Friday, May 31, 2013

S'Mores Puff

Tyler was in the mood to eat s'mores but it was 40 degrees out. I saw it as a chance to improvise! Introducing: The S'mores Puff! I should've maybe taken better pictures, but all I had on me was my phone and poor lighting in my crappy kitchen. Bear with me.

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Here's what you'll need for the S'mores Puff (makes 4 servings):

One sheet frozen puff pastry - thawed
1/2 cup milk chocolate chips
1 cup mini marshmallows
1 box of instant chocolate pudding (with 2 cups of milk, according to the package)
1 cup of cool whip
2 graham crackers smooshed

Preheat oven to 400*

When puff pastry is thawed, lay it out flat (unfolded) on a cookie sheet. On half, sprinkle the chocolate chips and marshmallows. Fold over so the chips and marshmallows are tucked inside. Bake for 11-12 minutes or until golden brown. WHILE IT'S BAKING, mix up pudding and stick in fridge to let stand.

Remove from oven and with a pizza cutter, cut in half, then into triangles.

Move a triangle to the serving plate and top with one spoonful pudding, one spoonful cool whip, and sprinkle graham crackers to finish.

Serve warm.

Let me know if you make it/how you like it!! :)

Friday, May 24, 2013

Homemade Bread

I played around with this recipe a LOT. That is, until the bread was so good that it was gone in two days. If you are a carb lover and love those rolls you get at restaurants, this is a bomb recipe. Yes, I just brought back bomb.

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You will need:

1.5c slightly warm water
1.5 tsp sugar
1.5 tsp salt
3/4 tsp instant active dry yeast
3.5c flour (separate to 3 cups and .5 cups)
Whisk all dry ingredients together (except .5c flour) and add warm water. Cover with plastic wrap for 16 hours to let rise.
Put a (COVERED/EMPTY) dutch oven into the oven at 450* to heat up for half an hour. While it's warming, pour about half the remaining flour onto the counter and place the dough on it to prevent sticking. Flour your hands with the remaining flour and form dough into a ball.
Cover with plastic wrap or a flour sack towel and let rise 30 minutes.
When dutch oven is warm, place dough ball on bottom and cut a few slits on the top of the loaf about .5" in. Bake, covered, for 30 minutes. Uncover and bake 10 -12 minutes more.

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We served with salted butter. YUMMMM!

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Friday, May 17, 2013

Honey Ham Sandwiches

This one is another Melissa Original. Tyler and I like to make too much food and freeze it so we can use it on the fly when we don't have time to cook, but want a home cooked meal.

Ham for example. Pat brown sugar on the bottom of the crock, place ham on it, rub brown sugar on ham, and cover. Cook on low for 6 hours and BAM! Done and delicious.

Well, we wanted ham one night so we pulled some out of the fridge and I thought hmm... I should be able to fancy this up. 

We now have, Honey Ham Sandwiches.

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You will need (for 4 servings):

3 tbsp mustard
2 tbsp honey
3 cups cooked ham (about 1/2 lb)
4 buns
1 cup shredded cheddar or colby

Preheat oven to 350*

Spray a casserol dish with non-stick and place bottom of buns on the bottom of the dish.

Using a basting brush, brush on a little honey mustard on the inside of both the top and bottom of the buns. On the bottom layer, place some ham, a sprinkle of cheese, and the top bun. Spread a little honey mustard on the top of the bun top.

Place in oven for 15 minutes or until the cheese is melted and the bun looks glazed.

Serve warm.

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YUM!

Friday, May 10, 2013

Food Friday - Lemon Pesto Chicken


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Last Tuesday, I felt it was a great day to make up a recipe. I used what I had in my kitchen and it turned out GREAT! I mean, when your husband says "wow" after his first bite, you know it's good. Here's what you'll need (for 2-3 servings):

2 tsp lemon juice
2 tbsp grated Parmesan cheese
2 tsp parsley
1/2 c pesto (You can make some using fresh basil, garlic, and olive oil... Or you can get store bought)
1 tsp fresh chopped garlic
2 large chicken breasts
1 c plain bread crumbs
1/2 c smooshed French Fried Onions
1 egg

Preheat oven to 350*

Scramble your egg in a bowl.
In a separate bowl, mix Parmesan cheese, pesto, parsley, garlic, and lemon using a fork or rubber spatula.
On a plate, combine the bread crumbs and french friend onion crumbs.

Using a meat tenderizer, flatten first chicken breast to about 1/2" thick. dunk one side into the egg and set into bread crumb mixture. While it's there, using the rubber spatula, spread on half of your pesto mixture over the whole breast. Roll, making sure the pesto mixture stays primarily inside and secure using toothpicks. Repeat for second chicken breast.

Spray a casserole dish with nonstick spray and sprinkle remaining bread crumbs into bottom. Set both chicken breasts on top of the crumbs and put casserole dish into preheated oven. Bake until chicken is cooked through. My large chicken breasts took one hour.

By cooking it longer at a low temp, you are retaining a lot of the moisture and the chicken comes out tender and delicious. I served it with edamame.

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