Homemade Rustic Bread

homemade bread2

Homemade Rustic Bread|This Is Why I’m Full

Do you want to know what the best part of this Homemade Rustic Bread is? You don’t have to knead it! I love bread, but I hate kneading it so when the Hubby found this no-knead recipe I was so excited for it I had a hard time waiting for it to rise properly!
We have made this quite a few times, but my favorite use so far was when we made Spinach Artichoke dip in our crock pot and ate it out of loaves of this bread!
Let us know what you think of our Homemade Rustic Bread and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Homemade Rustic Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Ingredients
  • 3¼ cups Flour
  • ¼ teaspoons Dry Yeast
  • 1 teaspoon Salt
  • 1½ cups Luke Warm Water
Instructions
  1. Mix dough: The night before, combine all ingredients, mix dry ingredients together and then add water, mix ingredients until the dough comes together.
  2. Cover with plastic wrap and let sit 12-20 hours on the counter top.
  3. Next day, the dough will be wet, sticky and bubbly.
  4. Generously flour your hands and baking sheet.
  5. Take dough (if it sticks, flour hands more), form oval shape.
  6. Place it on a baking sheet and sprinkle a generous amount of flour on it.
  7. Cover it with towel. Let dough rise in a warm place for 1-2 hours.
  8. Preheat oven to 450F. You will need to have 2 shelves in oven.
  9. Place 2 cups of hot boiled water in the deep cooking sheet.
  10. Place this cooking sheet on a lower level, inside your oven. This will make the bread crispy and make it rise more.
  11. Place the bread on the top level. Remove water from the oven after 10 minutes.
  12. Keep on baking bread for another 30 minutes or until golden crispy brown.

 

homemade bread

Buffalo Chicken Tater Tot Casserole

buffalo chicken tater tot casserole

Buffalo Chicken Tater Tot Casserole|This Is Why I’m Full

This Buffalo Chicken Tater Tot Casserole is a recipe I found while perusing Pinterest one day and as I love tater tots like they were their own food group I immediately told the hubby that we needed to make this pronto!
I’m super weird about the texture of food, and I hate soggy food more than anything else. And when I re-read the recipe I was really worried that the tater tots were going to get soggy. Blechhh. But I made it according to the recipe and was pleasantly surprised when they weren’t soggy at all! The flavor is fantastic, next time I think I might pre-cook the chicken before I put it into the pan because the tots cooked too fast and the chicken took longer than I thought and I had to put foil over the top so the tots didn’t burn!
Let us know what you think of our Buffalo Chicken Tater Tot Casserole and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Buffalo Chicken Tater Tot Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 cooked chicken breasts, diced (about 2 pounds)
  • ¾ cup butter
  • 1 cup hot sauce
  • ½ tsp garlic powder
  • ½ tsp salt
  • 1 lb Tater Tots
  • 1 cup grated cheddar cheese
Instructions
  1. Make the buffalo sauce by melting the butter in a saucepan on medium heat.
  2. Whisk in the hot sauce, garlic powder and salt.
  3. Let the sauce simmer for a few minutes and then remove from the heat and let cool to room temperature.
  4. Preheat oven to 350 degrees
  5. Take ⅓ cup of buffalo sauce and set aside for later.
  6. Take remaining buffalo sauce, mix it with the cubed chicken and spread it in the bottom of a 13x9 casserole dish.
  7. Sprinkle the crumbled blue cheese on top of the buffalo chicken mixture.
  8. Take the Tater tots out of the freezer. Lay them, lengthwise and in straight lines (rows), evenly on the buffalo chicken
  9. Drizzle the reserved buffalo sauce on top of the Tater Tots and sprinkle with grated cheese.
  10. Bake in the 350 degree oven for 25-30 minutes.
  11. Remove from the oven and let rest for 5 minutes.
  12. Enjoy!

 

Cheesy Garlic Knots

homemade cheesy garlic knots

Cheesy Garlic Knots|This Is Why I’m Full

I love bread. Almost as much as I love Potatoes, and that’s saying something because I would eat potatoes every day if I could! The Hubby and I went through a homemade pizza phase awhile back and these Cheesy Garlic Knots are a byproduct of that delicious few weeks!
I don’t know if you have ever made your own pizza dough, but we have and the one thing we have found is that we always had extra dough and not enough toppings, and that’s why we ended up making these Cheesy Garlic Knots! They were a great breadstick to go along with our puzza and they reheated perfectly with our pasta the next day, so delicious!
Let us know what you think of our Cheesy Garlic Knots and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cheesy Garlic Knots
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 cups warm water
  • 2 packages of quick rise yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 5-5½ cups cups all purpose flour
  • shredded mozzarella cheese
Instructions
  1. Add water, yeast, and sugar to a mixing bowl.
  2. Stir and then let proof for about 5 minutes.
  3. Add salt, honey, and about 2.5 cups of flour.
  4. Mix by hand.
  5. Add remaining flour, ½ cup at a time, until dough doesn't stick to your hands.
  6. Form until a ball and knead several times
  7. Place in an oiled bowl, cover with plastic wrap, and let rise at least 30 minutes. (The longer it rises, the better.)
  8. Preheat oven to 425 degrees
  9. Sprinkle a small amount of cornmeal on your pan or pizza stone
  10. Form knots on top of the corn meal
  11. Bake knots for 10 minutes and then add garlic and cheese
  12. Bake until golden brown
  13. Enjoy!

 

Chocolate Chip Cookie Bowls

icre cream bowl

Chocolate Chip Cookie Bowls|This Is Why I’m Full

I have been seeing this recipe everywhere lately and I wanted to know what the big deal was and if it was even possible to make these Chocolate Chip Cookie Bowls. The verdict is: it’s possible but be careful!
These are the tips that I have for you:
Don’t use store bought dough, that’s something I read in every post that I saw about these Chocolate Chip Cookie Bowls. Store bought dough is far too greasy for this to work properly.
I also learned from experience that you want your dough to be very cold when you do this, if it isn’t cold enough it will start to melt off the muffin pan before you even get it in the oven!
Also try to spread the dough as thin as possible without creating gaps, that way it will be easier to remove and won’t spread as far!
Lastly if I make these again I am going to try and line to bottom of the pan with parchment paper, the main problem with these Chocolate Chip Cookie Bowls is that they are almost impossible to remove from the bottom of your muffin pan and they break very easily!
Let us know what you think of our Chocolate Chip Cookie Bowls and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Chocolate Chip Cookie Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 & ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 cup unsalted butter, melted and slightly cooled
  • 2 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 2 cups chocolate chips
Instructions
  1. Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking soda, and salt.
  2. In a medium bowl, whisk together the sugars, butter, egg yolks, and vanilla extract. Add the wet ingredients to the dry ingredients, and mix together just until completely combined. Stir in the chocolate chips.
  3. Split dough in half.
  4. Roll out the first portion with a rolling pin and cut into circles slightly larger than the bottom of each hole in the muffin tin.
  5. Roll the second portion into 12 small balls.
  6. Mold your cookie bowls around an upside-down muffin tin. We recommend creating a base by placing a small ball of cookie dough on top of each cup, then wrapping with a circular cutout of flattened cookie dough.
  7. Bake for 15-17 minutes, or until golden brown.
  8. Allow the cookie bowls to cool on the baking sheets for about two minutes before transferring to a wire rack.

 

Beer Battered Asparagus

beer battered asparagus (4)

Beer Battered Asparagus|This Is Why I’m Full

I know what you’re thinking, and yes we do fry a lot of vegetables. We bought a bunch of Asparagus at the store about a week before we made this Beer Battered Asparagus and right after we bought them we forgot about them, we do that a lot with veggies! But when I realized they were on the edge of being inedible I decided that we needed to cook them right then.
Story time! Not long after we started dating the Hubby and I made our first appliance purchase, a deep fryer. I got shingles our first summer together and I was out of work for over a month, and my father-in-law has a wonderful garden and one of the things he had way too many of was Zucchinis, and so we started making fried zucchini like nobody’s business. We had it almost every day, and that’s why we bought our fryer (that story was a lot more involved than I thought!) Anyway, we have a deep fryer and the Hubby is always looking for new things to fry just to see what happens (he once fried a piece of uncooked spaghetti, and don’t ask, I still don’t know why!) my husband’s love for fried food equals mine perfectly and that’s why you are about to read a recipe for this to die for Beer Battered Asparagus!
Let us know what you think of our Beer Battered Asparagus and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Beer Battered Asparagus
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups Flour
  • 1 whole Egg, Beaten
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Cayenne Pepper
  • ½ teaspoons Salt
  • 1 cup Beer
  • 1 bunch of asparagus, ends trimmed
  • Oil for frying
Instructions
  1. Combine flour, egg, garlic powder, cayenne, and salt.
  2. Gradually add beer, stirring, until a thick batter forms.
  3. In a heavy frying pan, heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. (you can also deep fry, 350 degrees! Just don't use the basket they will stick!)
  4. When oil is hot, dip Asparagus in batter and fry, turning once to brown evenly on both sides.
  5. Drain on paper towels.
  6. We sprinkled some extra pepper on top, yum!
  7. Enjoy!

 

Red Pepper Chicken

red pepper chicken

Red Pepper Chicken|This Is Why I’m Full

This Red Pepper Chicken was so fantastic and easy that I will make it for so many different dinners, it goes well with so many different things! We made burritos with it the first time, but the second time we made some homemade mashed potatoes and that was just as delicious!
I love caramelized onions, they taste like candy to me! Add some red pepper flakes and some garlic and you just made my perfect meal! I think when we make this next I will make it with some kind of alfredo pasta, that sounds super yummy to me!
Let us know what you think of our Red Pepper Chicken and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

 

Red Pepper Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 3 chicken breasts, diced
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp red pepper flakes
Instructions
  1. Add the olive oil, onion, garlic, and red pepper to a pan and turn heat to high
  2. Cook until onion is translucent and then add chicken
  3. Saute until chicken is completely cooked and remove from heat
  4. Serve with pasta, potatoes or whatever you want
  5. Enjoy!

 

Beer Battered Onion Rings

beer battered onion rings

Beer Battered Onion Rings|This Is Why I’m Full

Yum! I didn’t think I would ever find the time or energy to make my own onion rings, but thanks to the Hubby I don’t have to use a fryer and that’s why I get to eat these Beer Battered Onion Rings anytime I want! They are so easy to prepare and they are absolutely delicious!
We made these Beer Battered Onion Rings on a beautiful Saturday afternoon, and I ate them for lunch at work the next week until they were gone! We had never made onion rings before, so we didn’t realize exactly how many rings you get out of an onion, be prepared, it’s a LOT! We had already cut up both onions and we didn’t want to waste any of them so we just kept making onion rings until they were all cooked.. There were so many onions I didn’t know what to do with myself! They reheat in the oven really well it turns out, which is a good thing because I hate wasting food!
Let us know what you think of our Beer Battered Onion Rings and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Beer Battered Onion Rings
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups Flour
  • 1 whole Egg, Beaten
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Cayenne Pepper
  • ½ teaspoons Salt
  • 1 cup Beer
  • 2 onions, sliced into rings
  • Oil for frying
Instructions
  1. Combine flour, egg, garlic powder, cayenne, and salt.
  2. Gradually add beer, stirring, until a thick batter forms.
  3. In a heavy frying pan, heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. (you can also deep fry, 350 degrees! Just don't use the basket they will stick!)
  4. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides.
  5. Drain on paper towels.
  6. We sprinkled some extra pepper on top, yum!
  7. Enjoy!

 

beer battered onion rings (2)

Crock Pot Spinach Artichoke Dip

spinach artichoke dip in a bread bowl2

Crock Pot Spinach Artichoke Dip|This Is Why I’m Full

We decided to make this Crock Pot Spinach Artichoke Dip around the time that my Hubby found a love for making bread. Yeah, my husband likes to make bread, I win the best husband ever award by a mile! Anyway, we were eating bread with every meal and I asked him if he had ever had homemade Spinach Artichoke Dip, and he said he had eaten it out at restaurants but never made it at home. So I came up with a simple recipe for this Crock Pot Spinach Artichoke Dip. He was especially excited that we were making it in the crock pot! (he loves crock pot meals because it means we don’t have to actively cook and that means I’m paying attention to him!) This recipe turned out so delicious that when I had a pot-luck at work a few weeks later I made it again and took it with me! I even talked the Hubby into making some bread to serve it in/with! Needless to say it was a huge hit and there weren’t any leftovers to take home! We will be posting the bread recipe soon, so keep an eye out!
Let us know what you think of our Crock Pot Spinach Artichoke Dip and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Crock Pot Spinach Artichoke Dip
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2 (14-ounce) cans artichoke hearts, drained and chopped
  • 2 packages frozen spinach, thawed and squeezed dry
  • 8 ounces sour cream
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • ½ cup crumbled feta cheese
  • ¼ teaspoon freshly ground black pepper
  • 8 ounces cream cheese, cubed
Instructions
  1. Place artichoke hearts, spinach, sour cream, onion, garlic, milk, feta, and pepper into a slow cooker.
  2. Stir until well combined.
  3. Top with cream cheese.
  4. Cover and cook on low heat for 2 hours.
  5. Uncover and stir until cream cheese is well combined.
  6. Cover and cook on high heat for an additional 15 minutes.

Crock Pot Spinach Artichoke Dip

Beer Battered Zucchini

beer battered zucchini

Beer Battered Zucchini|This Is Why I’m Full

Beer battered anything is delicious, that has been established the world over. But this recipe for Beer Battered Zucchini takes it to a whole new level! Next time I think I want to try doing rounds instead of spears, it will be  more time consuming to cook but I think it would be great to serve at a party! Can you imagine bringing this in the door? No boring ol’ onion dip at my parties!
The Zucchini kept some of it’s natural crunch and the beer batter absorbed some of the flavor of the Zucchini, it was amazing!
Let us know what you think of our Beer Battered Zucchini recipe and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Beer Battered Zucchini
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups Flour
  • 1 whole Egg, Beaten
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Cayenne Pepper
  • ½ teaspoons Salt
  • 1 cup Beer
  • 3 zucchinis, cut into skinny spears
  • Oil for frying
Instructions
  1. Combine flour, egg, garlic powder, cayenne, and salt.
  2. Gradually add beer, stirring, until a thick batter forms.
  3. In a heavy frying pan, heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. (you can also deep fry, 350 degrees! Just don't use the basket they will stick!)
  4. When oil is hot, dip zucchini in batter and fry, turning once to brown evenly on both sides.
  5. Drain on paper towels.
  6. We sprinkled some extra pepper on top, yum!
  7. Enjoy!

 

Chicken Artichoke Alfredo Pizza

#pizza #chicken #dinner

Yum! This Chicken Artichoke Alfredo Pizza is probably the best pizza we have ever made! It was our first try at making our own pizza crust, and that was interesting. The Hubby made the dough and I made the pizza! We don’t like a lot of sauce on our pizza, so we tend to make our own pizza because that way we don’t end up with too much sauce!
Anyway, I think next time I will put more artichokes and maybe some spinach! We hope you like this as much as we did!
Let us know what you think of our Chicken Artichoke Alfredo Pizza and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Chicken Artichoke Alfredo Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups warm water
  • 2 packages of quick rise yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 5-5½ cups cups all purpose flour
Instructions
  1. Add water, yeast, and sugar to a mixing bowl.
  2. Stir and then let proof for about 5 minutes.
  3. Add salt, honey, and about 2.5 cups of flour.
  4. Mix by hand.
  5. Add remaining flour, ½ cup at a time, until dough doesn't stick to your hands.
  6. Form until a ball and knead several times
  7. Place in an oiled boil, cover with plastic wrap, and let rise at least 30 minutes. (The longer it rises, the better.)
  8. Preheat oven to 425 .
  9. Sprinkle a small amount of cornmeal on your pan or pizza stone
  10. Form pizza on top of the corn meal
  11. Bake Crust for 10 minutes
  12. For this pizza we used our homemade Alfredo Sauce, some pickled artichokes, mozzarella, and strips of chicken!
  13. Place topping on pizza dough after the ten minutes of pre baking
  14. Bake until crust is light brown on the edges and the cheese is bubbling!
  15. Enjoy!