Honey Wheat Buns

There really isn't anything like homemade bread, is there? I keep telling myself that I should be making all our bread and rolls from scratch. Sometimes it happens, sometimes it doesn't! I've had this recipe bookmarked for a while now and finally found the time to make them over the weekend. We served them with barbecue pulled chicken in the crock pot. Delicious! Check out Annie's blog for some amazing pictures and recipes. I think most of my bookmarks come from her site! The buns were moist and had a great honey taste. We ate them for the next few days and enjoyed each one!
The only change I made to the original recipe is adding about 1/4 cup of additional flour while mixing. After making the buns I think that I would have raised the oven temperature to 375. I think this would have created a bit of a crust to the buns. I just felt that 350 was too low of a temperature. Next time I make these I will try this formula out, baking for 10-12 minutes instead.

Honey Wheat Buns

1 1/4 C warm milk

2 1/4 t yeast

2 C bread flour, plus 1/4-1/2 cup more for adjusting as needed

1 C whole wheat flour

1/2 t salt

1 egg, at room temperature

1/4 C honey plus 1-2 T, divided

2 t butter, melted

Measure out the warmed milk in a liquid measuring cup, add in the yeast and stir to dissolve. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour (2 cups), wheat flour and salt. Mix briefly on low speed to combine. Add the yeast-milk mixture, egg, and 1/4 cup of honey to the mixer bowl and mix on low speed just until a dough has formed. Switch to the dough hook. Continue kneading on low speed with the dough hook until the dough is smooth and tacky but not sticky, adding extra flour 1-2 tablespoons at a time as needed until the dough clears the sides of the bowl and has the desired consistency. I added close to a 1/4 cup of additional flour. Transfer the dough to a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2-2 hours.

Once the dough has risen, transfer the ball to a lightly floured work surface and gently deflate the dough. Divide the dough into 9-10 equal sized pieces Form each piece of dough into flattened round, 3.5-4 inches in diameter. Transfer the shaped rounds to a baking sheet. Cover with a clean kitchen towel and let rise until nearly doubled, about 1 hour.

Preheat the oven to 350° F. Combine the melted butter with 1-2 tablespoons of honey and lightly brush the tops of the rolls. Sprinkle with sesame seeds if desired. Bake for 14-15 minutes, rotating the pan halfway through baking, until golden brown and baked through. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Recipe came from this wonderful blog Annie's Eats and like she says, these are amazing!

Chicken Enchilada

By far the best enchiladas ever. I mean it. This is the most requested meal by our friends and family! I put them on the menu this week and just realized that I have never posted the recipe. Unbelievable! If you don't make these you are truly missing out. The sauce is amazing and the warm chicken tossed with cilantro and scallions is delightful and smells amazing! We can make this with our eyes closed but I do remember the first time we made them. The kitchen walls were splattered in red and the sink was over flowing with dishes! I think it takes two people to assemble, one to roll and one to dip the tortillas in the sauce. All the labor is well worth is and I promise you will replace your other chicken enchilada recipes with this one. The original recipe was created by my good friend Nancy. She created this amazing cookbook and we love just about every dish in it! Over the years I have made a few modifications but would never take the full credit for this delicious meal! We do enjoy some other enchilada and burrito recipes. Two favorites are the black bean and sweet potato burritos and chipotle rice and black bean burritos.

Chicken Enchiladas

2 chicken breasts

2 C water
2 garlic cloves, mashed

8-10 whole peppercorns

1 bay leaf

3 scallions

1/2 C cilantro

1/2 t dried oregano

salt and fresh pepper

1 T vegetable oil

2 C tomato sauce

1 garlic clove, minced

1-2 T chili powder

1 T cumin

pinch of cinnamon

2 T flour

2 C reserved chicken cooking liquid, broth

2 C sharp Cheddar cheese, shredded

8-10 tortillas

Poach chicken in water, garlic, peppercorns and bay leaf until cooked through. Remove chicken and let cool slightly, reserve 2 cup of cooking liquid for later. Shred warm chicken and toss with chopped scallions, minced cilantro, oregano and salt and fresh cracked pepper. Set aside.

In a large skillet (big enough to place tortillas in) heat oil. Add garlic and saute 30 seconds. Add chili powder and saute 1 minute. Add flour, cumin and cinnamon and stir 1 minute (mixture will be dry). Whisk in 1 cup of chicken broth, stirring until smooth. Stir in remaining broth and tomato sauce. Cook over low heat until thickened, about 5 minutes. Cool slightly.

Working with one tortilla at a time, using tongs dip into sauce and gently coat each side. Place on a cutting board or plate and spoon 3 tablespoons of chicken filling onto tortilla. Sprinkle a little bit of cheese and roll. Place seam side down in greased baking dish. Repeat with remaining tortillas, sauce and filling. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake enchiladas for 15-20 minutes until hot and bubbling. Serve with guacamole and sour cream.

Orzo with Tomatoes, Peas and Sausage

We seem to be going through a pattern here. One week we grocery shop the next we scrounge around and become creative with our dinners. I had high hopes of going the the store last night on my way home just like I did the night before. Since it didn't' fit into my schedule (I had to pick up Dave's anniversary gift, much more important) I created this quick meal. We always have a can of tomatoes in the cubbard, peas in the freezer and pasta, always a box of pasta! This was really great! The splash of half and half added a nice dimension and created a light rose sauce. We added mozzarella stuffed chicken sausage to round out this meal. You could leave the meat out or even substitute chicken. Versitile and yummy!

Orzo with Tomatoes, Peas and Sausage
1 box of orzo
1garlic clove
2 C chicken broth
2 C water
1/2 onion, diced small
1 14oz. can of tomatoes, slightly drained (I think fire roasted tomatoes would be really good)
3 chicken sausage, sliced thin
1/2 C frozen peas
3 T half & half
Parmesan cheese
evoo

Cook orzo in broth and water with the garlic clove. Heat skillet over medium high heat. Add a splash of evoo and sliced sausage and cook until lightly browned. Next add onions and continue cooking for 3 more minutes. Add tomatoes, peas and half and half. Continue cooking until heated through. Toss orzo and sauce together and serve passing cheese.

Chicken Cutlets topped with Spinach, Mushrooms and Blue Cheese

I think Dave is a better cook than I am. There I said it. Let it be known to the 5 people that visit my blog each week! At least I know that I'm not admitting it to the world!

I had a meeting after work so Dave was in charge of dinner. No problem he says. We had chicken in the fridge. As I ran out the door in the morning I remember saying that there was spinach and blue cheese that needed to be used up. I came home to the most amazing meal. I should have known that we would be having chicken cutlets. He absolutely loves chicken cutlets. We go through stages where I ask him what he wants for dinner and it always seems to be chicken parmesan or spicy chicken cutlets or chicken parm calzone. He is very creative with his chicken cutlets! He always wants to make more then we need to he can eat them for lunches. Needless to say we haven't had chicken cutlets in a really long time so it was a very nice surprise!

Don't skip pounding the chicken and double dipping the chicken in the eggs and breadcrumbs this makes them so tender and perfectly coated. I actually don't typically do this step but it was a nice addition, as I said this is Dave's recipe!
Chicken Cutlets topped with Spinach, Mushrooms & Blue Cheese

2 chicken breasts
1/2 C Italian seasoned breadcrumbs
1 egg
2 T milk
2 C fresh spinach
1/4 C diced onion
8-10 mushrooms, sliced
2 garlic cloves, minced
1/4 C Blue cheese, crumbled
1/4 C chicken broth
evoo

Cut each chicken breast in half, lengthwise to create four pieces. Pound chicken between wax paper until thin and even in thickness. Beat egg and milk in a medium sized bowl. Pour breadcrumbs into a pie dish. Place chicken into egg mixture and toss to coat. Meanwhile, heat enough evoo to coat the bottom of a cast iron skillet until almost smoking. Using a fork or tongs move chicken from egg mixture to breadcrumbs and coat both sides. Gently dip chicken back in egg mixture and them back into the breadcrumbs. Cook chicken on both sides until lightly browned. Remove to paper towel lined plate. Heat oven to 375 degrees. Carefully wiped skillet out with a paper towel to remove browned bits. Turn heat down and add a touch of evoo and the garlic. Add onions and cook for 5 minutes. Next add the mushrooms and continue cooking until onions are translucent. At the last minute throw the spinach in and cook until just wilted.

Place chicken in a large baking dish and spread spinach mixture evenly over chicken. Finish dish by sprinkling blue cheese over top. Pour chicken broth around chicken and bake for 15 minutes or until cheese begins to melt.