maddox rolls to try

http://clawsonlive.blogspot.com/search?q=maddox

Naan to try

http://clawsonlive.blogspot.com/2012/10/peshwari-or-sweet-naan.html

breadsicks X3 to try

http://clawsonlive.blogspot.com/2012/10/the-parable-of-breadstick.html

Pretzel Rolls- need to try

http://clawsonlive.blogspot.com/2012/11/pretzel-rolls.html

Lemon Vinagrette Dressing

Yield 1 cup prepared

4 lemons, halved; plus halved, zested lemon from rub
1 garlic clove, minced
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon pepper
2 tablespoons minced fresh parsley leaves 
2/3 cup extra-virgin olive oil  

Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place lemon halves cut side down over hot side of grill. (I didn't do the oil on the grill and lemons turned out great). 

Grill lemons until deep brown and caramelized, 5 to 8 minutes. Transfer to bowl. While chickens are grilling, squeeze 1/3 cup juice from grilled lemons into bowl. 

Using flat side of knife, mash garlic and salt into paste and add to bowl with lemon juice. Stir in mustard, sugar, pepper, and parsley, then slowly whisk in olive oil until emulsified. 

Super delicious on Grilled Lemon Chicken and also on Salad

Creamy Chicken Enchiladas

So fattening, so delicious. Yield 8 (I can usually eat 1/2-3/4 and feel satisfied)

1 onion chopped
1 can mild green chiles
8 oz cream cheese
16 oz Monterrey Jack cheese
8 oz whipping cream
8 large flour tortillas
3.5 cups shredded chicken

Saute Onion, add green chiles and then melt cream cheese in pan. Salt to taste. Add cooked shredded chicken. Roll in tortillas. Cover in Monterrey Jack cheese and then whipping cream. Bake @ 350 for 20 minutes until golden brown.

from Jody dePoix

Grilled Butterflied Lemon Chicken

Serves 8
Recipe also works well with chicken thighs and legs, grill on low to medium heat for much less time. 

You may not need to squeeze all the grilled lemons in step 5 to obtain 1/3 cup of lemon juice. Cut any unsqueezed lemons into wedges for serving.

Ingredients Chicken and Rub

• 2 teaspoons grated lemon zest from 1 lemon (reserve lemon for vinaigrette)
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 whole chickens (3 1/2 to 4 pounds each), prepared according to photos 1 through 3

Vinaigrette

• 4 lemons, halved; plus halved, zested lemon from rub
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley leaves
• 2/3 cup extra-virgin olive oil

Instructions

• 1. For the chicken and rub: Combine lemon zest, salt, and pepper in bowl. Rub zest mixture under chicken skin and tuck wings according to photo 4. Transfer chickens to rack set over rimmed baking sheet and refrigerate, uncovered, for 30 minutes. (Chickens may be prepared up to this point 24 hours in advance; allow chickens to sit at room temperature 30 minutes before grilling.)
• 2. Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 100) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan on one side of grill and pour hot coals into pile on opposite side. Evenly scatter 20 unlit coals on top of hot coals and set cooking grate in place. Cover, with lid vents positioned over cooler side of grill and opened fully. Let grill heat up 5 minutes. Scrape grate clean.
• 3. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place lemon halves cut side down over hot side of grill. Place chickens skin-side down over cooler side of grill, with legs positioned closest to the coals. Cover, with opened vents in lid over chicken.
• 4. Grill lemons until deep brown and caramelized, 5 to 8 minutes. Transfer to bowl. Grill chickens until skin is well browned and breast meat registers 160 degrees, 45 to 55 minutes. Move chickens to hot side of grill and sear, uncovered, until deep brown, 2 to 4 minutes longer.
• 5. For the vinaigrette: While chickens are grilling, squeeze 1/3 cup juice from grilled lemons into bowl. Using flat side of knife, mash garlic and salt into paste and add to bowl with lemon juice. Stir in mustard, sugar, pepper, and parsley, then slowly whisk in olive oil until emulsified.
• 6. Transfer chickens to cutting board and let rest 10 to 15 minutes. Carve, transfer to serving platter, and pour 1/3 cup vinaigrette over chicken. Serve, passing remaining vinaigrette at table.
  
  

  How to Butterfly a Chicken

  With a few scissor snips and a little leveling from a meat pounder, whole chickens can be quickly flattened to promote even cooking on the grill.

  • 
    1. Cut through the bones on either side of the backbone and trim any excess fat or skin at the neck.
  • 
    2. Flip the chicken over and use the heel of your hand to flatten the breastbone.
  • 
    3. Cover the chicken with plastic wrap. Using a meat pounder or rubber mallet, pound the breast to the same thickness as the leg and thigh meat.
  • 
    4. Slip your hand between the skin and meat to loosen the skin. Rub salt mixture under skin and into breast and leg meat.
    
    from cookscountry.com

Bacon Egg & Cheese Buscuit Bake

Yield 8 large biscuits


1 can (8 biscuits) Pillsbury Grand Original Homestyle Refrigerated Biscuits
6 eggs (can do as little as 1 egg. More eggs = more puffy egg between and around biscuits which I prefer)
4 Tbs Milk 
6 or more slices bacon, precooked in the microwave & broken into small pieces
3 oz or more Shredded Monterrey Jack Cheese
4 green onions finely chopped
Salt & Pepper to taste

Heat oven to 350 degrees. Spray 11X7 glass baking dish with cooking spray.

In a large bowl, beat eggs, milk, S&P until smooth. Add cheese, bacon, and green onion. Separate dough into 8 biscuits; cut into quarters (or not, I didn't and they were great). Add biscuits into egg mixture and gently coat with eggs. Spoon biscuits and mixture into pan and arrange in single layer, pouring remaining mixture over the top.

Bake at 350 degrees for 23-28 minutes or until golden brown. If top is brown and biscuits are not cooked through, cover with foil and continue cooking.

Serve with hot sauce of your choice, Franks, Tabasco, Chulula etc,  

adapted from Pillsbury

Chocolate Chip Cookies with Cornstarch

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. milk chocolate chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop tight balls of dough (makes them thicker and chewy) onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.

from http://kelseysappleaday.blogspot.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html

Macaroni Grill Bread

Yield 2 loaves (might as well make 4 loaves)

• 1 tablespoon yeast (try to cut down on the yeast next time)
• 1 tablespoon sugar
• 1 cup warm water
• 2 1/2 cups flour
• 1 teaspoon salt
• 2 tablespoons rosemary
• 2 tablespoons butter
  Ingredients for 4 loaves:  2 tablespoons yeast2 tablespoons sugar
  2 cups warm water
  5 cups flour
  2 teaspoons salt
  4 tablespoons rosemary
  4 tablespoons butter

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 T butter, salt, and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into 2 small rounded oval loaves.
12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 375°F.
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter and sea salt

from Food.com http://www.food.com/recipe/romanos-macaroni-grill-rosemary-bread-64446?scaleto=4&mode=null&st=true&oc=linkback

Slow Cooker Chicken Noodle Soup

INGREDIENTS

• 1 1/2pounds bone-in, skin-on chicken thighs, trimmed
•  Salt and pepper
• 1tablespoon vegetable oil
• 3carrots, peeled and chopped medium
• 2celery ribs, chopped medium
• 1onion, minced
• 3garlic cloves, minced
• 1tablespoon tomato paste
• 2teaspoons minced fresh thyme or 1/2 teaspoon dried
• 1/8teaspoon red pepper flakes
• 8cups low-sodium chicken broth
• 2bay leaves
• 1(12-ounce) bone-in, skin-on split chicken breast, trimmed
• 1 1/2ounces wide egg noodles (about 1 cup)
• 1/2cup frozen peas
• 2tablespoons minced fresh parsley

INSTRUCTIONS

• 1. Dry chicken thighs with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken thighs well on both sides, 6 to 8 minutes. Transfer to plate, let cool slightly, and discard skin.
• 2. Pour off all but 1 tablespoon fat left in pan. Add carrots, celery, and onion and cook over medium heat until vegetables are softened, 7 to 10 minutes. Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
• 3. Stir remaining 7 cups broth and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup. Cover and cook until chicken is tender, 4 to 6 hours on low.
• 4. Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board. Transfer chicken thighs to cutting board. Let all chicken cool slightly, then shred into bite-sized pieces, discarding skin and bones. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
• 5. Cook egg noodles in boiling salted water until tender, then drain. Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes. Stir in parsley, season with salt and pepper to taste, and serve.
• from America's Test kitchen