Stuffed Breadsticks

A few weeks ago we went out to Magleby's Fresh for lunch here in Provo. My husband got the stuffed breadstick...and about passed out. It was delicious. I of course went in search of a comparable recipe on line and found this beauty. They are really really yummy and a fun alternative to pizza with the same ingredients. You could also shape these into larger personal-sized breadsticks if you wanted to be just like Magleby's. We opted for the smaller puff versions (more kid-friendly).

Stuffed Pizza Rolls

1 recipe pizza dough
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzarella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to 400 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. Cut it into squares about 2" by 2", or however big you want your puffs to be.

Place cheese and desired toppings on each square. (Note that you’re not putting the marinara sauce on the dough- it’s for dipping after) Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I’ve used both and there’s not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top.

Serve with your favorite marinara sauce for dipping!

{as found on Our Best Bites.com}

Whole Wheat Buttermilk Pancakes

When my husband isn't around for dinner, you better believe I make breakfast for dinner - usually pancakes. Why? Because my kids devour them. I like to try new recipes to switch things up a little and this week, I tried this one from Our Best Bites.com. It was good. They are healthier than many options, but didn't taste like "healthy overload" (if you know what I mean.) Yum yum.

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

{As found on Our Best Bites.com}

Hummus and Pita Chips

I have a crush on hummus. It only developed recently. I used to think it was gross. Turned my nose up at it. And then, I gave it a chance. It had something to do with the 3 months straight where they had hummus samples at Costco...and that was when I fell. I love it. It is a healthy yummy mid-afternoon snack! Especially with some home-baked pita chips. Just so you know, it doesn't smell that great. But it tastes delicious!!


Roasted Red Pepper Hummus

1/2 a red pepper
3 T lemon juice
1/4 cup water
6 T tahini (found by the peanut butter in the grocery store. Or try a health food store)
2 T olive oil
1 can chickpeas
1 garlic clove
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne

Turn your oven broiler on. Slice your red pepper into 3 or 4 wedges and place them on a baking sheet with the inside of the pepper facing down. Broil for 3-5 minutes, until the skin begins to blacken. Set aside to cool.

Combine lemon juice and water. In another bowl, whisk the tahini and olive oil.

Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor. Slowly add the water mixture. Slowly add the tahini.

Once the pepper has cooled, slide the skin from the meat of the pepper and discard it. Add the remaining pepper wedges to the food processor and process until smooth.

Chill for 30 minutes. Serve with pita chips!

For homemade pita chips, buy a bag of pitas (I love the whole wheat kind!). Slice the pockets open and cut each pita into wedges. Drizzle with olive oil or spray with Pam and shake garlic salt over the top. Cook in a 300 degree oven for 20-30 minutes, until they are as crispy as you like.

Enjoy!

Chicken Teriyaki

2 boneless chicken breasts, sliced into thin slices
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 medium garlic clove, minced or pressed
2 tablespoons mirin
1/2 teaspoon cornstarch

Combine soy sauce, sugar, ginger, and garlic in a small saucepan. Stir together mirin and cornstarch in a small bowl, then stir the mirin into the saucepan. Bring the sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce forms a syrupy glaze.

Heat a small amount of olive oil in a frying pan. Season the chicken with salt and pepper. Cook over medium heat until nicely browned.

Put chicken on serving platter or bowl and cover with teriyaki sauce. Serve with rice and steamed vegetables.

{Modified slightly from America's Test Kitchen:2006}

Cream Cheese Chicken Potato Soup

Just made this soup tonight and it was fabulous!!! With easy, normal ingredients. My kind of meal! I thought I'd just put a link to the blog in case any of you want to check out any of her other recipes. They're mostly desserts.

French Onion Soup

There is something so delicious and wonderful about this soup. My husband, who hates onions, even likes it. This recipe was fast and easy.

To make it even easier, instead of sticking the whole soup bowl in the oven I just put the baguette slices covered in cheese on a cookie sheet and put that in the oven. That probably helped it be a little healthier as well because I don't know about you, but I have a weakness for cheese and tend to engulf my soup bowl with it before sticking it in the oven.

French Onion Soup

1 Tablespoon butter
5 medium onions ( a mix of yellow and red)
1/2 tsp salt
2 bay leaves
6 cups beef broth
4 or 5 sprigs fresh thyme (optional)
Freshly cracked pepper

Sourdough baguette bread, sliced
1/2 cup shredded swiss cheese (I also used jalapeno monterey jack cheese, which was divine)

Heat the butter in a large pot over low heat. Add the onion and salt. Cover the ot and cook over low heat until very soft, about 30 minutes.

Add the bay leaves, broth, and thyme. Simmer on low heat for at least 15 minutes. Season with pepper. Discard the bay leaves.

Preheat the broiler. Divide the soup among 4 oven-proof bowls. Top each with a slice of baguette and cheese. Broil until the cheese is melted and bubbling, about 3 minutes.

Honey-Mustard Salmon

I know that fish is usually a love it or hate it thing. I love it. And you might hate it. That makes me feel sorry for you, because this salmon was delicious. And so easy!!


Honey-Mustard Salmon

1 Tablespoon butter
1 Tablespoon brown sugar
2 Tablespoons Dijon mustard
1 Tablespoon honey
1 Tablespoon soy sauce
1/2 Tablespoon olive oil
Salt and Pepper to taste
4 salmon fillets, 6 ounces each

Preheat the oven to 400F. Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until they have melted together. Stir in the mustard, honey, and soy sauce.

Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (before the white fat begins to form on the surface) about 5 minutes. Remove, brush the salmon with more of the honey mustard and serve!

{From Cook This, Not That}