Cindy's Sourdough Bread

INGREDIENTS

500 g. Bread flour

120 g. sour dough starter

330 g. water

After resting for 20 min add:

12 g (1 T) salt

25-40 g. (1/4 c) water

DIRECTIONS

After dough ingredients have been combined, let rest in a covered bowl for 3-5 hours, folding and turning every 30 minutes to an hour. The last time let rise for 2-3 hours. Carefully remove dough loaf and place on a parchment sheet of paper. Cut several slice marks on top to let air release during baking Place a 6 qt. dutch oven pan with lid into the oven and heat to 500 degrees. Add dough loaf to pan and reduce temperature to 435 degrees. Bake for 30 minutes covered, and then 10-15 minutes uncovered. Remove from pan and let cool a little before slicing. 

Molten Chocolate Cakes

 

INGREDIENTS

2 T. butter, melted
2 T. unsweetened cocoa
3/4 c. butter, cut into pieces
3 (4 oz.) bars semisweet chocolate, broken into chunks
1/2 c. whipping cream
1 1/4 c. egg substitute
3/4 c. sugar
2/3 c. all-purpose flour
powdered sugar
heavy cream whipped topping, optional
sliced strawberries, optional

DIRECTIONS

Brush 16 muffin pan cups with 2 T. melted butter. Sprinkle cocoa evenly in the cups, shake around and dump out any excess. Put pan in the refrigerator to firm up the butter. 

In a large saucepan, cook 3/4 c. butter and chocolate over low heat, stirring often, until melted. Slowly whisk in heavy cream and then set aside.

In a large mixing bowl combine egg substitute and sugar. Beat at medium speed with an electric mixer for 5-7 minutes or until slightly thickened. Slowly add chocolate mixture and flour, beating until blended. Pour the batter into muffin cups, filling each to within 1/4 in. from tops. Cover and chill at least 1 hour before baking. 

Bake at 450 degrees for 10-11 minutes or just until the edges of the cakes spring back when lightly touched, but the centers are still soft. Take out of the oven and let stand for 3 minutes before loosening the edges with a knife. Quickly invert cakes onto a baking sheet. Sprinkle with powdered sugar and serve warm if you prefer with whipped topping or strawberries. 

Thai Peanut Noodles

 

INGREDIENTS

4 packages dry ramen noodles, discard seasoning packets
2 T. olive oil
2 c. shredded cabbage
4 green onions, chopped
1/2 c. sliced carrots
1/4 c. fresh cilantro leaves, chopped
2 T. chopped peanuts
1 lime, sliced

For the sauce:
1/2 c. peanut butter
1/2 c. reduced sodium soy sauce
4 cloves garlic, minced
4 T. honey
2 T. freshly grated ginger
2 T. rice vinegar
2 tsp. sesame oil
2 tsp. Sriracha, or to taste

DIRECTIONS

In a medium bowl, whisk together ingredients for the sauce and then set aside. 

In a large pot of boiling water cook noodles according to package directions and then drain well.

Heat olive oil in a large skillet over medium heat. Add cabbage, carrots and green onions. Cook for 2-3 minutes. Stir in noodles and add sauce. Combine well and continue to cook until heated thru, 2-3 minutes. 

Serve immediately, garnished with cilantro, peanuts and lime wedges. 

Note:* Definitely can make this a meal and add 1 large chicken breast, chopped and cooked to the noodles. My kids just prefer w/o. 

Roasted Sweet Potatoes

INGREDIENTS

6 lbs. sweet potatoes, peeled and cubed

½ c. honey

¼ c. + chili oil (olive oil and Aleppo pepper simmered for 15 min at low heat. I couldn’t find an Aleppo pepper and tried a different red pepper. It didn’t add enough heat to our dish so next time I just might try red pepper flakes.)

2 T. butter, melted

1 T. za’atar seasoning

3-4 garlic cloves, finely chopped or pressed

Salt (pre-roasting)

2 c. full fat Greek yogurt

2 limes (juice and zest)

¼ c. maple syrup

Green onions, chopped for garnish

DIRECTIONS

Peel and chop sweet potatoes into 1-inch cubes. Toss with olive oil and salt and bake for 20-25 minutes at 400 degrees. You want them just barely undercooked.

While the potatoes roast, make chili oil and let cool. Combine honey, chili oil, melted butter, garlic cloves and za’atar seasoning. Pull the potatoes out of the oven and coat with the honey mixture. Place back in oven for 15+ more minutes.

Combine 2 cups Greek yogurt with juice and zest of 2 limes with ¼ c. of maple syrup (to taste).

Pull potatoes out of the oven, garnish with green onions and serve yogurt sauce on the side or drizzled over the top.

Winger's Sticky Finger's and Sauce

INGREDIENTS

1 bag Tyson Frozen Crispy Chicken Strips (25 oz.)

Sauce:

1/3 c. Franks Hot sauce.  It has to be Franks Hot Sauce…. no other sauce will taste as good.

1 ½ c. brown sugar

1 T. water

DIRECTIONS:

Prepare chicken strips according to package directions. You can either bake or fry. 

For the sauce:

Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves.

Remove from heat and allow to cool to room temp before adding to chicken OR prepare ahead of time and refrigerate.

The wings turn out best if you don’t pour warm sauce over them. You want it nice and thick.

Remove from chicken strips from oven, place in serving bowl, add sauce mixture and stir together.

Cranberry Jalapeno Dip

INGREDIENTS
12 oz. fresh, uncooked cranberries, chopped
1/4 c. green onion, chopped
1 fresh jalapeño pepper, chopped (start with a 1/2 and add more for additional heat)
2 T. fresh cilantro, chopped
1 c. sugar
1 T. lemon juice
1/8 tsp. salt
16 oz. cream cheese
Ritz crackers

DIRECTIONS
Use a hand food chopper to chop cranberries. Add chopped green onion, jalapeño peppers and cilantro. Add sugar, lemon juice and salt; combine until blended. Cover with a plastic wrap and store in the refrigerator overnight.

Unwrap cream cheese and place in a bowl or plate. Scoop cranberry dip onto the top of the cream cheese and keep in the refrigerator until ready to serve.

Use a spoon to spread dip and cream cheese over Ritz crackers.

Broccoli Soup

INGREDIENTS
4 c. chicken broth
1/2 c. chopped onion
1/2 c. grated carrots
1  tsp. minced garlic
4 c. broccoli
salt and pepper to taste
3 c. heavy cream
1 c. shredded parmesan cheese
1 c. shredded mild cheddar cheese
2 T. cornstarch
1/2 c. water

DIRECTIONS
Pour 2 T. oil into a soup pot. Heat to med-low. Add onion and carrots. Sauté until tender. Add garlic and continue to sauté for 1 minute.

Add the chicken broth, broccoli, and salt and pepper to the pot. Bring soup to a boil and then turn to low, cover with a lid and simmer until broccoli is tender. Remove the lid and chop the broccoli up into smaller pieces if needed.

Stir in the heavy cream and continue to cook until soup almost begins to simmer. Stir in the cheeses until melted. Add the cornstarch mixed with water. Stir and cook until thickened but do not boil. Serve with crackers.

Orzo Chicken Salad

INGREDIENTS
1- 16 oz. package Orzo, cooked and chilled
3 chicken breast, cooked, diced, and chilled
1 c. craisins
1 c. pine nuts
4 handfuls of chopped baby spring mix
1 c. feta cheese crumbles
1/2 c. or more olive oil
salt and pepper to taste

DIRECTIONS
Combine all ingredients and chill together for at least 1 hour. Serve with sliced baguette, buttered, sprinkled with garlic powder and toasted.

*We also like to combine 1/3 c. balsamic vinegar to the olive oil to add more flavor.

Chex Candied Party Mix

INGREDIENTS
2 cubes butter, (1 c.)
1 1/3 c. white sugar
1/2 c. light Karo Syrup
8 c. Chex cereal

DIRECTIONS
Line a baking sheet with wax paper and set aside.

Melt butter on low in a saucepan. Add syrup and sugar. Bring to a soft ball stage and then remove from heat. Pour sauce over Chex cereal and stir until completely mixed. Spread mixture onto baking sheet. Cool completely.

Olive Dip

INGREDIENTS
2 small cans diced green chilis
2 small cans chopped olives
1 tomato, diced
1 bunch scallions, chopped (about 6 stalks)
2 tsp. garlic salt
1/4 c. vegetable oil
1/4 c. red wine vinegar

DIRECTIONS
Add above ingredients into a food processor and mix until combined; still chunky. Serve over toasted baguettes.

Peach Dipping Sauce

INGREDIENTS
1 c. peach preserves
3 T. rice wine vinegar
2 T. Dijon mustard
1 T. grated fresh ginger
1 tsp. red pepper flakes

DIRECTIONS
Combine all ingredients and refrigerate for several hours to allow flavors to blend.

*I have also used apricot preserves. And, if you cannot find rice wine vinegar; use 1 1/2 T. rice vinegar and 1 1/2 T. wine vinegar. Add more red pepper flakes if you like a little more kick.

Mango Salsa

INGREDIENTS
2 large ripe mangoes, diced
1 small cucumber, diced
2/3 c. red onion, chopped
1/2 c. cilantro, chopped
1 large jalapeño, seed and diced
2 limes, juiced
freshly ground black pepper, to taste
tortilla chips

DIRECTIONS
Combine above ingredients into a bowl. Best if you cover and let sit in the refrigerator for a couple hours but sometimes we can't wait that long! Serve with tortilla chips.

Cream Cheese Rangoon

INGREDIENTS
8 oz. cream cheese, softened
2 T. scallions, minced
1/8 tsp. garlic powder
24 wonton wrappers
oil

DIRECTIONS
In a small bowl mix cream cheese, scallions and garlic powder together. Preheat a couple inches of oil in a deep pot to 350 degrees. Put 1 T. of cream cheese mixture into the middle of a wonton wrapper. Add water to the edges of the wrapper and then push the 4 centers of each side into the middle and press them firmly together. Once the middle is connected from all 4 sides, connect the wings coming out from the middle. Let wontons sit until all have been made and then fry the driest wontons first. Cook until golden brown.