Buttermilk Biscuits

These biscuits turned out perfect and flaky just like the recipe said it would. Although there was lots of rolling and folding the recipe did not really take that long to make. The end result was a moist flaky biscuit that would be delicious spread with butter or jam or oven downing in sausage gravy.

Flaky Buttermilk Biscuits
Source: Cook's Illustrated

-makes 12 biscuits -

Ingredients
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
2 tablespoons vegetable shortening , cut into 1/2-inch chunks
8 tablespoons unsalted butter (1 stick), cold, lightly floured and cut into 1/8-inch slices
2 tablespoons unsalted butter , melted
1 1/4 cups low-fat buttermilk , cold

Directions
1. Adjust oven rack to lower-middle position; heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl.
2. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces. Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.
3. Spray 24-inch-square area of work surface with nonstick cooking spray; spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1/3 cup of extra flour across sprayed area; gently spread flour across work surface with palm to form thin, even coating. Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball.
4. Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle about 1/4 inch thick, dusting dough and rolling pin with flour as needed. Following illustrations below, using bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed.
5. Roll dough into 10-inch square about 1/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut. Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1/2-inch-thick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough.
6. Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.

Pasta e Fagioli (Olive Garden)

Cooking spray
1 lb. ground beef
1 small onion, diced
1/2 of a small 1 lb. bag of baby carrots, chopped
5 stalks of celery, diced
2 (14.5 oz.) cans of diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1 (32 oz.) carton + 1 (14.5 oz.) can of beef broth (I also used an additional can of beef broth)
1 1/2 tsp oregano
1 1/4 tsp pepper
2 1/2 tsp fresh parsley, chopped (I used dry)
3/4 tsp tabasco sauce
1 jar (1 lb. 10 oz.) spaghetti sauce
1 cup dry small pasta (such as ditalini or elbow macaroni)
salt to taste

Brown ground beef in oil. Drain if necessary.
Add onion, carrot, celery and diced tomatoes. Simmer 10 minutes.
Add beans, beef broth, oregano, pepper, parsley, tabasco sauce and spaghetti sauce.
Simmer soup on low for about 30-45 minutes until carrots are almost tender.
Add pasta to pot and simmer on low for about 15-30 minutes until pasta is just shy of al dente. As the soup cools, the pasta will absorb the broth. You can cook the pasta separate and add it to the soup after the soup has cooled.

Olive Garden Breadsticks

Olive Garden Breadsticks

For the Dough:

1 pkg. active dry yeast (2 1/4 tsp.)

4 1/4 cups all purpose flour, plus more for dusting

2 T. unsalted butter, softened

2 T. sugar

1 T. fine salt

For the Topping:

3 T. unsalted butter, melted

1/2 tsp. kosher salt

1/8 to 1/4 tsp. garlic powder

pinch of dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt, and 1 1/4 cups plus 2 T. warm water; mix with paddle attachment until a slightly sticky dough forms.

Knead the dough by hand on a floured surface until smooth and soft, 3 minutes. Roll into a 2 foot long log; cut into 16 even pieces. Knead each piece slightly and shape into a 7 inch long breadstick; arrange 2 inches apart on a parchment lined baking sheet. Cover with a cloth; let rise in a warm spot until doubled in size, about 45 minutes.

Preheat the oven to 400. Make the topping: Brush the breadsticks with 1 1/2 T. melted butter and sprinkle with 1/4 tsp. kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 tsp salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 T. melted butter and sprinkle with flavored salt.

Crispy Baked Chicken

boneless skinless chicken breasts, about 1.5 pounds
2 egg whites
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup wheat germ
1/4 cup plain dried breadcrumbs
1/4 cup ground flax seed
1 tablespoon Herbs de Provence

Combine egg whites, cornstarch, salt and pepper in a medium bowl. Whisk to combine thoroughly. Combine wheat germ, breadcrumbs, flax seed and seasoning in a shallow dish. Dip chicken in egg whites, then in breading mixtures. Shake off excess breading and place on a baking sheet fitted with a rack (to keep chicken elevated when cooking). Lining the baking sheet with foil is optional for easy cleanup. Bake chicken at 400 degrees until center of thickest part registers 165 on an instant read thermometer.

Garlic Knots

Ingredients:

For the knots:
3 cups bread flour
1/4 cup milk
1 tablespoon sugar
2 teaspoons instant yeast
1-1/4 teaspoons salt
2 tablespoons olive oil
1 cup + 2 tablespoons lukewarm water

For the garlic glaze:
2-4 cloves peeled, garlic
2 tablespoons melted butter
1/4 teaspoon Italian seasoning

Directions:

Preheat the oven to 350°.

Combine the dry ingredients for the dough in the bowl of an electric mixer, then add in the olive oil, milk and water. Using the dough hook, knead together the ingredients until it becomes smooth and shiny.

Place the dough in a lightly greased bowl and let rise for 1 hour, or until doubled in size.

Separate the dough into 8 equal balls. Roll each dough ball into a 10 inch long rope, then knot together. Let the knots rise again for about an hour, or until puffy.

Bake the knots for 15 to 18 minutes or until lightly golden browned. Meanwhile mix together the glaze ingredients. Once removed from the oven, drizzle with the butter glaze.

Latin Rice

Ingredients
Makes 6 servings

2 cups long grain rice
2 tbsp canola oil
1 chicken bullion cube
5 scallions, chopped
2 garlic, minced
1 tomato, diced
1/2 cup chopped cilantro
4 cups water
sazón
1 tsp salt (or more to taste)

In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for about 2 minutes. Add tomatoes and saute another minute. Add rice and saute 2 minutes longer, stirring frequently. Add water, bullion cube and sazón. Taste the water for salt and add more to taste. Let water boil on a high flame stirring once. As the water boils down and just skims the top of the rice, turn the flame to very low and cover 15 minutes. The steam will cook the rice so do not open. After 15 minutes, shut the flame and let the pot sit for at least 5 more minutes. This will finish cooking the rice without burning the bottom.

Crockpot Pulled Pork

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crockpot pulled pork

May 30th, 2008 by bridget

My brother has a habit of giving out remarkably vague “recipes.” For example: “Put some pig or cow in the slow cooker with some liquid. Use a spice rub if you want. Cook until you get home from work, then give the fat to the dog and shred the meat.”

Um. Right.

I needed more information. Does the size of the roast matter? Whether it has a bone? I used pork shoulder, and Cooks Illustrated has a recipe for barbecue pulled pork, so I adapted some of their instructions – the ingredients and method for the spice rub – for this slow cooker version. I was reluctant to add liquid to the slow cooker liner with the meat, because I had some idea that it would dilute the flavor in the meat, so I added just a bit of water and some liquid smoke. I cooked it for about 10 hours, added some barbecue sauce, then cooked it for 1 hour longer.

Oh my gosh, it’s so good. I almost didn’t want to add barbecue sauce, because the meat tastes so good without it, but of course it was that much better once I added it. And it makes a ton of food. I’m going to guess that the pork shoulder I used, which was probably the smallest I could find, was about twenty servings. I froze most of it, and it reheats really well.

I learned a few things from this. For one, there’s no need to worry about liquid diluting the flavor of the meat – the meat exudes a surprising amount of liquid anyway. It’s best to add just a bit of water to help the slow cooker get the cooking started. Also, as far as cooking times go, longer seems to be better. So, as my brother said, start dinner cooking before you go to work, and when you get home 9 or 10 hours later, you’ll be just in time to shred the meat, add the barbecue sauce, and let that all cook together for a bit.

Overall, served with coleslaw, this makes for a fantastic meal. I know that crockpot pulled pork recipes are a dime a dozen, but trust me that this spice rub adds far more flavor than root beer ever could. Plus, it’s not much work at all, so with minimal effort you can stock your freezer with multiple nights’ worth of easy and tasty meals.

Update 9.21.08: Last time I made this, I used a pork shoulder that just barely fit in my crockpot; I think it was in the 7.5 pound range. After 8.5 hours, the pork wasn’t tender enough to be pulled, at least on the inside. So I recommend erring on the longer side of this cooking range, especially if you’re using a large roast.

Slow Cooker Pulled Pork (spice rub from Cooks Illustrated)

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Thin Crust Pizza Dough

Thin Crust Pizza Dough

• 1 1/2 tsp. active dry yeast
• 1 tsp. sugar
• 3/4 cup warm water (about 105°F)
• 1 cup cake flour
• 1 cup plus 3 Tbs. all-purpose flour
• 1 1/4 tsp. kosher salt
• 2 Tbs. extra-virgin olive oil

In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.

In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.

Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.

Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. (Like this one for Heirloom Tomato and Basil Pizza.) Makes two 10-inch thin-crust pizzas.

Yay free things that are also useful!

Garlic Cheese Bites

1 can (8 oz.) Pillsbury refrigerated garlic-flavored breadsticks (or you can use regular breadsticks and sprinkle them with garlic powder)

4 sticks mozzarella string cheese

2 tablespoons grated Parmesan cheese

1 1/2 cups marinara sauce, heated

Heat oven to 350 degrees. Spray 24 mini muffin cups with cooking spray. Unroll breadstick dough. Cut dough crosswise into thirds; separate into 24 strips. Cut each cheese stick into 6 equal pieces (24 pieces total).

Place 1 cheese piece on short end of each dough strip; roll up cheese piece in dough. Pinch and seal dough to completely cover cheese. Place rolls, seam side down, in muffin cups. Turn rolls in cups to coat all sides with cooking spray. Lightly sprinkle with Parmesan cheese.

Bake 15 to 18 minutes or until puffed and golden brown. Remove from pans to serving platter. Serve warm with marinara sauce for dipping.

Pizza Pasta

INGREDIENTS

1 16 ounce box of pasta, cooked and drained

2 jars spaghetti sauce (or make your own)
1.25 pounds of ground turkey
2 cups chopped pepperoni

2 cups Italian mix shredded cheese, divided
1 cup Parmesan cheese, shredded

salt

pepper

garlic powder

Italian seasoning

DIRECTIONS

Preheat oven to 350.

Cook ground turkey with salt, pepper, garlic powder and Italian seasoning. Drain fat if necessary. Add in spaghetti sauce and pepperoni. Simmer if you have the time.

Add sauce and meat mixture to cooked pasta and mix well.

In a 9x13 baking dish layer half of you pasta mixture. Layer 1 1/4 cup Italian mix shredded cheese. Layer the rest of your pasta mixture and top with 3/4 cup Italian mix shredded cheese and 1 cup of Parmesan cheese.

Bake for about 15-20 minutes until cheese is nice and melted.

Mini Taco Cups

Ingredients
Serves 4

4 10-in. (burrito-size) flour tortillas
1 lb ground turkey (I used beef)
1 carrot, shredded
1 package (1 oz) taco seasoning mix (I used McCormick's mild)
1 cup chopped lettuce
½ cup shredded Cheddar
2 plum tomatoes, seeded and chopped

1. Heat oven to 375°F. Cut three 4 1⁄4-in. circles out of each tortilla. Lightly coat tortilla circles with nonstick spray. Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 minutes until crisp. Cool.

2. Meanwhile, cook turkey and carrot with taco seasoning according to package directions. Divide turkey mixture, lettuce, Cheddar and tomato among taco cups.

40 Cloves of Garlic Chicken

Ingredients:
2 lbs. skinless, bone-in chicken thighs (I used breasts)
1 tsp. herbes de Provence
1/4 tsp. red pepper flakes
3/4 tsp. kosher salt
1/4 tsp. black pepper
1/2 tbsp. lemon juice
3 tsp. extra virgin olive oil
40 cloves garlic, peeled (about 3 heads)
1/2 celery rib, sliced
1/2 cup onion, sliced
1/4 cup white wine
3 tbsp. chicken broth

Directions:
In a large bowl, combine chicken, herbes de Provence, red pepper flakes, salt, pepper, lemon juice and olive oil. Lightly coat the stoneware of your crockpot with cooking spray (I used the Reynolds liner bags, and it was fine without cooking spray). Place the chicken in the crockpot, and layer celery, onions and garlic on top. Pour in wine and chicken broth.

Cook on low for 8 hours.

Pizza Rolls

Ingredients:
12-oz can refrigerated flaky biscuits
3/4 cup pizza sauce
80 pepperoni slices (Use (2) 3.5-oz pkgs)
1 cup shredded 5-cheese blend cheese

Directions:
1. Heat oven to 400 degrees. Lightly grease cookie sheets.
2. Separate dough into 10 biscuits. Separate each biscuit into 4 layers. Place on greased cookie sheets.
3. Spread each biscuit layer with 1 tsp pizza sauce, 2 pepperoni slices, and 2 tsp shredded cheese.
4. Bake for 7-9 minutes, or until biscuits are golden brown.

Garlic Crescent Rolls

Ingredients:
Parchment paper or Cooking spray
Pizza Dough (I used Pillsbury Thin Pizza Crust)
4 Tbsp unsalted butter
2 Tbsp garlic, minced
Extra virgin olive oil, sprinkle
Kosher salt, sprinkle
1/8 cup shredded Parmesan
2 Tbsp chopped fresh parsley

Directions:
1. Preheat oven to 425 degrees (or pizza dough/crust directions). Place parchment paper on large baking sheet, or spray with cooking spray.
2. Over medium-low heat, melt butter and minced garlic until garlic is fragrant- approximately 3-4 minutes.
3. Remove from heat, cover, and set aside.
4. Lightly flour work surface.
5. Place pizza crust/dough on top and roll out dough into a large rectangle.
6. Sprinkle the olive oil on top. Using a brush, brush the olive oil on top, ensuring to cover the entire dough.
7. Cut the dough into strips about 1" wide.
8. Tie each dough strip into a knot, stretching gently if necessary.
9. Place each knot onto the baking sheet. Sprinkle with kosher salt.
10. Bake until golden brown and risen, approximately 10 minutes.
11. Brush the warm garlic-butter mixture on each knot, and sprinkle the shredded cheese and parsley. (The golden knot absorbed the garlic-butter mixture quickly- I brushed each knot twice.)

Shrimp Scampi

1 pound linguini
4 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1 large shallot, finely chopped
6 cloves garlic, sliced
Pinch red pepper flakes (optional)
1 pound large shrimp, peeled and de-veined, but leave the tail on
Sea salt and freshly ground pepper to taste
1/2 cup dry white wine (a nice sauvignon blanc works quite well)
Juice and zest of 1 lemon
1/4 cup chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Tortilla Soup with Black Beans

Ingredients:
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon chili powder (or more to taste)
- 1 can (14 1/2 ounces) diced tomatoes in juice
- 1 can (14 1/2 ounces) tomato sauce (I used low sodium)
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1 package (10 ounces) frozen corn kernels (I used a 15 oz. can of corn, also low sodium)
- 1 cup water (I accidentally omitted this with no ill effects)
- Coarse salt and ground pepper
- 1 cup crushed tortilla chips, plus more for serving (optional)
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Mexican cheese, for sprinkling on top
- Dried or fresh cilantro, also for topping

Directions:
1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), tomato sauce, beans, broth, corn, and 1 cup water; season with salt and pepper.

2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips. Sprinkle with cheese and cilantro.

Taco Pockets

Touchdown Taco Pockets
makes 10

Ingredients:
4 cans refrigerator biscuits (any kind)
1 lb. ground beef
1 package taco seasoning
water
shredded cheese
optional garnishes: lettuce, sour cream, salsa, shredded cheese

Directions:
Preheat oven to 400 degrees. Brown ground beef in a medium skillet. Add taco seasoning and water as directed on package. Cook as directed. Remove from heat.

On a cutting board, place 2 biscuits together and roll out into an oval with a rolling pin. Repeat with another 2 biscuits. Place a spoonful of taco meat and a spoonful of shredded cheese on one of the rolled out biscuits and place the other oval on top. Using a fork, press around edges to seal. Take a sharp knife and cut out a football shape. Make "laces" on top of the football with the scraps (see video tutorial).

Peel & Eat Shrimp

Ingredients:
2 quarts water
1/2 cup cider vinegar
Black peppercorns
2 bay leaves
1 lb. large shrimp, shells left on-I apparently got the wrong ones at the seafood market..I had raw, shell off shrimp, but it was still great…OPPS! Didnt seem to matter tho..tasted perfect!
Old Bay (or other seafood seasoning)
Lemon wedges and cocktail sauce, for serving

Directions:
Combine the water, vinegar, peppercorns and bay leaves in a stockpot or large saucepan. Bring to a boil. Add the shrimp to the boiling water and cook, stirring occasionally, until the water returns to a boil. Immediately remove from the heat and drain the water. Remove the bay leaves and toss the shrimp with Old Bay seasoning. Transfer to a serving platter and serve alongside lemon wedges and cocktail sauce.

Mexican Pizzas

Ingredients:
- 1/2 lb. ground beef
- 1/2 small onion, diced
- homemade taco seasoning (recipe below)
- 1/4 cup water
- 4 flour tortillas (8 inches)
- 1/2 can refried beans
- 1/4 - 1/2 cup taco sauce or enchilada sauce
- shredded cheese
- 1/2 tomato, diced
- green onions, diced
- sliced black olives

Directions:
1. Preheat oven to 350 degrees. Heat a large skillet over medium heat and cook the ground beef until brown; drain. Return to the heat and add the onion, taco seasoning and water. Continue to cook for several minutes, until cooked through, stirring often.

2. Spray both sides of each tortilla with cooking spray and place directly on the middle rack of your oven. Bake for about 6 minutes, turning halfway through, until golden brown and crispy. Watch carefully so they do not burn. Remove to a baking sheet.

3. Microwave the refried beans for 30-60 seconds, or until spreadable.

4. Lay 2 tortillas out on a baking sheet; top each with a spoonful of the beans, ground beef, and sprinkled cheese. Top with another tortilla and lightly press down.

5. Top the second tortillas each with taco sauce. Layer with diced tomatoes, cheese, green onions and a few black olives.

6. Bake for 5-10 minutes or until cheese is melted. Cut into wedges and top with sour cream and/or salsa if desired.

Low Fat Baked Onion Rings

Oven Baked Onion Rings
Recipe based on Ellie Krieger, Adapted by Sara at Imafoodblog.com
Yield 18 – 28 Onion Rings

• 2 Sweet Vidalia Onions (any sweet onion will do)
• 1 Bag Baked Potato Chips (about 3 Cups)
• ½ Tsp Cayenne Pepper
• ½ Tsp Garlic Powder
• ½ Tsp Onion Powder
• ½ Tsp Dried Thyme
• ½ Cup plus 2 Tbsp All Purpose Flour
• 1 Cup Low Fat Buttermilk
• Salt & Pepper

1. Preheat the oven to 450F
2. Cut the onions in ½ inch thick rounds. Be sure to make them thick because it will affect the taste and texture of your final product. If you overcook these or cut them too thin they are still good, but you lose that great texture contrast and the sweetness of the onion.
3. In a food processor, crush up the baked potato chips until they are finely ground. Place the ground up chips in a shallow bowl for dredging.
4. Season the chips with the cayenne pepper, garlic powder, onion powder, & dried thyme. Mix well.
5. Separate the onion slices into rings and discard some of the smaller inner rings as well as any that break. Place the remaining rings into a large resealable plastic bag with ½ cup of flour. Close the bag and give it a good shake so all the onions are coated with flour.
6. Measure out the buttermilk and whisk in the remaining 2 Tbsp of flour and salt and pepper to taste.
7. Dip the floured rings into the buttermilk mixture, then coat it with the potato chip mixture, then place it on a baking sheet.
8. You can spray the rings with some canola oil at this point. However, I just place them on a Silpat and bake them dry. (I am addicted to Silpats and use them for everything.) I can usually fit about 18 rings on one cookie sheet. If I have room in the oven I will make more and use 2 cookie sheets.
9. Turn the oven down to 425F and bake in the center of the oven if possible for 18-20 minutes until they are golden brown. What you should have is a nicely browned crunchy outside with a sweet soft onion on the inside.

Baked French Fries

Ingredients
Makes 4 servings

2 large baking potato
1 1/2 tablespoon olive oil
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon dry basil
sea salt and pepper to taste

Preheat oven to 400 degrees F.
Wash and dry potatoes. Cut potatoes into wedges or thinner. Lightly season with salt and pepper. Mix olive oil, paprika, garlic powder, chili powder, basil and onion powder together. Brush potatoes with oil/spice mixture and place on a baking sheet. Bake for 20 minutes, then turn over potatoes. Bake an additional 15-20 minutes. Sprinkle with additional salt if desired.

Minestrone

Ingredients
1.5 Tbsp. olive oil
2 cloves garlic, minced
1/2 onion, chopped
2 celery stalks, chopped
2 carrots, sliced
4 cups beef broth
1/2 cup water
1 (14oz)can petite diced tomatoes
1 cup canned great northern beans, drained
3/4 cup green beans, cut
1 cup green cabbage, rinsed and shredded
1 zucchinis, quartered and sliced
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. pepper
3/4 cup small pasta, such as ditalini
2 tablespoons grated Parmesan cheese for topping

In a large stock pot, over medium-low heat, heat olive oil and saute garlic and onions for 2 to 3 minutes. Add celery and carrots, saute for 3 to 5 minutes.
Add broth, water and tomatoes,green beans and zucchini, bring to boil, stirring frequently. Reduce heat to low and continue to cook for 10-12 minutes. Then add beans,pasta, cabbage, oregano, basil, salt and pepper. Simmer for 14 to 16 minutes. Season with additional salt and pepper if needed. Ladle soup into bowls and sprinkle with grated Parmesan cheese.

Chicken & Rice Soup

Ingredients:
1 32oz carton of fat free chicken broth
3/4 cup chopped rotisserie chicken (or any precooked chicken)
1/2 small onion, diced
1 carrot, diced
2 celery stalks, diced
1/4 cup of long grain rice, uncooked
1 tablespoon of EVOO
Seasonings to taste (I used salt, pepper, onion powder, garlic powder, and parsley)

Directions:
1- In a deep pot heat the oil. Add the onion, carrot, and celery. Saute for about 5 minutes.
2- Pour in the chicken broth and rice.
3- Cover, bring to a boil for about 10-15 minutes, or until rice is cooked.
4- Add the chopped chicken and seasonings, taste and adjust as needed.
5- Allow to simmer over low heat for about 5-10 minutes.
6- Serve hot.

Chicken & Rice Wraps

Chicken and Rice Wraps
(Source: Proceed With Caution, adapted from WC Freezer Friendly Recipes)

Ingredients:
- 1 can black beans, rinsed and drained
- 2 cups cooked brown rice
- 2 cups salsa
- 1 recipe taco seasoning (recipe follows) -- or use 1 packet store-bought seasoning
- 4 cups cooked, shredded chicken
- 1/2 cup shredded mexican cheese blend
- tortillas

Directions:
Combine all ingredients in a large bowl and mix well. If freezing, scoop into tortillas and fold into a burrito shape. Wrap with foil and freeze in a freezer bag. To re-heat, unwrap from foil and microwave until heated through (about two minutes), flipping over halfway through. If eating immediately, microwave chicken mixture until heated through. Scoop into tortillas and fold into burrito shape. Cut in half and serve.

Chicken Noodle Soup

ngredients:
2 split chicken breasts, bone in, skin on (I used leftovers from whole roasting chickens)
olive oil
kosher salt
ground black pepper
2 quarts chicken stock
1 C medium-diced celery
1 C medium-diced carrots
2 C wide egg noodles
1/4 C chopped fresh parsley

Directions:
Pre-heat the oven to 350°. Coat the chicken with olive oil, then season generously with salt and pepper. Roast for 35-40 minutes or until no longer pink in the center. Remove from the oven and set aside to cool.

Once the chicken is cooled enough to handle, remove the bones and skin and cut up or shred the chicken into bite-sized pieces (or whatever size you desire in your soup).

In a large soup pot, simmer the chicken stock, adding the carrots, celery and noodles. Simmer for about 10 minutes, or until the noodles are completely cooked. Add in the chicken and parsley and simmer until fully heated. Serve.

Chicken Tortilla Soup

Chicken Tortilla Soup

(Serves 8-10)

1 pound chicken, cooked and shredded (I used leftover chicken from this recipe)

1 can cream of chicken soup

1 can cheddar cheese soup

1 large can Ro-tel (use regular diced tomatos for a milder soup)

1 can black beans, drained and rinsed

1 green pepper, diced

1/2 white onion, diced

2 jalepenos, ribs and seeds removed, finely diced

1 roasted red pepper, diced

1/2 cup frozen corn

2 cups chicken stock

2 cloves garlic, minced

1 T ground cumin

1 tsp chili powder

1/2 tsp cayenne pepper (if desired, depends on how hot your jalepenos are)

1 cup shredded colby jack cheese

Corn tortillas or tortilla chips

Combine all ingredients in a large crock pot (I used my 6 qt and had plenty of room), starting with soups, tomatos and stock, stir until well mixed and add in vegetables, beans and garlic. Add chicken, cumin and chili powder. Cook on high for 2 hours. Taste and add cayenne pepper if desired. Reduce heat to low and cook an additional 2 hours. Add shredded cheese and stir until cheese is melted. Brown tortillas in a small skillet with a small amount of oil, sprinkle with garlic salt (I use Lawry's) and cut into small pieces. Ladle soup into bowls and top with tortilla strips or crushed chips and more cheese if desired.

Spicy Seasoned Oven Fries

Spicy Seasoned Oven Fries

2 russet potatos

2 T olive oil

1 clove garlic, minced

1 tsp dried thyme

1 tsp chili powder

1/2 tsp cayenne pepper

Salt

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Cut potatos in half, then in half again, cut each wedge into approximately 1/2" strips, making all the fries about the same thickness. Pour olive oil over potatos on the pan and sprinkle with spices, toss to coat evenly and spread out into a single layer on the pan. Cook for approximately 30 minutes, flipping about half way.