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Brianna Leverenz's Foodfolio (26)

 
Uncategorized

Beer Pizza Dough

REVIEWS Read/Review
Prep time 2 1/4 hours
Cook time 20 mins
Yield pizza, dinner, beer dough

The Goods

  • 4 cups Flour
  • 1 1/2 cups Room Temperature Beer
  • 2 tsps Yeast
  • 1 tsp Baking Powder
  • 1 1/2 tsps Salt
  • 2 Tbs Olive Oil
  • Directions are from source given. Ingredients are an average of other beer pizza dough recipes.

    The Game Plan

    • Place all ingredients in the bowl of a stand mixer fixed with a paddle attachment and mixed until just combined. Replace paddle attachment with dough hook and knead dough until smooth and elastic, about 7 minutes (or knead by hand on a lightly floured countertop for about 10 minutes). Form dough into a ball, place in a lightly greased bowl, cover, and let rise until doubled, about 1 1/2 to 2 hours. 
    • Preheat oven to 450 degrees F. Remove risen dough from bowl and punch down. Divide in half and shape each piece into a 10-12 inch round or 8-by-12 inch rectangle. Place rounds or rectangles onto pizza stones or parchment paper-lined baking sheets. For thin crust, bake pizza immediately. For medium to thick crust, let dough rest for about 30 minutes. 
    • Bake crusts without anything on them for about 5 minutes. Add meat and veggie ingredients and bake another 10 minutes. Add half the cheese and any herbs and bake another 3 minutes, then add remaining cheese and bake until cheese is just melted, about 3 more minutes. Remove from oven and let rest 10 minutes before slicing. 
     
    Uncategorized

    Oatmeal Butterscotch Cookies

    REVIEWS Read/Review
    Prep time 15 Min
    Cook time 10 Min
    Yield 4 dozen
    Oatmeal Butterscotch Cookies

    The Goods

  • 3/4 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 2/3 cups butterscotch chips
  • The Game Plan

    Preheat oven to 375 degrees F (190 degrees C).


    In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.


    Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.


    Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

     
    Uncategorized

    Bourbon Chicken

    REVIEWS Read/Review
    Bourbon Chicken

    The Goods

  • 2 lbs. boneless chicken breasts, cut into bite-size pieces
  • 1-2 Tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 Tablespoons ketchup
  • 1 Tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  • The Game Plan

    1. Heat oil in a large skillet.

    2. Add chicken pieces and cook until lightly browned. Remove chicken.

    3. Add remaining ingredients, heating over medium heat until well mixed and dissolved.

    4. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.

    5. Serve over hot rice.

     
    Dinner Grill Spicy Chicken

    Blackened Chicken

    REVIEWS Read/Review
    Prep time 15
    Cook time 8-12 mins
    Yield 4 Servings
    Blackened Chicken

    The Goods

  • 1 tablespoon paprika
  • 4 teaspoons sugar, divided
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon cayenne pepper
  • 1-1/2 to 2 teaspoons pepper, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/3 cups mayonnaise
  • 2 tablespoons water
  • 2 tablespoons cider vinegar
  • Nutritional Facts: 1 serving (1 each) equals 704 calories, 62 g fat (9 g saturated fat), 100 mg cholesterol, 1,465 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.

    The Game Plan

    • In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside.
    • In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.
    • Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170, basting frequently with remaining sauce. Serve with reserved sauce
     
    tailgating party dip

    FRANK'S® REDHOT® BUFFALO CHICKEN DIP

    REVIEWS Read/Review
    FRANK'S® REDHOT® BUFFALO CHICKEN DIP

    The Goods

  • 8 oz. pkg. cream cheese, softened
  • 1/2 cup blue cheese or ranch salad dressing
  • 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese
  • 2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
  • Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly. Tip: You may substitute 2 cups shredded cooked chicken.

    The Game Plan

    HEAT oven to 350F. Place cream cheese into deep baking dish. Stir until smooth.

    MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

    BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

    Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.

    Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.

    Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.

     
    Uncategorized

    Rosemary Ranch Chicken Kabobs

    REVIEWS Read/Review
    Prep time 50 Min
    Cook time 10 Min
    Yield 3 servings
    Rosemary Ranch Chicken Kabobs

    The Goods

  • 1/4 cup olive oil
  • 1/4 cup ranch dressing
  • 1 tablespoons Worcestershire sauce
  • 1/2 tablespoon minced fresh rosemary
  • 1 teaspoons salt
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon ground black pepper, or to taste
  • 1/2 tablespoon white sugar, or to taste (optional)
  • 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • The Game Plan

    In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.


    Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.


    Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

     
    Uncategorized

    Chicken Cheesesteaks with Peppers

    REVIEWS Read/Review
    Prep time 25 minutes
    Cook time 25 minutes
    Yield Serve 4
    Chicken Cheesesteaks with Peppers

    The Goods

  • 1 pound chicken cutlets
  • 2 tablespoons vegetable oil, such as safflower
  • Coarse salt and ground pepper
  • 2 mixed bell peppers (ribs and seeds removed), thinly sliced
  • 1 large red onion, halved and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 6 ounces sliced provolone cheese
  • 4 soft hoagie rolls, split lengthwise
  • 1/4 cup light mayonnaise
  • The Game Plan

    Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.

    On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

    Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.

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