Yes almost
two months past the big football game.
Lately all I do is run late or behind.
Crazy. So I am trying to catch my
breath and get some things taken care of.
Last night I added these three recipes to my collection. The approved
recipe collection that resides in a binder I keep above my double oven. I find I lose recipes if I don’t put them in
the binder right away. That gets my temper going, especially if I plan to make
that recipe and then cannot find it. Who
can I blame but myself, so I am attempting to introduce some order in my life.
It is a slow process.
I looked
through my clipped and printed recipes and these recipes were pulled. I wanted
something quick so I would be able to watch the whole game. Well, I was in the kitchen right until the
national anthem was sung. Phew! I was on the couch and food was getting
devoured. I have to say, I liked them
all and so did the family. I actually made another chicken recipe but I will
share that later (probably much later).
I have made
the cheesy breadsticks many times since February 1. They are a popular request,
even for breakfast. Although I haven’t
yet made them for breakfast I don’t see why they wouldn’t be good along a plate
of eggs and bacon.
Cheesy Breadsticks
For
breadsticks:
2 – 2 ½ cups
all-purpose flour
1 Tbsp. sugar
1 packet
Fleischmann’s® RapidRise Yeast
¾ tsp. salt
¾ cup water
2 tsp. extra
virgin olive oil
1 egg white
For
topping:
3 Tbsp.
melted butter
2 cloves
garlic, minced
2 cups
mozzarella cheese, shredded
Chopped
parsley, optional
In a large
mixing bowl, combine 1 cup flour, sugar, dry yeast and salt. Stir until blended. In a small bowl, combine water and 2
teaspoons olive oil. Heat until mixture
is warm (120˚ to 130˚). Add the water
mixture to the flour mixture. Add the
egg white.
With a large
wooden spoon, beat 3-4 minutes, scraping bowl occasionally. Add ½ cup flour; beat an additional 3-4
minutes to combine the ingredients. Stir
in just enough remaining flour so that the dough will form into a ball.
Knead on a
lightly floured surface until smooth and elastic. Cover with a towel; let rest for 10
minutes.
Preheat oven
to 450˚F.
Meanwhile,
grease a 9x13-inch baking sheet. Press the dough into the pan. Cover with
towel; let rise in warm oven until almost doubled in size, about 20 minutes.
In a small
bowl, combine the melted butter and minced garlic. Brush the mixture over the dough. Top with
shredded cheese. Sprinkle with chopped parsley, if desired.
Bake for 11
to 15 minutes or until golden brown. Carefully remove the cheesy breadsticks to
a large cutting board. With a pizza
cutter, cut in half lengthwise, then cut into 8-10 strips. Serve warm and enjoy!
These went really quick!
Crisp Potato Skins
4 medium
russet potatoes
¼ cup olive
oil
Coarse sea
salt and freshly ground pepper, to taste
Adjust oven
racks to highest and middle positions.
Preheat oven to 450˚. Pierce each potato with a fork. Place directly on
middle oven rack and bake until tender when pierced with a fork, about 40
minutes. Let stand until cool enough to
handle, about 5 minutes.
Cut each
potato in half lengthwise, and use a small spoon to scoop out insides, leaving
about ¼-inch shell all around. Slice
each potato shell in half again lengthwise to make 16 wedges, and place them on
a baking sheet.
Combine oil,
salt and pepper in a small bowl, and brush all sides of potato wedges. Bake on highest rack until crisp and edges
are golden, about 20 minutes. Season with salt.
I also topped
with bacon and shredded cheese, placed back in oven (which was turned off)
until the cheese melted. Top with sour cream, if desired and eat!
Baked Boneless Buffalo
Wings
1 cup flour
½ cup panko
bread crumbs
1 ½ tsp. kosher
salt
½ tsp.
paprika
¼ tsp. black
pepper
¼ tsp.
cayenne pepper
1 large egg
or 2 egg whites
¼ cup milk
3 small
boneless, skinless chicken breasts, cut into strips
Sauce:
¼ cup buffalo
wing sauce (like Frank’s)
1-2 Tbsp.
butter
2 Tbsp. water
Preheat the
oven to 475˚. Combine the flour, panko breadcrumbs, paprika, salt, and peppers
in a small mixing bowl. Whisk the egg(s)
and milk together in another bowl.
Place a piece
of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray.
Working with
one piece of chicken at a time, dip each piece into the egg mixture, then into
the breading mixture; then repeat the process again so each piece of chicken is
double coated.
Arrange the
chicken on the baking sheet and then spray a light coating of cooking spray
over the chicken pieces. Bake for 10-12
minutes or until chicken begins to brown.
Turn the heat
up to broil and continue to cook the chicken for 1-2 minutes more or until the
surface begins to become golden brown and crispy.
As the
chicken cooks, combine the wind sauce, butter and water and warm in a small pan
over medium-high heat until mixture begins to bubble. Turn heat down, stir and
keep hot.
When the
chicken pieces are cooked, remove them from the oven and let them cool for a
minute. Toss chicken pieces and hot sauce mixture together until all pieces are
coated. Serve immediately.
No pictures of the other two foods. Next time!