<![CDATA[brEATtany - RECIPE RAPSHEET]]>Thu, 18 Feb 2016 20:59:31 -0800Weebly<![CDATA[Loaded Baked Potato & Chicken CasseroleĀ ]]>Fri, 20 Feb 2015 19:54:18 GMThttp://www.breattany.com/recipe-rapsheet/loaded-baked-potato-chicken-casserole
Dan and I live in an apartment with a bunch of other young couples - God we are getting domestic - and we hosted a dinner this week with us and two other apartments. The third floor couple brought appetizers, Dan and I cooked dinner and our across the hall neighbors brought dessert. It's been a really chilly week and most people like chicken and cheese, so this was a choice I was hoping to be an easy thing everyone liked! 

2 pounds chicken breasts, cubed
8 russet potatoes, cubed
1⁄3 cup olive oil
1 1⁄2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon bits - homemade! 
1 cup green onion, diced
Sour cream - for dipping, if you are obsessed with sour cream like me :)

1. Preheat oven to 500 degrees. Coat baking dish with cooking spray.
2. In large bowl, mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.

3. Add potatoes to bowl.  Toss to cover allow for excess sauce in the remaining bowl.
4. Spread potatoes on the baking sheet and bake for 45 minutes, stirring every 15 minutes.
5. Add cubed chicken to bowl with leftover sauce and allow to marinate while potatoes bake. Also while potatoes are cooking, Fry the bacon 6 pieces of bacon in a sauce pan. I like mine a little burnt. 
6. Remove bacon, let cool and cut into bits. Add raw chicken to the same pan (with bacon fat sill in pan). Brown all sides of the chicken for a few seconds. 
7. Once potatoes are done, add the chicken then layer toppings - cheese, bacon then scallions.
8. Bake for additional 15 minutes or until chicken is done and cheese is melted. 
9. Cut into squares - think lasagna - and serve while hot and melty. 
<![CDATA[BBQ Pulled Chicken Sandwiches]]>Sat, 12 Jul 2014 20:28:40 GMThttp://www.breattany.com/recipe-rapsheet/bbq-pulled-chicken-sandwiches
When Dan and I got back from 4th of July, we couldn't stop thinking about or eating BBQ. After a weekend full of ribs, sausage, chicken and veggies straight off the grill, we needed to keep those smoky flavors coming. 

Most (or 99%) of the souvenirs I get Dan from vacations are food. I recently went on a girls trip to New Orleans and brought back Dan a bottle of Cochon's BBQ sauce. It was the perfect occasion to break it out and combine the taste of the South and 4th of July. 

Slow Cooked Chicken
2 chicken breasts
1 1/2 cups BBQ sauce
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 whole cloves of garlic, peeled
2 whole wheat be

Carolina Slaw
1/2 large head of cabbage, finely shredded
1/2 medium bell pepper, finely chopped
1/2 medium sweet onion, finely chopped
1 large carrot, peeled & julienned 

Slaw Vinaigrette
1/2 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 tablespoon dijon mustard
1 teaspoon celery seed
1 teaspoon freshly ground black pepper
1/2 cup cider vinegar

Other Ingredients
2 buns - we did whole wheat, but brioche or sourdough would be awesome too
Cheese - we skipped this, but melted cheddar on the bun, yum!
Extra mustard or BBQ sauce - all about the sauce

1. Combine all spices for chicken in small bowl. Evenly distribute and rub on both sides of chicken breasts. 

2. Place the chicken and whole cloves of garlic in the slow cooker and pour BBQ sauce in. Cook on high for 3 1/2 hours. 

3. While chicken is cooking, start the slaw! Combine coleslaw vegetable ingredients: cabbage, bell pepper, onions and carrots in a large serving bowl.

4. In a saucepan over medium heat, combine remaining ingredients and bring to a boil. Simmer, stirring, until sugar is dissolved. Pour over vegetables, give it a toss, and cover and refrigerate until completely chilled/your chicken is ready. 

5. Take chicken out and let cool for a few minutes. Turn on the oven to a low heat (250 degrees) to start toasting the buns slightly. 

6. Pour the remaining liquid in the slow cooker into a fat separator/tightly woven strainer. After separated, pour the good stuff (not the fat stuff) into a sauce pan. 

7. Take two forks and shred the meat into bite size pieces. Transfer chicken into saucepan with the sauce and mix around on medium-low heat.

8. To assemble the sandwich, take buns out of the oven and pour a little bit of BBQ sauce on the top half. Put chicken on the bottle half, top with a scoop of slaw, and eat that chicken sandwich y'all. 

Serves 2 people; takes 4 1/2 hours, but only about 1 hour of work because of that lovely slow cooker. :)

<![CDATA[My First Classic Lasagna]]>Wed, 25 Jun 2014 15:09:47 GMThttp://www.breattany.com/recipe-rapsheet/my-first-classic-lasagna
One of the best things to happen in the past year is my parents buying a cabin in Lake Tahoe. My family had me skiing as soon as I was walking and I was lucky enough to have a cabin growing up. When my sister and I went off to college in Southern California, the cabin wasn't being used enough, so we sold it. Now that we're both Bay Area residents again, my parents made the (very smart, generous) decision that our family was ready to be back in Tahoe! Instead of going back to a ski resort neighborhood, they choose a place by the water. Even better. :)

This lasagna was from the first time I took a group of my friends up to the new lake spot. While the boys went out to snowboard for the day, the girls hung back to drink wine and cook. A classic winter recipe was the perfect choice to warm up a big group!

1 pound mild Italian sausage
1 pound lean ground beef
½ small white onion, diced
3 cloves garlic, finely chopped
1 (28-ounce) can crushed tomatoes
1 tube of tomato paste
2 (6.5-ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 tablespoon dried basil leaves
1 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon ground black pepper (plus more to taste)
4 tablespoons chopped fresh parsley
12 lasagna noodles 
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
1 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, oregano, salt, pepper, and 2 tablespoons parsley. Simmer, covered for about an hour, stirring occasionally. Flavor develops over time, so try to do the full hour!

2. Preheat oven to 375 degrees and bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain noodles, and rinse with cold water. 

3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and a pinch of salt.

4. To assemble the lasagna, spread 1½ cups of meat sauce in the bottom of a 9 x 13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of ricotta cheese mixture. Top with a third of mozzarella cheese slices. Sprinkle 1/2 cup Parmesan. Repeat. These measurements can be played around with - whatever looks good to you!

5. Spray foil with cooking spray (to avoid sticking) and cover lasagna. Bake for 25 minutes. Remove foil and baking an additional 25 minutes. 

6. IMPORTANT STEP - Let stand for 15 minutes before serving! Cut into squares and enjoy. 

Takes about 2 1/2 hours; serves around 8 hungry snow bunnies.
<![CDATA[Croque Monsieur Casserole]]>Sat, 25 Jan 2014 17:29:13 GMThttp://www.breattany.com/recipe-rapsheet/croque-monsieur-casserole
Escape to Paris this Sunday with this croque monsieur casserole and a mimosa. :)

1 baguette
2 tablespoons butter, melted
3 tablespoons Dijon mustard
9 oz Gruyere, shredded
8 oz thinly sliced black forest ham
4 eggs
1 1/4 cups whole milk
Salt & pepper

1. Cut half of the baguette into slices and half into 1/2 inch cubes. In a bowl, toss bread cubes in melted butter. With the bread slices, spread mustard on them and place them in a greased casserole dish. Overlapping is okay!

2. Sprinkle 1/3 of the cheese on top of bread slices; fold ham in half and place on top; sprinkle another 1/3 of cheese over ham.

3. Salt bread cubes, toss and distribute evenly over the bread/ham/cheese layers. Use the last third of cheese on top of the bread cubes.

4. Mix eggs and milk together in a small bowl. Pour over casserole and let stand for 30 minutes. While it's soaking, preheat oven to 400 degrees.

5. Grind fresh black pepper over casserole and bake for 30 minutes on a rack on the upper third of the oven.

6. Take out casserole and let stand for 5 minutes. Oui oui it's ready!
<![CDATA[Triple B - Bucatini with Beef & Butter-Roasted Tomato Sauce]]>Sat, 25 Jan 2014 17:15:02 GMThttp://www.breattany.com/recipe-rapsheet/triple-b-bucatini-with-beef-butter-roasted-tomato-saucePicture
1 28-oz. can whole peeled tomatoes, crushed with your hands
1 tablespoon tomato paste
4 anchovy filets, packed in oil with red pepper flakes
1 stick butter, cubed
1 tablespoon olive oil
10 garlic cloves - 6 minced, 4 finely sliced
1/2 of a small yellow onion
1 tablespoon red pepper flakes
1/2 lb ground beef
12 oz. bucatini 
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
Salt & pepper
Grated fresh Parmesan

1. Preheat oven to 425 degrees. In a 13x9" baking dish, combine tomatoes, tomato paste, 4 of the minced garlic cloves, 4 of the finely sliced, anchovy fillets, butter, red pepper flakes, and salt & pepper. Roast for 35-40 minutes.

2. Meanwhile, cook the pasta and meat. For the meat, sprinkle the basil, oregano, and salt & pepper on top of the meat and mash it in with your hands. Heat the olive oil, leftover minced garlic and onions in a sauce pan over medium heat. As it browns, break it up with a spatula. Turn off heat and set aside. 

3. Boil a pot of water for the pasta. Add salt and cook pasta according to directions, about 9 minutes. Drain and put in big bowl. 

4. Take out tomato sauce from oven and combine with meat while still very hot. Pour over pasta and mix. 

5. Plate and shave the fresh Parmesan on top. Add extra red pepper flakes if you like it super spicy! :)

Serves 4; takes 1 hour. 

<![CDATA[Stuffing by Ina & Me]]>Tue, 03 Dec 2013 05:30:03 GMThttp://www.breattany.com/recipe-rapsheet/stuffing-by-ina-me
Thanksgiving is one of my favorite holidays... and stuffing is my favorite thing about it. My Grandma Betty makes the most heavenly stuffing on any table in the country. The recipe hasn't been passed down to me yet, so I turned to another one of my cooking idols, Ina Garten, to attempt to make one that could compare to my grandmother's. It didn't have the history, the moisture (from cooking inside the bird), or the Betty touch, but by God it was delicious. 

The picture above - with the stuffing front and center - also has a juicy, spice rubbed pork chop and garlic broccoli that my boyfriend and roommate made for a roomie dinner. :) Awesome start to the holiday season of eating!

14 cups sourdough bread cubes - half riped in larger pieces, half cubed into smaller ones
1 stick unsalted butter
2 small diced yellow onions
4 stalks celery
2 apples cubed - 1 Honeycrisp & 1 Granny Smith
1/2 cup chopped flat-leaf parsley
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

1. Preheat the oven to 300 degrees F.

2. Spread the bread cubes in a single layer in two 9x12 baking dishes and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a large bowl.

3. Meanwhile, in a large saute pan, melt the butter and cook the onions. When they begin to turn gold, add the celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

4. In the same saute pan, cook the sausage over medium heat until browned and cooked through, breaking up the sausage with metal spatula while cooking. (About 10 minutes.)

5. Add sausage to the bread cubes and vegetables, then pour in the chicken stock and cranberries to the mixture. Toss well and divide mixture into the baking dishes.

6. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm and toasty!
<![CDATA[Cranberry Pomegranate SauceĀ ]]>Tue, 03 Dec 2013 04:50:50 GMThttp://www.breattany.com/recipe-rapsheet/cranberry-pomegranate-saucePicture
One of the best things about cranberry sauce is the combinations you can make with different fruits and spices. I made this recipe for a Friendsgiving celebration the weekend before Thanksgiving. Put it on a plate with cornbread stuffing, sweet potatoes, gravy and some deep fried turkey and I was full till Thursday. 

6 cups cranberries
2 cups sugar 
1 cup apple cider
2 cups pomegranate seeds
1 cinnamon stick

1. In a medium saucepan, bring the cranberries, sugar and juice to a simmer over moderate heat. Toss in the cinnamon stick and stir occasionally until most of the cranberries have burst ( about ten minutes).

2. Pour sauce into a pretty serving bowl and let stand until cool, about two hours. 

3. Fold in pomegranate seeds right before serving chilled or at room temperature. 

**Sauce can be refrigerated for up to two weeks, but do not add the pomegranates until you're ready to eat.

<![CDATA[I love sandwiches]]>Sat, 23 Nov 2013 03:53:11 GMThttp://www.breattany.com/recipe-rapsheet/i-love-sandwiches]]><![CDATA[PB Pretzel Crusted Brownies]]>Sat, 14 Sep 2013 00:12:11 GMThttp://www.breattany.com/recipe-rapsheet/pb-pretzel-crusted-brownies
1 box brownie mix - I like the Ghiradelhi brand - mix, 1 egg, vegetable oil, water
Reeses PB chips
3 cups crushed pretzels
5 tablespoons sugar
1 1/4 cup melted butter

1. Preheat the oven to the temperature on brownie mix box - mine was 325 degrees.

2. Crush the pretzels in a food processor. I like a little crunchy-ness, so don't disintegrate to complete sand - have some little chunks. 

2. Melt the butter in a small bowl. 

3. In a medium bowl, combine the crushed pretzels, butter and sugar. Mix well. In a greased baking dish, press crust to the bottom. 

4. Make the brownie mix per the box instructions. Pour brownie mix on top of pretzel crust. 

5. Sprinkle PB chips on top. 

6. Bake and demolish. 
<![CDATA[Healthy Tomato Pesto Pasta]]>Fri, 13 Sep 2013 22:23:31 GMThttp://www.breattany.com/recipe-rapsheet/healthy-tomato-pesto-pastaPicture
1 bag (16 oz) whole wheat pasta shells
4.6 oz of tomato pesto - got mine at an Italian foods shop
2 big cloves of garlic, minced
12 baby bella mushrooms, sliced
1/2 of one medium sized red onion, diced in large pieces
Juice of 1 small lemon
6 oz of plain Greek yogurt
2 tablespoons EVOO
Salt & pepper
Grated parmesan 

1. Follow instructions to cook pasta. 

2. Put the EVOO in a saute pan on medium heat. Put in the garlic and onions and let cook for 5 minutes. Throw mushrooms in the pan and roast for 10-15 minutes. (While these are cooking, add salt, pepper and 1/2 of the lemon juice.)

3. While mushrooms are roasted, make the sauce. In a small bowl, combine the Greek yogurt, tomato pesto, 1/2 of the lemon juice and salt and pepper. 

4. Strain pasta and put into a large bowl. Pour sauce while it's still hot and mix together. Immediately afterwards, pour in mushrooms and onions. 

5. Stir together, plate, top with a little parmesan cheese and serve!