4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice (rice cooked with coconut milk for all or part of the liquid) for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.
You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.
Recipe from: Sisters' Cafe
Thursday, April 1, 2010
Parmesan Breadsticks
This recipe is in the cookbook I gave you guys (and if you didn't get one yet, I have one for you), but it's a favorite here so I thought I'd type it up. Also, it's super easy.
1 1/2 c. warm water
2 tbl. sugar
1 tbl. yeast
3 c. flour
1/2 tsp. salt
3/4 (I generally use 1/2) cube butter, melted
parmesan cheese, garlic salt (or powder) for sprinkling
Combine water, sugar and yeast. Let sit for 2 or 3 minutes. Mix in flour and salt with wooden spoon until well combined. Don't knead. Let the dough rise for a while. (The dough is sticky at this point, but it's okay as long as you use plenty of flour when you roll it out.) Roll out dough to the size and shape of cookie sheet. Cut dough into strips vertically (I use a pizza cutter). Fold in half and twist. Pour melted butter onto cookie sheet. Roll twists in the butter and place close together on baking sheet. Generously sprinkle with garlic and cheese. Let rise again for 30 minutes. Bake at 400 for 15-18 minutes or until browned.
Recipe from: A Taste of Mapleton, Wendy Reese
1 1/2 c. warm water
2 tbl. sugar
1 tbl. yeast
3 c. flour
1/2 tsp. salt
3/4 (I generally use 1/2) cube butter, melted
parmesan cheese, garlic salt (or powder) for sprinkling
Combine water, sugar and yeast. Let sit for 2 or 3 minutes. Mix in flour and salt with wooden spoon until well combined. Don't knead. Let the dough rise for a while. (The dough is sticky at this point, but it's okay as long as you use plenty of flour when you roll it out.) Roll out dough to the size and shape of cookie sheet. Cut dough into strips vertically (I use a pizza cutter). Fold in half and twist. Pour melted butter onto cookie sheet. Roll twists in the butter and place close together on baking sheet. Generously sprinkle with garlic and cheese. Let rise again for 30 minutes. Bake at 400 for 15-18 minutes or until browned.
Recipe from: A Taste of Mapleton, Wendy Reese
IHOP Buttermilk Pancakes
1 1/4 c. flour
1 egg
1 1/4 c. buttermilk
1/4 c. sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 c. oil
pinch salt
Blend in blender and pour on hot griddle.
These aren't my favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities. These are some of Nate's favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities
1 egg
1 1/4 c. buttermilk
1/4 c. sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 c. oil
pinch salt
Blend in blender and pour on hot griddle.
These aren't my favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities. These are some of Nate's favorite pancakes because they are just a vehicle for syrup and butter and have no nutritionally-redeeming qualities
Barbecue Chicken Pizza
Dough
1 tbl. yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 tbl. oil
2 1/2 c. flour
Dissolve yeast and sugar in warm water. Stir in remaining ingredients. Let rise for 5-10 minutes. Roll out on pizza pan and cook for 10 minutes at 375. This is a fast, no-fail, very serviceable crust.
Topping
2-3 chicken breasts, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 3/4 c. bottled barbecue sauce (Sweet Baby Rays)
3-4 c. shredded mozzarella cheese
1/2 small onion, chopped fine
1 clove garlic, minced
Cook chicken in frying pan with garlic and onion. Set aside. Saute peppers until crisp-tender. Add chicken and barbecue sauce to peppers and heat through. Spread on crust and top with cheese. Cook 10 more minutes or until cheese is melted and beginning to brown.
I usually don't put in the peppers because I usually don't have them on hand. And I just eyeball the sauce and cheese. And I think putting the chicken on top of the sauce and cheese might be nice.
This topping would probably be great on DeAnna's pizza crust. I put this crust on because it is a quick and easy recipe for when you don't have a lot of time or for when you didn't think ahead to make something else.
1 tbl. yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 tbl. oil
2 1/2 c. flour
Dissolve yeast and sugar in warm water. Stir in remaining ingredients. Let rise for 5-10 minutes. Roll out on pizza pan and cook for 10 minutes at 375. This is a fast, no-fail, very serviceable crust.
Topping
2-3 chicken breasts, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 3/4 c. bottled barbecue sauce (Sweet Baby Rays)
3-4 c. shredded mozzarella cheese
1/2 small onion, chopped fine
1 clove garlic, minced
Cook chicken in frying pan with garlic and onion. Set aside. Saute peppers until crisp-tender. Add chicken and barbecue sauce to peppers and heat through. Spread on crust and top with cheese. Cook 10 more minutes or until cheese is melted and beginning to brown.
I usually don't put in the peppers because I usually don't have them on hand. And I just eyeball the sauce and cheese. And I think putting the chicken on top of the sauce and cheese might be nice.
This topping would probably be great on DeAnna's pizza crust. I put this crust on because it is a quick and easy recipe for when you don't have a lot of time or for when you didn't think ahead to make something else.
Pizza crust
I was always terrified to make pizza until I came across this recipe. We got a pizza stone at our wedding reception, but I hadn't tried it until now. We make this at least twice a month. It's messy, but delicious and much cheaper than ordering pizza...and you can make up any topping combination you want. Brad likes BBQ chicken.
*Makes 2 12-inch pizzas or 1 large 16 to 18-inch pizza
1 1/4 cups warm water
2 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
Make the dough the night before or early the morning on the day you want to make the pizza. In a large mixing bowl (or in the bowl of a stand mixer), mix the water, yeast, sugar, honey and oil. (If using active dry yeast, increase the amount of yeast to 2 3/4 teaspoons and proof the yeast in the water until foamy before mixing in the sugar, honey and oil.) Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth, about 10 minutes by hand or 5 minutes with a stand mixer.
Shape the dough into a ball and place in a lightly greased bowl and cover tightly (with a lid or plastic wrap). Place the dough in the refrigerator to slowly rise until three hours before baking. Three hours before baking, remove the dough from the refrigerator and let it come to room temperature, keeping it lightly covered.
45-60 minutes before baking, move the rack to the lowest position in the oven, place the pizza stone on it and preheat the oven to 500 degrees. Don’t be nervous about a hot oven! I used to be scared to death to cook anything above 400 degrees but I promise 500 degrees is the only way to go when cooking pizza. If your oven is a bit sketchy at that temperature, bake at 475 degrees. Also, I think a pizza stone makes all the difference in good versus great pizza. I have this pizza stone and I love the rectangular shape. I have baked many a pizza on this stone and it is awesome.
Here’s a few different methods for making great pizza:
Pizza Paddle/Peel: I have a wooden pizza paddle, like this, which I sprinkle with cornmeal and place the pizza dough on. I layer my toppings on the dough and slide the dough quickly onto the hot pizza stone. After about 8 or 9 minutes, the pizza is baked to perfection and I slide it onto a cutting board to slice and eat.
Alternative Pizza Paddle/Peel: If you don’t have a pizza paddle, you can use the underside of a baking sheet (I use an 11X17 size) or a large cutting board as a makeshift pizza paddle. Cover it lightly with cornmeal, flour or parchment paper, make your pizza on the floured baking sheet or cutting board and gently slide the pizza off of the makeshift paddle onto the baking stone when ready to bake (if using parchment paper, you can let the parchment paper slide onto the baking stone with the pizza). Bake for 8-9 minutes until the crust is nicely browned. Retrieve the pizza with a pair of tongs or a spatula and slide the baked pizza quickly onto a waiting cooling rack.
Rimmed Baking Sheet: If you currently bake pizzas using cornmeal on a pizza paddle, you’ll know how messy it can be – cornmeal everywhere. In fact, right now, my oven is in serious need of a good vacuuming. So, ofttimes, I’ll still preheat my baking stone like normal and instead of using my wooden pizza paddle, I stretch the dough into an irregular shape on a lightly greased rimmed baking sheet (I don’t worry about pressing it into the corners to give it a rustic look), add the toppings, and slide the entire baking sheet on the pizza stone to bake. Bake the pizza for 9-10 minutes until the crust is nicely browned. This method still browns the crust nicely – and while you don’t get the extremely authentic pizza crust, it is still mighty delicious and I can make more pizza at once rather than sliding them one at a time onto the baking stone.
The Best Pizza Sauce
*Makes enough for 2 16-18 inch pizzas
1 (14.5 ounce) can diced tomatoes
1 small can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
pinch of red pepper flakes (optional)
Combine all ingredients in food processor or blender and blend until desired consistency. All the seasonings can be modified depending on taste – add what you like!
Pizza Dough Recipe Source:
adapted slightly from Emily at Savory SeasoningsBosch Foolproof Whole Wheat Bread
*Makes 6 loaves
6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour
Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.
Recipe Source: Bosch Universal via the Kitchen Cafe
6 cups warm water
2 1/2 tablespoons instant yeast
2 tablespoons salt
1/2 cup oil
2/3 cup honey
2 tablespoons vital wheat gluten
12-15 cups whole wheat flour
Mix 8-9 cups fresh wheat flour and 2 ½ tablespoons yeast together in the bowl of an electric mixer (or in a large bowl by hand). Add 6 cups warm water and mix to paste consistency. Cover and let sponge 10-15 minutes. Add salt, honey, oil, and gluten. Mix by hand or if using an electric mixer, turn to speed 1 or 2 as motor bears down and add additional flour until dough pulls away from sides of bowl (be careful not to add too much flour). Let the mixer knead the dough for five minutes. (If using hands, knead for 10 minutes.) Use oil or cooking spray on your hands to form six equal loaves. Take dough immediately from bowl and fill lightly greased (or nonstick) loaf pans ½ to 2/3 full. Cover with lightly greased plastic wrap to keep moist. Let the bread rise until doubled, approximately 1 ½ inches above the top of the pan. Place the bread carefully in a cold oven. Turn the oven to 350 degrees and bake for 38 minutes. Let cool completely before placing in bags to put in the freezer.
Recipe Source: Bosch Universal via the Kitchen Cafe
LuAnn's Whole Wheat Bread (with Kitchen Cafe adaptations)
*Makes 4 loaves
5 1/2 cups warm water
1/2 cup sugar
1/2 cup oil
2 tablespoons instant yeast
2 tablespoons salt
2 tablespoons vital wheat gluten
2 tablespoons nonfat dry milk
2 cups white flour
8-10 cups whole wheat flour
Lightly spray bread pans with cooking spray and set aside. Mix the water, sugar, oil, yeast, salt, gluten and dry milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 4 loaves. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise until the dough has risen about 1 1/2 inches above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.
Recipe from: Mel B.'s mom via Kitchen Cafe
5 1/2 cups warm water
1/2 cup sugar
1/2 cup oil
2 tablespoons instant yeast
2 tablespoons salt
2 tablespoons vital wheat gluten
2 tablespoons nonfat dry milk
2 cups white flour
8-10 cups whole wheat flour
Lightly spray bread pans with cooking spray and set aside. Mix the water, sugar, oil, yeast, salt, gluten and dry milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well. Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky. Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 4 loaves. Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise until the dough has risen about 1 1/2 inches above the top of the bread pan. Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes. Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.
Recipe from: Mel B.'s mom via Kitchen Cafe
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