Category Archives: Cooking

Meatball Buns

Posted by Delightfully Doable on 12 April, 2014 None comments

Meatball buns are a great appetizer for a party or simply for a delicious snack. They are incredibly easy and VIOLA you have a tasty treat. My son loves them as well! :)

Ingredients:

Pillsbury Biscuits
String Cheese
Frozen Meatballs

On a greased cookie sheet separate the biscuits in half (they are took thick if you leave them whole)

Separated biscuits

Place meatball in the middle

Top with cheese and fold up.

Bake in the oven at 375 for 15-20 minutes until fully cooked.

Enjoy warm with a side of marinara or by themselves. :)

Open Face Southwest Sandwich

Posted by Delightfully Doable on 11 April, 2014 None comments

One afternoon I simply decided to make these sandwiches without really knowing what I was doing. I was probably in high school at the time. They were so good I called it my “secret sauce” as I didn’t want anyone to know how to make them but to keep coming back asking for more.

I forgot about these as I never really wrote down the recipe except in my brain. I bought warm French bread from the store yesterday because it was $1; can’t beat that. I thought I could use it for delicious French toast but as dinner was approaching I wasn’t in the mood for breakfast and I remembered these glorious sandwiches. They were perfect as it was beyond warm outside and our first 72 degree day of the year! They also were great for a quick dinner as we have been hospital bound the past week and a half to visit my mother-in-law.

Ingredients:

1 loaf of French Bread
½ cup mayo (use 1 cup if you omit the Blue Cheese)
½ cup blue cheese dressing (optional)
1 can black olives, chopped
½ pint cherry tomatoes, chopped
1 tsp celery salt
1 tsp garlic salt
Dash of black pepper
½ yellow onion, sliced
2 avocado
12 slices of turkey
12 slices of cheese (I used Kerrygold)

In a small bowl mix together mayo, blue cheese dressing, olives and tomatoes.

Slice French bread and layer on a broiling pan.

Spread a small amount of mix on top of the bread

Layer with onion, turkey and avocado

Top with cheese.

Bake at 375 for 8-10 minutes. Broil for an additional 1-2 minutes to crisp it up.

ENJOY!!!! You will not be disappointed! The sauce is what makes these killer sandwiches!

Steak Marinade

Posted by Delightfully Doable on 10 April, 2014 None comments

My husband loves to BBQ and we take advantage of it as much as possible. We like to pull the meat of choice from the freezer TWO days before BBQ’ing as we enjoy a good 24 hours of marinating. It doesn’t always happen but when we can, it tastes significantly better when marinated longer.

We took flank steak out the other day and put it in this delicious marinade!

Ingredients:

1 lb flank steak, tenderized
3 tbsp minced garlic
2 tbsp balsamic vinegar
1 tbsp rosemary
1 tsp garlic salt
2 tbsp soy sauce
1 ½ tsp Backyard BBQ
1 tsp chili powder
1 tsp black pepper
1 tsp celery salt

In a Ziploc bag, add tenderized meat and remaining ingredients. Let it sit over night for best results.

My husband barbequed the steak until medium rare. In our vegetable basket he tossed asparagus with Grape seed oil and minced garlic.

Crockpot Tomato Bisque

Posted by Delightfully Doable on 9 April, 2014 None comments

Friday night I had been feeling as though I was coming down with something. Cooper had been sick with a cold the last couple days and I really, really was struggling with dinner that night. I absolutely love soup and could eat soup every day of the week. My husband on the other hand loves the soups and stews I make, but if given the option of soup or steak he will choose steak. (They are a good combination together as well) So, tonight I planned on making homemade bread and my tomato bisque soup. I began the bread the previous night as it has to rise overnight. I had a really bad feeling it wasn’t going to turn out once it was fully mixed. Something about the texture made me question this bread from the beginning. I didn’t throw it out as I gave it a shot to see if it would still rise properly. The following day I went to form my loaves and it was simply not the right texture. I decided to bake it anyways and see if it was still good. Bad idea. Let me tell you, something so terribly wrong happened that I wouldn’t even try a piece once baked. It was bad, I threw it away instantly and was so bummed that now we didn’t have homemade bread for this dinner. Oh well, life happens.

What happened to the bread was I used brown rice flour verses my usual white flour. This is the ONLY thing I did different and it turned out so wrong that I must note not to use any flour other than white flour or bread flour. Who-would-a-thought. I’ve made this bread many a times without fail and it has always been a winner. NO brown rice flour next time. :)

I had hoagies on hand and lightly buttered them with garlic salt and broiled them for a few minutes. It worked in a pinch.

Crockpot Ingredients:

2 can’s diced tomatoes
1 cup celery diced
1 cup carrots diced
1 cup diced red potatoes
1 cup onion diced
1 tsp oregano
4 cups chicken broth
1 bay leaf
½ cup flour

For the cream mixture:

1 cup parmesan cheese
½ cup butter
2 cups half and half, warmed
Salt and pepper to taste

In a crockpot add chopped carrots, onions and potatoes.

Add diced tomatoes, oregano and bay leaf.

Add chicken broth…

Let simmer for 4-6 hours on med-low heat.

30 minutes before serving, melt butter in a sauce pan.
Add flour…

Whisk for 5-7 minutes until thickened. Slowly add 1 cup of soup broth to the flour mixture to avoid lumps.

Whisk well and add to Crockpot.

Stir well and add parmesan cheese and warmed half and half. Let simmer for 30 minutes to allow soup to thicken up.

Serve with my English-Muffin-Bread and a side salad.

On Sunday we went to church and came home and had leftovers. We had this delicious soup and made grilled cheese to dip into the bisque. It was so tasty and makes great leftovers.

BLTA Hot Dogs

Posted by Delightfully Doable on 8 April, 2014 None comments

As you’ve learned by all my hot dog recipes, I love to try new things with them. Basically I took all the ingredients I LOVE and compiled them together to make this incredible meal.

Who doesn’t love BACON, LETTUCE, TOMATO, AVOCADO, AND HOT DOGS!?!?!?!?!?!

This meal was so incredible my husband was actually shocked by the look of it. He couldn’t believe he was about to eat hot dogs and bacon together in this delicious tortilla wrap!

For the Sauce:

¾ cup mayonnaise
¼ cup relish
2 tbsp ketchup
1 ½ tbsp hot & sweet mustard

Mix sauce together in a small bowl.

Add Relish

Add Ketchup

Add Mustard

Mix together and set aside.

BLTA Dogs:

4-6 polish dogs
4-6 tortillas
1 onion, chopped
a avocado, sliced
1 medium tomato, chopped
4-6 slices of bacon
Shredded cheese for topping (optional)

Meanwhile, slice hot dogs lengthwise and broil 2 minutes and flip. Broil another 2 minutes.

After the hot dogs are broiled, broil bacon until fully cooked to your desired crispness.

Place a tortilla on a broiling pan with cheese (add bacon if it was previously made and now cold; this helps it heat up)

I broiled it for 2 minutes until nice and crispy.

Add toppings: tomato, spinach (lettuce), avocado, and sauce mixture.

Fold up and eat! Can be messy but you wont complain once you bite into it!

For less crispy, you can roll up like a burrito, but I like the added crunch. If making for lunch for your wonderful husbands the following day to take to work with them, the less crispy way is easier to send them with.

MMMM enjoy!

Hot Dog Sauce

Posted by Delightfully Doable on 7 April, 2014 None comments

I made BLTA-Hot-Dogs and this sauce was too good to not make note of.

It’s easy and delicious! And you will have the ingredients on hand!

It also makes a great fry sauce. We have sweet potato fries that were delicious with this sauce. :)

Sauce:

¾ cup mayonnaise
¼ cup relish
2 tbsp ketchup
1 ½ tbsp hot & sweet mustard (any mustard works)

In a small bowl mix together mayo…

Relish…

I used sweet relish.

Ketchup…

Mustard…

This mustard is incredible for this sauce, but any mustard will do. A little spicy adds great flavor.

Mix together and store in the refrigerator.

**You can store for 30 days in an airtight container.

Smokey Pork Loin

Posted by Delightfully Doable on 6 April, 2014 None comments

I made a delicious rub for my pork loin the other night and placed it in the crockpot!! Super easy, incredible flavors and makes for a great left over pulled pork sandwich! Can’t beat that!

Ingredients:

Pork Loin Fillet
6 red potatoes, cubed
1 large onion, chopped
Smokely BBQ Rub**
1 clove minced garlic
EVOO

**Smokey BBQ Rub click HERE for recipe!!!

I foil lined my crockpot for easy clean up.

Add the pork

Chop onions and potatoes

Mix the rub together and spread on top and add additional EVOO.

Cook on med-low heat for 6-8 hours or med-high heat for 4-6 hours.

Smokey BBQ Rub

Posted by Delightfully Doable on 5 April, 2014 None comments

I made my own rub the other night and used it on Mahi and Pork loin in the past. It was fabulous. Click below for the Mahi and Pork recipes.

Ingredients:

2 tsp cinnamon
2 tsp smoked paprika
2 tp garlic
2 tsp salt/pepper
2 tsp coriander
2 tsp backyard bbq (optional)
2 tbsp. minced garlic
2 tsp parsley
4 tbsp. EVOO

Mix all ingredients together in a small bowl OR If making to keep on your spice rack, mix everything together EXCEPT garlic and EVOO until time of use.

*Mahi- Recipe

**Pork- Recipe

You can get little spice containers to make your own spices and have extra on hand. I do this for taco seasoning and Johnny Seasoning because mine don’t carry the MSG ingredients! :)

Homemade Combination Pizza

Posted by Delightfully Doable on 4 April, 2014 None comments

I made one of the best pizzas the other night. Michael and I loved it. It was not a deep dish pizza but kind of. The crust was thick and moist with great flavor.

I must convince you all to make your own crust especially this recipe as you can freeze it and have it on hand for those nights you don’t have time for dinner or simply want a movie night with pizza and popcorn.

Baking your own crust is extremely healthy compared to all the pizza crusts out there and restaurants that add multiple ingredients and chemicals to get a desired taste. My recipe is easy, healthy and flavorful. It even has a sweetness in it from the honey. Get my crust recipe here: Pizza-Crust

Ingredients:

Already made pizza-crust, uncooked
½ lb sausage
9 oz pepperoni
Red sauce (I used Trader Joes Basil Parmesan pasta sauce)
Chopped olives
Sliced mushrooms
1 medium onion, chopped
3 cups cheese

Place risen pizza crust in a greased 9×13 pan. The dough should be firm enough that you can pick it up and mold it to the shape of your pan.

Top with red sauce.

Sprinkle sauce with 1 cup cheese and pepperoni.

Meanwhile cook sausage until fully cooked.

Spread on top of pepperoni.

Add olives, mushrooms and *onions.

*If you have a couple extra minutes sauté onions with 1 tsp sugar to caramelize and give added flavor. This simple step changes the taste entirely. :)

Bake at 425 for 18-20 minutes or until crust is fully cooked in the middle of the pan.

Enjoy with a good fresh salad to get your vegetable serving in for the day and to make yourself feel good about your dinner choice with your healthy crust.

Pizza Crust

Posted by Delightfully Doable on 3 April, 2014 1 comments

No fail pizza dough. Easy to make and great to make extra and freeze for your next pizza night.

Ingredients:

1 cup warm water
2 ¼ teaspoons active dry yeast
1 tablespoon honey (or sugar)
2 teaspoons salt
2 tablespoons olive oil (or vegetable)
3 cups bread flour (give or take ½ cup)

In a stand mixer add yeast and honey into warm water.

Let sit for 2-3 minutes or until bubbles form and mixture starts to foam.

Pour in salt, oil and 2 cups flour, mix well. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.

Needs more flour…

Mixture needs to be more firm

Knead for 6 minutes on medium speed. The dough should be smooth and eas to work with. And the bowl should be clean!

Lightly grease a large bowl & the dough so it doesn’t stick to the edges or get too dry and cover with tea towel, let it rise 1 hour or until doubled in size.

**If freezing the dough do so before letting it rise. Place into an airtight Ziploc bag. When you are ready to use it, take out of freezer and let it thaw at room temperature. Once thawed, place into a greased bowl and let rise. Can take a total of 6-8 hours.

Place dough in a greased 9×13 pan.