Cinnamon Rolls

Cinnamon Rolls

1 cup milk

1 egg, beaten

4 tablespoons melted butter

4 tablespoons water

1/2 (3.5 ounce) package instant vanilla pudding mix

4 cups bread flour

1 tablespoon white sugar

1/2 teaspoon salt

2 1/4 teaspoons bread machine yeast

1/2 cup butter, softened

1 cup packed brown sugar

2 teaspoons ground cinnamon

1/4 cup chopped walnuts (optional)

1/4 cup raisins (optional)

1 teaspoon milk

1 1/2 cups confectioners' sugar

4 tablespoons butter, softened

1 teaspoon vanilla extract

In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle. 

              

When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle. 

              

Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled. 

              
Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Recipe taken from:  http://allrecipes.com/recipe/soft-moist-and-gooey-cinnamon-buns/     
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Cinnamon Rolls

1 cup milk

1 egg, beaten

4 tablespoons melted butter

4 tablespoons water

1/2 (3.5 ounce) package instant vanilla pudding mix

4 cups bread flour

1 tablespoon white sugar

1/2 teaspoon salt

2 1/4 teaspoons bread machine yeast

1/2 cup butter, softened

1 cup packed brown sugar

2 teaspoons ground cinnamon

1/4 cup chopped walnuts (optional)

1/4 cup raisins (optional)

1 teaspoon milk

1 1/2 cups confectioners' sugar

4 tablespoons butter, softened

1 teaspoon vanilla extract

In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.

When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.

Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Recipe taken from: http://allrecipes.com/recipe/soft-moist-and-gooey-cinnamon-buns/

Garlic Naan

Garlic Naan

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. 

              

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

 

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. 

              

Recipe taken from: http://allrecipes.com/recipe/naan/

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Garlic Naan

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.               

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Recipe taken from:  http://allrecipes.com/recipe/naan/

Spinach, Mushroom, and Bacon Pasta

Spinach, Mushroom, and Bacon Pasta

1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
2 cups spinach

8 oz sliced mushrooms
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots, rosemary and mushrooms to pan; sauté 8 minutes or until tender. Combine with bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. 

Add provolone, stirring until cheese melts. Add pasta, mushroom mixture and spinach to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray.  Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Jamaican Rice and Peas

I made this recipe to accompany the Jerk Chicken for a party I was attending.  I quadrupled the recipe, so please keep that in mind when looking at the pictures.  I almost didn't have a pot large enough for all of the rice -- it almost overflowed!  As you can see, I surrounded the edges of the platter with fried plantains for presentation!

Jamaican Rice and Peas

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. 

Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.

BLTAs

BLTA

2 slices turkey bacon, cooked
2 slices tomato
1-2 leaves of lettuce
2 slices reduced fat wheat bread, toased
1/4 avocado

Build the sandwich, slice in half and enjoy!

Weight Watchers Points+ = 8pts+

Kale Chips

Before I made these, I heard that these tasted like potato chips and I laughed.  I figured it was time to try them.  While they weren't *exactly* like potato chips - I was pleasantly surprised.  Once I started eating them, they grew on me and I soon devoured the whole plate!

Kale Chips

1 bunch kale

1 tablespoon olive oil

1 teaspoon kosher salt

Preheat an oven to 350 degrees. Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.               

Weight Watchers Points+ = 1 point+

Achiote Chicken and Pineapple Tacos

Achiote Chicken and Pineapple Tacos


2-3 lbs chicken breast tenders
2 tablespoons fresh lemon juice
1 cup orange juice
1/3 cup oil
4 cloves garlic
2 tablespoons white vinegar
2 tablespoons ground annato or achiote paste
1 teaspoon dried basil
1 teaspoon ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon oregano
1/2 teaspoon tumeric
1/2 teaspoon onion powder
1/2 teaspoon garlic power
1 pineapple, diced
1 red onion, sliced
12-18 corn tortillas


Combine all of the ingredients except chicken, pineapple, red onion, and tortillas in a blender or food processor.  Marinate chicken breasts in achiote mixture for 2-4 hours.  Be sure to marinate the chicken in a glass bowl or pan or a zip-lock bag.  The annato seeds are often used to naturally dye foods red so anything the marinade touches will stain!

Cook chicken in a cast iron skillet until done.  Remove from pan and let rest.  Cook pineapple and onion until heated through.

Warm tortillas and fill with chicken and top with pineapple and red onion.  

Mashed Potato Gratin

Mashed Potato Gratin

4 pounds Yukon gold potatoes, peeled and cut into 2-inch chunks
1 cup (4 ounces) fontina cheese, shredded and divided
3/4 cup (3 ounces) Gruyère cheese, shredded and divided
1 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup warm 1% low-fat milk (100° to 110°)
Cooking spray

Preheat oven to 400°.

Place potatoes in a large Dutch oven. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. 

Add 3/4 cup fontina cheese, 1/2 cup Gruyère cheese, butter, salt, and freshly ground black pepper to pan; mash with a fork or potato masher until well combined. 

Add warm milk to pan; continue mashing potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup fontina cheese and remaining 1/4 cup Gruyère cheese. 

Cover with aluminum foil lightly sprayed with cooking spray. Bake at 400° for 20 minutes. Remove from oven; remove and discard foil.

Preheat broiler.

Broil gratin 5 minutes or until cheese is brown and bubbly.

Recipe from Cooking Light.

Popovers

I love popovers - better and EASIER than any roll!  This is Ina Garten's recipe - my favorite!  It's a no fail recipe, but I find that 30 minutes is too long - 25 works best for me!  (Excuse the fact that my popovers got a little done - that's when I figured out I needed to cut the time.  I made them again at 25 minutes and they were perfect)


Popovers

• 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
• 1 1/2 cups flour
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 1/2 cups milk, at room temperature
• Preheat the oven to 425 degrees F.
  
  
  
  
  
  
  
  
  Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 25 minutes. Do not peek.
  
  
  
  
  

Cold Linguine and Asparagus Salad

Cold Linguine and Asparagus Salad

8 oz. linguine, broken in 1/2 

1/2 - 1 lb asparagus, cut diagonally into 1 1/2 inch pieces 

18 cherry tomatoes, quartered 

4 tbsp. chopped red onion 

2/3 c. poppy seed salad dressing (or enough to coat the pasta)

3 tbsp. Dijon style mustard  (or to taste)

1/2 tsp. salt 

1/2 tsp. pepper 

1/3 c. toasted pine nuts

In a large saucepan, cook linguine in boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes. Drain and rinse with cold water. Place in a bowl. Add tomatoes and onion. 

In a small bowl, combine salad dressing, mustard, salt, and pepper. Add to bowl. Toss gently to coat. Add additional salt, dressing, mustard or pepper, to taste.  Cover and chill for 2 hours or overnight. Before serving, toss gently with pine nuts.