Sausage, Bacon and Egg Hash -
1/2lb Breakfast Sausage3 Slices Bacon chopped into small pieces
2 TBSP Butter
1/2 tsp Garlic Powder
pinch of fresh cracked black pepper
1/2 tsp Salt
1/4 tsp Onion Powder
Directions: In a large frying pan brown over medium heat the sausage, and bacon "or if u are using precooked bacon just brown the sausage." Grate 4-5 potatoes with a cheese grater, and then place them in the frying pan with the sausage. Chop the butter into small portions, and place on top of the potatoes. Sprinkle all of your seasonings over the top of the hashbrowns. Allow the potatoes to cook for about 10 minutes, then flip over. And, allow to cook for another 5-10 minutes until they are all browned. If you haven't already added your bacon, then now is a good time to crumble pre cooked bacon on top. Now, crack 6-8 eggs on top of the hash browns and mix around. Continue to stir and flip until the eggs are fully cooked.
Cooking the eggs into the hash.
4 Cups bread flour
1 1/2 Cups Warm Water
2 tsp Instant Active Yeast
1 1/2 tsp Salt
Directions: In a mixing bowl attached to a electic mixer with a dough attachemnt on it place 3 3/4 cups flour, salt, and yeast. Then add the 1 and 1/2 cups warm water, and mix on slow speed until the dough is all mixed together and beginning to form a ball. Let rest for about 1 minute and then switch to medium speed. Knead on meadium speed for 3-4 minutes until the dough has come together and is not sticking to the sides anymore, "it can stick to the bottom". If the dough seems to stick add flour 1 TBSP at a time, to dry add water 1 TBSP at a time. Roll dough out onto the 1/4 cups of flour left over from earlier, knead the flour into it. Knead until the dough forms into a nice, tough, smooth ball. Lightly grease a large bowl, roll the ball around in the bowl so each side is of the ball is lightly covered in grease. Cover and allow to rise for 1 1/2 to 2 hours.
*Preheat the oven to 450 with a pizza stone in it, or with a cookie sheet turned upside down. I do this right before I start forming the loaves.
Punch the dough down once, and then pour out onto a lighly floured surface. DO NOT knead the dough. Cut the dough into 2 equal parts, set 1/2 back in the bowl and cover. Use your hands to gently pull the dough out into a rectangle, once in a rectangle fold the sides into the middle leaving the ends not folded. Use the side of your hand to push lightly down the center of the dough to form more of a crease in the middle, and then fold over the sides and ends and pinching them all closed. "Pictures below, of what it should look like."
Set the loaves on a floured surface, and cover let set for 30 minutes to rise again.
After 30 minutes remove your cooking surface from the oven and slide your loaves onto it. Rub the surface of your bread with water so it becomes a little sticky and then place in the oven. Then slice a few slights arcoss the top, to allow steam out of the bread. There are methods of making steam to keep the crust from getting to hard during cooking, but they run the risk of ruining your oven, so I haven't ventured into them yet. Feel free to look them up, and try them. Bake for about 15-20 minutes. Check the bread with a thermometer if the temp is at least 190 its done. Allow to fully cool before you slice.
Yeast, Flour, Salt
What the bread looks like when ready to rise
Make sure your rising bowl is large enough
Folded the first time
Folded and pinched tight the second time, make sure its pinched tight!
Spaghetti with Italian Sausage Meat Balls -
1/2 Onion Diced
1 TBSP Olive Oil
2 TBSP of Diced Green Pepper
1 lb of Ground Mild Italian Sausage "I put 1/3 into the sauce, and make meatballs out of the other 2/3's."
1 16 oz Can of Tomato Sauce "No Salt Added"
2 14oz Cans of Diced Tomatoes "No Salt Added"
1 14oz Can of Italian Diced Tomatoes
2 TBSP of Tomato Paste
1/4 cup of Chicken Broth or red wine
1 can water
4 TBSP of Fresh fine chopped Parsley "or about 2 TBSP Dried"
1/2 tsp Dried Oregano
2 tsp Dried Basil "or 1 TBSP Fresh"
1/4 tsp Fresh Cracked Black Pepper
1/2 tsp Salt
2 tsp Sugar
4 Small or 2 Large garlic cloves smashed and chopped small
1 Bay Leaf
1/4 tsp Crushed Red Pepper
Directions: In a Dutch oven or large sauce pan, place 1 TBSP of Olive Oil over medium heat. Once warmed add diced onions, and green peppers. When the diced onions become soft, about 2 minutes, add 1/3 of the italian sausage, and cook until no longer pink. Now add sauce, diced tomatoes, paste, chicken broth, and water. Stir those ingredients together, and then add parsley, oregano, basil, pepper, salt, sugar, garlic, bay leaf, and crushed red pepper. Stir all the ingredients together, and bring to a boil. Once the sauce begins to boil cover and reduce heat to simmer for at least 2 hours, I cook for about 5 hours.
This will make approx. 7 cups of sauce, I freeze my extra in Ziploc freezer bags.
Meatballs: Use the Italian Sausage we set aside earlier for this. Place the Sausage into a small mixing bowl, add 1 and 1/2 TBSP's of bread crumbs, 1 tsp fresh parsley, pinch black pepper, 1/2 tsp garlic powder, and 1 TBSP shredded parmesan cheese; mix together well roll into 1 1/2 inch balls and fry in a hot frying pan. I put them into my sauce about 1 1/2 hour before its done.
What you will need:
1 Cookie Sheet
1 Smaller Cookie Sheet/ Or Casserole Dish
Directions: Preheat oven to 350 degrees. Lay one sheet of parchment paper onto the larger cookie sheet. Lay slices of bacon out onto the parchment paper, becing careful not to over them. Cover the bacon with another peice of parchement paper, and then lay the smaller cookie sheet or casserole dish on top. (This is weighting the bacon down so it does not curl.) Place in the oven on middle rack, and bake. Check after 15 minutes, in my oven the ones on the outside get done faster for some reason.
15-20 minutes for Slightly crispy
20-25 mins for extra crispy
* Remember all bacon comes in different thicknesses, and all ovens bake differently, so you need to check on it the first time you do this to ensure your bacon doesn't burn!!
* I Freeze mine in Ziploc bags, and pull out when I need it!
Uncooked bacon lined up on cookie sheet
Two Pieces Cooked
Chicken Broth -
I recently started making my own chicken broth/stock after my goal to eat less sodium. Store bought chicken broth, bouillon, and stocks all have a massive amount of sodium in it.
1 Chicken Carcass
1 Yellow Onion Quartered
2 Celery Sticks
1 Carrot Chopped
1 Bay Leaf
Pinch of salt
Pinch of fresh cracked black pepper
Directions: In a large dutch oven, or sauce pan place chicken carcass and cover with water. Then add onion, celery, carrot, bay leaf, salt, and pepper. Bring to a boil, and then cover and let simmer for 2-4 hours. Allow to cool some, strain into a large bowl and place in the fridge, allow to cool over night. When you take your bowl out you will see the fat on top it has seperated from the broth. Remove the fat with a spoon, and then put your broth into ice cube trays allow to freeze for 6-8 hours. Place your froozen broth cubes into freezer ziploc bags.
Apple, Cinnamon Baby Oatmeal
1/4 Cup Baby Oatmeal (I use Beech Nut, Usually)
2 TBSP 100% Apple Juice or 2 TBSP Unsweetened Apple Sauce
2-3 TBSP Water (depending on the thickness your baby likes)
Pinch of Cinnamon (a little less then an 1/8th of a tsp)
Directions: In a microwave safe bowl combine, baby oatmeal, juice, water, and cinnamon. Stir together until all combine, add additional water if you need it smoother for younger babies. Microwave for about 15 seconds (depending on your microwaves strength).
* Be sure to test the baby food first to ensure its not to hot! All micorwaves are work at different strengths!!!
* Recommended for babies 6+ months.
Chicken Fajitas -
1 lb Chicken Breast
1 Green Pepper
1 Red Pepper
2 tsp Lime Juice
2 TBSP Olive Oil
1 TBSP Water
1 1/2 tsp Corn Starch
1 tsp Garlic Powder
1/2 tsp Chili Powder
1/4 tsp Cumin
pinch of black pepper
1 tsp additonal lime juice while cooking
Directions: Slice into small strips red pepper, green pepper, and onion. *Place into a gallon size ziploc bag. Remove any fat from your chicken breast, and then slice into small strips; place into bag. Pour 1 Tbsp olive oil, water, cornstarch, garlic powder, chili powder, cumin, black pepper, and lime juice into bag. Seal the bag and work around until everything is covered. Place in fridge to marinate for about 30 minutes. "Or you could freeze this." When you are ready to cook, heat a large frying pan over medium/medium high heat. Add, 1 tbsp of oil to the pan when hot pour the bag into the pan. Cook stirring occasionaly, depending on how hot the pan is, it will take 10-15 minutes for it to cook. When the peppers, and onions are soft its done! Place in a warm tortilla shell, and top with cheese, sour cream, and guacamole.
*TIP* I put my ziploc bag into a bowl and fold it over a bit so its sitting wide open, so then I can easily throw all my ingredients into the bag without having to touch the bag.
Makes 4-6 Fajitas
All mixed up in the bag, ready to marinate. Or, you can freeze it this way!
Another shot w/ sour cream.
Barbecue Chicken -
2 Whole Chicken Breasts (4 breasts)
Fresh Ground Black Pepper
3/4 Cup of your favorite BBQ Sauce (we use sweet baby rays)
2 TBSP of water
Directions: Filet chicken breasts in half making them into 8 thin pieces. Sprinkle both sides with garlic, and black pepper. Then lay into a glass baking dish, in a measuring cup place 3/4 cup of BBQ sauce and 2 TBSP of water, mix together. Pour BBQ mixture over the chicken making sure its all coated evenly. Cover the baking dish with aluminum foil, place in a pre heated 350 degree oven for 15 minutes. Take out and lift up each piece to allow the thinned BBQ sauce to run under each piece of meat, make sure all pieces are covered in BBQ sauce, cover and put back in the oven for an additional 25 minutes. The chicken should be fully cooked, but depending on how thick your chicken is it may not be! Check with a meat thermometer, chicken breast should be about 170 degrees.
Pizza Dough -
4 1/2 Cups Bread Flour "plus some for dusting"
3/4 Cups warm water
1 package instant yeast
3/4 Cup Room temp. water
1/2 tsp Salt
2 TBSP Olive Oil
1/2 tsp Honey
*1/4 tsp Minced Garlic (optional)
Directions: In a large mixing bowl add 4 and 1/2 cups flour, and salt. In a separate bowl add 3/4 cup warm water and yeast. Allow the yeast to grow for about 5 minutes. After the yeast has grown add 1 cup of room temp. water, olive oil, and honey. Mix the wet ingredients together. In your mixing bowl slowly add the water, you can do this by stirring or in a stand mixer with a paddle attachment. Once all the ingredients are combine, either switch to a dough attachment or if not using a mixer pour out onto a floured surface and knead. Either way you should knead the dough for about 5 minutes. Once the dough has formed an elastic ball place in a greased bowl and allow to rise for 1-2 hours. Push the dough down in the middle, and then pour onto a lightly floured surface. Divide the dough into 2 equal parts and then roll out into the pizza crust. If you only need one pizza wrap the other ball of dough in plastic wrap and place in a freezer bag, it will freeze great!
I like to roll our dough out thin, and then when its about 3/4 of the way done cooking use a pastry brush to brush some garlic olive oil over the crust to make it brown and crunchy!
Preheat oven to 400 for atleast 30 minutes. Bake for 8-12 minutes, until crust is golden brown and cheese is melted.
Top with whatever your family enjoys! :)
Pizza Sauce -
1 16oz can of diced tomatoes "no salt added"
1 TBSP of Tomato Paste
1/2 tsp crushed red pepper flakes
1/2 tsp salt
2 Garlic Cloves minced
1 1/2 tsp dried Basil
1 tsp dried Oregano
1/8 tsp Crushed Marjoram
1/4 tsp Fresh cracked black pepper
1/4 tsp sugar
Directions: Combine all ingredients in a sauce pan and simmer for 1 to 1 1/2 hours.
This recipe makes enough to cover one pizza thick or 2 pizzas thin.
This was the first pizza sauce that I made that I actually liked! Enjoy! : )