samedi 25 mars 2017

TEXAS ROADHOUSE ROLLS


4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled…
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.  Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

vendredi 24 mars 2017

Easy Crock Pot Orange Chicken!


4-5 Boneless Chicken Breasts – Thawed
3/4 cup Orange Marmalade (or Apricot Preserves)
3/4 cup of BBQ sauce
2 tbsp. Soy Sauce
Sesame Seeds and Orange Zest for garnish (optional)
Serve over:
Rice, Peas, Cabbage, etc..

Orange Marmalade Substitutes:
Reduce Orange Juice
Apricot Preserves
Orange Zest, Sugar and Water over LOW heat

Directions
Cook the Chicken in the crock pot on HIGH for 3 hours – covered
Drain the Juice from the Crock Pot
Mix the BBQ sauce, Orange Marmalade, and Soy Sauce
Pour Mix over chicken, cover and cook on high for an additional 30 minutes.

Steam your rice and veggies, place in the bowl and serve.

jeudi 23 mars 2017

Cheesy Garlic Biscuits


2 C. baking mix (like bisquick)
1 C. finely shredded Colby jack cheese
1/4 tsp. garlic powder, a pinch more for the butter
1/2 to 3/4 C. milk
2 T. melted butter
1/4 tsp. dried chives
Combine the baking mix, 1/4 tsp. garlic powder and cheese. Stir in the milk, a little at a time until a soft dough forms. Spray a small ice cream scoop with cooking spray. Scoop the dough onto a lightly greased baking sheet. Wet your fingers and gently press down just a tad (don’t flatten them). Bake in a 375 degree oven for 15-20 minutes or until lightly browned. Combine the butter, chives and a pinch of garlic powder. Brush the biscuits with the butter when removed from the oven.
Janets Appalachian Kitchen

mercredi 22 mars 2017

Crockpot Cashew Chicken


Ingredients:

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Directions:

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

mardi 21 mars 2017

HAMBURGER CASSEROLE


INGREDIENTS:

1 lb box medium shells
1 lb ground hamburger, cooked with garlic, onion, salt and pepper to taste
2 cans tomato soup
1 cup cheddar cheese
1 cup mozzarella cheese

INSTRUCTIONS:

Cook noodles according to package directions. Drain.
After browning hamburger, add 2 cans tomato soup to the frying pan (with the hamburger).
Add ½ can water.
Stir and cook over medium heat for 3 minutes.
Pour noodles in a greased 9×13 baking dish.
Pour hamburger mixture over noodles and stir.
Sprinkle cheese over casserole and cover with foil.
Bake in a 375* oven for 20 minutes.
Remove foil and bake for 10 minutes longer.
Can bake under broiler for 3-5 minutes to brown cheese, if desired.

lundi 20 mars 2017

Cajun Shrimp and Quinoa Casserole



Ingredients
¾ lb large shrimp, peeled and deveined
4 medium tomatoes, cut into chunks
1 jalapeno, seeded and chopped
½ C chopped sweet onion
2 cloves of garlic, minced
1 tbsp tomato paste
3 tbsp olive oil
2½ tsp cajun seasoning
Salt and pepper to taste
2½ C cooked quinoa
1/4 C shredded fontina cheese
Fresh cilantro for garnish
Directions
 Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
 Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
 Heat 1 tbsp olive oil over medium heat in a cast iron skillet.
 Cook the shrimp until opaque, about 2-3 minutes per side. Remove from the pan and set aside.
 Add the remaining 1 tbsp of olive oil to the pan along with the onion, jalapeno and garlic.
 Cook until the onion and jalapeno are tender, stirring often.
 Mix in the quinoa, tomato paste, ½ tsp Cajun seasoning and tomato chunks.
 Top with the shrimp and then sprinkle with the fontina cheese.
 Place in the oven and bake at 350 for 15 minutes.
 During the last 2 minutes, turn on the broiler to high and broil until the cheese is slightly brown and bubbly.
 Garnish with fresh cilantro.

dimanche 19 mars 2017

Zucchini Parmesan Crisps


1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.
Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)
from allrecipes.com

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