tag:blogger.com,1999:blog-12185429037487349692024-02-07T16:28:13.822-06:00Denise's Kitchena collection of favorite recipesdenisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.comBlogger217125tag:blogger.com,1999:blog-1218542903748734969.post-58437164609640211062023-08-23T21:06:00.000-05:002023-08-23T21:06:09.298-05:00Cara's Chocolate Chip Walnut Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8J-n-HCXlYWAgqwWd4JRfIDD1amDXqANiM3z4fi1NRjFvEsXjD8mAZDW6P7x_lOKT28toJA3_C4XfkMlNlbmFfnwAqUOdxvavkuwyxx-l8c7de33JaRSt5lONIQ3yeumFCKzbMe1gS3cStRWXFvAVW7nDJo10TsBNNjY4VVI9kGDBL-Og_6IE5uSMCk/s1020/chocolate-chip-walnut-banana-bread-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1020" data-original-width="680" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8J-n-HCXlYWAgqwWd4JRfIDD1amDXqANiM3z4fi1NRjFvEsXjD8mAZDW6P7x_lOKT28toJA3_C4XfkMlNlbmFfnwAqUOdxvavkuwyxx-l8c7de33JaRSt5lONIQ3yeumFCKzbMe1gS3cStRWXFvAVW7nDJo10TsBNNjY4VVI9kGDBL-Og_6IE5uSMCk/s320/chocolate-chip-walnut-banana-bread-7.jpg" width="213" /></a></div><br /><p>SERVES: 12 slices</p><p>PREP TIME: 15 min + 55 min cook time</p><p>*Adapted from <a href="https://melaniemakes.com/chocolate-chip-walnut-banana-bread/" target="_blank">MelanieMakes.com</a></p><p><br /></p><p>INGREDIENTS</p><p>1/2 cup butter, softened</p><p>1 cup sugar</p><p>2 eggs, beaten</p><p>4 ripe bananas</p><p>1 1/2 cups flour</p><p>1 tsp baking soda</p><p>1/2 tsp salt</p><p>1 tsp vanilla</p><p>1 cup chopped walnuts</p><p>1 cup chocolate chips</p><p><span style="color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; letter-spacing: 0.34px;"><br /></span></p><p>DIRECTIONS</p><p>1. Preheat oven to 350 degrees. Cream butter and sugar in a bowl with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.</p><p>2. Add eggs and bananas. Mix on medium speed until combined.</p><p>3. Add flour, baking soda, salt, and vanilla to mixing bowl. Mix on low speed until just combined. </p><p>4. With a spatula, fold in walnuts and chocolate chips until just combined.</p><p>5. Pour batter into a greased loaf pan with parchment paper sling, and bake at 350 degrees for 55 minutes. Turn oven off and leave bread in oven for an additional 15 minutes.</p><p><span style="color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 1em; letter-spacing: 0.34px;"> </span></p><p><br /></p><p><br /></p>denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-45068347458926475702023-03-14T20:03:00.000-05:002023-03-14T20:03:06.699-05:00Sarah's Cowboy Caviar<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhgKRmR6u5AZ75a43Y8SHkx0Cz1dNeml-jaTHLsAsTMJkeJ-VDlYNifhLO1s7CtZADmNSo6j8p6ZucbjYArlu9NYiluLdr8K971XLzERuzSObk-WGrE_Zks-vQ0e8n-20mXa6aObU5gHCNrVdLxDX-3CkOAiuTJN5J0T3-tVqy7tNE1baECqQ2uL0if" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="300" data-original-width="300" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhgKRmR6u5AZ75a43Y8SHkx0Cz1dNeml-jaTHLsAsTMJkeJ-VDlYNifhLO1s7CtZADmNSo6j8p6ZucbjYArlu9NYiluLdr8K971XLzERuzSObk-WGrE_Zks-vQ0e8n-20mXa6aObU5gHCNrVdLxDX-3CkOAiuTJN5J0T3-tVqy7tNE1baECqQ2uL0if" width="240" /></a></div><br /><p>SERVES: 12 (as an appetizer/side)</p><p>PREP TIME: 20 min</p><p>*Adapted from <a href="https://selfproclaimedfoodie.com/wprm_print/39589">selfproclaimedfoodie.com</a>.</p><p><br /></p><p>INGREDIENTS</p>15oz can black beans (drained and rinsed)<p></p><p>15oz can black eyed peas (drained and rinsed)</p><p>2 medium tomatoes (seeds removed, diced) - about 1 cup once chopped</p><p>15 oz can corn (drained, can use 1-2 cups of fresh or frozen instead if available)</p><p>1 avocado (pit removed, peeled, chopped)</p><p>1 red bell pepper (seeds and stem removed, diced)</p><p>1/2 medium red onion (diced)</p><p>1/4 cup fresh cilantro (minced)</p><p>15 oz can olives, optional</p><p>CAVIAR</p><p>1/4 cup lime juice</p><p>1 Tbsp raw honey</p><p>1 tsp chili powder</p><p>1 tsp cumin</p><p>1 tsp kosher salt, or more if desired</p><p>1/3 cup olive oil</p><p><br /></p><p>DIRECTIONS</p><p>1. Make the salad: Combine all ingredients except for those designated for the dressing in a very large bowl. Toss to combine.</p><p>2. Make the dressing: Combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified.</p><p>3. Combine and serve: Add dressing to the salad and toss to coat. Transfer to a clean bowl for serving, if desired. Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit the avocado and keep dressing separate until you're ready to serve. Enjoy!</p><p><br /></p><p><br /></p>denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-50010170220204304552022-07-14T11:50:00.003-05:002023-07-12T10:39:14.672-05:00Gail's Easy Chicken Pot Pie<p>SERVES: 4-6</p><p>PREP TIME: 20min (+ 30min bake time)</p><p><br /></p><p>INGREDIENTS</p><p>2 deep-dish pie crusts (1pkg)<br />2 chicken breasts<br />1 can cream of chicken soup<br /></p><p>DIRECTIONS</p><p>Boil chicken breasts, shred. Thaw frozen veggies while chicken is cooking (thaw further in microwave to save on baking time). Preheat oven to 450 degrees.</p><p>Let refrigerated crusts stand at room temperature for 15 min or microwave on 30% power for 15 seconds before unrolling. Press one pie crust into pie pan. Mix shredded chicken, veggies, and can of soup together. </p><p>Pour mixture into pie pan. Place second pie crust on top and fold top edge over bottom crust edge, then crimp as desired. Use a knife to cut 4-8 vents in top crust.</p><p>Bake at 450 degrees for 15 minutes. Add foil around the edges of the pie crust (to keep from burning), then bake another 10 minutes or until top crust has a golden brown color and mixture inside begins bubbling through vents. </p><p><span face="Rubik, sans-serif" style="border: 0px; color: #333333; font-size: 15px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-weight: 700; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Expert tip: </span><span face="Rubik, sans-serif" style="color: #333333;"><span style="font-size: 15px;">To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking or as directed in the recipe. Use a 12-inch square piece of foil; cut out a 7-inch circle from the center, and gently fold the foil “ring” around the crust’s edge. Or, you can just cut 4-inch strips and place them around the outside if you don’t feel like folding. If the whole top is browning too quickly, cover the whole pie with foil while it finishes baking. Be careful—the pie will be hot!</span></span><br /><span face="Rubik, sans-serif" style="color: #333333;"><span style="font-size: 15px;">https://www.pillsbury.com/everyday-eats/desserts/pies-tarts/how-to-make-pie </span></span></p>denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-20754169226490534032021-07-26T11:47:00.005-05:002021-07-26T11:47:54.775-05:00Melanie & Jed's Lasagna<p>Prep: 30min assembly + 1hr cook time<br />Serves: 12</p><p>INGREDIENTS<br />2 lbs ground beef<br />1 yellow squash, chopped<br />1 zucchini, chopped<br />1 sweet onion, chopped<br />1.5 jars of marinara sauce (recommend mix of herb/garlic marinara & three cheese marinara)<br />32 oz ricotta cheese<br />2 eggs<br />garlic salt, to taste<br />dried oregano, to taste<br />lasagna noodles, 9<br />shredded mozzarella cheese<br />other shredded cheeses (like cheddar or parmesan)<br /><br /></p><p>DIRECTIONS<br />Preheat oven to 350 degrees. </p><p>Meat mix: brown ground beef, add oregano & garlic salt, then add chopped veggies, and 1.5 jars of your favorite marinara sauce. </p><p>Ricotta mix: mix ricotta and eggs with a whisk. When combined, add a dash of garlic salt & oregano.</p><p>Boil water and cook lasagna noodles according to package, 8-9 min.<br /></p><p>The build: spray 9x13 pan. Place 3 lasagna noodles in the bottom. Spread a layer of the ricotta mix on top of noodles with a rubber scraper. Add a layer using half of the meat mix. Sprinkle shredded mozzarella on top.</p><p>Repeat noodles, ricotta, meat, mozzarella sequence once more. Then for the final layer, add noodles, ricotta mix, and other shredded cheeses (recommend cheddar & parmesan). Sprinkle oregano on top for color. </p><p>Spray a piece of aluminum foil with nonstick spray and lightly cover lasagna. Place a cookie sheet under the pan to catch any drips if it bubbles over. Bake at 350 for 45 min. Remove cover and bake additional 15 min. </p><p>Serve with salad & bread.</p>denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-15716266726947010922020-06-04T20:04:00.003-05:002020-06-04T20:04:40.672-05:00Roasted Summer Squash and Zucchini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKNEu5CDnv4vsu6ypAYKeAfU82atTrgfc5I9scbiO7dXJ8g_tMjiD-U2GNAeXYMFAuNVNijZNF8I58GxAYwA9JcLYLg2GshGDqclQ4sl_WzDl3vRIaL3I1mL_BkMU35XTMfBkRSaJvfA/s1600/roasted-squash-zucchini-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKNEu5CDnv4vsu6ypAYKeAfU82atTrgfc5I9scbiO7dXJ8g_tMjiD-U2GNAeXYMFAuNVNijZNF8I58GxAYwA9JcLYLg2GshGDqclQ4sl_WzDl3vRIaL3I1mL_BkMU35XTMfBkRSaJvfA/s320/roasted-squash-zucchini-3.jpg" width="213" /></a></div>
<br />
*Adapted from <a href="https://www.eatingbirdfood.com/roasted-summer-squash-and-zucchini/">eatingbirdfood.com</a>.<br />
<br />
PREP: 30 min<br />
SERVES: 4<br />
<br />
INGREDIENTS<br />
1 cup carrots, chopped into 1/2" pieces<br />
2 small or 1 large yellow summer squash, chopped into 1/2" pieces<br />
2 small or 1 large zucchini, chopped into 1/2" pieces<br />
1/2 cup red onion, roughly chopped<br />
1 Tbsp olive oil<br />
4 cloves garlic, minced<br />
1/2 tsp dried oregano<br />
1/2 tsp dried parsley<br />
salt & pepper to taste<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 425 degrees before chopping vegetables.<br />
2. Cover a large rimmed baking sheet with foil. Spread carrots on the baking sheet and place in preheated oven for 5 minutes, then remove before roasting with the rest of the vegetables. (This is to slightly soften the carrots so they cook more evenly with the other vegetables.)<br />
3. Place all ingredients in a large bowl, including the carrots. Toss until the veggies are coated.<br />
4. Spread mixture out onto the baking sheet and roast for 15-20 minutes, or until veggies are starting to turn golden brown and are crisp tender.denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-35302095392994023552020-05-14T16:58:00.001-05:002020-05-14T16:58:55.294-05:00Mediterranean White Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSO6KGUMn6yf8pw8F2n8QL8mEj00QoeUuKQFRg_bWlWSLPej__AA1fExTvUV6QYY16gJZ26KEMOSoAb74QPpGWjiWh9T3X89ZcRy2248-BkM9Vi3o6m4KXgeg14beb2tm1kLgzIxHvuI/s1600/Mediterranean-White-Bean-Soup-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSO6KGUMn6yf8pw8F2n8QL8mEj00QoeUuKQFRg_bWlWSLPej__AA1fExTvUV6QYY16gJZ26KEMOSoAb74QPpGWjiWh9T3X89ZcRy2248-BkM9Vi3o6m4KXgeg14beb2tm1kLgzIxHvuI/s320/Mediterranean-White-Bean-Soup-11.jpg" width="213" /></a></div>
<br />
From <a href="https://feelgoodfoodie.net/recipe/white-bean-soup/">Feel Good Foodie</a>.<br />
<br />
Prep: 45 minutes<br />
Serves: 6<br />
<br />
INGREDIENTS<br />
1 Tbsp olive oil<br />
1 large onion, chopped<br />
2 garlic cloves, minced<br />
1 large carrot, chopped<br />
1 celery rib chopped<br />
6 cups vegetable broth<br />
1 tsp dried thyme<br />
1/2 tsp oregano<br />
1 tsp kosher salt<br />
1/2 tsp black pepper<br />
3 15-oz canned white beans, drained and rinsed<br />
2 cups baby spinach<br />
fresh parsley for serving<br />
grated parmesan cheese for serving<br />
<br />
DIRECTIONS<br />
1. In a large pot or saucepan, heat olive oil over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes.<br />
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.<br />
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.<br />
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.<br />
<br />
<br />denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-44618284649682831502020-05-14T16:50:00.000-05:002020-05-14T16:50:46.466-05:00Edison's Chocolate Chip Cookie Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtszHPt6lN1IOu_6JBlr72hAQmmauhqvpwSztEgTUFYRbQa6Gg5-TOtO-0gEOPKjpxd6mifvIIrxUnyBZLhu6M4qHFNPwL9dqDFJQF0Uf6KYMEFuHtOfnwYI7Y0l8UHOMK8DTMZ1wMGRQ/s1600/Chocolate-Chip-Cookie-Cake-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="989" data-original-width="660" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtszHPt6lN1IOu_6JBlr72hAQmmauhqvpwSztEgTUFYRbQa6Gg5-TOtO-0gEOPKjpxd6mifvIIrxUnyBZLhu6M4qHFNPwL9dqDFJQF0Uf6KYMEFuHtOfnwYI7Y0l8UHOMK8DTMZ1wMGRQ/s320/Chocolate-Chip-Cookie-Cake-3.jpg" width="213" /></a></div>
<br />
Adapted from <a href="https://www.lifeisbutadish.com/easy-chocolate-chip-cookie-cake/" target="_blank">Life is But a Dish</a>.<br />
<br />
PREP: 30 min<br />
SERVES: 8<br />
<br />
INGREDIENTS<br />
10 Tbsp unsalted butter, at room temperature<br />
2/3 cup brown sugar<br />
1/3 cup white sugar<br />
1 egg, plus 1 egg yolk<br />
1 tsp vanilla extract<br />
1 2/3 cup all-purpose flour<br />
3/4 tsp baking soda<br />
3/4 tsp salt (*NOTE: I think this is way too much salt--reduce to 1/2 tsp next time.)<br />
1 cup chocolate chips, divided<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 350 degrees and grease a 9" cake pan. Set aside.<br />
2. Using a stand mixer or hand mixer, cream the butter, brown sugar and white sugar together for 2 minutes and then blend in the egg, egg yolk, and vanilla.<br />
3. Add the flour, baking soda and salt and mix until combined. Use a wooden spoon or spatula to mix in all but 2 Tbsp of chocolate chips.<br />
4. Press the cookie dough into the cake pan until evenly distributed. If using your hands, wet your hands lightly so the batter doesn't stick. Sprinkle the remaining 2 Tbsp of chocolate chips on top and press them down slightly.<br />
5. Bake for 22-25 minutes until the top is golden brown. Let the cookie cool completely and then run a knife along the edge to loosen. Transfer to a platter. Pipe on frosting along the edges and add the sprinkles. If you don't want to pipe frosting you can simply spread on top. denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-26089016845572900012020-05-14T16:45:00.002-05:002020-05-14T16:45:56.948-05:00Strawberry Shortcake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34StaHxWjZuGyKHJNYLT6nlXWb2MRET00DtQm_rE64cBeYAhPtqOhSzTBU7AsioOk9PM7JcOZOewTphcUIUzR0zlxlhJmfmLGEXpygR9IWSdJN7gJnlIP_kVIxY_SDbGm4JGm41dL6kA/s1600/IMG_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34StaHxWjZuGyKHJNYLT6nlXWb2MRET00DtQm_rE64cBeYAhPtqOhSzTBU7AsioOk9PM7JcOZOewTphcUIUzR0zlxlhJmfmLGEXpygR9IWSdJN7gJnlIP_kVIxY_SDbGm4JGm41dL6kA/s320/IMG_0378.JPG" width="320" /></a></div>
<br />
Adapted from <a href="https://cooking.nytimes.com/recipes/11823-strawberry-shortcake" target="_blank">here</a>.<br />
<br />
PREP: 45 minutes<br />
SERVES: 6 servings<br />
<br />
INGREDIENTS<br />
2 pints ripe, well-rinsed strawberries<br />
1/2 cup sugar, or more to taste + 3 Tbsp sugar + 2 tsp sugar<br />
4 cups flour<br />
1/4 tsp salt<br />
5 tsp baking powder<br />
1 1/4 cups butter<br />
3 cups whipping cream<br />
1/4 tsp vanilla extract<br />
<br />
DIRECTIONS<br />
1. Hull and slice strawberries. Mix 1/2 cup sugar with sliced strawberries, adding more if strawberries are more tart. Gently crush a quarter of the berries, if desired, to release juices. Set aside, covered, for 30 minutes to develop flavor.<br />
2. Preheat oven to 450 degrees.<br />
3. Into a large mixing bowl, sift together flour, 3 Tbsp sugar, salt, and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix into a soft dough.<br />
4. Knead the dough for one minute on a lightly floured surface, then separate dough into 6 equal sections. Lightly roll dough into biscuit-shaped rounds.<br />
5. Use a little butter to grease a baking sheet or spread parchment paper on a baking sheet. Place rounds spread apart on the baking sheet and brush a little butter on the tops of the rounds.<br />
6. Bake for 10-15 minutes, or until golden brown.<br />
7. Beat remaining cream until it thickens. Add vanilla and 2 tsp sugar, then beat again just until thick.<br />
8. Remove from the oven and slice shortcakes. Plate shortcakes open with strawberries (and sauce) and top with fresh whipped cream.<br />
<br />
<br />
Tips:<br />
Do NOT overbeat whipped cream.<br />
Keep whipping cream as cold as possible to help it thicken quickly--place bowl with cream in a pan of ice water while beating, just be careful to not get water into the cream.<br />
<br />denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-48123714331253368482020-05-14T16:28:00.003-05:002020-05-14T16:28:54.932-05:00Headmaster's Chocolate Chip Scones*This recipe is from the headmaster at my kids' school. She always makes these when they have parent open houses.<br />
<br />
SERVES: 8<br />
PREP: 30 min<br />
<br />
INGREDIENTS<br />
2 cups flour<br />
1/4 cups sugar<br />
1 Tbsp baking powder<br />
1/2 tsp salt<br />
1/2 cup chocolate chips<br />
1 1/2 cups heavy whipping cream<br />
2 Tbsp melted butter<br />
2-3 Tbsp sugar for dusting<br />
<br />
DIRECTIONS<br />
Preheat oven to 425 degrees. Mix dry ingredients and chips in a large mixing bowl with a fork. Add the cream and mix with fork, incorporating a bit more cream until it is a sticky mass. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet about 1/2" apart. (Baking stones produce the best scones.) Bake 12-15 minutes. Cool on a baking rack. Enjoy!<br />
<br />
Variations: substitute other flavors of chips or cranberries and orange zestdenisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-73205570612416225072020-04-18T12:37:00.002-05:002020-04-18T12:37:26.943-05:00Sweet Balsamic Pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRxLf-qOXBY84Gu4w9rq11fAxcQNziYaDh8-oRICysnPMS722oc5M1Q9Q5312UzhDXpcR2In_0FP0AIr8_vIQNC9QTakhoaiOXV5CAEawvkoMQ8ugleTIhsQGMdm3WsLbZ87eDdog-4A/s1600/pork-roast-instant-pot-electric-pressure-cooker-recipes-FB.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="789" data-original-width="940" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRxLf-qOXBY84Gu4w9rq11fAxcQNziYaDh8-oRICysnPMS722oc5M1Q9Q5312UzhDXpcR2In_0FP0AIr8_vIQNC9QTakhoaiOXV5CAEawvkoMQ8ugleTIhsQGMdm3WsLbZ87eDdog-4A/s320/pork-roast-instant-pot-electric-pressure-cooker-recipes-FB.png" width="320" /></a></div>
<br />
Adapted from <a href="https://feelslikehomeblog.com/recipe/sweet-balsamic-pork-roast-in-the-instant-pot/">feelslikehomeblog.com</a><span id="goog_2065065228"></span><a href="https://www.blogger.com/"></a><span id="goog_2065065229"></span>. Even my pickiest eater loved it and went back for seconds!<br />
<br />
PREP: 1 hour<br />
SERVES: 8 people<br />
<br />
INGREDIENTS<br />
1 Tbsp olive oil<br />
3 lbs pork roast or tenderloin (I used tenderloin)<br />
salt & pepper<br />
<b>For the sauce</b><br />
3 cloves garlic, pressed with garlic press<br />
1/4 cup brown sugar<br />
1/4 cup balsamic vinegar<br />
1/4 cup water<br />
1 Tbsp cornstarch<br />
1 Tbsp soy sauce<br />
1 Tbsp rosemary, chopped (I used 3 drops of rosemary essential oil)<br />
<br />
DIRECTIONS<br />
1. Mix all sauce ingredients in a small bowl. (Note: Do not judge the final product by the very pungent sauce prior to cooking.)<br />
2. Heat the Instant Pot to saute. Pour in the oil. Season the pork on both sides with salt & pepper, and brown on all sides.<br />
3. Turn off the saute mode and add the sauce to the pork in the pot. Program Instant Pot to meat and cook for 35 minutes. When the timer beeps, turn it off and let the pressure naturally release.<br />
4. Slice and serve with plenty of sauce.<br />
<br />
Note: I made this with only one pork loin (about 1.5 lbs), but kept the sauce portion the same. It definitely made enough sauce for two pork loins.denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-56254783460998964172020-04-06T15:32:00.002-05:002020-04-18T12:38:43.357-05:00Breanne's Pizza Dough<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqcGKwhVkTmIa-do5k4VrnejnQCxa9V7Ipg9InUXqFz0Tb2ABE-cECC6JCCz0XtiY9X2oaJG0wtBrXrBmrvwPA0XseyBPGXUE7lpDjdgZuQZsiO9IVvZOAw7AgYs9FtG4vucdXrS6Gm8/s1600/IMG_9625.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqcGKwhVkTmIa-do5k4VrnejnQCxa9V7Ipg9InUXqFz0Tb2ABE-cECC6JCCz0XtiY9X2oaJG0wtBrXrBmrvwPA0XseyBPGXUE7lpDjdgZuQZsiO9IVvZOAw7AgYs9FtG4vucdXrS6Gm8/s320/IMG_9625.HEIC" width="320" /></a></div>
<br />
*Maybe one of these days I'll get a picture before we've all started eating. ;)<br />
<br />
PREP: 30 min + rising time<br />
SERVES: 4 pizzas (using quarter sheet pans or medium size pizza rounds)<br />
<br />
INGREDIENTS:<br />
7 1/2 cups flour<br />
1 Tbsp yeast<br />
1 Tbsp salt<br />
3 1/2 cups water<br />
<br />
DIRECTIONS:<br />
1. Mix all ingredients and let rise about 2.5-3 hrs.<br />
2. Turn out onto floured surface and knead several times until no longer sticky.<br />
3. Separate into four equal portions, roll or pull flat, and put onto pans. Cover with toppings. Brush edges with garlic/parmesan oil, if desired.<br />
4. Bake at 550 degrees for 8-10 minutes, or until toppings are golden brown and a good crust has formed.<br />
<br />
Notes: this recipe can easily be reduced to make only two pizzas, or subdivided for personal pizzas.denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-60297772531347063012020-04-06T15:26:00.002-05:002020-04-06T15:26:54.423-05:00Headmaster's Chocolate Chip SconesPREP: 30 min<br />
SERVES: 8-16<br />
<br />
<br />
INGREDIENTS<br />
2 cups flour<br />
1/4 cup sugar<br />
1 Tbsp baking powder<br />
1/2 tsp salt<br />
1/2 cup chocolate chips<br />
1 1/2 heavy whipping cream<br />
2 Tbsp melted butter<br />
3 Tbsp sugar for dusting<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 425 degrees.<br />
2. Mix dry ingredients plus chocolate chips in a large mixing bowl with a fork.<br />
3. Add the cream and mix with fork, incorporating more cream by small amounts until it is a sticky mass.<br />
4. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle.<br />
5. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet or baking stone about 1/2" apart.<br />
6. Bake 12-15 minutes. Cool on a baking rack. Enjoy!<br />
<br />
Variations: Substitute other flavors of chips, or cranberries and orange zest.denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-26078306599489546692020-03-04T09:23:00.003-06:002020-03-04T09:23:36.939-06:00Leeann's Chicken & Vegetable Soup<br />
<br />
PREP: 1 hour<br />
SERVES: 6-8<br />
<br />
INGREDIENTS:<br />
1 Tbsp butter<br />
1 pkg of chicken thighs (de-boned, approx 8 thighs)<br />
1 Soup Mix from HEB (found in produce area, includes: 1 potato, 2 stalks of celery, 1/4 head of cabbage, 3 carrots, 1 onion, 1 Mexican zucchini)<br />
4+ cans chicken/bone broth<br />
seasoning salt<br />
garlic salt<br />
dried parsley<br />
<br />
DIRECTIONS:<br />
1. Dice onion and celery, then sauté in butter in large pot.<br />
2. Add chicken thighs, broth, and seasonings to the pot and bring to boiling. Cover and reduce heat. Cook 10 minutes or until chicken begins to fall apart.<br />
3. Chop potato, cabbage, carrots, and zucchini.<br />
4. Remove chicken and add the rest of the veggies. Shred chicken with a fork and add back into the pot.<br />
5. Simmer 10-20 minutes or until veggies are tender and flavors have melded.<br />
<br />
NOTES: Add other veggies, noodles, or rice as desired. Serve with crusty bread.denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-41741722677165234952020-01-03T05:37:00.004-06:002020-01-03T05:37:51.152-06:00Mexican Roasted Zucchini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCsDvEQbJ3RVm0HZ7TH1FOOU5zX3l_2GIZ4jypEz42_bv-7Khd2tW7kHqU6xdbkugzYoQ7mOVg2NrmFj_cgVgD2ZSC3qZaVV8EcphhnZzAgYxMVQUkS2hKVahQXgYcoj3eoE32Rlo8cY/s1600/Screen+Shot+2020-01-03+at+5.28.15+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1238" data-original-width="1434" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCsDvEQbJ3RVm0HZ7TH1FOOU5zX3l_2GIZ4jypEz42_bv-7Khd2tW7kHqU6xdbkugzYoQ7mOVg2NrmFj_cgVgD2ZSC3qZaVV8EcphhnZzAgYxMVQUkS2hKVahQXgYcoj3eoE32Rlo8cY/s320/Screen+Shot+2020-01-03+at+5.28.15+AM.png" width="320" /></a></div>
<br />
From <a href="https://www.bowlofdelicious.com/mexican-roasted-zucchini/">Bowl of Delicious</a>.<br />
<br />
Prep: 30 min<br />
Serves: 4<br />
<br />
INGREDIENTS<br />
3-4 medium zucchini, diced<br />
2 Tbsp olive oil<br />
1/2 tsp chili powder<br />
1/2 tsp garlic powder<br />
1/8 tsp cayenne pepper<br />
kosher salt, to taste<br />
black pepper, to taste<br />
4 oz cotija cheese, crumbled<br />
1 lime, juiced<br />
2 Tbsp fresh cilantro, chopped<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.<br />
2. In a medium bowl, mix the diced zucchini, olive oil, chili powder, cayenne pepper, salt/pepper, until well coated.<br />
3. Spread evenly on baking sheet in single layer, making sure pieces are separated, and roast for 25 minutes, or until zucchini is browned.<br />
4. Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.<br />
<br />
Optional: roast other ingredients with zucchini including chickpeas, corn, or yellow squash.denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-51497728292988687192020-01-03T05:22:00.002-06:002020-01-03T05:40:57.839-06:00Pioneer Woman's Blackberry Cobbler<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAuiGAWIFzy1dljwq1AxEidRiLHytuWEGNm9kxIUzG-Bhlov0ygZn1v2ZZH5D3lLRvCVQmcS1PrxuZ4PGq8RIL9eJQaHYLcAxH8NE_QJAr6xe83hTQixjULTSWffvCvBBgm5Z12ORfak/s1600/Screen+Shot+2020-01-03+at+5.14.15+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="634" data-original-width="950" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAuiGAWIFzy1dljwq1AxEidRiLHytuWEGNm9kxIUzG-Bhlov0ygZn1v2ZZH5D3lLRvCVQmcS1PrxuZ4PGq8RIL9eJQaHYLcAxH8NE_QJAr6xe83hTQixjULTSWffvCvBBgm5Z12ORfak/s320/Screen+Shot+2020-01-03+at+5.14.15+AM.png" width="320" /></a></div>
<br />
Adapted from <a href="https://thepioneerwoman.com/cooking/the_great_cobbl/">The Pioneer Woman Cooks</a>. I made this with my kids after we picked blackberries at a local farm. It was a hit with the elementary crowd as well as with this mama!<br />
<br />
Prep: 20 min<br />
Cook: 1 hr<br />
Serves: 8<br />
<br />
INGREDIENTS<br />
1 stick butter<br />
1 cup + 1/4 cup sugar<br />
1 cup self-rising flour<br />
1 cup milk<br />
2 cups blackberries, frozen or fresh (rinsed & patted dry)<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 350 degrees. Melt butter. Pour 1 cup sugar and flour into mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all together.<br />
2. Butter a baking dish. Pour the batter into the baking dish. Sprinkle blackberries over the top of batter, distributing evenly. Sprinkle remaining 1/4 cup sugar over the top.<br />
3. Bake at 350 degrees for 1 hour, or until golden and bubbly. Optional: sprinkle an additional 1 tsp of sugar over the top 10 min before it's done.<br />
<br />
Serve with vanilla ice cream or fresh whipped cream.<br />
<br />denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-72300938481010907132020-01-03T05:12:00.003-06:002020-01-03T05:12:53.812-06:00Martha Stewart's Glazed Carrots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9SXoQ3xvYYMGEGKqQ2eH-WeDi69lCfP6QxQ4p9wqg-hwcninJqd2M26yxP1y8lelZYiPjVwmbIShDpWMJlBQt_vo1FtjlamRzPTnq5ix01dijKARyJrkYgJ_AxnJEKF22p3foibc0Fc/s1600/Screen+Shot+2020-01-03+at+5.08.06+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="560" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9SXoQ3xvYYMGEGKqQ2eH-WeDi69lCfP6QxQ4p9wqg-hwcninJqd2M26yxP1y8lelZYiPjVwmbIShDpWMJlBQt_vo1FtjlamRzPTnq5ix01dijKARyJrkYgJ_AxnJEKF22p3foibc0Fc/s320/Screen+Shot+2020-01-03+at+5.08.06+AM.png" width="238" /></a></div>
<br />
From <a href="https://www.marthastewart.com/338577/glazed-carrots">MarthaStewart.com</a>.<br />
<br />
Prep: 25 min<br />
Serves: 6<br />
<br />
INGREDIENTS<br />
9 carrots (1 1/2 lbs)<br />
1 Tbsp sugar<br />
2 Tbsp butter<br />
1/2 tsp salt<br />
pepper, to taste<br />
<br />
DIRECTIONS<br />
1. Quarter and cut carrots into 2-inch lengths.<br />
2. In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil.<br />
3. Reduce heat, simmer, partly covered, for 6 minutes.<br />
4. Cook uncovered, over high, tossing often until tender, for 3-4 minutes. Season with pepper.<br />
<br />denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-78925881333364058722020-01-03T04:54:00.002-06:002020-01-03T04:54:44.869-06:00Sarah's No-Knead Crusty Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRVeI4pgdY7H7LQTzMMO0tkWAeMHEZqq2w2NCsci8flzYsuhB1zil9LYn-zPknt4weyOupv1VhE-1wHsyug73ao6JCSWZFUyWlCqp0OBye2cZGX2BZqH3bzS73T8xGLO_mIZjARdyDm8E/s1600/Screen+Shot+2020-01-03+at+4.54.03+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1480" data-original-width="1186" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRVeI4pgdY7H7LQTzMMO0tkWAeMHEZqq2w2NCsci8flzYsuhB1zil9LYn-zPknt4weyOupv1VhE-1wHsyug73ao6JCSWZFUyWlCqp0OBye2cZGX2BZqH3bzS73T8xGLO_mIZjARdyDm8E/s320/Screen+Shot+2020-01-03+at+4.54.03+AM.png" width="256" /></a></div>
<br />
This recipe was shared with me by my sister, but it's originally from <a href="https://www.simplysogood.com/crusty-bread/">simplysogood.com</a>.<br />
<br />
Prep: 15 min<br />
Rise: 18 hrs<br />
Cook: 45 min<br />
Serves: 10 slices<br />
<br />
INGREDIENTS<br />
3 cups + 2 Tbsp unbleached all-purpose flour<br />
1 3/4 tsp Kosher salt<br />
1/2 tsp instant or rapid-rise yeast<br />
1 1/2 cups water, cool<br />
<br />
DIRECTIONS<br />
1. In a large mixing bowl, whisk together flour, salt, and yeast.<br />
2. Add water and mix until a shaggy mixture forms.<br />
3. Cover bowl with plastic wrap and set aside for 12-18 hrs. Overnight works great.<br />
4. Heat oven to 450 degrees. When the oven has reached 450, place a cast iron pot with lid in the oven and heat the pot for 30 minutes. OR pot can be placed in cold oven while oven is preheating and leave in for 30 minutes.<br />
5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.<br />
6. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes uncovered. Remove bread from oven and place on a rack to cool.<br />
<br />
Note: use silicone-coated parchment paper between dough and pot<br />
<br />
Try add-ins:<br />
orange zest & cranberries<br />
gruyere & rosemary<br />
<br />
<br />denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com1tag:blogger.com,1999:blog-1218542903748734969.post-22345213892353295382020-01-01T05:11:00.000-06:002020-01-03T04:55:19.719-06:00Tiffany's Authentic Kolaches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8V4sWNKXYrI6N36LUE-11JrAvYuc468dm6UBwIoV_e6V9SuLbl3wshIQm5LKkn3l2XNv8ZXsH4qehbHHTo6jrrSWOC6fKdzWzRmlHgfk6Fyht4BixtwvF98lMwHrP3KFOmO_OGg6J9Q/s1600/80353657_10104092053434298_8170529287493910528_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8V4sWNKXYrI6N36LUE-11JrAvYuc468dm6UBwIoV_e6V9SuLbl3wshIQm5LKkn3l2XNv8ZXsH4qehbHHTo6jrrSWOC6fKdzWzRmlHgfk6Fyht4BixtwvF98lMwHrP3KFOmO_OGg6J9Q/s320/80353657_10104092053434298_8170529287493910528_o.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2k6tGA1XpHQkDxNNg42908jGpeYTZwm-rMhMq0WG8HBlDkbiw66XyGF-6wztGYoqfB1A5XT0q0REOuiFOI5rBbfNqWWAYPTYPGgsZjtUfmQI_qrf58jMzV2Xtff4JHbLBCBdENRXSWs/s1600/80659739_10104092053524118_6413650284882427904_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2k6tGA1XpHQkDxNNg42908jGpeYTZwm-rMhMq0WG8HBlDkbiw66XyGF-6wztGYoqfB1A5XT0q0REOuiFOI5rBbfNqWWAYPTYPGgsZjtUfmQI_qrf58jMzV2Xtff4JHbLBCBdENRXSWs/s320/80659739_10104092053524118_6413650284882427904_o.jpg" width="320" /></a></div>
<br />
Thanks Tiffany Urbanovsky for all your research and testing for this recipe!<br />
<br />
SUPPLIES<br />
liquid & dry measuring cups<br />
small mixing bowl<br />
large mixing bowl<br />
whisk / immersion blender / blender*<br />
spatula<br />
plastic wrap<br />
oil<br />
2-3 baking sheets<br />
parchment paper<br />
<br />
DOUGH<br />
<i>Wet Ingredients:</i><br />
3 packets of dry active yeast<br />
1/2 cup milk or water (to activate yeast)<br />
2 tsp sugar (to activate yeast)<br />
1/2 cup melted butter<br />
1/2 cup sugar<br />
1/2 cup milk - lukewarm<br />
2 eggs<br />
<i>Dry Ingredients:</i><br />
4-5 cups bread flour<br />
1 tsp salt<br />
<br />
FILLINGS<br />
<i>Meat</i> - link sausage (most traditional), lil smokies (what most local bakeries & donut shops use), or ham. Shredded cheese is also great with any of these meats.<br />
<i>Cream cheese</i> - combine 8 oz. softened cream cheese, 1/4 cup sugar, 1 egg white, 1 tsp vanilla extract, 1/2 tsp lemon zest.<br />
<i>Fruit</i> - if you can find it, use Solo brand pastry & cake filling. Otherwise use pie filling with a little cornstarch mixed in to thicken it.<br />
<br />
DIRECTIONS<br />
<i>Making the Dough:</i><br />
1. Activate yeast per package instructions.<br />
2. In a small mixing bowl, blend together melted butter, eggs, sugar, and milk.<br />
3. In a large mixing bowl, measure 4 cups bread flour and 1 tsp salt. Stir to disperse salt.<br />
4. Dump all wet ingredients on top of the dry ingredients and wait 5 minutes before mixing.<br />
5. Using a spatula stir wet and dry ingredients until just combined. This will be a very soft dough.<br />
6. Dump the soft dough onto a floured surface and knead approximately 10 times. If the dough still seems very wet, add a little more flour during the kneading process.<br />
7. Transfer to an oiled or parchment-lined bowl** and cover with oiled plastic wrap. Make sure the plastic wrap is touching the dough ball to avoid developing a skin.<br />
8. Rest in a warm space until the dough has doubled in size.<br />
<i>Baking:</i><br />
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.<br />
2. Once the dough has doubled in size, take golf ball-sized pieces of dough, gently form into a round or oval shape*** and place on a baking sheet approximately 1 1/2 inches apart until baking sheet is full.<br />
3. For klobasniky (sausage kolache) ONLY - Wrap the dough around meat.<br />
4. Cover baking sheet with oiled plastic wrap and place in a warm space.**** The proofing time varies here--try to pull them out again once the proofed dough balls are just touching their neighbor.<br />
5. For klobasniky ONLY - Put straight into a preheated oven. Bake for a total of 10-14 min. Check every 5ish min for browning.<br />
6. For fruit / cream cheese kolaches, take proofed dough balls and use your fingers to create a deep well in each ball (make bigger than you think necessary as they will close back in as they bake).<br />
7. Put a small dollop (a little less than a Tbsp) of the filling of your choice in the well.<br />
8. Cover again with the oiled plastic wrap and let rise for 5 minutes.<br />
9. Remove plastic wrap and bake in a preheated oven for 10-14 minutes. Check every 5ish minutes for browning.<br />
<br />
<i>Notes from Tiffany:</i><br />
*I prefer to use an immersion blender to make sure the eggs and butter are well incorporated, however a mixing bowl and whisk or a regular blender will also work.<br />
**In previous years I have proofed my dough in large mixing bowls in a warm room, however this year I used an instant pot on the yogurt setting and it cut down significantly on the proofing time. If you have an IP, I would recommend this method!<br />
***round if making fruit kolaches, oval if you are making sausage klobasniky<br />
****I used my microwave as it is directly above my oven and gets nice and warm inside when my oven is on. Makes for a great proofing cabinet!<br />
<span style="background-color: #f2f3f5; color: #1c1e21; font-family: , , , ".sfnstext-regular" , sans-serif; font-size: 13px;"><span style="font-family: inherit;"><br style="content: ""; display: block; margin-top: 10px;" /></span></span>denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-38110837879686624662019-03-13T08:15:00.001-05:002020-01-03T04:55:48.535-06:00Creamy Chicken Gnocchi Soup - Olive Garden CopyCat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzHoIyiVbtsYGWfG0UQSiqRP4z6uV_k_SR84pQeDdi1vw5RJ9vX9IuKBSTKfRLHDz0hUH_q4RqL9yF-N3umJ6hpGW7bdtu1DkvNcFS7VKkzSusoqiTa4z5b_pomgBF9gGJv1n6kmR6CA/s1600/creamychickengnocchisoup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="667" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzHoIyiVbtsYGWfG0UQSiqRP4z6uV_k_SR84pQeDdi1vw5RJ9vX9IuKBSTKfRLHDz0hUH_q4RqL9yF-N3umJ6hpGW7bdtu1DkvNcFS7VKkzSusoqiTa4z5b_pomgBF9gGJv1n6kmR6CA/s320/creamychickengnocchisoup2.jpg" width="213" /></a></div>
<br />
Adapted from <a href="https://therecipecritic.com/creamy-chicken-gnocchi-soup-olive-garden-copycat/" target="_blank">here</a>.<br />
<br />
PREP: 40 min<br />
SERVES: 8<br />
<br />
INGREDIENTS<br />
3 Tbsp butter<br />
1 Tbsp olive oil<br />
1 cup onion, diced<br />
1/2 cup celery, diced<br />
2 cloves garlic, minced<br />
1/4 cup all-purpose flour<br />
2 cups half-and-half<br />
1-2 cans (14 oz each) chicken broth (I used 2-3 because it was still too thick)<br />
1 Tbsp fresh thyme<br />
1 cup shredded carrots (I may have used a bit more)<br />
1 cup fresh spinach leaves, chopped (I used 3-4 cups)<br />
1 cup diced cooked chicken breast (I used 2 cups of Italian seasoned rotisserie chicken, light & dark meat)<br />
1 package (16 oz) potato gnocchi (on the pasta isle)<br />
salt & pepper to taste (it needed a lot of salt)<br />
<br />
DIRECTIONS<br />
In a large pot add butter and olive oil. Over medium high heat, sautee onion, celery, and garlic until tender. Add the flour to create a roux and cook for another minute.<br />
Slowly add the half-and-half and stir until thickened. Add the chicken broth, thyme, carrots, spinach, chicken, and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened (mine took about 15 min). Add more chicken broth is a thinner soup is desired. Salt & pepper to taste and serve.<br />
<br />
Serving suggestions:<br />
Ceasar salad & crusty breaddenisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-10144489299642525782017-12-30T11:17:00.001-06:002023-12-31T13:37:26.279-06:00Pressure Cooker Red Beans & Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://fmitk-cdn-fmitk.netdna-ssl.com/wp-content/uploads/2015/04/redbeansandrice9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://fmitk-cdn-fmitk.netdna-ssl.com/wp-content/uploads/2015/04/redbeansandrice9.jpg" width="320" /></a></div>
<br />
Adapted from <a href="https://www.fmitk.com/pressure-cooker-red-beans-and-rice/">frommyimpossiblytinykitchen</a>.<br />
<br />
SERVES: 6-8<br />
PREP: 20 min + soaking red beans overnight if possible<br />
COOK TIME: 2 hours<br />
<br />
INGREDIENTS:<br />
2 Tbsp olive oil<br />
3 stalks celery, chopped<br />
1 large onion, diced<br />
1 green bell pepper, diced (optional)<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
1/2 - 2 tsp creole seasoning, according to taste (use less if serving kids)<br />
3 cloves garlic, chopped<br />
3 sprigs fresh thyme<br />
1 lb smoked sausage, sliced<br />
2 bay leaves<br />
1 lb dried red beans (use long red kidney beans)--I recommend soaking these overnight if possible<br />
1 ham hock (ask for it at the butcher counter, or use smoked turkey leg/neck)<br />
6 cups chicken stock**<br />
green onion, for garnish<br />
<br />
DIRECTIONS:<br />
<br />
<ol>
<li>In a pressure cooker (at least 6 quarts) over medium heat, add in olive oil. Once hot, add in onion and celery. Cook over medium heat for about 8 minutes--vegetables should be soft and cooked through.</li>
<li>Add salt, pepper, and creole seasoning to the vegetables and stir to combine. </li>
<li>Stir in garlic, thyme, and sausage. Increase heat to medium-high and cook until the sausage has browned, about 5 minutes.</li>
<li>Add the red beans and the ham hock to the pot, followed by the chicken stock. Be sure to follow your pressure cooker's manufacturer's instructions for limits on the amount of liquid that can be added to your pressure cooker. The beans should be completely covered by chicken stock, but take care not to go over your pressure cooker's "max fill line."</li>
<li>Bring the cooker up to full pressure. Once pressure has been reached, reduce the heat just enough to maintain full pressure, then start timing for 1 hour 45 minutes*. Allow the pressure to come down naturally.</li>
<li>Remove the lid and taste--adjust the seasonings and, if necessary, cook a bit longer.</li>
</ol>
*Original recipe called for 1 hour, but even at 1.5 hours, the beans were not cooked all the way through if I didn't soak the beans for 8+ hrs. <div><br />
**Original recipe called for 5 cups, but the beans need more liquid to fully absorb if they weren't soaked overnight.<br />
<div>
<br /></div>
<div>
Serve with steamed rice & top with sour cream. Also good with cornbread.<br />
<br />
<br />
Note for self: below is Amy's red beans and rice recipe.<br />
<br />
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 14pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Treebeards’ Red Beans</span></div>
<b id="docs-internal-guid-485512e2-7fff-d2f4-9c42-2fc51834a011" style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 pound dried light red kidney beans</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 quarts water</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 medium onions, chopped</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 stalks celery with leaves, chopped</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">½ large bell pepper, chopped</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 ½ teaspoons salt</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 ½ rounded teaspoons thyme</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 ½ rounded teaspoons oregano</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 ¼ teaspoons garlic powder</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">¾ teaspoon cayenne pepper</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 bay leaves</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 pound smoked sausage, cut into ½ inch slices</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Optional: shredded cheddar cheese, chopped</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Green onions, Tabasco sauce and extra sausage</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Wash and drain red beans. In a 4 quart saucepan add 2 quarts</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">of cold water and red beans. Soak overnight. Or, in a 4 quart</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">saucepan, add 2 quarts of cold water and red beans; bring to</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">boil. Cover, reduce heat and simmer for 2 minutes. Remove</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">from heat and let stand 1 hour before continuing. Do not drain</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">water.</span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Add onions, celery and bell pepper to red beans and bring to</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">boil. Cover, reduce heat and simmer about 1 ½ hours until red</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">beans are soft and begin to thicken. Do not stir red beans more</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">than necessary or they will get mushy.</span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Stir in seasonings and sausage. Simmer 30 minutes more until</span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">red beans are tender.</span></div>
<b style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Serve over hot rice and top with optional items, if desired.</span></div>
<br />
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Serves 6-8</span></div>
<div>
<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /></span></div>
<br /></div>
</div>denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-17708510351130434282016-09-14T10:43:00.001-05:002023-11-19T17:06:11.973-06:00Denise's Banana Bread<br />
INGREDIENTS<br />
1 stick butter, softened<br />
1/4 cup sugar<br />
1/2 cup honey<br />
1 tsp vanilla<br />
2 eggs<br />4 very ripe bananas, mashed<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
2 cups white whole wheat flour<br />
<br />
DIRECTIONS<br />
Mix ingredients in order. Pour into greased bread mold(s) or greased muffin tins. Bake at 350 degrees until a toothpick comes out clean.<br />
<br />
Approximate baking times:<br />
1 large bread mold - 1 hour<br />
3 small loaves - 40 minutes<br />
muffins - 25 minutesdenisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-80467165762848573112015-11-06T10:02:00.000-06:002020-01-03T04:57:00.997-06:00Spice Cake Mix Pancakes with Applesauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEIJQcyhSA0BRYgRMYiNBbzbKGWmxP4u3rLLKQ5oSJGfrhJbh75lJi9J42WEm0HbaTNJvNkrwZMOH1nRSyYJqgNlFFdrMCyMmmd16zrODI_V2PiWwXG5odpQEWDTQp3fG2y5GBP-HY9Su/s640/DSC_0799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEIJQcyhSA0BRYgRMYiNBbzbKGWmxP4u3rLLKQ5oSJGfrhJbh75lJi9J42WEm0HbaTNJvNkrwZMOH1nRSyYJqgNlFFdrMCyMmmd16zrODI_V2PiWwXG5odpQEWDTQp3fG2y5GBP-HY9Su/s640/DSC_0799.JPG" width="400" /></a></div>
<br />
*Adapted from <a href="http://domesticdivaonadime.blogspot.com/2012/10/harvest-spice-pancakes.html">Domestic Diva on a Dime</a>.<br />
<br />
PREP: 30 minutes<br />
SERVES: 30 - 4" pancakes<br />
<br />
INGREDIENTS<br />
1 box spice cake mix<br />
3 cups Bisquick or other pancake mix<br />
1/2 cup unsweetened applesauce (or two snack-size cups)<br />
4 eggs<br />
2 cups water<br />
2 Tbsp ground flaxseed (optional)<br />
<br />
DIRECTIONS<br />
1. Mix all ingredients until most of the lumps are smooth. If consistency is too thin, add Bisquick mix until preferred thickness is reached.<br />
2. Heat griddle and cook pancakes. Tip: keep the prepared pancakes warm in an oven preheated to 200 degrees until ready to serve.<br />
3. Serve with butter & maple syrup. (These are more flavorful than traditional pancakes, so less syrup is required than normal.)<br />
<br />denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-32231306347742337182015-05-08T11:13:00.000-05:002020-01-03T05:06:37.704-06:00Denise's Mexican QuinoaServes: 4 (side dish portions)<br />
Prep: 5 minutes<br />
<br />
INGREDIENTS<br />
1 (8.8 oz) pkg HEB Central Market Brand White & Red Quinoa - in "quick heat grains" pouch<br />
1/2 can corn (drained except for 2 Tbsp liquid)<br />
dash of: garlic powder, onion powder, cumin, salt, and fajita seasoning<br />
dash of cayenne pepper, optional - I didn't use this<br />
cilantro, optional - I didn't have this the first time I made it<br />
1 can Goya black bean soup<br />
<br />
DIRECTIONS<br />
Prepare bag of quinoa according to package directions. In a medium bowl, heat corn in its liquid for approximately 1 minute in the microwave. Add quinoa and seasonings. Stir together and serve topped with black beans.<br />
<br />
Notes: I served this with fish tacos and it was a great alternative to rice and beans. It would also be delicious served as a chopped salad with the additions of tomato, cucumber, avocado, cilantro, lime juice, and chicken.<br />
<br />
<br />denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-8917550506630641152015-03-09T14:48:00.000-05:002015-03-09T14:48:54.864-05:00Paleo Breakfast Casserole Bites<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.galonamission.com/wp-content/uploads/2014/10/Paleo-Breakfast-Muffins-Recipe-5-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.galonamission.com/wp-content/uploads/2014/10/Paleo-Breakfast-Muffins-Recipe-5-5.jpg" height="400" width="266" /></a></div>
<br />
*Adapted from <a href="http://www.galonamission.com/paleo-breakfast-muffins-whole-30-approved/">Gal on a Mission</a>.<br />
<br />
Prep: 30 minutes<br />
Serves: 12 mini-casseroles<br />
<br />
INGREDIENTS<br />
9 large eggs<br />
8 oz ground breakfast sausage<br />
1 red, yellow, or green bell pepper<br />
1 cup frozen kale (slightly thawed and chopped)<br />
1/4 tsp pepper<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 350 degrees; spray a muffin tin with non-stick cooking spray or coat with coconut oil. Set aside.<br />
2. Brown the ground sausage over medium heat.<br />
3. In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, kale, and pepper. Scoop the batter into the muffin tins using a 1/4-cup measuring cup, filling 3/4 of the way to the top.<br />
4. Bake for 20-25 minutes, until eggs are set. Allow to cool for 5 minutes then use a knife to loosen the sides.<br />
<br />
Note: These freeze well.<br />
<br />denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0tag:blogger.com,1999:blog-1218542903748734969.post-4007110297356114412015-03-06T22:31:00.001-06:002015-03-06T22:31:39.851-06:00Sausage Fruit Kabobs<div class="separator" style="clear: both; text-align: center;">
<a href="http://images.meredith.com/content/dam/bhg/Images/recipe/36/R115486.jpg.rendition.largest.ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://images.meredith.com/content/dam/bhg/Images/recipe/36/R115486.jpg.rendition.largest.ss.jpg" height="320" width="320" /></a></div>
<br />
*Adapted from <a href="http://www.bhg.com/recipe/pork/sausage-fruit-kabobs/">Better Homes and Gardens</a>.<br />
<br />
Prep: 30 minutes<br />
Serves: 4<br />
<br />
INGREDIENTS<br />
3 Tbsp Dijon mustard<br />
3 Tbsp honey<br />
12 oz cooked smoked sausage, bias cut in 3/4" slices (I used turkey sausage)<br />
1 apple, cored and cut into 1/2" wedges<br />
1 zucchini, halved and cut in 1/2" slices (sprinkle with salt to enhance flavor)<br />
6 oz crusty bread, cut into 1" pieces<br />
<br />
DIRECTIONS<br />
1. Preheat oven to 450 degrees. Stir together mustard and honey in a small bowl.<br />
2. Alternately thread sausage, apples, and zucchini on skewers, leaving 1/4" between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of unheated broiler pan. Change oven setting to broil and broil kabobs 4-5 inches from heat for 4 minutes.<br />
3. Meanwhile, thread bread skewers; lightly brush with olive oil.<br />
4. Turn sausage skewers, brush with more honey-mustard, and add bread skewers to the pan. Broil 3 minutes more or until sausage is heated through and bread is toasted, turning bread once.<br />
5. Serve with honey-mustard.<br />
<br />
Note: Try with other veggies--sweet potato, red onion, bell peppers, corn, yellow squash, broccoli, or carrots.<br />
<br />
<br />denisemayenhttp://www.blogger.com/profile/14799196292968479307noreply@blogger.com0