Shredded Chicken

A great recipe to make shredded chicken for when you need pre-cooked chicken.  I can do up to 6 breasts in my 12-inch skillet at a time.  Makes 3-4 cups cooked, shredded/chopped chicken.

INGREDIENTS

• 1 tablespoon olive oil
• 4 (about 2 pounds) boneless, skinless chicken breasts
• Salt and pepper
• 3/4 cup water or low-sodium chicken broth

DIRECTIONS

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry with paper towels and season with salt and pepper on both sides. Place the chicken in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover and simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don't overcook or it might be dry. If needed, add additional water 1/4 cup at a time if the liquid evaporates too quickly. Remove the chicken from the skillet. Let it cool slightly before shredding/chopping. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.

Recipe Source: from Mel's Kitchen cafe inspired by a method from America’s Test Kitchen

Thanksgiving!

This is my first time ever making Thanksgiving dinner!  I'm a little nervous, but mostly excited.  Here are a few of the recipes I'll be using:

Roasted, brined turkey & gravy
Creamy mashed potatoes
Dixie Salad
Butternut Squash with Baby Spinach
Autumn Pear Salad
Sausage Cornbread Stuffing
Rainbow Jell-O


Pies!
Maple Pecan
Banana Cream
Cranberry Custard Pie
Tollhouse Pie

Cake Mix Cinnamon Rolls

This is a recipe that I often come back to.  The cake mix adds a nice lightness to the dough.  (update 2/17/2018--we make this cinnamon roll recipe the most often).

Dough

• 2 (.25 ounce) packages active dry yeast 
• 2 1/2 cups warm water (110 degrees F/45 degrees C) 
• 1 (9 ounce) package yellow cake mix or half of a regular cake mix
• 1 teaspoon salt 
• 1 teaspoon vanilla extract 
• 5 cups all-purpose flour 

Filling

• 1/2 cup butter, softened 
• 3/4 cup white sugar (I prefer to use about 1/2 cup of brown)
• 2 teaspoons ground cinnamon 

Frosting

• 3 cups confectioners' sugar 
• 1/3 cup butter, softened 
• 1 1/2 teaspoons vanilla extract 
• 1 1/2 tablespoons milk 

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DIRECTIONS:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.   (If using instant yeast, decrease amount of yeast by 25% and you can skip the proofing step).

In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour. 

Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.   (Or cover and let rise in the the fridge overnight.  Bring to room temperature 30-60 minutes before baking the next morning).

Preheat oven to 350 degrees F (175 degrees C). 

Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

Shredded Beef Tacos

This was a super simple and delicious way to make shredded taco meat.

3-4 lb. chuck roast
2 T oil
garlic powder
fresh ground pepper
kosher salt

1/4 cup taco seasoning
2 T of Trader Joe's 21 Seasoning Salute
1/2 cup water
1 small diced onion or 1/2 a large onion


Heat oil in large skillet over medium to medium high heat until glistening.  Sprinkle garlic powder, salt and pepper generously on both sides of roast.  Brown and sear all sides of the roast (a couple of minutes on each side).

Transfer roast to crockpot.  Sprinkle on onion, taco seasoning, 21 Seasoning Salute, and water.  Cover and cook on low 8-9 hours or high for 5-6 hours.

Shred apart, and remove any fat.  Serve with your favorite taco toppings.  We like black beans, guacamole, spinach, tomato, sour cream, and queso fresco.

Cookie Cake

Super quick and delicious cookie cake.  Makes a great gift or perfect treat to share.  From Mel's Kitchen Cafe.

YIELD: MAKES 1 GIANT COOKIE

INGREDIENTS
1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour (can sub up to half white whole wheat)
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. (FYI: When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores).

4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Bran Breadsticks

This recipe comes from MaryAnne Hunter and recipe swap.  It's the perfect bread to accompany a meal of soup or salad.  Delicious served with butter--it's already slightly sweet so no jam needed.

1 c All Bran or Raisin Bran Flakes
1 c of warm water
1 T yeast
1 t salt
1/2 c sugar
1 can fat free evaporated milk (12 oz)
4 1/4 c flour (I usually mix white and wheat)

In large mixing bowl, stir by hand bran flakes with warm water and let sit a few minutes to soften.  Add yeast, salt, sugar, and milk.  Mix.  Add flour 1 cup at a time using the dough hook (or by hand).  The dough will be fairly sticky but starting to pull from the sides of the bowl.  

Let rise until double for an hour or more. Stir down. Divide into 3 rolls.  I shape the dough into 3 large batard/baguette size loaves on a large cookie sheet (about 4x10 inches).  Let rise once more until double another 1 1/2 to 2 1/2 hours). Bake at 350 for 20-30 minutes (usually closer to the 20 minute time - should be slightly brown on top.)  

Rocky Bread

This is my new go-to quick bread recipe. Requiring only one rising, it comes together super fast but still tastes DELICIOUS! From Abby Merkley at recipe swap.

1.5 Tbsp yeast
3 tsp salt
1.5 Tbsp sugar
3 cups warm water
6-7 cups flour (you can do about half white whole wheat)

 Mix yeast, salt, sugar and warm water and let stand for 10 minutes.

Add flour and mix well (*I add flour until the dough pulls away from the sides of the mixer, then I let it mix 4-5 minutes).

 Let rise until double (40-60 min)

Place dough on oil/floured counter and shape into two loaves (LARGE).

 Bake at 400 degrees for 25 minutes--brush top with butter as it comes out of the oven.

 **Makes approx. 2 large loaves bread, w large peasant rounds, 4 bagettes, 3 pizza crusts or 2 large sheets of bread sticks)

Sour Cream Cinnamon Twists

Sour Cream Cinnamon Twists
Faster and lighter but still as tasty (or better!) than cinnamon rolls, these are fabulous breakfast treat.  From Katie Thomas at recipe swap who got it from the Allen Family Cookbook.

Prep 1 hr 40 mins
Cook 15 mins
Makes 2 dozen

Ingredients
1 cup lukewarm sour cream or plain yogurt
3 tablespoons sugar
⅛ teaspoon baking soda
1 teaspoon salt
1 tablespoon dry yeast
1 large egg, beaten
2 tablespoons soft shortening
3 cups sifted flour

For Filling:
2 T butter, softened
1/3 c brown sugar
1 t cinnamon

For Icing:
1 cup powdered sugar
2 tablespoons warm milk or cream
½ teaspoon vanilla

Warm sour cream or yogurt to 105°.  Stir in sugar, soda and salt.  Sprinkle dry yeast in let soften. Stir to dissolve. Beat in beaten egg, soft shortening, the flour. Mix well, pushing with hand if necessary.

Turn out onto floured surface and fold over several times until dough is smooth. Roll into a 24 x 6 oblong.

Spread with 2 tablespoons soft butter and sprinkle lengthwise half with a mixture of ⅓ cup brown sugar and 1 teaspoon cinnamon.

Fold other half over and cut into 24 strips, 1 inch wide. Hold strip at both ends and twist in opposite directions.

Place on greased baking sheet, 2 inches apart. Press both ends of twists to baking sheets. Cover; let rise until light, about 1 hour.  

While rising, make icing mixing together powdered sugar, milk or cream, and ½ teaspoon vanilla.  Set aside.

Bake in 375° oven for 12-15 minutes.

Life Skills Bread

This is a fabulous basic bread recipe.  Completely doable by hand and by novice bread makers.  But tasty enough to please bread affecianados.  This is the recipe I used to teach my daughters about bread making--temperature of yeast, feel of the dough, rising, shaping, etc.  Adapted slightly from this King Arthur recipe.



Life Skills BASIC BREAD RECIPE
Makes: 2 loaves
Time: about 3 1/2 hours start to finish

2 cups warm water
1/4 cup sugar
2 1/4 t yeast (or one packet)
2 cups White Whole Wheat Flour
1/2 tablespoon salt
1/4 cup vegetable oil
1 cup White Whole Wheat Flour
3 cups All-Purpose Flour

 In a large bowl, combine warm water, sugar, yeast, and 2 cups White Whole Wheat Flour.   Cover mixture with a clean towel and let stand 10 minutes until bubbly.

Stir in salt and vegetable oil.

Stir in the rest of the flour, 1 cup at a time. When the dough holds together and most of the flour is mixed in, plop dough out onto a clean, floured surface. Knead the dough. Sprinkle your hands or the work surface with just enough flour to prevent sticking. Use your dough scraper, too. After 5 minutes, take a break and let the dough rest.

Scrape out the mixing bowl, and smear a little oil all around the inside. Knead the dough for a few more minutes. (When you lightly press the dough with your fingertips, it should bounce right back.  The dough should be tacky but not overly sticky).  

Put the dough into the oiled bowl, flip the dough once, and cover with plastic wrap and a clean towel. Put the dough in a warm place to rise until double in size, about 1 1/2 hours.

Gently deflate the dough and turn it out onto a floured surface. Divide the dough in half and form into desired shapes. Grease a baking sheet; put your loaves on it. Cover the dough with plastic wrap and a clean towel and let the dough rise again for 30 minutes.

Preheat oven to 375F. Carefully remove plastic wrap and slash the tops of the loaves or baguettes with a sharp knife. Bake the loaves for about 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Cool the bread on a rack. Enjoy!

Oatmeal Wheat Bread

This is a favorite bread recipe.  From Lisa Sheffield and recipe swap.

1 c. oatmeal
2 c. boiling water
1/3 c. warm water
1-1 1/2 Tbs. instant yeast
1/4 c. vegetable oil
1/2 c. honey
1 Tbs. salt
3 c. wheat flour
1 3/4 c. white flour (or more whole wheat for a slightly denser loaf)
1/4 c. gluten*


Pour 2 cups boiling water over oatmeal.  Let cool (this takes awhile, it needs to be down to at least 110 degrees before mixing in other ingredients).

In a large bowl mix flours and gluten.

In your mixer, mix 1/3 cup water, yeast, oatmeal, oil, honey, and salt.  Add 2 cups of flour mixture.  Mix until the flour is incorporated.  Continue adding flour 1/4-1/2 cup at a time until it pulls away from the sides and is tacky but not overly sticky.  Knead for 7-10 minutes in the mixer.  Transfer the dough to a clean, greased bowl.  Cover and let rise unit double about 60-90 minutes.  Punch down and divide into 2 pieces.  Let rest for 5 minutes.  Form into 2 loaves and put into greased loaf pans.  Let rise until pans are full about another hour.  Preheat oven to 350 degrees and bake for 30 minutes.  Remove from pans, cool some before serving.

*I have made the recipe with and without the gluten and I cannot tell a difference, Lisa says the same thing.

Focaccia bread

This is a delicious buttery foccacia bread.  Recipe from Cyndi Nordfelt and recipe swap.

1 T yeast
1 T sugar 
1 C hot tap water
1 t salt
2 1/2 C flour

Mix yeast, sugar, and water and let sit until bubbly.

Add 1 salt, 2 1/2 cup flour.  Mix well, and then knead for 10 minutes. 

Place in oiled, covered bowl and sit in a warm place for 1 hour or until doubled. Punch down, let dough rest. 

Divide dough into 2 flat, rounded loaves. Place on a greased cookie sheet. 

Brush each loaf with 2 T melted butter. Sprinkle with good amounts of coarse salt and rosemary. Let rise 45 minutes or until double. Bake 9-10 minutes or until light brown in 425 F oven.

Great served with oil and balsamic vinegar. 

Maple Cinnamon Butter

This is amazing on warm rolls or bread.  Just the right amount of sweetness.  My girls say with each bite, "I just ate a cinnamon roll."  Slightly adapted from a recipe by Our Best Bites.

Ingredients
1/2 cup (1 stick) butter
2 tablespoons powdered sugar
2 tablespoons 100% real maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice (or a dash of nutmeg and cloves)

Instructions
Beat butter and powdered sugar in a stand mixer until combined and smooth.  Add maple syrup and spices. Mix on low until combined and then whip for 1-2 minutes until light and fluffy.   Serve at room temperature

If you’re making ahead of time, store in fridge, but allow time to bring to room temperature before serving.  For best results, stir or re-whip before serving. Lasts for about a week or so in the fridge, several months in the freezer.

Baked Blueberry Pecan French Toast (Overnight)

This is sooooooooo amazing.  I've made it again and again.  If I ever have leftover french bread, my first thought is I should make this for breakfast tomorrow!  I've also made it with almonds or no nuts.  Originally from Mel's Kitchen cafe.  I modified the recipe drawing from this amazing strata to help the overnight french toast have a more uniform texture and serve more easily.

INGREDIENTS

1 loaf of French or Italian bread, cut in thick slices (2 inch) (I also like this with wheat or multigrain baguettes)

6 large eggs

1 cup milk

½  teaspoon nutmeg

1 teaspoon vanilla

½ cup packed brown sugar

1 cup pecans, chopped

1 teaspoon butter, melted

2 cups fresh or frozen blueberries

¼ cup packed brown sugar

¼ cup of butter ( ½  a stick) , cut into pieces

DIRECTIONS

Butter or spray with nonstick spray a 9×13 baking dish. Cut bread in thick slices (about 2 inches, or stack two pieces of thin bread) and cover the pan, pushing the pieces together snugly.   Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread.  Cover the bread with saran wrap and then add some weights to help the eggs soak in evenly.  I like to put 2 small bags of rice or beans on top.  Refrigerate  at least 8 hours and up to 1 day.

When you are ready to bake and serve, preheat oven to 350 F.  Toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon melted butter. (I usually do this the night before to save time the morning of.)

Sprinkle pecans and blueberries evenly over bread mixture.  Melt ¼ cup butter and ¼ cup brown sugar in a small saucepan, stirring just until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.