Sunday, July 24, 2016

Skillet Foccacia


Focaccia in an hour flat. Yes please. This is a great side dish to a Sunday dinner. After proofing the dough in a 220º oven, you cook the bread at 400º - perfect temperature to throw in with roasting vegetables or a chicken!


I swap out half the flour for whole wheat flour. When I do that, I do so in Step 5 - when you're adding in enough flour to make a consistent dough ball. I've found I only need 3/4 cup of the whole wheat flour....TOPS.





This bread is a perfect use for my cast iron grill pan. I don't use it often, but it's perfect here. I do oil it generously with cooking spray, and there is no stick when removing the bread. Because the bottom of the pan is textured, the bottom of the bread develops a nice crust.

I have made this bread many times, but this is the first time I've had enough time to take a picture before it's been devoured!



Skillet Foccacia
from Crunchy Creamy Sweet

¾ c warm water
1 Tbsp yeast
2 Tbsp olive oil
2 c all-purpose flour
½ tsp salt

2 Tbsp unsalted or salted butter, melted
1 Tbsp grated Parmesan cheese
½ tsp Italian seasoning
Instructions
  1. Preheat oven to 220 degrees. Turn off the oven once pre-heated and keep the door closed.
  2. Grease the skillet.
  3. Place water and yeast in large bowl. Let sit for 5 minutes.
  4. Add 1 cup of flour, salt, and oil. Mix with a wooden spoon until combined.
  5. Add the remaining cup of flour 1/4 cup at a time until the dough pulls away from the sides of the bowl (between 3/4 and 1 cup flour).
  6. Place dough onto a floured surface shape into a ball.
  7. Roll out the dough into a size of your skillet.
  8. Place in skillet and stretch up the sides. Cover with a kitchen towel and place in the oven for 20 minutes.
  9. Meanwhile, melt the butter and mix in Parmesan and seasoning.
  10. Take the skillet out of the oven and preheat the oven to 400 degrees F. Make indentations in the dough with your fingers.
  11. Brush the dough with half the butter.
  12. Place skillet with dough in the preheated oven and bake 20 minutes, or until golden brown. Brush with remaining butter. Let cool until safe to the touch and slice. Serve.

Saturday, July 23, 2016

Week 333 Menu

Sunday: Pulled chicken sandwiches, roasted potatoes, skillet focaccia
Monday: Corn dog muffins
Tuesday: Chicken nuggets
Wednesday: Pizzas
Thursday: Burgers on the grill
Friday - Saturday: Out

Saturday, July 16, 2016

Week 332 Menu

Sunday: Chicken carnitas in the slow cooker
Monday:  Yorkshire pudding
Tuesday: Baked sweet potatoes in the slow cooker
Wednesday: Parmesan pork chops
Thursday: Breakfast for Dinner burritos
Friday: Leftovers
Saturday: Out

Friday, July 8, 2016

Week 331 Menu

Sunday: General Tso's Chicken, rice, and asparagus
Monday: Bagel dogs
Tuesday - Friday: Up in the air
Saturday: Cacio e pepe

Sunday, July 3, 2016

Week 330 Menu

Sunday: Burgers, cauliflower mushroom crumble, curried apple rice pilaf (ATK recipe)
Monday: Dinner at friend's house....bringing Tabbouleh Salad
Tuesday:  Lettuce cups
Wednesday: Meatball subs
Thursday: Asian salmon
Friday: Leftovers
Saturday: Out?

Monday, June 27, 2016

Mac and Cheese

We love mac and cheese. When we visit Panera, one person usually orders it....and the other three help finish it off.

I have a great baked mac and cheese casserole recipe already (in fact, the kids prefer it). But, sorry America's Test Kitchen, who has 60 minutes on a weeknight to patiently wait for mac and cheese?! Please don't be mad.

This mac and cheese takes only 10 minutes more time than it takes to boil the pasta in the first place. It's worth it, let me tell you. Then sauce is very creamy - enough to coat each of the noodles, but not so much that it's soupy. This mac and cheese reheats surprisingly well, too.





Mac and Cheese
from Annie's Eats

1 lb. pasta
4 T unsalted butter
1/3 c all-purpose flour
2½ c milk
1 t salt
2 t. Dijon mustard
¼ t hot sauce
4 oz. shredded mozzarella cheese
4 oz. shredded colby jack cheese


1. Bring a large pot of water to boil. Cook the pasta until al dente. Drain pasta and keep it in strainer.

2. Melt the butter over medium-high heat. Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2 minutes.

3. Slowly whisk in the milk until no lumps remain.

4. Stir in the salt, mustard, and hot sauce.

5. Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6 minutes.

6. Remove the sauce from the heat. Stir in the cheese. Once all the cheese has been added and the sauce is smooth, add the pasta to the sauce. Mix well until the pasta is fully coated in the sauce. Serve immediately.

Sunday, June 26, 2016

Week 329 Menu

Sunday: Out to dinner...Grandpa & Shelby's choice
Monday: Pork chops
Tuesday: Pasta and meatballs
Wednesday: Homemade chicken nuggets and cauliflower rice
Thursday: Pizzas
Friday: Leftovers
Saturday: Party at our house!