Remember that ham from the farewell-breakfast-brunch yesterday? I had some leftover. I also made way too much marinara sauce last Friday for Gary's carbo-load dinner. So, what did we make? Think Magelby's Fresh . . . okay, you already know since it's in the title. Stuffed breadsticks!
I have not perfected this recipe. I will come back and edit this post when I do. But what I did tonight was very delicious, and my kids ate and ate, so I have to share.
You will need:
*bread dough (I used this recipe. Subbed butter for oil. But you could use any you want. Or Rhoades. Try this one, maybe. I will try in the future to make this perfect, but what I did was yummy.)
*cheese (I did some mozzerella and some cheddar. Surprisingly, I liked the cheddar better.)
*meat (Used ham and turkey today. Pepperoni or chicken might be yummy.)
*garlic bread topping (This recipe from Our Best Bites. Or just sprinkle parmesan and garlic.)
*dipping sauce - marinara was awesome, alfredo is great at Magelbys, ranch is a good sidenote
Make the dough according to however you do it, but make sure it is very soft, i.e., don't put in too much flour. If it's still a little sticky it will be so soft for the breadsticks, yum. After the first rise, when it's time to make it into rolls or loaves or pinwheels - don't. Roll it into a big rectangle instead. (I did three separate rectangles because it was easier to work with.) Cut it into smaller rectangles, about the size of what you would use for a roll, but a little more 'cause it's a rectangle, not a triangle. Put some cheese and meat in the middle of each rectangle. Then, take each rectangle and wrap the dough around the filling. Place on a greased cookie sheet to rise, covered. Mine rose about 30 minutes.
Before baking spread some butter on top of each breadstick, then sprinkle on the topping. The Our Best Bites topping was amazing (had that left over, too). We think that's what made it taste like Magelbys. Bake at 350 degrees until golden brown. Serve covered in sauce (like the restaurant), or with some dip. YUM, YUM, YUM!
p.s. I'll bet you could make a big batch of these and freeze most of them. Helpful for emergency dinners or if you don't have a lot of mouths to feed. Also, I'm sure you could put in veggies, but we just had ours on the side.
Monday, August 22, 2011
Wednesday, August 17, 2011
Easy Shredded-Meat Tacos
This is delicious. And deliciously easy. Another one of my I'm-not-sure-how-much-I-use recipes, but since I don't really know and never go too wrong, I doubt you will, either.
You will need:
chicken or pork
salsa
brown sugar
Flavors will be enchanced with:
minced garlic (I buy it pre-minced, in bulk from Sam's Club)
dried minced onion (Yes, fresh would be yummy, too, this is my shortcut)
oregano
salt and pepper
cumin
Put a little salsa in the bottom of your crockpot. Put the meat on top. Cover the meat with salsa. Throw a bunch of brown sugar on top, followed by some minced garlic, sprinkle around some dried minced onion, oregano, salt, pepper, and cumin. You can't taste it now, obviously, but don't be afraid to be generous with spicing, it will taste great. If you only put brown sugar and salsa with the meat, it will still taste great.
Today I cooked about 1.5 lbs of chicken on high, and it took about 2.5 hours. Maybe less, that's when I checked. Lower and slower is always good when trying to get tenderness, but mine was just fine. For that much chicken I used about 1/3 cup of brown sugar and a couple of teaspoons of garlic.
SO EASY, DO IT! You dump a couple of things in a crockpot, and then at dinner time all you do is slice lettuce and tomatoes, warm some tortillas, go to all the effort of getting sour cream out of the fridge, and voila! Josh said he loves this food. It's the idea behind all of the Cafe Rio recipes, but way simpler. So, add to it what you want, serve with it what you want, but as for me and my pregnant self, I had a delicious dinner with 10 total minutes of work. Not bad.
You will need:
chicken or pork
salsa
brown sugar
Flavors will be enchanced with:
minced garlic (I buy it pre-minced, in bulk from Sam's Club)
dried minced onion (Yes, fresh would be yummy, too, this is my shortcut)
oregano
salt and pepper
cumin
Put a little salsa in the bottom of your crockpot. Put the meat on top. Cover the meat with salsa. Throw a bunch of brown sugar on top, followed by some minced garlic, sprinkle around some dried minced onion, oregano, salt, pepper, and cumin. You can't taste it now, obviously, but don't be afraid to be generous with spicing, it will taste great. If you only put brown sugar and salsa with the meat, it will still taste great.
Today I cooked about 1.5 lbs of chicken on high, and it took about 2.5 hours. Maybe less, that's when I checked. Lower and slower is always good when trying to get tenderness, but mine was just fine. For that much chicken I used about 1/3 cup of brown sugar and a couple of teaspoons of garlic.
SO EASY, DO IT! You dump a couple of things in a crockpot, and then at dinner time all you do is slice lettuce and tomatoes, warm some tortillas, go to all the effort of getting sour cream out of the fridge, and voila! Josh said he loves this food. It's the idea behind all of the Cafe Rio recipes, but way simpler. So, add to it what you want, serve with it what you want, but as for me and my pregnant self, I had a delicious dinner with 10 total minutes of work. Not bad.
Super Fast Chicken Tacos
Gary and I made this up. And you people like it. We like how fast it is. Maybe someday we will measure when we make it . . . but wouldn't that take away from the speed?
You will need:
canned chicken
onion (or onion powder)
garlic (or garlic powder)
cumin
italian dressing
salt and pepper
and maybe some chili powder, lemon juice, vinegar, and/or brown sugar
Start out by sauteing the onion and garlic in a pot. I think this is delicious, but if you have no fresh ingredients or time, skip it.
Add the canned chicken. The broth usually helps keep it moist.
Sprinkle liberally with cumin, italian dressing, salt, and pepper. If you have no italian dressing you can add vinegar or lemon juice. Or nothing. Or add it even if you have the dressing. This is all to taste.
Stir and heat. Taste until it tastes right. Chili powder and brown sugar are yummy, too. Add water if it seems too dry, it will soak into the chicken or evaporate out, so don't worry about it getting watery unless you really go for it on the water.
When it tastes yummy serve in tortillas (we like corn tortillas) with all the fixin's . . . sour cream, salsa, lettuce tomatoes, avacado if you have them, whatever else mexican-ish you want. Rice and beans . . .
Super-exact recipe, sorry. I would say don't be shy when adding the flavorings, it's not as tasty when you add too little. In no time flat you will be munching on tasty tacos!
You will need:
canned chicken
onion (or onion powder)
garlic (or garlic powder)
cumin
italian dressing
salt and pepper
and maybe some chili powder, lemon juice, vinegar, and/or brown sugar
Start out by sauteing the onion and garlic in a pot. I think this is delicious, but if you have no fresh ingredients or time, skip it.
Add the canned chicken. The broth usually helps keep it moist.
Sprinkle liberally with cumin, italian dressing, salt, and pepper. If you have no italian dressing you can add vinegar or lemon juice. Or nothing. Or add it even if you have the dressing. This is all to taste.
Stir and heat. Taste until it tastes right. Chili powder and brown sugar are yummy, too. Add water if it seems too dry, it will soak into the chicken or evaporate out, so don't worry about it getting watery unless you really go for it on the water.
When it tastes yummy serve in tortillas (we like corn tortillas) with all the fixin's . . . sour cream, salsa, lettuce tomatoes, avacado if you have them, whatever else mexican-ish you want. Rice and beans . . .
Super-exact recipe, sorry. I would say don't be shy when adding the flavorings, it's not as tasty when you add too little. In no time flat you will be munching on tasty tacos!
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