Archive for the ‘What’s Cookin’ Category

I didn’t make the homemade pizza on Saturday. It was a busy and rough week at work so we just ordered in, which is what we were going to do Wednesday. So I’ll be making the pizza Wednesday instead. Nice short week at work, Monday we’re off for Labor Day, then we took off Thursday and Friday for Rosh Hashanah. No more days off for us until Thanksgiving. We’ll enjoy these last few days off we have with Eli.

Monday: Chicken Quesadillas made with leftover roast chicken, rice, refried beans

Tuesday: Salmon, rice, veggie

Wednesday: Homemade Pizza

Thursday: Taco Ring

Friday: Chicken Fingers, pecorino fries, veggie

Saturday: Steak, baked taters, veggie

Sunday: Oven fried drumsticks, fries, veggie

Crusty on the outside, soft on the inside. What’s not to love?

Crusty Dinner Rolls

Ingredients:

• 2 cups warm water (105 degrees F. to 115 degrees F.)

•1 tablespoon active dry yeast

• 1 tablespoon sugar

• 1 1/4 teaspoons salt

• 5 1/2 to 5 3/4 cups all-purpose flour

• Olive oil cooking spray

• Coarse salt

• Yellow cornmeal

Directions:

In a large mixing bowl, dissolve yeast in the warm water. Stir in sugar and salt. With a wooden spoon, stir in as much of the flour as you can. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately stiff dough (6 to 8 minutes)

Or, you may prepare the dough in a stand mixer with a dough hook: In a large mixing bowl dissolve the yeast in the warm water. Stir in sugar and salt. Add flour, 1 cup at a time, beating with the dough hook on low speed until a moderately stiff, smooth dough forms.

For both methods, light spray a bowl with olive oil cooking spray. Shape dough into a ball and place in oiled bowl. Turn dough once. Cover with a clean kitchen towel and let rise in a warm place until doubled in size (45 minutes to 1 hour). Punch dough down. Turn dough out onto a lightly floured board or surface. Cover and let it rest for 10 minutes. Shape into 14 round rolls.
Spray a very large baking sheet with cooking oil spray. Sprinkle heavily with corn meal. Place rolls on prepared baking sheet. Let rise for 5 minutes. Slash tops in 2 or 3 places with a sharp knife. Brush rolls with water. Sprinkle with coarse salt if desired.

Place an empty baking pan on the bottom rack of an unheated oven. Pour boiling water in the pan to a depth of one inch. Set oven at 400 degrees F. Place rolls on the ovens second rack. Bake for 25 to 30 minutes until crusty and golden brown. Remove from baking sheet immediately and cool on wire rack. Serve warm.

Wisdom teeth removal was not fun. Took three shots of Novocain for them to get the left one out. Hurt badly the first day, second day I had a awful migraine on both sides of my head. I did get the lawn cut and all the laundry done though. Today is cleaning day as usual for a Sunday. Going to cook some crusty French rolls to go along with dinner tonight.

Monday: Chicken breasts, baked taters, veggie

Tuesday: Tilapia, rice, veggie

Wednesday: Leftovers

Thursday: Chicken Thigh Tater Bake, veggie

Friday: Spaghetti and Meatballs

Saturday: Homemade Pizza

Sunday: Roast Chicken, mashed taters, veggie, some sort of new bread like Asiago Rolls

I’m having my top two wisdom teeth pulled on Friday. Ouch! All my teeth are find and I have never had a cavity, but those two teeth are growing sideways a bit and hitting other teeth. It’s supposed to be a quick procedure, hopefully not too much pain either. Hey if I can live with migraines I think I can do this too. This is grocery shopping time as well. Going to do that either Friday or Saturday if I’m feeling up to it.

Monday: Boneless chicken thighs, herb noodles, veggie

Tuesday: Salmon, rice, veggie

Wednesday: Leftovers

Thursday: Frozen fish sticks, fries, veggie

Friday: Baked rigatoni, garlic twists

Saturday: Grilled cheese sandwiches, tomato soup

Sunday: Pork chops with country gravy, mashed taters, veggie

Yet another wonderful find on one of the once a month cooking sites. I didn’t have broccoli on hand so I used a mix of carrots, peas and corn. The little guy loves it. I put most of them away in 8oz containers and froze them. I saved a couple bowls for the weekend. I also added seasoning and herbs. I added garlic and onion powder, fresh cracked pepper, sweet paprika, and some chives and parsley. Another way to save yourself time and headaches. Make it ahead and freeze it to serve whenever your child is hungry.

Homemade Cheesy Rice

Ingredients:

3 cups Broccoli florets (2 cups steamed) or other veggie

2 Tablespoons Butter

2 Tablespoons Flour

2 cups Milk

3 cups Cheddar cheese, shredded

4 cups Rice, cooked (2 cups uncooked)

Directions:
Steam the broccoli in the microwave, steamer or double boiler. Cook rice according to package directions. Set aside broccoli and rice. In a medium saucepan, melt the butter over medium heat. Stir in the flour, being sure to combine it with the butter very well. Let cook, stirring the mixture constantly, for about 2 minutes. Do not let it darken. Gradually add the milk, about 1/4 cup at a time, whisking or stirring vigorously. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 15 to 20 minutes. Add the cheese and stir until melted. Add in cooked broccoli and rice. Serve.

Freezing Directions:
Prepare as above but instead of serving, scoop into 8 oz freezer containers and freeze. To serve: Warm in microwave until heated through, approximately 1-2 minutes.

Back to the old grind. Nothing exciting this week or for awhile. Just lots of staying home after work and cooking in. I’m trying a new bread tomorrow, I’ll post that next week. Next Friday I get my top wisdom teeth pulled because they are growing in a little crooked.

Monday: Chicken terryaki using leftover chicken from Sunday’s roast chicken

Tuesday: Tilapia, rice, veggie

Wednesday: Leftovers

Thursday: Panko baked cod, fries, veg

Friday: Slow cooker roast, mashed potatoes, veggie

Saturday: Taco ring, veg

Sunday: Pork chops, baked potatoes, veggie

Hubby is going on a man date Friday to see The Expendables. I’m jealous! I’ll catch it when it comes out on DVD. Saturday we’re taking Mom to Red Lobster for lunch to celebrate her birthday. I’ll just make something light for dinner since we won’t be hungry.

Monday: Cheddar brauts, fries, veggies

Tuesday: Salmon, rice, veggies

Wednesday: Leftovers

Thursday: Chicken Thigh Potato Bake, veggies

Friday: Leftovers

Saturday: Big lunch so something light to nosh on like English muffins

Sunday: Roast Chicken, Bacon Cheddar Cornbread,  Mashed Taters, veggie

Found this recipe in Cooks Country magazine. I didn’t have chicken quarters so I just used 10 drumsticks. Next time I’ll pound the Melba toast into smaller pieces. I liked the crunch of the bigger pieces, but hubby preferred it smaller. These came out so crunchy and tasty. I added some smoked paprika and onion powder to the mix as well.

Oven Fried Chicken

Ingredients:

1/4 cup vegetable oil

1 box plain Melba toast (about 5 ounces), processed to sand and pebble texture

2 large eggs

1 teaspoon dried thyme

3/4 teaspoon table salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

4 chicken leg quarters (or drumsticks, wings, whatever bone in chicken you have)

Directions:
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line sheet pan with foil and set large flat wire rack over sheet pan. Separate the chicken into drumsticks and thighs(if needed).

To make Melba toast crumbs, place the toasts in a heavy-duty plastic freezer bag, seal, and pound with a meat pounder or other heavy blunt object. Leave some crumbs the size of pebbles in the mixture. Drizzle vegetable oil over Melba toast crumbs in a shallow dish or pie plate; toss well to coat.

In a second shallow dish or pie plate, mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional spices with a fork. Working one piece at a time, coat chicken on both sides with egg mixture. Set chicken in Melba crumbs, sprinkle crumbs over chicken and press a mix of sand and pebble crumbs onto the chicken to coat. Turn chicken over and repeat on other side, then shake off excess crumbs and place on rack. Bake until chicken is deep nutty brown and juices run clear, about 40 minutes.

I have cooked so many new and fun things while having these 3 vacation days. I have a few more things planned before going back to work Tuesday. We have a quick date night Friday. Going to dinner then the bookstore, home in time to put Eli to bed.

Monday:  “Oven Fried” Drumsticks, cheesy tater bites, veggie

Tuesday: Tilapia, rice, veg

Wednesday: Leftovers

Thursday: Chicken breasts, twice baked taters, veg

Friday: Date Night

Saturday: Home made Pizza

Sunday: Crispy chicken parmesan, zucchini/squash, roasted red taters, Irish Cheddar Bread

I had an unfortunate incident with my puff pastry for this recipe. It just wouldn’t pull apart. I’ve bought the off-brand before and never had this problem. So I just rolled out the pastry to make it work. And it did! I added garlic powder and left out the cayenne since hubby hates spicy things. This recipe I found on SeriousEats.

Mozzarella and Basil Puff Pastry Twists

Ingredients:

1 sheet of frozen puff pastry dough, thawed

1 egg

1 tablespoon water

1 cup shredded Mozzarella cheese

1/2 tablespoon dried basil

1/2 teaspoon cayenne pepper

Salt and pepper to taste

Directions:
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. Unfold puff pastry dough onto a lightly floured surface. With a rolling pin, roll dough into a 9×13 rectangle (measurement is only approximate). Using a pastry scraper or a pizza cutter, cut dough down the middle.

3. Whisk together egg and water and brush the egg wash on each rectangle of puff pastry dough (only on one side) and reserve the leftover egg wash.

4. Mix together the Mozzarella cheese, basil and Cayenne pepper and sprinkle mixture over one of the rectangles. Sprinkle with salt and pepper.

5. Place the other half of the pastry (egg side down) on top of the cheese mixture and press the two halves together using your hands or roll lightly with the rolling pin. Gently press edges to seal.

6. Using the pastry scraper or pizza cutter, cut the pastry into 1/2 inch strips.

7. Working one at a time, gently twist each strip and lay on the baking sheet making sure to press down the ends so that they don’t curl when baking. When all of the strips have been twisted and placed on the baking sheet, lightly brush each twist with the remaining egg wash.

8. Bake for 10-12 minutes or until the twists are golden brown.

9. Remove from the oven and serve warm.