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