Tag Archives: recipe

November 16, 2018 · 4:19 pm

Crescent Dinner Rolls

Looking for the perfect rolls to serve for Thanksgiving? Or more importantly, to use the next day to make turkey/cranberry sauce sandwiches?

Look no further: these rolls are amazing. They are soft and tender, but also hold up to slicing and using as a sandwich bun.

Leftovers are always the best part of a big holiday dinner. I love cooking once and then repurposing dinner for the next few days. And rolls are the perfect food to make ahead of time, freeze, and then reheat in the oven just before serving.

To help elongate the crescent rolls and keep them from being too thick in the center, I cut a slit in the wide edge, separate the slit slightly, and then roll the dough into a crescent shape.

This gives longer ends that are easier to curve into a rounded crescent.

Happy Thanksgiving!

I posted about these rolls previously, but I have adapted the recipe this time to use instant yeast, which doesn’t require proofing before adding to the dough. You can find the original recipe, using regular yeast HERE.

RECIPE:

Crescent Dinner Rolls

Servings: 36
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2 ⅔ cups whole milk
½ cup sugar
6 Tbs butter
1 Tbs kosher salt
1 heaping Tbs instant yeast
8-8 ¼ cups all-purpose flour
3 beaten eggs
Melted butter (about 4 Tbs; for brushing on top of cooked rolls)

Combine milk, sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts and sugar completely dissolves. Remove from heat and pour into the bowl of a stand mixer. Allow to cool to lukewarm.

Add 4 cups of flour and the instant yeast to the warm (but not hot) milk mixture. Use a dough hook to mix on low speed for 30 seconds, then scrape the sides of the bowl. Mix on high speed for 3 minutes. Mix in eggs.

Knead in as much remaining flour as needed to make a soft dough. The dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Remove the dough hook and cover the bowl with a clean towel. Place the bowl in a warm place and allow dough to rise for 45-60 minutes, or until doubled.

Grease large baking sheets, or line with parchment paper or silicon mats.

Punch down dough. Lightly oil your work surface (USE OIL, NOT FLOUR, TO KEEP THE DOUGH FROM STICKING TO YOUR SURFACE). Divide dough into 3 balls and place one of the thirds onto the lightly oiled surface. Keep remaining dough covered until ready to use.

Roll each dough ball into a circle and cut into 12 wedges. Cut a ½” slit in the wide end of the wedge, separate slightly and roll into crescent shape and place on prepared pans.

Cover rolls with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go, preheat oven to 375°F.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven and brush lightly with melted butter.

Yield: 36 rolls

**To prebake (and freeze) for serving another day: Bake rolls on a large baking sheet lined with parchment paper. Bake for 10-12 minutes, or until rolls just barely begin to brown. Remove from oven. (Do not brush with butter) Cool completely. Place in Ziploc freezer bags. Freeze.

On serving day: Place frozen rolls on a baking sheet, bake at 350°F for about 7-10 minutes, or until hot and golden brown. Brush tops with melted butter.

NoEmptyChairs.me

4 Comments

Filed under Breads

Tagged as bread, crescent rolls, homemade, instant yeast, leftovers, make ahead, recipe, rolls, sandwich rolls, Thanksgiving

October 17, 2018 · 9:50 am

Swirled Pumpkin Cheesecake with Candied Pecans and Salted Caramel

A delicious make-ahead dessert for Thanksgiving or other fall parties. This cheesecake starts with a lemon gingersnap crust and is filled with swirled layers of pumpkin and vanilla cheesecake.

To send it over the top, the cheesecake is garnished with candied pecans and then salted caramel is drizzled over individual slices. Even my cheesecake-averse daughter asked for this to show up on the Thanksgiving menu again this year.

The Lemon Gingersnap Crust is made from these cookies:

For detailed information about baking a cheesecake in a water bath, see this post: Creamy Citrus Cheesecake

Just before serving, arrange the candied pecans around the outside edge of cheesecake. The pecans will get soft if they are put on the cheesecake and refrigerated too far ahead of time.

Don’t skip the salted caramel. It really makes this an extraordinary dessert. And if there is any leftover, it is perfect for drizzling on ice cream, waffles, or just about anything.

Swirled Pumpkin Cheesecake with Candied Pecans and Salted Caramel Drizzle

Servings: 12
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Lemon Gingersnap Crust
1 (7 oz) pkg Carr’s Ginger Lemon Cremes
½ cup pecans
2 Tbs butter, melted

Process cookies and pecans in a food processor until finely ground. Add melted butter and mix. Press into the bottom and halfway up the sides of a 9” springform pan. Refrigerate for about 20 minutes while preparing filling.

Pumpkin Cheesecake Layer
2 (8 oz) packages cream cheese, softened
¾ cup sugar
1 cup pumpkin puree
2 Tbs flour
1 tsp cinnamon
¼ tsp allspice
⅛ tsp each ground nutmeg and ground cloves
pinch of salt
2 whole eggs plus 1 egg yolk
1 tsp vanilla extract

Mix all ingredients with an electric mixer until smooth. (You can also substitute 1 ½ tsp pumpkin pie spice for the other spices)

Vanilla Cheesecake Layer
2 (8oz) packages cream cheese, softened
¾ cup sugar
pinch of salt
2 whole eggs plus 1 egg yolk
2 tsp vanilla extract

Mix all ingredients with an electric mixer until smooth.

Preheat oven to 350°F. Wrap springform pan in a double layer of foil. Place springform pan in a larger roasting pan.

Pour half of pumpkin filling into crust. Slowly pour half of the vanilla filling over top of the pumpkin batter. Use a knife or spatula to gently swirl. Repeat with remaining pumpkin and vanilla batters. Swirl again.

Fill roasting pan (not springform pan!) with very hot (almost boiling) water to about 1-2 inches deep.

Bake cheesecake in the water bath for about 80 minutes. (Cover top of cheesecake with foil if it begins to brown before it is set.) When it is cooked, the cheesecake will have puffed significantly, and the middle will still be slightly jiggly, but not soupy. Remove pan from water bath and run a sharp knife around the sides, but do not remove ring.

Cheesecake Topping Layer:
1 cup sour cream
2 Tbs sugar
½ Tbs lemon juice
1 tsp vanilla extract

While cheesecake is baking, combine sour cream, sugar, lemon juice and vanilla in a small bowl. Pour over hot (cooked) cheesecake and let stand at room temperature for 60 minutes. Cover cheesecake pan (do not remove sides) with plastic wrap, taking care not to touch the surface of the cheesecake. Chill for at least four hours, preferably overnight.

Candied Pecans:
½ cup brown sugar
1 Tbs water
¼ tsp salt
¼ tsp cinnamon
3 cups pecan halves

Place a large piece of parchment paper or non-stick foil on the countertop.

Combine sugar, water, salt, and cinnamon in a skillet. Cook over medium heat until mixture comes to a full boil. Stir in pecans. Cook, stirring constantly, for 2-3 minutes. Spread pecans on parchment paper/foil. While still hot, use 2 forks to separate pecans into a single layer so that pecans are not touching. Cool completely.

Just before serving, arrange candied pecans around the outside edge of cheesecake.

Salted Caramel Drizzle:
1 cup sugar
6 Tbs butter, softened and cut into tablespoon-sized chunks
½ cup heavy cream
½ – 1 tsp flaky or coarse sea salt
1 tsp vanilla (and/or seeds scraped from 1 vanilla bean)

Place sugar in a medium to large saucepan (mixture will bubble up and expand as cool ingredients are added to the hot pan, so use a large pan). Cook over medium heat until sugar just begins to melt. Stir gently, trying to keep sugar crystals off of the sides of the pan. Continue to cook, stirring occasionally, until sugar melts completely and is a medium amber color (about 350°F if you use an instant-read thermometer). Reduce heat to low and quickly whisk in butter chunks, stirring constantly.

Stir in cream, stirring constantly until smooth. Stir in salt and vanilla. Pour caramel immediately into a glass jar or heat-safe bowl to cool. Do NOT scrape sides or bottom of the pan with a spatula. If you do, you are likely to get sugar crystals into your nice smooth caramel. If the caramel has formed crystals while cooking, you can pour it from the pan through a fine sieve into the jar to remove any crystals before cooling.

Caramel can be kept in a covered jar at room temperature for several weeks.

Drizzle individual slices with Salted Caramel.

NoEmptyChairs.me

2 Comments

Filed under Desserts

Tagged as candied pecans, cheesecake, desserts, pumpkin, recipe, salted caramel

September 20, 2018 · 7:55 am

Fried Rice

The best fried rice starts with cold rice. Hot, steamy rice will lead to more sticky and gummy fried rice.

Starting with cold rice makes this a quick and easy meal when you have leftover rice in the refrigerator. And it is always a kid pleaser.

I like to cook the eggs omelet-style and then cut them into thin strips when I make fried rice, but you can also cook them like regular scrambled eggs.

RECIPE:

Fried Rice

Servings: 6-8
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6 cups cold cooked rice (about 2 cups uncooked rice, cooked and chilled)
3 eggs, lightly beaten
2-3 Tbs olive oil or butter
2 cups chopped raw vegetables (assorted): celery, broccoli, carrots, snow or snap
peas, mushrooms, zucchini, red peppers
1-2 cups chopped cooked ham, bacon, or chicken
Sliced green onions to garnish

Sauce:
½ cup chicken broth
½ cup soy sauce
1 garlic clove, minced
½ tsp minced fresh ginger
½ tsp chili paste
1 Tbs rice vinegar
1 Tbs honey
1 Tbs sesame oil

Combine sauce ingredients in a small bowl and set aside.

Heat 1 tsp of oil or butter in a small non-stick skillet. Cook eggs (in 3 batches) omelet style. Cut each omelet into thin strips. Set aside. **See Note Below for alternate egg cooking method**

In a large skillet, heat 2 Tbs olive oil or butter. Sauté vegetables until crisp tender. Stir in cooked ham or chicken and heat through. Stir in cooked rice. Cook for 2-3 minutes. Stir in sauce and cook for about 5 minutes or until rice is heated through and sauce is absorbed. Stir in egg strips. Garnish with sliced green onions.

**Alternate cooking method for eggs: If you want scrambled eggs and not egg strips in the fried rice: After adding the meat to the skillet, push the vegetables and meat over to one side of the skillet. Add the beaten eggs to the other side of the large skillet and stir gently until cooked through. Stir in rice and sauce, as directed above.

NoEmptyChairs.me

Greek Tomato Cucumber Salad

With tomato season in full swing here, this salad makes a frequent appearance at our dinner table. It is perfect for serving with just about any grilled meat or fish. It is also a great partner with soups, sandwiches, or quiche for a quick summer meal.

I love to use mini cucumbers in this salad, or the long seedless English cucumbers. The skins are thin and provide a great contrasting color and crunch to the salad. Regular cucumbers are often too seedy and have much tougher skins.

I usually serve the feta cheese on the side. It becomes mushy if left in the salad for too long.

RECIPE:

Greek Tomato Cucumber Salad

Servings: 8
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3-4 tomatoes, chopped
4-6 mini cucumbers or 1 English seedless cucumber, chopped
½ red pepper, chopped
1 small red onion, chopped
4 oz feta cheese, crumbled

Dressing:
¼ cup olive oil
2 Tbs lemon juice
1 Tbs red wine vinegar
1 clove garlic, minced
1 Tbs fresh oregano, finely chopped (or ½ tsp dried)
½ tsp Greek seasoning
½ tsp kosher salt
½ tsp fresh ground black pepper

Combine chopped tomatoes, cucumbers, red pepper, and onion. Stir together dressing ingredients. Pour over salad. Stir in feta just before serving (or serve feta on the side).

Serve right away or refrigerate.

NoEmptyChairs.me

3 Comments

Filed under Salads, Side Dishes

Tagged as cheese, cucumbers, feta, Greek, Greek salad, recipe, side dish, side salad, summer recipes, summer salad, tomato salad, tomatoes

June 27, 2018 · 10:29 am

Ham and Zucchini Quiche

Summer is in full swing, which means it is prime zucchini season. Pair this quiche with a salad for a perfect summer meal that can be eaten hot or cold.

For a perfectly browned crust, bake the quiche with a pie crust shield. It is easy to Make Your Own:

For a low carb version, just bake this quiche without a crust in an 8-inch square baking dish.

Some ideas for salads to serve alongside this quiche:

Chopped Caprese Salad

Greek Summer Salad

Chipotle Lime Quinoa Salad

Thai Cucumber Salad

Chopped Caprese Salad
Greek Summer Salad
Chipotle Lime Quinoa and White Bean Salad
Thai Cucumber Salad

RECIPE:

Ham and Zucchini Quiche

Servings: 8
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Ham and Zucchini Quiche 2

Single pastry crust for 9” pie plate
1 ½ cups heavy cream
4 eggs
½ tsp salt
¼ tsp pepper
1/8 tsp ground cayenne or Ancho chile pepper
1 Tbs butter
½ cup finely chopped onion
1 cup chopped zucchini
1 cup chopped cooked ham
¼ cup fresh grated Parmesan
1 ½ cups shredded Swiss, cheddar, or Gruyere cheese

Preheat oven to 425°F. Prepare pastry crust and place in 9” pie plate (deep dish, if possible).

In a medium bowl, use a whisk to mix cream, eggs, salt, pepper, and cayenne pepper. Set aside.

Heat butter in a skillet. Add onion and cook for 2 minutes. Add diced zucchini and cook until crisp-tender (about 3 minutes). Place vegetables in a mixing bowl and stir in diced ham. Cool slightly. Stir in shredded cheese. Spread filling evenly into unbaked crust. Pour egg mixture over filling. Use a spatula or fork to remove any large air pockets.

If desired, cover the crust of the quiche with a pie crust shield. Bake at 425°F for 20 minutes. Reduce heat to 350°F and bake an additional 30 minutes, or until knife inserted in center comes out clean. Allow to set at room temperature 5-10 minutes before cutting and serving.

NoEmptyChairs.me

2 Comments

Filed under Breakfast/Brunch, Main Dishes, Side Dishes

Tagged as breakfast, brunch, ham, leftover ham, low carb, main dish, quiche, recipe, summer, zucchini

June 14, 2018 · 10:23 am

Chopped Caprese Salad with Balsamic Reduction

A Caprese Salad is the perfect accompaniment to grilled summer meats: chicken, steaks, pork, even hamburgers. Made with summer fresh tomatoes and basil, fresh mozzarella, and a reduced balsamic glaze, it just screams summer and healthy eating.

I like to make a “chopped” version of the salad with various cherry tomatoes, fresh basil, and mozzarella pearls. I drizzle this with some extra-virgin olive oil and serve the balsamic reduction on the side so that the tomatoes and cheese don’t soak up too much vinegar before serving.

I love these little “mozzarella pearls”. They are perfectly bite-sized:

Image result for mozzarella pearls

If you are short on time, you can serve this with straight balsamic vinegar, but it is so worth the little time it takes to reduce the vinegar to a stronger syrupy consistency. I usually reduce an entire bottle of vinegar and then store the left-overs in the refrigerator. You can also infuse some delicious flavors into your reduction while you are at it, things like fresh herbs and garlic. Some people add additional honey or sweetener to the reduction, but I find balsamic vinegar to be plenty sweet without additional sweetener.

If you don’t want to do the chopped version of this salad, you can also make it in the more traditional format with sliced tomatoes and mozzarella:

Tomorrow we officially begin our summer break (after a final half-day of school). This salad will be a frequent side dish on our table.

RECIPE:

Chopped Caprese Salad with Balsamic Reduction

Servings: 6
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2 cups cherry tomatoes, quartered
1 cup mozzarella pearls
¼ cup fresh basil, sliced in thin strips (chiffonade)
2 Tbs extra-virgin olive oil
salt and fresh ground pepper to taste
about ¼ cup Balsamic Reduction

Combine tomatoes, mozzarella, basil, and olive oil in a serving dish. Season with salt and pepper. Serve Balsamic Reduction on the side to be drizzled over salad just before eating.

Balsamic Reduction

1 (16 oz) bottle balsamic vinegar
1 Tbs honey, optional (I DO NOT add honey)
2 whole cloves of garlic
1 bay leaf
1-2 sprigs of fresh herbs (rosemary, thyme, oregano)

Place all ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer gently until vinegar reduces by about half and thickens to a thin syrup. This will take about 10-15 minutes.

Remove garlic, bay leaf, and herbs (strain if necessary). Cool. Store leftovers in the refrigerator.

Yield: about 1 cup glaze

NoEmptyChairs.me

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Filed under Appetizers, Salads, Side Dishes

Tagged as appetizer, balsamic reduction, balsamic vinegar, caprese salad, chopped salad, fresh basil, fresh herbs, fresh mozzarella, healthy, low carb, recipe, salad, side dishes, summer salad, tomatoes