Parker House Rolls

These rolls are yuuuuummmmmy! Because of the way you shape the rolls and dip them in melted butter, they melt in your mouth and open up in 1/2 really nicely. These are great with soups, as a side with a nice roast and mashed potatoes dinner, or simply with a little butter or jam smeared on them as a treat.

Recipe from: Mel's Kitchen Cafe:

Parker House Rolls (Two Hour Roll Recipe)


*Makes enough rolls for one 11X17-inch sheet pan

1/2 cup sugar

2 cups hot water
1/2 cup oil
6 - 7 cups flour
1 teaspoon salt
2 eggs
2 tablespoons instant yeast

1/4 cup butter, melted, for shaping rolls

Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in covered, oil bowl for one hour.

Form rolls. To make Parker House rolls, roll out dough to 1/2-inch thickness and cut circles with round cutter, about 3 inches in diameter. Holding dough circle by the edge, dip both sides into melted butter. Fold in half on baking sheet and pinch edges together to seal (don't be afraid of this step - use your index and middle finger to indent the edges of the roll together all the way to the bottom of the sheet pan otherwise they will pop open while baking). Arrange folded dough in rows in pan, each nearly touching the other. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter, if desired.

Pumpkin/Squash Bisque

My mom used to make this for us on Halloween (and on other days in the fall/winter time). I can't explain how wonderfully delicious this soup is. I always make it with parker house rolls and it is just divine! It definitely has the flavor of Autumn all mixed up in it!

2 T butter
1 very large sweet onion chopped
1/2 t dried rosemary leaves, chopped
2 cloves garlic minced
5 cups peeled, diced butternut squash or pumpkin
1 cup peeled diced potatoes
5 cups chicken stock
1 t salt
pepper to taste
1/2 c light cream
1 1/2 c diced cooked ham (optional, I usually opt out on this)

Melt butter in medium soup pot or large sauce pan. Stir in onion and rosemary. Partially cover pan and cook the onion over medium heat for 10 minutes, stirring occasionally. Stir in garlic and cook another minute.

Add squash/pumpkin, potatoes, chicken stock, and salt. Bring to a boil. Reduce heat and cover the pot. Cook the soup at a low boil for 20 minutes or until vegetables are very soft. Remove the pan from heat. Using a slotted spoon, transfer soup solids and a ladle full of broth to food processor or blender. (Do in batches if processor is small). Puree the vegetables, then stir back into broth. Stir in pepper, cream and ham several minutes before serving.

Serves 6.

Chicken Lemon Basil Pasta

I love this pasta dish. The zing from the lemons, mixed with the grilled chicken and cheesey pasta really makes for a delicious concoction. I like to make this for new moms since it is fairly simple, makes a large batch, isn't your typical lasagna or red sauce noodle dish, and it transports easily. Serve it up with a loaf of artisan bread and, if you're feeling healthy, maybe a salad, and voila!

Adapted from The Pioneer Woman:

For 8 servings:


2 - 4 chicken breasts grilled and sliced (I only use 2 if they are the big ones like the frozen ones from Costco)
1 lb penne pasta cooked per package directions
1/2 stick butter
3 - 4 whole lemons
1 cup milk (preferably 2% or whole if you have it)
1 1/2 cups grated Parmesan cheese
salt and pepper
20 whole basil leaves chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in milk. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Turkey Meatball Sandwiches

These are fairly healthy sandwiches and really tasty. In fact I'm craving one right now! Eric could tell there was a different in the texture of the turkey meatballs vs. ground beef meatballs. I think it would be less of a difference if you used the ground turkey that is like 80/20 fat or something like that rather than the 97% fat free. Of course the healthiness of them would go down a bit, but it will still be much more healthy than the beef alternative.

Recipe from Heather Christo Cooks:

Turkey Meatballs, makes 8 sandwiches

1lb ground turkey
1 egg
½ cup finely grated Parmesan
1 Tbs dried greek oregano
1 Tsp kosher salt
¼ tsp crushed red pepper flakes

3 cups fresh tomato sauce (or high quality jarred sauce)
2 large baguettes, cut into 4 pieces
1 cup freshly grated mozzarella cheese
fresh basil, julienned
olive oil
2 Cloves of raw whole garlic, peeled

-Mix first 6 ingredients in a medium bowl until they are completely combined.
-With clean hands, roll the turkey into medium sized meatballs and set on a sheet of parchment.

-Bring a saucepan of salted water to a simmer.

-Place the meatballs in the simmering water and cook until they are just cooked through, and float to the top of the water.
-Remove the meatballs from the water with a strainer and reserve.
-When all of the meatballs have been cooked, use the saucepan to heat the tomato sauce.

-Add the meatballs to the tomato sauce and simmer on low until the meatballs are warmed through and hot.

-Split a baguette and slice in half. Drizzle the baguette with olive oil.

-Toast the baguette until golden.
-Rub the toast with a clove of raw garlic.

-Fill the baguette with the meatballs and sauce. Sprinkle with shredded mozzarella and fresh basil.

-Cut each baguette half in half and serve hot. Enjoy!

Easy Philly Cheesesteak Sandwiches

I made these last night. They're super tasty and really quick and easy. I'm all about quick and easy recipes these days. I'm going to make an effort to come up with/find some recipes that aren't only easy but also delectable.

Recipe from Favorite Family Recipes:

2 c. beef broth

1 pkg onion soup mix
1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
1 green bell pepper, sliced
1 large white or yellow onion, sliced
8 oz. cream cheese
sliced provolone cheese (2 slices per sandwich)
3-4 hoagie rolls

Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper. When beef is done simmering, drain juices (you can keep the juice if you want to make an "au jus" dip.. I tried this a couple weeks ago when I made these at my sister's house and it was awesome). Add roast beef to skillet along with about 4 oz. of cream cheese. Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll. Top with provolone cheese and place sandwiches, open-faced on a large baking sheet. Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.

Sticky Rice

We love sticky rice. This is a super quick and easy way to make good sticky rice - none of that steam in a wicker basket stuff around our house. That just takes too much effort :)...and....I don't own one of those sticky rice steamer things. With this recipe, I don't need too.

Combine in a microwave safe bowl (preferrably glass) and allow to soak for 10 minutes:
1 cup sticky rice
1 cup + a 2 Tbsp water

Cover bowl with a plate and microwave on high power for 3 minutes.
Stir.
Place in microwave for an additional 3 minutes.
Stir. Test to see if rice is done, it usually is at this point. If it isn't add another minute or two.

Sauce:
1 can coconut milk
1/2 cup sugar

Combine in a saucepan over medium heat until sugar is dissolved and mixture is quite warm (doesn't need to boil).

Serve rice with sauce spooned over it and with cut up Mangos, peaches, strawberries, kiwis, or any other fruit that sounds tasty.

SLIME

This is fun to play with!!

8 oz elmer white school glue
8 oz warm water
1 tsp borax
1/2 cup warm water
air tight containers or ziplocs

1) Empty glue in bowl
2) fill glue bottle with warm water, shake.
3) Pour glue water into bowl, mix.
4) Add food coloring
5) In small bowl, combine 1 tsp borax with 1/2 c warm water, stir until dissolved.
6) Slowly add borax water to glue, stir gently, it will all come together - don't worry, just takes a minute or two.
Store in air tight container.

Artichoke Dip

Perfect easy appetizer to take to a party. It is fairly mild flavored. It has received multiple compliments, I think the mildness has something to do with that.

2 packages cream cheese beat until smooth
16 oz sour cream
14 oz artichokes in water (put in blender to chop a little)
8 oz shredded parmesan (leave a little for the top)

Combine ingredients, sprinkle a little parmesan on top, and bake at 350 for 30 minutes or until bubbly.

Eat with bread or pita chips.

Chocolate Swirl Bundt Cake

1 yellow cake mix
1 small box instant vanilla pudding
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs

Mix all ingredients well until smooth.

Mix in:
1 package chocolate chips (I prefer milk chocolate for this recipe)

Melt:
1 bar Baker's brand German Chocolate (green box) in microwave.

Stir into batter 6 - 8 times until marbled.

Pour into bundt pan greased with butter and dusted with granulated sugar.

Bake at 350 for 40 - 45 minutes (325 if using dark or nonstick pan)

How to Hard Boil an Egg

I can NEVER remember how to hard boil an egg and there are lots of conflicting directions on the internet. Sooo...I'm going to write these directions down that I used today when boiling some eggs for an egg salad sandwich.

- Place eggs in the bottom of a pan and add cold water until the water is 1-2 inches above the eggs
- Cook on stove top over high heat until water begins boiling rapidly
-Turn heat to low and cover with a lid, allow to boil/simmer for 10 minutes
-Immediately put pan in sink and start filling with cold water, allow the water to overflow and cool the eggs quickly
-Peel and enjoy.

And there you have it folks.

Tuscan Garlic Chicken

Adapted from recipe on Mel's Kitchen Cafe

This was divine. I served Eric and I up restaurant sized portions so we could have "leftovers" but I ate mine - ALL gone! It was that yummy. The sauce is so creamy and flavorful!

*Serves 2-4 (depending on if you are serving adults or kids)
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 large boneless, skinless chicken breasts, use mallet to flatten them to uniform thickness
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Kneaders Overnight Chunky Cinnamon French Toast

The first time I had the pleasure of eating this DELICIOUS meal was at my graduation party after graduation from BYU. My mom and sister made multiple pans of this for all the guests and it was a huge hit. Since I didn't do anything special for Christmas breakfast last December I decided I need to up my game and pull off a good breakfast for Easter morning. It was good - SO good!

Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup

1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup

Blend together and heat on stovetop until sugar is smooth.
Serve warm.

Rhodes Lemon (or Cinnamon or Orange) rolls

These are dangerously delicious. I had to make a second batch 2 days ago for a family party because I ate 1/2 of the first batch all by myself that evening and the next morning before the party. Needless to say, that white dough just glued itself into a large ball in my belly and I didn't feel so well.

Makes 30 small rolls

15 Rhodes Dinner Rolls, thawed but still cold
zest from 2 whole lemons
3/4 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 Tbsp butter, melted
2 Tbsp fresh lemon juice

Mix lemon zest with sugar. Cut rolls in half and place in a greased 9x13 inch baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle half of the lemon zest/sugar mixture on top of the rolls. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350 for 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts. You can substitute orange or cinnamon in place of lemon (you'll have to just add cinnamon to taste, and use milk in place of lemon juice in the glaze recipe).

Green Curry

Tonight I made this for dinner. Eric ate his with no comments. I was thinking to myself that he must not like it as much as I was enjoying it. After he cleaned his plate he said, "what is this?" I told him and he proceeded to tell me that it was really tasty! I told him that I was wondering if he didn't like it since he didn't say a word while eating. He said "exactly, that's why my plate is completely clean." Anyway, if you like curry, you're sure to like this. It is a milder curry, and would be wonderful served with naan. Sadly I started dinner to late to make the naan tonight.

This makes a lot of curry (6-8 servings). Unless you are planning to share or want to freeze the leftovers, you may want to half the recipe.

3 Tbsp green curry paste
3 Tbsp vegetable oil
2 cans coconut milk (light or full fat)
1/2 tsp ginger (you can use fresh, I just used the powder)
2 Tbsp chopped cilantro
2 Tbsp brown sugar (packed)
2 Tbsp fish sauce
1 Tbsp lime juice
1 Tbsp Worcestershire sauce
1 onion, sliced thin
2 large chicken breasts sliced VERY thin (I used partially thawed chicken from the freezer. It was really easy to slice thin)
4-5 medium potatoes, peeled, cubed
2-3 carrots, peeled, sliced
1-2 Tbsp (heaping) peanut butter (crunchy or creamy)
1/2 c peanuts, chopped
Red pepper, to taste
Jasmine rice, cooked

Heat vegetable oil in a large (the largest you have, this makes a LOT) saucepan over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes (you may want your range fan on or a window open, it can get pretty strong). Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil. Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes--until potatoes aren't crunchy in the middle. Serve hot over Jasmine rice.

Oven-Roasted Asparagus

Asparagus (as much as you want)
olive oil
Salt and pepper

Place asparagus side by side on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper and bake at 400 for 8 - 10 minutes. Delicious and easy!!