crockpot country chicken stew
citrus chicken fajitas, black beans
pan roasted lemon-thyme chicken, mashed potatoes, broccoli
easiest ever carbonara, green beans
minestrone soup, mozzarella basil bread
pepperoni pizza with perfect pizza dough, salad
out for a holiday party

Wednesday, December 17, 2014

Lemon Sour Cream Doughnuts

Lemon Sour Cream Doughnuts
Miss F begged to make doughnuts while C was up skiing in Whistler. I had planned to make chocolate sour cream doughnuts, but she had a different plan. She was dead set on having lemon doughnuts. Thankfully, it is the time of year when lemons (and Meyer lemons) are aplenty. She ate three doughnuts before I could even realize what was going on, then she downed a bowl of raspberries and was wanting another doughnut. I relented and I didn't think she would be hungry for the remainder of the day. I was wrong, so we must be mid growth spurt. Thanks to Divas Can Cook for the recipe.
Lemon Sour Cream Doughnuts
makes 12 doughnuts

1 cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¾ cup white granulated sugar
juice from one large lemon
1 egg, beaten
2 tablespoons butter, melted
½ cup sour cream
¼ cup milk
few drops yellow food coloring (optional)

Preheat the oven to 350 degrees. Grease a doughnut pan with cooking spray, set aside. Whisk together the flour, baking powder, baking soda and sugar in a large bowl. In a two cup measure, whisk together the lemon juice, egg, butter, sour cream and milk. Stir the wet ingredients into the dry ingredients until combined, then stir in the food coloring. Fill the doughnut pan with the batter and bake for 8 to 10 minutes. Allow to cool in the pan for two minutes, then turn out onto a wire rack and cool completely.
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Monday, December 15, 2014

Chicken Spaghetti in a Creamy Parmesan and Sundried Tomato Sauce

Chicken Spaghetti in a Creamy Parmesan and Sundried Tomato Sauce
This recipe ended up quite differently than the original from Closet Cooking.  I knew I wanted to add pasta to absorb all the delicious sauce and I had fresh tomatoes from my mom's garden that needed to be used.  Everyone loved this dish!  Miss F was wary of the sun-dried tomatoes, but she was fine eating the other tomatoes.  Her main obsession was the pasta, she kept asking for more.  Her pediatrician said it looks like she is getting ready for a growth spurt, we had her annual check-up and was shocked to realize that we hadn't seen the doctor since our visit last year.  I feel so lucky to have such a healthy kid.
Chicken Spaghetti in a Creamy Parmesan and Sundried Tomato Sauce

12 ounces spaghetti
1 tablespoon olive oil
2 boneless skinless chicken breasts, thinly sliced
2 cloves garlic, chopped
¼ teaspoon red pepper flakes
¼ cup dry white wine
½ cup chicken broth
½ cup cream
1 tomato, seeded and chopped
¼ cup sundried tomatoes, chopped
½ cup grated parmesan
¼ cup fresh basil, thinly sliced (or 1 teaspoon dried basil)
salt and pepper to taste

Prepare the spaghetti per package instructions, drain and set aside. In a large skillet, heat the oil over medium-high heat. Add the chicken, cooking until golden brown, about 5 minutes. Add the garlic and red pepper flakes, saute for 30 seconds. Add the wine to deglaze the pan. Stir in the broth, cream, tomatoes and sun-dried tomatoes, bring to a boil and reduce to a simmer. Simmer for 5 minutes, stir in the parmesan cheese, basil, salt and pepper. Toss the spaghetti with the sauce; serve.
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Friday, December 12, 2014

Soft Yeast Rolls

Soft Yeast Rolls
I love making homemade rolls for the holidays. C much prefers the pop-n-serve rolls that you get at the grocery store and warm in their little cardboard tray. C loved these rolls and I think my mom thought they actually were of the pop-n-serve variety. I like baking them the day before and then just wrapping them in foil to warm in the oven when they are ready to be served. I generally have too much going on during a holiday dinner to keep track of rising times and such. Thanks to Sunny Side Up for the amazing recipe, my whole family loved them. There may have been a minor battle over the leftover rolls at the end of the evening.
Soft Yeast Rolls

¼ cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
2 ¼ teaspoons yeast
3 tablespoons unsalted butter, softened
1 egg
2 tablespoons sugar
¾ teaspoon salt
3 ½ cups flour
1 tablespoon butter, melted

Warm the water and milk in a two cup measure, sprinkle the yeast overtop and let stand for a couple minutes. Add to the bowl of a stand mixer, along with the butter, egg, sugar and salt. Mix on low to combine. Add 1 ½ cups of flour and beat until smooth. Replace the paddle with a dough hook and add 2 more cups of flour. Knead for 5 minutes, until the dough is smooth and elastic. Cover and let rise for 1 hour. Grease a 9x13 glass baking dish. Punch down the dough and knead by hand on a well floured surface for a minute or so. Divide the dough into 20 equal pieces and place in the baking dish, 4x5. Brush the rolls with the melted butter. Cover and let rise for 30 minutes more. Preheat the oven to 350 degrees. Bake the rolls for 25 to 30 minutes, until golden brown.
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