Wednesday, April 29, 2009

Homemade Ranch Dressing


Can you believe there is no ranch dressing in the netherlands?? there are plenty of horrible what were they thinking versions of the stuff..but not the real deal. I'm not sure why they don't have it either. We have a Subway here and they have sandwiches with ranch on it. While I was grocery shopping one time I came across a bottle of ranch. It wasnt what I am used to and it said it was from Italy..that should of been a red flag right there. I bought it,spent way way way to much money and when I came home I opened it up right away and gasped. The scent was vinegar and hard boiled eggs. I actually tasted it after that and it was worse than the smell.
I have family that sends me the dry ranch packets and I am beyond grateful for it. However we go threw it way to fast so it was time to make something homemade. I have tried several recipes only to end up with fire breathing heartburn.

Well I stumbled upon Coleen's Recipes website and when I spotted her version I decided to give it a go. I'm sooo glad I did because this was a real winner. It came out thick and creamy and had just the right amount of seasonings to it. The only change I made was I used Creme Fraiche because the sour cream here is just horrible. I also only added in 1/2 tsp of pepper only because thats what I had and it still came out great. I suggest like she did that you let this sit in the fridge for a few hours. When I tasted it after making it I thought I did something wrong because it had a really mild taste. I came back two hours later and it was perfect. It was thick and creamy and oh so ranchy. This will be my ranch dressing from now on when I run out of the packets.
Coleen's Ranch Dressing
1 cup Mayo
1/2 cup Sour Cream
1/2 cup Milk
2 tsp. Dried Parsley Flakes
3/4 tsp. Pepper
3/4 tsp. Salt
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 Small pinches of Dried Thyme
Combine all ingredients,whisk until blended and palce in fridge covered for atleast 2 hours.

Sunday, April 26, 2009

Peanutbutter Chocolate Chip Cookies


I didn't mean to take so long to post a new recipe but we have had such an abnormal streak of beautiful weather and I have been out enjoying it. I love this time in the netherlands. I've been busy planting a small veggie garden in pots and hopefully that will work out. It's my first time and I'm nervous about it.

On to these cookies! I love peanut butter cookies. I can't eat them all the time because they are a bit rich but I make a point to whip some up atleast twice a year.
Peanut Butter Chocolate Chip
2 1/2 cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 cup Butter; Softened
1 cup Peanut Butter
1 cup Sugar
1 cup Brown Sugar
2 Eggs
1 tsp. Vanilla
1 cup of either chocolate chips,M&M's,chopped peanuts,watever you like or nothing at all.
Pre heat oven to 350 or 180 celcius. In a large bowl combine butter,both sugars,eggs and vanilla. Mix until blended and fluffy. Add in peanut butter and continue to blend in. At this point I do the rest by hand. I add in my one cup of add ins,the flour,salt,baking soda and the powder. I mix until it's totally blended in and then I roll them into balls. You can make these in teaspoon form or tablespoon..either way they come out. You can do the fork imprint on the cookie aswell but I wasnt able to with using chocolate chips. Bake for 10mins,cool on sheet for 2 mins and then move them over to a wire rack. These make alot so I usually make half and freeze the rest for a later time.

Sunday, April 12, 2009

Friday, April 10, 2009

Buttermilk Biscuit Bread


I always seem to have left over buttermilk. I usually buy it for a specific recipe and then I never use whats left over. I know you can make your own but I prefer buying mine for some reason. Anyway I stumbled upon this recipe from Two Peas and Their Pod and it used 2 cups of buttermilk wich was what I had left over. This isnt a regular quick bread. It's a biscuit only in bread form...wich is soooo cool! She made hers in a 9X5 loaf pan but since I can't get those here I used my mini loaf pan instead. Mine has 6 of them wich was just enough for the batter. These turned out great and she mentioned spreading strawberry jam on hers wich we did aswell and it was really good.
Buttermilk Biscuit Bread
3 cups Flour
1 TBLSPN Baking Powder
1/3 cup Sugar
1 tsp. Salt
1 tsp. Baking Soda
1 Egg;lightly beaten
2 cups Buttermilk
1/4 cup Butter; melted
Heat oven to 325 or 165 clecius. Grease a 9X5 inch loaf pan. Combine flour, baking powders, sugar and salt. Blend egg and buttermilk together and then add all at once to flower mixture. Mix just until moistened and add butter. Pur into pan and bake for 65-70 mins or until toothpick inserted comes out clean. Cool on wire rack and cover with foil for several hours or overnight for best flavor. I skipped this part only because the boys were looking at me with hungry eyes.

Tuesday, April 7, 2009

Honey Mustard Chicken

I am not good at creating my own recipes. I never trust myself enough to actually wing it and see how it comes out. I'm learning how to trust myself more and more and it makes cooking alot more fun. Tonight was one of those nights. I made my own version of honey mustard chicken with bacon and mozzarella cheese. This isnt a new recipe by any means and I'm pretty sure there are 100's of recipes like this out there but I don't care..I like this version:) The sauce can be doubled or halved,depending on how much sauce you like and you can add more or less of the mustard depending again on your preference.
Honey Mustard Chicken
5 Boneless Chicken Breasts
5 Bacon Slices:cooked
Mozzarella Cheese;Shredded
2 Eggs,slightly beaten
Plain Bread Crumbs
Honey Mustard Sauce:
3/4-1 cup Honey
Mustard to taste..I used about 3 tablespoons
cornstarch
Dip chicken breasts in egg and then into bread crumbs. Place in skillet with enough oil to fry in.When chicken is almost done start on the sauce. In a saucepan combine the honey and mustard;whisk until blended and cook on medium to low. I stirred it for about 5 minutes and then added in a small amount of cornstarch and continued to cook it until it became thicker. Turn off heat and take a spoon and pour the sauce over chicken breasts and then top with bacon and cheese. Place lid over the chicken and leave on until the cheese has melted. Serve chicken with extra sauce for dipping.