Tuesday

Chex Mix, Suzi Style

Suzi makes chex mix for Christmas, always. She has a few seasoning adjustments compared to the 'original' recipe.

Preheat the oven to 250*

Melt 1 stick of butter
Add 2 tsp Lawry's seasoned salt
1/4c Worcestershire sauce
1 tsp garlic powder
3/4 tsp onion powder
2 tsp Italian seasoning, preferably coarse grind

Stir together and pour over
3 cups each of rice, wheat and corn chex cereal
3 cups of nuts, pretzels or your favorite add ins
Toss thoroughly with your hands
Bake for 1 hour in a roasting pan, stirring every 15 minutes

When done, pour out on paper towels to cool and ensure crispiness

Wednesday

Superior Cinnamon Rolls

I have used a different cinnamon roll recipe in the past. They are good, but these are easier and they are so light and fluffy! This makes 24 rolls, but I have halved it and they were still fine.

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. vegetable oil
6 T. yeast (yes, that really is tablespoons)

Then add:
1 T. salt
3 eggs (when I halved, I used 2 eggs)
10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil countertop, dump out dough. Divide in half. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar
1c. sugar
1 T. cinnamon

Frosting
1 cube butter >> or swap out partially for cream cheese, my preference
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk added to get to the consistency you prefer

Sunday

Skinny Chicken Caesar Salad

A lovely dinner salad adapted from http://cafedelites.com/2015/03/10/skinny-chicken-and-avocado-caesar-salad/

Salad:
2 whole chicken breasts
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
7oz bacon, cut into strips
head of romaine washed and cut
1 Avocado, sliced
½ cup shaved parmesan cheese

Dressing:
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning

Pumpkin Chocolate Chip Granola Bars

Ingredient:
3 1/4 cups old fashioned oats
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup honey
1 teaspoon vanilla extract
1 cup chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F. Spray an 8 by 8 baking pan with cooking spray and set aside.
2. In a large bowl, whisk oats, spices, and salt together. Set aside.
3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in chocolate chips.
4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don't want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.
5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.
6. Wrap individually in plastic wrap and store in the fridge.

http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-granola-bars/print/ 

Friday

Sheetpan Ratatouille with Chevre

Ingredients:
1 can (12oz) tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, finely chopped
2 Tbs unsalted butter, cut into small cubes
1 large red bell pepper
1 larger Chinese eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish Yukon gold potatoes (about 3/4 lb)
2 Tbs olive oil
1 tsp fresh thyme
4oz chevre
1 Tbs roughly chopped fresh basil leaves
Crusty bread for serving

Preheat the oven to 375* with one rack about 4 inches from the broiler and another rack in the center. Mist a sheet pan with cooking spray.

Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp salt and 1/4 tsp black pepper. Toss together to combine. Use a rubber spatula to spread the puree evenly over the pan, distributing the garlic and onion throughout and pushing the sauce into the corners of the pan. Drop the butter cubes over all, spacing them evenly apart.

Cut off the top of the pepper, and carefully pull out the seed and membrane. Use a sharp knife to slice the pepper into 1/8-1/4 inch thick rounds, then slice the rounds into thirds to get a bunch of small curved pepper pieces.

Trim the ends off the eggplant, zucchini and squash. Slice each into thin rounds 1/8-1/4 inch thick. Slice the potatoes into rounds of the same thickness.

Carefully arrange the vegetables over the tomato sauce and butter overlapping them in a pattern. Drizzle the vegetables with the olive oil, sprinkle with the thyme and an extra pinch each of salt and pepper.

Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up at the edges, 30-40 minutes.

Remove the plan from the oven and turn on the broiler. Crumble the goat cheese and scatter them evenly the ratatouille. Broil to gently melt the cheese, about 1 minute. Sprinkle with the chopped basil and serve warm with crusty bread for scooping up the veggies and sauce.

From Sheet Pan Suppers by Molly Gilbert

Tuesday

Sheet Pan Chicken and Broccoli with Spicy Peanut Sauce

A new favorite of Seth's. This is a great recipe that cooks altogether on a sheet pan under the broiler.

Ingredients:
1 Tbs packed brown sugar
1/4c plus 2 Tbs creamy peanut butter
1 Tbs sesame oil
1/4c low sodium soy sauce
1 Tbs sriracha
1 Tbs rice vinegar
1/4c warm water
1 Tbs lime juice
1 pound broccoil or broccolini
4-6 thin cut chicken breasts (1-1.5# total)

Preheat the oven to broil with a rack 4 inches from the heat. Line a sheet pan with foil.

Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water and lime in a medium bowl until smooth. Set aside 1/4c of the peanut sauce for serving.

Rub the broccoli and chicken with the remaining sauce to thickly coat, and arrange them in a tight single layer on the prepared pan. Broil, keeping a close eye to prevent burning, and flip chicken halfway through, until chicken is cooked thoruhg and the broccoli is charred - 12 to 14 minutes.

From Sheet Pan Suppers by Molly Gilbert

Stove Top Mac and Cheese

Fast and delicious for a work night dinner. Add frozen peas at the last minute if you're feeling daring.

Ingredients
1/2 pound elbow macaroni or preferred noodle
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Recipe courtesy of Alton Brown

Sunday

Cherry Pie Filling

This is what I use to make pies from my backyard montmorency cherry tree.

Ingredients
4 cups fresh tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract
Your favorite pie crust or pie dough recipe for 2 crust pie

From Food Network

Monday

Baked Eggs with Avocado and Tomatoes



Ingredients:
1 can (10 oz.) Ro-Tel tomatoes (I used petite diced tomatoes which was fine too, just season more)
1 ripe avocado, sliced lengthwise into 10 slices
Salt and fresh-ground black pepper, to taste
4 eggs

Instructions:
Preheat oven to 400F. Break eggs into individual ramekins and let the eggs come to room temperature while you proceed with the recipe. (This might seem a bit fussy, but if you start with cold eggs the yolks will get too done by the time the whites are cooked.)

Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes, and start to simmer over medium heat. (Cast iron works great.)

While the tomatoes simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices. When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan. Gently put each egg between two avocado slices, spacing them evenly apart. Season to taste with salt and fresh-ground black pepper.

Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks.