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HAM AND ASPARAGUS STRATA Ham and Asparagus Strata(Serves 4 – 6) Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish and set aside. In a mixing bowl, combine the egg whites, eggs, milk, and Dijon mustard. Season with salt and pepper. Whisk until well combined. Place the cubed bread in the bottom of the prepared baking dish. PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, EASY ITALIAN CHICKEN AND RAPINI Easy Italian Chicken and Rapini. Start by bringing a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until bright green. Drain, and set aside. In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally. Add the blanched rapini to the pan and sautefor a few
HAM AND ASPARAGUS STRATA Ham and Asparagus Strata(Serves 4 – 6) Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish and set aside. In a mixing bowl, combine the egg whites, eggs, milk, and Dijon mustard. Season with salt and pepper. Whisk until well combined. Place the cubed bread in the bottom of the prepared baking dish. PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, SOUTHWEST CHICKEN NOODLE CASSEROLE Sprinkle the flour into the skillet, and whisk to form a thick paste (roux). Continue to cook for about 4 – 5 minutes, until the roux is slightly golden and the flour is cooked. Stir in the chili powder and cumin and continue to cook for an additional minute or two. HOW TO FILL AND FROST A CAKE (WFMW) Starting from the top, apply a smooth layer of frosting to all sides of the cake. For extra smooth frosting, keep a mug of hot water on hand, and dip the spatula in the hot water and then dry it with a paper towel before smoothing your frosting. ← Deep Dish Zucchini and Tomato Pizza. Kitchen Bootcamp Roundup – Salads →. EASY SLOW COOKER SHREDDED BEEF Easy Slow Cooker Shredded Beef(Makes 8 – 10 servings) Sprinkle the beef with salt and pepper on each side. Sear all sides of the beef in a hot heavy bottom pan (or in the insert of your slow cooker if it can be used on the stove top) over medium-high heat. Remove the meat from the pan. Add the onions and cook them in the beef drippings untilKODIAK CAKES
The first mix that I tried was the Big Bear Brownies . My hubby and I were both hungry for a sweet treat one afternoon, so I whipped them up real quickly! The box stated that applesauce could be substituted for all or part of the butter, so that’s what I did. In CINNAMON ROLLS FOR A CROWD Roll the dough out into a large rectangle. Generously brush half of the remaining melted butter onto the dough. Sprinkle with half of the cinnamon sugar mixture. Roll the long edge of the dough tightly to make a log. Cut cross sections of the log into 12 rolls. Place each roll cut-side down in one of the prepared pans. SIMPLE TOMATO SAUCE WITH A FOOD MILL (WFMW) Add the tomato sauce to the pot, and stir to combine all of the ingredients evently. Bring the soup to a boil and then reduce to a simmer. Simmer for about 10 minutes until slightly thickened. Remove the soup from the heat and stir in the cream. Season to taste with salt and pepper. Serve immediately. RHUBARB BAKED OATMEAL Rhubarb Baked Oatmeal. Preheat the oven to 350°F. Spray a small baking dish (about 8 by 8-inches) with cooking spray and set aside. In a mixing bowl, combine the milk, applesauce, egg, and vanilla. Whisk until smooth. In a separate bowl, combine the dry ingredients – oats, brown sugar, and baking powder. Add the dry ingredients to thewet
PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself.RECIPE INDEX
Please Note - My Kitchen Addiction is an Amazon.com affiliate. If you purchase an item from Amazon.com after clicking on one of my links, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. OATMEAL WALNUT BREAD This is a sponsored post written by me on behalf of Red Star Yeast. As always, all opinions expressed are my own. I love molasses Especiallydark molasses.
SOFT SOURDOUGH ROLLS These rolls have enough tang to be considered a sourdough, soft for a sandwich, and sturdy enough for my Cuban Fritas. The juices from the combo of lean beef & hard Cuban sausage ground together, grilled, with only ketchup & French fried onions as condiments make this bread shine brighter than traditional Cuban bread! LAZY CHICKEN AND POTATOES I use my crock pot all the time. I do chicken in it alot.With a can of chicken broth it’s delicious. I’m trying this receipt today. I love chicken done in it, then when it’s done I take it out and put in rice or noodles for about 10 min. for rice and 20 for noodles. BREAD AND BUTTER PICKLE RELISH I love relish AND labs! I’ve had 3 labs, but none ever ate veggies (one did eat half of his doghouse and the neighbors steps, though) :-) Nice looking recipe. EASY ITALIAN CHICKEN AND RAPINI This dish started out with a coupon for a bag of “Chopped Rappi.” I like clipping coupons It’s a great way to save money on groceries, helping to keep our grocery bill down. HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. AMARETTO APPLE PRESERVES I’ve been up to my ears in apples this fall. We signed up for a new fruit CSA this year in addition to our usual apple CSA. When I signed up, I was thinking of all of the berries and peaches that we’d enjoyover the summer.
WHOLE WHEAT BUTTERMILK BANANA BREAD Oh My Heavens, you and I are in the same dilemma. I never plan well with the bananas. If I think I’ve got the family all figured out, they throw me a curve ball and I have 2 bunches leftover and no freezer space to put more. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself.RECIPE INDEX
Please Note - My Kitchen Addiction is an Amazon.com affiliate. If you purchase an item from Amazon.com after clicking on one of my links, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. OATMEAL WALNUT BREAD This is a sponsored post written by me on behalf of Red Star Yeast. As always, all opinions expressed are my own. I love molasses Especiallydark molasses.
SOFT SOURDOUGH ROLLS These rolls have enough tang to be considered a sourdough, soft for a sandwich, and sturdy enough for my Cuban Fritas. The juices from the combo of lean beef & hard Cuban sausage ground together, grilled, with only ketchup & French fried onions as condiments make this bread shine brighter than traditional Cuban bread! LAZY CHICKEN AND POTATOES I use my crock pot all the time. I do chicken in it alot.With a can of chicken broth it’s delicious. I’m trying this receipt today. I love chicken done in it, then when it’s done I take it out and put in rice or noodles for about 10 min. for rice and 20 for noodles. BREAD AND BUTTER PICKLE RELISH I love relish AND labs! I’ve had 3 labs, but none ever ate veggies (one did eat half of his doghouse and the neighbors steps, though) :-) Nice looking recipe. EASY ITALIAN CHICKEN AND RAPINI This dish started out with a coupon for a bag of “Chopped Rappi.” I like clipping coupons It’s a great way to save money on groceries, helping to keep our grocery bill down. HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. AMARETTO APPLE PRESERVES I’ve been up to my ears in apples this fall. We signed up for a new fruit CSA this year in addition to our usual apple CSA. When I signed up, I was thinking of all of the berries and peaches that we’d enjoyover the summer.
WHOLE WHEAT BUTTERMILK BANANA BREAD Oh My Heavens, you and I are in the same dilemma. I never plan well with the bananas. If I think I’ve got the family all figured out, they throw me a curve ball and I have 2 bunches leftover and no freezer space to put more. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. SOFT SOURDOUGH ROLLS These rolls have enough tang to be considered a sourdough, soft for a sandwich, and sturdy enough for my Cuban Fritas. The juices from the combo of lean beef & hard Cuban sausage ground together, grilled, with only ketchup & French fried onions as condiments make this bread shine brighter than traditional Cuban bread! EASY SLOW COOKER SHREDDED BEEF Shredded beef is a favorite in my household. My husband loves to eat it (and, I admit I am a fan, too) But, I especially love how easy itis to make.
NUT-FILLED BUTTERHORNS This week, I’m focusing on recipes to help you along with your holiday baking Baking really is the best part of the holidays, isn’tit?
HAM AND ASPARAGUS STRATA Today I’ve got another easy egg casserole for you! If you’re thinking that I make eggs a lot, you’d be right. They’re just so versatile and easy, and I just love that they work for HOW TO FILL AND FROST A CAKE (WFMW) I’ve made quite a few cakes lately And, while I still prefer cookies to cake (any day of the week!), I’ve certainly improved my cake filling and frosting skills along the way. BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Pan roasted is the only way I eat brussels sprouts. It pains me to think that people still boil and steam them to bland nothingness. GRILLED POTATOES AND BROCCOLI PACKETS These look absolutely fantastic! I’ve had potatoes on the grill, but they’ve always been sliced thin and just get soggy. This is the perfect way to make them! SIMPLE TOMATO SAUCE WITH A FOOD MILL (WFMW) I love to make fresh tomato sauce, but I do not enjoy peeling and seeding tomatoes At all! Last summer, I got a big bag of tomatoes (about 40 pounds) from a local farm stand and decided that I wanted to make sauce to freeze so that I would have it for the winter. PERFECTLY DRIZZLED CHOCOLATE (WFMW) I would love to discuss opportunities for recipe development, freelance food writing, and food photography. I also love to collaborate with other bloggers. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to HOW TO FILL AND FROST A CAKE (WFMW) Starting from the top, apply a smooth layer of frosting to all sides of the cake. For extra smooth frosting, keep a mug of hot water on hand, and dip the spatula in the hot water and then dry it with a paper towel before smoothing your frosting. ← Deep Dish Zucchini and Tomato Pizza. Kitchen Bootcamp Roundup – Salads →. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, SOUTHWEST CHICKEN NOODLE CASSEROLE Sprinkle the flour into the skillet, and whisk to form a thick paste (roux). Continue to cook for about 4 – 5 minutes, until the roux is slightly golden and the flour is cooked. Stir in the chili powder and cumin and continue to cook for an additional minute or two. PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
LIGHT AND SOFT DINNER ROLLS 3 – 3 1/2 cups all purpose flour. Egg wash (1 egg + 1 teaspoon water), optional. Sesame seeds, optional. Begin by combining the milk, sugar, yeast, and salt in a large mixing bowl. Whisk together until the yeast and sugar are mostly dissolved. Add the butter and egg. Stirto
EASY SLOW COOKER SHREDDED BEEF Easy Slow Cooker Shredded Beef(Makes 8 – 10 servings) Sprinkle the beef with salt and pepper on each side. Sear all sides of the beef in a hot heavy bottom pan (or in the insert of your slow cooker if it can be used on the stove top) over medium-high heat. Remove the meat from the pan. Add the onions and cook them in the beef drippings until CINNAMON ROLLS FOR A CROWD Roll the dough out into a large rectangle. Generously brush half of the remaining melted butter onto the dough. Sprinkle with half of the cinnamon sugar mixture. Roll the long edge of the dough tightly to make a log. Cut cross sections of the log into 12 rolls. Place each roll cut-side down in one of the prepared pans. AMARETTO APPLE PRESERVES Combine the apples with the water and lemon juice. Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur. Whisk in the spices and powdered pectin. Bring to a boil, then add the sugar. Return to a rolling boil, and boil forone minute.
AMARETTO CHERRIES
Combine the zest, lemon juice, water, and sugar in a saucepan over medium-high heat. Bring the mixture up to a boil to dissolve the sugar and allow to boil gently for one minute. Pack the cherries into the hot, sterilized jars and add one tablespoon of Amaretto liqeuer to each jar of cherries. Ladle the hot syrup into the jars, leaving 1/2inch
SIMPLE TOMATO SAUCE WITH A FOOD MILL (WFMW) Add the tomato sauce to the pot, and stir to combine all of the ingredients evently. Bring the soup to a boil and then reduce to a simmer. Simmer for about 10 minutes until slightly thickened. Remove the soup from the heat and stir in the cream. Season to taste with salt and pepper. Serve immediately. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, SOUTHWEST CHICKEN NOODLE CASSEROLE Sprinkle the flour into the skillet, and whisk to form a thick paste (roux). Continue to cook for about 4 – 5 minutes, until the roux is slightly golden and the flour is cooked. Stir in the chili powder and cumin and continue to cook for an additional minute or two. PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
LIGHT AND SOFT DINNER ROLLS 3 – 3 1/2 cups all purpose flour. Egg wash (1 egg + 1 teaspoon water), optional. Sesame seeds, optional. Begin by combining the milk, sugar, yeast, and salt in a large mixing bowl. Whisk together until the yeast and sugar are mostly dissolved. Add the butter and egg. Stirto
CINNAMON ROLLS FOR A CROWD Roll the dough out into a large rectangle. Generously brush half of the remaining melted butter onto the dough. Sprinkle with half of the cinnamon sugar mixture. Roll the long edge of the dough tightly to make a log. Cut cross sections of the log into 12 rolls. Place each roll cut-side down in one of the prepared pans. SIMPLE TOMATO SAUCE WITH A FOOD MILL (WFMW) Add the tomato sauce to the pot, and stir to combine all of the ingredients evently. Bring the soup to a boil and then reduce to a simmer. Simmer for about 10 minutes until slightly thickened. Remove the soup from the heat and stir in the cream. Season to taste with salt and pepper. Serve immediately.SOURDOUGH NAAN
Preheat a heavy skillet over medium-high heat. Divide the dough into 8 pieces. Roll each piece out to about 1/4-inch thickness. Brush the dough with water and place it water-side down in the skillet. Cover and cook for about a minute until the dough bubbles and releases easily from the skillet. AMARETTO APPLE PRESERVES Combine the apples with the water and lemon juice. Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur. Whisk in the spices and powdered pectin. Bring to a boil, then add the sugar. Return to a rolling boil, and boil forone minute.
AMARETTO CHERRIES
Combine the zest, lemon juice, water, and sugar in a saucepan over medium-high heat. Bring the mixture up to a boil to dissolve the sugar and allow to boil gently for one minute. Pack the cherries into the hot, sterilized jars and add one tablespoon of Amaretto liqeuer to each jar of cherries. Ladle the hot syrup into the jars, leaving 1/2inch
HONEY WHEAT BAGELS
In a liquid measuring cup, stir together the warm water (approximately 110°F) and 2 tablespoons of honey. Add the liquid to the mixing bowl. Fit the mixer with the beater attachment, and beat for 2 – 3 minutes on medium-low, until the mixture is smooth. Switch to the dough hook, and gradually add the white whole wheat flour. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, EASY ITALIAN CHICKEN AND RAPINI Easy Italian Chicken and Rapini. Start by bringing a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until bright green. Drain, and set aside. In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally. Add the blanched rapini to the pan and sautefor a few
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, EASY ITALIAN CHICKEN AND RAPINI Easy Italian Chicken and Rapini. Start by bringing a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until bright green. Drain, and set aside. In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally. Add the blanched rapini to the pan and sautefor a few
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, LIGHT AND SOFT DINNER ROLLS 3 – 3 1/2 cups all purpose flour. Egg wash (1 egg + 1 teaspoon water), optional. Sesame seeds, optional. Begin by combining the milk, sugar, yeast, and salt in a large mixing bowl. Whisk together until the yeast and sugar are mostly dissolved. Add the butter and egg. Stirto
PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
CINNAMON ROLLS FOR A CROWD Roll the dough out into a large rectangle. Generously brush half of the remaining melted butter onto the dough. Sprinkle with half of the cinnamon sugar mixture. Roll the long edge of the dough tightly to make a log. Cut cross sections of the log into 12 rolls. Place each roll cut-side down in one of the prepared pans. SIMPLE TOMATO SAUCE WITH A FOOD MILL (WFMW) Add the tomato sauce to the pot, and stir to combine all of the ingredients evently. Bring the soup to a boil and then reduce to a simmer. Simmer for about 10 minutes until slightly thickened. Remove the soup from the heat and stir in the cream. Season to taste with salt and pepper. Serve immediately.SOURDOUGH NAAN
Preheat a heavy skillet over medium-high heat. Divide the dough into 8 pieces. Roll each piece out to about 1/4-inch thickness. Brush the dough with water and place it water-side down in the skillet. Cover and cook for about a minute until the dough bubbles and releases easily from the skillet. AMARETTO APPLE PRESERVES Combine the apples with the water and lemon juice. Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur. Whisk in the spices and powdered pectin. Bring to a boil, then add the sugar. Return to a rolling boil, and boil forone minute.
AMARETTO CHERRIES
Combine the zest, lemon juice, water, and sugar in a saucepan over medium-high heat. Bring the mixture up to a boil to dissolve the sugar and allow to boil gently for one minute. Pack the cherries into the hot, sterilized jars and add one tablespoon of Amaretto liqeuer to each jar of cherries. Ladle the hot syrup into the jars, leaving 1/2inch
HONEY WHEAT BAGELS
In a liquid measuring cup, stir together the warm water (approximately 110°F) and 2 tablespoons of honey. Add the liquid to the mixing bowl. Fit the mixer with the beater attachment, and beat for 2 – 3 minutes on medium-low, until the mixture is smooth. Switch to the dough hook, and gradually add the white whole wheat flour. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself.RECIPE INDEX
Please Note - My Kitchen Addiction is an Amazon.com affiliate. If you purchase an item from Amazon.com after clicking on one of my links, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. EASY ITALIAN CHICKEN AND RAPINI Easy Italian Chicken and Rapini. Start by bringing a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until bright green. Drain, and set aside. In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally. Add the blanched rapini to the pan and sautefor a few
AMARETTO APPLE PRESERVES Combine the apples with the water and lemon juice. Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur. Whisk in the spices and powdered pectin. Bring to a boil, then add the sugar. Return to a rolling boil, and boil forone minute.
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself.RECIPE INDEX
Please Note - My Kitchen Addiction is an Amazon.com affiliate. If you purchase an item from Amazon.com after clicking on one of my links, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. EASY ITALIAN CHICKEN AND RAPINI Easy Italian Chicken and Rapini. Start by bringing a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until bright green. Drain, and set aside. In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally. Add the blanched rapini to the pan and sautefor a few
AMARETTO APPLE PRESERVES Combine the apples with the water and lemon juice. Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur. Whisk in the spices and powdered pectin. Bring to a boil, then add the sugar. Return to a rolling boil, and boil forone minute.
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to BIO | MY KITCHEN ADDICTION Now, I am focusing my efforts in the kitchen and working as a freelance writer and photographer. I feel blessed to be able to spend so much time in the kitchen cooking and baking for my family and friends. I love experimenting with new recipes and learning new techniques. My Kitchen Addiction is a collection of my thoughts andideas related to
SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, NUT-FILLED BUTTERHORNS 1 cup granulated sugar. 1 teaspoon pure vanilla extract. 1 cup walnuts, finely chopped. To prepare the dough, In mixing bowl, combine 1 1/2 cups of bread flour, yeast, sugar, and salt in a large mixing bowl. In a separate microwaveable bowl, combine the sour cream, water, and butter. Heat to approximately 120°-130°F. HAM AND ASPARAGUS STRATA Ham and Asparagus Strata(Serves 4 – 6) Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish and set aside. In a mixing bowl, combine the egg whites, eggs, milk, and Dijon mustard. Season with salt and pepper. Whisk until well combined. Place the cubed bread in the bottom of the prepared baking dish. SIMPLE TOMATO SAUCE WITH A FOOD MILL (WFMW) Add the tomato sauce to the pot, and stir to combine all of the ingredients evently. Bring the soup to a boil and then reduce to a simmer. Simmer for about 10 minutes until slightly thickened. Remove the soup from the heat and stir in the cream. Season to taste with salt and pepper. Serve immediately.KODIAK CAKES
The first mix that I tried was the Big Bear Brownies . My hubby and I were both hungry for a sweet treat one afternoon, so I whipped them up real quickly! The box stated that applesauce could be substituted for all or part of the butter, so that’s what I did. In GRILLED POTATOES AND BROCCOLI PACKETS 2 cups (approx) broccoli florets. Juice from 1/2 lemon. Freshly ground black pepper. Kosher salt. Arrange the broccoli on two squares of aluminum foil. Sprinkle with lemon juice, and season to taste with salt and pepper. Wrap the foil around the broccoli to make a packet. Grill over medium heat until the broccoli is tender, flipping once.AMARETTO CHERRIES
Combine the zest, lemon juice, water, and sugar in a saucepan over medium-high heat. Bring the mixture up to a boil to dissolve the sugar and allow to boil gently for one minute. Pack the cherries into the hot, sterilized jars and add one tablespoon of Amaretto liqeuer to each jar of cherries. Ladle the hot syrup into the jars, leaving 1/2inch
PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself.RECIPE INDEX
Please Note - My Kitchen Addiction is an Amazon.com affiliate. If you purchase an item from Amazon.com after clicking on one of my links, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. EASY ITALIAN CHICKEN AND RAPINI Easy Italian Chicken and Rapini. Start by bringing a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until bright green. Drain, and set aside. In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally. Add the blanched rapini to the pan and sautefor a few
AMARETTO APPLE PRESERVES Combine the apples with the water and lemon juice. Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur. Whisk in the spices and powdered pectin. Bring to a boil, then add the sugar. Return to a rolling boil, and boil forone minute.
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself.RECIPE INDEX
Please Note - My Kitchen Addiction is an Amazon.com affiliate. If you purchase an item from Amazon.com after clicking on one of my links, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. EASY ITALIAN CHICKEN AND RAPINI Easy Italian Chicken and Rapini. Start by bringing a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until bright green. Drain, and set aside. In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally. Add the blanched rapini to the pan and sautefor a few
AMARETTO APPLE PRESERVES Combine the apples with the water and lemon juice. Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur. Whisk in the spices and powdered pectin. Bring to a boil, then add the sugar. Return to a rolling boil, and boil forone minute.
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to BIO | MY KITCHEN ADDICTION Now, I am focusing my efforts in the kitchen and working as a freelance writer and photographer. I feel blessed to be able to spend so much time in the kitchen cooking and baking for my family and friends. I love experimenting with new recipes and learning new techniques. My Kitchen Addiction is a collection of my thoughts andideas related to
BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, NUT-FILLED BUTTERHORNS 1 cup granulated sugar. 1 teaspoon pure vanilla extract. 1 cup walnuts, finely chopped. To prepare the dough, In mixing bowl, combine 1 1/2 cups of bread flour, yeast, sugar, and salt in a large mixing bowl. In a separate microwaveable bowl, combine the sour cream, water, and butter. Heat to approximately 120°-130°F.KODIAK CAKES
The first mix that I tried was the Big Bear Brownies . My hubby and I were both hungry for a sweet treat one afternoon, so I whipped them up real quickly! The box stated that applesauce could be substituted for all or part of the butter, so that’s what I did. In SIMPLE TOMATO SAUCE WITH A FOOD MILL (WFMW) Add the tomato sauce to the pot, and stir to combine all of the ingredients evently. Bring the soup to a boil and then reduce to a simmer. Simmer for about 10 minutes until slightly thickened. Remove the soup from the heat and stir in the cream. Season to taste with salt and pepper. Serve immediately. HAM AND ASPARAGUS STRATA Ham and Asparagus Strata(Serves 4 – 6) Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish and set aside. In a mixing bowl, combine the egg whites, eggs, milk, and Dijon mustard. Season with salt and pepper. Whisk until well combined. Place the cubed bread in the bottom of the prepared baking dish. GRILLED POTATOES AND BROCCOLI PACKETS 2 cups (approx) broccoli florets. Juice from 1/2 lemon. Freshly ground black pepper. Kosher salt. Arrange the broccoli on two squares of aluminum foil. Sprinkle with lemon juice, and season to taste with salt and pepper. Wrap the foil around the broccoli to make a packet. Grill over medium heat until the broccoli is tender, flipping once. PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself.RECIPE INDEX
Please Note - My Kitchen Addiction is an Amazon.com affiliate. If you purchase an item from Amazon.com after clicking on one of my links, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. EASY ITALIAN CHICKEN AND RAPINI Easy Italian Chicken and Rapini. Start by bringing a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until bright green. Drain, and set aside. In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally. Add the blanched rapini to the pan and sautefor a few
AMARETTO APPLE PRESERVES Combine the apples with the water and lemon juice. Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur. Whisk in the spices and powdered pectin. Bring to a boil, then add the sugar. Return to a rolling boil, and boil forone minute.
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself.RECIPE INDEX
Please Note - My Kitchen Addiction is an Amazon.com affiliate. If you purchase an item from Amazon.com after clicking on one of my links, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. OATMEAL WALNUT BREAD 3/4 cup chopped walnuts. 1 egg. 1 tablespoon water. In the bowl of your stand mixer, whisk together 1 cup of bread flour with the rolled oats, yeast, and salt. In a separate microwave safe bowl, combine the water, molasses, and vegetable oil. Heat to 120°-130°F. Add the liquids to the dry mixture in your stand mixer bowl. LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. EASY ITALIAN CHICKEN AND RAPINI Easy Italian Chicken and Rapini. Start by bringing a large pot of salted water to a boil. Add the rapini and blanch for 2-3 minutes until bright green. Drain, and set aside. In a skillet, heat the oil, garlic, and red pepper flakes over medium-low heat until fragrant, stirring occasionally. Add the blanched rapini to the pan and sautefor a few
AMARETTO APPLE PRESERVES Combine the apples with the water and lemon juice. Cover and boil gently for about 10 minutes, until soft. Remove from the heat, stir in the amaretto liqueur. Whisk in the spices and powdered pectin. Bring to a boil, then add the sugar. Return to a rolling boil, and boil forone minute.
WHOLE WHEAT BUTTERMILK BANANA BREAD Preheat the oven to 325°F. Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat together the butter and sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Stir in BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Balsamic Glazed Skillet Potatoes and Brussels Sprouts(Serves 3-4) Heat a large skillet over medium-low heat. Add the olive oil to coat the bottom of the skillet. Add the garlic, potatoes, and Brussels sprouts. Add the dried thyme and 1/4 teaspoon of salt. Stir to BIO | MY KITCHEN ADDICTION Now, I am focusing my efforts in the kitchen and working as a freelance writer and photographer. I feel blessed to be able to spend so much time in the kitchen cooking and baking for my family and friends. I love experimenting with new recipes and learning new techniques. My Kitchen Addiction is a collection of my thoughts andideas related to
BREAD AND BUTTER PICKLE RELISH Combine the cucumber, bell pepper, onion, ice, water, and Kosher salt in a large mixing bowl. Cover and let stand for 2 hours. Transfer the mixture to a large colander. Drain and rinse with cold water. Meanwhile, prepare a boiling water canner and sterilize 7 half pint jars, lids, and bands. SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, NUT-FILLED BUTTERHORNS 1 cup granulated sugar. 1 teaspoon pure vanilla extract. 1 cup walnuts, finely chopped. To prepare the dough, In mixing bowl, combine 1 1/2 cups of bread flour, yeast, sugar, and salt in a large mixing bowl. In a separate microwaveable bowl, combine the sour cream, water, and butter. Heat to approximately 120°-130°F.KODIAK CAKES
The first mix that I tried was the Big Bear Brownies . My hubby and I were both hungry for a sweet treat one afternoon, so I whipped them up real quickly! The box stated that applesauce could be substituted for all or part of the butter, so that’s what I did. In SIMPLE TOMATO SAUCE WITH A FOOD MILL (WFMW) Add the tomato sauce to the pot, and stir to combine all of the ingredients evently. Bring the soup to a boil and then reduce to a simmer. Simmer for about 10 minutes until slightly thickened. Remove the soup from the heat and stir in the cream. Season to taste with salt and pepper. Serve immediately. HAM AND ASPARAGUS STRATA Ham and Asparagus Strata(Serves 4 – 6) Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish and set aside. In a mixing bowl, combine the egg whites, eggs, milk, and Dijon mustard. Season with salt and pepper. Whisk until well combined. Place the cubed bread in the bottom of the prepared baking dish. GRILLED POTATOES AND BROCCOLI PACKETS 2 cups (approx) broccoli florets. Juice from 1/2 lemon. Freshly ground black pepper. Kosher salt. Arrange the broccoli on two squares of aluminum foil. Sprinkle with lemon juice, and season to taste with salt and pepper. Wrap the foil around the broccoli to make a packet. Grill over medium heat until the broccoli is tender, flipping once. PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. OATMEAL WALNUT BREAD This is a sponsored post written by me on behalf of Red Star Yeast. As always, all opinions expressed are my own. I love molasses Especiallydark molasses.
BREAD AND BUTTER PICKLE RELISH I love relish AND labs! I’ve had 3 labs, but none ever ate veggies (one did eat half of his doghouse and the neighbors steps, though) :-) Nice looking recipe. SOFT SOURDOUGH ROLLS These rolls have enough tang to be considered a sourdough, soft for a sandwich, and sturdy enough for my Cuban Fritas. The juices from the combo of lean beef & hard Cuban sausage ground together, grilled, with only ketchup & French fried onions as condiments make this bread shine brighter than traditional Cuban bread! WHOLE WHEAT BUTTERMILK BANANA BREAD Oh My Heavens, you and I are in the same dilemma. I never plan well with the bananas. If I think I’ve got the family all figured out, they throw me a curve ball and I have 2 bunches leftover and no freezer space to put more. EASY ITALIAN CHICKEN AND RAPINI This dish started out with a coupon for a bag of “Chopped Rappi.” I like clipping coupons It’s a great way to save money on groceries, helping to keep our grocery bill down. HAM AND ASPARAGUS STRATA Today I’ve got another easy egg casserole for you! If you’re thinking that I make eggs a lot, you’d be right. They’re just so versatile and easy, and I just love that they work for AMARETTO APPLE PRESERVES I’ve been up to my ears in apples this fall. We signed up for a new fruit CSA this year in addition to our usual apple CSA. When I signed up, I was thinking of all of the berries and peaches that we’d enjoyover the summer.
HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Pan roasted is the only way I eat brussels sprouts. It pains me to think that people still boil and steam them to bland nothingness. FRESH RECIPES FROM THE HEART... A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challenge myself. OATMEAL WALNUT BREAD This is a sponsored post written by me on behalf of Red Star Yeast. As always, all opinions expressed are my own. I love molasses Especiallydark molasses.
BREAD AND BUTTER PICKLE RELISH I love relish AND labs! I’ve had 3 labs, but none ever ate veggies (one did eat half of his doghouse and the neighbors steps, though) :-) Nice looking recipe. SOFT SOURDOUGH ROLLS These rolls have enough tang to be considered a sourdough, soft for a sandwich, and sturdy enough for my Cuban Fritas. The juices from the combo of lean beef & hard Cuban sausage ground together, grilled, with only ketchup & French fried onions as condiments make this bread shine brighter than traditional Cuban bread! WHOLE WHEAT BUTTERMILK BANANA BREAD Oh My Heavens, you and I are in the same dilemma. I never plan well with the bananas. If I think I’ve got the family all figured out, they throw me a curve ball and I have 2 bunches leftover and no freezer space to put more. EASY ITALIAN CHICKEN AND RAPINI This dish started out with a coupon for a bag of “Chopped Rappi.” I like clipping coupons It’s a great way to save money on groceries, helping to keep our grocery bill down. HAM AND ASPARAGUS STRATA Today I’ve got another easy egg casserole for you! If you’re thinking that I make eggs a lot, you’d be right. They’re just so versatile and easy, and I just love that they work for AMARETTO APPLE PRESERVES I’ve been up to my ears in apples this fall. We signed up for a new fruit CSA this year in addition to our usual apple CSA. When I signed up, I was thinking of all of the berries and peaches that we’d enjoyover the summer.
HOW TO FREEZE SHREDDED ZUCCHINI (WFMW) Do google recipes, however you may have to try many to find one you like. My friend, who has been baking gluten free for about 15 years finally translated a regular recipe to gluten free on her own and sells her bread at a farmer’s market. BALSAMIC GLAZED SKILLET POTATOES AND BRUSSELS SPROUTS Pan roasted is the only way I eat brussels sprouts. It pains me to think that people still boil and steam them to bland nothingness.RECIPE INDEX
Please Note - My Kitchen Addiction is an Amazon.com affiliate. If you purchase an item from Amazon.com after clicking on one of my links, I receive a small percentage of the sale price, which helps to keep My Kitchen Addiction up and running. BIO | MY KITCHEN ADDICTION Now, I am focusing my efforts in the kitchen and working as a freelance writer and photographer. I feel blessed to be able to spend so much time in the kitchen cooking and baking for my family and friends. I love experimenting with new recipes and learning new techniques. My Kitchen Addiction is a collection of my thoughts andideas related to
HUSBAND’S PICKS
Bacon Wrapped Guacamole Poppers. Baked Seafood and Lemon Herb Pasta. Black and Boursin Burgers. Buffalo Chicken Shepherd’s Pie. Butternut Quiche with Kale and Sausage. Cheese Enchiladas Unwrapped. Chicken and Snow Peas Stir Fry. Chicken Tortilla Soup (Revisited) Creamy Carrotand Potato Soup.
SOFT SOURDOUGH ROLLS While the rolls rise, preheat the oven to 400F. Optionally, before baking, brush the rolls with egg wash (1 egg beaten with about 1 teaspoon of water) and sprinkle with sesame seeds. Slash with a sharp knife, if desired. Bake the rolls for 15 – 17 minutes, LAZY CHICKEN AND POTATOES 2 pieces split chicken breast. Line the bottom of the slow cooker with the potatoes, onion, bell pepper, poblano pepper, and garlic. Drizzle with the olive oil and sprinkle with cumin and chili powder. Season with salt and pepper. Arrange the chicken breast on top of the vegetables. Season with salt and pepper, and sprinkle with a littlebit of
PERFECT PIZZA ON PARCHMENT (WFMW) Simply place a piece of parchment paper on top of your pizza peel and assemble your pizza. Then, transfer the pizza (parchment paper and all) onto your preheated pizza stone (I usually heat the oven to about 475°) and bake until the crust is golden and the cheese is bubbly. When the pizza is done, simply slide it back onto the pizza peel.SOURDOUGH NAAN
Preheat a heavy skillet over medium-high heat. Divide the dough into 8 pieces. Roll each piece out to about 1/4-inch thickness. Brush the dough with water and place it water-side down in the skillet. Cover and cook for about a minute until the dough bubbles and releases easily from the skillet. GARLIC SCAPE PESTO AND MUSHROOM PIZZA 4 ounces sliced portobello mushrooms. Pizza seasoning or Italian seasoning. Place a pizza stone on the middle rack of the oven an preheat to 475°. If necessary, prepare the garlic scape pesto. On a large piece of parchment paper, spread the pizza dough out to be as thick or thin as you like. Spread the pesto on top of the dough. PERFECTLY DRIZZLED CHOCOLATE (WFMW) Work Quickly! When you are drizzling chocolate, you have to work quickly. If you want nice, thin, clean lines, you can’t give the chocolate any time to glop up (technical term). Gently squeeze the bottle as you quickly move your arm (not just your wrist!) back andforth.
ROASTED GARLIC AND HERB FLATBREADS ON THE GRILL Combine the water, olive oil, garlic paste, chopped herbs, yeast, and salt in the bowl of your stand mixer. Add 1 ½ cups of flour. Using the beater blade, mix on medium speed for about 2 minutes, until the mixture is smooth. Add the remaining 2 ½ cups of flour and use the dough hook to knead the bread until it is smooth.* Home
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* Jennifer Schall Photography -- Navigation --HomeRecipe Index- Popular Recipes- Appetizers- Beverages- Breads- Breakfast- Desserts- Main Dishes- Side Dishes- SoupsHusband’s PicksTips and TutorialsCommunity- Blogroll- Friday FavoritesShopAbout- Bio- Disclosures and Privacy Policy- Press and Mentions- ContactJennifer Schall Photography ROASTED GARLIC AND HERB FLATBREADS ON THE GRILL Posted on June 27, 2016 by Jennifer Schall• 5 Comments
_This is a sponsored post written by me on behalf of Red Star Yeast. As always, all opinions expressed are entirely my own._ Summer is here! Huzzah! I’ve not always been a summer person. I don’t love hot and humidweather.
This year, though, I’m embracing it. After a busy first year of preschool and trying to keep two young kiddos on a schedule every week, I’ve been enjoying a bit more flexibility. We’ve been playing on the playground, running in the yard, blowing bubbles, and splashing in the pool. Of course, it’s all fun and games until dinner time. Am I right?Continue Reading
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Posted on June 24, 2016 by Jennifer Schall• 0 Comments
I’m taking a break from recipes today… I know, it’s a bit different. If you came for buttercream frosting, you’ll find it here.
If you’re looking for shredded beef tacos,
they’re here. Or, perhaps you’re looking to make some homemade Oreos. I’ve got those right here.
But, I’m hoping you’ll stay and read. And, even more than that, I’m hoping you’ll join the discussion… Respectfully, of course. If you pay any attention to the news, or just log into Facebook on occasion, you’re well aware that there’s a lot going on in the world at the moment. And, you’re also aware that most people have an opinion… Probably a strong one. I am guilty as charged. ContinueReading
share14 96 20share2 232 SaveFiled Under: Entertaining ASPARAGUS RIBBON SALAD Posted on May 10, 2016 by Jennifer Schall• 0 Comments
“Mama… Look at all of the asparagusses!! Can I pick them?” This summer is going to be the summer of the garden, though it’s notexactly my garden.
For the past few years, we’ve had a small garden in our backyard. I’ve grown a few tomatoes, peppers, and herbs in three small raised beds. But, this year, we’ll be gardening on a slightly larger scale.Continue Reading
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{PHOTOGRAPHY} SETTING GOALS Posted on March 5, 2016 by Jennifer Schall• 1 Comment
A few years ago, I saw Penny De Los Santos speak (a few times, actually) about assigning yourself projects. It’s an idea that has stuck with me and been in the back of my mind for a long time. It’s brilliant, really. When it comes to photography, as with many things, I find that the best way to grow is to set a goal and just jump in there and challengemyself.
A few summers ago, I did just that. We were headed on vacation and I decided that I was going to start shooting in manual mode. All the time. I had previously shot almost exclusively in the Av (aperture priority) mode on my camera. Why? It was convenient. And, I got decent results, but I wanted to get better. So, I switched my camera to manual and didn’t turn back. Continue Reading share14 59 22share0 199Save
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ON CHICKEN STOCK AND BECOMING MY MOTHER Posted on February 15, 2016 by Jennifer Schall• 0 Comments
“3 – 2 – 1…” I’m told that I have become my mother. I’m not exactly sure when it happened, but I think it might be true.I blame the kids.
When in doubt, always blame the kids. Really, I’ve had no choice. After all, someone needs to warn the kids that the fun and games will end promptly when an eye is lost… Or that the car will be pulled over without hesitation. And, let’s not forget the drama that is counting backwards from three. ContinueReading
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