Seeded Bread Twists

Seeded Bread Twists

Adapted from the Poppy Seed Twists recipe from Cooking Light, way back in 2001. While this is a bit of work, using frozen bread dough makes it much easier! Making this for Thanksgiving dinner!

Ingredients
1 tbsp Olive oil
1 1/4 cup Vidalia onion, finely chopped
1 tsp Poppy seeds
1 tsp Caraway seeds
1 tsp Sesame seeds
a pinch of Kosher salt (adjust to taste)
a pinch of Black pepper (adjust to taste)
1 (1-pound) Loaf frozen white bread dough, thawed
1 tsp Skim milk
1 large egg

Directions
1. Heat olive oil in a large nonstick skillet over medium heat. Add onion and cook for 12 minutes, stirring occasionally. Cool to room temperature in a bowl. Stir in poppy, caraway and sesame seeds along with kosher salt and pepper.
2. Roll the dough into a large rectangle (around 14" x 12") on a lightly floured surface.
3. Spread the onion mixture lengthwise over half of rectangle. Fold dough in half lengthwise; press edges of dough firmly to seal. Then cut the dough into 12 (6-inch-long) strips. Gently lift both ends of dough, and twist. Place twisted dough strips 1 inch apart on a large baking sheet covered with parchment paper or coated with cooking spray. Cover the baking sheet with plastic wrap and let sit for around 40 minutes.
4. Preheat oven to 375°.
5. Combine the milk and egg in a bowl and brush over dough. Bake for 20 minutes or until golden. Remove from baking sheet, and cool for 10 minutes on a wire rack.

Enjoy. These will reheat nicely if frozen.

Apple Pork Chops

Adapted from the Recipe Inspirations Apple & Sage Pork Chops recipe from the McCormick site. I really liked it and will definitely try it again.

Ingredients
3 tbsp Flour
2 tsp Sage, dried
1 tsp Rosemary, dried
1 tsp Thyme Leaves, dried
1 tsp Paprika
1/2 tsp Allspice, Ground
1 tsp Kosher salt
1/4 tsp Black pepper
6 boneless pork chops, around 3/4 inch thick (or boneless pork sirloin chops - cut in half)
2 tbsp Olive oil
1 Medium onion, thinly sliced
2 tsp Garlic, chopped (or two cloved)
1 red apple, thinly sliced (I used a large honeycrisp)
1/2 cup Apple juice or cider
1 tbsp & 1 tsp Brown sugar

Directions
1. Mix flour, sage, rosemary, thyme, paprika, allspice, kosher salt and black pepper in small bowl. Reserve 1 tbsp of the flour mixture and use the remaining to sprinkle on both sides of the pork chops.
2. Heat 1 tbsp olive oil in large skillet on medium-high heat. Add pork chops and brown on both sides (around 3-4 minutes on first side and 2-3 minutes on the other). Remove pork from skillet.
3. Heat remaining 1 tbsp olive oil. Add onion and garlic, then cook for around 3 minutes. Add apples and cook for an additional 2 minutes.
4. To the pan, stir in juice, sugar and remaining seasoned flour until well mixed. Return pork chops to skillet & bring sauce to a boil. Reduce heat to medium-low and cover. Cook for an additional 7-9 minutes.

Enjoy with potatoes and a green vegetable.

Chicken Stew With Sweet Potatoes and Carrots

Adapted from a recipe for Chicken & Sweet Potato Stew at Eating Well. I wanted to make something in the slow cooker that was a nice Chicken stew - so this is my first stab at it.

Ingredients (serves 4-6)
1 Large onion (or two smaller ones), cut into thin slices
3-4 Chicken breasts (frozen)
2 tbsp Cornstarch (or flour)
1 tsp Kosher salt (adjust to taste)
1/2 tsp Ground black pepper (adjust to taste)
2 tsp Dried rosemary
4 cloves (or tsp) garlic, minced
2-3 Sweet potatoes, peeled and cut into 1" slices
1-2 lbs Carrots (adjust to taste), sliced into 1" pieces (bite sized)
1 cup White wine
1 cup Chicken or vegetable broth

Directions:
1. Place sliced onions into the bottom of a slow cooker.
2. Place the frozen chicken breasts on top of the onions. Sprinkle the cornstarch, kosher salt, pepper and rosemary on top of the chicken.
3. Add garlic, sweet potatoes and carrots on top of the chicken and then add the liquids (wine and broth).
4. Cook on Low setting for around 8 hours. You can go to 10 hours if you are away at work.

Enjoy - especially with bread! The chicken will break apart easy - so you can do that before you serve.

Red Stew

Adapted from a recipe from Fantastic Slow Cooker Beef Stew that is also on my blog. I wanted to make something that would be a great source for beta-carotene - so this is rich in Carrots and Sweet Potatoes. This came out great and I will definitely make it again.

Ingredients (serves 4-6)
1 1/2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon ground black pepper (adjust to taste)
1 tsp paprika
2 cloves garlic, minced
2-3 bay leaves
2 tsp Worcestershire sauce
1 large onion, cut into thin slices
2 Sweet potatoes, peeled and cut into 1" slices
1-2 lbs Carrots (adjust to taste), sliced into 1" pieces (bite sized)
1 large Parsnip, peeled and cut into small pieces
2 cups beef broth

Directions:
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, pepper and paprika; pour over meat and mix thoroughly.
2. On top of the meat, add garlic, bay leaf, Worcestershire sauce, onion, sweet potatoes, carrots, parsnips, and beef broth.
3. Cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. (The low setting is ideal here).

Enjoy!

Zucchini Pancakes

Adapted from a recipe from the surprisingly excellent Fresh From the Pantry: Recipes for Every Day. This 2001 cookbook is from the Longaberger company of Newark, Ohio and basket fame. The original recipe is on page 122 for Zucchini Pancakes. This is super easy and really delicious.

Ingredients (serves 4-6 as a side dish)

2 Zucchini (large), grated
3 Eggs, beaten
1/4 dup Parsley, chopped
1 Onion (small), chopped
3 tbsp Flour
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Basil (dried)
1-2 tbsp Oil (canola or other vegetable oil)

Directions

1. Combine all ingredients (except the oil) and mix thoroughly.
2. Heat oil in a skillet over medium heat. Once oil is heated, drop around 2 tbsp of the zucchini mixture into the pan, and flatten slightly. Cook for around 3-4 minutes on both sides. Remove when done (placing in paper towels) and the cook remaining pancakes. Add additional oil as needed.

Enjoy! (Yep - it was pretty easy and very showy - definitely win-win).

Chicken and Asparagus Stir Fry

Adapted from a recipe of the same name found here. Had this dish in Mt. Pleasant, Michigan and I wanted to take a shot at making it at home.

Ingredients (serves 4)
5 tbsp Soy sauce, divided
2 tbsp Lemon juice
2 tbsp Cooking sherry
1 tsp Cornstarch
1 lbs. Chicken breasts, cut into thin strips
1 tbsp Peanut oil
2 tsp Garlic, chopped
2 Scallions, cut into 2-inch pieces
1 bunch Asparagus, cut into 2-inch diagonal pieces
1 Red Pepper, julienned
1/2 tsp Sesame oil

Directions
1. Stir together 4 tbsp soy sauce, lemon juice, cooking sherry, and cornstarch. Add chicken pieces and coat well. Refrigerate for 20-30 minutes.
2. Heat peanut oil in a large nonstick skillet or wok. Add garlic and saute for around 1 minutes. Reserving the marinade, add chicken and saute for around 2 minutes. Add red peppers and saute for an additional minute. Add the asparagus and scallions and saute for an additional 3 minutes.
3. Add remaining marinade, remaining 1 tbsp of soy sauce and the sesame oil and saute for around 2 minutes.

Enjoy with rice or noodles.

Roast Chicken & Sweet Potatoes

Adapted from the Roast Chicken & Sweet Potatoes recipe from the Eating Well site.

Ingredients
3 tbsp Mustard (Dijon or whole grain)
1/4 tsp Dried marjoram
1/4 tsp Dried thyme
1/2 tsp Dried savory
1/2 tsp Dried rosemary
3/4 tsp Kosher salt, divided
1/2 tsp Black pepper, divided
2 tbsp Olive oil
3 Sweet potatoes, peeled and cut into 1-inch pieces
2 Red onions (small or medium), cut into 1-inch wedges
4 Chicken breasts (skinless),

Directions
1. Position rack in lower third of oven and preheat to 450°F.
2. In a bowl, combine mustard, marjoram, thyme, savory, 1/4 tsp each of kosher salt and pepper. Set aside.
3. Toss sweet potatoes and onion in a bowl with the olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread the vegetables in a roasting pan.
4. Place the chicken breasts on top of the vegetables, and then spread the mustard mix evenly over all pieces.
5. Place in the oven for around 35 minutes.

Enjoy!