I'm back and I brought Stuffing!

Over the summer I had a few health concerns that got me researching ways to feel better naturally.  In everything I read, going gluten free, seemed to be the best, and easiest way to go.  So, I dove in head first and went with it.  It took a little getting used to, especially since I love to bake, bread, cookies, muffins, cakes, whatever...  But, I'm finding some fantastic gluten free options that I will be sharing!

With Thanksgiving and Christmas rapidly approaching, I decided I better get moving and find some delicious ways for me to enjoy the holidays without making my family think they are missing out on the traditional dishes.  Today I'm excited to share the stuffing/dressing recipe that I've come up with.  We love it!  It is a cornbread based stuffing, filled with flavor and perfectly moist!

First you need to bake up some cornbread.  This one is my favorite! 

Gluten-Free Cornbread

4 tbsp butter, melted and cooled
2 large eggs
1/4 cup honey
1 3/4 cups sour cream
2 cups coarse yellow cornmeal
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 can of corn, drained

preheat your oven to 400 degrees Fahrenheit. Butter a 9 inch square baking dish, and set aside.

In a large bowl, whisk together the butter, eggs, honey, and sour cream.  When it is well combined, stir in the remaining ingredients, blending well after each addition.

Pour the mixture into the baking dish and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Once the cornbread is done. remove it from the pan and place on a wire rack to cool. 

When it has cooled, cut it into 1/2 inch cubes.  Place on a baking sheet and return it to the oven, to toast the bread cubes and dry out a little.

While the cornbread is toasting gather the remaining ingredients

Holiday Cornbread Stuffing
4 tbsp butter
1 medium to large onion, diced
3 stalks of celery, sliced
2 granny smith apples, peeled, cored and diced
Salt and Black Pepper to taste
1-2 tbsp poultry seasoning
1 tbsp dried parsley
1 recipe prepared cornbread, cubed and toasted in oven
3 eggs, beaten
1/4 cup milk
2 cups of chicken stock, or homemade chicken stock

In a medium saucepan over medium low heat, melt the butter, add the onion, celery, apples, salt, pepper, poultry seasoning, and parsley and cook, covered until everything has softened, about 10 minutes. Set aside to cool, about 10-15 minutes.

Grease a 9x13 baking pan with butter. Set it aside.

Place the cubed, toasted cornbread in a large bowl, and stir in the cooled onion mixture. 

Combine the eggs and milk in a small bowl and whisk to combine.  Whisk in the chicken stock and pour the mixture over the cornbread mixture.  Pour into prepared dish and smooth the top.  Cover with foil and bake for 35-40 minutes at 375 degrees Fahrenheit, or until the egg is set, uncover and bake an additional 7-10 minutes until the stuffing is nicely browned.  Serve warm.

Key Lime Scones

Once in a while we like to get fancy here for breakfast.  The girls love having tea parties with scones, and peppermint tea.  When I woke up this morning I immediately thought of scones, and as I walked into my kitchen I spied my fruit bowl, filled to the top with lemons and limes (I love citrus!) and thought to myself...  I'm going to make key lime scones, they'll be delicious and the girls will love them, I hope.  Not only did the girls like them, but they licked their plates clean.  

Key Lime Scones

Makes 12-16 scones (depending on how big you cut them)

4 1/2 cups all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1/2 cup sugar

1 1/4 tsp salt

zest of one lime, or 3 key limes

1 cup chilled butter, cut into 1/2 inch pieces

1/2 - 1 cup mini white chocolate chips

1 3/4 cups milk or heavy cream

for the glaze:

Juice of one lime or 3 key limes

1/2 cup powdered sugar

1/2 tsp vanilla

 

Pre-heat the oven to 400 degrees Fahrenheit.

In the bowl of your food processor place flour, baking powder, baking soda, sugar, salt and lime zest pulse to combine.  Add butter and pulse until it resembles a medium crumb. pour into a medium bowl and stir in chocolate chips.  Stir in milk until just combined.  Divide the dough into two equal portions.  Place one portion on a lightly floured surface and flatten with your hands to form a disc about 1 inch thick.  Using a pizza cutter, cut into 6-8 wedges and place on a lightly greased baking sheet.  Repeat with the remaining dough.

Bake for 20-25 minutes until golden brown.  

Meanwhile, in a small bowl, whisk all ingredients for the glaze and set aside.

Place on a wire baking rack and drizzle the glaze over the scones (I've found if I place the wire baking rack on a piece of aluminum foil it is much easier clean-up).  Enjoy!

Best Banana Bread I've Ever Tasted

Banana bread is one of those things you either love or hate.  I myself love it!  I find it makes a wonderful breakfast, with a little cream cheese or real butter smeared across it, YUM!  It is a great way to use up bananas that might find their way in the trash, and it also makes a wonderful gift for a neighbor who may need a little cheering up.

I especially love the little surprises I've added to my "go to" recipe to make it over the top.

Banana Bread
Makes 1 loaf

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup overripe bananas, mashed (2-3 bananas)
1/4 cup milk
1 tsp lemon juice
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Hershey's Cinnamon Chips (my extra ingredient)
1/2 cup chopped nuts (walnuts and pecans are wonderful in this) *optional

Preheat oven to 350 degrees Fahrenheit.  Grease an 8x4x3 inch loaf pan.

In the bowl of a stand mixer, fitted with the paddle, whip butter and sugar until it is light and fluffy.  Add the eggs one at a time, beating well between each addition.  Add the bananas, milk, and lemon juice, and mix well.  Add the dry ingredients and mix until everything is combined.  Stir in cinnamon chips and nuts.  Pour into prepared pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean.

Best Whole Wheat Sandwich Bread Ever!

I always wanted to be the kind of mom who bakes her own whole wheat bread, never having to buy loaves from the store. Over the years I've experimented with so many different recipes and found that each one was good right after it came out of the oven, but after that it became dry and crumbly. It was really very frustrating! It wasn't until last year that my friend Michele over at sweet luvin' in the kitchen shared her favorite sandwich bread.  It was love at first bite, but the real test was the next day, the bread continued to be soft and delicious.  No more crumbly bread for us!  The best part about this recipe is it is really simple.  You can't mess this one up, really... trust me!

One other reason I wanted to make bread for my family is because of all of the hidden additives in sandwich bread.  I am avoiding soy and it is added to bread to keep them soft, moist and elastic.  By baking our own we are able to have better tasting, just as moist and elastic bread without the additives we are trying to avoid.

Whole Wheat Sandwich Bread
Makes 2 4x8 loaves

4 3/4 cups whole wheat flour (freshly milled is best if you have a wheat grinder)
1 tbsp instant yeast
2-4* tbsp vital wheat gluten (you can substitute vinegar if you want) found on the baking aisle.
1/2 tbsp salt
1/4 -1/2* cup potato flakes (not the kind with milk and butter added, just plain potato flakes)
3 tbsp olive oil (you can also use softened butter, or coconut oil)
2-4 tbsp honey (I've been using raw agave and doing 2 tbsp per recipe, it is working great!)
2 cups very hot tap water


*note: always start with the higher amount, then as you get comfortable with the recipe, you can adjust to use less of these ingredients if you desire.  I still use the higher amount because I like the way my bread comes out.


In the bowl of your stand mixer, fitted with a dough hook, add the flour, yeast, gluten, salt and potato flakes.  Mix for about 30 seconds to evenly distribute the dry ingredients.  Add the oil, honey, and water.  Mix for another 30 seconds.  If the dough is too dry, add a little more water about a tbsp at a time.  The dough should be wet enough to leave a little residue on the sides of the bowl.  Mix for 10 minutes (just set your timer and walk away).  Do not add any more water or flour at this point, it will not incorporate and will ruin the dough.

When it is done mixing, the dough will be smooth and elastic.  Spray the inside of a large plastic bowl with cooking spray.  Place the dough on in the bowl and turn to coat with oil. Cover the dough lightly with plastic wrap or clean cotton towel and let it raise until it has doubled in size.  It takes between 30 to 60 minutes, so keep an eye on your dough.

After the first raise, gently punch down the dough with your hands.  Separate the dough into two equal balls.  Form into loaves, and place in pans lightly sprayed with cooking spray.  Cover again with plastic wrap or cotton towel and let raise  again until about doubled; it should raise just above the top of the pan.  Near the end of this raising time, preheat your oven to 350 degrees Fahrenheit.

Bake for 25 minutes.  Remove from the oven and let them cool in the loaf pan for 7-10 minutes.  Then remove from the pans and continue to cool on a wire rack (don't let it cool completely in the pan, it will become a sticky mess and ruin the bread.).

You'll find that your family will be hooked too!  I make two loaves a couple times a week and we've found it never dries out and becomes crumbly, makes beautiful toast and even better sandwiches.  The fresh milled wheat gives it a nutty flavor and it is really just delicious!  Hope you love it as much as we do!

Whole Wheat Pancakes

Breakfast is my favorite meal of the day, so to celebrate my birthday I am sharing one of my favorite breakfast dishes.  I know you may be thinking, "but pancakes are so boring".  Truthfully, pancakes are an art.  To get the perfect light, fluffy pancake, you've got to practice, and not get distracted while you are cooking them too (that has been known to happen at our house).  Pancakes from scratch are so much better than they are from a mix, and they really don't take much time to mix up.  Add a little butter and some maple syrup and, mmmm... perfection! 

Whole Wheat Pancakes
serves 4-5


1 1/4 cups whole wheat flour (freshly milled is best if you can)
2 tbsp sugar
3/4 tsp salt
3 tsp baking powder
1 egg
1 cup milk
3 tbsp coconut oil, melted

In a medium bowl, mix the dry ingredients.  Whisk in milk, egg and oil until no lumps remain.  Meanwhile, heat your griddle over medium heat.  When pan is heated, pour batter by 1/4 cupfuls onto the pan and cook until large bubbles form in the center of the pancake, turn and cook on the other side.  Serve with butter and warm maple syrup. 

Artisan Bread

Have you jumped on this bandwagon yet?  I've read about baking bread in a Dutch oven for a couple of months now, but didn't take the few minutes to actually make it.  Until the other night.  I finally decided to mix it up and give it a try.  It raises for 12-18 hours so, mix it up before dinner and bake it after breakfast.  Your whole house will smell heavenly!  There is no kneading involved, so just mix, raise, shape, and bake, then you end up with a loaf of bread that looks like you've just stopped by a bakery. 

When I pulled my first loaf out of the oven, the Hubs and I got close to smell it and heard the crust crackling away.  Waiting for it to cool was the hardest part.  Both of us were ready to just tear into it.  When we did slice it up, it didn't last very long.  So, last night we mixed up two more loaves.  I can't wait to experiment even more with this easy recipe.

Dutch Oven Bread
makes one 1 1/2 lb loaf
adapted from From Dahlias to Doxies


3 cups all-purpose flour
1 3/4 tsp salt
1/2 tsp yeast
1 1/2 cups water
any add-ins that you choose (I'll list the one's we've tried or want to try below)



In a large bowl, stir together flour, salt, and yeast.  Add water and mix until combined.  If you are adding flavors to your loaf, fold them in now.  Cover the bowl with plastic wrap and set aside to let it raise for 12-18 hours.


After the 12-18 hours, place your dutch oven with lid in the oven and preheat your oven to 450 degrees Fahrenheit.   Heat your dutch oven for 30 minutes (double check your the info that came with your dutch oven and make sure it can be heated empty.  I have one that can and one that cannot). Meanwhile, dump your dough out onto a heavily floured surface (you can also dump it on a heavily floured cotton towel or piece of parchment to make it easier to transfer to dutch oven), shape it into a ball then cover with plastic wrap or another cotton towel until the pot is ready.  Once the pot is hot, remove the lid, and drop the dough inside.  Do not grease the pot!  Replace the lid and bake it for 30 minutes.  Don't peek, just leave the lid on and enjoy the wonderful smells wafting through your house.  After the 30 minutes remove the lid, bake for another 15 minutes.  Remove the bread from the dutch oven and set on a rack to cool.

The first loaf we made we just followed the instructions, the second we added chopped kalamata olives, and the third we turned into a rye loaf that is to die for!  Here's what we did, and what we plan to do too.

Kalamata Olive Bread add-ins:
1/4-1/3 cup chopped kalamata olives

Rye Bread add-ins:
replace the 3 cups of All-purpose flour with 2 cups all-purpose, and 3/4 cup whole wheat, 1/4 cup rye flour
2 tsp caraway seeds (I "roughed up" half of them in my mortar and pestle to release extra flavor)

White Chocolate Pecan:
Add 1/2 cup chopped pecans and 1/2 cup white chocolate chips

Dark Chocolate Cherry Bread
Add 1/2 cup semi-sweet or dark chocolate chips and 1/2 cup chopped dried cherries

The possibilities are endless, let your creativity run wild with this one!

Dutch Crunch Rolls

During our first year of marriage, The Hubs and I lived in the Bay area of California. We loved it there. Beautiful weather, tons of ethnic food choices, and incredible bread. I mean, Sourdough bread should not be made anywhere except the Bay area. It just isn't the same... One other bread we grew to love was Dutch Crunch bread. A soft white roll, covered in a crunchy topping. For years The Hubs would mention to me that he really missed them, but I never thought to attempt to make them myself.  I am so glad I got over it and took the plunge.  These incredibly easy, and equally delicious rolls pack a punch with the crunchy topping.  I can't wait to make them again!

Dutch Crunch Rolls
makes 12 rolls or 2 loaves of bread

Rolls:
1 tbsp active dry yeast
1 1/4 cup warm water
2 tbsp instant dry milk
1 1/2 tbsp sugar
2 tbsp canola or olive oil
1 1/2 tsp salt
up to 4 cups of all-purpose flour

In the bowl of a stand mixer combine yeast, water, milk, and sugar.  Stir to combine and let it sit for 5 minutes to allow the yeast to "bloom".

Add the oil, salt, and two cups of the flour.  Mix on low until the dough comes together, scraping the sides down with a rubber spatula.

Add the remaining flour1/4 cup at a time until dough pulls away from the sides of the bowl.  Mix for 4 minutes.

Place in a greased bowl, cover and raise until doubled in size.

Divide dough into 12 equal pieces, or two for loaves.  Shape each portion into a ball, or loaf and place on a parchment lined baking sheet.

Cover with plastic wrap and let sit while you make the topping. (approximately 20 minutes)

Dutch Crunch Topping:
2 tbsp active dry yeast
1 cup warm water
2 tbsp canola oil
1/2tsp salt
1 1/2 cup rice flour (gluten free, Bob's Red Mill is my favorite)

Combine all ingredients in a large bowl and whisk hard to combine.  It should be stiff like a royal icing.  Add more rice flour or water if necessary.  Let it stand for 15 minutes.

Spoon a thick layer onto each roll/loaf and spread around evenly.  Be generous with the topping, it will not crack if it is too thin. 

Bake at 380 degrees Fahrenheit for 25-30 minutes.  Transfer to a wire rack to cool.

Home Made Flour Tortillas

There is just something about a warm, fresh tortilla filled with savory meat, beans,crunchy veggies, and topped with spicy pico de gallo, fresh tortillas push your meal to a whole new level.  Tortillas are really very simple.  Especially when you use a stand mixer.  Once you try them you won't go back to the store bought ones again.

Flour Tortillas
Makes about a dozen tortillas
4 cups all purpose flour (can do half and half white and wheat flour)
1 tsp baking powder
1 1/2 tsp salt
1/4 cup canola or olive oil
1 1/2 cups very warm tap water

In the bowl of a stand mixer, using a dough hook, combine the flour, baking powder, and salt.  Mix for 30 seconds to combine.  Add the oil and warm water and mix until combined.  Continue to mix/knead for 5 minutes.

Divide the dough into 12-15 equal pieces and roll each piece into a ball.  Keeping dough covered with a damp towel when not working with it.

Working on a lightly floured surface, roll each ball flat with a rolling pin one at a time, forming a 10 inch circle.

Meanwhile, heat a griddle or pan on medium heat.  Cook on a dry hot pan for 30 seconds on each side.  Stack the tortillas and let them cool.  Store in a zip top bag in the refrigerator.

Ham and Lentil Soup with Olive Oil Bread

Yesterday I woke up to a cold, cloudy, rainy day. After having a few beautiful days, it made me want to grab a good book, and snuggle up and just read while the rain fell outside.  Because my "to do" list was getting longer and longer, I decided I'd better skip the book for now, and instead make a crock-pot dinner to save a little time.  I love my crock-pot!  It is one kitchen appliance I don't think I could ever live without. 

We still had a bit of ham left over from our Easter dinner, so my first thought was split pea soup, I knew my kids wouldn't eat that so I grabbed my bag of lentils instead.  It would be a gamble to whether or not they'd eat it too, but I gave it a try.  My oldest has been such a picky eater lately, but has been willing to try a few bites.  She took one bite, forced a smile, said she loved it, and ate a few more bites.  I give her a lot of credit for pretending to like it, just to be a good example to her younger sister.  After she'd eaten about half of her bowl I told her she didn't have to finish and the relief that came over her face was really quite hilarious.  By now, if you are still reading ;), you're probably wondering why I'm telling you that my kids didn't like it.   Well, they haven't liked much lately, so no matter what I make they'll complain, but once they try it most of the time they change their minds.  I think this soup however is more of an adult flavor. 

A hearty, delicious blend of lentils, smokey ham, and tender veggies really made the perfect combination for a cold spring day.  The best part however is the prep takes under 5 minutes, and you are on your way... going about your day as usual and dinner is ready and waiting when you are.   I paired it with the end of a rustic olive oil bread called Mantovana (Olive oil bread from Mantua).  Very simple to make, with a wonderful olive oil flavor that went perfectly with this simple soup.  I'm especially excited to turn the leftovers into a fantastic grilled cheese for lunch.

Lentil and Ham Soup
Makes about 9 servings

1 pkg (16 ounces) dried lentils
2 cups diced, fully cooked ham
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
5 cups very hot tap water

In a 5 quart crock-pot, layer the ingredients in order listed (do not stir).  Cover and cook on high for 4-5 hours or until vegetables are tender.  Discard bay leaves, and stir.  Enjoy!

Mantovana
Olive Oil Bread from Mantua
 Makes 2 loaves

The double rising produces a bread with a light even texture.  Be careful not to over-rise the dough, it can cause it to to collapse upon being placed in the hot oven.  Do not leave the dough for any longer than 40 minutes for it's second rising. 

2 tsp dry yeast
2 1/2 cups warm tap water, divided
1 1/4 cups whole-wheat flour
3 1/2 cups unbleached flour
2 tsp salt
1/2 cup olive oil

1. measure out 1 3/4 cups of warm water.  Sprinkle the yeast over the water and let stand for 5 minutes; stir to dissolve.  Mix the flours in a large bowl.  Make a well in the center and pour the yeast/water mixture into the well.
2. Use a wooden spoon to draw just enough of the flour into the dissolved yeast to form a soft paste.  Cover with a clean dish towel and let "sponge"* until frothy and risen, about 20 minutes.
3. Add the salt and oil to the sponge.  Mix in the rest of the flour from the sides of the well.  Stir in the remaining water, as needed, to form a very sticky dough.
4.  Turn the dough out onto a floured work surface and knead until smooth, about 10 minutes.  (I cheat and do all of this in my stand mixer, mixing on low for 10 minutes)
5. Put the dough in a clean, oiled bowl; cover with a dish towel and let it raise until doubled in size, about 50 minutes.  Punch down, and cover again, letting it raise until doubled in size about 40 minutes.
6.Punch down again and let chafe for 10 minutes (chafing: form the dough into a ball by cupping your hands gently around it.  Apply a light downward pressure to the sides, while simultaneously rotating the the dough in a steady clockwise motion.  Continue until the dough is formed into an even round shape.)
7.Preheat oven to 400 degrees Fahrenheit.  Divide the dough into two equal pieces.  Shape each piece into a long loaf, about 10 inches in length.  Place on a floured baking sheet and cover with a dish towel.  Proof (let it rest) for 15 minutes.
8. Cut a lengthwise slash, 1/2 inch deep, down the center of each loaf.  Bake in the preheated oven for 45 minutes, until golden brown and hollow sounding when tapped on the underside.  Cool on a wire rack.

* When sponging your dough, you'll follow the directions by creating a deep well in the flour, then adding the dissolved yeast.  Using a wooden spoon draw in just enough flour from the sides of the bowl a little at a time to combine with the dissolved yeast in the well to form a soft paste when mixed thoroughly.  Cover the bowl with a dish towel and leave for 20 minutes or longer if specified in the recipe, until the paste is frothy and has expanded slightly in volume.  Continue on to step 3. 

Toasted Onion Buns

It seems that as the weather gets warmer, and stays consistently warmer, more and more of our neighbors are firing up their BBQ's, filling the air with that wonderful smell of smoke.   As dinner time approaches you can almost pick out what everyone is eating for dinner (thanks to condo life), and more often than not it is the smell of Hamburgers.  The Hubs loves a good toasted onion bun for his burgers, pulled pork, or even chicken sandwich.  This recipe seems to fit that bill.  With a subtle onion flavor, this moist bun can hold up to even the sloppiest of sandwiches.

Toasted Onion Buns 
Makes 8 buns
1 cup warm water
2 tbsp softened butter
1 large egg
3 1/2 cups All-purpose flour
2 tbsp vital wheat gluten
1/4 cup sugar
1 tsp salt
1 tbsp instant yeast
1 tsp onion powder
2 tbsp dried toasted onions, plus more to top buns if desired

Combine all the ingredients in a stand mixer and mix, using the dough hood for 8 minutes.  You will have a soft, smooth dough.  Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap.  Let it raise until doubled in size, about one hour.

Lightly punch down the dough, divide it into 8 pieces (about 4 ounces each), and shape each piece into a flattened ball.  Place the buns on a greased baking sheet  and let raise 30-40 minutes until they are quite puffy.

Preheat the oven to 375 degrees Fahrenheit.  bake the buns for 12 to 15 minutes, until they are golden brown.  Remove them from the oven and cool on a wire rack.  Split buns, fill with your favorite burger, or sandwich and enjoy.

For Hot Dog Buns: (These would be incredible with a Chicago style dog)
Divide the dough into 10 equal pieces, roughly 3 ounces each.  roll into a log shape the length of a hotdog and flatten slightly, let raise 30-40 minutes.  Follow baking instructions.

Breakfast Biscuit Sandwich

I love breakfast!  I don't know how many times you'll read that on this blog, but I really do love breakfast.  I especially love savory breakfasts.  A few years ago, I started searching for the perfect biscuit recipe to add to my collection.  I tried many different recipes found online and pinterest, and finally I started searching cookbooks.  One of my first stops was one of Paula Deen's cookbooks.  I was surprised to find her recommendation was to buy a bag of the frozen ones, bake them, hide the evidence and claim them as your own.  As good as the frozen ones are, and we all know they are yummy!  I was, and am, trying to steer clear of processed and packaged foods for my family, so the hunt continued.  I came across one book that caught my eye, Southern Biscuits by Nathalie Dupree and Cynthia Graubart, unfortunately it was out of stock on Amazon, so I waited.  Believe me it was worth the wait.

A good breakfast sandwich has to start with a really great biscuit.  So far, this recipe is my favorite.

Baking Powder Biscuits
2 cups all-purpose flour, plus some for dusting
1 tbsp baking powder
1 tsp salt
1/4 cup chilled shortening, lard, and/or butter, roughly cut into 1/4 inch cubes
AND
1/4 cup chilled shortening, lard, and/or butter, roughly cut into 1/4 inch cubes
1 cup milk or buttermilk, divided
softened butter, for brushing

Preheat the oven to 425 degrees F.

Lightly spray a cookie sheet with baking spray.

In a large bowl whisk together flour, baking powder, and salt.  Scatter the first 1/4 cup pieces of chilled fat (doesn't that sound delicious?) throughout the flour mixture.  Using a pastry cutter, two forks, or your fingers, work the fat into the flour mixture until the mixture resembles well-crumbled feta cheese.  Add the additional 1/4 cup fat to the mixture and continue to work it in until no pieces remain larger than a pea.  If this process took longer than 5 minutes place the bowl in the refrigerator for 5 minutes to re-chill the fat.

Make a deep well in the center of the flour, pour 3/4 cup of the milk into the well, reserving 1/4 cup, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the milk.  Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.  If there is remaining dry flour, add the reserved milk one tablespoon at a time.  If the dough is too wet, use more flour when shaping.

Lightly sprinkle flour on a clean surface.  Turn dough out on to the surface and sprinkle the top lightly with flour.  With floured hands, fold dough in half and pat into a 1/3-1/2 inch round.  Fold in half again.  Repeat if the dough is still clumpy.  Pat the dough out into a 1/2 inch thick round for a normal biscuit, 3/4 inch thick for a tall biscuit, and  a 1 inch thick for a giant biscuit.  Brush off any visible flour from the top. 

Using a 2 1/2 inch round biscuit cutter, cut biscuits very close together, being careful not to twist the cutter.  The scraps may be combined to make additional biscuits (the scraps will make tougher biscuits, but no one in my family ever seems to complain about them).

Bake biscuits on the top rack of the oven for 10-14 minutes until light golden brown.  You can rotate the pan after 6 minutes of baking to ensure even cooking.

When biscuits are done, remove from the oven and lightly brush the tops with softened butter.  Serve hot.

Makes 4-12 biscuits depending on size

*I prefer using butter for both of the fat options.  I've used shortening too, and it works great, but we prefer the flavor that the butter provides.

*Dessert variation - Add 3 tbsp sugar to the flour mixture, replace one or both of the fat options with coconut oil.  When biscuits are done, cut in half, fill with fresh whipped cream and sliced strawberries, top with more strawberries.  These make wonderful Shortcakes.

To finish off your Sandwich
Add one or two eggs per person, prepared however you like (we prefer scrambled for these delicious sandwiches), cheese if desired, and a slice of ham, sausage, or a couple slices of bacon.  Enjoy

Rainbow Bread

I've seen a few pins floating around pinterest of this beautifully colored rainbow bread and tucked the idea away for St. Patrick's Day for my girls.  I knew I needed to do something fun to jazz up their lunch, but I don't like to experiment with new bread recipes when I don't have the time.  So, I improvised... I used my favorite bread recipe and did it my way :)  Luckily it turned out just perfect (well other than that pesky air bubble that formed right in the middle of the loaf...  next time it'll be perfect!  Either way, the girls loved it!  They both kept commenting that it was the coolest bread they'd ever eaten. 

 

Rainbow Sandwich Bread
3 cups white flour
2 1/4 tsp instant yeast
1/2 tbsp salt
3 tbsp sugar
1/4 cup dry milk
1/2 cup potato flakes
3 tbsp softened butter or oil
1-1 1/8 cup warm tap water

In the bowl of a stand mixer fitted with a dough hook measure flour, yeast, salt, sugar, dry milk, and potato flakes.  Mix for 30 seconds to combine.  Add the butter/oil, and about 7/8 cup warm water.  Mix for about 30-60 seconds, adding more water a tablespoon at a time if dough is too dry.  If the dough is too wet, add flour one tablespoon at a time until desired consistency is achieved.  The dough should be wet enough to leave a little residue on the sides of the bowl.  Mix for 4 minutes. 

Divide dough into 6 equal portions.  With each portion add 3 drops of food coloring (or more to get the color you desire) and knead the coloring into the dough.  It will take about 5 minutes per portion to get it mixed in.  Flatten out each piece into a 2 inch by 6 inch rectangle and stack them all together starting with purple on the bottom, then blue, green, yellow, orange, red. 

Using a rolling pin, flatten dough and roll to about 1/2 inch thick.  Starting at one end, roll the dough to form a loaf.  Place it in your pan that has been lightly greased with butter or cooking spray and cover.  Let it raise until it has doubled in size.

Meanwhile, preheat your oven to 350 degrees Fahrenheit.  When dough has risen to double the size bake for 25 minutes.  Remove from the oven and let it cool in the pan for 10 minutes.  Then remove from pan and cool completely on a wire rack. 

Makes 1 5x9 inch loaf.

Bobby Flay's Signature Burger and Fresh Baked Buns

Spring has finally arrived!  We have been out enjoying the beautiful weather, taking advantage of the wonderful walking trails that surround us, and of course firing up the grill.  Although we do use our grill year round (even when it is snowing) we use it almost daily as the weather warms up and all through the summer.  Burgers are one of our favorite things, and Bobby Flay knows how to do a great one.

Bobby's burger is very simple.  Seasoned ground beef, fresh toppings, and a special sauce that kicks your burger over the top.  Give it a try, your family will love it just as much as we do.

Crunchburger (AKA The Signature Burger)
1 1/2 lbs ground chuck, 80% lean, or ground turkey 90% lean
kosher salt and fresh ground pepper
1 1/2 tbsp canola oil
8 slices American cheese, each 1/4 inch thick
4 split, toasted buns (see recipe below)
4 slices beefsteak tomato
4 leaves romaine lettuce
4 slices red onion
Horseradish Mustard Mayo (recipe below) aka Bobby's Special Sauce
4 handfuls of potato chips

Divide the meat into 4 equal portions (we usually do 6, to make more size appropriate burgers for our kids)
form each portion into a burger and make a deep depression in the center with your thumb.  Season both sides with salt and pepper.

Cook the burgers to your liking, top each one with 2 slices of cheese, and let it melt.

Place burgers on the bun bottoms and if desired top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise.  Pile on the potato chips, to with the bun tops and serve immediately.


Horseradish Mustard Mayonnaise
1/4 cup Mayonnaise
2 tbsp Dijon Mustard
2 tbsp prepared horseradish
kosher salt and freshly ground black pepper

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper.  Cover and refrigerate it for at least 30 minutes to allow flavors to meld. 

*For a touch of extra flavor, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or
 tarragon.
Recipe taken from Bobby Flays Burgers, Fries, and Shakes cookbook.  If you like burgers, I highly recommend this one!  Every recipe we've tried is fantastic!

I have to give full credit for these buns to my friend Michele at Sweet Luvin in the Kitchen.  She is amazing and a wonderful baker.

Hamburger Buns
makes 8 buns
3 tbsp warm milk
1 cup warm tap water
2 tsp instant yeast
2 1/2 tbsp sugar
1 1/2 tsp salt
1 large egg, slightly beaten
3 1/3 cups white flour
2 1/2 tbsp butter, softened

In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar and yeast.  Pulse to combine.  Next add the milk, egg, and butter.  Pulse again to combine.  Last add the warm tap water.  Pour the water a little at a time, mixing a second or two in between.  Only add enough water so that the dough is slightly sticky; you may need more or less depending on where you live, and the climate.  Knead dough on low speed for about 5 minutes.  The dough will be a little sticky, but do not add more flour at this point.

transfer dough to a bowl lightly sprayed with cooking spray.  Cover loosely with a towel or plastic wrap and let it rise in a warm place until doubled in size.  Watch it closely, raising times will change depending on temperature and climate.

Spray a baking sheet with cooking spray.  Divide the dough into 8 equal portions (about 4 ozs each).  Gently roll each portion of dough into a ball and place on the baking sheet, press down on the ball to form a disc.  cover and let raise again until nearly doubled.

Meanwhile, preheat oven to 400 degrees Fahrenheit.  Bake the buns about 12-15 minutes, or until the tops are golden brown.

Chicken Gyro on Homemade Naan

Tonight we were supposed to indulge in a favorite of the Hubs and myself, French Dip.  Well, last night instead of getting the roast out of the freezer, I put the kids to bed, then climbed into bed myself and watched "My Big Fat Greek Wedding".  I must have been preparing myself to make this dish.
One of the places on my "list of places to visit someday" is Greece.  I love the food, the culture, the beautiful Mediterranean water/beaches, and the loud personalities.  I think I might fit right in.  Until I can experience it for myself, I love to try to create the food in my home.  Gyros are very beginner friendly, just grill the meat, mix up the tzatziki sauce, and basically top a piece of naan, homemade or store bought with your favorite toppings wrap up (or attempt to) and enjoy.  Everything about this recipe is so simple, anyone can do it.  The flavors are fresh, but bold, and the naan is absolutely delicious.  On a night like tonight when you want to escape the storm that is currently blowing in, it is perfect.

Gyro Chicken
2 medium lemons, cut into wedges
1/2 cup olive oil
8 cloves of garlic, minced
2 tsp dried oregano
2 tsp salt
1/2 tsp fresh ground black pepper
3 lbs boneless, skinless chicken breasts

Gently squeeze the lemons into a gallon size zip top bag, leaving the lemon wedges in the bag.  Add the rest of the ingredients, except chicken and shake to combine.  Add chicken, and turn to coat.  Seal the bag and return it to the refrigerator for 2-4 hours.  Remove the chicken and grill over medium heat until juices run clear.

Tzatziki Sauce
1 1/2 cup plain yogurt
1/4 cup finely grated peeled and seeded, cucumber (squeeze off the juice)
2 tsp garlic minced or grated
1/4 tsp salt
1 tbsp olive oil
1 1/2 tsp vinegar

Stir together all ingredients and serve over gyros.


Naan
Recipe adapted from: Mel's Kitchen Cafe
*Makes 12 pieces of Naan
1 1/2 cup milk, warmed to about 110* F
1/2 tsp instant yeast
1 tsp sugar
1 tsp salt
3-4 cups all purpose flour
3-4 tbsp butter, melted

Pour the milk into bowl of stand mixer.  Add the sugar, yeast, salt and 2 1/2 cups of flour.  Mix well to combine.  Continue adding flour gradually in small amounts, until a soft dough forms that cleans the sides of the bowl.  Knead the dough by mixer about 3-5 minutes, or by had for 10 minutes until it is smooth and elastic.  Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with plastic wrap for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape.  Cover the pieces with a towel and let them rest for 30 minutes.  While the dough is resting preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.

Once your dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan.  Lay the circle of dough on your hot pizza stone.  Bake each piece for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and it starts to brown on the top.  Remove the naan from the baking stone and place on a cooling rack. Brush each piece lightly with melted butter.  Stack them on top of one another as they come out of the oven.  Cover with a towel and let the naan cool completely or serve warm.

Gyros always get two thumbs up from the Hubs and I, tonight however, they pleased everyone!  Even the youngest who doesn't like much of anything (until we get her to actually try it) cleaned her plate.  We are excited to turn the leftover naan into personal sized pizzas :)  I can't wait!

Pulled Pork Sliders and Ciabatta Buns

I am so ready for summer... I thought if I made a meal that was reminiscent of summer it would help me get over the never ending feeling of "this winter is never going to end". Pulled pork is always a hit around here, and I had everything for coleslaw in the refrigerator, so this meal was meant to happen.

For the pork I use this recipe from Little Blue Boo.  It is always delicious and full of flavor.  I like to add the bbq sauce to the meat after shredding.  And a big bonus... it freezes so well!

The coleslaw recipe was one that I have combined a couple of favorites to make this perfect combo.

Cole Slaw
1/2 head of cabbage, sliced thin, or shredded
1-2 carrots shredded
1/2 cup mayonaise
1/4 cup sugar
1 tbsp apple cider vinegar
1/2 tsp celery seed
1 tsp chopped chives

combine the mayo, sugar, vinegar, celery seed, and chives in a large bowl.  Whisk until well combined.  Add in the cabbage and carrots, stir to combine then refrigerate until ready to use, at least 30 min.


I have tried so many different recipes for hamburger buns, and was just about to give up when I came across this roll recipe.  We gave it a try and it has become our favorite go to recipe for buns.  They are simply wonderful, and incredibly easy!

Ciabatta Buns
1 1/2 cups very warm tap water

1 tsp instant dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
3 1/2 cups all purpose flour

In a stand mixer, add water, yeast, sugar, salt and olive oil.  Stir to combine.  Add the flour.  Mix on low for 7-10 min.  Dough will be sticky.  Place dough in a large, lightly greased bowl and place in a warm, draft free place.  Cover with plastic wrap or a clean, dry kitchen towel.

When the dough has doubled in size, gently punch it down and divide the dough into 8 equal pieces for regular size buns, and 21 equal pieces for sliders.  Place on a greased cookie sheet and cover with the towel again.  Let buns raise for about 30 minutes or until double in size.

Preheat the oven to 400.

Bake for about 20 minutes or until the rolls are golden brown and sound hollow when tapped.  Transfer to a wire rack and cool.

My Favorite "Go-To" Pizza Crust

We LOVE home made pizza.  Okay, okay...I just love pizza! Our budget won't allow me to order pizza as often as I'd like to, so this has become a staple in our weekly menu planning.  It is quick, easy, and oh so tasty.

Pizza Crust
1 1/2 cups warm water
1 tbsp yeast (I like to use instant yeast for this.  Raises even quicker :) )
1 tbsp sugar
1 tsp salt
1 tbsp oil
3-4 cups flour (I do half and half/wheat and white)

Combine the first 5 ingredients in a stand mixer (or a bowl if mixing by hand).  Add flour until combined.  Knead for 5-7 minutes.  Let raise for 30 min (if using instant yeast it will be raised in about 10-15 min.).  Divide dough in half.  Roll out into circles. Top with your choice of sauce/cheese/toppings.  Bake at 425 for 15 min.

My Tips/Tricks
1.  I divide my dough into 4 equal pieces.  I prefer a thinner crust, and this makes it just perfect.
2.  After rolling out dough, I place the circle in the oven on a heated pizza stone to cook for a few min before adding toppings.  That way the crust can be frozen for a later time, it also helps make sure the crust gets cooked completely.
3.  Don't overload your pizza.  It is very possible to have "too many" toppings.

Crusty Soup Bowls

Fall at our house means hot soups, fresh breads, and a warm home. With the weather cooling down, and the leaves changing colors it is time for soup again. One of our favorite ways to enjoy soup is in a nice crusty bread bowl. I've attempted this many times, and most have failed miserably. Until this recipe came along. It is perfect! Crusty on the outside, soft and airy on the inside.

 Crusty Soup Bowls

yeilds 8 bowls
2 tbsp yeast
2 cups warm water
1 tbsp sugar
2 tsp salt
5 cups flour
3 tbsp wheat gluten
Cornmeal

In mixing bowl, dissolve yeast in warm water. Add sugar, salt, 3 cups of flour and wheat gluten.  Beat 3 minutes.  Gradually add remaining flour to make a stiff dough.  ( A stiff dough is necessary for the bowls to hold their shape).  Continue to knead in your mixer for 7 minutes, or by hand for 12 minutes on a lightly floured surface till dough is smooth and elastic.  Place in a greased plastic bowl, cover and let rise until doubled in size.  Punch down and divide into 8 pieces.  Form each piece into a ball and place on a baking sheet sprinkled with cornmeal.  Cover and let rise again until doubled in size.

Bake at 375  degrees F. for 25  minutes.

Let bowls cool.  Cut off the tops; scoop out bread to make a bowl, and serve with hot soup.