Lion House Rolls

These rolls are just so rich, flavorful, and delicious! They are not as complicated as I thought, actually quite easy. They have become one of my favorite breads to make!

Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:

In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hout. Yields 2 to 2 1/2 dozen rolls.

I've seen these done a couple different ways: Divide dough into 3 equal balls. Roll into a circle and cut with pizza cutter like a pizza. Roll into crescent shape.
Divide dough in half. Roll out in rectangle 8x12" and cut into 2x4" rectangles. Roll up and place in pan like sideways cinnamon roll.

Slow-Cooker Beef Short Ribs

I make ribs rarely, they are a "splurge", but when I do it's only beef. We're not much for pork around these parts. (except for bacon, who isn't for bacon?) This is a good recipe I've found.

1/3 cup flour
1 t. salt
1/4 t. pepper
2 1/2 lbs boneless beef short ribs (fat trimmed off first)
1/4 c butter
1 cup chopped onion
1 cup beef broth * I always substitute bouillon for broth in recipes, it saves me $
3/4 cup red wine vinegar
1 cup brown sugar
1/4 cup chili sauce
2 T ketchup
2 T worchestershire sauce
2 T minced garlic
1 t. chili pwd.
1 T liquid smoke

Put flour, salt and pepper in a bag. Add ribs and shake to coat. Brown the ribs in the butter in a large skillet. Put in slow cooker. In the same skillet combine remaining ing. Bring to a boil, stirring. Pour over ribs. Cover and cook on low for 9 hours.

I love to serve with potato salad and a vegetable.

Easy Chicken Tacos

K, so just so I don't seem like I'm trying to pass this off as my own, read the header to my blog..this is a recipe collection, I in no way claim to come up with these, unless I say so. :) I guess I've been feeling a little bit of guilt for posting so many recipes from mels site (melskitchencafe) I just love her and she cooks new exciting things that still fall in the realm of inexpensive/things I usually have on hand. So there. Now I am justified. Check out her site, you'll fall in love with every recipe you make too.

This is one of mike and I's fav. recipes. It is really easy and soo soo yummy. I am a sucker for smoky chipotle though. Careful with the peppers though, I made them a few months back when Mae was still really little, and they were so spicy I couldn't finish cuz I knew it would upset her tummy. Not eating that taco was one of the hardest things I've ever had to do....These are fresh, different, and relatively healthy with the avocado and tomato on top!

*Serves 6

3 tablespoons butter
4 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup chopped fresh cilantro
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon yellow mustard
Salt and pepper
12 (6-inch) flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Mushroom Parmesan Pasta AKA: home alone female meal

I went through a pasta craze a while back, while mike was away on one of his travels. Since it was just me, Nia and Mae were already in bed, I just had to come up with something for myself, and had already exhausted the cereal/sandwich/salad routine...so I tried a few different versions and this is my favorite. I don't usually have cream on hand, but it sure came in handy for these pastas..yum!
This is another one of those throw as you go recipes, so, just make according to your tastes.

Mushrooms
cream
butter
salt, pepper
fresh parsley
pasta, whatever you have on hand
onion
parm. cheese (I used the real stuff in the zipper bag)

Start by boiling water for pasta.
In separate pan, put a pat of butter, and a drizzle of olive oil. Heat over med-high and add a handful of onions and as much mushrooms as you like, sliced. Cook till onions are softened and mushrooms are golden. Stir in 1/4 c cream or so, and a small handful of cheese. Add un-rinsed pasta. (if you rinse the pasta, you rinse the starch off, and the sauce doesn't stick to the pasta, and the starch adds a creamier, thicker texture to your sauce)
Stir and if the sauce is too thick, add a little pasta water to thin. Top with fresh parsley chopped and a sprinkle or two of the cheese. Voila! Super easy and fast!

Amazing Shrimp Tacos

I found this recipe on a food blog, and it looked good. Good enough to try. :) I was surprised by how much I loved it! It tasted fresh and is now one of my favorite meals. It took me 20 minutes to make, super easy.

Corn tortillas
Shrimp, peeled and de-veined (use 3 per taco, so as many as you'll need.)
sugar
salt and pepper
olive oil

Heat oil in pan over med-heat. I used pre-cooked frozen shrimp, so just defrost, put it in the pan, sprinkled on a pinch of sugar and salt and pepper, tossed them around, and turned off the heat. If using raw, cook till pink and start to curl up.

Drizzle a little bit of oil in pan/skillet and heat up the corn tortillas.

Slaw:
half head of cabbage, sliced thinly
1 lime, squeezed
salt
pepper


Sauce:
1/2 avocado
1/4 c mayo
salt, pepper
3 T lime juice
cayenne, or spicy seasoning of your choice, per taste
1/2 c. cilantro

Blend in blender till smooth.

I serve this with shredded mozzarella cheese.
Fill tacos and enjoy!

Tomato Penne Casserole

So I tried the pasta from Pioneer Woman Cooks, (when i first heard of her blog I thought it sounded totally lame, but I started looking through her recipes and now I think shes hilarious, and super talented) When I took the first bite I was all alone and said out loud "wow". Sometimes I talk to myself. Its really good. So I decided to switch it up since I'm picking mike up at the airport at 5 (YAYA!!) and I want to make it, but be able to have it in the oven cooking while we're gone. So I am putting it into a casserole form. Here we go:

2 cans tomatoe sauce (this is all we need for our little family)
1/4 cup finely diced onion
2 cloves garlic, minced
1 T olive oil
1 T butter
1/4 c. heavy cream

Sizzle up the onions in butter and oil till they are starting to get tender. Add garlic, and stir and cook for 1 minutes. Pour in sauce and add salt and pepper. (i added a little bit of dried basil) And a pinch of sugar.

Let it simmer for 15 mintues or so or till its thickened. Take off heat and stir in 1/4 cup cream. (more or less, depending on how creamy you like it)

Stir in boiled pasta (don't rinse!! ) and add some of the pasta water to thin it down a bit if its too thick. Pour into baking dish and top with mozzarella cheese and bake till bubbly and cheese is starting to turn golden. (i turned it to broil the last few minutes to get a nice, dark crust on the cheese)
*make sure to not overcook pasta since you'll be baking it.

Chicken Vegetable Lasagna

This was a really good twist on good ol lasagna! Mike even suggested next time I make it without the chicken. What?! I agree though, it really doesn't even need it. The vegetables are just yummy. I halved this recipe and baked it in a a smaller dish.

12 lasagna noodles
6 c. chicken broth
1/2 c flour
2 t. italian seasoning
2 T olive oil
2 T butter
3 boneless skinless chicken breast halves, cubed
1 med. onion chopped
2-3 cloves garlic, minced
2 c shredded carrot
2 med. tomatoes, chopped
2 c. chopped, frozen spinach
3 c. shredded mozzarella cheese
1/2 c. grated parmesan cheese
salt and pepper, to taste

Directions:
Preheat oven to 350. Place lasagna noodles in 9x13 pan. Fill pan with hot hot water and drizzle with olive oil and let noodles soak while preparing other ingredients. (omit this step if using oven-ready lasagna noodles). In a large sauce-pan, whisk together chicken broth, flour, half of italian seasoning. Bring to boil over med-high heat, stirring constantly. Reduce heat to low and allow sauce to simmer and thicken while preparing chicken and vegetables. Heat olive oil in large skillet over med-high heat. Add cubed chicke, and the rest of italian seasoning. Add salt and pepper to taste. Saute until chicken is cooked through, about 5 minutes. Transfer chicken to a plate. In the same skillet, melt butter, then add onion, garlic and carrots. Cook and stir until tender. Add chopped tomatoes and frozen spinach and cook until heated through. Return chicken to skillet with veggies.

Spread a scant cup of sauce in bottom of pan. Top with noodles and layer veggies and cheese and noodles and sauce. Top with parm. cheese.

Bake, uncovered for 45 mintues, until lasagna is bubbly and cheese is golden brown. Let rest 10 minutes before serving.