Mountain Hot Dishes

This is what I cook for a delicious dinner! It’s one of my favorites!  Here’s my favorite recipe I like:  https://iwashyoudry.com/easy-chicken-piccata-recipe/?ai=  

 This is what I cook…. for my dog’s bday! This is Humphrey’s favorite. He’s the best boy! He just turned 11! 🐾 INGREDIENTS 1 cup whole wheat flour  ½ teaspoon baking soda  1 large egg  2 tablespoons canola oil  ¼ cup peanut butter  1 medium ripe banana, mashed  ½ cup almond milk  If you want them frosted:  Use Peanut butter or whipped cream  INSTRUCTIONS Preheat the oven to 350. Line a muffin tin with 6 cupcake liners and spray with cooking spray. Combine the flour and baking soda in a medium bowl and stir well. Add the egg, oil, peanut butter, mashed banana and milk and stir until just combined. Divide the batter between the six muffins - they will be full. Bake at 350 for 15-18 minutes, until set. Let cool completely then smear with peanut butter and serve to your dog!

This is what I cook…. When I want to bake bread! I live at 9100 feet above sea level so baking bread is always a challenge. This recipe has worked well at altitude. Ingredients: 2 cups warm water 1/2 cup sugar 1 packet active yeast (2 1/4 tbsp) 1/4 cup canola oil 2 tsp salt 4-5 cups flour In mixer bowl, combine water & sugar together until dissolved. Add yeast packet and mix until foamy. Mix in oil & salt. Use dough hook and add 4 cups flour. Continue to add flour a half cup at a time until dough doesn’t stick to sides of the bowl. Knead with dough hook for 5-7 minutes.  Remove dough and place in bowl spayed lightly with cooking spray. Cover with plastic wrap and let rise for one hour or until dough had doubled in size.  Once risen, punch dough and divide in to parts. Flatten and roll dough to place in greased loaf pans. Cover again and let ride a second time for 30-60 minutes or until dough rises about a half inch above the top of the pan.  Preheat oven to 375. B...

 This is what I make…. in the summer. It’s one of my favorites from Minnesota. Hands down better than just any chicken salad!  Ingredients: 2 cups cooked wild rice 2 cups grilled chopped chicken breast 1/2 cup chopped onion 1/2 cup chopped celery 1 cup sliced red grapes 1cup mayonnaise  Salt & pepper to taste Mix all ingredients in a large bowl. Refrigerate for 30-45 minutes. Serve as a side dish or on brioche rolls. 

 This is what I cook… for the holidays this year to do with our ham. My husband and I had a savory bread pudding years ago in a restaurant as a side dish that he loved. I prefer a sweet bread pudding but this is really good. It’s a perfect Thanksgiving or Christmas side dish!  4 cups brioche bread cubes (I used 1 bag of brioche buns cubed) 1 large package of sliced portobello mushrooms or white mushrooms, sautéed with butter & mined garlic until soft 2 cups shredded Gruyère cheese + more for topping 1/4 cup chopped fresh sage 1 1/2 cups heavy cream 6 eggs 1/4 tsp each Salt & pepper Mix bread, mushrooms, cheese & sage together in a large bowl. Grease a 9x13 baking dish with butter and dump bread mixture into it and smooth out. Whisk heavy cream & eggs together with salt & pepper. Pour egg/cream mixture over bread mixture. Top with a bit more cheese. Bake at 400 degrees for 30-40 minutes until set. Serve warm. 

This is what I cook… when I want to bake bread. Living at 9100 ft above sea level, I was always nervous about baking bread. This bread turns out every time.  Ingredients:  3 cups all purpose flour 2 tsp salt 1 pkg yeast 1 tsp sugar 1 1/4 cups warm water Combine flour and salt in mixer. In separate bowl, combine yeast, sugar & water. Pour mixture into flour mixture and mix until forms a ball. Using dough hook, knead dough for 15 minutes. Place in greased bowl and cover with plastic wrap and let dough rise for 45 minutes. Once risen to 1.5 its size, stretch dough and make round bread shape.  Place in a lightly greased Dutch oven with cover or bread pan if you don’t have a Dutch oven, bake at 350 for 50-55 minutes.