Onion Rings

 Here's our favorite onion ring recipe. 

It reminds us of our most favorite onion rings from 

Micheal's Restaurant back in the day.

Onion Rings
adapted from Sara Moulton

2  onions 
2 c buttermilk 
1 c flourSalt 
Pepper 
Chili powder 
Oil for frying

Slice  onions into 1/4-inch rings. Place in large bowl and cover with buttermilk. 
Season flour with salt, pepper, and chili powder. 
Dredge onion rings in seasoned flour. Dip again in buttermilk, then again in seasoned four.
Fry in batches, in 350 degree oil for 2 to 3 minutes until golden, giving them a flip.
Drain on paper towels and sprinkle with more salt. 
Let oil come back to temperature before frying next batch.

Pizza Pull-Apart Loaf

A pizza version of the bloomin' onion bread recipe
Add whatever toppings you like!

Pizza Pull-Apart Loaf

1/2 c olive oil
1 T garlic
1 t basil
1 t oregano
1/8 c parmesian
pepparoni
round loaf of bread
2 c mozzarella cheese


carefully slice loaf into 1/2 inch squares going first in one direction and then the other
mix 1st five ingredients together and drizzle down inside all of the cuts using a spoon to spread it around on the bread
next tuck in 1 c of the cheese into all the cuts followed by your choice of toppings then the remaining cup of cheese

wrap in foil and bake at 375 for 20 min
unwrap and bake another 5-10

serve with pizza sauce

Yakisoba Noodles

This is my knock-off version of Costco's Yakisoba noodles. 

We thought it turned out really quite similar.  

The recipe below serves about 10-12. I would go ahead and make the whole thing and then freeze half of it for another time.  

It reheats well, and anyway, that's how it comes from Costco :)

Yakisoba Noodles

chicken 

1 16oz pkg of spaghetti noodles 

veggies for stir frying

- sauce- 

1/2 c soy sauce 

2 T rice wine

2 T black vinegar 

1 T seasame oil 

2 T honey 

2 T grated fresh ginger 

-directions- 

cook noodles according to package directions drain and rinse with cold water.

cook chicken. (I used 6 thighs, but breasts work too)

steam or cook veggies. (I picked up two small  packages of frozen stir fry veggies at Wal-mart)

make the sauce by combining all the ingredients.

oil the pan with a tablespoon of oil then add half of your noodles and drizzle with half of your sauce. 

cook about 5 min until they start to look darker and dryer. repeat with other half of noodles.

add cooked chicken and cooked veggies to all the noodles and serve it up.

Almond Bark Popcorn

An easy, yummy, salty, sweet, tasty snack.

Almond Bark Popcorn

6 T coconut oil

1 c popcorn kernels

salt

2-4 squares of almond bark, melted

1 c almonds

pop one half of your popcorn

(I put 3 T of coconut oil in a heavy pan with a lid. let it heat up for a minute, then add 1/2 a cup of popcorn kernels. Cover with a lid and shake until it is all popped)

dump into a large bowl and salt it to your liking

drizzle with melted almond bark (i only used 2 squares of almond bark because I just wanted a light coating)

add almonds and mix thoroughly until it is all coated

pop 2nd half of popcorn

salt it and mix in with previous batch

Chicken a la King

A savory way to use up Sunday's chicken dinner. 

Serve over puff pastry, english muffins, biscuits, or even toast.

Chicken a la King

 

1/4 c olive oil

1/2 onion, chopped

3/4 c carrots, chopped

1 t garlic, chopped

1 t salt 

1/2 t pepper

1 T parsley

1/4 t thyme

dash cayenne pepper

1/2 c flour

30 oz box of chicken broth

2 c chicken, cooked and cubed

1 c corn

1 c peas

heat oil in large pot, add onion and carrots, cook until tender

add garlic and spices, cook another minute

add flour and stir well, cook for one minute

add broth and bring to a simmer

add chicken, corn and peas

serve over buttered biscuits

Pumpkin Bread

'Tis the season to bake all things pumpkin!

I love the smell when baking pumpkin, cinnamon, clove, and ginger together.  

So welcoming. So fall. So comforting.

This is a one bowl recipe that can be made into muffins or bread. 

You should make this this fall.

Pumpkin Bread

adapted from kitchenstewardship.com

3/4 c sugar

2 eggs

1 c pumpkin

1 T molasses

1/2 c coconut oil, melted

1/4 c cold water

1 2/3c flour

1/4 t baking powder

1 t baking soda

1/2 t salt

1/2 t cloves

1/2 t ginger

1 t cinnamon

start by mixing all of the wet ingredients together until all incorporated

then add all the dry ingredients and mix together

put in a greased loaf pan or muffin tin

bake at 325 degrees

loaf = 45-50 minutes

muffins = 20ish minutes

I haven't made them as muffins yet so I'm guessing on the time. just keep an eye on them and check with a toothpick.

Smoked Chicken with White BBQ Sauce

I'd never heard of white BBQ sauce.
Have you?
This chicken is smoked on the grill over indirect heat with a pan of soaked wood chips.
The flavor is amazing!
best. chicken. ever.
And of course it's from America's Test Kitchen, so you know it's gonna be good, c'mon!

Alabama BBQ Chicken
Cook's Country - America's Test Kitchen

White BBQ Sauce

• 3/4 c mayo
• 2 T vinegar
• 2 t sugar
• 1/2 t horseradish *(I went w/o the horseradish and it was still good)
• 1/2 t salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Chicken

• 1 t salt
• 1 t pepper
• 1/2 t cayenne pepper
• 2 whole chickens (3 1/2- to 4-pound), patted dry and split
• 2 c hickory wood chips
• Vegetable oil for grill grate

Instructions

• 1. For the sauce: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days.
• 2. For the chicken: Mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken.
• 3. Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile, open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in center. Scatter wood chips evenly over coals and set cooking grate in place. Cover, with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes.
• 4. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover (with half-opened lid vents over chicken).
• 5. Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165 degrees on instant-read thermometer, 15 to 20 minutes longer.
• 6. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.

Buttermilk Waffles

Look what I got for my birthday from my in-laws.....
Yeah! I love their recipes!!
Last night we tried the buttermilk waffles. They were great and easy.
I love how they try several methods to give you the best tasting recipe yet an easy process. For example, on the waffles they wanted an easier way to get the airyness that whipping egg whites gives traditional waffle recipes.
They figured most people wouldn't want the pre-breakfast workout of making a meringue. Solution: club soda! Club soda is what is used in most Japanese tempura batters to make it light and fluffy, so why not waffles! Brilliant!

Buttermilk Waffles
Americas Test Kitchen

2 c flour
1/2 c buttermilk powder*
1 T sugar
3/4 t salt
1/2 t baking soda
1/2 c sour cream
2 eggs
1/4 c oil
1/4 t vanilla
1 1/4 c seltzer water

whisk the dry ingredients.
in a seperate bowl, whisk the wet ingredients except the seltzer water.
gently stir the seltzer into the wet ingredients.
pour the wet into the dry and gently stir until just combined. (batter should remain slightly lumpy with streaks of flour.)

*if you dont have buttermilk powder you can do 1/2 c buttermilk and reduce the seltzer water to 1 cup.

Applesauce Snack Cake

A nice little cake to snack on, and it has no eggs!
Perfect for those days you want to make something, but realize you are out of eggs!

Applesauce Snack Cake
adapted from Allrecipes.com

1/2 c butter
1/2 c sugar
1 c applesauce
1 c flour
1 c whole wheat flour
1 T ground flax
1 t baking soda
1/2 t salt
2 t cinnamon
1/4 t ground clove
1/2 c walnuts

Cream butter and sugar.
Add applesauce.
Stir in flours, flax, soda, and spices.
Add walnuts.
Pour into a greased and floured 9x9 pan.
Bake at 350 for 40 min.

Orange Streusel Muffins

I made this one up. Kind of tastes like my orange scones, but it's a muffin!
Feel free to change it up with any fruit.

Orange Streusel Muffins

muffin-
2 c flour
1 1/2 t baking powder
1/2 t salt
1/2 c butter, softened
3/4 c sugar
2 eggs
2 t vanilla
1/4 c milk
1/4 c juice from orange
zest from orange

streusel-
1/4 c sugar
2/3 c flour
1/4 c butter, softened
zest of one orange

Beat butter and sugar until light and fluffy.
Add eggs.
Combine muffin dry ingredients.
Combine milk, OJ, zest, and vanilla.
Alternate adding dry and wet ingredients into butter/sugar mixture.
Divide into 12 lined muffin cups.
Combine streusel ingredients and sprinkle on top of muffins.
Bake at 350 degrees for 20 min.

No-Bake Cookies

Another 104 degree day here. Good day for some no-bake cookies!

No-Bake Cookies

1 c sugar
1 stick of butter
4 T cocoa powder
1/2 c milk
1 c peanut butter
1 T vanilla
3 c oats

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk.

Let boil for 1 minute then add peanut butter, vanilla and oatmeal.

On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Bloomin' Onion Bread

This is a tasty and fun appetizer or side dish to any meal. Can't go wrong with buttery, cheesy, onion bread!

Bloomin' Onion Bread
from The Girl Who Ate Everything

1 unsliced loaf sourdough bread

12-16 ounces Monterey Jack cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion

2 teaspoons poppy seeds

Directions:

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Summer Shortcake

This recipe comes from Martha and was quite easy to prepare, yet looks like you spent a lot of time! It is basically a sweet biscuit dough shaped into two large circles that you bake and layer with whipped cream and berries.
Give it a try!

Summer Shortcake
from Martha Stewart

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
• 8 ounces cold cream cheese, cut into 2-inch pieces
• 3/4 cup buttermilk, plus more for brushing
• Raw sugar or fine sanding sugar, for sprinkling
• 2 pints blueberries
• 2 pints strawberries, hulled (small berries left whole, large berries halved lengthwise)
• 3 tablespoons granulated sugar
• 2 cups (1 pint) heavy cream

1. Make the biscuits: Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together. Transfer to a bowl, and gently knead into a ball. Cover with plastic wrap, and let rest in the refrigerator at least 1 hour (or overnight).

2. Divide dough in half. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheets lined with parchment paper.

3. Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets. Using a 2 1/2-inch star cutter, cut out (but do not remove) 7 stars from one biscuit while it is still warm. Let cool.

4. Using a paring knife, carefully remove star shapes. Reserve for snacking or another use. (Biscuits can be made up to 8 hours ahead; store on wire racks, and cover loosely with plastic wrap.)

5. Make the filling: Combine blueberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.

6. Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.

7. Assemble the cake: Place uncut biscuit on a large plate. Spoon half the berries and their juices on top of biscuit, then spread the whipped cream over berries. Top with all but about 1/2 cup berries. (Make sure surface is even; it will support the top biscuit and prevent it from breaking.) Carefully place cutout biscuit on top. Fill star cutouts with reserved berries. Serve immediately, or refrigerate, uncovered, up to 3 hours.

Shoestring Chicken Salad

I remember having this chicken salad with the shoestring potatoes at church functions when I was growing up and loved the added crunch of the shoestring potatoes.
This is really only good right away as the potatoes get soggy quickly, so only make enough for what will be used.

Shoestring Chicken Salad

1 c. chopped celery
1/4 c. chopped onions
1 c. grated carrots
3 c. cooked chicken, shredded or cubed
1/4 c. whipped cream
3/4 c. Miracle Whip
1 tsp. salt
2 cups shoestring potato chips

combine all ingredients except for the shoestring potato chips and mix well.
chill until ready to use.
mix in potato chips right before serving.

Cheesecake Swirl Brownies

For those times you can't decide between brownies or cheesecake....make these!

Cheesecake Swirl Brownies

brownie:
6 oz chocolate chips
1/2 c butter
1 c sugar
3 eggs
1 t vanilla
3/4 t salt
3/4 c flour

mix above ingredients and pour into a greased 9x13.

cheesecake:
8 oz cream cheese
2/3 c sugar
2 t lemon juice
1 egg
1/2 t vanilla
1/4 t salt
2 T flour

combine and drop by spoonful over brownie mixture.
swirl with a knife.
bake at 350 degrees for 20-25 min.

Everest Chicken Curry

This recipe was inspired by a dish we had at Everest on Grand in St. Paul. If you ever get the chance, you should eat there. Everything we've had there is amazing! Authentic Tibetan/Nepali cuisine.

Everest Chicken Curry
inspired by Kukhurako Maasu ( Chicken Curry) from Everest on Grand


olive oil
1 onion, pureed
1 T garlic, pureed
1 T ginger root, grated
4 T curry powder*
1 t cardamon
1 14 oz can coconut milk
1 lime, juiced
12 boneless/skinless thigh meat
salt
pepper
1-2 bell peppers, sliced
1/2 onion, sliced
1 c pea pods


heat enough oil in a large skillet to coat bottom of pan.
add onion paste, garlic, and ginger and cook 3-5 min.
add curry powder and cardamon. cook another min.
add coconut milk and lime juice.
once simmering, add chicken and salt/pepper. cook until chicken is cooked through - about 10-15 min.
meanwhile, in another pan fry sliced peppers and onions until tender and browned.
add to chicken along with pea pods continue cooking another 1-2 min until everything is heated through.
serve over rice and naan.



* The curry I found was at Cub Foods in the Ethnic Foods area and had the following ingredients:
turmeric, coriander, chili, fennel, anise, cumin, fenugreek, salt, garlic, cinnamon, nutmeg, bay leaves, and cloves.

Chicken Tortilla Soup

It's hard to go wrong with making up a soup recipe. There aren't a lot of rules to making soup. I was pleasantly surprised how well this one came together. We'll definitely be making it again, especially since I now believe that winter is never going to end this year!

Chicken Tortilla Soup

1/4 c oil 1 onion, chopped
1 t garlic, chopped
1/2 t cumin
1 t coriander
1 t salt pepper
1 box chicken broth
2 small cans chopped green chilies
1 can white beans (pinto or garbanzo)
2-3 chicken breasts big handful of crushed tortilla chips
1 c corn

heat oil in soup pan.
cook onions until tender.
add garlic and spices and cook for 1 minute.
add broth and bring to a boil.
add chicken breasts.
simmer until chicken is cooked through.
remove chicken and shred into bite-sized pieces, then return to soup.
add beans, chilies, corn, and crushed chips.
serve once heated through and top with cheese, sour cream, avocado, cilantro, more chips.

Skillet Chicken Parmesan

Another easy, brilliant, yummy (and a one-pan meal) from America's Test Kitchen. I love these guys!

Skillet Chicken Parmesan
Cook's Country - America's Test Kitchen

1 1/2	c fresh bread crumbs
3	T olive oil
1 1/4	c fresh parmesan cheese
1/4	c chopped fresh basil
2	cloves garlic , minced
1	(28-ounce) can crushed tomatoes
1/2	c flour
4	chicken breast, cut in half horizontally
3	T oil
3/4	c mozzarella cheese
3/4	c shredded provolone cheese

Instructions

1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
   

2. Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining
   cutlets and vegetable oil.

3. Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Greek Meatball Skewers

This is an easy way to dress up a basic meatloaf/meatball recipe. By adding some feta cheese and greek seasonings, plus a little yogurt-cucumber sauce and some naan, you've got yourself an easy, tasty meal!

Skewered Greek Meatballs
adapted Martha Stewart Living

1 lb hamburger
1/2 c bread crumbs
1/4 c milk or cream
1 egg
salt pepper
1 small onion, chopped (green onion would be good too)
1 tsp garlic, chopped
1/2 c crumbled feta cheese
1 T oregano
1/4 t red pepper flakes

combine all ingredients.
shape into balls.
slide onto skewers.
place on an oiled or lined baking sheet and broil until cooked through, rotating meatballs until deep golden brown on all sides.
serve with naan, cucumber sauce, lettuce, tomatoes.

My Favorite Cookie

This has always been my favorite cookie. They are buttery, crispy, and are topped with powdered sugar straight out of the oven. Something magical happens to warmed powdered sugar. I'm not sure how to describe it, you'll just have to try it for yourself.

You can see that my mom even wrote 'your favorite' on the recipe card. I haven't made these in years because I forgot what they were called. We had named them as kids as suicide cookies because we quite often choked on the powdered sugar topping. I was quite grateful when Summer posted them on her blog and reminded me of it's true name, which helped me find my copy of the recipe!

So, from out of the archives to you, here is my most favorite cookie ever!

Oatmeal Crispies
(a.k.a. suicide cookies - don't breathe in while eating a fresh cookie!)

1 c butter
1/2 c sugar
1 c flour
1 1/2 c oatmeal
1 t vanilla

Combine all ingredients and chill dough.
Roll into 1 inch balls and place on cookie sheet.
Press each cookie with the bottom of a glass that has been coated in flour.
Bake at 350 until the edges have just browned slightly.
Remove from oven and sprinkle immediately with powdered sugar.