Copycat Costco Chicken Packets

Ingredients

1 cup shredded mozzarella

1 cup shredded provolone

1/4 cup grated Parmesan

2 cups skinless chopped rotisserie chicken meat

4 slices cooked and crumbled bacon

2 tablespoons chopped fresh chives

1/3 cup good-quality prepared creamy Caesar dressing

Freshly ground black pepper

1 pound pizza dough, at room temperature

1 tablespoon unsalted butter, melted and cooled

Directions

• Preheat the oven to 375 degrees F and line a baking sheet with parchment. Combine the mozzarella, provolone and Parmesan in a large bowl and toss to combine. Transfer 1/2 cup of the cheese mixture to a small bowl and reserve.
• Add the chicken, bacon and chives to the large bowl with the cheese. Drizzle with the Caesar dressing and season with several grinds of black pepper. Toss until everything is combined and well coated.  
• Divide the pizza dough into 4 equal pieces. Roll one piece into a 7-by-9-inch rectangle. With one of the long sides closest to you, arrange a quarter of the filling in a log across the center of the rectangle, leaving an inch of space at each side edge. Fold in the sides, then fold the bottom piece of dough over the filling and roll up to enclose it, trimming away any excess dough. Pinch the seams together to seal well. Place the roll seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling, leaving about 2 inches between each on the baking sheet.  
• Brush the rolls all over with the melted butter and sprinkle with the reserved cheese mixture. Bake until the rolls are golden and the cheese topping is crusty and browned, 25 to 30 minutes. Let cool 5 minutes before serving. 

Notes

• I didn't have provolone so I just doubled the mozzarrella
• I used precooked, crumbled bacon  (pantry staple around here)
• I used this pizza dough recipe, but if there were a TJ's around here, I'd probably buy it.
• It says "good quality Caesar, but I used a cheap-o bottled dressing and it was good.  I saw other versions of this recipe that used ranch.
• These get a LOT of filling, but it melts down as it bakes, so go for it.  Also, they looked like lumpy messes but I soon figured out that once I placed them on the baking sheet it was easy to mold them into nice rectangles.
• They are a pretty big serving, but it might be good kid food if it were divided into 6 portions instead of 8.  Or just cut the big ones in half.  
• Nick declared the filling to be "just like the Costco" version.  The crust is a little different, but it was still good.

Bread Bowls

2 packets yeast (4 and 1/2 teaspoons)
2 and 1/4 cups (540ml) warm water
2 teaspoons granulated sugar
2 teaspoons salt*
2 Tablespoons (30ml) olive oil
6 cups (780g) bread flour
egg wash: 1 large egg beaten with 1 Tablespoon milk


Pour the warm water over yeast in the bowl of a stand mixer fitted with a dough hook attachment. Or, if you don’t have a stand mixer, a regular large mixing bowl. Whisk together and allow to sit for 5 minutes. 

Add the sugar, salt, olive oil, 4 cups of bread flour. Beat on low speed for 1 minute, then add remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 tablespoon at a time, until it pulls away from the sides of the bowl.

Turn it out onto a lightly floured surface and form into a ball. Then place into a large greased bowl, turning once to grease the top. (I just use the same mixing bowl– remove the dough, grease it with nonstick spray or olive oil, put the dough back in.) Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes(mine didn't take this long).

Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.

Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.
Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.

Preheat oven to 400°F (204°C). Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each.

Bake for 30 minutes or until golden brown.
Once cool, cut around the top and scoop out the insides, fill with soup and enjoy.


Notes:
*The original recipe didn't specify what kind of salt, so I guessed and used kosher. They came out very under-salted, so try it with table salt instead.

*I've only used these with chowder so far, so I'm not sure how they'll hold up to a brothy soup.

Italian Lemon Ricotta Cake

So if I were an annoying recipe blogger I'd start with a too-long story about buying huge tubs of ricotta for practically nothing at Sam's or Costco, but then what to do with all the leftovers?  Anyway, make this cake.

¾ cup butter, softened 1 ½ sticks

1 ½ cups sugar

15 ounces whole milk ricotta cheese

3 large eggs

1 teaspoon vanilla

1 large lemon, zested and juiced

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups flour

powdered sugar for dusting top of cake (optional)

Instructions

Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.

In a large mixing bowl or stand mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.

Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.

Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

NOTES:

• This cake is recommended for brunch or even breakfast and we agree it would be delicious.  It's denser, like a pound cake and not too sweet.  It would be pretty excellent with fruit on top,
• I didn't have a lemon (alas, no zest) but I did add 4 Tbsp of lemon juice and about a teaspoon of lemon extract.
• I also put a little lemon glaze on top (juice and powdered sugar).  It was good.
• AND, we didn't have it in the oven long enough and ended up throwing out all the center part.  The edges were excellent though and I'll definitely make it again.
• It would probably be amazing as a layer cake with lemon curd spread in the middle.

BBQ Chicken Sandwiches

 1 lb. chicken breast sliced or pounded to 3/8”

BBQ sauce

1/2 lb. bacon, cooked

4 slices of havarti

1 medium onion, caramelized(optional)

4 onion rolls

Butter

Coat chicken with BBQ sauce and grill for approximately 3 minutes per side, until just cooked through, slice each piece in half.  Toast and butter the onion rolls, top with 2 pieces of chicken, bacon, onions, and havarti; broil until the cheese melts and is bubbly, top with second half of bun.

Notes:

We buy frozen chicken that’s pre-sliced to a good sandwich thickness; 1lb. is usually 4 pieces.

The onion rolls I use have onion pieces in the dough not just on top, so I usually skip adding caramelized onions.

Zucchini & Herbed Ricotta Flatbread Pizza

Flatbread

• 1 teaspoon active dry or instant yeast
• 1 teaspoon granulated sugar
• 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
• 2 cups (250g) all-purpose flour or bread flour (spoon & leveled), plus more for hands and surface
• 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
• 1 teaspoon salt

Toppings

• 2 cups halved cherry tomatoes
• 1 Tablespoon + 1 teaspoon olive oil, divided
• salt & freshly ground black pepper
• 2 cups part-skim ricotta cheese
• 3 Tablespoons chopped fresh basil
• 2 Tablespoons milk, to thin
• 1–2 teaspoons fresh lemon juice
• 2 teaspoons minced garlic (or a few cloves, chopped)
• 2 cups sliced zucchini (about 1 medium/large)
• 6–8 ounces goat cheese (depending how much you like!)
• optional: crushed red pepper flakes and fresh basil to top

Instructions

Make the crust: 

• Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. 
• Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. 
• With the stand mixer running on low speed, add the flour, olive, oil, and salt. Beat on low speed for 1 minute as it all combines and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour. 
• Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.

As the dough is resting and rising, prepare the toppings. 

• Toss the halved cherry tomatoes with 1 Tablespoon olive oil and a sprinkle of salt and pepper. Spread onto a parchment paper or silicone baking mat-lined baking sheet and bake in a 400°F (204°C) oven for about 20 minutes until blistered and roasted. Set aside. Turn the oven up to 475°F (246°C). 
• Whisk the ricotta, basil, milk, lemon juice*, and garlic together in a medium bowl. You can use a mixer for this if needed. Add salt and pepper to taste.

Shape the dough: 

• Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. 

Spread half of the ricotta mixture onto each, then top with zucchini, tomatoes, and finish them by crumbling the goat cheese on top of each.

Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven and sprinkle with crushed red pepper, fresh basil, and/or freshly ground pepper. Slice and serve warm.

SALLY'S NOTES

Make Ahead & Freezing Instructions: The tomatoes can be baked about 2 days in advance; just keep in the refrigerator until ready to use. Likewise, the ricotta mixture can be mixed and prepared 2 days in advance. Cover and keep in the refrigerator. The dough can be prepared through step 3, then after it has risen, cover and place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release any air. Divide it in 2, if desired, then wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before stretching out/shaping and topping. If the thawed dough keeps shrinking back as you try to shape it, lightly cover it with plastic wrap or a clean kitchen towel and let it rest on the counter or your work surface for 15 minutes. (The gluten just needs a chance to settle.)

MY NOTES

• I didn't mix any milk with the ricotta and about half the lemon juice called for.  (I didn't want the ricotta to be too liquid-y)
• Obviously I didn't use honey goat cheese.  But I did use some feta so I guess that still counts.

Pretzel Buns

3¾ cups (20⅔ ounces) bread flour

2 teaspoons plus pinch table salt, divided

2 teaspoons instant or rapid-rise yeast

1½ cups (12 ounces) plus 1 tablespoon water, room temperature, divided

2 tablespoons vegetable oil

2 tablespoons packed dark brown sugar

¼ cup baking soda

1 teaspoon pretzel salt

1 large egg

BEFORE YOU BEGIN

We use coarse pretzel salt on the exterior of the buns, but kosher salt may be substituted. Do not use pretzel salt in the dough; if using kosher salt in the dough, increase the amount to 4 teaspoons. If you don’t plan on serving these buns immediately, skip sprinkling them with pretzel salt until you are ready to reheat and serve; over time the salt crystals dissolve and can create a soggy exterior.

INSTRUCTIONS

• Whisk flour, 2 teaspoons table salt, and yeast together in bowl of stand mixer. Whisk 1½ cups water, oil, and sugar in 4‑cup liquid measuring cup until sugar has dissolved. 
• Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. 
• Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1½ hours. 
• Lightly flour 2 rimmed baking sheets. Press down on dough to deflate. Transfer dough to clean counter; stretch and roll into even 12‑inch log. Cut log into 8 equal pieces (about 4 ounces each) and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining pieces covered), pat into 4‑inch disk. Working around circumference of dough, fold edges of dough toward center until ball forms. Flip dough ball seam side down and, using your cupped hand, drag in small circles until dough feels taut and round and all seams are secured on underside of ball. Cover loosely with greased plastic and let rest for 15 minutes. 
• Arrange balls seam side down on prepared sheets, spaced evenly apart. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, about 30 minutes.
• Adjust oven racks to upper­-middle and lower-middle positions and heat oven to 425 degrees. Dissolve baking soda in 4 cups water in Dutch oven and bring to boil over medium-​high heat. Using slotted spatula, transfer 4 buns seam side up to boiling water and cook for 30 seconds, flipping halfway through cooking. Transfer buns seam side down to wire rack and repeat with remaining 4 buns. Let rest for 5 minutes. 
• Line now-empty sheets with parchment paper and lightly spray with vegetable oil spray. Lightly beat egg, remaining pinch table salt, and remaining 1 tablespoon water together in bowl. Transfer buns seam side down to prepared sheets, spaced evenly apart. Gently brush buns with egg mixture. Using sharp paring knife or single-edge razor blade, make two 2‑inch long slashes along top of each bun to form cross. Sprinkle each bun with ⅛ teaspoon pretzel salt. 
• Bake buns until mahogany brown, 16 to 20 minutes, switching and rotating sheets halfway through baking. Transfer buns to wire rack and let cool completely, about 1 hour, before serving. (Cooled buns can be stored in zipper-lock bag at room temperature for up to 2 days. Wrapped in aluminum foil before being placed in bag, buns can be frozen for up to 1 month; thaw before reheating. To serve, mist buns lightly with water, sprinkle with pretzel salt, and bake in 300‑degree oven for 5 minutes.)

NOTES:
A 4-ounce bun makes a largish hamburger roll.  2 ounces would be a perfect bun to serve with soup or something like that.
Source: ATK

Greek Lemon Rice

INGREDIENTS

• 2 cups long grain rice (uncooked)
•  extra virgin olive oil
• 1 medium yellow onion, chopped (just over 1 cup chopped onions)
• 1 garlic clove, minced
• 1/2 cup orzo pasta
• 2 lemons, juice of (PLUS zest of 1 lemon)
• 2 cups low sodium broth (chicken or vegetable broth will work)
• Pinch salt
• Large handful chopped fresh parsley
• 1 tsp dill weed (dry dill)
• 
  
• Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

1. Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking.  Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
2. Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
3. Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
4. Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

NOTES:

The flavor was delicious but the texture was too mushy.  Next time just try a regular rice method.

Use more than a pinch of salt.

I served it with tikka masala.

Source - https://www.themediterraneandish.com/greek-lemon-rice-recipe/

Greek Chicken Kebobs

• 
  
• 
  
• 1 3/4 lbs bonless skinless chicken breasts , diced into 1 1/4-inch cubes
• 1/4 cup + 2 Tbsp olive oil , divided, plus more for grill
• 3 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 3 cloves garlic , minced
• 2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper
• 2 large red bell peppers , diced into 1 1/4-inch pieces
• 3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
• 1 large red onion , diced into 1 1/4-inch wedges

1. In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used 3/4 tsp salt 1/4 tsp pepper). 
2. Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
3. Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season lightly with salt.
4. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165°F (73°C) in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.

   
   

   NOTES - I didn’t have coriander 

   
   

   https://www.cookingclassy.com/greek-chicken-kebabs-with-tzatziki-sauce/#jump-to-recipe

   
   

   
   

Perfect Hamburger Buns

Ingredients

Buns

• 3/4 to 1 cup (170g to 227g) lukewarm water*
• 2 tablespoons (28g) butter, at room temperature
• 1 large egg
• 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (50g) sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Topping

• 3 tablespoons (43g) melted butter

NOTES:

• These are perfect and possibly foolproof. I’ve made them three times in the past couple weeks and they’re perfect every time.
• Before baking brush with the egg wash from the second link (1egg, 1 T water, pinch of salt to break down the egg)
• Sprinkle with Everything Bagel seasoning before baking
• 3 ounce balls of dough are just right and make 10 buns. (8 4 ounce buns)

Credit: King Arthur and these extra ideas.

Thanks Holly!

Hawaiian Ham and Swiss Sliders

24 slices of deli honey ham

6 Slices of swiss cheese, cut into fourths

1/3 cup mayonnaise

1 tablespoon poppy seeds

1 1/2 tablespoons dijon mustard

1/2 cup butter melted

1 tablespoon Onion Powder

1/2 teaspoon worcestershire sauce

2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Preparation

Step 1

Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish. 

Step 2

In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce. 

Step 3

Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. 

Step 4

Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

NOTES:

I used Pepperidge Farms Hawaiian rolls and they didn’t have quite the same flavor as Kings. It was good, but I’ll try Kings next time.

Delicious recipe. Very easy. 

Nick suggests a sauce with a little more zing like Arby’s horsey.

Crockpot Cheeseburgers

Koop family party food!

It makes 8 servings. 

2 pounds of hamburger

Sprinkle of onion flakes

3 cloves of minced garlic

2 Tbsp. (bottled) mustard

8 oz. Velveeta cheese

Brown meat/onions

Add garlic/mustard/Velveeta to a warm crockpot. 

Ready when Velveeta is melted. 

Serve with ketchup/mustard/pickle chips 

Nutella Swirl Bread

Start with a batch of Do-It-All Dough
NOTE:  For Swirl Bread add 1/2 tsp of cardamom and zest of an orange to the dough when the milk is added.

Makes enough for 12 rolls
Ingredients
3¾ cups (469 grams) Bob’s Red Mill Organic All-Purpose Flour, divided
2 tablespoons (24 grams) granulated sugar
1 tablespoon (9 grams) kosher salt
1 (0.25-ounce) package (7 grams) active dry yeast
½ cup (120 grams) whole milk
½ cup (120 grams) water
⅓ cup (76 grams) unsalted butter
1 large egg (50 grams), room temperature

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, salt, and yeast.
• In a medium saucepan, heat milk, ½ cup (120 grams) water, and butter over medium heat until an instant- read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
• Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
• Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.

• Once it's doubled roll it into a 20h x15w rectangle and spread 2/3 cup of jam on it.  (I made the nutella option.)
• Roll it up tight and pinch the edges to seal.  Slice to almost the end and turning the cut edges up place them over one another in a twist.
• curl the twisted dough into a spiral, then place it into a parchment-lined 8-inch baking pan. Allow the dough to rise for 90 minutes. 
• Preheat oven to 350°F with rack in the bottom 1/3.
• Just before baking, sprinkle with sugar
• Bake for 45-50 minutes. The top will be golden brown and the center will feel set when you poke with your fingers. 

Flashy, easy and delicious!

Sources:

Bob's Red Mill  (Note to self: try those cloverleaf rolls in the picture - they look pretty delish)

Zoe Bakes

Lamb Cake

Notes for the lamb mold:

• I just used a cake mix and Wilton buttercream recipe and all worked well.  I haven't made this for quite a while and thought I might need something denser like a pound cake.  My Aldi cake mix was stable enough to stand up and come out of the mold well. (I used the baking spray with flour in it.)
• To hold it together while baking I inverted a Dutch oven with the edge over the middle as a weight.
• One cake mix made this and 3-5 cupcakes.
• Icing recipe (It used almost a whole batch.)

UPDATE -Ignore the baking directions on the box and bake this for 60-70 minutes. You should be able to lift off the top and test doneness with a toothpick.

Onion Skin Egg Dye

12 medium eggs at room temperature
12 onions
3 tablespoons white vinegar
2 teaspoons olive oil, or other edible oil (optional)

Save onion skins in an open container (so the moisture can escape) for a couple months.

In a stainless steel saucepan, boil 4 1/2 cups water, onion skins and vinegar. When it boils, turn heat down to low and simmer, covered, for 30 minutes. Remove from heat and let cool to room temperature.

Pour mixture through a fine-mesh strainer into another stainless saucepan, or into a bowl then back into the original pan if that’s all you have.  Remember to use a stainless steel pan to avoid staining. Arrange the room-temperature eggs in the pan in one layer and carefully pour the cooled dye over them.

Bring liquid to an easy boil over medium heat. Then reduce to low and cover. Simmer for 10 minutes, then start checking for color by gently raising an egg out with a slotted spoon. It may take up to 20 minutes to get the right color. Do not cook for more than 20 minutes. (If, after 20 minutes, the eggs are not a deep enough color, remove pot from heat, cool to room temperature, then place in refrigerator until desired color is reached.)

Remove eggs with a slotted spoon and cool on racks. When cool enough to handle, massage in a little olive oil to each, then polish with a paper towel. Keep in refrigerator until time to eat (or hide.)

The eggs pictured are made with mostly yellow onion skins.

Easter Quiche

I used this formula from Sally's Baking Addiction:

4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream
1/4 teaspoon each salt and pepper*
up to 1 cup shredded or crumbled cheese (see recipe note)
up to 2 cups add-ins


Our add-ins were bacon (Costco precooked bits), a bag of spinach (steamed and wrung dry in a piece of cheesecloth and chopped), and smoked Gouda.  I made this one without a crust and it was fine.  Even better, in a way.  I'd definitely do this combo again.

For the second one I used about 3/4 cup asparagus, finely chopped red peppers, and mushrooms, all sauteed a little, and with cheddar.  This one needed either a bolder cheese or some additional seasoning, but was still fine.

I mixed both the night before and left the filling in bowls until I needed it.  It worked well.
I used the cream and milk recommended here.  Logically, it seems like just a cup of 1/2 and 1/2 would be just as good, but I feel like the cream gave it an especially good texture.
Also, fwiw, the one with a crust took a little longer than the crustless one.

Bake @ 350 for about 50 minutes.

Restaurant style smashed potatoes

• 5 whole Large Red Potatoes
• 1 stick Butter, Softened And Cut Into Pieces
• 5 slices Bacon, Cooked And Crumbled
• 2 whole Green Onions, Sliced
• 3/4 cups Sour Cream
•  Salt To Taste (add Plenty!)
•  Freshly Ground Black Pepper To Taste (ditto!)
• 3/4 cups French Fried Onions, More For Topping

INSTRUCTIONS

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in. 

Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

Easy and delicious, but definitely not healthy.

Source: Pioneer Woman

Cinnamon Roll Cake - GF

 Prep Time - 10 minutes

 Cook Time - 35 minutes
 Total Time - 45 minutes

Ingredients
Cake:

• 3 cups *gluten-free flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 1 1/2 teaspoons xanthan gum leave out if your flour already contains it.
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup unsalted butter melted 

Topping:

• 1 cup unsalted butter softened  (pretty sure I could have used less - maybe 3/4 cup?)
• 1 cup packed brown sugar
• 2 tablespoons gluten-free flour
• 1 tablespoon cinnamon

Glaze:

• 1.5 cups powdered sugar
• 2 tablespoons milk (possibly add a little more to get the right consistency)
• 1 teaspoon vanilla

Instructions
Cake:

• Preheat oven to 350° F.
• Spray a 9×13 glass baking pan with cooking spray.
• In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
• Once combined stir in the melted butter.
• The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.

Topping:

• In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
• Drop heaping tablespoonfuls of the butter mixture into the cake batter.
• Use a knife to swirl the butter mixture through the cake.
• Bake at 350 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.

Glaze:

• In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
• Pour over the warm cake.
• Enjoy!

MY NOTES:

• This is a crazy amount of butter!  Try less in the topping next time.  
• It wasn't quite baked through to the middle after 45 minutes.  Possibly because of all that butter I dumped on top. ;-)
• It was a good Sunday brunch option and is equally good cold.

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

Original Recipe Here

GF Angel Food Cake

This mix from Aldi gets two thumbs up, even from the pro-gluten crowd!
It does require a dozen egg whites, so the texture is right on.

Sunday Dinner Pot Roast

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Directions:

• Preheat the oven to 275 degrees F. 
• Generously salt and pepper the chuck roast. 
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides.
• Remove the onions to a plate. 
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk.
• Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
• Add in the onions and the carrots, along with the fresh herbs. 
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

I just made this recipe using an Angus eye round roast from Sam's Club and it was just right.  I let it rest, covered with foil, while I made gravy and it was both tender and it sliced nicely.  I'm crediting the low temperature method.  It basically tastes like every Sunday dinner from my childhood.  

Source:  Pioneer Woman (video here)

Creamy Ranch Chicken Pasta

2 boneless, skinless chicken thighs (about 8 ounces)
One 1-ounce package ranch-dressing seasoning mix
1 pound penne pasta
4 ounces cream cheese, at room temperature
2 tablespoons sour cream, at room temperature
1/4 cup sharp yellow Cheddar, shredded

THE OFFICIAL DIRECTIONS

• Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
• Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.  
• Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.  
• Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.

WHAT I REALLY DID

• Dump the chicken into the instant pot and pour the whole packet of ranch dressing mix on top and a little water on the bottom - maybe a half cup.
• Cook in the instant pot for 8 minutes on high.
• Mix the dairy products together along with the cooked and cut up chicken.
• Pour in another packet of dressing mix into all that because you are doubling the recipe to give half to Jen and Jonah and didn't read the instructions well enough to notice that the seasoning mix needs to be divided.

At this point I just divided it into two tupperwares and called it make-ahead meals for our two families.  When I reheated mine, I added some milk to the skillet because it was pretty thick.

I served it over rice and it was delish.

The key here (Klejeski children) is that it tastes like Chicken Packets only without the crescent roll outside.  It would definitely work for that recipe though.  Good memories!

Chicken Shawarma

8 lbs boned, skinned chicken thighs

4-5 red onions

1.5 cups lemon juice

2 cups olive oil

4 tsp kosher salt

2 Tbs, 2 tsp pepper

2 Tbs, 2 tsp cumin

1 Tbsp red pepper flakes

1 tsp cinnamon

2 Tbsp minced garlic

Instructions

Mix marinade ingredients together, then add sliced or quartered onions and chicken. Put in ziplock bag and let marinate several hours or overnight.

Preheat the oven to 425.

Grease a shallow pan. Take the chicken and onions out of the marinade and spread it in a single layer on the pan. Cook for 45 minutes or more. 

Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

Easy and excellent!

I made about 5 lbs worth.

From Simcha Fisher

Dried Fruit Compote

3 cups water
1 lb mixed dried fruit (including pears, figs, apricots and peaches)
1 cup pitted prune
1⁄2 cup raisins
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apples, slices
1⁄2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1⁄2 cup fruit-flavored brandy

• In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
• Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
• Grate orange and reserve peel. Peel and section orange and add to pot.
• Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
• Stir in orange peel.
• Cover and let stand for 15 minutes.

It's not pretty, but it is delicious!  I pulled the lemon slices out before serving (and the cloves and cinnamon sticks, obviously).  I also couldn't find dried peaches and pears so I just used more apricots.

Make in advance and serve cold for Wigilia.

Tzatziki

½ English cucumber, halved

lengthwise

1 cup FAGE Total 5%, 2%, or 0%

1 garlic clove, minced or grated

1 tbsp minced fresh mint

1 tbsp minced fresh dill

Finely grated zest of 1 lemon

2 tbsp fresh lemon juice

½ tsp fine sea salt

Black pepper to taste 

STEPS
1.  Remove cucumber seeds with a small spoon and grate cucumber on the large holes of a box grater.
2.  In a medium bowl combine grated cucumber, FAGE Total, garlic, mint, dill, lemon zest and juice, salt, and pepper and stir to combine.
3.  To Serve: Serve tzatziki with pita. Store any leftovers refrigerated in an airtight container for up to 3 days.

Thai Pork and Noodles

1 pound thin boneless pork chops, fat trimmed

8 ounces wide Thai rice noodles

1 cup fresh cilantro (leaves and stems)

Finely grated zest and juice of 1 lime

2 slices peeled ginger

2 cloves garlic, smashed

3 red jalapeno peppers, seeded and roughly chopped

2 shallots, roughly chopped

3 tablespoons fish sauce

2 tablespoons packed light brown sugar

4 tablespoons peanut oil

1/4 pound green beans, split lengthwise and cut into pieces

Directions

1. Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
2. Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
3. Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.