This recipe is sooo good that I made it as the first meal that I ever made my now sweet husband when we were dating. Yes, you read that right. This is THE main course that had this man at first bite. I was so nervous to be making dinner for him (he had already wowed me with a meal he prepared for me) but I knew that this stand-by wouldn't let me down. Along with this I made grilled flat bread (recipe to follow), Tabbouleh, marinated cukes/tomatoes and Greek olives with oranges. For dessert, I made a favorite...Barefoot Macaroons. Low and behold, he was allergic to coconut and didn't even tell me! Thankfully, he had filled up on the main course. Apparently the Souvlaki did the trick. ;)
Souvlaki
adapted from All Recipes
*If you will be using bamboo skewers, be sure to soak them in water for 30 minutes prior to grilling.
Mix together:
1 1/2 - 2 lemons, juiced and zested
1/4 cup olive oil
3 cloves or 3 heaping tsp. of crushed garlic
1/4 cup soy sauce
1 tsp. oregano (I love the Mediterranean oregano or fresh, but any is fine)
Add:
2-4 pounds of pork tenderloin (cut into skewer-sized chunks)
1-2 green bell peppers (cut into 1" pieces"
1 large red onion or 2 yellow onions, cubed
Stir to coat. Cover and refrigerate for 2-3 hours.
Preheat grill for medium high heat. (You can also stir fry this if the weather is shady.)
Slide pork, pepper and onions onto skewers.
Cook for 10-15 minutes, turning skewers.
Even the kids love this one and wolf it down every time I've made it. I cook the sauce (making sure to boil it for 10 minutes, at least) that the meat has been marinating in and serve it over rice and veggies.
Wednesday, November 3, 2010
Soft Wrap Bread/Pita Bread
I decided that this amazing Pita Bread needed a post all it's own so it wouldn't get lost in the shuffle. This bread rocks. It's easy and it is a true family favorite. There are never leftovers of this bread in our house!
Soft Wrap Bread/Pita Bread
from King Arthur Flour
*Makes about 8-9 breads (You probably want to double this as you will find this will be a hit if you have four or more folks.)
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Soft Wrap Bread/Pita Bread
from King Arthur Flour
*Makes about 8-9 breads (You probably want to double this as you will find this will be a hit if you have four or more folks.)
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Tara's Green Grape Salad
Years ago I was in a little recipe exchange group and one of the gals, Tara, shared this super easy fruit salad recipe that really is more dessert than salad. This is definitely better the second day but it's never lasted longer than that in my house...
Tara's Green Grape Salad
You will need: 4 pounds green grapes (you can cut these in half or serve them whole)
Mix 8 oz. cream cheese with 8 oz. of sour cream, 1/2 cup sugar (I love it with brown sugar but either works) and 1 tsp. of vanilla (or almond extract). Add grapes and mix. Sprinkle with 2 Tab. brown sugar and 4 oz. of pecans. Refrigerate and enjoy!
Tara's Green Grape Salad
You will need: 4 pounds green grapes (you can cut these in half or serve them whole)
Mix 8 oz. cream cheese with 8 oz. of sour cream, 1/2 cup sugar (I love it with brown sugar but either works) and 1 tsp. of vanilla (or almond extract). Add grapes and mix. Sprinkle with 2 Tab. brown sugar and 4 oz. of pecans. Refrigerate and enjoy!
Rhonda's Mediterannean Pasta Toss
As a new mama learning how to juggle a baby with dinner preparation...let alone...entertaining guests, my dear friend Rhonda had our family over for dinner and prepared this scrumptious one-dish meal. When she told me how easy it was to prepare, I couldn't wait to try it out. She was correct. This little diddy gets tossed together quickly and has the capacity to wow a dinner crowd or last minute house guests at a moment's notice. The ingredients are pantry staples in my house and with a loaf of crusty Sourdough bread and a salad...dinner is served!
Rhonda's Mediterranean Pasta Toss
Cook 8 oz. Farfalle (bowtie) pasta.
Chop:
1 can artichoke hearts in water (drained), chop coarsley
1 small green bell pepper
1/2 cup red onion
1/4 cup Kalamata olives (her original recipe used pitted black so these work as well), sliced
Meanwhile, heat 1 Tab. olive oil over medium heat.
Press 2 garlic cloves into oil and stir fry for 2-3 minutes.
Add onion and pepper and stir fry 2 more minutes.
Add olives/artichokes and
1 can (14.5 oz.) diced tomatoes with basil, garlic, oregano - juice and all;
1/2 tsp. of salt. Heat 1-2 minutes, stirring gently.
Remove from heat. Stir in pasta.
Sprinkle with 2 oz. (1/4 cup) of feta or parmesean cheese.
You can serve as is for a vegetarian entree or add 2 chicken breasts that have been stir fried for 2-3 minutes with a little olive oil (or grilled in advance).
Rhonda's Mediterranean Pasta Toss
Cook 8 oz. Farfalle (bowtie) pasta.
Chop:
1 can artichoke hearts in water (drained), chop coarsley
1 small green bell pepper
1/2 cup red onion
1/4 cup Kalamata olives (her original recipe used pitted black so these work as well), sliced
Meanwhile, heat 1 Tab. olive oil over medium heat.
Press 2 garlic cloves into oil and stir fry for 2-3 minutes.
Add onion and pepper and stir fry 2 more minutes.
Add olives/artichokes and
1 can (14.5 oz.) diced tomatoes with basil, garlic, oregano - juice and all;
1/2 tsp. of salt. Heat 1-2 minutes, stirring gently.
Remove from heat. Stir in pasta.
Sprinkle with 2 oz. (1/4 cup) of feta or parmesean cheese.
You can serve as is for a vegetarian entree or add 2 chicken breasts that have been stir fried for 2-3 minutes with a little olive oil (or grilled in advance).
Hibachi Chicken and Japanese Ginger Sauce
Get the chopsticks ready and prepare to be transported to your favorite Japanese restaurant...think Kyoto's...Benihana's...
When I stumbled upon this copycat recipe years ago I can't tell you how thrilled i was as this tasted just like the chicken and ginger sauce prepared at these establishments! It only takes about 15 minutes from start to finish and yields a restaurant meal in the coziness of your own home!
Ginger Sauce:
Blend on low speed for 30 seconds in your blender:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root ( nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 Tab.)
1/2 tsp. sugar
1/4 tsp. white vinegar
Chill before serving for best flavor (but not necessary if you are pushed for time).
Hibachi Chicken
Heat a wok or large frying pan with 2 Tab. oil, 4 Tab. butter and 6 Tab. soy sauce.
Add 4 chicken breasts, cut into bite sized chunks and cook until done. Sprinkle with 2 tsp. of fresh lemon juice and set aside off the heat. Add to pan - one large onion, sliced. Cook until onion softens then add 2 medium zuchinnis, sliced; and cook another 2 minutes and then add 2 cups sliced mushrooms. Lastly add 6 cups of bean sprouts. Serve vegetables with chicken and ginger sauce on side or poured over the top. We love this with steamed rice or Japanese fried rice.
When I stumbled upon this copycat recipe years ago I can't tell you how thrilled i was as this tasted just like the chicken and ginger sauce prepared at these establishments! It only takes about 15 minutes from start to finish and yields a restaurant meal in the coziness of your own home!
Ginger Sauce:
Blend on low speed for 30 seconds in your blender:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root ( nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 Tab.)
1/2 tsp. sugar
1/4 tsp. white vinegar
Chill before serving for best flavor (but not necessary if you are pushed for time).
Hibachi Chicken
Heat a wok or large frying pan with 2 Tab. oil, 4 Tab. butter and 6 Tab. soy sauce.
Add 4 chicken breasts, cut into bite sized chunks and cook until done. Sprinkle with 2 tsp. of fresh lemon juice and set aside off the heat. Add to pan - one large onion, sliced. Cook until onion softens then add 2 medium zuchinnis, sliced; and cook another 2 minutes and then add 2 cups sliced mushrooms. Lastly add 6 cups of bean sprouts. Serve vegetables with chicken and ginger sauce on side or poured over the top. We love this with steamed rice or Japanese fried rice.
The Best Buttermilk Pancakes Ever
I am not exagerating by any means. These are hands-down the very best buttermilk pancakes ever. Yes, I'll admit that the recipe did originate with Miss Martha Stewart herself and my dearest friend Chelsea introduced these bad boys to me over breakfast years ago. My kids can't get enough of these...but please don't ever reveal to them that I add buttermilk (they can't stomach the buttermilk looking fermented and my 11 year old sweet son always rushes to check the expiration date when I am cooking with buttermilk as he is certain that it is spoiled)! Back to the recipe...these are also known as Bella's Blueberry Pancakes or Caleb's Chocolate Chip Pancakes and Connor's 'How Big Can You Make 'em Hot Cakes' and Mara's Roll-Ups filled with Gram's Berry Jam and sprinkled with powdered sugar. Yes...I have been known to be a short-order cook. Just call me Flo. Order up!
The Best Buttermilk Pancakes Ever
Heat griddle to 375 degrees or put your cast iron over a medium high heat range.
Whisk together:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 heaping Tab. sugar
Meanwhile, melt 4 Tab. of unsalted butter.
Whisk into the flour mixture (without overmixing the batter because the key to the fluffiest pancakes is NOT overmixing the batter nor mixing it smooth. Leave the batter lumpy...mmm...buttery goodness later):
2 large eggs, lightly beaten
3 cups buttermilk (shhh...don't tell my kids)
and the melted butter.
Test your griddle by sprinkling a few drops of water on it and if water bounces, dances and spatters off, it is hot enough. Brush 1/2 tsp. of unsalted butter on the griddle (or heaven forbid, a bit of reserved bacon fat if you are makin' bacon too).
Pour about 1/2 cup of batter onto the heated griddle and when the cakes have bubbles on top (about 2 1/2 minutes) flip over. If you are making them to order, as my kids like, this is when you can add the blueberries or chocolate chips. Cook until golden on bottom, about 1 minute.
Serve them warm with butter, syrup, jam, rolled with a sausage, sprinkled with cinnamon sugar...you name it!
The Best Buttermilk Pancakes Ever
Heat griddle to 375 degrees or put your cast iron over a medium high heat range.
Whisk together:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 heaping Tab. sugar
Meanwhile, melt 4 Tab. of unsalted butter.
Whisk into the flour mixture (without overmixing the batter because the key to the fluffiest pancakes is NOT overmixing the batter nor mixing it smooth. Leave the batter lumpy...mmm...buttery goodness later):
2 large eggs, lightly beaten
3 cups buttermilk (shhh...don't tell my kids)
and the melted butter.
Test your griddle by sprinkling a few drops of water on it and if water bounces, dances and spatters off, it is hot enough. Brush 1/2 tsp. of unsalted butter on the griddle (or heaven forbid, a bit of reserved bacon fat if you are makin' bacon too).
Pour about 1/2 cup of batter onto the heated griddle and when the cakes have bubbles on top (about 2 1/2 minutes) flip over. If you are making them to order, as my kids like, this is when you can add the blueberries or chocolate chips. Cook until golden on bottom, about 1 minute.
Serve them warm with butter, syrup, jam, rolled with a sausage, sprinkled with cinnamon sugar...you name it!
Muffaletta (Olive Salad) and Salami Submarine
Okay…this recipe always makes me think of fall. Picture perfect fall picnics, football tailgaters, lunch on the field after a day of soccer and football games…
The first time I ever made this recipe (which was an attempt at recreating something that I had tried in the south), I made it for friends at the beach and it was AMAZING…either that or we were all so famished that anything would have tasted delicious. One thing you should know about me, is I am pretty picky about bread. Let’s just say that this would be fabulous no matter what but it would be even better with the right kind of bread. Crusty French bread or Rustic Italian or Sourdough…don’t let this get slathered on just any old loaf of bread now y’all!
Muffaletta (Olive Salad) and Salami Submarine
18-inch or so long loaf of crusty French bread (or rustic Italian or Sourdough)
¼ pound of Genoa salami, thinly sliced (ooohhh prosciutto would be amazing too)
¼ pound of Swiss cheese
1 qt. of Muffaletta (olive salad) recipe below
Carefully cut open the bread lengthwise without cutting all the way through to the other side. Scoop out a little of the bread (this could make great croutons) from each half. Divide the olive salad and pack into each half of the bread. Layer salami and cheese in rows down each half. Close and wrap tightly in heavy aluminum foil. To fully blend the mixture (I know it sounds strange), place heavy books on top of the sandwich and allow it to rest for a few hours. I put mine in the fridge here (or cooler if you are traveling to a football game). When ready to serve you can slice it into 2 inch portions to serve 9 OR if you are near an oven, pop it in for 20 minutes (my favorite way).
Muffaletta (olive salad)
3 cups Greek, green, Kalamata and black olives sliced off the pit
¼ cup or more of fresh basil, chopped
2 garlic cloves, crushed
4 Tab. Olive Oil
3 Tab. Red wine vinegar (I’ve also used balsamic vinegar)
7 oz. roasted red peppers, chopped (optional)
2 Tab. Capers, drained (optional)
Toss all ingredients together and store in tightly covered container in the refrigerator. This mixture improves with age and is fabulous on many sandwiches.
The first time I ever made this recipe (which was an attempt at recreating something that I had tried in the south), I made it for friends at the beach and it was AMAZING…either that or we were all so famished that anything would have tasted delicious. One thing you should know about me, is I am pretty picky about bread. Let’s just say that this would be fabulous no matter what but it would be even better with the right kind of bread. Crusty French bread or Rustic Italian or Sourdough…don’t let this get slathered on just any old loaf of bread now y’all!
Muffaletta (Olive Salad) and Salami Submarine
18-inch or so long loaf of crusty French bread (or rustic Italian or Sourdough)
¼ pound of Genoa salami, thinly sliced (ooohhh prosciutto would be amazing too)
¼ pound of Swiss cheese
1 qt. of Muffaletta (olive salad) recipe below
Carefully cut open the bread lengthwise without cutting all the way through to the other side. Scoop out a little of the bread (this could make great croutons) from each half. Divide the olive salad and pack into each half of the bread. Layer salami and cheese in rows down each half. Close and wrap tightly in heavy aluminum foil. To fully blend the mixture (I know it sounds strange), place heavy books on top of the sandwich and allow it to rest for a few hours. I put mine in the fridge here (or cooler if you are traveling to a football game). When ready to serve you can slice it into 2 inch portions to serve 9 OR if you are near an oven, pop it in for 20 minutes (my favorite way).
Muffaletta (olive salad)
3 cups Greek, green, Kalamata and black olives sliced off the pit
¼ cup or more of fresh basil, chopped
2 garlic cloves, crushed
4 Tab. Olive Oil
3 Tab. Red wine vinegar (I’ve also used balsamic vinegar)
7 oz. roasted red peppers, chopped (optional)
2 Tab. Capers, drained (optional)
Toss all ingredients together and store in tightly covered container in the refrigerator. This mixture improves with age and is fabulous on many sandwiches.
Tuesday, November 2, 2010
Baked Chicken Taquitos
If I was really smart I would make huge batches of these at once. Assembly-line style with each kid mixing or heating tortillas or wrapping or salting...but for whatever reason, I end up making one batch, solo. Ooohh...I take it back. No sooner had I typed that did I remember that Todd has helped me with this process more than once!
What I really love about these is the flavor that each little Taquito packs. Gone away are the days of restaurant-like taquitos that lack a little oomph and are then deep-fried to boot. These little morsels are baked in the oven and still get a crunchy texture. Divine. The kids cheer when I tell them we are having these for dinner. Todd cheers too. (Especially when I don't ask him to help me roll the little puppies). They really are easy and SO worth any effort they may take. I promise you will love them.
Baked Chicken Taquitos
from Our Best Bites
Makes 14-16 taquitos (served our family of two adults and four kids)
4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
small yellow or white corn tortillas
kosher salt
cooking spray
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray or use a Demarle Silpat and then there is no need for the foil or spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare this step ahead of time (which I usually do - I made it the morning of). Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. (Seriously, this part is huge. Don't miss this step!) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.
What I really love about these is the flavor that each little Taquito packs. Gone away are the days of restaurant-like taquitos that lack a little oomph and are then deep-fried to boot. These little morsels are baked in the oven and still get a crunchy texture. Divine. The kids cheer when I tell them we are having these for dinner. Todd cheers too. (Especially when I don't ask him to help me roll the little puppies). They really are easy and SO worth any effort they may take. I promise you will love them.
Baked Chicken Taquitos
from Our Best Bites
Makes 14-16 taquitos (served our family of two adults and four kids)
4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
small yellow or white corn tortillas
kosher salt
cooking spray
Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray or use a Demarle Silpat and then there is no need for the foil or spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare this step ahead of time (which I usually do - I made it the morning of). Just keep the mixture in the fridge.
Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. (Seriously, this part is huge. Don't miss this step!) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.
Chicken Gyros with Homemade Soft Wrap Bread/Pitas
Oh. My.
This is hands-down our family's favorite meal! When we first tried this recipe I made it four times in a two-week period. We made it while entertaining friends we had just met (a little risky, I know). We made it for the grandparents. And we just kept getting rave reviews. I even posted it on facebook after raving about it to friends. My suggestion for you is to buy the Greek yogurt that is so easy to find now rather than straining your own but...whatever your preference may be. In my house, the faster the better. I usually make the bread in the bread machine on the dough setting as it keeps it the right temperature, but again, it is not necessary. We have also thrown this dough on the Traeger grill, which gets that smoky flavor of whatever chips we are using...cherry wood, mesquite, etc. Mmm...just compiling this recipe makes me want to prepare it this week.
Chicken Gyros
With thanks to My Kitchen Cafe - adapted slightly from Annie's Eats (originally from Elly Says Opa!)
**Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!**
Makes enough chicken and tzatziki for approximately 4-6 gyros.
For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano (I use fresh from the garden)
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
Soft wrap bread (or pita bread)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won't believe how much liquid drains from the yogurt - it makes the yogurt much thicker and creamier. If you want to pick up the Greek yogurt, like Oikos or Fage, you won't need to strain it like this.)
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
Soft Wrap Bread/Pita Bread
from King Arthur Flour
*Makes about 8-9 breads (You probably want to double this as you will find this will be a hit if you have four or more folks.)
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
This is hands-down our family's favorite meal! When we first tried this recipe I made it four times in a two-week period. We made it while entertaining friends we had just met (a little risky, I know). We made it for the grandparents. And we just kept getting rave reviews. I even posted it on facebook after raving about it to friends. My suggestion for you is to buy the Greek yogurt that is so easy to find now rather than straining your own but...whatever your preference may be. In my house, the faster the better. I usually make the bread in the bread machine on the dough setting as it keeps it the right temperature, but again, it is not necessary. We have also thrown this dough on the Traeger grill, which gets that smoky flavor of whatever chips we are using...cherry wood, mesquite, etc. Mmm...just compiling this recipe makes me want to prepare it this week.
Chicken Gyros
With thanks to My Kitchen Cafe - adapted slightly from Annie's Eats (originally from Elly Says Opa!)
**Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!**
Makes enough chicken and tzatziki for approximately 4-6 gyros.
For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (I used 1/2 of an English cucumber)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano (I use fresh from the garden)
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
Soft wrap bread (or pita bread)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won't believe how much liquid drains from the yogurt - it makes the yogurt much thicker and creamier. If you want to pick up the Greek yogurt, like Oikos or Fage, you won't need to strain it like this.)
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
Soft Wrap Bread/Pita Bread
from King Arthur Flour
*Makes about 8-9 breads (You probably want to double this as you will find this will be a hit if you have four or more folks.)
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Apple Streusel Muffins
Another fall favorite as the leaves are turning colors! These are a hit with the kids and make for an easy breakfast paired with smoothies or yogurt/fruit/granola parfaits. When they were younger I used to tell them I made them "cupcakes" and "milkshakes"...oh, the days when I could still "trick" them into eating healthy. These are delicious and make your house smell of the spicy goodness that fall brings each year.
Apple Streusel Muffins
Topping:
1/3 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
1/2 cup walnuts (we didn't add this since we have a nut allergy so I used oats instead and it was delicious)
Mix all ingredients to resemble coarse crumbs. Set aside.
Batter:
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 tsp baking powder
2/3 cup brown sugar
1/3 cup oil
1 egg
1/2 cup buttermilk
1 tsp vanilla
2/3 cup grated apple (2 apples, peeled and grated)
1/2 tsp salt
Preheat oven to 350F. Mix together all dry ingredients in a medium bowl.
Whisk together all wet ingredients in a large bowl, including grated apples. Fold flour mixture into wet ingredients until just combined.
Divide batter evenly into a Demarle flexipan muffin trays (that don't need to be greased or lined with paper liners) or muffin tins that are greased or lined with paper liners and top with streusel mixture.
For regular muffins, bake for 15-18 minutes, until tester comes out clean.
For jumbo muffins, bake for 18-22 minutes.
Cool on a wire rack before serving.
Makes 12 regular muffins or 8 jumbo muffins.
Apple Streusel Muffins
Topping:
1/3 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
1/2 cup walnuts (we didn't add this since we have a nut allergy so I used oats instead and it was delicious)
Mix all ingredients to resemble coarse crumbs. Set aside.
Batter:
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 tsp baking powder
2/3 cup brown sugar
1/3 cup oil
1 egg
1/2 cup buttermilk
1 tsp vanilla
2/3 cup grated apple (2 apples, peeled and grated)
1/2 tsp salt
Preheat oven to 350F. Mix together all dry ingredients in a medium bowl.
Whisk together all wet ingredients in a large bowl, including grated apples. Fold flour mixture into wet ingredients until just combined.
Divide batter evenly into a Demarle flexipan muffin trays (that don't need to be greased or lined with paper liners) or muffin tins that are greased or lined with paper liners and top with streusel mixture.
For regular muffins, bake for 15-18 minutes, until tester comes out clean.
For jumbo muffins, bake for 18-22 minutes.
Cool on a wire rack before serving.
Makes 12 regular muffins or 8 jumbo muffins.
Miss Mary's Great American Gourmet Mac and Cheese
No words can describe this masterpiece melding of cheeses and noodles. Miss Mary Otto introduced us to this fantabulous recipe at a Halloween party years ago and it has been made over...and over...and over again in our house since then. In fact, my sister-in-law Jessica has been requesting this for about a year now (post in your honor Jess)! I really have a difficult time calling it macaroni and cheese but I suppose it really is but I promise you...this recipe delivers and you won't make it just one time! I want to go make it right now, it's that good!
The Great American Macaroni & Cheese
(via Mary Otto Pasta & Co. By Request, 1991, Marcella Rosene)
1 pound sharp cheddar cheese, grated
1 pound mozzarella cheese, grated
3 cups milk (whole, 2%, or 1%, I think I even used half & half once)
7 tablespoons unsalted butter
½ cup flour
½ cup freshly grated parmesan cheese
¼ cup freshly grated romano cheese
2 teaspoons Tabasco or Jardine’s brand Texas Champagne
1/3 teaspoon white pepper
1 1/8 pounds fresh rigatoni (Note from MO – I use a full pound of Barilla brand dried rigatoni. Note from me- Me too.)*
¾ teaspoon chili powder or hot paprika, to top
¾ cup milk (whole, 2%, or 1%) (don't miss this part like I did the first time!)
Combine grated cheddar and mozzarella and set aside.
In a small saucepan, heat milk until near boiling. Turn off heat.
Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch sauté pan or a large casserole that can take direct heat. When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 - 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick – about 5 minutes. Add parmesan and romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the béchamel.
If cooking immediately, preheat oven to 375 degrees.
Layer one-half of the rigatoni mixture into a 9-inch by 13-inch pan. Top with one-half of the cheese mixture. Repeat layers. Top with chili powder, sprinkled evenly over top.
If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the ¾ cup milk over the dish. Bake for approximately 1 hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.
Serves 8 - 10
*(Do not substitute a smooth tube or elbow macaroni – you won’t get the same results.)
The Great American Macaroni & Cheese
(via Mary Otto Pasta & Co. By Request, 1991, Marcella Rosene)
1 pound sharp cheddar cheese, grated
1 pound mozzarella cheese, grated
3 cups milk (whole, 2%, or 1%, I think I even used half & half once)
7 tablespoons unsalted butter
½ cup flour
½ cup freshly grated parmesan cheese
¼ cup freshly grated romano cheese
2 teaspoons Tabasco or Jardine’s brand Texas Champagne
1/3 teaspoon white pepper
1 1/8 pounds fresh rigatoni (Note from MO – I use a full pound of Barilla brand dried rigatoni. Note from me- Me too.)*
¾ teaspoon chili powder or hot paprika, to top
¾ cup milk (whole, 2%, or 1%) (don't miss this part like I did the first time!)
Combine grated cheddar and mozzarella and set aside.
In a small saucepan, heat milk until near boiling. Turn off heat.
Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch sauté pan or a large casserole that can take direct heat. When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 - 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick – about 5 minutes. Add parmesan and romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the béchamel.
If cooking immediately, preheat oven to 375 degrees.
Layer one-half of the rigatoni mixture into a 9-inch by 13-inch pan. Top with one-half of the cheese mixture. Repeat layers. Top with chili powder, sprinkled evenly over top.
If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the ¾ cup milk over the dish. Bake for approximately 1 hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.
Serves 8 - 10
*(Do not substitute a smooth tube or elbow macaroni – you won’t get the same results.)
Butterscotch Apple Dip
Fall is the perfect time for apples and a warm dip, isn't it? The first time that I made this for the family, one of the kids remarked that this was way better than the apple dip that you buy in the store (and which we had used as a school snack offering for my daughter's birthdays at school since no homemade goodies can be shared in the schools). This was SO easy and now I keep a stash of butterscotch chips and sweetened condensed milk around all fall for this little number. It would be great for a party dip if kept in a little crock-pot...although it surely won't last long!
BUTTERSCOTCH APPLE DIP
via Becky Higgins
1 can. sweetened condensed milk
1 c. butterscotch chips
1/4 tsp. salt
2 tsp. white vinegar
1/2 tsp. cinnamon
In a saucepan over low heat, combine sweetened condensed milk, butterscotch chips, and salt. Cook & stir until melted. Remove from heat. Stir in vinegar & cinnamon. Serve warm
BUTTERSCOTCH APPLE DIP
via Becky Higgins
1 can. sweetened condensed milk
1 c. butterscotch chips
1/4 tsp. salt
2 tsp. white vinegar
1/2 tsp. cinnamon
In a saucepan over low heat, combine sweetened condensed milk, butterscotch chips, and salt. Cook & stir until melted. Remove from heat. Stir in vinegar & cinnamon. Serve warm
The Bender's Pumpkin Spice Cake
A few years ago, we had the pleasure of being invited to our friends' home for a costume dress-up party. In keeping with the theme, many folks shared favorite Halloween holiday-type dishes. This cake was unveiled at the end of the evening, when I had already been treated to Mary's Gourmet Mac and Cheese and thought that I was too full to taste another morsel. My husband tried a bite, looked as if he was melting from sheer bliss and popped a taste in my mouth. Oh. My. Deliciousness. Wow! Here was someone filled to the gills and on carb overload but this cake rocked the house! Thank goodness our hostess shared her recipe!
The Bender's Moist Pumpkin Spice Cake
Cake:
4 eggs
1 ½ cup sugar
1 cup oil
1 can (15oz) pumpkin
Beat these ingredients together until light and fluffy.
Sift together in separate bowl:
2 cups flour
2tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
Mix the two mixtures together.
Bake in floured 9x12 pan (or bake in a Demarle flexipan mold with no need to flour the pan) pan at 350 degrees for 25-35 minutes (but watch carefully)!
Frosting
3 oz. cream cheese (softened)
½ cup butter (softened)
1 tsp vanilla
2 cups sifted powdered sugar
dash of milk as needed
The Bender's Moist Pumpkin Spice Cake
Cake:
4 eggs
1 ½ cup sugar
1 cup oil
1 can (15oz) pumpkin
Beat these ingredients together until light and fluffy.
Sift together in separate bowl:
2 cups flour
2tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
Mix the two mixtures together.
Bake in floured 9x12 pan (or bake in a Demarle flexipan mold with no need to flour the pan) pan at 350 degrees for 25-35 minutes (but watch carefully)!
Frosting
3 oz. cream cheese (softened)
½ cup butter (softened)
1 tsp vanilla
2 cups sifted powdered sugar
dash of milk as needed
To-Die-For Honey Butter and Cornbread
My husband's mama makes amazing cornbread. I can't tell you how many times we have called her for the recipe. I had never been a huge fan of cornbread until I tasted her sweet, moist bread. I never wanted to try another cornbread recipe as this was it! And then, I came across this Honey Butter recipe that changed our cornbread's life. I had never tasted anything like it! Fluffy, sweet, buttery goodness all whipped up together and slathered, frosting-style on my cornbread. Heavenly! So, after trying Mel's Honey Butter at www.mykitchencafe.com, I had to try her Go-To Cornbread recipe and it didn't disappoint! We shared it with friends at a recent BBQ and no sooner had we unveiled it (prepared in the Demarle Sunflower mold), did it disappear! I think we are converts (although I still give my mother-in-law all the credit for introducing me to amazing cornbread).
To-Die-For Honey Butter and Best-Ever Cornbread
Honey Butter (I list this first because this makes the cornbread)
2 sticks butter, softened (I know you are rolling your eyes at me right now)
1/2 cup honey
1/2 cup marshmallow fluff (who would have thought?)
Whip all together with an electric mixer/stand mixer and serve at room temperature (can be refrigerated and softened).
Best-Ever Cornbread
from My Kitchen Cafe
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan or in a Demarle fleximold at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
To-Die-For Honey Butter and Best-Ever Cornbread
Honey Butter (I list this first because this makes the cornbread)
2 sticks butter, softened (I know you are rolling your eyes at me right now)
1/2 cup honey
1/2 cup marshmallow fluff (who would have thought?)
Whip all together with an electric mixer/stand mixer and serve at room temperature (can be refrigerated and softened).
Best-Ever Cornbread
from My Kitchen Cafe
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk
Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan or in a Demarle fleximold at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
Garlic Chicken Farfalle
We made this for our family reunion this year and it was a huge hit! Picture camping with an extended family of over 35 folks and taking turns with meal preparation with an assortment of family ranging from grandparents to babies and every age in between. You would picture preparing food such as hot dogs and hamburgers perhaps? Um, no. The first year that I joined this family, my husband loaded up his Traeger grill and traveled 10 hours to ensure that he could prepare the BEST Ribs EVER. Maybe I should back up a little bit and let you know that he is the oldest of a family of 7 and he and his siblings are just a tad bit competitive (read cut-throats). Let's just say that if we don't win at family competitions and games that pouting is involved...for days...until the next reunion!
Needless, to say, the aim is to pull out all the stops so we prepare the "best meal" possible when it is our night to cook.
This has been a family favorite for years since we found it on www.beckyhiggins.com. I can't describe how incredible this turns out! It sounds strange, I know, but it is fabulous. Absolutely amazing. Perfect for entertaining as it is easy to prepare in advance and the slow-cooked chicken takes care of itself! And yes...it was a hit at the family reunion.
GARLIC CHICKEN FARFALLE
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a few spoonfuls of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (found near bbq sauces)
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Needless, to say, the aim is to pull out all the stops so we prepare the "best meal" possible when it is our night to cook.
This has been a family favorite for years since we found it on www.beckyhiggins.com. I can't describe how incredible this turns out! It sounds strange, I know, but it is fabulous. Absolutely amazing. Perfect for entertaining as it is easy to prepare in advance and the slow-cooked chicken takes care of itself! And yes...it was a hit at the family reunion.
GARLIC CHICKEN FARFALLE
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a few spoonfuls of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (found near bbq sauces)
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.
[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
The Heart of the Home
How many times have you heard, "I'm hunnnngggggggrrrrryyyy" or "I'm thirrrrrsssssssttttttyyyy". This is what motivated me to start cooking. It's been quite the journey...ask my old roommate Debbie what happened when I tried making a potato dish for the first time...or that boy from the past that had to endure the carrot soup with the whole coriander seeds...
Well, my babies (now the youngest is 10)and sweet husband have had the privelege of tasting and testing newly discovered recipes. Some flops and many receiving five stars (our rating system) or as Caleb loves to say, "this one gets the most stars ever"! What you have here on this little bloglet are the favorites that I don't want to forget with a few little notes so I can remember who or what or when we tried a particular dish. Spoiler alert: don't tell my mom, but some will be some of her secret recipes too (except the family Apple Cake...never the Apple Cake recipe - she won't even share that one with me!)
Long story short...
I am creating this blog to keep track of all the amazing recipes that have graced our table receiving good reviews from four kids (with a variety of taste preferences and one with severe peanut/tree nut allergies), one gracious husband who supports my experimentation in the kitchen and one fluffy pooch who lives for leftovers.
I love trying new recipes and am often found buried in a pile of cookbooks or searching the web for the latest and greatest. It's not unusual for me to be up late reading a cookbook from cover to cover - especially if it's a Barefoot Contessa, my favorite! This will be a great spot to organize our family favorites and to share requested recipes with family and friends.
Let me know what you think and critique, tweak and make your own additions then come share them here. I'd love to know what works for you and I'm always open to trying new things so if you have a favorite, shoot it my way.
Thanks for stopping in for the visit!
Nicole
Well, my babies (now the youngest is 10)and sweet husband have had the privelege of tasting and testing newly discovered recipes. Some flops and many receiving five stars (our rating system) or as Caleb loves to say, "this one gets the most stars ever"! What you have here on this little bloglet are the favorites that I don't want to forget with a few little notes so I can remember who or what or when we tried a particular dish. Spoiler alert: don't tell my mom, but some will be some of her secret recipes too (except the family Apple Cake...never the Apple Cake recipe - she won't even share that one with me!)
Long story short...
I am creating this blog to keep track of all the amazing recipes that have graced our table receiving good reviews from four kids (with a variety of taste preferences and one with severe peanut/tree nut allergies), one gracious husband who supports my experimentation in the kitchen and one fluffy pooch who lives for leftovers.
I love trying new recipes and am often found buried in a pile of cookbooks or searching the web for the latest and greatest. It's not unusual for me to be up late reading a cookbook from cover to cover - especially if it's a Barefoot Contessa, my favorite! This will be a great spot to organize our family favorites and to share requested recipes with family and friends.
Let me know what you think and critique, tweak and make your own additions then come share them here. I'd love to know what works for you and I'm always open to trying new things so if you have a favorite, shoot it my way.
Thanks for stopping in for the visit!
Nicole
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