30 Minute Dinner Rolls

Source:  sixsistersstuff.com

1 1/8 cups warm water
1/3 cup vegetable oil
2 Tablespoons active dry yeast (yes, you read that right)
1/4 cup sugar
1/2 teaspoon salt
1 egg
3 1/2 cups all-purpose flour

Preheat oven to 400 degrees.
In the bowl of a stand mixer, combine warm water, oil, yeast, and sugar; let rest for 5-10 minutes or until frothy and bubbly (you can also make this recipe without a stand mixer - just use a big bowl, a large wooden spoon, and all your arm strength).
With a dough hook, mix in salt, egg and 2 cups of flour until combined. Then add remaining flour - 1/2 cup at a time (dough will be sticky).
Spray your hands with cooking spray and shape the dough into 12 balls.
After shaped, place on lightly greased cookie sheet and let rest for 10 minutes.
Bake for about 10 minutes or until tops are lightly golden.

Simple Perfect Enchiladas

Source: foodnetwork.com

Sauce:
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt

The Rest:
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

For the sauce, in a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat, while the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

For the rest, in a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.  Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.  Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Chicken Asparagus Fettuccine Alfredo

Source:  sixsisterstuff.com

1 (16 ounce) package fettuccini noodles

5 Tablespoons olive oil (divided)

2 boneless skinless chicken breasts (cut into cubes)

Salt and pepper, to taste

Garlic powder, to taste

1 cup chicken broth

1 bunch asparagus (cut into pieces)

1 teaspoon minced garlic

1/2 cup shredded Parmesan cheese

1 (20 ounce) jar Alfredo sauce

Cook noodles according to directions on package for Al dente, then drain and set aside. 

In a large skillet or sauce pan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil. 

In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft. 

Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil. 

Mix in Alfredo sauce and Parmesan cheese.

Chicken Teriyaki Casserole

Source: sixsistersstuff.com

1 cup soy sauce
3/4 cup water
1/2 cup brown sugar
1 teaspoon ground ginger
1 teaspoon minced garlic
2 Tablespoons cornstarch
2 Tablespoons water
3 boneless skinless chicken breasts
6 cups frozen stir fry vegetables
1 1/2 cups cooked quinoa

Preheat oven to 350 degrees and spray a 9x13 glass pan with nonstick cooking spray.
In a small saucepan, combine and stir soy sauce, water, brown sugar, ground ginger, and minced garlic.
Bring to boil and take off heat.
Mix 2 Tablespoons of cornstarch and 2 Tablespoons of water together and add to the mixture.
Place chicken in glass pan and pour the sauce over the chicken and bake for 30 minutes.
Remove from oven and shred the chicken with 2 forks. Add frozen stir fry vegetables and cooked quinoa to the pan.
Mix and flatten out, then place back in oven and cook for 15-20 minutes or until the vegetables are fully thawed.

Baked Hawaiian Chicken

Source:  sixsisterssuff.com

Chicken:

4 boneless skinless chicken breasts
salt and pepper, to taste
1 1/2 cups cornstarch
3 eggs (lightly beaten)
1/4 cup canola oil

Hawaiian Sauce Ingredients:
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
1 teaspoon minced garlic
1/2 Tablespoon cornstarch
1 red bell pepper (diced)
1 green bell pepper (diced)
4 green onions (roughly chopped)
1 (20 ounce) can pineapple tidbits (drained)

Preheat oven to 325 degrees F.
Cut chicken breasts into bite-sized pieces and season with salt and pepper.
Place cornstarch and eggs in small separate bowls. Dip chicken into cornstarch then coat in egg mixture (I know it seems backwards to dip it in cornstarch first, but trust me on this!).
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
Place the chicken in a 9 x 13 greased baking dish sprayed lightly with non-stick cooking spray.
In a medium-sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch.
Add the red bell pepper, green bell pepper, green onions and pineapple tidbits.
Pour over chicken and bake for 1 hour, stirring every 20 minutes.

Slow Cooker BBQ Pork Roast

Source:  sixsistersstuff.com

1 (2.5 pound) pork loin boneless roast

1 Tablespoon sea salt

1/4 teaspoon garlic powder

1 cup barbecue sauce

1/2 cup ketchup

1/3 cup brown sugar

1 Tablespoon Worcestershire sauce

1 Tablespoon red wine vinegar

1 Tablespoon Old Bay Seasoning

1 teaspoon liquid smoke

Pierce pork all over with a carving fork.

Rub sea salt and garlic powder over the pierced pork.

Place the pork in a slow cooker that has been light sprayed with non stick cooking spray.

In a separate bowl combine the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, red wine vinegar, Old Bay Seasoning, and liquid smoke. Pour over the pork.

Cook on low for 5 hours. You can use the remaining liquid in the slow cooker to pour over the pork after it is sliced.

Baked Saltine Cracker Chicken

Source:  sixsistersstuff.com

1/2 cup butter

2 sleeves saltine crackers

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

salt and pepper, to taste

6 boneless skinless chicken breasts

Preheat oven to 375 degrees F.

Melt butter in a small bowl and set aside.

Crush crackers in a food processor or a Ziploc bag with a rolling pin, until they become fine crumbs.

Combine crushed crackers, Italian seasoning, garlic powder, salt and pepper in a separate mixing bowl.

Spray a 9x13-inch baking pan with nonstick cooking spray.

Dip each chicken breast in melted butter, coat completely in crumb mixture and place in prepared pan.

Bake for 25-30 minutes, or until cooked through.

Easy Broiled Asparagus

Source:  sixsistersstuff.com

2 bunches asparagus

5 teaspoons garlic salt

3 Tablespoons olive oil

Set your oven to broil.

Spread asparagus on a baking sheet.

Shake garlic salt over asparagus, then drizzle olive oil over top.

With your hands, roll the asparagus so each piece is covered evenly with the oil and salt. Spread asparagus on the sheet evenly so that they are not overlapping.

Broil for about 5 minutes.

Chipotle Pulled Pork

Source: sixsistersstuff.com

2 pound pork shoulder roast (or butt roast)
1/2 cup ketchup
1/2 cup brown sugar
1/2 yellow onion (diced)
1 (8 ounce) bottle Chipotle sauce
8 hamburger buns

Spray a slow cooker with cooking spray.
Place the roast in the slow cooker and pour the ketchup, brown sugar, onion, and Chipotle sauce over top.
Cook for 4-6 hours on high, or 8-10 on low.
Remove meat from slow cooker, and shred.
Return to the slow cooker, stir, and cook on low until ready to serve on buns.

Cheesy Ham and Potato Soup

Source: sixsistersstuff.com

8 red potatoes (cubed)

1/2 onion (diced)

3 carrots (sliced)

1 cup frozen peas

2 (8 ounce) packages cooked diced ham

2 (14.5 ounce) cans chicken broth

salt and pepper, to taste

6 Tablespoons butter

6 Tablespoons flour

2 cups milk

2 cups shredded sharp cheddar cheese

In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth.

Bring to a boil, lower heat to medium, and let cook until potatoes are soft (about 15-20 minutes).

Add salt and pepper to taste.

In a small saucepan, melt butter over medium-low heat.

Whisk in the flour and continue to stir constantly until the mixture thickens (about 1-2 minutes).

Slowly add the milk to the butter/flour mixture, stirring the entire time so that you don't get any lumps. Continue to stir until the mixture thickens once again (takes about 3-5 minutes).

Add in the cheese to the butter/flour/milk mixture and stir until it's completely melted.

Pour the cheese mixture into the stock pot with the vegetables and ham and stir until completely incorporated. It will get thicker as it cools.

Fall Apart Slow Cooker Pot Roast

Source:  sixsistersstuff.com

Roast:

3 pound chuck roast

1 (1 ounce) packet ranch dressing mix

1 (1 ounce) packet Au Jus gravy mix

5 pepperocini peppers (sliced)

1/4 cup butter

1/2 cup beef broth

Gravy:

2 Tablespoons butter

2 Tablespoons flour

1 1/2-2 cups drippings from slow cooker

Place pot roast in greased slow cooker.

Top with ranch dressing mix, gravy mix, pepperocini peppers, and pats of butter.

Pour beef broth over roast.

Cook on low for 8 hours

Gravy

In a saucepan over medium heat, melt your butter.

Stir in your flour creating a roux for your gravy.

Slowly pour in strained liquids from slow cooker while whisking.

Continue whisking over medium heat until desired consistency is reached.

Gravy will thicken over time.

Oven Baked BBQ Ribs

Source:  sixsistersstuff.com

2 1/2 pounds baby back pork ribs
1 Tablespoon garlic powder
1 teaspoon pepper
2 Tablespoons salt
1 cup BBQ sauce

Place ribs in a large pot and fill with water until ribs are completely covered. You may need to cut the ribs into smaller sections to fit into the pot.
Add garlic powder, pepper and salt to pot and bring to a boil.
Boil for 40 minutes, or until ribs are tender.
Preheat oven to 325 degrees F.
Remove ribs from pot and place in a 9x13-inch baking dish.
Brush BBQ sauce over ribs.
Cover dish with foil and bake for 1 hour, or until internal temperature of pork has reached 160 degrees F.
Brush on additional BBQ sauce before serving, if desired.

Slow Cooker Beef Tips and Rice

Source:  sixsistersstuff.com

2 1/2 pounds beef stew meat

1 1/4 cups water

2 beef bouillon cubes

1 (10.5 ounce) cream of mushroom soup

1 onion (chopped)

2 (.87 ounce) packages brown gravy mix

3 cups cooked rice

Spray slow cooker with non stick cooking spray. Turn onto Low setting.

Place stew meat in the bottom of the slow cooker.

In a microwave safe bowl add the water and 2 beef bouillon cubes. Bring to a boil in the microwave and then stir until cubes are dissolved.

Then add in the soup, chopped onion, and gravy mix packets.

Stir until combined and pour over the beef in the slow cooker.

Gently stir until all the meat is covered.

Cover with lid and cook on low setting for 6 hours.

If you like the gravy a little thicker at the end of the cooking time, add in 1 Tablespoon of cornstarch.

Serve over cooked rice.

Sheet Pan Teriyaki Chicken and Vegetables

Source:  sixsistersstuff.com

8 boneless skinless chicken thighs
3 cups broccoli florets
2 cups sliced carrots
2 cups sugar snap peas
Salt and pepper, to taste
1 cup low sodium soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
2 teaspoons sesame oil
3 teaspoons minced garlic
1 teaspoon grated ginger
1 Tablespoon cornstarch
1 Tablespoon water
2 teaspoons sesame seeds

Preheat oven to 400 degrees F.
Cover a baking sheet with foil and spray with nonstick cooking spray.
Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
Garnish with sesame seeds before serving, if desired

Easy No Knead Overnight Artisan Bread

Source:  ourbestbites.com

3 cups all-purpose or bread flour, more for dusting

1/2 teaspoon instant yeast

1 1/4 teaspoons salt

1 1/2 cups warm water (about 110 degrees, like warm (not hot) bath water)

In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be sticky, and quite loose. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

Dough will be dotted with bubbles. Flour a work surface- I recommend parchment paper to make this process really simple, but you can also work on a cutting board or silicone mat and then transfer your dough to a piece of parchment before baking- and place dough on it; sprinkle it with a little more flour and very gently fold it over on itself once or twice. If your dough is super loose here, like so loose you can’t even form it into a ball, it’s more of a blob, you can generously flour so it doesn’t stick to your hands. Let rest about 30 minutes.

While dough is resting, preheat oven to 450 degrees. Put a covered 6- to 8-quart heavy covered pot (cast iron, enamel, ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Pick up parchment paper with dough (blow off excess flour sitting on parchment if you need to) and place directly in pot. Cover with lid and bake 35-40 minutes, then remove lid and bake another 10-15 minutes, until loaf is golden and browned.

Fanciest bread ever!  The timing is the only tricky part.  If you want it ready at 6:00 pm  here's what you need to:

10:30 pm start bread - this gives it 18 hours

4:25 take out of bowl/form ball

4:30 start rising

5:00 put in oven

5:40 lid off to brown

5:55 out of oven