Pepperoni Sandwiches

Originally done by Jen Kempton, we have loved these!

I made the bread using this recipe from melskitchencafe.com:

INGREDIENTS

• 2 1/4 cups warm water
• 2 tablespoons sugar
• 1 tablespoon instant or active dry yeast
• 1 tablespoon salt
• 2 tablespoons oil
• 5 1/2 - 6 cups flour (see note)

DIRECTIONS

1. In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft. Knead for 2-3 minutes until the dough is smooth and soft.
2. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn the dough onto a lightly greased surface and divide into two equal parts. Roll each part into a 9X13-inch rectangle. Roll the dough up starting from the long edge and pinch the seam to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Repeat with the second part of dough. Place it on the baking sheet leaving room for both loaves (or use a second baking sheet for the second loaf). Cover with greased plastic wrap and let the loaves rise until doubled in size. With a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf. Bake at 375 degrees F for 25-30 minutes until golden brown and baked through.

Just add pepperoni, mozzarella cheese, grill them on a griddle and dip them in warm spaghetti sauce.

Little Cheddar Meatloaves

1 egg

3/4 cup milk (I usually do closer to a 1/2 cup)

1 cup shredded cheddar cheese

1/2 cup quick-cooking oats

1 tsp salt

1 lb. ground beef

2/3 cup ketchup

1/4 cup brown sugar

2 tsp mustard

In a bowl, beat the egg and milk.  Stir in cheese, oats and salt.  Add beef and mix well.  Shape into 8 small loaves and place in a 9x13 baking dish. Combine ketchup, mustard and brown sugar. Spoon over loaves.  Bake uncovered at 350 for 45 minutes.

Freezer Instructions: Place on large cookie sheet to thaw. (In a single layer--the way you are going to bake them). When thawed, cut a hole in the corner of the sauce bag and squeeze sauce over each of the loaves.  Bake at 350 for 40-45 minutes.

Oatmeal Coconut Chewies

INGREDIENTS

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup (2 sticks) butter, softened to cool room temperature
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 cup shredded, sweetened coconut
• 1 cup quick oats

DIRECTIONS

1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
2. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Almond Parmesan Chicken

2/3 cup Italian bread crumbs
2/3 cup Parmesan Cheese
1/4 cup chopped almonds
1 T. dried parsley
1/2 tsp. thyme
1/2 cup butter, melted
5-6 chicken breasts (I like to cut them into smaller pieces; they cook faster and have more yummy coating on them!)

Combine the crumbs, cheese, almonds, parsley and thyme. Mix well and pour into a shallow dish.  Melt butter and place in a separate shallow dish. Dip chicken breasts in butter, then roll in the crumb mixture. Arrange the coated chicken in a baking dish. Bake at 400 degrees for 30-45 min. If desired, serve with sauce.

Freezer Meal Instructions: Thaw chicken. Melt butter and dip chicken pieces in butter, then in bread crumb mixture. Bake at 400 for 30-45 min. If desired top with one of the sauce options below (or one of your own!)
Sauce for chicken:
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
Mix soup, sour cream and broth in small saucepan.  Heat over medium heat and pour over chicken to serve if desired.
Source: Judy Anderson from "Let's Call June" cookbook

Another yummy sauce option:

Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese

While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.
Source: Melskitchencafe.com

Chipotle Chicken Tacos

• 3 tablespoons butter
• 4 garlic cloves, minced
• 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
• 1/2 cup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro
• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 (6-inch) flour tortillas

DIRECTIONS

1. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
2. Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Freezer Meal Instructions: Meal is already cooked; just thaw and reheat and serve on tortillas with your choice of toppings!

Chipotle Chicken Skewers

INGREDIENTS

Chicken Skewers:
• 3 pounds boneless, skinless chicken breasts (4-5 medium chicken breasts)
• 1/4 cup packed light brown sugar
• 2 tablespoons fresh cilantro, minced
• 1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)
• 2 teaspoons adobo sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 12 bamboo or metal skewers
Creamy Dipping Sauce:
• 3/4 cup lowfat sour cream
• 1/4 cup lowfat mayonnaise or Greek yogurt
• Juice from one lime
• 1/8 teaspoon garlic powder
• 2 tablespoons cilantro leaves, minced
• 2 green onions, finely chopped
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

DIRECTIONS

1. Slice the chicken breasts into long, thin strips, about 1/2-inch thick. You should have right around 30 strips. In a small bowl, stir together the brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken (or place in a ziploc bag) and refrigerate for at least 30 minutes and up to 24 hours.
2. For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Alternately, you can make the dipping sauce in advance and refrigerate for up to 2 days. Be sure to season the dipping sauce with additional lime juice, salt and pepper to taste before serving.
3. 30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
4. Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately (if you broil, you may need to cook in batches) with the dipping sauce.

Freezer Instructions: 

Thaw chicken; thread on skewers and grill!

Hamburger Patties with Homemade Buns

Well, I was going to do a chicken recipe, but since there are already 2 chicken recipes up, I think I will just do hamburger patties using the recipe below and make homemade hamburger buns using the French Bread Roll recipe (see below). I highly recommend lightly buttering the buns and slapping them on the grill for a few seconds to toast them. Happy grilling! (Recipes from melskitchencafe.com)

Classic Grilled Burgers

YIELD: MAKES ANYWHERE FROM 5-8 BURGERS, DEPENDING ON HOW BIG YOU MAKE THEM

INGREDIENTS

• 2 pounds ground beef (preferably not extra lean)
• 1 1/2  teaspoons seasoned salt
• 2 tablespoons A-1 sauce
• 1 teaspoon freshly ground black pepper
• 1/4 cup room temperature water

French Bread Rolls

YIELD: MAKES ONE DOZEN ROLLS

As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeastmay help identify how a perfectly floured dough should be. Also, here's a short video on how to shape the rolls.

INGREDIENTS

• 1 1/2 cups warm water
• 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
• 2 tablespoons granulated sugar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 4 cups all-purpose flour, give or take a few tablespoons

DIRECTIONS

1. In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
2. Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
3. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
4. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

NOTES

*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Chicken Pillows with Creamy Parmeson Sauce

INGREDIENTS

Filling:
• 4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
• 2 packages (8 ounces each) cream cheese, light or regular, softened to room temperature
• 1 teaspoon garlic powder
• 1 teaspoon salt
Rolls and Coating:
• Rolls:
• 2 cups milk
• 2/3 cup yellow corn meal
• 1 ½ tablespoons instant yeast
• ½ cup (1 stick) butter
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 3 large eggs
• 5 ½ – 6 cups flour

• Coating:
• 1/2 cup (1 stick) butter, melted
• 2 cups bread crumbs (Jen: I used Panko bread crumbs for you)
• 
  
• Freezer Instructions: Thaw rolls; let rise a little. Bake at 375 for 18-20 minutes. And if you choose to top them with a cream soup sauce, I will still love you, but I beg you to cover these homemade babies with the sauce below. Delicious!!



Parmesan Sauce:
• 3 tablespoons butter
• 3 tablespoons flour
• 1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups milk
• 3/4 cup freshly grated Parmesan cheese
• 1 cup sour cream, light or regular

Chili Rubbed Pork with Apricot Glaze

Since many of you have such large families, I opted to get you as much meat as possible and have you provide the peach/apricot jam.  I figure most of you probably have jam around the house anyway and that way you can cater the flavor to your family (I know not everyone is crazy about apricot.)  I have provided all the other glaze ingredients and spices. You just need the jam and then need to cook the meat. Hope that's okay!

Ingredients

• 4 lbs. pork loin
Spice Rub:
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
Glaze:
• 1 jar (about 1 1/2  cups) apricot or peach jam/jelly
• 1/2 cup barbecue sauce
• 1/2 teaspoon  ginger
• 1/2 teaspoon garlic powder
• 5 drops hot sauce (I used Tabasco)
• 2 tablespoon chopped fresh cilantro
• 4 T. lime juice

Directions

1. Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork loin. Cover the pork and refrigerate for 2 to 24 hours.  I marinaded the meat for 24 hours before freezing.
2. You will need to provide your own jam/jelly. Prior to cooking the meat, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients (included with the meat). Place half of the glaze in a serving bowl and set aside to serve with the pork loin later.
3. Crock Pot Instructions:  Pour half of the glaze over the meat in the crock pot and cook  about 8-10 hours on low (you are cooking more meat than I have ever cooked so I'm sorry for the approximate times!) Meat is done when it can be easily shredded with a fork. Serve meat shredded or sliced with reserved glaze.
4. Roasting Instructions: Preheat the oven to 400 degrees. Place the pork in a lightly greased, foil-lined 9X13-inch pan. Bake for 20 minutes. Brush with the apricot glaze.  Bake for 20 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. **New recommendations suggest pork loin can be cooked to 145 degrees instead of the original standard of 160, but I have never personally tried it! Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.
5. Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.

Lemon Cream Pasta with Chicken

Ingredients

• 2 lbs shredded or cubed cooked chicken
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon black pepper
• 9 cups chicken broth
• 3/4 cup lemon juice
• 1 1/2 (16 ounce) packages tube pasta 
• 3 cups heavy cream
• 1/2 cup Parmesan cheese, shredded
• 
  
• Freezer Meal Instructions:

1. In a large saucepan, heat 9 cups of chicken broth. (OPTIONAL: season broth with a little garlic powder and pepper). 

2. Bring to a boil and add lemon juice and pasta. 

3. Cook over medium heat, stirring occasionally, for 20 minutes.  Watch carefully the last 10 minutes so it does not stick to the bottom of the pan.

4. Add thawed chicken and cream sauce and cook, stirring, over low heat for 5 minutes (or long enough to heat the sauce and melt the Parmesan cheese.) 
5. Remove from heat and let stand 5 minutes.  Stir thoroughly before serving.

Rosemary Chicken and Wild Rice

INGREDIENTS:
3 cups wild rice or a wild rice/brown rice mix
2 tablespoons olive oil
4 garlic cloves, minced
2 1/2 pounds boneless, skinless chicken breasts, cubed 
2 tablespoons dried rosemary 
2/3 cup orange marmalade
4 tablespoons Dijon mustard
1/4 teaspoon ground black pepper

Freezer Meal Instructions: Wild rice is cooked at a 3:1 ratio. So if you use all 3 cups of rice that I gave you, put in 9 cups of water (though I highly recommend cooking it in chicken broth if you have it!!) Cook rice for an hour (I've never cooked more than 2 cups of rice at a time, so 3 cups may take a little longer!)  Meanwhile, thaw and gently reheat the chicken.  Mix the chicken into the rice when the rice is cooked.

White Chicken Chili

Whoops!  Forgot to post this! Sorry!

11/2 pounds boneless, skinless chicken breasts, cooked and shredded

1 medium onion, chopped

1 T. garlic powder 

2 tablespoons oil

4 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained

2 cans (14 1/2 ounces) chicken broth

1/2 can (4 ounces each) chopped green chilies 

2 teaspoons salt

2 teaspoons ground cumin

2 teaspoons dried oregano

1 teaspoon pepper

2 cups sour cream

1 cup whipping cream

Fresh cilantro, for garnish (optional)

In a large saucepan, saute onion and garlic powder (or fresh garlic, if using) in oil until soft. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.

Creamy Green Chile Chicken Enchiladas

Filling:

3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

DIRECTIONS:
Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Freezer Instructions coming...