Wednesday, April 29, 2015

Easy Chicken Pad Thai

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When our favorite Thai restaurant closed, Chris and I were really distraught. We both had go-to meals there (his was Pad Thai and mine was Pad Kra Prow) and we relied on their take-out every few weeks. I had to fill our void somehow (and Pad Thai seemed easier to make than Pad Kra Prow!) so off to my kitchen I went.
Pad Thai is a delicious combination of rice noodles, protein, eggs, onions and cilantro mixed with a tasty peanut sauce. The ingredient list isn't anything extravagant, so it wasn't too intimidating. I left out the bean sprouts because Chris isn't a fan, but you should totally add them in for some texture. You can also replace the chicken with shrimp if you're feeling adventurous! This recipe was a wonderful substitution for Chris' favorite restaurant dish and I'll definitely be making it again. Enjoy!

Printable Recipe


  • 8 oz. flat rice noodles
  • 1/2 lb. thin-sliced boneless, skinless chicken breast, cut into bite-size pieces
  • 1/2 tbsp. canola oil
  • Salt and pepper, to taste
  • 2 eggs, lightly whisked
  • 1 cup fresh bean sprouts (optional)
  • 1/3 cup scallions, sliced
  • 1/4 cup onion, sliced
  • 1/3 cup cilantro, roughly chopped
  • Optional: Peanuts, finely chopped

  • 2 tbsp. fish sauce
  • 1/2 cup water
  • 1/4 cup light brown sugar
  • 1/4 tbsp. lime juice
  • 1/4 cup creamy peanut butter
  • 3 tbsp. low-sodium soy sauce
  • tsp. garlic, minced
  • 1/4 tsp. red pepper flakes or Thai chili sauce

Cook rice noodles al dente, according to package directions. Drain and set aside.

Meanwhile, season chicken with salt and pepper to taste. Add oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes per side. Remove to a bowl and set aside.

Whisk together all sauce ingredients and set aside. 

Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. 

Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

Source: Adapted from Le Creme de la Crumb

Monday, April 27, 2015

Easy One-Pot Stuffed Pepper Casserole (Gluten-Free)

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I make these gluten-free stuffed peppers pretty often since they're quick to make, healthy, and all three of us love them. For this deconstructed version, I decided to cut my clean up in half by just throwing everything in one pan. It made the prep easier, the clean-up easier, but the taste was just the same. The only difference was that we could ditch the knife!
I stuck with all the same ingredients that I use when I make traditional stuffed peppers, but I omitted the eggs and cheese so it wouldn't be too thick. In its place, I added a hefty amount of shredded cheese on top. If you're looking for all the same great taste as stuffed peppers, but in a simpler presentation, this recipe is the way to go. Who doesn't love a good casserole? Enjoy!

Printable Recipe

  • 1.5 lbs. ground beef
  • 1 cup onion, diced
  • 3 tsp. garlic, minced
  • 2 cups green bell peppers, diced
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 can (14.5 oz.) diced tomatoes with Italian seasoning
  • 1 can (8 oz.) tomato sauce
  • 2 cups beef broth
  • 1/2 tsp. Worcestershire sauce
  • 1 1/2 tsp. oregano
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. red pepper flakes
  • 1 cup dry rice
  • 1 1/2 cups Cheddar cheese, shredded
In a large skillet over medium-high heat, brown ground beef with onions and garlic. Cook for 5 minutes then add bell peppers, salt and pepper. Cook for an additional 5-7 minutes or until peppers are tender and beef is no longer pink. Drain beef and peppers mixture and return to pan.

Reduce heat to medium and add in diced tomatoes with their juices, tomato sauce, broth, Worcestershire, oregano, Italian seasoning and red pepper flakes. Stir until well combined. Bring mixture to a boil.

Add dry rice to the mixture and stir. Return to a boil and cover. Reduce heat to low and simmer for 25 minutes or until rice is tender.

Sprinkle cheese on top and put cover on until cheese melts, about 3 minutes. Serve immediately.

Source: SK Original

Friday, April 24, 2015

Easy Stuffing Meatloaf

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My favorite part of Thanksgiving dinner isn't the turkey or the mashed potatoes or the green bean casserole, but the stuffing. I looooove the stuffing. My mom makes an amazing version with sausage that I'm just obsessed with, so I figured any sort of meat in stuffing mix would probably be delicious. That's why I decided to try out this meatloaf recipe.
Having Stove Top Stuffing in April isn't really my thing, but when it's in meatloaf I can definitely let it slide. The stuffing takes the place of breadcrumbs that are usually in traditional meatloaf, but the stuffing makes it really moist and flavorful. My favorite is the ketchup on top that becomes extra delicious after baking. This is a recipe for the whole family. Enjoy!

Printable Recipe


  • 1.5 lbs. ground beef
  • 1 (6 oz.) box Stove Top Stuffing mix
  • 1/2 cup water
  • 2 eggs
  • 1 package Lipton onion soup mix
  • 1/2 cup ketchup

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

In a large bowl, combine ground beef, stuffing mix, water, eggs and onion soup mix until combined. 

Shape into a loaf on the prepared baking sheet. Spread ketchup over top.

Bake for 1 hour or until internal temperature reaches 160 degrees F.

Cut into slices and serve.

Source: Adapted from multiple recipes on Pinterest

Thursday, April 23, 2015

Amazing Grass Review

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I recently received some samples from Amazing Grass, the nation’s leading line of certified organic, plant-based nutritional supplements, and I just had to share it with you. All Amazing Grass products are plant-based, non-GMO, and made with real, whole-food ingredients, which I love!!

They just released a new Tangerine Immunity flavor which is great for this spring cold season. I just take a packet, blend it up with some juice and ice, and I have a tasty, healthy drink in seconds! I'm just getting over a cold, and these packets were lifesavers when I wasn't in the mood for any solid food.
They offer two varieties of supplements: 

·  Green SuperFood cornerstone line is packed with alkalizing greens, antioxidant-rich fruits as well as probiotics and digestive enzymes. They are designed to naturally detoxify and boost the immune system.

·  Amazing Meal is a blend of organic plant protein, fruits and vegetables and is enhanced with 5 billion probiotics, creating 100 percent whole-food nutrition in each scoop.

Don't these sound amazing? So many benefits and the flavors are so yummy. You should definitely head on over to their site to check them out for yourself!!

Source: SK Original

Wednesday, April 22, 2015

Asian Pork Chops

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As soon as Chris took a bite of these pork chops, he immediately asked me to add them to the dinner rotation. And I know exactly why. He's obsessed with this slow cooker meal, and I used almost all of the same ingredients in the marinade for these pork chops. Genius.
I'm so excited that it's grilling season because I think these chops would be amazing on the grill with some char. The sauce is slightly sweet, slightly tangy and slightly savory, so some char would just throw them over the top. These are very easy to throw together and even easier to cook. Enjoy!

Printable Recipe

  • 1 lb. pork chops
  • 1/4 cup hoisin
  • 1/4 cup soy sauce
  • 1 tbsp. garlic, minced
  • 2 tbsp. seasoned rice vinegar
  • 1 tbsp. sweet chili sauce
  • 1/4 tsp. ginger powder
  • 2 tsp. sesame oil
  • 1 tbsp. canola oil
Mix hoisin sauce, soy sauce, garlic, rice vinegar, chili sauce, ginger and sesame oil together. Reserve 1/4 cup of sauce mixture in a separate bowl. Add chops to remaining sauce and marinate in the refrigerator for 1-2 hours.

Heat canola oil in a large pan. Add chops in an even layer and cook for 3-4 minutes. Flip chops and brush with reserved marinade. Cook for 3-4 additional minutes. Serve immediately.

Source: SK Original

Monday, April 20, 2015

Apple Streusel Bread

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Imagine this:

You finish whipping up a batch of amazing Apple Streusel Bread and it's baking away in the oven. Your house smells of cinnamon and vanilla and baked goods. The timer goes off, so you rush to the oven. So does your 18-month-old, because he needs to know everything that's going on in close proximity.

You slip on your oven gloves and go to take the bread out of the oven, but out of the corner of your eye you see your toddler make a quick move and you aren't sure if he's heading for the oven. So you jolt to the side to stop him, and in the process?

Your amazing Apple Streusel Bread is face down, crumbs all over, and ruined. But your toddler is safe! Yay mom! (You later discover he was just going to get his spoon.)

Oh, but your bread didn't land on the floor! It landed on the oven door. And in the oven. The 350 degree oven you just took it out of. So it starts to burn. Now your cinnamon and vanilla and baked goods smelling house smells like poop.


But who could be upset with this sweet face?
For SRC this month I was determined to make this bread from Julie at The Texan New Yorker (and actually eat it) so I made it again. Luckily it's very easy to prepare and I had extra apples on hand since Bradley is obsessed with apples these days. I'm so happy I was able to eat the second loaf! The Apple bread is so moist, but the streusel topping is where it's at. I'm so glad I was assigned Julie's blog this month because this bread is outstanding. Enjoy!

Printable Recipe

Makes 2 loaves

  • 4 cups peeled and chopped apples (4 medium to large apples) 
  • 4 large eggs, beaten 
  • 1 cup canola oil 
  • 2 tsp. vanilla 
  • 2 tsp. baking soda 
  • 2 tsp. salt 
  • 2 tsp. cinnamon 
  • 3 cups all-purpose flour 
  • 2 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp. cinnamon
  • 1/2 cup butter, at room temperature
Preheat oven to 350 degrees F. Grease 2 standard loaf pans and set aside.

For the bread: In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend.

Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.

For the topping: Combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

Source: The Texan New Yorker

Friday, April 17, 2015

Baked Old Bay Chicken

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Chris doesn't have to work late too often, but on those nights that he does, I find myself making Bradley dinner and then just picking on leftovers or making myself a grilled cheese sandwich. Is it normal that I do this? I like to think so.
This was a meal that I originally made for Bradley on one of those rare occasions that Chris had to work late, but I found myself enjoying it just as much as he did. It's original since the chicken has somewhat of an Old Bay flavor, which I hardly ever cook with, so it was a welcomed change! And of course I had to throw some cheese in the mix, so Parmesan is what I went with. This was extremely simple to prepare and really yummy. Enjoy!

Printable Recipe

  • 2 tbsp. butter
  • 1/3 cup flour
  • 1/2 Parmesan cheese, grated
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. baking powder
  • 1 3/4 tsp. Old Bay seasoning
  • 1.5 lbs. chicken, thinly sliced
Preheat oven to 425 degrees F. Add butter to 9x13 inch pan and place in the oven to melt.

Meanwhile, add flour, Parmesan, salt, pepper, baking powder and Old Bay in a large ziplock bag. Add chicken and toss to coat.

Remove pan with melted butter from the oven. Tap excess flour off of chicken and lay chicken in an even layer in the pan. Cook for 20 minutes, flipping halfway through. Serve immediately.

Source: SK Original

Wednesday, April 15, 2015

Roast Chicken with Vegetables (Gluten-Free)

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I love making roast chicken at home for a few reasons. 

First, it's inexpensive. 

Second, you only have to dirty one pan when preparing it. 

Third, it only takes ten minutes to prepare. 

Fourth, you can plop it in the oven and in one hour you have a moist, delicious meal ready for the whole family. Seriously! Throw some vegetables in the bottom of the roasting pan and you have all you need for a full dinner.

Oh and fifth, leftovers! We always have leftovers and I use those to make a sandwich the next day, or chicken salad, taquitos, quesadillas. Whatever my little heart desires! So nothing is wasted.
The bird really does turn out extremely tender with super crispy skin. This is both low-carb and low-calorie, so it fits most diet restrictions. No need to rush out to the store next time you need a roasted chicken…just whip one up yourself! I promise it probably won't even be as expensive and it will taste just as good. Enjoy!

Printable Recipe

  • 1 large onion, sliced
  • 2 cups baby carrots
  • 3 potatoes, peeled and cut into chunks
  • Olive oil
  • 1 (3-4 pound) roasting chicken
  • Salt and pepper
  • 1/2 tbsp. thyme
  • 1/4 cup lemon juice
  • 2 tbsp. garlic, minced
  • 2 tbsp. butter, melted
Preheat the oven to 425 degrees F.

Place the onions, carrots and potatoes in a roasting pan. Toss with salt, pepper and olive oil and arrange vegetables in an even layer. Add the rack on top of the roasting pan.

Remove the chicken giblets. Rinse the chicken inside and out. Pat dry with a paper towel and place on the roasting rack.

Salt and pepper the inside of the chicken. Add the thyme, lemon juice and garlic to the cavity.

Brush the outside of the chicken with the butter. Sprinkle with additional salt and pepper. 

Roast the chicken for 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh. 

Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Source: SK Original

Monday, April 13, 2015

Brownie Cookies

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I need to remember these cookies. You know when you want something sweet, delicious and homemade, but you want it to be quick and easy? This is that recipe. This is the recipe you keep on hand for when you want a homemade treat with little prep and a short amount of baking time. Remember these cookies!

I'm totally going to forget.
But it helps that they are incredibly delicious. They are exactly like the title says: brownies in the form of cookies. They're soft and moist like brownies, but in the form of a fun little bite-size cookie. They're not overly chocolaty, but they're sweet enough to satisfy any sweet tooth. I loved these and so did my family. Enjoy!

Printable Recipe


  • 2 blocks (2 oz., weight) baking chocolate (unsweetened or bittersweet)
  • 2 sticks butter, softened
  • 2 cups sugar
  • 3 whole large eggs
  • 1 tbsp. vanilla
  • 2 1/4 cups flour
  • 1/4 cup plus 1 tbsp. cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • Powdered sugar, for dusting

Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper and set aside.

Melt the chocolate in the microwave, stir, and let it cool.

Use a hand mixer to mix the butter and sugar together until fluffy and combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.

Combine the flour, cocoa powder, baking powder, and salt in a separate bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto prepared baking sheet. Bake for 11 minutes until puffy and set.

Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

Source: Pioneer Woman

Friday, April 10, 2015

Banana Blondies with a Brown Sugar Frosting

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These blondies are my new obsession. I had a few overripe (aka rotten) bananas sitting on my counter, so I did what I always do. I turned those rotten bananas into a tasty treat! 

My mom would always take the overripe fruit and turn it into "Rotten Fruit Salad" when we were kids, and we absolutely loved it. Even if the fruit isn't "rotten," we still call it that to this day. 

But in this case, I took a different route and made a tasty treat that made my tastebuds explode.
The blondie is very moist with a subtle banana flavor, but the brown sugar frosting is where it's at. I love brown sugar and everything it touches. It's buttery, creamy and rich and makes a perfect topping for any not-too-sweet cake. 

I intended to give these to Chris to take to his office, but I think I ate the whole pan myself. Maybe next time...


Printable Recipe


  • 1/2 cup butter, melted and if desired browned
  • 1 cup brown sugar
  • 1 egg
  • 1 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1 cup flour
  • 3/4 cup mashed banana (2 medium bananas)
Brown Sugar Frosting:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 tbsp. milk
  • 1 cup powdered sugar
Blondies: Preheat oven to 350 degrees F. Line an 8x8 baking dish with foil and spray with cooking spray. Set aside.

Mix melted butter and sugar with a whisk until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.

Bake for 25-30 minutes until center is set.

Transfer pan to wire rack to cool.

Meanwhile, make the frosting.

Brown Sugar Frosting: In a medium saucepan melt butter over medium heat. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.

Stir in powdered sugar with a whisk.

Spread frosting on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.

Source: Adapted from Cookies and Cups

Wednesday, April 8, 2015

Cuban American Panini

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Not wasting food was a big thing in my household growing up. My parents would literally make me sit at the dinner room table for what seemed like hours until I finished what was on my plate. They always said, "There are starving children in this world that would love to eat that," and it always worked. To this day I always try my hardest to not let things go to waste.
When I made a roast pork the other day, I was faced with tons of leftovers. I like to give my leftovers a facelift so we don't have to eat the exact same thing two days in a row, and this time in was in the shape of a Cuban sandwich. I used ingredients that I had on hand, so I found myself using American cheese in place of traditional Swiss or Provolone cheese. Both Chris and I enjoyed the change and happily ate a couple sandwiches each. See...leftovers don't always have to be bad! Enjoy!

Printable Recipe

  • 4 rolls
  • 2 tbsp. yellow mustard, divided
  • 8 slices roast pork, thinly sliced, divided
  • 16 slices deli ham, thinly sliced, divided
  • 4 dill pickles, thinly sliced, divided
  • 4 slices American cheese, thinly sliced, divided
  • 4 tbsp. butter, softened, divided
Slice the rolls in half. Spread one side of each roll with the mustard. Divide the pork, ham, pickles and cheese evenly among the four rolls. Top the sandwich with the other half of the roll.

Heat a large pan over medium heat. Spread the softened butter on one side of each roll. Place the sandwich, butter side down, in the pan. Press down firmly with a spatula to flatten the sandwiches. Allow to cook for 3-4 minutes or until browned. Spread the remaining butter on the top side of the sandwiches and flip to cook the second side. Continue pressing down firmly with a spatula. Cook for an additional 3-4 minutes or until browned. Alternately, you can butter each side of each sandwich and put it in a panini press to cook. Serve immediately.

Source: SK Original

Monday, April 6, 2015

Balsamic and Dijon Roast Pork

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Despite what you may think, roast pork only takes about an hour and comes out of the oven perfectly moist and full of flavors. I chose bold flavors for this roast (balsamic vinegar, Dijon mustard and onions), but we enjoyed the combination since the pork didn't turn out bland or boring. Pork is also generally inexpensive, so you can have a delicious and wallet-friendly meal on your table in no time. Enjoy!

Printable Recipe

  • 2-2.5 lb. boneless pork roast
  • 1/2 small onion
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. garlic, minced
  • 1/2 tbsp. course ground Dijon
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Preheat oven to 350 degrees F. Spray roasting pan with cooking spray.

Use paper towels to pat the roast dry. Put the pork on the prepared roasting pan.

Add onion, olive oil, balsamic vinegar, garlic, Dijon, salt and pepper to a food processor. Slowly pulse until it becomes a paste. Spread mixture on top of pork.

Roast for 45 minutes to 1 hour (about 20 minutes per pound) or until the internal temperature reaches 145 degrees F.

Remove the pork from the oven and allow to rest for 10 minutes. Slice and serve.

Source: SK Original

Friday, April 3, 2015

Old-Fashioned Bread Pudding

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You know that Quick and Easy French Bread I made the other day? Well, that recipe made a lot. I mean two HUGE loaves. So it was guaranteed that there was going to be a lot leftover between two people and one toddler. Of course I wasn't going to let it go to waste, so I made this a-MAHH-zing bread pudding. And I mean amazinggggg. You've gotta try it.
The bread pudding alone is really great. Bread, cinnamon and sugar? C'mon. But then I added a glorious brown sugar topping. And to make it EVEN better? A thick sauce made of butter, sugar and vanilla to top it off. Did I mention this isn't a low-calorie treat? It's not, but I gladly devoured a few extra calories for this bread pudding. It was off-the-charts good. Enjoy!

Printable Recipe

  • 2 cups milk
  • 1/4 cup butter or margarine
  • 2 eggs, slightly beaten
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 6 cups soft bread cubed
  • 1/2 cup light brown sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter
  • 1 egg, beaten
  • 2 tsp. pure vanilla extract
Heat oven to 350 degrees F. Grease a 13x9-inch pan and set aside.

In a microwave-safe bowl, add milk and 1/4 cup butter. Heat for 1-2 minutes, or until butter is melted.

In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes. Stir in milk mixture. 

Pour into prepared pan.

Topping: In a small bowl, add brown sugar and 1/4 cup softened butter. Combine using your fingers. Sprinkle evenly over the top of the bread mixture.

Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. 

Sauce: Meanwhile, add butter, sugar, egg and vanilla to a small saucepan. Cook over medium heat until butter is melted and ingredients are combined. Pour over cooked bread pudding. Serve immediately.

Source: Adapted from Betty Crocker

Wednesday, April 1, 2015

Quick and Easy Homemade French Bread

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We planned on having Chris' 30th birthday celebration with my family the Sunday after I took Chris out in the city to celebrate, but of course those plans were nixed due to an ice storm. Chris had requested his favorite Italian meal for his birthday dinner (my mom's Eggplant Parmesan plus spaghetti with her marinara sauce and meatballs), so I think he was a little disappointed that our dinner was postponed. Luckily for him, everything was already prepared when we went to go pick up Bradley, so my mom packaged up some pasta and sauce to hold him over until the rescheduled birthday date.
It's pretty common knowledge that you can't have pasta and marinara sauce without warm, crusty bread, but since there was an ice storm going on outside neither of us wanted to venture out to the store. My solution? Making some quick homemade bread. This only took an hour max (including rising and baking times) and the result was a crusty, hearty bread that was perfect for sopping up all the extra sauce. I even used the leftovers to make amazing bread pudding (recipe coming soon). Enjoy!

Printable Recipe

  • 2 1/2 cups warm water
  • 2 tbsp. yeast
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 3 tbsp. olive oil, plus extra for oiling the bowl
  • 5 1/2 cups flour
  • 1 egg white
  • 1 tsp. water
In the bowl of a stand mixer fitted with the dough hook attachment, add warm water. Sprinkle with yeast and allow to sit for 5 minutes or until yeast starts to bubble on top. Then add the sugar and let sit for an additional minute.

With the mixer on low, stir in the salt and 3 tbsp. olive oil. Add flour 1/2 cup at a time until fully incorporated. Allow to mix on low speed for 5 minutes or until it pulls away from the bowl.

Grease a glass bowl with a little extra olive oil. Add dough ball to bowl and drizzle a little extra oil on top. Cover the bowl with a warm wet towel.

Meanwhile, put a bowl of water in the microwave and cook for 2 minutes. Remove the bowl of water from the microwave and place the bowl with the bread bowl in the warm microwave (NOT turned on) for 15 minutes to allow to rise. (Putting the dough in the warm microwave environment makes the dough rise a lot faster!)

While the dough is rising, preheat oven to 375 degrees F. Grease a cookie sheet and set aside.

After the dough has risen, divide the dough into two long loaves (rolling like a jelly roll and tucking in the ends). Place both loaves side by side, at least 3 inches apart, on the prepared cookie sheet. 

Take a knife and slash the tops of each loaf diagonally. In a small bowl, whisk together the egg white and water. Brush the egg wash evenly over the top of each loaf.

Bake for 30-35 minutes until golden brown.

Source: Adapted from Keep Home Simple