We had a baby shower breakfast for one of my co-workers a few weeks ago. One of the girls brought this crockpot oatmeal. It was SO good, I had 3 helpings. If you make this and seperate into containers, it makes for a quick grab and go breakfast. This is also a very versatile recipe. You can add different fruits, flavorings, etc. I am going to post how I made it and what I would change.
Also, note this will stick to your crock, but the part that sticks is SO yummy like an oatmeal cookie (so I enjoy this as a treat while I am cleaning up...LOL).
Crockpot Oatmeal
2 cups old fashioned rolled oats (not quick cooking)- you could also use steel cut oats
5 cups water
1/4 cup brown sugar
1/4 cup Splenda
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
1/4 cup dried cherries
Combine all ingredients in crockpot and cook (High 3-4 hours, Low 6-8 hours)
Recipe notes
1. I cooked the dried cherries with the oatmeal which resulted in soft cherries. While this was tasty, I think next time, I will add them after the cooking to only soften slightly or just serve when eating.
2. If you eat the oatmeal cold, it is very thick. I like it this way, but if you don't, just stir in some milk.
3. You don't have to use Splenda. If you want to omit, just use 1/2 cup brown sugar.
4. Have fun with this recipe. You could add maple syrup, different spices. I have seen recipes that use fresh apples. Very versatile.
Wednesday, March 6, 2013
Sunday, March 3, 2013
Salsa chicken and rice
On Sundays, I try to cook a few meals so the evenings are not all hectic during the week. I have been wanting to make a crockpot oatmeal after someone brought some to work (YUM). My awesome mom gave me one of those triple slow cookers, so you can make three meals at once. So, one crock had my oatmeal going, so I looked through a cookbook I got at Kohls and came across a recipe for stuffed peppers. Now my picky eater hubby wouldn't ever eat the peppers, so I decided to try the recipe with a few tweaks for my hubby. Yum! So delicious. I think the rice was slightly overcooked, though, so next time, I won't cook it as long.
Salsa Chicken and Rice
(2 smallish servings)
4 chicken tenders (or 2 boneless skinless chicken breasts)
1/2 cup salsa
1/2 cup frozen or canned corn
1/3 cup uncooked rice
1/4 cup water
1 tsp chili powder
1/2 tsp cumin
1. Combine salsa, corn, rice, water, spices in crock and mix to combine.
2. Lay chicken tenders over rice mixture.
3. Cook on high for 3-4 hours.
Salsa Chicken and Rice
(2 smallish servings)
4 chicken tenders (or 2 boneless skinless chicken breasts)
1/2 cup salsa
1/2 cup frozen or canned corn
1/3 cup uncooked rice
1/4 cup water
1 tsp chili powder
1/2 tsp cumin
1. Combine salsa, corn, rice, water, spices in crock and mix to combine.
2. Lay chicken tenders over rice mixture.
3. Cook on high for 3-4 hours.
Tuesday, October 2, 2012
Pork and Pepperoncini Stew
I saw this recipe in Everyday Food magazine and had to try it. I am not a fan of pepperoncini peppers, but still decided to make this anyways. I was amazed and how delicious this was! The peppers are a bit spicy, but definitley not overpowering. I usually cut this recipe in half since it only 2 of us.
3 pounds pork stew meat (I have used cut up boneless country style ribs- whatever is on sale)- cubed
Salt and pepper to taste
1 medium onion, diced (I don't usually use this because my hubby wouldn't eat it)
4 cloves of garlic, diced
2 cups water
3 1/2 cups chicken broth (I have used beef broth and it was just as delicious)
1 jar pepperoncini peppers (11 1/2 oz), sliced (you can buy them pre-sliced)
1/4 tsp dried oregano (or 2 sprigs fresh oregano)
1. Heat pan over medium-high heat. Seaon pork with salt and pepper.
2. Prepare pan with either cooking spray or oil. Add pork to heated pan and brown on all sides (depending on size of pan and how much meat you are making, you may need to do this in batches). Remove browned meat to bowl and set aside.
3. Reduce heat to medium. Add onion (if using) and garlic to pan and saute until onion is soft (do not let garlic turn brown or it will be bitter).
4. Add water to pan and scrape browned bits from bottom of pan (flavor...yum!). Add broth, pepperoncini, pork and oregano to pan. Simmer until pork is tender and cooked through (45 minutes).
5. Add 1-3 Tbsp of pepperoncini brine. If using sprigs of fresh oregano, remove and discard.
Enjoy! I eat mine over rice. I love tomatoes, so I usually dice up a tomato and serve that on top. I am thinking of adding tomato into the broth next time I make this.
3 pounds pork stew meat (I have used cut up boneless country style ribs- whatever is on sale)- cubed
Salt and pepper to taste
1 medium onion, diced (I don't usually use this because my hubby wouldn't eat it)
4 cloves of garlic, diced
2 cups water
3 1/2 cups chicken broth (I have used beef broth and it was just as delicious)
1 jar pepperoncini peppers (11 1/2 oz), sliced (you can buy them pre-sliced)
1/4 tsp dried oregano (or 2 sprigs fresh oregano)
1. Heat pan over medium-high heat. Seaon pork with salt and pepper.
2. Prepare pan with either cooking spray or oil. Add pork to heated pan and brown on all sides (depending on size of pan and how much meat you are making, you may need to do this in batches). Remove browned meat to bowl and set aside.
3. Reduce heat to medium. Add onion (if using) and garlic to pan and saute until onion is soft (do not let garlic turn brown or it will be bitter).
4. Add water to pan and scrape browned bits from bottom of pan (flavor...yum!). Add broth, pepperoncini, pork and oregano to pan. Simmer until pork is tender and cooked through (45 minutes).
5. Add 1-3 Tbsp of pepperoncini brine. If using sprigs of fresh oregano, remove and discard.
Enjoy! I eat mine over rice. I love tomatoes, so I usually dice up a tomato and serve that on top. I am thinking of adding tomato into the broth next time I make this.
Monday, October 1, 2012
Cajun Chicken Alfredo
We were watching an episode of the Best Thing I Ever Made on the Food Network. Guy Fieri made cajun chicken alfredo. I knew I had to try it! I made it last night and it was delicious!!
Blackening Seasoning
1 Tbsp granulated garlic
1 Tbsp black pepper
1/2 Tbsp salt
2 tsp ground cumin
1 tsp cayenne pepper - more or less to taste depending on how spicy you want it (I used just a dash)
1 tsp Italian seasoning
1 tsp paprika
1/2 teaspoon chili powder
Combine all above spices in a bowl and mix until well combined.
Cajun Chicken Alfredo
2 large boneless, skinless chicken breasts
1 recipe blackening seasoning
4 oz uncooked pasta (linguine, spaghetti, etc)
4-6 sundried tomatoes, sliced
Jar of your favorite alfredo sauce (I used Classico Light Parmesean Alfredo and it was awesome!!)
1. Heat oven-safe pan (I used a cast iron pan) until very hot. Preheat oven to 400F.
2. Coat chicken with blackening seasoning. Add oil or cooking spray to pan, and put chicken in pan. Cook about 3 minutes per side over medium-high heat. Place pan into preheated oven. Allow chicken to cook about 10 minutes or until internal temp of 165F. Remove from oven and allow to rest approx 3 minutes.
3. Meanwhile, cook pasta according to package directions. Drain.
4. Heat alfredo sauce (I used the microwave).
4. Slice chicken breasts. Mix pasta, alfredo sauce, sundried tomatoes. Add chicken over top and serve.
YUM! Enjoy
Saturday, May 26, 2012
Champagne cake with raspberry filling and champagne raspberry buttercream
I wanted something special for my mom's birthday cake this year. I have just finished the 4 Wilton cake decorating courses, so I knew I could make it pretty, but I wanted it to be yummy. She always makes me a delicious cake recipe for my birthday, so I wanted to do the same for her. I racked my brain for ideas and then champagne and raspberries just stuck in my head. This cake came out SO delicious. It was super easy too!
Champagne cake
1 box white cake mix (I use Duncan Hines)
Egg whites and oil (I use applesauce to replace oil)
Champagne to replace the amount of water called for on the box (Duncan Hines called for 1 cup water, but I used 1 1/4 cup champange- I used Verdi.....my favorite)
1. Grease baking pans and preheat oven according to box cake mix directions.
2. In a large mixing bowl, combine ingredients and mix according to box cake mix directions.
3. Pour mix into prepared pans and bake according to directions on box cake mix.
4. Allow to cool 5 minutes in the pan. Invert pans on cooling wrack and allow to cool completely.
Raspberry champagne filling
12 oz raspberries- I used thawed frozen raspberries
1/2 cup sugar 1 tsp champagne (you could use water or lemon juice instead)
2 Tbsp cornstach
1 Tbsp raspberry liqueur (optional)
1. In a saucepan combine raspberries, sugar, champagne, cornstarch. Cook over medium heat, stirring frequently until thickened.
2. Remove from heat, stir in raspberry liquer if using. -Note- you can strain the filling to make it seedless, but I liked the seeds. Original recipe with directions can be found here
3. Allow to cool completely.
Raspberry champagne buttercream
Original recipe for champagne buttercream here
2 sticks of butter at room temperature
4 cups confectioners sugar
1/2 tsp vanilla extract
4 Tablespoons champagne
1 Tbsp raspberry preserves
Splash raspberry liquer
1. In mixing bowl, combine butter, sugar, vanilla, champagne. Beat until light and fluffy. Add champagne if needs to be thinned. Add sugar if needs to be thickened.
2. Stir in raspberry preserves. Stir in splash of raspberry liquer.
Assembly
1. Level cakes so they are flat on top.
2. Pipe a dam of frosting on the rim of bottom cake.
3. Fill cake with filling. Invert top layer so bottom of the cake is facing up and place over bottom layer.
4. Frost cake. Decorate.
5. Enjoy!
Monday, February 20, 2012
Low Carb Strawberry Shortcake
Tomorrow is my hubby's birthday and I wanted to make him something yummy, but more geared towards his low carb diet. We have been "cheating" on our diets lately with Valentine's Day and other birthdays, so it is time to get back on track. My hubby loves those cakey cookies you see in the store...the yummy ones with the frosting. A few years ago, the funfetti cake mix had a recipe for them. I made them for him when I first met him and he LOVED them. It is actually what he requested for his birthday "cake." We stopped at a fruit stand yesterday and picked up a half flat of strawberries, so I put them together and viola, low carb strawberry shortcake. So delicious!
Low Carb Strawberry Shortcake
Shortcake/Cake cookies
1 box sugar free (or low sugar) cake mix- I used yellow (Pillsbury)
2 eggs
1/3 cup unsweetened applesauce (the recipe calls for oil, but I used the applesauce)
1 quart strawberries, sliced
1-2 tsp Splenda sweetner
Cool Whip Free (or ohter sugar free or low sugar whipped topping)
1. Preheat the oven to 375F. In a large bowl, combine cake mix, eggs, applesauce and mix until combined and minimal clumps. If too dry and stiff, I add 1 tsp water. The dough should be thick.
2. Grease baking sheet. Scoop dough onto baking sheet. With a floured spoon/fingers/glass, flatten tops of cookies.
3. Bake cookies at 375 F until lightly browned (approx 6-8 minutes). Allow to cool completely.
4. Meanwhile, in a medium bowl, combine strawberries and Splenda. I add 1 Tbsp water. Allow to cool in refrigerator while cookies cool.
5. When ready to eat, place cookie on plate, top with strawberries and whipped topping. Enjoy!!
Low Carb Strawberry Shortcake
Shortcake/Cake cookies
1 box sugar free (or low sugar) cake mix- I used yellow (Pillsbury)
2 eggs
1/3 cup unsweetened applesauce (the recipe calls for oil, but I used the applesauce)
1 quart strawberries, sliced
1-2 tsp Splenda sweetner
Cool Whip Free (or ohter sugar free or low sugar whipped topping)
1. Preheat the oven to 375F. In a large bowl, combine cake mix, eggs, applesauce and mix until combined and minimal clumps. If too dry and stiff, I add 1 tsp water. The dough should be thick.
2. Grease baking sheet. Scoop dough onto baking sheet. With a floured spoon/fingers/glass, flatten tops of cookies.
3. Bake cookies at 375 F until lightly browned (approx 6-8 minutes). Allow to cool completely.
4. Meanwhile, in a medium bowl, combine strawberries and Splenda. I add 1 Tbsp water. Allow to cool in refrigerator while cookies cool.
5. When ready to eat, place cookie on plate, top with strawberries and whipped topping. Enjoy!!
Saturday, February 18, 2012
Crusty white bread
I love making pizza dough and bread at home, but could never get that crispy crust. I decided to google search it and found lots of recipes with kneading and such....stuff I just don't have the time for. Then I came across the King Arthur recipe with no kneading required and decided to try it. YUM! I first tried it for Superbowl and made sandwich rolls. They were good, but I had skipped the 2 hour rise prior to putting it in the refrigerator and they didn't get as big and puffy as I would have liked. I made them again today (made the dough a few days ago) and awesome!!
Crusty white bread
1 1/2 cups water (between 80 and 100 F)
1 Tbsp instant yeast
1 1/2 tsp salt
3 cups flour
1. In the bowl of your stand mixer, pour water and yeast. Allow to bloom for about 5 minutes (you can skip this and just put everything in the mixer like the King Arthur recipe says, but this is how I do it).
2. Add flour and salt to water and yeast and on low speed mix until combined. Turn the mixer up to medium speed and allow to mix for about 1 minute.
3. Transfer the dough to a large bowl. Set the bowl in a non-drafty part of your kitchen and cover with a clean towel (or plastic wrap). Allow to rise for 2 hours. (Per the King Arthur recipe, you can skip this step, but I like it better when I didn't).
4. Place the covered bowl of dough into the refrigerator for 2 hours up to 7 days.
5. When ready to use, punch the dough down, divide into portions (depends on what you want to make- rolls, loaves, etc), shape to desired shape and set on floured surface. Sprinkle the top of your dough with flour. Allow to rise for at least 45 minutes.
6. Preheat the oven to 450-500F. I used a pizza stone to bake the bread, so I preheated this as well. On the lower rack, place a shallow metal or cast iron pan and have 1 cup of water prepared.
7. Place dough onto baking stone (or baking pan). Fill cast iron pan/metal pan with water. Allow to bake until golden brown (approx 15-20 minutes).
Crusty white bread
1 1/2 cups water (between 80 and 100 F)
1 Tbsp instant yeast
1 1/2 tsp salt
3 cups flour
1. In the bowl of your stand mixer, pour water and yeast. Allow to bloom for about 5 minutes (you can skip this and just put everything in the mixer like the King Arthur recipe says, but this is how I do it).
2. Add flour and salt to water and yeast and on low speed mix until combined. Turn the mixer up to medium speed and allow to mix for about 1 minute.
3. Transfer the dough to a large bowl. Set the bowl in a non-drafty part of your kitchen and cover with a clean towel (or plastic wrap). Allow to rise for 2 hours. (Per the King Arthur recipe, you can skip this step, but I like it better when I didn't).
4. Place the covered bowl of dough into the refrigerator for 2 hours up to 7 days.
5. When ready to use, punch the dough down, divide into portions (depends on what you want to make- rolls, loaves, etc), shape to desired shape and set on floured surface. Sprinkle the top of your dough with flour. Allow to rise for at least 45 minutes.
6. Preheat the oven to 450-500F. I used a pizza stone to bake the bread, so I preheated this as well. On the lower rack, place a shallow metal or cast iron pan and have 1 cup of water prepared.
7. Place dough onto baking stone (or baking pan). Fill cast iron pan/metal pan with water. Allow to bake until golden brown (approx 15-20 minutes).
Friday, February 3, 2012
Mexican Pasta Salad
We are going to be tailgating tomorrow for my hubby's favorite time of year....the Monster Jam. I wanted to make a pasta salad that would keep without refrigeration. I started dreaming up different concotions and came up with this. I found a dressing recipe here, but I tweaked it a bit.
Mexican Pasta Salad
1 pound pasta, cooked and cooled
1 can black beans, drained and rinsed
1/2 bag frozen corn, cooked and cooled
1/2 small red onion diced
2 tomatoes diced
(I was going to use a roasted red pepper, but I didn't get to use it this time)
Dressing
Juice of 2 limes
1 clove of garlic minced
2 Tbsp olive oil
1 1/2 tsp cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 Tbsp chopped cilantro
1/2 tsp honey
1. In a large bowl, combine pasta, black beans, corn, onion, and tomatoes.
2. In food processor (I used a mini one that came with my stick blender), combine garlic, lime juice, olive oil, cumin, salt, pepper, cilantro, and honey. Blend until combined and cilantro is well chopped.
3. Pour dressing over salad and mix well.
Mexican Pasta Salad
1 pound pasta, cooked and cooled
1 can black beans, drained and rinsed
1/2 bag frozen corn, cooked and cooled
1/2 small red onion diced
2 tomatoes diced
(I was going to use a roasted red pepper, but I didn't get to use it this time)
Dressing
Juice of 2 limes
1 clove of garlic minced
2 Tbsp olive oil
1 1/2 tsp cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 Tbsp chopped cilantro
1/2 tsp honey
1. In a large bowl, combine pasta, black beans, corn, onion, and tomatoes.
2. In food processor (I used a mini one that came with my stick blender), combine garlic, lime juice, olive oil, cumin, salt, pepper, cilantro, and honey. Blend until combined and cilantro is well chopped.
3. Pour dressing over salad and mix well.
Friday, October 21, 2011
Freschetta Proud To Support Pink Program and a Giveaway
I am a very fortunate blogger to be a part of the Freschetta Fresh Connection Team. They recently sent me a letter telling me about their Proud to Support Pink Porgram. They are going to try to raise $50,000 to doante to the Memorial Sloan-Kettering Cancer Center. They will donate $1 for every code from a specially marked package of Freschetta pizza that is entered on their site (www.ProudToSupportPink.com). You can enter codes until October 31st (sorry for the late notice...I just got the package being that we moved recently).
As if the donation for breast cancer research is not enough, they are also giving away 50 pink iPod shuffles per week. On top of that giveaway, Freschetta will also send 50 iPod shuffles per week to 4 cancer centers around the US for patients to use during their treatments.
The Proud to Support Pink website has a place you can make a donation to this very important cause. There is also survivor stories, a place for people to share their journey through the diagnosis of breast cancer, to the treatment, to the CURE!! It is also a place family members can post their experiences. Breast cancer resources for further information is also available at this site. Everyone should check it out!
My family has been touched by breast cancer. My grandmother (my mom's mother) felt as if her breast was pulling or was heavier than normal. She went to be checked and was diagnosed with breast cancer. She was given the options and opted for a surgery. She is more than 10 years cancer free!
October is breast cancer awareness month! Check out the www.ProudToSupportPink.com website for information about breast cancer, for support and encouragement through other's journeys, to make a donation, to enter to win an iPod....there is also a coupon for Freschetta pizza. While we are trying to raise awareness for breast cancer and seeing that I work in health care, I must also plug in here that make sure you are performing monthly self breast exams. Early detection is the key!
If you plan on having a pizza anytime soon (maybe a good meal before trick-or-treating), have a pizza for the cause....be sure to enter your code on the site!
Now for the giveaway...In order to promote this program, Freschetta is providing a kit for me to give to one of my readers.
The kit will contain a coupon for a Freschetta pizza and 2 pairs of pink earphones.
In order to enter, leave a comment on this post. Since it is October, leave a comment about your favorite things about October.
The winner will be chosen at random on October 29.
Disclaimer: Freschetta has contacted me about this program and giveaway. They have provided me with a kit identical to the giveaway, but the views expressed here are my own.
As if the donation for breast cancer research is not enough, they are also giving away 50 pink iPod shuffles per week. On top of that giveaway, Freschetta will also send 50 iPod shuffles per week to 4 cancer centers around the US for patients to use during their treatments.
The Proud to Support Pink website has a place you can make a donation to this very important cause. There is also survivor stories, a place for people to share their journey through the diagnosis of breast cancer, to the treatment, to the CURE!! It is also a place family members can post their experiences. Breast cancer resources for further information is also available at this site. Everyone should check it out!
My family has been touched by breast cancer. My grandmother (my mom's mother) felt as if her breast was pulling or was heavier than normal. She went to be checked and was diagnosed with breast cancer. She was given the options and opted for a surgery. She is more than 10 years cancer free!
October is breast cancer awareness month! Check out the www.ProudToSupportPink.com website for information about breast cancer, for support and encouragement through other's journeys, to make a donation, to enter to win an iPod....there is also a coupon for Freschetta pizza. While we are trying to raise awareness for breast cancer and seeing that I work in health care, I must also plug in here that make sure you are performing monthly self breast exams. Early detection is the key!
If you plan on having a pizza anytime soon (maybe a good meal before trick-or-treating), have a pizza for the cause....be sure to enter your code on the site!
Now for the giveaway...In order to promote this program, Freschetta is providing a kit for me to give to one of my readers.
The kit will contain a coupon for a Freschetta pizza and 2 pairs of pink earphones.
In order to enter, leave a comment on this post. Since it is October, leave a comment about your favorite things about October.
The winner will be chosen at random on October 29.
Disclaimer: Freschetta has contacted me about this program and giveaway. They have provided me with a kit identical to the giveaway, but the views expressed here are my own.
Saturday, October 15, 2011
Pumpkin Spice Bagels
I made these bagels last weekend and I was so happy with the recipe! YUM! I will say though, only make as many as you will eat the day you make them, because they will be a little tough the next day.
Pumpkin Spice Bagels
(Makes 8 bagels)
2/3 cup warm water (around 80 F)
2 1/4 tsp yeast
1/2 cup pumpkin puree (you could make it fresh, or use canned, but be sure NOT to get pumpkin pie mix. You could also substitute mashed sweet potato)
1/3 cup brown sugar, packed
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp all spice
3 cups flour
1 tsp baking soda
2 T water
1 egg white
1. Pour warm water in bowl of mixer and sprinkle in yeast. Allow yeast to proof for about 3-5 minutes (water will look cloudy).
2. Add the brown sugar, salt, pumpkin and the spices to the water and yeast. Stir to combine.
3. Add flour to wet ingredients. Fit the mixer with the dough hook. Turn on mixer and mix/knead for about 7 minutes. (You could mix together and then knead by hand).
4. Place dough into a bowl that has been prepared with cooking spray and cover bowl with clean towe. Allow to rise about 1 hour, or until doubled in size.
5. Divide dough into portions (probably about 8). Roll the dough portion into a ball. Flatten the ball slightly and then poke a hole through the center with your finger. Shape into bagel shape and place on a floured pan. Cover with the plastic wrap allow to rest for 10 minutes. After 10 minutes, place pan into refrigerator overnight.
6. When ready to cook, remove the pan from the refrigerator and allow to rest for 10 minutes. Meanwhile, bring large pot of water to a boil. Add in 1 tsp of baking soda to boiling water.
7. Preheat oven to 400 F.
8. Drop bagels into boiling water (don't overcrowd the pot) and allow to boil about 30-45 seconds per side (flip after 30 seconds). Remove from water and allow to dry slightly on a clean towel. The original recipe recommends dipping the bottom of the bagels into cornmeal. I didn't have any, and my bagels stuck pretty bad, so I would recommend using it. Place bagels onto baking sheet.
9. In a small bowl, mix water and egg white. Brush tops of bagels with egg wash.
10. Bake bagels at 400 F for 20 minutes or until lightly browned.
Pumpkin Spice Bagels
(Makes 8 bagels)
2/3 cup warm water (around 80 F)
2 1/4 tsp yeast
1/2 cup pumpkin puree (you could make it fresh, or use canned, but be sure NOT to get pumpkin pie mix. You could also substitute mashed sweet potato)
1/3 cup brown sugar, packed
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp all spice
3 cups flour
1 tsp baking soda
2 T water
1 egg white
1. Pour warm water in bowl of mixer and sprinkle in yeast. Allow yeast to proof for about 3-5 minutes (water will look cloudy).
2. Add the brown sugar, salt, pumpkin and the spices to the water and yeast. Stir to combine.
3. Add flour to wet ingredients. Fit the mixer with the dough hook. Turn on mixer and mix/knead for about 7 minutes. (You could mix together and then knead by hand).
4. Place dough into a bowl that has been prepared with cooking spray and cover bowl with clean towe. Allow to rise about 1 hour, or until doubled in size.
5. Divide dough into portions (probably about 8). Roll the dough portion into a ball. Flatten the ball slightly and then poke a hole through the center with your finger. Shape into bagel shape and place on a floured pan. Cover with the plastic wrap allow to rest for 10 minutes. After 10 minutes, place pan into refrigerator overnight.
6. When ready to cook, remove the pan from the refrigerator and allow to rest for 10 minutes. Meanwhile, bring large pot of water to a boil. Add in 1 tsp of baking soda to boiling water.
7. Preheat oven to 400 F.
8. Drop bagels into boiling water (don't overcrowd the pot) and allow to boil about 30-45 seconds per side (flip after 30 seconds). Remove from water and allow to dry slightly on a clean towel. The original recipe recommends dipping the bottom of the bagels into cornmeal. I didn't have any, and my bagels stuck pretty bad, so I would recommend using it. Place bagels onto baking sheet.
9. In a small bowl, mix water and egg white. Brush tops of bagels with egg wash.
10. Bake bagels at 400 F for 20 minutes or until lightly browned.
Friday, September 16, 2011
Pizza Dough
I came across this recipe a long time ago and filed away as a recipe I wanted to try sometime. I just never made it because usually I make pizza at the last minute which doesn't allow time to let the dough rise overnight in the refrigerator like this dough requires. Somehow, my mom came across the same recipe, tried it, and swore it was the best dough she had ever made. Well, a few weeks ago I decided to make personal pizzas for a football get together. I put out a pizza toppings bar so everyone could put their own toppings on the pizza. I decided to make the dough, bake it prior to everyone arriving so that I could enjoy our company and the football game. The dough was SO easy to work with. You could get it very thin without the dough tearing. It didn't stick while rolling it out. It was also quite delicious!
Pizza dough
(Note- I am posting the whole recipe- I ended up making 1 and a half batches, and found the mixer did better making half a batch. The whole recipe was too much for my mixer to handle. I recommend making the dough in 2 batches)
4 and 1/2 cups flour (all purpose or bread flour), chilled
1 and 3/4 tsp salt
1 tsp instant yeast
1 and 3/4 cups ice cold water
(Original recipe adds in olive oil, but I didn't have any, so I left it out- see link if you'd like to use it)
1. In the bowl of a mixer fitted with the paddle attachment, mix the flour, salt, and instant yeast. Add in the cold water while mixing on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or until the dough is smooth and sticky. If the dough looks too dry, add in a few drops of water. It is looks to wet, add in flour slowly until the dough pulls from the side of the bowl.
2. Seperate dough into desired number of pizzas (should make about 6 regular size, but many more personal sized pizza). Round each piece of dough into a ball Place the dough onto a floured sheet pan. Mist the top of the dough with olive oil (I used cooking spray). Cover dough with plastic wrap or damp towel. Put the pan/dough into the refrigerator overnight to rest the dough. You can also make it 3 days in advance and keep it in the refrigerator or put in a freezer bag and freeze up to 3 months (per original recipe).
3. Remove the dough from the refrigerator about 2 hours prior to cooking. Sprinkle the dough with flour and press to flatten to disks. Cover the dough with the plastic wrap or damp towel and allow to rest for 2 hours.
4. If you have one, place a baking stone in the lowest rack in the oven and heat as high as oven will go about 45 minutes prior to baking pizza. If you don't have a pizza stone, you can bake the dough on the back side of a cookie sheet, but do not preheat it.
5. Flour the surface you plan to roll out the dough liberally. Roll dough to desired thickeness. At this point, I usually put the dough onto the stone and then put the toppings. So, place dough onto preheated pizza stone if using or put onto back side of cookie sheet. Apply sauce, cheese and other toppings.
6. Bake at 475-500F about 2 minutes, check and rotate if needed. Bake approx 5-10 minutes or until the dough has browned and the cheese is melty and browned.
Enjoy!
For my toppings bar, I used 2 chip and dip platters. I put out bacon, sausage, ground beef, ham, tomatoes, sun dried tomatoes, mushrooms, peppers and onions, olives, roasted garlic. It was a lot of fun and so tasty!
Pizza dough
(Note- I am posting the whole recipe- I ended up making 1 and a half batches, and found the mixer did better making half a batch. The whole recipe was too much for my mixer to handle. I recommend making the dough in 2 batches)
4 and 1/2 cups flour (all purpose or bread flour), chilled
1 and 3/4 tsp salt
1 tsp instant yeast
1 and 3/4 cups ice cold water
(Original recipe adds in olive oil, but I didn't have any, so I left it out- see link if you'd like to use it)
1. In the bowl of a mixer fitted with the paddle attachment, mix the flour, salt, and instant yeast. Add in the cold water while mixing on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or until the dough is smooth and sticky. If the dough looks too dry, add in a few drops of water. It is looks to wet, add in flour slowly until the dough pulls from the side of the bowl.
2. Seperate dough into desired number of pizzas (should make about 6 regular size, but many more personal sized pizza). Round each piece of dough into a ball Place the dough onto a floured sheet pan. Mist the top of the dough with olive oil (I used cooking spray). Cover dough with plastic wrap or damp towel. Put the pan/dough into the refrigerator overnight to rest the dough. You can also make it 3 days in advance and keep it in the refrigerator or put in a freezer bag and freeze up to 3 months (per original recipe).
3. Remove the dough from the refrigerator about 2 hours prior to cooking. Sprinkle the dough with flour and press to flatten to disks. Cover the dough with the plastic wrap or damp towel and allow to rest for 2 hours.
4. If you have one, place a baking stone in the lowest rack in the oven and heat as high as oven will go about 45 minutes prior to baking pizza. If you don't have a pizza stone, you can bake the dough on the back side of a cookie sheet, but do not preheat it.
5. Flour the surface you plan to roll out the dough liberally. Roll dough to desired thickeness. At this point, I usually put the dough onto the stone and then put the toppings. So, place dough onto preheated pizza stone if using or put onto back side of cookie sheet. Apply sauce, cheese and other toppings.
6. Bake at 475-500F about 2 minutes, check and rotate if needed. Bake approx 5-10 minutes or until the dough has browned and the cheese is melty and browned.
Enjoy!
For my toppings bar, I used 2 chip and dip platters. I put out bacon, sausage, ground beef, ham, tomatoes, sun dried tomatoes, mushrooms, peppers and onions, olives, roasted garlic. It was a lot of fun and so tasty!
Tuesday, August 23, 2011
Chicken Enchilada Soup
My sister brought some leftover chicken enchilada soup she had made over to my mom's one night. It was so delicious. She told us she bought a pouch of a mix and added chicken, corn, and rice. It was so good, I decided I wanted to make it this week. When I went to the store, I only found one mix, and it was 4 dollars. I was then inspired to try to make it from scratch. I searched for chicken enchilada soup recipes and came across a few copycats for Chili's chicken enchilada soup. A few had velveeta, which I don't usually buy, but I did find one with cheddar, so I decided to give it a try. YUM!!! This soup is awesome!
Note- this recipe calls for Masa Harina. This is a corn flour that can be used to make tortillas, tamales, and this soup! It can be found either in the ethnic food or with the flours.
Chicken Enchilada Soup
(Chili's copycat)- Original Recipe found on Allrecipes.com
2 boneless skinless chicken breasts cut into small cubes and cooked
1/2 onion diced
1-2 garlic cloves diced
4 cups chicken broth
3 cups water, divided
1 cup masa harina
1 can red enchilada sauce
1 1/2 cup shredded cheddar
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1. Prepare a large pot with cooking spray and heat over medium high. Add onions and garlic and cook until soft and translucent. Add chicken broth and 1 cup water.
2. In a bowl, combine 2 cups of water and masa harina and mix until well combined. Add mixture to soup and stir in.
3. Add enchilada sauce, cheddar, salt, chili powder, cumin and stir to combine. Bring to a boil. When boiling, add chicken and lower heat to simmer. Simmer 30 minutes.
I think I am going to add in corn and rice next time.
Note- this recipe calls for Masa Harina. This is a corn flour that can be used to make tortillas, tamales, and this soup! It can be found either in the ethnic food or with the flours.
Chicken Enchilada Soup
(Chili's copycat)- Original Recipe found on Allrecipes.com
2 boneless skinless chicken breasts cut into small cubes and cooked
1/2 onion diced
1-2 garlic cloves diced
4 cups chicken broth
3 cups water, divided
1 cup masa harina
1 can red enchilada sauce
1 1/2 cup shredded cheddar
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1. Prepare a large pot with cooking spray and heat over medium high. Add onions and garlic and cook until soft and translucent. Add chicken broth and 1 cup water.
2. In a bowl, combine 2 cups of water and masa harina and mix until well combined. Add mixture to soup and stir in.
3. Add enchilada sauce, cheddar, salt, chili powder, cumin and stir to combine. Bring to a boil. When boiling, add chicken and lower heat to simmer. Simmer 30 minutes.
I think I am going to add in corn and rice next time.
Thursday, August 18, 2011
Coconut Cheesecake
I LOVE coconut; so when I saw this cheesecake recipe on The Novice Chef blog, I knew I had to try it. My recipe is different because I wanted to make mini cheesecakes to bring to work. I didn't want too much tempting dessert in the house. Check out The Novice Chef blog for the original (which includes a recipe for coconut whipped cream topping which I didn't make). My recipe is different that hers, but I used hers as a base.
Crust
1/2 cup graham cracker crumbs
4 tsp sugar
2 Tbsp shredded coconut
1 Tbsp melted butter
1. Preheat the oven to 350 F.
2. Place paper liners in muffin tin.
3. In a medium bowl, combine the graham cracker crumbs, sugar, coconut, and melted butter. Stir until well mixed.
4. Scoop graham cracker mixture into each of the cupcake liners. Bake at 350F until lightly browned (approx 5-7 minutes).
5. Remove from the oven and allow to cool.
Cheesecake
1 package cream cheese, softened (I used 1/3 less fat cream cheese)
1/3 - 1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
3 Tbsp coconut milk (I used light, but I don't think it had enough flavor)
1/4 cup cream of coconut (YUM)
1. Preheat the oven to 350F.
2. In a large bowl, cream the cream cheese until smooth using either a spatula or hand mixer. Add in the sugar, vanilla, and salt. Beat until well combined. Add in the egg and beat until well incorporated. Add the coconut milk and cream of coconut and beat until well incorporated.
3. Pour mixture into cupcake liners on top of the prebaked crust. Do not fill to top as they will rise slightly. Bake at 350 F for 20 minutes, or until the filling looks set. Remove and allow to cool.
YUM!
Crust
1/2 cup graham cracker crumbs
4 tsp sugar
2 Tbsp shredded coconut
1 Tbsp melted butter
1. Preheat the oven to 350 F.
2. Place paper liners in muffin tin.
3. In a medium bowl, combine the graham cracker crumbs, sugar, coconut, and melted butter. Stir until well mixed.
4. Scoop graham cracker mixture into each of the cupcake liners. Bake at 350F until lightly browned (approx 5-7 minutes).
5. Remove from the oven and allow to cool.
Cheesecake
1 package cream cheese, softened (I used 1/3 less fat cream cheese)
1/3 - 1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg
3 Tbsp coconut milk (I used light, but I don't think it had enough flavor)
1/4 cup cream of coconut (YUM)
1. Preheat the oven to 350F.
2. In a large bowl, cream the cream cheese until smooth using either a spatula or hand mixer. Add in the sugar, vanilla, and salt. Beat until well combined. Add in the egg and beat until well incorporated. Add the coconut milk and cream of coconut and beat until well incorporated.
3. Pour mixture into cupcake liners on top of the prebaked crust. Do not fill to top as they will rise slightly. Bake at 350 F for 20 minutes, or until the filling looks set. Remove and allow to cool.
YUM!
Monday, August 15, 2011
Pork Braciole
This past weekend we decided to take a friend to dinner at one of our favorite local Italian Restaurants, Lonzano's. Every time I go to Lonzano's I try something new. Usually when I find something I like, I stick to it, but they have so many tempting options, I feel the need to experiment...and I have yet to be disappointed. This past weekend, I decided to try the Veal Rollitini. It was veal pounded thin and stuffed with a ham and breadcrumb filling. It is usually served with a sherry wine sauce, but their maranara is so good, I decided to get that instead. YUM! It was so good, I wanted to try to make it at home this week. The dish reminded me of a dish my mom makes called Braciole. It is basically a thin piece of beef which she wraps around a filling of seasoned breadcrumbs and cheese and cooks in the tomato sauce. One of my favorites! I decided this week to try it with pork. The end result was so tasty, but with the cut of pork I brought home (and the way I used it), it wasn't as thin as I like it, but since it was so delicious I will still post the recipe. I would recommend trying a pork cutlet that you can smash very thin.
Pork Braciole
1 pound pork (I used a loin that I cut to flatten and tried to thin, but it wasn't think enough, so I suggest a pork cutlet)
1 cup seasoned bread crumbs
1/4 cup parmesean cheese
2-3 small cloves of garlic minced
1/4 cup shredded mozzarella
1/2 tsp salt
1 large can crushed tomatoes
1/4 jar (approx 1 cup) Ragu tomato sauce (I used Old World Style)
1. In a bowl, combine bread crumbs, cheeses, salt, garlic and mix until well incorporated. Sprinkle mixture over each piece of thin pork. Wrap the pork around the filling and secure (I used toothpicks, but remember how many are in the meat, you could also use cooking twine).
2. Bring pan (use one with sides, because once meat is browned, I put the sauce over to cook through) to heat over medium high heat. Spray with cooking spray and add pork. Brown on all sides. If you have a smaller pan, you may have to work in batches. Do not overcrowd the pan, or the meat will steam and never brown. Once all of the pork has browned, add it all to the pan and cover with tomatoes and tomato sauce. Bring to rapid simmer and cover. Lower heat to low and allow to cook through (I let mine go for about 45 min to an hour).
I serve mine over pasta and it was SO GOOD! I couldn't stop eating the sauce!
Pork Braciole
1 pound pork (I used a loin that I cut to flatten and tried to thin, but it wasn't think enough, so I suggest a pork cutlet)
1 cup seasoned bread crumbs
1/4 cup parmesean cheese
2-3 small cloves of garlic minced
1/4 cup shredded mozzarella
1/2 tsp salt
1 large can crushed tomatoes
1/4 jar (approx 1 cup) Ragu tomato sauce (I used Old World Style)
1. In a bowl, combine bread crumbs, cheeses, salt, garlic and mix until well incorporated. Sprinkle mixture over each piece of thin pork. Wrap the pork around the filling and secure (I used toothpicks, but remember how many are in the meat, you could also use cooking twine).
2. Bring pan (use one with sides, because once meat is browned, I put the sauce over to cook through) to heat over medium high heat. Spray with cooking spray and add pork. Brown on all sides. If you have a smaller pan, you may have to work in batches. Do not overcrowd the pan, or the meat will steam and never brown. Once all of the pork has browned, add it all to the pan and cover with tomatoes and tomato sauce. Bring to rapid simmer and cover. Lower heat to low and allow to cook through (I let mine go for about 45 min to an hour).
I serve mine over pasta and it was SO GOOD! I couldn't stop eating the sauce!
Thursday, August 11, 2011
Smoky Lentil Soup
This recipe came to my inbox the other day along with an advertisement for a new soup making small appliance for the kitchen. I don't really feel that I would ever need something like this appliance (which is pretty much a blender that can heat up to cook ingredients prior to needing to be blended...I can achieve the same thing-although with a few more dishes to do- with a pot and a blender), but the recipe was intriguing. Now I can't believe in the dreadfully hot day we are having that I decided to make soup, but I did and it is delicious! So we will just sit under the fan in the A/C eating this yummy soup!
Using the Cuisinart soup maker and blender, you can sauté the vegetables, cook the soup and then puree it all in one vessel. For a quick and easy weeknight dinner, pair this hearty lentil soup with our Grown-Up Grilled Cheese Sandwiches (see related recipe at left).
3 slices of bacon (I used turkey bacon)
1 small onion, diced
1 carrot, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 tsp. minced garlic
1 Tbs. tomato paste
1 tsp. smoked paprika (I didn't have this, so I used a little more than 1/2 tsp of chili powder)
1/4 cup canned diced tomatoes, drained (I also didn't have this, so I used crushed tomatoes)
3/4 cup lentils, picked over and rinsed
4 cups chicken broth
1. Preheat large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until browned/crisp. Drain on paper towels and chop.
2. Return the pot to the heat and add the onion, carrot, celery, garlic, tomato paste and paprika (or chili powder). Cook until the vegetables just start to soften. Add the tomatoes, lentils and broth. Cover and cook on high heat until the lentils are tender, approximatley 30 minutes. Add in bacon reserving a few pieces for garnish.
3. This step is optional. I used my stick blender and pureed until smooth and almost creamy. If you like yours more chunky, you can skip this or just blend it lightly. If you don't have a stick blender, you can pour the soup into a blender. Use the lid, but leave that central piece out and cover with a towel, blend on low.
Using the Cuisinart soup maker and blender, you can sauté the vegetables, cook the soup and then puree it all in one vessel. For a quick and easy weeknight dinner, pair this hearty lentil soup with our Grown-Up Grilled Cheese Sandwiches (see related recipe at left).
3 slices of bacon (I used turkey bacon)
1 small onion, diced
1 carrot, peeled and cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 tsp. minced garlic
1 Tbs. tomato paste
1 tsp. smoked paprika (I didn't have this, so I used a little more than 1/2 tsp of chili powder)
1/4 cup canned diced tomatoes, drained (I also didn't have this, so I used crushed tomatoes)
3/4 cup lentils, picked over and rinsed
4 cups chicken broth
1. Preheat large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until browned/crisp. Drain on paper towels and chop.
2. Return the pot to the heat and add the onion, carrot, celery, garlic, tomato paste and paprika (or chili powder). Cook until the vegetables just start to soften. Add the tomatoes, lentils and broth. Cover and cook on high heat until the lentils are tender, approximatley 30 minutes. Add in bacon reserving a few pieces for garnish.
3. This step is optional. I used my stick blender and pureed until smooth and almost creamy. If you like yours more chunky, you can skip this or just blend it lightly. If you don't have a stick blender, you can pour the soup into a blender. Use the lid, but leave that central piece out and cover with a towel, blend on low.
Sunday, July 31, 2011
Sausage, White Bean, and Spinach Stew
I saw this recipe in the most recent issue of Womans Day magazine and thought it looked pretty good. I decided to make it for dinner tonight. It was so delicious! I made a few changes, which I will post at the end (mostly changes to suit the hubby's picker eater palate). You can make this low carb by using Dreamfields Pasta. Chcek them out here...http://www.dreamfieldsfoods.com/
Sausage, White bean, and Spinach Stew
1 Tbsp olive oil
12 oz cooked turkey Italian sausage, cut into 1/2 thick coins
2 garlic cloves minced
1/2 cup dry white wine (I left this out)
32 oz chicken broth
4 oz (approx 1 cup) uncooked small pasta (I used elbows)
15 oz can of white beans, rinsed (I used great white northern beans)
10 oz raw spinach with thick stems removed (I used frozen spinach)
Parmesean cheese
1. Heat the oil in a large saucepan over medium heat. Add sausage and cook until browned. Remove sausage and set aside.
2. Add garlic to the pan and cook, but do not let brown. Add wine (if using, if not just skip this step) and allow to simmer for 1 minute.
3. Add broth and pasta and bring to a boil. Reduce heat to simmer. Simmer a few minutes less than recommended on package of pasta (eg- my elbows said to cook 8 minutes, so I simmered for 5 minutes).
4. Add beans, sausage and cook until heated through and pasta cooked. Remove from heat and stir in spinach until wilted.
Serve with parmesean.
I left out the wine because my hubby doesn't like cooking with wine. I also used frozen spinach (the hubby didn't want any spinach in his stew). I heated it in the microwave according to the directions and stirred a scoopful into my bowl along with my serving of soup.
This soup was a real hit!
Sausage, White bean, and Spinach Stew
1 Tbsp olive oil
12 oz cooked turkey Italian sausage, cut into 1/2 thick coins
2 garlic cloves minced
1/2 cup dry white wine (I left this out)
32 oz chicken broth
4 oz (approx 1 cup) uncooked small pasta (I used elbows)
15 oz can of white beans, rinsed (I used great white northern beans)
10 oz raw spinach with thick stems removed (I used frozen spinach)
Parmesean cheese
1. Heat the oil in a large saucepan over medium heat. Add sausage and cook until browned. Remove sausage and set aside.
2. Add garlic to the pan and cook, but do not let brown. Add wine (if using, if not just skip this step) and allow to simmer for 1 minute.
3. Add broth and pasta and bring to a boil. Reduce heat to simmer. Simmer a few minutes less than recommended on package of pasta (eg- my elbows said to cook 8 minutes, so I simmered for 5 minutes).
4. Add beans, sausage and cook until heated through and pasta cooked. Remove from heat and stir in spinach until wilted.
Serve with parmesean.
I left out the wine because my hubby doesn't like cooking with wine. I also used frozen spinach (the hubby didn't want any spinach in his stew). I heated it in the microwave according to the directions and stirred a scoopful into my bowl along with my serving of soup.
This soup was a real hit!
Sunday, July 24, 2011
Homemade Oyster Crackers
I decided to make skyline chili again, and usually it is served with a bowl of oyster crackers. I don't have any in the house, because either I will gobble them down (not great for my waistline) or they will go to waste. I decided to try my hand at making them. They are pretty delicious, however, they lack that air bubble in the middle that makes them so endearing. They have a yummy flavor and go great with the Skyline Chili knockoff recipe.
Oyster crackers
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter
2 Tbsp milk
1. In the bowl of a food processor combine flour, baking powder, salt. Add butter and pulse mealy (mine didn't really get too mealy, so if yours doesn't, don't worry too much about it). Add the milk pulse. Turn dough out onto floured surface and knead until dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator about 10 minutes.
2. Preheat oven to 375 F
3. On a floured surface, roll the dough out until desired thickness. Cut the crackers into desired shapes and place on baking sheet (don't need to spray the pan).
4. Bake at 375 F for approx 7 minutes or until lightly browned. Enjoy with chili or soup!
Oyster crackers
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter
2 Tbsp milk
1. In the bowl of a food processor combine flour, baking powder, salt. Add butter and pulse mealy (mine didn't really get too mealy, so if yours doesn't, don't worry too much about it). Add the milk pulse. Turn dough out onto floured surface and knead until dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator about 10 minutes.
2. Preheat oven to 375 F
3. On a floured surface, roll the dough out until desired thickness. Cut the crackers into desired shapes and place on baking sheet (don't need to spray the pan).
4. Bake at 375 F for approx 7 minutes or until lightly browned. Enjoy with chili or soup!
Monday, July 11, 2011
Bonefish Grill
This weekend I was really wanting to try something new instead of eating at the same old restaurant. My hubby suggested we try Bonefish Grill. This really shocked me because 1) my hubby doesn't eat much seafood, 2) hubby is allergic to shrimp, 3) hubby is afraid to try new places. I was concerned it might be too expensive. but I decided to give it a go because it was either that or pizza again.
By the time we made a decision and actually got to the restaurant I was starving to put it lightly. I was so hoping for some bread, but being a seafood restaurant I was doubtful there would be any. I was pleasantly surprised when not only bread, but that yummy olive oil/herb dip showed up! SO delicious!
The menu has a little bit of something for everyone. They are known for their Bang Bang shrimp appetizer. I tried it on my second visit (yes I went a second time one week later) and while I liked the flavor, I don't think I could finish the whole appetizer. It is a spicy fried shrimp that does not have a whole lot of coating that is served in a spicy creamy sauce.
For my meal, I decided to go with wood fire grilled shrimp and scallops. I love scallops and cannot seem to make them at home. Bonefish has a seasonal side and you get the choice of one side. Their seasonal side was a succotash. Succotash just does not sound very appealing, but I decided to go with it and have herbed jasmine rice with it. You also get to choose dipping sauces. I went with the lemon butter, chimichurri, and the asian sauce. My hubby decided to go with a Kobe burger which came with home made potato chips. When the meal came, it was very visually appealing. I, of course had to taste the burger. Delicious! So flavorful. The hubby was in burger heaven. Then I went to tackle my plate. The shrimp and scallops were cooked to perfection. The lemon butter sauce was as expected and tasty. The chimichurri sauce was an herby, slightly spicy sauce and oh so good. The asian inspired sauce was like a barbeque sauce flavor and overwhelmed the flavor of the shrimp and scallops. Now, on to the succotash. It was a succotash made with bacon, onion, corn, and edemame. Let me say, that after tasting it, I decided there was not nearly enough succotash on my plate. YUM!!!
After all of that delectable food, I was stuffed! However, we were at a new place and there was a coconut dessert on the menu (Jen's coconut pie) so we decided we had to go for it. The pie was the perfect ending to an awesome meal. There was just a small amount of custard, lots of yummy coconut and served with a coconut rum glaze. So good.
One week after eating at Bonefish I was craving it again. I thought I might try something new, but my meal was so good, I got the same thing again. I was not disappointed in the least!
Needless to say, we will be frequent diners at Bonefish!
By the time we made a decision and actually got to the restaurant I was starving to put it lightly. I was so hoping for some bread, but being a seafood restaurant I was doubtful there would be any. I was pleasantly surprised when not only bread, but that yummy olive oil/herb dip showed up! SO delicious!
The menu has a little bit of something for everyone. They are known for their Bang Bang shrimp appetizer. I tried it on my second visit (yes I went a second time one week later) and while I liked the flavor, I don't think I could finish the whole appetizer. It is a spicy fried shrimp that does not have a whole lot of coating that is served in a spicy creamy sauce.
For my meal, I decided to go with wood fire grilled shrimp and scallops. I love scallops and cannot seem to make them at home. Bonefish has a seasonal side and you get the choice of one side. Their seasonal side was a succotash. Succotash just does not sound very appealing, but I decided to go with it and have herbed jasmine rice with it. You also get to choose dipping sauces. I went with the lemon butter, chimichurri, and the asian sauce. My hubby decided to go with a Kobe burger which came with home made potato chips. When the meal came, it was very visually appealing. I, of course had to taste the burger. Delicious! So flavorful. The hubby was in burger heaven. Then I went to tackle my plate. The shrimp and scallops were cooked to perfection. The lemon butter sauce was as expected and tasty. The chimichurri sauce was an herby, slightly spicy sauce and oh so good. The asian inspired sauce was like a barbeque sauce flavor and overwhelmed the flavor of the shrimp and scallops. Now, on to the succotash. It was a succotash made with bacon, onion, corn, and edemame. Let me say, that after tasting it, I decided there was not nearly enough succotash on my plate. YUM!!!
After all of that delectable food, I was stuffed! However, we were at a new place and there was a coconut dessert on the menu (Jen's coconut pie) so we decided we had to go for it. The pie was the perfect ending to an awesome meal. There was just a small amount of custard, lots of yummy coconut and served with a coconut rum glaze. So good.
One week after eating at Bonefish I was craving it again. I thought I might try something new, but my meal was so good, I got the same thing again. I was not disappointed in the least!
Needless to say, we will be frequent diners at Bonefish!
Wednesday, July 6, 2011
Margarita Chicken
Chilis was having this awesome deal last week. $35 for an appetizer, 2 meals, 2 margaritas (top shelf I might add), and a dessert. My hubby really wanted to go, and although I looked forward to the yummy feast, I didn't want to go crazy with all of those calories (not such a good advertisement for Chilis, but I think I gained 2 pounds after eating all that yumminess). I usually go for the Chicken Fajitas, but decided instead to have the Margarita Grilled Chicken this time at the recommendation of the waiter. He said it wouldn't "weigh me down." Oh my it was SO delicious and I have been craving it ever since. That is why I decided to try to recreate it. Mine is not exactley like theirs. If you Google (or Bing, or Dogpile....whatever search you like to use) a copycat recipe, they use margarita mix. I wanted to avoid the temptation of having margarita mix in the house, so I decided to make it from scratch. The meal was very tasty! I will definitley make it again.
Margarita Chicken
3 boneless skinless chicken breasts cut in half NOTE- almost like butterflying, but seperate the pieces (to make them thinner so they cook more evenly and quicker)
Salt and pepper
Zest of 2 limes
Juice of 2 limes
1 Tbsp honey
1-2 tsp brown sugar
1 Tbsp triple sec (optional)
1 Tbsp tequila (optional)
1. In a large bowl, combine the zest, lime juice, honey, 1 tsp brown sugar, triple sec and tequila. Taste. If too sour, add more brown sugar and stir to combine.
2. Season chicken with salt and pepper. Place chicken in marinade and allow to marinate approximately 30 minutes.
3. Preheat grill (or grill pan which is what I used). Cook chicken until done.
I served mine over rice and beans (just like Chilis)!
Margarita Chicken
3 boneless skinless chicken breasts cut in half NOTE- almost like butterflying, but seperate the pieces (to make them thinner so they cook more evenly and quicker)
Salt and pepper
Zest of 2 limes
Juice of 2 limes
1 Tbsp honey
1-2 tsp brown sugar
1 Tbsp triple sec (optional)
1 Tbsp tequila (optional)
1. In a large bowl, combine the zest, lime juice, honey, 1 tsp brown sugar, triple sec and tequila. Taste. If too sour, add more brown sugar and stir to combine.
2. Season chicken with salt and pepper. Place chicken in marinade and allow to marinate approximately 30 minutes.
3. Preheat grill (or grill pan which is what I used). Cook chicken until done.
I served mine over rice and beans (just like Chilis)!
Saturday, June 25, 2011
Garlic Cheddar Biscuits
I used to work at Red Lobster and have made loads of their biscuits. I have also eaten more than my fair share. I decided to make them for a party at work. I have tried making them at home before and they were never quite right. I came across this recipe on Chickens In the Road and decided to give it a try. These were better than the original! They got rave reviews at work.
2 1/2 cups Bisquick (I used Heart Smart)
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Garlic Butter Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
1. Preheat oven to 450. Preapare baking sheet with cooking spray. In a large bowl, combine Bisquick and garlic powder. Stir to combine.
2. Cut butter into small cubes and add to bowl with Bisquick and garlic. Using a fork, smoosh the butter into the flour making a crumbly appearance.
3. Stir cheese, sour cream, and milk into Bisquick and butter mixture until well combined.
4. Drop dough by spoonfuls onto prepared baking sheet.
5. In a small bowl, mix melted butter, garlic powder, parsley and salt until well combined. Spoon half of butter mixture over unbaked biscuits.
6. Bake biscuits at 450F approx 8-10 minutes or until golden at edges. Remove from oven and spoon remaining topping over biscuits. Allow to cool slightly.
These are best served hot and are addicting!
2 1/2 cups Bisquick (I used Heart Smart)
1/2 teaspoon garlic powder
1/2 cup butter, softened
1 1/4 cups grated cheddar cheese
1/2 cup sour cream
1 1/4 cups milk
Garlic Butter Topping
6 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley
dash of salt
1. Preheat oven to 450. Preapare baking sheet with cooking spray. In a large bowl, combine Bisquick and garlic powder. Stir to combine.
2. Cut butter into small cubes and add to bowl with Bisquick and garlic. Using a fork, smoosh the butter into the flour making a crumbly appearance.
3. Stir cheese, sour cream, and milk into Bisquick and butter mixture until well combined.
4. Drop dough by spoonfuls onto prepared baking sheet.
5. In a small bowl, mix melted butter, garlic powder, parsley and salt until well combined. Spoon half of butter mixture over unbaked biscuits.
6. Bake biscuits at 450F approx 8-10 minutes or until golden at edges. Remove from oven and spoon remaining topping over biscuits. Allow to cool slightly.
These are best served hot and are addicting!
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