Recipe Library



To see a list of links to each recipe, please visit my Recipe Library.

Thursday, October 17, 2013

Colorful Chicken Alfredo


Colorful Chicken Alfredo

Entrée - serves 5 - 6 people
Takes 20 minutes to prepare and cook

Ingredients 

  • 2 cups of uncooked colorful spiral noodles
  • 2 - 12oz cans of chicken breast
  • 2 jars of regular alfredo sauce
  • 1 teaspoon Oregano
  • 1 teaspoon Italian Seasoning
 
  1. Raise water to a boil in a 2+ quart pot
  2. Cook noodles in boiling water for 10 minutes
  3. While cooking noodles, on medium heat, mix alfredo, seasonings, and chicken breast into a 1 quart pot
    1. To get as much of the alfredo out of the jars, add 2-ish tablespoons of water, recap, shake up, and pour into the pot.

  1. When the noodles are done, combine noodles and chicken alfredo sauce into desired bowl
  2. Serve! :0)

Saturday, October 12, 2013

Spinach Scallops


Spinach Scallops

Entrée - serves 4 -5 people
Takes 30 minutes to prepare, cook, and serve.

Ingredients 

  • 12-14 small/medium size fresh (not frozen) scallops
  • 4 tablespoons butter
  • 3 tablespoons of lime juice
  • 3/4 cup of raw oats
  • 2 cups fresh baby leaf spinach
  • 1 cup of shredded colby jack cheese 

  1. Get the fry pan heated to medium-high heat
  2. Add butter to get it melted
  3. Add all the lime juice to the melted butter
  4. Immediately add the scallops
  5. Let fry on this side for 8 minutes
  6. Before flipping all the scallops, add half the oats to the scallops
  7. Flip scallops
  8. Fry for another 5 minutes
  9. Add the rest of the oats
  10. Add all spinach to the top layer, careful not to let it touch bare areas, only the scallops
  11. Add the shredded cheese to the top of the spinach evenly
  12. Let cook another 8 minutes
  13. Remove from heat - cheese should be melted - serve!

Saturday, July 6, 2013

Cheesy Squash

Cheesy Squash

Side dish – serves 4 to 5 people
Takes 30 minutes to prepare, cook, and serve.

Ingredients

  • 1 medium to large size yellow squash (9 to 12 inches)
  • 4 tablespoons butter
  • 1 teaspoon pepper & salt
  • 1 cup of shredded Mozzarella Cheese
First: Get the fry pan heated to medium heat
Second: Add butter to get it melted
Third: While butter is melting, thinly slice squash as an angle (thin as in 2 millimeters thick or so)
Fourth: Once all sliced, add to melted butter in pan
Fifth: Add pepper and salt – flip and turn slices of squash to make sure they get somewhat coated in butter, pepper, and salt.
Sixth: Cover – let cook 10 minutes

Seventh: At 10 minutes cooking time, uncover, rotate, flip, and bring bottom slices to the top (they should start to appear transparent).
Eigth: Re-cover and let cook another 10 minutes.
Ninth: At the 20 minute mark (or in other words, next 10 minute end mark), uncover and flip slices. Check to see if they all appear transparent. If so, turn to low heat and add the cheese in a layer across all the squash slices. If not transparent yet, recover and cook for 5 more minute and repeat until all are transparent. Then proceed to cheese.
Tenth: With heat on low and cheese evenly sprinkled across, re-cover and let the cheese get melted – about 5 minutes.
Eleventh: Serve warm and enjoy the buttery, cheese, squashy, goodness!!!

Saturday, March 2, 2013

Delectable Morning Scramble

Delectable Morning Scramble

Enough for 4-5 people
Takes 15 minutes to prepare, cook, and serve.

Ingredients:

  • 9 - 10 Eggs, Scrambled
  • 2 tablespoons butter or oil
  • 8 oz of your favorite cheese
  • 3 tablespoons of Chives
  • 2 tablespoons of bacon bits
  • 1/4 cup of Wheat Germ 
First. Get pan heated to medium heat
Second. Scramble eggs while pan is heating up
Third. Once hot, add the butter or oil and spread around pan
Fourth. Add in the scrambled eggs to begin cooking
Fifth. Immediately add chives, bacon bits, and Wheat Germ. Stir
Sixth. While cooking, shred up the cheese (if bought by the block).
Seventh. Once shredded, add to your egg mixture and continue stirring, flipping, etc.
Eighth. Now, turn the heat down to low-medium.
Ninth. You want the cooking to slow down so that the cheese is melted and spread within the mixture evenly.
Tenth. Flatten mixture into pan and cover.
Eleventh. After 2 minutes of being covered, check mixture by flipping portions over to see how well it's cooked. If the egg is getting cooked, turn the rest over, cover again for 2 minutes.
Twelfth. By this time, the egg throughout the mixture should be cooked.
Thirteenth. You can now serve this yummy wonderful, cheesy, goodness!!

Tuesday, February 26, 2013

Pizza Bread Extravaganza

Pizza Bread Extravaganza

Requires at least half a loaf of the Italian Herb Bread
Estimated prep/cooking time: 20 minutes

Ingredients:

  • 1 small package of sliced pepperoni
  • 2 cups of shredded mozzarella cheese
  • Half a loaf of the Italian Herb Bread
  • Any other toppings - optional 
First step: Using a toaster oven, lay out as many slices of the Italian herb bread on a small pan.
Second step: Add shredded mozzarella cheese to cover each slice evenly
Third step: Add Pepperoni (and any other toppings desired)
Fourth step: Pop in the toaster oven on toast setting until cheese is melted and beginning to get browned spots.
Fifth step: Remove and serve!
Very delicious and easy to make if Italian Herb Bread is already on hand. No spices or tomato sauce needed since the Italian twist is already coming from the bread.

Italian Herb Bread

Italian Herb Bread 

Makes two loaves – 24 slices each – 65-85 calories a slice
Estimated prep/cooking time: 2 ½ hours (most of which is wait time for rising or baking)

Ingredients 

  • 6 to 7 cups of Bread Flour (you can use all-purpose flour, but it just seems to taste better with bread flour – unbleached) 
  • 1 tablespoon of Salt 
  • 3 tablespoons of Sugar
  • 2 tablespoons of Basil 
  • 1 1/2 tablespoons of Oregano
  • 1/2 cup of ground flax
  • 1/4 cup of cracked wheat (or wheat germ)
  • 2 tablespoons of Shortening 
  • 2 packages of regular or quick acting active dry yeast (or 1 ½ tablespoons of yeast)
  • 2 ½ cups of VERY warm water (120 – 130 degrees Fahrenheit)
  • 2 – 8 ½ x 4 ½ x 2 ½ inch loaf pans (greased)
First step: Mix about 3 ¼ cups of the flour, the sugar, salt, yeast, oregano, ground flax, basil, and cracked wheat– use a dough cutter to be sure that the shortening mixes in well – if you don’t have a dough cutter, use a fork to be sure the shortening gets broken up well.

Second step: Next using an electric hand beater, add all the water and mix with beater for 2 minutes on medium-low speed. Scrap the bowl plenty! If, while mixing, the dough becomes too thick – add a couple tablespoons of water.

Third step: The dough should be a thick, but liquid enough mixture that slides from the spoon, not drops. At this stage, add a cup of flour at a time and stir with a spoon until it comes to a consistency you can handle with your hands.

Fourth step: When to the right consistency mentioned above, add flour to a surface, upend dough onto the floured surface and knead for 10 minutes until smooth and stretchy in its consistency. (Five minutes should be enough though)

Fifth step: Add flour to the bottom of the bowl just used for mixed and add the recently kneaded dough – set in a semi-warm place – cover with a towel.

Sixth step: Let the dough rise for at LEAST an HOUR – no less. Dough will probably rise above the rim of the bowl.

Seventh step: An hour later – punch down dough (punch down: to press your fist into the direct center of the risen dough straight down to the bottom, angle outward, and lift up and out from the bowl – the dough will be draped around your fist as you lift it out
.
Eighth step: Set the recently punched dough onto a floured surface – separate into two equal amounts. Leave the two pieces for 5 minutes to rest.

Ninth step: Next, using a rolling pin, stretch out each piece into a 9”x18” flat piece. The easiest way to get this into a rectangular shape, grab the piece, get shaped into a general round 12 inch long piece, and begin rolling out – using the corners of the piece to help stretch towards a rectangular shape.

Tenth step: Once rolled out, using the end closest to you, fold 1/3 onto 1/3:






Eleventh step: Next, you can use the folded end to start wrapping into a roll (tightly).

Twelfth step: Once wrapped, pinch the flat edge to the roll of dough to close it off. It won’t look nice where it’s been pinched closed against itself, but the good news is that you’ll be turning the roll to make the pinched crease facing down.

Thirteenth step: Once the creased edge is facing down, the two ends still show the roll. To finish off the shaping of the loaf, make your hand flat, use the edge of your palm (pinkie to wrist) to press in a chopping motion, straight down on the ends – you’ll have some dough on the other side of your hand – fold these flaps under the loaf.

Fourteenth step: Place the newly shaped loaf into a greased loaf pan – place in a warm spot and cover to allow rising while repeating steps 9 thru 13 on the second piece of dough.

Fifteenth step: Once both of the pieces of dough are formed into loaves and placed in the loaf pans, let rise for 35 to 50 minutes (or until double).

Sixteenth step: Once close to being done with rising – preheat the oven to 425 degrees Fahrenheit.

Seventeenth step: Once pre-heated, place loaves on the top most shelf of the oven, as close to the center as possible.

Eighteenth step: Bake 25-30 minutes, until golden brown and hollow sounds when tapped with the flat edge of a knife.
Nineteenth step: When done, remove from oven, immediate remove bread from pans and allow cooling for 1+ hour before slicing up. If desired, brush top of the loaf with melted butter.

Tip for slicing – be sure to let the knife do the cutting. Meaning? Use a nice bread knife – if you are not sure, use a nicely serrated edged knife – and all the edge to do the slicing by using a ginger back and forth motion. Sometimes even using the slicing at a 45 degree angle from the side is fairly more effective than straight across the top.

Bread keeps for about 14 days in the fridge, 7 days outside the fridge, several months in the freezer.

Scrumptious Cheese Bread

Scrumptious Cheese Bread

Makes two loaves – 24 slices each – 75-95 calories a slice

Estimated prep/cooking time: 2 ½ hours (most of which is wait time for rising or baking)

Ingredients 

  • 6 to 7 cups of Bread Flour (you can use all-purpose flour, but it just seems to taste better with bread flour – unbleached)
  • 1 tablespoon of Salt
  • 3 tablespoons of Sugar
  • 2 tablespoons of Basil
  • 1/3 cup of oat meal
  • ¼ cup of chopped onion (the dried spice type – if you use fresh onion, cut back a little)
  • 2 tablespoons of Shortening
  • 2 packages of regular or quick acting active dry yeast (or 1 ½ tablespoons of yeast)
  • 2 ½ cups of VERY warm water (120 – 130 degrees Fahrenheit)
  • For later – ½ cup of shredded cheese – your choice of type
  • 2 – 8 ½ x 4 ½ x 2 ½ inch loaf pans (greased)

First Step: Mix about 3 ¼ cups of the flour, the sugar, salt, yeast, onion, basic, and oat meal – use a dough cutter to be sure that the shortening mixes in well – if you don’t have a dough cutter, use a fork to be sure the shortening gets broken up well.

Second Step: Next using an electric hand beater, add all the water and mix with beater for 2 minutes on medium-low speed. Scrap the bowl plenty! If, while mixing, the dough becomes too thick – add a couple tablespoons of water.

Third Step: The dough should be a thick, but liquid enough mixture that slides from the spoon, not drops. At this stage, add a cup of flour at a time and stir with a spoon until it comes to a consistency you can handle with your hands.

Fourth Step: When to the right consistency mentioned above, add flour to a surface, upend dough onto the floured surface and knead for 10 minutes until smooth and stretchy in its consistency. (Five minutes should be enough though)

Fifth Step: Add flour to the bottom of the bowl just used for mixed and add the recently kneaded dough – set in a semi-warm place – cover with a towel.

Sixth Step: Let the dough rise for at LEAST an HOUR – no less. Dough will probably rise above the rim of the bowl.

Seventh Step: An hour later – punch down dough (punch down: to press your fist into the direct center of the risen dough straight down to the bottom, angle outward, and lift up and out from the bowl – the dough will be draped around your fist as you lift it out.

Eighth Step: Set the recently punched dough onto a floured surface – separate into two equal amounts. Leave the two pieces for 5 minutes to rest.

Ninth Step: Next, using a rolling pin, stretch out each piece into a 9”x18” flat piece. The easiest way to get this into a rectangular shape, grab the piece, get shaped into a general round 12 inch long piece, and begin rolling out – using the corners of the piece to help stretch towards a rectangular shape.

Tenth Step: Once rolled out – add half the shredded cheese to the top 2/3’s of the rectangle – next, using the end closest to you, fold 1/3 onto 1/3:









Eleventh Step: Next, you can use the folded end to start wrapping into a roll (tightly).

Twelfth Step: Once wrapped, pinch the flat edge to the roll of dough to close it off. It won’t look nice where it’s been pinched closed against itself, but the good news is that you’ll be turning the roll to make the pinched crease facing down.

Thirteenth Step: Once the creased edge is facing down, the two ends still show the roll. To finish off the shaping of the loaf, make your hand flat, use the edge of your palm (pinkie to wrist) to press in a chopping motion, straight down on the ends – you’ll have some dough on the other side of your hand – fold these flaps under the loaf.

Fourteenth Step: Place the newly shaped loaf into a greased loaf pan – place in a warm spot and cover to allow rising while repeating steps 9 thru 13 on the second piece of dough.

Fifteenth Step: Once both of the pieces of dough are formed into loaves and placed in the loaf pans, let rise for 35 to 50 minutes (or until double).

Sixteenth Step: Once close to being done with rising – preheat the oven to 425 degrees Fahrenheit.

Seventeenth Step: Once pre-heated, place loaves on the top most shelf of the oven, as close to the center as possible.

Eighteenth Step: Bake 25-30 minutes, until golden brown and hollow sounds when tapped with the flat edge of a knife.

Nineteenth Step: When done, remove from oven, immediate remove bread from pans and allow cooling for 1+ hour before slicing up. If desired, brush top of the loaf with melted butter.

Tip for slicing – be sure to let the knife do the cutting. Meaning? Use a nice bread knife – if you are not sure, use a nicely serrated edged knife – and all the edge to do the slicing by using a ginger back and forth motion. Sometimes even using the slicing at a 45 degree angle from the side is fairly more effective than straight across the top.

Bread keeps for about 14 days in the fridge, 7 days outside the fridge, several months in the freezer.

Sunday, January 27, 2013

Eggs in a Basket - Hughes Style

Eggs in a Basket - Hughes Style

Estimated cooking/prep time combined: 15 - 20 minutes
Feeds 3 - 6 people

Ingredients 

  • 6 Slices of toast - your choice on what kind
  • 4 oz sliced cheese (Colby jack is nice)
  • 6 eggs
  • 4-6 tablespoons of minced onion (the dried spice type is good, and easy)
  • 3 tablespoons of dried Chives
  • Oil or butter 
First Step: In a large frying pan, heated to medium, add one tablespoon of oil/butter. 
Second Step: Toast the slices of bread to get a gentle browning added. 
Third Step: Cut out a half dollar coin size circle out of the middle of each - if you have a donut shaping set, the smallest one can achieve this really easily for you. 
Fourth Step: Add two slices of toast to the pan (or more if there's room) and crack an egg into the center of each. Try and help the whites stay on top of the toast while the yolk drops into the center hole. 
Fifth Step: Add the onion and chives to this side as it fries. 
Sixth Step: Let the egg cook at least 1 minute, but do not flip until you've tested whether the egg stays put underneath. To test, use your utensil to lift it up slightly - if it breaks and spills some egg onto the pan, set it back down to allow it to cook and seal itself back in. If it does break, flip over. 
Seventh Step: Once flipped, immediately add a slice of your cheese to the cooked side.

Eighth Step: Let cook for 1 to 2 minutes.

Ninth Step: Flip again onto the cheese side to help the cheese melt further - 15 to 20 seconds - then put on plate to serve.

Saturday, January 26, 2013

Heavenly Chicken Alfredo

Heavenly Chicken Alfredo


Estimated cooking/prep time combined: 30 - 45 minutes
Feeds 5 - 8 people

Ingredients

  • ­ 1 Package of angel hair pasta­
  •  2-3 pieces of boneless/skinless chicken breast
  • ­ 1 cup of diced onion
  •  Fresh cilantro - finely diced
  • ­ 2 teaspoons of Basil spice
  • ­ 1 teaspoon of pepper
  • ­ 1 teaspoon of salt
  • ­ 2 jars of Alfredo

First Step: In a large pot, bring the water boiling for the angel hair pasta - follow package instructions for cooking. 
Second Step: Get a large frying pan heated to medium-high with some oil of your choice.

Third Step: Dice up chicken breasts to the size of you choice - preferably 1 inch cube-like shapes or smaller.

Fourth Step: Place defrosted chicken breast pieces in pan and begin cooking thoroughly.

Fifth Step: Add the basil to the chicken.

Sixth Step: While the chicken is cooking, add the Alfredo sauce to the completed angel hair pasta.

Seventh Step: Add in onion, finely diced cilantro, pepper, and salt to the sauce and noodle. Stir.

Eighth Step: Once the chicken is cooked thoroughly, add to the noodles and sauce - mix in well - serve.

Gourmet Hamburgers

Gourmet Hamburgers

Estimated cooking/prep time combined: 30 - 45 minutes
Makes about 6 sandwiches

Ingredients

  • ­ Your choice of bread­
  •  1 lb of lean ground beef
  •  1 small sweet onion - diced
  •  1 Green Bell Pepper - diced
  • ­ 4 oz of shredded Colby Jack Cheese
  • ­ 1 teaspoon of salt
  • ­ 4 oz of sliced Colby Jack Cheese
  • ­ Canola
First Step: In a frying pan, get Canola Oil heated at medium.
Second Step: In a medium bowl, mix the ground beef with the onions, bell pepper, salt, and shredded cheese until evenly distributed.
Third Step: Shape a handful of the beef mixture into a ball, pack tightly. Repeat until all of the mixture is used up.
Fourth Step: Put one ball at a time into the pan, pressing down into a flatter shape of your preference.
Fifth Step: Cook on each side for about 3 to 5 minutes until the center is cooked thoroughly enough for your taste. **Be sure to add the sliced cheese when you've flipped the burger.
Sixth Step: Toast the bread you plan to use (optional).
Seventh Step: With the recently toasted bun, add your patty and serve.

Sloppy Chicki-Joe's

Sloppy Chicki-Joe's

Estimated cooking/prep time combined: 15 minutes
Estimated cooking/prep time including the buns: 3 to 4 hours

Ingredients  

  • ­ 4 Hamburger buns made from the "Traditional Roll Dough" recipe
    • Shaped to be 4 inches in diameter
    • One batch of dough makes 10 to 12 buns; depends on thickness
  • ­ 1 large can of Chicken chunks
  • ­ 4 to 6 oz of Colby Jack Cheese - Shredded
  • ­ 1 small sweet onion diced
  • ­ 2 teaspoons of Oregano spice
  • ­ 1 teaspoon of Apple Wood Smoked Salt
  • ­ 1-2 Tablespoons of Chives
  • ­ 2 Tablespoons of Canola Oil
First Step: In a frying pan, get Canola Oil heated at medium.
Second Step: Add onions to pan.
Third Step: As you are adding the chicken, be sure to break the chunks into shreds.
Fourth Step: Add Oregano, salt, and chives.
Fifth Step: After a few minutes, start stirring the mixture, flipping over sections and using edge of spatula to break up chunks further. Keep the mixture evenly spread on the pan.
Sixth Step: Once the onions are starting to turn transparent, add the cheese to the even mixture evenly. Reduce heat to low.
Seventh Step: Take halved buns and pop in toaster on bagel setting - slightly brown the inner sides.
Eighth Step: Once the layer of cheese is melted on top of the chicken/onion mixture, you can begin adding parts of the layer to your buns.
Ninth Step: With the recently toasted bun, carefully pick up a section at a time to add to a bun.
Tenth Step: Cut sandwich in half and serve hot.


These were really easy to slap together and DELICIOUS!!! Enjoy :)