artichoke chicken pasta
General Tso's chicken, rice, broccoli
sriracha corn chowder, rosemary olive oil bread, salad
California chopped salad
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, green beans, cranberry sauce, honey dinner rolls, lattice apple pie
turkey gumbo, easy crusty bread

Monday, November 24, 2014

Cheddar Hamburger Buns

Cheddar Hamburger Buns
So this time next week you should have tons of leftover turkey. And these buns would be perfect for leftover turkey sandwiches, you don't even need to add cheese. Of course C and Miss F feel the need to add cheese to everything, mostly two slices if allowed. I actually served leftover chipotle pork on these rolls with barbecue sauce and the next day I had them as crabcake sandwiches with my mom's famous crabcake sauce. They worked great for both meals and I plan to be whipping up another batch for Thanksgiving leftovers. Miss F adored these rolls! Thanks to Confections of a Foodie Bride for the amazing recipe.
Cheddar Hamburger Buns

2 ¼ teaspoons yeast
1 cup lukewarm water
2 tablespoons vegetable oil
2 eggs
3 tablespoons sugar
3 ¼ cups flour
1 teaspoon salt
6 ounces sharp cheddar, shredded

Add warm water to the bowl of the stand mixer and sprinkle the yeast over top. Let sit for 5 minutes, until frothy. Add the, oil, 1 egg, and sugar to the bowl. Add the flour, salt, and cheese and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl. If not, add additional flour by the tablespoon. Increase speed to medium and knead the dough for 5 minutes. Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1 to 1 ½ hours. Line a baking sheet with parchment paper or a Silpat. Turn out the dough onto a lightly floured surface. Divide the dough in half, divide each halve in half and then divide the quarters in half again, you will have 8 buns. Roll into rounds and flatten with the palm of your hand onto the baking sheet; placing buns about 1 inch apart. Cover with a damp towel and let them rise for 20 minutes + oven preheating time. Preheat oven to 350 degrees. Whisk the remaining egg with 1 tablespoon water. Brush the buns with the egg wash and bake for 20 to 30 minutes, until golden brown. Let cool 10 minutes before slicing and serving. Store leftovers in a zip-top bag at room temperature.
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Friday, November 21, 2014

Salsa Verde Chicken Tacos

Salsa Verde Chicken Tacos
I had a jar of salsa verde in the refrigerator that needed to be used. And I always love my go to, crockpot chicken soft tacos, but I wanted to make something different and ditch the seasoning packet for good. I swapped out the Rotel for salsa verde, fresh jalapeno and onion, with some lime juice added.  It couldn't be easier and I really want to try the original recipe without the seasoning packet.  Miss F has been quite a fan of making her own tacos lately.  A little chicken, a little guacamole, tons of beans and even more cheese.  It is quite a mess.
Salsa Verde Chicken Tacos

2 tablespoons olive oil
1 pound boneless skinless chicken breasts
½ small onion, chopped
½ jalapeno, seeded and chopped
juice from ½ lime
½ cup salsa verde
½ cup chicken broth
½ teaspoon cumin
½ teaspoon salt

12 tortillas, warmed
sour cream
shredded lettuce
shredded cheese

Pour the olive oil into the crockpot. Add the chicken, onion and jalapeno. In a two cup measure, stir together the lime juice, salsa, broth, cumin and salt. Pour over the chicken, cover and cook on low for 6 to 8 hours. Remove the chicken from the crockpot and shred with two forks, return the chicken to the crockpot and increase the heat to high. Cook for an additional 20 minutes. Serve the chicken on warmed tortillas topped with guacamole, sour cream, lettuce and shredded cheese.
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Wednesday, November 19, 2014

Rustic Pear Tart

Rustic Pear Tart
I had four pears sitting on my counter due to a coupon and a great sale. I knew I wasn't going to be able to eat them all before they got overripe, so the Rustic Pear Tart was born. I used Martha Stewart's recipe for the pastry dough, it is my go to and never lets me down. The key is overflouring your board when you roll out the dough, it really makes it easier to work with. A tip for peeling the pears is to blanche them for 15 seconds or so, the skin peels right off after. I learned this trick when I made Miss F's baby food and it works great on other fruits too, like peaches, plums and nectarines. This tart came together very quickly, within an hour and a half we were eating warm pear tart with vanilla ice cream. I may make one with apples for Thanksgiving, since it was so easy.
Rustic Pear Tart

1 ¼ cups flour
1 teaspoon sugar
½ teaspoon salt
½ cup butter
2 to 4 tablespoons ice water

4 pears, peeled, cored and sliced
juice from one lemon
¼ cup sugar
½ teaspoon cinnamon
pinch nutmeg
1 tablespoon cream
1 teaspoon sugar

Add the flour, sugar and salt to the bowl of the food processor. Process for 15 seconds. Cut the butter into small cubes and add to the flour mixture. Pulse for 30 seconds, until the mixture is pea sized crumbles form. Stream the water through the feed tube and add until the dough comes together. Transfer to a plastic bag and refrigerate for an hour.

Toss the pear slices with the lemon juice, sugar, cinnamon and nutmeg. Stir to coat.

Preheat the oven to 400 degrees. Roll out the pastry dough into a 10" circle and transfer to a Silpat lined baking sheet. Pour the pear mixture into the center of the dough round and carefully turn the edges up over the pear mixture, working around in a circle until all edges are folded over the pears. Brush the folded over edges with cream, then sprinkle with the teaspoon of sugar. Bake for 25 to 30 minutes. Serve warm with vanilla ice cream.
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