Ashland Bread

I will post a pic later.

This is the easiest and fastest wheat bread ever!!! LOVE it!!

Ashland Bread
adapted from With Love and Butter
A yeasted batter bread, Ashland Bread receives only one, brief rising and is extremely easy. Yields 2 medium loaves

6 tablespoons raw sunflower seeds
3 cups warm water
3/8 cup honey (1/4 cup plus 2 tablespoons)
3 tablespoons quick-rise yeast (or 3 packets/1 strip)
4 cups whole wheat flour
1 cup wheat bran
1 cup wheat germ
4 tablespoons brown sesame seeds
1 1/2 teaspoons salt
Generously grease two 4 x 8-inch loaf pans and sprinkle one tablespoon sunflower seeds in each.
Place the remaining 4 tablespoons sunflower seeds and the rest of the ingredients in a mixer bowl and blend with the dough hook at medium speed for 8 minutes. Divide the batter between the 2 pans. This dough is very sticky so don’t be alarmed. Just plop it in there, it bakes up all rustic and pretty. Loosely drape with plastic wrap and let rise in a warm place just until the batter reaches the top edge of the pans. This will take only 10 to 14 minutes if you're using fine-grained whole wheat flour and 20 to 30 minutes with a coarser grind. When you set the loaves to rise, preheat the oven to 400 degree F with the rack in the center position.
Remove the plastic wrap and bake the bread for 15 minutes, rotate the pans, and bake another 10-15 minutes. The bread will be firm to the touch and molasses-colored, but won't rise much above the rim of the pan (don't look for a rounded top). Remove from the pans and cool on a rack but you must eat half of one all by yourself before it cools. Enjoy with butter or cheese

Austrian Bread Spread

This is so easy and so yummy!! Huge hit everywhere, with everyone!!

8 oz Cream Cheese- softened
1 stick of Butter- softened
2 tsp Paprika
1 tsp Mustard
2 tbsp Red Onion- finely minced
2 tbsp Green Onion- chopped

Mix together the cream cheese and butter until smooth and creamy. Add the remaining ingredients, reserving 1/2 tbsp of green onion for garnish. Mix well. Add the green onion garnish. Serve with bread slices. I got a few different breads from Panera-- Sesame Semolina, Cracked Rye and Country. Loved them all!!

Shrimp Tacos

(Sorry for the picture quality. My camera isn't working- so I had to take a picture with my phone.)

I cannot find the original recipe- so I can't give credit to whoever came up with this recipe (I will keep looking- and if I find it, I'll post it on here). But let me tell you. These are A-MA-ZING!!! I LOVE them. I crave them. They are SO yummy!!!!! And SO easy!! They are light and refreshing.


INGREDIENTS:
Slaw:
Mix together.
4 Cups shredded Green Cabbage
3 tbsp Lime Juice
1 1/2 tsp dried Oregano

Dressing:
Blend together.
1/2 Cup Mayonnaise
1/2 Cup Cilantro
1/2 Avocado
3 tbsp Lime Juice
1/8 tsp Cayenne Pepper

1 lb cooked Shrimp (deveined, peeled, tail off)-- very lightly season with salt and pepper.
1 Cup shredded Monterey Jack cheese
Corn Tortillas

INSTRUCTIONS:
Lightly fry your corn tortillas (about 30-45 seconds on each side). Add your shrimp, dressing, slaw and top with cheese. Serve warm.

***You can of course top it with other toppings- tomato, fresh cilantro, whatever you like.

Honey Lime Chicken Enchiladas

One day I'll get fancy with my food pictures. Maybe I'll even stop using paper plates ;). Until then, I'm keepin' it real. Don't judge!!

These are SO good!! Even my picky little eaters ate seconds (and thirds!). My tips at the bottom of the recipe!!

1 small, onion, peeled & diced (use a sweet onion if you can find it)
3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
1/2 c. heavy cream

Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

*If you don't have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

*** MY TIPS*** I used a rotisserie chicken. I didn't let anything marinate. I just sauteed the onion for a minute, added the garlic, let it sautee for about 2 minutes. Add the shredded chicken, 1/2 cup of chicken broth, the lime juice, honey, salt, pepper and chili powder. Let it simmer together for about 5 minutes. Then follow remaining directions. It took about 15 minutes to put it all together and then about 45 minutes to bake.
Adapted from favfamilyrecipes.

Crepes

We make these very often in our house! My kids love them!!!! My kids like them with Cool Whip, fresh chopped fruit and cinnamon sugar. They are DE-LISH. I have just recently tried more savory filling. Super yummy!! You can store them in the fridge for about 5 days (they won't last that long).

1 1/4 c Flour
2 tbsp Sugar
1 Egg
1/2 tsp Salt
2 tbsp Oil
1 cup plus 3 tbsp Milk

Mix together. Put about 1/4 of mixture on a pan or griddle. Spread out thin. Cook for about 30-45 seconds on each side.

Crepe

YUM-O!!! My new favorite!!! I don't have a name for it...

1/2 cup fresh spinach
1/4 cup sliced mushrooms (I used shiitake because that's what I had.)
2 eggs, slightly scrambled
2-3 tbsp chopped onion (I prefer sweet onion.)
1 tbsp butter

Melt butter in a frying pan. Add onion. Sautee for about a minute (not quite translucent). Add mushrooms. Sautee for about another minute. Add spinach. Sautee for about 30 seconds, until spinach just begins to wilt. Add eggs and cook until eggs are cooked through. Put eggs in a crepe, roll and top with hollandaise sauce.

Recipe for CREPES
Recipe for HOLLANDAISE SAUCE

Easy Hollandaise Sauce

Easy Blender Hollandaise Sauce Recipe

Ingredients

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne (optional)
• 10 tablespoons unsalted butter (if using salted butter, skip the added salt)

Method

1 Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.

2 Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

3 Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.

4 Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

Makes about 1 cup of sauce, good for about 4-6 servings.

Adapted from Simplerecipes