Tuesday, November 17, 2009

Honey Whole Wheat Bread

So, let me start off by saying I HATE WHEAT BREAD. It's always so grainy and dry and GROSS. I always thought I'd be a white bread girl til they buried me in the ground.
Then, John & I decided to start trying to eat healthier. So, we're eating more turkey instead of pork and beef (PS-Turkey Italian Sausages=soooooo much better than pork!) and eating lots more veggies, etc. So, I found this recipe and figured, hey, what can it hurt.
WOWZERS! I made 3 loaves of this bread (what the recipe makes) on Sunday night, and we've ate more than 1/2 of it already. It's soooo simple, and smells like Heaven when it's both raising AND baking :)

Ingredients

  • 3 cups warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 1/3 cup honey
  • 5 cups bread flour
  • 3 tablespoons butter, melted
  • 1/3 cup honey
  • 1 tablespoon salt
  • 3 1/2 cups whole wheat flour
  • 2 tablespoons butter, melted

Directions

  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Wednesday, November 11, 2009

Bacon Wrapped Chicken w/Bleu Cheese from Rachel Ray

One more recipe that I wanna try...then I'm heading off to dreamland. Going home to visit the family tomorrow with Charlee....need to rest before I try to survive that drive with her :)


Ingredients

  • 4 pieces boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • 1 cup blue cheese crumbles
  • 2 scallions, sliced on bias
  • 4 slices good-quality center cut bacon
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 cup half-and-half or cream
  • 2 tablespoons grainy mustard
  • Special equipment: toothpicks

Directions

Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.



World's BEST BEST BEST Cookies...*Monster Cookies*

3 large eggs
1.25 cups packed light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
12oz jar creamy peanut butter
1 stick butter, softened
1/2 cup M&Ms
1/2 cup chocolate chips
1/4 cup raisins (optional)
2 tsp baking soda
4.5 cups quick-cooking oats

*Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
*In a very large mixing bowl, combine the eggs and sugars. Mix well.
*Add the salt, vanilla, peanut butter, and butter. Mix well.
*Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal.
*Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
*Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

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About Me

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SAHM to a beautiful, wonderful, miracle princess named Charlee Jean. Married to my high school sweetheart for over 6 years now, and expecting another miracle baby in October 2011