Did you know... Toast whole spices

Toasting whole spices in a dry skillet over  medium heat will bring out more flavor before grinding.  Be careful not to burn.

Recipe: Soft Pretzels with Corona Cheese Sauce

Ingredients:

1/2 recipe for pizza dough
4 Tbsp. Baking Soda
2 eggs (beaten)
1 bottle Corona Light
3 cups Extra Sharp Cheddar Cheese
8 oz. Cream Cheese (cubed and softened)
1 Tbsp Dry Mustard
1 Jalapeno Pepper (minced with seeds and ribs)
1 Tbsp Flour
Zest of 1 Lime
1/2 tsp Salt
3 Cloves Garlic (minced… I use a garlic press)

Directions:

Divide dough into 8 pieces, roll each into 18 inch rope.  Fold and place on oiled baking sheet and let rise for an hour.  Preheat oven to 425.  Bring large pot of water to boil; add baking soda.  One at a time, boil until puffy and slightly shiny, about 1 minute.  With slotted spoon, transfer to a wire rack to drain.  Return pretzels to baking sheet.  Brush with egg and sprinkle with salt.  Bake until golden brown and cooked through 10 to 15 minutes. 

While Pretzels are baking bring the beer to a simmer. In a bowl, mix the cheddar cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Keep warm until ready to serve.

Did you know... Shelf life of Herbs

Typically herbs and ground spices holds their flavor for a year, but whole spices can last up to 3 years.

Recipe: Roasted Mushrooms, Potatoes, & Onion Salad

This is my favorite potato salad because it has no mayo.  Makes it perfect for BQ’s…no spoiling if left out.  Another reason I love this recipe is you can serve it hot or room temp.  Plus this recipe is very easy to adapt to your taste. 

Ingredients:

11/2 lbs. small potatoes
1 lbs. baby bella mushrooms (you could use any mushrooms you like)
1 large red onion
1/2 cup fresh chopped parsley
3 cloves garlic (minced)
4 Tbsp. Red wine Vinegar
3 Tbsp. EVOO
Salt and pepper

Directions:

1.     Preheat oven to 425 degrees.

2.    Clean Potatoes and Mushrooms

3.    Cut potatoes in half or quarters depending on size of potato

4.    Cut Mushrooms in half

5.    Cut onion in half then slice thick

6.    Coat veggies in oil, salt , and pepper

7.    Place on a baking sheets

8.    Cook for about 20 min. Just until veggies are soft and nice and brown

9.    Mince garlic (or you could use a garlic press)

10.  Clean, dry, and chop parsley

11.  In a large serving bowl add garlic and parsley

12.  Add roasted veggies

13.  Pour vinegar over veggies and toss everything together

Did you know... Parchment Paper

Use parchment paper to line baking pans.  So you don't have to use butter or spray oil on pans.  It makes it super easy to remove cookies.

Recipe: Sausage, Fennel, and Onion Pizza

Ingredients:

½ pizza dough recipe (I use this http://www.cookingchanneltv.com/recipes/kelsey-nixon/simple-pizza-dough-recipe/index.html except I add 2 Tbsp garlic Powder and 1 Tbsp Italian Seasoning to the flour.)
1 lb. Spicy Pork Sausage
2 large Fennel Bulbs (sliced)
1 Large Red Onion (halved and sliced)
4 cloves garlic
1 Tbsp Extra Virgin Olive Oil plus enough to brush on pizza dough
12 oz of Fresh Mozzarella (sliced)

Directions:

1.    Preheat Oven to 350

2.    Heat a large skillet and oil on med/high heat

3.    Add Sausage and break up into small chunks

4.    Then add garlic, fennel, and onions cook until meat is done and veggies are soft

5.    Spray a baking sheet with Non stick Spray

6.    Roll out dough to fit baking sheet

7.    Brush dough with Olive Oil

8.    Spread meat and veggies over oiled dough

9.    Top with cheese

10. Bake until cheese is melted and brown (about 20 min)

Did you know... Dried Herbs

When using dried herbs for a recipe that calls for fresh, typically 1/3 of the amount is used.

Did you know ... Storing Cheese

When storing cheese in your refrigerator keep it wrapped tightly in plastic.   Air is the enemy of cheese, it promotes mold growth. If your cheese does grow some mold just cut it off.

Recipe: Chicken Salad Melt with Homemade Garlic Lemon Mayo

Ingredients:

3 Skinless Boneless Chicken Breasts (Grilled or baked & seasoned with salt & pepper)
1 cup Red Cabbage (sliced thinly)
1 med Vidalia Onion (halved and sliced thinly)
2 stalks Celery (halved and sliced thinly)
2 egg Yolks (I use Jumbo eggs)
1 tsp Dijon Mustard
4 tsp Lemon Juice
1 cup canola oil
2 tsp sugar or splenda
1 Tbsp garlic (minced)
Salt and pepper
4 slices of your favorite cheese (I used baby swiss)
4 large wheat buns

Directions:

1.    Preheat broiler

2.    Cut chicken into bite size pieces

3.    In large bowl add chicken, cabbage, onion, and celery

4.    In food processor or blender add yolks, mustard, juice, sugar, garlic, salt, and pepper and blend well and begin to add oil in slowly.  Blend until thick.

5.    Mix mayo with chicken and veggies

6.    On bun place large amount of chicken salad and top with a slice of cheese

7.    Put under broiler and wait until cheese is melty and bubbly.

Recipe: What to do with Leftovers…. Frittatas

I made this one with leftovers from a couple of different meals.  The cream cheese was leftover from a creamy spaghetti sauce.  I had leftover honey baked ham from the night before.  I also had leftover peppers and onions from fajita night.  A few extra ingredients and these leftovers became a YUMMY meal.

Ingredients:

12 jumbo eggs
1 ½ cups milk
4 oz cream cheese
3 to 4 cups meat, veggies, beans leftovers
Salt and pepper to taste

Directions:

1.    Preheat oven to 350.

2.    Spray a 9 x 13 baking dish with non stick cooking spray

3.    Add leftovers to baking dish and make sure it covers the  entire bottom of dish

4.    Place blobs of cream cheese evenly over mixture

5.    Sprinkle cheese over everything

6.    In large bowl whisk eggs, milk, salt, and pepper together

7.    Pour egg mixture over meat, veggie, and cheese mixture.

8.    Bake until eggs set and is brown and puffy (about 20 minutes)

Did you know ... Avoid Refrgerating Berries

Avoid Refrigerating Berries…  Yes, it might help to keep them longer, but refrigerators also tend to suck the moisture out of foods, especially if not well covered. Like tomatoes, they should be kept outside and eaten as soon as possible.

Recipe: Chicken & Pasta with Pan Sauce

Ingredients:

4 Skinless Boneless Chicken Breasts (pounded thin)
1/2 cup Flour
1 Lemon (zested and juiced)
1 Tbsp White Wine Vinegar
2 cups Chicken Stock
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
4 Tbsp Garlic (minced)
1/3 cup Parsley (chopped)
16 oz. Angel Hair (I was out this time so I used Linguine)
Salt and Pepper

Directions:

1.     Make pasta according to directions.

2.    Pound chicken flat ( you just want it to be the same thickness)

3.    In a shallow dish place flour, 1/2 tsp salt, and 1/4 tsp pepper mix with fork

4.    Heat large skillet and oil on med/high

5.    Lightly bread chicken with flour

6.    Fry chicken until golden brown on both sides

7.    Place chicken on platter and cover with foil

8.    Deglaze pan with chicken stock

9.    Add garlic, salt, pepper, zest, juice, and vinegar

10. Simmer about 10 min. (until it reduces about 1/2)

11.  Add butter and half of chopped parsley

12. Layer Pasta, chicken, and pour sauce over both and top with rest of parsley.

Did you know... Bath Booster

Bath booster- add 1/2 cup vinegar to bath water to soothe dry skin and get a cleaner tub.  Add an essential oil to counteract the smell.