Monday, June 30, 2014

Buffalo Chicken Sliders

Our love affair with all things buffalo continues! I used our favorite Boneless Buffalo Wings recipe to make these little sliders. Mmmmm! So good! You gotta make these if you are a hot sauce fan!

3 large boneless skinless chicken breasts
2 cups flour
2 tsps salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 eggs
1/2 cup milk
2-3 cups vegetable oil
1 (12 oz) bottle Frank's Red Hot Buffalo Wing Sauce
Slider Buns
Blue Cheese Dipping Sauce

In a medium size bowl combine the flour, salt, pepper, cayenne, garlic powder and onion powder. In a separate bowl whisk together the eggs and milk. Cut the chicken breasts in 2 or 3 pieces to fit the slider buns. First dunk them into the flour mixture, then the egg mixture and then the flour mixture again. Continue with each chicken piece, placing them on a plate as you go. Heat the oil in a nonstick skillet over medium high heat. You want the oil to be at least 1 inch thick. When the oil is ready, drop several pieces of the chicken into it. Fry for 5 to 6 minutes on each side. Remove and drain on a plate lined with paper towels. Continue until all the chicken is fried.  Lightly toast the slider rolls. Place the hot sauce in a bowl and dip each piece of chicken into the hot sauce and place the chicken pieces on top of the rolls then top with the blue cheese dipping sauce and serve. 

Friday, June 27, 2014

Strawberry Cheesecake Muffins

These sweet little muffins were so yummy!  They could pretty much be considered a dessert for breakfast.  This recipe was adapted from Sweet Pea's Kitchen.

2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
1/4 cup canola oil
1 cup milk
1 tsp vanilla extract
2 cups strawberries (diced)

Cheesecake Filling:
4 oz cream cheese (softened)
1/3 cup sugar
2 tbsp beaten egg
1 tsp vanilla extract

Streusel Topping: 
1/4 cup flour 
1/4 cup sugar 
1 tsp cinnamon 
2 tbsp unsalted butter (cold and cut in small pieces) 

Heat oven to 400 and line a muffin tin.  In a medium size bowl combine the flour, sugar, baking powder and salt.  In a separate bowl combine the egg, canola oil, milk and vanilla extract.  Gently mix the wet ingredients into the dry. Then fold on in the strawberries.  In a small bowl beat together the cream cheese and sugar until light and fluffy.  Add in the egg and extract and beat well.  In a different bowl combine the the flour, sugar and cinnamon to make the streusel.  Using a pastry blender or fork cut in the butter until it resembles a coarse mixture.  To assemble the muffins, put a spoonful of batter in the bottom of the muffin liner, top with a spoonful of cheesecake mixture then another small spoonful of batter to cover the cheesecake mixture then sprinkle with streusel topping.  Repeat with all of the muffins. Bake for 22-25 minutes. Remove and let cool in the tin for 5 minutes then remove from tin and  cool on a wire rack.  

Wednesday, June 25, 2014

Garlic Bread Pizza

In the last few years I have tried probably 6 or 7 different pizza crust recipes.  We had some winners like our Quick Beer Crust Recipe and our Thin Crust Pizza recipes and we had some big time failures too.  And then I made this....and we fell madly in love.  Oh my gosh.  Just make this now, trust me, you need to!  This recipe is slightly adapted from How Sweet It Is.

1 1/8 cups warm water
3 tsp active dry yeast
1 1/2 tbsp honey
1 1/2 tbsp olive oil
3 cups  flour
1 tsp salt
1 tsp garlic powder
1/3 cup cornmeal
5 tbsp unsalted butter
2 garlic cloves (minced)
2 tbsp grated parmesan cheese

In a stand mixer combine the warm water, yeast, honey and olive oil, let the mixture stand for about 10 minutes.  Add 21/2 cups of flour, salt and garlic powder and mix on low with the dough hook attachment.  Once the dough has come together add the additional 1/2 cup flour.  Rub a bowl with olive oil and place the dough in the bowl, cover and let rise for 90 minutes.  Heat oven to 425.  Once the dough has risen punch it down then sprinkle the surface with cornmeal.  Roll the dough out then cover and let rise for 10 minutes.  In a small bowl melt 3 tablespoons of butter and mix in the garlic and parmesan cheese.  Place the rolled out dough on the pizza stone or baking sheet pan and brush with the butter mixture around the crust and all over.  Bake in the oven for 7-10 minutes.  Remove from oven and top with sauce, cheese and toppings.  Place back in the oven and bake for another 10 to 20 minutes or until the pizza is done.  Melt the remaining two tablespoons of butter and brush the crust after removing the pizza from the oven.  Let sit for 10 minutes before slicing. 

Monday, June 23, 2014

Southwest Sweet Potato Fries

We love sweet potato fries in our house!!!  When I saw this recipe on Cooking with Curls I knew we needed to try it!  It was a nice change from our normal Oven Roasted Sweet Potato Fries. This recipe was slightly adapted.

3-4 medium sweet potatoes
1/4 cup olive oil
1/2 cup panko crumbs
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Heat oven to 450. Grease a baking sheet pan.  Slice the sweet potatoes into wedges or large strips. In a small bowl combine the panko, garlic, onion, cumin, chili powder, salt and pepper.  In a large bowl toss the sweet potatoes in olive oil.  Sprinkle the panko mixture on the sweet potatoes and toss.  Carefully place the potatoes onto the sheet pan.  Bake for 10 to 12 minutes then flip and bake for another 10 to 12 minutes. 

Friday, June 20, 2014

Grilled Veggie Gyros

After a weekend out of town I knew we needed some veggies in our life!  I had been eyeing this recipe for a while and it was a great opportunity to try it out! Oh my yum!!! These Gyros were amazing! This recipe is slightly adapted from Oh My Veggies.

1/4 cup olive oil
2 tbsp lemon juice
1 tsp ground cumin
1/2 tsp dried oregano
2 cloves garlic (minced)
Salt and pepper to taste
3 portabella mushrooms
1 red pepper
1 large zucchini
1 red onion
4 pitas or flatbread
1 cup shredded lettuce
1 tomato (diced)
Tzatziki Sauce 

Slice the veggies into strips.  In a small bowl whisk together the olive oil, lemon juice, cumin, oregano, garlic, salt and pepper. Pour over veggies and lightly toss.  Let the veggies marinate for 15 to 20 minutes. Heat the grill over medium heat and place tin foil down.  Set the veggies in a single layer over the foil. Grill for 5 to 8 minutes then flip. Grill until all of the veggies are tender, remove to a plate.  Lightly heat the pita bread on the grill then remove.  Top the pita with veggies, lettuce, tomato and tzatzizi sauce. 

Wednesday, June 18, 2014

30 Minute Dinner Rolls

I have made a few different "quick roll"type recipes over the years but this has been my best results so far!  They were so easy too.  This recipe came from Stick a Fork in It.

1 cup + 2 tbsp warm water
1/3 cup oil
2 tbsp yeast
1/4 cup sugar
1/2 tsp salt
1 eggs
3 1/2 cups flour

Heat oven to 400. In a stand mixer combine the water, oil, yeast and sugar. Let it sit for 15 minutes. Using a dough hook mix in the salt, egg and 2 cups of flour until combined then add the remaining flour 1/2 cup at a time.  Shape the rolls (12 for larger rolls, 24 for smaller rolls) and place on a greased sheet pan.  Let them rise for 10 minutes. Bake in the oven for 10 minutes. 

Monday, June 16, 2014

Garlic Bread Meatball Sliders

Oh man, I love meatball sandwiches.  These little sliders were awesome.  They would make a great tailgating dish in the fall!

1 recipe of Italian Meatballs
1 Jar Pasta Sauce
12 Slider Rolls
12 Slices Mozzarella Cheese
3 tbsp Butter (melted)
Garlic Salt

Once your meatballs are baked, place them in a pot and pour the pasta sauce over them.  Let them simmer in the pasta sauce for 15 minutes.  Separate the slider rolls and place on a sheet pan.  Brush with melted butter and sprinkle lightly with garlic salt.  Place under the broiler until they begin to toast.  Remove from oven.  Top with one meatball and a slice of cheese. 

Friday, June 13, 2014

Cowboy Hash Brown Skillet

I was really excited to make this hash brown skillet, it was the first time I have ever made anything like this.  Gray and I both loved it but it made WAY too much for just the two of us, because you know our little guy would never touch this. Ha.  It was great though and even better with some homemade biscuits!  This recipe is from The Country Cook.

1 lb bacon (chopped)
1 small onion (chopped)
1 (20 oz) bag shredded hash browns (thawed)
6-8 eggs
salt and pepper to taste

In a large nonstick skillet fry the bacon, once some of the grease has started to develop add the onion and saute until the bacon is cooked through. Drain all about 1/4 cup of bacon grease.  Season with salt and pepper. Stir in the hash browns and cook uncovered for 8 to 10 minutes.  When the hash browns begin to brown flip and continue to cook. Make an indention for each egg. Break an egg into each hole. Cover, turn down heat and cook for 10 minutes or until the eggs are done.  Remove the lid and sprinkle with cheese. Cover and let the cheese melt then remove from heat and serve. 

Wednesday, June 11, 2014

Grilled Dill Red Potatoes

In the summer this is our favorite side dish!  We grill a lot and these are so quick and simple to put together.  You will be surprised by how delicious these are!

6-8 Red Potatoes
1/4 cup Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Dried Dill

Wash the potatoes and slice in half.  Toss in olive oil, salt, pepper and dill.  Grill over medium heat, flip when they start to brown on one side.  Continue to grill until they are fork tender. Remove from grill and serve. 

Monday, June 9, 2014

Garlicky Broccoli Chicken Stuffed Shells

When I saw this recipe on Chef Mom, I was totally intrigued.  These stuffed shells are out of this world awesome.  I was surprised by how much I actually loved them!

1 pound jumbo shell pasta
2 cups cottage cheese
3 cloves garlic (smashed)
1 tsp salt
1 tsp pepper
1/4 cup Parmesan cheese
2 cups shredded chicken
2 cups chopped broccoli florets
1 cup sharp cheddar cheese

Heat oven to 400 and grease a 9x11 baking dish.  Cook the shells according to the packaging.  While the shells are cooking finely chop the chicken and broccoli together.  Remove the shells and fill with the chicken and broccoli mixture and place facing up in the baking dish.  In a food processor combine the cottage cheese, salt, pepper, garlic and parmesan cheese. Pulse until it is completely smooth.   Pour evenly over all of the shells and top with the cheddar cheese.  Bake for 30 minutes.  

Friday, June 6, 2014

Black Bean Chimichangas

These chimichangas turned out amazingly well.   I was really a bit unsure about them because I decided to totally change from the recipe I was planning.

2 cans Black Beans
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp Garlic Salt
1-2 tbsp diced Jalapenos
4 Burrito Size Tortillas
1 cup Pepper Jack Cheese
Olive Oil

In a sauce pan heat the black beans over medium heat, add the cumin, chili powder, garlic salt and diced jalapenos.   Let the beans simmer for 15 minutes.  Slightly heat the tortillas, either in the microwave or the oven, so that they are more pliable.  Place the cheese in the middle of the tortilla and using a slotting spoon but 1/4 of the black bean mixture on to the tortilla.  Roll up like you would a burrito.  Continue with the remaining tortillas.  Heat 3 tbsp of olive oil on medium heat in a skillet and begin to brown the chimichangas adding more oil when necessary.  Brown each chimichangas on both sides and serve. 

Wednesday, June 4, 2014

Caramel Cupcakes

Oh these cupcakes!!!! I love caramel so these cupcakes were like heaven to me! The actual cupcakes without the glaze was amazing then add on the caramel yumminess....oohhhh man!  This recipe is from Baked Bree.

2 eggs
1 egg yolk
1 tsp vanilla
1/2 cup plus 2 tbsp buttermilk (room temperature)
1 1/2 cups flour
1 cup sugar
2 1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter (room temperature)

Caramel Icing:
1 cup brown sugar
5 tbsp butter
1/4 tsp salt
1/4 cup milk
1/2 tsp vanilla
1 cup powdered sugar

Heat oven to 350. Set up a muffin tin and fill with muffin liners. In a small mixing bowl combine the eggs, egg yolk, vanilla and buttermilk. In a stand mixture combine the flour, sugar, salt, baking powder and baking soda using the paddle attachment.  Cut the butter into small pieces and add them to the flour mixture while the mixer is running on low. Mix until the butter is well incorporated.  Keeping the mixture on, slowly pour the buttermilk mixture into the flour mixture.  Once it had combined a bit turn the mixture up to medium speed and mix for 2 minutes.  Fill the muffin tins 2/3 of the way full with cupcake batter and bake for 20 to 30 minutes.  Remove from oven and allow to cool for 10 minutes. Remove and place on a wire rack to continue cooling.  Once the cupcakes are cool to the touch make begin to make the icing.  Place brown sugar, butter and salt in the bottom of a sauce pan and melt over medium heat. Bring the mixture to a bowl and add the milk and vanilla.  Boil for 3 minutes, stirring every so often.  Remove from heat and mix in the powdered sugar until it's smooth and thick.  Quickly begin to dip the cupcakes into the icing before it gets too thick.  The icing is hot so be very careful while you do it.  Set back on the wire rack so any extra icing can drip off. 

Monday, June 2, 2014

Balsamic Drizzled Roasted Asparagus

We really like asparagus in our house.  The balsamic glaze just dresses up a really simple asparagus recipe.

1 bunch of Asparagus (trimmed)
1 tbsp Olive Oil
Salt and Pepper
Trader Joe's Balsamic Glaze

Heat oven to 400.  Toss the asparagus in olive oil and salt and pepper.  Place the asparagus on a greased cookie sheet and roast for 10-14 minutes.  Remove from oven and drizzle with balsamic glaze.