Pita Bread

I love pita bread, plain and simple fact. But today I was craving some of the hummus we have leftover from a BBQ, but we didn't have any pita. So I decided I'd try my hand at making it from scratch, how hard could it be? As it turns out, not that hard. I got this really basic recipe from the How to Cook Everything cookbook, and it's delicious. It's super simple, and the ingredients are very staples in most households. The only downside is it's made in a food processor, which I know some people don't have.

Pita Bread

Ingredients:

3 cups all purpose or bread flour, plus more as needed

3 tbs extra virgin olive oil (yes it does need to be extra virgin)

2 tsp instant yeast

2 tsp coarse kosher or sea salt

1/2 tsp sugar

Directions:

• Combine flour, olive oil, yeast, and sugar in food processor, turn on processor and add one cup of water through feed tube
• Process for approx 30 seconds, add more water, a little at a time, until a ball is formed and slightly sticky to touch (if dry add about 1-2tbs water and process for another 10 seconds, if too wet add flour tbs at a time)
• Cover processor with plastic wrap (blade removed) and allow to sit 1-2 hours (can rise in fridge for 6-8 hours)(once the dough has risen you can wrap tightly in plastic wrap and freeze for up to a month)
• When dough is ready form into a ball and cut into 6 or more pieces, roll each piece into a round ball
• Place on a slightly floured surface, cover with plastic wrap or a towel and allow to rest 20 mins
• Roll each ball out to less than 1/4 inch thickness
• Once each is rolled, place on a floured surface and keep covered
• When all are rolled out heat oven to 350F, dough should be allowed to sit for 20 mins
• If you have a pizza stone place it on a rack low in the oven, place discs directly onto stone without crowding. If you don't have a pizza stone place on a lightly greased cookie sheet (2 at a time) on a rack in the middle of the oven.
• Cook for approx 5-6 mins (no less than 5, no more than 10)
• Enjoy warm, or cool and store in wax paper and plastic bags

Cinnamon Vanilla Pancakes

I love breakfast food. I could eat it any time of day, from breakfast time to 12 at night. So, as you can imagine, I'm always looking for new good and simple recipes. I found this one on the Taste of Home website, it's delicious but I modified it a bit to make the cinnamon and vanilla flavors a little more bold. It's actually one of the best pancake recipes I've come across in a long time. I think these are so good that they don't even need butter or syrup

Cinnamon Vanilla Pancakes

(makes 4-5 medium cakes)

Ingredients:

1/2c + 2tbs flour

2tbs sugar

1tsp baking powder

1/2 rounded tsp cinnamon

1/4tsp salt

1egg

1/2c milk

1tbs veg. oil

1tsp vanilla

Directions:

• Combine dry ingredients
• Whisk together wet ingredients
• Add wet to dry and mix until just combined
• Measure 1/4c of batter per cake and cook on medium approx 2 mins per side

They may not look like much, but they're amazing!

Chicken Nuggets

This is a recipe off a show on Chi's favorite channel, Sprout. Let me just say Chi loves her some chicken nuggets, and she's not a fan of veggies so this recipe is perfect.

Chicken Nuggets

Ingredients:
2 cups roughly chopped chicken (boneless)
1 small sweet potato, peeled and cooked
1 1/2 tbs mayonnaise
1 tsp powdered chicken stock (I use the seasoning from a things of chicken top ramen)
1/4 cup chives, chopped
1 egg, beaten
breadcrumbs

Directions:

• Line a large oven tray with parchment paper.
• Put chicken, sweet potato, mayonnaise, powdered chicken stock, egg, and chives in a food processor.
• Pulse until combined.
• Put breadcrumbs in a bowl. Drop heaped tablespoon of mixture into breadcrumbs and roll into balls or small patties.
• Place on a prepared oven tray
• Bake at 350F for 30 minutes or until cooked through

Marinated Asparagus

I have only recently discovered that I like asparagus. Maybe it's the way I prepare it, or maybe I'm turning into some kind of adult, who knows. But this is a delicious way to make them. Even Chi ate one!

 

Marinated Asparagus

 

Ingredients:
1 bunch asparagus
1 shallot chopped
4 garlic cloves, chopped
1/4c olive oil
1/4c balsamic vinegar
1tsp pepper
1tsp salt

 

Directions:

• Place all ingredients in a large Ziploc baggie and marinate in the fridge for at least an hour
• Pour all contents onto a roasting dish, arranging the asparagus in one layer(something with sides)
• Roast in the oven at 450f for 10-15 minutes, turning half way through
• They're done when a forks pierces them easily, and are bright green

Gma's Casserole

This isn't actually called Gma's casserole, but the name of it's kida racist so I renamed it. My great Gma originally found this recipe in a magezine, way back in the day, and she then gave it to my Gma.When I moved to California I went through her cookbook and copied down all the recipes I liked. This recipe was a hit with Chase the first time I made it, and I now at least once every 2 weeks. It may sound a little strange, but it's actually quite delicious, and is better the second day making GREAT leftovers. It's also arecipe hat can be made with leftovers. It's pretty cheap, I always have the ingredients on hand.

Gma's Casserole



Feeds 4+

Ingredients:
1/2-1# gr beef
1 onion, chopped
3/4# chopped bacon
1 package prepared mac n cheese
2c spaghetti sauce (I usually use leftovers)
2c cold, cooked rice (I usually use leftovers)

Directions:
Preheat oven to 325F
Cook bacon until crispy in a large skillet
Add beef and cook; drain
Add onion, saute until soft
Add rest of ingredients, and combine
Bake in a large baking dish for 30 minutes

Jambalaya

This recipe is a delicious recipe I discovered on another food blog and is actually the reason I bought my cast iron Dutch oven. I got a carving for Jambalaya after listening to The Princess and the Frog a million times. This recipe is delicious. I know it doesn't have shrimp in it like a lot of people like, I'm not a big seafood eater, but it's good all the same.

Jambalaya

Feeds 4+

Ingredients:
1/4c veggie oil
1 1/2c onion, large dice
1/4c green bell pepper, large dice
1/4c red bell pepper, large dice
5/8 tsp cayenne, divided
1/2# andouille, cut into 1/4" slices
3/4# chicken, cut into 1" cubes
2 bay leaves
1 1/2c uncooked white rice
14oz can diced tomatoes with juice
2c water or stock
1/2c green onion, chopped
2-3 cloves garlic, minced

Directions:

• Heat oil in large cast iron DO over medium
• Add onions, bell peppers, 1 tsp salt and 1/2 t cayenne
• Stirring often, brown veggies for about 20 mins, or until well caramelized
• Scrape bottom and sides to loosen any browned bits
• Add sausage and cook, stirring often for 10-15 minutes, scraping bottom and sides
• Season chicken with 1/2 tsp salt and 1/8 tsp cayenne, add chicken and bay to pot
• Brown chicken for 8-10 minutes, scrapping bottom and sides
• Add rice and garlic cook, stirring frequently, 2-3 minutes
• Add water/stock and tomatoes, stir to combine and cover
• Cook over medium 30-35 minutes, without stirring, or until rice is cooked and liquid is absorbed
• Remove from heat, let stand covered 2-3 mins
• Remove bay, stir in green onion and serve

Pink Vegas

As most of you know, we just recently went to Vegas for the first time. This drink is inspired by a delicious drink I had in one of those huge plastic tube type things. Chase actually stumbled upon this mixture by accident, and when we realized it tasted exactly like the pink concoction I had in Vegas we dubbed it:

Pink Vegas

Ingredients:
1 oz coconut rum

1 oz tequila (use .5 oz of each silver and gold if available)

.5 oz spiced rum

.5 oz triple sec

.5 melon liqueur

.5 oz vodka

1 oz pina colada mix

1 oz strawberry daiquiri mix

3-4 oz pomegranate margarita mix

What can I say? We've established a quit extensive liquor cabinet

Directions:

• Tall glass full of ice
• Combine ingredients in shaker with ice
• Shake and strain into glass
• Garnish with a strawberry if desired

Delicious!