Friday, June 24, 2016

Beer Bread

So again I come to you with a bread recipe.. (I know what you are thinking, "Do we really need another bread recipe?") This is so easy and fast and all you need is a Ninja Processor and dough blade and loaf pan. Oh and a beer you like. I really hope I never have to do a diet where you cannot have bread, I know I would fail!

Beer Bread

3c all purpose flour
1/4c granulated sugar
1Tbsp baking powder
1tsp salt
1 12oz can/bottle beer (or lemon/lime soda may be substituted)
1/2 stick of butter, melted

1. Preheat oven to 350 and grease a 9x5 loaf pan.
2. Add flour, sugar, baking powder, and salt to mixer and mix until combined. 
3. Add beer and continue to mix. 
4. Pour half of the melted butter into the loaf pan.
5. Add the bread mixture. (It will be more like a batter)
6. Add the remaining butter on top.
7. Bake on center rack for 50-60 minutes, until the top is brown and crispy.
8. Remove and let rest for 5 minutes.

Wednesday, June 22, 2016

Oven Baked Chicken Fajitas

I am back! I know its been forever since I last shared some tasty delicious meals with you. But with coaching softball and the end of the school year I got so busy! I hope you all will forgive me! So for my first meal back I wanted to share a great and easy prepare ahead meal!

Before that I have to brag! We have a friend that is amazing with his leather work! He made us some wonderful sleeves for our cast iron skillets! There are AMAZING!

Fajitas are wonderful and great but how many of us really have time (or will after a long day) to prepare a meal? This is something I prepare the night before and then let sit in the fridge until I am ready to cook it the next evening. You can prepare and cook in the same day but the longer you let the peppers and chicken sit in the spice mixture the better it gets! This smells heavenly as it cooks. 

As you know from other posts, I am not a fan of heat (sorry!). But if you do want some extra heat I would add in some hot peppers in to your taste or like my husband a couple splashes of Habanero Sauce (Hulk Sauce, as he calls it) and it gives just the kick!

Oven Baked Chicken Fajitas

Spice Mixture:
1 Tbsp Chili Powder
1/2 Tbsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cumin
1/4 tsp Cayenne Pepper (you can add more for more heat)
1 tsp Sugar
1/2 tsp salt
1/2 Tbsp Corn Starch

2 small onions, chopped
3 Bell Peppers, sliced no wider than 1/2 inch
2 lb. chicken breast, sliced no wider than 1/2 inch
2 Tbsp olive oil
Whole Wheat Tortillas

1. Preheat oven to 400.
2. Mix all the spice ingredients in a bowl and set aside.
3. In a 9x13 baking dish add the onions, bell peppers, and chicken breast. (You can add a hotter pepper)
4. Mix in the spices and turn to evenly coat.
5. Add the olive oil and mix.
*At this point you can go ahead and cook or if you are preparing a head place in the fridge*
6. Place in oven for 30 minutes, after 15 minutes stir and place back for the remaining 15 minutes.
7. Enjoy!

Tuesday, April 12, 2016

Red Lobster's Cheddar Bay Biscuits

Wow... It really has been a long time since my last post. But with softball going on there aren't many new recipes. During our busy schedule we stick to the homemade pizza and crock pot meals. This recipe is an easy throw together that adds something extra special to any meal. 
One of the best parts about Red Lobster is the Cheddar Bay Biscuits. I love them and its a fight between me and my husband over the last one! This is such an easy recipe, especially with the Ninja Blender with a dough hook and switching to the blade when you add the cheese (optional but really gets cheese into every part!). 

Red Lobster Cheddar Bay Biscuits

2 c Flour (all purpose)
1 Tbsp sugar
1 Tbsp baking powder
2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1 c buttermilk
1/2 c butter, melted
1 1/2 c shredded cheddar cheese (more doesn't hurt)

**Topping (to be brushed on after baking)
3 Tbsp butter, melted
1/2 Tbsp parsley
1/2 tsp garlic powder

1. Preheat oven to 450 and spray a baking sheet
2. In the mixer, combine flour, sugar, baking powder, garlic powder, and cayenne.
3. In a bowl, whisk together the milk and butter. Pour in mixture.
4. Add in cheese. 
5. Using an ice cream scoop, scoop batter onto baking sheet. 
6. Bake for 10-12 minutes. While baking prepare the topping by mixing the three ingredients together.
7. When the biscuits are golden brown remove from the oven. Brush the topping on each biscuit.

Sunday, March 6, 2016

Healthy Cheese "Bread" Sticks

Growing up I was not one for veggies unless you poured a load of cheese over them. (But my theory has always been cheese makes everything better and there is never too much cheese!)
So you can only imagine how hard it is to be healthy. I do eat veggies and love them. But I also love bread, butter, and cheese. But I have found cauliflower is just as good as rice and even flour. This recipe is wonderful and easy. I swear unless you tell someone there is cauliflower in it you cannot even tell. (Great idea for parents who try to sneak healthy stuff to their kids.) 
Again, I highly suggests using a Ninja Kitchen System Processor. Be careful processing the cauliflower, if you process two long it will start to get mushy. 
This goes well with Roasted Garlic Tomato Sauce.

Cheesy Cauliflower Bread Sticks

1 large Cauliflower
4 large eggs
4 c mozzarella cheese, divided in half (I get a little heavy handed here)
3 tsp oregano
4 cloves garlic (minced)
salt and pepper to taste

1. Preheat oven to 425 and prepare you cookie sheet with Pam. (you might need two depending on their size)
2. In your Ninja Processor, pulse 2-3 times the cauliflower until it looks similar to rice. (I cut mine into quarters)
3. In a microwave container with a lid, microwave the cauliflower rice for 10 minutes. (You might have to put the lid back one a couple times. 
4. Place the cauliflower in a large bowl and add eggs, 2 c cheese, oregano, garlic, salt and pepper.
5. Mix well.
6. Pour mixture into pan. 
7. Bake in oven for about 25 minutes or until golden. 
8. Take out the oven, sprinkle the remaining cheese on top.
9. Bake for about 5 more minutes until cheese has melted. 

Wednesday, February 24, 2016

Easy Homemade Pizza Dough

Every family has these issues of schedules and having enough time to cook. We are no different (especially with softball starting soon!). This is a great way to have pizza that is not frozen. There is so much flavor in the dough and anyone can make this (even easier if you have the Ninja Kitchen System)! We did not have any left. This would be great to make ahead of time and freeze for when you need it. I used my pizza sauce we made this summer but any sauce would work. This is also great for families where everyone has a different pizza topping they like! I also highly suggest using a pizza stone.

Pizza Dough

3/4 c warm water
1 tsp dry yeast
2 c all purpose flour (extra for kneading)
1 tsp sugar
1 tsp salt
1 Tbsp Italian Seasoning
1 1/2 Tbsp olive oil (extra for basting before baking)

1. Preheat the oven to 500.
2. Mix the water and yeast. let it sit until it starts to foam.
3. Add flour, sugar, salt, and olive oil. Combine.  (I had to add extra to mine, the dough was too sticky)
4. Prepare surface with flour. Knead dough for about 3-5 minutes.
5. Place dough back to bowl and cover with a towel. (placing the dough in a warm place will help it) Let it sit for 5 minutes.
6. Stretch out your dough (you can divide). I left mine at about a quarter inch thick. 
7. Lightly oil your pizza stone.
8. Put your sauce and toppings on the pizza.
9. If you have crust, take a little olive oil and spread on exposed crust.
10. Put pizza in the oven and bake for 10 minutes or until the crust is golden and your cheese is melted!

*update: I was preparing this and had rolled out the dough and put the sauce down and then got caught up doing something else and it actually made my dough even fluffier and was a thicker crust!!

Friday, February 12, 2016

French Toast Bake

Brunch has become a wonderful way to get together with friends. But honestly no one wants to wake up early to prepare and cook. I am (as you saw from some of my Thanksgiving recipes) all for prepare ahead meals! Actually with softball season coming around, I will make a good amount of freeze ahead meals for the Crockpot! This recipe is a hit with all of our friends! I  don't know many people who do not like French Toast. 

French Toast Bake

  • 1 loaf Crusty French Bread (you might need two depending on the size)
  • 8 Large Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  • 1/2 cup All-purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 pinch Nutmeg
  • 1 stick Cold Butter, Cut Into Pieces

1. Spray Pam into a 9x13 baking dish. 
2. Rip bread into chunks and distribute into the dish.
3. In a bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. 
4. Cover and store in the fridge overnight.
5. mix flour, brown sugar, cinnamon, nutmeg and salt. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Cover and store in fridge.
       **The next day:
6. Preheat oven to 350 F. 
7. Sprinkle crumb mixture over the top of the french toast. 
8. Bake 1 hour or more for a firmer, less liquid texture.

Wednesday, February 3, 2016

Balsamic Vinegar Chicken and Mushrooms

With the New Year, I am trying to cook a little healthier than I use to. This is a very easy and healthy recipe, full of flavors! The cherry on top, it is a one pan meal! The next time I cook this, we will serve it over a bed of rice.

Balsamic Vinegar Chicken and Mushrooms

Olive oil
2 packages of mushrooms, washed and sliced
2 qts green beans, drained
4 chicken breasts, sliced.
¼ c Italian Dressing
2 Tbsp honey
3 Tbsp Balsamic Vinegar
4 Roma tomatoes, diced

  1. Heat olive oil in pan.
  2. Add mushrooms and sauté for 5 minutes and then add in the green beans. Cook well and place to the side.
  3. Add extra oil if needed and cook chicken. Salt and pepper as needed. Add to the mushrooms and green beans.
  4. In same pan, pour in Italian dressing and add the honey and balsamic vinegar. Cook until thickens a little and then add the mushroom, green beans, and chicken back.
  5. Mix back up and cook until warm. Add in the tomatoes and cook for about 3 more minutes.
  6. Serve warm. (I would serve over rice the next time I cook this.)