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Crusty Italian Bread

Posted by Courtney Lynn/Supersize Family Kitchens on October 30, 2017 at 9:00 PM Comments comments (0)

Crusty Italian Bread


If you love amazing European loaves from the bakery, you’ll fall in love with this easy-to-make homemade bread. It’s crusty on the outside, and deliciously chewy and light inside.


Crusty Italian Bread

Makes 2 loaves

From Supersize Family Kitchens


1 package (¼ ounce) active dry yeast

2 teaspoons sugar, divided

2 cups warm water

2 teaspoons salt

5½ cups all-purpose flour

1 tablespoon butter, melted


Dissolve yeast and 1 teaspoon sugar in the warm water, set aside. In a large mixing bowl, combine salt, 3 cups flour, and remaining 1 teaspoon sugar.

Add yeast mixture. Beat on medium speed for 3 minutes. Stir in remaining flour. Turn onto a generously floured surface and flatten the dough a bit, then sprinkle with a couple tablespoons of flour from the table. Knead until smooth and elastic, about 6 minutes. Place in greased bowl, then spray top of loaf with cooking spray. Cover and let rise until doubled, about 1 hour.

Punch dough down. Place into 2 greased 8 x 4 loaf pans. Cover and let rise for 40 minutes or until doubled. Preheat oven to 350°. Bake for 30 minutes or until crusty and golden. Brush with melted butter.


And don't forget, if you're not already a subscriber, you can join my e-mail list here. I'll send you a free e-cookbook, "The Frugal Family's Guide to the Kitchen." Some of the recipes are from my published cookbook, The Supersize Family's Guide to the Kitchen, but many are exclusive, previously unpublished recipes.

 

Pineapple Salsa

Posted by Courtney Lynn/Supersize Family Kitchens on August 29, 2017 at 12:40 AM Comments comments (1)

Pineapple Salsa


We're still hyped up on these Labor Day Luau recipes!

Our menu so far:

Cherry Lemon-Limeade

Frozen Strawberry Limeade


Now that we have drinks in hand, it’s time for dinner. We’re chowing down on an old party favorite: a hot dog bar. Set out boiled hot dogs, buns, and an assortment of toppings. My toppings of choice? Pineapple Salsa (recipe below) or Tomato Salad! (Tomato Salad was posted previously, but amazing as a hot dog topping so definitely has to be part of the party!)

(I know that some people don’t want sweet or fruity flavors with their lunch, so if that’s your crowd, serve Chili Dog Casserole instead. (Not particularly luau-esque, but a real crowd-pleaser.)


Pineapple Salsa is AMAZING on hot dogs, but it really goes with any sandwich or burger—even tacos. The pineapple does not overpower the salsa like you expect it to.


Pineapple Salsa

Serves 10-12

From The Supersize Family’s Guide to the Kitchen cookbook


2 cans (14.5 ounces each) diced tomatoes, undrained

½ cup finely chopped green pepper

3 tablespoons finely chopped picked banana pepper, plus 2 tablespoons brine from the jar

1 can (20 ounces) crushed pineapple, undrained

1/3 cup chopped red onion

2 teaspoons salt

2 tablespoons sugar

2 tablespoons dried kale, optional


Put all ingredients in a large saucepan and bring to a boil over high heat. Reduce to medium and simmer, stirring frequently, for 45 to 60 minutes or until most of the liquid has cooked up. Very little liquid should remain. Store in the fridge in a tightly closed jar, and it will keep for a couple of weeks.

Harvest-Time Tomato Salad

Posted by Courtney Lynn/Supersize Family Kitchens on August 19, 2017 at 1:25 AM Comments comments (0)

Harvest-Time Tomato Salad


This is technically a side dish, but I love it on sandwiches, burgers, and hot dogs. I prefer a mixture of heirloom tomatoes fresh out of the garden. Halved cherry tomatoes work great, too. And you don’t have to use exactly four cups—I usually just start chopping tomatoes and add them to the bowl until it’s full.



Harvest-Time Tomato Salad

From www.supersizefamilykitchens.com (exclusive, previously unpublished recipe)

Makes 8 servings


1/3 cup olive oil

¼ cup apple cider vinegar

1 teaspoon sugar

½ teaspoon salt

2 tablespoons dried kale, optional

4 cups chopped tomatoes, any kind



In a large container with a lid, combine first 5 ingredients and stir until it's all mixed up. Add chopped tomatoes and stir to coat with dressing. Refrigerate, covered, for at least 2 hours or until chilled.


Not Your Mama's Mac and Cheese + Crunchy Topping Ideas

Posted by Courtney Lynn/Supersize Family Kitchens on August 8, 2017 at 11:35 PM Comments comments (0)

Not Your Mama's Mac and Cheese + Crunchy Topping Ideas


This easy recipe uses Velveeta. It melts in a hurry and makes a smooth, creamy sauce. Have fun with the toppings on this, but keep in mind that some toppings will brown faster than others, so you may have to alter the cook time so the topping doesn’t burn.


Not Your Mama’s Mac and Cheese

From www.supersizefamilykitchens.com (exclusive, unpublished recipe)

Makes 8 servings


½ pound macaroni, uncooked (cook half of a one-pound box and save the rest for later)

¼ cup butter or margarine

¼ cup all-purpose flour

1 ½ cups whole milk

½ pound Velveeta, cut into ½ inch cubes

1 cup crushed butter-flavored crackers (or any crunchy topping: crushed Doritos, French-fried onions, pork rinds, etc.)

Preheat oven to 350°. In a medium saucepan, cook macaroni to al dente, drain. In another medium saucepan, melt butter over medium-low heat. Whisk in flour and cook for two minutes, stirring constantly. Gradually stir in milk, then bring to a boil. Add cheese melt, cook and stir just until cheese is melted. Pour macaroni in a greased 9 x 9 pan, cover with cheese sauce, and stir to coat the macaroni. Top with crushed crackers or any crunchy topping. Bake for 20-25 minutes, or until topping is toasted and cheese is bubbling around the edges.


Did you hear the good news? You can get a free e-cookbook by joining the e-mail list. Some of the recipes are from my published cookbook The Supersize Family's Guide tot the Kitchen, but many are exclusive, previously unpublished recipes.

Sauteed Brussels Sprouts With Lemon

Posted by Courtney Lynn/Supersize Family Kitchens on July 23, 2017 at 2:55 AM Comments comments (0)

Sauteed Brussels Sprouts with Lemon


I had never eaten Brussels Sprouts in my life until recently. They have a reputation for being icky, so I’d never wasted my time on them. But now after eating these delicious Sautéed Brussels Sprouts, I wish everyone had the chance to try them. I guess most people hate Brussels Sprouts because they’re mushy? Well, these are anything but mushy. The inside has a lettuce-like crunch, and the outside is crisp-tender with a mild lemon flavor.


Sautéed Brussels Sprouts with Lemon

From www.supersizefamilykitchens.com (exclusive, unpublished recipe)

Makes 1 pound (6-8 servings)

1 bag (1 pound) Brussels sprouts, washed and halved

1 tablespoon canola oil

1½ tablespoons lemon juice

Salt to taste

In a large skillet over medium heat, sauté the Brussels sprouts, oil, lemon juice, and salt over medium heat until sprouts are crisp-tender and lightly browned. (I like to cook them until they’re a little charred.)

Nothing-To-It Dinner Rolls

Posted by Courtney Lynn/Supersize Family Kitchens on June 1, 2017 at 7:00 PM Comments comments (0)



I have two dinner rolls recipes in my cookbook. This is my favorite dinner roll and the recipe I reach for when I need rolls in a hurry.


Nothing-To-It Dinner Rolls

From the Supersize Family’s Guide to the Kitchen

Makes 2 dozen dinner rolls


4½-5½ cups all-purpose flour, divided

1/3 cup sugar

2 packages (¼ ounce each) quick-rise yeast

1 teaspoon salt

1 cup milk

½ cup lukewarm water

6 tablespoons butter or margarine, divided


In a large mixing bowl, combine 1½ cups flour, sugar, yeast, and salt. Set aside. In a small saucepan, heat the milk, water, and 4 tablespoons butter to 125°. Remove from heat and add to dry ingredients. Stir just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover with waxed paper and let rest for 10 minutes. Divide dough into 24 pieces and shape each into a ball. Place 18 of the rolls in a greased 13 x 9 pan, and 6 in a greased 9-inch pie plate pan. Cover and let rise until tripled, about 60 minutes. Preheat oven to 375°. Bake rolls for 10-12 minutes or until golden. Meanwhile, melt remaining 2 tablespoons butter. When rolls are done, move to paper plates and brush with melted butter.