8 Tbs butter
1/2 c flour
1 tsp baking powder
dash of salt
10 eggs
7 oz. green chiles
2 c cottage cheese
1 lb monterey jack cheese, shredded (can use pepperjack cheese, too, or a combination thereof)
Slice butter into large chunks and place in a 9 x 13 pan. Place in oven and preheat to 400 degrees. (Keep an eye on this so it doesn't burn!)
Whisk together flour, baking powder, and salt in a large mixing bowl. Add 1-2 eggs and whisk until there are no lumps. Add remaining eggs and whisk until smooth. Stir in chiles, cottage cheese and jack cheese and stir until just combined.
Remove pan from oven and tilt so the butter coats all over, then carefully pour butter into egg mixture and stir to combine. Pour mixture back into warm pan.
When oven is preheated place pan in oven and cook for 15 minutes. Reduce heat to 350 and cook an additional 30-35 minutes, or until top is golden and slightly browned. Let cool (and set) for 10 minutes before slicing into squares and serving.
From Our Best Bites
Monday, December 23, 2019
Monday, December 9, 2019
Leftover Turkey Soup
1 Tbs butter
1 Tbs olive oil
1/2 c chopped carrots
1/2 c chopped celery
1/2 c finely chopped onion
1/4 tsp dried thyme (or 1 tsp fresh, chopped)
1/4 crushed dried rosemary (or 1 tsp fresh, chopped)
6 c turkey stock
3/4 c brown & wild rice
2 tsp kosher salt
pinch of pepper
1 c half and half
1/3 c flour
3-4 c chopped, leftover turkey
In a 6-quart saucepan, heat the butter and oil over medium heat until hot. Add the carrots, celery, onion, thyme, and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. (For brown & wild rice, about 30 minutes.)
Whisk together (or blend) the half & half with the flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes. Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper as needed.
From Mel's Kitchen Cafe
1 Tbs olive oil
1/2 c chopped carrots
1/2 c chopped celery
1/2 c finely chopped onion
1/4 tsp dried thyme (or 1 tsp fresh, chopped)
1/4 crushed dried rosemary (or 1 tsp fresh, chopped)
6 c turkey stock
3/4 c brown & wild rice
2 tsp kosher salt
pinch of pepper
1 c half and half
1/3 c flour
3-4 c chopped, leftover turkey
In a 6-quart saucepan, heat the butter and oil over medium heat until hot. Add the carrots, celery, onion, thyme, and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. (For brown & wild rice, about 30 minutes.)
Whisk together (or blend) the half & half with the flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes. Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper as needed.
From Mel's Kitchen Cafe
Thursday, November 21, 2019
Alfredo Sausage Pasta
13 oz. smoked sausage
1 lb uncooked spaghetti noodles
3 3/4 c chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt
1 tsp black pepper
1 Tbs butter
2 c milk
3 Tbs cornstarch
2 c grated Parmesan cheese
Slice the smoked sausage into quarter inch rounds and place them in the bottom of the instant pot in an even layer.
Break the spaghetti into thirds and fan them out so they aren't in one big clump. Pour the broth around the sides of the pot. Add in the spices and butter. Cover the pot and secure the lid, close the valve, set to cook for 3 minutes, and when finished, let pot sit for 5 minutes then open valve so pressure releases.
Stir the noodles. Turn to saute setting. Stir the cornstarch into the milk until smooth, then pour the mixture into the pot. Stir in the Parmesan cheese. The sauce will thicken up quickly. Turn off the instant pot, serve, and enjoy!
From 365daysofcrockpot
1 lb uncooked spaghetti noodles
3 3/4 c chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt
1 tsp black pepper
1 Tbs butter
2 c milk
3 Tbs cornstarch
2 c grated Parmesan cheese
Slice the smoked sausage into quarter inch rounds and place them in the bottom of the instant pot in an even layer.
Break the spaghetti into thirds and fan them out so they aren't in one big clump. Pour the broth around the sides of the pot. Add in the spices and butter. Cover the pot and secure the lid, close the valve, set to cook for 3 minutes, and when finished, let pot sit for 5 minutes then open valve so pressure releases.
Stir the noodles. Turn to saute setting. Stir the cornstarch into the milk until smooth, then pour the mixture into the pot. Stir in the Parmesan cheese. The sauce will thicken up quickly. Turn off the instant pot, serve, and enjoy!
From 365daysofcrockpot
Friday, November 1, 2019
One Pot Creamy Pesto Chicken
1.5-2 lbs chicken breasts
4 Tbs butter
4 cloves garlic
1 lb penne pasta
3 c chicken broth
2 c milk
6 oz. cream cheese
2/3 c basil pesto
1/2 c grated Parmesan
pepper
pinch of crushed red pepper flakes
spinach (optional)
sun-dried tomatoes (optional)
Cut the chicken breasts into 1-inch pieces. Add the butter to a large skillet and melt over medium heat. Add the chicken and cook until chicken is slightly browned on the outside. Add garlic to the skillet and continue to saute for one more minute.
Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic, stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn heat up to medium high and bring broth to a boil.
Once boiling, give the pasta a quick stir, replace lid, and turn heat back to medium low. Let the pasta simmer about 8 minutes, stirring quickly and replacing lid every now and then, until most of the broth has been absorbed and the pasta is tender.
Add milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
If using, add the spinach and tomatoes. Stir until the spinach has wilted, then remove from heat. Top with freshly cracked pepper and red pepper flakes, then serve.
From Budget Bytes
4 Tbs butter
4 cloves garlic
1 lb penne pasta
3 c chicken broth
2 c milk
6 oz. cream cheese
2/3 c basil pesto
1/2 c grated Parmesan
pepper
pinch of crushed red pepper flakes
spinach (optional)
sun-dried tomatoes (optional)
Cut the chicken breasts into 1-inch pieces. Add the butter to a large skillet and melt over medium heat. Add the chicken and cook until chicken is slightly browned on the outside. Add garlic to the skillet and continue to saute for one more minute.
Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic, stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn heat up to medium high and bring broth to a boil.
Once boiling, give the pasta a quick stir, replace lid, and turn heat back to medium low. Let the pasta simmer about 8 minutes, stirring quickly and replacing lid every now and then, until most of the broth has been absorbed and the pasta is tender.
Add milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
If using, add the spinach and tomatoes. Stir until the spinach has wilted, then remove from heat. Top with freshly cracked pepper and red pepper flakes, then serve.
From Budget Bytes
Monday, October 7, 2019
Cheeseburger Mac
2 Tbs butter
1 lb ground beef
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/4 c ketchup
1/2 tbs yellow mustard
1 tbs red wine vinegar
1 lb pasta (I used large macaroni noodles)
4 c water
1 heaping tsp kosher salt
3 c freshly shredded cheddar cheese
1/2 c half and half
Melt butter in Instant Pot on sauté setting, then add ground beef and cook, stirring and breaking up into little pieces until fully cooked. Turn off heat and add the onion and garlic powder, mustard, ketchup, and red wine vinegar. Stir to combine.
Add dry pasta and combine. Add water and salt, stir trying to keep the pasta under the water as well as possible. Use the manual setting to cook for 5 minutes. When done, quick release the pressure cooker. Remove the lid and turn off the power. Add the shredded cheese and half & half. Stir until smooth. Lightly cover and let sit for 3 minutes. Season to taste.
From Our Best Bites
1 lb ground beef
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/4 c ketchup
1/2 tbs yellow mustard
1 tbs red wine vinegar
1 lb pasta (I used large macaroni noodles)
4 c water
1 heaping tsp kosher salt
3 c freshly shredded cheddar cheese
1/2 c half and half
Melt butter in Instant Pot on sauté setting, then add ground beef and cook, stirring and breaking up into little pieces until fully cooked. Turn off heat and add the onion and garlic powder, mustard, ketchup, and red wine vinegar. Stir to combine.
Add dry pasta and combine. Add water and salt, stir trying to keep the pasta under the water as well as possible. Use the manual setting to cook for 5 minutes. When done, quick release the pressure cooker. Remove the lid and turn off the power. Add the shredded cheese and half & half. Stir until smooth. Lightly cover and let sit for 3 minutes. Season to taste.
From Our Best Bites
Wednesday, October 2, 2019
Spiral Rolls
Dough:
1 1/2 c warm water
1 tbs active dry yeast
2 tbs sugar (or honey)
2 tbs neutral-flavored oil
1 tsp salt
3 1/2 - 4 c flour
Filling:
12 oz. cream cheese, softened
1/4 c butter, softened
1 c chopped ham
1 1/2 c finely chopped broccoli
2 c shredded cheese (I usually go with cheddar, but other types would work, too)
1 c freshly grated Parmesan
1 c finely chopped green onions
In the bowl of a stand mixer fitted with the dough hook, soften the yeast and sugar in warm water for 3-5 minutes. Once it's proofed, add the oil, salt, and 2 cups of flour. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Continue letting the dough hook knead the dough for 4-5 minutes. (Dough should be soft and smooth but still slightly tacky to the touch.)
Lightly grease a container or large bowl with nonstick cooking spray and place the kneaded dough in the container. Cover with a large tea towel or lightly greased plastic wrap. Let the dough rise until it has doubled (about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop.
Roll the dough out into a large rectangle about 1/2 inch thick and (if possible) 13 x 17 inches.
In a small bowl, cream together the butter and cream cheese. Spread all over the rolled out dough. Top with ham, broccoli, and both cheeses. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. They'll look pretty ugly by this point, but it will be okay. Trust me. Let the rolls rise until nearly doubled and bake at 350 for 20 minutes, until lightly browned and bubbly.
From Mel's Kitchen Cafe
1 1/2 c warm water
1 tbs active dry yeast
2 tbs sugar (or honey)
2 tbs neutral-flavored oil
1 tsp salt
3 1/2 - 4 c flour
Filling:
12 oz. cream cheese, softened
1/4 c butter, softened
1 c chopped ham
1 1/2 c finely chopped broccoli
2 c shredded cheese (I usually go with cheddar, but other types would work, too)
1 c freshly grated Parmesan
1 c finely chopped green onions
In the bowl of a stand mixer fitted with the dough hook, soften the yeast and sugar in warm water for 3-5 minutes. Once it's proofed, add the oil, salt, and 2 cups of flour. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Continue letting the dough hook knead the dough for 4-5 minutes. (Dough should be soft and smooth but still slightly tacky to the touch.)
Lightly grease a container or large bowl with nonstick cooking spray and place the kneaded dough in the container. Cover with a large tea towel or lightly greased plastic wrap. Let the dough rise until it has doubled (about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop.
Roll the dough out into a large rectangle about 1/2 inch thick and (if possible) 13 x 17 inches.
In a small bowl, cream together the butter and cream cheese. Spread all over the rolled out dough. Top with ham, broccoli, and both cheeses. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. They'll look pretty ugly by this point, but it will be okay. Trust me. Let the rolls rise until nearly doubled and bake at 350 for 20 minutes, until lightly browned and bubbly.
From Mel's Kitchen Cafe
Sunday, September 29, 2019
One Pot Creamy Tomato Basil Pasta
2 c milk
2 3/4 c chicken broth
1 lb spaghetti
4 c (20 oz.) cherry or grape tomatoes, halved
3 garlic cloves, finely minced
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
1/2 - 1 c fresh basil leaves, torn into pieces
1/2 c freshly grated Parmesan cheese
In a 5-6 qt pot, combine the milk, broth, spaghetti, garlic, oregano, tomatoes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn't stick. Adjust the heat accordingly, especially at the end. Cook until the pasta is tender and most of the liquid is absorbed.
Turn off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately. (Or let it rest for 5-10 minutes to give the sauce time to thicken.)
From Mel's Kitchen Cafe
2 3/4 c chicken broth
1 lb spaghetti
4 c (20 oz.) cherry or grape tomatoes, halved
3 garlic cloves, finely minced
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
1/2 - 1 c fresh basil leaves, torn into pieces
1/2 c freshly grated Parmesan cheese
In a 5-6 qt pot, combine the milk, broth, spaghetti, garlic, oregano, tomatoes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn't stick. Adjust the heat accordingly, especially at the end. Cook until the pasta is tender and most of the liquid is absorbed.
Turn off the heat, stir in the basil leaves and the Parmesan cheese. Serve immediately. (Or let it rest for 5-10 minutes to give the sauce time to thicken.)
From Mel's Kitchen Cafe
German Potato Salad
2 lbs red potatoes
1 tsp salt (to boil with the potatoes)
12 oz. bacon
1/3 c apple cider vinegar
3 Tbs sugar
1 Tbs Dijon mustard
1/2 tsp salt
pepper
1 Tbs garlic
fresh parsley
Cut potatoes in half and cover with cold water. Bring to boil and add salt. Simmer 15-20 minutes. Drain and let steam dry. Cook bacon and remove to a plate. To the grease, slowly add vinegar, sugar, mustard, salt and pepper. Bring to a simmer and stir in garlic. Remove from heat and toss in potatoes. Mix until liquid is absorbed. Add bacon and parsley. Serve hot or warm.
From Rachael Aveytua
1 tsp salt (to boil with the potatoes)
12 oz. bacon
1/3 c apple cider vinegar
3 Tbs sugar
1 Tbs Dijon mustard
1/2 tsp salt
pepper
1 Tbs garlic
fresh parsley
Cut potatoes in half and cover with cold water. Bring to boil and add salt. Simmer 15-20 minutes. Drain and let steam dry. Cook bacon and remove to a plate. To the grease, slowly add vinegar, sugar, mustard, salt and pepper. Bring to a simmer and stir in garlic. Remove from heat and toss in potatoes. Mix until liquid is absorbed. Add bacon and parsley. Serve hot or warm.
From Rachael Aveytua
Sunday, June 9, 2019
Cheesy Chicken, Sweet Potato, and Kale Skillet
1 tbs olive oil
1 - 1 1/2 lbs chicken breasts, cubed in 1/2-inch pieces
salt and pepper
1/2 c finely diced shallot or other onion
1 medium red bell pepper, seeded, stemmed, and diced
2 garlic cloves, minced
2 medium sweet potatoes, peeled and small-diced
pinch of red pepper flakes
1/2 c chicken broth
2 c stemmed and chopped kale
1/2 - 1 cup shredded Monterey Jack cheese
In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving for 1-2 minutes, then flip the pieces and continue cooking until no longer pink in the center (another 1-2 minutes). Remove the chicken to a plate, keeping as much liquid in the skillet as possible and return skillet to medium heat.
Add a drizzle of olive oil if needed. Add the shallot/onions, red pepper, and garlic. Cook, stirring often, for five minutes until the onions have started to turn translucent and soften.
Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.
Add the kale to the skillet and let it steam until it is tender; uncover, add the chicken, and heat through.
Sprinkle cheese over the top and cover with the lid until melted. Season to taste with additional salt and pepper.
From Mel's Kitchen Cafe
1 - 1 1/2 lbs chicken breasts, cubed in 1/2-inch pieces
salt and pepper
1/2 c finely diced shallot or other onion
1 medium red bell pepper, seeded, stemmed, and diced
2 garlic cloves, minced
2 medium sweet potatoes, peeled and small-diced
pinch of red pepper flakes
1/2 c chicken broth
2 c stemmed and chopped kale
1/2 - 1 cup shredded Monterey Jack cheese
In a large, 12-inch nonstick skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving for 1-2 minutes, then flip the pieces and continue cooking until no longer pink in the center (another 1-2 minutes). Remove the chicken to a plate, keeping as much liquid in the skillet as possible and return skillet to medium heat.
Add a drizzle of olive oil if needed. Add the shallot/onions, red pepper, and garlic. Cook, stirring often, for five minutes until the onions have started to turn translucent and soften.
Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.
Add the kale to the skillet and let it steam until it is tender; uncover, add the chicken, and heat through.
Sprinkle cheese over the top and cover with the lid until melted. Season to taste with additional salt and pepper.
From Mel's Kitchen Cafe
Mongolian Beef
8 oz. rice noodles (cooked, drained, rinsed according to package directions)
1/2 c low sodium soy sauce
1/3 c brown sugar
2 tbs water
2 tbs chili paste
1/4 tsp crushed red pepper flakes
1 lb. flank steak sliced as thinly as possible
1/2 tbs olive oil or coconut oil
1/2 tsp salt (divided)
1/4 tsp pepper
1 tbs finely minced ginger
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cup very thinly sliced green cabbage (or coleslaw mix)
Prepare rice noodles according to package directions. Stir together soy sauce, sugar, water, chili paste, and pepper flakes. Set sauce aside.
Heat 1 tsp oil in a large nonstick skillet over high heat. Add half the beef to the skillet, toss in the oil and spread across the pan. Season lightly with salt and pepper. Let cook for 30 seconds, without touching it, stir, and spread across the pan again. Let the meat cook an additional 30-45 seconds and remove it to a plate. Add remaining oil to the pan and repeat.
Add 1/2 tbs oil to the hot skillet over medium high, then add the ginger, garlic, and green onions. Saute for about 1 minute, until fragrant. Add the sauce and bring to a boil. Simmer for about 2 minutes, until just barely reduced (this is NOT a thick sauce!). Add the cabbage, toss to coat, and slightly wilt, about 30 seconds. Add the beef back to the skillet and toss to coat everything. Finally, add the noodles and toss once more.
From Barefeet in the Kitchen
1/2 c low sodium soy sauce
1/3 c brown sugar
2 tbs water
2 tbs chili paste
1/4 tsp crushed red pepper flakes
1 lb. flank steak sliced as thinly as possible
1/2 tbs olive oil or coconut oil
1/2 tsp salt (divided)
1/4 tsp pepper
1 tbs finely minced ginger
3 large garlic cloves, minced
5 green onions, green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cup very thinly sliced green cabbage (or coleslaw mix)
Prepare rice noodles according to package directions. Stir together soy sauce, sugar, water, chili paste, and pepper flakes. Set sauce aside.
Heat 1 tsp oil in a large nonstick skillet over high heat. Add half the beef to the skillet, toss in the oil and spread across the pan. Season lightly with salt and pepper. Let cook for 30 seconds, without touching it, stir, and spread across the pan again. Let the meat cook an additional 30-45 seconds and remove it to a plate. Add remaining oil to the pan and repeat.
Add 1/2 tbs oil to the hot skillet over medium high, then add the ginger, garlic, and green onions. Saute for about 1 minute, until fragrant. Add the sauce and bring to a boil. Simmer for about 2 minutes, until just barely reduced (this is NOT a thick sauce!). Add the cabbage, toss to coat, and slightly wilt, about 30 seconds. Add the beef back to the skillet and toss to coat everything. Finally, add the noodles and toss once more.
From Barefeet in the Kitchen
Sunday, May 19, 2019
Easy Focaccia Bread
1 1/2 c warm water
2 tbs olive oil
1 tsp salt
1 tbs yeast
3 c flour
1 c shredded Parmesan cheese (or Asagio or Parmigiano-Reggiano cheese)
Topping:
1-2 Tbs olive oil
1 tbs (more or less) dried herbs or Italian herb/seasoning blend
1/2 c shredded Parmesan cheese (or other options)
Drizzle 1-2 tbs olive oil in the bottom of a 9 X 13 inch pan (if using glass, decrease oven temp to 350).
In a large bowl, soften the yeast in the warm water for 5 minutes. Then add olive oil, salt, flour and cheese. Stir with a wooden spoon or rubber spatula until thoroughly combined and no dry spots remain. The dough will be very wet and sticky.
Scrape dough into the middle of the prepared pan. Grease your hands and press the dough into an even layer. Gently press your fingertips into the top of the dough to create little dimples , drizzle with olive oil and sprinkle with toppings, finishing with cheese. (Or this can be done right after you let it rise.)
Cover the pan and let it rise until puffy, about an hour. Preheat oven to 375, and bake for 35-40 minutes until golden and baked through. Let the bread cool for 10-15 minutes before removing from the pan (turn it out onto a rack or platter), break or cut into pieces and serve.
From Mel's Kitchen Cafe
2 tbs olive oil
1 tsp salt
1 tbs yeast
3 c flour
1 c shredded Parmesan cheese (or Asagio or Parmigiano-Reggiano cheese)
Topping:
1-2 Tbs olive oil
1 tbs (more or less) dried herbs or Italian herb/seasoning blend
1/2 c shredded Parmesan cheese (or other options)
Drizzle 1-2 tbs olive oil in the bottom of a 9 X 13 inch pan (if using glass, decrease oven temp to 350).
In a large bowl, soften the yeast in the warm water for 5 minutes. Then add olive oil, salt, flour and cheese. Stir with a wooden spoon or rubber spatula until thoroughly combined and no dry spots remain. The dough will be very wet and sticky.
Scrape dough into the middle of the prepared pan. Grease your hands and press the dough into an even layer. Gently press your fingertips into the top of the dough to create little dimples , drizzle with olive oil and sprinkle with toppings, finishing with cheese. (Or this can be done right after you let it rise.)
Cover the pan and let it rise until puffy, about an hour. Preheat oven to 375, and bake for 35-40 minutes until golden and baked through. Let the bread cool for 10-15 minutes before removing from the pan (turn it out onto a rack or platter), break or cut into pieces and serve.
From Mel's Kitchen Cafe
Friday, May 17, 2019
Pulled Pork
Pork tenderloin (if it's from Costco, just use half)
12 oz. Root Beer
18 oz. bottle of your favorite barbecue sauce
Hamburger buns
Nestle pork loin into slow cooker, pour root beer over and cook on low 6-7 hours. Once cooked through, drain extra liquid and shred pork with two forks. Stir in as much BBQ sauce as desired, serve on buns.
From AllRecipes
12 oz. Root Beer
18 oz. bottle of your favorite barbecue sauce
Hamburger buns
Nestle pork loin into slow cooker, pour root beer over and cook on low 6-7 hours. Once cooked through, drain extra liquid and shred pork with two forks. Stir in as much BBQ sauce as desired, serve on buns.
From AllRecipes
Tuesday, May 7, 2019
Spinach Orzo Salad with Cranberries
1/2 Tbs light olive oil
8 oz. orzo pasta
4 c fresh baby spinach, roughly chopped
1/2 c sliced almonds
1/2 c craisins or dried cranberries
2-4 oz. goat cheese, crumbled
Optional: 2 c cooked chicken, chopped bite-size
Dressing:
1/4 c olive oil
3 Tbs white balsamic vinegar (or champagne vinegar)
1 Tbs honey
1/2 tsp kosher salt
1/4 tsp pepper
Toast the orzo in the 1/2 Tbs. of olive oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water and bring to a boil. Reduce to simmer, cover with a lid. Cook 7-8 minutes. Drain liquid and fluff with a fork.
Place the spinach in a large salad bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken (if desired). In a small bowl or jar with well-fitting lid, combine the dressing ingredients, shaking vigorously and pour over the salad, tossing well to coat. Top with goat cheese and toss lightly. Serve immediately or store in refrigerator for up to 2 days.
From Barefeet in the Kitchen
8 oz. orzo pasta
4 c fresh baby spinach, roughly chopped
1/2 c sliced almonds
1/2 c craisins or dried cranberries
2-4 oz. goat cheese, crumbled
Optional: 2 c cooked chicken, chopped bite-size
Dressing:
1/4 c olive oil
3 Tbs white balsamic vinegar (or champagne vinegar)
1 Tbs honey
1/2 tsp kosher salt
1/4 tsp pepper
Toast the orzo in the 1/2 Tbs. of olive oil over medium heat, about 5 minutes, until golden brown. Add 4 cups water and bring to a boil. Reduce to simmer, cover with a lid. Cook 7-8 minutes. Drain liquid and fluff with a fork.
Place the spinach in a large salad bowl. Add the cooked orzo, cranberries, almonds, and cooked chicken (if desired). In a small bowl or jar with well-fitting lid, combine the dressing ingredients, shaking vigorously and pour over the salad, tossing well to coat. Top with goat cheese and toss lightly. Serve immediately or store in refrigerator for up to 2 days.
From Barefeet in the Kitchen
Sunday, May 5, 2019
Instant Pot Baked Ziti
2 c chicken broth
2 c heavy cream
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely minced
16 oz. uncooked tube pasta (anything works, although cooking time may need to be adjusted!)
28 oz. can crushed tomatoes
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 - 1 c freshly grated Parmesan cheese
fresh basil (for serving)
Optional: meatballs!
Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream, add the salt, pepper, and garlic.
Add the pasta; don't stir, but if it's mounded in the center, arrange it into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over that. Don't stir.
*For extra yumminess, you can add meatballs to the top, too!*
Secure the lid, set the valve to seal, and select "manual" or whatever so that it cooks for *4 minutes.
Let the pressure release naturally for 10 minutes and then quick release the rest. Add the Parmesan cheese and stir thoroughly. Serve immediately with fresh basil and additional Parmesan, if desired.
From Mel's Kitchen Cafe
*Cook time should equal the amount of time the pasta needs to cook according to the package directions, cut in half and subtract 2! So pasta that cooks to al dente in 12 minutes should be cooked in the instant pot for 4 minutes (add an extra minute if you like your pasta super soft).
2 c heavy cream
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely minced
16 oz. uncooked tube pasta (anything works, although cooking time may need to be adjusted!)
28 oz. can crushed tomatoes
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 - 1 c freshly grated Parmesan cheese
fresh basil (for serving)
Optional: meatballs!
Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream, add the salt, pepper, and garlic.
Add the pasta; don't stir, but if it's mounded in the center, arrange it into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over that. Don't stir.
*For extra yumminess, you can add meatballs to the top, too!*
Secure the lid, set the valve to seal, and select "manual" or whatever so that it cooks for *4 minutes.
Let the pressure release naturally for 10 minutes and then quick release the rest. Add the Parmesan cheese and stir thoroughly. Serve immediately with fresh basil and additional Parmesan, if desired.
From Mel's Kitchen Cafe
*Cook time should equal the amount of time the pasta needs to cook according to the package directions, cut in half and subtract 2! So pasta that cooks to al dente in 12 minutes should be cooked in the instant pot for 4 minutes (add an extra minute if you like your pasta super soft).
Wednesday, May 1, 2019
Ramen Noodle Salad
Dressing:
1/2 c butter
1/4 c vinegar (plain white)
1/2 c white sugar
2 Tbs low-sodium soy sauce
Ingredients:
2 Tbs butter
3 oz. package ramen noodles, seasoning packet removed
1/2 c silvered almonds
3 Tbs sesame seeds
1 large Napa cabbage
1 bunch green onions, sliced thin (about 1/2 c)
Make the dressing. Combine ingredients in a medium saucepan and heat, stirring frequently, until it comes to a boil. Set aside and let it cool completely.
Melt butter in a large skillet over medium heat. Crush the ramen noodles inside packet (use a hammer-- you don't want huge chunks) and discard the flavor packet. Add the noodles, almonds, and sesame seeds to melted butter and saute, stirring frequently, until golden brown. Remove to a plate and let cool.
Shred cabbage and combine with chopped onions in a large mixing bowl. Add noodle mixture, pour dressing over salad and toss well to combine. Serve immediately.
From Barefeet in the Kitchen
1/2 c butter
1/4 c vinegar (plain white)
1/2 c white sugar
2 Tbs low-sodium soy sauce
Ingredients:
2 Tbs butter
3 oz. package ramen noodles, seasoning packet removed
1/2 c silvered almonds
3 Tbs sesame seeds
1 large Napa cabbage
1 bunch green onions, sliced thin (about 1/2 c)
Make the dressing. Combine ingredients in a medium saucepan and heat, stirring frequently, until it comes to a boil. Set aside and let it cool completely.
Melt butter in a large skillet over medium heat. Crush the ramen noodles inside packet (use a hammer-- you don't want huge chunks) and discard the flavor packet. Add the noodles, almonds, and sesame seeds to melted butter and saute, stirring frequently, until golden brown. Remove to a plate and let cool.
Shred cabbage and combine with chopped onions in a large mixing bowl. Add noodle mixture, pour dressing over salad and toss well to combine. Serve immediately.
From Barefeet in the Kitchen
Saturday, February 2, 2019
Pizza Dip
1/2 c milk
6 oz. cream cheese
1 c mozzarella, shredded AND divided
1/2 c Parmesan cheese, shredded
1 c spaghetti sauce
1/4 c mini pepperoni
baguette, toasted
Place milk in a saucepan and bring to a low simmer. Add cream cheese and stir until melted. Add 1/2 c mozzarella and Parmesan and stir until melted. Spread in a pie plate. Top with spaghetti sauce, remaining 1/2 c mozzarella, and pepperoni.
Bake at 450 until bubbly, about 20-30 minutes.
Dip toasted baguette slices into it!
From Jeni Smith
6 oz. cream cheese
1 c mozzarella, shredded AND divided
1/2 c Parmesan cheese, shredded
1 c spaghetti sauce
1/4 c mini pepperoni
baguette, toasted
Place milk in a saucepan and bring to a low simmer. Add cream cheese and stir until melted. Add 1/2 c mozzarella and Parmesan and stir until melted. Spread in a pie plate. Top with spaghetti sauce, remaining 1/2 c mozzarella, and pepperoni.
Bake at 450 until bubbly, about 20-30 minutes.
Dip toasted baguette slices into it!
From Jeni Smith
Saturday, January 26, 2019
One Pot American Goulash
1 Tbs olive oil
1 medium onion
4 cloves garlic
2 bell peppers
1 lb. ground beef
1/2 c red wine (or beef broth)
28 oz. diced tomatoes
15 oz. tomato sauce
2 Tbs soy sauce
2 whole bay leaves
1/2 tsp oregano
1/2 tsp basil
1/4 tsp red pepper flakes
1/2 c water
2 c elbow macaroni
salt to taste
Dice the onion and mince the garlic. Saute both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are saute-ing, dice the bell peppers, then add them to the pot and continue to saute for about two more minutes.
Add the ground beef to the pot and continue to saute over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, red pepper flakes, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
After the sauce is done simmering, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes). Add salt to taste, remove bay leaves, and serve!
From Budget Bytes
1 medium onion
4 cloves garlic
2 bell peppers
1 lb. ground beef
1/2 c red wine (or beef broth)
28 oz. diced tomatoes
15 oz. tomato sauce
2 Tbs soy sauce
2 whole bay leaves
1/2 tsp oregano
1/2 tsp basil
1/4 tsp red pepper flakes
1/2 c water
2 c elbow macaroni
salt to taste
Dice the onion and mince the garlic. Saute both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are saute-ing, dice the bell peppers, then add them to the pot and continue to saute for about two more minutes.
Add the ground beef to the pot and continue to saute over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, red pepper flakes, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
After the sauce is done simmering, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes). Add salt to taste, remove bay leaves, and serve!
From Budget Bytes
One Pot Bacon Broccoli Mac and Cheese
1 lb broccoli florets
8 oz. bacon
16 oz. medium cheddar cheese
1 lb pasta
2 c evaporated milk
1 tsp paprika
1 tsp hot sauce
1 tsp Dijon mustard
1/2 tsp salt
Prepare all ingredients before beginning, because this goes fast once you've started! Chop broccoli into small, bite-sized pieces and place in colander. Slice bacon into small pieces. Shred the cheddar.
Cook pasta according to the package directions. Drain in the colander that has the broccoli in it, and set aside.
Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy. Use a slotted spoon to remove the bacon from the pot, leaving the grease behind.
Add the evaporated milk, paprika, Dijon, hot sauce, and salt to the pot with the bacon grease. Stir to combine and allow it to heat through (it should happen quickly).
Once the evaporated milk is hot, turn the heat low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste and adjust salt or hot sauce if desired. If the sauce becomes too thick, simply add one or two tablespoons of the evaporated milk.
Return the cooked pasta and bacon and chopped broccoli to the pot with the cheese sauce. Stir to combine, serve immediately.
From Budget Bytes
8 oz. bacon
16 oz. medium cheddar cheese
1 lb pasta
2 c evaporated milk
1 tsp paprika
1 tsp hot sauce
1 tsp Dijon mustard
1/2 tsp salt
Prepare all ingredients before beginning, because this goes fast once you've started! Chop broccoli into small, bite-sized pieces and place in colander. Slice bacon into small pieces. Shred the cheddar.
Cook pasta according to the package directions. Drain in the colander that has the broccoli in it, and set aside.
Return the pot to the stove, add the bacon, and cook over medium to medium-low heat until the bacon is brown and crispy. Use a slotted spoon to remove the bacon from the pot, leaving the grease behind.
Add the evaporated milk, paprika, Dijon, hot sauce, and salt to the pot with the bacon grease. Stir to combine and allow it to heat through (it should happen quickly).
Once the evaporated milk is hot, turn the heat low and begin whisking in the shredded cheddar, one handful at a time, waiting until the cheese is fully melted before adding the next handful. Once all of the cheese has been melted into the sauce, taste and adjust salt or hot sauce if desired. If the sauce becomes too thick, simply add one or two tablespoons of the evaporated milk.
Return the cooked pasta and bacon and chopped broccoli to the pot with the cheese sauce. Stir to combine, serve immediately.
From Budget Bytes
Spanish Chickpeas and Rice
1 Tbs olive oil
1 c uncooked rice
1 tsp paprika
1/2 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
freshly cracked pepper
15 oz. can chickpeas, drained
15 oz. petite diced tomatoes, with juices
6 oz. jar quartered artichoke hearts, drained
1 c vegetable broth
Combine olive oil, rice, spices in the bowl of the rice cooker (or instant pot). Stir until the rice is coated in oil and spices.
Add chickpeas, tomatoes, artichoke hearts, and vegetable broth. Give everything a brief stir, then close the rice cooker and turn it onto the basic setting (or, for the Instant Pot, the "rice" setting).
Let the rice cooker cook until finished. Let it rest for at least 5 minutes after cooking, then open and gently fluff the rice to make sure everything is evenly mixed.
From Budget Bytes
1 c uncooked rice
1 tsp paprika
1/2 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
freshly cracked pepper
15 oz. can chickpeas, drained
15 oz. petite diced tomatoes, with juices
6 oz. jar quartered artichoke hearts, drained
1 c vegetable broth
Combine olive oil, rice, spices in the bowl of the rice cooker (or instant pot). Stir until the rice is coated in oil and spices.
Add chickpeas, tomatoes, artichoke hearts, and vegetable broth. Give everything a brief stir, then close the rice cooker and turn it onto the basic setting (or, for the Instant Pot, the "rice" setting).
Let the rice cooker cook until finished. Let it rest for at least 5 minutes after cooking, then open and gently fluff the rice to make sure everything is evenly mixed.
From Budget Bytes
PB Chocolate Graham Cracker Bark
15-16 rectangular graham crackers (regular and/or chocolate)
1 c butter
1/3 c packed light brown sugar
1/3 c white sugar
1/2 tsp vanilla
1 c peanut butter
1 1/2 to 2 c chocolate chips
Preheat oven to 350. Arrange a single layer of graham crackers in (foil lined?) 11 X 17 pan without overlapping, breaking pieces to fit as needed.
In a medium saucepan, add the butter and sugars, cook over medium-low heat until the butter is melted. Whisking gently, increase the heat to medium and bring the mixture to a simmer. Cook for 5-6 minutes. Off the heat, whisk in the vanilla. Pour the mixture across the graham crackers and-- working quickly-- use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.
Bake for 10 minutes.
Remove from the oven (the the oven off, you'll use the warm oven in the next step). Dollop peanut butter in spoonfuls over the toffee. Let the peanut butter sit there until melty and spreadable (just a couple minutes) and then spread into an even layer across the toffee.
Sprinkle the chocolate chips over the top. Return the pan to the warm oven for a few minutes to let the chocolate chips melt. Once melted, spread the chocolate chips over the peanut butter. It's okay if the peanut butter and chocolate end up swirling together.
Top with nuts (pecans!) if desired. Let the toffee cool completely and then refrigerate for 1-2 hours. Break into pieces to serve or package in bags or containers for gift giving. Toffee is best if stored in a cool spot.
From Mel's Kitchen Cafe
1 c butter
1/3 c packed light brown sugar
1/3 c white sugar
1/2 tsp vanilla
1 c peanut butter
1 1/2 to 2 c chocolate chips
Preheat oven to 350. Arrange a single layer of graham crackers in (foil lined?) 11 X 17 pan without overlapping, breaking pieces to fit as needed.
In a medium saucepan, add the butter and sugars, cook over medium-low heat until the butter is melted. Whisking gently, increase the heat to medium and bring the mixture to a simmer. Cook for 5-6 minutes. Off the heat, whisk in the vanilla. Pour the mixture across the graham crackers and-- working quickly-- use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.
Bake for 10 minutes.
Remove from the oven (the the oven off, you'll use the warm oven in the next step). Dollop peanut butter in spoonfuls over the toffee. Let the peanut butter sit there until melty and spreadable (just a couple minutes) and then spread into an even layer across the toffee.
Sprinkle the chocolate chips over the top. Return the pan to the warm oven for a few minutes to let the chocolate chips melt. Once melted, spread the chocolate chips over the peanut butter. It's okay if the peanut butter and chocolate end up swirling together.
Top with nuts (pecans!) if desired. Let the toffee cool completely and then refrigerate for 1-2 hours. Break into pieces to serve or package in bags or containers for gift giving. Toffee is best if stored in a cool spot.
From Mel's Kitchen Cafe
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