fettucine alfredo with Quattro pasta, broccoli
crockpot cheddar beer chicken tacos, black beans
pepper pork, rice
ribeyes with chimichurri and maduros
margherita pizza
out to Cochon
out to Jacques-Imos

Monday, September 22, 2014

Pizza Chips

Pizza Chips
Years ago (and I mean YEARS,) I would meet my friends Jess and Shannon at a place in Clear Lake called Boondoggles. On Thursday nights they would serve crab legs (yum!) and we would gorge ourselves silly. To start every meal there, we always ordered pizza chips, served with marinara AND ranch dressing for dipping. Only in Texas do you find people mixing marinara sauce with ranch dressing.   I have been meaning to try and re-create it at home for YEARS.  I saw this recipe from Lauren's Latest on Pinterest and I knew it would be a winner.  The three of us polished off nearly the entire plate of pizza chips.  C was happy because it was quite cheesy and Miss F couldn't get enough. 
Pizza Chips

½ cup warm water
1 teaspoon active dry yeast
1 ½ teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
1 ½ cups bread flour

2 tablespoons salted butter
1 clove garlic, finely minced
¼ cup grated parmesan cheese
¾ cup grated mozzarella cheese

In the bowl of a stand mixer, stir together the water, yeast and sugar. Allow to sit for 5 minutes, until the mixture begins to get bubbly. Add the salt, oil and half of the flour. Turn on the mixer on low and add remaining flour ¼ cup at a time, until it is all incorporated. Swap out the mixer for the dough hook and knead for 6 minutes. Form into a ball and cover with plastic wrap. Allow to rise for 1 to 2 hours.

Preheat the oven to 500 degrees with a pizza stone inside. Mix together the butter and garlic in a small bowl and set aside. Form the dough into a 12 inch circle and place on parchment paper. Melt the butter with the garlic, then brush over the dough, top with the mozzarella and parmesan cheese. Transfer the dough to the pizza stone using the parchment paper. Bake for 8 minutes, until golden brown and bubbly. Let cool for 2 minutes, then cut into strips with a pizza slicer.
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Friday, September 19, 2014

Mexican Sour Cream Rice

Mexican Sour Cream Rice
I would have hated this dish as a kid, so Miss F must take after me. This must mean she will grow to enjoy it when she is older, right? She was not a fan at all, but C and I enjoyed it very much. C did say that Rice-a-Roni would have been preferable, he even called it a "tasty treat" when describing it to Miss F.   I was shocked that she didn't enjoy it, she usually loves rice and I thought the addition of cheese and corn would make her happy.  She explained that she likes all those things individually, just not mixed up together.  Nonetheless, this was a great side dish and I enjoyed it  much more than my usual TexMex side dish go-to of beans.  Thanks to Taste of Home for the fantastic recipe! 
Mexican Sour Cream Rice

1 cup uncooked long grain white rice
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterrey Jack cheese, divided
1 ½ cups frozen corn
salt and ground black pepper

In a sauce pan, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1 ½ quart casserole dish.

Stir together the rice, sour cream, green chiles, ½ cup of the cheese and corn, season with salt and pepper. Transfer to the prepared casserole dish and top with the remaining cheese. Bake uncovered 30 minutes, until cheese is bubbly and lightly browned.
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Wednesday, September 17, 2014

White Chocolate Chip Cookies

White Chocolate Chip Cookies
This cookies are huge, nearly too big for a lunch box, but that didn't deter Miss F from taking one in her lunch every day this week. The recipe is from Ina Garten and the cookies are delicious. I understand why Miss F wanted one every single day. Now that is in Kindergarten, she has a lot more independence at lunch time. Which meant the first week of school she came home with everything healthy in her lunch uneaten. We had a talk about how I she finished her lunch, she could have the treat packed in her lunch. So far, this has worked quite well. So she continues to get lunch box treats. What is your favorite nut-free cookie recipe?
White Chocolate Chip Cookies

1 cup butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2/3 cup unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups white chocolate chips

Preheat the oven to 350 degrees.

Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the white chocolate chips.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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