Sourdough Bread

We love sourdough bread around here. We tried out this new recipe today and it turned out great. The crust was great and the inside was perfectly spongy. This recipe is courtesy of my Taste of Home baking book.Ingredients:
2 packages active dry yeast (or 2-1/2 tsp.)
1-1/4 c. warm water
1 c. sourdough starter (found here)
2 eggs
1/4 c. sugar
1/4 c. olive oil
1 tsp. salt
6 c. all-purpose flour
Melted butter

Dissolve yeast in water in a large mixing bowl. Add sourdough starter, 2 eggs, sugar, oil, salt and 3 cups of the flour. Mix until smooth. Add remaining flour to form a soft dough.

Remove from mixing bowl and knead for 6-8 minutes on a lightly floured surface. Place in a greased bowl and let rise until double, about 1 hour. Punch down and turn onto floured surface, divide into 2 loaves and place in 2 greased 8 inch loaf pans and let rise again, about 45 minutes.

Bake at 375 degrees for 30-35 minutes. Let cool on wire rack and brush the top with melted butter.

BBQ Chicken Pizza

Yet another pizza recipe I know, but this is Tyson's favorite. Today I tried something new and made a sourdough crust. The juxtaposition of flavors was really good so I think that we'll do this again. Ingredients:
1/3 sourdough bread dough recipe (found here)
3/4 c. BBQ sauce, divided (I prefer Sweet Baby Ray's)
3 oz. chicken breast, cut into 1/2 peices
2 strips bacon, cooked and cut into 1/2 pieces
1/3 c. pineapple tidbits, drained
1-1/2 c. mozzarella cheese
1/4 c. Parmesan cheese

Press, roll, or toss dough and place on a greased pan or pizza stone. Cook for 7 minutes at 425 degrees and remove from oven.

Cook chicken in a frying pan with 1/4 c. of the BBQ sauce. Once fully cooked add the bacon and pineapple and continue to cook together on low heat for 3-5 minutes.

Spread remaining 1/2 c. of BBQ sauce on pizza and then spread toppings evening. Cover with mozzarella and then Parmesan cheese. Bake for another 7-10 minutes or until the cheese and completely melted and bubbles.
Yields: 8 Slices
Points: 6

Jumbalaya

This is one of the few recipes that Tyson brought into our marriage and it is a favorite. Ingredients:
2 chicken breasts, cooked and cubed
1 lb. of smoked sausages cut into 1/4 in. slices (I use turkey sausage for fewer calories)
1 med. green pepper, chopped
1 sm. onion, chopped,
2 10 oz cans of diced tomatoes with chilies
1 14.5 oz can of chicken broth
1 c. water
1 tsp. garlic powder
1 tsp. Cajun seasoning
1 c. uncooked long grain rice

Cook sausage about 5 minutes. Added pepper and onion and cook until tender. Stir in tomatoes, broth, water, garlic powder and Cajun seasoning. Bring to a boil. Stir in chicken and rice. Cover and reduce heat. Simmer for 30 minutes until the rice is tender.
Serves 6
Points: 7

Meatballs

We were putting together out menu for the month and Tyson mentioned that the one thing that we have not had to eat since we got married was spaghetti. Well, truth be told, I generally don't really like spaghetti and it has always seemed so plain and overly simple to me. Anyway, Tyson wanted spaghetti so I figured that I might as well make spaghetti and meatballs.
I'm only putting up my simple recipe for meatballs for now. I'll post a marinara sauce recipe at another time.Ingredients:
1 lb. lean ground beef (I use the super lean ground beef, but ground sirloin or elk is also good. Avoid ground turkey or chicken because the flavor doesn't translate well)
2 eggs
1/2 c. bread crumbs
1/2 c. Parmesan cheese
*1 package Lipton onion soup mix
OR
2 tsp. Italian seasoning

In a mixing bowl combine the eggs, bread crumbs, cheese, soup mix OR Italian seasoning. *Decide based on the flavor that you would like. The onion soup mix will make for a stronger flavor and the Italian seasoning will complement your basic marinara sauce.

Add ground beef and combine by hand. Don't work it for too long as that can make the meat tough. Divide the mixture evening to create 16 meat balls. Place them in a greased baking dish and broil for 15 minutes, just to brown them.

Remove from the oven and place them in a simmering sauce. Cover and allow to cook for an additional 25 minutes.
Yields: 16

Grandma's Baked Chicken Breasts

This is one of my Grandma Harper's recipes, and I just love it! She made it for us once when I was about 13 and I remember asking what it was called and my uncle David said it was called ambrosia. He was right on target because it is really good, and rather simple to make.Ingredients:
8 chicken breasts, thawed and cut in half
1 jar dried beef
16 slices of bacon
1 can Cream of Mushroom soup
1 pint sour cream
dried parsley

Cook the bacon, but don't let it get crispy. Place 2 slices of dried beef (you can find it at the grocery store near the canned sardines and such) under 1/2 a chicken breast and wrap in a slice of bacon. Place in a shallow baking dish. Repeat 15 more times.

Mix sour cream and cream of mushroom soup together and spoon over the chicken. Sprinkle parsley over everything. Cover with foil and back at 250 degrees for 2-1/2 hours.
Serves 16
Points: 6

Mexican Lasagna

I realized that I have now posted 3 lasagna recipes. This one is a lot of fun and very different from your traditional lasagna. I found it in one of my Taste of Home magazines and then modified it to fit my style.
Ingredients:
1-1/2 pound lean ground chicken (or turkey or ground beef if you prefer)
1 c. diced red onion
1 c. diced bell pepper
2 tsp. minced garlic (or 4 cloves)
1 c. canned black beans, drained and rinsed (I used the full 14.5 oz can)
1 c. diced tomatoes
1/2 c. frozen corn
1-1/2 tsp. chili powder
1 tsp. cumin
1 14.5 oz can diced tomatoes with green chilies
1 8 oz can tomato sauce
1 c. medium salsa
1/4 tsp. fresh ground pepper
2 T. minced fresh cilantro
4 large 10 inch tortillas (you can use whole wheat of you prefer)
1-1/2 c. shredded Monterey Jack cheese (or sharp cheddar is also good)
1 c. light sour cream
1/4 c. green onions, chopped

Preheat oven to 375 degrees and grease a 9x13 pan.

In a large skillet cook the ground chicken, onion, garlic and bell pepper. Make sure to break up the meat as it is cooking. Once fully cooked add the black beans, tomatoes, corn, chili powder and cumin and cook for 2 more minutes at medium heat. Add the canned diced tomatoes, tomato sauce, salsa and black pepper. Bring it to a boil. Reduce heat and allow to simmer for 5 minutes, covered. Stir in cilantro and remove from heat.

Spread 1/3 of the sauce mixture over the bottom of the pan. Layer 2 tortillas on top. *I ripped one in half, placed one in the center and the 2 halves on each end of the pan* Spread another 1/3 of the sauce mixture on top of tortillas and then 1/2 of the cheese. Repeat with the remaining tortillas, sauce mixture and cheese.

Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes. Let stand for 10 minutes before serving. Serve with a dab of sour cream and green onions on top.
Serves 8
Points: 5 per serving

Prosciutto Chicken Stromboli

I love it when I play around in the kitchen and something great comes out of it! We had a few slices of leftover prosciutto in the fridge and I was trying to come up with something to do with it. I had made a ham and cheese Stromboli a few weeks ago so Tyson suggested that we try a prosciutto Stromboli. So, I gave it a go and I really like how it turned out.
Someday I'll figure how to take better food pictures. Until then, I'm sorry for the poor quality, but I still think that it is helpful to have pictures.Ingredients:
1/2 c. hot water
1/2 T. yeast
1/2 t. sugar
1/2 t. salt
1 T. olive oil
1-1/4 c. flour
6 slices of prosciutto
1 chicken breast, cooked and cubed
1/4 c. Italian dressing
8-10 fresh basil leaves
1 green onion, chopped
1-1/2 c. Mozzarella cheese
1 egg white, slightly beaten
1/4 c. Romano cheese

Dissolve the yeast in water in a medium mixing bowl. Add sugar, salt, olive oil and flour. knead for about five minutes. Roll out into a rectangle on a greased baking dish (I use my pizza stone).

Spread the Italian dressing over the top leaving about 1/2 inch all the way around. Layer the prosciutto, basil leaves, chicken, green onion, and mozzarella cheese. Carefully roll it into a log and pinch seal the side and edges closed.

Baste with the beaten egg white and top with Romano cheese. The Romano cheese adds a great flavor and makes for a nice look when finished baking.Bake at 400 degrees for 20 minutes. Allow it to cool for a few minutes before serving.
Yields 8 slices
Serves 4
Points: 5 per slice