Butter, with a side of Bread // Easy family recipes and reviews.

Friday, August 22, 2014

TRIPLE BERRY FOCACCIA

Butter With a Side of Bread: Triple Berry Focaccia


This recipe is very simple (especially if you use pre-made frozen dough like I did!) and the results are delicious!  This is a great way to use up all those berries that are so plentiful this time of year!

TRIPLE BERRY FOCACCIA

1 loaf whole-wheat or white frozen bread dough, thawed (you could use homemade too)
1 Tbsp. unsalted butter, melted
1 tsp. olive oil
1/4 cup each fresh blackberries, blueberries, raspberries
1/4 cup sugar

Preheat oven to 375 and line a large baking sheet with parchment paper.  Stretch or roll the dough into a large oval (about 11"X8") on the baking sheet.  Combine the butter and olive oil in a small bowl.  Brush the dough with the butter-oil mixture.  Sprinkle berries and sugar on top and bake until dough is golden brown, about 20-25 minutes.  Slice and serve!  Enjoy!

Butter With a Side of Bread: Triple Berry Focaccia

Butter With a Side of Bread: Triple Berry Focaccia

Butter With a Side of Bread: Triple Berry Focaccia

 

Wednesday, August 20, 2014

CHEESY GRILLED PINEAPPLE CHICKEN

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread



My older sister, Jenn described this recipe to me at least 10 years ago and it's one we enjoy repeating each grilling season. It's so simple yet tastes like a dish much more complicated. We like to top our chicken with Monterey Jack cheese, but you can use mozzarella or even provolone if you'd like.

Our family doesn't eat a ton of meat with dinner, so I divided the recipe below into 2 portions and froze half of the chicken and marinade. Feel free to do what works for you!

Cheesy Grilled Pineapple Chicken
Serves 7-8

  • 2/3 cup soy sauce
  • 1/3 cup sherry {cooking wine}
  • 1 tsp ground ginger
  • 1 clove minced or chopped garlic
  • 2 TBSP olive oil
  • 20-oz can sliced pineapple {you'll use 1/2 cup of the juice + the pineapple}
  • 3-4 boneless, skinless chicken breasts
  • 8+ slices Monterey Jack cheese
  • salt and pepper to taste

Slice each chicken breast in half and pound thin. {I cut each breast in 3 pieces, first slicing off the thin end, then halving the remaining portion.}

Add the soy sauce, sherry, ginger, garlic and oil into a large ziplock bag. Open the can of pineapple and pour out 1/2 cup of pineapple juice and add that to the ziplock bag. I also add in a bit of salt and pepper. Set aside the remaining pineapple for later.

Add the chicken and let marinate for 5-6 hours, turning the bag over occasionally.

When the chicken is done marinating, slice the cheese. Fire up the grill and first cook the chicken until it's nearly done. I also like to lay the pineapple slices on the grill as well, to get them nice and hot.

When the chicken is almost cooked through, lay a slice of pineapple on top, then cover the pineapple with a slice of cheese. Close the grill lid and let it cook for another 3-4 minutes, until cheese is melting.

Remove from grill and serve with additional slices of pineapple.

Enjoy!

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread

CHEESY GRILLED PINEAPPLE CHICKEN: Butter With A Side of Bread
 

Monday, August 18, 2014

FRUIT SMOOTHIE POPSICLES

Fruit Smoothie Popsicles:Butter with a side of Bread



I have been stressing out lately with the fact that my son doesn't eat enough fruit and vegetables. I have been trying to think of ways to make him eat fruit. My husband and I have a fruit smoothie every night or so and I thought, what if I turned it into a Popsicle. So I made extra smoothie and put it into the popsicle molds. This morning for breakfast, my son was surprised when I said he could have a popsicle for breakfast. He chowed it down and I feel better knowing my son was eating fruit and vegetables. The great thing about these is that you can put whatever you want in there and as long as it is a popsicle, my kids at least, will eat them.

FRUIT SMOOTHIE POPSICLES

1 cup Apple Juice
1 cup Spinach - frozen or fresh
1 cup Strawberries - frozen or fresh
1/2 cup Blueberries - frozen or fresh
1 Pear - frozen or fresh

Mix altogether in the blender and pour into popsicle molds. Allow adequate time for freezing. And enjoy!!!
Fruit Smoothie Popsicles:Butter with a side of Bread
 Proof that my sweet boy loves these popsicles!!!

Fruit Smoothie Popsicles:Butter with a side of Bread
 

Friday, August 15, 2014

MANDARIN ORANGE CAKE WITH PINEAPPLE FROSTING

Butter With a Side of Bread: Mandarin Orange Cake with Pineapple Frosting



This cake has been one of my absolute favorite desserts for years and I'm not even a huge fan of cake, so that's saying something!   The flavors of the cake and the frosting are so light and refreshing - I promise this cake will be a big hit at your next party!

Mandarin Orange Cake w/Pineapple Frosting

Cake:
1 yellow cake mix
1/2 cup oil
4 eggs
11 oz can mandarin oranges (with the juice)

Mix all ingredients together and bake at 350 for 35 minutes.  If you make the cake in a bundt pan (rather than a 9X13), the cook time will be closer to 45 minutes.

Frosting:
8 oz Cool Whip
1 sm. can crushed pineapple (8 oz)
1 sm. pkg vanilla instant pudding

Once the cake is cooled, mix the pineapple and pudding together.  Let set for a few minutes until slightly thickened and then fold in the Cool Whip.  Spread on cake and keep refrigerated until ready to serve.  Enjoy!

Butter With a Side of Bread: Mandarin Orange Cake with Pineapple Frosting

Butter With a Side of Bread: Mandarin Orange Cake with Pineapple Frosting


Butter With a Side of Bread: Mandarin Orange Cake with Pineapple Frosting

Butter With a Side of Bread: Mandarin Orange Cake with Pineapple Frosting

 

Wednesday, August 13, 2014

BRAIDED GARDEN HERB BREAD

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread


I love making fresh homemade bread! I found this recipe and couldn't wait to try it. It has great flavor and texture. If you have any leftovers, it's fabulous in  Ham & Cheese Strata.

Braided Garden Herb Bread
adapted from Allrecipes

  • 4 1/4 cups all-purpose flour {I used half whole wheat flour}
  • 3 tablespoons white sugar
  • 3/4 cup warm milk
  • 2 (.25 ounce) packages instant yeast {1 TBSP + 2 tsp}
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1/2 cup water
  • 1/4 cup + 2 TBSP butter, melted
  • 1 egg

In small bowl, combine warm milk and sugar. Add yeast and let sit 5 minutes, until mixture bubbles up and is frothy.

In a large mixing bowl combine salt and seasonings seasonings with 1/4 cup melted butter and water. Add in milk-yeast mixture. Mix in flour, 1 cup at a time. Add in egg and mix until dough pulls away from the sides of the bowl. Knead or mix in your mixer on medium speed for 7 additional minutes, until dough is smooth and elastic. 

Cover; let rest in a warm area for 10 minutes. {I like to cover my bowl with plastic wrap and set it out in the sun. 

Divide dough into 3 equal pieces. Roll each piece to 30 inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubles in size, about 20 to 40 minutes. {I have detailed pictures that show this process below- it's much easier than you think and takes about 10 minutes total!}

Remove top rack from oven and bake at 375 degrees F (190 degrees C) for about 30 to 35 minutes or until done, covering with foil during last 15 minutes of baking to prevent excess browning. Melt remaining butter; brush over loaf. Sprinkle with additional herbs, if desired. Remove from sheet; let cool on wire rack.


BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
This is the milk-sugar-yeast mixture right after combining.

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
This is the milk-sugar-yeast mixture after about 8 minutes- it's DONE. Ha! Try and let it sit only about 5 minutes so you don't have to clean up a mess like I did, okay?

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
I like to spray my dough with a little cooking spray, then cover the bowl with plastic wrap and let it sit in the sun to rest for 10 minutes. 

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
Divide dough into 3 sections.

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
Use your hands to roll each section into a long rope, about 30" in length. 

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
Pinch the 3 ends together to seal and braid the remaining sections. 

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
Once you have a long braid, pinch the other ends together. 

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
Tie the braid in a knot at the center of the rope. I was a little nervous about this but it was super easy. 

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
Arrange one side of the braided rope around one part of the knot and the other around the other part, so that the two braids are cradling the knot. 

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
Tuck the ends of the braid under the knot and secure by pinching together. 

Take the top rack of the oven out so that the bread will sit on a {sprayed with cooking spray} pan on the lower rack. This will help the bread to cook evenly without browning too quickly on the top. You'll still have to cover it loosely with foil after about 15 minutes. 

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread

BRAIDED GARDEN HERB BREAD: Butter With A Side of Bread
 
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