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Whole Wheat Sandwich Bread
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Whole Wheat Sandwich Bread

Let’s start today off by agreeing that whole wheat sandwich bread doesn’t have to be tough. It doesn’t have to be dry. It doesn’t have to taste like cardboard. It doesn’t have to be boring. Can we agree on all of that? Ok, good.

Whole Wheat Sandwich Bread

Because this whole wheat sandwich bread is NONE of the above. It’s soft, tender, and just flat out delicious. Perfect for toasting and slathering with butter and jam. Or peanut butter. Or Nutella. Not that I would know. ahem. Perfect for sandwiches – whether ham and swiss or a simple pb&j or bacon, egg, cheese, and avocado – and ahhhmazing as a grilled cheese vessel.

Whole Wheat Sandwich Bread

The recipe below yields two large loaves but it can be easily halved if you only have one loaf pan. And if you don’t have the 9×5-inch loaf pans indicated in the instructions, but only have say, 8×4-inch pans, never fear. I made the recipe as is and just used the smaller pans. As you can see by the giant mushroom-shaped pieces of bread, the dough rose pretty high since there wasn’t enough space for it to spread out in the pan. This change did not at all diminish the texture or structure of the bread but you’ll need to watch the dough on its second rise to ensure you don’t over-proof it. Over-proofing will cause the bread to sink in the center when it is baked and it likely won’t bake evenly throughout. Not the result you’re going for when you invest the time into making homemade bread! In any event, put this on your to-bake list for this weekend and give youself and your family a delicious and healthier bread for sandwiches during the week. You won’t be sorry!

Love making bread? You might also like:

classic sandwich bread
classic american sandwich bread

Deli-Style Rye Bread
deli-style rye bread

oatmeal honey wheat bread
oatmeal honey wheat bread

Cinnamon Raisin Swirl Bread
cinnamon raisin swirl bread

Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread

Prep Time: 2 hours, 20 minutes

Cook Time: 30 minutes

Yield: 2 large loaves

Ingredients

  • 4 ½ tsp instant yeast
  • ¾ cup plus 2 2/3 cups warm water, divided (105-115° F)
  • ¼ cup granulated sugar
  • 1 tbsp table salt
  • 3 tbsp unsalted butter, at room temperature
  • 4 cups bread flour
  • 5-6 cups white whole wheat flour
  • Canola oil
  • 3-4 tbsp unsalted butter, melted (for brushing)

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in ¾ cup of the warm water. Stir in the sugar, salt, butter, remaining 2 2/3 cups warm water, and bread flour until just about combined. Gradually - about 1 cup at a time - stir in 5 cups of white whole wheat flour with the mixer on the lowest speed until the dough starts to form soft and slightly sticky mass. If after adding the 5 cups, you haven't reached this stage, gradually add the rest of the flour. I needed all 6 cups to achieve the right texture. Turn the mixer up to low and knead for 6-8 minutes. When finished kneading, the dough should feel soft and smooth.
  2. Transfer the dough to a lightly oiled bowl and turn it around a couple of times to coat in the oil. Cover the bowl with plastic wrap and allow the dough to proof in a warm spot for about 60-90 minutes, or until it has doubled in size.
  3. Grease two 9x5-inch or 8x4-inch loaf pans; set aside. Turn the dough out onto a lightly flour surface, gently deflate it with your hands, and divide it in half. Work one of the pieces with your hands out into an 9x15-inch rectangle and starting at the short end, roll the dough into a tight log, sealing the end into the dough when you get to it to form a tight seam. Wrap the ends up under the log and place the dough, seam-side down in one of the prepared pans. Repeat with the second piece of dough.
  4. Cover the pans with a clean kitchen towel and allow the loaves to rise again in a warm spot for 30-45 minutes, or until almost double in size. Watch carefully at this point, especially if you're using smaller loaf pans, because you don't want to over-proof the dough. The smaller pans will require 20-30 minutes of rise time at this point.
  5. While the loaves are on their second rise, preheat the oven to 400° F with a rack in the lower-middle position of the oven.
  6. When the loaves are ready to bake, brush the tops lightly with some of the melted butter. Bake for 15 minutes, turn the loaves 180°, cover with a large piece of foil to prevent them from browning too much, and bake for an additional 15 minutes. The center of the bread should read 190° F on an instant thermometer - if it needs more time, bake at 3 minute intervals while repeating the temperature reading until they are ready. Cool the loaves in the pans on wire racks for 10 minutes then transfer the loaves to the racks to cool completely before slicing and eating.
  7. To maintain the best level of freshness, the loaves can be sliced, bagged, and frozen for up to 1 month. Because there are no preservatives in this bread, it will start to go stale at room temperature within 2 days. When you freeze the bread, you can pull the number of slices you need off the loaf and either microwave on low for 30 seconds to thaw or put the slices directly in the toaster or under the broiler to make toast.

Source

adapted from Annie's Eats

http://www.smells-like-home.com/2017/01/whole-wheat-sandwich-bread/

Baked Ranchero Eggs with Blistered Jack Cheese
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When you poach eggs in a ranchero-black bean sauce then melt jack cheese over the top and add crispy tortilla strips and lime sour cream, you’re just begging for brunch to happen. Make these baked ranchero eggs with blistered jack cheese this weekend and give yourself an excuse to stay in your jammies all day.
Baked Ranchero Eggs with Blistered Jack Cheese

I often feel like I waffle (heh) between two phrases that sum up my food life:

“but first, coffee.” and
“you had me at brunch.” or cake. or pie. sigh.

Seriously though, I’m a HUGE brunchy food fan. Breakfast as breakfast. Breakfast as brunch. Breakfast as dinner. It doesn’t matter. These baked ranchero eggs with blistered pepper jack cheese basically fit all of the above. After flipping passed this recipe for years in one of my favorite cookbooks, we finally got down to making it for our New Year’s Day brunch.

Baked Ranchero Eggs with Blistered Jack Cheese

And truthfully, had I planned better, we would have been eating cinnamon rolls or egg casserole that morning but I digress. I ended up having everything on hand for these baked ranchero eggs and we weren’t AT ALL disappointed by my lack of planning. Poached in a spicy black bean sauce similar to shakshuka, the eggs are topped with a mound of pepper jack cheese that you’ll broil to melty perfection and then topped again with crispy tortilla strips, fresh cilantro, and lime sour cream. Basically, this meal sits at the crossroads of the Tex-Mex- and breakfast-lover’s dreams and I couldn’t have misplanned our first meal of the new year any better!

Baked Ranchero Eggs with Blistered Jack Cheese

Baked Ranchero Eggs with Blistered Jack Cheese

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6 servings

I really did just pull a bunch of ingredients from my fridge and pantry for this recipe. Instead of canned black beans, I used about 1 cup of refried black beans we had leftover from our brisket tacos night. I had 1 can of diced fire roasted tomatoes and about 1 cup of leftover whole peeled tomatoes in the fridge so into the blender they all went. Also to note, I halved the recipe and made 6 eggs in a 10-inch pan.

Ingredients

    For the ranchero sauce:
  • 1 jalapeno, seeds and ribs removed, roughly chopped
  • 2 (14.5 oz) cans or 1 (28 oz) can fire roasted whole (preferably) or diced tomatoes
  • 1 medium onion, roughly chopped
  • 1 large or 2 smaller cloves garlic, smashed and peel removed
  • Kosher salt and freshly ground black pepper
  • 1 (15 oz) can black beans, drained or 1 ½ cups leftover refried black beans
  • For the crispy tortilla strips:
  • 2 tbsp olive oil
  • 4 (6-inch) tortillas - corn or flour
  • Kosher salt
  • For the eggs, assembly, and serving:
  • 12 large eggs
  • 4 oz shredded Monterey jack cheese
  • 1 lime, juiced (about 2 tbsp)
  • 1 cup sour cream
  • ¼ chopped fresh cilantro

Instructions

  1. To make the ranchero sauce: Preheat oven to 450° F. Add the jalapenos, tomatoes, onion, garlic, and a heavy pinch of salt and pepper to a blender; blend until smooth. Pour the sauce into a 12-inch ovenproof skillet and stir in the black beans; bring mixture to a simmer. Cook for 10 minutes or until the sauce is slightly reduced.
  2. To make the crispy tortilla strips: Meanwhile, brush a large baking sheet with half of the olive oil. Brush the tops of the tortillas with the remaining oil and cut them into ½-inch wide pieces, about 2-3 inches long. Arrange the strips flat on the baking sheet, sprinkle with salt, and bake for 3-6 minutes, flipping halfway through the time, until they are golden brown. Once finished, remove them from the oven and turn the broiler on.
  3. To make the lime sour cream: In a small bowl, mix the lime juice, sour cream, and a pinch of salt together; set aside.
  4. To cook the eggs: After the ranchero sauce has slightly thickened, take the pan off the heat and break the eggs over the sauce, arranging them as evenly separated as possible. Return to medium-low heat, cover, and simmer gently for about 8-10 minutes, until the whites are just about set.
  5. Remove from the heat, cover the top of the egg-sauce mixture with the shredded cheese and broil for just a couple of minutes until the cheese is bubbly and blistered and browned in places.
  6. To serve: Garnish with dollops of the lime sour cream, chopped cilantro, and plenty of the crispy tortilla strips. Serve hot and immediately.

Source

adapted from The Smitten Kitchen Cookbook by Deb Perelman

http://www.smells-like-home.com/2017/01/baked-ranchero-eggs-with-blistered-jack-cheese/

Guacamole Crashed Potatoes
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If you’ve never crashed potatoes before, hold on to your hats! These guacamole crashed potatoes are everything and this vegan and gluten-free appetizer will be an instant favorite for everyone!

Guacamole Crashed Potatoes

A couple of years ago, Kyle and I took a foray into veganism. It was a fantastic time of eating super healthy and it forced us to be really creative in what we were cooking. When eating this way, it’s really easy to fall in a major salad rut and that’s just completely boring to me.

So these guacamole crashed potatoes were one of the recipes we made when we were in need of a fun snack. Some kind of nachos or a hot cheese dip are what we would normally turn to when we’re craving shameful appetizer-ish food but obviously, cheese doesn’t work with the vegan way. And because Kyle is allergic to nuts, including cashews, making cashew-based fake cheese sauce wasn’t an option for us. So we skipped the cheese and sour cream – insert the “I’m dying” emoji here – and completely fell for this guac version.

Guacamole Crashed Potatoes

If you’ve never had a crashed potato, you’re in for a delightful surprise. You’ll boil a bunch of mini potatoes – we had buttery mini Yukons in the pantry – crash them down on a baking sheet, bake until crispy, and top with guacamole. They’re simple to make and are completely versatile (think potato skins) so if you want to make a “loaded” version, melt some shredded cheese under the broiler and add some sour cream and maybe bacon (!!) along with the gauc – I know for sure they would be amazing. We just about battled forks over the last of these potatoes so do yourself a favor and plan for a bunch extra for your crowd!

Guacamole Crashed Potatoes

Guacamole Crashed Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10-12 appetizer servings

Ingredients

  • 1 lb mini potatoes
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • Guacamole of your choice or recipe below
  • 2 scallions, sliced thinly
  • Small handful cilantro, chopped
  • Guacamole:
  • 1 ripe (soft) avocado
  • Juice of 1 lime
  • 1 small jalapeno, seeded and finely chopped
  • 3 tbsp chopped cilantro
  • Kosher salt

Instructions

  1. Preheat oven to 425° F. Wash the potatoes and cover them by 1 inch with cold water in a large stock pot. Cover and bring to a boil. Once boiling, remove the cover and cook for about 10 minutes, until the potatoes are just fork-tender. Drain and allow the potatoes to cool for 5 minutes.
  2. Drizzle some olive over a large baking sheet and toss the still-hot potatoes around in the olive oil to coat them lightly. Using a sturdy flat spatula (preferably stainless steel), press the potatoes straight down with your hand pushing on the flat part of the spatula so that you crash the potatoes to about a ¼-inch thickness. Drizzle the potatoes with a little extra oil, then sprinkle with salt and pepper.
  3. Bake for 10-15 minutes, until the edges of the potatoes are crispy and tops start to brown.
  4. Meanwhile, if you're making your own guacamole, start this now. Slice the avocado open lengthwise, remove the pit, and scoop the flesh out of the skin and into a small bowl. Mash the avocado lightly (or until smooth if you prefer it smooth) with a fork. Stir in the lime juice, jalapeno, cilantro, and salt to taste (I usually add about 1 teaspoon).
  5. When the potatoes are finished baking, top them each with a dollop of guacamole and a sprinkle of scallions and cilantro. Serve while still warm.

Source

Smells Like Home original

http://www.smells-like-home.com/2017/01/guacamole-crashed-potatoes/

Milk Bar Birthday Layer Cake
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Sure to be a winner for any birthday boy or girl, this funfetti-filled, towering Milk Bar birthday layer cake will feed an army of party-goers and will not ever disappoint even the pickiest of cake eaters (and they do exist!)!

Milk Bar Birthday Layer Cake

I’ve made a lot of birthday cakes, starting from box mixes when I first started baking to scratch cakes like the famed Hershey’s chocolate cake, my first and then second – and favorite – chocolate peanut butter cake, a basic vanilla bean cake dressed up in pink frosting and sprinkles, and even an peanut butter Oreo ice cream cake. Each one of those cakes have meaning for me.

Milk Bar Birthday Layer Cake

This birthday layer cake was my own from this past August and it’s truly a bittersweet cake for me. On the upside, this is, by far, the most intricate and rewarding cake I’ve made yet. It’s not a difficult cake, by any means, but one that includes a number of steps and four distinct components which combine into a absolutely gorgeous and delicious birthday cake.

Milk Bar Birthday Layer Cake

The bittersweet part is that this birthday was the first since my dad passed away in July. I had tried to prepare for what this would be like but in reality, nothing could prepare me for how I would actually feel. This was the first birthday that was dad wasn’t in my life. It was (and still is) absolutely heartbreaking to think that he was there on my very first day in this world but was no longer with me to celebrate any more birthdays. He was the bike builder for my 5th birthday, the magician at my 6th birthday party, the sea captain at my 11th birthday party where we took some of my friends to the beach on our boat for the day. He loved every cake I made, and without exception, the cannoli cake I made for him on his last birthday. I miss everything about him so terribly.

I don’t mean to turn this blog into my personal journal but so much of the food I make has such an emotional tie and obviously, this cake is no different. I can wholeheartedly say that this birthday layer cake was worth all of the effort and all of the tears I spilled while making, eating, photographing, and writing about it.

Milk Bar Birthday Layer Cake

While it’s a 6-inch round cake, it’s not an insignificant cake at all. Baked in a quarter sheet pan, two layers are cut out of the larger sheet and the third is cobbled together with the scraps. The cake is assembled in a ring mold with clear acetate around the rim as structure. Between the funfetti layers is a vanilla milk soak to add moisture and flavor, a hefty vanilla buttercream, and a whole lotta sweet, crunchy, and completely addictive funfetti birthday cake crumbs (this might be the best part of the whole cake!). Then more of the crumbs are piled high atop the cake to finish it off. Completely over the top but OMG, so completely awesome! Plan plenty of time to make and freeze the cake before you serve it (it needs 12 hours in the freezer and 3 hours in the fridge to thaw) but I guarantee there won’t be a sole at your party who won’t devour this cake.

Tools and specialty ingredients you will need for this cake:

  • 6-inch cake ring
  • Acetate (I’m sure smaller rolls are available, as are sheets – I didn’t want to cut them to size – but I plan to make more of this style of cake and will need the extra acetate eventually.)
  • Clear vanilla extract. I used McCormick’s clear vanilla flavor which I found at my local grocery store. Michael’s also sells this in the Wilton cake decorating section.
  • Glucose (see ingredient note below)
  • Citric acid
  • Rainbow sprinkles. Any kind will do but I ordered a big batch from The Baker’s Party Shop since my local cake decorating store is woefully devoid of fun sprinkles.

Milk Bar Birthday Layer Cake

Milk Bar Birthday Layer Cake

Prep Time: 18 hours

Cook Time: 55 minutes

Yield: 16-20 servings

Ingredients

    For the cake:
  • 4 tbsp (55 g) unsalted butter, at room temperature
  • 1/3 cup (60 g) vegetable shortening
  • 1 ¼ cups (250 g) granulated sugar
  • 3 tbsp (50 g) firmly packed light brown sugar
  • 3 large eggs
  • ½ cup buttermilk
  • 1/3 cup grapeseed or canola oil
  • 2 tsp clear vanilla extract/flavor
  • 2 cups (245 g) cake flour
  • 1 ½ tsp (6 g) baking powder
  • ¾ tsp (3 g) Kosher salt
  • ¼ cup (50 g) plus 2 tbsp (25 g) rainbow sprinkles, divided
  • For the birthday cake crumb:
  • ½ cup (100 g) granulated sugar
  • 1 ½ tbsp (25 g) firmly packed light brown sugar
  • ¾ cup (90 g) cake flour
  • ½ tsp (2 g) baking powder
  • ½ tsp (2 g) Kosher salt
  • 2 tbsp (25 g) rainbow sprinkles
  • ¼ cup grapeseed or canola oil
  • 1 tbsp clear vanilla extract/flavor
  • For the birthday cake soak:
  • ¼ cup milk
  • 1 tsp clear vanilla extract/flavor
  • For the birthday cake frosting:
  • 8 tbsp (115 g) unsalted butter, at room temperature
  • ¼ cup (50 g) vegetable shortening
  • 2 oz (55 g) cream cheese
  • 1 tbsp glucose (or 2 tsp light corn syrup)
  • 1 tbsp corn syrup
  • 1 tbsp clear vanilla extract/flavor
  • 1 ¼ cups (200 g) confectioners' sugar, sifted
  • ½ tsp (2 g) Kosher salt
  • Pinch (.25 g) baking powder
  • Pinch (.25 g) citric acid

Instructions

  1. To make the cake: Preheat oven to 350° F. Grease a quarter sheet pan (11x7-inch) and line it with parchment paper or a Silpat/silicone baking mat.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and sugars together at medium-high speed for 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs, and continue beating for another 2-3 minutes. Scrape down the sides and bottom of the bowl again.
  3. With the mixer on low speed, pour in the buttermilk, oil, and vanilla. Bring the speed up to medium-high and beat for 4-6 minutes, until the mixture is almost white in color, has just about doubled in volume, and is completely homogeneous. There should be no streaks of fat or liquid left in the batter. Scrape down the sides and bottom of the bowl once more.
  4. With the mixer at the lowest speed (just a stir), add the cake flour, baking powder, salt and sprinkles (¼ cup (50 g)). Mix for 30-45 seconds, until the batter just comes together. Scrape down the sides and bottom of the bowl again. Spread the batter in an even layer in the prepared quarter sheet pan. Sprinkle the remaining 2 tbsp (25 g) sprinkles over the top of the batter.
  5. Bake for 30-35 minutes. During baking, the cake will rise and puff up so don't be alarmed. When completely done, the cake should bounce back when lightly pressed at the edge and not jiggle in the center when gently nudged - check for this at the 30-minute mark. If the cake isn't finished after 30 minutes, bake for another 3-5 minutes. Keep in mind that dark pans will require less time and probably not the full 35 minutes.
  6. Cool the cake in the pan on a wire rack until completely cool (you can speed this up in the fridge or freezer). Either wrap the cake in the pan in plastic wrap and refrigerate for up to 5 days or proceed with the assembly instructions below.
  7. To make the birthday cake crumb: Heat or reduce the oven to 300° F. Line a large baking sheet with parchment paper or a Silpat/silcone baking mat.
  8. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugars, flour, baking powder, salt, and sprinkles on low speed until well-combined.
  9. Mix in the oil and vanilla until the mixture starts to stick together and form clusters. Spread the clusters on the prepared baking sheet.
  10. Bake for 20 minutes, breaking them up occasionally throughout the baking time. When finished, they will be slightly moist but will dry as they cool. Allow the crumbs to cool completely before using in the recipe. Put them out of sight to ensure you'll have enough for the recipe - they're addictive! Once cooled, they can be stored in an airtight container for 1 week at room temperature or 1 month in the fridge or freezer.
  11. To make the birthday cake soak: Whisk the milk and vanilla together in a small bowl.
  12. To make the birthday cake frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, shortening, and cream cheese together at medium-high speed for 2-3 minutes. Scrape down the sides and bottom of the bowl.
  13. With the mixer on low, pour in the glucose (or corn syrup if using in place of the glucose), corn syrup, and vanilla. Increase the speed up to medium-high and beat for 2-3 minutes, until the mixture is silky smooth and glossy white. Scrape down the sides and bottom of the bowl again.
  14. Mix in the confectioners' sugar, salt, baking powder, and citric acid on low speed until just incorporated and then increase the speed back up to medium-high and beat for another 2-3 minutes. The frosting should be bright white and very smooth. Use the frosting immediately (recommended) or store in an airtight container in the fridge for up to 1 week.
  15. To assemble the cake: Invert the full cake layer from the pan onto a piece of parchment paper or Silpat/silcone baking mat on the counter. Peel off the top piece of parchment away from what is now the top of the cake. Using a 6-inch cake ring, cut out two rounds of cake. These will be the top two layers of the finished cake. Use the remaining scraps for the bottom layer of cake in the following steps.
  16. Wash and dry the cake ring and place it on a parchment-lined baking sheet (I washed and reused the quarter sheet pan so it will fit in the freezer later in the process). Line the inside of the cake ring with a piece of acetate that overlaps at the edges and tape the edges together from the outside.
  17. Cobble the cake scraps together in the bottom of the ring to form the first layer - the height should be about equal to that of the other layers. When you think you can't squeeze any more cake in, keep going - you want this to be a sturdy layer under what will be a heavy cake. Brush the top of the layer with some of the cake soak. Spread 1/5 of the frosting (each filling layer will have 2 layers of frosting) out over the cake in an even layer. Sprinkle the top of the frosting with 1/3 of the cake crumbs in an even layer. Spread another 1/5 of the frosting over the top of the cake crumbs - and this doesn't have to be too neat, just make sure you spread the frosting all the way out to the acetate in order to achieve the look of the Milk Bar cakes.
  18. Add another strip of acetate into the cake ring, just nudging it down below to top of the frosting so that it overlaps at the edges; tape the edges together from the outside. You'll want the total height of the acetate pieces to be about 6 inches tall.
  19. Gently place one of the cut out cake layers on top of the frosting and repeat the filling instructions: cake soak, frosting, crumbs, and frosting. Place the remaining cake layer atop the frosting, brush with the remaining cake soak, slather on the remaining frosting, and pile the remaining cake crumbs atop the frosting.
  20. Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to allow the cake and filling to set. The cake, wrapped tightly, will keep for 2 weeks in the freezer.
  21. On serving day: At least 3 hours before you plan to serve the cake, remove the cake from the freezer and with your fingers, pop the cake out of the cake ring. Transfer the cake to a cardboard cake round (at least 6-inches in diameter) and place the cake in the fridge to thaw for at least 3 hours. When ready to serve, transfer the cake on the cardboard round to a cake stand or round platter. With a long, sharp knife, cut the cake into wedges and serve. Store the leftovers in the fridge, wrapped tightly, for up to 5 days. It's doubtful they will last that long, however.

Source

adapted from Momofuku Milk Bar by Christina Tosi

http://www.smells-like-home.com/2017/01/milk-bar-birthday-layer-cake/

Indian Butter Chicken
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An easy weeknight meal, this Indian butter chicken is warmly spiced – but not spicy – with a sauce that just screams to be soaked up by hot rice and fresh naan.

Indian Butter Chicken

This time of year, deep in the throes of January, I’m alllll about warm and cozy meals. And sure, it may be 50° F outside on a freak day here – or maybe that’s your regular winter weather? – but I’m still craving winter food. This Indian butter chicken hits all the marks. It’s quick to make on a weeknight and it’s a warmly spiced and oh so comforting meal. I paired this a while back with some fluffy white basmati rice – I need to get my life-changing rice recipe out to you soon! – and some naan I made. And about the naan: I made the dough and froze a bunch of dough balls on the weekend for a quick thaw, roll, and cook during the week. Sometimes I really surprise myself.

Indian Butter Chicken

Related recipes:

Easy Homemade Naan
easy homemade naan

Slow Cooker Chicken Tikka Masala
slow cooker chicken tikka masala

Indian Butter Chicken

Indian Butter Chicken

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

  • 1 tbsp olive or canola oil
  • 1 medium yellow onion, peeled and diced
  • ½-inch nub fresh ginger, finely chopped
  • 1 jalapeño, seeded, and finely chopped
  • 2 cloves garlic, finely minced
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp cardamom
  • ½ tsp coriander
  • 1 can (6 oz.) tomato paste
  • 1 ¾ cups chicken broth
  • ½ cup half-and-half
  • 1 ½ pounds (about 2-3) boneless, skinless chicken breasts, cut into ¾-inch chunks
  • ½ tsp black pepper
  • 1 tsp salt
  • 3 tbsp butter
  • Hot cooked rice and naan for serving
  • Chopped fresh cilantro for extra garnish

Instructions

  1. Heat the oil in a 12-inch skillet over medium heat. Add the onions, ginger, and jalapeño to the pan and cook for 5-8 minutes, until the onions are translucent but not brown. Stir in the garlic and spices and cook until fragrant, about 30 seconds. Transfer the mixture to a blender and allow to cool for 5 minutes and then add the tomato paste and broth. Blend until smooth.
  2. Pour the sauce back into the pan, stir in the half-and-half, and nestle the chicken in the sauce; simmer on low heat for 12-15 minutes - the chicken should be cooked through and the sauce slightly thickened. Stir in the pepper, salt, and butter. After the butter has melted, serve the chicken and sauce over hot rice with some cilantro sprinkled atop and naan on the side for sauce scooping.

Source

adapted from Mel's Kitchen Cafe

http://www.smells-like-home.com/2017/01/indian-butter-chicken/

Crock Pot Mole Chicken Chili
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This crock pot mole chicken chili, with its rich, deeply colored sauce, makes for another cozy, hearty, and comforting winter chili.

Crock Pot Mole Chicken Chili

If you ask me for my favorite chili recipe, I couldn’t possibly give you just one. If you twist my arm, I could give you two, black bean and beef and classic beef. Choice is always good, am I right? In truth, I’ve got 8 chili recipes on this site so choosing a favorite isn’t easy. Nearly 10 years of blogging will do that to a person. (insert eye roll and shoulder shrug here.)

Crock Pot Mole Chicken Chili

However, I’m really always looking for other chili recipes worthy of my time, our appetites, and this blog. And as far as my time goes, nothing at all compares to a crock pot meal so this mole chicken chili was right up my alley. America’s Test Kitchen classic, big batch crock pot beef chili (see above) is incredible in its own right but I was looking to go in a different flavor direction.

Crock Pot Mole Chicken Chili

And this mole chicken chili delivered. Though common to Mexican kitchens, mole is a usually a complicated sauce to make; an ingredient list being too intimidating to me want to attempt. Always including a little chocolate or cocoa powder and nuts, the flavor mole sauce is rich and deep, though never chocolatey or nutty. This version, with a manageable list of ingredients, contains cocoa powder and peanut butter but in no way do you actually taste either flavor – they blend seamlessly with all of the other ingredients. The shredded chicken, fairly bland on its own, soaks up all of this delicious sauce and makes for another cozy, hearty, and comforting winter chili.

Crock Pot Mole Chicken Chili

Crock Pot Mole Chicken Chili

Prep Time: 15 minutes

Cook Time: 6 hours

Yield: 6-8 servings

Ingredients

    For the chili:
  • 2 onions, minced
  • 2 tbsp canola or grapeseed oil
  • 2 tbsp chili powder
  • 2 tbsp unsweetened cocoa powder
  • 3 cloves garlic, minced
  • ½ tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 2 cups (16 oz) low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • ½ cup raisins
  • ¼ cup peanut butter
  • 3 tbsp Minute tapioca
  • 2 tsp minced canned chipotle chile in adobo sauce
  • 2 lbs boneless, skinless chicken thighs, trimmed of fat
  • Salt & pepper
  • For serving:
  • Sour cream
  • Shredded cheddar cheese
  • Thinly sliced scallions
  • Chopped fresh cilantro

Instructions

  1. Stir the onions, oil, chili powder, cocoa powder, garlic, cinnamon, and cloves together in a medium heatproof bowl. Microwave on high for 5 minutes, stirring once halfway through the time.
  2. Add the onion mixture to the crock pot along with the broth, tomatoes, raisins, peanut butter, tapioca, and chipotle chiles and stir to combine. Season the chicken with salt and pepper on both sides, then nestle the pieces into the sauce in the crock pot.
  3. Cook on low for 4-6 hours.
  4. Transfer the chicken to a cutting board and let it cool for a few minutes before shredding with two forks. Skim off any visible fat from the top of the sauce. Add the chicken back to the sauce and stir to coat. Serve hot with toppings.

Source

adapted from Slow Cooker Revolution by America's Test Kitchen

http://www.smells-like-home.com/2017/01/crock-pot-mole-chicken-chili/

Pasta e Fagioli
2

This pasta e fagioli is my family’s third generation absolute favorite version of the traditional Italian dish. It’s pasta and beans (literally, pasta e fagioli) in a hearty, spoon-required, comfort food, non-soup form.

Pasta e Fagioli

To this day, I can name a handful of distinct meals from my childhood that will forever be burned in my memory. Chicken parmagiana. Sausage and pepper pasta. Turkey chili. Spaghetti with dad’s Sunday gravy. And this pasta e fagioli. Time, place, people and conversations immediate come back to me when I think of them. They are the meals my family and I reminisce about.

Pasta e Fagioli

Now the truth is, if you ask 20 Italians about their family’s pasta e fagioli recipe, you’ll get 20 different versions. It’s just one of those meals that is so adaptable and oftentimes, you’ll see it in a soup form. This, is not a soup version. It’s pasta and beans (literally, pasta e fagioli) in a hearty, spoon-required, comfort food form.

Pasta e Fagioli

Chopped bacon, onions, and garlic are the base. Marinara sauce – either store-bought or leftover homemade sauce if you have it – and oregano are added and then a can of cannellini beans, grated hard Italian cheese (parmesan, pecorino-romano, etc.), and cooked ditalini (tiny tube pasta shapes) are mixed in and heated through.

Pasta e Fagioli

My mom learned how to make this from my dad’s mom (my Italian grandma, not the booze balls grandma) sometime in the 70s or very early 80s before she passed away and this is still the exact same version. I’ve tried swapping the bacon for pancetta and adding fresh herbs like thyme and basil but there’s really no need to deviate; it’s been just the perfect recipe all of these years – and in fact, the addition of pancetta was just not right at all. This pasta e fagioli is one of those meals that I can make with my eyes closed and it’s one that I’ll never stopped making. Not with the memories it always brings back.

Pasta e Fagioli

Pasta e Fagioli

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8 servings

Ingredients

  • 6 to 8 oz bacon, chopped into ½-inch pieces
  • 1 medium onion, small diced
  • 3-4 cloves garlic, minced (about 2 tbsp)
  • 1 tbsp extra-virgin olive oil (if needed)
  • 1 ½ (20- to 24-ounce) jars marinara sauce (any kind basic variety - marinara, with basil, etc.) or an equal amount of homemade sauce
  • 2 tsp dried oregano
  • ½ cup grated, shredded, or shaved parmesan or pecorino-romano cheese, plus extra for serving
  • 1 (15 ½-ounce) can cannellini beans (white beans), rinsed and drained
  • 1 lb ditalini pasta or other small tubular pasta shape

Instructions

  1. In a large sauce pot or Dutch oven (at least 4 quarts), cook the bacon over medium-low heat until it starts to brown but isn't crispy yet. Increase the heat to medium and add the onions and garlic, season with salt and pepper, and add a drizzle of olive oil if the bottom of the pot seems a little dry. The salt will draw some of the liquid out of the onions but if there isn't enough fat from the bacon (which happens sometimes), the oil will prevent sticking and burning. Cook the mixture until the onions are translucent, about 5-7 minutes, stirring occasionally.
  2. While the onions cook the pasta according to package directions. Drain and pop a large pot lid on top of the strainer if the pasta finishes before the bean sauce.
  3. Stir the about 30 ounces of the sauce, oregano, and beans into the onion mixture. I always swish a little hot water around in the sauce jar to clean it out and then pour the saucy water into the pot. Waste not want not. Simmer for 5-10 minutes, stirring occasionally, while the pasta cooks.
  4. Mix the cheese into the sauce and then mix in the pasta. Season with salt to taste. The dish should taste a little salty with the bacon and grated cheese.
  5. Lower the heat to low and allow the pasta to heat through the sauce for a couple of minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Serve hot with extra grated cheese sprinkled on top.
  6. This pasta e fagioli is GREAT as leftovers - sometimes better than the first day! - but the pasta does tend to soak up quite a bit of the sauce when refrigerated. I usually keep some extra sauce on hand to stir in before we reheat it but it will be fine if you don't have extra to add too.

Source

Smells Like Home old family recipe

http://www.smells-like-home.com/2017/01/pasta-e-fagioli/

French Vanilla Sablés
6

In spite of their fancy name, these French vanilla sablés are simple butter cookies like from the blue tin except in homemade form. They’re rich, delicate, and covered in sparkling sugar.
French Vanilla Sables

There are certain things in life I can always count on:

snow makes me extraordinarily happy.

hot coffee makes me weak in the knees.

a full, clean dishwasher makes me run from the kitchen.

and any cookie by Dorie Greenspan that has the slightest hint of a butter or shortbread cookie in its description will be amazing.

French Vanilla Sables

When #s 1, 2, and 4 converge, look out! They actually did this weekend and I was just about blubbering with excitement! Well, I guess I still am…

French Vanilla Sables

In all seriousness though and despite their fancy name, these French vanilla sablés are simple butter cookies like from the blue tin we’re all familiar with except in homemade form which, my brother so kindly also concluded on Christmas Day, that they were so much better than; a conclusion he came to quickly after my blank, darts-from-my-eyes stare at him. They’re rich, delicate, and covered in sparkling sugar. I made a double batch of the dough in early December, froze most of the cutout rounds in zip-top bags, and baked them off whenever I needed cookies for platters, guests, or for no reason other than for needing a couple cookies for myself.

French Vanilla Sables

And they couldn’t be any easier to make. They’re a simple cookie dough of butter, flour, sugar, salt, vanilla, and egg yolks. Just like the espresso dark chocolate sablés I shared last month, this dough is rolled out, chilled, stamped into rounds, and baked in a muffin tin. The kicker here is that you’ll sprinkle the tops with coarse sugar before baking. Those rosemary butter cookies I made years ago were formed into a log, brushed with egg white, and then rolled in sugar and while the rosemary cookies are delish, it’s a complete mess to make them. These French vanilla sablés are neat, tidy, and quick – and the perfectly round edges end up with crackly sugar too! For cookies of such sensational results, could you really ask for more?

French Vanilla Sables

French Vanilla Sablés

Prep Time: 2 hours, 45 minutes

Cook Time: 15 minutes

Total Time: 3 hours

Yield: 30-40 cookies

Ingredients

  • 2 sticks (8 oz; 226 g) unsalted butter, cut into cubes and at room temperature
  • ½ cup (100 g) granulated sugar
  • ¼ cup (30 g) confectioners' sugar, sifted
  • ½ tsp fine sea salt
  • 2 large egg yolks, at room temperature
  • 2 tsp pure vanilla extract
  • 2 cups (272 g) all-purpose flour
  • Sanding or coarse sugar, for sprinkling

Instructions

  1. Beat the butter, sugars, and salt together in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 3 minutes until smooth (not fluffy), scraping down the sides and bottom of the bowl once per minute. Reduce the speed to low and beat in the yolks one by one and then then mix in the vanilla extract. With the mixer off, add all of the flour; stir on low until the flour just about disappears into the batter. Remove the paddle and bowl from the mixer and scrape down the sides and bottom of the bowl again and give the batter a couple of quick stirs to incorporate the left-behinds.
  2. Transfer the dough to a clean work surface, divide it in half, and gather each piece up into a ball and flatten into a disc. Place one of the discs between two baking-sheet size pieces of parchment paper; roll out the dough to ¼-inch thickness. To prevent the parchment from sliding all over the place, it helps if you mash a little piece of the dough between the bottom piece and the counter. Slide the dough still sandwiched between the parchment on to a large baking sheet, repeat the process with the second piece of dough, and chill for at least 2 hours or freeze for 1 hour.
  3. When ready to bake, preheat the oven to 350° F and have two 12-well nonstick muffin tins ready to go (if not using nonstick, grease the wells). Using a 2-inch round cookie cutter, cut out rounds from the cold/frozen dough and drop the rounds into each of the wells of the tins. Gather up the scraps, reroll, rechill/freeze, and repeat with the dough remnants and the second piece of dough. Right before baking, cover the tops of the dough with the sanding/coarse sugar.
  4. Bake for 10 minutes in the center of the oven, rotate the pans, and bake for another 5 to 6 minutes, just until the edges are slightly browned. Allow the tins to cool for 10 minutes on wire racks before transferring the cookies to the racks to cool completely.

Source

adapted from Cookies by Dorie Greenspan

http://www.smells-like-home.com/2017/01/french-vanilla-sables/

Brisket Tacos
0

Brisket Tacos

Brisket tacos? Taco Tuesday never sounded so amazing! I swear, once you go here, you may never, ever want to go back to ground beef/turkey/chicken tacos again. Not ever.

Because frankly, these brisket tacos are completely out of sight! Crock-potted overnight, a perfectly cooked to fall-apart tenderness 3-pound beef brisket pulled me out of bed last Friday morning easier than a freshly brewed pot of hot coffee and a box of donuts. We had one of my work friends for dinner with his family on Friday night and I was all about minimizing the amount of cooking for this dinner.

Brisket Tacos

I’m usually of the mindset that more is better but I’m starting to recognize that I feel so overwhelmed about entertaining because of this and that having friends for dinner is sometimes just too much work. So this time around, I simplified everything.

Brisket Tacos

Case in point: these brisket tacos. Brisket is always better when it has some time to chill before serving so flavors can meld, making it a stellar dish for entertaining. I added a quick cabbage slaw which not only added a fresh pop of flavor to the brisket, but the bright purple really set off the meal’s color palate. I whipped up some refried black beans right before everyone arrived, dropped a little shredded sharp cheddar and sour cream into dishes for toppings, and quickly gas stove-charred the tortillas right before we sat down. The whole meal couldn’t have been easier!

Brisket Tacos

Look, I’ve never met a person who didn’t like tacos and these brisket tacos will completely elevate your entertaining game. Don’t be afraid to make your life a little easier and show off what you’ve got with them!

Brisket Tacos

Brisket Tacos

Prep Time: 30 minutes

Cook Time: 10 hours

Yield: 6-8 servings

Ingredients

    For the brisket:
  • 3 lbs beef brisket
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp vegetable oil
  • 5 cloves garlic, peeled and smashed
  • 1 Spanish onion, halved and thinly sliced
  • 1 tbsp chili powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • ¼ cup apple cider vinegar
  • 1 ½ cups water
  • 1 (14 ½-ounce) can whole peeled tomatoes, with their juices
  • 1 to 2 whole canned chipotle chiles en adobo (optional)
  • 2 bay leaves
  • ¼ cup molasses
  • For serving:
  • Large stack of 6-inch tortillas
  • Shredded cheddar, jack, or pepper jack
  • Sour cream
  • Cabbage slaw
  • Chopped cilantro

Instructions

  1. Pat the beef dry with paper towels and sprinkle both sides with salt and pepper. Heat the oil to just about smoking in a large skillet and brown both sides of the brisket, about 5 minutes per side. Add the brisket to the crock pot. Leave the drippings in the pan.
  2. Add the onions, garlic, chili powder, coriander, and cumin to the hot pan and cook for about 1 minute. Add in the vinegar, scraping the bits from the bottom of the pan. Stir the water into the mixture and then transfer the entire mixture to the crock pot. Dump the tomatoes over the beef, breaking them up with your fingers before stirring them into the onion mixture along with the chipotle chilies (if using), bay leaves, and molasses.
  3. Cover and cook for 10 hours on low heat. This is where starting the recipe at night comes in really handy. When you awake in the morning, the brisket will be ready. However, proceed as follows regardless of what time of day you make the brisket.
  4. Carefully transfer the brisket from the crock pot to a large bowl. Cool until warm to the touch and then cover tightly plastic wrap and refrigerate for a few hours. Strain off the vegetables and discard. Allow the liquid to cool slightly and then refrigerate at the same time as the brisket until the top layer of fat has formed above the liquid.
  5. When ready to serve, spoon off and discard the layer of fat from the liquid then simmer the juices until reduced by about two-thirds. Warm the brisket for 1 minute in the microwave and then shred with two forks (it's easier to shred when warmed a little). Transfer the brisket to a Dutch oven and pour the juice over the shredded brisket. Reheat over low heat for a few minutes, stirring occasionally.
  6. Serve hot with suggested or your own favorite toppings.

Source

adapted from Smitten Kitchen

http://www.smells-like-home.com/2017/01/brisket-tacos/