Greek Chicken and Barley Salad

I found this in a magazine and thought it looked great. I have made a few recipes with barley but none have been blog worthy so far, glad I found one!-Sarah

Barley

3 cups chicken broth

1 cup uncooked pearl barley

• Bring broth to a boil, add barley. Cover and reduce heat, simmer 35 minutes or until liquid is absorbed. Fluff with a fork and cool.

Dressing

3 T. olive oil

1 t. lemon zest

2 T. fresh lemon juice

1 T. minced fresh basil

1 t. red wine vinegar

1/2 t. kosher salt

2 garlic cloves, minced

• Whisk all together.

Salad

2 chicken breasts, cooked and diced

1 cup diced cucumber

1 cup grape tomato halves

1/2 cup diced yellow pepper

1 cup crumbled feta cheese

1/4 cup chopped kalamata olives

• Combine salad ingredient. Add cooled barely, toss with dressing and chill.

Mushrooms stuffed with Brie

This is another recipe from the Pioneer woman. I followed it exactly and it was amazing! Any mushroom lover would be thrilled to be served this yummy appetizer!-Sarah

3 T. butter

1 large package white button mushrooms, cleaned and stems removed

1 T. butter

4 T. minced garlic cloves

1/4 cup minced fresh parsley

4-5 green onions, sliced 

4 oz Brie cheese

• Melt butter in pan and toss in mushrooms, coating with butter. Sprinkle lightly with salt and saute 1 min. Remove and place in a pie plate, stem side up.
• Melt butter in same skillet and add next 3 ingredients. Toss and cook 1 minute and remove pan from heat.
• Remove brine from Brie and cut pieces to fit inside mushrooms, pressing cheese to fit. Spoon parsley mixture over mushrooms.
• Bake at 350 degrees for 15 minutes.

No-Fry Fish Sticks

These are easy and delicious.  The panko bread crumbs give it the perfect crunch to make them seem like they are fried.  I mixed up mayonnaise and ketchup in equal portions and a couple spoonfuls of sweet pickle relish for a dip.  -Kristin

1 (16 oz.) package frozen tilapia fillets, defrosted
2 eggs, beaten
1 c. panko bread crumbs
1/4 c. canola oil
1 t. paprika
3/4 t. salt
1/2 t. pepper

• Heat oven to 400 and lightly spray a 15x10 jelly roll pan with edges.
• Place eggs into a shallow bowl.
• In another shallow bowl combine bread crumbs, oil, paprika, salt and pepper.
• Cut the fish into about 3 inch by 1/2 inch thick sticks.
• Dip the fish into the eggs and then into the crumbs and place on prepared pan.
• Bake at 450 for 10 minutes.  Remove from oven, flip over and bake about 5-6 minutes more until other side is browned and fish is done.

 

Make Ahead Egg Sandwiches

These were such a hit with my family! I adapted this recipe from Pioneer Woman Cooks, very easy, very good!-Kristin

12 boiled eggs, peeled and chopped
2 c. cheddar cheese, shredded
3/4 c. mayonnaise
12 slices bacon, cooked and diced
1 T. Dijon mustard
1/2 t. garlic powder
3 dashes Worcestershire sauce

6 whole English muffins, split

• Mix together all the ingredients besides the English muffins :)
• Store in the refrigerator for a few hours or overnight.
• When ready to serve, spread mixture onto each half of the English muffin.
• Place under the broiler and heat for a couple minutes on low. Then switch to high and watch carefully until lightly browned.

Bow Tie Lasagna

This is a quick and easy meal to throw together that your family will really like. It is a good idea to keep these ingredients on hand for those nights when you do not have much time to put dinner together. -Kristin

1 pound ground chuck

16 oz. bow tie pasta
26 oz. spaghetti sauce
1 t. salt
1/2 t. garlic powder
1 t. Italian seasoning
1 c. mozzarella
1/2 c. sour cream

• Fry the ground beef. Drain and rinse.
• Cook the noodles according to directions.
• Mix all together and heat a bit more.
• Enjoy!!!
• Serve with Parmesan cheese if desired.

Coffee Toffee Bars

OH MY!!!!  These are just too good for words!  These bars are delicious and a bit chewy like toffee.  They are good warm but I think they are even better a bit chilled in the refrigerator.  YUM!  -Kristin

1 c. softened butter

1 c. brown sugar

1 t. almond extract

2 T. instant coffee granules

1/2 t. baking powder

1/4 t. salt

2 1/4-1/2 c. flour

1 c. chocolate chips

• Preheat oven to 350.
• Cream together the butter and brown sugar.  
• Add in the extract, coffee granules, baking powder and the salt. 
• Add in the flour gradually until a stiff dough forms.
• Press dough into a 9x13 pan.
• Sprinkle the chocolate chips on top.
• Bake for 20-25 minutes.
• Cool completely.  Store in the refrigerator.

Sweet Potato Pancakes

My family loves sweet potatoes, including these delicious pancakes.-Sarah

1 1/2 cups flour
1 T. sugar
1 1/2 t. baking powder
1/2 t. cardamom
1/2 t. cinnamon
1/2 t. salt
1 cup sour cream
1 cup cold mashed sweet potatoes
1/2 cup milk
1/4 cup butter, melted
3 eggs, separated
3/4 cup chopped pecans

• Combine dry ingredients. Whisk together wet ingredients including egg yolks. Stir wet ingredients into dry.
• Beat egg whites until stiff peaks form.
• Fold egg whites into batter. Batter will be very thick, spoon onto greased pan and spread batter out into shape of pancake. Brown lightly and flip,cooking both side.

Pizza Dip

This is a combination of a couple of recipes. We used tortilla chips to dip it with, but pita chips would be great too. This dip has tons of great flavor.-Sarah

8 oz cream cheese, softened
3/4 cup mayo
1 t. oregano
1 t. basil
1/4 t. garlic powder

1 cup shredded mozzarella

6 oz. chopped pepperoni

3/4 cup pizza sauce

• Mix cream cheese and mayo until smooth, mix in seasonings. Stir in cheese and pepperoni.
• In a deep dish pie plate spread pizza sauce.
• Spoon dip over sauce and spread. Bake at 350 degrees about 20 minutes until melted. 

Oven-Fried Chicken

I've held onto this recipe that I cut from a magazine for quite some time. I believe it's from a Martha Steward magazine, but I could be wrong. I've never made the real deal fried chicken before, the oil kind of scares me, and it just sounds like a big mess. This recipe was great. We all loved the flavor of the chicken and thought the skin was super crispy, it's a recipe I'll use again for sure! -Sarah

2 eggs, beaten
3 T. hot sauce of your choice
2 garlic cloves, peeled and smashed
About 10 pieces of chicken (I used legs and thighs)
1/2 cup sifted flour
1/2 cup cornmeal
1 1/2 t. kosher salt
1/2 t. paprika
1/4 t. cayenne
oil for brushing

• Mix eggs, hot sauce and garlic. Marinade chicken in mixture for about 8 hours.
• Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack in oven to preheat.
• Mix the flour and remaining dry ingredients.
• Remove chicken from marinade and roll each piece in the flour mixture. Place chicken on preheated baking sheet.
• Bake for 20 minutes, lightly brush each piece of chicken with oil. Bake, brushing tops every 10 minutes until chicken juices run clear. About 30 minutes more. (I moved mine to a lower rack in the oven to keep from over browning) 

Java Cream Drops

These cookies are soooo yummy! -Sarah

2 T. instant coffee granules
1 T. half and half
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 t. vanilla
2 1/2 cups flour, divided
1 t. baking soda
1/2 t. salt
1/4 cup baking cocoa
1/2 cup chopped toasted pecans
1/2 cup mini chocolate chips

• Combine coffee and cream. Cream butter, sugar, brown sugar till light and fluffy. Beat in egg, vanilla and coffee cream.
• Combine 2 1/4 cups flour, baking soda and salt. Gradually add to creamed mixture, mixing well.
• Divide dough in half. To one portion add baking cocoa and pecans. To the other portion add remaining 1/4 cup flour and chocolate chips.
• Lightly press 2 lump of dough together and bake at 375 degrees about 8 min.

Slow Cooker Bolognese Sauce

I've made this wonderful sauce recipe a few times and it turns out great every time. So nice have a hot meal without much work. And it makes a lot and freezes well. -Sarah

2 pounds ground beef
1 med onion, chopped
8 garlic cloves, minced
3, 14 oz. cans diced tomatoes, undrained
2, 15 oz. cans tomato sauce
2, 6 oz. cans tomato paste
1/3 cup sugar
2 T. dried oregano
1 T. dried basil
1 t. salt
1/2 t. pepper

• Cook and drain beef.
• Place all ingredients in a 4 quart slow cooker. Mix well.
• Cook on low for 8 hours.
• Serve over pasta.

Peanut Butter Chocolate Chip Bars

These moist peanut butter flavored bars are so delicious, who can resist peanut butter and chocolate anyway? If you don't want to use sucanat, which is a less refined sugar, brown sugar would work perfectly as an equal substitute. -Sarah

1/2 cup butter

1 cup sucanat

1 egg

1/2 cup natural peanut butter

1 cup white whole wheat flour

1/2 cup quick oats

1/4 t. baking soda

1/4 t. salt

1 cup chocolate chips

• With a mixer blend butter and sucanat, add egg and peanut butter. 
• Mix in flour, oats, baking soda and salt. Stir in half of chocolate chips.
• Press mixture into a greased 8x8 pan. Sprinkle with remaining chocolate chips.
• Bake at 350 degrees about 18 minutes, just till edges are lightly browned, careful not to over bake.

Homemade Chocolate Ice Cream

This is a recipe I got from my friend Sarah...it is the best chocolate ice cream EVER!!!  This recipe is for a 4 quart ice cream maker.  -Kristin

2 2/3 c. sugar
2 T. cornstarch
1/2 t. salt
6 c. whole milk (you can use 2%)
4 eggs, beaten
6 squares semi-sweet chocolate, melted
1 c. half and half
2 1/3 c. heavy whipping cream
2 t. vanilla

Ice Cream Salt
lots of ice (I used 2 7# bags of ice)

• Combine sugar, cornstarch and salt.
• Gradually stir in the milk and cook and stir over medium heat.  Simmer and stir constantly.
• Beat eggs in a separate bowl.
• Whisk the eggs while gradually and slowly pouring in 1 c. of the hot milk mixture.  After well incorporated pour the egg and milk mixture into a strainer to get out of any harden egg pieces that might have formed.
• Add the egg and milk mixture into the regular milk mixture.  Stir constantly and continue cooking over low until thickened.
• Melt the chocolate and stir into milk.  Use a whisk and whisk until it is smooth.
• Stir in the remaining ingredients.
• Cover and refrigerate for 2 hours.
• Place into the ice cream maker.  And make as directed by the manufacture.
• Layer the ice and salt around the sides of the maker as directed for your maker.