Thursday, September 27, 2012

Stacked Roasted Vegetable Enchiladas

These stacked enchiladas are full of veggies and have such a great flavor from being roasted.  The hubs likes it with chicken, but you could easily leave it out for a filling vegetarian dinner.
The veggies can be swapped out for whatever you have on hand.

Stacked Roasted Vegetable Enchiladas
Recipe modified from Perry's Plate

1/2 green bell pepper, matchsticks
1 red bell pepper, matchsticks
1/2 head cauliflower, 1/2" chunks
1 small sweet potato, 1/2" cubes (or butternut squash, or carrots)
1 medium onion, chopped
1 c. corn kernels
3 Tbsp. olive oil
2 tsp. cumin
2 cloves garlic, minced
salt and pepper to taste
1 large chicken breast
1/2 c.chopped cilantro
1 c. salsa
2 handfuls fresh spinach (or kale)
6-8 mixed grain Artisan tortillas (or corn, or flour)
1 c. cheddar, shredded
1 c. pepperjack, shredded

Place veggies in a large, rimmed baking sheet.
Drizzle with olive oil and mix together with your hands.
Squish some veggies aside and place the chicken breast on the sheet.
Season everything with salt, pepper and the cumin.
Roast at 425 for 40 minutes.
Shred chicken with a fork.

Meanwhile, spray an 8x8 or 9x9" baking pan with cooking spray.
Spread 1/3 of the salsa into the bottom of the baking pan, and sprinkle with 1/3 of the chopped cilantro.
Add a layer of tortilla pieces to completely cover the salsa.
Top with 1/3 of the vegetables, 1/2 of the spinach leaves, then 1/2 of the shredded chicken breast.
Top with 1/3 of the cheddar and pepperjack cheeses.

Make a second layer of tortilla, salsa, cilantro, vegetables, spinach, chicken and cheese.
Top with a layer of tortillas, salsa, cilantro, vegetables and cheese (your baking dish should be stacked quiet high by now, you may need to press it down with your hands).
Cover with foil.

Bake at 300 for 20 minutes.
Remove foil and bake another 10 minutes, until cheeses melt and everything is heated through.
Let sit for 5 minutes and cut into squares.
Serve with sour cream and green onions, if desired.

Monday, September 24, 2012

Sauteed Lemony Greens

This hearty side dish is the perfect vegetable to accompany any meal.  I especially love it in the winter months.

Sauteed Lemony Greens
Recipe modified from J&M Walkenhorst

1 Tbsp. olive oil
1/2 c. chopped onion
1 c. chopped carrots
1 bunch kale, chopped (or your favorite green)
2 cloves garlic, minced
1/4 c. chicken broth
2 Tbsp. lemon juice
zest of 1 lemon
salt and pepper to taste

Heat oil in large skillet.
Saute carrots and onions until onions are translucent.
Add kale and saute until slightly wilted.
Add garlic and stir for 30 seconds.
Add chicken broth and cook until kale is tender, about 5 minutes.
Stir in zest and lemon juice.
Season with salt and pepper.

Thursday, September 20, 2012

Cinnabun Popcorn

Oh popcorn... how I love thee!
And this is no exception.  Cinnamon sugared caramel topped popcorn and nuts is drizzled with white chocolate to create yet another perfect popcorn combination.

Cinnabun Popcorn
Recipe from Our Best Bites

12 c. popped popcorn (about 1/2 c. kernels)
1 c. roughly chopped pecans (or walnuts)
1 c. brown sugar
3/4 t. cinnamon
1/2 c. butter
1/4 c. karo syrup (or honey)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

Pop corn and sift through to remove unpopped kernels.
Add chopped nuts and popcorn in a large bowl and set aside.

In a 2 quart microwave safe bowl combine brown sugar and cinnamon - mix well.
Chop butter into pieces and place on top of cinnamon sugar.
Pour karo syrup over everything.
Microwave for 30 seconds to soften butter slightly, and then stir together.
Return to microwave for 2 minutes.
Remove and stir.
Return to microwave for an additional 2 minutes.
Mixture should be bubbling.
Add vanilla and baking soda and stir to combine (mixture will foam and rise).

Pour mixture over popcorn and nuts and stir to coat evenly.
Spread on a foil-lined baking sheet.
Bake in a 250 degree oven for 30 minutes, stirring every 10 minutes.
Caramel should be hardened, not sticking to your teeth.
Cool on baking sheet lined with wax paper.

Melt almond bark according to package directions.
Using a fork or a baggie with a corner cut, drizzle chocolate all over popcorn.
Let sit until chocolate has set completely.
Break into clusters and serve.

Monday, September 17, 2012

Butterhorn Rolls

This is not your average "throw together in a few minutes" recipe, but the outcome is oh so much better than any regular roll.  Buttery and delicious, these are perfect for the upcoming holidays and special occasions.
As you can see from the photo, they are ginormous, so if you choose to make them smaller you will be left with enough to feed a small army
OR... you can freeze some before baking to enjoy these any day of the week.

Butterhorn Rolls
Recipe from Sharon Zobell

2 pkg. dry yeast
1/2 c. warm water
1 Tbsp. sugar
1 1/2 c. milk, scalded
1 c. butter
1 c. sugar
2 tsp. salt
6 eggs, beaten
9 c. flour (exactly)

Put yeast in water with 1 Tbsp. sugar and set aside.
Scald milk on stove.
Add butter, 1 c. sugar and salt to milk and cool slightly.
In large mixer add milk mixture, yeast and eggs.
Add half of the flour and mix until blended.
Add remaining flour until soft dough forms.
Put in large bowl and let rise until double in size.

Once doubled, punch down and divide dough in half.
With each half, roll out round.
Spread 1/2 stick of softened butter onto dough and cut into 12-16 wedges (like a pizza).
Roll up wedges from wide end to small and place on a greased cookie sheet.
Let rise for 1 1/2 hours (or until doubled).
Bake at 350 for 10-12 minutes.
Makes 24-32 enormous rolls.

If freezing:
Place rolled wedges on a baking sheet and put directly into freezer instead of baking.
To thaw: place on greased cookie sheet for 4 hours, or until doubled in size.
Bake at 350 for 10-12 minutes.

Thursday, September 13, 2012

Chicken Parmesan Meatloaf

We are not big meatloaf-ers at our place, but I tend to make one once a year or so.  This was a surprising mix up from the average, and I dare say it is probably the best meatloaf I've had.  Ever.
Meant to replicate the taste of chicken parmesan, this quick and easy dish comes together quickly and has great flavor.  Plus it makes a great freezer meal.

Chicken Parmesan Meatloaf
Recipe and Photo from What's Cookin' Chicago?

1 lb ground chicken or turkey
1 egg
1/4 c. breadcrumbs
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
2 cloves garlic, minced
1 small onion, grated
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese
1/2 c. spaghetti sauce
1/2 c. shredded Italian cheese blend
minced parsley for garnish

Combine the chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, slat, pepper and parmesan in a large bowl.
Blend with a fork or your fingers, but try not to over-mix.
Form into a loaf shape and place in a greased loaf pan.
Pour the pasta sauce over the top.
Bake at 350 for 40-45 minutes, or until cooked thoroughly.
Remove from oven and sprinkle with Italian cheese blend.
Return to oven and bake until cheese is melted.
Allow to rest for 5-10 minutes before serving.
Garnish with parsley if desired.

* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a foil lined loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and cook according to above instructions, adding cheese when cooked.

Monday, September 10, 2012

Smore's Popcorn

Chocolate, marshmallows, grahams... everything you love about smore's, piled onto caramel coated popcorn.  Its pretty much to die for.
As a side note, this WILL feed a small army.  If you are planning on making this just for yourself, I would more than half the recipe.  Unless you want to be stuck eating it all week (which isn't necessarily a bad thing...)

Smore's Popcorn
Recipe modified from 30HandMadeDays

1 batch caramel corn (recipe below)
12 oz. box Golden Grahams cereal
16 oz. bag mini marshallows
16 oz. chocolate chips, melted

Once caramel corn has cooled and hardened on waxed paper, stir together with Golden Grahams and mini mallows.
Drizzle chocolate chips over everything.
When chocolate has set up break into chunks and enjoy!
Store leftovers in a covered container.

Caramel Corn
(As I mentioned above, this makes a TON, so unless you have a ginormous bowl, you are going to have to make two separate batches)

1 c. kernels, popped (about 24 cups popcorn)
2 c. brown sugar
1/2 c. honey (or karo syrup)
1/4 tsp. salt
1 c. butter, cubed
1 tsp. baking soda
2 tsp. vanilla

Pop kernels into huge bowl.
Sift through popcorn to remove un-popped kernels.
In a large, microwave safe bowl, add the brown sugar, honey, salt and butter.
Microwave for 30 seconds, or until butter is softened and ingredients can be stirred together.
Once stirred, microwave for 2 minutes.
Microwave for an additional 2 minutes.
Add vanilla and baking soda, stirring well.
Pour over popcorn and stir to coat.

Line 3 large cookie sheets with foil.
Distribute popcorn onto sheets and bake at 300 degrees for 30 minutes, stirring every 10.
Place wax paper on 3 cookie sheets and transfer the popcorn onto them.

Once caramel corn has cooled and hardened on waxed paper, pour even amounts of Golden Grahams and mini mallows onto each batch.
Stir everything together (keep on wax paper) with your hands.
Evenly drizzle melted chocolate chips over the everything.
When chocolate has set up break into chunks and enjoy!
Store leftovers in a covered container.

Thursday, September 6, 2012

Pan Bread Pull-Aparts

These little babies are a cross between a roll and a breadstick.  Completely easy to make and the perfect addition to practically any meal.
Pan Bread Pull-Aparts
Recipe from Connie Hooley

2 c. scalded milk
1 1/3 c. luke warm water
2/3 square butter, melted
5 1/2 Tbsp. sugar
9 1/3 c. flour, divided
2 Tbsp. yeast
3 tsp. salt

2/3 square butter
1/4 c. + 1 Tbsp. + 1 tsp. mayo
1/4 c. + 1 Tbsp. + 1 tsp. parmesan cheese
1/2 tsp. garlic
2 tsp. dried parsley

Add milk, water, butter and sugar to mixing bowl.
Turn on and slowly add 3 1/3 c. flour.
When slightly mixed, add yeast and salt.
Slowly add remaining 6 c. of flour.
When ingredients are incorporated, mix for an additional 4-5 minutes.
Cover and let rest until double in size, 45 minutes to 1 hour.

Meanwhile, spray two jellyroll pans (or large cookie sheets) with cooking spray.
Dust with cornmeal.
Mix topping ingredients together and set aside.

When dough has doubled, punch down and cut in half.
Roll each half out to the size of your pans and place over cornmeal.
Use a pastry brush (or back of a spoon) to spread the topping mixture evenly over the two loaves.
With a pizza cutter, cut each dough (while inside the pan) into 24 pieces - be sure to cut all the way through.
Let rise until double - another 45 minutes to 1 hour.
Bake at 350 for 25 - 30 minutes.

Monday, September 3, 2012

Skillet Zucchini

This is my favorite way to eat plain zucchini.  It is also incredibly easy, making this side dish pretty much perfect!

Skillet Zucchini
small or medium green and yellow zucchini
kosher salt and pepper
extra virgin olive oil

Slice zucchini into 1/2" rounds.
Heat a large skillet over medium heat.
Add zucchini rounds - make sure they are in a single layer with no overlapping.
Flip after 3-4 minutes - zucchini should be browned on one side.
Salt and pepper zucchini as the other side browns.
Once browned, lightly drizzle olive oil over zucchini and toss to coat.
Continue cooking until oil is absorbed and all pieces are browned.
Serve immediately.