crockpot country chicken stew
citrus chicken fajitas, black beans
pan roasted lemon-thyme chicken, mashed potatoes, broccoli
easiest ever carbonara, green beans
minestrone soup, mozzarella basil bread
pepperoni pizza with perfect pizza dough, salad
out for a holiday party

Friday, December 19, 2014

Garlic Butter Dinner Rolls

Garlic Butter Dinner Rolls
Mmmmm...warm, soft rolls topped with butter and garlic salt, there really isn't anything better. I adapted this recipe from Carlsbad Cravings. The original called for 28 rolls, which would have been lovely to have, but I am positive I would have eaten every last one. Seeing how I have been indulging more than usual for the holidays, 28 rolls lurking in my house wasn't a good idea for anyone. Miss F and C both loved these rolls, they are sweet and the salty topping is perfect. I may try them again with sea salt on top instead of the garlic salt, I bet that would be amazing. I have some pink sea salt that could be a really fun topping.
Garlic Butter Dinner Rolls

½ cup milk
3 tablespoons salted butter, cut into pieces
3 tablespoons sugar
¾ teaspoon yeast
3 tablespoons warm water
1 large egg, lightly beaten
½ teaspoons salt
2 ½ cups flour
1 tablespoon butter, melted
2 teaspoons garlic salt

Add the milk to a microwave safe two cup measure. Heat the milk in the microwave for one minute, swirl in the butter until melted and add the sugar. Put the two cup measure into the refrigerator. In the bowl of the stand mixer, add the water and yeast, let stand 5 minutes, until foamy. Add the milk mixture, egg and 2 cups of the flour, mix until well combined. With the mixer on low, add the remaining ½ cup of flour a little at a time. Knead on medium-low speed for 5 minutes, until dough is smooth and elastic. Shape the dough into a ball, coat with olive oil, return to the bowl and cover with plastic wrap. Allow to rise for 1 hour in a warm place. Punch down the dough and divide into 8 equal pieces, shape each into a ball. Place the balls in a greased 8 or 9 inch cake pan. Cover with a towel and let rise one hour more. Preheat the oven to 350 degrees. Brush the rolls with half of the melted butter. Bake for 20 minutes, until golden brown. Brush with the remaining butter and sprinkle with the garlic salt.
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Wednesday, December 17, 2014

Lemon Sour Cream Doughnuts

Lemon Sour Cream Doughnuts
Miss F begged to make doughnuts while C was up skiing in Whistler. I had planned to make chocolate sour cream doughnuts, but she had a different plan. She was dead set on having lemon doughnuts. Thankfully, it is the time of year when lemons (and Meyer lemons) are aplenty. She ate three doughnuts before I could even realize what was going on, then she downed a bowl of raspberries and was wanting another doughnut. I relented and I didn't think she would be hungry for the remainder of the day. I was wrong, so we must be mid growth spurt. Thanks to Divas Can Cook for the recipe.
Lemon Sour Cream Doughnuts
makes 12 doughnuts

1 cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ cup white granulated sugar
juice from one large lemon
1 egg, beaten
2 tablespoons butter, melted
½ cup sour cream
¼ cup milk
few drops yellow food coloring (optional)

Preheat the oven to 350 degrees. Grease a doughnut pan with cooking spray, set aside. Whisk together the flour, baking powder, baking soda and sugar in a large bowl. In a two cup measure, whisk together the lemon juice, egg, butter, sour cream and milk. Stir the wet ingredients into the dry ingredients until combined, then stir in the food coloring. Fill the doughnut pan with the batter and bake for 8 to 10 minutes. Allow to cool in the pan for two minutes, then turn out onto a wire rack and cool completely.
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Monday, December 15, 2014

Chicken Spaghetti in a Creamy Parmesan and Sundried Tomato Sauce

Chicken Spaghetti in a Creamy Parmesan and Sundried Tomato Sauce
This recipe ended up quite differently than the original from Closet Cooking.  I knew I wanted to add pasta to absorb all the delicious sauce and I had fresh tomatoes from my mom's garden that needed to be used.  Everyone loved this dish!  Miss F was wary of the sun-dried tomatoes, but she was fine eating the other tomatoes.  Her main obsession was the pasta, she kept asking for more.  Her pediatrician said it looks like she is getting ready for a growth spurt, we had her annual check-up and was shocked to realize that we hadn't seen the doctor since our visit last year.  I feel so lucky to have such a healthy kid.
Chicken Spaghetti in a Creamy Parmesan and Sundried Tomato Sauce

12 ounces spaghetti
1 tablespoon olive oil
2 boneless skinless chicken breasts, thinly sliced
2 cloves garlic, chopped
¼ teaspoon red pepper flakes
¼ cup dry white wine
½ cup chicken broth
½ cup cream
1 tomato, seeded and chopped
¼ cup sundried tomatoes, chopped
½ cup grated parmesan
¼ cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
salt and pepper to taste

Prepare the spaghetti per package instructions, drain and set aside. In a large skillet, heat the oil over medium-high heat. Add the chicken, cooking until golden brown, about 5 minutes. Add the garlic and red pepper flakes, saute for 30 seconds. Add the wine to deglaze the pan. Stir in the broth, cream, tomatoes and sun-dried tomatoes, bring to a boil and reduce to a simmer. Simmer for 5 minutes, stir in the parmesan cheese, basil, salt and pepper. Toss the spaghetti with the sauce; serve.
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