Tuesday, September 27, 2016

Hot Buttered Soft Pretzels

Recipe Found HERE

Dough
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup warm water* *

Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Topping
1 cup boiling water
2 tablespoons baking soda
coarse, kosher or pretzel salt, optional
3 tablespoons unsalted butter, melted

To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes. 

To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.

To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour.

Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.

Pour the baking soda/water into a 9" square pan. Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.

Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste.

Eat the pretzels warm, or reheat them in an oven or microwave.

Yield: 8 large pretzels.

Cheesy Potato Breakfast Casserole

1 pound Italian Sausage (or regular sausage), cooked
1 yellow onion, chopped, sauteed in sausage grease
7 eggs
1/2 cup milk
20 ounce bag frozen Ore-Ida Diced Hash Browns
4 ounces of Mild Cheddar Cheese, grated
4 ounces of Monterrey Jack Cheese, grated
Salt & Pepper, to taste

Preheat oven to 350. Spray medium casserole dish (9 x 13) with non-stick spray. Set aside. Prepare sausage and onions. In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping. Bake for 35-45 minutes. Remove from oven and top with reserved cheese. Return to oven for 5-8 minutes. Allow casserole to rest for 15-20 minutes. Serve and enjoy!

Also fabulous served in flour tortillas for a great breakfast burrito.

Recipe adapted from here

Friday, September 23, 2016

Chicken with Lemon Garlic Pasta

Combo of recipes found here and here

 Chicken:
1 cup vegetable oil
1 cup Italian bread crumbs
Zest of 2 lemons, plus more, for garnish
1 pound boneless/skinless chicken breast fillets, cut crosswise in half
salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten

Lemon Garlic Pasta:
 ½ lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 garlic cloves, minced
zest from ¼ lemon
2 Tbsp butter, cold
2-3 Tbsp whipping cream, or to taste
salt, pepper

CHICKEN:
Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine bread crumbs and lemon zest; set aside. Season chicken with salt and pepper.

Working one at a time, dredge chicken in flour, dip into eggs, then dredge in bread crumbs mixture, pressing to coat. Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side.

Transfer to a paper towel-lined plate Serve immediately, garnished with lemon zest, if desired.

PASTA:
Cook pasta according to package direction; drain (reserve about ½ cup pasta water). Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half. Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water. Add cooked pasta and toss to combine. Serve chicken over lemon garlic pasta.

Friday, July 8, 2016

Lisa's Favorite Pita Pocket Salad

Baby spring mix lettuce, or desired lettuce
Cucumber, diced
Roma tomato, diced
Kalamata olives, sliced 
Deli ham or turkey, chopped
Baby Swiss Cheese, chopped
Pita Pockets
Italian salad dressing (Ken's Zesty Italian) 

Assemble desired amount of lettuce, cucumber, tomato, olives, meat, and cheese in a bowl, Toss with 1-2 Tablespoons of salad dressing. Slice top of pita off to open and stuff with salad mixture. Enjoy! 

Saturday, June 18, 2016

New York Style Pizza Dough

Recipe Found Here

Make the dough and refrigerate until ready to use. Can make from 24 hrs - 4 days in advance. The recipe makes three 10-12" pizzas. Use a food scale for the most accurate measurements in grams. 

To use immediately: use warm water and a pinch of sugar to proof the yeast. Do not refrigerate.


315 g water
500 g flour
4 g yeast
10 g salt

Olive oil
Garlic powder
1 small jar pizza sauce
8 oz Mozzarella cheese (will cover 3 pizza's, more if desired)
Toppings


In the bowl of a stand mixer, mix ingredient just until blended with dough hook. Let rest for 20 minutes.

Mix on low for 2 or 3 minutes, until the dough is springy and smooth. Divide the dough into three 276g balls. Place each ball in a ziplock bag with a dash of olive oil. Refrigerate dough overnight before using.


Put the stone/pizza steel in the oven and preheat it to 550 degrees. Let the stone/pizza steel sit in the oven for at least 40 minutes before baking the pizza.

Roll out the dough on a piece of parchment paper. Lightly brush the top of the crust with olive oil and sprinkle with garlic powder. Add toppings and transfer the assembled pizza on the parchment onto the stone (you can use a cookie sheet to do this). Bake the pizza for 5-10 minutes, watch not to burn.

Favorite Toppings:
Green olives
red onion
roasted red peppers (in jar or can use fresh peppers)
Fresh diced garlic
Fresh tomatoes

If you use a jar sauce and have this at your local grocery store, I highly recommend it! The taste is perfect. Le Roselli's




Overnight Belgium Waffles

Recipe Found Here

Makes about 8-12 waffles, depending on the size

3 1/2 cups milk
6 Tablespoons butter, cut into pieces
4 large eggs
2 teaspoons vanilla
4 cups all-purpose or white whole wheat flour or a combination
2 Tablespoons granulated sugar
1 teaspoon salt
1 Tablespoon instant yeast


Make the batter 12-24 hours in advance and refrigerate tightly covered. 

Use a bowl that gives the batter at least double the space to puff and rise so the batter doesn't overflow in the refrigerator.

In a medium saucepan, combine the milk and butter and warm over medium-low heat until the butter is just melted and the mixture is warm to the touch. Set aside.

Whisk together the eggs and vanilla in a small bowl and set aside.

In a large bowl, whisk together the flour, sugar, salt and yeast. Stir the warm milk/butter mixture into the dry ingredients, stirring just until combined. Whisk in the egg mixture, stirring just until incorporated.

Cover the bowl with plastic wrap and refrigerate at least 12 hours or up to 24 hours. When ready to make waffles, stir the batter down gently. Heat a waffle iron and cook the waffles - amount of batter used will depend on the manufacturer instructions.

Sunday, April 10, 2016

Best Brownies

Recipe found HERE

8 tablespoons of butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs. beaten
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/4 cup flour
1/4 teaspoon vanilla


Preheat oven to 325 degrees. Line your pan with parchment paper and spray with baking spray (flour and oil spray).

Melt the butter and unsweetened chocolate together over low heat in a medium saucepan. Stir with a wooden spoon. Remove from heat and add the sugar. Stir well.

Add eggs and vanilla, stirring until it’s smooth. Add flour. Mix in chocolate chips.. Stir until well blended.

Pour into pan and place in oven. Bake for 35-45 minutes, toothpick inserted should come out clean when done. Remove and cool on a rack.