Baked Chicken Breast

 

Baked Chicken Breast

Brush chicken breasts with butter, season well, then place in a oven proof dish.  Bake at 450 F for 18-22 minutes or until chicken's internal temperature reaches 165 F.

Let chicken rest for 10 minutes, then slice and serve.  Super easy and very juicy.

Salt Water Taffy

 

Salt Water Taffy

1 cup sugar
1 TBSP cornstarch
1 TBSP unsalted butter
⅔ cup light corn syrup
1 tsp. salt
½ cup water
1 tsp. vanilla extract
½ tsp. flavored extract, of your choice
2 drops food coloring, coloring of your choice

  1. Add the sugar to a large pot fitted with a candy thermometer. Sift in the cornstarch and whisk into the sugar until well-combined. Add the butter, corn syrup, salt, water, vanilla, and flavor extract of choice to the pot. Whisk to combine, then turn the heat to medium and cook until the mixture reaches 250°F (120°C).
  2. Add the food coloring and stir to combine.
  3. Pour the candy into a greased heatproof dish and cool until you are able to handle it, 5-10 minutes.
  4. Stretch the mixture out 12 inches (30 cm) (or further) and fold it over itself again and again for 10-15 minutes. The taffy will turn from translucent to opaque.
  5. When the taffy becomes harder to pull, roll it to about a 30-inch (76-cm) long and 1-inch (2-cm) thick log on a greased surface. Cut the log in half. Then slice the 
  6. taffy will turn from translucent to opaque.
  7. When the taffy becomes harder to pull, roll it to about a 30-inch (76-cm) long and 1-inch (2-cm) thick log on a greased surface. Cut the log in half. Then slice the taffy into bite-size chunks.
  8. Wrap each piece of taffy in a square of parchment paper and twist the ends to seal.


Crepes



1/2 tsp. Salt

1/2 tsp. Baking Powder

1 cup Sugar

1 1/2 cup Flour


1 1/2 TBSP Oil

2 Eggs

1/2 tsp. Vanilla Extract

2 1/2 cups Milk (only 2 cups if using Almond milk)


Mix all dry ingredients together, then whisk in wet ingredients.  Pour a thin round shape of batter into a medium hot saute pan that has been well oiled.  Cook until bubbly and edges are cooked.  Carefully flip and cook for just a littler longer on the other side.  Serve with Nutella, powdered sugar or maple syrup. 


*****

This recipe is from my husbands childhood.  Him and his friends would make these together often on Saturday mornings.      

Navajo Tacos

Navajo Tacos

http://savoryseasonings.blogspot.com/


1 cup Warm milk or water
1 TBSP Butter, melted
3/4 tsp. Dry active yeast

2 1/4 cup All purpose flour
2 tsp. Baking powder
1/2 tsp. Salt

Oil for frying

Add yeast and butter to warm milk and allow yeast to proof.  Then mix together dry ingredients until it forms a nice ball.  Allow dough to rise for 30 minutes.  Pat balls of dough into a 6 inch flat circle, then fry in hot oil.


Spicy Roasted Potatoes and Carrots

Spicy Roasted Potatoes and Carrots
http://savoryseasonings.blogspot.com/

2 LB gold potatoes, cut into small cubes
1 LB carrots, peeled and cut into small cubes
1/3 cup oil
2-4 TBSP Hot Sauce
2 tsp. Fresh ground pepper
3 tsp. Smoked paprika
1 tsp. Salt
2 tsp. Garlic powder
1 tsp. Italian Seasoning

Preheat oven to 425 F.  Diced potatoes, then layer on a cookie sheet lined with a silicone mat.  Mix together oil, hot sauce and spices.  Drizzle over potatoes and mix well to evenly cover all potatoes.

Roast in oven, stirring occasionally until nicely browned (60-75 minutes).

Lemon Fried Chicken

Lemon Fried Chicken

Batter
Mix together in a medium size bowl:
1 egg 
½ cup milk  (can use almond milk)
1 TBSP lemon juice 
1 cup flour (can use gluten free mix)
Grated rind of 1 lemon 
In a shallow dish, combine: 
1 1/2 cup dry bread crumbs (can use gluten free) 
1 ½ tsp. garlic salt 
Cut four boneless chicken breasts into ½” cubes. Stir chicken pieces into batter. Remove chicken pieces one at a time and roll in crumbs. Deep fry in oil on medium high heat until golden brown (safe internal temperature for chicken in 165 F). Drain on paper towels. Serve with additional lemon juice if desired.

*****
Thanks to my Aunt Marilyn for this amazing recipe.  This was a family favorite growing up, almost always requested for birthday meals.  

Sour Dough Bread

Sour Dough Bread
Yields 3 loaves

3pm the day before baking, mix together:
1 TBSP Sour dough starter
1 TBSP Purified water
2 TBSP all purpose flour

Before going to bed the night before baking, add:
5 TBSP water
8 TBSP all purpose flour

The morning of baking, add:
4 to 4 1/2 cups Purified water
4 1/2 cups Fresh ground wheat flour
5 1/2 cups All purpose flour

All to rest 15-60 minutes, then add:
3 1/2 tsp. non-idolized salt

Mix for 8 minutes, then proof in an oiled bowl.  Cover with saran wrap.

Punch down after a few hours and allow to rise again.

In the early afternoon, shape loaves with plenty of tension and allow to rise in banneton bowls.

Allow to rise 30% in the bowls while oven preheats.

Bake at 450 F for 26 minutes or until center is 190 F.

*****
To maintain starter, remove an additional 1 TBSP of starter from the original jar and place in a clean new container (discard any remaining or use in a different recipe).  Feed at 3pm and 10pm following the same directions for the bread.  The morning of baking, place your well fed starter back in the fridge.  Feed starter in this manner at least every 5 days.

Sour dough breads can be rather technical and complicated at first.  This recipe assumes baker has a basic understanding of sour dough and free form loaves.
 

Sourdough Crackers



Sour Dough Crackers

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp. sea salt
1 cup sourdough starter (unfed or discarded)
4 TBSP butter, room temperature
2 TBSP herbs (optional)

Olive oil for brushing
Coarse salt for sprinkling on top

Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth, cohesive dough. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes.  Roll out between two floured sheets of parchment paper, then transfer to a cookie sheet.  Cut with a pizza wheel. 

Poke with a fork, brush with oil and sprinkle with salt.  Bake at 350 F 20-25 minutes.  Store airtight at room temperature for up to a week; freeze for longer storage.

Thanks to King Arthur for this great recipe.

Chocolate Donut Glaze



2 tablespoons milk (or dairy-free milk)
3 tablespoons unsweetened cocoa powder 
1 1/2 cups powdered sugar

Whisk ingredients together until smooth, adding a little more milk if needed.  Dip donuts into glaze, then allow to glaze to firm before serving.


Chocolate Chip Cookies



 
1 cup butter
¾ cup sugar
¾ cup brown sugar
1 tsp. vanilla extract

2 eggs

1 tsp. baking soda
¾ tsp. salt
1 cup whole wheat flour
1 ½ cup all purpose flour

1-2 cups chocolate chips

Cream together butter, sugars and vanilla.  Add eggs, then dry ingredients.  Bake at 350 F for 8-10 minutes on a greased cookie sheet.

****
Thanks to my Dad for this favorite recipe!

Easy Gluten Free Brownies



1 stick butter (8 TBSP) 

1/4 cup cocoa powder 

1/2 cup brown sugar 
1/2 cup sugar 
1/2 tsp. salt
1 tsp. vanilla extract 

2 eggs

1/4 cup corn starch
1/2 cup chocolate chips 

Preheat oven to 350 F.  Line a 9x9 baking dish with parchment, spray with oil. In a medium sauce pan, melt butter over medium heat. Stir in cocoa powder for 20-30 seconds until thick and smooth. Remove from heat then add remaining ingredients in order listed. Pour into baking dish. Bake 27-30 minutes. Allow to cool for 1 hour before serving.