Author: coffeeandmakejazz

Waffles

If you haven’t figure it out yet, I am in charge of breakfast around here.  And I am a procrastinator.  So anything I can make and have in the freezer to make morning time easier, is what I love.  We always double the waffle recipe and freeze on a sheet pan individually.  Then after frozen put in a freezer container.

Single Batch
2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
2 eggs, separated
1 ½ cups milk
¼ cup butter melted

In bowl add flour, baking powder, sugar, and salt mix it together.  Then add egg yolks, milk and melted butter mix well.  In mixer bowl, beat egg whites until stiff, but not dry. Fold egg whites into other mixture.

Bake 3-5 minutes in waffle iron

 

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Quick Spinach Salad

This is a quick, easy and delicious salad! It goes well with many main dishes.  Or you can grill or saute some chicken and make it dinner.

Juice of one lemon
2-3 Tablespoons olive oil
2-3 cloves garlic
Salt and pepper to taste
Blend all together (or as I like to say ninja that jazz up)

In bowl add:
Spinach
½ cup toasted sliced almonds
¼ cup parmesan shredded

Mix it all together

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Banana Bread Muffins

My daughter only likes muffins with out chunks, such as, chocolate chips or blueberries.  She loves banana bread, but I feel like it takes a million years to bake (especially if I try to do in the morning).  So I took our bread recipe and made it work in muffin tins, thus allowing quick baking time!IMG_2497

3 very ripe bananas
¾ cup sugar
1 egg
1 teaspoon vanilla
1/3 cup melted butter
I put in mixer and let mix while I measure dry ingredients in separate bowl. (no banana chunks allowed for my kid)

1 ½ cups flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
Mix together

I then use a rubber spatula and mix dry into wet ingredients.  Then fill prepared (papers or greased) muffin tins 2/3rds full about a ¼ cup per tin in my pan.

Bake 350 for 20-25 minutes.  (while baking I take my morning shower!)

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Chicken Taquitos

We make these for freezer and then warm up as a quick snack for after school.  Or the kids take in their lunch frozen and then warm up in microwave.  They dip them in sour cream, salsa, or just eat them plain.  I wing a lot of the seasonings.  So feel free to adjust to your liking.

 

2 cups chicken
2 Tablespoons Taco seasoning
1/3 cup cream cheese
¼ cup green salsa
1 Tablespoon lime juice
½ teaspoon cumin
1 cup grated cheese
½ an onion minced
3-5 cloves garlic minced
2 Tablespoons olive oil

Tortilla shells

Sprinkle taco seasoning on chicken then saute or grill chicken.  Transfer chicken to cutting board.  (After chicken cools shred or chop in into small pieces.)  Then while waiting for chicken to cool use your same pan add garlic, onion, lime juice, and little water to deglaze pan.  Shred/chop chicken.  Then add cream cheese, cumin, salsa, chicken to pan.  Once well combined turn off heat.  Add 1 Tablespoon and 2 Tablespoons of cheese into tortilla shell and tightly roll up.

Place on sheet pan. You can brush with butter for crispier shell.  It is not necessary.

Cook 425 for 10 mins

Freeze separated on sheet pan and then transfer to freezer bag or container for easy quick warm up.  If you put in container before you freeze, it will be one giant taquito as the shells will stick together.

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Lemon Blueberry Scones

I don’t always like a super dry scone, so these are more like a fun flavored biscuit.  They can be frozen and used as needed.  If you sub Greek yogurt for the whipping cream, they are a little more crumbly in texture.  BUT they still taste good!  When shaping the less you mess with the dough the more tender they will be at eating time.  

½ cup frozen butter shredded
2 cups flour
Zest of one lemon
6 Tablespoons to 1/3 cup sugar (depends on blueberry sweetness)
½ teaspoon salt
2 ½ teaspoons baking powder
½ cup heavy whipping cream or sub ½ cup Greek yogurt plus juice of lemon
1 egg
1 teaspoon vanilla
1 cup blueberries fresh or frozen

Lemon Icing/glaze
1-2 cups powder sugar
3-4 Tablespoons lemon juice

Combine flour, zest of lemon, sugar, salt, powder in a bowl.  Then add butter, cream, egg, vanilla.  Mix together. Fold in blueberries.    On a floured surface shape mixture into 8” circle and cut into 8 triangles.  Place on a silicone mat covered sheet pan leaving plenty of space between scones as they will puff up.

Bake 400 for 15-20 minutes until golden brown bottoms.

Let cool a bit and then top with icing/glaze.

OR you can freeze these individually on a sheet pan and transfer to freezer bag or container. Then you may cook as needed.  Cook time will increase slightly.

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French Bread or Pizza Dough

1 Tablespoon yeast
1 cup warm water (110-120)
1 Tablespoon sugar
1 Tablespoon olive oil

1 teaspoon salt

2-3 cups flour

In bowl mix together yeast, water, sugar and oil.  Let sit until frothy.  I walk away for a bit.

In mixer bowl, combine salt and 2 cups flour.  Using dough hook start adding water mixture to dry mixture.  Scrap sides.  Then start adding more flour until dough looks smooth and elastic.  I drop out on a floured surface and hand knead for a few minutes.  Then set aside in oiled bowl.  Let rise until doubled.  You may speed up the process by sitting bowl in warm water.

Now you can make this into a French loaf of bread.  You can divide and roll out and make pizza doughs.  Or you can roll out and add roasted garlic and mozzarella cheese for cheese-sticks.

French bread:  roll out a rectangle around 16 inches long and 5-6 inches wide.  Then roll into a long loaf.  Tuck ends and put on a sheet pan seam side down.  You can use a knife and make a few cuts on top or not. You can brush with egg whites for more brown top or not. Bake 375 for 25-30 minutes.  If there are any leftovers, it makes good French toast too!  Or we cut into squares and freeze for future croutons.

Pizza Dough or Cheese-sticks:  Roll out. Add toppings.  We like to bake on a stone in a HOT oven 500 for about 10-15 minutes.  Watch it carefully as soon as cheese in bubbly and crust is brown on bottom it is done. This can also been done on a sheet pan with silicone sheet for less mess (and safer for my kids).  The crust isn’t as chewy, but still delicious.

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