CaitlinCooks
How to Make Ciabatta Bread from scratch - No Bread Machine Required!
updated
1 box bow tie pasta
1C cubed Genoa salami
1C chopped tomatoes
1C chopped olives
1C ciligene mozarella, halved
1C chopped artichokes
1/2C chopped pepperoncini
1/3C dices red onion
1/4C pesto
Red wine vinegar, few swirls
Olive oil, few swirls
Salt & pepper, to taste
Cook the pasta according to package instructions, drain.
Combine pesto, EVOO & red wine vinegar. Chop all veggies.
Combine all ingredients and serve with fresh basil (optional)
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You'll Need...
DOUGH:
2 1/4C all purpose flour
1 tsp salt
1C warm water
1 tsp active dry yeast
1 tsp honey
Extra virgin olive oil, few tablespoons to drizzle
SAUCE/TOPPINGS:
14 oz. can cherry tomatoes (or San Marzano)
3-4 cloves garlic, crushed
Fresh basil, approx. 6 leaves
1C shredded fresh whole milk mozarella (shred from the block or get from your deli section)
Pepperoni, to taste
Optional - chili flakes, chili oil
Make It:
1 - Add honey and yeast to the warm water and mix with a fork. Let sit 5-7 mins. until it becomes foamy and creamy (bubbles on top indicate the yeast is alive).
2 - In a large mixing bowl, combine the flour and salt. Pour the yeast/honey mixture on top. Stir until well combined and work with your hands slightly to form a pizza ball. Too sticky? Add a pinch of flour (a tablespoon or so pinch at a time). The texture should be smooth and elastic, still slightly sticky.
3 - Cold ferment! Place a paper towel over the dough ball and pop in the fridge. Let sit for several hours at minimum (I usually do 11-12).
4 - Well before you take the dough out, preheat your oven to 500*F. Prep the sauce - crush the tomatoes, garlic, basil and a few swirls of olive oil by hand in a small bowl.
5 - Take out the dough and cut in half (save the other piece in a ziplock bag in the fridge to continue to cold ferment for your next pizza experiment). Alternatively, you can cut into quarters and make (4) mini pizzas.
6 - Roll the dough very thin and according to the shape of your pizza pan. This takes some pressing and just a little patience. If you tear any holes in the dough, just fold and press over it, no big deal.
7 - Top with the sauce, shredded mozarella and pepperoni. Bake 12-15 mins.
8 - Let the pizza cool for at least (5) mins, if you cut it right away the cheese will slide everywhere. Use a pizza cutter to cut and dig in!!
You'll Need:
1 lb chicken, cubed and seasoned w/ salt & pepper
3-4 garlic cloves, crushed
4C chicken stock
2C heavy cream
3-4C freshly grated parmigiano cheese
16 oz. cavatappi pasta
Fresh parsley, several sprigs chopped for garnish
Olive oil, few swirls for the pan
Make It:
1 - Drizzle some olive oil in a large pot or dutch oven, add the cubed chicken and cook until browned. Add the garlic and stir.
2 - Add chicken stock, cream and stir. Bring to a simmer and add the pasta.
3 - Cover and cook on a low simmer for 25 mins.
4 - Take off the heat and add the parmesan cheese. Mix, mix, mix.
5 - Top with fresh chopped parsley and enjoy the indulgence that is the easiest and best chicken alfredo EVER!
1T butter
1T thai green curry paste
1/2 white onion, chopped
1T fresh turmeric chopped
1T fresh ginger chopped
4 carrots chopped
1 red bell pepper chopped
1/4C coconut cream (or coconut milk - the coconut cream is more concentrated/sugary)
4C chicken stock
1C chicken, shredded (just use rotisserie or leftover chicken)
1/2C white rice
Make It:
1 - Melt butter in a large pot; add turmeric, ginger, onion and cook several minutes until fragrant.
Add carrots and bell pepper - continue to cook several minutes.
2 - Add thai green curry paste and mix.
3 - Add chicken stock, shredded chicken and rice. Simmer approx. 20 mins.
4 - Season with salt & pepper to taste, top with fresh basil and a side of crunchy bread - enjoy!
1C fresh raspberries, chopped
1C fresh strawberries, chopped
1/2C fresh rhubarb, chopped
1 1/2T sugar
2C old-fashioned oats
1/2C almond flour
1/2C sugar
3T maple syrup
5T cold butter
Make It:
1 - Preheat oven to 375*F. Butter individual ramekins (or a big baking dish) with butter. Combine all fruit in a bowl. Sprinkle with sugar and let the fruit sit with the sugar to get juicy at least 15-minutes. Scoop fruit into mini ramekins or in a big baking dish.
2 - Mix oats, almond flour, sugar and maple syrup. Cut in the butter (gently mix by hand to make little crumbly pieces).
3 - Spoon oat mixture on top of each ramekin.
4 - Bake 10-12 minutes until warmed through and a little crunchy on top.
5 - Top with your favorite ice cream (try the Butter Pecan almond milk) - enjoy!
1 lb. boneless skinless chicken breast, cut into strips
1C panko bread crumbs
1C crushed pretzels
1T Italian seasoning
1T garlic powder
1C plain Greek yogurt
1/3C honey mustard
1/3C honey
3T lemon paste (or lemon juice and zest)
Olive oil cooking spray
Make It:
1 - Preheat oven to 375*F. Combine panko breading, pretzels, Italian seasoning & garlic powder - set aside.
2 - Combine yogurt and lemon, set aside. Season chicken with salt & pepper.
3 - Dip chicken tenders in yogurt base and than panko breading. Bake on a parchment lined sheet for 15 minutes. Spray gently with olive oil cooking spray.
4 - Serve with a side salad and more honey mustard sauce or lemon-yogurt dip.
You'll Need:
1 lb. boneless skinless chicken
1T chili powder
1 jar salsa verde
1C tomatoes, chopped (the tricolor ones look prettier)
2C white rice, cooked
1 can diced green chilis
1C sharp cheddar cheese or Monterey Jack
jalapeno, sliced
avocado, diced
cilantro, garnish
lime, garnish
Soft flour tortillas
Salt & pepper
Make It:
1. Quicker tip - use rotisserie chicken (or leftover chicken). Otherwise...Preheat oven to 425*F. Season chicken with chili powder, salt & pepper and drizzle with olive oil. Roast in the oven until cooked through, approx. 20 mins. Keep the oven on for baking the finished product later.
2. Shred chicken. Mix together shredded chicken, rice, 1/2C of the salsa verde, all the diced green chilis, half the shredded cheese (save the rest for the top).
3. Spread some of the salsa verde on a parchment lined baking sheet.
4. Fill the tortillas with the chicken filling; tuck and roll.
5. Top enchiladas with more salsa verde and cheese, heat through until cheese is melted.
6. Top with tomatoes, cilantro, jalapeno, more salsa, fresh avocado and lime.
Linguine or capellini pasta
28 oz. can San Marzano tomatoes
4 1/2C chicken stock (or water)
white onion (half, chopped)
1 tsp crushed chili flakes
1T Italian seasoning
3-4 garlic cloves, crushed/rough chopped
1C frozen kale (squeeze out the water!)
cracked pepper
fresh basil, big bunch chopped to garnish
freshly shaved parmesan, to garnish
Make It:
1 - Add all ingredients to a large stock pot - pasta, tomatoes, onion, garlic, chicken stock, chili flakes, ground pepper, Italian seasoning & greens. Crank the heat up to a boil.
2 - Let pasta boil than bring down to a simmer. Cook for 10 minutes, be super careful if you're using a thinner pasta (like I did capellini) - the water becomes extremely starchy and the pasta can quickly overcook.
3 - Give it a final stir and serve it up with parm, basil and if you like it spicy...more crushed chili flakes!
1C peanut butter
1C sugar
1 egg
Make It:
1 - Preheat oven to 350*F
2 - Mix all ingredients until fully combined (I used a hand mixer, you could do this by hand though). Make a criss cross indent in the cookies using a fork.
3 - Bake in the oven for (10) minutes. Cool for 5 minutes (they will fall apart easily if you don't let them cool).
Their Atlantic Sea Scallops are my absolute favorite, sea2table.com/product/scallops - Unlike most scallops at the grocery store, their Atlantic Sea Scallops are packed “dry,” meaning they’re never soaked in water or preservatives. Shucked by hand, these scallops have a succulent sweet taste and perfectly tender texture. I also make them with lemon, olives & tomatoes! Their scallops are from New Bedford, one of the oldest fishing ports in the country and the setting of Herman Melville’s Moby Dick. This fishery is certified as sustainable and recommended by Seafood Watch. They truly care about the seafood you eat and work closely with supply partners to provide the very best products. If you are not 100% satisfied, they will replace or refund any item within 30 days.
Baked Breaded Scallops Recipe
You’ll Need:
1 lb. Atlantic Sea Scallops
1/2 stick, melted unsalted butter
1/2C unseasoned breadcrumbs
Olive oil, few swirls (I used basil-infused)
1/4C Locatelli cheese (pecorino or parm)
1/4C fresh chopped parsley
6 big garlic cloves, chopped
Salt & pepper
2 tsp paprika
Optional, white wine
1 - Preheat oven to 400*F. Mix all topping ingredients until the texture of wet sand.
2 - Place scallops oh a parchment lined baking sheet. Pat the scallops so they’re completely dry. Press topping onto each scallop. Pour a drizzle of white wine on top.
3 - Bake 16 mins. and garnish with more fresh parsley! Serve with coconu
1 stick butter, softened
3 ripe spotty bananas
1C sugar (vanilla bean optional but amazing)
Half can of Goya coconut milk (approx 6 oz)
2 eggs
1 1/4C flour
1/4 tsp salt
1 tsp baking soda
Make It:
- Smash bananas to create a banana purée
-Cream butter & sugar, add eggs, coconut & banana puree - mix
-Add flour, salt & baking powder
-Pour into parchment lined loaf, bake 350*F 45 mins.
-Cool 15 mins, slice
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You’ll Need:
2T instant coffee (doesn’t work w/ espresso or reg coffee)
2T white sugar
2T boiling hot water
Almond milk, to taste
Ice cubes, a handful
Handheld frother (works the best) or whisk
1 lb fresh salmon
Salt & pepper
2 fresh limes, juiced
Extra virgin olive oil
Blackened Old Bay seasoning
Make It:
1-Preheat oven to 425*F. Mix the lime, olive oil, salt & pepper
2-Pat the salmon dry, poke gently with a fork, drizzle the olive oil/lime mix on top. Sprinkle GENEROUSLY with Old Bay
3-Bake 425*F for 25-30 mins (I prefer mine cooked all the way through)
Salsa, You’ll Need:
1 mango, cubed
1 red bell pepper, finely diced
1/2C red onion, finely diced
1-2 tsp jalapeño or poblano, finely diced
1-2 tsp chopped garlic, diced very fine
2T fresh lime juice
1T white sugar
1tsp very finely chopped cilantro
Mix all of the salsa ingredients together and let sit at room temp so the natural sugar from the mango is extracted 🥭
Extra tip 🥥 cook the rice in FULL FAT coconut milk for more flavor.
1 box pasta
5 pieces bacon
6 cloves garlic, crushed
4 eggs
1C parm reggiano, freshly grated
1/2C parm reggiano, shredded into chunks
1 tsp fresh ground black pepper
1C fresh chopped parsley
Crushed red pepper, to taste
Make It:
1 – Bring a big pot of water to a rolling boil for your pasta. While the water boils, crisp up the bacon in a
big pot.
2 – Whisk together the eggs, grated parm, fresh ground pepper and big pinch of parsley. Place your
pasta in the water and boil according to pasta type.
3 – Place the bacon on a low heat setting and add in the garlic, swirl in the pan with a spoon. Reserve a
cup of your starchy pasta water, place to the side.
4 – Drain the pasta and add to the pan with the bacon/garlic. Mix well, let sit.
5 - Add a very little splash of pasta water to the eggs/parm mixture (you’re warming the eggs up so
they’re not shocked by the heat and they turn into a pasta omelet, equally as delicious but a better use
for leftover pasta).
5 – Pour the egg/parm mixture over the pasta and stir, stir, stir very quickly. Place over heat on the
lowest setting to warm through, approx. 1 minute.
6 – Plate it up! Top with chunks of parm reggiano, more parsley and crushed pepper flakes.
Despire the fact that this dish contains just a small amount of simple ingredients, every cook/chef seems
to have their own variation. I’ve made this with cream, with butter, with pancetta, with
spaghetti/linguini, etc. honestly there’s no right or wrong – it’s just how you feel! If you want a heavy
pasta that requires a nap afterwards, opt for butter for sure. Not to say that my lighter version is exactly
much “healthier” but it will still leave you with enough energy to do the dishes. Using good quality
ingredients is key, especially for the pasta and the parm – do not skimp on those two items.
Although this drink isn’t picture-perfect pink due to it’s all-natural ingredients, the pure ingredients will make you feel energized and…I think it tastes even better than the Starbucks version. Kombucha is rich in probiotics and antioxidants that can help to kill harmful bacteria. Think you’re not a kombucha fan or just not a fan of the scoby making process? Try it again! And maybe again. After a few times, you will opt for kombucha over your soda or sparkling water. I wish the stuff wasn’t so expensive because I’m reaching for it ALL of the time now. I’m truly convinced it’s how for the first time this year, I avoided the stomach bug. And no, I will definitely pump the brakes on attempting to make my own batch to save – I wil leave that to the scoby-handling experts, I am good. I don’t need to see how it’s made, just need to know it tastes delicious. There are so many combinations on the market right now. My favorite is the winter blood orange blend by GT. The Health Aide is good as well, but I feel like it lacks the strong fizz I get from GT. I happened to find this strawberry version and found it makes a very delicious desserty drink when paired with some coconut milk and fresh strawberries. Cheers!
You’ll Need:
strawberry kombucha, 1 jar
fresh strawberries, 1/2C
coconut milk, 1/2C (I reccoment my favorite variety the 50/50 almond coconut combo in the carton)
Make It:
1 – Add your strawberries to a large glass (ice optional, I skipped it since my ingredients were super chilled and I didn’t want to water them down).
2- Pour the kombucha in a little bit more than halfway.
3 – Pour the coconut milk on top and enjoy!
You’ll Need:
Matcha powder, 1-2 tsp. based on strength preference
1/2C coconut milk *I suggest using the one in the carton OR my favorite lately is the 50/50 ratio of coconut almond milk, canned coconut milk (though richer) doesn’t have the proper texture or taste for hot drinks
1T honey
1 tsp. vanilla extract or a pinch of vanilla powder
Special equipment: mini handheld electric whisk (I discovered one at Target for $9…score) OR a mason jar
Make It:
1 – Heat the coconut milk until a little bit steamy
2 – Pour into a measuring cup (or mason jar)
3 – Add remaining ingredients and whisk (or shake) until you reach your desired level of froth.
Though matcha comes from the same plant as your standard green tea, it has more antioxidants, more caffeine AND…it is high in a catechin called EGCG (epigallocatechin gallate), which is believed to have cancer-fighting effects on the body. When making this, I often swap out the honey for sugar in the raw. Honey has a lower glycemic index than sugar, so it won’t raise your blood sugar levels as quickly, but…it is higher in calories.
- Twitter: mobile.twitter.com/CaitlinCooks
- Blog: coffeebreakxo.com
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After interning for The Rachael Ray Show in 2006, my love for food and coffee only grew further. I also ran through Manhattan interning for Diddy and saw how he used social media. I had a professor show us a Food Wishes video in class and I was hooked – I immediately went home and entered a cooking contest on YouTube. From there, I uploaded my favorite original recipes and the rest is history (check them all out on YouTube.com/CaitlinCooks). I’m thankful to have collaborated with The Real Housewives, Christina Milian, Perez Hilton and hundreds of amazing beauty, food and wellness companies, celebrities and restaurants. I love attending trade shows and food events to uncover delicious and chic trends.
You’ll Need:
cream cheese, 2T – full fat softened at room temp.
lemon zest, 1 tsp
coconut milk yogurt, strawberry banana – 5 oz.
chia seeds, 1T
coconut milk, 1C
old-fashioned oats, 2C
strawberries, 2C diced
honey, 1-2T
Make It:
1 – In a big bowl, whisk together the cream cheese, lemon zest, yogurt, chia seeds and coconut milk. Stir to combine fully.
2 – Add your oats and mix until completely covered.
3 – Place in individual glasses and layer or top with the fresh strawberries. Cover and let sit over night in the fridge to “bake.” Enjoy for breakfast the next day!
I’m notorious for skipping breakfast than eating something unhealthy (ie: donuts) OR packing in major calories at dinner because I’m starving by than. Keeping overnight oats in the fridge is often the extentn of my meal prep skills, but it leaes with no excuses in the AM. No donuts here! This is a rich, but healthy version of overnight oats.
- Instagram: instagram.com/coffeebreakxo
- Twitter: mobile.twitter.com/CaitlinCooks
- Blog: coffeebreakxo.com
More videos:
youtu.be/Vtwtm-ODYJ4
youtu.be/MkZU22-csV8
After interning for The Rachael Ray Show in 2006, my love for food and coffee only grew further. I also ran through Manhattan interning for Diddy and saw how he used social media. I had a professor show us a Food Wishes video in class and I was hooked – I immediately went home and entered a cooking contest on YouTube. From there, I uploaded my favorite original recipes and the rest is history (check them all out on YouTube.com/CaitlinCooks). I’m thankful to have collaborated with The Real Housewives, Christina Milian, Perez Hilton and hundreds of amazing beauty, food and wellness companies, celebrities and restaurants. I love attending trade shows and food events to uncover delicious and chic trends.
This recipe is from my latest favorite cookbook “Margaritaville” check out the recipe here: coffeebreakxo.com/2018/06/09/chocolate-croissant-bread-pudding
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