Oven Roasted Red Potatoes

We love potatoes around this house. Honestly, I think if I told my husband EVERY. SINGLE. NIGHT. that we were having potatoes as a side dish, he would be a happy man. Welcome to the world of every male in America, right?! We have all sorts of favorites, but roasting gives them a crisp outside, with a tender pop as you bite into the little morsels.

Oven Roasted Red Potatoes
Printable Version

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Preheat the oven to 350 degrees F. Dice each potato into 4-6 pieces. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife, about 25-40 minutes.

Recipe from Paula Deen
Serves 4-6

Bachelor Pizza

It’s not very often, or EVER, that I get an email from my brother with step-by-step instructions on how to make his new favorite meal. Really, imagine a photo of every. step. He went all out! It was such a fun surprise, so I had to give his awesome recipe a try-and guess what? It was a total success! I even made it for company and they complimented the delicious mini-pizzas! Feel free to use any toppings that you choose, we just love our chicken alfredo mixture!

Bachelor Pizza
Printable Version

1 can jumbo biscuits

¾ cup alfredo pizza sauce

1 cup shredded mozzarella cheese

1 cooked, shredded chicken breast

2 slices bacon, cooked and minced finely

Heat oven to 400°F. Lightly grease muffin tins.
Separate dough into 16 biscuits. (The tin that I bought had 8 jumbo biscuits, I sliced them in half to make 16). Flatten each biscuit to fit into a muffin tin, pressing tightly against the edges. Spread each biscuit with 1 teaspoon pizza sauce. Top with chicken, bacon, and cheese until it is flush with the top of the tin.
Bake at 400°F. for 7 to 9 minutes or until biscuits are golden brown.

Recipe from my stud brother
Serves 4, 4 pizzas each

Challah Bread

I first had this delicious, warm, flakey bread at a baby shower...and I’ve dreamed of it ever since! Sometimes bread intimidates me, and honestly, I’m not sure why! I have had a couple epic fails when it comes to the bread department, but for the most part it isn’t that scary! I finally decided to ask for the recipe, even though I JUST KNEW it would be to difficult for me. Gues what?! It was SOOOO easy! I was beyond happy to see the few ingredients and short instructions. This bread is definitely worth the little time it takes to make it...and it will be devoured.

Challah Bread
Printable Version

1 Tbsp. dry yeast
1 1/2 c. water
1/4 c. granulated sugar
1/4 c. vegetable oil
1 tsp. salt
2 eggs, beaten well
4-5 cups flour
Pinch of Saffron (optional)
1 egg yolk, beaten well
1/4 tsp. water
Sesame seeds

Place yeast and water in a large bowl.  Stir slightly to dissolve.  Add sugar, oil, salt, beaten eggs, saffron and 2 1/2 cups flour. Beat well.  Add enough remaining flour to make a soft dough and knead until smooth.  Place in a greased bowl.  Cover and let rise until double in bulk (30-40 minutes).  Punch down dough and divide into 6 pieces.  Roll each piece into a long rope, 18-20 inches long and 1 inch in diameter.  Braid three of the ropes together.  Repeat with the remaining 3 pieces of dough.  Place on a greased cookie sheet.  Mix egg yolk with 1/4 teaspoon water and brush over braids.  Sprinkle with sesame seeds.  Cover and let rise 30 minutes,  Bake at 375 degrees about 30-35 minutes.  

Makes 2 braids, serves about 20
Recipe from Azha Walker

Cream Cheese Stuffed Crunchy Chicken

I LOVE it when my friends and family give me their favorite recipes. We all have our go-to meals, and I would love to try anything that my friends, or YOU, my readers, suggest! This was a great recommendation for a chicken dish, which we all know, chicken is almost always a winner in my kitchen! The creamy inside made the crunchy coating even more enjoyable. Another plus of this meal is that I always have the ingredients on hand! Thanks, Tennille, for the delicious meal!

Cream Cheese Stuffed Crunchy Chicken
Printable Version

2 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
1/2 teaspoon garlic salt
1/8 teaspoon pepper
2 teaspoons of lemon juice
1/2 cup flour
1 egg, beaten
1 cup corn flake crumbs

Pre-heat oven to 350. Place chicken breasts between sheets of saran wrap. Flatten to around 1/4 inch thick. Cut a pocket in the chicken breast, horizontally. The easiest way to do this is to lay the chicken on a flat surface, with one hand flat on top. Take the knife and cut into the chicken breasts, horizontally between your hand and flat surface. Do not cut all the way through to the other side, there must be a “pocket” to stuff your filling in to.

In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon ½ of the cream cheese mixture into the pocket of each piece of chicken.

Put flour, eggs, and cornflakes on 3 separate plates. Coat stuffed chicken with flour, dip in egg mixture, then corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat, browning on both sides, about 2 minutes per side. Place chicken in a baking dish and bake for 15 minutes or until chicken is cooked through.

Recipe from Tennille
Serves 2.

Healthy Whole Wheat Waffles

I’m always hunting for something new to feed my crazy twin boys. Well, this is it, and BOY (no pun intended:)) Was this a hit! Seriously I was so excited as they gobbled these down. They are pretty much as minimalistic as you can get in the ingredients section, with no sugar! So many recipes sweeten their waffles with ½-1 cup of sugar. I was happy to find an awesome recipe without all of the junk. And they devour these, seriously! So, for a sugar free healthy breakfast...here ya go! P.S...these freeze amazing.

Healthy Whole Wheat Waffles
Printable Version

1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
1/3 cup plain applesauce (or canola oil)
2 eggs, separated

Beat egg whites until the hold stiff peaks. In a large bowl whisk flour(s), baking powder, and salt.
In a small bowl whisk together milk, oil, and egg yolks. Stir wet ingredients into the dry ingredients until just combined. Then, gently fold the egg whites into the batter.
Let rest for 10 minutes, preheat the waffle iron, and bake until golden brown.

Recipe from The Cooking Actress
Makes 6 Belgian waffles

Leftover (GASP!) Roast Beef Sandwich

Yes, you read the title correct. Left-over. We don’t eat leftovers, okay, hubby doesn’t. There are a few select things he is okay with “warming up”...lasagne, pizza, and, well, that’s it. Until now! I never know what to do with leftover roast. I don’t want it two days in a row, and neither does Cody. So, to our rescue comes my sister, with a little help from pioneer woman:) My sister always has great recipes, and this one did not dissappoint. Talk about an explosion of fireworks in your mouth! This is jucy, has some kick to it, and O, that stringy melted cheese. Leftover CAN’T get better than this. I promise.  

Leftover (GASP!) Roast Beef Sandwich
Printable Version

1/2 onion, pureed or sliced
6 Tbs. stick Butter
1 pounds leftover roast meat, shredded
4 slices havarti, white american, or swiss cheese
Lawry's Seasoned Salt, to taste
1/4 cup Worcestershire Sauce
Tabasco Sauce, to taste
2 whole deli Rolls

Cook onions in 2 Tbs. butter until soft and light brown. Add meat in single layer. Add lawry’s, worcestershire sauce, 2 to 3 shakes Tabasco, and an additional tablespoon of butter. Stir to combine. Once meat is heated through, add a single layer of cheese and cover. Allow to cook an additional 2-3 minutes, or until cheese is melted.

While meat is cooking, butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, and enjoy!

Recipe adapted from Pioneer Woman
Serves 2.

Thai Peanut Noodles

Go-to meals make me happy. Seriously, I adore having a back up meal when my planned menu meal just doesn’t sound good that night. We have gone to this meal 3 times in...um...3 weeks! Yep, that’s why it’s called a “go-to”, I always have these ingredients (Do you know you can FREEZE fresh ginger? Just peel and freeze, then grate the frozen ginger right into your dish!) on hand. These have a perfect flavor, some kick, or alot of kick if your desire, and are actually really filling. Must be the peanut butter. MMm Mmm I might zap them onto our menu again this week...4 times in a month?! Whew that’s a good recipe!

Thai Peanut Noodles

Printable Version

1/2 c. chicken broth

3 Tbsp. creamy peanut butter

1-2 tsp. Sriracha chili sauce (1 is mild, 1.5 is medium, 2 is hot)

1 1/2 Tbs. honey

3 Tbs. soy sauce

1 Tbs. fresh minced ginger

2-3 cloves garlic, pressed or minced

8 oz. Udon or linguine noodles

Chopped cilantro, topping

2 limes, cut into quarters, topping

Chopped peanuts, topping

Bean sprouts, topping

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with cilantro, chopped peanuts, bean sprouts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Recipe adapted from Our Best Bites

Serves 2