Recipes

Mile High Yeast Rolls

May 11, 2021May 11, 2021 enbrookshireLeave a comment

I’m sorry, but I must go down memory lane for a moment here….my high school lunch lady’s had us all sprinting for the lunch line with their Yeast Rolls! Ever since then, I’ve always tried to match their excellence when it came to perfecting the perfect yeast roll. I must say these are as close to perfect as possible!!! I have loved on this recipe for well over a year and I’m happy with my results! These rolls are geared up to have country ham and blackberry mustard slathered all over them. This recipe is fast and easy and is a great accompaniment to any dish….or just by themselves….LOL! I hope I did my old lunch lady’s proud and I hope you enjoy this DELICIOUS recipe as much as we do!

MILE-HIGH YEAST ROLLS

Ingredients:

1 Tbsp dry active yeast
1 cup warm water
1/4 cup honey
1 egg
1 tsp salt
3 cups all purpose flour
1/2 cup melted butter, divided

Directions:

Preheat oven to 400 degrees F.
In a stand mixer (with dough hook); mix together yeast and warm water. Allow to bubble for about 3 minutes.
Add egg, salt, honey and 1/4 cup melted butter; mix until well combine. Add flour a little at a time and allow to knead in mixer for a couple of minutes.
Lightly flour a kneading surface and turn dough out onto surface. Roll into a log and using a dough cutter cut into equal parts and set aside.
Roll each dough portion into a ball and place into a cast iron skillet (mine produced roughly 10 to 12 rolls….we always taste test the middle one!).
Cover with a damp towel for 30 minutes or until dough has doubled in size.
Cook for 12 to 15 minutes or until tops of rolls are browned. Pull out of oven and top with remaining 1/4 cup melted butter; place back in oven for 1 to 2 minutes to allow additional browning.
Remove from oven and allow to cool for at least 10 minutes before serving.
Enjoy!

Recipes

Asparagus and Prosciutto Tart

March 5, 2021 enbrookshireLeave a comment

I’m always looking for something light yet scrumptious for dinner and that’s why I love this Asparagus and Prosciutto Tart. The crust is so light and flaky, but when you add the egg wash it becomes so crisp. This is definitely one of those meals that cooks up fast, but can easily be a quick dinner or even a delicious brunch. This is dish is crunchy, cheesy and the perfect balance of savory and sweet. Now, I hope you enjoy this dish as much as we do!

ASPARAGUS AND PROSCIUTTO TART

Ingredients:

1 sheet puff pastry, thawed
1 large egg, whisked
1 bundle of asparagus, washed and trimmed
1/2 cup mozzarella, shredded
Prosciutto
2 Tbsp honey mustard (I like to use Maille Mustard Honey Dijon)
Parmesan cheese

Directions:

Preheat oven to 400 degrees.
Roll out puff pastry into a large rectangle; wet fingers with water and apply to edges of puff pastry; fold edges over and press edges gently.
Brush entire puff pastry with egg wash.
Lay asparagus throughout pastry and sprinkle with mozzarella cheese.
Gently tear prosciutto and lay throughout pastry.
Bake for 15 to 17 minutes, or until pastry is golden.
Remove from oven and allow to cool on pan for a couple of minutes then carefully move to cooling rack.
Sprinkle a touch of Parmesan cheese onto the tart.
Using a piping bag; pipe mustard onto tart.
Enjoy!

Recipes

Tomato Sauce….for EVERYTHING!

March 1, 2021 enbrookshireLeave a comment

If you’re looking for a rich, decadent and robust tomato sauce then you’ve come to the right place! This sauce is the perfect amount of meaty, spicy and sweet. It takes a lot patience to get everything just right, but the payoff is AMAZING! Now, I hope you enjoy this recipe as much as we do!

TOMATO SAUCE

Ingredients:

2 (28 oz) cans of Italian whole, peeled plum tomatoes
1 lb Italian Sausage (Mild or Spicy…get what you like here)
1 container of baby bella mushrooms, diced
1 large sweet onion, diced
2 cups veggie broth
A whole bulb of garlic, roasted
2 Tbsp tomato paste
Salt and pepper, to taste
Red pepper flake, to taste
Olive Oil
Basil
Parmesan Rind

Directions:

In a deep pot (I used my enamel lined cast iron Dutch oven) pour about a Tbsp to a Tbsp and a half of olive oil and sauté down the onion and mushrooms.
Add sausage to the onion and mushroom mix, cook until browned; drain and return to Dutch oven.
Bring back up to sauté and make a well in the middle of the Dutch oven; add tomato paste in well and allow to cook for a few seconds. After cooking for a fee seconds stir the tomato paste into sausage mixture.
Slowly add veggie stock and bring to a boil; add canned tomatoes and using a potato masher, mash each plum tomato to allow them to burst.
Add a dash of salt, pepper, red pepper flakes, basil, and Parmesan rind.
Reduce to simmer and allow to simmer for several hours or until the liquid has reduced significantly. This part is to your liking….we like a thicker sauce , so I let it go for several hours.
Cool and store in an airtight container (will keep in fridge for one week and a month in freezer).
Enjoy over your favorite pasta dishes and pizza!

Recipes

Taco Chili Mac

January 19, 2021 enbrookshireLeave a comment

When you can’t decide on what to make for dinner…Taco Chili Mac is the answer! It’s taco meat with deep chili flavors and cheesy pasta for a fast weeknight meal. I like to use my cast iron for this meal and it only takes about 30 minutes from start to finish. It’s a fast, easy and delicious meal when you need something to fill up your crew! Now, I hope you enjoy this dish as much as we do!

TACO CHILI MAC

Ingredients:

1 lb ground beef
1/2 white onion, diced
3 gloves roasted garlic
2 Tbsp chili powder
1 tsp cumin powder
Dash of salt and pepper
1/2 pkg elbow noodles
8 oz beef broth (I use Better Than Bullion)
8 oz water
1 can diced tomatoes with green chilies (medium heat)
1 8oz can tomato sauce
2 Roma tomatoes, seeded and diced
Green onions
Cilantro
1 8oz block of sharp cheddar cheese, shredded

Directions:

Cook onions, garlic and beef until meat is done; drain and set back in heat.
Stir in cumin and chili powder.
Add tomato sauce, canned tomatoes, water, beef stock and salt & pepper; bring to boil.
Add noodles and cook for 10 minutes; stirring occasionally.
Once noodles are cooked to al denté; add cheese to cover top. Place lid on top for a couple of minutes until cheese is melted.
Scoop out into bowl and top with diced tomatoes, green onion and cilantro.
Enjoy!

Recipes

Sloppy Joe Mac & Cheese

November 19, 2020 enbrookshireLeave a comment

If you are like me and the work week is very hectic, you are probably looking for something fast, tasty and healthy to feed your family. This recipe is all of those things and more! It’s packed full of veggies, meat and noodles which makes it a great meal to add to my meal rotation. If you find yourself with leftovers you’ll be in for a treat as this dish reheats nicely. It’s definitely a meal that can be on the table in about 30 minutes and everyone is bound to leave the table satisfied. Now, I hope you enjoy this recipe as much as we do!

SLOPPY JOE MAC AND CHEESE

Ingredients:

1 lb ground beef
1 medium green pepper, chopped
1 medium sweet onion, chopped
3 cloves garlic, minced
1 (8 oz) can tomato sauce
1 (14.5 oz) can fire roasted diced tomatoes
2 cups milk
1 cup veggie stock (I like Better Than Bullion Veggie Base)
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp soy sauce
1 (8 oz) package Cellentani pasta
4 oz extra sharp white cheddar, shredded
4 oz sharp cheddar, shredded
4 oz mozzarella, shredded
Salt and pepper
Parsley

Directions:

Cook beef, onions, pepper and garlic in large pot until beef is browned; drain beef and return to heat.
Stir in tomatoes, tomato sauce, stock, milk, mustard, soy, and Worcestershire sauce. Bring to a boil and reduce to a simmer. Stir in pasta and cover pot to allow to simmer for 13 to 15 minutes or until pasta is tender. In a small bowl mix all three cheese together to make a cheese blend; set aside.
Stir in 1 cup of cheese until melted. Sprinkle remaining cheese as you serve so it just melts on top. Add salt and pepper to taste and a dash of parsley prior to serving.
Enjoy!

Dinner · Recipes

Veggie Mac & Cheese

August 27, 2020 enbrookshireLeave a comment

One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!

This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!

VEGGIE MAC & CHEESE

Ingredients:

1 pkg (16 oz) Cellentani Pasta, cooked al dente
2 Tbsp olive oil
1 pint Sangria medley tomatoes
1 pkg (12 oz) pkg baby spinach
1 pkg mushrooms, chopped
1 medium sweet onion, chopped
3 garlic cloves, minced
6 Tbsp butter
6 Tbsp flour
2 1/2 cups chicken stock (I like Better Than Bouillon Base)
2 1/2 cups whole milk
1 pkg (16 oz) mozzarella cheese, cubed
3/4 cup Italian Panko breadcrumbs
Parmesan cheese, grated for garnish
Parsley, chopped for garnish

Directions:

Preheat oven to 375 degree F.
Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
In a large stock pot boil noodles, drain and set aside.
In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
Remove from heat and add cheese; whisk until melted and incorporated.
Add veggies and noodles to sauce. Stir well to mix throughout.
Add to prepared baking dish. Top with panko and remaining olive oil.
Bake uncovered for 25 to 30 minutes or until browned and bubbly.
Remove from oven and allow to cool for about 10 minutes before serving.
Before serving top with parsley and Parmesan cheese.
Enjoy!

Breakfast · Recipes

Asparagus Breakfast Tart

August 16, 2020August 16, 2020 enbrookshireLeave a comment

I love nothing more than eating crunchy asparagus, salty bacon, creamy Parmesan cheese, yolky eggs, and crispy puff pastry. the best word to sum up this delicious recipe is simply YUM! If you’re looking for an easy recipe that is super tasty…this one is for you!

I love making this recipe for my family as a fast and easy dinner, but I have also made this as a brunch with a small side salad for my friends. This dish doesn’t just look impressive but tastes impressive as well. I typically cook the bacon first as I like to drain and dab off any grease as not to make the pastry crust soggy. I also coat the asparagus in a touch of olive oil, salt, pepper, garlic, and onion powder to give it a stepped up flavor. Once I’m ready to put it all together I prep the pastry sheet and start building the tart. A fun way to get the kids involved is to let them carefully crack the eggs on the tart just before baking. I even let my daughter help with sprinkling the Parmesan cheese on top. Now, I hope you enjoy this recipe as much as we do!

ASPARAGUS BREAKFAST TART

Ingredients:

1 puff pastry sheet, thawed
1 egg, beaten
3 to 4 eggs
1 bundle of asparagus, trimmed
1 Tbsp olive oil
Dash of salt, pepper, garlic powder, and onion powder
6 slices bacon, cooked
1/4 cup Parmesan cheese, shredded
1 Tbsp parsley, chopped

Directions:

Preheat oven to 400 degrees F.
Toss asparagus in olive oil, salt, pepper, garlic and onion powder. Set aside.
Roll out puff pastry to desired size on a lightly floured surface. Food up each side and tuck corners to make a border. Using a fork, polk holes throughout the center of the pastry. Move to parchment paper lined baking tray and refrigerate for about 10 minutes.
Arrange asparagus on tart within the borders of the tart, add bacon being sure to leave room for eggs. Add half the cheese, then carefully crack eggs onto tart being careful to not break the yolks. Top with remaining cheese.
Generously brush border with beaten egg for a golden crust.
Bake for 8 to 10 minutes or until the egg whites are set; egg yolks should still be wiggly.
Allow to cool and sprinkle with parsley.
Enjoy!

Recipes · Soup

Loaded Baked Potato Soup

August 14, 2020August 16, 2020 enbrookshireLeave a comment

Ever just crave a good soup no matter the time of year? Well, this soup is my all-time favorite “any time of year” soup! The secret is it’s mostly cauliflower which helps with calorie cutting. I really enjoy the recipes that Skinnytaste puts out as most of the recipes are for reduced-calorie meals that allow you to enjoy classics, but at a healthier option. This rich and flavorful soup recipe can be found here https://www.skinnytaste.com/baked-potato-soup/

I recommend giving it a try as even my toddler thinks it’s amazing! It takes roughly 20 minutes from prep to table, so it definitely qualifies for a fast and delicious weeknight meal. When I’ve been in a pinch and didn’t have any fresh cauliflower on hand, I used frozen cauliflower and it works just fine. The key is using your immersion blender to really get off the cauliflower and potato blended into a creamy, smooth, and silky soup. Now, I hope you enjoy this recipe as much as we do and as an added treat….here is our daughter enjoying Skinnytaste’s Loaded Baked Potato Soup!

Our daughter eating Loaded Baked Potato Soup!

Dinner · Recipes

Loaded Chicken Enchiladas

August 13, 2020August 16, 2020 enbrookshireLeave a comment

Can I get a show of hands for all of those who have missed going to their favorite restaurants during the quarantine?! I know I’m not the only one who misses their favorite local Mexican Restaurant, right? My family loves Mexican food and that’s why I decided to make my own Loaded Chicken Enchiladas. This recipe is easy to follow and packed with delicious ingredients that is sure to leave you feeling satisfied.

These enchiladas are so easy to make and are absolutely delicious. I load mine up with plenty of gooey cheese and spicy chicken, then I roll them up nice and tight, stack then into a glass baking dish to bake and finally top with more cheese. I have found that stewing the chicken with chicken stock, white onion, and a couple of cans of green chilies make for a delicious chicken enchilada. Now, I hope you enjoy this recipe as much as we do!

LOADED CHICKEN ENCHILADAS

Ingredients:

10 small four tortillas
3 chicken breasts, cooked and shredded
3 cups quesadilla cheese, divided
1 white onion, diced
1 cup chicken broth (I like Better Than Bullion Chicken Base)
2 large cans diced green chilies, mild
3 Tbsp green onion, diced
1 large can green enchilada sauce
Sour cream
4 Roma tomatoes, diced
Shredded lettuce
Avocado, diced
Cilantro, finely chopped

Directions:

Stew chicken with onion, chilies and broth (I used my Instant Pot; pressure cook on high for 10 minutes and natural release for 5 minutes); once cooked shred the chicken.
Preheat oven to 350 degree F.
Spray a 9×13-inch glass baking dish with cooking spray and set aside.
Fill tortillas with a generous portion of cheese, chicken mixture, and more cheese. Roll up tortillas and place seam side down in baking dish in a row.
Top the enchiladas with green sauce and more cheese. Add as much sauce and cheese that you like here.
Bake for 20 to 25 minutes or until bubbly.
Top with shredded lettuce, tomatoes, avocado, sour cream and cilantro to serve.
Enjoy!

Dinner · Recipes

Steakhouse Pork Medallions with Strawberry Bacon Sauce

August 12, 2020August 16, 2020 enbrookshireLeave a comment

This was an instant hit at our house for a delicious dinner. This is an easy 30 minute meal that is sure to please the whole family. Weeknight meals are slowly becoming a specialty of mine as we navigate school, work and after school activity schedules. Since we have a busy weekly schedule I want fast, easy and delicious meals that I know my whole family will enjoy. Plus having time in the kitchen after a stressful workday can be therapeutic for the soul. Last night I decided to make a fast sauce for our pork tenderloin. The sauce was fragrant, tasty and not to mention ridiculously easy! It also gave some depth to the whole dish by stepping up the pork. I am happy to share this quick and easy recipe and as always, I hope you enjoy it as much as we did!

STEAKHOUSE PORK MEDALLIONS WITH STRAWBERRY BACON SAUCE

Ingredients:

Steakhouse seasoned pork tenderloin (baked or grilled per packaging)
A bundle of asparagus (baked or grilled to preference)
Long grain rice (cooked to package directions)
1/2 carton Strawberries; hulled and diced
1 shallot, diced
6 strips of bacon, chopped
1/2 cup balsamic vinegar
1 Tbsp honey
Dash of white pepper

Directions:

Start by cooking the tenderloin per directions on the package or however you prefer your tenderloin.
Prep asparagus and rice according your preference as well.
When the meal is cooking prep and make sauce as follows.
Cook bacon on medium heat until just under crispy; drain off grease and return to hot pan.
Add shallot and cook for 1 minute. Add strawberries and cook for 1 minute.
Add balsamic vinegar, honey and white pepper. Allow to simmer for 5 to 6 minutes, or until strong vinegar smell is gone.
Once the tenderloin has cooked and been allowed to rest, cut into medallions and serve with sauce over the top. Rice and asparagus can be plated on the side.
Enjoy!