Recipes

Baking from my Pantry- Four Ingredient Crusty Bread

Published on by carol lou

I don’t know about you, but I am used to going to the store daily to select what I would cook each day. Well….times have changed and I am looking to be resourceful during this extended time of being home. I have seen plenty of posts on the internet of inquiries of how to make bread. I normally do not make this recipe since it takes two long rises, however, with all the time in the world being home, I now have plenty of time! The result: a crusty loaf of European style bread – soft on the inside, crusty on the outside. You will notice I do not use any oils in the recipe. Just flour, yeast, salt and water. In this time of being home, let’s embrace the chance to make these time honored recipes that certainly have endured the test of time.

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Four Ingredient Crusty Bread

Ingredients

  • 1 teaspoon yeast
  • 1 tablespoon salt
  • 1 1/2 cups cool water
  • 3 1/2 cups flour

Instructions

  1. Dissolve the yeast and salt in the water. Add flour, one cup at a time, mixing well after each addition. Dough will be sticky. Knead on a floured surface for 10 minutes or until smooth.

    The above can also be done in your mixer with the dough hook.

    Place dough in a ungreased bowl, cover with plastic wrap and let rise for 3 hours. Punch dough down, shape into a round loaf and place on a parchment lined baking sheet. Cover and let rise an additional 2 hours, lightly dust the top with flour.

    Bake at 400 degrees for 40 minutes or until the loaf sounds hollow when tapped on the bottom. Makes one loaf.

Layered Tostadas

Published on by carol lou

I know we are always looking for quick to fix entrees especially during this unexpected time at home. This entree is ready under 30 minutes and a perfect breakfast, lunch or dinner! One crispy corn tortilla topped with a smashed avocado, spinach, cheese, sausage and a sunny-side up egg. All my favorites on one crispy tortilla – YUM!

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Layered Tostadas

Servings 4

Ingredients

  • 4 corn tortillas
  • 2 tablespoons olive oil
  • 1 avocado
  • 1/2 pound pork sausage/mild or spicy
  • 1 cup shredded sharp cheddar cheese
  • fresh spinach leaves
  • 4 eggs
  • salt and pepper

Instructions

  1. Cook sausage over medium heat until browned and crumbly, drain on a paper towel, set aside. Heat the oil over medium-high heat and cook each tortilla until brown and crispy – 2 – 3 minutes, turn frequently, drain on a paper towel. Smash ripe avocado with a fork and spread 1/4 on each tortilla, top with spinach, cheese and sausage. Cook eggs sunny-side up or to your desired taste. Top the sausage with the egg. Salt and pepper to taste. If you have hearty eaters, plan two per person.

    You can easily customize; substitute chorizo or leftover pulled pork for the pork sausage, Pepper Jack or Monterey Jack cheese or for that matter, any type of cheese for the Cheddar cheese. You can also sprinkle with cilantro, if desired.

Popovers with Grand Marnier Sauce and Fresh Berries

Published on by carol lou

When I was growing up I definitely remember the wonderful popovers that my mom would always make. They are also one of my favorite recipes to bake. They look spectacular with very little effort. This time I topped mine with a Grand Marnier Sauce and Fresh Berries. Perfect for a brunch or elegant dessert. Drizzle with honey, it you like a bit more sweetness.

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Popovers with Grand Marnier Sauce and Fresh Berries

Servings 6

Ingredients

  • POPOVERS
  • nonstick cooking spray
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon butter, melted
  • 1 cup flour
  • 1/4 teaspoon salt
  • GRAND MARNIER SAUCE
  • 1 1/2 cups sour cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon Grand Marnier liqueur
  • 1 teaspoon finely shredded orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • assorted fresh berries

Instructions

  1. Combine sauce ingredients and stir until well combined. Cover and refrigerate for up to 24 hours to let the flavors blend.

    Spray 6 6-oz. custard cups with non-stick spray. Place cups on a sheet pan. Preheat oven to 400 degrees. In a medium mixing bowl beat milk, eggs, and melted butter until combined. Add flour and salt, beat until smooth. Fill the prepared cups half full with the batter. Bake in the 400 degree oven for 40 minutes or until very firm and golden brown. (Do not open the oven door while the popovers are baking!) Immediately remove from oven, place on small plates, cut open, top with sauce and fresh berries.

    (I noted this recipe makes 6 – however, depending on the size of your custard cups -it might only make 4. The key is to fill the cups 1/2 full.)

Bacon and Cheddar Breakfast Muffins

Published on by carol lou

The only note on this recipe from my mom was Bed and Breakfast. I am assuming they had these during one of their stays at a Bed and Breakfast years ago. It has been years since I made these and I just found the recipe card and remembered how delicious they were. What a wonderful breakfast “to go” muffin – quick and easy to prepare. Easy to take along and wonderful with a cup of coffee!

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Bacon and Cheddar Breakfast Muffins

Servings 9

Ingredients

  • 1 3/4 cup flour
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • pinch cayenne pepper
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 6 slices bacon, crisp cooked, crumbled

Instructions

  1. Preheat oven to 400 degrees. Grease nine 2 1/2 inch muffins cups in one muffin pan. In a medium bowl combine flour, cheese, sugar, baking powder and cayenne pepper. Make a well in the center. In a small mixing bowl combine the egg, milk and oil. Add liquid all at once to the dry ingredients. Stir just until moistened. Fold in the bacon. Spoon batter into prepared muffin pan. Bake muffins in a 400 degree oven until golden brown – 20 – 25 minutes. Let stand 3 – 5 minutes in pan, remove from pan. Serve warm.

Green Salad with Avocado, Fruit and Curry Dressing

Published on by carol lou

There is nothing better than a cool crisp salad and this recipe is one of my favorites. I toss red leaf lettuce with spinach, top with fruit and sliced avocado. Then drizzle with my favorite curry dressing and sprinkle with sliced almonds. Easy, delicious and a family favorite. This is equally delicious topped with cooked chicken for a wonderful main dish for lunch or dinner.

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Green Salad with Avocado, Fruit and Curry Dressing

Servings 6

Ingredients

  • DRESSING
  • 1/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons minced chives
  • 1 tablespoon curry powder
  • 1 teaspoon soy sauce
  • SALAD
  • 1 bunch red leaf lettuce, torn into bite-sized pieces
  • 1 cup spinach leaves, torn into bite-sized pieces
  • 1 cup red seedless grapes, halved
  • 1 cup mandarin oranges, drained
  • 1 avocado, sliced
  • 1/4 cup sliced almonds, toasted

Instructions

  1. Combine all of the dressing ingredients, mix well, set aside.

    Combine the lettuce, spinach, grapes, oranges, avocado and almonds.

    Drizzle with the dressing, toss and serve

Be My Valentine – Chocolate Black Bottom Cupcakes with Chocolate Ganache

Published on by carol lou

Looking for a wonderful chocolate dessert for your Valentine? Chocolate Black Bottom Cupcakes with Chocolate Ganache will put a smile on any Valentine. My mom always made these cupcakes but never topped them with the ganache. I think the ganache is what makes these cupcakes so special. Perfect treat your Valentine(s).

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Chocolate Black Bottom Cupcakes with Chocolate Ganache

Cook Time 30 minutes
Servings 18

Ingredients

  • 4 ounces semi-sweet chocolate
  • 1 cup butter ( I use Kerrygold Irish butter)
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 1/2 cup sugar
  • 1 cup flour
  • FILLING
  • 3 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, beaten
  • dash of salt
  • 3/4 cup semi-sweet chocolate chips
  • GANACHE
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Fill cupcake pan with 18 liners.

    Melt together the butter and 4 ounces of chocolate over medium heat, still until melted. Add vanilla. In a medium mixing bowl with a hand mixer, beat the eggs well. Add sugar and flour. Add the chocolate mixture and beat until fully combined. Fill liners, 2/3 full.

    Mix the cream cheese, sugar, eggs and salt until smooth. Fold in the chocolate chips. Drop by rounded teaspoons on the top center of each cupcake.

    Bake cupcakes for 30 minutes.

    Cool cupcakes.

    In a small saucepan over medium heat, combine the heavy cream and chocolate chips. Stir constantly until smooth. Dip each cupcake in the ganache, cool.

Warm Green Bean and Potato Salad

Published on by carol lou

This is the perfect salad to serve along side any baked or grilled entree. You can serve this salad either warm or at room temperature. That makes it the perfect salad to make ahead and serve when entertaining.

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Warm Green Bean and Potato Salad

Servings 6

Ingredients

  • 1 pound fresh green beans, tips removed, halved
  • 1/2 pound assorted color, small potatoes
  • 3 – 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon fresh mint, minced
  • pinch red pepper flakes
  • salt and pepper, to taste

Instructions

  1. Steam green beans for approx. 9 minutes until tender, drain and place in a serving bowl. Boil potatoes in salted water for 10 – 12 minutes or until fork tender, drain, do not rinse. When the potatoes have cooled to the touch, cut in half and add to the green beans. Toss the green beans and potatoes with remaining ingredients. Serve warm or at room temperature.

Are you Ready for Some Football?

Published on by carol lou

I love watching football, especially the Super Bowl, even if my Packers are not playing! Here is a great assortment to make any fan happy during the big game

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Chicken Wings with Jalapeno Pepper Sauce

Ingredients

  • 1 12 oz. bottle chili sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 1/4 cup catsup
  • 1 medium onion, roughly chopped
  • 5 jalepeno peppers, seeded
  • 2 tablespoons Worchestershire sauce
  • 2 teaspoons salt
  • 32 chicken wings – (approx. 5 – 6 pounds)

Instructions

  1. Combine first nine ingredients in container of an electric blender, process 30 seconds or until mixture is well blended.

    Preheat oven to 375 degrees. Line a sheet pan with foil.

    Cut wings in half or purchase pre-cut wings. Place wings on foil lined sheet, spoon 1/2 of the sauce over wings. (Depending on number of wings you are cooking, you might need two sheet pans), Bake 30 minutes. Turn wings and top with the remaining sauce. If it appears to be too much sauce, reserve remaining sauce and refrigerate. Bake another 30 minutes or until fall of the bone tender.

    If you like your wings to be crispy, remove wings and place on a rack on a baking sheet, return to the oven and bake an additional 10 – 15 minutes, watch carefully. Serve warm with ranch dressing and celery sticks.

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Touchdown Dip

Ingredients

  • cheese dip
  • 1 8oz package Neufchatel cheese, room temperature
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • pinch of salt
  • 3/4 cup fresh bread crumbs
  • 1 1/2 cups 2 % milkfat Sharp Cheddar Cheese, grated
  • topping
  • 3/4 cup grape tomatoes, halved
  • 2 tablespoons minced fresh basil
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.  Coat a small serving dish (that will hold 2 1/2 cups) with cooking spray. In a mixing bowl, beat Neufchatel cheese until light, about 1 minutes.  Beat in the 3 tablespoons basil, salt and pepper, and bread crumbs.  Fold in 1 cup of the grated cheese and spread mixture in prepared baking dish. Top with the remaining 1/2 cup of grated cheese.  Bake for 15 – 20 minutes, until heated through.  While baking, combine the tomato topping.  Remove the dip from the oven and let cool for 5 minutes.  Top with tomato mixture, serve with assorted crackers

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Skillet Cheese Bread

Ingredients

  • 2 cups flour
  • 1/2 cup warm water
  • 1 1/2 teaspoons yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon Italian seasoning
  • 1/2 cup shredded Italian cheeses

Instructions

  1. In the bowl of your food processor, insert the dough blade.  Mix the warm water and yeast in a measuring cup and let stand for five minutes.  Add the flour, honey, olive oil and salt to the bowl of the food processor.  Slowly add the water with the yeast and process until the dough no longer sticks to the sides of the bowl.  Continue to process for one minute to knead the dough.  In a medium size cast iron skillet drizzle 1 – 2 tablespoons of olive oil.  Put the dough in the pan, flip the dough so both sides are covered with oil.  Cover with plastic wrap and let rise for 40 minutes.  Preheat oven to 425 degrees.  Punch the dough down in the pan after 40 minutes.  Press to fill the pan and dimple with thumb prints.  Sprinkle with Italian seasoning and cover with shredded cheese.  Bake for 20 minutes or until the edges are golden.  Remove from oven, cool a few minutes.  Place bread on a cutting board. Slice and enjoy.

    –

    No food processor?  Not a problem.  Combine water and yeast as above.  Place the flour, honey, olive oil and salt in a large mixing bowl.  Make a well in the middle of the flour mixture, pour in the water/yeast mixture.  Slowly stir to combine, once all of the dry ingredients are incorporated, knead dough on a hard surface for 5-7 minutes, until the dough is smooth.  Continue as above placing dough in the oiled skillet. 


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Grilled Nachos with Fresh Tomato Salsa

Ingredients

  • NACHOS
  • corn tortilla chips
  • shredded cooked chicken
  • 1 can black beans, drained and rinced
  • 1 can diced green chilis
  • shredded cheese, Cheddar and Jack cheeses work great
  • sour cream, avocados, and/or pickled jalepenos
  • heavy duty foil
  • FRESH TOMATO SALSA
  • 2 large tomatoes
  • 1/4 medium sweet onion, rough chopped
  • 1 slice of jalapeno, seeds removed
  • 1/4 cup fresh cilanto
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • 1 lime, juiced

Instructions

  1. For the nachos – take two large pieces of heavy duty foil and place criss-cross on your work space.  Spray with cooking spray.  Place tortilla chips on foil and top with whatever ingredients you prefer.  Fold up both pieces of foil and seal.  When you are ready to grill, place the foil packet on the grill; approximately 10 minutes or until heated through.  Remove and carefully open foil packet.

    For the salsa – combine all of the salsa ingredients in your food processor or blender and blend until you have your desired consistency. I like mine to still have chunks of tomato.  Serve with Grilled Nachos.  The salsa is best if made early in the day.  Like more heat?  You can certainly add more jalapeno or spice. (We like our salsa mild-medium) 

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Unbelievably Easy Broiled Shrimp

Ingredients

  • large peeled and deveined shirmp
  • 1 lemon, cut into wedges
  • your favorite Italian salad dressing
  • 1/4 cup butter, melted
  • 1 – 2 teaspoons Old Bay Seasoning

Instructions

  1. Thread shrimp and lemons on skewers.  Brush shrimp and lemon wedges with Italian dressing.  Broil shrimp on high for 5 – 6 minutes or until no longer opaque, turn after 3 minutes.  While the shrimp is in the broiler, melt the butter and stir in the Old Bay Seasoning.  Remove the shrimp from the skewers, pour the melted butter over the shrimp and squeeze the broiled lemons over the shrimp.  Serve.

    Plan 6 – 8 shrimp per person

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Deep Dish Brownies

Servings 16

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cup` sugar
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.  Grease an 8 x 8 inch baking dish.  Cream together the butter and sugar, add vanilla.  Add eggs, one at a time.  Mix in the flour, cocoa powder, baking powder and salt until well combined.  Stir in the chocolate chips. Pour into prepared baking dish.  Bake 40 – 45 minutes.  

Quick Asiago Panko Boneless Pork Chops

Published on by carol lou

I know that I love a quick to fix dinner that is not only easy, but delicious. This is one of my favorites, Quick Asiago Panko Boneless Pork Chops. You simply purchase boneless pork chops, pound them approximately one-quarter inch thick, dip in a beaten egg and then in the Asiago and Panko crumbs. In a hot skillet, done in eight minutes – it is as easy as that. Serve with a lemon wedge and dinner is done!

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Quick Asiago Panko Boneless Pork Chops

Servings 4

Ingredients

  • 4 boneless, center-cut pork chops
  • 1 egg lightly beaten
  • 1/2 cup panko crumbs
  • 1/3 cup grated Asiago cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 lemon wedges
  • fresh thyme

Instructions

  1. Place pork chops between two sheets of plastic wrap. Pound each chop until it is approximately 1/4 inch thick. You will need two shallow bowls, in the first one place the beaten egg, in the second one mix the panko, cheese, salt and pepper. Dip each side of the chops in the egg and then in the panko mixture. Press gently so the topping adheres to the chop. Heat the olive oil and butter in a large skillet until foamy over medium heat. Cook the pork chops for approximately 3-4 minutes per side or until lightly brown. Remove from the skillet, top with chopped fresh thyme and serve with a lemon wedge.

Swedish Meatballs

Published on by carol lou

Just prior to the holidays, I received a request if I had a recipe for Swedish Meatballs. Swedish Meatballs, absolutely I have a recipe from my Swedish mom’s recipe file. I can’t believe I have not written about Swedish Meatballs prior to today. Swedish Meatballs are cooked in a rich creamy gravy made with beef broth and cream. These are comfort food memories for me and after trying them, I think you will agree!

5 from 2 votes
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Swedish Meatballs

Servings 4

Ingredients

  • 1 cup fresh breadcrumbs
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • salt and pepper
  • 4 tablespoons butter, divided
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 cup milk
  • 1 large egg
  • 1 pound ground pork
  • 1 pound ground beef
  • 1/4 cup minced Italian parsley
  • 3 1/2 tablespoons flour
  • 2 cups beef broth
  • 1/4 teaspoon espresso powder
  • 1/3 cup heavy cream

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil, spray with non-stick spray. In a mixing bowl combine bread crumbs, nutmeg, ginger, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, milk. Toss with a fork, set aside. Cook onion in butter, until tender. Combine bread crumb mixture, onions, egg, parsley and meat. Toss with a fork until well blended. Scoop meat and roll into balls approximately 2 tablespoons and place on prepared baking sheet. Bake meatballs in preheated oven for 18 – 22 minutes or until brown. In the saucepan you cooked the onions, melt the remaining 2 tablespoons of butter. Add flour and cook until bubbly. Whisk in the broth and cream, add espresso powder, salt and pepper to taste. Bring to a simmer, stir until thickened. Add the meatballs to the sauce and simmer for 10 – 15 minutes, stir frequently. Serve meatballs over egg noodles, sprinkle with parsley.