Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Thursday, July 9, 2015

Chicken Lombardy


















Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala wine
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped



Directions:
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

Friday, June 19, 2015

Sweet and Sour Meat Balls (Chelsea)

Ingredients:
1 bag of cooked meatballs
1 jar of chili sauce
1 cup crushed pineapple
1 can Cranberry Sauce
1/4 cup brown sugar
3 tablespoons lemon juice
1 cup grape jelly

Directions:
Combine ingredients and warm before serving in a crock pot.


Monday, April 6, 2015

Poppy Seed Coffee Cake (Tea Ring)





Makes two Coffee Cakes

Ingredients:
7 grams (0.25 ounces) active dry yeast (or 1 packet if you don't have bulk)
1/4 cup warm water (100-110 degrees)
3/4 cup milk
1/2 cup sugar
1/2 cup shortening (crisco)
1 teaspoons kosher salt
3 eggs beaten
4 1/2 cups all purpose flour (675 grams)
2 Tablespoons melted butter
1 can Solo Poppy Seed Cake and Pastry Filling

Icing:
1 cup powdered sugar (sifted)
1/4 teaspoon vanilla extract
1 1/2 to 2 tablespoons milk 

Directions:
Combine the yeast and warm water in a small bowl and allow to sit for 10 minutes. Add the milk, sugar, shortening and salt to a small saucepan and heat over medium heat until the shortening has melted. Once the shortening has melted remove the pan from the heat and allow the mixture to cool until it is lukewarm (100-110 degrees). Once cooled add the yeast mixture and the beaten eggs and whisk to incorporate.

Add the flour to the bowl of a stand mixer (if using) and add the liquid ingredients. Using a dough hook stir the ingredients until they have formed a ball of dough on the hook. 

Lightly dust a workspace with flour and remove the dough from the mixer and knead for 6-8 minutes. I don't normally have to make adjustments but if the dough is too sticky or too dry you can either add a bit more flour or water. After kneading the dough should be soft and elastic.

Place the dough in a bowl that has been sprayed with canola oil. Turn the dough so that all surfaces of the dough have a light coating of oil. Cover the bowl with a kitchen towel and place in a draft free area of the kitchen and allow to rise for 1/ 1/2 to 2 hours. The dough should roughly double in size. 

Gently punch down the dough then recover the bowl with the towel and allow the dough to rest for 10 minutes. 

Preheat the oven to 350 Degrees

After the dough has rested, divide into two equal portions. Roll each portion into a rectangle approximately 8 inches by 18 inches. Brush the top of the dough with the melted butter and spread half the Poppy Seed filling on each of the two rectangles. The first time I made this the filling was not easy to spread. The next time I make this I will try warming the filling or diluting with some melted butter. When you spread the filing you will want to make sure you leave about 1/2 inch near the top of the long end of the rectangle free from both melted butter and filing. This will allow you to better seal the seam.

Once the filing has been evenly applied to the dough, roll the rectangle along its longer side into a roll and then pinch the seam to seal. You should now have two long cylinders. Form each cylinder into a circle on a greased cookie sheet and pinch the two ends where they join. It is also important to have the seam of each cylinder facing down. Note: I use parchment paper on my cookie sheet and did not grease.

Cut the rings with scissors at four spots 90 degrees apart. So if the ring was a clock you would cut at 12, 3, 6 and 9 o'clock. These cuts should be made from the outside toward the inside but should only cut approximately 2/3 through the ring. Now make two additional cuts in each segment and again cut only about 2/3 through the ring. This should give 12 slices per ring.  Now for each ring, carefully turn each slice slightly to show the filing. 

Once again, cover the rings with kitchen towels and allow to rise for 1 hour.

Bake the rings for 18-20 minutes at 350. Remove from oven and allow to completely cool then drizzle with Icing. 

Note: I baked the rings one at a time so that I could get the timing correct the first time. Mine were done in 18 minutes. It is ok to cook separately and will not affect the taste or texture.


Thursday, March 26, 2015

Veggie Burger (MyFitnessPal)

INGREDIENTS:
  • 4 cloves garlic
  • 1 small white onion
  • 2 ounces fire roasted diced green chiles
  • 1 red bell pepper
  • 1 large carrot
  • 1 cup sweet corn, drained or thawed
  • ¼ cup packed cilantro
  • 15 ounce can of black beans
  • 1 cup whole wheat bread crumbs
  • 1 cup quick cooking oats
  • 3 large eggs
  • ¾ cup raw sunflower seeds
  • 1.5 teaspoons cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon oregano
  • ½ teaspoon salt

LINK:  http://uprootfromoregon.com/2015/01/05/green-chile-black-bean-burgers/

INSTRUCTIONS
  1. Mince garlic (you should get 1 tablespoon) and dice onion (you should get ~1 cup). Add both of those ingredients, along with ½ a small can of diced green chiles, to a pan with some oil and sautee until fragrant, or about 5 minutes on medium heat. Remove from heat and let cool.
  2. Finely dice a red pepper and grate a peeled carrot. Drain a can of sweet corn (or thaw frozen corn) and measure out 1 cup. Chop cilantro very finely.
  3. In a large mixing bowl, combine the cooked mixture, diced red pepper, grated carrot, corn, and cilantro.
  4. Drain and rinse a can of black beans, and roughly mash them.
  5. Add the mashed black beans, bread crumbs, oats (you can chop old fashioned oats), eggs, sunflower seeds, and spices to the mixing bowl with the other ingredients. Using your clean hands or a mixing spoon, combine all ingredients well.
  6. Refrigerate the veggie burger dough for 30 minutes or longer to allow the flavors to meld and bind the dough together.
  7. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Use the lid of a mason jar or the lid of a peanut butter container lined with saran wrap to shape 18-20 veggie burgers.
  8. Bake the burgers for 15 minutes, and then flip them and bake for another 10 minutes until firm and crispy.
NOTES
To freeze: Let the burgers cool and stack them in a freezer ziplock bag with parchment paper layered in between to avoid sticking (see the first picture in this post for reference). Remove the extra air from the bag and freeze for up to 3 months.
To defrost: Microwave veggie burgers for 30 seconds on each side, or reheat in a 350 degree oven for about 10 minutes until warm throughout.
NUTRITION INFORMATION
Serving size: 2 burgers Calories: 228 Fat: 8 Carbohydrates: 29 Sugar: 2 Fiber: 6Protein: 10

Monday, March 23, 2015

Balsamic Chicken in Crockpot

  • Ingredients:
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) basil
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 2 teaspoons onion minced
  • 4 cloves garlic minced
  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) balsamic vinegar
  • 8 chicken breasts or thighs boneless, skinless
  • parsley chopped



















Directions:

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Nutrition Info
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g*

Garlic Herb Marinade and Ranch Dressing CrockPot Chicken

Ingredients:
2 boneless, skinless chicken breasts (frozen)
1/4 cup of water
8 tablespoons of Lawry's Garlic and Herb Marinade
2 tablespoons of Ranch Dressing Season Pack (this is a dry ingredient)

Directions:
Place the 1/4 cup of water into the mini crockpot
Put the frozen chicken breasts into the crockpot
Mix the garlic and herb marinade and the ranch dressing seasoning and place on top of the chicken breasts.

Cook on low setting for 8 hours.

Saturday, February 7, 2015

El Chorro Lodge Sticky Buns

El Chorro Lodge Famous Sticky Buns

2 envelopes dry yeast
1/3 cup warm water
1 2/3 cups warm water
3 tablespoons shortening or unsalted butter
3 tablespoons granulated sugar
2 teaspoons salt
5 cups all purpose flour
1/4 cup water
3 tablespoons ground cinnamon
1 1/2 cups packed light brown sugar
1/2 cup (1 stick) butter, softened
2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
1/2 cup light corn syrup
2 tablespoons water
1/4 cup water

Dissolve the yeast in 1/3 cup warm water in a bowl. Combine the warm milk, shortening, granulated sugar, and salt in a large mixing bowl. Stir in the yeast mixture. Add 2 cups of the flour and stir until well blended. Continue adding enough of the remaining flour to form a soft dough. Place the dough on a lightly floured surface and knead gently for 1 minute to form a smooth ball. 

Place in a lightly greased large bowl, turning to coat the surface. Cover and let rise in a warm place for 30 to 40 minutes or until doubled in bulk.

Combine 1/4 cup water and the cinnamon in a bowl and mix until smooth. Add 1 1/2 cup light brown sugar and 1/2 cup butter and beat until smooth to form a cinnamon smear.

Combine 2 cups brown sugar, 1 cup butter, the corn syrup and 2 tablespoons water in a bowl and beat until smooth to form a caramel smear.

Place the dough on a lightly floured surface and divide into two equal portions. Invert a bowl over one portion. Roll the remaining portion into a 9x18-inch rectangle. Spread half of the cinnamon smear evenly over the dough and roll up to enclose the filling, pinching to seal the seam. Cut into 1 1/2-inch pieces. Repeat with the remaining dough and cinnamon smear.

Spread half the caramel smear in a 9x13-inch baking pan and arrange the rolls in a single layer in the pan. Spread the top of the rolls with the remaining caramel smear. Let rise for 30 minutes or until doubled in bulk.

Preheat the oven to 325 degrees. Sprinkle 1/4 cup water evenly over the rolls and place on the middle oven rack. Place a large foil-lined baking sheet directly under the pan to catch any drips. Bake for 10 to 12 minutes and gently press the rolls down with a metal spatula. Bake for 15 to 20 minutes longer or until golden brown. Remove from the oven and cool for 5 minutes. Invert onto a large heat proof dish or baking dish.

Serves 15