Monday, June 27, 2011

Margarita Rolls

I had some key limes and didn't know what to do with them.  Well that isn't totally true.  I had too many things I wanted to make and only a limited supply of limes.  I ended up making these margarita rolls by using my orange roll recipe with a few changes. 
Instead of orange zest and juice I used lime and just regular olive oil instead of blood orange olive oil.  In the icing I added rum extract and viola my margarita rolls.

Very tastey!

Broccoli Salad

This salad is the perfect combination of sweet and salty, soft and crunchy.  It also happens to be an excellent summer salad and could be used as a light dinner with maybe a roll on the side.  Doug loves is and had as much of this salad last night for dinner as he did the rest of dinner (including but not limited to: potatoes, chicken, rolls, watermelon and pineapple).
2 stalks broccoli cut into florets (I cheated and bought some florets then cut them to smaller pieces)

1 cup shelled sunflower seeds
12 oz bacon
1 cup raisins
1/2 cup chopped onions
1 T worcestershire sauce
2/3 cup miracle whip
1/4 cup sugar
2 T vinegar
1/4 cup ketchup

Cook the bacon until crisp and cut into small pieces.  In small bowl mix worcestershire sauce, miracle whip, sugar, vinegar, and ketchup; set aside. 
Put raisins, onions,

broccoli, bacon and sunflower seeds in a bowl.


Pour over dressing mix and stir until coated.


Linked to

Friday, June 17, 2011

Bacon Stuffed French Toast

I wasn't quite sure about this, but I thought I'd give it a try and all I can say is YUMMY!

Bacon Stuffed French Toast
 1 lb. bacon
4 oz. cream cheese, softened
3/4 c. brown sugar
1 T. maple syrup (or 1 t. maple extract)
12 slices bread
4 eggs
1/3 c. milk
2 T. butter

Cut bacon in half and place individual slices on a baking sheet. Bake at 400 degrees for about 10-15 minutes, until desired crispiness. Drain on paper towels. Meanwhile, combine softened cream cheese, brown sugar and maple syrup in a mixing bowl. Beat until combined and fluffy.

Spread the cream cheese mix onto one side of each slice of bread.  Add 3-5 slices of bacon on top of half the bread slices. Cover with the remaining slices to make sandwiches.

Whisk together the eggs and milk in a shallow dish. Melt butter on a large skillet or griddle over medium-high heat. Dip both sides of each sandwich into the egg mixture. Cook about 3-5 minutes per side, until golden brown and toasty

We had extra cream cheese mix and used that as a fruit dip for some sliced fresh fruit.  You can use syrup on top but really these are sweet enough to eat all by themselves.

Black Pepper Chicken

We love Asian food, at least Doug and I do the kids are still in question, anyway any time I find a good and easy recipe I keep it and this is one of those.  I've made black pepper chicken before, but this is far better than any I have tried before.

Black Pepper Chicken

1 skinless and boneless chicken breast, about 8 oz. (cut into thin strips)
1 sliced onion
1 sliced gree bell pepper
2 tablespoons soy sauce
1 teaspoon black pepper
1/4 teaspoon sugar
1/4 teaspoon Maggi seasoning(I think this is what makes the dish)
2 tablespoons oil

Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.  Get everything else measured and ready to use.
Heat up a wok and add cooking oil. When the cooking oil is hot, add the sliced onions and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute and add in the chicken strips. Continue to stir-fry until the chicken is cooked. Add in soy sauce, Maggi sauce, sugar, and continue to stir-fry until the onions are caramelized. Dish out and serve hot.
Found at: Rasa Malaysia

Raspberry Danish Bread

Danish Bread

7/8 cup lukewarm water
3/4 Tbsp yeast
3/4 tsp salt
2 large eggs, beaten
1/4 cup honey
1/4 cup butter, melted
3 1/2 cups all purpose flour

Mix all ingredients except flour in a 5qt bowl with lid. Mix in the flour without kneading using a spoon, 14cup food processor, or heavy duty stand mixer with dough hook. Cover (not airtight) and allow to rest at room temperature until dough rises and collapses, approximately 2 hours.

At this point dough can be used or refrigerated. It works best after refrigeration.  It will keep 5 days in fridge or you can freeze for 1 month. Just pull out needed dough and thaw in fridge overnight before using.

When ready to make bread.  Pull out the dough and roll into an approximately 12X20" (to fit a jelly roll pan corner to corner).  Cut strips on side of dough so you can braid it together after it is filled.

In separate bowl.  Cream together 8oz cream cheese and 1/2 cup powdered sugar.  Stir in 1-1 1/2 cup frozen raspberries. 
Place down middle of dough and braid together.
Preheat the oven for 5min only at 350*F.  Place pan in oven and bake for 40 min or until done and golden brown.
 Top with glaze made with water, powdered sugar, and almond extract.