too lazy to wrap this batch… just shoved them in the dough instead
the other half of the pretzel dough, made into rolls
coffee dry rub on pork butt
simmering the BBQ
Week 32- Sour Cream & Panko (and some other stuff) Baked Chicken Breasts
OK. Would you believe me if I told you that this is the first time in my adult life that I baked chicken breasts? ‘Cuz it was. I’m a little embarrassed by this fact. I’m NOT embarrassed about how this chicken came out though! It’s pretty yummy!
This is a combination of a bunch of different recipes I found online, all jumbled together and made my own!
I really like the addition of the sour cream as part of the “marinade”. Before I rolled the chicken in the breading mixture, I made sure the whole thing was slathered in the sour cream.
I originally used double the dry ingredients, but it was definitely too much, so I adjusted the recipe and posted the amount I actually used. Make sense?
The next time this recipe happens in my kitchen I’ll be changing 2 things… I’ll probably use less chicken. This recipe made 5 (4 oz) servings, not that Hubs complained (he ate the other 4). I’ll also cut a bunch of calories by using non stick spray (Pam) instead of pouring all that oil & butter over the chicken. It made everything a little soggy… I think if I use Pam it should make everything less “wet”.
Other than those 2 things… this got thumbs up from both of us!
Week 33- Easy Buttermilk Biscuits
I decided to make biscuits this week because I have half a jug of buttermilk in the fridge and I don’t want to waste it. I adapted this recipe off of AllRecipes.
How come nobody ever told me how EASY biscuits are to make? I always thought there was some secret magic and totally difficult process… little did I know. The most difficult part of these was cutting the butter into the flour. If you don’t have a pastry blender (I don’t need an extra toy), just use a fork. Smoosh the butter into the flour over, and over, and over, until the big chunks of butter are all gone and the dough is crumbly.
I rolled these out pretty thin so I could make smaller biscuits (with fewer calories). But I think they’d be even better if they were thicker, and a little bigger. If I was going to make these for anyone else (besides Hubs & me) I’d roll out the dough out a little thicker so the biscuits will be puffier.
Also… I got 17 biscuits out of this dough, but I also folded and used the scraps. I heard that’s a no-no in the biscuit making world… but, really, I couldn’t tell the difference.
This recipe is going into rotation. As soon as I was done making the regular ones I used a variation of it to make 2 Bite Cinnamon Orange Biscuits. Next up is garlic cheddar biscuits!
Week 34- Mini Pretzel Dogs
I’m a kid at heart. I love “kid food”. Pizza, Mac N Cheese, Pigs In A Blanket, PB&J… if it’s kid food, I probably love it.
This recipe happened because I was craving corn dogs and looking for a healthier option. AKA a recipe that didn’t require frying. I mention it to Hubs and he suggested pretzel dogs instead! What a genius! While it didn’t exactly fix my corn dog craving these pretzel dogs are like a more awesome version of Pigs in a Blanket! We both REALLY like soft pretzels, and I’ve been dying for an excuse to use this pretzel roll recipe again so it worked out perfectly!
I know the recipe looks complicated, and there are like a million steps. But it’s worth it. Kind of.
The problem is… it takes a bit of time, and there’s leftover pretzel dough. There are a 2 ways to solve this. First… if you’re feeding a bunch of people make 2 packages of cocktail weenies and use all the dough. Second (this is the option I chose) make the other half of dough into pretzel rolls! I divided the other half into 8 small rolls. The last time I made the pretzel roll recipe they were HUGE (and calorie filled), so I made them half the size and adjusted the baking time.
While we both really liked these, they probably won’t happen again soon. It’s a little time consuming, and made too many leftovers. However… if our nephews ever come for a visit or if I ever need to bring finger food to a potluck these will be my go-to.
Week 35- Coffee Dry Rub & Kahlua BBQ Sauce, Slow Cooker Pulled Pork
This week has been kinda busy around here… so I wanted to make something easy for the challenge. What’s easier than throwing something in the slow cooker then forgetting it for a few hours?! Not much. I also have an obsession with BBQ style food. Now, we don’t have a smoker, and I really hate leaving the oven on for HOURS. The slow cooker saves the day!
I knew I wanted easy peasy, and I knew I was going to use pork… but the next question was seasoning. The thought process behind all this was kind of random, and I’m not really sure how I ended up settling on coffee dry rub, but I’m glad I did. The rub recipe is from The Hungry Southerner. I can’t wait to try it on some grilled steak or chicken! The Kahlua BBQ is adapted from Pineapple & Coconut. I made the original version for the challenge in week 5.
At first I wasn’t planning on using any sauce, but I’ve never put anything in the slow cooker without the extra liquid. After the 6 hours was up and my pork shredded easily, I realized that the BBQ was too thin still, so I reduced it on the stove top. It took me around 30 minutes. While it was simmering, I ended up skimming out as much of the remaining fat as I could. Fat chunks gross me out. For an option w/ less fat you could substitute a pork loin, but that would be more expensive.
I see this happening quite often in the future. It was good enough that Hubs ate all the leftovers the next day!
That finishes up the New To Me Cooking Challenge for August.
Week 22- BBQ Chicken Roll Ups (no recipe)
So… this was one of those items that came out just OK. Not great, but not bad either.
I actually made these because I couldn’t think of anything that I REALLY wanted to eat.
I made these 2 ways… one with refridgerated dough sheets (Pilsbury), and the other with homemade pizza dough. I used my slow cooker BBQ chicken recipe, cut in half. Basically, when I make the BBQ Chicken I always have a ton left over, and I thought this would be a quick and easy way to use it up.
I laid out the dough flat, covered it with the shredded chicken, then rolled it up. I baked both of them in the log shape. After it’s done baking I sliced them into “pinwheel” slices.
The Pilsbury one worked, but the pizza dough didn’t cook all the way through. Soooo… that’s why there’s no recipe link for this week.
There are a few things I’ll do different if I use the pizza dough for this recipe again. I might precut the “pinwheel” shapes, for one.
Week 23- Salted Pretzel Rolls
Oh. Em. Gee. I love these pretzel rolls. Seriously. Love. They’re pretty much soft pretzels, only in roll form. I put a pile of slow cooker pulled pork on one this week. The extra rolls are def being turned into cheeseburger buns and grilled cheese sammiches. No joke. The only downfall to these delish things is the calories (about 294 per roll). **Insert sad face here**
The recipe is slightly adapted from Bake Your Day.
Did you know that if you boil 3 quarts of water then toss ¾ cup of baking soda into that water it’s going to fizz up (almost double), pour over the sides of your pot (which you thought would be large enough), and make quite a mess of your electric stove top? Because it will. Not that I found THAT out the hard way or anything. 😉 I ended up starting the boiling over again, and only used 2 quarts of water & ½ cup baking soda. No overflow the second time around! I should mention that my rolls didn’t get a pretty all-over brown, I think they needed more splashing in the pot while they boiled!
Other than that… the only thing I would do different is to make these smaller. Maybe do 10-12 instead of 8, because they are pretty big (and calorie filled).
Week 24- Spicy Sausage Dip & Baked “Pita” Chips
Not much to say about the Challenge for this week. I was feeling REALLY lazy on Sunday, and Hubs requested “snack food” to nibble on while he was watching the final day of the US Open (golf). Have I ever mentioned that I don’t like golf? Just in case you wanted to know.
I made the sausage dip and didn’t really think about how much it would actually make. HA! It was a huge bowlful, but totally worth it. The recipe was adapted from the Velveeta website.
The “pita” chips are actually flatbreads cut into pieces and baked. I’m totally addicted to the Stacy’s (brand) Pita Chips, and wanted to make some with fewer calories and no preservatives. These are close, but def not the same. It’s close, and probably worth it because (assuming I did the calorie count right) there are almost 30 calories less in the ones I make. The Pita Chip recipe was adapted from All Recipes. OH, the picture has a bit of coarse sea salt sprinkled on top to make the chips look prettier.
Week 25- Taco Buttermilk Biscuit Bread
Ok… I know you’re probably thinking “ANOTHER quick bread? Seriously?”
Well… Yes. I made another quick bread. I had a couple of different reasons. 1: I love bread. 2: Hubs was gone all week on a business trip, and I didn’t want to cook a full meal for myself. 3: I love bread.
The dough recipe was adapted from Two Peas & Their Pod. Not that I have a problem with plain bread, but I figured if I was going to use it for the New To Me Challenge I needed to change it up a little bit. So I added some homemade taco seasoning and Jalapeno cheddar cheese to it!
Hubs likes spicy food so I figured that this would be right down his alley when he gets home. The taco seasoning & jalapeño cheddar add a nice flavor, and just a little kick. I think next time I might add more seasoning (maybe another tablespoon) and probably a little bit of hot sauce to give it an extra kick for Hubs.
Confession: after I tried a slice I really wanted to turn it into French toast and have some steak and eggs. Fat kid in the house.
After I baked this loaf up… I realized that I had a TON of buttermilk leftover. What’s a girl to do?
Bake another loaf! Only this time I used some homemade Italian seasoning and sharp white cheddar cheese. It was just as good. It wants to be eaten with a HUGE plate of chicken parm.
The before and after pictures are of the Italian Herb & Cheddar Bread because I forgot to take some of the Taco Buttermilk Biscuit Bread!
That wraps up my New To Me Cooking Challenge for June!
Happy Cooking/ Baking/ Making/ Eating!