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Melt In Your Mouth Homemade Bread

20 Jan

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I feel like it’s been awhile since I last posted something. But to be honest, I haven’t been baking much over the past week. Sometimes life gets in the way of making that perfect cake, or wanting to make that perfect dish, when really all you feel like doing after work is going home and relaxing.

I have been taking a cake decorating class, so I have been busy making cakes to practice. I swear, once I get it right I will post pictures. I have perfected the chocolate, I know that much. Stay tuned cause next week I will have the recipe for that. It’s so moist that one piece is just not enough. However, my decorating skills are not all there yet but with lots of practice, I know I will get there. I’ll post pictures of my final cake next Sunday, hopefully it turns out the way I want it to.

This weekend, I decided to try a new bread recipe, sweet honey dinner rolls. This recipe is by far the best bread recipe I have tried. I was never a fan of making bread by hand. The dough never came out right, or my hands got tired of kneading the bread, but now that I have the dough hook for my kitchen aid mixer, it has become the quickest thing to make, and tastes so much better than store bought bread. But then again, isn’t everything?

Here is the recipe for this melt in your mouth bread. Trust me, if you have the time and have never made these before. I highly recommend trying it out, you will not be disappointed.

Yield: makes 3 dozen rolls

Ingredients (taken from I Wash You Dry Blog)

2 3/4 cups warm water (run hot water out of your tap)
1/4 cup honey
3/4 tsp salt
1/4 cup Butter Flavor Crisco ( I used regular Crisco)
1 1/2 tsp yeast
7 cups flour + more if needed
butter for brushing on top of rolls
Instructions

In the bowl of your stand mixer (fitted with your dough hook) add warm water, honey, salt and yeast. Stir it gently and let it sit for 5 minutes till the yeast activates and gets foamy.
Add the Crisco and one cup of flour at a time and mix until dough starts to form. Keep adding flour until the dough starts to pick up dough off the sides of the bowl and is not sticky when touched with your finger. Let your machine knead the dough for 15 minutes total.
Once it’s done kneading cover the bowl with a clean cloth towel and place in a warm spot (by a window or on top of the oven works) and let the dough rise for 1 hour.
After an hour punch down the dough and divide the dough into large golf ball size balls. Arrange about an inch apart on a baking sheet or casserole dish. Cover again with towel and leave in a warm place to rise for another hour.
Preheat the oven to 350 degrees F.
Once the rolls have risen for the second time, place them in the oven and bake for 20 minutes.
Remove them from oven and immediately brush butter on the tops of the rolls.

Enjoy.

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Sunday Funday in the Kitchen

2 Dec

Today is a good day to stay inside. The weather outside is a gloomy winters day. Cold, wet and miserable. It pretty much reminds me of the winter days in Toronto, and those days suck. As much as I miss home, I don’t miss the winters there. So what better way to spend a gloomy day indoors, than to spend it in the kitchen.
Despite, my cold that I managed to get from my husband and a late night from a work Christmas party, I was able to spend sometime in the kitchen trying out some new lunch and dinner recipes. I maybe tired, but sometimes you are just never to tired to cook, especially when what you are making is just so yummy.
For lunch, I found this awesome sandwich through my favourite website Pinterest. Thank god for this site!! My husband loves sandwiches, it’s his favourite meal. So when I saw this sandwich I immediately thought of him. It looked really good, however, I was hesitant to make it when I saw that you needed yogurt for it. Frankly I cant stand yogurt. The taste, the smell, yes I know there are kinds that don’t have a smell to them, but still the thought of it being in my food just doesn’t sit right with me. And after watching my sister try yogurt for the first time, I don’t think I will ever try it. But I figured I could just replace the yogurt with ricotta cheese and make it taste even better, I also replaced the basil pesto with sundreid tomato pesto and mixed it together. This created what has to be the best mix ever!! Not sure why I never thought of putting these two together, what a a great combination to put in your panini. Together with arugula salad, tomatoes, chicken and mozzarella, this creates a full of flavour sandwich. I’m not a big sandwich fan, but this definitely gets my husband and mines approval.

Here’s the recipe. I had a few substitutes, but if you like yogurt, you may want to try it with yogurt instead of ricotta.

Chicken Pesto Sandwich
INGREDIENTS:

2 cups shredded chicken breast
1/2 cup basil pesto, or more to taste
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
Arugula, for serving
Sliced tomatoes, for serving
4 ounces mozzarella, thickly sliced

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Dinner

Sunday dinner in our house has always been the usual. One week pasta, the next roast, then chicken, and repeat. It’s not that I don’t like all of those things, it was just becoming a little boring. I needed to put a little creativeness into our dinner and try something new every once in awhile. We came up with a great idea that every Sunday one of us would come up with a new recipe and create something we have never tried before. It may not always be a keeper, an trust me I have made some horrible dinners. They look so good in the picture, but it taste so bad you cant even eat it. But at least way we are discovering some new recipes and exploring our food options since we are both foodies.
This Sunday happens to be my turn to cook, and I was very much looking forward to making my chicken picata. Thank god I did, cause this turned out to be such a delicious meal. The meat was tender and the lemon caper sauce turned out incredible. The fact that it was so simple to make and only took 30 minutes, makes this dish even better.
The great thing about this dish is that it’s best of both worlds, pasta and meat and I love my pasta. I added asparagus to go with it as a side, but you could pretty much use any type of veggies with this meal.

Here is the recipe taken from Pinterest. Happy cooking!!

2 boneless, skinless Chicken breasts, cut in half lengthwise, to form 4 thin cutlets
1 cup Italian style bread crumbs
1 egg, beaten
4 Tablespoons butter
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped
8 ounces Angel hair pasta
2 Tablespoons butter
1/2 cup freshly grated Parmesan cheese

For the full recipe and direction click here

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