From Chelsea's Messy Apron
1 package Hawaiian Sweet Rolls
4 tablespoons butter, softened (but not melted!)
1/2 tablespoon + 1/2 teaspoon Italian seasoning separated
1 teaspoon dried parsley
2-3 lb. thin sliced deli ham separated
1 lb. salami
1 lb. pepperoni
1/2 of 1 full 16- ounce container (so use 8 ounces) sliced roasted red peppers
8 slices Provolone cheese
Preheat the oven to 350 degrees F. Grease a 9 x 13 pan and set aside.
Slice the Sweet Rolls in half to separate the top of the rolls from the bottom. Place the bottom half in the prepared pan.
In a small bowl, combine the butter with 1/2 tablespoon Italian seasoning and dried parsley. Evenly spread a thin layer of this mixture on the bottom half of the rolls (you will have butter leftover - save this).
Fold 1 piece of ham into a square the size of one of the rolls and place on top of the roll. Repeat until each roll has a piece of ham. Then, evenly top the ham with the salami, pepperoni, roasted red peppers, more ham and Provolone cheese. Place the top of the rolls over everything.
Melt the remaining 2 butter & seasoning mixture and brush evenly over the rolls. Cover the sandwiches with foil and bake for 10 minutes.
Remove the foil and bake for an additional 10 minutes.
Monday, July 10, 2017
Honey Dijon Garlic Chicken
Source
1 lb boneless, skinless chicken thighs
4 cloves garlic, minced
3 tablespoons honey
3 teaspoons Dijon Mustard
1/4 cup water
salt + pepper to taste
Heat a medium skillet on medium heat. Sprinkle some salt and pepper on both sides of the chicken. Pan-fry the chicken on both sides until cooked. Add the garlic to the pan while you're frying up the chicken. Meanwhile, add the honey, Dijon Mustard and water to a mixing bowl. Stir to combine well. When the chicken is finished cooking, transfer the sauce into the skillet, and allow the sauce to thicken/reduce. Stir to make sure that the chicken is nicely coated with the sauce. Remove from heat and serve immediately.
1 lb boneless, skinless chicken thighs
4 cloves garlic, minced
3 tablespoons honey
3 teaspoons Dijon Mustard
1/4 cup water
salt + pepper to taste
Heat a medium skillet on medium heat. Sprinkle some salt and pepper on both sides of the chicken. Pan-fry the chicken on both sides until cooked. Add the garlic to the pan while you're frying up the chicken. Meanwhile, add the honey, Dijon Mustard and water to a mixing bowl. Stir to combine well. When the chicken is finished cooking, transfer the sauce into the skillet, and allow the sauce to thicken/reduce. Stir to make sure that the chicken is nicely coated with the sauce. Remove from heat and serve immediately.
Philly Cheese Sloppy Joes
From Dinner then Dessert
1.3 lb. ground beef
1 small yellow onion, diced
1 small bell pepper, diced
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. cornstarch
1 cup beef broth
8 oz. Provolone Cheese Slices, chopped
hamburger buns
Add the ground beef to a large skillet and brown well. Add the onions and bell peppers while the beef is browning to cook them.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, pepper, beef broth/cornstarch mixture into the pan.
Cook for about 3-5 minutes, until the sauce is reduced by about half.
Turn off the heat, add in the provolone cheese.
Served on hamburger buns.
1.3 lb. ground beef
1 small yellow onion, diced
1 small bell pepper, diced
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. cornstarch
1 cup beef broth
8 oz. Provolone Cheese Slices, chopped
hamburger buns
Add the ground beef to a large skillet and brown well. Add the onions and bell peppers while the beef is browning to cook them.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, pepper, beef broth/cornstarch mixture into the pan.
Cook for about 3-5 minutes, until the sauce is reduced by about half.
Turn off the heat, add in the provolone cheese.
Served on hamburger buns.
Monday, December 5, 2016
Honey Almond Baked Brie
Wheel of brie
Honey
Sliced Almonds
Puff Pastry
1 egg
Lay out your puff pastry sheet and put the wheel of brie in the middle. Drizzle the brie with honey and sprinkle over some sliced almonds. Fold up the puff pastry sheet and brush with egg wash as you fold, using like glue. Bake at 400F for 10 minutes. Then, top with more honey and almonds and bake for about 10 more minutes. Serve with warm bread, apple slices &/or crackers. SO good!
Honey
Sliced Almonds
Puff Pastry
1 egg
Lay out your puff pastry sheet and put the wheel of brie in the middle. Drizzle the brie with honey and sprinkle over some sliced almonds. Fold up the puff pastry sheet and brush with egg wash as you fold, using like glue. Bake at 400F for 10 minutes. Then, top with more honey and almonds and bake for about 10 more minutes. Serve with warm bread, apple slices &/or crackers. SO good!
Tuesday, November 29, 2016
Carrot Cake with Cream Cheese Frosting
From epicurious
For the carrot cake:
2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt or table salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
2 cups packed light brown sugar
4 large eggs, at room temperature
1 cup safflower or canola oil
1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
Optional additions:
2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
2/3 cup dark or golden raisins
For the cream cheese frosting:
2 (8-ounce) packages cream cheese, chilled
11 tablespoons butter, softened at room temperature
1 1/3 cup confectioners' sugar
1 tablespoon pure vanilla extract
Equipment: 1 (9- by 13-inch) baking pan or 2 regular cupcake pans w/ parchment paper liners; stand mixer fitted with the paddle attachment
Make the cake:
Position a rack in the middle of the oven and preheat to 375°F. Prepare your pans (butter the bottom and sides of your cake pan and line the bottoms with parchment paper or use parchment paper liners for the cupcakes).
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
Divide the batter between the prepared pans. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool completely.
For the carrot cake:
2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt or table salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
2 cups packed light brown sugar
4 large eggs, at room temperature
1 cup safflower or canola oil
1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
2/3 cup dark or golden raisins
For the cream cheese frosting:
2 (8-ounce) packages cream cheese, chilled
11 tablespoons butter, softened at room temperature
1 1/3 cup confectioners' sugar
1 tablespoon pure vanilla extract
Equipment: 1 (9- by 13-inch) baking pan or 2 regular cupcake pans w/ parchment paper liners; stand mixer fitted with the paddle attachment
Make the cake:
Position a rack in the middle of the oven and preheat to 375°F. Prepare your pans (butter the bottom and sides of your cake pan and line the bottoms with parchment paper or use parchment paper liners for the cupcakes).
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
Divide the batter between the prepared pans. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool completely.
Once the cake is completely cool, make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
I had never made a cake from scratch but my nesting instincts were in full gear during hubby's birthday week this year so I made this cake. It was kind of labor-intensive for this boxed cake lover, but it was SO worth it. EVERYONE, including hubby (and including myself who doesn't usually care for carrot cake), RAVED about this cake. It was moist and just really delicious. It will be a go-to for any of hubby's special occasions in the future!
Broccoli Cheese Soup
From Food.com
1 tbsp melted butter
1⁄2 medium chopped onion
1⁄4 cup melted butter
1⁄4 cup flour
2 cups half-and-half
2 cups chicken stock
1⁄2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, finely diced
8 oz. cheddar cheese
salt and pepper
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
1 tbsp melted butter
1⁄2 medium chopped onion
1⁄4 cup melted butter
1⁄4 cup flour
2 cups half-and-half
2 cups chicken stock
1⁄2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, finely diced
8 oz. cheddar cheese
salt and pepper
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
This doesn't make a ton of soup but is delicious and comforting. My veggies were still super crunchy which I liked but if you prefer a softer bite, maybe saute them first with the onion.
Friday, November 18, 2016
Pioneer Woman's Sour Cream Noodle Bake
from The Pioneer Woman
1-1/4 pound ground beef
1 can (15 oz) tomato sauce
salt + pepper to taste
8 ounces, weight egg noodles
1/2 cup sour cream
1-1/4 cup cottage cheese
1/2 cup sliced green onions
1 cup sharp cheddar cheese
Preheat oven to 350F.
Brown ground beef in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Super easy and fast weeknight meal. I didn't have any green onions so I just added a little dash of minced onions from the cupboard. This was good, comforting, filling.
1-1/4 pound ground beef
1 can (15 oz) tomato sauce
salt + pepper to taste
8 ounces, weight egg noodles
1/2 cup sour cream
1-1/4 cup cottage cheese
1/2 cup sliced green onions
1 cup sharp cheddar cheese
Brown ground beef in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Super easy and fast weeknight meal. I didn't have any green onions so I just added a little dash of minced onions from the cupboard. This was good, comforting, filling.
Tuesday, November 15, 2016
Blueberry Cream Cheese Braid
Adapted from Eat Live Run
For the pastry:
2 1/2 cups flour
1/4 cup sugar
1 tbsp instant yeast
3/4 tsp salt
1 cup warm water
2 1/4 tsp vegetable oil
For the filling:
6-8 oz. cream cheese, softened
1 large egg yolk
1/4 cup powdered sugar
1 cup fresh or frozen blueberries
1/2 cup sugar
1 tbsp cornstarch mixed w/ 2 tbsp water
Preheat oven to 350F.
Make the filling: Combine blueberries & sugar in saucepan over medium-high heat. Bring to a boil then reduce heat and add starch. Leave in saucepan to cool before using. Beat the cream cheese until creamy. Add egg yolk & powdered sugar and beat until well-mixed.
Make the pastry: Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed. Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface. Roll the dough into a large rectangle and then move it onto a greased baking sheet. Cut each side into strips and 1-inch wide down each side, leaving the center third of the dough uncut.
Put it together now: Spread your cream cheese mixture in the center third of your dough and then top with your cooked blueberries. Now fold the strips of dough into the center, crisscrossing the filling by alternating strips from each side (braid). Bake the braid for 25 minutes or until golden brown.
I have made this for a few of our brunches and it is always a big hit. It is so yummy. Definitely a little time consuming but it is a beautiful presentation as well. Enjoy!
For the pastry:
2 1/2 cups flour
1/4 cup sugar
1 tbsp instant yeast
3/4 tsp salt
1 cup warm water
2 1/4 tsp vegetable oil
For the filling:
6-8 oz. cream cheese, softened
1 large egg yolk
1/4 cup powdered sugar
1 cup fresh or frozen blueberries
1/2 cup sugar
1 tbsp cornstarch mixed w/ 2 tbsp water
Preheat oven to 350F.
Make the filling: Combine blueberries & sugar in saucepan over medium-high heat. Bring to a boil then reduce heat and add starch. Leave in saucepan to cool before using. Beat the cream cheese until creamy. Add egg yolk & powdered sugar and beat until well-mixed.
Make the pastry: Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed. Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface. Roll the dough into a large rectangle and then move it onto a greased baking sheet. Cut each side into strips and 1-inch wide down each side, leaving the center third of the dough uncut.
Put it together now: Spread your cream cheese mixture in the center third of your dough and then top with your cooked blueberries. Now fold the strips of dough into the center, crisscrossing the filling by alternating strips from each side (braid). Bake the braid for 25 minutes or until golden brown.
I have made this for a few of our brunches and it is always a big hit. It is so yummy. Definitely a little time consuming but it is a beautiful presentation as well. Enjoy!
Monday, November 7, 2016
Crockpot Honey Sesame Chicken
From New Leaf Wellness' Crockpot Freezer Meals
1 small onion, diced
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tbsp EVOO
1-2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground black pepper
1.5 pounds boneless, skinless chicken breasts
Sesame seeds, optional (not needed until serving)
Add all ingredients to a freezer bag. Remove as much air from the bag as possible and freeze. The night before cooking, move the bag from the freezer to the fridge to allow to thaw. The next morning, pour contents of the freezer bag into your crockpot, turn on low and forget about it for about 6 hours. Top with sesame seeds before serving.
I have never actually used this as a freezer meal but it is a favorite as an easy delicious crockpot meal. Serve with brown rice and stir fry veggies. I'll be freezing a batch or two for baby #3 arrival soon!
Whole Wheat Waffles
I don't remember where we got this recipe but it's our go-to for wholesome, homemade waffles.
Makes 4 waffles
1 egg
1 cup whole wheat flour
3/4 cup + 2 tbsp milk
1/4 cup vegetable {canola} oil
1 1/2 tsp. white sugar
2 tsp. baking powder
1/8 tsp salt
1/4 tsp vanilla extract
Mix it up and put it on your waffle iron. Top with whatever you'd like and enjoy!
To make more for a crowd, here is the recipe, doubled, for all of our ease:
2 eggs
2 cups whole wheat flour
1 3/4 cup milk
1/2 cup vegetable oil
1 tbsp. white sugar
4 tsp baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
Makes 4 waffles
1 egg
1 cup whole wheat flour
3/4 cup + 2 tbsp milk
1/4 cup vegetable {canola} oil
1 1/2 tsp. white sugar
2 tsp. baking powder
1/8 tsp salt
1/4 tsp vanilla extract
Mix it up and put it on your waffle iron. Top with whatever you'd like and enjoy!
To make more for a crowd, here is the recipe, doubled, for all of our ease:
2 eggs
2 cups whole wheat flour
1 3/4 cup milk
1/2 cup vegetable oil
1 tbsp. white sugar
4 tsp baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
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