Monday, August 21, 2017
Thursday, May 18, 2017
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
Yield: 8 Pretzel Hamburger Buns
- 1-1/2 cup warm water (110 degrees)
- 2-1/4 teaspoons or 1/4 ounce active dry yeast
- 2 teaspoons granulated sugar
- 4-1/4 cups all-purpose or bread flour
- 2 teaspoons salt
- 4 tablespoons butter, melted
- 1/4 cup baking soda
- 1 egg, lightly beaten
- salt for sprinkling (pretzel or kosher)
- In the bowl of your stand up mixer fitted with the dough hook, add the water, yeast and sugar.
- Stir and let rest for 5 - 10 minutes or until foamy.
- Add the flour, salt and melted butter.
- Mix until well combined and forms a ball.
- Transfer to a medium bowl sprayed with non stick cooking spray, cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
- Line a cookie sheet with parchment paper and set aside.
- Pull dough out of bowl and divide into 8 equal portions. (Split dough and freeze half if you only want 4 rolls.)
- Form each portion into and ball and place on prepared cookie sheet.
- Cover with towel allow to rest in a warm place for 30 minutes or until they rise and double.
- Preheat oven to 425 degrees and place oven rack in the middle position.
- In a large saucepan, bring 2 quarts of water to a low boil.
- Slowly add the baking soda.
- Place 2 - 3 of the rolls at a time in the poaching liquid.
- Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.
- Remove with a slotted spoon to the same prepared sheet pan.
- Repeat with the remaining rolls.
- Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely and then sprinkle each roll with salt.
- Using a sharp straight edged knife, cut a "X" shape in the top of each roll.
- Bake for 15 to 20 minutes.
Monday, October 19, 2015
Easy Baked Pesto Chicken: This recipe is so simple that it's ridiculous. Take a jar of pesto and slather it on chicken, then cook. YES!!! That's all! And oh my, it is incredible. I enjoy pesto as much as the next foodie, but this is a whole different flavor of wonderful. Make it. 8 stars for flavor, 11 stars for ease of making.
Preheat oven to 425 degrees F.
Add 2lbs of meat and 2 eggs into mixing bowl. Add finely chopped scallions, garlic and onions. Mix it up together.
Add cayenne, oregano, salt, pepper and mix up again.
Throw down some plastic wrap on the counter and then roll out your meat on top of it. Try to flatten it out and create a rectangle (mine was a little long) and then add the spinach and goat cheese to the middle. Roll up the meat into a log.
Dress up the top with your tomato paste (or leave it dry to make it more keto friendly), sprinkle some rosemary on top.
Cook about 50-60 minutes until the middle hits about 150 degrees.
Friday, July 17, 2015
Broccoli Pesto Pasta
Yield: about 8 servings
1 lb. broccoli
4 tbsp. olive oil
Salt & pepper
1 small onion, finely chopped
3-4 cloves garlic, minced or pressed
1 lb. pasta
½ tsp. red pepper flakes
Up to ½ cup milk or heavy cream (unsweetened Silk coconut milk for me)
Turn oven on to 375 degrees.
Chop the broccoli crowns into florets. Season with 2 T olive oil, salt, pepper, onion and chopped garlic. Put in oven and roast until slightly soft- about 15 minutes.
Bring water to a boil. Add the pasta to the pot and cook according to the package directions until al dente. Reserve 1½ cups of the pasta water and then drain the pasta well. Set aside.
Transfer the broccoli mixture to a food processor or blender and add remaining olive oil and pepper flakes. Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped. Add in the milk and process until smooth. If needed, add the reserved pasta water a little bit at a time just until the sauce is smooth and creamy. (Don’t overdo it – you don’t want a watery sauce!) Season with salt and freshly ground pepper to taste. In a large bowl (or in the pot), toss the pasta with the sauce.
I’ve been meaning to post this recipe for a long time and never get around to it. It’s one of my all-time favorites.
Hawaiian Macaroni Salad
adapted from I Believe I can Fry
16 oz or1 lb elbow macaroni (uncooked)
1/2 cup white wine vinegar (I’ve used apple cider and don’t like it as much)
1 cup milk, divided (I use unsweetened Silk coconut milk with no problems)
1 cup mayonnaise, mayo-not miracle whip, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper
Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until soft, about 15 minutes. Drain and return to pot; add the vinegar and toss until absorbed. Let cool for 10 minutes.
Meanwhile, whisk together 1/2 cup of the milk, 1/2 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper.
Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.
Add the remaining 1/2 cup milk and 1/2 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.