Our good friend Leslie, also the best dog groomer ever, was kind enough to share her recipe for the most delicious English muffin bread! This bread is so good! I am not really a bread person, but my husband and son on the other hand like bread with most anything and this bread did not last ONE DAY in our house! I had to have Leslie make me two more loaves! The day Leslie made me these, I had just made the Bacon Cheeseburger soup. The bread and the soup together were spectacular! Of course simply toasted with some butter or jam also works great too. No matter how you like to eat your bread I know you will really enjoy this. Leslie also gave a bacon version and a cinnamon raisin version! These loaves also freeze well!
INGREDIENTS
1 cup of milk
1/4 cup of water
2 1/4 teaspoons active dry yeast
3 1/8 cups of all purpose flour
1/2 tablespoon of sugar
1 teaspoon of salt
1/8 teaspoon baking soda
Cooking spray
Cornmeal
DIRECTIONS
Warm the milk and water to (120 degrees) add the yeast to the mixture and let bloom, about five minutes. In a bowl of a stand mixer, with a dough hook add the yeast and milk mixture and stir in the flour, sugar, salt and baking soda. Knead on medium speed for seven minutes. Spray a loaf pan with non-stick cooking spray and sprinkle pan with cornmeal. Shake the pan around so the cornmeal coats the inside of the pan evenly. Place the dough in the pan, cover and let rise until doubled, about 45 minutes. Preheat oven to 400 degrees and bake for about 25 minutes or until golden brown.
For cinnamon raisin add 1/4 cup raisins and an additional 1/2 tablespoon of sugar and one tablespoon of cinnamon.
For bacon add 1/4 cup of cooked crumbled bacon pieces
Thanks Leslie!
Enjoy,
Winter is here! Snow has fallen along with the temperatures!!! Our New England weather can get very cold and my answer to the cold winter air is a large pot of comforting soup! I came across this recipe in the Taste of Home Magazine and at first I was a little skeptical as it calls for Velveeta cheese. To be honest I don’t use Velveeta EVER……..BUT I could not pass by the recipe as the picture looked so good and it was also a field editors’ favorite… and I found out why. I had several taste testers on this one, including my family and my parents. I gave the recipe to a good friend, Kathleen, and her family loved it just as much as we did! I would not mind a snow storm as it will give me a great reason to make this soup again!
INGREDIENTS
1 pound ground beef
1 medium onion, chopped
1 medium red pepper, chopped
1 garlic clove, minced
3 tablespoons all purpose flour
2 1/2 cups 1 percent milk
1 pound potatoes ( 2 medium , peeled and chopped)
1 1/2 cups water
1 tablespoon reduced sodium beef bouillon granules
12 ounce Velveeta, cubed
3 bacon strips, cooked and crumbled
DIRECTIONS
In a 6 qt. stockpot cook the beef, onion and pepper over medium heat. 6-8 minutes or until beef is no longer pink, breaking the beef up as it cooks. Drain the fat from the pot and return to heat, adding the garlic cooking for one more minute. Stir in flour until blended. Gradually stir in milk, add the potatoes, water and bouillon. Bring to a boil and reduce heat. Simmer covered 15-20 minutes or until potatoes are tender. Add cheese and stir until melted. Just before serving sprinkle with bacon.
Enjoy,
I hope everyone had a wonderful Thanksgiving! Lots of cooking and lots of eating at my house.. along with a lot of napping! Thanksgiving is our favorite holiday with Halloween a close second! Well before we know it we will be baking, shopping, gift giving and more cooking. Lets not forget the much needed naps! This recipe is light but has a ton of flavor. After all, life is about balance. We ate lots of yummy food and desserts, so today your waistline with thank me with this recipe! I served these meatballs over Basmati rice, but could easily be served over pasta.
INGREDIENTS
1 pound ground chicken
4 scallions chopped
1/4 cup cilantro
1 tablespoon fish sauce
1 tablespoon red curry paste
1 cup bread crumbs (I used plain Panko)
1 egg
Salt and pepper to taste
PEANUT SAUCE
1 tablespoon sesame oil
1 can coconut milk (398ml)
1 tablespoon red curry paste
2 tablespoons peanut butter (I used creamy Jiff)
1 tablespoon brown sugar
Pinch of red chili flakes
Salt and pepper to taste
DIRECTIONS
Preheat the oven to 375 degrees. Spray a baking sheet with non-stick spray. In a medium bowl mix all of the ingredients for the meatballs together (mixing well). Form the meat mixture into small 1 inch balls. Place the meatballs on your prepared baking sheet and bake for about 30 minutes or until cooked all the way through. While your meatballs are baking you can start your sauce. Heat the oil in a medium sauce pan, add the red curry paste and cook for a couple of minutes, then add the remaining ingredients and cook for five minutes, stirring well. Add the meatballs to the sauce and toss so the meatballs are fully coated in the sauce. Garnish with cilantro if desired. Serve warm over rice, pasta or mashed potatoes.
Enjoy,
This recipe comes from www.jocooks.com
This is my favorite way to use leftover turkey. This dish does not last long at our house. I don’t use mushrooms, but you can certainly add them if you like. This is my own recipe, but feel free to change up the cheese or herbs.
INGREDIENTS
8 ounces of angel hair pasta
1/4 cup butter
2/3 cup diced onion
1/4 cup flour
1 cup of 1% milk
1 cup of half and half or heavy cream
Salt
Pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon ground mustard
1/2 cup Parmesan cheese
1/2 cup Asiago cheese
1 pound cooked turkey, chopped
1 Tablespoon fresh chopped tarragon
1 Tablespoon fresh chopped basil
1 teaspoon fresh chopped garlic
Topping
1/2 cup Parmesan cheese
1 cup Panko bread crumbs
1 Tablespoon melted butter
DIRECTIONS
Preheat oven to 350 degrees. Bring a large pot of water to a boil, add salt and cook your pasta until al dente. Drain and set aside. Melt butter in saucepan over medium heat, add onions and cook until tender. Stir in the flour and whisk for 2-3 minutes. Gradually stir in the milk and cream, whisking out any lumps. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat stirring until thickened. Add the tarragon, basil and garlic. Add the cheese and remove from heat. Stir until the cheese is completely melted. Add the pasta to the sauce and mix so all the pasta is covered with the sauce. Add in your chopped turkey and mix again.
Prepare a 9 x 13 baking dish with non-stick spray. Add the pasta into the pan. Mix the Parmesan cheese and Panko crumbs together and cover the pasta. Drizzle the melted butter over the top and bake for about 20 minutes until the top is lightly browned and the sauce in bubbly.
Enjoy,
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