How to Reheat Leftovers, from Pizza to Pasta to Eggs – Bon Appétit.
We all end up with lots of leftovers in our refrigerator day after day and never seem to know how to re-heat them so people will want to eat them again. I am actually making leftovers tonight, so some of these tips from Bon Appetit about the best way to re-heat leftovers will really come in handy. Check it out!
Admittedly, this seems like an out of the ordinary pizza, and I guess it is, but once you try it you will see just how delicious it can be. Making your own pizza at home is a pretty easy thing to do and costs a lot less than going to your local pizza place or getting delivery pizza, and you get to control the ingredients that go into it. You can make your own pizza dough, as I do often, or you can buy pre-made dough at most grocery stores and it is pretty inexpensive. This recipe is from Bon Appetit and is perfect for those who want a vegetarian pizza or those who like a pizza without any tomato sauce.
Brussels Sprouts Pizza
2 tablespoons olive oil plus more for brushing and drizzling
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
1/2 pound Brussels sprouts, trimmed, leaves removed
2 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
All-purpose flour, for dusting
1 store-bought pizza dough or Food Processor Pizza Dough
1/2 cup grated Parmesan cheese
Preheat the oven to 450 degrees. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until the onion has softened and turned golden, about 8 to 10 minutes. Add the Brussels sprouts, chopped garlic, and crushed red pepper flakes and cook until the Brussels sprouts are wilted, about 5 minutes. Season the mixture with salt and pepper, remove the skillet from the heat and set it aside.
Lightly flour a rimmed baking sheet and stretch the pizza dough to the edges of the baking sheet. Lightly brush the dough with some olive oil and season the dough with kosher salt and freshly ground black pepper. Top the dough with 1/4 cup of the Parmesan cheese, then the Brussels sprouts mixture followed by the remaining 1/4 cup of Parmesan cheese.
Bake the pizza until the dough is crisp and the cheese is melted, about 8 to 12 minutes. Allow the pizza to cool for 5 minutes before cutting. Serve the pizza drizzled with some more olive oil.
I think this pizza had great flavor to it. The Brussels sprouts and onions went together perfectly and the red pepper flakes just gave the whole pizza a hint of heat. You could always leave the crushed red pepper flakes out of the dish completely if you did not want any heat to it. I personally enjoyed it, but Michelle and Sean both said they would just as soon leave it out. I also made a plain cheese pizza to go along with this one and I am glad I did since there was none left of this particular pie. I was surprised Sean liked it so much since Brussels sprouts aren’t always high on everyone’s list, let alone a 13-year old, but he really liked it. I’ll definitely have to keep this one on hand because it is great to make if you need a vegetarian meal or just a pizza with no sauce.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
I think chicken thighs have so much more flavor than your standard boneless chicken breast. Of course there is more fat in the thigh, but that does help to get some flavor and you can always take the skin off or buy skinless. Chicken thighs are generally a lot cheaper to buy also and I very often buy a large pack of bone-in chicken thighs so we always have some in the freezer to use for a quick meal. Such was the case last night when I wanted something simple to make for dinner and had taken some thighs out the day before. I decided I wanted to try this simple recipe from Bon Appetit for a citrus marinated chicken thighs. it has just a few ingredients and the prep work and cooking can all be done in under and hour so you can have dinner on the table quickly.
Citrus-Marinated Chicken Thighs
1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs
Set aside 1/4 cup of the sliced scallions for later in the recipe. Pulse the cilantro, garlic, lime zest, orange zest, lime juice, orange juice, soy sauce, vegetable oil, kosher salt and the remaining sliced scallions in a food processor or blender until a coarse puree has formed. Set aside 1/4 cup of the marinade for later use. Place the remaining marinade in a large resealable plastic bag. Add the chicken thighs, seal the bag, and turn the bag to coat the chicken well. Chill the chicken in the refrigerator for at least 20 minutes.
Preheat the broiler. Remove the chicken from the marinade and place the chicken, skin side down, on a foil lined broiler-safe baking sheet. Discard the marinade. Broil the chicken pieces until they are lightly browned, about 5 minutes. Turn the chicken over and continue to broil it skin side up until it is cooked completely through and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, about 12 to 15 minutes longer. Serve the chicken with the reserved marinade and the reserved sliced scallions.
You can start to marinade the chicken about 2 hours before if you want to get a bigger head start, but try not to marinade it any longer than that or the chicken will start to break down from the acids. With this recipe you get the really nice crispy skin that is perfect on a piece of chicken. You also get great flavor from the marinade with the scallions, citrus zest, citrus juices and cilantro. The marinade has a pesto look to it and has great flavor. I used some the leftover marinade on my plate to mix with the white rice I had also made to go along with the meal. I also made some corn to round out the meal. I think you could easily use this marinade on other chicken pieces if you preferred drumsticks, wings or even breasts instead of the thighs. You may have to adjust your cooking time accordingly if you use a different piece of chicken, but I think you get great flavor no matter what.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Since it is winter and plenty cold enough around here, we have been making a lot of soups and stews lately for dinner. Not only are they warm and hearty but you can get many lunches and dinners out of one batch of soup, which can really help you stretch your budget. If you are going to have soup or stew, it is always nice to have some warm bread or biscuits to go along side of them. I have been making a lot of my own bread, rolls and biscuits lately and this might be the easiest recipe of all of them save using Bisquick to make some drop biscuits. This recipe comes from Bon Appetit and is for cream biscuits. You only need a few ingredients and a little bit of cooking time and you can have some great, easy biscuits with your meal.
Cream Biscuits
4 cups all-purpose flour, plus more
2 tablespoons sugar
1 1/2 tablespoons baking powder
1 tablespoon kosher salt
1/2 cup (1 stick) chilled butter, cubed
1 1/2 cups (or more) heavy cream plus more for brushing
Preheat the oven to 375 degrees. Whisk 4 cups of the all-purpose flour with the sugar, baking powder and kosher salt in a large bowl until blended. Add the chilled butter and blend the mixture with your fingers until pea-size pieces begin to form. Add 1 1/2 cups of the heavy cream; stir the mixture until the dough begins to form, adding more cream by tablespoons if the dough seems too dry. Transfer the dough to a lightly floured work surface. Roll out the dough to a 3/4-inch thickness. Using a biscuit cutter, cut the dough into rounds. Repeat the process until you have used all the dough to make the biscuits.
Transfer the biscuits to a parchment pare-lined baking sheet. Brush the tops of the biscuits with heavy cream and transfer the baking sheet to the oven. Bake the biscuits until they are golden brown, about 25 to 30 minutes. Serve the biscuits while warm.
These biscuits go great with a lot of different things. They have a wonderful taste thanks to the heavy cream and are incredibly easy to make. As long you have the 6 ingredients on hand you can have these any night of the week without any trouble. These would be perfect for breakfasts as well if you wanted them to go with sausage and gravy or just to use for an egg sandwich or even just with a little bit of jam, jelly or preserves in the morning for a quick breakfast. I plan to make these more often because they are so easy to do.
That’s all I have for today. Check back next time for some more recipes as there are always lots of new things going on around here. I also have some things to share that I got for Christmas this year for the kitchen and a new feature I am hoping to start adding to the blog as well. Until next time, enjoy the rest of your day and enjoy your meal!
Chicken Thigh Recipes Slideshow – Bon Appétit.
Chicken thighs are my favorite piece of the chicken to make. They seem to have the most flavor and there are so many different things you can do with them, whether you have bone-in, boneless, skim-on or skinless. Bon Appetit offers up 16 great ways to make chicken thighs. Give one or two or ten a try and see how they go. Check it out!
20 Last-Minute Thanksgiving Dishes to Save Your Holiday – Bon Appétit.
Still aren’t sure what to do for some of your dishes for Thanksgiving? Bon Appetit has 20 last-minute ideas for you using things you likely already have around for the holiday. They can cover all your sides, the turkey and dessert for you. Check it out!
While I did not make this side dish with the turkey I made recently, it is one that would go well with your Thanksgiving meal and look really nice on the table. Any type of winter squash would work well for Thanksgiving or any Fall or winter meal, and doing one like this can make a Sunday dinner look nice or your holiday table. I got this recipe from Bon Appetit and you really have your choice of what type of winter squash you want to use, so use what you like best and what is most available in your area.
Winter Squash Bowl
1 medium butternut squash ( about 1 1/2 pounds)
5 small winter squash (about 1 pound each; such as acorn squash, carnival, delicata or sugar pumpkins), divided
4 1/2 teaspoons olive oil, divided
3 teaspoons pure maple syrup, divided
Kosher salt and freshly ground black pepper
1 tablespoon butter, room temperature
1 teaspoon fresh thyme leaves
Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper. Cut the butternut squash in half crosswise. Set the top half of the butternut squash aside. Remove the seeds and strings from the bottom half of the butternut squash and discard them. Place the bottom half of the butternut squash on 1 baking sheet. Remove the caps from 3 of the small squash by cutting a circle 1 inch around the stems with a small serrated knife (just like you were carving a pumpkin). Slice off and discard the strings from the bottom sides of the caps. Scoop out the seeds and strings from the centers of the squash and discard.
Cut a thin slice off the bottom of the 3 hollowed-out small squash so the squash will sit evenly on a flat surface; place (with the caps on) the squash on a baking sheet along with the bottom of the butternut squash. Drizzle the insides of the squash with 1/4 teaspoon of olive oil and 1/4 teaspoon of maple syrup. Season the cavities with salt and pepper. Bake the squash until a paring knife inserted into the squash meets no resistance, about 1 hour.
Meanwhile, remove the stems from the remaining 2 small squash and cut the squash in half lengthwise. Remove the seeds and strings from the small squash and the top half of the butternut squash and discard. Peel and chop the squash into 1/4-inch pieces and place them in a large bowl. Add the remaining 4 1/4 teaspoons of olive oil and toss to coat them well. Season the squash pieces with salt and pepper. Spread the squash pieces in a single layer on the remaining baking sheet and bake, stirring once, until the squash is tender, about 30 minutes. Transfer the baked squash to a large bowl and toss it with the remaining 2 3/4 teaspoons of maple syrup, the butter and the thyme leaves. Divide the baked squash among the hollowed-out butternut and small squash and serve warm or at room temperature.
I did change this recipe up just slightly. Since I was making this for less people, I did not need to use all this squash. What I actually did since I had a very large butternut squash is cut it into 3 sections, hollow out part of it, and used 2 sections of the butternut squash and one acorn squash to fill with the remaining squash. I have to say the squash I had was pretty solid and did have a lot of seeds, so I had to do some hollowing out on my own, which took a little work, but it was worth it. The squash was wonderfully roasted and tender and had great flavor from the maple syrup. It also looked very nice in the squash bowls itself. I think you could easily do this with just one squash of any size if you wanted something smaller and elegant for a weeknight meal.
That’s all I have for today. Check back next time for some more recipes. I have a pork chop casserole recipe I just tried, some homemade french bread, a great turkey pot pie for your turkey leftovers, another turkey recipe, chicken and waffles and much more to come so stay tuned. Until next time, enjoy the rest of your day and enjoy your meal!
22 Recipes Everyone Should Know How to Cook – Bon Appétit.
This is a fantastic article from Bon Appetit that gives you some of the basic recipes that everyone should learn when working in the kitchen. These are all things that you probably make often or want to make but haven’t wanted to give it a try. Whether you are a novice cook or a seasoned one, these are great tips and recipes for basics like tomato soup, mashed potatoes, fried rice, spaghetti and meatballs and more. Check it out!
31 Awesome Dips for Football Noshing – Bon Appétit.
If you are going to have chips while you watch the game, or are having a party or just one a great snack, then you need to make sure you have a good dip on hand. Sure, you can buy stuff from the store and go with that, by what not get much better flavor and control the content yourself and put some time in to make your own. Most of these dips from Bon Appetit are really easy to make and you can find yourself making your own dip all the time with little effort. Check it out!
41 Sandwiches We’d Make to Get an Engagement Ring – Bon Appétit
I love sandwiches. There are few things better than having a good sandwich for lunch or even dinner. Bon Appetit has put together 41 recipes for several different kinds of sandwiches that will appeal to everyone and give you some great ideas of new things to try for lunch or dinner. Check it out!
Fun, unusual and forgotten designations on our calendar.
Happily Ever After Lives Here
a little bit naughty a little bit nice
Letting Life Lead
Simple and delicious dinner inspiration
onedadskitchen 