Monday, March 29, 2010

Thai Noodle Salad

This recipe was featured on our local news station a few weeks ago, and I thought it looked so good - so I gave it a try! I didn't follow the recipe exactly, just because I used what I had on hand, but it turned out great! This salad really won't keep very well once the noodles and dressing are tossed in, so only I would only mix together what you think you may be able to eat, and save the rest for later. This is how I made it:

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Monday, March 22, 2010

Chocolate Chip Oatmeal Cookies

These cookies are definitely in my Top Cookie 5. They are moist and chewy and perfect! I'm a coconut lover, so I like to add it in my cookies - but if you are a coconut hater, just leave it out!

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Saturday, March 20, 2010

Pizza Crust

Homemade pizza is one of my favorite things to make for a crowd. You can put practically anything on a pizza to cater to your taste, and you can make such a variety in one batch, that everyone will love it. You can even top your pizza and throw it in the freezer to bake later. Just bake directly from the freezer, but for 10 or so minutes longer.

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Thursday, March 18, 2010

Chicken Bryan

One of my favorite restaurants is Carabba's - and every time I have been, I have ordered Chicken Bryan. It's so good - after trying it, you won't be able to convince yourself to order anything different! One day I was craving Chicken Bryan, so did a little research and combined a bunch of different "copy-cat" recipes I found online to come up with this one!! A few people have even told me that they like this recipe better then the meal they get at the restaurant. I have made it with both wine and apple cider vinegar, and while I prefer the wine, the apple cider vinegar still tastes wonderful. This is really an elegant meal, great for family dinners or perfect for entertaining.

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Wednesday, March 17, 2010

Lion House Dinner Rolls (And Sweet Orange Rolls!)

Almost every Deseret Book in Utah has a Lion House Bakery inside - and they make AMAZING rolls! What makes them even better - is they have distributed the recipe to the public! This is their recipe for their rolls - with just a few minor adjustments of my own in the directions. (Their recipe yields 12 rolls, I like to make about 24 out of the batch - they are still huge.) With a little time, they are pretty simple to make - and SO good! Lion House makes orange rolls too - although I've never tried them or seen a recipe for them. It sounded good though - so I tried out my own little orange roll version - so good. Here's the recipe! (See below for a few additional instructions and pictures - if mine aren't clear enough on the recipe page!)

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Here's how I like to make my batch. Make the dough according to the directions, then, after the first rising, roll out half the dough to a rectangle just bigger then your 9x13-inch pan.

Tip: After the first rising - punch down the dough, and let it sit (covered) for about 5-10 minutes. It will loose a lot of its elasticity and be much easier to roll out! I also like to roll my dough out on a greased surface, rather than a floured surface - it will make your dough softer, rather then drying it out more wuth flour. (And it's easier to clean up!) I usually just give the counter and rolling pin a quick spray of PAM!

Melt the remaining few tablespoons of your stick of butter from the recipe, and spread out just enough to coat the surface of your dough.

Using a lightly greased pizza cutter, cut your dough into equal quarters, then each quarter into thirds, like this:

Then, take each piece and roll it up like a cinnamon roll, with the butter inside. Place side down in your greased 9x13 pan with the "tail" of the dough facing down, like this:

Cover, and let rise one more time.

Now, the good stuff... sweet orange rolls. Take your other half of the dough, and roll it out into the same size rectangle. This time, after buttering the dough up like before, sprinkle a 1 cup sugar and 1/4 cup orange zest onto the dough. Make sure you mix the sugar and orange together just before putting it on your rolls - it will crystallize very quickly!

Slice your dough, just like before...

Roll them up, cover, and let them rise! Bake at 375 for 15-20 minutes.

Tuesday, March 16, 2010

Pasta with Eggplant Sauce

YUM! This is kind of a twist of an Armenian dish that Vahe makes. He will roast vegetables over a fire and then cut and mix them up together. It's really good - but too much vegetable for me at once. This is basically the same thing, only with pasta, feta, and a little broth -  and cooked on the stovetop (although I'm sure his fire-roasted vegetables would be so much better!). Also, I made it with whole-wheat pasta - which I am almost growing partial too. It is so good, and so much better for you!

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Sunday, March 14, 2010

Asian Lettuce Wraps

I'm baaaaack! I could give you countless excuses, instead - I'll give you an amazing recipe. Even though I haven't been posting - I've been cooking! I've discovered some great recipes this last month - can't wait to share them!

These really are delicious. These could be a great appetizer, but they are filling enough to eat as a meal. Make sure you have nice crisp lettuce to go along with it. If you cook any type of Asian foods, you probably already have most of these ingredients in your pantry!

Mom, let me know how it tastes with chicken!

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