Breakfast Enchiladas

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Yield: 6

Breakfast Enchiladas

Breakfast Enchiladas
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 cups deli ham, chopped small
  • • 1/2 cup diced green onions
  • • 2 1/2 cups shredded cheddar cheese, divided
  • • 10 (7-8 inch) flour tortillas
  • • 1 1/4 cups half-and-half
  • • 4 large eggs
  • • 1/2 teaspoon salt
  • • 1 tablespoon flour
  • • salsa, sour cream, and extra green onions or cilantro for serving

Instructions

  2. Coat a 9×13 inch baking dish with nonstick cooking spray.
  3. Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
  4. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
  5. In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
  6. Serve with salsa, sour cream, and additional green onions or cilantro.
© Laurie

Stuffed Acorn Squash

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Yield: 2

Stuffed Acorn Squash

Stuffed Acorn Squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 acorn squash
  • 1/2 pound ground turkey
  • 1 small onion
  • 4 oz mushrooms
  • Parmesan cheese block
  • 1/2 tsp Italian seasoning
  • 1 tsp minced garlic
  • 1/4 tsp rubbed sage
  • 1/4 tsp fennel
  • 1/8 tsp black pepper
  • 1/2 tsp paprika
  • red pepper flakes (optional)
  • 3/4 tsp salt
  • olive oil

Instructions

  2. Preheat oven to 400 degrees.
  3. Split the acorn squash by trimming the “point” and stem off just enough to create a flat side. Then half the acorn squash to create two circle halves.
  4. Place halves on baking sheet pan, drizzle with a little olive oil, sprinkle with salt. Bake in oven for 30 minutes.
  5. While squash cooks, prepare meat mixture. Heat 1 tbs olive oil over medium to high heat in large skillet.
  6. Add ground turkey meat to pan. Season pan with all the seasonings and 1/2 tsp of salt. Break up meat and stir.
  7. While meat cooks, chop onions, add to meat pan. Then chop mushrooms and add to meat pan.
  8. Season veggies with another dash of salt.
  9. Cook all together until veggies are soft and meat is done.
  10. Once squash is finished in oven, divide the meat mixture between the 2 squash halves. Sprinkle each with parmesan cheese.
  11. Return back into oven. Bake an additional 10 minutes.
  12. Optional topping: Drizzle with a little traditional balsamic vinegar or Espresso Balsamic.
© Laurie

 

Green Beans Roasted with Parmesan

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Yield: 4

Green Beans Roasted with Parmesan

Green Beans Roasted with Parmesan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 lb. fresh green beans
  • 2 Tbsp. olive oil
  • 2 Tbsp. grated parmesan cheese
  • 2 Tbsp. panko bread crumbs
  • ½ tsp. kosher salt

Instructions

  2. Preheat oven to 400 degrees.
  3. Combine all ingredients in a large mixing bowl; toss to coat.
  4. Spread green beans on a large rimmed baking sheet.
  5. Roast for 15-20 minutes; stirring halfway through.
© Laurie

Pork Tenderloin Sandwiches

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Yield: 4

Pork Tenderloin Sandwiches

Pork Tenderloin Sandwiches
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 pork tenderloin
  • 1 egg
  • 1/4 cup milk
  • 4 tablespoon butter
  • 1/2 cup AP flour
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon seasoning salt Lowery's or similar
  • 1/2 teaspoon pepper
  • whole wheat hamburger Buns
  • tomato slices
  • lettuce, 1 leaf
  • relish
  • mayonnaise

Instructions

  1. Preheat oven to 350 convection or 375 conventional.
  2. Trim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into four approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting 3/4 of the way through and fold it back to double the size. On the thinner end which would be longer do two cuts one-third on opposite sides of the meat.
  3. Next cover with plastic wrap or place in a zip lock bag and pound to 1/4 - 1/2 inch thick.
  4. Place 4 tablespoons butter on a large baking tray and place in oven for a few minutes to melt the butter. Set up two pans. In the first, combine one egg and 1/4 cup milk. Whip well. In the second pan, 1/2 cup flour, 1/2 cup panko bread crumbs, one tablespoon seasoning salt and 1/2 tsp pepper. Start with coating the meat with the egg wash. Shake to remove excess.
  5. Coat well in the flour mixture and shake off excess. Place on the tray with the melted butter.
  6. Place in oven for 20 minutes. Flip and bake another 10 minutes until golden brown.
  7. Serve with lettuce, tomato, mayonnaise, relish.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 880Total Fat 51gSaturated Fat 31gCholesterol 149mgSodium 4890mgCarbohydrates 84gSugar 4gProtein 22g
© Laurie

Turkey Loaf

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Yield: 10

Turkey Loaf

Turkey Loaf
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 lb. turkey, ground
  • 2 cups bread crumbs
  • 1 egg, lightly beaten
  • 1 cup onions, chopped
  • 1 cup celery chopped
  • 1 cup pepper, chopped
  • 3/4 cup carrots, finely chopped
  • 1/2 cup evaporated milk
  • 1/2 cup tomato juice
  • 2 teaspoons thyme, ground

Instructions

  2. Place all the loaf ingredients in a large bowl and mix thoroughly. Shape into two loaves on a lightly greased 10x14 inch pan. Cover the pan with foil shaped into a tent and bake at 400 degrees for 30 minutes. Remove the pan from the oven and spread some ketchup over the top of the loaves. Return the loaves to the oven and bake for 30 more minutes.
© Laurie

Peach Cobbler

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Yield: 10

Peach Cobbler

Peach Cobbler
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • For Cobbler Topping:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/2 cup boiling water
  • FOR SPRINKLING:
  • 3 tablespoons granulated sugar

Instructions

  2. Preheat oven to 400°F(if you are using a dark or glass pan - 425°F if you are using a light color pan).
  3. In a large bowl, combine peaches, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  4. Meanwhile, prepare cobbler topping: in a large bowl, combine flour, sugars, baking powder, and salt.
  5. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  6. Remove peaches from oven, and drop spoonfuls of topping over them.
  7. Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet.  Bake until topping is golden, about 30 minutes.
© Laurie

Cucumber, Avcado,and Tomato Salad

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Cucumber, Avcado,and Tomato Salad

Cucumber, Avcado,and Tomato Salad

Ingredients

  • 1 lb Roma tomatoes
  • 1 English cucumber
  • 1/2 medium red onion, sliced
  • 2 avocados, diced
  • 2 Tbsp extra virgin olive oil or sunflower oil
  • Juice of 1 medium lemon (about 2 Tbsp)
  • 1 tablespoon fresh dill
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper

Instructions

  2. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
  3. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.
© Laurie

 

Olive Garden Breadsticks

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Olive Garden Breadsticks

Olive Garden Breadsticks
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1½ cups warm water
  • 1 packet active dry yeast
  • 2 Tablespoons sugar
  • 3½ cups all purpose flour, add more or less as needed
  • 2 Tablespoons unsalted butter, melted
  • 1 Tablespoon salt
  • BUTTER TOPPING
  • ½ cup butter
  • 2 teaspoons garlic powder
  • 1 teaspoon salt

Instructions

  2. In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
  3. Add flour, salt and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
  4. Knead dough for a few minutes just until dough is smooth in consistency. Do not overknead!
  5. Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45 minutes to an hour to allow dough to rest and rise.
  6. Preheat your oven to 400 degrees F.
  7. Once oven has preheated, place the cookie sheet in oven and bake breadsticks for 6-7 minutes.
  8. While breadsticks are cooking, microwave ½ cup butter, 2 teaspoons garlic powder and 1 teaspoon salt.
  9. After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for 5-8 more minutes.
  10. After removing breadsticks from oven, immediately brush the other half of the butter on the sticks.
  11. Allow to cool for a few minutes before eating.
© Laurie

 

Lemon Zucchini Cake

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Yield: 10

Lemon Zucchini Cake

Lemon Zucchini Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1¼ cup granulated sugar
  • 6 tbsp extra virgin olive oil
  • 2 eggs, room temperature
  • ⅓ cup vanilla almondmilk
  • 2 tbsp lemon juice
  • 1 tsp vanilla or almond extract
  • 2 cups cake flour (can substitute AP flour following directions here)
  • 1¼ tsp baking powder
  • ½ tsp kosher salt
  • 1½ cup shredded zucchini, drained and squeezed dry
  • 2 tbsp lemon zest
  • Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice

Instructions

  2. Preheat oven to 350F.
  3. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
  4. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
  5. In a large bowl, combine the sugar and olive and oil. Whisk to combine.
  6. Add eggs and almondmilk and whisk together.
  7. Add lemon juice and vanilla extract and stir to combine.
  8. Add flour mixture and stir just until incorporated.
  9. Fold in zucchini and lemon zest.
  10. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
  11. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
  12. Glaze
  13. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
  14. Drizzle the glaze over the cake.
© Laurie

 

Dinner Rolls

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Yield: 12

Dinner Rolls

Dinner Rolls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • Ingredients
  • Buns:
  • 1 tbsp dry yeast (Note 1)
  • 55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
  • 1/2 cup / 125 ml warm water (Note 2)
  • 600 g / 20 oz bread flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan)+ extra for dusting (can use all purpose / plain flour) (Note 3)
  • 1 1/2 tsp salt
  • 1 cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)
  • 50 g / 3.5 tbsp unsalted butter, melted and cooled
  • 2 eggs, at room temperature, beaten with fork
  • Brushing:
  • 1 tbsp butter, melted

Instructions

  2. Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
  3. Place flour, remaining sugar and salt in a bowl. Mix to combine.
  4. Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
  5. Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.
  6. Rise #1:
  7. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh - but it works every time!). Dough surface should be bubbly (see video or photos in post).
  8. Forming Balls (watch video, it's helpful):
  9. Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
  10. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
  11. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total).
  12. Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
  13. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
  14. Rise # 2:
  15. Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
  16. Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
  17. Partway through Rise #2, preheat oven to 200C/390F (standard) or 180C/350F (fan/convection).
  18. Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.
  19. Remove rolls from oven. Brush with melted butter.
  20. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.
  21. Recipe Notes
  22. tbsp dry yeast = 9 grams. I use Lowan Dried Instant Yeast (red tube, sold at Woolies/Coles baking aisle) which technically doesn't need to be frothed before using but there's no harm in doing it, and I do it out of habit + also because then the same steps apply to any dried yeast.
  23. If you are using the packets, you can just use 2 x 7 g sachets, that is 4 1/2 tsp which is slightly more than 1 tablespoon but it works just fine. Doesn't taste yeasty and makes it rise a touch more. Otherwise, measure out 1 tablespoon.
  24. If your yeast doesn't go frothy, sorry to say it's not active so your buns won't rise.
  25. To use fresh yeast (comes in a block that crumbles, not powder like dry yeast), use 27g/ 0.9 oz. You don't actually need to dissolve it in liquid like I do with the dry, but there's no harm in doing it and so for the sake of consistency, crumble it in and let stand until it foams up, same as using dry yeast.
  26. Scalding hot milk and hot water kills the yeast. I heat milk for 45 seconds on high in the microwave, and use warm tap water. The test is this: stick your finger in. If it was a bath, would it be pleasant? Good. It's not too hot or too cold!
  27. Breads are fluffier and slightly more tender if made with bread flour rather than normal flour (plain or all purpose). However, this recipe works great with normal white flour too.
  28. Cups around the world differ in size. If you don't have scales to weight the flour, please use the relevant cup size. For US/Canada, use 4 1/2 cups (they are slightly different, but close enough). For rest of world other than Japan, use 4 cups of flour. For Japan, please weigh the flour.
  29. WARM PLACE for dough: This is what I do all year round - use my dryer. Laugh - but try it! Run the (empty) dryer for 1 - 2 minutes, then place the bowl inside. If you do that, the dough will rise in 1.5 hours. Even if it's snowing outside!
  30. SUGAR: This is not a sweet roll (I'd use 1/2 cup+ for that) but there is a touch of sweet. 1/4 cup of sugar across 12 rolls = 1 tsp per roll. You can reduce it to 2 tablespoons of sugar.
  31. a. MAKE AHEAD: Follow recipe up to rolling balls and cover with cling wrap. Then refrigerate for 4 hours - 24 hours (this is the 2nd rise), take them out 30 minutes before then bake!
  32. b. STORING: As with all homemade bread, it is best served on the day it's made. Things made using this No-Knead version doesn't keep as well as the kneaded version - dries out more. For the day after, reheating makes all the difference to make them soft and moist again - 15 sec in the microwave! These freeze great cooked, then just defrost. The dough can be frozen too but it won't rise as well (but still fluffy). To reheat batches, I pop them on a tray and cover with foil (to avoid the surface getting too crisp), then reheat at 160C/320F for 8 minutes or so. Or cut in half and toast.
© Laurie