Photo Credit: http://kitchensimplicity.com

Chicken Salsa Ranch Wraps

Original Recipe: http://kitchensimplicity.com/chicken-salsa-ranch-wraps/

Ingredients:

•     1 pound chicken breasts, cut into strips
•     salt and pepper, to taste
•     1/2 cup salsa
•     1/4 ranch dressing
•     tortillas
•     shredded cheese, lettuce and sliced red bell peppers, to serve

Directions:

1. Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
2. To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.

 Photo Credit: http://www.gimmesomeoven.com

 

 

No-Bake Energy Bites

Original Recipe: http://www.gimmesomeoven.com/no-bake-energy-bites/

Ingredients:

•     1 cup (dry) oatmeal (I used old-fashioned oats)
•     2/3 cup toasted coconut flakes
•     1/2 cup peanut butter
•     1/2 cup ground flaxseed or wheat germ
•     1/2 cup chocolate chips (optional)
•     1/3 cup honey
•     1 tsp. vanilla extract

Directions:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Photo Credit: http://blogs.babble.com/

Mozzarella Pesto Panini

Original Recipe: http://blogs.babble.com/family-kitchen/2011/08/08/real-food-fast-perfect-mozzarella-pesto-panini/

Ingredients:

• 2 pieces rustic country bread
• 2 slices of fresh mozzarella, sliced thin
• 2 tablespoons fresh pesto
• 1 teaspoon butter

Directions:

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

Photo Credit: http://www.fromaway.com

Chick-fil-A Copycat Chicken Sandwiches

Original Recipe: http://www.fromaway.com/cooking/chick-fil-a-copycat-chicken-sandwiches

Ingredients:

•     2 skinless, boneless chicken breasts
•     Kosher salt and ground pepper
•     1 teaspoon paprika
•     Peanut oil, for frying
•     1 egg
•     1/2 cup milk
•     3/4 cup all purpose flour
•     1/4 cup whole-wheat flour
•     1 tablespoon dry milk
•     1 tablespoon powdered sugar
•     1/4 teaspoon baking soda
•     1/4 teaspoon dry mustard
•     1 sour pickle, cut into eight slices
•     4 soft hamburger buns, split
•     3 tablespoons unsalted butter, softened

Directions:

1. Cut the chicken breast in half horizontally, to make 4 thin pieces. Place each piece between heavy plastic, and pound to 1/8 thick with a mallet of skillet. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.
2. In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
3. Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
4. Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

Photo Credit: http://www.fromaway.com

Light Rye Hamburger Buns

Original Recipe: http://www.fromaway.com/cooking/light-rye-hamburger-buns

Ingredients:

•     1 cup warm water
•     2 1/2 teaspoons yeast
•     2 tablespoons sugar
•     1/2 cup medium rye flour
•     1/2 cup mashed potato flakes
•     2 cups (9 ounces) bread flour
•     1 1/2 teaspoons kosher salt
•     2 tablespoons olive oil

Directions:

1. Combine water, yeast, and sugar in bowl of standing mixer. Cover loosely with plastic wrap, and let sit for 15 minutes or until frothy. Add rye flour and potato flakes, mix well by hand, cover, and set aside for another 15 minutes. Add bread flour and kosher salt. Using dough hook, mix on medium speed until dough comes together and cleans the sides of the bowl, about four minutes. Add olive oil, and keep mixing until dough becomes smooth and elastic, about 6-8 minutes more. Cover, and set aside in warm place until doubled in size (approximately one hour). Lightly flour your work surface, and sprinkle cornmeal on a baking sheet. Quickly knead doubled dough by hand, and divide into 8 equal pieces. Roll each piece into a ball, and then flatten each ball; each disc should be about 3/4 as big as you would like your finished bun to be. Don’t flatten them too much. Place discs of dough onto baking sheet, cover loosely in plastic, and set aside for a second rise in a warm place.
2. The second rise can take anywhere from 30 minutes to two hours, depending on how warm your kitchen is. Keep an eye on them; when they’re almost the diameter and height you want for your finished bun, they’re ready for the oven. Bake at 375 for 20 minutes, or until golden brown all over. Transfer buns to a wire rack and cover with a clean dishtowel until completely cool, before slicing and serving.

Photo Credit: http://www.annies-eats.com

Chicken Gyros

Original Recipe: http://www.annies-eats.com/2009/06/02/chicken-gyros/

Ingredients:
For the tzatziki:

• 16 oz. plain yogurt (not nonfat, if possible)
• 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
• 2-3 cloves garlic, pressed through a garlic press (or finely minced)
• 1 tsp. white wine vinegar
• Salt and pepper
• Squeeze of fresh lemon juice
• Extra virgin olive oil

For the chicken:

• 4 cloves garlic, smashed
• Juice of 1 lemon
• 2 tsp. red wine vinegar
• 2 tbsp. extra virgin olive oil
• 2 heaping tbsp. plain yogurt
• 1 tbsp. dried oregano
• Salt and pepper
• 1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)

To assemble:

• Pita bread
• Fresh tomatoes, seeded and diced
• Red onion, sliced thin

Directions:

1. To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
2. Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
4. Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
5. Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Photo Credit: http://joelens.blogspot.com

Chili & Cheese Macaroni

Original Recipe: http://joelens.blogspot.com/2011/04/chili-cheese-macaroni.html

Ingredients:

• table salt
• 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
• 3 tablespoons vegetable oil
• 1 1/2 pounds ground beef (85% lean)
• 2 medium onions, chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 6 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon light brown sugar
• 12 oz Colby Jack cheese, shredded (about 2 1/2 cups)

Directions:

1. Preheat the oven to 400 degrees.
2. Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.
3. Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.
4. Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.
5. Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.
6. Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.
7. Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.

Photo Credit: http://www.closetcooking.com

Caprese Grilled Cheese Sandwich

Original Recipe: http://www.closetcooking.com/2011/09/caprese-grilled-cheese-sandwich.html

Ingredients:

• 4 slices bread
• 2 tablespoons olive oil
• 4 tablespoons basil pesto
• 1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick
• 1 large ripe tomato, room temperature, sliced 1/4 inch thick
• salt and pepper to taste

Directions:

1. Heat a non-stick pan over medium heat.
2. Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in.
3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Photo Credit: http://chocolatecoveredkatie.com

Cookie Dough Oatmeal Cake

Original Recipe: http://chocolatecoveredkatie.com/2011/03/15/cookie-dough-baked-oatmeal/

Ingredients:

• 1/2 cup oats (50g)
• 1/4 tsp vanilla extract
• sweetener, such as 1 1/2 tbsp maple syrup or 1 to 1 1/2 packs stevia (I omitted, but I’ve cautioned y’all before about my lack of sweet tooth.)
• 1/4 cup unsweetened applesauce (60g) (Or sub banana… it’s awesome this way!)
• 1/4 cup milk of choice, creamer, juice, or water (I used 60g)
• 1/8 tsp salt
• Handful of chocolate chips (and a few for the top, too!)
• Optional: unless you like the taste of fat-free baking, add 1-2 tbsp oil, vegan butter, or nut butter (If oil, scale the milk back a little. If vegan butter, scale the salt back a little.)
• Optional: 1/4 to 1/2 tsp cinnamon (If you like cinnamon in chocolate chip cookies)

Directions:

Preheat oven to 380 degrees. Combine dry ingredients, then mix in wet. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins). Cook for 20 minutes, or more until it’s firm. Finally, set your oven to “high broil” for 3-5 more minutes (or simply just bake longer, but broiling gives it a nice crust). Don’t forget to spray your ramekins first if you want your cakes to pop out.

Photo Credit: http://www.theyummylife.com

Parmesan Hash Brown Cups

Original Recipe: http://www.theyummylife.com/Parmesan_Hash_Brown_Cups#EmbedRecipe_126

Ingredients:

• 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
• 3 green onions, chopped (approx. 1/3 cup), both white and green parts
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoon olive oil

Directions:

1. Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
2. MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
3. MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

Photo Credit: http://www.gimmesomeoven.com

Idaho Sunrise (Baked Eggs & Bacon in Potato Bowls)

Original Recipe: http://www.gimmesomeoven.com/idaho-sunrise-baked-eggs-and-bacon-in-potato-bowls/

Ingredients:

•     1 large baked potato (russett or sweet)
•     1 Tbsp. butter
•     2 eggs
•     2 strips bacon, cooked and diced
•     2 Tbsp. shredded cheese
•     1 Tbsp. fresh parsley, chopped
•     salt and freshly ground black pepper

Directions:

1. Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like.  (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)
2. Place 1/2 tablespoon of butter in the middle of each bowl.  Then gently break an egg into each bowl, careful not to break the yolk.  Top with bacon, cheese, parsley, and then season with salt and pepper.
3. Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.  Serve immediately.

Photo Credit: http://www.howsweeteats.com

Whole Wheat Brown Sugar Banana Bread Pancakes

Original Recipe: http://www.howsweeteats.com/2011/06/whole-wheat-brown-sugar-banana-bread-pancakes/

Ingredients (makes 12 pancakes):

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2/3 cup milk
• 1 tablespoon vanilla extract
• 3 large ripe bananas, mashed
• 2 tablespoons butter, melted

Directions:

1. In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
2. Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.

Vanilla Maple Glaze

Ingredients:

• 1/2 cup maple syrup
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Directions:
Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

Photo Credit: http://www.dontforgetdelicious.com

Fastest Cinnamon Rolls

Original Recipe: http://www.dontforgetdelicious.com/2009/fastest-cinnamon-rolls/

Ingredients:
For the Dough:

•     3/4 cup part skim ricotta cheese (or cottage cheese)
•     1/3 cup low fat buttermilk
•     1/4 cup sugar
•     2 oz. unsalted butter
•     1 tsp. vanilla extract
•     9 oz. all purpose flour (about 2 cups)
•     1 tablespoon baking powder
•     1/2 tsp. salt
•     1/4 tsp. baking soda

For the Filling:

•     3/4 oz. unsalted butter
•     2/3 cup packed brown sugar
•     1 1/2 teaspoon cinnamon
•     1/2 tsp. ground allspice
•     1/4 tsp. ground cardamom

For the Glaze:

•     2 ounces mascarpone cheese, room temperature
•     1/2 cup powdered sugar, or to taste
•     1 tablespoons skim milk, or as needed
•     1 tsp. vanilla extract

Directions:

1. Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
2. Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
3. Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it.
4. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
5. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
6. With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up – no big deal, the outer ones leaned over a little, but it was all good.
7. Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
8. In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.

 Photo Credit: http://blogchef.net

Bacon & Eggs in Toast Cups

Original Recipe: http://blogchef.net/chicken-chimichangas-recipe/

Ingredients:

• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper

Directions:

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)
3. Take bread circles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.
7. Remove from oven when done and pop out using a spoon, serve warm.

(6 cups)