Friday, September 30, 2016

Cinnamon Raisin English Muffins

Cinnamon Raisin English Muffins Photo

Raisins are one of those foods that divide people. Bring down houses. Cause cookie anguish. It's kind of a lot of pressure on a little fruit, but there it is. If you don't believe me, just start polling your friends on raisins, and there will be some strong opinions.

I never really hated raisins, but I also never really liked them. That is, until a few years ago. For some reason I started enjoying them and actually started craving oatmeal raisin cookies. A pregnancy plot, possibly. That would at least explain why my 3-year-old can gobble up raisins like nobody's business.

At any rate, I've buried the hatchet with raisins, using them in things like rum raisin muffins and peanut butter cauliflower. I love how you can use them in savory applications or traditional baked goods. And what's more traditional than an English muffin?

Cinnamon Raisin English Muffins Picture

OK, maybe not everyone thinks English muffins are traditional, but I've been eating them for something like 30 years, so they're my tradition, at least. I go on English muffin binges, eating them every day for breakfast with peanut butter or as an afternoon snack with avocado and smoked salt, and I never regret it. My only regret is not making them at home more often.

This recipe is based on my original one for homemade English muffins, but with a few additions. Cinnamon and raisin is just such a classic bread flavor that it had to be made into English muffins!

English muffins are made on a griddle or skillet, rather than in the oven. That means you need to cook them at a low temperature so the outside doesn't get cooked before the inside. The cinnamon in these will mask some of the browning, but they should still get a nice bit of toasting on the outside.

Cinnamon Raisin English Muffins Image

You don't want them to rise too much either, so you can place a plate on top of them while they are cooking, if you like. I don't mind a bit of a rise, so just experiment with what you prefer!

Cinnamon raisin English muffins are just perfect toasted and spread with butter, but add a dollop of your favorite jam if you like! Just don't go picking out those raisins, OK?

Cinnamon Raisin English Muffins Recipe

Ingredients

  • 2 1/4 teaspoons yeast
  • 1 tablespoon granulated sugar
  • 1/4 cup warm water
  • 1 cup milk, warm
  • 2 tablespoons butter, softened
  • 3 cups all-purpose flour, divided, plus more as needed
  • 2 tablespoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup raisins
For Cooking:
  • cornmeal, for dusting
  • butter

Directions

  1. In a small bowl, mix together yeast, sugar, and warm water. Set aside until foamy, about 5 minutes.
  2. In a large bowl or bowl of a stand mixer, combine yeast mixture, milk, butter, 2 cups flour, cinnamon, salt, and raisins. Mix well, adding the rest of the flour in small increments until a cohesive dough forms.
  3. Place dough on a surface lightly dusted with flour. Knead for about 6 minutes, adding more flour as necessary to prevent sticking. Place dough ball in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour to 90 minutes.
  4. When dough has risen, dust a baking sheet with cornmeal.
  5. Pour risen dough out onto a flour-dusted surface and pat into a 1/2-inch thick oval. Using a large circle cutter, cut out dough rounds and place onto prepared baking sheet. Repeat with remaining dough until all is used, re-forming as necessary. Cover baking sheet with a kitchen towel and let rise until puffy, about 10 minutes.
  6. Heat a heavy skillet over medium-low and add a small amount of butter to grease the pan.
  7. Place four pieces of dough on the skillet and cook for 8 minutes per side. Remove to a rack to cool completely and cook remaining dough.
  8. Split English muffins with a fork, toast, and serve with butter or your favorite jam.

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Peanut Butter and Jelly Bread Pudding

Peanut Butter and Jelly Bread Pudding Photo

I adapted this particular recipe from another blog, but I totally had this idea too. I swear. Though I envisioned it quite a bit differently when I thought of it. I may still execute it the other way I was thinking of too, but when I saw this version, I really wanted to give it a run.

It's just so clever, and so pretty. I had to know if it tastes as amazing as it looks. More about that in a minute, but spoiler alert: it sooo does!

I'm never short on ideas for peanut butter recipes. I share several peanut butter recipes a month here, and I sit down for brainstorming sessions all about that one single ingredient: peanut butter.

Peanut Butter and Jelly Bread Pudding Picture

It's my favorite food, so it's easy for me to come up with ideas. One day when I was brainstorming peanut butter recipes, I thought of the idea for peanut butter and jelly bread pudding.

Bread pudding is a really fun dessert to make, and I love how versatile it is. You can get really creative with flavors of bread pudding. I've got a few other bread pudding recipes on the blog, like this coffee and donuts bread pudding or this coconut rum banana version, and though bread pudding is not a trendy dessert, per se, it's a classic.

So I had the idea for this peanut butter and jelly bread pudding, and it was one of those things where I then saw it on Instagram the very next day. Noooooooo.

Peanut Butter and Jelly Bread Pudding Image

In this day and age of food blogging, it's so hard to come up with original ideas, and when I do come up with what I think is really original, I swear I always see it somewhere a day or two later, someone else just thought of it too. That's how it always seems to work out!

In any event, I have another idea for how to execute this, and I'll probably make that too!

But this recipe is so cool – the recipe calls for making a bunch of peanut butter and jelly sandwiches, cutting them into cubes, arranging them in a baking dish, and pouring a mixture of heavy cream and eggs over it to bake into a custard-like texture. It's so clever to replace a bread pudding's traditional cubes of bread with cubes of PB&J sandwich!

Peanut Butter and Jelly Bread Pudding Pic

This bread pudding exceeded my expectations. It is amazing. I kinda want every PB&J sandwich I ever eat to be baked in custard now.

The custard is sweet, rich, creamy, and ultra-decadent, and the bites of sandwich are toasty and golden brown. I highly recommend this recipe, and it's one of the best bread puddings I've ever had!

Peanut Butter and Jelly Bread Pudding Recipe

Ingredients

  • 1-pound loaf day-old brioche, cut into 16 slices
  • 1/2 cup creamy peanut butter
  • 1/2 cup strawberry jam, or your favorite flavor
  • 1 cup heavy cream
  • 1 1/2 cups milk
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • powdered sugar, for sprinkling

Directions

  1. Preheat oven to 350°F.
  2. Spread 8 slices of bread with about 1 tablespoon peanut butter, and the other 8 slices of bread with about 1 tablespoon jam.
  3. Form into 8 PB&J sandwiches, and cut each sandwich into 4 equal cubes.
  4. Arrange the sandwich cubes into a greased 9x7-inch baking dish.
  5. In a large bowl, whisk together heavy cream, milk, sugar, eggs, and vanilla extract.
  6. Pour the cream mixture evenly over the bread, making sure to splash all of the bread with the cream mixture.
  7. Bake for 35-45 minutes, or until the custard is set, and the edges of the bread pudding are golden brown.
  8. Sprinkle with powdered sugar, and serve warm. Enjoy! 

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Source: Adapted from Honestly Yum.


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Thursday, September 29, 2016

Quick White Bean Chicken Chili

Quick White Bean Chicken Chili Photo

The temperatures are starting to get a little cooler, and that means it's time for soups, stews, and chili to start making more of a regular appearance on the weekly menu. Today, I want you to cozy up to a big bowl of white bean chicken chili.

The best part--it will be on your table within 20 minutes. Yes, you read that correctly. No need to spend hours cooking this chili. The flavors are awesome with this quick-cooking chili, and with doing a little prep at the beginning before your ready to cook you'll have dinner on the table in no time.

The key to the quick-cooking chili is using leftover rotisserie chicken. You can shred it or chop it--whatever your preference is. You'll sauté an onion, poblano pepper and garlic until they are soft then in a little bit of the chicken stock. This is one of those recipes where it's best to prep before you cook.

Quick White Bean Chicken Chili Picture

While the onions, peppers and garlic cook, rinse and drain the beans and chop the chicken. Add the beans, chicken, frozen corn kernels, lime juice, the remaining chicken stock, chili powder, cumin, and salt to the pot.

Quick White Bean Chicken Chili Image

Mix well, place the lid on the pot and cook on medium for 10 minutes, stirring occasionally. Before your ready to serve you'll mix in the fresh cilantro. Divide among a few bowls and dollop with a little plain Greek yogurt and a little more, fresh cilantro.

Quick White Bean Chicken Chili Pic

Everyone in my house loves my 20-minute white bean chicken chili. Even my picky toddler, which is a big win in my book. If I'm in a rush or just don't feel like cooking dinner, I almost always turn to this chili. I serve it with a side salad or flatbread pizza, and I almost always have cornbread muffins on hand. If you're looking for a quick and delicious recipe, try this one for 20-minute white bean chicken chili.

Quick White Bean Chicken Chili Recipe

Ingredients

  • 1 tablespoon grapeseed oil
  • 1/2 white onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 1 clove garlic
  • 3 cups chicken stock, divided
  • 2 15 oz cans cannellini beans, rinsed and drained
  • 2 cups rotisserie chicken, chopped
  • 1 cup frozen corn
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 cup fresh cilantro, minced
  • plain greek yogurt, for garnish

Directions

  1. Place grape seed oil in a pot on medium-high heat.
  2. Add the onion, poblano pepper and garlic. Cook for 2 minutes, stirring often.
  3. Add 1 cup chicken stock, mix well, and place the lid on the pot. Cook for 3 minutes.
  4. While the onions, peppers and garlic cook rinse and drain the beans and chop the chicken.
  5. Add the beans, chicken, frozen corn kernels, lime juice, 2 cups chicken stock, chili powder, cumin, and salt to the pot.
  6. Mix well, place the lid on the pot and cook on medium for 10 minutes, stirring occasionally.
  7. Stir in fresh cilantro just before serving.
  8. Divide white chicken chili between 4 bowls.
  9. Top with a dollop of plain Greek yogurt.
  10. Enjoy immediately.

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Gluten Free Stir Fry

Gluten Free Stir Fry Photo

When I was younger, one staple meal my mother always made for us was a stir fry. It was easily adjustable to the tastes of everyone who was eating. We could make it gluten free, dairy free, or vegetarian so quickly and easily.

As I've grown my personal recipe library, I've kept some of the recipes that I grew up with, modifying them for my personal tastes and elevating them a little bit whenever possible. This gluten free stir fry is one of those recipes.

I use a bag of fresh stir fry vegetables for this recipe, and then I just add some fresh red peppers as well. This recipe is very customizable to the kind of vegetables that you personally like.

Gluten Free Stir Fry Picture

If there are vegetables you don't like that are included in bagged stir fry veggies, go ahead and use your favorite vegetables instead. You can also use frozen stir fry veggies. Whatever is best for you.

This gluten free stir fry recipe really cooks so quickly.

Start cooking the chicken and vegetables, while you make the sauce.

Gluten Free Stir Fry Image

And then pour the sauce on and wait just a few minutes for it to cook, and then it's done.

20-minute meal, easy. What will you do with all your extra dinner prep time?

I like to use the rest of my evening making a dessert to enjoy after dinner, like some gluten free red velvet donuts. Or, if I get started on dessert before dinner? I'll make my favorite gluten free devils food chocolate cake.

Gluten Free Stir Fry Pic

Miss E likes to help me cook this one. I let her help me mix up the sauce or measure the rice while I handle chopping veggies and cooking with heat. I love easy recipes like this that let me include my daughter, because I love seeing my love for food and cooking pass onto her. 

Gluten Free Stir Fry Recipe

Ingredients

For the Stir Fry Sauce:
  • 1/4 cup tamari gluten free soy sauce
  • 1 cup chicken broth
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons cornstarch
For the Stir Fry:
  • 1 pound chicken
  • salt and pepper
  • 1 tablespoon olive oil, or vegetable oil
  • 1 teaspoon minced garlic
  • 4-5 cups stir fry vegetables, of your choice, 12 oz bag of fresh stir fry veggies and 1/2 a red bell pepper cut into strips pictured
  • cooked rice, to serve

Directions

  1. Prepare the stir fry sauce by mixing all the ingredients in a small bowl and set aside.
  2. Heat a skillet or cast iron pan over medium-high heat.
  3. Cut the chicken into bite-sized chunks. Season generously with salt and pepper.
  4. Drizzle the oil in the heated pan and sear the chicken until golden brown, and cook until cooked through.
  5. Add the garlic and stir fry vegetables and sauté until the veggies are tender.
  6. Add the stir fry sauce and stir. Cook until it starts to simmer and thickens.
  7. Serve over rice. 

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