Monday, August 3, 2015

Noah's Fried Chicken Burritos


Isn't my Noah so cute?  This was his idea for a meal to have, and it was a hit around here, as most burrito recipes are, and when we fry things, people like them even better :).  I did the same thing as these chicken nuggets, just altering the spices and cutting the chicken up smaller.  We all gave this a 9, and the calories per burrito were about 450.  Here's the easy recipe:

oil for frying
12 oz chicken tenders, cut into small bite size pieces and seasoned

1/4 c flour
1 t chili powder
1 t garlic salt
1 t onion powder
1/4 t cumin
1/4 t coriander
pinch of baking soda
salt and pepper to taste

1 egg
1/2 c buttermilk

1/2 c bread crumbs
seasonings to taste (spices, salt and pepper)

Heat the oil in a large pot over medium heat.  In one bowl mix together the flour and seasonings, the next bowl mix together the egg and buttermilk, and in the third bowl mix together the bread crumbs and additional seasonings.  Dredge the chicken in the first bowl, then the second, then finally the third.  Drop the nuggets into the hot oil, and fry until golden brown.  These cook very quickly, so just get them brown and serve them.  We like our burritos with refried beans, cheese, guacamole, tomatoes, cheese, and of course salsa :).


Friday, July 31, 2015

Chocolate Turnovers

Here I am going to give the filling for the turnovers, but I used the same dough featured on Wednesday.  These will probably cook for just a little less time, and I made 12 turnovers out of this.  I found the recipe for the chocolate filling in my The Golden Book of Chocolate cookbook, and we really liked it, everyone giving them a perfect 10.  Each turnover is 273 calories, and here is the filling:

1 c ricotta cheese
1/3 c sugar
2 egg yolks
1 T vanilla
2 T flour
1 T cocoa powder
2 T craisins (we used blueberry, because that's what I had, but I think cherry would've been better)
4 oz semi sweet chocolate chips

Mix together the ricotta, sugar, egg yolks, vanilla, flour and cocoa powder in a food processor.  Fold in the craisins and the chocolate chips.  Fill the turnovers, fold them, then egg wash and sprinkle with sugar, vent the pastries, then bake in a 350 degree oven, checking at around 30 minutes.  Cool and then serve.

Wednesday, July 29, 2015

Flour's Apple Turnovers


I am super excited about these turnovers, they were such a success.  I have made these cheese danishes before with laminated dough, and I really liked how they turned out, but as you can see from the picture, the turnovers had that flaky dough that I was so happy to achieve.  I am only going to feature the dough today from Flour, Too, and Friday will have a filling for them from my chocolate cookbook.  The apple turnovers pictured here were just filled with a tart apple sauce filling.  Each apple turnover was 379 calories, and we gave these a perfect 10, although the chocolate ones were a bigger hit.  This dough is kind of a lot of work, but it is definitely worth it.  This recipe will make 20-22 turnovers, and I did 10 apple and 12 chocolate.  Here's what to do:

1 3/4 c flour, plus lots for dusting and folding, probably another cup
1/2 t salt
6 T unsalted butter, plus 1 c unsalted butter, at room temperature
1/2 c ice water

1 egg, beaten
3 T sugar

In a stand mixer, combine the flour, salt and 6 T of butter and beat on low speed for 6-8 minutes, or until the butter is completely mixed into the flour.  Add the water and mix on low for about 20-30 seconds more.  Shape the dough into a 5 inch square, transfer the dough to a cookie sheet, and cover it with plastic wrap.  Refrigerate the dough for 20-30 minutes.
Remove the dough from the fridge and place it on a generously floured surface.  Press the dough into a rectangle about 8 inches wide and 5 inches tall.  Roll the remaining 2 sticks of butter out to cover 1/2 of the dough, so 4 inches wide by 5 inches tall.  Fold the bare half of the dough over the butter half of the dough and press to seal the butter between the dough.  Turn the dough 90 degrees clockwise so the dough is 5 inches wide and 4 inches from top to bottom.  Flour the dough on all sides.
Begin rolling the dough from side to side and top to bottom, ending with the rectangle about 15 inches wide and 10 inches tall.  Fold into thirds like a letter, right side coming in, then left side.  Rotate the dough clockwise 90 degrees, then repeat the rolling and folding process.  After the second rolling and folding, return the dough to the refrigerator and rest the dough in the fridge for an hour.
Remove the dough from the refrigerator, and place it on a well floured surface.  Have the long side facing you, and the folded seam on top.  Roll out the dough into a rectangle 27 inches wide and 8 inches tall.  Fold right side into thirds, then left side, then turn clockwise and repeat the rolling to 27 inches and folding.  Return the dough to the refrigerator and chill for 1 hour more.
After the hour, roll it out to 27 x 8 inches again, fold into thirds again, rotate, then reroll it out to 27x8 inches again, refold, then cover and refrigerate for one more hour.  After this last fold, the dough can be refrigerated for up to five days.
When ready to bake, preheat the oven to 350 and line a cookie sheet or two with parchment paper.  Roll out the dough into a rectangle 28 x 12 inches.  Cut the dough into 10 equal squares, then fill 1/2 half of the square diagonally with desired filling.   Brush the egg on the bare side of the square along the edges, then pinch the edges together and press them with a fork.  Brush the tops of the pastry with more egg, cut small slits in the tops to allow steam to escape, then sprinkle the tops with sugar.  Bake for about one hour, then let cool.  Serve.

Monday, July 27, 2015

Chorizo Breakfast Pizzas

So we found a recipe for breakfast pizzas in our Flour, Too cookbook, but we didn't want to make them the way the recipe said :).  Instead, we made them using Flour's brioche recipe, which can be found here, or more easily here.  Anyway, I used half of this batch and made 8 pizzas out of this.  Each pizza was 530 calories, approximately, and Aaron gave this a perfect 10, Noah and I gave this a 9, and Owen gave it an 8 because he doesn't like chorizo :).  Here's what we did:

1/2 batch of Vicki's breakfast burrito meat, minus the egg (chorizo and potatoes)
2 onions, sliced very thinly
2 T butter
salt and pepper to taste
1 egg
1/2 batch of brioche
1/4 c sour cream, divided (we used a little less)
2 oz grated Monterey Jack cheese

Toppings of choice, we used avocados and tomatoes

Follow the directions for the brioche, and after proofing it overnight, begin making the pizzas.
Preheat the oven to 350.
Melt the butter in a pan, and caramelize the onions for about 30 minutes, seasoning well.
Cook the chorizo and potatoes with the caramelized onions and the egg.
Cut the brioche into 8 segments, then shape them into circles with a rim, like little mini pizzas.  Cook for 10 minutes on parchment covered cookie sheets.  Remove the brioche from the oven, then place around 1 T of sour cream in the bottom (or less) of the brioche, then top with the chorizo mixture.  Top with grated cheese, and cook for about 20 minutes, keeping an eye on them so they don't over bake.  Serve hot.

Friday, July 24, 2015

Owen's Apple Turkey Burgers

Here's the burger we had with our apples, and if you talk to Owen and Aaron, you should have those caramelized apples on top, although Noah and I just had our apples on the side.  These were easy to make, and surprisingly tasty.  I was a little uncertain about how well these would work, but Noah gave them a perfect 10, Owen and I gave them a 9, and Aaron gave them an 8.  Make sure to use the bread crumbs, because the apples and the turkey are quite wet without some help.  Owen loves apples, so he was super happy to create these with me :).  Each burger, and we made six, were 425 calories, and that included our buns.  Here's what to do:

6 slices thick cut bacon
2 oz cheese (we used colby Jack, but I would've rather had a different flavor), sliced
1 lb ground turkey
1/2 Granny Smith apple, peeled and grated
2 T bread crumbs
salt
1/2 t thyme
1 t garlic salt
1 t onion powder

burger buns
arugula
whole grain mustard
mayonnaise
caramelized apples

Cook the bacon in a large pan, and then set aside, reserving the bacon fat.
Mix the turkey, apple, bread crumbs, thyme, garlic salt, onion powder, and salt to taste.  Form into six patties, and cook in the reserved bacon grease on both sides until cooked through.  Top with the cheese and bacon, let the cheese melt, then serve with the toppings, and the apples.

Wednesday, July 22, 2015

Caramelized Apples

So this is just a basic recipe for caramelized apples, the same as one would make for pie filling, or a side of apples, or even applesauce, but this is what I did, and each serving was 95 calories.  We gave this an 8 as a side dish, but again, it makes a great applesauce if allowed to cook down even more.  We had this with the burger featured on Friday, and it went really well with it.  Here's what I did:

1 1/2 peeled, cored and chopped Granny Smith apples
Juice from 1/2 lemon
3 T brown sugar
1/2 t cinnamon
2 T unsalted butter
dash of salt

Melt the butter over medium heat, then add the apples, lemon, cinnamon, brown sugar, and salt.  Let cook down, stirring occasionally, for about 15 minutes, maybe a little longer depending on the size of your apples, and let the sugar caramelize.  Serve.

Monday, July 20, 2015

Cheesy Baked Fish

So we have a go to fish recipe which I shared years ago, and I decided to change things up a little.  We had some cod to use, and I didn't have any Parmesan, so here's my take on fish, just a little differently.  I would still recommend a firmer fish like tilapia, as I like the texture more, but Aaron and I still gave this a 9, and the boys gave it an 8, although Jonah gobbled his up, so he may have given it more than an 8 ;).  Anyway, the calories for this recipe for five servings was 145, and here's the easy peasy recipe.

12 oz cod (more or less)
salt and pepper
cooking spray
around 1 t ancho chili powder

3 T butter at room temperature
1/2-1 t garlic salt
1/4 c Monterey Jack cheese
1/4 t cumin
2 T cilantro

Preheat the oven to 400.  Spray a cookie sheet with cooking spray, then season the cod with salt, pepper and ancho chili powder.  Bake the fish for 10 minutes.

While the fish is baking, mix together the butter, salt, cheese and cumin.

Remove the fish from the oven, turn on the broiler, and spread the butter mixture over each piece of fish.  Broil for about 2 minutes, then top with cilantro and serve.

Aaron says this tasted like chili, and I agree, it really did, and was great.