Anji Heiner makes this salad all the time for family parties. Its yummy!!
1 Head red leaf lettuce
1 head green leaf lettuce
2 large grapefruits
1 large pomegranate
1 large avocado
1 large pear
Dressing
1 cup sugar
2 tsp dry mustard
1 tsp salt
2/3 cup apple cider vinegar
2 cups vegetable oil
1 T poppy seeds
*The dressing makes a ton it can easily be halved.
You can also just do the Breannas dressing in a bottle of poppyseed and a bottle of the blush wine vinaigrette and mix them.
Wednesday, October 30, 2019
Slow Cooker Philly Cheese Steak Sandwiches
INGREDIENTS
1 1/2 lbs beef round steak
1 green pepper, sliced thin
1 medium onion, sliced thin
1 (14 oz) can beef broth
1 envelope Italian dressing mix
1 large loaf French bread, sliced into sandwich lengths (or 4-6 hoagie buns)
Provolone cheese slices
INSTRUCTIONS
Spray crock pot with non-stick cooking spray.
Cut meat into strips, place in slow cooker.
Add green pepper, onion, broth, and dressing mix.
Cover and cook on low 7-8 hours, or high 3-4 hours.
Spoon meat mixture onto bread, top with a slice(s) of cheese.
Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
My husband loves to top his sandwich with A1 sauce . . . you can use any condiments you like.
1 1/2 lbs beef round steak
1 green pepper, sliced thin
1 medium onion, sliced thin
1 (14 oz) can beef broth
1 envelope Italian dressing mix
1 large loaf French bread, sliced into sandwich lengths (or 4-6 hoagie buns)
Provolone cheese slices
INSTRUCTIONS
Spray crock pot with non-stick cooking spray.
Cut meat into strips, place in slow cooker.
Add green pepper, onion, broth, and dressing mix.
Cover and cook on low 7-8 hours, or high 3-4 hours.
Spoon meat mixture onto bread, top with a slice(s) of cheese.
Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
My husband loves to top his sandwich with A1 sauce . . . you can use any condiments you like.
Oh Sweet Basil Beef Stir Fry
Ingredients
1 Package Yakisoba Noodles found in the produce department and are precooked
3 Tablespoons Oil canola or peanut
1 Skirt Steak sliced thin *see note
Salt and Pepper to taste
1 Cup Crimini Mushrooms
1 Bundle Broccolini florets stalks removed, or broccoli florets
1 Cup Matchstick Carrots
1 Cup Chopped Red Bell Peppers
2 Baby Bok Choy end removed and quartered lengthwise
2 Green Onions minced for garnish
1 Tablespoon Sesame Seeds for garnish
For the Sauce
1 Tablespoon Vegetable oil
3 cloves Minced garlic
¼ Teaspoon Ginger Powder
½ Cup Water
1/4 Cup Hoisin sauce
2 Tablespoons Honey
1/4 Cup Low-sodium Soy Sauce
¼ Cup Brown Sugar
2 Tablespoons Rice Wine Vinegar
Dash of Red pepper flakes
2 Tablespoons Corn Starch
Sesame seeds for garnish
Instructions
Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the little bits to caramelize at the bottom of the pan.
Add 1 Tablespoon of the oil and heat until shimmering.
Add the steak and season with a pinch of salt and pepper.
Turn the heat down to medium and cook, flipping only once until the meat is cooked through, about 2-3 minutes.
Remove to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.
Meanwhile, run the precooked noodles through hot water to separate the noodles.
Drain and set aside.
Whisk together the soy sauce, hoisin, honey, rice wine vinegar, brown sugar, ginger, garlic and cornstarch.
As soon as the veggies are tender, add the steak and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
1 Package Yakisoba Noodles found in the produce department and are precooked
3 Tablespoons Oil canola or peanut
1 Skirt Steak sliced thin *see note
Salt and Pepper to taste
1 Cup Crimini Mushrooms
1 Bundle Broccolini florets stalks removed, or broccoli florets
1 Cup Matchstick Carrots
1 Cup Chopped Red Bell Peppers
2 Baby Bok Choy end removed and quartered lengthwise
2 Green Onions minced for garnish
1 Tablespoon Sesame Seeds for garnish
For the Sauce
1 Tablespoon Vegetable oil
3 cloves Minced garlic
¼ Teaspoon Ginger Powder
½ Cup Water
1/4 Cup Hoisin sauce
2 Tablespoons Honey
1/4 Cup Low-sodium Soy Sauce
¼ Cup Brown Sugar
2 Tablespoons Rice Wine Vinegar
Dash of Red pepper flakes
2 Tablespoons Corn Starch
Sesame seeds for garnish
Instructions
Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the little bits to caramelize at the bottom of the pan.
Add 1 Tablespoon of the oil and heat until shimmering.
Add the steak and season with a pinch of salt and pepper.
Turn the heat down to medium and cook, flipping only once until the meat is cooked through, about 2-3 minutes.
Remove to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
Cook, stirring occasionally for 2 minutes.
Add the mushrooms and bok choy and cook an additional 3 minutes.
Meanwhile, run the precooked noodles through hot water to separate the noodles.
Drain and set aside.
Whisk together the soy sauce, hoisin, honey, rice wine vinegar, brown sugar, ginger, garlic and cornstarch.
As soon as the veggies are tender, add the steak and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.
Everyday Cinnamon Rolls
The Best Homemade Cinnamon Roll Recipe - Our Best Bites
Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1–2 Tbs milk
Instructions
Dough: Place milk and 4 tablespoons butter in a microwave safe bowl. Heat on high for about 1 minute 30 seconds. Butter should be mostly melted, but do not boil. Stir and set aside.
In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute.
Switch to a dough hook if you have one and ad remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.Filling: It helps to have butter super soft. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.
Notes
Tip for quick rising: My favorite place to proof rolls is in the oven or microwave (while it’s turned OFF). Tip: Heat a small bowl of water in the microwave until it boils. Open the door, quickly move the bowl aside and set the pan of rolls in and shut the door. Just let them sit in there to rise. The hot water will warm up the temp, and also keep the dough moist. You can do this same thing in your oven with it turned OFF. Place your rolls in there and add pan to the rack right below it. Fill the empty pan with boiling water and then quickly shut the oven door to lock it all in there.
To Freeze: After rolls are sliced and before they rise, immediately place in/on a parchment-lined pan in the freezer. When they are frozen, remove them from the parchment and place them in an airtight container or ziplock bag for easier storage.
To cook from frozen: Bring to room temperature and then allow to rise as normal. You can transfer them to the fridge to thaw overnight, and then place them on the counter in the morning to plump and rise, or you can place your frozen rolls at room temperature and wait for them to thaw and then rise (just like you would Rhodes Rolls). The total time for both of these really depends on the temperature of your home and other factors.
Dough
1 cup milk
4 Tbs butter, cut into chunks
3 1/4 – 3 1/2 cups all-purpose flour, divided
1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)
1/4 cup white sugar
1/2 teaspoon salt
1 egg
Filling
1 cup brown sugar, packed
1 1/2 tablespoon ground cinnamon
1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1–2 Tbs milk
Instructions
Dough: Place milk and 4 tablespoons butter in a microwave safe bowl. Heat on high for about 1 minute 30 seconds. Butter should be mostly melted, but do not boil. Stir and set aside.
In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute.
Switch to a dough hook if you have one and ad remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.Filling: It helps to have butter super soft. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.
Notes
Tip for quick rising: My favorite place to proof rolls is in the oven or microwave (while it’s turned OFF). Tip: Heat a small bowl of water in the microwave until it boils. Open the door, quickly move the bowl aside and set the pan of rolls in and shut the door. Just let them sit in there to rise. The hot water will warm up the temp, and also keep the dough moist. You can do this same thing in your oven with it turned OFF. Place your rolls in there and add pan to the rack right below it. Fill the empty pan with boiling water and then quickly shut the oven door to lock it all in there.
To Freeze: After rolls are sliced and before they rise, immediately place in/on a parchment-lined pan in the freezer. When they are frozen, remove them from the parchment and place them in an airtight container or ziplock bag for easier storage.
To cook from frozen: Bring to room temperature and then allow to rise as normal. You can transfer them to the fridge to thaw overnight, and then place them on the counter in the morning to plump and rise, or you can place your frozen rolls at room temperature and wait for them to thaw and then rise (just like you would Rhodes Rolls). The total time for both of these really depends on the temperature of your home and other factors.
Tuesday, October 29, 2019
Honey Lemon Vinaigrette- Spring or Summer Salad
Our Best Bites
Dressing
Zest from 1 lemon
1/4 cup fresh lemon juice
1 Tbsp apple cider vinegar
1 tsp dijon mustard
1/2 tsp kosher salt
1/8 tsp black pepper
1/4 cup honey
3/4 cup vegetable oil
Combine all ingredients except oil. Blend until smooth. With blender running slowly drizzle in oil until emulsified.
Yummy paired with
Romaine lettuce
sliced strawberries
blueberries
red onion
feta
candied pistachios
Dressing
Zest from 1 lemon
1/4 cup fresh lemon juice
1 Tbsp apple cider vinegar
1 tsp dijon mustard
1/2 tsp kosher salt
1/8 tsp black pepper
1/4 cup honey
3/4 cup vegetable oil
Combine all ingredients except oil. Blend until smooth. With blender running slowly drizzle in oil until emulsified.
Yummy paired with
Romaine lettuce
sliced strawberries
blueberries
red onion
feta
candied pistachios
Strawberry Salad- Tam Wood
1 bag spring mix
1 bag heath bar crunch
1 bag romaine lettuce
1 pint strawberries sliced
Dressing
1 cup mayo
2/3 cup sugar
2 Tbsp poppy seeds
1/2 cup milk
1/4 cup white vinegar
1 bag heath bar crunch
1 bag romaine lettuce
1 pint strawberries sliced
Dressing
1 cup mayo
2/3 cup sugar
2 Tbsp poppy seeds
1/2 cup milk
1/4 cup white vinegar
Classic Pasta Salad
Our Best Bites- Adapted slightly
Pasta of your choice
zucchini halted and sliced
grape tomatoes
sliced drained olives
pepperoni halved or quartered
red onion halved and vertically sliced or diced
mushrooms sliced
1 bottle of Italian dressing (Bersteins or Newmans)
Pasta of your choice
zucchini halted and sliced
grape tomatoes
sliced drained olives
pepperoni halved or quartered
red onion halved and vertically sliced or diced
mushrooms sliced
1 bottle of Italian dressing (Bersteins or Newmans)
Banana Sheet Cake
Adriennes go to banana sheet cake. Its from a cookbook called kitchen confidence
1 cup (2 sticks) unsalted butter at room temperature
2 cups sugar
4 large eggs at room temp
2 tsp fresh lemon juice
2 ripe med size bananas mashed
1 cup whole milk
3 cups all purpose flour
1 tsp baking soda
1 tsp kosher salt
Preheat oven to 350, grease cookie sheet
Cream together butter and sugar until pale yellow and fluffy
mix in eggs one at a time followed by the lemon juice, mashed banana and milk
In separate bowl whisk together flour, baking soda, and salt. Slowly beat the dry mix into the banana mix then beat on medium speed for 2 minutes. Spread the batter evenly into the prepared pan.
Bake 25- 30 minutes
Icing
1/4 cup unsalted butter at room temp
1 ripe medium banana mashed
2 tsp vanilla
4 cups powdered sugar
1/2 tsp salt
Combine butter banana vanilla and powdered sugar and salt and beat until smooth. If to thick add a tsp or two of milk
1 cup (2 sticks) unsalted butter at room temperature
2 cups sugar
4 large eggs at room temp
2 tsp fresh lemon juice
2 ripe med size bananas mashed
1 cup whole milk
3 cups all purpose flour
1 tsp baking soda
1 tsp kosher salt
Preheat oven to 350, grease cookie sheet
Cream together butter and sugar until pale yellow and fluffy
mix in eggs one at a time followed by the lemon juice, mashed banana and milk
In separate bowl whisk together flour, baking soda, and salt. Slowly beat the dry mix into the banana mix then beat on medium speed for 2 minutes. Spread the batter evenly into the prepared pan.
Bake 25- 30 minutes
Icing
1/4 cup unsalted butter at room temp
1 ripe medium banana mashed
2 tsp vanilla
4 cups powdered sugar
1/2 tsp salt
Combine butter banana vanilla and powdered sugar and salt and beat until smooth. If to thick add a tsp or two of milk
Adrienne Green Smoothie
8 oz Low sugar apple juice
Handfuls of frozen spinach
3/4 cup pineapple
3/4 cup peaches
Frozen banana
Blend together until smooth
Handfuls of frozen spinach
3/4 cup pineapple
3/4 cup peaches
Frozen banana
Blend together until smooth
Strawberry White Cake- Karma Ward
French vanilla cake mix- Follow directions on box except reduce water to 3/4 cup, and add lemon yogurt (5oz yoplait or oui)
Frosting
white chocolate pudding 3 oz instant
1 quart of whipping cream
almond extract 1/2 tsp
vanilla 1/2 tsp
1/4 cup powered sugar
** Grandma Karmas go to white cake recipe. She would always make it for Grandpa Charles birthday. Its his favorite.
Add fresh sliced strawberries on top after frosted. Recipe comes from karma best friend Cathy Gardner
Frosting
white chocolate pudding 3 oz instant
1 quart of whipping cream
almond extract 1/2 tsp
vanilla 1/2 tsp
1/4 cup powered sugar
** Grandma Karmas go to white cake recipe. She would always make it for Grandpa Charles birthday. Its his favorite.
Add fresh sliced strawberries on top after frosted. Recipe comes from karma best friend Cathy Gardner
Homemade noodles for Chicken Noodle Soup
2 1/2 cup flour
pinch of salt
2 eggs
1/2 cup milk
1 Tablespoon butter
Knead till blended into dough, roll out thin and use a pizza cutter to cut desired length. Dry for 2 hours before cooking.
Recipe from Tried and True Moms
pinch of salt
2 eggs
1/2 cup milk
1 Tablespoon butter
Knead till blended into dough, roll out thin and use a pizza cutter to cut desired length. Dry for 2 hours before cooking.
Recipe from Tried and True Moms
Olive Garden Pasta Fagiole Soup- Tam Wood
1 pound ground beef
1 small onion diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic minced
2 cans diced tomatoes (14.5 oz each)
1 can (15oz)red kidney beans with liquid
1 can (15oz) great northern beans with liquid
1 can (15oz) tomato sauce
1 can (12oz) V8 juice
1 Tablespoon worcestershire
1 or 2 cups water depending on desired thickness
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
dash of cayenne pepper or couple of dashes or tabasco sauce
1/4 pound ditali pasta (1/4 package)
Brown ground beef, drain fat, add onion carrot celery and garlic and saute for 10min. Add remaining ingredients except pasta and simmer for 1 hour. Cook pasta separately for about 10 min unit it is al dente or slightly tough. Drain then add pasta to soup. Simmer for an additional 10 minutes before serving. Serves 8-10 generous portions
From the kitchen of TAM WOOD
1 small onion diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic minced
2 cans diced tomatoes (14.5 oz each)
1 can (15oz)red kidney beans with liquid
1 can (15oz) great northern beans with liquid
1 can (15oz) tomato sauce
1 can (12oz) V8 juice
1 Tablespoon worcestershire
1 or 2 cups water depending on desired thickness
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
dash of cayenne pepper or couple of dashes or tabasco sauce
1/4 pound ditali pasta (1/4 package)
Brown ground beef, drain fat, add onion carrot celery and garlic and saute for 10min. Add remaining ingredients except pasta and simmer for 1 hour. Cook pasta separately for about 10 min unit it is al dente or slightly tough. Drain then add pasta to soup. Simmer for an additional 10 minutes before serving. Serves 8-10 generous portions
From the kitchen of TAM WOOD
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