Pizza Poppers

fun.  easy.  really, really good.

Ingredients:

1 roll refrigerated pizza dough (Pillsbury thin crust dough works well.  You can use any kind though...)
marinara/pizza sauce
2 tablespoons grated parmesan cheese
1 tablespoon olive oil or melted butter
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 block of mozzarella cheese, diced into small cubes

...and any pizza toppings of your choice: ham and pineapple, pepperoni slices, sausage, etc.

Directions:

1. Preheat oven to heat specified on pizza dough package. Usually it’s 400 degrees. If you make your own dough, 400 is usually a good heat as well.

2. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it’s about 12″ by 8″. You’re going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

3. Place cheese and desired toppings on each square. (Note that you’re not putting the marinara sauce on the dough- it’s for dipping after. I used about a teaspoon of cheese and desired toppings.)

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

5. Brush the tops of the dough balls with olive oil or melted butter, then sprinkle with the garlic and Italian seasoning, and top with Parmesan cheese.  

6. Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I’d check them after even 10 minutes.

7. Serve warm with warmed marinara sauce on the side for dipping.

*www.ourbestbites.com

Deep Dish Pizookie!

1. This website is amazing.  Visit it.

2. The ingredients for the Chocolate Chunk Cookie recipe is slightly adapted.

3. A pizookie is a deep dish pizza-looking cookie.

Ingredients:
Chocolate Chunk Cookie Ingredients:

3/4 cup  light brown sugar

3/4 cup + 1 tablespoon granulated sugar

1 cup unsalted butter
2 large eggs
1 teaspoon vanilla extract
1 teaspoon sea salt

3 cups all-purpose, unbleached flour
1 teaspoon baking soda
1 10 oz. bag semi-sweet or dark chocolate chips

Other:

4" ramekins (or other small baking dish)

vanilla ice cream

Directions:
Preheat oven to 375° F (350° for convection ovens).

Beat together the butter, brown sugar and granulated sugar until light and fluffy.  Add eggs, vanilla extract, and sea salt.

Sift together the flour and baking soda.  Stir into batter, then add chocolate chips and stir until well mixed.

Fill ramekins 1/2" deep with raw cookie dough.  Place ramekins on sheet pan and put in middle rack of oven.  Bake 12-18 min., or until top starts to turn golden brown.  (Remember you want them slightly undercooked, but not too doughy.)

Remove from oven and place each ramekin on a napkin (this allows you to hold the hot dish as you eat your dessert delight.)  Top with a couple scoops of ice cream.  Grab a  spoon and enjoy.

*This recipe makes a lot of dough....like 3 logs worth.  If you don't want to use it all at once,  roll dough into 1 1/2" thick logs and cover with saran wrap.  Click here for a step-by-step on how to make some cookies for later.

*www.whiteonricecouple.com

Thai Turkey Wraps

Deliciousssss!

Ingredients:

2 Tbsp. creamy peanut butter
2 Tbsp. mayonnaise
2 Tbsp. KRAFT Asian Toasted Sesame Dressing
1/2 tsp. hot sauce
2 cups coleslaw blend (cabbage slaw mix)
4 flour tortillas (6 inch)
2-3 slices of turkey breast deli meat
2 Tbsp. chopped lightly salted dry roasted peanuts
2 Tbsp. chopped fresh cilantro

Directions:
1. Mix first 4 ingredients in medium bowl until well blended.
2. Add coleslaw blend; toss to coat. *This makes a lot of slaw.  I only used a little over 1/4 cup in the wrap.  Save the rest to make another!
3. Top tortillas with turkey, coleslaw mixture, nuts and cilantro; roll up and slice!

*www.kraft.com 

Crockpot Chicken-Ranch Tacos

Couldn't be simpler!  This is so freaking good.

Ingredients:

5-6 frozen chicken breasts (Mine were thawed and I only used 3 chicken breasts.  See directions below for modifications.)

1 packet chicken taco seasoning (1 oz.)
1 packet ranch seasoning (1 oz.)
1 can chicken broth

taco shells

...and any added taco fixings!

Directions:

Place chicken breasts in crock pot.  Sprinkle taco seasoning and ranch seasonings over chicken and pour broth over top.  Place lid on top and cook on high for 3 to 3 1/2 hours.  (I cooked mine on low for about 5 1/2 hours, then continued to follow same directions below.)

Shred chicken and place back in broth to cook for 30 minutes more.

Serve in taco shells with all the fixings you love.  

*http://myrecipeboxx.blogspot.com

Egg Salad Sandwiches

Ingredients:

6 hard boiled eggs, peeled

1/2 cup finely chopped dill pickles

2 large stalks celery, finely chopped

1/3 cup mayonnaise (Helman’s….and NOT low-fat) (I used a scant 1/3 cup of mayo and then added about 1 tablespoon or so of yellow mustard.)

salt & pepper, to taste

Directions:

Chop up hard boiled eggs.  Place into large bowl with remaining ingredients. Stir to combine. Fill a sandwich, a pita, a wrap or a tortilla, or use crackers! Makes about 4-5 sandwiches.

*How to boil an egg:

Here’s the easy way to cook the perfect hard boiled egg that it will be easy to peel! Put all of your eggs into a pot and cover completely with water. Cover and bring pot to boil. Once water has boiled, turn burner off and leave the pot alone (while still on the hot burner) for 10 minutes. After the 10 minutes, the eggs are done! 

Now, here’s the important part that makes your life easy or hard when it comes to peeling those shells off. Remove lid and drain hot water while still leaving eggs in the pot. Turn your faucet on and place pot underneath in the sink to shower eggs in cold water. You want to shock your eggs as quickly as possible to shrink the membrane between the egg and the shell. Keep faucet running over top eggs for 2-3 minutes. You may even want to add a little ice to the pot too. Once eggs are cool to handle, crack them open and peel away! 

*www.laurenslatest.com

Chocolate Covered Strawberry Cookies

Oh-so good!!  SUPER EASY!

Happy Memorial Day Weekend!

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cup fresh chopped strawberries

1/2 cup semi-sweet chocolate chips
2 tablespoons milk

Directions:
In a large bowl, cream butter and sugar together until light and fluffy. Stir in egg and vanilla. Add in all dry ingredients and stir until just incorporated. Gently stir in strawberries. Refrigerate dough 30 minutes.

Preheat oven to 350 degrees. Scoop dough into small rounds and place on parchment paper lined baking sheets. Bake 7-8 minutes until edges start to barely golden. Cool 5 minutes on baking sheet and transfer to cooling rack. (For some reason, my cooking time was for much longer...about 12 minutes.)

In a small bowl, microwave chocolate chips and milk, stirring every 20 seconds until melted completely. Drizzle over cookies. Serve warm. Makes 2-3 dozen cookies.

*www.laurenslatest.com

Strawberry-Mint Sparkling Limeade

Cheers!  Happy Summer!

Ingredients:

• 3 cups sliced strawberries
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup fresh lime juice
• 1/4 cup water
• 1/4 cup agave nectar
• 1 (750-milliliter) bottle sparkling wine, chilled
• Whole strawberries (optional) 
• *Club soda (see below)

Directions:

Place first 5 ingredients in a blender; process until smooth (about 1 minute). Pour about 1/2 cup strawberry mixture into each of 6 glasses. Slowly pour about 1/2 cup wine into each glass; gently stir to combine. Garnish with whole berries, if desired.

*For a non-alcoholic and/or kid-friendly version, substitute 3 cups chilled club soda for the wine. When adding the soda/wine, pour slowly down the edge of the glass to tame the foam.

*Cooking Light Magazine, May 2012

Barbequed-Pulled Chicken Sandwiches

I know I always say this, but.... "yum."

Ingredients for Sandwiches:

2 lbs. boneless skinless chicken thighs
3 cups homemade barbeque sauce* (see below)
1 garlic clove, minced
1 chipotle pepper, minced
1 tablespoon adobo sauce {from canned chipotles}
4-6 buns, {buttered and toasted, optional}

*Ingredients & Directions for homemade BBQ sauce:

1-1/2 cups dark brown sugar, packed
1-1/4 cups ketchup
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon worcestershire sauce
2-1/2 teaspoons ground mustard
2 teaspoons paprika
1-1/2 teaspoons kosher salt
1 teaspoon black pepper

Measure and add all ingredients to a large bowl and whisk well until the sugar has dissolved and the spices are thoroughly distributed. Serve immediately or cover and store in fridge or freeze!

Directions for Sandwiches:

1. Trim off any excess fat from the boneless-skinless chicken thighs and arrange them in the bottom of your slow cooker.
2. Combine the homemade barbecue sauce with the minced garlic, chipotles, and adobo sauce. Pour the sauce over the chicken and cook on high for 2-1/2 to 3 hours or until the chicken is fully cooked and falling apart.
3. Turn off the heat to the slow cooker, remove the chicken and shred with two forks, return the chicken back to the pot, stir and let cool down so the sauce can thicken up, about 15 minutes.
4. Serve inside a bun and devour!

*www.simplyscratch.com

Golden Grahams S'mores Bars

Ingredients:

• 1 bag (10.5 oz) miniature marshmallows (5 1/2 cups)
• 1 1/2 cups milk chocolate chips (9 oz.)
• 5 tablespoons butter or margarine
• 1/4 cup light corn syrup
• 1 teaspoon vanilla
• 1 box (13 oz.) Golden Grahams cereal (8 cups)

Directions:

1. Grease 13×9-inch pan with butter. Reserve 1 cup of the marshmallows. In a large saucepan, melt the chocolate chips, butter, corn syrup, and remaining marshmallows over low heat. Stir until completely melted. Remove from heat; stir in vanilla.
2. Pour cereal into saucepan. Stir until coated with the melted chocolate mixture. Stir in remaining 1 cup marshmallows.
3. With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Store loosely covered at room temperature.
   
   
   *www.pinchofyum.com

Pizza Stuffed Mushrooms!

mushroom haters...prepare to be converted.  these are awesome.

Ingredients:

• 10 whole baby bella or crimini mushrooms
• 4 ounces, weight cream cheese, softened
• ¼ cups grated parmesan or mozzarella cheese
• ¼ teaspoons dried basil
• ⅛ teaspoons dried oregano
• garlic salt and pepper, to taste
• ¼ cups finely diced pepperoni
• 2 Tablespoons finely chopped green pepper
• 2 Tablespoons finely chopped red onion
• 2 Tablespoons finely chopped black olives

Directions:

Preheat oven to 350ºF.  Spray two mini iron skillets with non stick cooking spray and set aside. (A baking sheet will work just fine, too!)  (I used a baking sheet. To be safe, cover with parchment paper or a Silpat.)

Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.  In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining "pizza topping" ingredients, excluding the mushrooms.

Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet (or place all on baking sheet) and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.

*www.laurenslatest.com (photos from: How Sweet It Is)

Breakfast Quiche with Pancetta & Green Onions

 

Ingredients:

• One 9" round pie crust, uncooked and thawed (The original recipe called for a tart pan and unroll-and-bake pie crust...too much work for me.)
• 1 egg white, lightly beaten
• 2 teaspoons vegetable oil
• 3 ounces pancetta, cut into 1/4-inch pieces
• 5 eggs, at room temperature, lightly beaten
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• 2 cups (8 ounces) shredded Gruyere
• 3 green onions, thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees.  With the tines of a fork, prick the bottom of the pie crust.  Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.

In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes.  Drain on a paper towel lined plate.

In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake (on baking sheet) until the mixture has set and the top is golden, about 30-32 minutes. * The actual recipe says to bake for 18 minutes.  This may be because it was not baked on a baking sheet.  Not sure, but mine was definitely not cooked after 18 minutes.

Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.  Cut the tart into wedges and serve warm or at room temperature.

*Slightly adapted from, Weeknights with Giada

Apple Oatmeal Cookies with Brown Butter Frosting

 

Although I did not melt the butter until it "browned," 

I did use the same ingredients & follow the same steps to make the frosting. 

 

Ingredients:
For the cookies:

1/2 cup butter, softened
6 tablespoons packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup all purpose flour + 1 tablespoon
1 cup quick cooking rolled oats
1/2 cup peeled, diced apple {I used a fuji}

For the frosting:
1/4 cup butter
1 cup powdered sugar
1/2 tablespoon milk {approximately}
cinnamon, for garnish if desired

Directions:
Preheat oven to 350 degrees. Line baking sheet with silicone baking mat or parchment paper and set aside.

In a large bowl, cream butter and sugars together until light and fluffy. Stir in egg and vanilla. Slowly incorporate all dry ingredients. Stir in oats and apples. Scoop onto prepared sheet and bake 8-10 minutes or until the edges are golden.

While cookies are baking, place 1/4 cup butter into small saucepan. With heat on medium, melt and brown (I did not brown) the butter. Once the butter is a medium brown/amber color remove from heat and pour into a small bowl. Stir in powdered sugar and enough milk to get a spreadable consistency. (If you choose not to brown the butter, you may skip this step.  Simply melt the butter.)

 

Frost warm cookies and sprinkle with more cinnamon, if desired. Serve. Makes 2 dozen small cookies. 

*www.laurenslatest.com

Filet Mignon with Rosemary & Mushroom Gravy

holy.yum.  so delish.  so easy.
prepare for a little bit of oil splatter.  just forewarning you.

Ingredients:

Steaks:

• Vegetable oil cooking spray
• 2 (8-ounce) filet mignon steaks
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil

Gravy:

• 2 tablespoons olive oil
• 2 large or 4 small shallots, minced
• 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake, and button, coarsely chopped (I just used all mini bellas.)
• Kosher salt and freshly ground black pepper
• 1/2 cup dry Marsala wine
• 1 1/2 cups low-sodium beef broth
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, at room temperature

Directions:

Video tutorial is here for a step-by-step with Giada!

Steaks: 

Put an oven rack in the center of the oven & preheat the oven to 400 degrees. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. (I had mine in the oven for 12 minutes for medium doneness.) Let the steaks rest for 5 minutes on a cutting board. DO NOT SLICE EARLIER THAN THAT!!

Gravy: 
In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.

Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.  

(Don't you worry; I poured that gravy right on top of the meat.)

*www.foodnetwork.com & Weeknights with Giada

Frozen Lemonade Pie in a Jar

Happy Mother's Day!

These little pies are similar to this recipe, but these are festive and perfect for individual servings!

Ingredients:
1 1/2 cups graham cracker crumbs*
1/3 cup sugar*
6 tablespoons melted butter*
12 ounces (1 1/2 small containers) of COOL WHIP whipped topping
1 14-ounce can sweetened condensed milk
8 ounces thawed (but still cold) lemonade concentrate (You can also use Minute Maid's raspberry lemonade flavor...yum.)
Optional: 1-2 tablespoons fresh lemon juice
Optional: 4 drops red food coloring and 1 drop yellow food coloring
Optional: 8 8-ounce Mason jars or 16 4-ounce Mason jars (the short, squatty ones) (I just used thick, plastic, decorative cups.  You can also use ramekins.) 
*If desired, you can use a prepared graham cracker crust or several of the small prepared graham cracker tart crusts.


Directions:
In a small bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and toss with a fork or your fingers to combine. If using 8-ounce jars, lightly press 3 heaping tablespoons of the graham cracker mixture onto the bottom and up the sides of each jar. If using 4-ounce jars, use 2 level tablespoons. DO NOT pack the graham cracker crumbs too firmly.  Set the jars aside.


In a large bowl, gently fold together the COOL WHIP and sweetened condensed milk. Add the lemonade concentrate. If desired, add the lemon juice and food coloring. Evenly distribute the filling among the jars. Cover and freeze for at least 4 hours. When ready to serve, allow to stand for 5 minutes.


*www.ourbestbites.com

Tuna Tartare

Ohhhh myyyyyeeeee! 

Thanks for the recipe, Dr. Muller-Ames!

So, here's the deal.  This recipe makes A LOT.  I have quartered the recipe (in red) so that you have measurements for a serving size of about 2-3 people as well.

 Ingredients:

• 3 3/4 pounds CENTER CUT very fresh tuna steak (1 lb.)
• 1 1/4 cups olive oil (a scant 1/3 cup)
• 5 limes, zest grated (about 1 1/4 limes)
• 1 cup freshly squeezed lime juice (1/4 cup)
• 2 1/2 teaspoons wasabi powder (5/8 teaspoon)
• 2 1/2 tablespoons soy sauce (5/8 tablespoon)
• 2 tablespoons hot red pepper sauce (1/2 tablespoon)
• 2 1/2 tablespoons kosher salt (5/8 tablespoons)
• 1 1/2 tablespoons freshly ground black pepper (3/8 tablespoons)
• 1 1/4 cups minced scallions, white and green parts (12 scallions) (a scant 1/3 cup)
• 3 1/4 tablespoons minced jalapeno pepper, seeds removed (1 heaping tablespoon)
• 5 ripe Hass avocados (about 1 1/4 avocado)
• 1 1/2 tablespoons toasted sesame seeds, optional (3/8 tablespoons)

Directions:

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.
 

Here is Ina's video tutorial if you want a play-by-play!  

 

*www.foodnetwork.com

Bean and Cheese Egg Bakes

healthy, easy, & ador!

Ingredients:

• 1/4 cup beans of choice
• 2-3 tablespoons salsa, marinara or pizza sauce
• 1/4 cup cheese of choice, shredded
• 1 egg
• salt and pepper to taste
• optional: garnish with fresh or dried herbs of choice

Directions:

1. Preheat oven to 375°F.
2. In a ramekin lightly coated with butter or cooking spray, layer the ingredients in order of ingredient list.  Add salt, pepper or other seasonings/herbs to taste.
3. Place ramekins on a baking sheet and bake for 10-15 minutes until desired "doneness" of egg.
4. For microwave: Microwave on high for 60-90 seconds. You'll need to test your microwave for the proper cook time. Just make sure the egg is done to your liking. 
   
5. Again, cooking times will vary depending on your microwave or oven and the size ramekin you use.
   
   *www.shewearsmanyhats.com

Raspberry Frozen Yogurt

(Pictured: black raspberries used, not red raspberries...black are impossible to find!)

 This little snack can easily be labeled as a breakfast, lunch, dinner, veggie, or dessert.  

However you want to classify it, it's yum, and it's easy peasy.  Isn't it just adorrr?

and p.s., that cuisinart ice cream maker is still available at costco. worth it.

Ingredients:

2 cups whole milk Greek yogurt
¾ cups sugar
2 cups fresh or frozen raspberries
1 tsp. freshly squeezed lemon juice
1-2 tbsp. vanilla extract

Directions:

1. Combine the yogurt, sugar, berries, and lemon juice in a blender or food processor.  Blend until smooth. 

2. Press the mixture through a fine mesh sieve to remove the seeds.  

3. Stir in the vanilla.

4. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.

5. Unless you are lucky enough to find the black raspberries, your yogurt's end result color will be a lighter pink than the picture shown!!

*www. annies-eats.com

Cookies 'n Creme Cookies

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 (4.2 ounce) package Cookies 'n Creme pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups white chocolate chips
15 Oreo cookies, very coarsely chopped 

Directions:

Preheat oven to 350 degrees. Cream butter and sugars, and add pudding mix until blended.  Stir in the eggs and vanilla. In a separate bowl, combine the flour and baking soda with a whisk, and then add it to the butter mixture.  Stir in the chocolate chips and Oreo cookies.  Drop cookies by rounded spoonfuls onto greased cookie sheet.  Bake for 10 minutes in preheated oven until cookies tops barely have a touch of brown.  Makes 3 dozen cookies.  

*www.cjaneinthekitchen.blogspot.com

Easy Homemade French Bread

I finally lost my homemade bread-making virginity!!

Ingredients:

2-1/2 cups all-purpose flour

1 packet rapid rise yeast

3/4 teaspoon kosher salt

1 cup warm water

olive oil, for greasing 

Directions:

In the bowl of your stand mixer, pour warm water {110-115 degrees}, and sprinkle in one packet of rapid rise yeast. Let the yeast bloom for 5 minutes. Grease a large bowl with olive oil.

Meanwhile, in a medium bowl, measure and mix the flour with the kosher salt.

Stir the flour into the yeast-water until just combined. Using a dough hook, mix until the dough is smooth and tacky.  

Form the dough in to a ball and toss it in the oiled bowl. Roll the dough to coat with oil. Place a damp towel over top and place the bowl in a warm area to rise, double in size.

Punch down and form into a long log and slide into an cool, non-preheated oven.

Preheat the oven to 375 degrees {while the loaf is in the oven}, and set the timer for 30-35 minutes.

THEN....

Look what you can make with this french bread!

 Remember these from back in the day?  

Um, yum and zawwwsomeee!

*www.simplyscratch.com

Lemon-Garlic Herb Rubbed Chicken

Simple & Delicious!

...and also great on fish and grilled vegetables!

Ingredients:

1 1/2 tablespoons finely minced or pressed garlic
1 large or 2 small lemons, zested and juiced
1/3-1/2 cup minced fresh herbs, preferably a combo of basil, rosemary, and oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
4-6 tablespoons (or more) extra virgin olive oil
1.5-2 pounds boneless, skinless chicken breasts

Directions:

Combine garlic, lemon zest, lemon juice, herbs, salt and pepper.  Add olive oil until mixture comes together like a thick sauce.  If you have a mini food processor, you can blend the mixture until it becomes the consistency of a chunky pesto.  (I did the food processor step.  Didn't want there to be big chunks of herbs in my bites!) 

Rub mixture over chicken and/or vegetables and let sit for 20-30 minutes.  When ready to cook, preheat outdoor grill or indoor grill pan.  Cook a few minutes on each side, turning only once, until done (internal temp should be about 165 degrees).  

*www.ourbestbites.com