Monday, May 2, 2016

Italian Garlic Dough Knots

One batch of my homemade Pizza Dough < (Click on Pizza dough) published on the link provided our family recipe or (pre- made fresh bread dough purchased from the local grocery or bakery). Frozen bread dough makes a soft crust and not crispy if you prefer Italian style do not use that kind that has milk in the dough.

Garlic Knots perfect for any Italian Pasta Meal or as an  Appetizer! They are bread dough, tied into knots and brushed with an olive oil and garlic coating. These are addicting I must warn you!


Roll around the size of a golf ball piece of dough into a long rope, tie in a knot. Let rest around 1/2 hour before baking. The longer they rise the bigger they get and lighter the dough. You will need to work with these to see how you like them. I like them firm.
Bake at 400 degree hot oven and baked until browned and cooked for around 35 minutes.

1 lb dough homemade or store bought see link above  ( I would double the recipe as this makes around 20)

Seasoning :

2 teaspoons minced garlic

1/2 teaspoon each oregano, basil,  granulated garlic powder, salt, black pepper, parsley

Optional for a little heat : 1/4 teaspoon, cayenne pepper or crushed red pepper flakes ( optional for those that like spicer)

1/4 cup romano/parmesan cheese or more to taste

1/2 cup extra virgin olive oil

While knots are still hot out of the oven:
Mix seasonings in a large bowl (except garlic powder), or use a plastic bag, stir or shake hot dough knots.. to coat evenly, sprinkle with garlic powder and more grating cheese. Add more olive oil if too dry.  Toss knots in the seasoning add less or more to taste.

Sunday, May 1, 2016

Chicken Chilies Rellenos Recipe

Another one of those got to try meals with leftovers, this is a definite make again. Love the flavors and comfort food. Great even reheated. A keeper for sure for all you Mexican food lovers.

Chicken Chilies Rellenos Recipe

1 pound leftover rotisserie chicken
3 cloves garlic
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 16 oz can refried beans (I used fat free)
2  cups or more of blended cheddar cheeses
1 or 2 cans of green chilies
1 teaspoon oregano
1/4 teaspoon salt
pepper to taste
optional: cayenne pepper
1 cup canned corn

Topping (this is top crust)
1 1/2  cups milk or half and half
1/3 cup flour
1/4 teaspoon salt and pepper
2 tablespoons hot sauce
4 large eggs

Beat eggs, hot sauce and gradually add the flour and salt, pepper ( I like a little cayenne pepper also. Set aside

In a bowl add in all the spices, garlic and chicken folding the beans in last.

In a 13x9 pan. Spread the green chilies out over the bottom of an oiled sprayed pan. Top the chilies with around 1 cup of shredded cheese. Spread the chicken of the top, corn and add the rest of the shredded cheese.

Pour the egg mixture on top and bake for around 1 hour or until set in a preheated oven of 350  degrees till browned on top around 35 minutes. Let sit before cutting.