Parmesan Garlic Buns

Soft buns with a crunchy topping of Parmesan cheese and garlic flavor. I roasted my garlic for the topping but you can substitute in 1/2 tsp of garlic powder instead.

Parmesan Garlic Buns

1/4 cup warm water
1 pkg yeast (2 1/4 tsp)
1 1/2 tbsp honey

Mix together and let sit for 10 minutes.

In a large mixing bowl,

Beat 1 large egg and add in yeast mixture when it's ready using a bread hook.  
Add in -

1 cup warm milk with 2 tbsp butter melted in it (make sure it's not hot, just warm)
Gradually add in -
3 1/4 cups bread flour
3/4 tsp salt

When completely mixed.  Remove bowl from mixer and cover.  Allow the dough to double in size.  Turn out on a lightly floured surface and knead for a couple minutes.  Cut into 12 equal pieces and roll into balls.  Place dough balls in a greased 9 x 13 pan.  Allow to rise.  Preheat oven to 350°.  

In a small bowl, microwave 2 tbsp butter.  Mix in 3 cloves of garlic that are roasted and cooled (they should be so soft they are like paste).  Stir in 1 tbsp parsley.  Brush the top of the buns and then sprinkle 1/3 cup freshly grated Parmesan cheese evenly over.  Back for 30 minutes.

Crock Pot Roast Beef Tacos

I was hungry for Mexican food but wanted to try something new.  I found a small 2# roast and happened to have flour tortillas and hot sauce on hand.  This was a great meal to have in the crock pot on a rainy day.  

Crock Pot Roast Beef Tacos

1 small beef roast (I used a 2# sirloin tip roast)
1 - 14.5 oz can of petite diced tomatoes
1/4 cup onions, minced
2 garlic cloves, peeled
1 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp ancho chile powder

Cook in the crock pot on medium heat for 6 hours.  Turn the beef every hour so the tomato juice will help break it down for easy shredding.  When meat is falling apart, remove from the crock pot and let sit on a plate for 10 minutes before shredding.  Put the rest of the crock pot contents in a small bowl or in a blender.  I used an immersion blender and blended until the mixture is smooth.  Set aside to pour on top of shredded beef.  Serve on top of warm flour or corn tortillas.  Top with your favorite taco toppings.  I used hot sauce and sour cream.

Monte Cristo Crepes

A savory crepe with a touch of sweet and salty.  You can serve this crepe for any meal (and even make the crepes in advance).  

Monte Cristo Crepes

Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the rest of your ingredients together

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt

Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.  Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Other ingredients ~

8 slices deli ham
8 slices deli turkey
8 slices swiss cheese

Mix together for the topping ~

1/2  cup strawberry jam
1 tbsp orange juice (or water)

Top a crepe with the meats and cheese.  Roll up burrito style.  Place side by side in a baking dish.  Bake for 5 minutes at 350° or until cheese melts.  Top with a bit of the jam mixture.  

BBQ Chicken & Bacon Poutine

It's football season and you want great snacks to compensate in case your team isn't on the winning side.  Why not serve a tray of hot bbq chicken poutine to your team of cheering fans...they'll appreciate it and cheer for you.  




BBQ Chicken Poutine

2 large russet potatoes, peeled and sliced
1 tbsp extra light virgin olive oil
1/4 tsp paprika
salt and freshly ground black pepper to taste

Place potatoes in a small bowl.  Mix spices in a separate small bowl.  Drizzle olive oil over potatoes.  Toss in spices and make sure the fries are evenly coated.  Bake for 45 minutes at 350°.

BBQ Gravy ~

1 tbsp butter
1 tbsp flour
1 cup chicken stock
1/3 cup bbq sauce

Whisk together melted butter and flour in a small saucepan.  Add in the chicken stock and bbq sauce.  Cook over medium heat until thickened.

1 chicken breast, cooked and shredded (approximately 1 cup)
3 slices bacon, cooked and crumbles
5 oz cheddar cheese curds

Place baked french fries at the bottom of an oven ready pan.  Top with shredded chicken, bacon and cheese curds.  Return to oven for 5 minutes to a raised temperature of 400°.  Remove from oven and top with 1/4 cup hot bbq gravy.  Serve immediately.

Chicken Milano

Chicken with a creamy tomato sauce on a bed of buttery linguine.  A delicious meal for a weeknight that doesn't take a lot of time to pull together.

Chicken Milano

2-3 chicken breasts, skinless and boneless
2 tbsp extra virgin olive oil
1 tbsp butter
1 clove garlic, minced
1/2 cup sun-dried tomatoes, diced
1 cup chicken stock
1 cup whipping cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp parlsey, minced

8 oz linguine
1 tbsp butter

In a medium saucepan, melt the 1 tbsp of butter.  Add in the minced garlic and cook for a minute.  Add in the sun-dried tomatoes and chicken stock.  Bring to a simmer until the tomatoes are soft.  Add in the cream and cook until the sauce thickens.  Add in salt and pepper.  

Season the chicken breasts on both sides.  Heat 2 tbsp olive oil in a large skillet.  Brown the chicken on both sides until cooked.  Place on a plate, covered with alumunum foil, until the rest of the meal is ready.

Cook linguine per package directions in salted water.  Drain and stir in 1 tbsp butter.  Cut the chicken into slices and place on top of the pasta.  Top with your tomato cream sauce.

Bacon n' Cheese Scones

Happy Sunday morning!  I prefer a savory breakfast most days over a sweet one so I wanted to make a scone using some of my favorites - bacon and cheese.  You can make the bacon the night before because you still have a half hour wait after it's done and it's hard to smell the bacon aroma and not get hungry.

Bacon n' Cheese Scones

2 cups flour
2 tsp sugar
1 tbsp parsley
1 tbsp baking powder
1/2 tsp salt

1/8 tsp garlic powder (optional)
1/4 cup butter, cold and cubed
3/4 cup whipping cream 

5 slices bacon, cooked, drained and crumbled

1 cup Monterey Jack & Cheddar shredded cheese


Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  Mix in bacon, parsley and cheese.  Add the cream into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  

Roasted Garlic Bread

What’s better with a steak or an Italian meal than soft, buttery garlic bread?  It’s easy to roast a garlic bulb in the oven or the grill and it melts down into a sweet, garlic paste that’s easy to mix with softened butter and herbs. 

 

Remove the skin from a garlic bulb.  Drizzle 1 tsp of extra virgin olive oil on top and wrap in aluminum foil.  Place on the grill (off direct heat) or in the oven for 30 minutes at 350°.  Allow to cool before using.

Roasted Garlic Bread

1 loaf slice bread (Italian, French or Tunisian)

1 stick of butter, softened

1 roasted garlic bulb

2 tbsp fresh  Italian garlic, minced

 

Stir the butter, garlic and parsley together and spread on one side of each of the slices of bread.  Wrap bread in aluminum foil and place on grill (off the direct heat) or in the oven until the butter is melted.