1. Whole Wheat Cinnamon Swirl Bread
Several months ago I shared with you the recipe for the best Whole Wheat Bread ever. I had been on a hunt for a long, long, long time to find the perfect recipe for me and I was so excited to finally find one that I absolutely LOVE! This Whole Wheat Cinnamon Swirl Bread is made using the same base recipe as my whole wheat bread. After you the dough is finished mixing you simply roll it out, drizzle a little honey over it, sprinkle with some cinnamon, roll it up and you have Cinnamon Swirl Bread. If you are a fan or raisins (I am not)You could probably even throw a few in and make it cinnamon raisin bread. This is the perfect breakfast bread. It’s so yummy toasted and slathered with butter and a little honey. It also makes for some pretty amazing French toast.
2 1/4 Cups Hot Water
1 Teaspoon Honey
2 Tablespoon Yeast
5 Tablespoon Vital Wheat Gluten
1 Tablespoon White Vinegar
1/3 Cup Oil (Vegetable or Coconut)
1/3 Cup Honey
2 Teaspoons Salt
5 1/5 – 6 Cups Whole Wheat Flour
4-6 Tablespoons Honey
2-4 Tablespoons Ground Cinnamon
In the bowl of your mixer add the water, yeast, and 1 teaspoon honey. Cover and let sit for 2-3 minutes, until the yeast begins to bubble. Add vital wheat gluten, vinegar, oil, 1/3 cup honey, salt and 3 cups of flour. Mix until smooth. Add the remaining flour 1 cup at a time until the dough begins to pull away from the edge of the bowl. Once you have enough flour set the mixer to low/medium speed and let it mix for 5-8 minutes. Dump the dough onto a lightly greased surface. Divide the dough into two even balls. For each loaf: Using a rolling pin roll into an 8×20 inch rectangle. Drizzle with 2 to 3 tablespoons of honey and sprinkle with 1 to 2 tablespoons of ground cinnamon. Leave a half an inch border with no honey or cinnamon all the way around the rectangle. Starting with the short end of dough closest to you roll it up. You want to roll the dough as tight as possible. Once completely rolled pinch the dough together on each end to seal it up. Place seam side down into a greased loaf pan. Repeat with the other loaf. Cover and let rise until double, about 30 minutes to an hour. Bake in a preheated 350 degree oven for 30-40 minutes. Remove from bread pans immediately and cool on a wire rack. Store at room temperature or freeze any that won’t be used within 5-6 days. Do not refrigerate, it dries the bread out quickly. Enjoy!
2. Blackened Tilapia
touched my heaping pile of tartar sauce. The seasoning on this tilapia is seriously amazing and it would be a crime to drown it out with tartar sauce. Looks like I can leave the tartar sauce in the fridge from now on, or even at the store for that matter. Tilapia is such a quick healthy dinner. The tilapia itself cooks up really quick and the seasoning mix takes less than 5 minutes to mix up. You can even double or triple the seasoning mix and store the extra in an airtight container in your spice cupboard to save you some time on the next go around. Oh and don’t be afraid of the cayenne pepper in the mix. It adds just a hint of heat to the mix, but not to much. My kids love it and will usually even ask for seconds.
2 Tablespoons Paprika
2 Teaspoons Kosher Salt
2 Teaspoons Lemon Pepper
1 and 1/2 Teaspoons Garlic Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Dried Basil Leaves
1 Teaspoon Onion Powder
1/2 Teaspoon Dried Thyme
6 Tilapia Fillets
8 Tablespoons Butter, divided
In a small mixing bowl add and mix together all of the dry seasoning ingredients. Melt 6 tablespoons of the butter in a shallow dish big enough to dip each tilapia fillet in. Add the other 2 tablespoons of butter to a large frying pan and heat to medium. Dip each fillet into the shallow dish of butter. Rub the seasoning mix on both sides of each fillet. Place in the heated pan and cook each side for 3-5 minutes or until thoroughly cooked and the fish flakes apart easily with a fork. Enjoy!
3. Teriyaki Chicken
I love slow cooker meals. They are so quick and easy to throw together. I love being able to get dinner all ready earlier in the day, instead of trying to figure out what to make at 5:00 when the kids are begging for dinner. Which is exactly why I love this teriyaki chicken. This chicken really couldn’t be easier. Simply put the chicken and sauce in the crock pot, turn on low and cook for 5-6 hours, serve over rice and steamed veggies and you’ve got yourself a quick, easy, stress free meal.
4. Quick Bread
5. Crock Pot Baked Potatoes
6. Zucchini Bread
Every summer I look forward to zucchini bread. I can’t believe that it is getting close to the end of summer and I just barely made zucchini bread for the first time this year. I have been waiting all summer for my zucchini plant to actually produce some zucchini’s. First it had a pretty rough start since it didn’t get warm here until pretty late in the season, then for some unknown reason the first few zucchini’s on the plant got about 2 inches long and then just quit growing. Finally about a week ago I had a zucchini growing that I just knew was going to make a tasty loaf of bread, well much to my dismay I went out to check on it and our chickens had pecked holes all over in it along with the leaves of the zucchini plant and many other plants in my garden. I couldn’t believe it! So I gave up trying to grow my own zucchini and just bought some at the store the next day. I couldn’t wait any longer. I didn’t even let the first loaf cool all of the way before spreading some butter on a nice thick piece and enjoying my first taste of zucchini bread this year!
7. Pico De Gallo
5 plum or Roma tomatoes
8. Pancit Canton
I have to admit the first time my husband asked me to make some Filipino food I was a little hesitant. You see I had heard all of his stories about how he ate chicken heads, feet and intestines, balot(rotten duck eggs), pig ear, and lots of other exotic stuff while he lived in the Philippines for two years serving an LDS mission. I also have to admit thatI sure am glad I finally gave in and made him some. Because I discovered that I really like Filipino food.(minus the exotic stuff) And I bet that if you like pasta, veggies, chicken and a little soy sauce flavoring you will love it too! We now have several Filipino dishes that we enjoy on a regular basis.
You will need a few special ingredients for this dish. You will need the Mama Sita’s chopsuey/pancit canton stir fry mix(the one on the left, the other one is for another recipe to come soon) and some Excellent Bihon noodles. I pick them up at our local Asian foods store but you can also purchase them online here.
1 lb. mixed vegetables(cauliflower, broccoli, bell peppers, mushrooms, onions, carrots, peas any or all of these will work)
2. Heat the oil over medium/high heat in a large frying pan or stir fry pan. Cut the chicken into bit sized pieces and add to the oil, browning on both sides. Add the vegetables and stir fry mixture. Cook until the sauce thickens and the veggies are fork tender. Stir continually.
3. Fill a large sauce pan 2/3 full of water and bring it to a boil. Plunge the Bihon noodles into the boiling water for 1 minute. Remove from heat and drain.
9. French Bread Chicken Bacon Ranch Sandwich
I recently made this sandwich for a party and had several requests to put the recipe on the blog. Ask and ye shall receive:) This really is a great party meal for lots of reasons. It makes enough to feed a crowd, works for lunch or dinner get togethers, it’s quick and easy, and my favorite part is you can prepare it ahead of time. You can prep all of the toppings the day before and then quickly put it all together just before the party starts without having dishes and a big mess to clean up. Toss it in the oven just as your guests are arriving and you’ll have fresh hot sandwiches in less than 15 minutes. Now, instead of being stuck slaving away in the kitchen, you can enjoy the party too.
All the reasons that make this sandwich such a great party meal also make it perfect those busy days when you know you’ll only have a few minutes to get dinner prepped and on the table.
French Bread Chicken Bacon Ranch Sandwich
3-4 Chicken Breasts
1 (15.5 ounce) Can Chicken Broth
2 Tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
4 Slices of Bacon,cooked & crumbled
7 ounces(half of a can) Black Olives, sliced
1 and 1/2 Cups Shredded Cheese Cheddar or Mozzarella
1 Avocado, sliced
1 Tomato, sliced
Place the chicken, broth and montreal steak seasoning in the crock pot and cook on high for 4 hours.
After about 3 and1/2 hours shred the chicken in the crock pot so that it soaks up all the marinade.
Cut French bread loaf long ways in half. Place on a baking sheet. Spread Ranch dressing on both sides of the loaf. Then add toppings in layers…chicken, bacon, olives. Cover each side of the french bread loaf with cheese.
Bake in a preheated 375 degree oven for 10 minutes, leave the sandwich in and turn to broil for another 2-3 minutes or until the cheese is completely melted and a little bubbly. Top with avocado and tomato. Slice and serve. Enjoy!
10. Whole Wheat Bread
This is my favorite recipe I have ever made. I can’t believe I am saying that and it’s not even about a dessert! For a few years I really wanted to start making all of our bread. I probably tried at least 10 different bread recipes. Some of them were terrible and some of them were okay, but none of them were great. Then I had a neighbor share this recipe with me and I’ve been hooked ever since. I have been making this bread at least once a week for about 9 months now and can honestly say I have never had a bad batch. It meets all of my requirements: moist, doesn’t take all day to make, tastes great for longer than 1 day, my hubby will actually eat it(instead of sneaking a loaf of bread in the cart at the grocery store), my kids love it, 100% whole wheat, freezes well, healthy. The list could go on, but I think you get the idea. I really love this bread.
Whole Wheat Bread
2 1/4 Cups Hot Water
1 tsp Honey
2 Tbsp Yeast
5 Tbsp Vital Wheat Gluten
1 Tbsp White Vinegar
1/3 Cup Oil
1/3 Cup Honey
2 tsp Salt
5 1/5 – 6 Cups Whole Wheat Flour
In the bowl of your mixer add the water, yeast, and 1 tsp honey. Cover and let sit for 2-3 minutes, until the yeast begins to bubble. Add vital wheat gluten, vinegar, oil, honey, salt and 3 cups of flour. Mix until smooth. Add the remaining flour 1 cup at a time until the dough begins to pull away from the edge of the bowl. Once you have enough flour set the mixer to low/medium speed and let it mix for 5-8 minutes. Dump the dough onto a lightly greased surface. Divide and shape into two loaves. Place into greased loaf pans. Let rise until double, about 30 minutes to an hour. Bake in a preheated 350 degree oven for 30-40 minutes. Remove from bread pans immediately and cool on a wire rack. Store at room temperature or freeze any that won’t be used withing 5-6 days. Do not refrigerate. Enjoy!