Friday, May 30, 2014

Chicken Finger Wrap

When we moved two years ago one of the things that I was most worried about was grocery shopping. I loved my local Publix and couldn't imagine life without my fabulous grocery store.  We had a good thing going.  Then we moved and I discovered the magic of Wegmans.  Don't get me wrong, I still love Publix and think it's one of the best grocery stores out there but now that I have shopped at Wegmans I'm not sure I can ever go back.  But there are still a few things I really miss about Publix and one of them is their Chicken Finger Subs/Wraps.  The chicken fingers at Wegmans just don't cut it but thankfully the chicken fingers at the Harris Teeter down the street do and thus I made my own chicken finger wrap!

2 Spinach and Herb Wraps
3-4 Chicken Fingers (heated)
2 sliced Cheddar Cheese
Honey Mustard Dressing

Lay out the wrap and cut the cheese sliced in half then lay across the wrap.  Top with the sliced chicken fingers then drizzle with honey mustard.  Top with the lettuce, tomato and onions.  Wrap up, slice in half and enjoy. 

Wednesday, May 28, 2014

Cream Cheese Crumb Cake

I love coffee cakes and crumb cakes and this cream cheese crumb cake was a yummy breakfast treat. This recipe is slightly adapted from Brunch Time Baker.

1 1/4 cup flour
1/2 cup sugar
1/3 cup buttermilk
6 tbsp unsalted butter (softened)
2 eggs
1 tsp vanilla extract
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Cream Cheese Filling:
8 oz cream cheese (room temperature)
1 large egg
1/3 cup sugar
1 tsp vanilla

Crumb Topping:
1/2 cup sugar
1/4 cup light brown sugar
3/4 tsp ground cinnamon
1/8 tsp salt
8 tbsp unsalted butter (room temperature and cut into small chunks)
1 1/2 cups flour

Heat oven to 350.  Grease a 9x9 pan and set to the side. In a medium size bowl combine the sugar, light brown sugar, cinnamon, salt, flour and unsalted butter.  Use a fork to mix in the butter until it becomes a coarse crumbly mixture. Place in the refrigerator.   In a medium size bowl use a hand held mixer to combine the cream cheese, egg, sugar and vanilla extract.  Beat the mixture until it is smooth.  In a separate medium bowl combine the flour, sugar, salt, baking powder and baking soda.  In a large bowl beat together the butter and eggs for several minutes.  Beat in the buttermilk.  Add the flour mixture slowly and combine. Pour the cake batter into the bottom of the pan, top with the cream cheese mixture and spread it evenly across the crumb cake then sprinkle the crumb topping on top.  Bake for 40 minutes.  Cool before cutting. 

Monday, May 26, 2014

Deep Dish Pizza

My first attempt at deep dish was from another blog. didn't work.  The crust was overflowing and it was just a mess.  So I attempted it again but this time using my crust recipe cut in half and it worked! Woohooo! This was super delicious and Gray and both really enjoyed the change up from our regular pizza!

1/2 recipe Thin Crust Pizza Dough 
2 cups mozzarella cheese
1 1/4 cup pizza sauce
your choice of toppings (we used turkey pepperoni and mushrooms)

Heat oven to 425. Grease the bottom of a pie plate or cake pan.  Press the dough into the bottom and up the sides. Bake for 10 to 15 minutes.  Remove from oven and add the toppings then the cheese and then the sauce.  Place back in the oven and cook for 20 more minutes. Remove from oven and let cool for 5 to 8 minutes before slicing. 

Friday, May 23, 2014

Homemade Buttermilk Biscuits

There is nothing better than homemade fluffy buttermilk biscuits!  These biscuits are one of our new go to recipes.  I have already made them several times.  They make a great addition to breakfast for dinner or for a weekend breakfast.  This recipe is from On Sugar Mountain.

2 cups all-purpose flour (plus extra for rolling)
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
5 tbsp cold butter,
3/4 cup 2 tbsp buttermilk

Heat oven to 400. In a large bowl combine flour, baking powder, baking soda and salt.  Cut the butter into small pieces.  Using a pastry blender or fork cut the butter into the flour mixture until it is a coarse mixture.  Stir in the buttermilk.  Flour a surface and pat out the mixture until it s 3/4 inch thick.  Cut out the biscuits using a biscuit cutter or cut them into squares using a knife.  Place the biscuits on an ungreased pan and bake for 10 to 15 minutes or until the biscuits are gold brown.  

Wednesday, May 21, 2014

Beer Cheese Burgers's grilling season!  One of my favorite times of the year.  These Beer Cheese Burgers were a simple and fun way to spice up a night of grilling out.  This recipe is slightly adapted from Noble Pig.

1 lbs ground beef
lowery's seasoning
2 tbsp butter
2 tbsp flour
1/4 tsp mustard powder
3/4 cup beer
1/2 cup half-and-half
1 1/2 cups shredded sharp cheddar cheese
1 tbsp horseradish
burger toppings

Lightly mix the ground beef with lowery's seasoning and pepper.  Form 3 patties and grill.  While the burgers are grilling melt better in a sauce pan.  Whisk the flour and mustard powder into the butter.  Cook for 1 minute.  Whisk in the beer and bring to a simmer then whisk in the half and half.  Keep a simmer while whisking for 4 minutes or until the mixture has thickened up.  Stir in the cheese and horseradish until all of the cheese has melted.  Lightly toast the buns on the grill.  Top the buns with the hamburgers, beer cheese and any other desired toppings. 

Monday, May 19, 2014

Super Easy Twice Baked Ranch Potatoes

I love twice baked potatoes!  They are soooo yummy, like dressed up mashed potatoes.  These Twice Baked Ranch Potatoes were awesome!  The ranch seasoning made them so creamy.  This recipe is slightly adapted from A Helicopter Mom.

4 Baking Potatoes
4 oz creamy cheese (room temperature)
2 tbsp Milk
1 cup Shredded Cheddar Cheese
1 tbsp Hidden Valley Ranch Dip Seasoning

Scrub and dry the potatoes.  Bake in the oven at 400 for 1 hour or until the potatoes are tender. Let them cool for several minutes. Combine the cream cheese, milk and Hidden Valley Ranch Dip Seasoning in a bowl. Slice the potatoes length wise and scoop on the middles.  Mash the potatoes with the ranch mixture.  Spoon the mixture back into the potato skins and top with shredded cheddar cheese.  Bake in the oven at 400 until the cheese is melted on top. 

Friday, May 16, 2014

Blueberry Donuts with a Lemon Glaze

I love my donut pan.  If you don't have a donut pan, get a donut pan...or two if you have a large family!  The donut recipe came from Ezra Pound Cake and I just whipped up a simple glaze recipe to top them. Delicious!

1 1/3 cup Flour
3/4 tsp Baking Powder
1/8 tsp Baking Soda
1/4 tsp Salt
1/4 tsp Nutmeg
1/2 cup Buttermilk
1 tsp Vanilla Extract
2 tbsp Butter (at room temperature)
1/8 cup Canola Oil
1/4 cup and 2 tbsp Sugar
1 Egg
1/2 cup Blueberries

1 1/2 cups powdered sugar
2-3 tbsp fresh lemon juice

Heat oven to 425. In a mixing bowl stir together the flour, baking powder, baking soda, salt and nutmeg.  In a small bowl whisk together buttermilk and vanilla extract.  In a separate bowl beat together butter, oil and sugar then beat in the egg.  Stir in 1/3 of the flour mixture then 1/3 of the buttermilk mixture until all all of the ingredients are combined.  Fold in the blueberries.  Spoon the batter into the donut pan filling each donut well.  Bake for 10 minutes.  Remove from oven and cool for 5 minutes before removing from pan.  While the donuts are baking whisk together the powdered sugar and lemon juice to make the glaze, start with 2 tablespoons of lemon juice and add more for a thinner glaze.  Once the donuts have been removed from the pan and cooled slightly, carefully dip them in the glaze then serve. 

Wednesday, May 14, 2014

Slow Cooker Lemon Garlic Chicken

I've decided that there is no such thing as a pretty picture of a whole chicken.  Ugh, this picture was just  not working out for me.  Thankfully, the recipe did!  This was a crazy easy way to cook a whole chicken.  I was a little skeptical but decided to give it a shot.  The best part was we ate the chicken out of the crock pot one night and then used the leftover chicken in another recipe the next!  Love when we can stretch things like meat out.  This recipe is from No. 2 Pencil.

4 lemons
3 heads of garlic
1 whole chicken 4 to 5 pounds
Fresh rosemary
salt and pepper

Cut 3 of the lemons in half and cut the bottoms off of them so they sit flat.  Cut the remaining lemon into thinner slices.  Cut the tops off of the garlic.  Turn the crock pot on high and place 4 lemon halves in the bottom of the crock pot with two garlic heads.  Remove the insides of the chicke. Rinse and dry off the chicken.  Season with salt and pepper and stuff with a lemon half, garlic head and the last lemon half.  Place the chicken in the crock pot.  Top with the lemon slices and 4 or 5 springs of rosemary.  Cover with lid and cook for 4 to 5 hours on high. 

Monday, May 12, 2014

Lemon Butter Broccoli

I was looking for a great new side dish to go with our Easter dinner when I found this recipe on Taste and Tell.  I wanted something simple but flavorful and that was exactly what this side dish was.

1 bunch broccoli (cut into bite-sized pieces)
1 tbsp unsalted butter
2 tsp fresh lemon juice
1 tsp grated lemon zest
1/2 tsp salt
1/8 tsp pepper

Steam the broccoli.  While the broccoli is steaming, melt the butter in a small sauce pan. When the butter is melted whisk in the lemon juice and lemon zest.  Cook for 60 seconds then remove from heat.  Toss the broccoli in the butter mixture and season with salt and pepper. 

Friday, May 9, 2014

Creamy Spinach Bacon Tortellini with Sundried Tomatoes

It's no secret that we are big fans of tortellini around here. When I came across this recipe from Butter, with a side of Bread,  I had to try it.  I did slightly adapt it. It was different from most of the other tortellini recipes we have tried and we both really enjoyed this one.

3-4 slices bacon
3 cloves garlic (minced)
1/2 cup onion (diced)
2 cups chicken broth
1 cup 2 tbsp milk 
20oz cheese tortellini
2 cups fresh spinach (chopped)
1/4 cup sun dried tomatoes
1 tbsp lemon juice
2 tsp cornstarch
1/4 cup Parmesan cheese
salt & pepper to taste

Chop the bacon and saute it in a skillet.  When the bacon is done remove from skillet leaving 2-3 tablespoons of grease in the skillet. Add onions and saute for 2-3 minutes.  Stir in garlic and saute for 30 seconds. Pour the chicken broth and 1 cup of milk in the skillet and heat.  When the mixture just starts to bubble, add the tortellini and cover. Cook for 8-10 minutes.  In a small bowl whisk together 2 tablespoons of milk and 2 teaspoons of cornstarch. Add the cornstarch mixture to the skillet and stir well.  Mix in the spinach, sun dried tomatoes and bacon then season with salt and pepper.   Let it cook for two to three minutes. Serve with parmesan cheese sprinkled on top.  

Wednesday, May 7, 2014

Orange Rolls

When I saw this recipe on Tastes Better From Scratch, I knew that I wanted to make it right away!  And that I did!  These orange rolls were so light and fluffy.  They were a delicious spring morning treat!  I split this recipe in half and I'm glad I did because we still got 12 giant rolls out of it!

For the Rolls:
1 3/4 cups warm water
2 Tbsp yeast
1/3 cup sugar
2 eggs
1/2 cup butter (1 stick), melted
1 tsp salt
5 cups flour
1/2 cup butter (1 stick), softened
1/2 cup sugar
zest of 2 large oranges

For the Glaze:
2 cups confectioner's sugar
1/2 tsp grated orange zest
2 Tbsp freshly squeezed orange juice

In a small bowl combine the warm water, yeast and sugar. Set to the side for 15 minutes to proof.   In an electric mixing bowl add the eggs, butter, salt, flour and yeast mixture.  Using the dough hook attachment begin to kneed the dough.  Let it combine on low speed until combined then turn up to high speed for 3 minutes.  Cover the bowl and let the dough rest for 10 minutes.  Kneed on medium speed for another 3 minutes then again cover the bowl and let the dough rest for 10 minutes.  Kneed one last time and then let it rest again for 10 minutes. While the dough is resting combine 1/2 cup butter, 1/2 cup sugar and orange zest and set to the side. Divide the dough into 3 balls.  Roll out the dough into 15 x 8 rectangles. Spread the sugar mixture over the dough and roll up.  Using a sharp serrated knife cut the dough into 1 1/2 inch piece and place on a greased sheet pan.  Cover and let rise for 30 minutes.  Heat oven to 400 and bake for 10 to 12 minutes.   While the orange rolls are cooking whisk together the glaze.   Remove the orange rolls from oven and let them sit for 5 minutes before removing from pan and glazing.  Serve warm. 

Monday, May 5, 2014

Spicy Lime Salsa

Happy Cinco De Mayo!!!! Today I am sharing this fabulous and super easy salsa recipe with you!  This is one of our new favorite things to have in our house.  The recipe is from Eat Yourself Skinny.

1 (14.5 oz) can diced tomatoes
1 (4.25 oz) can green chilies
1/2 cup chopped red onion
2 cloves garlic (chopped)
Juice of 1 lime
1/2 jalapeno (seeds and spine removed, chopped)
1/4 cup cilantro leaves (i am not a fan of cilantro so I leave this out)
1/4 tsp salt
1/4 tsp cumin

Place all the ingredients in your food processor.  Pulse until it reaches your desired consistency.  Refrigerate and serve with your favorite tortilla chips when ready.  

Friday, May 2, 2014

Creamy Au Gratin Potatoes

We spent our first big holiday away from family this past Easter which meant my first holiday planning a menu on my own.  I went through a lot of recipes and wanted a potato dish that just sounded comforting and there is nothing more comforting than potatoes smothered in least in my opinion.  I adapted this recipe from Six Sisters Stuff.

4 or 5 russet potatoes (sliced into 1/4 inch slices)
1/2 onion (diced)
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/2 tsp garlic powder
1 cup milk
1 cup heavy cream
2 cups shredded sharp Cheddar cheese

Heat oven to 400.  Grease a 8x11 baking dish.  In a sauce pan melt the butter.  Whisk in the flour and heat for 2 to 3 minutes. Whisk in the milk and cream.  Heat, whisking often, until the milk mixture begins to thicken up.  Stir in cheese and remove from heat.  Continue to stir until cheese is melted.  Slice the potatoes and layer half of them on the bottom of the baking dish.  Top with diced onion then half of the cheese sauce.  Layer the remaining potatoes and top the other half of the cheese sauce.  Cover with foil and bake for 1 hour.  Remove the foil and cook for 15 more minutes.  To make the top a little more crispy turn the boiler on for a 1 to 2 minutes.  Remove and let sit for 8 to 10 minutes before serving.