Parmesan Ranch Croutons

Making croutons is inexpensive & easy.  It's kind of silly to pay for the ones in the bag at the store because you get so much more for your buck, they are fresh from your oven & taste just as good, if not better homemade.  You don't even need to buy special bread.  If you have a loaf going stale, use that up.  My kids like to munch on these like chips too, so even better!

We also used to make these croutons in a restaurant I worked in & they would last forever too!  They have a good month or longer shelf life.  Put them on top of salads or in soups; you can even blend them up to bread chicken.  Just make some!

Come back Thursday to see what I used these croutons for, you are going to love it!
 

Parmesan Ranch Croutons

Recipe by: Amber (Dessert Now, Dinner Later!)

• 5 cups, cubed (stale) bread (I used homemade ciabatta)
• 4 Tbsp butter, melted
• 3 Tbsp dry ranch mix (equivalent of 1 packet)
• 2 Tbsp grated parmesan cheese

1. Make sure your bread is cut into 1-inch cubes & place them in a lunch paper sack or gallon size plastic bag.
2. Pour melted butter over bread.  Sprinkle with dry ranch mix & parmesan cheese.  Close/seal bag & shake it all up to evenly coat the croutons.
3. Spread croutons on a seasoned baking sheet.  Bake at 350*F for 15 minutes, flipping/stirring halfway through until browned & crispy.  Make sure to keep them kind of close together because the ones on the edges cook the fastest.
4. Allow to cool before using.  Store in an airtight container for up to 1 month.

Making croutons is inexpensive & easy.  It's kind of silly to pay for the ones in the bag at the store because you get so much more for your buck, they are fresh from your oven & taste just as good, if not better homemade.  You don't even need to buy special bread.  If you have a loaf going stale, use that up.  My kids like to munch on these like chips too, so even better!

We also used to make these croutons in a restaurant I worked in & they would last forever too!  They have a good month or longer shelf life.  Put them on top of salads or in soups; you can even blend them up to bread chicken.  Just make some!

Come back Thursday to see what I used these croutons for, you are going to love it!
 

Parmesan Ranch Croutons

Recipe by: Amber (Dessert Now, Dinner Later!)

• 5 cups, cubed (stale) bread (I used homemade ciabatta)
• 4 Tbsp butter, melted
• 3 Tbsp dry ranch mix (equivalent of 1 packet)
• 2 Tbsp grated parmesan cheese

1. Make sure your bread is cut into 1-inch cubes & place them in a lunch paper sack or gallon size plastic bag.
2. Pour melted butter over bread.  Sprinkle with dry ranch mix & parmesan cheese.  Close/seal bag & shake it all up to evenly coat the croutons.
3. Spread croutons on a seasoned baking sheet.  Bake at 350*F for 15 minutes, flipping/stirring halfway through until browned & crispy.  Make sure to keep them kind of close together because the ones on the edges cook the fastest.
4. Allow to cool before using.  Store in an airtight container for up to 1 month.

reade more... Résuméabuiyad

Roasted Peppers & Sausage on Quinoa Pilaf

I have seen so many recipes around using quinoa & I have been interested in trying it.  I decided on this recipe & I think it turned out quite nice.  The quinoa pilaf had a nice savory flavor, & provided a fluffy texture to the dish.  The peppers & sausage were out of this world flavorful!  That was my favorite part of the dish.  I will be trying quinoa again.  It is different than anything I have ever had, so I need to experiment more to see how I like it best.  Overall, a really nice healthy & filling dish.  I kept looking at my husband saying, "I am so full!"  I didn't even eat a huge portion & I was stuffed.  Must have been all the protein from the quinoa.

Roasted Peppers & Sausage on Quinoa Pilaf

Recipe altered from FoodNetwork by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 Tbsp butter
• 1/2 cup broken vermicelli
• 1/4 medium onion, diced
• 3 cups chicken broth
• 1 1/2 cups quinoa, *rinsed (check your label as to whether or not your quinoa has been pre-rinsed of not)
• 1 Tbsp olive oil
• 3/4 medium onion, julienned
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• 3 bell peppers julienned: 1 red, 1 yellow, 1 green
• 1/2 cup chicken broth
• 1-4pk package Johnsonville Chicken Sausage Chipotle Monterey Jack cheese, cut into 3/4-inch pieces sliced on a bias
• Salt & Pepper to taste

1. Make the quinoa by heating a medium sauce pot over moderate heat & melting butter.  Add vermicelli & cook, stirring often, until pasta has turned golden brown.  Add onion & season with salt.  Continue cooking a few more minutes until onion is soft & begins to turn golden.  
2. Add 3 cups chicken stock & bring to a boil; add quinoa.  Return to a boil, then reduce to a simmer & cook, covered 20-30 minutes or until the grains are soft in the center.
3. Meanwhile, heat olive oil in a large sauce pot over medium heat.  Add sausage slices; cook until browned.  Add julienned onions & garlic & saute an additional 3 to 5 minutes or until edges of onions begin to turn golden color.
4. Add paprika & cumin & cook 1 minute.  Add julienned peppers, & 1/2 cup chicken broth & cook 10-15 minutes or until mixture thickens.  Adjust with salt & pepper.  
5. To serve: Make a bed of pilaf & top with pepper & sausage mixture.

I have seen so many recipes around using quinoa & I have been interested in trying it.  I decided on this recipe & I think it turned out quite nice.  The quinoa pilaf had a nice savory flavor, & provided a fluffy texture to the dish.  The peppers & sausage were out of this world flavorful!  That was my favorite part of the dish.  I will be trying quinoa again.  It is different than anything I have ever had, so I need to experiment more to see how I like it best.  Overall, a really nice healthy & filling dish.  I kept looking at my husband saying, "I am so full!"  I didn't even eat a huge portion & I was stuffed.  Must have been all the protein from the quinoa.

Roasted Peppers & Sausage on Quinoa Pilaf

Recipe altered from FoodNetwork by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 Tbsp butter
• 1/2 cup broken vermicelli
• 1/4 medium onion, diced
• 3 cups chicken broth
• 1 1/2 cups quinoa, *rinsed (check your label as to whether or not your quinoa has been pre-rinsed of not)
• 1 Tbsp olive oil
• 3/4 medium onion, julienned
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• 3 bell peppers julienned: 1 red, 1 yellow, 1 green
• 1/2 cup chicken broth
• 1-4pk package Johnsonville Chicken Sausage Chipotle Monterey Jack cheese, cut into 3/4-inch pieces sliced on a bias
• Salt & Pepper to taste

1. Make the quinoa by heating a medium sauce pot over moderate heat & melting butter.  Add vermicelli & cook, stirring often, until pasta has turned golden brown.  Add onion & season with salt.  Continue cooking a few more minutes until onion is soft & begins to turn golden.  
2. Add 3 cups chicken stock & bring to a boil; add quinoa.  Return to a boil, then reduce to a simmer & cook, covered 20-30 minutes or until the grains are soft in the center.
3. Meanwhile, heat olive oil in a large sauce pot over medium heat.  Add sausage slices; cook until browned.  Add julienned onions & garlic & saute an additional 3 to 5 minutes or until edges of onions begin to turn golden color.
4. Add paprika & cumin & cook 1 minute.  Add julienned peppers, & 1/2 cup chicken broth & cook 10-15 minutes or until mixture thickens.  Adjust with salt & pepper.  
5. To serve: Make a bed of pilaf & top with pepper & sausage mixture.

reade more... Résuméabuiyad

Kansas City Rub

My husband & I were experimenting with some steak.  We wanted a dry rub to season it instead of our usual store-bought steak seasoning.  This rub was bold & flavorful we didn't need steak sauce or anything.  My husband couldn't stop talking about how it has been a really long time since he has had a steak good enough that he didn't need steak sauce.  The flavors are sweet & sassy.  It's got that heat from the cayenne with the caramelization of the brown sugar.  If you are grilling steak this summer, this is a recipe worth trying.

Kansas City Rub

Recipe adapted from About.com by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp brown sugar
• 1 Tbsp paprika
• 3/4 tsp black pepper
• 3/4 tsp salt
• 3/4 tsp chili powder
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp cayenne powder
• 3/4 tsp dry mustard

1. Combine all ingredients in a food processor & blend until combined.
2. Rub generously onto steak or ribs & grill until desired doneness.

*Makes just over 1/2 cup.  Store any extra, un-contaminated rub in a closed container.

My husband & I were experimenting with some steak.  We wanted a dry rub to season it instead of our usual store-bought steak seasoning.  This rub was bold & flavorful we didn't need steak sauce or anything.  My husband couldn't stop talking about how it has been a really long time since he has had a steak good enough that he didn't need steak sauce.  The flavors are sweet & sassy.  It's got that heat from the cayenne with the caramelization of the brown sugar.  If you are grilling steak this summer, this is a recipe worth trying.

Kansas City Rub

Recipe adapted from About.com by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp brown sugar
• 1 Tbsp paprika
• 3/4 tsp black pepper
• 3/4 tsp salt
• 3/4 tsp chili powder
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp cayenne powder
• 3/4 tsp dry mustard

1. Combine all ingredients in a food processor & blend until combined.
2. Rub generously onto steak or ribs & grill until desired doneness.

*Makes just over 1/2 cup.  Store any extra, un-contaminated rub in a closed container.

reade more... Résuméabuiyad

Cheese & Green Chili Enchiladas

I was watching Rachael Ray one morning & I don't usually cook a lot of her meals.  They are crazy caloric even though they look absolutely delicious, but this recipe is so close to one I do for my chicken enchiladas (I'll have to do a separate post for that one later) that I knew they would be good.  These did not disappoint.  Normally, I am not a huge fan of eating globs of cheese, but the onion, chiles, & sour cream added nice texture to the enchiladas.  My kids also devoured this dish, so it's super kid friendly & you can easily add some chicken if you want to.

Cheese & Green Chili Enchiladas

Recipe from Rachael Ray & altered by: Amber (Dessert Now, Dinner Later!)

• 3 1/2 cups monterey jack cheese (I actually used a mixture of colby jack & mild cheddar)
• 2-4oz cans diced green chiles
• 1 cup light sour cream
• 1 small onion, grated
• 2 cloves garlic, minced
• small handful cilantro, chopped
• 1 tsp cumin
• Kosher Salt
• Pepper
• 8 taco size soft flour tortillas

1. Combine cheese, chiles, sour cream, onion, garlic, cilantro, & cumin in a bowl.  Mix together.  Season with salt & pepper.
2. Fill tortillas with some of the mixture & roll up.  Place into a small rectangular dish that has been sprayed with pan coating.  Repeat, saving 1/3-1/2 the mixture.
3. Spread remaining mixture over the top of the enchiladas.  Sprinkle with a little extra cheese, if desired, & bake at 425*F for 15-20 minutes or until bubbly & brown on top.
4. Serve with extra sour cream, salsa, or other toppings.  

I was watching Rachael Ray one morning & I don't usually cook a lot of her meals.  They are crazy caloric even though they look absolutely delicious, but this recipe is so close to one I do for my chicken enchiladas (I'll have to do a separate post for that one later) that I knew they would be good.  These did not disappoint.  Normally, I am not a huge fan of eating globs of cheese, but the onion, chiles, & sour cream added nice texture to the enchiladas.  My kids also devoured this dish, so it's super kid friendly & you can easily add some chicken if you want to.

Cheese & Green Chili Enchiladas

Recipe from Rachael Ray & altered by: Amber (Dessert Now, Dinner Later!)

• 3 1/2 cups monterey jack cheese (I actually used a mixture of colby jack & mild cheddar)
• 2-4oz cans diced green chiles
• 1 cup light sour cream
• 1 small onion, grated
• 2 cloves garlic, minced
• small handful cilantro, chopped
• 1 tsp cumin
• Kosher Salt
• Pepper
• 8 taco size soft flour tortillas

1. Combine cheese, chiles, sour cream, onion, garlic, cilantro, & cumin in a bowl.  Mix together.  Season with salt & pepper.
2. Fill tortillas with some of the mixture & roll up.  Place into a small rectangular dish that has been sprayed with pan coating.  Repeat, saving 1/3-1/2 the mixture.
3. Spread remaining mixture over the top of the enchiladas.  Sprinkle with a little extra cheese, if desired, & bake at 425*F for 15-20 minutes or until bubbly & brown on top.
4. Serve with extra sour cream, salsa, or other toppings.  

reade more... Résuméabuiyad