Archive for the ‘Recipes’ Category

Tasteful Tuesday: Flaky Pie Crust

Tuesday, January 22nd, 2019

Pie Crust | Tasteful TuesdayWe’ve featured a number of pies here on the blog, but haven’t yet posted a homemade pie crust recipe – as you can tell, that changes today! The key to a successful, buttery and flaky pie crust is keeping every ingredient cold throughout the process.

What You’ll Need:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced*
  • 1/4 cup ice water

Directions:

  1. In a large bowl, combine flour and salt. Cut in or add diced butter until mixture resembles course crumbs. If mixture has warmed, place in the freezer for 3 minutes before proceeding.
  2. Stir in ice water, one tablespoon at a time, until mixture forms a ball that keeps its shape (you may have some ice water left over). Wrap in plastic and refrigerate overnight, or for at least 4 hours.
  3. Remove from fridge and plastic wrap, then roll out to desired thickness† (this amount of dough will fit a 9-inch pie plate). Place the crust in the pie plate and press evenly into the bottom and sides.

* Diced clumps work best for a flaky consistency, but you could also grate the chilled butter into the flour.

† We suggest rolling out onto a cold surface.

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Tasteful Tuesday: Greek Vinaigrette

Tuesday, January 15th, 2019

Today we’re featuring a delightful, flavorful and classic recipe from The Kitchn. This homemade Greek Vinaigrette Dressing is delicious when poured over a salad, but also serves as a great marinade. Use enough for a single serving or make a batch to store in the refrigerator for up to one week.

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Tasteful Tuesday: Baked Parmesan Chicken

Tuesday, January 8th, 2019

We’re kicking a year of recipes off with instructions for baked chicken featuring Parmesan cheese. The two “secrets” that set this cheesy baked chicken apart from others are paprika and red pepper.

Metal Recipe Card HolderWhat You’ll Need:

  • 1 egg, beaten
  • 2 tablespoons milk
  • 1/4 cup all-purpose flour
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 chicken breasts;
    skinless, boneless, halved
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon crushed red pepper

Directions:

  1. Preheat oven to 350° F. Coat a shallow baking dish with nonstick cooking spray.
  2. In a medium bowl, whisk together the egg and milk. Set to the side. In a shallow bowl, combine flour, Parmesan, all paprika, salt, and pepper.
  3. One at a time, dip the halved chicken breasts in the egg mixture, then dredge in the flour mixture. Place in the baking dish and pour the melted butter evenly over the chicken. Sprinkle the crushed red pepper over the top.
  4. Bake for about 45 minutes in the preheated oven, until the cheese has browned and the chicken has cooked. Serve with rice, pasta or your favorite vegetables.

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