Amy & Nora's Sous Vide meat and salad night

Berry scones

Preheat oven to 425, line a cookie sheet with parchment paper

Mix Dry ingredients in Processor:

1 1/2 C flour

1 1/4 C oats

1 T baking powder

1/2 tsp salt

1/4 C sugar

And 1 cold cube of butter cubed

Then pour in bowl with:

1 egg

1/2 C buttermilk

1 tsp vanilla

1 tsp cider vinegar

Beat with mixer until it comes together, then fold in 1 c frozen or fresh berries (it’s much easier to fold in frozen berries).  I do blueberries and raspberries.

Spoon about 12 even balls onto the cookie sheet, press them down a bit and sprinkle raw sugar on top.  Bake for 16min

WOW Chicken by Kelsey Nixon

• 2 lb Chicken breasts, boneless skinless

• 1/4 tsp Chili pepper flakes

• 4 cloves Garlic

• 1 Lemon

• 1 tsp Onion powder

• 1 tbsp Honey

• 1/2 tsp Black pepper, cracked

• 1 tsp Italian seasoning

• 1 tsp Kosher salt

• 1 tsp Paprika

• 1/4 cup Olive oil, extra-virgin

• 1/4 cup Parmesan 

Marinate with 3/4 of this recipe, use the remaining 1/4 as a sauce on top of the cooked chicken

Bake 375 for 18-20min, or Grill 3-5min each side (400-450 degrees) 

Sous Vide Pork Tenderloin

I followed this video and finished it on the grill with the bbq sauce, however after this couples dinner, I followed this recipe and it was phenomenal.

Pork with chimichurri (Sous Vide with about 1/3 of the marinade and serve with the rest)

Lemon Blueberry cake

Basque Cheesecake (Follow the directions in the notes for the chocolate version)

Key lime bars (I use limes instead of lemons in the recipe).  You can double the recipe (and only need 1.5x the curd) for a 9x13 pan.

 

Thanksgiving Couples night at Kristen's

Lion House Rolls

Prep Time: 34 mins  | Cook Time: 15 mins  | Difficulty: Easy  | Servings: 1 serving 

Ingredients:
2 cups water (110 to 115 degrees)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter
1 egg
4 1/2 to 5 cups all-purpose flour or bread flour
1/2 cup butter melted

Directions:
In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. 

Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. 

Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of the bowl and pour about one tablespoon of vegetable oil; work oil all around the sides of the bowl. Turn dough over in a bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 1/2 hours. Sprinkle the cutting board or counter with flour and place dough on a floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in a warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough if freezing. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in the freezer. When dough is frozen solid, remove rolls from the pan and place in a plastic bag, squeeze excess air out of the bag and seal. Rolls can be frozen for 3 weeks. 

Turkey & Gravy instructions

Green Beans with Chocolate sauce

Stuffing recipe

Cranberry Orange Sauce

Pomegranate Pie

Pecan Pie Bars

Staci & Rachel's fish taco night

Watermelon-Feta salad

Coconut rice:  2 C jasmine rice, 3 C. Coconut milk, 1 can red kidney beans 

fish tacos

Staci used parmesan instead of Cojita cheese and sprinkled tajin seasoning on after with the cheese and more cilantro to garnish.

Staci used mango instead of Pineapple in the fruit salsa recipe below

The OG Lemon Dessert recipe but Rachel prefers the one below that doesn't have raw eggs.

Michelle & Nora's Greek night

Greek yogurt (from Walmart) with fruit, nuts, and honey

Greek Salad. https://www.mygreekdish.com/recipe/greek-feta-salad/

using this feta from Smiths

Pastitsio- I tripled the cheese in the bechamel

https://www.mygreekdish.com/recipe/pastitsio/

Portokalopita orange cake

https://www.mygreekdish.com/recipe/extra-syrupy-greek-yogurt-cake-oranges-portokalopita/

Galaktoboureko custard cake

https://www.mygreekdish.com/recipe/galaktoboureko/

Greek Salsa with Pita chips

Tzatziki.  I doubled the cucumber but really squeezed the water out.  Also upped the garlic and olive oil.

Oven Steak Fries.  Instead of rosemary and garlic, I added feta on top after cooking and squeezed lemon juice on top.

Sheet Pan greek chicken and vegetables

Couples Football Game night

Cinnamon Sugar coated almonds

White Cheese Dip

Rachel buys the meat (pictured below) at Costco in the freezer section.  One box has 3 packages and should feed 10 adults.  Spread meat out on a cookie sheet with seasonings to come to room temperature before you sear it.  Chop your veggies very tiny.  Can transfer to a crockpot to keep warm.  A large crockpot will fit 2x this recipe.

Pizza Oven couples night at Lindsay's

 

Dough Recipe

Arugula Salad

Grapes

Goat Cheese

shaved Almonds

Dressing: about 1.5C olive oil, 3/4 C lemon Juice, Salt & Pepper, 4 TBSP honey

Blackberry Pizza

Marinara, then add cheese, blackberries, prosciutto, basil and olive oil 

Michelle T and Brittany's couples night

 

Hibiscus Lemonade

https://www.theendlessmeal.com/hibiscus-lemonade/#What_does_hibiscus_lemonade_taste_like

This Easy Lemonade Is The Perfect Way to Cool Off

I used hibiscus herbal tea packets from Harmons.  I made a hibiscus syrup and a simple syrup and mix with fresh lemon juice to taste.

French onion tart

Classic Bruschetta  Brittany changed this up a little by adding 3 types of Basil (Italian, spicy globe, and the normal variety)

Pickled Peach, mozzarella, and prosciutto skewers

with Balsamic Glaze

Smoked Kabobs

https://meateatingmilitaryman.com/smoked-kabobs/

I used a sirloin cut for the steak.  Make sure to marinate the mushrooms too!

Liz’s Bistro Salad

Liz's Bistro Salad

This salad was crazy simple and yummy!  I chopped everything up before hand and added the dressing right before serving.  The onions are super easy to pickle, but they are available in store too!

LEMONY CHICKPEA FETA SALAD

Lemony Chickpea Feta Salad {Gluten Free + Vegan Option}

It works well to combine the beans, dressing and onion before to let them marinate.  Add the parley and feta right before serving.  If you are planning on leftovers, I would spoon the feta on individual plates.  The feta gets kind of mushy after sitting in the marinade for a bit.

Sourdough Focaccia

Sourdough Focaccia

The directions on this recipe are annoying.  I've weighed the flour, measured the flour, and I still end of with a VERY loose dough.  I usually end up adding at least a cup of flour, so don't worry if you need to add more.  The dough is still too loose to kneed so I just do it with the mixier.  

I've made it serval times and here is my order: 

1- wake up my starter either the night before or day before

2-make the dough, no need to wait to add the salt (do 1/2 the salt amount as recipe indicates) just have your mixer kneed it.

3-let rise 5-6 hours or overnight

4-put in pan with olive oil, let rise, top with flake salt found at world market or Harmons and Italian seasoning

5- bake (it only took 20 minutes in my convection oven)

6. top with olive oil. It's always yummier when I am generous with the olive oil.

Lemon Blackberry Cake

I doubled the amount of blackberries.  It uses an crazy amount of lemon zest, so make some lemonade too!  One large lemon equals about a one tablespoon of zest.  I just made the cake again and added less powdered sugar to the icing and omitted the milk.  I liked that it was less sweet.  I just used lavender from the neighbors.  Culinary lavender is harvested before it blooms.  Mine were already blooming, but I think it worked just as well.