It is not much of a secret that we love buffalo chicken. We’ve done soup, egg rolls, pizza and now we can check meatloaf off the list. My favorite thing about this loaf was not only how juicy it was but also how the tangy the top layer of sauce paired with the creamy and sharp Gorgonzola cheese. This is a rich loaf with TONS of flavor, and heat. It was super easy to throw together but bear in mind that it does take an hour to cook. It isn’t really a thirty minute meal, and that is because of cook time.
Serves: 8 Calories: 240 per serving Time: 1 hour 10 minutes
- 1.5 lbs of chicken (get 2 lbs and save half of a lb for tacos later in the week!)
- 1 cup Italian Bread Crumbs
- 2/3 cup of celery, sliced
- 1/3 cup Gorgonzola crumbles
- 1 small white onion, chopped fine
- 1/2 cup of milk, we used 1%
- 1/2 cup of hot sauce, this is where you choose your adventure and tailor the heat to your tastes. We went with the hottest
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- ¼ tsp dried dill weed
- Black pepper to taste
For the topping:
- 3 tbsp hot sauce
- 2+ tbsp Gorgonzola
- Preheat oven to 350 degrees Fahrenheit.
- Spray a loaf pan with cooking spray and set aside. We have a really cool pan that drips fat to the bottom. If you can get your hands on one I would definitely recommend it.
- In a large bowl mix ground chicken, bread crumbs, celery, Gorgonzola and onion.
- In a smaller bowl whisk milk, hot sauce, egg, salt, garlic powder, parsley, dill and pepper.
- Pour wet ingredients into chicken mixture and mix until combined. It will feel pretty “wet” but don’t worry because this is what makes it so juicy!
- Press mixture into a prepared pan.
- Brush with remaining 3 tbsp hot sauce and bake for 1 hour.
- Sprinkle with additional Gorgonzola cheese and continue to cook until cheese is melted, about 5 minutes.
- Let sit for 10 minutes before serving.
*Photo is original belonging to me
*Recipe adapted from http://www.motherthyme.com
This past Easter my sister-in-law hosted a beautiful brunch for the family. I volunteered to step out of my comfort zone and bake. When I say I can’t bake I mean that I cannot even slice and bake a Pillsbury cookie roll. So, when I saw the millions of recipes on pintrest I took on the challenge and whipped up some gooey and delicious lemon blueberry sweet rolls. These were a hit! I will admit that the process was time-consuming and my anxiety levels were high (because I ruin everything I bake), but I pulled it off. I know it sounds cliché but if I can do it anyone can. I would describe the taste as sweet and fresh. The blueberries explode in your mouth as you chew and the lemon glaze adds a creamy yet tangy bite to a perfect finish
Calories: 206 per roll
Time: Prep and rise time: up to 3 hours 20 minutes ; Baking time: 30 minutes – Total time approx 4 hours
Ingredients for Dough:
- 2 + 3/4 cups of all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 packet of instant yeast
- 1/2 cup of water
- 1/4 cup of milk
- 2 + 1/2 tbsp butter, unsalted
- 1 large egg, room temperature
Ingredients for Blueberry Filling:
- 1 + 1/3 cups of frozen blueberries, must be frozen
- 1/4 cup granulated sugar
- 1 tsp cornstarch
Ingredients for Lemon Glaze:
- Juice of 1 large lemon
- 1 cup of powdered sugar
- 2 tbsp heavy cream
Directions : SAVE YOURSELVES FROM PANIC AND MAKE SURE BLUEBERRIES ARE FROZEN, BUTTER IS UNSALTED AND THE EGG IS AT ROOM TEMPERATURE.
- Combine the ingredients for the filling. Gently toss to coat and let sit while preparing the dough.
- Begin preparing the dough. Measure out 1/2 cup of flour and set aside. In a large bowl combine the remaining flour, sugar, salt and yeast until evenly dispersed. Set aside.
- Heat the water, milk and butter together in the microwave in 30 second intervals until the butter is melted and the mixture is hot to the touch. Stir this mixture into the flour mixture. Add the egg, don’t forget this egg must be at room temperature, and only enough of the reserved 1/2 cup of flour to make a soft dough. You will know the dough is ready when it gently pulls away from the bowl and has an elastic consistency.
- On a lightly floured surface knead the dough for 5 minutes. Place dough ball into a clean and lightly greased bowl. Let rest for 10 minutes.
- After 10 minutes as passed, roll the dough out in a 14×8 inch rectangle. Pour the blueberry filling mixture over the dough and gently spread the filling to cover the dough. Spritz your fingers with nonstick spray and roll up the dough tightly. Cut into 12 pieces and place into a lightly greased pan (I used a rectangular aluminum pan so I could take it to my sister-in-law’s house but). Cover the pan with foil and allow to rise in a warm place for 2-3 hours.
- Once the rolls have doubled in size preheat your oven to 375 degrees F.
- Bake rolls for 20-30 minutes, until golden brown on top.
- Prepare the glaze by mixing the glaze ingredients together until smooth.
- Glaze the rolls immediately before serving.
*Photo is an original belonging to me
*Recipe adapted from sallysbakingaddiction.com
This was my first homemade pasta recipe and we all instantly fell in love. The pasta has a perfect combination of bite and chew while the pesto is packed with ridiculous amounts of flavor. Each bite is completely different but equally amazing. It did take me a quite a while to roll out the pasta dough and fill/form the tortellinis but if you get someone to help you make these you can bust them out really quick. I know that I will never EVER buy pre-made tortellinis ever again. Perry gave 5 stars and here is why:
“I really really really enjoyed this recipe. The sauce Kels whipped up was nice and light so it didn’t take away from the powerful pesto flavor but added a nice muted tomato taste. Everything came together so great and I am looking forward to having these again.”
Serves: 6-8 Calories: w/o sauce – 503…w/sauce – 618 Time: approx. 2 hours depending on how long it takes to fill/form tortellinis
NOTE: In the directions when I say “Check out this video I found to help you” or “Recipe Here” that whole sentence is a link to the video. For some reason my “link text” won’t differentiate from regular text.
Ingredients for Pasta Dough:
- 2 cups of flour
- 3 eggs
- 1/2 tsp salt
- 1/2 extra virgin olive oil
Ingredients for Fresh Pesto:
- 2 cups fresh basil
- 1/2 cup grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 6 garlic cloves
- Juice of 1/2 a lemon
- Salt and pepper to taste
Ingredients for (Optional) Light Tomato Sauce:
- 1 carton of cherry tomatoes, cut into halves or quarters depending on how chunky you want your sauce
- 2 tsp olive oil
- 1 tsp italian herbs
- salt and pepper to taste
- Make your dough ball. Recipe found here
- While dough is resting assemble pesto sauce. Recipe found here
- After you’ve let your dough rest, separate it into 4 equal parts.
- Keep the parts of the dough you aren’t using right away wrapped in plastic wrap until you are ready to use it.
- Sprinkle a bit of flour on your clean and flat workspace. Flatten dough into a thick oval shape with your hands. Sprinkle a bit more flour on top of the oval and roll it flat with a rolling pin working from the center of the dough outwards. Constantly move the dough to keep it from sticking to your work surface.
- Once the dough is flat, using either a stencil or pastry cutter or a plain ol’ knife cut out as many squares as you can. Roll up left over dough and cover with plastic wrap.
- Take one of the squares and roll it flat again because after you initially cut the shape it will probably contract a little bit. Once flat add about 1/4 tsp of the pesto to the center of the square. Fold the square in half (making a triangle) and pressing the seam together. Using a fork press the edge of your triangle to complete the seam. Roll the triangle to make a crease where the filling is cupped. Take the outer edges of the triangle and fold the across to “hug the filling” and press to seal. I would recommend watching this video I found on youtube to demonstrate how tortellini is rolled.
- Repeat with the rest of your dough and store uncooked tortellini in an airtight container for no longer the 24 hours in your fridge or freeze for up to 2 months.
- When ready to cook bring a large pot of salted water to a boil and cook until the tortellinis start to float, about 5 minutes or so
- If you are whipping up my light sauce just combine all the ingredients in a saucepan and heat over medium until tomatoes start to “wilt” and let out their juice
- Top tortellini with sauce of your choice and enjoy!
*Photo is an original belonging to me
*Recipe adapted from Kelsey Nixon of http://www.cookingchanneltv.com and Elise at http://www.simplyrecipes.com
This was an “on the fly” recipe because we found ourselves at the grocery store short a dinner recipe. That is what is so cool about having this blog because I was able to look it up on my phone and throw something quick and delicious together. I used my “go to crust recipe” and decided I would switch up the toppings. We went Mediterranean because as of late I’ve developed an obsession with feta. The added bonus of this recipe is that we were able to get two big pizzas out of the toppings we used. Since this was a “throw together” I do not have exact measurements for the toppings but will do my best to describe what we used. Perry loved this pizza (mainly because of the banana peppers are his fav) and gave five stars. Here is why:
“This pizza is definitely not your traditional cheese and pepperoni. That is one of the things I love about Kelsey’s recipes. She strays away from the norm and uses a lot of different flavors that work really well together. This one had a combination of all our favorite toppings. I love banana peppers and black olives while Kelsey loves sun-dried tomatoes and feta cheese. Every bite was different and equally as delicious if not more than the last. I was even able to bring left overs to work and it heated up great in the microwave. I give this pizza full stars.”
Serves: 4 Calories: 338
- 1 & 1/2 cups of all purpose flour
- 1 tbsp sugar
- 1 & 1/4 tsp dry active yeast (I used the one specifically for pizza crust but the original kind works great too)
- 1/4 tsp coarse salt
- 3/4 cup of warm water
- 1 tbsp olive or canola oil
- Cooking spray
- 1/3 cup + a pinch of cornmeal
- Tall jar of sun-dried tomatoes in olive oil, sliced (also keep the oil to drizzle over crust before putting on toppings)
- Medium jar of black olives, drained washed and sliced
- Tall jar of banana peppers also known as pepperoncini
- 5 oz. container of feta cheese, you can get the herbed kind if you like
- Any herbs/spices you might like or have on hand (we used garlic, oregano and dill)
- Heat oven to 450 degrees
- In mixing bowl combine 3/4 cup of flour, sugar, yeast, and salt. Stir in the water and olive oil. Beat about 2 minutes and stir in 1/3 cup of cornmeal and the remaining 3/4 cup of flour to make the dough ball.
- Sprinkle a little flour on the surface you want to knead the dough on. Knead for about 5 minutes, until smooth and elastic. Cover the bowl and let it rise for 10 minutes.
- Spray a cookie/baking sheet with cooking spray and sprinkle with additional cornmeal. Press dough into a rectangular shape, and pinch with fork. Bake for 8-10 minutes (until edges start to brown)
- NOTE: If you want to make two pizzas only use half of the toppings per pizza. If you only want to make one pizza than go topping-crazy 🙂
- Drizzle olive oil from sun-dried tomatoes over crust. Don’t drizzle too much because it will come out super greasy and I am assuming it may make your crust a little soggy for left overs. A little does it 😉 Layer your tomatoes, olives, banana peppers, feta and any spices/herbs you desire on top of the crust and pop back into the oven for an additional 5-6 minutes until toppings heat through and cheese softens.
- Slice and enjoy!
*Photo is an original belonging to me
**Recipe belongs to me but you have my permission to take it and change it and publish it on your own blog. If you post it I just ask for a little mention/credit. Sharing is caring right?