Tuesday, July 30, 2013

Hawaiian Sweet Rolls

We love to purchase the sweet rolls from our local grocery store. They are perfect for sliders or simply as a sweet addition to most meals. Last week I was making roast, and I wanted to whip up a few homemade rolls as a side. I found this recipe and decided it would be a perfect pair to a deep flavored stew dish. Boy was I right! These were a perfect addition for the roast, and not to mention I snacked on these for the following day(s)!

Hawaiian Sweet Rolls

1 ½ c. pineapple juice
4 ½ tsp. active dry yeast
2/3 c. granulated sugar
1/2 c. butter, at room temperature, plus extra for brushing rolls
1 tsp. vanilla extract
2 large eggs
5-6 c. bread flour
1 tsp. salt

In a small saucepan, heat pineapple juice over medium-low temperature until juice reaches about 105 F.
In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and 2 tablespoons of sugar.
Once the pineapple juice is at temperature, add to the bowl. Stir, and let the yeast mixture stand for 5-10 minutes, or until foamy.
Once the yeast is foamy, add the remaining sugar, butter, vanilla extract, and eggs; stir to combine.
Switch from the paddle attachment to the dough hook, and add 3 cups of flour and salt. Stir on low.
Continue adding flour 1/2 cup at a time until dough clears the sides of the bowl. The dough will feel slightly sticky.

Once the dough comes together and clears the sides, continue to knead for about 1 minute. Then cover bowl with plastic wrap, and let it rise until dough has doubled in size, about 1 1/2 hours.
Shape dough into rolls. If you would like smaller, dinner-sized rolls, shape into 24 rolls. If you would like larger, bun-sized rolls, shape into 12-18 rolls depending on desired size, then cover rolls with plastic wrap, and let rolls rise until doubled, about 1 1/2 hours.
Toward the end of the second rise, preheat oven to 350 F, bake rolls for about 20 minutes (for dinner-sized rolls), or until rolls are golden brown. Remove from oven and immediately brush rolls with butter.

Makes 24 dinner size rolls
Recipe from ihearteating.com

Tuesday, July 23, 2013

Beef Pot Roast

I HATE ROAST. Okay, I USED TO hate roast. A few years ago my neighbor invited us over for dinner, and told me that she was going to be serving roast. We are pretty good friends, so I told her that I wasn't a big fan of it. She GUARANTEED me that I would like HER roast, so I agreed that we would come over. I am so glad that we did! I am no longer anti-roast! Okay, I am no longer anti-roast if she or I make it. I still am very leary of anyone else's roast. I have been making this recipe ever since. 

Also, you know how there are always leftovers when you make roast? Well, I am almost tempted to make a roast just to eat this sandwich with the leftovers, Please try it! It's amazing!

As a side note, this time I paired our roast with homemade Sweet Hawaiian Rolls, that post will be next!

Beef Pot Roast

3 pound chuck roast, frozen
1 package dry ranch seasoning
1 package brown gravy mix
1 package italian seasoning
1/2 cup water
Potatoes and carrots, chopped, if desired

Place roast in a slow cooker. Combine all 3 packages of dry seasoning and cover roast with mixture. Pour water over top. Cover and cook on low for 8-9 hours. This is important! I checked my roast at 7 hours last time and it was still tough. So, I cranked the heat up to high for the remaining 1 hour of cooking time and it was perfect! If using potatoes and carrots, add with 5 hours remaining.

Serves 4-6.
Recipe from Jaime.

Monday, July 15, 2013

Sweet Mango Slaw

Okay, really. I make slaws quite often because my husband is always smoking meat, and it seems to be a great topping and/or side dish to his delicious creation. This has been BY FAR my favorite creation yet! I usually try to spice up my slaws, but the meat my hubby made had quite a bit of kick, so I wanted to counteract it with sweet and tang. I could eat the entire bowl plain!!! But it was also the perfect topping for his brisket sandwiches. We also have eaten this on top of chicken sandwiches and burgers...give it a shot on your next BBQ’d meal!

Sweet Mango Slaw

6 oz broccoli slaw
1 1/2 c. fresh diced mango
1 avocado, dliced

1/3 c. rice vinegar
1/4 c. honey
1 tsp. extra virgin olive oil
1 tsp. sesame seeds
2 Tbsp. fresh chopped cilantro
1 lime, juiced (About 2 Tbs. juice)

In a large bowl, toss together the broccoli slaw, mango and avocado.
In a medium size bowl, whisk together the dressing ingredients.
Gently stir the dressing into the salad and refrigerate until ready to serve. Do not add the avocado earlier than 30 minutes prior to serving or it will brown!

Recipe adapted from favfamilyrecipes.com
Serves as a topping for about 6 sandwiches

Monday, July 8, 2013

Easy Pad Thai

For a few months now, my husband and I have been addicted to our Thai Peanut Noodles if you haven’t tried them, PLEASE, PLEASE do! Really they are a go-to meal for us. So simple and a ton of flavor...well, we now have a rival! This Pad Thai is equally as delicious, just without the peanut flavor, and a little more sweet. We gobbled up every last bite. I know it will also make it into our quick, easy, and scrumptious meal rotation!

Easy Pad Thai

8 ounces Pad Thai noodles (thick, flat rice noodles)
2 eggs
3 Tbs. soy sauce
1-2 tsp. sriracha
1 tsp. garlic, minced
2 Tbs.  lime juice
1 tsp. vegetable oil
2 Tbs.  brown sugar
2 cooked chicken breasts, diced or shredded
bean sprouts, to garnish
1/4 cup cilantro
½ cup chopped peanuts

Prepare noodles according to package instructions.
Meanwhile, scramble or cook eggs over-easy (depending on your preference) and set aside. In a small bowl, whisk soy sauce, sriracha, garlic, lime juice, vegetable oil, and brown sugar together.
Once noodles are cooked and sauce is mixed, combine noodles, chicken, and sauce.
Top with bean sprouts, cilantro, scallions, and peanuts.

Serves 2-3

Monday, July 1, 2013

Ice Cream Crunch Bars

O summertime. What a great excuse to eat ice cream on a daily basis...you see I  live in the middle of hot, humid nebraska and I play outside with my boys all day!! I am usually not the type to dish up a bowl of ice cream, but make it taste like deep fried ice cream without all the work, and I’m in. You can make up to 15 bars at a time, freeze them, cut them, and throw them each in an individual zip-top bag and your grab-n-go ice cream is ready!

Ice Cream Crunch Bars

3 cups Rice Krispie Cereal
2 cups shredded sweetened coconut
3/4 cups brown sugar
8 tablespoons butter melted
1 cup mini chocolate chips
1/2 gallon vanilla ice cream, softened to the consistency of soft serve

Optional but even more delicious: Heat a large skillet over medium low heat and add coconut. Toast, stirring constantly, until golden brown. Remove from heat.
Preheat oven to 300 degrees.  Line a 9×13 inch pan with foil, extending a little over the edges of pan.
Place Rice Krispies, coconut, and brown sugar in pan.  Drizzle butter over mixture and combine well. Bake for about 20 minutes, stirring every 5 minutes during cooking time.  Remove from oven when toasted and golden brown and let mixture cool completely.
Remove half of crispy mixture and spread remaining half in an even layer on the bottom of prepared foil lined pan.  Gently spoon softened ice cream on top of mixture.  Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan.  Spread ice cream out evenly and then top with mini chocolate chips, then remaining crisp mixture.  Gently press top crisp into ice cream with hands.  Cover pan with plastic or foil and chill until firm (preferably overnight.)  When ready to serve, use foil to completely remove ice cream from pan.  Slice into 15 squares and serve.

Recipe from Our Best Bites
Makes 15 bars.