Simpleness and Awesomeness all in one quick and easy dish! Serves 6-8. Ready in 20 minutes.
Ingredients:
12-16 oz. Italian Sausage (or ground beef, turkey, or simply leave it out for a meatless meal)
1 jar of your favorite marinara sauce
1 loaf whole grain bread from the bakery
Olive oil
2-3 cups shredded mozzarella cheese
Directions:
Brown and crumble the sausage, then drain off any fat. In a pot mix the cooked sausage and the marinara sauce.
Preheat the oven to 450 degrees. Lay the slices of bread out on a sheet pan lined with aluminum foil to make clean-up easy. Drizzle the bread with olive oil. Sprinkle with as much cheese as desired. Bake for about 10 minutes or until it develops a nice brown, bubbly, cheesy crust on top.
Serve hot. Dunk cheesy yummy bread into your sauce and sit back and enjoy. This is wonderful with a light side salad.
Monday, February 25, 2013
Buttery Tomato Pasta
A classic Italian cuisine! Great at a side or for a simple Friday night meal. This sauce has so few ingredients, it's important to use a good quality can of tomatoes, or even better, you could use freshly picked tomatoes (blanched and then cooked). Serves 4. Ready in 25 minutes.
Ingredients:
1/2 lb fusilli pasta or elbow macaroni
1 (14 oz) can of good quality whole tomatoes
2 Tbsp butter
2 tsp sugar
Salt
Pepper
Pinch of dry basil
Directions:
Cook pasta according to package directions. While the pasta is cooking, prepare the tomatoes. Shred the canned whole tomatoes with your fingers as you put them in a small saucepan. Add any tomato juice left in the can to the pot. Add the butter. Heat to a simmer and stir to melt the butter. Simmer gently. Stir in sugar, salt, and pepper to taste. If you have fresh basil, thinly slice a couple leaves and stir in. If not, if you want you can add a pinch of dried basil. When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl. Serve immediately.
Ingredients:
1/2 lb fusilli pasta or elbow macaroni
1 (14 oz) can of good quality whole tomatoes
2 Tbsp butter
2 tsp sugar
Salt
Pepper
Pinch of dry basil
Directions:
Cook pasta according to package directions. While the pasta is cooking, prepare the tomatoes. Shred the canned whole tomatoes with your fingers as you put them in a small saucepan. Add any tomato juice left in the can to the pot. Add the butter. Heat to a simmer and stir to melt the butter. Simmer gently. Stir in sugar, salt, and pepper to taste. If you have fresh basil, thinly slice a couple leaves and stir in. If not, if you want you can add a pinch of dried basil. When the pasta is done, drain it. Stir in the cooked tomatoes and put in a serving bowl. Serve immediately.
Wednesday, February 20, 2013
Curried Coconut Chicken
Absolutely mouth-watering. Just make sure you don't have company coming the next day because your house will smell like curry for a day or two afterwards. Makes approximately 6 servings and ready in 1 hour.
Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1/2-inch chuncks
1 tsp salt and pepper, or to taste
1 1/2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can unsweetened coconut milk
1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
3 Tbsp sugar
Directions:
Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1/2-inch chuncks
1 tsp salt and pepper, or to taste
1 1/2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can unsweetened coconut milk
1 (14.5 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
3 Tbsp sugar
Directions:
- Season chicken pieces with salt and pepper.
- Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Simmer (uncovered), stirring occasionally, approximately 30 to 40 minutes or until thickened. Serve over rice.
Amish White Bread
Yum! We ate a whole loaf in minutes after it coming out of the oven. This one comes from www.allrecipes.com and has 5 stars with over 3,000 reviews. It is fool-proof. Anyone can make it and it will turn out beautifully tasting. Makes two 9x5 inch loaves.
Ingredients:
2 cups warm water (110 degrees)
1/4 cup white sugar
1 1/2 Tbsp active dry yeast (SAF brand)
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups flour
Directions:
Ingredients:
2 cups warm water (110 degrees)
1/4 cup white sugar
1 1/2 Tbsp active dry yeast (SAF brand)
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups flour
Directions:
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Homemade Tortillas
Once you've had these you'll never want to eat a store-bought tortilla again. Yields about 8 tortillas and takes about 30 minutes from start to finish unless you have a tortilla press (gotta get me one of those now!). Make sure you add boiling water and that your griddle is piping hot!
Ingredients:
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4 cup boiling water
3 Tbsp olive oil
Directions:
Combine dry ingredients in a large bowl. Stir in boiling water (must be boiling) and oil with a wooden spoon. Turn onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in circle. In a large nonstick skillet or griddle coated with cooking spray, cook tortillas for 1 minute on each side or until lightly browned. Keep warm.
Ingredients:
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4 cup boiling water
3 Tbsp olive oil
Directions:
Combine dry ingredients in a large bowl. Stir in boiling water (must be boiling) and oil with a wooden spoon. Turn onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in circle. In a large nonstick skillet or griddle coated with cooking spray, cook tortillas for 1 minute on each side or until lightly browned. Keep warm.
Black Bean Salad, With Corn, Red Pepper, Avocado, and Lime-Cilantro Vinaigrette
Just made the most amazing salad yesterday. Well, it's a salad, but it's also like a yummy snack or a salsa or something delish to put in a tortilla. It's so good you'll want to eat it a million different ways. I filled some Homemade Tortillas with this stuff and the hubby and I couldn't stop eating it.
Ingredients:
2 15-oz can black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 Tbsp green onions
2 tsp salt
1/4 tsp cayenne pepper
2 Tbsp sugar
1/4 cup extra virgin olive oil
1 tsp lime zest
6 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro
2 avocados, chopped
Directions:
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight (to let the flavor blend). Just before serving, add avocados and mix gently.
Ingredients:
2 15-oz can black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 Tbsp green onions
2 tsp salt
1/4 tsp cayenne pepper
2 Tbsp sugar
1/4 cup extra virgin olive oil
1 tsp lime zest
6 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro
2 avocados, chopped
Directions:
Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight (to let the flavor blend). Just before serving, add avocados and mix gently.
Tuesday, February 12, 2013
Mexican Chicken Crock-pot
This is our tried and true most favorite crock-pot recipe! Serves 6-8.
Ingredients:
4-8 frozen chicken breasts or tenders
2 cans cream of chicken soup
1 (10 oz) can green chili enchilada sauce
1 Cup sour cream
Chicken Bouillon Cube
Rice
Fresh Cilantro, chopped
Lime Juice from one lime
Shredded Cheddar Cheese
Chopped Tomatoes
Directions:
Place frozen chicken in crock-pot. Mix soups and enchilada sauce and pour over chicken. Cook on low for 8-9 hours. Add sour cream to crock-pot when you begin to cook the rice. At this point I like to pull the chicken out, shred it, and return it to the pot. Cook the rice with a chicken bouilon cube. Add cilantro and lime jiuice to the crock-pot/sauce immediately before serving.
Serve over Rice. Top with shredded cheddar cheese, more cilantro (I can never get enough) and chopped tomatoes. This is also wonderful wrapped up in a tortilla.
Ingredients:
4-8 frozen chicken breasts or tenders
2 cans cream of chicken soup
1 (10 oz) can green chili enchilada sauce
1 Cup sour cream
Chicken Bouillon Cube
Rice
Fresh Cilantro, chopped
Lime Juice from one lime
Shredded Cheddar Cheese
Chopped Tomatoes
Directions:
Place frozen chicken in crock-pot. Mix soups and enchilada sauce and pour over chicken. Cook on low for 8-9 hours. Add sour cream to crock-pot when you begin to cook the rice. At this point I like to pull the chicken out, shred it, and return it to the pot. Cook the rice with a chicken bouilon cube. Add cilantro and lime jiuice to the crock-pot/sauce immediately before serving.
Serve over Rice. Top with shredded cheddar cheese, more cilantro (I can never get enough) and chopped tomatoes. This is also wonderful wrapped up in a tortilla.
Parmesan Spaghetti
Made some of this last night and my daughter who could live on bacon alone ate more than all of us. This is a great kid friendly meal. Ready in 20 minutes. Serves 6-8.
Ingredients:
1 lb. uncooked spaghetti noodles
1/2 tsp garlic salt
1 lb. bacon
3 eggs
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
Directions:
Cook spaghetti noodles according to package instructions. Cook bacon until crisp, then crumble. Beat eggs and add garlic salt, cheese and pepper. Toss cooked and drained noodles with 2 TB bacon drippings (I usually skip this step) and pour egg mixture over. Add crumbled bacon and continue cooking about 5 minutes until egg mixture is fully cooked.
Ingredients:
1 lb. uncooked spaghetti noodles
1/2 tsp garlic salt
1 lb. bacon
3 eggs
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste
Directions:
Cook spaghetti noodles according to package instructions. Cook bacon until crisp, then crumble. Beat eggs and add garlic salt, cheese and pepper. Toss cooked and drained noodles with 2 TB bacon drippings (I usually skip this step) and pour egg mixture over. Add crumbled bacon and continue cooking about 5 minutes until egg mixture is fully cooked.
Homemade Yogurt
Need something healthy and delicious to add your sack lunch? How about healthy, delicious, and cheap homemade yogurt!!
My sister shared this recipe with me and I had to get myself a Yogurt Maker. They are roughly $30 on Amazon, but the 8 cup Aroma one I own is on sale right now for $15. I was hooked the first time I tasted homemade yogurt. Not only is the taste way better, but it only costs about $.07 per cup and has much less sugar (not to mention no preservatives, etc, etc etc).
What you need:
Yogurt Maker, Powdered Milk, Water, Vanilla, Plain Greek Yogurt for a starter, and sugar.
Here's what I do:
My sister shared this recipe with me and I had to get myself a Yogurt Maker. They are roughly $30 on Amazon, but the 8 cup Aroma one I own is on sale right now for $15. I was hooked the first time I tasted homemade yogurt. Not only is the taste way better, but it only costs about $.07 per cup and has much less sugar (not to mention no preservatives, etc, etc etc).
What you need:
Yogurt Maker, Powdered Milk, Water, Vanilla, Plain Greek Yogurt for a starter, and sugar.
Here's what I do:
- Put 5 C milk in a pan. I whisk 1 C of powdered milk in a medium sauce pan with 5 Cups of water. You can also use 5 cups of regular milk, but powdered milk will be half the price and the consistency of the yogurt is much better.
- Bring it up to 180 degrees (I would recommend using a cooking thermometer, but boiling point is about 212 degrees to give you an idea of what 180 is).
- Put it in the fridge until it cools down to at least 110 degrees (30-45 min). You have to cool it down enough though or it will be too hot and kill your starter.
- Mix starter and any desired flavorings in a separate small bowl. I stir in 3 TB plain yogurt (This is your starter. I REALLY like to use Plain Greek Yogurt), 3 TB of vanilla, and a few TB of sugar. You could also leave the sugar out and add honey before you eat it if you want to sweeten it. Each tsp of sugar is 4 grams, so if you add 8 tsps of sugar, each cup of yogurt will have 4 grams of sugar in it. That's WAY less than the 20-40 grams in store yogurt. Something to note is that you have to be careful about what flavorings you add to your yogurt, vanilla is fine, but if you want to add fruit it needs to be added after cooking is finished.
- Add your starter mix to your large pot of cooled milk.
- Pour into yogurt cups and follow manufacturing directions to start the process. I set mine for 9 hours and it comes out great for our tastes.
Tuesday, February 5, 2013
Homemade Pizza Sauce
Be sure to let this pizza sauce sit for at least 30 minutes before serving. It needs time to let the flavors blend. You will enjoy this sauce so much.
Ingredients:
1 (6 oz) can tomato paste
6 oz. warm water
3 Tbsp grated Parmesan cheese
1 tsp minced garlic
1 1/2 Tbsp honey
3/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried basil
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp dried red pepper flakes
salt to taste
Direcionts:
In a small bowl combine all ingredients, mix together with a whisk, breaking up any clumps of cheese. Sauce should sit for 30 minutes to blend flavors.
Ingredients:
1 (6 oz) can tomato paste
6 oz. warm water
3 Tbsp grated Parmesan cheese
1 tsp minced garlic
1 1/2 Tbsp honey
3/4 tsp onion powder
1/4 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried basil
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp dried red pepper flakes
salt to taste
Direcionts:
In a small bowl combine all ingredients, mix together with a whisk, breaking up any clumps of cheese. Sauce should sit for 30 minutes to blend flavors.
Pizza Rolls
I have to give credit to my lil' sis who suggested I make these and they were a huge hit. They were delicious! Way better than the personal pizzas we were planning on making.
I made my dough from my Homemade White Bread Dough instead of a pizza dough because I wanted it to be more like a roll with yummy goodness inside. They were light and fluffy and we dipped them in some flavorful Homemade Pizza Sauce.
Ingredients:
Dough, risen and ready to fill
Pepperoni
Diced Ham
Onion, chopped
Green Pepper, chopped
Olives, sliced
Bag of Shredded Pizza Cheese
I rolled out and cut out my dough into squares like these pictures. I topped each square of dough with my desired pizza ingredients, next time I'll tray some with just ham and pineapple. Some I made with just pepperoni and cheese for the kids, but the better tasting Pizza Rolls had everything inside them.
Fold the four corners up and pinch the edges together. Lay each roll inside a greased muffin tin. After that, I let them rise for about 20 minutes. Bake in 350 degree oven for 9-11 minutes or until tops are golden brown. Dip Pizza Rolls in your Homemade Pizza Sauce.
I made my dough from my Homemade White Bread Dough instead of a pizza dough because I wanted it to be more like a roll with yummy goodness inside. They were light and fluffy and we dipped them in some flavorful Homemade Pizza Sauce.
Ingredients:
Dough, risen and ready to fill
Pepperoni
Diced Ham
Onion, chopped
Green Pepper, chopped
Olives, sliced
Bag of Shredded Pizza Cheese
I rolled out and cut out my dough into squares like these pictures. I topped each square of dough with my desired pizza ingredients, next time I'll tray some with just ham and pineapple. Some I made with just pepperoni and cheese for the kids, but the better tasting Pizza Rolls had everything inside them.
Fold the four corners up and pinch the edges together. Lay each roll inside a greased muffin tin. After that, I let them rise for about 20 minutes. Bake in 350 degree oven for 9-11 minutes or until tops are golden brown. Dip Pizza Rolls in your Homemade Pizza Sauce.
Monday, February 4, 2013
Pasta Pizza
We love this! Love love love, this combo of past and pizza!
Ingredients:
5 oz packaged dried corkscrew pasta (2 cups)
1 beated egg
1/4 cup milk
2 Tbsp grated Parmesan cheese
8 oz. ground Italian sausage
1 small onion, sliced
1 green pepper, sliced
8 mushrooms, sliced
1 (14.5 oz) can Italian Styled Diced Tomatoes
2 cups shredded mozarella cheese
Directions:
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again. For pasta crust, in a large mixing bowl combine egg, milk, and Parmesan cheese. Stir in pasta. Spread pasta mixture evenly in a greased 12-inch pizza pan. Bake in a 350 degree F oven for 20 minutes.
Ingredients:
5 oz packaged dried corkscrew pasta (2 cups)
1 beated egg
1/4 cup milk
2 Tbsp grated Parmesan cheese
8 oz. ground Italian sausage
1 small onion, sliced
1 green pepper, sliced
8 mushrooms, sliced
1 (14.5 oz) can Italian Styled Diced Tomatoes
2 cups shredded mozarella cheese
Directions:
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again. For pasta crust, in a large mixing bowl combine egg, milk, and Parmesan cheese. Stir in pasta. Spread pasta mixture evenly in a greased 12-inch pizza pan. Bake in a 350 degree F oven for 20 minutes.
Meanwhile, in a large skillet cook sausage until browned. Drain fat. Add onion, pepper, mushrooms, and undrained tomatoes. Bring to a boil; reduce heat. Simmer, uncovered for 10-12 minutes or until peppers are crisp-tender and most of the liquid is evaporated, stirring once or twice.
Spoon meat mixture over pasta crust. Sprinkle with mozzarella cheese. Bake for 10 to 12 minutes more or until heated through and cheese is melted. To serve, cut into wedges. Serves 6.
Cream Cheese Frosting
Wonderful over Cinnamon Rolls.
Ingredients:
2 (3 oz) packages cream cheese
1/2 cup softened butter
2 tsp vanilla
4 1/2 to 4 3/4 cups sifted powdered sugar.
Directions:
In a bowl beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
Ingredients:
2 (3 oz) packages cream cheese
1/2 cup softened butter
2 tsp vanilla
4 1/2 to 4 3/4 cups sifted powdered sugar.
Directions:
In a bowl beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
Cinnamon Rolls
Homemade yummy goodness. Always make a big batch of Cinnamon Rolls so you can enjoy them for a few days. I only make these with my Homemade White Bread Dough.
Ingredients:
Bread Dough
Cinnamon
Sugar
Melted Butter
Dental Floss
Pastry Cloth and Pastry Brush
Directions:
After your dough has risen once pull out your pastry cloth and rolling pin. Spread a little flour on your pastry cloth so the dough won't stick. Roll out the dough in a large rectangle shape to desired thickness. I usually roll mine to about 1/4 inch thick.
Spread melted butter over entire rectangle of dough. I like to use a pastry brush and paint the butter evenly over the dough. Sprinkle sugar and cinnamon over the butter. Use as much as you'd like. I think, the more the better! Sometimes I have added raisins and craisins to liven things up.
Starting at the top of your dough, roll into one big log. Slide a strand of dental floss under the log about 2 inches from the end, overlap the two ends of the dental floss as if to tie a knot (don't really tie a knot) and then "cut" through the dough. The dental floss works better than a knife by not smashing your dough.
Place your cinnamon rolls on a greased cookie sheet and bake at 350 degrees for approximately 15 minutes or until lightly golden. Top with Cream Cheese Frosting.
Ingredients:
Bread Dough
Cinnamon
Sugar
Melted Butter
Dental Floss
Pastry Cloth and Pastry Brush
Directions:
After your dough has risen once pull out your pastry cloth and rolling pin. Spread a little flour on your pastry cloth so the dough won't stick. Roll out the dough in a large rectangle shape to desired thickness. I usually roll mine to about 1/4 inch thick.
Spread melted butter over entire rectangle of dough. I like to use a pastry brush and paint the butter evenly over the dough. Sprinkle sugar and cinnamon over the butter. Use as much as you'd like. I think, the more the better! Sometimes I have added raisins and craisins to liven things up.
Starting at the top of your dough, roll into one big log. Slide a strand of dental floss under the log about 2 inches from the end, overlap the two ends of the dental floss as if to tie a knot (don't really tie a knot) and then "cut" through the dough. The dental floss works better than a knife by not smashing your dough.
Place your cinnamon rolls on a greased cookie sheet and bake at 350 degrees for approximately 15 minutes or until lightly golden. Top with Cream Cheese Frosting.
Homemade White Bread Dough
This light dough makes a bunch of what you like most. I often make it into Dinner Rolls and Cinnamon Rolls all at once. Just the other day I used half of it to make my Ham and Swiss Pockets and the other half to make Cinnamon Rolls.
Ingredients:
3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 Tbsp SAF yeast
3 eggs
10 1/2 cups flour
Mix the warm water, oil, sugar, and yeast in a large bowl. I like to mix it with a whisk. Let it rest for 15 minutes. When you come back it should be super frothy and bubbly.
Add the flour and eggs. Mix the dough with your hands, place the dough on the counter and then knead it for 5 minutes. It will be sticky, if it's too sticky feel free to add a bit more flour.
Spray a large bowl with cooking spray. Place your dough in the bowl and cover with a thin cloth. Let it rise for 30 minutes or until double in size. Punch dough down and form into your desired rolls or cinnamon rolls, bread pans, etc. Let it rise one more time, about 30 minutes or until double in size.
Bake in 350 degree oven for approximately 15 minutes for Cinnamon Rolls, 20 minutes for Dinner Rolls, or 11 minutes for Ham and Swiss Pockets.
Ingredients:
3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 Tbsp SAF yeast
3 eggs
10 1/2 cups flour
Mix the warm water, oil, sugar, and yeast in a large bowl. I like to mix it with a whisk. Let it rest for 15 minutes. When you come back it should be super frothy and bubbly.
Add the flour and eggs. Mix the dough with your hands, place the dough on the counter and then knead it for 5 minutes. It will be sticky, if it's too sticky feel free to add a bit more flour.
Spray a large bowl with cooking spray. Place your dough in the bowl and cover with a thin cloth. Let it rise for 30 minutes or until double in size. Punch dough down and form into your desired rolls or cinnamon rolls, bread pans, etc. Let it rise one more time, about 30 minutes or until double in size.
Bake in 350 degree oven for approximately 15 minutes for Cinnamon Rolls, 20 minutes for Dinner Rolls, or 11 minutes for Ham and Swiss Pockets.
Ham and Swiss Pockets
These are perfect eaten warm, cold, or frozen for a later time. They are perfect for the lunchbox. Makes 10-12. Ready in 30-60 minutes.
*I make these with my Homemade White Bread Dough and it is so much tastier than the packaged dough. I do like to buy the 32 oz. packaged diced ham at the grocery store and the 2 cup bag of shredded Swiss cheese and double the recipe. I make some for dinner and freeze what's left for another days lunch. I was able to cook 6 pockets on one baking sheet at a time.
Ingredients:
1 loaf (1 pound) thawed frozen bread dough (or homemade dough)
2 1/2 cups finely chopped fully cooked ham
1 cup (4 oz) shredded Swiss cheese
1 egg yolk
1 Tbsp water
Directions:
Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lighly floured surface, roll each piece into a 5-inch circle. Carefully place one circle on a greased baking sheet.
Place about 1/4 cup ham and 2 Tbsp cheese to within 1/2 inch of edges; press filling to flatten. Combine egg yolk and water; brush edges of dough with egg yolk mixture. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture.
Bake at 375 degress for 11-15 minutes or until golden brown. Serve warm or cold. If desired, cool and freeze.
*I make these with my Homemade White Bread Dough and it is so much tastier than the packaged dough. I do like to buy the 32 oz. packaged diced ham at the grocery store and the 2 cup bag of shredded Swiss cheese and double the recipe. I make some for dinner and freeze what's left for another days lunch. I was able to cook 6 pockets on one baking sheet at a time.
Ingredients:
1 loaf (1 pound) thawed frozen bread dough (or homemade dough)
2 1/2 cups finely chopped fully cooked ham
1 cup (4 oz) shredded Swiss cheese
1 egg yolk
1 Tbsp water
Directions:
Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lighly floured surface, roll each piece into a 5-inch circle. Carefully place one circle on a greased baking sheet.
Place about 1/4 cup ham and 2 Tbsp cheese to within 1/2 inch of edges; press filling to flatten. Combine egg yolk and water; brush edges of dough with egg yolk mixture. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture.
Bake at 375 degress for 11-15 minutes or until golden brown. Serve warm or cold. If desired, cool and freeze.
General Tsao's Chicken
We love the hot kick in this chicken and the sauce goes perfectly over white rice. It is so much better than you'd find at a Chinese Restaurant. Ready in 30 minutes. Serves 4.
Ingredients:
3/4 Cup Canned chicken broth
2 Tbsp Cornstarch
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp White Wine Vinegar
1/2 tsp Ground Ginger
2 tsp peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch pieces
Directions:1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice.
Ingredients:
3/4 Cup Canned chicken broth
2 Tbsp Cornstarch
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tbsp White Wine Vinegar
1/2 tsp Ground Ginger
2 tsp peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breasts, cut into 2-inch pieces
Directions:1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4. Serve chicken and sauce over rice.
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