Tuesday, June 19, 2012
Friday, June 15, 2012
Defrost chicken and vegetables. HEAT grill to medium-high heat. Discard marinade. Use disposable aluminum foil pan for the vegetables.PLACE chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken over after 10 min. and stirring vegetables occasionally.
1 ½ cups warm water (between 110 and 115 degrees F)
1 tablespoon granulated sugar
2 ¼ teaspoons (1 package) active dry yeast
22 ounces all-purpose flour (about 4 1/2 cups)
2 teaspoons salt
2 tablespoons butter, melted and cooled
1 large egg, beaten, with a splash of water
salt and pepper for topping
I used Chicken, Artichoke, and Mozzarella sausage from Costco. To make the mini dogs, I cut each sausage into 8 lengths (quarter the sausage, then cut each quarter in half lengthwise). It takes about 4 sausages to make 30 mini dogs.
about 14 cups of water
1 cup baking soda
Honey Mustard Dipping Sauce
Mix equal parts of Dijon mustard and honey
In the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar. Sprinkle the yeast on top of the water and set aside for 5 minutes. The mixture will begin to foam and froth. If it doesn’t, throw the mixture away and start again with new yeast.
Once the yeast and water is frothy, add the flour, salt, and melted butter. Using the dough hook, mix on low speed until well combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook. Beat on medium speed for approximately 4 minutes.
Remove the dough from the bowl. The dough will be soft, pliable, and just a bit sticky. Scrape any residue out of the bowl and coat the bowl with a bit of vegetable oil. Place the dough back in the bowl, sprinkle with flour, cover with plastic wrap, and store in a warm place to rise. Allow dough to rise, until doubled in size, about 1 hour.
Place baking racks in the center and upper third of the oven. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper, and lightly brush the paper with oil so the pretzels won’t stick!
Combine water and baking soda in a large pan and bring to a boil.
While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface. Work the dough into a long skinny rope. Wrap pretzel around a hot dog, making sure to seal the ends.
When water has come to a boil, gently lower a few pretzel dogs into the boiling water. Boil for 30 seconds. Remove carefully, using a flat, slotted spatula. Place on prepared baking sheet. Brush boiled pretzels with beaten egg, and add coarse sea salt and fresh cracked black pepper.
Bake until deeply golden brown, about 12 to 14 minutes. Transfer to a cooling rack for a few minutes before serving warm.
Recipe from http://joythebaker.com/2012/01/mini-pretzel-dogs/
To reheat frozen pretzel dogs, no need to thaw, bake in a 350 degree oven for 12 minutes, or until heated through. They can also be heated in the microwave, but the quality won’t be as good.
Thursday, June 14, 2012
Italian sausage (12) 3 cups beef broth water to cover 1 cup mayonnaise 1 Tbsp dijon mustard 1 onion (peppers if desired) cooking spray 2 cups shredded swiss cheese Place Italian sausage, beef broth, and water in a crockpot. Cook on high for 4-6 hours. You may place onions/peppers in the crockpot all together, or you can saute them separately. Combine dijon and mayo in a small bowl. Place Italian sausage on hoagie bun top with cheese and onions/peppers and dijon mayo. Recipe taken from http://womenlivingwell.org/2011/05/dinner-on-go-crock-pot-hoagies/
Wednesday, June 13, 2012
1 (16 ounce) can pinto beans 1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans 1 (11 ounce) can niblet corn 1 (11 ounce) can Rotel tomatoes & chilies 1 (28 ounce) can diced tomatoes 1 (4 ounce) can diced green chilies 1 (1 1/4 ounce) envelope taco seasoning mix 1 (1 ounce) envelope hidden valley ranch dressing mix 1/2 lb shredded chicken, ground beef Directions: Cook meat and drain, shred if needed. Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir. Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips. Frozen Mamas: Thaw and stir. Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese (provided) chopped green onions, or tortilla chips. Adapted from Lubie's recipe on Food.com.