Thursday, September 22, 2016

[ One Bowl Chocolate Chip Cookies ]

These were super fast + yummy!  I liked having only one bowl ;)


Chocolate Chip Cookies Recipe

Ingredients

1 cup brown sugar
1 cup sugar
½ cup butter
½ cup oil
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
3 cups flour
2 cups milk chocolate chips

Instructions

  1. Cream butter, oil and sugars. Add eggs and beat until fluffy
  2. Add remaining ingredients.
  3. Bake at 350 for 7-8 minutes.

Monday, August 22, 2016

[ Oatmeal Butterscotch Chip Scotchies Cookies ]

OATMEAL SCOTCHIES COOKIES

These just passed the "kid" test ... Tias asked for less cinnamon, and Siah asked for chocolate chips instead of butterscotch - but both agreed, these are YUMMY.

1 large egg
1/2 cup unsalted butter
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats
3/4 cup all-purpose flour
2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup butterscotch chips


DIRECTIONS:
  1. Mix egg, butter, sugars, vanilla to cream ingredients.  About 5 minutes.
  1. Add the oats, flour, cinnamon, nutmeg, baking soda, optional salt, and mix.  Stir in the butterscotch chips.
  1. Using a 2-inch medium cookie scoop . Place dough mounds on a large plate. Flatten mounds slightly. Cover plate with plasticwrap and refrigerate for at least 3 hours, and up to 5 days, before baking. Do not bake with warm dough; cookies will spread and bake thin and flat.  * note // I did NOT do this, and they still turned out amaze-balls.
  1. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats.  Place cookies on baking sheets, spaced about 2 inches apart.  Bake for 9 to 10 minutes, or until edges are set and tops are barely set, even if slightly underbaked in the center and glossy. Cookies may not appear to be done, but they firm up dramatically as they cool. 

Wednesday, July 27, 2016

[ Honey Lemon Garlic Marinade. ]

I had been looking for a low-sodium marinade due to my MIL's new strict diet.  I found this - and if it's made this post, it worked well.  It was easy to transport in the ziplock bag and BBQ at her place.

Honey Lemon Garlic Marinade


1 lemon
1 teaspoon oregano
1 teaspoon black pepper
2 cloves garlic, sliced
1/2 red onion, sliced
1/8 cup olive oil
1/8 cup honey

Directions // 
Zest and juice the lemon. Mix the lemon juice and zest together with everything, pour into ziplock bag.  Place meat (chicken, pork, fish) in a zip top freezer bag toss to coat. Refrigerate for 6 to 8 hours or overnight.
BBQ and cook until meet is fully cooked.

Monday, May 2, 2016

[ Baked Honey Mustard Pork Tenderloin / Chicken ]



Ingredients 

4 boneless skinless chicken breasts, OR 1 pork tenderloin
½ cup honey
½ cup yellow mustard
2 tbsp brown sugar
½ teaspoon Italian seasoning
salt and pepper to taste
½ teaspoon garlic powder
directions

1. Preheat oven to 350 degrees and lightly grease a baking dish.
2. In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.
3. Toss chicken/pork in the sauce to coat and place in your prepared dish. 
4. Pour remaining sauce over the chicken.
5. Bake for 30 minutes, then turn chicken over and bake another 10 minutes or until cooked through. 

Serve with with rice or noodles and your favorite veggies.

Wednesday, March 2, 2016

[ Salted Pretzel Rolls ]



Mattias LOVES pretzels ... and pretzel rolls even more.  Found this on Pinterest - and I think my photo here shows that these are LEGIT.  Holy moly --- so yummy.  Another addition to the freezer for fast + easy school lunch ideas.


Salted Pretzel Rolls

Yield: 8 large rolls
Prep Time: 20 minutes (plus 1 1/2 hours rise time)
Cook Time: 15-20 minutes
Make the rolls smaller if you just want to use them as small dinner rolls. 


ingredients:
1 ½ cup warm water (110°F)
1 package or 2 ¼ tsp of active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinklingdirections:

1.  In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy.

2.  Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a towel and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Punch the dough down and turn it onto a lightly floured clean surface.

3.  Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."

4.  Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll (2 rolls side by side, then one down one row but between the two in the top row) Cover with a towel and allow to rest in a warm place for another 30 minutes until they rise & double (may not rise a whole lot).

5.  Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 8 cups of water to a low boil. Remove from heat and slowly add the baking soda ( don't dump it all, as it will boil up and overflow)  Place back on heat and lower to a simmer. 

6. Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.

7.  Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. 

8.  Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!

Saturday, January 16, 2016

[ 30 Minute Dinner Rolls / Lunch Rolls ]


30 Minute Dinner Rolls  / Lunch Rolls


I've been looking for a last-minute dinner roll for soup nights on Pinterest  and these are AMAZE-BALLS.  And made it into my "recipe-box-blog".  My iPhone pic taken right now ... those four missing?  I'm not telling. 

Ingredients  

1 C plus 2 Tbsp warm water
⅓ C vegetable oil
2 Tbsp active dry yeast
¼ C sugar
1½ tsp salt
1 egg
3½ C bread flour (seems to work better but all purpose flour will also work)


Directions
  1. Heat oven to 400 degrees.
  2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
  3. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
  4. Form dough into 12 balls and then place in a greased 9 x 13 pan (I used a cookie sheet with a silpad instead) and allow to rest for 10 minutes. 
  5. Bake for 10-13 minutes at 400 degrees or until golden brown.

Monday, December 21, 2015

[ Crock Pot Tarragon Chicken. ]

Servings: Serves 4–6

Ingredients : 
  • 1/2 cup plus 2 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1 whole chicken , cut into 8 pieces and skinned
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. olive oil
  • 1 yellow onion , finely chopped
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 6 sprigs fresh tarragon
  • 1 cup heavy cream or half-and-half

  • Directions :
  1. Combine 1/2 cup flour and salt in a resealable plastic bag. Add chicken to the bag, several pieces at a time, and shake to coat completely.
  2. Heat a sauté pan over medium-high heat, and add butter and oil. Place chicken in pan and cook for 8 to 10 minutes, turning once, until browned on both sides. Using tongs, transfer chicken to paper towels to drain, then arrange pieces in the slow cooker.
  3. Set the sauté pan over medium-high heat and add onion. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Sprinkle with remaining flour, and cook until browned. Gradually add wine, stirring to scrape up browned bits from the bottom of the pan. Add stock and cook, stirring frequently, for 10 to 15 minutes, until sauce is thick enough to coat the back of a spoon. Pour sauce over chicken in slow cooker and lay 2 sprigs of tarragon on top.
  4. Cover and cook on low until chicken is tender, at least 3 hours (up to 8 hours). At 3 to 4 hours, chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
  5. Pour in cream and stir well. Cover and cook 10 to 15 minutes to heat thoroughly. While chicken finishes cooking, strip leaves from remaining tarragon sprigs and coarsely chop. Remove and discard tarragon sprigs from slow cooker and stir in freshly chopped leaves.
  6. Turn off slow cooker. Divide chicken and sauce among plates; serve immediately.

** OVEN ROASTER // If your recipe called for a slow-cooker's Low setting, turn the roaster to 200 F. To simulate the High setting, turn the roaster to 250 F.  Slow-cook your food as directed in your recipe, usually 4 to 6 hours at 250 F or 8 to 10 at 200 F. To convert a recipe from roasting to slow-cooking, allow about three times the recommended roasting time. Don't check your food until near the end of your expected cooking time, because this allows much of your heat to escape and can extend your cooking time unnecessarily.

Adapted from The Gourmet Slow Cooker, by Lynn Alley, copyright © 2003 (with permission from Ten Speed Press).