Baked Ziti

Garlic. Tomato Sauce. Pasta. Crusty bread. Italian food rocks! Its probably my favorite type of food, which in a way kind of stinks since Jeremy doesn't care for tomatoes or tomato sauce (but he loves ketchup..go figure!). He will amuse me every once in awhile though and eat spaghetti or lasagna. When I asked him if he thought he would like this baked ziti from Cook like a Champion and he said, "Sure, go ahead and make it!" I was thrilled! I think the only reason why is because its full of cheese too, which he loves. Anyway, this ziti is awesome! Its so super simple, but full of flavor. We served it with garlic Texas toast for a very filling meal!



Original Source: Everyday Food

Ingredients
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)

*note: I also add about 1-2 tsp of dried parsley to the cheese/egg mixture*

Preheat oven to 450°.

Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.

It's beginning to feel a lot like fall!

Last weekend was pretty chilly here and it got me into a fall mood. I love the fall, it most definitely my favorite season. Not only is the air cooler and crisp, but fall brings football (woohoo!!), bonfires, the smell of burning leaves, the smells of apple pie, and pumpkin! I had seen a recipe back at the beginning of summer on Cook like a Champion for a pumpkin bread and now I really wanted to try it! I was kind of curious about the use of pumpkin and chocolate together. I had never had that combination before. It works wonderfully together! This bread is so incredibly moist and not too bad for you either, since it's orginally from Cooking Light. It's a win, win!

**NOTE**I made this bread again, but I didn't have chocolate chips or pure canned pumpkin. I used Libby's pumpkin pie mix in place of the pure pumpkin and left out the chocolate...it was awesome as well!!



Pumpkin Chocolate Chip Bread

Ingredients:
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding (or fat-free vanilla yogurt)
4 large egg whites (or 2 eggs)
3 cups all-purpose flour
2 tsp ground cinnamon
1 1/4 tsp salt
1 tsp baking soda
1 cup semisweet chocolate chips (you could also use walnuts or pecans)
Cooking spray

Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Crispy Baked Chicken Strips and Mac & Cheese

Let me first start off by saying that I love the Food Network! One of my favorite shows is called Good Eats. Alton Brown is the host of the show and a genius if you ask me! His shows are full of great recipes, but he also tells you the science behind why you do things a certain way to make your recipe work.



Yes, I guess you could say that I'm a food geek! Anyway, back to my post. I found this recipe by Alton Brown for homemade mac & cheese awhile back. Ive made it many, many times and never been disappointed. I do, however, make some changes. I will post his original recipe, but put my changes in parentheses ().

Source:Food Network

Ingredients

1/2 pound of elbow macaroni
3 Tbsp butter
3 Tbsp flour
1 Tbsp powdered mustard
3 cups of milk
1/2 cup yellow onion, finely diced (I leave this out, since Jeremy doesnt like onions)
1 bay leaf
1/2 tsp paprika
1 large egg
12 ounces sharp cheddar, grated (I use a bit less than 1/2 pound of velveeta in the actual dish, I like the way it melts better. I use shredded cheddar on the top instead of the bread crumbs)
1 tsp kosher salt
freshly ground black pepper

topping
3 Tbsp butter
1 cup of panko break crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes to make the sauce thicker and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.



To go along with this fabulous mac & cheese, I need an equally fabulous main dish. I searched through some food blogs and found this recipe by Bridget from The Way the Cookie Crumbles. Who doesnt love chicken strips, especially with mac & cheese? I loved the way that these are baked, not friend, but they still have that crunch to them when you bite in! The brine really does give a lot of flavor to the actual chicken.

1/4 cup table salt
4 boneless skinless chicken breasts, cut into 1-inch strips (I used chicken breast tenderloins)
1/4 cup flour
6 Tbsp (1/2 stick butter), melted
2 cups finely crushed corn flakes cereal

Dissolve the salt in 1 quart cold water. Add the chicken, cover, and refrigerate for 30 minutes. Remove the cutlets from the brine and pat dry.

Adjust an oven rack to the middle position and heat the oven to 400F. Place an oven-safe baking rack in a baking sheet.

Place the flour and butter in separate small bowls. Add the crushed cereal to a medium-sized bowl. Dip the chicken pieces in the flour, then the butter, then the cereal. Place the coated chicken strips on the baking rack in the baking sheet.

Bake 15-20 minutes, until chicken is no longer pink. Serve.

Peanut Butter Crispy Bars

Who doesn't love the peanut butter/chocolate combo? I know I do! I didn't have any dark chocolate, so I used semi-sweet for the icing too, but I think they turned out great! *Note: I didn't have an 8x8 pan, so I used one slightly bigger, therefore my bars were as thick, but still delicious!*



Source: Adapted from Annie's Eats

Ingredients:

For the crispy crust:
1 ¾ cups crisped rice cereal
¼ cup water
¼ cup sugar
3 tbsp. light corn syrup
3 tbsp. butter, melted

For the chocolate peanut butter layer:
5 oz. semi-sweet chocolate, coarsely chopped
1 cup creamy peanut butter

For the chocolate icing:
3 oz. dark chocolate, coarsely chopped
½ tsp. light corn syrup
4 tbsp. butter


Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8×8” square baking pan.

To make the crispy crust, pour the cereal into a large bowl and set aside. Pour the water into a small saucepan. Gently add the sugar and the corn syrup (do not let any sugar or corn syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235° F.

Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands or a silicone spatula, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

To make the chocolate peanut butter layer, in a glass bowl set over a pot of boiling water, combine the chocolate and peanut butter. Cook, stirring with a spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

To make the chocolate icing, in a glass bowl set over boiling water, combine the chocolate, corn syrup and butter. Cook, stirring with a spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled chocolate peanut butter layer and spread carefully into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.

Garlic Brown Sugar Chicken

Im always looking for new recipes for chicken. Its such a versatile protein, but can get old quickly with no new ways to cook it. I saw this recipe on The Novice Chef and thought it looked delicious! I was very intrigued about the use of garlic and brown sugar together. I told my husband about the recipe and he kinda of turned up his nose (hes a VERY picky eater). I tried it anyway, cutting back on some of the brown sugar, and he LOVED it! This will definitely be made again! **Note: I used a non-stick skillet and this made for very easy clean up, since some of the sugar does get into the pan**



Ingredients:

4 cloves of garlic, minced
4 tablespoons butter
1 pound boneless chicken tender cut breast meat
Salt (I used kosher)
Fresh Ground Pepper
6 tablespoons packed brown sugar ( I used about 4 TBSP)

Melt the butter over medium heat. Once the butter has completely melted and has started to bubble add your garlic. Allow the garlic to start to cook and become fragrant and then add your chicken tenders and season with the salt and pepper liberally. Cook thoroughly, internal temp should be around 160°, then add your brown sugar on the tops of each piece of meat. Let the brown sugar melt onto each piece, about 5 minutes. Enjoy!

Pizza Crust

I usually make a homemade pizza every other Wednesday on my day off, but I usually just buy a pre-packaged pizza crust mix, add my hot water and be done with it. I found this recipe while reading through food blogs and it looked so good that I had to try it myself. Im trying to cook a little more adventurously, and since Ive never actually made a dough from scratch or used yeast before, I saw this as a challenge. I was worried, however, because most dough recipes I see all call for a stand mixer. I do not have one (although I want one SOOOO BADLY!) and thought that I would have to knead by hand. Not this time! This recipe has a stand mixer version, a by hand version, and a food processor version. So I dusted off my food processor (I think Ive used it like 3 times!) and got to work. This recipe is VERY easy and yeilds a deliciously crunchy exterior while still keeping the inside soft and chewy. I will never buy another pre-packaged pizza crust mix again!




Pizza Dough
Source: Brown Eyed Baker, orginally from Baking Illustrated, pages 153-155

Makes enough for 3 medium pizzas or 2 large pizzas.

We find the food processor is the best tool for making pizza dough. However, only a food processor with a capacity of at least 11 cups can handle this much dough. You can also knead this dough by hand or in a standing mixer (see the variations that follow). Unbleached all-purpose flour can be used in a pinch, but the resulting crust will be less crisp. If you want to make pizza dough in the morning and let it rise on the counter all day, decrease the yeast to 1/2 teaspoon and let the covered dough rise at cool room temperature (about 68 degrees) until doubled in size, about 8 hours. You can prolong the rising time even further by refrigerating the covered dough for up to 16 hours and then letting it rise on the counter until doubled in size, which will take 6 to 8 hours.

1/2 cup warm water (about 110 degrees)
1 envelope (about 2 1/4 teaspoons) instant yeast
1 1/4 cups water, at room temperature
2 tablespoons extra-virgin olive oil
4 cups (22 ounces) bread flour, plus more for dusting work surface and hands
1 1/2 teaspoons salt
Olive oil or nonstick cooking spray for oiling the bowl

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.

2. Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer.

3. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface. Knead by h and for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 1/2 to 2 hours. Press the dough to deflate it.

Pizza Dough Kneaded by Hand
Follow the recipe for Pizza Dough through step 1. Omit step 2 and instead combine the salt and half the flour in a deep bowl. Add the liquid ingredients and use a wooden spoon to combine. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and knead until smooth and elastic 7 to 8 minutes, using as little dusting flour as possible while kneading. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.

Pizza Dough Kneaded in a Standing Mixer
Follow the recipe for Pizza Dough through step 1. Omit step 2 and instead place the flour and salt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.

Cheesy Chicken & Rice

My Mom always made delicious meals for us on a budget. This is one of her meals that I loved growing up. Its a complete meal that you can serve to entertain, even when you're watching your pennies! Enjoy!



Cheesy Chicken & Rice

Ingredients

4 boneless skinless chicken breasts
2 TBSP olive oil
2 cans of Campbells broccoli cheddar soup
1 1/2 cups milk
1 bag of frozen broccoli
instant rice
kosher salt, to taste
freshly ground black pepper, to taste

Directions

Heat your olive oil over medium heat in a large skillet. Cube your chicken breasts and add to the hot oil, seasoning with the salt and pepper liberally. Cook the chicken until no longer pink in the middle, about 7-10 minutes. Drain off any excess oil from the skillet and reduce the heat to low. Add the soup and milk to the skillet of cooked chicken, stir to combine. Bring your soup mixture up to a simmer. Prepare your instant rice according to package directions, cover and set aside. Punch a few fork holes into your bag of frozen broccoli and heat on high setting in your microwave for 4 minutes. Once the broccoli is done, add to your skillet of chicken and combine to cover with the sauce. Serve over the prepared rice.