French Toast Sticks

SOURCE: http://myfridgefood.com/recipes/breakfast/french-toast-sticks

Ingredients:

• 4 thick slices white bread (see notes)
• 1½ tbsp butter
• 2 eggs
• ¼ cup milk
• Salt
• ¼ cup sugar
• ½ tsp cinnamon powder

Directions:

1. Cut each slice into 4 sticks. (Remove the crust if you want - this is optional. Makes it look neater.)
2. Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.
3. Combine the cinnamon and sugar on a plate.
4. Heat half the butter in a large pan over medium high heat.
5. Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. In my pan I can fit 8 sticks so I cook them in 2 batches.
6. Turn to cook each side until golden.
7. Immediately transfer to the plate with the cinnamon sugar and roll to coat. It's important to do this quickly while they are hot straight out of the pan so it sticks.
8. Serve immediately with maple syrup to dunk the sticks in.

NOTES:

1. French toast is best made using stale bread. Fresh bread soaks up too much egg mixture, making it soggy on the inside and your sticks will flop when you pick them up.
2. It is best to use a loaf so you can cut thick slices as the thicker the sticks are (and the staler the bread is), the stiffer the sticks are (ie. they won't flop when picked up using fingers).

Shrimp Scampi with Garlic Toasts

SOURCE: http://www.foodnetwork.com

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 5 cloves garlic, chopped
• Kosher salt
• Pinch of red pepper flakes
• 8 1/2 -inch-thick slices crusty bread
• 1 1/4 pounds large shrimp, peeled and deveined, tails intact
• 3/4 cup dry white wine or low-sodium chicken broth
• Grated zest and juice of 1/2 lemon, plus lemon wedges for serving
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh chives

Directions:

Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.
Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.
Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.


Per serving: Calories 578; Fat 22 g (Saturated 7 g); Cholesterol 299 mg; Sodium 963 mg; Carbohydrate 44 g; Fiber 4 g; Protein 38 g

Crockpot Cranberry Butter

SOURCE: http://theviewfromgreatisland.com

Yield: makes about 2 cups 

What You Will Need

• 2 12-oz bags of cranberries, rinsed
• 1 cup packed brown sugar
• 1 whole cinnamon stick
• 1 cup apple cider

Instructions

1. Put all the ingredients in a crockpot and stir to combine well. Turn on high. Let it cook for about 2 hours or until the cranberries are soft.
2. Remove the cinnamon stick and puree the mixture in a food processor. Do this in two batches. Be careful as the mixture is hot, I cover the top opening of the machine with a dish cloth. Let the machine run for a full minute to puree the cranberries very finely.
3. Force the cranberry puree through a mesh sieve or strainer. Push forcefully with the back of a spoon to get as much cranberry puree as you can. Discard the solids.
4. Pour the puree back into the crockpot. Turn the crockpot to high, and leave the lid ajar. Cook until thickened, approximately another 2 hours, stirring occasionally.
5. Put the cranberry butter into clean jars with tight fitting lids and let cool. Store in the refrigerator and consume within a month.

Notes:

Be sure to remove the cinnamon stick before pureeing the cooked cranberries...I learned the hard way!

Marvelous Meatballs – Bulk Cooking Recipe

SOURCE: http://www.5dollardinners.com

Yield – 60 meatballs
Preparation Time – 1 hour
Cooking Time – 20 minutes

Ingredients

• 5 lbs ground beef
• 1 lb bacon
• 1 lb shredded cheddar cheese
• 1 cup Italian bread crumbs
• 6 eggs
• 3 tsp salt

Directions

• Dice raw bacon then saute in a skillet on medium heat until brown.
• After the bacon has cooled, mix with all remaining ingredients by hand in a large bowl.
• Preheat oven to 450 degrees.
• Make 60 golf ball size meatballs from the mixture, place on baking sheets and bake for 20 minutes or until cooked through.
• Allow to cool completely then freeze in meal size portions.
• For future meals bake frozen meatballs for 30 minutes in an oven that has been preheated to 350 degrees.

Pizza Margherita

SOURCE: http://www.epicurious.com

YIELD: Makes 6 servings

ACTIVE TIME: 35 min

TOTAL TIME: 1 3/4 hr (includes rising time)

Ingredients

For dough:

• 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoon)
• 1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting
• 3/4 cup warm water, divided
• 1 teaspoon salt
• 1/2 tablespoon olive oil

For topping:

• 1 (14-to 15-ounces) can whole tomatoes in juice
• 2 large garlic cloves, smashed
• 2 tablespoons olive oil
• 4 basil leaves plus more for sprinkling
• 1/4 teaspoon sugar
• 6 ounces fresh mozzarella, cut into 1/4-inch-thick slices

• Equipment: a pizza stone

Preparation

Make dough:
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. (If mixture doesn’t appear creamy, discard and start over with new yeast.)
Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet.)
Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.
Make tomato sauce while dough rises:
Pulse tomatoes with juice in a blender briefly to make a chunky purée.
Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.
Heat pizza stone while dough rises:
At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F.
Shape dough:
Do not punch down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary.
Assemble pizza:
Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border.
Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing. 

Mexican Street Corn (Elotes)

*SOURCE: http://www.seriouseats.com*

Yield:	serves 4
Active time:	30 minutes
Total time:	30 minutes
Special equipment:	grill

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup finely crumbled cotija or feta cheese, plus more for serving
• 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
• 1 medium clove garlic, finely minced (about 1 teaspoon)
• 1/4 cup finely chopped cilantro leaves and tender stems
• 4 ears shucked corn
• 1 lime, cut into wedges

Procedures

1. 
   
   
   Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
   
2. 
   
   
   While coals heat, combine mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogenous and set aside.
   
3. 
   
   
   When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
   
4. 
   
   
   Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

Baked Potato Grilled Cheese

*SOURCE: http://myfridgefood.com*

Details

Cooking Time:		10
Recipes Makes:		1
Calories:		650
Carbs:		41
Fat:		39
Protein:		34

Ingredients Related Tips

2-3 Strips of Bacon
1 Potato
2 tbsp of Sour Cream
Cheddar Cheese
Green Onions/Chives
2 Slices of Bread
Butter
Canola Oil
Garlic Powder
Salt & Pepper

Directions

To start things off, get a pan on medium heat with enough canola oil to lightly cover the bottom (you could also use olive oil or butter). Cut your potato into even slices, you will need 4-5 slices for the sandwich, then place them in your pan, cooking each side until browned and crispy.

While cooking, salt and pepper the potatoes to taste (they dont have to be too salty as the bacon with help with the saltiness as well) and sprinkle a light pinch of garlic powder. In another pan cook your bacon on medium heat to desired tenderness (I liked mine crispy for this sandwich!).

While everything is cooking, slice your bread (use some crusty bread like french or sourdough if you have it), and generously butter the outside of each piece. On the inside, put about 1 tablespoon of sour cream on each slice as well as slices of cheddar cheese on each side. Once your potatoes and bacon are finished frying, dab them on paper towel to remove some grease, then fan the potatoes out on your bottom slice of bread, put a little more sour cream on top of the potatoes if you desire (I did to help the bacon and chives stick in the sandwich). Slice up one green onion stalk and spread it on top of the potatoes along with the bacon. Place your other slice of cheese on top of all of this and top with your bread!

More at bsinthekitchen.com

Read more at http://myfridgefood.com/recipes/sandwiches-burgers/baked-potato-grilled-cheese#BbaG7p0iRwbxESS5.99

Meatball Recipe

SOURCE: http://everybodylovesitalian.com/meatball-recipe-chef-pasquale/

Ingredients:

Pork and/or Beef
4 chopped Garlic cloves
Half cup of chopped Parsley
Teaspoon of Salt
Teaspoon of Black Pepper
3 Eggs
1oz of Olive Oil
Half cup Bread Crumbs
Half cup of Parmigiana Cheese
Tomato sauce


The first thing that needs to be prepared is the meat for the meatballs. You can either use beef or pork, or both as I do in this recipe. You can buy the meat already prepared from the  super market or you can ground it up yourself, which is what I prefer. Place your ground beef/pork into a big bowl. Next you will need to put in the chopped garlic, parsley, salt, black  pepper, 3 eggs, bread crumbs and parmigiana cheese. Mix it evenly, with your hands or with a wooden spoon. Once mixed, roll golf ball sized meatballs and place them in a baking pan. Make sure the pan is coated with the olive oil first. Preheat the oven to 400 degrees.

Lasagna Soup

*SOURCE: http://www.cookingclassy.com/2013/12/lasagna-soup/*

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: About 5 servings

Ingredients

• 2 Tbsp extra virgin olive oil, divided
• 1 lb lean ground beef
• 1 large yellow onion, diced (2 cups)
• 3 - 5 garlic cloves, to taste, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can petite diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 2 1/2 Tbsp tomato paste
• 1 3/4 tsp dried basil
• 3/4 tsp dried oregano
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp dried thyme
• 1 tsp granulated sugar
• 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper, to taste
• 8 lasagna noodles, broken into bite size pieces (6.5 oz)
• 1 1/4 cups shredded mozzarella cheese (5 oz)
• 1/2 cup finely shredded parmesan cheese (2 oz)
• 8 oz ricotta cheese

Directions

• Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
• Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.
• Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
• Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well). 

Scoglio (Seafood Pasta)

*SOURCE: http://everybodylovesitalian.com*

My mouth is watering just looking at the picture.  Sprinkle a little grated cheese on top and you are in heaven. make sure that you are using the freshest ingredients possible when dealing with seafood.  Make sure the clams and mussels are still alive.  Discard any clams or mussels if the shells do not open. They are best when coked fresh.

Make sure to use a white wine that you like.

Scoglio (Seafood Pasta)
Ingredients
2 tablespoons olive oil
2 garlic cloves, crushed
1 (16-ounce) can whole Italian tomatoes
Salt and freshly ground black pepper, to taste
1 teaspoon Sicilian oregano (optional)
1 pound dry spaghetti
2 tablespoons plus 2 teaspoons olive oil, divided
4-6 medium size scallops
1/4 teaspoon salt
1/4 teaspoon pepper
8 medium-size peeled shrimp
1 spring fresh oregano
1 sprig fresh thyme
8 mussels
8 clams
1/2 cup white wine
Preparation
MAKE SAUCE:
1. Heat oil in a saucepan over medium heat. Add garlic to oil and cook, stirring, until golden brown. While garlic browns, pour tomatoes into a bowl; break them up using clean hands. Once garlic is browned, add tomatoes and their juices. Add salt and pepper (and oregano if using).
2. Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. The sauce should be a rich red color. If it turns brick red, it’s too thick.
MAKE PASTA:
1. Cook pasta according to package directions. Drain, reserving 1 cup cooking water.
2. Heat 2 tablespoons oil in a large skillet. Season scallops with salt and pepper; cook over medium high heat, about 2–3 minutes per side, until golden brown on each side. Remove and set aside.
3. In the same pan, cook shrimp until they just turn pink, about 1–2 minutes. Remove and set aside.
4. Add reserved pasta water to pan along with oregano and thyme. Simmer for 10 minutes to create a fish broth, scraping the bottom of the pan with a spatula to release the caramelized bits left over from sautéing into the broth.
5. Once the broth is ready, add mussels with remaining 2 teaspoons oil and cover. Cook 2–3 minutes, removing mussels as soon as they open. Set aside. Repeat with the clams, cooking about 4 minutes. Remove and set aside.
6. Strain the remaining fish broth through a sieve and return to the same pan. Add wine and simmer over medium heat, 2–3 minutes, to burn off the alcohol. Add scallops back to the pan. Then add 1⁄2 cup pomodoro sauce. Add shrimp and a little more pomodoro sauce. Add pasta to the saucepan, stirring to coat with pomodoro sauce. Simmer 2–3 minutes and fold clams and mussels into the pasta. Serve immediately.

Buddy Valastro's Sunday Gravy

*SOURCE: http://communitytable.com*

Ingredients

• 4 Tbsp vegetable oil
• 1 large onion, diced
• 2 Tbsp chopped fresh basil, divided
• 5 garlic cloves, crushed
• 1 Tbsp chopped fresh oregano
• 3 (28-oz) cans plum tomatoes
• 3 (28-oz) cans crushed tomatoes
• 3½ cup water
• 6 tsp sugar
• 1 tsp salt
• 1 lb sweet Italian sausage links
• 1 lb uncooked meatballs

Directions

1. Heat oil in a large ­stockpot for 30 seconds. Add onion and sauté for 3 minutes. Add 1 Tbsp basil, garlic, and oregano. Sauté for 1 minute.
2. Add tomatoes, water, sugar, and salt. Bring sauce to a boil, reduce heat to a simmer, and add sausage and meatballs.
3. Simmer for 3 to 4 hours, stirring ­occasionally to make sure nothing sticks to the pot. Remove meats to a platter. Stir in remaining basil. Taste and add salt, if needed.
4. Serve over pasta, adding meats and topping with Parmesan, if desired.

Kitchen Counter

Serves 8. Per Serving: 450 calories, 44g carbs, 27g protein, 19g fat, 65mg cholesterol, 1,550mg sodium, 11g fiber

Muffaletta Tortellini Salad

4 ounces Genoa salami, cut into bite size pieces
4 ounces mortadella, cut into bite size pieces
4 ounces capicola, cut into bite size pieces
4 ounces provolone cheese, cut into bite size pieces
4 ounces mozzarella cheese, cut into bite size pieces
2 (16 ounce) packages frozen tortellini

Olive Salad
¼ cup STAR red wine vinegar
¼ cup plus 2 tablespoons STAR extra virgin olive oil (divided)
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon fresh ground black pepper
1 (6 ounce) jar Italian mix giardiniera, chopped
½ cup chopped roasted red peppers
½ cup STAR pimento stuffed olives, sliced
½ cup sliced kalamata olives, halved
½ cup STAR sliced black olives, sliced
2 tablespoons capers, drained

Prepare the olive salad:  Reserve 2 tablespoons olive oil.  In a medium bowl combine vinegar, ¼ cup olive oil, garlic, oregano, parsley and black pepper.  Whisk until well combined.  Set aside.  Cut up remaining ingredients according to ingredient list.  Add remaining ingredients to bowl.  Toss well until combined and coated.  Refrigerate for 30 minutes (up to overnight).

Meanwhile:  bring a large pot of salted water to a boil over medium-high heat.  Cook tortellini according to package directions.  Remove from heat and drain.

While the pasta is cooking, prepare deli meats and cheeses:  cut meats and cheese into bite size pieces, approximately ¼”- ½” in size.  Shred Parmesan cheese and set aside. 

Sprinkle 2 tablespoons reserved olive oil over drained tortellini.  Stir to combine.  Add olive salad to drained tortellini and gently stir until well combined.  Toss in chopped meats and cheeses. 

Serve and enjoy.

Fried Green Tomatoes

*SOURCE: http://www.myrecipes.com*

Ingredients:

• 1 large egg, lightly beaten
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour, divided
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 medium-size green tomatoes, cut into 1/3-inch slices
• Vegetable oil $
  Click to see savings
  
• Salt to taste

Preparation

1. Combine egg and buttermilk; set aside.
2. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
3. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Mexican Shrimp and Grits

*SOURCE: www.pauladeen.com*

Ingredients

• 1 lb shrimp, medium-sized, shells left on
• 6 cups water
• 1 teaspoon salt, divided
• 3/4 cup white grits
• 3 tablespoons butter
• 6 oz pepper Jack soft block cheese, cubed
• 1/2 lb chorizo sausage, casings removed
• 3 tablespoons olive oil, optional
• 1 1/2 cups chopped Vidalia onion
• 1 red bell pepper, seeded and chopped into 3/4-inch pieces
• 1 jalapeño, seeded and minced
• 3 tablespoons all-purpose flour
• 2 tablespoons heavy whipping cream
• 1 teaspoon fresh lime juice
• 2 green onions, chopped, plus more for garnish
• 3 tablespoons chopped fresh cilantro leaves
• 1/8 teaspoon ground black pepper

Preparation

Peel the shrimp and set aside, reserving the shrimp shells.

In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.

In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the pepper Jack soft block cheese, and stir until melted. Set aside and keep warm.

In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeño, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.

Peasant Bread

*SOURCE: www.alexandracooks.com*

Notes:

The bowls: The vintage Pyrex #441 bowl is my favorite bowl to bake the peasant bread in — the perfectly round shape of the bowl creates a beautiful round loaf. It belongs to a set of four nesting bowls (also called Cinderella bowls, specifically the Pyrex #441, #442, #443, #444), which I have purchased from Ebay. I absolutely love the set in general, but I love most of all that I can bake the whole batch of peasant bread in the second largest bowl (#443) and half of the batch in the smallest bowl (#441). The set runs anywhere from $35 to $50 or higher depending on the pattern of the Pyrex. More pictures of the bowls can be found on this post.

Another cheaper, very good option is the Pyrex 322.

The bread: This is a sticky, no-knead dough, so, while the original recipe doesn't call for one, some sort of baking vessel, such as pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5 qt) or ramekins for mini loaves is required to bake this bread. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don't have a 1- or 1.5-qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes.

 Ingredients

• 4 cups (510 g | 1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)
• 2 teaspoons kosher salt
• 2 cups lukewarm water**
• 2 to 3 teaspoons sugar (I use 2, my mom uses 3 — difference is negligible)
• 2 teaspoons active-dry yeast***
• room temperature butter, about 2 tablespoons
  
  * My mother always uses 1 cup graham flour and 3 cups all-purpose or bread flour. Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours. Also, measure scant cups of flour if you are not measuring by weight: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup.
  
  ** To make foolproof lukewarm water that will not kill the yeast (water that's too hot can kill yeast), boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.
  
  ***I buy Red Star yeast in bulk (2lbs.) from Amazon. I store it in my freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet — I think it's 2.25 teaspoons. I have made the bread with active dry and rapid rise and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: Red Star Baking Yeast Also, if you buy instant yeast, there is no need to do the proofing step — you can add the yeast directly to the flour — but the proofing step does just give you the assurance that your yeast is active. I love SAF instant yeast, which can be purchased from King Arthur flour as well as Amazon.

Instructions

1. Mixing the dough:
   • If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.
   
   • If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed.
2. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If you have the time to let it rise for 1.5 to 2 hours, do so — this will help the second rise go more quickly.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won't get above 300ºF. The goal is to just create a slightly warm environment for the bread. My mother always covers the dough with a tea towel that she has run under hot water and rung out so it's just damp.
3. Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the pyrex bowls I mentioned above) with about a tablespoon of butter each. (My mother might use even more — more butter not only adds flavor but also prevents sticking). Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down. Take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: I do not do the warm-oven trick for the second rise. I simply set my bowls on top of my oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)
4. Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.

Notes

Variations:

#1. Cornmeal. Substitute 1 cup of the flour with 1 cup of cornmeal. Proceed with the recipe as directed.

#2. Faux focaccia. Instead of spreading butter in two Pyrex bowls in preparation for baking, butter one 9x9-inch glass baking dish and one Pyrex bowl or just butter one large 9x13-inch Pyrex baking dish. If using two vessels, divide the dough in half and place each half in prepared baking pan. If using only one large baking dish, place all of the dough in the dish. Drizzle dough with 1 tablespoon of olive oil (if using the small square pan) and 2 tablespoons of olive oil (if using the large one). Using your fingers, gently spread the dough out so that it fits the shape of the pan. Use your fingers to create dimples in the surface of the dough. Sprinkle surface with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Bake for 15 minutes at 425ºF and 17 minutes (or longer) at 375ºF. Remove from pan and let cool on cooling rack.

Tater Tot Casserole

*Taken from http://themagicalslowcooker.com*

• Prep Time: 20 minutes

  Cook Time: 4 hours

  Total Time: 4 hours, 20 minutes

  Yield: Serves about 8

• Ingredients

  • 32 ounce bag tater tots
  • 1 pound ground beef
  • 2 cans (10 3/4 ounce each) cream of mushroom soup
  • 1 small onion diced
  • 2 cans (14.5 ounces each) green beans
  • 1/2 cup milk
  • salt and pepper
  • 2 cups grated cheddar cheese

  Instructions

  1. Brown ground beef in a skillet with onion, and season with salt and pepper to taste.
  2. Add the cans of cream of mushroom soup, and milk, stir to combine.
  3. Fold in green beans to meat mixture.
  4. Spray your slow cooker with non-stick cooking spray
  5. Place entire bag of tater tots on the bottom of your slow cooker
  6. Pour the meat mixture over the tots.
  7. Cook on low for 4 to 5 hours
  8. Add cheese to top, and unplug slow cooker.
  9. Let set for 5-10 minutes before serving.

  Notes

  I used a 6 quart slow cooker. This recipe could be cut in half if you have a smaller slow cooker.

Pan Fried Italian Chicken Thighs

*Taken from http://www.barefeetinthekitchen.com*

Yield: 4 servings

1 tablespoon coconut oil or light flavored olive oil
4 chicken thighs, depending on size (4 large pieces fill my skillet)
kosher salt
freshly ground black pepper
granulated garlic or garlic powder
dried oregano
dried basil
herbs de provence

Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered* for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.

If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

* A splatter-screen for your skillet and a bowl of vinegar set next to the stove will cut down on both the mess and the lingering aroma of this recipe through the rest of the night!

Hurry-Up-And-Wait Roast Chicken

*Taken from www.food.com*

1 (4 lb)



whole chickens, at room temperature

Read more: http://www.food.com/recipe/hurry-up-and-wait-roast-chicken-500593?oc=linkback

Directions:

1 Center a rack in the oven; preheat oven to 450°.

2 Choose a suitable pan, a metal roasting pan, a cast-iron skillet, or a Dutch oven.

3 Lightly grease the bottom and sides of the pan with some of the butter and oil.

4 Tie the chicken's legs together and fold the wings back, then rub the remaining butter and oil over the chicken.

5 Season the chicken with salt and pepper.

6 Put the chicken on its side in the pan and roast undisturbed for 25 minutes.

7 Turn the bird over onto its other side; roast for another 25 minutes.

8 For the final flip, turn it onto its back and roast it, breast side up, for another 10 minutes or until the skin is golden brown and the juices run clear when you pierce the thickest part of the thigh with the tip of a knife.

9 While the chicken is finishing up in the oven, prepare for its resting headstand.

10 Have at the ready a platter or a rimmed dish that can hold the bird comfortably and a small bowl.

11 Pull the pan from the oven and transfer the chicken, breast side down, to the platter.

12 Lift the chicken's tail in the air, slide the bowl under it, and balance the bird so that it's resting at an angle.

13 Cover the chicken loosely with foil and let it rest for 10-20 minutes so that the juices can resettle themselves in the breast.

14 If you'd like to make a little sauce, spoon the fat off the liquid in the pan, put the pan over medium heat, and add the water or water and wine, scraping up whatever solids have stuck to the bottom of the pan.

15 Boil the sauce for a few minutes, taste, and season with salt and pepper.

16 If you'd like, cut a tablespoon of cold butter into bits, and off the heat, swirl it into the sauce.

17 Carve the chicken and serve it with the sauce.

Sweet Potato Bread

*Taken from www.thatskinnychickcanbake.com*

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup sour cream
1/2 cup sugar
1/4 cup honey
1/4 cup canola oil
2 eggs
3/4 cup peeled, then finely grated sweet potato

Preheat oven to 350º. Grease a 5 x 9 inch loaf pan with Baker’s Joy (or butter then flour). I also line bottom of pan with a rectangle of parchment. Set aside.

Combine all dry ingredients and whisk to break up any lumps. Set aside.

Mix sour cream, sugar, honey and oil. Add eggs and mix till combined. Mix in sweet potato. Add dry ingredients and mix with a spoon till just moistened. Pour into loaf pan.

Bake for 25 minutes, then reduce oven temperature to 325º and bake for 20 minutes or till toothpick inserted in center comes out clean.

Cool for 5-10 minutes, then remove from pan to cooling rack. Cool completely before slicing (if you can wait!).

Tip of the day: Spray your measuring cup with Pam before filling with sticky liquids like honey, molasses or corn syrup. The liquid will slide right out without clinging to the sides of the cup.