Wednesday, April 10, 2019

Sheet Pan Korean Chicken

Sheet pan meals are my new favorite when I'm feeling not totally lazy but just a little. This one is from


  • 3 chicken breasts boneless skinless ( I cut mine in half)
  • 4 cups broccoli florets
  • 1 pound carrots trimmed and sliced into 1" thick slices (I just used baby carrots as is and it worked out fine)
  •  tablespoons low sodium soy sauce ( I used regular)
  • 4 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 2 teaspoons Sriracha sauce
  • 4 cloves garlic minced (or 1/2 teaspoon garlic powder)


Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Preheat the oven to 375 degrees.
  2. Toss all the ingredients together in a bowl.
  3. Add the chicken to the center of the cookie sheet.
  4. Add the vegetables around it in an even, single layer.
  5. Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp. Serve over rice. 

NOTE: We like to have extra sauce for dipping and for the rice. So I double to sauce ingredients and pour half on the chicken and veggies.

Thursday, February 14, 2019

High Five Orange Rolls

The once a decade I bake something, this is what I bake. Amazing. I got this from


18 rolls

Roll Ingredients

1 tablespoon granulated (white) sugar
1 tablespoon active dry yeast
1 cup warm milk
1/2 cup warm water
1 egg, beaten
1/2 cup orange juice
1/2 cup butter, melted
1/4 cup instant vanilla pudding mix
1 tablespoon orange extract
5 cups bread flour, or more if needed
1 teaspoon salt

Filling Ingredients

1/2 cup butter, room temperature
2 tablespoons grated orange zest
1 teaspoon orange extract
3/4 cup granulated (white) sugar

Frosting Ingredients

1 (8 ounce) package cream cheese, room temperature
1/2 cup butter, room temperature
2 cups confectioners' (powdered) sugar
2 teaspoons orange extract
2 tablespoons milk, or more as needed


Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet, or cover with parchment paper.
Turn the dough out on a floured surface and roll out into a 24 x 12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350°F (177°C).
Remove the plastic wrap from the rolls and allow them to rise in a warm place for 30 minutes.
Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before frosting.
While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in milk, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls.

Instant Pot Italian Meatballs and Sauce

I got this from I had to add more water than the recipe calls for - it kept burning. They called for 1/2 cup total. I say use a 1/2 cup on bottom and a 1/2 cup on top.



  • 2 pounds lean ground beef
  • 3/4 pound ground Italian sausage (hot, sweet or mild, depending on what you like)
  • 4 large eggs
  • 1 cup parmesan cheese
  • ½ cup Italian breadcrumbs
  • 1/2 teaspoon dried basil
  • 1 1/2 tablespoons dried parsley
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper

Spaghetti Sauce

  • 30 ounces tomato sauce (2 15 ounce cans)
  • 14.5 ounces diced tomatoes, undrained (1 can)
  • 6 ounces tomato paste (1 can)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

For pouring overtop:

  • 1 cup water (divided)



  • Mix together all ingredients for the meatballs in a mixer. Use a large scoop and then use hands to roll into packed meatballs. Make 24 large meatballs.

Spaghetti Sauce

  • In a medium bowl, combine the ingredients for the spaghetti sauce. Pour 1/3 of the sauce into the bottom of the Instant Pot. Add 1/2 cup of water.
  • Place meatballs on the bottom of the inner pot.
  • Pour the remaining sauce over the meatballs.
  • Gently stir together to coat the meatballs, being careful not to press together the uncooked meatballs.
  • Pour the other 1/2 cup water over top the sauce.
  • Close the lid on the pressure cooker and make sure the pressure valve is turned to Sealing.
  • Set a manual cook time for 10 minutes on high pressure.
  • Do a quick release when pressure cooking time has finished.
  • Serve over your choice of pasta noodles, or on an open-faced sandwich bun with melted cheese.
  • Serves 12 (2 meatballs each).

Asian Style Meatballs

Got this from


  •  2 pounds ground meat (beef, pork, turkey or a combo - I used half beef, half pork)
  •  1 cup panko or regular bread crumbs
  •  1/4 cup chopped fresh cilantro
  •  2 green onions, white and green parts finely chopped
  •  2 large eggs
  •  2 tablespoons soy sauce (I use low-sodium)
  •  1 tablespoon finely minced ginger (or ginger paste)
  •  3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
  •  1 teaspoon dried basil
  •  Zest from 1 lime (about a teaspoon)
  •  Pinch of crushed red pepper, more or less to taste (optional)
  • SAUCE:

    •  1/3 cup soy sauce (I use low-sodium)
    •  1/3 cup sweet chili sauce (see note)
    •  1/4 cup fresh lime juice (from 2-3 limes)
    •  2 tablespoons brown sugar

      1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
      2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
      3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
      4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
      5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.

Saturday, April 2, 2016

Raspberry Cream Cheese Sticky Buns

I hate cinnamon rolls. These are a heavenly alternative. I got the recipe from  Great for conference weekend. Enjoy!


  • 2 loaves frozen white bread dough, thawed (or homemade bread dough)
  • 10 ounce bag frozen raspberries, not thawed
  • 8 ounce cream cheese or mascarpone cheese, at room temperature
  • 6 tablespoons sugar, divided
  • Zest of 2 lemons, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup powdered sugar
  • 1/4 cup heavy cream


  1. Place the frozen loaves in the fridge and let them thaw over night. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.
  2. In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.
  3. Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.
  4. Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!
NOTE: Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are good--it's a preference thing!

Saturday, January 16, 2016

Still Here

I don't know if anyone else still uses this blog, but I do - all the time! Glad it's still here. Miss you, my Rochester friends. - Anna

Thursday, September 20, 2012

Creamy Tomato and Roasted Red Pepper Soup

I got this from a site called "Lovely Little Whimsey" and it is sooo goood.

Creamy Roasted Red Pepper and Tomato Soup
serves 6 at about 230 calories per serving
1/4 cup olive oil
1 small yellow onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 14oz can fire roasted diced tomatoes (I roasted some from my garden)
1 14oz can tomato sauce
1 12 oz jar roasted red peppers (water packed)
2 cups chicken broth
1/2 cup fresh basil, chopped (didn't have any, used a big scoop of pesto instead)
1 cup half and half
salt and pepper to taste

Saute onion, carrots and garlic in olive oil until tender, about 8 minutes.
Add in tomatoes, tomato sauce, peppers, broth and basil and simmer over medium heat for 20 minutes until vegetables are soft.
Add in cream and puree soup with an immersion blender or (very carefully) in a standing blender until smooth.
Salt and pepper to taste.
Serve immediately with a toasty grilled cheese and salad... enjoy!