Homemade Garlic Rosemary Crutons

Homemade Garlic Rosemary Crutons

INGREDIENTS:

• 3 thick slices of that (previously posted) homemade crusty bread, diced (equals about 3 cups)
• 2 Tbsp unsalted butter, melted
• 1-2 tsp garlic salt
• 1/4 tsp ground dry rosemary

DIRECTIONS:

• toss the bread cubes & seasonings in a medium-size bowl
• slowly drizzle on the butter while tossing the bread
• BAKE at 300ºF for 1 hour on baking sheet lined with parchment paper

A great way to use your leftover homemade bread!  Impress your family and guests with a salad they'll never forget (all because of your handmade crutons)!

Garlic Chicken and Rice Salad

Garlic Chicken and Rice Salad

In our house we like rice. There are days when I want a quick meal and what do I toss together? Rice. Rice and chicken. I really like white rice with onion and mozzarella cheese with or without chicken. Well, as the days go on I try to make rice fancy. By that I mean more tasty. After all, colorful foods are the best foods. 

For this recipe, I used the multi-grain medley minute rice. This rice is hearty and crunchier in style than white rice. I added our household staple veggies of peppers and onion. I also happened to have a tomato and that acid brings the dish together. Of course, who doesn't love cheese! I topped mine with shredded mozzarella. My counter part used grated parmesan. If I would have had some smoke gouda in the fridge I would have used that! So pick the cheese of your liking but I do think a white cheese would be best. 

This recipe is perfect for feeding 2-3 people. Depending on your taste buds, this recipe may be served hot or cold. Steam up the veggies or leave them raw. 

Ingredients: 

1/3 cup onion

1/3 cup red pepper

1/3 cup green pepper

1 vine tomato

1 cup rice

2 chicken tenderloins

1 dollop garlic

2 tsp olive oil 

Salt

Trader Joe's Everyday seasoning

Shredded Cheese

Directions:

1. Dice the onion, red pepper, green pepper and tomato. 

2. Cook the 1 cup of rice. 

3. Dice the chicken, season with salt and trader joes everyday seasoning. On medium heat sauté the chicken in minced garlic and olive oil. 

Choose A or B...

A. Cold Version - Mix the veggies, chicken and rice in a bowl.  Toss some shredded cheese on top. 

B. Hot Version - Mix veggies and rice with the chicken. Then heat over the stove for a few minutes. Lastly, add shredded cheese on top.

Tips:

I've noticed this medley rice takes longer to cook than what the box says - at least in the pampered chef rice cooker that I have. About 2 minutes longer. The wild rice in this minute mix doesn't crack open and get all fluffy. It could be the quality of the wild rice or the water vs rice and the way it's cooked. However, the rice tastes good - hearty and crunchier. 

If you don't have trader joe's everyday seasoning, you may use your choice of shaker pepper. I do love using the everyday seasoning! 

Pictures from cooking...

Homemade Crusty French Bread

INGREDIENTS:

• 7 tsp active dry yeast
• 4 cups bread flour
• 1 1/4 cup water (115ºF)
• 1/4 tsp ground ginger (you won't taste it; yeast loves ginger)

• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 Tbsp salt

Dough Conditioner:

• 2 Tbsp white vinegar
• 1 tsp corn starch
• 1/2 tsp baking powder

DIRECTIONS:

• put the yeast into a medium sized (2-quart) bowl.
• use a candy thermometer to measure the temperature of the water; most recipes say anything warmer than 112ºF will kill the yeast, but in my kitchen, I've found that the yeast likes between 115º and 119º; but maybe my thermometer's broken?
• pour the water into the bowl over the yeast and wait for the yeast to dissolve; will slightly bubble and look something like this (after about 10-15 minutes in a warm place; inside an off oven is a good place, or on top of a gas stove turned off, of course):

• add 2 cups of the bread flour and the ginger and mix thoroughly (bread flour has more gluten in it, which makes for a more elastic, softer bread, very important.  you can also buy gluten flour to add to the recipe, which I have yet to try, but it is said to make the bread even fluffier and more artisan in texture); this is called the "sponge method" and will start out looking something like this:

• at this point, let the mixture ferment for 4 hours (or, at least 2 hours, and up to 12 hours overnight; the longer the better); again, inside the oven is a great place to set the bowl; after about 30 minutes the mixture will double in size and look something like this:

• the longer it ferments, the larger the bubbles may become; and it will eventually deflate a little (and if you ferment it overnight, the mixture will become a little crusty and dry on top; don't worry, this is normal):

• then add the rest of the ingredients, including the dough conditioner items, and combine thoroughly.
• then tip the dough out onto a lightly floured surface and knead the dough for 5-10 minutes, adding extra flour if the dough is too sticky.
• cut the dough in half, shape each half into long, thin loaves, and place on a baking sheet lined with foil, a silpat, or slightly oiled; (a silpat is my favorite).
• place the loaves into the oven (or other warm place, no need to cover) again to rise (oven turned off still), for about an hour or two.
• remove the raised loaves from the oven, and make short slashes into the top.
• BAKE at 425ºF for 35 minutes.
• place the loaves on a rack to cool; this prevent sogginess.

TIPS:

• never let salt touch the yeast while the yeast is dissolving, it will kill the yeast; water that is too warm will also kill the yeast; water too cool won't dissolve it properly.
• kneading method: fold the top side of the dough into the center and push down; turn the dough slightly, and repeat.  or look up a video on the internet.
• kneading is extremely important to the bread making process; it helps make the bread soft and elastic by utilizing all that good gluten in the flour.
• when the bread is done baking, it should have a nice hollow sound when you knock on the outside with your knuckles.
• fresh-baked bread is best eaten on the same day it is baked; the next day, and the days after, it is considered stale.
• save all stale bread to make: french toast, croutons, bread crumbs, or to feed wildlife.

*Thank you to my Chef-brother-in-law for giving me most of these tips.

Spaghetti alla Puttanesca

(literally "spaghetti of the whore" in Italian)  

This is a tangy, salty sauce, served over spaghetti cooked al dente.  A chef I know says literally anything can be thrown into this sauce - whatever you have leftover or in your pantry - a veritable peasant sauce.  Recipes tend to differ based on one's tastes; ingredients usually involved are tomatoes, olive oil, olives, and garlic, and can include anchovies, capers, chili peppers, oregano, and parsley.  My taste buds liked this version, below, so much that my stomach wished I had made enough for a second helping.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp dried basil
• 1/4 tsp cayenne pepper
• 4-6 cloves garlic, finely chopped or minced
• 6 large roma tomatoes, diced
• 1/4 cup onion, finely chopped
• 1 red bell pepper, roasted/charred
• 1/3 cup black olives, pitted, halved
• 1/3 cup green olives, pitted, halved
• 2 Tbsp capers
• 1/4 cup dark balsamic vinegar
• salt & pepper to taste
• 8 oz. (4 servings) spaghetti, uncooked

Directions

• char the skin of one red bell pepper over gas stove flame or in oven broiler, turning occasionally to char all sides equally. set aside to cool.
• heat oil in medium sauce pan over med-low flame and add herbs, cayenne, and garlic for 1 minute, then add tomatoes and onion.
• remove core and seeds from bell pepper and slice into 1/4-inch strips and then into 1/2-inch pieces. add to sauce. 
• add olives, capers, and vinegar and simmer for 60 minutes, stirring occasionally.  add tiny amounts of water if the sauce becomes too dry or sticks to the bottom of the pan.
• taste the sauce before adding any extra salt!  the olives usually contain enough salt that will permeate into the other ingredients after simmering.  
• serve over spaghetti cooked al dente (about 9-11 minutes in boiling water).
• ENJOY!
• Even better as leftovers!

Hot Cheesy Spinach Dip

It's been a couple of times I've purchased spinach with intent to use it and forgot.

Thus having to toss out my spinach because it went bad. Well, not today! (Though it was close...) 

I decided I wanted to make a cheesy spinach dip as an appetizer for our dinner party. I played around with the abundance of cheese I had in the fridge and came up with this recipe. This truly was a my own Stacy success in the kitchen. It's creamy, cheesy and delicious!! 

Hot Cheesy Spinach Dip

Ingredient List:

3/4 of a 8 oz bag of fresh spinach - approx 6 oz. (will need to slice and chop)

1/2 cup chopped onion

1 tablespoon minced garlic

3 teaspoon extra virgin olive oil

1/4 cup milk

3 oz cream cheese

3/4 cup cheddar cheese (shredded)

3/4 cup mozzarella cheese (shredded)

Directions:

Preheat oven to 350 degrees.

Chop onion and spinach. Set aside. 

Pour one teaspoon of extra virgin olive in your small pan to grease (I used a 6x8 Pyrex). Set aside. 

In medium pot, add two teaspoons of extra virgin olive oil, 1/2 cup chopped onion, one tablespoon minced garlic and on medium heat cook until hot or softened (about 5 minutes). Be sure to stir often so the mixture, especially the extra virgin olive oil doesn't burn. 

Stir in finely chopped spinach. Cook spinach until soft and deep green in color, almost mushy looking. 

Pour in milk and stir.

Add cream cheese and slowly mix until melted. 

Add 1/2 cup each of mozzarella and cheddar cheeses. Again, stir until cheese is melted. 

Pour mixture into greased baking. Sprinkle 1/4 cup each of mozzarella and cheddar cheeses on top.  

Place in oven for baking.

Bake on 350 degrees for 20-25 minutes or until the dip is bubbling and golden brown on the sides.

Serve with crackers or chips. 

TIPS:

Using the 6x8 pan made the dip about a one inch deep. 

Once you pull the dip from the oven, the bubbling cheese will settle. The top cheese will harden/crisped a bit. 

I served the dip with wheat thins and garden herb triscuits. The garden herb crackers brought an extra delicious zip to the dip. 

As the only appetizer, this comfortably fed four people. It is extremely filling that it was almost hard to finish but the pan was wiped clean! 

Why not a whole bag of 8 oz spinach? I think it's just too much for my recipe. Plus, I'm about getting the most use out of the ingredients and the left over bag is plenty to add into a large salad. 

Lastly, I think this dip could also be served straight from the pot to a bowl! The dip tasted amazing in the spoon. However, I do like how the almost toasted cheese tasted on top when baked. Therefore depending on how much prep time, and or presentation you want to have could determine how you want this dish served. 

Pictures from cooking...

No Bake Energy Oatmeal Bites

I first tried this recipe at a friends house and it was delicious! Of course I asked "may I have this recipe?" And her response was "it's on my Pinterest under recipes." Fantastic, I thought and immediately went to pin the recipe. I loved that fact it was easy to make and for once didn't require turning on the oven. I love my friend even more, for the company and the sharing of ideas. Thanks, C! 

I decided to claim Pinterest as my friend, too! Pinterest helps and brings great joy to my world. I could search for hours to find new and inspiring ideas. I'm sure this will be the first of many Pinterest recipes I shall post for tried and liked. 

No Bake Oatmeal Bites Recipe

Ingredient List:

1/2 cup peanut butter

1/2 cup milled/ground flaxseed

1/3 cup honey

1 teaspoon vanilla

1 cup old fashioned oats

1/2 cup chocolate chips

Directions:

Line cookie sheet with wax paper.

In medium bowl, add peanut butter, honey, flaxseed, vanilla and mix together. Mix in oats and then chocolate chips.

Use a teaspoon to scoop dough into your and a roll to form a ball. Place dough balls on lined cookie sheet. Place the cookie sheet in your freezer for chilling to set the dough...10-15 minutes is fine, then transfer to an air tight contained and keep refrigerated. 

Makes approximately 16 (depending on size of balls). 

TIPS:

Your hands will get sticky. Don't forget to lick your fingers ;)

Next time I will consider adding about a 1/4 cup of sliced almonds. I think that would make these even tastier. 

Pictures from baking...

Apple Cinnamon Oatmeal Cookies

Several weeks ago I looked in my pantry and saw I still had jars of canned homemade unsweetened apple sauce. Rather than eat the apple sauce plain, I thought wouldn't that taste good in oatmeal cookies?! I thought it would be like having a hand-held piece of apple crisp. I started playing around with the basic ingredients and this is what I've come up with! No eggs needed! It's a subtle but tasty cookie recipe. The cookies are soft and chewy. They remain this way even after being left on the counter for hours (even days). 

Apple Cinnamon Oatmeal Cookies Recipe

Ingredient List:

1/2 cup butter or margarine (room temperature)

1/2 cup sugar

1/3 cup unsweetened apple sauce

3/4 cup flour

1 cup oats

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

Directions:

Preheat oven to 350 degrees.

Grease cookie sheet and set a side until ready.

Mix the ingredients in order as listed below.

Cream together the butter and sugar. Then mix in the unsweetened apple sauce, cinnamon, baking soda and flour. Lastly, add in the oats. 

Using a cookie scoop, evenly space and place dough on the pan. This makes approximately 15 cookies with medium scoop (1.5 T).

Bake on 350 for 10-12 minutes or until golden brown. 

Baking Tips:

There is slightly a difference when using butter vs. margarine in this recipe. Both maintain the soft and chewiness of the cookie; however, using margarine will make dough a little more wet when mixing and a little more moist after baked. Margarine will also make the cookies a tad more airy. Using butter will make the dough stiffen up more and a tad more fluffy. 

This dough mixture is sticky! Don't be alarmed and enjoy! 

Pictures from baking....