Olive Garden Breadsticks

You will have to excuse my picture...I was so engrossed with the complete and utter deliciousness of these breadsticks that I forgot I needed to snap a photo.  Hence the very small sized breadstick :)  These were so stinkin good it should be illegal.  They taste just like the ones at Olive Garden, but better because you get to eat them in your own home!  You must make these!!!

Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour

Topping:
3 Tbs butter melted
sea salt
1/4 tsp garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.

Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)

Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat the oven to 400 degrees and bake them for 12-15 minutes or until golden brown.

While they are baking combine the rest of the melted butter with 1/4 t garlic powder. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Dijon Chicken Linguine with Baby Bella Mushrooms and Toasted Almonds

1 pound package penne pasta, cooked

4 boneless skinless chicken breasts

1 cup baby bella mushrooms

3 tablespoons olive oil

4 cloves minced garlic

Salt and pepper to season

1/2 cup toasted slivered almonds

4 oz chicken stock

2 cups whipping cream

3 tbsp Dijon mustard

Salt and pepper to taste

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
Remove chicken from pan and hold in a warm oven.

Add chicken stock to the pan.  Simmer until volume is reduced by half. Then add the whipping cream, Dijon mustard, and salt and pepper. 

Simmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, add the baby bella mushrooms and simmer for an additional 2 minutes. Serve over cooked penne. Sprinkle with toasted slivered almonds.

Maple Glazed Salmon

This salmon is easy-peasy to make, and super delicious.  It is sweet and salty, and as long as you don't over bake it, it's practically fool-proof.  This is a must have when salmon is on sale!!!

1/4 cup real maple syrup

 2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

1 pound salmon

Preheat oven to 400 F.

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Bake salmon uncovered 20 minutes, or until easily flaked with a fork.



Roasted Broccoli with Soy Sauce and Sesame Seeds

This recipe made a great side dish.  It spiced up the rather monotonous broccoli dish and is a great compliment to any protein.  It is also really easy to make...and that in and of itself makes it worth it!



1 lb. fresh broccoli florets, cut into bite sized pieces
1 1/2 T olive oil
1 T soy sauce
1 tsp. sesame oil
1 T sesame seeds, toasted

Preheat oven to 450 F

Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.

While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again. Serve hot.

Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch

This was amazing!  It was crunchy, spicy, creamy, quite the taste bud teaser!  It was like a party in our tummy's (for all you Yo Gabba Gabba lovers) and definitely will be a reoccurring menu item in our household.  I also think it would be great with other kettle chips. Maybe a cheddar one next....mmmmm....

For the Jalapeno Ranch Dipping Sauce:
1/4 cup mayo
1/4 cup lowfat sour cream
1/4 cup (plus 2 tablespoons) lowfat buttermilk
1 tablespoon Hidden Valley Ranch Dressing (the powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped

For the Chicken:
4 chicken breasts (about 1 3/4 - 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk
1 teaspoon salt
dash cayenne

For the Jalapeno Ranch Dipping Sauce:
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

Preheat oven to 375º. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess.  Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.

Crockpot Honey Chicken

This was incredibly easy to prepare and very delicious.  TJ liked it and that is definitely a rarity!  It must be delicious!

2 pounds chicken (of your choice)
1 tsp. salt
1/2 tsp. black pepper
1 cup honey
1/2 cup soy sauce
1/2 cup chopped onion (or 1/16 cup onion flakes)
1/4 cup ketchup
2 Tbs. vegetable oil
3 clove garlic, minced
1 tsp. red pepper flakes
4 green onions chopped

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours. Remove chicken from the sauce and shred.  Pour the sauce into a pot and boil for 5-8 minutes to thicken sauce to desired consistency.  Return chicken to the sauce and toss. Serve over rice or noodles. Garnish with green onions.

Postachino - aka 'Mormon Coffee'

I have never been a huge fan of the flavor of coffee, but there is something about this rich chocolaty warm drink that has the essence of a coffee-ish flavor.  It's made from barley and is completely caffeine free, and I love that it is something to mix up the late night beverage choices.  Don't get me wrong, hot chocolate is excellent, but sometimes a girl wants her options!

1 cup cocoa mix - I choose the 'no sugar added' version to be a bit healthier
1 cup non-dairy creamer
3/4 cup postum - I get the Pero brand from Winco
1/2 cup sugar - again, I use Stevia to be "healthier"
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine all ingredients and add 8-10 spoonfuls to a mug of hot water.  I like to top with whipped cream and a few shimmy shakes of cinnamon.