Robyn's bread twists

These are so easy and a family favorite thanks to Tony's mom.  We have them a lot because they are delicious and go with anything!

1 tbsp yeast

2 tbsp sugar

1 1/2 c warm water

Mix and let sit about 10 minutes, then add

1 tsp salt

3 1/2 cups flour

Let rise until doubles in size.  Roll out and cut into strips. Preheat the over to 400 degrees and while preheating melt 1/2 cube of butter in pan. ( I use a large baking sheet)  when melted take out of oven and roll breadsticks in the butter and then twist and place on the sheet.  Sprinkle with garlic salt and Parmesan cheese and/or sesame seeds. 

Bake at 400 degrees for 12-15 minutes until golden brown. 

Peanut butter banana muffins

I just made these for the first time from skinnytaste.com. They were really yummy and I love anything with peanut butter and banana.  

 

3 ripe medium bananas

1/3 c applesauce

1 1/4 c flour

3/4 t baking soda

1/4 t salt

2 tbsp butter

2 lg egg whites

1/2 t vanilla

1/2 c peanut butter

Preheat oven to 325, mash bananas in a bowl and set aside. Cream butter and sugar then add egg, vanilla, peanut butter, applesauce.  Scrape bowl and add flour, salt and baking soda. 

Fill each muffin tin halfway and put a drop of peanut butter in the middle then cover them with the remaining batter.  Bake at 325 for about 25 minutes or until toothpick comes out clean.  

Enjoy!

Ham and cheese sliders

These are so simple and yummy!  I had them once a long time ago at mindys 

house and again recently at my neighbors.  I'm not sure the difference in thier recipes but here's the one I used . (Mindy let me know what you do different) 

24 white dinner rolls (kings Hawaiian is the best!!

24 pieces honey ham

24 slices Swiss cheese. I just quarter the slices so you really just need 6

Mayonnaise

Poppyseed sauce:

1 tbsp poppy seeds

1 1/2 tbsp mustard

1 cube butter melted

1 tbsp minced onion

1 tsp worchestshire sauce

Slice rolls and lightly put mayo on each side, put a slice of ham and Swiss on each rolls and fit into a 9x13 pan. Mix sauce and pour over rolls. Let the butter set a little then I like to lightly sprinkle garlic salt and it Parmesan cheese on top.  Bake at 350 for 12-15minutes.  Quick and easy!!

Lemon-Zucchini Fettuccine

This is one of my all time favorite pastas to make in Spring and Summer! It's tastes so fresh with all natural ingredients and it's delicious!
Lemon-Zucchini Fettuccine

2 large boneless skinless chicken breasts
2 lemons divided
1/4 C plus three tablespoons of olive oil, divided
2 T red wine vinegar
1 T salt
2 medium zucchini
salt and pepper to taste
6 cloves garlic
8 oz fettuccine
fresh basil
fresh oregano
1 C grated parmesan cheese

prepare grill. Place chicken in a zip lock bag with the juice of one lemon, 2 T of olive oil and the red wine vinegar.  Seal the bag and squish ingredients around to make sure it is incorporated and surrounding the chicken.  set aside for 30 minutes.

In a large pot bring water to a boil.  While waiting for water to boil, slice zucchini in half length wise.  Drizzle with 1 T olive oil and sprinkle with salt and pepper.

Mince garlic cloves and in small saucepan on stove, place 1/4 C olive oil and garlic cloves.  Turn burner on medium heat and slowly warm, infusing oil into garlic.

When water is boiling, add pasta.  Remove chicken from bag and sprinkle both sides with salt and pepper.  Place the chicken and zucchini on the grill.  While the chicken and zucchini are grilling and pasta is boiling, chop the herbs, prepare the cheese, and zest both lemons.  Juice the one lemon that hasn't been juiced yet.

When the zucchini and chicken are done, remove from the grill.  Chop up chicken and zucchini.  Drain the pasta and place in a large bowl.  Place the chopped chicken and zucchini on top.  Add the lemon zest, lemon juice, cheese, herbs, garlic olive oil mixture.  Give everything a nice toss and add a little more olive oil.  Garnish with more parmesan cheese on top.  Enjoy!

Teriyaki chicken

Chicken Teriyaki

2 boneless chicken breasts, sliced into thin slices
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 medium garlic clove, minced or pressed
2 tablespoons mirin
1/2 teaspoon cornstarch

Combine soy sauce, sugar, ginger, and garlic in a small saucepan. Stir together mirin and cornstarch in a small bowl, then stir the mirin into the saucepan. Bring the sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce forms a syrupy glaze.

Heat a small amount of olive oil in a frying pan. Season the chicken with salt and pepper. Cook over medium heat until nicely browned.

Put chicken on serving platter or bowl and cover with teriyaki sauce. Serve with rice and steamed veggies!!

I got this from complimentstothechef.blogspot.com

Orange chicken

For the sauce

• 1/3 cup freshly-squeezed orange juice
• 1/4 cup reduced sodium chicken broth
• 2 tbsp soy sauce 
• 2 tbsp sugar
• 1 tbsp Chinese rice wine
• 1 tsp sriracha
• 1 tbsp rice vinegar
• 1/4 teaspoon white pepper
• 2 teaspoons corn starch

For the chicken:

• 20 oz skinless, boneless chicken breast, cut into small cubes
•  salt, to taste
• 1 1/2 tbsp corn starch
• 1 tbsp sesame oil
• 4 cloves minced garlic
• 1-inch grated ginger
• 1 teaspoon grated orange zest
• 2 tbsp chopped scallions
• 1/2 tsp sesame seeds, for garnish

Directions:

Mix the orange sauce ingredients and set aside.
Season the chicken lightly with salt and coat evenly with corn starch, set aside.
 

Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.

Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute. Add the orange zest then return the chicken to the pan. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes. Garnish with the scallion and sesame seeds and serve over rice.