Chicken Roll Ups

In lieu of a better name, I call these Chicken Roll Ups.  Paul loved them.

I started with my favorite pizza dough recipe from allrecipes.  Instead of rolling it out right away, I let it rise for about an hour and then punched it down, let it sit for 10 minutes and then rolled it out into a rectangular shape.

Next I added a layer of shredded cheese, a layer of diced onions, a layer of canned chicken, a layer of canned jalapeno peppers, and topped with a sprinkling of chili powder and cumin.

Then I rolled it up, jelly roll style, making sure to pinch the ends underneath so it looks like a french loaf of bread.  

After that, I put melted butter on top, followed by a sprinkling of garlic salt and parsley.

Bake in a 375 degree oven until nice and brown.  It took mine about 25 minutes.

Allow to cool slightly and then serve.  

What I really like about this is how versatile this recipe is.  I put a layer of softened butter on it, sprinkled some cinnamon and sugar, and topped with a thick layer of cookie dough frosting that I had sitting in the refrigerator.  Then I rolled it up jelly roll style, making sure I pinched the ends closed, topped with some melted butter and a sprinkling of cinnamon and sugar.  Bake at 375 degrees for 20-25 minutes until golden brown. Even Sam approved! (And that is VERY rare!)

Mexican Pork Chops

I pulled some pork chops out of the freezer a few days ago and then when I was at the grocery store yesterday, I picked up some roma tomatoes and avacado that was on sale.  Knowing I needed to use up the pork chops, I decided to make a mexican style pork chop.  These turned out delicious!

Mexican Pork Chops

2 tbsp chili powder

1/2 tsp garlic powder

1 tsp onion powder

1 tbsp cumin

1/2 tsp oregano

1 tsp paprika

2 tsp salt

2 tsp pepper

juice of one lemon

4 thick cut pork chops

2 tbsp oil

1/2 cup water

1.  Mix all dry seasonings together. (Alternately you could use a package of store bought taco seasoning if you would like.) Rub onto pork chops.  Place pork chops in a bag and add the juice of one lemon.  Refrigerate for a couple of hours.

2.  Heat oil over medium heat until hot.  Add pork chops to brown both sides. When pork chops are brown, add water to pan and cover.  Cook until internal temp reaches 150 degrees F. Remove from pan and allow to rest for 10 minutes before serving.

I served mine on a bed of homemade spanish rice.  I'll post that recipe when I make one I really like.  I also served with homemade refried beans and my yummy Avocado Salsa.

100% Whole Wheat Sandwich Bread

This is my new go to sandwich bread recipe.  James told me that I should make bread and sell it to the stores because I make the best bread ever!  Yes, it's that good of a recipe.

Whole Wheat Bread

2 3/4 hot water

1/3 cup olive oil, or any oil is fine

1/3 cup honey

2 Tbsp molasses

1 Tbsp salt

7 1/2 cups whole wheat flour

2 Tbsp active dry yeast

1.  In a medium bowl, combine water, olive oil, honey, molasses and salt.  

2.  In a mixer, add 2 cups of flour and sprinkle the yeast on top.  Add the water mixture and mix until well blended, about 2 minutes.  Add remaining flour 1 cup at a time, until the sides of the bowl scrape clean.  It is important not to add too much flour.  Too much flour will make the bread very dense!

3.  Knead in mixer for 6 minutes.  Leave dough in mixer with lid or a towel cover and let rise for about 30-45 minutes.  The dough doesn't need to double (but mine usually does).

4.  Punch down dough and shape into two loaves.  Put into greased loaf pans.  Cover with a towel and allow to rise until almost doubled.

5.  Bake in a preheated 350 F oven for 35 minutes or until the temp of the bread reaches 200 F.  

6.  Turn bread out onto a wire rack to cool.  Do not wrap it until it is completely cool or it will turn soggy.  Do not put it in the fridge or it will become a rock.  I store mine in bread bags on the counter.  After it is cool, you can wrap it in plastic wrap and freeze.  It thaws really well and tastes just as yummy!

****I like to substitute 1/2 cup of the wheat flour for vital wheat gluten.  I also like to add 1/2 cup of ground flax seed to up the nutritional value.****

Yeast Donuts

Every year around the holidays I do a lot of baking.  It's something I look forward to all year.  This year, however, I have had no desire to make cookies and candies.  Last night as I was getting ready for bed, I decided that today I wanted to make one treat.  Just one for the holidays and one that I had never tried before.  So for the fam, I made yeast donuts.  I've never been a big donut fan, but I must admit that these were pretty darn tasty!  I made some glazed, some with sugar and I even filled a few with vanilla pudding and topped with a chocolate glaze.  They were a big hit tonight and I am glad to say that my holiday baking is now done.

Yeast Donuts

4 1/2 tsp yeast (2 .25 oz pkgs)

1/4 cup warm water

1 1/2 cups warm milk

1/2 cup sugar

1 tsp salt

2 eggs

1/3 cup shortening

5 cups all-purpose flour

Vegetable for frying

Glaze

powdered sugar

milk

cocoa powder (if you would like chocolate glaze)

1.  Sprinkle the yeast over the warm water and let stand for about 5 minutes or until foamy.

2.  In a medium bowl, add milk, sugar, salt, and shortening.  In a separate small bowl, whisk the eggs until blended.

3.  In a mixer, put 2 cups of flour.  Add the yeast mixture, the milk mixture, and the eggs.  Mix until combined, about 1-2 minutes.

4.  Add the remaining flour 1 cup at a time.  This dough is a stickier dough.  If you add too much flour, the donuts will be more dense than fluffy.  Knead with electric mixer 4 minutes.

5.  Put dough in oiled bowl and cover with a towel.  Allow to rise until double, about 1 hour.

6.  Turn dough out onto lightly floured surface and roll out to 1/2 inch thick.  Using a lightly floured donut cutter, (if you don't have one like I don't, you can use to separate circular cookie cutters.  I used a couple of different sized lids.)  cut donut shape and move to a lightly greased cookie sheet.  Cover with a towel and allow to rise again until doubled.

7.  Preheat oil to 330 F.  Cook donuts a couple at a time flipping them over when the bottoms are golden brown.

8.  Glaze as desired.

For the glaze:

I filled a cereal bowl halfway with powdered sugar, and added a little bit of milk at a time until it was of glaze consistency.  Then I microwaved for 1 minute.  And then it's ready to use.  For chocolate, mix powdered sugar and cocoa powder before you add the milk and continue as for regular glaze.

Food Storage Potato Soup

This really hits the spot when it's cold outside!  Don't measure, just throw it all together!

Food Storage Potato Soup

Chicken broth (alternately, use bullion and water)

freeze dried corn (or canned)

dehydrated carrots

freeze dried celery

dehydrated onions

dehydrated potato slices

milk

salt and pepper to taste

1.  In a large pot, heat first 6 ingredients over medium heat.  Cook until vegetables are hydrated and cooked.  About 30 minutes.  I also put some fresh sprigs of thyme and rosemary.  You could use dried, or none at all!

2.  Add milk.  Heat until warmed through.

3.  Serve with your choice of toppings.  We like green onions, cheese, and bacon.  You could do ham or even spam if you'd like!

I served this with homemade biscuits (one of Sam's favorite things!)

French Bread

This one is for you, Kelsie!  This recipe is the quickest, best tasting french bread recipe I have made, and I've made a few!  I like that I can decide to make the bread at 4:00 in the afternoon and it's ready by dinner time.  This also makes amazing breadsticks. 

French Bread

2 1/2 cups hot water 

2 Tbsp shortening

2 tsp salt

2 Tbsp sugar

2 Tbsp yeast

about 6 1/2 cups flour

1.  I start out with my 4 cup measuring cup.  You may also use a bowl.  Put the salt, sugar and shortening into the measuring cup.  Add 2 1/2 cups of HOT water.  (I let my tap water get as hot as it can.  Don't worry about killing the yeast with the hot water because you will cool the water before adding the yeast.)  Mix ingredients to dissolve salt and sugar.  Let sit until water cools to lukewarm.  About 105 is perfect.  Once the water is cooled a bit, add the yeast and mix a few times.  Let sit to allow yeast to proof.

2.  While the yeast is proofing, put 3 cups of flour into the bowl of a mixer with dough hook.  (You may also use a large bowl if you plan on mixing by hand.)

3.  Add the yeast mixture to the flour and mix for 2 minutes. If you are using a mixer, add remaining flour by the 1/2-cup full until the dough cleans the side of the bowl.  This is all of the flour you will need.  It may not be the full amount.  If you are doing this by hand.  Add 2 more cups of flour and mix with a wooden spoon.  Turn out dough onto counter and work in remaining flour until the dough is no longer sticky.  

4.  Knead in mixer for 6 minutes or by hand for 8-10 minutes.

5.  Grease a bowl.  Put the dough in the bowl, turning to coat all sides with the oil.  Cover with plastic wrap and let sit on the counter for 30-45 minutes or until doubled.

6.  Punch down dough and turn out to a counter.  

7.  Cut dough in half.  With 1/2, roll it out to a rectangle. (I just press with my hands.)

8.  Roll up lengthwise and pinch seams.

9.  Put loaf on a lightly greased baking sheet and cover.  Preheat oven to 375 F.  As soon as the oven is preheated, make 3 diagonal slits across the top of the loaf about 1/4 inch deep.  Use a sharp knife so you can do the slit in one motion.

10.  Bake at 375 F for 30-35 minutes.

11.  Cool on a wire rack.

12.  Enjoy!

To make breadsticks...I can usually get 16-20 out of one batch of dough.  Do the same as you would the french bread but with a smaller amount of dough.  

I glaze before baking with a mixture of butter and garlic salt.  Then after they are done baking, I put a second coat of the butter/garlic salt mixture. These are melt in your mouth good!

Hot Dog/Hamburger Buns

I've attempted hamburger buns before that were edible, but not the best.  I have now found a recipe that screams, "Don't ever buy store bought buns again!" They are light and airy but strong enough to hold up to a messy burger or hot dog.

Hot Dog/Hamburger Buns 

1 cup warm water
1 teaspoon sugar
1 tablespoon dry yeast
3/4 cup warm milk
3 Tbsp
1/4 cup melted Crisco
1 1/2 teaspoons salt
3 1/2-4  cups all-purpose white flour
1 egg white
1 teaspoon water
1 tablespoon sesame seed

1.  Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
2.  In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 3 tablespoons sugar, melted Crisco, warm milk and salt.
3.  Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
4.  Knead dough for 7-8 minutes.
5.  Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
6.  Knead the dough gently for 30 seconds with hands.
7.  Place dough in a large well-greased/oiled bowl.
8.  Cover, and let rise in a warm spot for until double in size, about 1 hour.
9.  Punch down dough.
10. Shape into large balls, and place on a large greased cookie sheet.  If you are making hot dog buns, shape into a log shape.  I made them too thick and while yummy, they lost the hot dog.  I would suggest making them into a 3/4 inch-1 inch thick rope.  

11.  Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled.
12.  Preheat oven to 375 degrees.
13.  In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
14.  Carefully brush the tops and sides of the buns with the egg/water mixture.
15.  Sprinkle with sesame seeds.
16.  Bake for approx.22 minutes, or until golden brown.
 

 Shaped buns prior to baking.

 After baking.

 Sliced.

 (I sliced the ends off the hot dog bun as I had shaped them too big.)

 Close up of texture of buns.

 

Turkey Burgers

I had never had a turkey burger before tonight so I wasn't sure exactly what to expect.  I didn't have any thawed ground beef, so I opted to use the ground turkey I had in my fridge.  This is definitely a keeper.  Good on a hamburger bun with mayo and lettuce.  I also made a couple of them with a soy sauce/brown sugar glaze.  Those were amazing.  Some grilled pineapple would put them over the top!

Turkey Burgers 

1 1/4 lbs ground turkey

2 scallions, minced (green and white parts)

2 tsp garlic, minced

2/3 cup fresh bread crumbs

2 Tbsp soy sauce

1 1/2 Tbsp sesame oil 

1 tsp salt

ground pepper 

1.  Combine all ingredients in a mixing bowl and gently mix.

2.  Roll into a good size ball and pat down to make patty.

3.  Grill, bake or fry to an internal temp of 180.  I opted to fry since my grill hasn't been put together yet.

4.  If you would like the glaze, mix equal parts brown sugar  and soy sauce.  Glaze the burgers close to finishing time.

 Patty mixture.

 On homemade hamburger bun.

 With glaze.

Caramel Apple Heaven

If you like apple pie or caramel apples, then this is a recipe for you.  It is a pretty labor intensive dessert, but well worth the time and effort put into it.

1 recipe Shortbread

1 recipe Caramel Pudding/Mousse 

1 recipe Spiced Apples/Apple Pie Filling, warm

cinnamon (optional)

powdered sugar (optional)

1. Layer shortbread, warm spiced apples/apple pie filling, and top with caramel pudding.  Sprinkle with cinnamon and powdered sugar if desired.  Enjoy.

Caramel Pudding/Mousse

Caramel Pudding/Mousse

  1 recipe caramel sauce

3 large egg yolks

1/3 cup sugar

1/4 cup water

1 1/2 cups heavy cream

1.  Put the yolks in a large bowl that can be used as a double boiler and lightly whisk them by hand.  Set the bowl aside, close at hand.

2.  Bring an inch or two of water to boil in a saucepan that can be used as a double boiler with the bowl with the yolks in them.  Once the water is at a bowl, reduce heat and simmer while you proceed.

3.  In a small saucepan, stir together the sugar and water and bring to a boil.  Remove the pan from the heat and very gradually add the boiling syrup to the egg yolks, whisking the yolks steadily and without stopping.
4.  Put the bowl over the simmering water as a double boiler and continue to whisk until the mixture is foamy and hot to the touch.
5.  Remove the bowl from the heat and with a hand mixer, beat the mixture on high speed until it is pale, holds a soft ribbon (a ribbon that will sit on top of mixture for 10 seconds) and is cool to the touch.
6.  Using a rubber spatula, fold in caramel sauce.
7.  In a separate large bowl, whip the heavy cream until it holds soft peaks.  Fold it delicately but thoroughly into the caramel mixture.
8.  Refrigerate.  If you refrigerate it overnight, it is a mousse.  If you use it pretty quickly after making, it has the texture of a pudding.

  Caramel/egg yolk mixure.

 Pudding mixture before refrigerating.

Caramel Sauce

Caramel Sauce

  3/4 cup butter
1 1/2 cups brown sugar, packed
 2 Tbsp water
1/4 tsp salt
1/2 cup evaporated milk
1 Tbsp vanilla

1.  Bring butter, brown sugar, water and salt to boil over medium  heat, stirring constantly.

2.  Boil 3-5 minutes depending on desired thickness.

3.  Remove from heat and stir in evaporated milk and vanilla.  Allow to cool or serve warm.  (For the pudding, I cooled it for 15 minutes in the freezer)

Shortbread

Shortbread is not my thing, but it is very much Paul's thing.  So occasionally, I break down and make him a batch.  I must admit that this particular recipe has turned my thinking upside down. Wow!  Mmmmm. 

Shortbread 
 

2 cups all-purpose flour

1 tsp baking powder

1/8 tsp salt

2 sticks (1 cup) unsalted butter, at room temperature

2 large egg yolks

1 cup sugar

Powdered sugar, for dusting

1.  In a small bowl, mix the flour, baking powder, and salt and set aside. 
2.  In a mixer, beat the butter on high speed until it is light and fluffy.
3.  Add the egg yolks and sugar and beat until the sugar is dissolved and the mixture is light.
4.  Reduce mixer speed to low and add the dry ingredients, mixing only until the ingredients are incorporated.
5.  Turn the dough out onto the counter and cut in half.
6.  Wrap each half in plastic wrap, and freeze for about 30 minutes or until firm.
7.  Preheat oven to 350 F.
8.  Remove one ball of dough from the freezer and using a grater, grate the dough into an 8x8 baking dish.  Pat the dough gently just to get it into the corners.  (Save the remaining frozen dough for another time).
9.  Bake the shortbread for about 25 minutes or until golden brown.
10.  Remove from oven, dust the top heavily with powdered sugar and cool to room temperature.
11.  Cut into squares and serve.

 The dough after freezing, before grating.

 Grating the dough. Use the large holes of the grater.

 Cooled shortbread.

3 Musketeers Recipe

3 cups sugar

3/4 cup light corn syrup

3/4 cup water

1/8 tsp salt

3 egg whites

1/3 cup semisweet chocolate chips

2 (12 oz) bags milk chocolate chips

1.  In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.

2.  Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.

3.  Beat the egg whites until they are stiff and form peaks.  Don't use a plastic bowl for this.  

4.  When the sugar solution comes to 270 F (soft crack stage), remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.  Continue to mix until the candy begins to harden to the consistency of dough.  This may take as long as 20 minutes.

5.  At this point, add the semisweet chocolate chips.  The candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.

6.  When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9 pan.

7.  Refrigerate until firm, about 30 minutes.

8.  With a sharp knife, cut the candy in half down the middle of the pan.  Then cut across into 7 segments to create a total of 14 bars.  Or cut into squares if you would like mini chocolates.

9.  Melt the milk chocolate chips in a double boiler or microwave, whichever method you prefer.

10.  Dip each bar into chocolate to coat completely and place on parchment paper.

11.  Cool until firm.  I did this in the refrigerator.

12.  Enjoy.

Peanut Butter Granola Bars

In my never ending quest to make things from scratch that are healthy for Sam to have in his lunches, I went on the search for a good granola bar recipe.  I started with a basic recipe off of the food network site and then altered to Sam's unique needs.

Peanut Butter Granola Bars

2 cups old-fashioned oats

1/2 cup wheat germ

1/2 cup farina

1 cup peanuts

1/2 cup freeze dried bananas, ground into powder

3 T unsalted butter

2/3 cup agave nectar

1/3 cup peanut butter

1/4 cup light brown sugar, packed

1/4 t salt

1.  Preheat oven to 350 F.  Toast oats in the oven on a baking sheet for 10-12 minutes, stirring occasionally, until lightly browned.  Transfer to a large mixing bowl and add wheat germ, farina, peanuts, and bananas.

2.  Reduce oven temp to 300 F.  Line a 9x13 pan with foil or parchment paper and spray with spray oil.

3.  Place butter, honey, brown sugar, peanut butter, vanilla and salt in a small saucepan and bring to a boil over medium heat.  Cook and stir for a minute, then pour over the oatmeal mixture.  Stir well.

4.  Pour the mixture into the prepared pan.  Press the mixture evenly into the pan.  Bake for 25 minutes, until light golden brown.  Cool for at least 2-3 hours before cutting into squares.  

5.  Enjoy!

Mixture before I put it into pan.

Mixture in the pan before baking.

Finished product!

This recipe would be so easy to adjust to your needs.  Change the grains.  I used what I had on hand.  Add chocolate chips.  Change your nuts.  Add dried fruits like raisins, cranberries or apricots.  Don't add peanut butter.  The sky's the limit!

Lemon Rice Pudding with Fresh Strawberries

My pictures didn't turn out too well, either too light or too dark.  I should have checked the pictures before I ate it!  But it was too tempting.

1/4 cup short grain rice

2 1/2 cups milk

2 T sugar

lemon zest of 1 lemon

1 T butter, cut into small squares

1.  Lightly spray a 1-qt baking dish with oil.  Add rice and milk to the dish and let sit for 30 minutes.  Preheat oven to 300 F.

2.  Add sugar, lemon zest and butter to rice and milk.  Mix to combine.

3.  Bake in preheated oven for 2-2 1/2 hours and lightly browned.

4.  Serve warm or chilled.  I topped mine with fresh strawberries and lemon and orange zest.

Mmmm.

Graham Cracker Recipe

Because I keep getting requests for this recipe, I have decided to finally take the time to post it on my blog.  They really are the best graham crackers ever!

• 2 cups whole wheat flour
• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 
  
• 1.  Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.
• 
  
• 2.  In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate for a couple of hours or overnight.
• 
  
• 3.  Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out one quarter at a time into a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. 
• 
  
• 4.  Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

You could sprinkle with cinnamon, or even add cinnamon to dough for a cinnamon graham cracker.  Unsweetened cocoa powder for a chocolate-y graham.  I baked some in rectangles, and I used mini cookie cutters for others.  Both bake up beautifully.

I used butter and almond milk for my first crack at this recipe.  Next time I will try with shortening or oil in place of the butter to make them truly milk free.