Friday, August 22, 2014

Most Used Recipes - Part Two

For those of you who missed out on Part One, these are a collection of the 20 recipes I use most from this blog.

These are all winners in my book!
Creamy Tomato Parmesan Soup
I seriously cannot wait for soup season just thinking about this soup! It is so flavorful and comes together so quickly!
Banana Bread Granola
Once I tried this granola, I could not stop making it. Let's not talk about my parfait a day for about a month routine ok?
Copycat Chik-Fil-A Bites with Honey Mustard Dipping Sauce
I really can't express how good these are. They are definitely are favorite way to eat chicken. No lie.
And the sauce? Out of this world. You just really NEED to try them.
Thin and Chewy Chocolate Chip Cookies
I am really not much of a baker (too much measuring) so these are the perfect cookies.
Not too many ingredients and my current favorite chocolate chip cookie.
Oven-Baked Steak Fries
I LOVE these fries. Who am I kidding? I love ALL fries. But these ones are healthy and extremely delicious.
Pizza Moscachelli
This is one of the simplest meals ever, but you wouldn't believe how good it is until you try it!
It's pizza in pasta form...need I say more?
Cook's Illustrated Taco Meat
Since I've tried this recipe, I have a REALLY hard time using store-bought taco seasoning packets.
There is no reason to use those when you can have completely flavorful taco meat using ingredients/spices you already have at home!
Fettuccine Carbonara with Roasted Tomatoes
I bet it's safe to say that this is Jordan's favorite meal. And one of mine as well.
It is so rich and creamy and what's not to love about bacon in your pasta?
Sweet & Sour Chicken
As mentioned before, this is one of my go-to dinners because I find it so comforting. I love this dish!
Best No Rise Pizza Dough
I absolutely love making pizza for dinner and this is my favorite dough to use because it doesn't need to rise!
It's pretty tasty, too if I do say so myself.

Wednesday, August 20, 2014

Asian Honey Chicken

Asian chicken dishes over rice are honestly a comfort food to me. My Sweet and Sour Chicken recipe is one of my go-to's and I just can't get enough of it. That's why I decided to try this Asian Honey Chicken that sounded similar, but has a different take on the sauce.
I decided to use the same ingredients in the recipe from blogger Damn Delicious, but prepare it the same way I do my S&S Chicken by also baking it. It turned out to be delicious and a definite winner!
Now you just need a fortune cookie and you'll be good to go!

Asian Honey Chicken
Adapted from Damn Delicious
1 lb. chicken breast, cut into 1-inch chunks
1 cup all-purpose flour
1 cup buttermilk
2 Tbsp. oil
1 Tbsp. cornstarch
1/2 cup honey
2 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
1 tsp. sesame oil
1/2 tsp. crushed red pepper flakes, more or less to taste
1. Preheat oven to 350 degrees F.
2. Heat vegetable oil in a large skillet over medium high heat.
3. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
4. Add chicken to the skillet and cook until browned. Transfer to a paper towel-lined plate.
5. In a small bowl, combine cornstarch and 1 Tbsp. water; set aside.
6. In a separate bowl, whisk honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes. Whisk in cornstarch mixture; set aside.
7. Place chicken on a baking sheet and cover with sauce. Bake for 20 minutes. Turn over half way through baking.
8. Serve over rice (I usually make about 2 cups worth) and enjoy!

Monday, August 18, 2014

Caprese Garlic Bread

Alright I get it, I get it. Caprese is extremely trendy in the food world and apparently you can have anything caprese, ranging from chicken to pasta to salad and now even caprese bread.

Until a few years ago I had no idea what caprese even was and I'm still not sure I really know how to pronounce it. (It turns out I didn't.)
Of course it intrigued me, but like I've said before, I've never been much of a tomato fan. And basil? How can that be good plain?

But here I am, years later, eating my words, and telling everyone how delicious this CAPRESE bread is. I'm already a HUGE garlic bread fan so using it as a vehicle to savor other amazing flavors in one bite is pure genius.
I'm telling you, you will love this. And tomatoes are perfectly delicious right now.

Did I really just say that? Who am I??

Caprese Garlic Bread
1 loaf French bread, horizontally cut in half
4 Tbsp. salted butter, at room temperature
3 tsp. garlic, minced
12 oz. fresh mozzarella cheese, sliced
(or shredded works fine)
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

1. Preheat oven to 400 degrees F. Place both sides of the bread on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Place tomato slices over the top of the cheese.
3. Bake bread for 12-15 minutes or until the cheese is melted.
4. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Monday, August 11, 2014

Sour Cream Pancakes

It's honestly hilarious how many pancake recipes I have on this blog due to the fact that I used to hate pancakes. Meaning "box-mix" pancakes.
And since I am a loyal fan of buttermilk pancakes I decided to try another creamy variety. Sour cream. Who knew you could stir sour cream into pancake batter and that the end result would be pure goodness?
These pancakes are fluffy, melt-in-your-mouth and downright heavenly. Be sure to pour on plenty of syrup and top with berries of some kind for good measure.

Sour Cream Pancakes
1 egg
1 cup buttermilk
1/2 cup sour cream
1 Tbsp. melted butter
1 1/4 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. sugar

1. Combine all wet ingredients in a medium size bowl. Mix with whisk until blended.
2. Add all of the dry ingredients to the bowl. Mix once with a large spoon or whisk, do not overmix, mix just until the ingredients are incorporated, there should be a few lumps in the batter.
3. Heat the griddle to about 350 degrees. Melt butter onto griddle.
Using a 1/3-cup measure, scoop out batter and spread a bit with the edge of the cup. The pancake should be approximately 4-5 inches across.
4. Let the pancake cook until several bubbles appear and then pop. Turn the pancake gently, and let cook for an additional 3 minutes on opposite side. Do not pat down. Do not flip more than once.
5. The pancake is done when poked gently in the middle and the cake springs back.

Friday, August 8, 2014

Roasted Baby Carrots with Dill

I have always loved cooked carrots, although I am used to the fattening version with sugar and butter that taste absolutely divine. One day I decided to try a more savory recipe.
After searching the internet, I found one that called for dill. Now who knew dill and carrots were meant to be together? Like for real. I don't think I've ever tasted a better match. These are also incredibly easy to put together and your family will love them!

Roasted Baby Carrots with Dill
Adapted from Ina Garten
Bag of baby carrots
2 Tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. pepper
1 tsp. dried dill

1. Preheat oven to 400 degrees F.
2. Toss carrots in a bowl with olive oil, salt, pepper and dill.
3. Transfer to a sheet pan in 1 layer and roast in oven for 20 minutes, until browned and tender.

*I always cover my baking sheets with parchment paper for easy cleanup.