Garlic Parmesan Pull-Apart Bread

2 1/4 tsp instant yeast
1 1/3 cups warm water

2 T. olive oil

2 tsp. salt

3 1/2 cups flour

4 T. salter butter, melted

1 T. dried parsley

1/4 tsp. Italian seasoning

2 cloves garlic, minced

1/4 cup freshly grated Parmesan cheese

Mix first 5 ingredients to form a dough and let rise (about 1 hour).

Preheat oven to 350.  Melt butter and add parsley, Italian seasoning and garlic.  Tear off golf ball size pieces of dough and roll in butter mixture and then put in bunt pan.  Layer each row of dough with a sprinkle of Parmesan cheese (about 2-3 layers).  

Bake for 25-30 minutes or until golden brown and invert on plate.  Best served warm.

Sesame Edamame Rice

A great side dish for any Asian meal.

1 tsp. oil

1 cup cold sticky rice

1/3 cup edamame

1 scallion, chopped

1 T. soy sauce

2 tsp. sesame oil

Heat oil in walk over medium-high heat.  Crumble in cold rice and press down so the rice contacts the pan and begins to fry.  Continue frying for about five minutes, moving the rice around once a minute or so and then pressing down again.  Top with edamame and scallions.  Mix in soy sauce and sesame oil.  Enjoy!

Mongolian Chicken

A really simple and delicious Mongolian Chicken recipe.

2 boneless, chicken breasts

1/2 cup soy sauce

1/2 cup water

1/2 cup brown sugar

2-3 tsp. ginger

2 cloves garlic, crushed

1 T. vegetable oil

1 T. cornstarch

1 T. water

Cut the chicken into thin slices (easiest to do when it's still slightly frozen).  Place in frying pan over low heat. 

While chicken is cooking, in a small saucepan combine oil ginger and garlic and cooke for 30-60 seconds.  Add soy sauce, water, and brown sugar.  Bring to a boil and then remove from heat.  Combine cornstarch and water to make a slurry and then add to sauce.  Add sauce mixture to cooked chicken and let simmer for 2-3 minutes, until sauce is thick.  Serve and enjoy!

Pumpkin Muffins

I've made these several times in the past week.  Everyone loves them.

This recipe comes from the American Club in Wisconsin via Gourmet Magazine.

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 cup canned pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
chocolate chips
1 teaspoon cinnamon + 1 Tablespoon sugar

Preheat oven to 350.  Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking side and salt in large bowl until smooth.  Whisk in flour and baking powder mixture until combine.  Add several large handfuls of chocolate chips.

Divide batter among muffin cups and then sprinkle the top with cinnamon and sugar mixture.  Bake until golden about 25 minutes.

Sweet and Sour Chicken

A recent favorite and crowd pleasure.

Recipe courtesy of browneyedbaker.com

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

image courtesy growneyedbaker.com

Rib Rub

Here is our dry rub recipe for ribs.  We put it on the night before and then bake the next day slathered with our favorite BBQ sauce.  Simple!

3 T. brown sugar
1 1/2 T. paprika
1 1/2 T. salt
1 1/2 T. pepper
1 tsp. garlic powder

Mix together and rub over ribs overnight.

Dreami Kiwi Lemonade

I know its fall and not really Lemonade season, but I finally made this recipe and it's delicious.  I have a thing for making fun specialty drinks.  My kids love them and I feel like it makes dinner more fun.

2 cups ice cubes (I added a little more at the end because I wanted it more smoothie-like)
8 kiwis, remove the outside skin and chop
1 1/4 cup fresh lemon juice (about 6 lemons)
1 cup sugar
1 cup water

Using a blender, mix the ice, kiwis, lemon juice, sugar and water.  Pour in glasses and serve.

This is from the blog bakingwithblondie.blogspot.com.  Here is her picture.  They are beautiful!

Energy Balls

Here is a fun new snack that everyone likes.

No-Bake Energy Bites

2 cups dry old fashioned, oatmeal
1 1/3 cup toasted coconut flakes
1 cup peanut butter
1 cup ground flaxseed
1 cup chocolate chips
2/3 cup honey
2 teaspoons vanilla.

Combine all ingredients.  Form into balls and refrigerate for 30 minutes before eating.

Pork Marinade

This is our recent favorite marinade for a pork tenderloin.  We love to grill this, but you can roast it in the oven or pan fry as well.

• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons sherry
• 1 1/2 teaspoons dried minced onion
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 pinch garlic powder
• 2 (3/4 pound) pork tenderloins

Directions

1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Green Smoothie

We make these ALOT.  I know it sounds a little gross, but I these are delicious and super healthy.


1 scoop protein powder (we like to use the Vanilla flavored powder)
3 cups fresh spinach (sometimes we put a handful of Kale in also)
1/2 frozen banana
2 T. Flax Seed
2 T. Peanut Butter (we like to use Trader's Jo's organic for this)
2/3 cup coconut milk (or you can use almond milk)
2 T. ground flax seed
3 handfuls of ice

Blend and serve.  I promise it is good!

Thai Fried Quinoa

Ingredients:

1 cup quinoa, rinsed and drained

1 cup lite coconut milk

1 cup chicken broth

2 green onions, chopped

1 Tablespoon microplaned or minced ginger

2 teaspoons minced garlic

1 cup frozen peas

1-8oz can pineapple tidbits, drained

1/4 cup cilantro, chopped

2 eggs

2 Tablespoons soy sauce

juice of half a lime

chopped peanuts (optional)

Directions:

1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.

2. Meanwhile, heat a large wok or skillet over medium-high heat and spray with non-stick spray. Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly as to not burn the garlic.

3. Add peas, pineapple tidbits, and cilantro and cook for 1 additional minute.

4. Push the ingredients to the sides of the wok to create a clear space in the center. Whisk the eggs together in a small bowl, then pour into the wok. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.

5. Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.

**recipe courtesy of www.iowagirleats.com**

Banana Coconut Muffins

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 very ripe bananas, mashed (3/4 cup)

1 stick (1/2 cup) unsalted butter, melted

2/3 cup sugar

1 large egg

1/2 teaspoon vanilla

1/2 -3/4 cup chocolate chips

3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.  Add chocolate chips.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

**recipe courtesy Epicurious**

SPICY CHICKEN RIGATONI

This is a copycat recipe from the menu at Bucca Di Beppo.  It is delicious and spicy, but can easily be toned down by adjusting the red pepper flakes.

1/4 cup oil
1/2 T. crushed red pepper
1/8 tsp. ground black pepper
1 T. chopped garlic
6 ox. chicken, sliced
3/4 cup Marinara sauce
1/3 cup Alfredo sauce
2 tsp. butter
1/4 cup peas
1 lb. Rigatoni pasta, cooked according to package directions

1.  In saute pan, heat oil over medium heat.  Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for the garlic to caramelize and red pepper to release flavor into oil.  Add sliced chicken and sauté to coat in spices and garlic.

**I would decrease the amount of red pepper for the first time cooking this recipe, and then add more in the end if you want it spicier after tasting the sauce.  It's easier to add more later than have it too spicy to begin with.**

2.  Add Marinara sauce and then Alfredo sauce and bring to simmer.  Cook until sauce thickens and chicken is fully cooked.  Turn off flame and add butter and peas.

3.  Mix cooked pasta and sauce and serve.  I served it with fresh grated parmesan and more crushed pepper flakes.

Crispy Honey Chicken

This is a copycat recipe for PF Changs Crispy Honey Chicken.  My kids loved to eat this at the restaurant and they especially love the Honey Chicken so I went looking for the recipe.  This is a great recipe and very close to the original.

Ingredients:

Serves: 4

Yield:

  4   4.0

4

bowls

Units: US | Metric

• 1 lb chicken breast , boneless skinless cut into medium sized chunks
• 1 tablespoon minced garlic
• vegetable oil (for frying)
• 2 green onions , finely minced

Batter

• 4 ounces all-purpose flour
• 2 1/2 ounces cornstarch
• 1 egg
• 6 ounces water
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda

Chicken Seasoning

• 1 tablespoon light soy sauce
• 1/8 teaspoon white pepper
• 1/4 teaspoon kosher salt
• 1 tablespoon cornstarch

Sauce

• 1/2 cup sake or 1/2 cup rice wine ( I substituted chicken broth)
• 1/2 cup honey
• 3 ounces rice vinegar
• 3 tablespoons light soy sauce
• 6 tablespoons sugar
• 1/4 cup cornstarch
• 1/4 cup water

Directions:

1. 1
   To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
2. 2
   Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
3. 3
   To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
4. 4
   Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Hawaiian Grilled Chicken

A great grilled chicken recipe

3 pounds of boneless skinless chicken thighs ( I used breasts, because that's what I had on hand)

2 cups soy sauce 

2 cups water

1 1/2 cups brown sugar

1 bunch of green onions, chopped

1/2 teaspoon minced garlic

1 teaspoon of sesame oil

1 (13.5 oz) can of coconut milk

Mix soy sauce, water, brown sugar, onions, garlic, sesame oil and coconut milk.  Marinade chicken for at least 4 hours or overnight to make sure flavor gets infused.

Grill chicken at low heat so marinade doesn't burn for 5-7 minutes per side or until done.

Serve with coconut rice and garnish with green onions.