Category: Recipes

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Soft Pretzels

I remember having my first soft pretzel at Disneyland about a million years ago–I was in High School, if that tells you anything. Later that year, Seventeen magazine came out with a recipe that captured Mickey’s pretzel to the letter. Because I’m a friendly, benevolent sort–I shall share it with you.

Ingredients

1- 1/2 cups warm  water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

4 1/2 cups all-purpose flour, approximately

1/4 cup butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.

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Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.

Now, there are a couple of ways you can do this…

The very, very wrong–bald kid way…

Or the very, very graceful and right, Jillian way.

Whatever works.

Now, place them on the parchment pan.

Next, carefully lower each pretzel into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.

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Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.

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Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Pretend you are at Disneyland.


Soft Pretzels
 
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Ingredients
  • 1- ½ cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4½ cups all-purpose flour, approximately
  • ¼ cup butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt
Instructions
  1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.
  5. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
  6. Now, place them on the parchment pan.
  7. Next, carefully lower each pretzel into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.
  8. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

 

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Asian Lettuce Wraps

These are incredible. From the very minute that we first had them at that fancy restaurant at Jacob’s graduation a couple of year’s back–I’ve dreamed of them. So when the recipe popped up on the internet–I couldn’t wait to try it out. There are several versions out there, but this is the one I liked the best–with a bit of GR tweeking–of course! :}

Asian Lettuce Wraps

Ingredients:

2 tsp. vegetable oil

4 cloves garlic, minced

1 Tbsp.  fresh ginger, peeled and minced

3-4 boneless, skinless chicken breasts

3/4 cup  mushrooms, minced

1/2 tsp.  salt

4 cups cabbage, chopped (about 1/2 a head)

1- 8oz can water chestnuts, minced

1/2 cups green onions, minced

1/3 cup soy sauce

2 tsp. sesame oil

1 lemon, zested

1 tsp. hot sauce

1/3 cup cilantro, chopped

1 head iceberg lettuce

Here’s my first tip: Did you notice the word “minced” about 600 times in this recipe? Well, we’re not kidding. So just take twenty minutes and chop all the ingredients and set them aside. If you have a food processor–you are a lucky duck.

I had this cool thing instead…and it worked great.

Who needs a food processor when you can have this food chopper? I bought mine from Pampered Chef...or there’s the entertaining one on TV–called the “Slap Chop.” Either way,  it was fun.

The very easiest way to chop cabbage is to cut it in chunks and drop a piece or two in the blender. Fill with enough water to cover it completely and process on low. Once it is all cole slaw size—really it only takes a few seconds–you just drain the water and there you have it.

Once your ingredients are all pulverized–heat up a large skillet. Really, a large one, this makes a lot. Put in vegetable oil and when it’s hot add minced garlic and ginger. Saute for a minute just until it’s fragrant and then add in the chicken, mushrooms, and salt. Cook until chicken is cooked through.

Then add in the cabbage, water chestnuts, and green onions. Cook for a few minutes until cabbage starts to wilt. Add in the soy sauce, sesame oil,  zest from the lemon, and hot sauce. When everything is cooked through, remove from heat and stir in the cilantro.

To serve, carefully separate the whole leaves from the lettuce. Wash and dry them and keep them in the fridge so they’re nice and cold. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with fried rice or fresh fruit.

Sincerely, I figured the babies would run from this recipe because they really haven’t had a ton of exposure to Asian food–and the aroma is quite exotic. Boy was I wrong! They descended on my plate like lion cubs gone wild. So, I’d say this recipe is a definite hit.

Be brave…try it!


Asian Lettuce Wraps
 
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Ingredients
  • 2 tsp. olive oil
  • 4 cloves garlic, minced
  • 1 Tbsp. fresh ginger, peeled and minced
  • 3-4 boneless, skinless chicken breasts
  • ¾ cup mushrooms, minced
  • ½ tsp. salt
  • 4 cups cabbage, chopped (about ½ a head)
  • 1- 8oz can water chestnuts, minced
  • ½ cups green onions, minced
  • ⅓ cup soy sauce
  • 2 tsp. sesame oil
  • 1 lemon, zested
  • 1 tsp. hot sauce
  • ⅓ cup cilantro, chopped
  • 1 head iceberg lettuce
Instructions
  1. Put olive oil in a large skillet.
  2. When it's hot add minced garlic and ginger.
  3. Saute for a minute just until it's fragrant and then add in the chicken, mushrooms, and salt. Cook until chicken is cooked through.
  4. Then add in the cabbage, water chestnuts, and green onions.
  5. Cook for a few minutes until cabbage starts to wilt.
  6. Add in the soy sauce, sesame oil, zest from the lemon, and hot sauce.
  7. When everything is cooked through, remove from heat and stir in the cilantro.
  8. To serve, carefully separate the whole leaves from the lettuce.
  9. Wash and dry them and keep them in the fridge so they're nice and cold.
  10. Spoon chicken filling onto the lettuce leaf and then roll it up and serve with fried rice or fresh fruit.

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Any Fruit Smoothie

The lady at the nursery said that we shouldn’t expect the new baby strawberries plants to produce any fruit this year.  So we didn’t.  No pressure little strawberries.

But oh– too bad the nursery lady was WRONG!! Look at this!

What a bumper crop of strawberries! Ok, two–teeny tiny ones—but aren’t they cute?!

We ran right into the house and made smoothies and used the Barbie sized strawberries as a garnish. They were perfect!

Any-Fruit Smoothies

Ingredients:

1 c fruit juice
1/2 c any flavor yogurt or ice cream
1 tsp vanilla
1 1/2 c frozen fruit

Mix in blender and garnish with a mini strawberry. Ha ha.

What is your favorite summer cool down dish?

Any Fruit Smoothie
 
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Ingredients
  • 1 c fruit juice
  • ½ c any flavor yogurt or ice cream
  • 1 tsp vanilla
  • 1½ c frozen fruit
Instructions
  1. Mix in blender and garnish with a mini strawberry.

 

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Perfect Crispy Chicken Tenders

I’m thinking that being able to make an honest to goodness crispy chicken tender — just like way better than what you’d buy at some fancy, expensive restaurant should make you a really valuable woman. Don’t you think? I expect the marriage proposals to come flooding in–non-stop.

Ok, no I don’t. But I’ll tell you this…

If I was married to some cute little Scottish farmer man–he would be falling madly in love with me all over again because, you see, I’m magic.

I can make Crispy Chicken Tenders.

Oooh, ooooh, oooh–so can you…

Put two cups of flour in a bowl.

Add 1-1/2 Tbsp Seasoning Salt. If some other chickeny spices sound good to you, add them to the flour.  Personally, the seasoning salt works for me.

Soak a package of boneless, skinless chicken tenders in buttermilk for about 20 minutes. You may be asking, “how much buttermilk, lady. How much?” I’d say about 1-1/2 -2 cups. Save some for later.

Mix seasoning spices into the flour.

Ok, it’s later. Drizzle a few drops of butter milk onto the flour mixture. “Why?” you may ask. Well,  I can’t tell you yet.

Fluff the buttermilk drops into the flour mixture with a fork…

…until little crumbles form.

Dip each piece of chicken into the flour mixture. Isn’t it cool how the crumbly pieces actually stick to the chicken? Remember the drizzling buttermilk? That’s why.

Deep fry the tenders until golden brown–about 3 minutes on each side.

Remove from heat and cool on paper towels. Look at all that crunchy stuff!

The temptation will be to grab one and take a big bite–but be warned–these things are dreadfully hot. So let them sit for awhile, while you make a salad or something.

Oh, I know…

How about if you just bask in the glow of perfect Crispy Chicken Tenders, and your magic-ness.

You’re gonna make lots of friends now.

And if you happen to see my little farmer man with the Scottish accent wandering around out there somewhere, nudge him in the right direction.

He really doesn’t know what he’s missing.

I found this recipe on Pioneer Woman. So there.
4.9 from 11 reviews
Perfect Crispy Chicken Tenders
 
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Ingredients
  • 2 Cups flour
  • 1-1/2 Tbsp Seasoning Salt
  • Boneless Chicken--cut in strips
  • Buttermilk
Instructions
  1. Put two cups of flour in a bowl.
  2. Add 1-1/2 Tbsp Seasoning Salt.
  3. Soak a package of boneless, skinless chicken tenders in buttermilk for about 20 minutes.
  4. Mix seasoning spices into the flour.
  5. Drizzle a few drops of butter milk onto the flour mixture
  6. Fluff the buttermilk drops into the flour mixture with a fork until little crumbles form.
  7. Dip each piece of chicken into the flour mixture.
  8. Deep fry the tenders until golden brown–about 3 minutes on each side.
  9. Remove from heat and cool on paper towels. Look at all that crunchy stuff!
 
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Strawberry-Filled French Toast

If you wake up one morning and find yourself with fresh strawberries—ok, ok, frozen will work too—then you might want to think about adding this fabulous filling to regular old french toast. No one will sleep through a breakfast like this! I’m tellin’ you, it’s g0000d! You may even have to grab some and hide out–to avoid the mob that will surely come.

Strawberry-Filled French Toast

Filling

2  8oz. cream cheese

1/2 cup sugar

16 oz. strawberries

1 Tbsp vanilla

1/2 tsp. cinnamon

French Toast

11 eggs

1/2 cup milk

1/2 tsp. salt

24 slices of bread

butter

For filling, mix cream cheese and sugar together until fluffy. Add remaining ingredients, including strawberries and mix until well blended.

For French toast, whisk eggs, milk and salt together until foamy. Melt 1 tsp  butter in a large skillet over medium heat. Dip each slice of bread in egg mixture and place in skillet. Cook until underside is light brown. Turn and cook other side. Butter each piece of toast and set on warm plate until all are cooked. Spoon 1/4 cup of filling over 1 slice of toast and top with another slice of toast–like a sandwich. Dust with powdered sugar. Makes 12 servings.


Strawberry-Filled French Toast
 
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Ingredients
  • 11 eggs
  • ½ cup milk
  • ½ tsp. salt
  • 24 slices of bread
  • butter
Instructions
  1. For filling, mix cream cheese and sugar together until fluffy.
  2. Add remaining ingredients, including strawberries and mix until well blended.
  3. For French toast, whisk eggs, milk and salt together until foamy.
  4. Melt 1 tsp butter in a large skillet over medium heat.
  5. Dip each slice of bread in egg mixture and place in skillet.
  6. Cook until underside is light brown.
  7. Turn and cook other side.
  8. Butter each piece of toast and set on warm plate until all are cooked.
  9. Spoon ¼ cup of filling over 1 slice of toast and top with another slice of toast--like a sandwich. Dust with powdered sugar.
Notes
Filling 2 8oz. cream cheese ½ cup sugar 16 oz. strawberries 1 Tbsp vanilla ½ tsp. cinnamon