Tuesday, March 20, 2012

Chicken pillows

I was a bit skeptical on these but decided to try them. My 10 year old said they were the best and asked if she could have some for breakfast.

3 c cooked shredded chicken
8 oz cream cheese
1/4 c butter
Crescents ( I used two packs)
1 sleeve ritz (or any crackers) crumbs
1 egg

Mix chicken with butter and cream cheese then put in the crescents and seal well. Put egg in a bowl with a few Tbsp water and mix. Put cracker crumbs in another bowl. Dip each pillow into egg then crumbs and lay on cookie sheet. Do that to all then bake at 400 for 20 min. Serve with cream of chicken soup warmed with as much milk as you want for the thickness.
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Friday, March 16, 2012

Chicken Caesar Salad Sandwiches

These are the easiest and really only take about 10 min of prep time!

Place chicken breast/tenderloins in the crockpot with about 2 c. water. I did 1 very Large breast and it was more than enough for 5.
after it has cooked on low 5-6 hours or more drain the water and shred the chicken and return to the crock pot. Add 1/2 C. caesar dressing. you may need more or less depending on the amount of chicken. you just want it coated but not drenched in the dressing. add 1/2 c. fresh shredded parmesan (NOT the powdery stuff you use on spaghetti!!) then return to pot and cook on high 30 min. Serve on buns with lettuce.

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This is soo yummy!!!

1 can chickpeas (garbanzo beans) drained and rinsed
1 garlic clove minced
3 Tbsp lemon juice
3 Tbsp Tahini
1/2 tsp kosher salt
1/8 tsp black pepper
1/2 tsp cumin
1/8 tsp red pepper
4-6 Tbsp water, divided
3 Tbsp extra virgin olive oil
1 Tbsp minced fresh parsley (optional)

Combine the chickpeas, garlic, lemon juice, tahini, salt, pepper, cumin, red pepper and 3 Tbsp water in a food processor. Process until smooth. With processor running pour in olive oil. Process until combined. Add additional water by tablespoon until you reach the consistency you like.
Place in an airtight container and store in the refrigerator. For optimal flavor, refrigerate at least 2 hours before serving. RIght before serving top with a drizzle of olive oil and chopped parsley.
Serve with pita chips, crackers or veggies.

to make your own pita chips preheat oven to 350. Place pitas on baking sheet and drizzle with olive oil. then sprinkle with kosher salt. I also like to add parsley, basil, and garlic powder. Bake 8-10 min.

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Buttermilk Raspberry Breakfast Cake

The original recipe was for blueberries but I dont like them and I didnt have any so I subbed raspberries. I think it turned out really good.

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

*I used closer to 1 C. of the buttermilk and I also sprinkled the sugar in the raw on top instead of granulated sugar.

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Friday, March 9, 2012

Buttermilk waffles with buttermilk syrup

My granny used to make buttermilk waffles. Unfortunately nobody got the recipe before she died :(
So I went searching for a good recipe and a friend of mine shared hers. I AM IN LOVE! They are so yummy. My 10 year old asks for them weekly. Needless to say we always have buttermilk on hand. Even if I dont make the waffles we always keep the syrup in the fridge. It is THAT good.

Buttermilk Waffles
2 eggs
2 C. buttermilk
2 C. flour
1 tsp salt
1 tsp baking soda
2-3 tsp sugar

Mix together and cook in a hot waffle iron

Buttermilk Syrup
1 C. buttermilk
1/2 C. butter (1 stick)
1 tsp baking soda
2 C. sugar
3 Tbsp corn syrup

In a LARGE pot stir together and boil for 5 minutes then stir in 2 tsp vanilla.
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Homemade cheese its

8 oz finely shredded sharp cheese
1/2 stick unsalted butter at room temp
3/4 tsp kosher salt
1 c flour
2 Tbsp ice water

In bowl of mixer mix cheese, butter and salt until soft and combined. Add flour and mix on low. Slowly add the water and mix until dough forms a ball. Pat the dough onto a disk. Wrap tightly with plastic and refrigerate for at lease an hour.
Preheat oven to 375•. Line baking sheets with parchment paper.
Divide dough in half. Roll very thin 1/8 inch or less. Cut into one inch square and poke center with chopstick then transfer to baking sheets and bake 15-18 min. 15 was perfect for mine bit watch last few min as they can burn easily.
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