Waffles

This is the best waffle recipe that I have used.  Thank you Alton Brown!  If you haven't ever watched "Good Eats" on the Food Network you are missing out.

Basic Waffle

Ingredients

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Directions

1. Preheat waffle iron according to manufacturer's directions.
2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
3. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Pizza

Normally I only post original recipes on this blog.  However, I always use this recipe for pizza dough and sauce.  I was lucky enough to attend a pizza class taught by Tony Gemignani in 2007, who has been the world pizza champion for a number of years.  His recipe is simply the best so it is all that I use.




Tony's Pizza Dough



Ingredients
1 package (2 1/4 teaspoons) active dry yeast
1 cup warm (90° to 100°) water
1 cup ice-cold water
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
About 5 1/4 to 5 1/2 cups bread flour


Directions1. In a small bowl, with a fork, stir yeast into warm water. Let stand until yeast is dissolved, about 5 minutes.


2. In another bowl, mix cold water, sugar, and salt until dissolved; stir in oil.


3. If using a heavy-duty standing mixer with a dough hook, place 5 1/4 cups flour in a large bowl. Stir the yeast mixture again to blend, then add to flour along with cold-water mixture. Beat with the dough hook on low speed until mixture is smooth and not sticky, 14 to 16 minutes. (Don't let dough climb up into motor drive; if it threatens to, stop mixer and push dough down. If machine labors, stop and wait a few minutes for motor to cool, then resume.) If dough remains sticky, add 2 more tablespoons flour and beat 2 minutes longer; if still sticky, add another 1 to 2 tablespoons flour and beat until nonsticky and smooth.


If using a heavy-duty food processor, make dough in two batches, using half the ingredients for each: Place 2 3/4 cups flour, half the yeast mixture, and half the cold-water mixture in processor bowl and whirl until dough is smooth and elastic, about 2 minutes. (If machine stops, wait a few minutes, then resume.) If dough is still sticky, add 2 to 3 more teaspoons flour and whirl until dough is smooth. Transfer to a floured board.


4. Scrape dough onto a lightly floured board; cut in half (omit cutting if using processor). With floured hands, pick up one portion of dough; pull opposite edges together toward center and pinch to seal. Repeat all around circumference to form a smooth, tight ball. Place each portion in a 1-gallon plastic bag. Squeeze out air and seal bag, allowing enough room for ball to double. Chill at least 10 hours or up to 2 days.


Tossing tips:

The setup: Remove your watch and any rings you're wearing. Place the dough slightly off-center on the palm of your throwing hand (generally, if you're comfortable spinning the dough counterclockwise, use your right hand; for spinning clockwise, use your left). Make a fist with the other hand, knuckle side up, and place it under the dough, beside your throwing hand, to support the other side. Hold the dough parallel to the ground, between your waist and chest.


The release: Turn the palm of your throwing hand toward you, then quickly twist your hand outward and up to launch the dough into the air. Catch the round with both fists, knuckles up. Toss with fast, deliberate moves; if you're tentative and slow, the dough will be more likely to flop over or droop. Don't get discouraged! In our test kitchen, a little practice produced amazing results (and a lot of laughs).

Yield: Makes dough for 2 pizzas (14 in. each)






Quick Pizza Sauce



In a bowl, mix 1 can (14 oz., or 1 3/4 cups) chopped or diced tomatoes (including juices), 1 can (6 oz.) tomato paste, 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil, 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 teaspoons dried oregano, 1 1/2 teaspoons sugar, and 1/2 teaspoon chopped garlic. Add salt to taste.

Yield: Makes about 2 1/2 cups

Grilled Salmon

This is Kerin's favorite dish.  Really easy and fast to make.  Serve with rice or cous cous and grilled vegetables (the grill is on anyway, you might as well throw some veggies on!)

Grilled Salmon


Ingredients

4 salmon fillets
¼ cup Yoshida’s Sauce
¼ cup vegetable or peanut oil
Paper towels






Directions


1. Put salmon fillets in Ziploc bag and add Yoshida’s sauce at least 30 minutes before grilling (can be done up to 2 hrs before grilling).


2. Heat gas grill on high for at least 20 minutes. Brush grates well. Using tongs, wad up 2-3 paper towels and dip into oil. Brush oil on grill. Add salmon to grill and grill approximately 4 min. Using spatula, carefully turn salmon over and grill additional 4 min.


3. Pull salmon off grill and drizzle a little Yoshida’s sauce over salmon.

Green Bean Cassorole

Who doesn't like green bean cassorole?

 

I made a few tweaks to the standard recipe which I think make it irresistable!

• I saute mushrooms and onions to add to the soup mixture
• I add toasted slivered almonds to the topping for extra crunch and texture

Here's the recipe

 

Ingredients:

 

1 TBS olive oil
1 pkg fresh sliced mushrooms
1/2 onion chopped
2 (10 3/4 oz.) cans CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/4 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
2 cups FRENCH'S® Original or Cheddar French Fried Onions
1/2 cup slivered almonds

*You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

 

Directions:

1. In a dry skillet, carefully toast slivered almonds over medium-low heat.  After they are fragrant and slightly toasted remove from heat and set aside.
2. Add olive oil to skillet and saute mushrooms and onions until onions start to brown.  Turn off heat.
3. Add soup, milk and pepper to skillet and stir to combine.  Stir in beans and 1 cup French Fried Onions. 
4. Put mixture into a 1 1/2 qt baking dish and bake at 350 degrees until hot. 
5. Stir and add 1 cup onions and slivered onions on top. Bake 5 min. until onions are golden.

Skillet Lasagna

This is a favorite of mine.  Who has time to make traditional lasagna?  Most of this recipe is from America's Test Kitchen, my favorite cooking show.  I have tweaked it a bit and tried to make it more healthy-if there is such a way to make lasagna healthy!

Skillet Lasagna

Ingredients
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon olive oil
• 1 onion, minced
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 lb ground turkey
• 8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (10)
• 1 (8 ounce) can tomato sauce
• 1 ounce parmesan cheese, grated (1/2 cup)
• 1 teaspoon oregano* or 1 tablespoon Italian seasoning
• 1 teaspoon basil*
• 8 ounces whole milk ricotta cheese (about 1 cup)


Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.


Directions

1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
3. Stir in the garlic and red pepper flakes, oregano, basil (or Italian seasoning) and cook until fragrant, about 15 seconds. Add the ground turkey and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).
5. Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.

Tater Tot Casserole

Tater Tot Casserole

Ingredients


• 1 1/2 pounds lean ground turkey
• 1/2 onion, chopped
• 1 Tbsp olive oil
• 1 can cream of mushroom soup
• 1 can green beans
• 1 package frozen tater tots
• 1 cup shredded cheddar cheese


Directions


1. Preheat oven to 375 degrees F. Spray 9x13 glass baking dish with cooking spray.


2. Preheat skillet with olive oil and add onion. Cook until softened (about 8 min). Add ground turkey and brown. Season turkey with salt and pepper to taste.


3. Turn off heat and add soup and green beans and stir to combine. Add mixture to baking dish.


4. Layer tater tots on top, covering entire top with tots. Bake at 375 degrees F for 30 min or until tater tots are golden brown.


5. Sprinkle cheese on top of browned tater tots and put back into oven until cheese is melted.

Chicken Fajitas

This one is for Janeece.

Chicken Fajitas

Ingredients


Seasoning Mix
3 Tbsp Corn Starch
1 Tbsp Chili Powder
1 tsp Cumin
1 tsp Onion Powder
½ tsp Garlic Powder
½- ¼ tsp Cayenne (depending on how much heat you like) 
1 tsp Salt
1 tsp Pepper

 Fajitas
4 boneless skinless chicken breasts
1 large onion
1 green or red bell pepper
2 Tbsp olive oil
8 flour tortillas
1 cup grated cheddar cheese
Sour cream
Salsa



Directions


Mix seasoning mix together in a large bowl. Cut up onion and bell pepper into strips. Add 1 Tbsp olive oil to skillet and heat pan on medium high heat until oil starts to smoke. Add onion and bell pepper to skillet and cook until tender (about 8 min).


While onion and bell pepper are cooking, pat chicken dry with paper towels and then cut chicken into ½ inch strips. Add chicken to seasoning mix bowl and stir to coat.


Remove onion and bell pepper from skillet and set aside. Add 1 Tbsp olive oil to skillet and heat pan on medium high heat until oil starts to smoke. Add chicken to pan and cook until chicken is starting to brown and cooked through (about 5 min). Add onion and bell pepper back to pan and turn off heat.


Warm tortillas in microwave for about 30 sec. Serve with cheese, sour cream and salsa.