August 22, 2014

Most Used Recipes - Part Two

For those of you who missed out on Part One, these are a collection of the 20 recipes I use most from this blog.

These are all winners in my book!
Creamy Tomato Parmesan Soup
I seriously cannot wait for soup season just thinking about this soup! It is so flavorful and comes together so quickly!
Banana Bread Granola
Once I tried this granola, I could not stop making it. Let's not talk about my parfait a day for about a month routine ok?
Copycat Chik-Fil-A Bites with Honey Mustard Dipping Sauce
I really can't express how good these are. They are definitely are favorite way to eat chicken. No lie.
And the sauce? Out of this world. You just really NEED to try them.
Thin and Chewy Chocolate Chip Cookies
I am really not much of a baker (too much measuring) so these are the perfect cookies.
Not too many ingredients and my current favorite chocolate chip cookie.
Oven-Baked Steak Fries
I LOVE these fries. Who am I kidding? I love ALL fries. But these ones are healthy and extremely delicious.
Pizza Moscachelli
This is one of the simplest meals ever, but you wouldn't believe how good it is until you try it!
It's pizza in pasta form...need I say more?
Cook's Illustrated Taco Meat
Since I've tried this recipe, I have a REALLY hard time using store-bought taco seasoning packets.
There is no reason to use those when you can have completely flavorful taco meat using ingredients/spices you already have at home!
Fettuccine Carbonara with Roasted Tomatoes
I bet it's safe to say that this is Jordan's favorite meal. And one of mine as well.
It is so rich and creamy and what's not to love about bacon in your pasta?
Sweet & Sour Chicken
As mentioned before, this is one of my go-to dinners because I find it so comforting. I love this dish!
Best No Rise Pizza Dough
I absolutely love making pizza for dinner and this is my favorite dough to use because it doesn't need to rise!
It's pretty tasty, too if I do say so myself.

August 20, 2014

Asian Honey Chicken

Asian chicken dishes over rice are honestly a comfort food to me. My Sweet and Sour Chicken recipe is one of my go-to's and I just can't get enough of it. That's why I decided to try this Asian Honey Chicken that sounded similar, but has a different take on the sauce.
I decided to use the same ingredients in the recipe from blogger Damn Delicious, but prepare it the same way I do my S&S Chicken by also baking it. It turned out to be delicious and a definite winner!
Now you just need a fortune cookie and you'll be good to go!

Asian Honey Chicken
Adapted from Damn Delicious
Chicken
1 lb. chicken breast, cut into 1-inch chunks
1 cup all-purpose flour
1 cup buttermilk
2 Tbsp. oil
                       
Sauce 
1 Tbsp. cornstarch
1/2 cup honey
2 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
1 tsp. sesame oil
1/2 tsp. crushed red pepper flakes, more or less to taste
                       
1. Preheat oven to 350 degrees F.
2. Heat vegetable oil in a large skillet over medium high heat.
3. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
4. Add chicken to the skillet and cook until browned. Transfer to a paper towel-lined plate.
5. In a small bowl, combine cornstarch and 1 Tbsp. water; set aside.
6. In a separate bowl, whisk honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Whisk in cornstarch mixture; set aside.
7. Place chicken on a baking sheet and cover with sauce. Bake for 20 minutes. Turn over half way through baking.
8. Serve over rice (I usually make about 2 cups worth) and enjoy!

August 18, 2014

Caprese Garlic Bread

Alright I get it, I get it. Caprese is extremely trendy in the food world and apparently you can have anything caprese, ranging from chicken to pasta to salad and now even caprese bread.

Until a few years ago I had no idea what caprese even was and I'm still not sure I really know how to pronounce it. (It turns out I didn't.)
Of course it intrigued me, but like I've said before, I've never been much of a tomato fan. And basil? How can that be good plain?

But here I am, years later, eating my words, and telling everyone how delicious this CAPRESE bread is. I'm already a HUGE garlic bread fan so using it as a vehicle to savor other amazing flavors in one bite is pure genius.
I'm telling you, you will love this. And tomatoes are perfectly delicious right now.

Did I really just say that? Who am I??


Caprese Garlic Bread
1 loaf French bread, horizontally cut in half
4 Tbsp. salted butter, at room temperature
3 tsp. garlic, minced
12 oz. fresh mozzarella cheese, sliced
(or shredded works fine)
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

1. Preheat oven to 400 degrees F. Place both sides of the bread on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Place tomato slices over the top of the cheese.
3. Bake bread for 12-15 minutes or until the cheese is melted.
4. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

August 11, 2014

Sour Cream Pancakes

It's honestly hilarious how many pancake recipes I have on this blog due to the fact that I used to hate pancakes. Meaning "box-mix" pancakes.
And since I am a loyal fan of buttermilk pancakes I decided to try another creamy variety. Sour cream. Who knew you could stir sour cream into pancake batter and that the end result would be pure goodness?
These pancakes are fluffy, melt-in-your-mouth and downright heavenly. Be sure to pour on plenty of syrup and top with berries of some kind for good measure.

Sour Cream Pancakes
1 egg
1 cup buttermilk
1/2 cup sour cream
1 Tbsp. melted butter
1 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. sugar

1. Combine all wet ingredients in a medium size bowl. Mix with whisk until blended.
2. Add all of the dry ingredients to the bowl. Mix once with a large spoon or whisk, do not overmix, mix just until the ingredients are incorporated, there should be a few lumps in the batter.
3. Heat the griddle to about 350 degrees. Melt butter onto griddle.
Using a 1/3-cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.
4. Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side. Do not pat down. Do not flip more than once.
5. The pancake is done when poked gently in the middle and the cake springs back.

August 8, 2014

Roasted Baby Carrots with Dill

I have always loved cooked carrots, although I am used to the fattening version with sugar and butter that taste absolutely divine. One day I decided to try a more savory recipe.
After searching the internet, I found one that called for dill. Now who knew dill and carrots were meant to be together? Like for real. I don't think I've ever tasted a better match. These are also incredibly easy to put together and your family will love them!

Roasted Baby Carrots with Dill
Adapted from Ina Garten
Bag of baby carrots
2 Tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. pepper
1 tsp. dried dill

1. Preheat oven to 400 degrees F.
2. Toss carrots in a bowl with olive oil, salt, pepper and dill.
3. Transfer to a sheet pan in 1 layer and roast in oven for 30 minutes, until browned and tender.

*I always cover my baking sheets with parchment paper for easy cleanup.

August 6, 2014

Most Used Recipes - Part One

I often get asked what recipes I use most from this blog so I decided to write two posts about just that. I'm sharing my top 20 most used recipes thus far. These are all tried and true family favorites that are easy, inexpensive and delicious. Be sure to try them out!
Strawberry Spinach Salad with Mustard Poppy Seed Dressing
I have made this countless times and it tastes just as amazing as it did the first time I tried it.
The dressing is by far the best I've ever had and can be used on a variety of salads.
Healthy Baked Sweet Potato Fries
This is one of the first posts I published on this blog and we still make these all the time.
Who doesn't love sweet potato fries?
Creamy White Bean Chili
This may be an oldie, but it is one of our favorites! So much flavor and perfect on a cool day!
Cake Batter Blondies
These are my most requested goodies and they bake perfectly every time! Who doesn't love cake batter??
Roasted Red Pepper Alfredo with Feta
This pasta dish comes together in less than 30 minutes and is a crowd pleaser every time!
Our 2 year old even devours it!
Croque Monsieur Pockets
I don't know what it is about ham and cheese, but the combination of the two gets me every time!
These pockets are packed with flavor and are so easy to make!
Best Alfredo Sauce
I am an alfredo fan through and through and this is the best recipe I've ever tried. And that's saying something!
It is perfect on pasta, pizza or just to dip in!
The Bestest Belgian Waffles
I have to admit this is probably the most used recipe in my house. This is my go-to when I don't want to actually "cook" anything. These waffles come out perfect every time and are so versatile.
Oven-Roasted Broccoli
This is definitely the most-made side/vegetable in our house.
I have always been a big fan of broccoli and the best way to prepare it is roasting it in my opinion!
Sweet & Sour Meatballs
These are one of our go-to family meals. They are easy to put together and are one of my husband's favorites!

August 4, 2014

Cinnamon Roll Bread

I am a cinnamon roll fanatic through and through. Cinnamon rolls are definitely my go-to pastry. They could easily be what I would choose to eat as my last food on earth. (That or a cake doughnut of course.)
This quick bread will give you your cinnamon roll fix without all the work. It has plenty of cinnamon flavor and is the perfect sweet treat!
Next time I might even double the amount of icing because we all know that's the best part, right?

Cinnamon Roll Bread
Source: Center Cut Cook

2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup granulated sugar
1 egg – room temperature, lightly beaten
1 cup milk – I used 1% 2 teaspoons vanilla extract
1/3 cup plain greek yogurt or sour cream

Cinnamon Swirl
1/3 cup granulated sugar
2 tsp. cinnamon
2 Tbsp. water

Glaze
1/2 cup powdered sugar
1 Tbsp. milk

1. Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray. Set aside.
2. In a large bowl combine flour, baking powder, salt and sugar.
3. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream. Add the dry ingredients into the wet and stir to combine. Pour batter into prepared loaf pan.
4. In a small bowl combine cinnamon swirl ingredients together – 1/3 cup sugar, 2 tsp. cinnamon and 2 Tbsp. water. Use a tablespoon to drop spoonfuls of this mixture over batter, then use a knife to make swirl designs into the batter.
5. Bake for 45-50 minutes or until a toothpick inserted into center comes out clean. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes.
6. Meanwhile, make the glaze ingredients by combining 1/2 cup powdered sugar with 1 Tbsp. milk.
7. Remove the bread from the pan and allow it to continue cooling completely. When the bread has completely cooled, pour the glaze over the top and serve.