Red Lobster Cheddar biscuits

2 cups flour
1/4 tsp baking soda
1 tbsp baking powder
1 tsp salt
1/2 tsp garlic powder
1 1/2 cheddar cheese
2/3 cups milk

Mix together. spoon onto baking sheet. Bake at 400 degrees for 10 min.

2 tbsp butter
2 tsp oregano
1 tsp garlic salt
Melt butter, mix in seasonings. Brush onto biscuits.

Bake 5-6 more min.

Zuppa Toscana

Zuppa Toscana

Yield: about 8-10 servings

INGREDIENTS

1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper

Cooking View

DIRECTIONS

• Place a large stockpot or Dutch oven on the stove over medium heat.  Crumble the sausage into the pan and cook until well browned.  Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.
• Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.  Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  Add the potatoes, kale, chicken broth and water to the pot.   Return the sausage to the pot.  Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.  Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.
• Stir in the heavy cream and season with salt and pepper to taste.  Serve immediately.

http://www.annies-eats.com/2009/10/15/zuppa-toscana/

Cajun Chicken Pasta

Ingredients:

• 8 ounces uncooked linguine (I used Dreamfields)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk
• 1 tbsp flour
• 3 tbsp light cream cheese
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
• Smart Balance cooking spray

Directions:

1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
2. Prepare pasta in salted water according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside
4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes. 
5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html

French Bread

French Bread

1 1/2 T instant yeast

1/2 C very warm water

1 1/2 T sugar

2 C water

1 1/2 T oil

2 1/4 t salt

6 C flour

Combine the yeast, 1/2 C warm water, and sugar, and let proof for ten minutes. (I should admit I’ve skipped this step and thrown everything into the mixer at once, and it’s worked fine.) Then add remaining 2 C water, oil, salt, and 3 C of flour. Mix until flour is incorporated, then add remaining 3 C flour gradually. Knead about five minutes, then turn out onto generously floured surface. Every ten minutes for the next hour knead two or three times. Form into 4 loaves. Brush with beaten egg white. Slash 3 diagonal lines into tops. Raise until double or 30 minutes. Bake at 425 for 10 minutes, then at 375 for 20 minutes.

Hawaiian Grilled Chicken

Hawaiian Grilled Chicken

Yield: about 12 servings depending on the size of the thighs

Ingredients

• 3 pounds of boneless skinless chicken thighs
• 1 cup low-sodium soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
• 1 cup water
• 1 - 1 1/2 cups brown sugar
• 1/2 bunch of green onions, chopped (reserve the other half for garnish)
• 1/2 teaspoon minced garlic
• 1 teaspoon of sesame oil (not essential but add it if you have it)
• 1 (13.5 ounce) can of coconut milk

Make Grilled Turkey Patties w/ AllWhites®

 

Instructions

1. Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
3. Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
4. *Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.

Read more at http://www.the-girl-who-ate-everything.com/2011/05/hawaiian-grilled-chicken.html#mz83cXYDQcqwjwMv.99

corn bread

Ingredients you need to make this Sweet Honey Corn Bread Recipe

• 1 cup flour
• 1 cup cornmeal
• ½ to 2/3 cup honey or sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup oil

Directions

1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar/honey, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Recipe from: http://www.thetaylor-house.com/sweet-honey-corn-bread-recipe/2/

Dinner Rolls

Ingredients
1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
6 -cup, 3-inch muffin tin pan
Directions
In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.

Recipe courtesy Tanya Holland



Read more at: http://www.foodnetwork.com/recipes/homemade-dinner-rolls-recipe.html?oc=linkback