Quick and Easy Recipes
Artisan Bread in 5 Minutes a Day
This Quick and Simple Recipe allows you to make a large batch of Bread dough at once and break off pieces throughout the week to proof and bake! Also plenty of ways to mix up flavors or even make your own sourdough starter!
Summer Macaroni Salad
From: https://www.mybakingaddiction.com/amish-macaroni-salad/
Ingredients
2 1/2 cups uncooked elbow macaroni
2 cups Miracle Whip
2 tablespoons dill pickle relish
3 tablespoons yellow mustard
⅓ cup granulated sugar
2 teaspoons white vinegar
1/4 teaspoon salt
¼ teaspoon black pepper
3/4 teaspoon celery seed
3 hard boiled eggs, chopped
¼ diced cup sweet onion
3 stalks celery, diced
1 large red bell pepper, seeded and diced
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a medium bowl, whisk together the Miracle Whip, relish, mustard, sugar, vinegar, salt, pepper, and celery seed.
In a large bowl mix together the cooked and cooled macaroni with the dressing. Gently fold in eggs, onion, celery and bell pepper.
Cover and cool for at least 3 hours before serving.
Magical Bacon wrapped chicken stuffed with guacamole.
Magical BACON GUACAMOLE CHICKEN BOMBS
Ingredients for 8 chicken bombs:
* 2 ripe avocados
* ½ white onion, finely chopped
* ½ tomato, chopped
* 2 tablespoons chopped fresh cilantro
* ½ tablespoon kosher salt, plus more to taste
* 2 tablespoons fresh lime juice
* 4 boneless, skinless chicken breasts
* black pepper, to taste
* 8 strips bacon
* 1 tablespoon canola oil
Preparation:
* Preheat the oven to 400°F (200°C).
* Using a knife, cut around the pit of each avocado, separating the halves from each other. Remove the pits and use a spoon to scoop out the flesh.
* In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
* Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
* Cut a slit in the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges closed.
* Wrap each chicken breast with 2 strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
* Heat oil in a large pan over high heat. Sear the bacon-wrapped chicken for 2-3 minutes on each side. Remember to sear the sides of the chicken as well.
* Transfer the chicken to a baking dish and bake for 10 minutes, or until cooked through and the internal temperature reaches 165°F (75°C). Serve immediately.
The Auror’s Chicken Roll Ups.
The auror’s chicken roll ups
Serves 6
INGREDIENTS:
* 2 (8-oz) cans refrigerated crescent rolls
* 1 (10-3/4 oz) can cream of chicken soup, undiluted
* 3/4 cup grated cheddar cheese
* 1/2 cup milk
* 4-oz cream cheese, room temperature
* 2 Tbsp butter, room temperature
* 1/2 tsp garlic powder
* 1 tsp minced onion flakes
* 2 cups chopped cooked chicken
* 1/2 cup finely grated cheddar cheese
* 1/2 tsp seasoning salt
* 1/4 tsp ground black pepper (or to taste)
* 2 Tbsp milk
* 1 cup grated cheddar cheese
Instructions:
* Set oven to 350°F. Spray a 9x13 dish with cooking spray. Set aside.
* Mix together 1/2 cup milk, 3/4 cup cheddar cheese and undiluted chicken soup. Set aside.
* Mix together cream cheese and butter until very smooth. Stir in garlic powder. Add the chopped chicken, onion flakes, 1/2 cup cheddar cheese, seasoning salt, pepper and 2 Tbsp milk.
* Unroll the crescent rolls. Scoop chicken mixture on top of the wide end of of each crescent triangle, then roll up starting at the thicker end.
* Drizzle a small amount of soup mixture on the bottom of the dish. Place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
* Drizzle the remaining sauce on top and sprinkle with remaining 1 cup cheese.
* Bake uncovered for 30 to 35 minutes.
Once Upon A Time Creamy Shrimp Linguini.
Once upton a time creamy shrimp linguini
Ingredients:
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.