Thursday, January 19, 2017

Divine 1-Hour Breadsticks

Pic Courtesy Google

These are the yummiest breadsticks and they only take 1 hour!! Amazing!

Divine 1-Hour Breadsticks

Ingredients
    Dough:
  • 1 1/2 cups warm water
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 to 4 cups flour, about 15-20 ounces (see note above)
  • Butter and Topping:
  • 3 tablespoons butter, melted (for the baking sheet)
  • Dried herbs, garlic salt and grated Parmesan cheese
Directions
  1. In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
  2. Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
  3. Let the dough rest in the bowl for 10 minutes.
  4. While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
  5. On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
  6. Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
  7. Let rise for 20 minutes (you can cover with greased plastic

White Chicken Lasagna Soup

Pic Courtesy Google Images

I made this a few days ago and it was SO good. I didn't think it would be a hit, but they loved it! I made it with the Divine Breadsticks from the same site and everyone gobbled it up! It makes a ton, so half it.:)


White Chicken Lasagna Soup

Ingredients
    Soup:
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrots (about 2 large)
  • 3 cloves garlic, finely minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes
  • 12 to 16 ounces tri-color rotini (depending on how noodly you want it)
  • 8 cups milk (I actually think it would be better with 6 cups of milk, it was a little runny)
  • 1/4 cup flour
  • 2 to 3 cups cooked, shredded or chopped chicken
  • Creamy Topping:
  • 2 cups ricotta cheese
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Chopped, fresh tomatoes
Directions
  1. In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
  2. Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
  3. Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
  4. Whisk or blend together the milk and flour.
  5. Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
  6. For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
  7. Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.





Perfected Homemade Spaghetti Sauce

Pic courtesy of Google

I made this for dinner last week and it was DELICIOUS! My kids all gobbled it up and Christian even loved it. Yum!


Perfected Homemade Spaghetti Sauce

Ingredients
  • 1 tablespoon olive oil
  • 2 cups onion, chopped and divided
  • 5 cloves garlic, finely minced
  • 2 pounds lean ground beef or lean ground turkey
  • 1 red bell pepper, seeded, cored and coarsely chopped
  • 1 can (12-ounces) tomato paste
  • 1 teaspoon coarse, kosher salt
  • 1 teaspoon black pepper
  • 3 teaspoons dried oregano
  • 3 teaspoons dried basil
  • 1 1/2 teaspoons dried thyme
  • 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
  • 2 cans (28-ounces each) crushed tomatoes
  • 8 ounces button or baby bella mushrooms, chopped (I added these, but might reduce or even sk
  • 1 1/2 cups beef stock or beef broth
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 2 tablespoons balsamic vinegar
Directions
  1. In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
  2. Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
  3. In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
  4. Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
  5. Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
  6. Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

Aunt Sheri's Chicken Lasagna

Pic courtesy of A Bountiful Kitchen


I made this a few weeks ago and we all loved it. It was an easy, comfort meal.

Aunt Sheri's Chicken Lasagna

1- 12 oz package of wide egg noodles (cooked al dente)
  • ½ cup butter
  • ½ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried basil
  • 4 cups chicken broth
  • 4 cups cooked chopped chicken
  • 1 24 oz container cottage cheese
  • 1 egg, beaten
  • 2-3 cups grated mozzarella cheese
  • ¾ cups grated parmesan cheese
  • additional sprinkle of pepper and chopped fresh or dried parsley for garnish, if desired

    1. Melt the butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, dried basil and cook for 1-2 minutes.
    2. Whisk chicken broth into flour and butter mixture, about a cup at a time, until mixture is thickened.
    3. Turn down heat and add chicken.
    4. Turn off heat.
    5. Mix cottage cheese and egg together in a medium bowl.
    6. Mix cheeses together in small bowl.
    7. Layer the ingredients together in this order in a greased 9x13 pan:
    8. one third-chicken mixture
    9. one half- pasta
    10. one half- cottage cheese mixture
    11. one third- mozzarella mixture
    12. one third- chicken mixture
    13. one half- pasta
    14. one half-cottage cheese
    15. one third- mozzarella
    16. one third chicken mixture
    17. one third- mozzarella on top
    18. If layering is too complicated, see notes for simplified version!
    19. Bake at 350 degrees uncovered for 35-45 minutes or until golden on top and bubbly.
    20. Garnish with fresh chopped parsley or basil and a sprinkle of pepper.

    Sunday, November 20, 2016

    Perfect Fall Salad

    This was gone before I even had a chance to take a picture of it, so this stock one will do and its pretty dang close.  But, while I was preparing it, I did think "this is the prettiest salad I have ever made" because the colors are so gorgeous and perfect for Thanksgiving (or anytime!).  It was absolutely delicious too!  You could easily add chicken to make it a full meal.
    google images

    The Perfect Fall Salad

    8-10 cups assorted greens (kale, romaine, mixed greens)
    3/4 cup crumbled feta cheese (could sub goat cheese)
    6 green onions, thinly sliced
    1 large red-skinned apple, diced
    1 large sweet potatoe, peeled, diced and roasted with EVOO,salt, and pepper

    Dressing:
    1/4 cup apple cider vinegar
    1/4 tsp pepper
    1/2 tsp salt
    dash Tabasco sauce
    2 Tbs. sugar
    1/2 cup vegetable oil

    Whisk together dressing ingredients.

    Spiced Pecans: 
    3 Tbs. butter
    1 1/2 Tbs sugar
    1/2 tsp. cayenne pepper
    1/2 tsp. cinnamon
    3/4 tsp. salt
    1 cup chopped pecans

    Over medium heat, melt butter in a pan and add sugar, spices, and salt.  Add pecan pieces and stir until well-coated.  Continue to cook for about 5 minutes, stirring occasionally, until sugar caramelizes and pecans darken slightly in color.  Transfer mixture to a paper bag or parchment paper to cool.  Toss or shake occasionally to break up pieces.

    Assemble salad ingredients.  To avoid browning, apples can be added directly to dressing or dice just prior to serving.  Toss salad altogether and serve.

    Friday, November 18, 2016

    One Pot Butternut Squash Soup

    Loved this soup and its amazing flavor.  The apple, pepper and coconut milk combine to make it really delicious, different and totally fantastic.  You could easily skip the butter on this and make it vegan.  I love it when I find a healthy, easy and delicious meal!
    One Pot Butternut Squash Soup

    Cook time
    Total time
     
    Author: 
    Serves: 10 servings
    Ingredients
    • 1 tablespoon canola or Olive oil
    • 1 tablespoon butter (optional- sub EVOO if vegan)
    • 6 cups cubed butternut squash (about 1 small or buy the pre-cut at Trader Joe's)
    • 2 teaspoons salt and pepper to taste
    • 1-2 cloves garlic
    • 1 small apple,( I like Gala’s for this recipe) cored, cubed, skin on
    • 1 medium onion, chopped, about 2 cups
    • 32 oz chicken or vegetable broth
    • 1 cup half and half or coconut milk ( I used coconut milk)

    1. Place oil and butter in a large pan over medium high heat. Add squash, salt and pepper and saute for about 5 minutes, uncovered.
    2. Add garlic, chopped apple, onion and saute for 5 additional minutes.
    3. Add about 2 cups of broth and bring to a boil. Cover and cook for about 10 minutes or until squash is fork tender.
    4. Add remaining broth and bring to a boil.
    5. Reduce heat to medium. Using an immersion blender, blend until smooth, or add soup in small batches to a blender.
    6. Add remaining broth and coconut milk. Simmer until ready to serve.

    Wednesday, November 16, 2016

    The MOST AMAZING Peanut Butter Cookies

    "These cookies are the BEST peanut butter cookies I've ever eaten" said Dad when he first bit into them.  As someone who isn't short on opinions, but will also be totally honest, I'm going to have to agree.  These are absolutely amazing.  Soft and chewy and addictive.  The dough is also incredible so try not to eat it all before you stick it in the oven!

    courtesy google images
    The MOST AMAZING Peanut Butter Cookies
    Gotorecipes (on Instagram)


    1/2 cup butter, room temperature

    1 cup crunchy peanut butter

    1 cup dark brown sugar

    1 cup sugar

    2 eggs

    1 teaspoon vanilla

    2 cups flour

    1 teaspoon salt

    2 teaspoons baking soda 


    White chocolate chips (optional, but man they really knock these things out of the park)

    Cream together the butter and peanut butter. Add sugars and beat until smooth, then beat in eggs one at a time, then vanilla. Sift dry ingredients and slowly add them to the mixture just until incorporated. Add white chocolate chips.

    Preheat oven to 350º. Scoop dough (about 2 Tablespoons) onto Silpat or un-greased baking sheet. Make hatch marks by pressing a flour-covered fork down on the down twice - one way, then across the other way (optional- we didn't do this at the Crofts home). Bake for 10 minutes until barely starting to brown, puffed and beginning to crack. Allow to cool on the baking sheet.