Caprese Garlic Bread

Notes:Used this same idea on pizza. Only used 2 garlic cloves and was plenty. Used grape tomatoes and think bigger tomatoes would be better as you would have more bites with tomato. I cooked the tomatoes a bit but would try not doing that either. Definitely want to try again with fresh garden tomatoes and basil.

From: Two Peas and Their Pod

 Caprese Garlic Bread

Ingredients:

1 loaf ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

Directions:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Whole Wheat Honey Oatmeal Bread

from: girlversusdough

 

Notes: Good., dense and yet still soft. Definite do again. Like that it has oatmeal in it too.

Prep time:  2 hours

Cook time:  40 mins

Total time:  2 hours 40 mins

Yields: 1 loaf

 

Ingredients

• 1 cup water
• 1 cup milk
• 2¼ teaspoons (1 packet) active dry yeast
• 2 tablespoons honey
• 2½ cups whole wheat flour
• 2 cups bread or all-purpose flour
• 1 cup rolled oats, plus more for topping loaf
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
• 1 tablespoon salt

Directions

1. Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115 degrees F). Pour into the bowl of a stand mixer.
2. Add yeast and honey. Let sit 10 minutes until yeast is foamy.
3. Stir in flours, oats, butter and salt. Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky (alternatively, knead by hand 10 to 15 minutes on a lightly floured surface until smooth, elastic and only slightly sticky). Keep dough in bowl and cover with a tea towel. Let rise 1 hour until doubled.
4. When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 8-by-8-inch square, then tuck in sides slightly and roll up into a log. Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).
5. Heat oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick). Sprinkle oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.

Aztec Cake (or Pastel Azteca)

from Jacqueline

Notes: Hands on prep time was fast on this and usually have everything on hand. We all enjoyed it and almost ate the whole thing in one meal. I added an extra slight layer of tortilla before the cheese. I used tomato sauce but I want to try salsa next time as it would give it a bit more depth and flavor. I forgot the bouillon and was fine. The bake time is an estimate as there wasn't a time/temp on the original recipe but that is how long it took me.

Ingredients:
1/2 onion, chopped
1 garlic clove, minced
2 diced chicken breasts, can use cooked chicken
1 can chile poblano (or green chilies)
1 can corn, drained
1 can tomato sauce (15 oz) or 2 C salsa
1 cube of chicken bouillon
tortillas, cut up (flour/corn, or mixed) I used about 4 flour, and 5-6 corn mixed
1 C sour cream, little more or less depending on your preference
1 to 1 1/2 C shredded cheddar cheese

 Saute:
         1/2 onion
         1 garlic clove
         2 diced chicken breasts

Add:
          1 can chilies
          1 can corn
          1 can tomato sauce
          1 cube of chicken bouillon

Layer:
          Cut up tortillas, chicken mixture, sour cream, and grated cheese. Bake at 350 for 30-45 min. until warm and cheese is well melted.

Is good with shredded lettuce and diced tomatoes on the side.

Bacon and Potato Quiche

Notes: I used my bigger pie pan and my potatoes weren't all that big, so I adjusted the amounts a little from the original. I took 4 potatoes, 2 onions, 6 eggs and I think 3/4 C cream. Everything else was about the same. I didn't mix the potatoes and bacon and cheese together before putting in, but I wonder how this would be?  Daniel loved so that's always great! Very similar to what Mom used to make with potatoes in the skillet when I was younger, minus the pie crust.

from Jacqueline

Ingredients:
1           uncooked pastry crust
2-4        diced potatoes, steamed
2-4        green onions, chopped
3/4 lb    bacon, cooked
1 1/2 C cheese
4-6        eggs
1/2-1 C  cream
salt, pepper

Directions:
1. Fry potatoes and green onions together and then place in crust.
2. Crumble bacon on top.
3. Sprinkle cheese on top.
4. Combine eggs and cream and pour over top.
5. Bake at 400 for 45 minutes until done.