chicken mozzarella pasta with sun-dried tomatoes and broccoli
Guinness pulled pork, cheddar hamburger buns, sweet potato fries
California club chopped salad
corn cakes with pulled pork and avocado tomato relish
one pot chicken, potatoes and carrots
Wolfgang Puck's pizza, salad
sausage swirls, caramelized onion dip / chips, crabbies, veggies+dip, brownie sundaes

Friday, March 6, 2015

Soft Garlic Breadsticks

Soft Garlic Breadsticks
I had a suite mate in college who worked at the Olive Garden.  She would often come home with bags of leftover breadsticks, it was quite a perk of living with her.  I don't like the Olive Garden very much, but I do love their breadsticks.  They are building a new one near our house, which I find quite surprising, I think of it more as a suburban restaurant.  This recipe allows me to avoid going all together, it is nearly a perfect copycat.  The breadsticks are so soft and delicious, even better than the real thing.  And you don't have to go to the Olive Garden to get them.  Thanks to 12 Tomatoes for the perfect recipe.
Soft Garlic Breadsticks

1 cup + 2 tablespoons warm water
1 ¼ teaspoon active dry yeast
3 1/3 cups bread flour
2 tablespoons sugar
1 ½ teaspoons salt
¼ cup butter, softened

2 tablespoons unsalted butter, melted
2/3 teaspoon garlic salt

In the bowl of the stand mixer, add the water and sprinkle with the yeast. Allow to sit for 5 minutes. Stir in the flour, sugar, salt and butter. Knead using the dough hook for 7 minutes at medium speed, dough will be elastic and smooth. Cover and let rise in a warm place for 1 ½ hours. Divide the dough into 12 pieces and roll each piece into 6" logs. Place the logs on a Silpat lined baking sheet. Cover and let rest for 1 hour more. Preheat the oven to 400 degrees. Bake for 12 minutes, until golden brown. Brush the warm breadsticks with the melted butter and sprinkle with garlic salt.
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Wednesday, March 4, 2015

Mexican Pork Roast Tacos

Mexican Pork Roast Tacos
I wasn't thinking very clearly when I asked Miss F if she wanted crunchy or soft tacos for dinner. She opted for crunchy and I realized after I bought the shells that I was having a crown rplaced, which meant I would have a temporary, which isn't the best for crunchy foods of any variety. I efforted through though, chewing on only one side of my mouth and biting my tongue a few times.  The tacos were a huge success and I used the meat for quesadillas for lunch the next day.  The pork is so tender, it just falls apart when you go to shred it.  This recipe is from Taste and Tell.
Mexican Pork Roast Tacos

1 medium onion, sliced
1 pound pork loin roast or chops
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon coriander
½ cup water
8 6-inch flour tortillas
shredded Monterrey Jack cheese
diced tomatoes

Place the onions on the bottom of the crockpot. Rub the pork with the salt, oregano, cumin and coriander and place it on top of the onions. Add the water, cover and cook on low for 6 to 8 hours. Remove the pork from the crockpot and shred with two forks, Return the pork to the crockpot and stir together. Warm the tortillas, fill with the shredded pork and top with guacamole, cheese and tomatoes.
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Monday, March 2, 2015

Strawberry Banana Bread

Strawberry Banana Bread
We went strawberry picking a couple weeks back with some of Miss F's classmates. Miss F ate nearly half of her bucket of strawberries before we even left Froberg Farms, dirt and all. She is strawberry obsessed and I can't blame her. The strawberries fresh picked are so much more delicious than those you get in the grocery store. Miss F wanted to make strawberry jam, but after inspecting our diminished haul, I decided we didn't have enough to make jam. I had a few bananas in our freezer, so off to the internet I went in search of a strawberry banana bread recipe. I was in luck, there was a well reviewed recipe from Disney World, specifically the Whispering Canyon Café.  This bread was delicious, just as I remembered from our stay at the Wilderness Lodge.
Strawberry Banana Bread

½ cup butter, softened
1 cup granulated sugar
1 cup ripe bananas, mashed (about 3 medium-size)
2 eggs
1 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
¾ pound sliced strawberries

Grease a 9x5 inch loaf pan with cooking spray, set aside. Preheat the oven to 325 degrees. In a large bowl, cream together the butter and the sugar until light and fluffy. Stir in the mashed bananas. Add the eggs, one at a time, mixing well after each addition. In a medium bowl, stir together the flour, salt and baking soda. Add the flour mixture to the banana mixture, stir until combined. Gently stir in the strawberries. Pour the batter into the prepared loaf pan and bake for 60 to 75 minutes, until a toothpick inserted into the center of the bread comes out clean. Cool on a wire rack, slice and serve.
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