Showing posts with label jessi. Show all posts
Showing posts with label jessi. Show all posts

April 20, 2025

Chicken Meatballs with Orzo

 Chicken Meatballs

1 pound ground chicken

1/2 cup dry breadcrumbs

1/2 cup Parmesan cheese

1/4 cup milk

1 egg

1/4 chopped fresh parsley (optional)

1 teaspoon Italian seasoning

1 teaspoon salt

1 teaspoon minced garlic

1/2 teaspoon onion powder

1/4 teaspoon black pepper

Garlic Parmesan Orzo

2 cloves garlic, minced

2 1/2 cups chicken broth

1 1/2 cups dry orzo pasta

2/3 cup cream

1/4 cup Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups fresh spinach

  1. Mix meatball ingredients: In a large bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well, then let it sit for a bit before using it.
  2. Cook meatballs: Roll the meat mixture into 1-1¼” balls, put them into a hot pan with oil, and sear until golden brown.
  3. Make sauce and add orzo: Sauté the garlic, add the broth, and deglaze the pan. Bring it to a low boil, then add the orzo, cream, parmesan, salt, and pepper, and stir.
  4. Add meatballs: Place the meatballs on top of the sauce, cover, and simmer to cook.
  5. Add fresh spinach: After meatballs are cooked, gently stir in spinach; heat until wilted.
From here

Crockpot Turkey

 3 lb butterball turkey breast

1/4 cup unsalted butter (softened)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 teaspoon Lawry's seasoning salt

Combine butter and seasonings. 

With the thawed turkey, take out of package, but keep the netting on.

Spread butter mixture over turkey.

Place turkey in crockpot on low for 5 hours, or until turkey reaches at least 165 degrees.

Make gravy that comes with the turkey, or see link below for an accompanying gravy recipe. 

From here.

Chickpea Blondies

 1 can chickpeas

1/3 cup peanut butter

1/2 cup maple syrup

2 teaspoons vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1/3 cup almond flour

1/3 cup chocolate chips

1. Rinse, drain, and pat dry chickpeas. (Don't skip drying them!)

2. Add all ingredients (except almond flour and chocolate chips) to a blender or food processor; combine until smooth.

3. Add almond flour and blend.

4. Stir in chocolate chips.

5. Spread mixture into an 8x8 baking dish; Bake at 350 degrees for 25-30 minutes.

6. Cool before serving.

Spinach Pasta with Avacado Sauce

1 box rotini pasta

2 cups raw spinach

1 avacado

2 Tablespoons lemon juice

2 garlic cloves, minced

4 Tablespoons olive oil, divided

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/4 cup Parmesan cheese

Boil the pasta according to the box directions

Heat olive oil in a skillet; saute garlic and then add spinach to wilt.

Add spinach, along with the remaining ingredients (minus the Parmesan), to a blender. Blend until smooth (add pasta water if necessary to loosen sauce).

Combine drained pasta with sauce; top with Parmesan.

From here

November 16, 2024

Chicken Gnocchi Soup

 2 Tbs Oil

1/2 medium onion, finely chopped

2 ribs celery, finely chopped

1 cup carrots, finely chopped or shredded

1 tsp dried parsley

1 tsp minced garlic

1/2 tsp dried thyme

3/4 tsp salt

1/4 tsp pepper

2 boneless chicken breasts

4 cups chicken broth

3/4 cup heavy cream

1 Tbs cornstarch

3 cups small gnocchi 

1 1/2 cups fresh spinach, roughly chopped

1/4 grated Parmesan cheese


In a large pot add oil, onion, carrots, and celery; cook over medium-high heat until slightly softened.

Add parsley, garlic, thyme, salt, and pepper; stir. 

Add broth and chicken; bring to a boil over medium-high heat. Simmer on medium-low until chicken and vegetables are cooked.

Remove chicken and shred. 

Whisk together heavy cream and cornstarch. Stir in this mixture and the gnocchi into the pot; simmer for 4-5 minutes, until gnocchi is cooked and soup is slightly thickened.

Stir in shredded chicken, spinach, and Parmesan. 


**I used milk instead of heavy cream, and chopped up some already cooked chicken and threw it in at the end. Still worked!

From here

April 16, 2023

Crumpets

 Ingredients

  • 150g (1 cup) white flour
  • 200ml (3/4 cup + 1 tbsp) warm water
  • 1/4 tsp salt
  • 1/2 tsp white sugar
  • 1 tsp baking powder

Yeast Mixture

  • 1 tsp yeast
  • 1 tbsp warm water

Cooking:

  • 2 tbsp unsalted butter, melted (or vegetable oil)

Crumpet Batter:

  • Place flour, water and salt in a bowl and whisk for 2 minutes.
  • Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
  • Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds.
  • Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.

Cooking Crumpets:

  • Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
  • Brush non stick skillet lightly with melted butter then place rings in the skillet.
  • Turn stove on medium high (medium for strong stoves) and bring to heat.
  • Pour 1/4 cup batter into the rings.
  • Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
  • Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
  • Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
  • Remove rings (you might need to run knife around to loosen).
  • Then flip and cook the other side for 20 to 30 seconds for a blush of color.
  • Transfer to write rack (golden side down) and fully cool.

From here - go to post for more tips and a video.

Monster Cookies

 3 large eggs

1 1/4 cup brown sugar

1 cup sugar

1/2 cup unsalted butter

12 oz peanut butter

1 tsp vanilla

1/2 tsp salt

4 1/2 cups rolled oats

2 tsp baking soda

1 cup M&Ms 

1/2 cup chocolate chips

Combine eggs and sugars; mix well. Add butter, peanut butter, vanilla and salt; mix well. Add remaining ingredients

Form dough into balls (heaping tablespoon), then flatten slightly on pan. 

Bake at 350 degrees for 12-14 minutes. They will be soft; let them rest for 10 minutes before transferring to a cooling rack.

From here

October 19, 2022

Coffee Cake

 Ingredients

  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil 

Topping:
  • 1/2 tablespoon + 1/2 teaspoon cinnamon
  • 1/3 cup white granulated sugar

Directions
  • Preheat oven to 350°F and grease loaf pan.
  • In a medium mixing bowl, combine sugar, flour, baking powder and salt. Set aside.
  • In a large mixing bowl or mixer, beat eggs, milk and oil.
  • Gradually add dry mixture to wet until just moist.
  • Pour mixture into loaf pan. Combine topping, spoon on the loaf and swirl in with a knife, leaving some on top.
  • Bake for 50 minutes.

From here

July 5, 2022

Lemon Chicken Orzo

3 tsp olive oil, divided
1 lb diced chicken breast
salt and pepper
1/4 cup chopped onion
1 cup orzo
2 cloves minced garlic
2 1/4 cups chicken broth (I did 2 cups + some water)
1 cup asparagus in 1" pieces (or broccoli or other veggie)
3 to 5 oz spinach or kale
zest and juice from one lemon
1/2 cup shredded Parmesan cheese

  • Heat 2 teaspoons of the olive oil in a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot add in the chicken and season with salt and pepper. Sauté until the chicken is thoroughly cooked then remove it from the skillet onto a plate.
  • Add the remaining 1 teaspoon of olive oil to the skillet then add in the onion. Sauté for one minute or until the onion starts to soften.
  • Add in the orzo and garlic and sauté for about a minute. Pour in the chicken broth, stir everything together and bring it to a boil.
  • Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 5 minutes and then add the asparagus. Simmer covered for an additional 5 minutes, then add the spinach. Cook for one minute or until spinach is wilted. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.
  • Add the cooked chicken back into the skillet and stir in the lemon zest, lemon juice and Parmesan cheese until everything is combined. Garnish with more Parmesan cheese, if desired. 
From here

May 23, 2022

Honey Oat Bread

3 cups old-fashioned oats (2 3/4 cups oat flour)
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp baking powder
3/4 cup milk
1/2 cup honey
2 eggs

Blend 3 cups of old-fashioned oats into fine powder (flour). Then add remaining dry ingredients, then mix in wet ingredients. Let sit for 5 minutes.

Pour into greased loaf pan. Bake at 350 degrees for 40-45 minutes.

From here

November 14, 2021

Chicken Noodle Soup

Soup

3 Tbs. butter

1 diced yellow onion

2 cups chopped carrots

2 cups chopped celery

2 chicken breasts (about 3/4 lbs)

8 cups chicken broth (four 14.5-oz. cans)

3 bay leaves

1 tsp. soy sauce

1 tsp. dried parsley flakes


Noodles

1 egg

2 Tbs. cold water

1/2 tsp. salt

1 cup flour


Melt butter in a large pot over medium heat; add onion, carrots, and celery. Sautee 5-7 minutes, until they start to tenderize. 

Add remaining soup ingredients; cover and bring to a boil. Simmer for 20 minutes, or until chicken is cooked.

While soup is simmering, make dough for the noodles. Whisk together egg, salt, and water, then gradually add flour. Mix/knead until dough forms into a smooth ball, about 2 minutes. Let rest for 20 minutes.

When chicken has cooked, remove breasts from pot, shred, and return to pot. Bring back to a simmer.

Cut noodle dough in half; roll until thin (1/4 inch) and use a sharp knife or pizza cutter to cut into skinny strips, then across to create 1 - 1.5 inch noodles. Add to simmering soup; noodles have cooked when they float (1-2 minutes).

 From here

January 4, 2021

Sandwich Bread

 2 cups (11 oz) bread flour

6 Tbs. (2 oz) whole-wheat flour

2 1/4 tsp. yeast

1 1/4 cups warm water (120 degrees)

2 Tbs. unsalted butter, melted

1 Tbs. honey

In a mixer with a paddle attachment combine dry ingredients, then add wet ingredients. Mix on low until combined, then on medium for 2 minutes. Scrape down bowl, and mix for 2 minutes more. 

Remove bowl and paddle from mixer (leave paddle in dough), scrape down, cover with plastic, and rise in warm place until doubled (about 20 minutes).

Dissolve 3/4 tsp. salt in 2 Tbs. warm water.

Return bowl and paddle to mixture, add salt-water mixture to dough, and mix on low until combined, about 40 seconds. Increase speed to medium and mix 1 minute. Place dough in a greased loaf pan. Cover and let rise 15-20 minutes; uncover and let rise 5-10 minutes more, until center of dough is level with the edge of the pan.

Beat 1 egg with 1 tsp. water and a pinch of salt. Gently brush top of loaf with egg mixture. Bake at 375 degrees for 40-45 minutes. Loaf should reach a temperature of 208-210 degrees.

Release bread from pan, brush with melted butter if desired, and let cool on rack.

From America's Test Kitchen cookbook.


Rosemary Focaccia

Biga 
1/2 cup (2.5 oz) all-purpose flour
1/3 cup (2.66 oz) warm water (110 degrees)
1/4 tsp. yeast

Dough
2 1/2 cups (12.5 oz) all-purpose flour
1 1/4 cups (10 oz) warm water (110 degrees)
1 tsp yeast

Finish
kosher salt
4 Tbs. olive oil
2 Tbs. chopped fresh rosemary leaves

Combine ingredients for the biga; cover tightly and let stand at room temperature for 8-24 hours.
After biga has rested, combine the biga with the dough ingredients. Cover and let rise for 15 minutes.

Add 2 tsp. salt to the dough, fully incorporate, cover, and let rise at room temperature for 30 minutes.

Fold dough over itself by lifting and folding the edge with a rubber spatula (sprayed with vegetable oil), folding it towards the middle. Turn bowl and fold again; repeat for a total of eight folds. Cover and let rise for 30 minutes.

Repeat above (fold eight times and rise 30 minutes).

Repeat a third time (fold eight times and rise 30 minutes).

Preheat oven to 500 degrees with baking stone (or upside down baking sheet) for at least 30 minutes.

Divide dough in half and shape into two 5-inch rounds (you'll need to use flour!)

Coat two round cake pans with 2 Tbs. olive oil each. Sprinkle each pan with 1/2 tsp. salt.

Place dough in pan, top side down, slide around to coat with the oil, then turn over. Repeat with other dough. Cover and let rest for 5 minutes.

Use fingers to poke/press dough out towards the edges of the pan. Then use a fork to poke the entire surface of the dough, popping any big bubbles. Let rest for 5-10 minutes.

Place pans on preheated baking stone or sheet and lower oven to 450 degrees. Bake 25-28 minutes. 
From America's Test Kitchen cookbook.

January 3, 2021

Babka

Dough (Makes two loaves -  cut ingredients in half for one loaf)

1 - 1 1/4 cups (227-283 grams) water, 110 degrees

2 eggs

6 1/4 cups (751 grams) all-purpose flour

1/3 cup (37 grams) nonfat dry milk

2 Tbs. yeast

1/2 tsp. cinnamon

1/2 cup (99 grams) sugar

2 1/2 tsp. (15 grams) salt

10 Tbs. (142 grams) unsalted butter at room temperature

1 Tbs. (14 grams) vanilla

Combine all ingredients, starting with 1 cup of water and mix until everything comes together/is moistened (add more water if needed). Cover the bowl and rest for 20 minutes.

Knead/mix dough until soft and smooth. Cover and let rise 1 1/2-2 hours.

Deflate dough, divide in half, and set aside.

Make chocolate and/or cinnamon fillings by combining ingredients below (stir in melted butter last).

Chocolate Filling (enough for two loaves - cut ingredients in half for one loaf)

1/2 cup (99 grams) sugar

1/2 tsp. cinnamon

1/3 cup (28 grams) unsweetened cocoa powder

4 Tbs. (57 grams) unsalted butter, melted

1 cup (170 grams) mini chocolate chips

Cinnamon Filling (enough for one loaf)

1/2 cup (106 grams) brown sugar, packed

4 tsp. (11 grams) cinnamon

1 Tbs. flour

4 Tbs. unsalted butter, melted

2 tsp. water

Shape each dough half into thick rectangle. Spread with filling(s). 

Roll each rectangle into a log, starting with short end. Cut log(s) in half lengthwise. Exposed-filling side up, twist to pieces into a braid and tuck ends underneath. Place each log into a 9x5 loaf pan. 

Brush each loaf with an egg glaze (1 egg, beaten with pinch of salt)

Combine topping ingredients below until crumbly, and sprinkle over loaf.

Chocolate Topping (enough for two loaves, cut ingredients in half for one loaf)

4 Tbs. (57 grams) butter, melted

1/2 tsp. cinnamon

2/3 cup (74 grams) powdered sugar

1/2 cup (57 grams) flour

Cinnamon Topping (enough for one loaf)

2 Tbs. (28 grams) flour

1 Tbs. brown sugar, firmly packed

1/2 tsp. cinnamon

pinch of salt

1 Tbs. unsalted butter, cold

Preheat oven to 300 degrees. Bake for 35 minutes, then tent pans with tinfoil and bake an additional 15-25 minutes, until golden brown. Loaves should have an internal temperature of 190 degrees. 

From here.

Challah

1/2 cup (113 grams) water

6 Tbs. (74 grams) vegetable oil

1/4 cup (85 grams) honey

2 eggs

4 cups (482 grams) all-purpose flour

1 1/2 tsp. (9 grams) salt

1 Tbs. yeast

Combine all ingredients in large bowl and knead (by hand or mixer) until soft and smooth.

Cover bowl and let rise for 2 hours.

Divide dough into 6 equal pieces. Roll each into a 20" rope.

Braid rope.

Place loaf on parchment paper-lined pan (or lightly grease pan), cover with lightly greased plastic wrap, and rise for about 1 1/2 - 2 hours (until puffy) at (a cool) room temp.

Preheat oven to 375 degrees, place baking sheet on top of a second baking sheet, and brush loaf with a glaze of 1 egg beaten with 1 Tbs. cold water.

Bake loaf in lower-third of the oven for 20 minutes. If it's a deep golden brown (if not, then bake 10 minutes more), tent loaf with tin foil and bake an additional 10-15 minutes. (Bread interior needs to be at least 190 degrees.)

Cool bread on rack.

 From here.

Lasagna

Cheese Filling (combine ingredients below)
12 lasagna noodles, fresh or no-boil (if not, boil noodles beforehand)
4 cups mozzarella, shredded

Cheese Filling
1 3/4 cups ricotta cheese
1 1/4 cups parmesan cheese, grated or shredded
1/2 cup chopped fresh basil leaves
1 large egg, slightly beaten
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375 degrees. Spread bottom of 9x13 pan with 1/4 cup meat sauce (with no large meat chunks). 

Place noodles in single layer on top of the sauce. Spread each noodle with 3 Tbs. ricotta filling, then cover entire layer with 1 cup mozarella. Top evenly with 1 1/2 cups meat sauce.

Repeat above layering two more times.

After last three noodles are placed, spread with remaining sauce, then remaining mozzarella, then remaining parmesan. 

Cover with foil and bake for 15 minutes. Then remove foil and bake for an additional 25 minutes.

From America's Test Kitchen Cookbook.

Tomato-Meat Sauce

1 Tbs. olive oil

1 medium onion, minced

6 medium garlic cloves, minced (about 2 Tbs.)

1/2 pound ground beef

1/2 pound ground pork

1/2 tsp. salt

1/2 tsp. pepper

1/4 cup heavy cream

1 28-oz can tomato puree

1 28-oz can diced tomatoes, drained

Heat oil in large pot over medium heat; add onion and cook about 2 minutes then add garlic and cook for another 2 minutes.

Increase head to medium-high and add beef, pork, salt, and pepper. Break meat up for about 4 minutes (but do not brown). Add cream and simmer about 4 minutes, until liquid evaporates. 

Add tomato puree and diced tomatoes; bring to a simmer, reduce heat to low, and simmer about 3 minutes.

From America's Test Kitchen cookbook.

No-Knead Bread

 4 1/4 cups (453.5 grams) bread flour or all-purpose flour

1 1/2 cups (340 grams) warm water (110 degrees)

1/2 Tbs. (9 grams) salt

3/4 Tbs. (7 grams) yeast

Mix ingredients together in a large bowl. Cover and let rise at room temperature for 2 hours. Then refrigerate for at least 2 hours (or up to 7 days). 

When ready to make bread the bread, remove dough from the fridge, flour your hands, and form into a loose round and set on floured parchment paper to rest at room temperature for 1-2 hours.

In the meantime, preheat dutch oven (with the lid) in a 450 degree oven for about 30 minutes.

Remove dutch oven from the preheated oven, coat bottom with olive oil, and place dough into dutch oven. Slice the top of the loaf with a sharp knife. Place lid on pot, and bake for 20 minutes.

After 20 minutes, remove lid, and bake an additional 5-10 minutes, or until bread is golden brown.

From here.

April 4, 2020

Stuffed Bell Peppers

  • 6 bell peppers, any color
  • 2 teaspoons olive oil
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 1/2 cups cooked white rice
  • salt and pepper to taste
  • 15 ounce can tomato sauce
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup shredded mozzarella cheese, plus more to sprinkle on top
  • 2 tablespoons chopped parsley (optional) 
  • cooking spray

  • Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
  • Slice the tops off the peppers and remove the ribs and seeds inside.
  • Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
  • Cover the dish with foil and bake for 25 minutes.
  • While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
  • Add the ground beef and season with salt and pepper.
  • Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
  • Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
  • Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
  • Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
  • Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
  • Sprinkle with parsley, then serve.

From here
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