Stuffed Breadsticks

These things are AMAZING. I got this from Kate at Cooking During Stolen Moments.... she has some amazing recipes.
The only fault I have with this recipe is that we didn't like how they re-heated. Oh well, they were still great!

Stuffed Breadsticks
(Cooking During Stolen Moments)



1 Teaspoon yeast
1 Teaspoon sugar
3/4 Cup warm water
1/4 Cup olive oil
1/2 Teaspoon salt
1/2 Teaspoon Italian seasoning
2-3 Cup flour
8 string cheese sticks, cut in half
32 Slice Pepperoni
2 Tablespoon butter, melted
Topping:
2 Teaspoon Parmesan
1/2 Teaspoon garlic powder
1/2 Teaspoon Italian seasoning

Instructions:
Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, salt, and Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.
On a floured surface, roll dough into a rectangle. Cut into 16 squares. At the edge of each square, place one piece of string cheese and 2 pieces of pepperoni. Roll up and tuck in sides. Place on baking sheet.
Brush melted butter over each breadstick. Combine topping ingredients in a small bowl, and sprinkle on top. Bake at 375 for 15-20 minutes or until golden brown.


Serves: 8
Serving Size: 2 breadsticks
Yields: 16

Chicken Soup with Dumplings

This was something else we made from the chicken we cooked the other day. Most of the measurements here are approximate, because I was just kinda throwing things together. :) The dumplings are Grandma's recipe... this is 1/2 the dumpling recipe. I actually used a full recipe when I made this, but it thickened everything. I definitely would only use 1/2 next time.

It turned out pretty good... I was quite proud of myself. :)


Chicken Soup with Dumplings
(Me, Grandma Mickey)



3 Cup chicken stock
4 1/2 Cup water
1 Small onion, chopped
3 carrots, sliced
2 Stalk celery, sliced
2 Medium potato, peeled & cut into 2" pieces
salt
pepper
Thyme
2 chicken bouillon cubes
1 Pound chicken, cooked, cut into small pieces
1/2 Cup flour
1/2 Tablespoon baking soda
1/4 Teaspoon salt
1/2 egg
1/2-3/4 Cup milk

Instructions:
Put stock, boullion cubes, water, and onion in large pot; bring to a boil. Add vegetables and chicken, cook 5-10 minutes or until veggies are tender.
In a small bowl, mix together the flour, salt, and baking soda. Add egg and milk. Drop by teaspoonfuls into soup, simmer for another 10 minutes.
Enjoy.

(Yes, that is the homemade french bread next to the soup. Amazing.)

Fettuccine Alfredo with Broccoli

We had this Friday night when Kyle was visiting... the guys both like it, but I was pretty disappointed. There isn't much flavor to this. I am going to try adding pea pods, and other seasonings next time. Maybe oregano? We'll see... whatever I'm in the mood for. :)

Fettuccine Alfredo with Broccoli
(Can't remember where I got this one...)


1 Tablespoon all purpose flour
1 1/2 Cup milk
3/4 Cup Parmesan
1 Tablespoon butter
6 Ounce fettuccine
4 Cup broccoli
Parsley
1/4 Teaspoon salt
1/8 Teaspoon pepper

Instructions:
Whisk flour, salt, pepper, and 1/4 c milk in a medium saucepan. Whisk in remaining milk. Bring to a slow simmer, stirring, over medium heat.
Stir in cheese and butter, stirring until slightly thickened, about 3-4 minutes. Remove from heat and cover to keep sauce warm.
Prepare pasta according to package directions. Add broccoli to pasta water during last 5-7 minutes of cooking.
Drain pasta and broccoli. Transfer to a large serving bowl and toss well with cheese sauce and parsley.


Serves: 4


Also: I've updated the chili recipe, with the pictures!

Zippy Slow Cooked Chili

Update: Yay, we now have pictures!


First of all, I want to apologize for the lack of a picture. I have an amazing new camera, and I totally forgot to take a picture of this!

Granted, I probably forgot because I didn't actually eat this... as Nate was eating this, I was eating a sloppy joe. Why, you ask? Well, that would be because I don't like chili. At all. (I know, I know, every family member who reads this is ready to disown me. Don't disown me just yet, please.)

But, I decided that I would be a good wife, and sacrifice for my husband. My house smells like chili. (That was the sacrifice part.) I got this ready before I went to work in the morning, and had it all ready when my husband got home from school. (See? Good wife.)

Family members still waiting to hear why they shouldn't disown me? Well... apparently I make really freakin' good chili. That's why. :) (And because you love me. Admit it.)

Nate said that he's had many chilis much worse than mine, and very few better. Which, for someone making chili for the first time who doesn't like chili, I would say that's pretty impressive.

(Picture will follow.... I'll update later, when we get a picture.)

Zippy Slow-Cooked Chili
(Taste of Home)


1 Pound ground beef
28 Ounce diced tomatoes, undrained
1 Medium onion, chopped
1 Medium green pepper, chopped
15 Ounce vegetarian chili
8 Ounce tomato sauce
2 Tablespoon chili powder
1 Tablespoon Parsley
1 Tablespoon dried basil
2 Teaspoon ground cumin
4 Clove garlic, minced
1 Teaspoon dried oregano
3/4 Teaspoon pepper
1/8 Teaspoon hot pepper sauce
1 Tablespoon minced chives
shredded cheddar cheese

Instructions:
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3 qt slow cooker. Add everything but the cheese.
Cover and cook on low for 6-8 hours. Sprinkle with cheese before serving.

Serves: 6

Homestyle Chicken & Biscuits

This is the first thing we made with our chicken from the other day! Very yummy! Obviously, this is just a general casserole-type recipe, but I was craving a casserole-type thing. :) I haven't made anything like this in awhile, and it sounds like a great way to use our chicken.

It turned out great... I would definitely experiment more with the spices, though.

Homestyle Chicken & Biscuits
(Campbell's)


10.75 Ounce cream of chicken soup (reduced fat & reduced sodium)
1/4 Cup milk
3/4 Cup shredded cheddar cheese
1/4 Teaspoon ground black pepper
Dash cayenne pepper
16 Ounce frozen veggies, thawed
1 Cup chicken, cooked
1 Package Refrigerated buttermilk biscuits

Instructions:
Heat the oven to 400. Stir the soup, milk, cheese, and peppers in a 3-qt shallow baking dish. Stir in the veggies and chicken.
Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.
Bake for 12 minutes or until the biscuits are golden brown.

Serves: 4
Prep Time: 5
Cook Time: 27
Total Time: 35

French Bread

...AKA "I wish I could make bread look pretty."

I love to make bread. It just never turns out pretty.

Take this french bread, for example. Tastes? AMAZING. Looks? Like a 4-year-old made it. Possibly a blind four year old. With his feet.

Oh well, at least it tastes good.


French Bread
(Better Homes & Gardens)


5 1/2-6 Cup flour
4 1/2 Teaspoon active dry yeast
1 1/2 Teaspoon salt
2 Cup warm water (120-130 degrees)
Cornmeal
1 egg white
1 Tablespoon water

Instructions:
In a large mixing bowl, stir together 2 c flour, the yeast, and salt. Add the 2 c warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 min). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover; let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 min. Meanwhile, lightly grease a baking sheet; sprinkle greased basksign sheet with cornmeal.
Roll each dough half into a 15x10 rectangle. Tightly roll up, starting from a long side; seal well. If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam sides down, on prepared baking sheet. In a small bowl, stir together egg white and the 1 T water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35-45 minutes).
Preheat oven to 375. Using a sharp knife, make 3-4 diagonal cuts about 1/4" deep across each loaf top. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 15-20 minutes more or until bread sounds hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire rack.

Serves: 28
Serving Size: 1 slice
Yields: 2 loaves (28 slices)
Total Time: 3 hrs


I think my biggest problem this time was that the cuts were not deep enough... so it cracked. :(

I'm back! And cooking a WHOLE CHICKEN!

I didn't intend to take a break from blogging, but I am most definitely back from "vacation." Between illness, and not being home, I haven't had time to blog. I've barely even been cooking! We had all of our holidays away from home, so I haven't been in the kitchen much.
That is changing now. :)

I have never liked raw poultry. I can handle raw beef, raw venison, raw fish... just don't give me a raw bird. I find it disgusting. I don't like handling raw chicken breasts, so the thought of a whole raw chicken really bothered me, to say the least. Plus, it was just intimidating! So when I saw the Happy Housewife post this, I was pretty excited. Cook a chicken in a crock pot? I just rinse the chicken, dump it in, and walk away for hours? No oven or anything? Hmm... I can try that.
(Granted, I still have to handle the chicken, but this takes away a lot of the intimidation.)

So, we got a whole chicken (85 cents a pound? AWESOME), got a new bigger crockpot (thank you Mama for Christmas money), and tried it!

I put the chicken in at about 8 this morning, sprinkled some spices on it, took it out at about six when I got home, and it was beautiful. Cooked completely (which is a huge fear of mine with cooking meat)--in fact, so completely that it basically fell apart when I took it out of the crockpot.

And let's not forget the fact that my house smells great.

(Isn't my hubby so amazing? I didn't even ask him to help, he just walked in the kitchen as I was pulling the chicken out, helped me get it out, and started tossing bones and the skin back in the crockpot.)

We ate some of the meat right away (yes, it smelled that amazing), put some in a casserole (tomorrow's post!), gave a few bites to the puppy, and put the rest in the freezer.

(This is what it looked like right when I took it out... I had it in for so long, it was falling apart.)

I left all the juices in the crockpot, and added the bones when we de-boned it. Then I added 5 cups of water, and put it back on low. In the morning, I will have lovely chicken broth--ready for soup, and whatever other use later!

(Doesn't Remus look so happy to be cleaning the cutting board?? :) Then he sat and looked at me, practically asking for more. LOL. )