Chimichurri Sauce

This is such a yummy sauce to go on literally anything!!!
  • 2 cups packed fresh Italian parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil
add a jalepeno or pagano for heat.

 

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BBQ Chicken French Bread Pizza

This is one of my go to’s it’s so easy, it’s almost too easy. If you like BBQ chicken pizza then you’ll love this. Enjoy!!

Ingredients
2 loaves of french bread, cut on the diagonal
1 C BBQ sauce (I used KC Masterpiece brand)
2 C shredded cooked chicken breasts (I purchased a rotisserie chicken)
¼ red onion, cut into long thin slices
4 Tbsp sliced fresh cilantro
2 C mozzarella, shredded (more if desired)
Instructions
Preheat oven to 475 degrees.
Cut french bread in half on the diagonal (long ways) place crust side down on rimmed cookie sheet, spread ¼ C BBQ sauce on each half, ½ C mozzarella, distribute red onion and ¼ C chicken evenly over each half.
Bake 5-6 minutes until lightly browned, sprinkle 1 Tbsp fresh cilantro on each half (if cilantro is added before cooking it will dry out), slice and enjoy!
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Baked Ziti Pasta (melskitchencafe)

This is so yummy and sooooo easy!

1 pound Italian turkey or chicken sausage, casings removed
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
1 cup pesto
9 ounces baby spinach
15-ounces ricotta cheese
2 cups shredded mozzarella
1 1/2 cups grated Parmesan
DIRECTIONS

Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
Bring a large pot of salted water to a boil over high heat. Add the ziti and cook until al dente. Drain.
While the pasta is boiling, in a large 12-inch skillet over medium heat, add the turkey sausage, onion and garlic and cook until the sausage is cooked through, adding a bit of salt and pepper to taste (the amount will depend on the seasonings in the sausage). While it cooks, break up the sausage into smaller pieces. Drain any excess grease if needed.
Add the diced tomatoes, pesto and salt and pepper to taste (I added about 1/2 teaspoon salt and 1/4 teaspoon pepper). Simmer for 10-12 minutes. Add the spinach, stirring until it cooks down a bit into the hot sauce, 1-2 minutes.
In a medium bowl, combine the ricotta cheese, 1 1/2 cups of the mozzarella cheese and 1 1/4 cups of the Parmesan cheese.
In the prepared baking dish, pour in the drained noodles. Dollop the ricotta mixture over the top of the noodles. Spread the sauce over the top and sprinkle with remaining cheese (1/2 cup mozzarella and 1/4 cup Parmesan).
Bake until heated through and golden around the edges, about 20 minutes. Let stand 5-7 minutes before serving.


Creme Brulee French Toast

Here’s the other one that my sister in law makes.  It’s always a cabin favorite!

1/2 c. butter
1 c brown sugar
2 T corn syrup
1 loaf of Texas Toast Bread (extra thick slices)
5 eggs
1 1/2 c. Half & Half
1/4 t salt
1 t vanilla

In a saucepan melt butter, brown sugar, and corn syrup over med. heat until smooth, stirring occasionally.  Pour mixture on to large, greased jelly roll pan.  Spread to cover surface.  Place 12 slices of bread in a single layer to cover pan.  Mix eggs, cream, salt, and vanilla. Spoon egg mixture over each piece of bread.  Cover and refrigerate overnight.  Bake at 350 fro about 30 minutes. Remove from pan and serve immediately. If not serving immediately, turn each slice over to prevent it from sticking to the pan.

*Optional:  Syrup butter:  1 1/2 c. butter + 3 c syrup.  Melt, stir, serve over toast.


Go to Cinnamon Rolls

Cassie Sorensen
Dough:
1 cup warm water
1 Tbl. yeast
1/4 cup sugar

Proof yeast.  Add to that:
1 tsp. salt
1 1/2 cups flour

Mix well.  Add to that:
1 egg
1/8 cup oil
1 1/2 more cups flour (add 1/2 cup at a time)

Raise 1/2 hour or until dough is doubled in size.  Roll out onto a lightly floured or oiled surface (I prefer oil or cooking spray).  Roll out into a 16×21 inch rectangle (I just eyeball this but roll it out as big as you can).

Filling:
1/3 cup butter, softened
1 cup brown sugar, packed
2 1/2 Tbl. cinnamon

In a small bowl, combine brown sugar and cinnamon.  Spread dough with butter and sprinkle evenly with sugar/cinnamon mixture (go all the way to the edges).  Roll up dough and cut into 12 rolls.  Place rolls in a lightly greased 9×13 pan, cover and let rise until nearly doubled.  Bake rolls at 375 for 12-15 minutes until edges are golden brown.

Frosting:
3 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt

Beat together frosting ingredients and spread on warm rolls.

***The dough recipe is also my regular roll recipe and that will make one 9×13 pan of 15 rolls.  Make the dough, let rise until doubled, form dough balls, place in greased pan and let rise again until doubled.  Bake at 375 12-18 minutes until golden brown and brush with melted butter.


Wild Rice Chicken Soup

I made this last night and it was delicious.  I halved the butter with olive oil and I would do it again.  I omitted the sherry because I didn’t have any, and I used whole milk instead of half in half because that’s what I had on hand.  Kids, hubby and baby loved it!
1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half
Directions
  1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Basic Yellow Cake

So I needed a good cake to make for my daughter’s birthday cake.  I haven’t found a good recipe that is good to frost until now!!  This cake was AMAZING!!  My husband, who only like chocolate cake has eaten it.  Super yummy and easy to work with when frosting, decorating and making cakes!
YELLOW CAKE
This recipe is a good all-purpose recipe. It is easy and fast to make. It does not have a real distinct flavor so it goes well with all icings and fillings. It has a nice even texture. It uses only basic ingredients which everyone has on their shelves.
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup butter
1 1/4 cups sugar
2/3 cup milk
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In large bowl, combine flour, baking powder and salt; mix well Add all remainingcake ingredients. Beat at low speed for 30 seconds. Beat 3 minutes at high speed. Pour batter into greased and floured pans.
Bake at 350 degrees F. for 30 minutes or until toothpick inserted in center comes out clean.
For my 11×8 sheet pan, I bake it for 35 to 40 minutes