Thursday, March 29, 2012

Crescent rolls

I love Crescent in could(have)eaten an entire tube of these delectable rolls of yumminess. But I do not always have these in stock. Which is devastating! But thanks to the wonderful folks over at Google I can find a recipe to make my own!

As follows
Easy Homemade Crescent Rolls
2 1/4 tsp active dry yeast
1/4 cup water, warm (100-110F)
1/2 cup milk, warm (100-110F)
1 tbsp sugar
2 cups bread flour
1/2 tsp salt
4 tbsp butter, room temperature

In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if you prefer to mix by hand, combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy. Add in bread flour and salt and mix well with a dough hook. Cut the softened butter into three or flour pieces and drop them into the dough, letting the mixer blend them in.
Knead (with a mixer or by hand) for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place.
Preheat oven to 400F.
Turn risen dough out onto a lightly floured surface. Press it out into a circle with your hands, then use a rolling pin to roll it out into an even, 10-inch circle.
Use a pizza cutter or a sharp knife to divide the circle into 12 triangles (just like slicing a pizza).
Starting with the outside edge of one of the triangles, roll the edge towards the center of the “pizza.” Once rolled, curve the roll slightly into a crescent shape and place on a parchement-lined baking sheet. Repeat with all rolls. Cover rolls with a clean dish towel and let rise for 20 minutes.
Melt additional 1 tbsp butter in a small bowl. Brush tops of rolls with butter butter.
Bake for 14-18 minutes, until golden brown. Allow to cool on a wire rack for at least 10 minutes before serving.

Makes 12 rolls.

So while my dough rises I'll check out other fancy creations to use this dough for. Pictures to follow!
Dough after first rise

Dough rolled out


Cutting into shapes

All rolled up

Second Rise

I think these rolls are good for dinner rolls. But Crescent Rolls they are not! Crescent rolls are sweeter. So going forward I think I make the dough slightly sweeter. But they are easy to make and delicious.

All Puffed up

Brushed with Butter

In the Oven

All Done

Time for Lunch!

Sunday, March 25, 2012

Healthy Chicken Nuggets

My dear friend G has a son who is picky eater. She asked for a recipe that children would love to eat and is healthy for them. I know that my daughter loves to eat chicken nuggets. I also know that few of us actually know what is in a nugget and I personally have never seen the "nugget" on a chicken. Below is a healthy option that you can make with your kids! Cooking with your children helps them develop a sense of family togetherness and responsibility. This is an easy recipe that they can learn and as they grow prepare on their own. Its quick and delicious making it a weeknight staple in this house!

Crispy Chicken Fingers with Honey-Mustard Sauce

1-1/4 pounds boneless, skinless chicken breast halves, cut across into 1/2" slices
1/2 cup lowfat plain or Greek Yogurt
Cooking Spray
4 cups whole-grain corn cereal such as Corn Chex or corn flakes
1/4 teaspoon salt
pinch of freshly ground black pepper
Honey-Mustard Sauce (recipe follows)

Preheat the oven to 400F. Combine the chicken and yogurt in a shallow dish, turning the chicken to coat it with the yogurt. Cover and chill for 15 minutes. Coat two baking sheets with cooking spray.

Put the cereal in a seal-able plastic bag and crush with a rolling pin(this is perfect for little helpers). Transfer the crumbs to a shallow dish and season them with the salt and pepper. Dip each piece of chicken in the cereal to fully coat(also a great task for little helpers) and arrange on the prepared baking sheets. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheets to cool slightly It will become crisper. Serve with the mustard sauce on the side.

Honey-Mustard Sauce
1/3 cup Dijon Mustard
2 teaspoons Mayo
2 tablespoons honey
In a small bowl, stir together the mustard and mayo until smooth. Stir in the honey.

Crispy Chicken Fingers: Serves 4 - Serving Size 10 chicken fingers (You won't be able to eat them all) 262 calories, 2g fat, 35g protein, 23g carb, .5g fiber

Honey-Mustard Sauce: Serves 5 - Serving Size 2 Tablespoons
97 calories, 3g fat, 1g protein, 19g carbs

I like to serve this alongside a green vegetable such as peas or green beans. My daughter like french fries so for a healthier option you can cook up some small potatoes. You can coat them in a little olive oil with salt, pepper, and parsley flakes and bake on a sheet pan in the oven for 15-20min For adults you can serve this with a small side salad.


What's On Hand Potato Soup

Today I am experimenting with a potato soup Recipe. I found the following online:
1 large potato , per person
¼ cup chopped celery , per person (include leaves)
¼ cup chopped onion , per person
¼-½ cup milk or ¼-½ cup half-and-half or ¼-½ cup cream
salt and pepper , to taste


Peel and cube potatoes.
Put in a saucepan along with the onions and celery.
Add water, but don't quite cover the vegetables.
Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
(It will take a lot of salt!).

Instead I did the following:
Take 1 bag of small yukon gold potatoes. Wash, dice, and place in pot.
Chop one small onion and add to pot
Grate 2 peeled carrots and add to pot
Fill pot with 2 cans of chicken broth and 1 can water
Add 2 bay leaves, salt, pepper, celery salt, and a dash of garlic herb seasoning. 1 pat of butter and stir to combine. Bring to a boil and then let simmer as per instructions above. I plan on thinning it out with some milk and adding cheese with chopped up bacon.

Pictures to follow!

I did not add any milk. Once the veggies simmered for 25min I mashed them with a potato masher. It created a nice base for the soup with chunks of potato. I then decided it wasn't as thick as I would like so I made a rue. I took 2tbs of butter and 2 tsp of flour and blended them on the stove. I added it to the soup. I then added 1 1/2 cups of shredded cheddar cheese. Stirring on low heat to combine. I added some parsley flakes. Then I cooked some bacon (5 strips) and crumbled into the soup.
Bailey gives it two paws up!