Soft Pretzels Again

Soft Pretzels

(again!)

I was recently very excited to receive a comment on my original pretzels post about a reader trying out the recipe and having fun as well as success!  I shared my excitement with Jesse who immediately said he wanted me to make them again because he loved them so much.  I figured it would be good Super Bowl food so I told him I would.

I did not think about the time factor though...we went snowboarding the day of the Super Bowl so by the time we got home I only had 2.5 hours left to make not only the pretzels but also to prep buffalo chicken, bake the buffalo chicken and then put together the buffalo chicken pizza which I had also promised Jesse for the Super Bowl.  Sheesh!

To make things go quicker I decided to try preparing the dough in my bread maker so I could work on other things while that was going on.  BEST IDEA EVER.  Worked amazingly.  So just for ease I'll list the ingredients here again but then share the link to the original directions while listing the bread making directions here.

Ingredients:

• Dough
• 2.5 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2.25 teaspoons instant yeast
• 7/8 to 1 cup warm water - use the larger amount in the winter and the smaller amount in the summer (somewhere in between in the spring and fall).
• Topping
• 1 cup boiling water
• 2 tablespoons baking soda
• coarse, kosher or pretzel salt
• 3 tablespoons unsalted butter, melted

Directions (using a bread machine):

• Place all of your ingredients into the pan of the bread machine (mine has a spot to put yeast separate and the machine will drop it in at the right time).  Add water then dry ingredients, creating a little "nest" for the yeast.
• Program your machine for dough or manual and let it proceed through the kneading cycle and then cancel the machine.
• Flour the dough a little.
• Place dough in a plastic bag and let it rest for 30 minutes. 
• While the dough rests start preparing the topping by boiling the water and adding the baking soda.
• Stir the baking soda until completely dissolved.
• Set the mixture aside to cool.
• Preheat the oven to 475F and prep a baking sheet with vegetable oil.
• Now, transfer your dough to a lightly greased work surface and gently divide it into eight equal pieces, let these pieces rest (uncovered) for 5 minutes.
• Pour the baking soda/water in a 9" pan.
• Roll each piece of dough into a long thing rope, gently (don't mash it around too much)
• Twist into your pretzel shape.
• Place into the baking soda water and spoon it over the tops, leave in the water for 2 minutes and then place on the baking sheet (this is what gives the pretzel its color)
• Sprinkle with sea salt, allow to rest for 10 minutes
• Bake for 8-9 minutes (until golden brown)
• Remove from oven and done!

These were awesome.  What was even more awesome is that my girls Hillary and Angela were there helping out and enjoying the Super Bowl with Jesse and I.  The other cool thing that happened is I ate mushrooms and liked them!  Angela made a really yummy stuffed mushroom dish that I LOVED.  By the way Angela...send me the recipe!  I did happen to take a quick photo :)

So long Super Bowl black out story short these pretzels were awesome.  We ate them with a little honey mustard dipping sauce.  Yum yum yum!  If you're interested in making these but don't have a bread machine or just want to do it more by hand here is the post with different directions: Soft Pretzels

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King Arthur Flour Recipe Here 

 

Rosemary & Olive Oil Bread

Rosemary & Olive Oil Bread

I have been so hesitant to try to make bread because people are always talking about how difficult it is!  So while searching some blogs I came across this blog and thought I would try out the recipe! A Hint of Honey

This was actually pretty easy!  I was extremely impressed with the result and it tasted delicious!  Jesse loved it which is always my goal, to make something he will really like :).

Ingredients:

• 1 cup warm water
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 1 tsp salt
• 2 tsp dried rosemary
• 1 pinch garlic powder
• 1 pinch dried oregano
• 1 pinch dried basil
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1.5 cups white whole wheat flour
• 1/2 cup bread flour (+ extra for kneeding)
• 1 egg + 1 tablespoon water
• dried rosemary for sprinkling

Directions:

• Take a big bowl and combine the warm water, sugar, and yeast.

• Let this sit 10 minutes to "proof" which apparently means activating it.
• Stir in the salt, rosemary, garlic, oregano, basil, black pepper, olive oil, and whole wheat flour. 
• Add the bread flour and stir until the dough forms a very sticky ball

• Knead this ball on a lightly floured surface (use bread flour) for about 5 minutes, adding more bread flour as needed to prevent sticking (will become smooth)

• Grease a bowl with a light amount of olive oil
• Place your dough ball into the greased bowl, cover and let rise (About 1 hour)

• Punch down the dough and reform into a ball. 
• Lightly grease a pizza stone with olive oil and place your dough in the middle; cover again and let rise until it doubles in size (about 45 minutes)
• Preheat your oven to 400F
• Create egg wash by whisking your egg and 1 tablespoon water together.
• Once the dough has finished rising brush the top with the eff wash and sprinkle with some dried rosemary.

 

• Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
• Place your bread in the oven for 20ish minutes until the top is golden brown and the bread sounds hollow when tapped.

This was super easy and it turned out so yummy!  I'm excited to use this recipe again to make the rosemary flavor but also to try out other things (maybe a cranberry and walnut!).  It turned out the perfect density and moistness too.  Nothing I would change!  Give it a try and let me know what you think!

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Sweet Turkey Sausage and Kale Soup

 

Sweet Turkey Sausage & Kale Soup

  Yesterday I got it into my head that I wanted to make soup, specifically kale soup because it seems to be the kind of in thing lately.  I have never had kale before so I was a little worried about picking a recipe.  As I was meandering through blogs and recipes it started to snow those big white soft flakes and it was just so beautiful.  I was sitting on my couch, in front of the pellet stove and drinking my coffee when I came across this one blog that was BASHING my beloved snow!  It's a great blog even if the writer is a bit confused about snow ;) Wine and Glue

  Jesse and I were also planning on going to the gym after he got done with work so I figured this recipe would be great since it was so high in protein.  After getting our sweat on we picked up the ingredients, came home, cranked the music up and I started cooking & dancing in the kitchen!  This didn't take very long at all to make especially considering how distracting singing and dancing is haha.

Ingredients:

• 1.25lb Lean Sweat Italian Sausage
• 1/4 tsp crushed red pepper flakes
• 4 garlic cloves, minced
• 1 small sweet white onion
• 1 bunch of kale
• 1/4 tsp of grated nutmeg
• 32oz of chicken broth
• 1 cup whole wheat noodles
• 1 (15oz) can Northern Beans

Directions: (This recipe is adapted)

• Wash Kale, remove stems and discard.  Shred kale leaves and set aside.
• Open beans and empty into strainer, rinse and set aside.

• Chop up onions, set aside.
• Take a larger pot and grease with olive oil.
• Remove the sausage meat from its casings and cook in pot until almost all of the pink is gone, remember to stir occasionally.

• Add red pepper, garlic and onion and cook until onions become tender.

• Now add the kale, nutmeg and season with sea salt and pepper.  Cook until kale begins to look "wilted."

• Add the chicken broth and bring to a boil.

• Add the noodles and cook per package directions (stirring frequently), about 2 minutes shy of complete..
• Add the beans and cook until beans are warmed through (about the 2 remaining minutes)
• Serve and enjoy!

One word of advice: don't go crazy with the pepper, salt and pepper are things people can add individually.  I made this to my taste knowing that Jesse could add more pepper if he wanted (he is pepper lover).

Anyway, this is a very very tasty soup, I was pleasantly surprised!  As I mentioned earlier I was skeptical about the kale thing but now I'm completely into it.  I don't know how it would go over in salad or anything but it is definitely very good in this soup.

So on the snowy day where I was feeling like I was battling a little cold this was the perfect way to end it.  Snuggled on the couch, in front of the pellet stove with husband.

Give this one a try and let me know how you liked it!  Comment below!

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Buffalo Chicken Pizza

Buffalo Chicken Pizza (Or as I call it: "Za")

  

Who doesn't love Za?  I love Za!  In honor of the Ravens AGAIN playing the Patriots for the AFC Championship I decided to make some Buffalo Chicken Pizza!  Guess I need to do this every time they play now because clearly it was the reason that they won!  As the add on TV says: "It's not weird if it works."

I already know some things I would do differently so I'm just going to pretend like I did them that way in the directions and give you the benefit of my "mistakes."

I made two different ones: a buffalo chicken and red onion pizza and a buffalo chicken and pineapple pizza.  I personally loved the pineapple one, the sweet and spicy combo was really really good.

Ingredients:

• pre-made pizza crust (I used a sourdough crust because the flavor would really compliment the buffalo)
• tomato sauce
• 1 bag shredded cheddar cheese (the sharp cheddar flavor also compliments the buffalo very well)
• 1 chicken breast
• Sweet Baby Rays buffalo sauce
• 3/4 cups flour
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon chipolte chile powder (also picked to compliment the buffalo sauce and make it more smokey as opposed to chili powder making it more spicy)
• Pizza blend of spices (pretty much basil and oregano) 

Directions:

• Cut your chicken into bite sized cubes
• Fill zip-loc bag with flour, garlic powder, salt, and chipolte chile & shake to mix
• Add your chicken to the bag and shake until completely covered.
• Cover a baking sheet with tinfoil and preheat oven to 350F
• Dip your bite sized pieces of chicken into buffalo sauce and place on baking sheet
• Bake chicken pieces until cooked through, approximately 20 minutes
• While chicken is baking begin putting together your pizza
• Pour about 1/2 can of tomato sauce into center of your dough
• spread in circular motions across the crust, don't be obsessed with perfect and don't be afraid of the edge
• sprinkle on your pizza seasoning, use a little or a lot, it's up to you!
• evenly sprinkle on your cheese, again don't be afraid of the edge
• add whatever other toppings you want, keeping in mind space for the chicken
• When the chicken is done remove it and set oven temp to the dough's packing cooking directions
• evenly spread your chicken on top of the pizza
• place the pizza in the oven and cook as directed by the dough's packaging
• Remove, cut and allow to cool
• most importantly: Eat & Enjoy

For those of you that have been paying attention to the blog you will pretty much notice the similarities between this post and the buffalo wings post, keep it simple stupid and if something works then just stick to it!

This was delicious pizza!  I made a little extra chicken by accident so Jesse used it to make us buffalo chicken salad this week!  Can you tell we love buffalo?!

This would be a great addition to the buffalo wings for your Super Bowl Party!!!

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Amazing & Easy Turkey Recipe

The Martha Stewart Turkey gone Lactarded

Yes, this is a very very very late Thanksgiving post.  I only have the one photo of this endeavor so it kind of got lost in all my photos and I just saw it so I thought I should make good on my promise to post about it!

This Thanksgiving was my first time cooking a turkey and I did NOT want to fail at it, who does?  I even bought the expensive local organic never frozen turkey...as I was informed later those are not always reliably good.  Thankfully this local organic farm IS reliable and highly recommended BUT next year I'm going with the MUCH less expensive butterball.

Ingredients (The recipe is for a 20lb Turkey, I got a 14lb to serve 8)

• 1 turkey, talk with your meat counter helper for a good size recommendation
• 1.5 cups butter substitute: melted
• 4 tablespoons butter substitute at room temp
• 1 bottle of dry white wine
• 2 teaspoons salt
• 2 teaspoons freshly ground pepper
• Pepperidge Farm stuffing (Some of theirs are lactose free!)

Materials:

• Cheesecloth
• kitchen string
• toothpicks
• thermometer (I like the traditional ones, so much more accurate and durable!)
• turkey baster

Directions:

• Place your oven rack on lowest level
• Preheat oven to 425F
• Rinse your turkey with cool water + dry with paper towels
• Tuck the wings under the body and place breast side up in a roasting pan (one with a ridged bottom)
• Warm the butter and white wine together and soak your cheesecloth in it (enough cheesecloth to cover your turkey)
• Take some butter substitute and rub over turkey
• Season the turkey with pepper and salt
• Place rack on lowest level in oven and heat to 425 degrees
• Prepare your stuffing (I added 1 red apple and raisins to the Pepperidge Farm boxed stuffing)
• Stuff your bird JUST before putting in the oven and don't forget about the neck space
• Take the extra neck skin and flap it over the neck opening, secure with toothpicks (almost like they are woven in)
• Loosely tie the legs together with cooking twine
• Cover the turkey with your cheesecloth that has been soaking
• Place turkey in oven and cook for 30 minutes
• Take baster and wet cheesecloth (while turkey is in the oven), reduce heat to 350F
• Wet the cheesecloth every 30 minutes until Turkey has been cooking for 2 hours
• Remove and discard cheesecloth and baste turkey with pan juices (you may need to remove from oven for this)
• Insert a thermometer into the thickest part of the turkey meat, avoiding bones
• Cook for at least a half hour but after that once the temperature reaches 165F then it is ready (could be up to 2hrs)
• Remove from oven, carve and serve!

I was SO pleased with this turkey and I think my family was more than a little impressed!  Even the white meat (which can get very dry) was juicy and delicious.  The meat was flavorful and the stuffing was amazing.  I cannot speak to how to make gravy yet because my grandmother took over that task, it also was delicious!

Next time you need to cook a turkey I highly recommend using this recipe, you could even change it up a bit by layering the bottom of your pan with onions and carrots and potatoes.  If you do try it make sure you let me know how it goes!

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Original recipe and slightly different directions can be found here: Martha Stewart 

Buffalo Wings

Buffalo Wings

(I realize these are clearly drums, I like them better!)

So let me set the scene for you: wandering around BJs (always a bad idea because you will always find something you don't need but HAVE TO HAVE).  Jesse and I wander over to the meat section and discover there are some very very good deals!  I also happen to glance over my shoulder and see Sweet Baby Rays buffalo sauce and an idea popped into my head!  It is Sunday and I know my husband wants to watch the Ravens vs. Denver game later that afternoon WHICH MEANS we obviously need game food!  Not being able to buy anything ready made without reading a bunch of labels I decided to opt for the fun option, doing it myself!

Ingredients:

• Sweet Baby Rays buffalo sauce (It's lactose free!)
• 3/4 cup flour
• 1/2 teaspoon chili pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 wings/drums

Directions:

• Take a large ziploc bag and place flour, pepper, garlic and salt inside
• Seal bag and shake
• Add your chicken and again seal the bag and SHAKE SHAKE SHAKE!
• Once your chicken is well coated with the flour place onto a foil + greased baking sheet
• refrigerate for at least 1 hr
• After the 1hr preheat your oven to 400F
• Pour a fair amount of the Sweet Baby Rays sauce into a dish (you want it to be deep so not a wide dish)
• Dip the chicken into the sauce and cover thoroughly
• Replace onto baking sheet
• Repeat until all are covered in the sauce
• Bake for about 45 minutes

These were SOOO good.  The chicken came out so moist and SO spicy (If you want to cut down on the spice then I would do a different kind of pepper and not the chili pepper).   If you use wings I think the skin will probably be a little crisper and if you are using drums and want them more crispy then I would just bake them for a little longer.



I will definitely be making this recipe again!  I'm very excited about it :)  Try it and let me know what you think!

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Avocado Cream Sauce over Chicken Enchiladas

Avocado Cream Sauce over Chicken Enchiladas

I don't have the best quality photos for this recipe but it's a fun and tasty one!  I had my friend Hillary over this night for dinner and we got to have a fun little short visit before she headed off to work.  I made this awhile ago so I don't remember a lot about what was going on then or why I picked this recipe.  I think I most likely picked it because of the words "avocado" and "cream."  This would be a great meal to make on a chilly night because it is served warm (obviously: "enchilada") and because it is a little spicy!  Jesse and I have been playing the oil game, how to stay warm and use as little oil as possible.  Our house is old and we have come to the conclusion it probably has little or no insulation in the outside walls.  We have been keeping our house at a chilly high of 63F and have been going through oil at a pretty quick clip.  Hopefully the end of our chilly existence ends today because as I sit here and write this our pellet stove insert is pulling into the driveway!

Excuse me while I pause and unload/stack 2 tons of pellets!

Okay, so back to avocado sauce!

Ingredients (for Enchiladas):

• 2 Tbsp. olive oil
• 1 sweet onion, peeled and thinly sliced
• 2 green peppers, stemmed and thinly sliced
• 1 jalapeno pepper, finely diced
• 8-10 flour tortillas
• 4 cups shredded cooked chicken (I bought a rotisserie and used that, easy!)
• 2-3 cups Monterrey Jack cheese (Cabot)

Ingredients (for Avocado Cream):

• 2 Tbsp. butter replacement
• 2 Tbsp. flour
• 2 cups chicken broth
• 3/4 cup sour cream (Tofutti)
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 2 avocados, peeled and pitted
• 1/2 cup chopped fresh cilantro
• juice of one lime

Avocado Cream Sauce Directions (make first):

• Preheat oven to 350F
• Melt butter in a skillet over medium-high heat
• Add the flour and whisk until bubbly and golden
• Slowly add the broth and continue whisking.
• Bring everything to a boil and then reduce to medium-low
• Allow to simmer for 5 minutes
• Stir in the sour cream, cumin, salt, garlic powder and pepper
• Remove from heat and transfer to a blender
• Add your avocados, cilantro and lime juice, mix until well blended
• The heat will cause pressure build up once the top is on the blender, vent frequently or risk an explosion when you remove the top!
• Add more salt/pepper to taste

Directions for Enchiladas:

• In a large skillet, on medium-high, heat olive oil
• Add onion, pepper, jalapeno and saute for 5-6min (until onions are translucent)
• Remove from heat
• Place a tortilla on a flat surface
• spread about 1-2 tablespoons of the avocado sauce down the middle of the tortilla
• spoon in some of the vegetables, add the chicken and top with some cheese
• roll the tortilla and place it (seam side down) in a baking dish
• repeat until out of tortillas
• Spread some of the avocado sauce over the tops of the tortiallas
• cover dish with foil and bake for about 20 minutes
• Remove from the oven and sprinkle with cheese before serving
• (also good with tofutti sour cream!) 

This recipe made plenty of delicious food for us.  These also freeze decently.  I recommend if you freeze them that you use a toaster oven to reheat because everything gets very juicy and runny if you microwave.  Great meals on the go though!

So the pellet stove is officially installed and running!  Our house is already so much warmer and we haven't had the oil heat turn on once

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See the original recipe: HannahHolzmann