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Friday, April 18, 2014

Easter Bark

I haven't tasted this yet but all three of my kids declared it was delicious, the fun thing about this recipe is that you can change it up depending on the holiday.  At Christmas you can do peppermint, at Halloween do orange and black, Valentines candy hearts!  The possibilities are endless, this is just one of the perks of this recipe, another bonus is that you can whip this up in about five minutes.  How great is that for an after school snack or for when you have extra kids over?
 
1/2 lb White Almond Bark (I used closer to 1 lb)
1/4 -1/2 Cup Easter M & M's
Pastel Sprinkles

Place the almond bark in a microwave safe dish and microwave for 90 seconds.
Stir and return to the microwave for 15 second intervals until fully melted.
Line a baking sheet with wax paper and pour and spread the almond bark.
Drop the M & M's evenly over the melted bark along with the sprinkles.  
Allow to cool and break into pieces. In a hurry, place in the freezer for a few minutes.

*Almond Bark needs to be in a dry container when melted or it will not melt correctly. Even a little drop of water will ruin it.
 

Pastel Mint Patties

I just made these and even though they say to sit out for a day I tried one anyway and the flavor is pretty good, I think the kiddos will really like them tomorrow.  I am off to bake Easter cookies so the kids can decorate them while waiting for dinner tomorrow night.  :-)

1/4 cup butter, softened
1/3 cup light corn syrup
4 cups powdered sugar, divided
1 - 2 tsp your choice of extract or candy flavoring - I used mint
food coloring - preferably gel or paste
1/2 cup granulated sugar (to roll balls in)
 
Combine butter and corn syrup together in a small bowl.
Add 2 cups powdered sugar and your choice of extract and beat until well combined.
Add extract 1/2 teaspoon at a time until the mixture reaches your desired flavor.
Stir in an additional cup of powdered sugar.
Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
Knead the mixture until sugar is absorbed and is completely smooth.
Divide dough into four portions.
Tint one portion pink, one green, one blue and one yellow.
Shape into 3/4 inch balls and roll in granulated sugar.
Flatten gently with a fork.
Let candies stand, uncovered, at room temperature for 1 day.
Store in an airtight container.
 
Pretty Pastel Mint Patties are perfect for Easter and Spring! | MomOnTimeout.com
 

 
 
 

Baked Egg Boats

This was a great breakfast it smelled wonderful while it was baking in the oven, I did make a few changes so make sure you read my notes at the bottom!
 
4 demi sourdough baguettes (I used 1 large loaf of French bread, our store was out of Baguettes)
5 eggs ( I used 4 eggs)
1/3 cup heavy cream
4 ounces pancetta, finely chopped and fried until crisp (This is just an Italian type of bacon)
3 ounces gruyere cheese, grated (I did 1/3 a cup and then sprinkled more across the top)
2 green onions, thinly sliced (I did 1 tsp onion powder)
salt and pepper to taste

Preheat oven to 350 degrees F.
Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
Divide and pour the mixture into each baguette boat and place onto a baking sheet.
Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
Allow to cool for about 5 minutes, cut and serve.
 
* After I hollowed out my bread I melted 2 tb of butter and then stirred in 1 tsp garlic salt and brushed it on the bread for a little extra flavor!
* If you are like me and don't care for bacon then you can spread some cheese over the eggs and then put the bacon on top so that you can control where the bacon goes better than if you mix it in.
 
 
 

Tuesday, April 15, 2014

Flourless Cheesy Bread

This bread was pretty good, I would make it again, however it wasn't mind blowing.  I did end up using flour in mine because I have heard of arrowroot before but have never used it and honestly have no clue where I would even buy any if I wanted to use it.

1 egg
1/2 cup packed grated Parmesan cheese
1 cup packed shredded cheddar cheese
2 tb plain whole milk yogurt ( I just used milk not yogurt)
1/4 cup arrowroot* (I used flour... I guess it isn't flourless anymore :-))
pinch cayenne pepper
pinch fine ground celtic sea salt
1/4 tsp baking soda

Preheat the oven to 350 degrees F.
Combine all ingredients in a medium bowl.
Mix with a stand mixer until well-combined.
Spread the mixture onto a baking sheet lined with parchment paper or an Exopat.
Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.
Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned.
Remove from the oven and cool for a few minutes.
Then use a pizza cutter or knife to cut the bread into wedges or pieces.


Flourless Cheesy Bread Recipe  The Nourished Life

http://www.livingthenourishedlife.com/2013/06/flourless-cheesy-bread-recipe

Monday, April 14, 2014

Crispy Coconut Chicken

Holy yum!  This chicken was amazing!  I didn't tell the kiddos that it had coconut because honestly I thought it might scare them off from trying it, they really really loved it though.  It was crunchy but sweet and had just the right amount of coconut so that it wasn't overpowering. 

On a side note there was some extra bread crumbs and coconut so I threw it on the pan and cooked it too, we then mixed it in with the rice pilaf and I was amazed at how wonderful it was!  It was such a great combination of flavors.

2 T olive oil
5 chicken breasts (about 2 1/2 pounds)
1 egg
2 T milk
2 C panko bread crumbs (I only used 1 1/2 and it was plenty)
1/2 C coconut (I used sweetened)
1/8 t salt

Preheat your oven to 400 degrees.
Pour 2 tablespoons olive oil onto a large cookie sheet.
Spread it around evenly over the pan.
Cut 5 chicken breasts into strips that are about 2 inches wide. (Give or take...please don't search for a ruler).
Crack an egg into a loaf pan.
Add 2 tablespoons milk and whisk the two together until well combined.
In a separate loaf pan combine 2 cups panko bread crumbs, 1/2 cup coconut and 1/8 teaspoon salt.
Dredge each chicken slice into the egg mixture and then into the coconut mixture.
Be sure to press the mixture into the chicken a bit to help it stick.
Lay each piece of coated chicken onto your greased cookie sheet.
Spray a bit of cooking spray over the tops to give them a little bit of moisture.
This will also help the bread crumbs and coconut to get golden brown.
Bake for 40 minutes, or until the chicken is cooked through and the coating is crisp. 
 
 
 
IMG_1220_edited-1
 

Saturday, April 12, 2014

Menu for 4-14 to 4-20

Monday
B- Cereal
L- Popcorn Chicken and Strawberries
D- Crispy Coconut Chicken (NR), Flourless Cheesy Bread (NR), Rice Pilaf, and That Corn

Tuesday
B- Mini Egg Omelets (NR)
L- Grammy took us out for pizza
D- Meat Loaf, Green Bean Bundles, Cheese Sticks (left over from lunch), and Potatoes

Wednesday
B- Cinnamon Bread
L- Sandwich and Pretzels
D- Pizza

Thursday
B- Chocolate Chip Muffins
L-
D- Cajun Chicken Pasta and Red Lobster Biscuits

Friday (No School!)
B- Egg Boats (NR)
L- Mc Donald's (We are doing a minor remodel and didn't have time to cook)
D- Sandwich

Saturday
B- Brunch Enchiladas
L- Easter party at Church
D- Easter at Mom and Dad's (I think Pizza Pan is catering)

Sunday (Easter)
B- Cinnamon Rolls
L- Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage (NR)
D- Leftovers

Wednesday, April 9, 2014

Chicken Pot Pie Soup

Yummy yummy yummy I got love in my tummy...  holy cow ultimate comfort food alert!  Hubby took one bite and said that I should make this more often and two of the three kids loved it as well.  My grandmother also said it was delicious.  I would definently double or triple tis recipe because it doesn't make all that much! 
  • 2 cup chicken, cooked and diced
  • 3 Tbsp unsalted butter
  • 1/2 yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup fresh carrots
  • 1/4 cup all purpose flour
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup milk 
  • pinch of crushed red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup cheddar cheese, shredded
  • 1/2 package pie crust (I used Pillsbury), thawed (this is plenty you won't need to double it)

  •  
    In a large pot, melt butter over medium high heat.
    Add onions, celery and carrots and cook to soften about 3-5 minutes.
    Sprinkle with flour and cook an additional minute, stirring constantly.
    Slowly add broth, milk, cream, red pepper flakes, salt and pepper.
    Use a whisk to combine, then add in cooked chicken.
    Heat over medium heat until warm, about 10-15 minutes.
    To make crust strips, unroll thawed pie crust (for one crust).
    Cut into strips and lay on parchment paper lined baking sheet.
    Bake in a 450 degree oven for 6-8 minutes, until browned.
    Remove from oven.
    To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!
     
     
    Chicken Pot Pie Soup recipe: a delicious soup that is on your table in 30 minutes! #pillsburypiecrust