Buffalo Chicken Quesadillas and Spanish RIce

Buffalo Chicken Quesadillas


INGREDIENTS:

• 4 flour tortillas (2 oz each)
• 2 boneless chicken breasts
• 3/4 cup Frank's hot sauce
• 1/4 teaspoon cayenne pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp white cheddar cheese
• vegetable oil
• blue cheese dip

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. Pat chicken dry and place in a glass baking dish.  Coat with 1/2 cup Frank's hot sauce and 1/4 teaspoon cayenne pepper.  Bake for 20-25 minutes.  When done, cover the dish with foil and allow chicken to rest for at least 10 minutes.  
3. Cut the chicken into 1/2 inch cubes, and add chicken and 1/4 cup Frank's hot sauce to a small bowl.  Stir together.
4. In a skillet over medium heat, heat a tablespoon of oil.  Add 1 flour tortilla and place 1/4 of the chicken on 1 half of the tortilla.  Place 1/4 cup Monterey and 1/4 cup white cheddar to the other half of the tortilla.  After 2-3 minutes, fold the cheese side over the chicken side.  Cook for another 2 minutes.  Carefully flip the chicken side over so that the cheese side is bottom-down.  Heat for another 1-2 minutes.  Place on a plate lined with paper towels to absorb excess oil.  
5. Repeat step 4 with remaining tortillas.  Cut tortillas into thirds before serving.  Serve with diced tomatoes, shredded lettuce, sour cream, blue cheese dip, salsa, etc.

Spanish Rice
Original recipe found here
makes 4-6 servings


INGREDIENTS:

• 2 cups medium or long-grained rice
• 2 tablespoons olive oil
• 1 white onion, finely diced
• 1 garlic clove, minced
• 1 heaping tablespoon tomato paste 
• pinch of oregano
• 1 teaspoon salt
• 3 cups chicken or vegetable stock*

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

DIRECTIONS:

1. In a large skillet, brown rice in olive oil at medium/high heat.  Add onion and garlic.  Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan, bring stock to a simmer.  Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer.  Cover.  Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package.  Turn off heat and let sit for 5 minutes.  Keep warm in an oven-safe dish at 225 degrees F.

-Alyssa

Basil Pesto

Basil Pesto

Original recipe by Giada de Laurentiis

INGREDIENTS:

• 2 packed cups fresh basil leaves
• 1/4 cup toasted pine nuts* (toasted at 400 degrees F for 5 minutes)
• 1 clove garlic
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 2/3 cup extra-virgin olive oil
• 1/2 cup (1 1/2 ounces) grated Parmesan

DIRECTIONS:
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste.

*Note: I didn't have pine nuts and substituted pecans instead.

*When making pasta, reserve at least a cup of pasta water to thin out the pesto.  I had to add 1/4 cup pasta water for this recipe.

-Alyssa

Cream Cheese filled Snickerdoodles

Cream Cheese filled Snickerdoodles
Original recipe found here


INGREDIENTS:

For the dough:

• 1 1/2 cups sugar
• 1 cup room temp butter
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cups all purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 2 tsp cinnamon 

For the filling:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 2 tsp vanilla

DIRECTIONS:

1. With an electric mixer, mix the cream cheese, 1/4 cup sugar, and 2 tsp vanilla for the filling. Cover the cream cheese mixture and refrigerate for at least 30 minutes.
2. In a separate bowl, use a whisk to combine flour, cream of tartar, baking soda, and salt. Set aside.
3. With a wooden spoon, cream butter and 1 1/2 cup sugar.
4. With an electric mixer, mix in eggs and 1 tsp vanilla. Next, add the flour mixture until all ingredients are incorporated.
5. In a separate, small bowl combine remaining 1/4 cup sugar and 2 tsp cinnamon, set aside.
6. Preheat oven to 400 degrees F. Remove the cream cheese mixture from the refrigerator.
7. For each cookie you will need 2 flattened balls of dough, 1 Tbsp each. (The flattened disk will be approx 2″ in diameter).
8. Place 1 tsp of the cream cheese mixture on top of one of the flattened dough disks. Then place the other flattened dough on top of the cream cheese. Pinch the edges together to seal.
9. Carefully form into a ball and roll in the cinnamon sugar mixture. Place on a plate as you finish making each and refrigerate. Before baking the cookies they should chill for 15 minutes.
10. When the dough is chilled bake on a parchment lined baking sheet 2″ apart for 12-13 minutes. Transfer to wire rack to cool.

-Alyssa

Buffalo Chicken Bites

Buffalo Chicken Bites

Original recipe found here

INGREDIENTS:

• 1 cup shredded chicken 
• 1/2 cup shredded cheddar cheese
• 1/4 cup hot sauce 
• 4 tablespoons unsalted butter, melted and cooled
• 2 tablespoons packed light brown sugar
• 1 cup warm milk
• 2 1/2 cups all-purpose flour
• 2 1/4 teaspoons instant yeast
• 1/4 teaspoon salt

DIRECTIONS:

To make the buffalo chicken mixture: 

• Combine the chicken, cheese, hot sauce and butter in a medium bowl. Stir to combine. The mixture may seem too wet, but the chicken will absorb some of the sauce.

To make the dough: 

1. Combine the warm milk and brown sugar in a measuring cup, and stir until the sugar dissolves. 
2. Add the flour, yeast and salt to the bowl of a stand mixer fitted with the paddle attachment.  Beat on low briefly just to combine.  With the mixer on low, gradually pour the milk/sugar mixture into the mixer and beat until a rough dough forms. 
3. Switch from the paddle attachment to the dough hook.  Knead the dough for about 5 minutes, or until it is smooth and elastic.  You want the dough to clear the sides of the bowl as it kneads-- if it's not, add a tablespoon of flour at a time until it does.  The dough should be tacky, but not sticky.  
4. Turn the dough out onto a lightly floured work surface and shape into a ball.  Spray a large bowl with nonstick cooking spray and add the ball of dough, turning to coat.  Cover the bowl with plastic wrap and let the dough rise until doubled in size, at least 2 hours or overnight.

To make the bites:

1. Preheat oven to 400 degrees F. 
2. Line a rimmed baking sheet with parchment paper.
3. Transfer the dough to a lightly floured work surface and cut it into 4 equal pieces.  
4. Working with one piece at a time, roll the dough into a 12-inch rope.  Use your fingers to flatten the dough into a rectangular shape, then use a rolling pin to roll to a roughly 12x4-inch rectangle.  
5. Add 1/4 of the buffalo chicken mixture to the lower third of the rectangle, leaving 1/2 inch at the bottom.
6. Stretch the bottom edge of the dough up and over the filling, pressing to seal.  Starting at the bottom, roll up the dough as tightly as possible.  
7. Cut the log into 10 even pieces and transfer them to the prepared sheet pan.  Repeat with remaining pieces of dough and chicken mixture.  Let the bites rise at room temperature (uncovered) for about 20-30 minutes-- the dough will rise slightly.
8. Bake the bites for about 15 minutes, or until lightly browned.  If desired, brush the tops with melted butter before serving.  Serve bites with a side of blue cheese dressing.
9. *Note: You can make the bites a few hours ahead of time.  Just reheat them in a 350 F oven for about 5 minutes when you're ready to serve.

-Alyssa

Hershey Pretzels

Hershey Pretzels

INGREDIENTS:

• 1 bag Hershey's Hugs
• mini Snyder's Pretzels
• milk chocolate M&M candies

DIRECTIONS:

1. Preheat oven 300 degrees F.
2. Line pretzels on a baking sheet and place an unwrapped Hershey's Hug on each pretzel.
3. Bake for 6-7 minutes.
4. Remove pretzels from oven and immediately press an M&M candy into the center of each Hershey's Hug.
5. Let treats cool to room temperature. They taste best after being refrigerated!  For parties, I like to make them the night before and freeze the whole sheet overnight.  

-Alyssa

Chicken Kabobs and Butternut Squash Risotto Cakes

Chicken Kabobs
serves 2


INGREDIENTS:

• 2 boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
• 1 1/2 teaspoons Busha Browne's Jerk Seasoning Rub (from Whole Foods)
• 1 cup barbecue sauce, plus 3 tablespoons for brushing
• 1 green pepper, cut into 1 inch pieces
• 2 yellow pepper, cut into 1 inch pieces
• 1/2 white onion, cut into 1 inch pieces
• 5-6 wooden skewers

DIRECTIONS:

1. In a plastic freezer bag, add 1 cup barbecue sauce with 1 1/2 teaspoons jerk seasoning and thechicken; massage the chicken with the sauce.  Seal the bag and allow chicken to marinate for at least 2-3 hours in the refrigerator. 
2. When chicken is ready, place your wooden skewers into a pan of water to soak for 10-15 minutes (or else they may catch on fire while on the grill!).
3. Heat grill to medium-high heat.  Thread chicken alternately with the peppers and onions (about 3-4 chicken pieces per kabob).  
4. Place the kabobs on the grill and cook for 8-10 minutes, turning the kabobs occasionally.  Brush more barbecue sauce as needed.

before the grill...

Busha Browne's Traditional Jerk Seasoning Rub (4 oz)

Butternut Squash Risotto Cakes
makes 5-6 cakes


INGREDIENTS:

• 2 1/2 cups leftover instant butternut squash risotto (from Whole Foods)
• 1/4 cup grated Parmesan
• 1 large egg
• 1/2 teaspoon kosher salt
• 1 cup Panko bread crumbs
• 2 tablespoons butter
• EVOO

DIRECTIONS:

1. In a large bowl, combine risotto, Parmesan, and egg.  Refrigerate for at least 2 hours.
2. In a shallow dish, combine salt and bread crumbs.
3. Drain the risotto with a mesh sieve and move around with a knife to rid of some liquid (or else they will be too moist to form cakes!).
4. Form the risotto mixture into small 2-inch patties.  Place the patties in the bread crumbs and coat.
5. Heat a medium, nonstick pan over medium and add the butter and oil.  Cook the patties on each side for 4-5 minutes.  Place on a plate lined with paper towels to soak up the excess grease.  Transfer to a serving dish and serve immediately.

-Alyssa & Derek

BBQ Chicken Pizza with Homemade Crust

Basic Pizza Crust

Both recipes by The Pioneer Woman
makes 2 crusts

INGREDIENTS

• 1 teaspoon instant or active dry yeast
• 1-1/2 cup warm water
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/3 cup EVOO

DIRECTIONS:

1. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.  Let stand for a few minutes.
2. In a mixer, combine flour and salt.  With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.  Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
3. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.  Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
4. *Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

TO PREPARE IMMEDIATELY for recipes requiring precooked pizza dough (not for the recipe below):

1. When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball.  Use a rolling pin to roll out the dough.  When the crust is nice and thin, lay it on an oiled baking sheet or pizza pan.  Drizzle a little olive oil on the dough and spread it with your fingers.  Very lightly sprinkle some salt on the crust.
2. Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

BBQ Chicken Pizza
makes 2 pizzas


INGREDIENTS:

• 1 whole recipe for pizza crust (makes two crusts) 
• 2 whole boneless, skinless chicken breasts 
• 1/2 cup homemade barbecue sauce (see here)
• EVOO, for drizzling 
• salt for sprinkling 
• 16 ounces, weight fresh mozzarella cheese, sliced thinly 
• 1/2 whole red onion, cut in half and sliced very thin 
• chopped cilantro, to taste 

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. Salt chicken breasts on both sides, then place in an ovenproof dish.  Pour BBQ sauce over the breasts and turn them over to coat.  Bake for 20 to 25 minutes, or until chicken is done.  Remove from oven and cut into a fine dice.  Set aside.
3. Increase oven temperature to 500 degrees.
4. Roll out one pizza crust.  Lay it on a sheet pan drizzled with olive oil.  Drizzle a little olive oil on the crust, then sprinkle on a little salt.
5. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly.  Top sauce with half the sliced mozzarella.  Sprinkle on half the diced chicken and thinly sliced red onion.
6. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
7. Remove from the oven and sprinkle on plenty of chopped cilantro.  Cut into squares and serve immediately.  Repeat with other crust and other ingredients, or save for another time.

I love my new rolling pin!!

I used a little more than 2 tablespoons for each of my pizzas... :x

YUM!

-Alyssa

Steak Tip Subs

tater tots...

provolone on fresh baked bread...

best marinated steak tips...

best sandwich ever! YUM.

-Derek

Brown Sugar Cookies

Brown Sugar Cookies
Recipe found here

INGREDIENTS:

• 2 cups all-purpose flour
• 1 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 1/2 sticks (6 ounces) unsalted butter, softened
• 1 1/4 cups dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 large egg

DIRECTIONS:

1. Whisk together the flour, baking soda, salt, cinnamon, and ginger in a bowl. Set aside.
2. Place the butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.
3. Add the dry ingredients, all at once, to the butter and sugar mixture.  Beat on low speed until the dough begins to come together and the flour disappears.  Stop the mixer and finish incorporating the ingredients with a spatula or wooden spoon.  Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes (or transfer to a sealed container if your mixer bowl, like mine, does not fit into the fridge).
4. Preheat the oven to 350 degrees F.
5. After chilling, scoop dough into tablespoon-sized balls.  Place on a parchment-line cookie sheet about 2 inches apart.  Bake for about 10-12 minutes or until lightly browned around the edges.  Store in an air-tight container for up to 5 days.

-Alyssa

Ribs, Striped Bass

Stir-fried broccoli, garlic bread, mashed potato cakes, & baby back ribs with homemade bbq sauce

Oven-baked striped bass with sides

-Derek & Alyssa

Huevo in the Hole!

Huevo in the Hole
Original recipe by Ree Drummond


INGREDIENTS:

• 3 whole, small corn tortillas
• 2 tablespoons butter
• 1 whole egg
• 2 tablespoons shredded Mexican cheese
• salt and pepper, to taste
• salsa
• sour cream
• fresh cilantro 

DIRECTIONS:

1. Stack the three tortillas on top of one another and use a cookie cutter to cut a hole out of the middle. 
2. Heat a griddle or skillet over medium heat and melt half the butter. Place the tortillas, still stacked, on the skillet so that the tortilla on the bottom soaks up some of the butter. Put a little butter in the center hole, then carefully crack in the egg. Sprinkle with salt and pepper and let it cook for 1 1/2 to 2 minutes.
3. Move the tortilla/egg away from the cooking area for a second, then melt on the rest of the butter. Carefully flip the tortilla/egg to the other side so that the tortilla on that side will soak up some of the butter.
4. Continue cooking for less than a minute.  Sprinkle on Mexican cheese while cooking.  
5. When egg is to your liking, transfer to a plate and serve with salsa, sour cream, and fresh cilantro.  

-Alyssa