Monday, June 29, 2015

Taco Braid

Okay this might be my new favorite thing.  It was so easy to put together and bake plus everyone got to top it off exactly how they wanted! This recipe is adapted from 365 Days of Baking and More.

1 can refrigerated pizza dough 
1 lb ground beef
1 pkg taco seasoning
1/3 cup water
1 cup shredded mexican cheese blend 
toppings (sour cream, salsa, cheese, onion, avocado, tomato or lettuce)

Heat oven to 375.  Brown ground beef in a skillet and drain off grease then stir in taco seasoning and water.  Grease a sheet ban and roll out the pizza dough. Using a pizza cutter make 1 1/2 in cuts on either side of the pizza dough. Place the taco meat and the shredded cheese in the middle of the crust. Alternate laying the cut sides over the filling to replicate a braid. Fold over each end to seal. Bake in the oven for 25 minutes or until golden brown. Remove from oven, slice and add toppings.

Friday, June 19, 2015

Vegetable Quiche

Quiche is one of my favorite things to make! It's so easy and makes such a delicious meal with just a side salad or some fruits.  It's also a great way to not waste extra vegetables that you have left over from the week.

1 pie crust
6 eggs
1/2 cup heavy cream
1 cup shredded swiss cheese
2 cups chopped vegetables (i used broccoli, tomatoes, onions and mushrooms)
salt and pepper to taste

Heat oven to 350. Roll the pie crust out and place in a greased pie plate. Place the chopped vegetables into a mixing bowl and toss in the swiss cheese.  In a separate bowl whisk together the eggs, heavy cream, salt and pepper. Pour the egg mixture into the vegetable mixture and mix together. Pour into the pie crust and bake for 45 to 50 minutes or until cooked through. Remove from oven and let cool for 10 minutes before slicing and serving.

Wednesday, June 17, 2015

The Best Chip Dip

I made this chip dip for our small group one night and everyone went crazy over it.  I'm a big fan of french onion dip but this was 10 times better. The dill totally makes the dip.  I adapted this recipe from Mostly Homemade Mom.

1 cup sour cream
1/2 cup mayonnaise
1 1/4 tbsp dried minced onion
2 tsp dried parsley
1 1/2 tsp dried dill weed
1 tsp garlic salt

Mix all ingredients together and refrigerate for at least 3 hours before serving.

Monday, June 15, 2015

Margherita Flatbreads

Margherita style pizzas are my absolute favorite. I love fresh mozzarella, I love basil, I love yummy sliced tomatoes.  I adapted this recipe from Let the Baking Begin.

2 Naan
2 roma tomatoes
1 bunch of basil
8oz fresh mozzarella
1/3 cup olive oil
3 garlic cloves (minced)

Heat oven to 400.  Place a pizza stone in the oven while it heats. Mix together the olive oil and garlic. Brush the naan with the olive oil mixture. Once the oven is preheated place the flatbreads on the pizza stone and bake for 5 minutes or until they begin to crisp up.  Slice the fresh mozzarella into 8 pieces. The carefully slice the tomatoes.  Place the mozzarella onto the flatbreads then top with tomatoes and place back in the oven for 5-7 minutes then turn the oven on broil for a minute or two. Remove from oven and top with chopped basil.

Wednesday, June 10, 2015

Glazed Lemon Brownies

Well looks like I took a break which was totally accidental. My laptop died a sad sad death and so I have to use Gray's to blog.  Well he needed it for work then I was out of town then he was out of town. Finally we have a few normal days so I'm hoping to get some recipes back out there.  These lemon brownies were so intriguing to me so of course I had to try them out.  They are the texture of a good chewy brownie just with lemon flavor, total win in my book. This recipe is from Life in the Lofthouse.

1 cup flour
1 cup sugar
1/2 tsp salt
1/2 cup butter (softened)
2 eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest

1 cup powdered sugar
1 1/2 tbsp fresh lemon juice
2 tsp lemon zest

Heat oven to 350.  Grease an 8x8 pan. In a bowl whisk together flour, sugar and salt. Stir in the softened butter with a spatula. In a small bowl combine the eggs, lemon juice and lemon zest. Stir the egg mixture into flour mixture and pour in to the pan. Bake for 25 minutes. Remove and let cool completely. Once the brownies are cooled, whisk together the powdered sugar, lemon juice and lemon zest. Pour the glaze over the brownies and let sit for 15 minutes before cutting.