Ty ty ty's Corn bread

Cornbread

1 egg
1 cup Bisquick (he used storage pancake mix)
1/2 cup water 2 tbsp. dry milk
1/4
cup oil
1/4 tsp. soda
1/3 cup sugar
2 tbsp. cornmeal

1. Slightly beat egg.
2. Add remaining ingredients
3. Pour into a greased pan. (8x8)
4. Bake at 375 degrees for 20 min.

{ Ashley's BBQ PIzza & Pizza Dough }

Submitted by Chelsey
This is so yummy! I don't know where I got the pizza dough recipe but it is an easy and yummy one! I got the BBQ pizza recipe form a good friend named Ashley! I made the pizza Florence,  Italy style in a square pan since I didn't have a pizza stone and it turned out perfect!

Tips:  (You might know this but it was new info to me) Use left over chicken for this recipe or buy a cooked rotisserie chicken. If you don't have the time you could also buy a pizza crust too! If you make the dough roll it out on parchment paper and then put it on the pizza stone! The parchment paper makes it so the pizza wont fall a part while putting it in and out of the oven and less mess

* Preheat oven/ pizza stone to 500 (My pizza stone broke so I didn't  use a pizza stone, but if you do then it turns on even better. still preheat either way)

Pizza Dough

Ingredients
1  1/2 Cup Hot water
2 teaspoons salt
2 Tablespoons sugar
2  1/2 teaspoons instant yeast
3-4 cups flour ( I used 2 cups Wonder flour, 2 cups white flour)

Directions: Mix  water, salt sugar,  and yeast. Slowly add flour until right constancy.  Knead for dough for 8-10 minutes. Roll out on to parchment paper and add Toppings



BBQ PIZZA TOPPINGS

Ingredients:
Favorite BBQ  sauce (Sweet baby Rays!!)
1 medium red onion, chopped (I used half)
Olive oil
Mozzarella cheese, grated
Chicken, cooked & chopped
* I added fresh basil and tomatoes too


Directions:
Saute red onion in olive oil and a little bit of BBQ sauce, until onion is soft. (I added fresh basil & chopped tomatoes to the saute pan) Pull BBQ sauce over the pizza dough, red onions, chicken and then mozzarella cheese. Bake  pizza at 500 for    7-10 minutes. enjoy

{ Creamy Frosting }

Submitted by Chelsey
From Better Homes and Gardens Cook Book

I made this frosting for the BYU game this weekend that 's why the frosting is BLUE! Sorry if your not a BYU fan . . . we are for football at least! Anyways this frosting was yummy and so easy! I had to share!!

*Half recipe to frost a 13x9 inch cake or 24 cupcakes



Ingredients:
1 cup shortening ( I used melted butter)
1  1/2 teaspoons vanilla
1/2 teaspoon almond extract (you could use lemon or orange extract also)
4  1/2 cups powered sugar
3 to 4 Tablespoons milk

Directions:
in a medium mixing bowl beat shortening or butter, vanilla and extract for 30 seconds. Slowly add half of the powder sugar, beating well. Add  2 tablespoons of milk. Gradually beat remaining powder sugar and enough milk to reach spreading consistency.

{ Zesty Chicken Enchiladas }

Submitted by Chelsey
Recipe from Real Simple

I made this last night and it was so yummy!!! It's a new favorite at our house!! Make it!!

Picture From Real Simple

Ingredients:

1 tablespoon canola oil
1 pound tomatillos (papery skins removed), chopped
1 onion (preferably white), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
kosher salt and black pepper
1 cup heavy cream
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
1 14.5-ounce can diced tomatoes, drained
1 1/4 cups grated Monterey Jack (5 ounces)
8 6-inch corn tortillas
Pico de Gallo or salsa


Directions:
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.

In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.

Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.

Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.

Pasta Under Pressure

Submitted by Chelsey
Recipes by Chef Brad
These are simple pressure cooker recipes using the electric pressure cooker. It works well because of the not stick qualities and the controlled heating. It cuts the time way down when cooking pastas. No need to precook the pasta, just throw it in and cook for 6 minutes and it is done.

*To start I always turn on the pressure cooker to sauté. This is 2 recipes. To make the chicken one do the "or" to do the sausage one do everything in the left. Two meals completely different taste.

Prep Time: 5 min.
Cook Time: 10 min
Total Completion Time: 15 min
Yield: enough for the family

Ingredients:
Amazing meals can be made in the electric pressure cooker.

2 large Italian sausages or 2 chopped boneless breast of chicken (used ground turkey)

½ cup chopped onion, celery, and carrots

1/3 cup uncooked quinoa or 1 cup cooked kamut (used Quinoa)

3 garlic cloves minced

3 tablespoons olive oil

1 tablespoon balsamic vinegar or 1 tablespoon white balsamic vinegar

2 teaspoons good quality Italian seasoning or 2 teaspoons fresh minced rosemary

1 large bottle spaghetti sauce or one very large can cream of chicken soup

Water

1 noodles, ziti is great for sausage, flat noodles for chicken

1-2 cups cheese, mozzarella for sausage, Fontina for chicken


Directions:
In your pressure cooker turned on to sauté, add Italian sausages.. Using a potato smasher, break up sausage. Cook until almost done and add onion, celery, carrots, and garlic with olive oil. Sauté for 3 minutes. Add sauce and fill empty sauce bottle half way with water and add that with pasta, grains, seasoning, and vinegar. Change setting to pressure high and place lid on and cook for 6 minutes. Let pressure down naturally and then stir and tip with cheese.



Chef Brad Tip: This is a formula for you. Now you can create your own creations with dried pasta in the pressure cooker. Just make sure the sauce is not dry, it is better to have to much liquid than to little.

Strawberry Asparagus Salad

Submitted by Chelsey
Recipe Chef Brad

Me and my mom took a cooking class last night from Chef Brad! He is awesome so I thought I would share the recipes! The food was amazing and we both learned a lot!!
Simple ingredients, but oh so good.



Ingredients:
For the salad
Fresh strawberries

Fresh Asparagus

Fresh Leafy lettuce

Feta Cheese

Pine nuts, roasted or almond

Cooked Kamut

Fresh mushrooms, sliced

Roasted red peppers



For the Dressing

1/4 cup Xagave

1/4 cup olive oil

1/4 cup flax oil

1/4 cup white balsamic vinegar

3/4 cup fresh strawberries

dash salt


Directions:
Chop lettuce and place on serving dish. Cut ends off asparagus and saute in olive oil, xagave, and splash of balsamic vinegar. Do not over cook the asparagus. Lighty toast pinenuts in a saute pan over medium heat. Slice strawberries, mushrooms, and red peppers. Place over lettuce with cooked kamut, about 1/2 cup. Place cooked asparagus around edges and garnish with nuts and feta cheese. Mix dressing ingredients in blender and drizzle over the top of the salad.

Feta buckwheat bread

Feta Sourdough Flat Bread

Submitted by Chelsey
Recipe by Chef Brad
The buckwheat makes this a wonderful rustic bread.

Ingredients:

1 cup sourdough

1 cup feta cheese

1 jar chopped pitted kalamata olives

2 cups hot water

2 tablespoons olive oil

1/4 cup sugar

1 tablespoon salt

2 cups Fresh ground buckwheat flour

1/4 cup Saf instant yeast

4 to 6 cups natural white flour

Directions:
Place all ingredients, except olives and feta, in mixer with half the flour and yeast going in last placing the yeast on top. Turn on mixer and add remaining flour until dough cleans sides of bowl. Knead for 5 minutes and than add the olives and feta, knead for one more minute and then remove and seperate dough into 2 pieces, roll out dough and let rise. Using fingers, make indents in top of dough and brush with oil and sprinkle with kosher salt and rosemary or herbs. Bake in hot 500 degree oven on preheated pizza stone until golden brown.