Salad:
4 c chopped Romaine lettuce
2 c chopped grilled chicken (optional)
1 c cherry or grape tomatoes, washed
1/3 c vertically-sliced red onions
15 oz. black beans, rinsed and drained
8 3/4 oz. can of corn, rinsed and drained
1 avacado, cubed
Dressing:
1/3 c chopped fresh cilantro
2/3 c sour cream
1 1/2 tsp adobo sauce from canned chipotle chilies
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt
Tortilla strips (optional, but yummy!)
Rinse all the salad ingredients that need it and gently toss together (except the avacado!). Mix dressing ingredients in a small bowl, set aside. Fry up tortilla strips if using, allow to cool. When ready to serve, add avacado, tortilla strips, and dressing. Gently combine and serve.
From Our Best Bites
Thursday, August 3, 2017
Sunday, June 4, 2017
Italian Asiago Bubble Bread
Dough:
1 1/2 c warm water
1 tbs yeast
2 tbs sugar
2 tbs oil (canola, olive whatever)
1 tsp salt
3 oz. shredded Asiago cheese (about 3/4 c)
4 c flour, give or take a little
Asiago Topping:
4 tbs butter, melted
1/4 c olive oil
6 cloves garlic, minced
2 oz. Asiago cheese, finely grated (about 1/2 c)
1 tsp Italian seasonings
In the bowl of a stand mixer, proof your yeast in the warm water and sugar for 5-10 minutes, then add oil, salt, cheese, and 2 c of the flour. Begin mixing; continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and is soft and smooth, but still slightly tacky to the touch. Knead the dough for 2-3 minutes. Lightly spray a large bowl with cooking spray, and place the dough in the bowl. Cover tightly with greased plastic wrap. Let the dough rise until it has doubled (about an hour). Punch down the dough and turn it onto a lightly greased surface.
An a shallow dish or bowl, whisk together the melted butter, olive oil, garlic, Asiago cheese, and Italian seasonings. Lightly grease a 9X13 pan. Divide the dough into 14-20 equal pieces and shape the dough into round balls. Roll the top and sides of each ball in the Asiago mixture and place in the prepared pan. Pour/scrape the remaining filling and cheese over the dough. Cover the pan with lightly greased plastic wrap and let the dough rise for 30-45 minutes, or until doubled. Preheat the oven to 375, bake for 25-30 minutes, until golden and baked through to the center. Let cool for 5-10 minutes before digging in!
From Mel's Kitchen Cafe
1 1/2 c warm water
1 tbs yeast
2 tbs sugar
2 tbs oil (canola, olive whatever)
1 tsp salt
3 oz. shredded Asiago cheese (about 3/4 c)
4 c flour, give or take a little
Asiago Topping:
4 tbs butter, melted
1/4 c olive oil
6 cloves garlic, minced
2 oz. Asiago cheese, finely grated (about 1/2 c)
1 tsp Italian seasonings
In the bowl of a stand mixer, proof your yeast in the warm water and sugar for 5-10 minutes, then add oil, salt, cheese, and 2 c of the flour. Begin mixing; continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl and is soft and smooth, but still slightly tacky to the touch. Knead the dough for 2-3 minutes. Lightly spray a large bowl with cooking spray, and place the dough in the bowl. Cover tightly with greased plastic wrap. Let the dough rise until it has doubled (about an hour). Punch down the dough and turn it onto a lightly greased surface.
An a shallow dish or bowl, whisk together the melted butter, olive oil, garlic, Asiago cheese, and Italian seasonings. Lightly grease a 9X13 pan. Divide the dough into 14-20 equal pieces and shape the dough into round balls. Roll the top and sides of each ball in the Asiago mixture and place in the prepared pan. Pour/scrape the remaining filling and cheese over the dough. Cover the pan with lightly greased plastic wrap and let the dough rise for 30-45 minutes, or until doubled. Preheat the oven to 375, bake for 25-30 minutes, until golden and baked through to the center. Let cool for 5-10 minutes before digging in!
From Mel's Kitchen Cafe
Killer Crunch Brownies
Brownies:
12 oz. chocolate chips
1 c butter
1 1/2 c sugar
1 tsp vanilla
4 large eggs
1 1/2 c flour
1/2 tsp salt
Topping:
7 oz. jar marshmallow creme
1 c peanut butter
1 c semi-sweet chocolate chips
3 c rice krispie cereal
Preheat oven to 350. Line a 9X13 baking pan with aluminum foil and grease with cooking spray. In a medium-large-ish saucepan over low heat, melt the butter and chocolate chips. Stir constantly and remove from heat when the chips are fully melted. Whisk in the sugar and vanilla. Add the eggs, blending fully, one at a time. Add the flour and salt, and mix until well combined. Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are cooked through and set, but not overbaked.
While the brownies are still warm, dollop the marshmallow creme over the top in large scoops and spread into an even layer. In a medium saucepan, melt the peanut butter and chocolate chips together over low heat, stirring constantly. When fully melted and smooth, remove from the heat and stir in the rice krispies. Scoop spoonfuls over the marshmallow layer and gently spread into an even layer. Let the pan of brownies cool to room temperature and then refrigerate until the chocolate krispie topping is set, 1-2 hours. Serve chilled.
From Mel's Kitchen Cafe
12 oz. chocolate chips
1 c butter
1 1/2 c sugar
1 tsp vanilla
4 large eggs
1 1/2 c flour
1/2 tsp salt
Topping:
7 oz. jar marshmallow creme
1 c peanut butter
1 c semi-sweet chocolate chips
3 c rice krispie cereal
Preheat oven to 350. Line a 9X13 baking pan with aluminum foil and grease with cooking spray. In a medium-large-ish saucepan over low heat, melt the butter and chocolate chips. Stir constantly and remove from heat when the chips are fully melted. Whisk in the sugar and vanilla. Add the eggs, blending fully, one at a time. Add the flour and salt, and mix until well combined. Pour the batter into the prepared pan and bake for 25-30 minutes, until the brownies are cooked through and set, but not overbaked.
While the brownies are still warm, dollop the marshmallow creme over the top in large scoops and spread into an even layer. In a medium saucepan, melt the peanut butter and chocolate chips together over low heat, stirring constantly. When fully melted and smooth, remove from the heat and stir in the rice krispies. Scoop spoonfuls over the marshmallow layer and gently spread into an even layer. Let the pan of brownies cool to room temperature and then refrigerate until the chocolate krispie topping is set, 1-2 hours. Serve chilled.
From Mel's Kitchen Cafe
Thursday, May 25, 2017
Chocolate Peanut Butter Chia Pudding
2 c unsweetened coconut milk, or almond milk or whatever you like
1/4 c raw cacao powder
1/4 c natural peanut butter
1/3 c chia seeds
2 tsp vanilla
1/2 c honey
Blend in a blender or food processor until smooth. Cover and chill in the fridge for a few hours so it can thicken.
From Let Food Heal
1/4 c raw cacao powder
1/4 c natural peanut butter
1/3 c chia seeds
2 tsp vanilla
1/2 c honey
Blend in a blender or food processor until smooth. Cover and chill in the fridge for a few hours so it can thicken.
From Let Food Heal
Tuesday, May 16, 2017
Beef & Cabbage Stir Fry
Stir Fry Sauce
2 Tbs soy sauce
1 Tbs toasted sesame seed oil
1 Tbs sriracha
1/2 Tbs brown sugar
Stir Fry
1/2 head green cabbage, shredded
2 carrots, shredded
3 green onions, chopped
1/2 Tbs neutral cooking oil
1/2 lb. ground beef
2 cloves garlic
1 Tbs grated ginger
Pinch of salt & pepper
Garnishes
1 Tbs sesame seeds
More sriracha sauce (if you like the heat)
Whisk together the sauce in a small bowl and set aside. Prepare all vegetables.
Heat a large skillet over medium heat, then add the cooking oil, beef, garlic, ginger and salt and pepper. Cook the beef until browned. Add the cabbage and carrots and continue to stir and cook until the cabbage is slightly wilted. Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and serve.
From Budget Bytes
2 Tbs soy sauce
1 Tbs toasted sesame seed oil
1 Tbs sriracha
1/2 Tbs brown sugar
Stir Fry
1/2 head green cabbage, shredded
2 carrots, shredded
3 green onions, chopped
1/2 Tbs neutral cooking oil
1/2 lb. ground beef
2 cloves garlic
1 Tbs grated ginger
Pinch of salt & pepper
Garnishes
1 Tbs sesame seeds
More sriracha sauce (if you like the heat)
Whisk together the sauce in a small bowl and set aside. Prepare all vegetables.
Heat a large skillet over medium heat, then add the cooking oil, beef, garlic, ginger and salt and pepper. Cook the beef until browned. Add the cabbage and carrots and continue to stir and cook until the cabbage is slightly wilted. Stir in the prepared sauce and the green onions. Top with a sprinkle of sesame seeds and serve.
From Budget Bytes
Roasted Broccoli Salad
Sesame Dressing
2 Tbs neutral oil (vegetable or canola are fine)
1 Tbs rice vinegar
4 tsp soy sauce
1 tsp toasted sesame oil
1 Tbs brown sugar
1 tsp grated ginger
1/2 Tbs sesame seeds
Whisk ingredients together and set aside to let flavors blend. Preheat oven to 400.
1 lb broccoli florets
1 Tbs neutral oil
Pinch of salt
1/3 c sliced almonds
1 c crunchy chow mein noodles
2 green onions
Toss broccoli with oil and salt, roast in oven for 10 minutes (or until nearly cooked). Add almonds and mix together, flipping florets, then continue baking for another 5 minutes. Put broccoli and almonds in a salad bowl, add noodles and green onions, whisk dressing once more and pour over everything, toss once more and enjoy!
From Budget Bytes
2 Tbs neutral oil (vegetable or canola are fine)
1 Tbs rice vinegar
4 tsp soy sauce
1 tsp toasted sesame oil
1 Tbs brown sugar
1 tsp grated ginger
1/2 Tbs sesame seeds
Whisk ingredients together and set aside to let flavors blend. Preheat oven to 400.
1 lb broccoli florets
1 Tbs neutral oil
Pinch of salt
1/3 c sliced almonds
1 c crunchy chow mein noodles
2 green onions
Toss broccoli with oil and salt, roast in oven for 10 minutes (or until nearly cooked). Add almonds and mix together, flipping florets, then continue baking for another 5 minutes. Put broccoli and almonds in a salad bowl, add noodles and green onions, whisk dressing once more and pour over everything, toss once more and enjoy!
From Budget Bytes
Tuesday, March 14, 2017
Creamy Tomato & Bacon Linguine
1 lb bacon
1 onion, peeled & diced
5 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 can Italian style tomatoes (crushed, diced, or puree)
5 c chicken stock
1 lb uncooked dry linquine
1/4 c grated Parmesan cheese
4 oz neufchatel cheese, cut into cubes (or cream cheese)
Optional garnish: minced fresh parsley, finely chopped sun-dried tomatoes
Cut the bacon into 1/4 inch strips and cook in a stockpot over medium heat until crisp. Use a slotted spoon to remove bacon to a paper towel lined plate. Drain all but about 1 tbs of the bacon drippings, turn temperature down to low. Add the onion, garlic, and red pepper flakes and cook, stirring frequently for about 5 minutes until onions are soft and translucent. Pour in the chicken stock and tomatoes and half of the reserved bacon, then increase heat to medium high, bringing to a boil. When it is fully boiling, stir well and add linguine noodles, using tongs to toss it until the noodles soften enough to fully submerge. Add the lid, drop the heat to low again, cover with a lid, and simmer for 10-12 minutes, stirring frequently so noodles don't stick. Cook until noodles are done. Remove pan from heat. Stir in the grated cheese and the cubed neufchatel cheese, cover again and let stand for about 5 minutes. Then toss the noodles in the sauce until cheese is melted and sauce has thickened. Serve with remaining bacon and garnishes.
From Foodie with Family
1 onion, peeled & diced
5 cloves garlic, minced
1/2 tsp crushed red pepper flakes (optional)
1 can Italian style tomatoes (crushed, diced, or puree)
5 c chicken stock
1 lb uncooked dry linquine
1/4 c grated Parmesan cheese
4 oz neufchatel cheese, cut into cubes (or cream cheese)
Optional garnish: minced fresh parsley, finely chopped sun-dried tomatoes
Cut the bacon into 1/4 inch strips and cook in a stockpot over medium heat until crisp. Use a slotted spoon to remove bacon to a paper towel lined plate. Drain all but about 1 tbs of the bacon drippings, turn temperature down to low. Add the onion, garlic, and red pepper flakes and cook, stirring frequently for about 5 minutes until onions are soft and translucent. Pour in the chicken stock and tomatoes and half of the reserved bacon, then increase heat to medium high, bringing to a boil. When it is fully boiling, stir well and add linguine noodles, using tongs to toss it until the noodles soften enough to fully submerge. Add the lid, drop the heat to low again, cover with a lid, and simmer for 10-12 minutes, stirring frequently so noodles don't stick. Cook until noodles are done. Remove pan from heat. Stir in the grated cheese and the cubed neufchatel cheese, cover again and let stand for about 5 minutes. Then toss the noodles in the sauce until cheese is melted and sauce has thickened. Serve with remaining bacon and garnishes.
From Foodie with Family
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