Mel's Perfect Cinnamon Rolls

 -Mel's Kitchen Cafe

Rolls:

4 cups milk (see note)

1 cup (227 g) salted butter

1 cup (212 g) sugar

2 ½ teaspoons salt

1 ¾ tablespoons instant yeast (see note)

4 large eggs

11-13 cups unbleached all-purpose flour

 

Filling:

1 cup (227 g) salted butter

2 cups (424 g) lightly packed brown sugar

2 tablespoons ground cinnamon

 

Frosting:

8 ounces (227 g) cream cheese, softened

½ cup (113 g) salted butter, softened

1 teaspoon vanilla

Pinch of salt

2 pounds powdered sugar (7 ½ cups)

 Cream or milk for consistency

 

For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers – it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).

 

Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.

 

Add the yeast and eggs and mix until combined.

 

Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.

 

Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.

 

Divide the dough in half. Roll each portion of dough (it’s soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.

 

Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.

 

Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls – twelve cinnamon rolls total. Repeat this with the other roll – you’ll have 24 cinnamon rolls total.

 

Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.

 

Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.

 

Bake the rolls for about 30-35 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.

 

For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, and salt and mix until combined.

 

Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.

 

Spread the cinnamon rolls with frosting.

 

To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it’s easier than it seems – it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.

Carne Guisada (Instant Pot)

 -Dad Cooks Dinner

1 tablespoon vegetable oil

2 pounds boneless beef chuck roast, cut into 1-inch cubes

1 teaspoon fine sea salt

1 medium onion, diced

1 medium green bell pepper, seeded and diced

1 jalapeno, stemmed and diced

1 clove garlic, crushed

2 tablespoons chili powder

1 teaspoon fresh ground black pepper

½ teaspoon fine sea salt

1 cup beef broth or chicken broth (homemade or store-bought low sodium)

½ teaspoon of salt (if using homemade broth or water)

10-ounce can Diced Tomatoes and Green Chilies (Rotel tomatoes)

 

CORNSTARCH SLURRY

¼ cup water

2 tablespoons cornstarch

 

ACCOMPANIMENTS

At least 20 small flour tortillas

Shredded lettuce

Diced onions

Sliced jalapenos

 

Sear the beef in batches: Heat the vegetable oil in an Instant Pot on Sauté mode adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon of salt. Add ½ of the beef to the pot in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add the remaining half of the beef to the pot, and sear until browned on one side, another 3 minutes. Move the second batch of beef to the bowl.

 

Sauté the aromatics, toast the spices: Add the onion, green pepper, jalapeño, and crushed garlic to the pot, and sprinkle with the chili powder, black pepper, and ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally with a flat edged wooden spoon to loosen any browned bits of beef or onion stuck to the bottom of the pot.

 

Everything in the pot: Pour the broth into the pot (and sprinkle in ½ teaspoon of salt if using homemade broth.) Bring the broth to a simmer and scrape the bottom of the pot one last time to release any browned bits. Stir in the beef and any juices left in the bowl, and then the tomatoes and green chiles.

 

Pressure cook for 15 minutes with a natural release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.

 

Thicken and serve: Whisk the water and cornstarch, and chili powder together to make a cornstarch slurry, and then stir the slurry into the pot. If you have the time, set the Instant Pot to Sauté - low heat and simmer for 10 minutes to thicken even more. (Use low heat on a stovetop PC). Serve with the tortillas and other accompaniments and enjoy!

Mulligatawny Soup

 - Running on Real Food

1 medium onion, diced (2 cups, 300 g) 

1 jalapeno pepper, diced (50 g, remove seeds is sensitive to spice)

1 tbsp olive oil (15 mL, substitute broth for oil-free soup)

2 granny smith apples, cored and diced (2 cups, 300 g) 

3 stalks celery, rinsed and diced (1 cup, 125 g) 

4 cloves garlic, minced (10 g) 

1-inch piece fresh ginger, minced (20 g) 

1 teaspoon cumin 

1 teaspoon turmeric 

1 teaspoon garam marsala 

1/4 teaspoon cardamon 

1/4 teaspoon nutmeg

3 carrots, peeled and diced (approx. 1 3/4 cups, 225 g) 

1 cup uncooked red lentils (200 g) 

1/2 cup uncooked basmati or jasmine rice (100 g) 

1 28 fl.oz can diced tomato ( 769 ml)

6 cups vegetable stock (1500 ml) 

1 14 oz can light coconut milk 

2 teaspoon salt 

1 teaspoon pepper

 

Heat the olive oil in a large pot over medium heat, add the onion and jalapeño peppers and sauté for 5 minutes until softened and fragrant.

 

Add the diced apples, celery, garlic and ginger and cook for another 3 minutes, stirring often.

 

While the vegetables are cooking, mix together all of the spices in a small dish.

 

Add the spice mixture to the pot, stir well and cook for another 2 minutes.

 

Add the rice and lentils and stir well to coat with the spices.

 

Stir in the carrots, diced tomatoes and vegetable broth and simmer lightly for about 20 minutes until the rice and lentils are cooked.

 

Stir in the coconut milk, salt and pepper.

 

Use an immersion blender in the pot and “pulse” 3-4 times to create some texture. We’re looking for a slightly chunky soup so don’t pulverize it completely, just a few pulses should do the trick. If you don’t have an immersion blender, transfer a couple scoops to a blender, pulse a few times then pour back into the pot with the unblended soup.

 

Serve with freshly chopped cilantro and crushed cashews or peanuts.

 

Buffalo Chicken Dip

-Allrecipes

1 (10 ounce) cans chunk chicken, drained

1/3 cup pepper sauce (HEB Flyin Saucy Medium)

1 (8 ounce) packages cream cheese, softened

½ cup Ranch dressing

¾ cup shredded Cheddar cheese

Pico de gallo

 

Heat chicken and hot sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

 

Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

 

Cover and cook on Low until dip is hot and bubbly, about 35 minutes.

 

Top with pico and serve with celery sticks and crackers.

Panda Express Orange Chicken

Our family loves orange chicken from Panda Express. This recipe comes as close as you can to replicating it at home!

3 lbs chicken thighs or breasts, cut into 1-inch cubes

 

Batter

1 Tbsp salt

1 tsp white pepper

1 cup cornstarch

3 cups flour

1 egg

3 cups water

2 Tbsp oil

 

Stir chicken into batter. Cover and chill for 30 min.

 

Fry in batches for 6 min each til golden brown. Remove to paper towel-lined tray.

 

Sauce

2 tsp oil

½  tsp chili flakes

1 tsp. freshly grated ginger

2 Tbsp. minced garlic

½  cup sugar

½  cup brown sugar

½  cup orange juice + more if needed

½  cup vinegar

¼ cup soy sauce

slurry (¼ cup water + ¼ cup cornstarch)

 

Add fried chicken and toss. Serve with fried rice.

Summer corn chowder

 - Savor the Flavour

2 tablespoons unsalted butter

1 cup yellow onion, diced

½ cup poblano pepper, diced

½ cup red bell pepper, diced

1 tablespoon garlic, minced

¼ cup all-purpose flour or gluten free flour

5 cups vegetable broth

2 cups red potatoes with skins, cut in ¼-inch cubes, (3 medium potatoes)

2 teaspoons salt

½ teaspoon white pepper

¼ teaspoon garlic powder

⅛ teaspoon ground turmeric

⅛ teaspoon cayenne

4 cups fresh corn, cut off the cob (6 cobs) – or 1 pkg frozen HEB Baby White & Yellow Corn

¾ cup roasted jalapeño and tomato salsa, such as Frontera medium

¼ cup fresh cilantro, chopped

1 cup heavy whipping cream

1 tablespoon freshly squeezed lime juice

 

Melt the butter in a large, heavy bottomed soup pot over medium high heat, then saute the peppers and onions for 5 minutes, stirring frequently.  Add the garlic and cook until fragrant, about 1 minute.

 

Sprinkle on the flour, and whisk for 2 minutes.

 

Increase the heat to medium high and slowly pour in the rice wine while scraping the bottom with a wooden turner to get the brown bits off.  Slowly add ½ cup of vegetable broth and continue scraping until the bottom of the pot is clean. 

 

Slowly pour in the rest of the vegetable broth, whisking to prevent lumps, then add the diced potatoes and salt.  Stir with a wooden spoon, cover, and bring to a boil, then lower the heat to medium low and partially cover.  Simmer for 6 minutes, or until the potatoes are soft.

 

Add the dried spices, fresh corn kernels, salsa, and fresh cilantro.  Stir, cover, and cook on medium low heat for 8 minutes. (If you would like this thicker than in the photos above, take out 2 cups and puree it in a blender then stir it back into the soup.)

 

Remove the soup from the heat and pour in the heavy cream and freshly squeezed lime juice.  

 

Stir well. Garnish with a sprinkle of fresh cilantro and serve hot with bread.

 

Jalapeño Cheese Bread

 -Away from the box

4 ¼ cups bread flour

1 Tbsp active dry yeast

1 ½ cups + 2 Tbsp warm water

4 tsp granulated sugar

1 Tbsp. salt

3 Tbsp olive oil

4 cups cheddar cheese, freshly shredded

4 jalapenos, cored, seeded & chopped

 

In a small bowl, place the water, sugar and yeast, mix well. Set aside for 5-10 minutes for the yeast to develop.

 

In a separate bowl, combine the bread flour and salt.

 

In a stand mixer fitted with the dough hook, add the water, yeast and sugar mixture and mix on low. Slowly add the flour until it forms a shaggy dough and pour in the oil. Turn the mixer to medium-high and let it knead the dough for about 10 minutes, until smooth and elastic.

 

Let the dough rise in a greased bowl, covered with oil-brushed cling wrap and a kitchen towel, for about 1 – 1/2 hours until doubled in size.

 

Divide the dough in half. Turn 1/2 out onto a floured work surface and roll into a rectangle about 12″ x 14″. Top with the shredded cheese and the chopped jalapenos. Roll the dough up, like a jelly roll cake or cinnamon rolls. Cut the dough in the middle (giving you two roughly 7″ rolls), then insert a pair of kitchen shears in the center and cut through the top two layers (or so), exposing the cheese and jalapenos inside.

 

Place both rolls side by side and twist together, like a braid and place in a greased and parchment lined loaf pan. Cover with oil-brushed cling wrap and a kitchen towel and let rise again, another hour.

 

Repeat process with 2^nd half of the dough for the 2^nd loaf

 

Preheat the oven to 375°F and bake, topping with more cheese if desired, for 25-30 minutes until golden brown.

 

Let cool 10 minutes before turning out onto a wire rack and cooling completely, at least 30 minutes. Slice and enjoy!

Perfect White Bread

 -Norma Arnett

6 cups warm water

1 cup sugar

1/2 cup powdered milk

3 Tbs yeast

1/2 cup vegetable oil

1 rounded Tbs salt

5 lbs bread flour

 

Pour 6 cups warm water into Bosch. Add sugar and yeast. When the bubbling begins add remaining ingredients and mix for 5 minutes. Let rise to double. (About an hour) Punch down and form 6 loaves. (or 4 large). Place in sprayed pans. Let rise to 1/2 in above the pan and bake at 400 degrees for 25 mins. Remove from pans, rub top crust with butter, and allow to cool completely.