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Jalapeno Chips Crusted Chicken July 9, 2012

Filed under: entrees — meier1014 @ 8:07 pm

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Yes, this is another pinterest find. Lol I saw this recipe and instantly thought of my husband and his obsession with jalapeno kettle chips. It looked beyond delicious and turned out even better. I’m not going to go into a long explanation of this, the picture says enough. So, try it and enjoy!

Jalapeno Chips Crusted Chicken with Jalapeno Ranch

Ingredients
For the Jalapeno Ranch:
1/4 cup mayo
1/4 cup plain greek yogurt
1 tbs powdered ranch dressing mix
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped
Buttermilk

For the Chicken:
4 chicken breasts (about 1 3/4 – 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup buttermilk
1 teaspoon garlic salt
dash cayenne

Directions
For the Jalapeno Ranch:
Combine all ingredients. Add buttermilk until you reach your desired consistency. Refridgerate until needed (the longer you let it sit, the spicier it will get).

For the chicken:
-Preheat oven to 375
-Place an oven safe cooling rack in a large jelly roll pan and spray with non-stick cooking spray
-In a wide flat dish combine buttermilk, garlic salt, and cayenne
-Put crushed chips in a seperate wide flat dish
-Pound chicken to approx 1/2 inch thickness
-Place chicken in buttermilk mixture and toss to coat
-Transfer chicken from buttermilk to crushed chips and flip several times to coat thoroughly with chips
-Place chicken breast on the prepared cooling rack, and repeat until all chicken has been coated
-Cook for 25-35 minutes or until cooked all the way through
-Serve hot with jalapeno ranch

 

DIY Sweets Mixes June 19, 2012

Filed under: baked goods,dessert,mixes — meier1014 @ 12:03 pm

I am very much against prepackged baking mixes. They are filled with all sorts of chemicals, they’re over priced, and frankly I can just as easily make somethng from scratch that will taste way better. But, while feeding my pinterest addiction I noticed just how many recipes call for cake mix, or cookie dough mix, and they want it in the powdered form, not in batter form. So for the longest time I haven’t been able to make all these recipes that I wanted to make. Until I had an epiphany today. Why not MAKE the mixes myself? Genius, right? So I went back to pinterest and found a couple recipes for yellow cake mix and sugar cookie mix, compared them to the recipes I have for yellow cake and sugar cookies. The mix recipes I came up with are pretty simple, and I bet you have all the ingredients on hand.

 

Yellow Cake Mix

Ingredients

2c flour

1.5c sugar

1tbl baking powder

1 (3.4oz) box of pudding mix (I used vanilla, but you can use any flavor you want. Pistachio sounds amazing…)

Directions

Combine ingredients (I used my food preocessor to make sure it was well combined and the ingredients were more uniform) and store in an air tight container. This recipe is equal to one starndard box of cake mix.

To make this as a cake:

1 recipe yellow cake mix

3/4c milk

1tsp vanilla

1/2c butter, softened

3 egg

 

-Combine ingredients and mix with an electric mixer for 2 minutes.

-Grease and flour your baking dish

-Bake at 350F

8-9″rounds: 20-25 mins

13×9: 35-40 mins

Cupcakes:12-15 mins

Bundt: 45-50 mins

 

Sugar Cookie Dough Mix

Ingredients

1 1/2c Flour

3/4c sugar

1/2tsp baking powder

1/2tsp baking soda

1/2tsp salt

Directions:
Combine and store in an airtight container

To make cookies:

1 recipe cookie mix

1/2c butter, softened

1 egg

1/2tsp vanilla

 

-Combine ingredients

-Bake at 350F for approx 9-11 minutes

 

 

Cinnamon Swirl Sourdough Banana Bread June 10, 2012

Filed under: baked goods,sourdough — meier1014 @ 1:17 pm

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I love banana bread. My mom has been making it for as long as I can remember, and it was one of the first things I learned how to bake. There are so many ways you can make banana bread, so many things you can add, and I think I have tried the majority of them. But I was looking at Pinterest (Hello my name is Anna and I am a pinterest food & drink category addict) the other day and saw two things I had never tried when it came to banana bread. Sourdough and cinnamon swirl. They were two different recipes and the both looked amazing. Plus I needed to feed my sourdough AND had bananas in the freezer waiting to be used. So what else was there for me to do besides make banana bread? Since my sourdough needed to be fed I decided to look into the sourdough banana bread version. But I couldn’t get the idea of a cinnamon swirl out of my head. So I said to myself “why not combine the two?!?!!” I did, and OH. MY. GOSH!!!! The results were outstanding!!! It was super moist, and delicious. The only downfall was that the swirl messed with the integrity of the bread so it was a bit hard to cut and a bit messy to eat. But oh man, the mess was worth it!

Cinnamon Swirl Sourdough Banana Bread
Ingredients:
Bread
1/3 cup shortening
1 cup sugar
1 egg
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup mashed banana
1 cup sourdough starter
1 tsp vanilla

Cinnamon Swirl
1/3c brown sugar
1tbs cinnamon

Directions:
-Cream together the shortening and sugar, add egg, and mix until blended.
-Stir in bananas and sourdough starter.
-Add vanilla.
-Sift flour, measure again with salt, baking powder, and soda.
-Add flour mixture and walnuts to the first mixture, stirring just until blended.
-Combine brown sugar and cinnamon in a bowl and set aside.
-Line a loaf pan with parchment paper
-Pour 1/3 of banana bread batter into the lines loaf pan, sprinkle 1/3 of the cinnamon sugar over the top, and repeat (it should end up batter, sugar, batter, sugar, batter, sugar)
-Bake in 350 oven for 1 hour or until toothpick comes out clean.
-Cool before slicing.

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I spread a bit of cream cheese frosting over the first piece I had and it was banana bread HEAVEN!

 

Blueberry Rhubarb Whole Wheat Muffins May 31, 2012

Filed under: baked goods,breakfast,snacks — meier1014 @ 3:36 pm

I was grocery shopping the other day and my attention was caught by a box with Oregon stamped on it in big red letters. Anything with the word Oregon on it catches my eye… Lol This box happened to be a large box of rhubarb. I haven’t had rhubarb in ages. Then I kept seeing rhubarb recipes all over pinterest. I just couldn’t get rhubarb out of my brain, I NEEDED to make something with it. So, today while I was grocery shopping I bought some. I went back to pinterest after getting home from the store to find a good recipe and, wouldn’t you know it, I couldn’t find a single one I liked… Then I saw this one for blueberry rhubarb muffins. I changed a couple things and now it is healthy, tasty, and low cal (for a muffin lol).

Blueberry Rhubarb Whole Wheat Muffins
123 cals per muffin, makes 12 muffins

Ingredients:
1 C whole wheat flour
1 C all purpose flour
1/8 C sugar
1/8 C packed brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1 tsp. baking soda
1/4 tsp. salt
1 C applesauce – all natural, unsweetened
1 egg, beaten
1 tsp. vanilla
1 tbs olive oil
3/4 C blueberries
3/4 C rhubarb, chopped

Directions:
-Combine flours (feel free to use 2c of all purpose flour if you don’t have any whole wheat flour on hand), sugars, cinnamon, nutmeg, baking soda, and salt in a large mixing bowl
-Chop rhubarb and add it, along with the blueberries, to the dry ingredients. Stir to coat.
-In a second bowl whisk applesauce, vanilla, egg, and olive oil together until well combined.
-Add wet ingredeints to the dry ingredients. Stir until batter is moist. This will take a bit of time, but trust me it will come together. Be careful not to burst the blueberries.
-Spoon batter into a lightly greased (I used cupcake liners) muffin pan. This recipe should make 12 muffins
-Bake at 325 for 25 minutes or until a toothpick comes out clean when inserted into the center. They won’t be super brown when they’re done, so don’t judge the doneness by color.
-Allow to sit for 2-3 minutes in the pan, then transfer to a cooling rack.

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Gooey batter deliciousness waiting to go in the oven

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Fresh from the oven.

 

Sourdough Beer Pretzels March 2, 2012

Filed under: appetizers,baked goods,snacks — meier1014 @ 8:31 pm

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I love soft pretzels. They are one of the most delicious snacks I can think of! They bring back so many childhood memories for me, you know, the good ones. Then add to that the fact that these are sourdough AND have beer in them!!! How could you say no?!?

Sourdough Beer Pretzels

Ingredients
For the dough:
-1/4 cup lukewarm water
-1/2 cup of your favorite beer
-1 cup unfed sourdough starter, straight from the refrigerator
-3 1/4 cups flour
-1 Tbsp sugar
-1 Tbsp butter
-1 1/2 tsp salt
-2 tsp instant yeast

For the topping:
-1 Tbsp sugar
-2 Tbsp water
-Kosher or coarse-grain salt

Directions
-In a large bowl, combine all of the ingredients and mix until the dough holds together
-Knead until smooth.
-Shape dough into a ball, place it in a lightly greased bowl, and let rise about 45 minutes.
-Preheat the oven to 350 degrees.
-While oven is preheating fill a large saucepan with water and bring to a boil. Also, combine the tbsp sugar and 2 tbsp water together in a small bowl
-Turn the dough out on to a lightly floured surface, shape into a rectangle and cut into 12 pieces.
-Roll each piece into a long rope.
-Shape them into pretzels by making a loop with the dough and then twisting the ends together and tucking them into the bottom.
-Dunk each shaped pretzel in the boiling water for approx 10-15 seconds. Place pretzel on a baking sheet lined with parchment paper (lining is very important!), brush with sugar water, and sprinkle with salt. Repeat this step until all 12 pretzels have been made.
-Bake 25-30 minutes or until golden brown. If desired, brush them with melted butter while they’re still warm.

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I know most people aren’t going to eat 12 pretzels in one sitting, but these reheat AWESOME!! Simply allow them to cool completely, place in a large freezer baggie, and toss in the freezer. When you are craving a delicious soft pretzel simply preheat your over to 400F and pop the pretzel in there for about 10 minutes. No need to even use a cookie sheet.

PS this is why lining you baking sheet is very important:

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Sourdough Starter February 16, 2012

Filed under: sourdough — meier1014 @ 10:07 pm

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I have jumped into the realm of homemade sourdough, which means maintaining a healthy sourdough starter. There are many different ways to obtain a sourdough starter, you can get some from someone you know (let me know if you want some), you can order it online, or you can make one from scratch. I went the “from scratch” root. I found a good recipe on Pinterest, yes I am obsessed, and jumped in with both feet.
I have always loved sourdough, it’s my favorite type of bread ever. There is nothing quite like the tangy flavor that a good sourdough has. Mmmmmmmmmm…….. But I was always a little intimidated by the idea of using and maintaining a starter. I thought it was going to be this huge prolonged process, that was going to take up all my time or it wouldn’t be worth it. Man, let me just tell you, I WAS SO WRONG! I keep kicking myself for not doing this sooner. No joke, my sourdough starter is the best invested time I have made in my kitchen for I can’t even tell you how long. If you have been wanting to do join the world of sourdough bakers, here’s your chance.

Sourdough Starter

What you’ll need to start out
2 cups of flour
2 cups of milk (I like to use whole milk, it makes the starter a bit thicker. You can use water, but like I said I like milk because it makes it thicker)
Medium mixing bowl (do not use metal)
Clean dish towel

Combine the flour and milk in the mixing bowl, cover with the towel and place in a warm spot. I put mine on top of my fridge, that way it was out of the way and I didn’t have to worry about my kids getting into it. You are now going to have to wait anywhere from 3-10 days until the starter is useable. During this waiting period you need to make sure to stir your new starter every day. Once it has a sour smell and small bubbles are rising to the top you have a useable and healthy, if still young, sourdough starter.

Once it’s ready
Now you are going to need to storage container for your starter. It needs to be at least 2 quarts in size (trust me on this, I used an old 1 quart yogurt container at first and it just wasn’t big enough), non-metal, with a loose fitting lid. This is what I now use:

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It’s a 64oz glass container that I got at Walmart for like $5 and it was totally worth it. Anyway. Once you transfer your starter from the mixing bowl to you container simply put it in the fridge.

Maintaining your starter
This is the part that I was originally scared of. I thought if I made a sourdough starter I’d be stuck baking sourdogh bread every other day… Nope, not the case. A sourdough starter that is kept in the fridge can go 7-10 days without being touched and stay perfectly healthy (mine usually doesn’t go that long becuase I am obsessed with sourdough…). Here is what you need to do to maintain your sourdough:
Simply replace the amount you use with equal amounts of flour and milk (eg. Use 1 cup, stir 1 cup flour and 1 cup milk into your starter), this is called feeding. I usually let mine sit out overnight after I feed it to get it going really well before I put it back in the fridge. If you don’t end up using your starter in 10 days simply throw out a cup and feed it as stated above.

FYI
-Liquid may rise to the top of the starter and that’s fine, even if it’s dark. Just give it a stir and you’re good to go.
-Try to keep at least 2 cups of starter on hand, most recipes call for at least 1 cup of starter and you need something left to feed or you will have to start all over.
-I usually try to take my starter out of the fridge, unless the recipe states otherwise, at least a couple hours before I use it. That way it has time to wake up and get bubbly.
-If a recipe calls for a “fed starter” simply take out half as much starter as the recipe calls for, feed it (and your starter of course), and let it sit in a warm spot for at least 4 hours. Then measure out however much the recipe calls for, returning whatever you don’t end up using to you starter container.
-The realm of sourdough does require you to plan ahead a it more, but trust me, it’s worth it.

 

Crockpot Mexican Style shredded chicken February 13, 2012

Filed under: crockpot — meier1014 @ 10:59 am

I love mexican food! It’s delicious. Plain and simple. But we have two little kids and we’re usually pretty broke, so going out to eat isn’t typically an option. I found the recipe for the chicken a couple months ago, but it called for a packet of taco seasoning. I was pretty upset. We didn’t have any taco seasoning and I was CRAVING shredded chicken tacos. So after a little research, and using what we had, I created my own taco seasoning mix. I have to say, it’s better than the store bought stuff AND you can control the sodium content.
This recipe has so many possibilities. I have always simply made it for tacos, but we ALWAYS have leftovers. I have used it in a veggie salad, we use it on nachos, I am sure it would be amazing as chicken enchiladas. Heck, I used it as a tortilla chip “dip” while my Hubby was making the nachos (I was starving lol). The best part of this chicken really has to be the fact that I ALWAYS have the ingredients on hand, not to mention you’re house will smell amazing all day long! Ok, in to the recipe.

Crockpot Mexican Style Shredded Chicken

Ingredients
-1.5-2 lbs chicken breast (I put mine in straight from the freezer)
-1 recipe/packet taco seasoning
-1 cup salsa
-1 cup chicken broth/stock or water
-mexican style hot sauce, to taste (I used Tapatio)

Taco Seasoning:
-2 tsp chili powder (I found some hot mexican chili powder that was delicious!)
-1 1/2 tsp paprika
-1 1/2 tsp cumin
-1 tsp onion powder
-3/4 tsp garlic salt
-cayenne, to taste (we like it kinda spicy so I used approx a 1/2tsp)

Directions

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Place chicken in the crockpot and sprinkle taco seasoning over the top

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Add the salsa and the chicken broth

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Cover and cook on low for approx 8hrs or on high for approx 4hrs. You will know the chicken is done if it falls apart when you try to pick it up with a fork.

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Pull out some of the chicken and use 2 forks (or your hands, but it will be REALLY hot) to pull it apart. This should be really easy, I can usually just smash it with one of the forks and call it good. Return the chicken to the crockpot and repeat until it is all shredded up. Let the chicken sit in the crockpot, on low, until you’re ready to use it.

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It will be extra flavorful and juicy now. Use it whatever way you see fit.

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We chose tacos, and they were AMAZING!!!!!

 

 
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