Apple Cinnamon Rolls

Today we were at the Farmer's Market in Waikiki, Hawaii and we bought the most amazing cinnamon rolls.  They were like a regular cinnamon roll with the added treat of cooked apple inside.  Yummy!  What's not to like about cinnamon, apples, and bread all cooked to gooey goodness.  So here is my own version of this treat.  Enjoy some today for breakfast, or lunch or a snack.  Oh, heck, if you want one for dinner I won't tell!  This dough recipe is a pared down version offered by The Pioneer Woman.

• 1 c. milk
  
• 1/4 cup Vegetable Oil
• 1/4 cup Sugar
• 1/2 T. yeast
• 2 cups ( Flour
• 1/4 teaspoon Baking Powder
• 1/4/ teaspoon Baking Soda
• 1 t. Salt
• Plenty Of Melted Butter
• 1/2 cup Sugar
• Generous Sprinkling Of Cinnamon
•   2 apples, diced
• 1/4 c. water

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 2 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Put the apples and water in saucepan and bring to a simmer for 5 minutes.  Cool.
Preheat the oven to 375°F.
To assemble the rolls, remove the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle. The dough should be rolled very thin.
To make the filling, pour some melted butter over the surface of the dough-enough to coat the entire surface.   Sprinkle half of the ground cinnamon and the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.  Top this with the cooked apples.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices.  Preheat the oven to 375°F. Cover the pan with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
If you like a frosting on top :

mix 

1c. powdered sugar

2-3 T. milk

1/4 t. vanilla

Pour over rolls and enjoy!

Chocolate Strawberry Graham treat

Today I have a guest cook on my blog..my grand daughter Izzy.  Tonight she made up this delicious little treat with ingredients that are both fresh and sweet.  Try it tonight for a treat!

For  one treat:

1/2 graham cracker
10 chocolate chips, melted in the microwave
3 strawberries, cut in 1/2

Spread the chocolate on the graham cracker.   Place strawberries, cut side down, in lines on the chocolate covered graham cracker.  Enjoy!

Chicken Skewers with Sweet Hawaiian Pineapple Sauce

I will be going to Hawaii with my grand daughter in just 4 days...so I will not be posting while there.
But in anticipation of the trip I got out my "Trader Vics Tiki Party"  cookbook to share a few great recipes to go with my vacation mode.  These grilled chicken skewers are glazed with a sweet Hawaiian pineapple sauce.  Great for an appetizer of main course.

2 T, vegetable oil
2 cloves garlic, minced
1 T. grated fresh ginger
4 boneless chicken breasts

Hawaiian Sauce
1 c. soy sauce
1/2 c. sake
1/4 c. white wine vinegar
1 c. brown sugar
1/4 c. pineapple juice
1 c. fresh pineapple chunks
1 t. minced garlic
2 T. cornstarch dissolved in 2 T. cold water

Soak 24 bamboo skewers in warm water for 20 minutes. 
In a small bowl stir together the oil, garlic, and ginger.  Trim any fat from th chicken breasts and pat dry.  Slice each chicken breast into 6 long strips about 1/4" thick.  Lay the chicken strips on a work surface and thread each onto a skewer weaving the skewer in and out to hold the chicken in place.  Brush the chicken with the flavored oil.  Can be covered and refrigerated for up to 24 hours at this point.
To make the sauce in a saucepan combine the soy sauce,sake, vinegar, brown sugar, pineapple juice, pineapple and garlic.  Bring to a boil over medium heat.  Lower the heat and simmer until reduced to 2 c., about 10 minutes.  Drizzle the cornstarch mixture, whisking constantly, until sauce is smooth. 
Preheat a grill to medium hot.  Season the chicken with salt and pepper.  Grill turning the chicken one until chicken is cooked through. 
To serve, brush the sauce over the hot chicken.  Arrange on a platter with extra sauce.

Deconstructed Lasagna

Tonight my grand daughter and I were working hard making lasagna for the whole family.  My daughter was watching and commenting on how she just doesn't ever make lasagna because she thinks it is just too much work.  It is a bit of prep, I admit.  So I was telling her about this recipe I have for lasagna that has all the flavor without so much work.  She thought it sounded promising so I thought I would share the recipe with all of you.  At least those of you who like lasagna but not all the prep.

1 c. ricotta cheese
1/2 c. Parmesan cheese
3 T. parsley
Mix all these ingredients together.

If you really want to cut down on the work, buy a jar of your favorite spaghetti sauce.  OR
Brown
1/2 # ground beef
1/2# Italian sausage
Add in your bottled store bought sauce OR make your own sauce by adding in
2 cans tomato puree
1 can tomato paste
Mix well.  Add in
2 t. oregano
2 t. basil

Next cook up pasta noodles --like rotini or mostaccoli or macaroni etc.  You will need 1 c./person
 To serve put a large helping of sauce in a soup bowl, top with 1 c. cooked noodles .
Next scoop 1/4 c. ricotta mixture on top.  Top with more sauce and sprinkle with
2 T. mozzarella cheese, Parmesan cheese or both

Lemon Meringue Pie

All the Dads that were going to the great Father's Day BBQ today love lemon meringue pie.  After checking out the outrageous price of lemon pie filling in the grocery store, I decided to make my own...it would taste better anyway, right?  After checking several of the many cookbooks I have at home, I settled on a recipe from my good old Betty Crocker cookbook.  It turned out to be really easy to make, and tasted delicious.  You will need one prebaked 10" pie crust for your lemon filling.

Lemon filling:
2 c. sugar
1/2 c. cornstarch
2 c. water
4 egg yolks, slightly beaten
1/4 c. butter
2 t. grated lemon peel
2/3 c. lemon juice

Combine sugar and cornstarch in a large saucepan.  Gradually mix in all the water.  Cook over medium heat until mixture thickens and boils.  Boil and stir constantly for one minute.  Gradually stir about 1/2 of the hot mixture into the egg yolks.  Blend egg yolks into remaining hot filling.  Whisk and boil one minute.  Remove from pan and stir in butter, and stir until it melts.  Stir in lemon peel, lemon juice and (if desired) several drops yellow food coloring.  Pour into baked pie shell.

Meringue:
4 egg whites
1/4 t. cream of tartar
Beat until soft and glossy, gradually add in
1/2 c. sugar
Beat until peaks form.
Beat in 1/4 t. meringue

Drop meringue by large spoonfuls on top of the pie filling.  Spread to cover, making sure to make contact with the edges of the pie dough.  Bake at 400 for 6 minutes.

Thai Chicken Salad

For the salad:
2 -3 c. chopped romaine lettuce
1 head Napa cabbage, sliced
1 c. cubed cucumber
2 c. shelled edamame
1 1/2 c. shredded carrots
1 c. chopped red and yellow peppers
1/4 c. chopped green onions

Put the cabbage and lettuce in a large bowl.  Top with remaining ingredients.

For the chicken:
Marinade:
1/2 c. vegetable oil
2 T. rice vinegar
1/4 c. sugar
1 clove garlic, minced
juice of 1 lime
Mix marinade well..pour over...

1-2 boneless chicken cut in thin strips

Marinade at least 1 hour, longer if you can
Heat a large skillet, pout the chicken and marinade into the skillet and cook on medium high heat until the chicken is not longer pink and is tender.  Drain off marinade and place chicken pieces on top of the salad ingredients.

Dressing:
4 T. rice vinegar
4 T. Thai sweet red chili sauce
1 t. sesame oil
1/2 t. salt
Whisk ingredients well and pour over the salad.  Stir in to coat the whole salad.

Peanut sauce
You can use store bought sauce or make your own...
1/4 c. peanut butter
2 T. soy sauce
1 T. rice vinegar
1 T. Thai sweet red chili sauce
2 T. vegetable oil.
Whisk together then slowly drizzle over the salad to serve.  Top with peanuts or dry chow mein noodles.

Strawberry Rhubarb Pie

Today is Father's Day and I am busy making pies for a family BBQ this weekend.  My first pie is a yummy strawberry rhubarb...both strawberries and rhubarb are available at the farmer's market now.
This pie is sweet yet sour too.  It is great with a scoop of vanilla ice cream.

For the pie you will need one double crust pie dough.  You can just buy that premade pie dough or make it yourself.  Put one crust in the bottom of a 10 inch pie plate. 

Filling:
3 c. rhubarb stalks cut into 1/2" pieces
1 1/2 c. strawberries, stemmed and sliced
1 c. sugar
3 T. quick cooking tapioca
1/4 t. teaspoon of salt
1 t. grated orange peel

Preheat oven to 400.

Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind.  Let sit for 10 minutes.  Pour into the pie plate.  Top with an additional pie crust.  Pinch the edges to seal.  Cut slits in the top for the steam to escape.

Bake at 400 for 20 minutes.  Reduce the heat to 350 and bake 30 more minutes.  Cool warm or cold.

Pie crust (for those who want to make it themselves)
2 2/3 c. flour
1 t. salt
1 c. butter
Put all ingredients in a food processor and process until the butter is cut into very small pieces.  Then add  7-8 T. water.  Continue to process until dough comes together in a ball.  Take out of the food processor and divide int 1/2.  Roll out into 2 circles slightly larger than your pie plate.

Chili's Grilled Caribbean Salad

This is yet another recipe from the "Top Secret Recipes" cookbook series.  This salad is refreshingly different with grilled marinated chicken, greens, pico de gallo, pineapple, tortilla chips and a honey-lime dressing.  It is a great hot weather dinner.

Honey Lime Dressing
1/4 c. Grey Poupon mustard
1/4 c. honey
1 1/2 T. sugar
1 T. sesame oil
1 1/2 T. apple cider vinegar
1 1/2 t. lime juice
Blend all ingredients in a small bowl with an electric mixer or blender,  Cover and chill.

Pico de Gallo
2 medium tomatoes, diced
1/2 c. onion, diced
2 t. chopped jalapeno pepper
2 t. fresh minced cilantro
Combine all ingredients in a bowl.  Cover and chill.

Salad
4 boneless chicken breast
1/2 c. teriyake marinade
8 c. lettuce
1 c. red cabbage, chopped
1 5.5 oz. can pineapple chunks in juice, drained
10 tortilla chips

Marinate the chicken in the teriyaki for at least 30 minutes.  Grill until chicken is no longer pink.  Combine salad ingredients in a large bowl.  Top with the chicken and then the pico del gallo on top.
Serve with dressing as desired.

Sonora Chicken Pasta

This is a recipe from the "Top Secret Recipes" cookbook..if you like making recipes from places you go out to eat at..these cookbooks are definitely worth checking out.
   Penne pasta is tossed in a spicy Southwestern style cheese sauce and then topped with grilled chicken, black beans and onions.

1# Velvetta cheese spread  or 1 16 oz. jar Cheez Whiz
1/2 c. cream
2 T. minced red chili pepper
4 T. green chili pepper
4 T. minced onioi
1 clove garlic, minced
2 t. olive oil
2 T. water
1/2 t , salt
2 t. sugar
1/2 t. vinegar
1/4 t. cumin
1 15 oz. can black beans, drained and rinsed
4 boneless chicken breasts
dash dried thyme
1 16 oz. box penne pasta
1 T. butter
2 Roma tomatoes, chopped
2-4 green onions, chopped
Grill chicken on barbeque.  Cut into strips. Season with salt and thyme.
Combine the cheese spread and cream in a small saucepan over medium low heat. 
Saute the chili peppers, 2 T. onions and garlic in the olive oil for  several minutes.  Add the water to the pan and saute several more minutes.  Add the sauteed vegetables to the cheese sauce.  Mix in the salt, sugar, vinegar, and cumin.  Lower heat to low.  Mix in the drained beans. 
Cook the pasta in boiling water and drain. 
Put pasta in the serving bowl, then top with the sauce.  Sprinkle tomatoes and green onion on top.

Quick and Easy double Chocolate Bundt Cake

This is a recipe I got several years ago..it is not a from scratch recipe..but it is easy...oh so easy..and very delicious (especially with a scoop of ice cream.) 

1 chocolate fudge cake mix
Follow the directions on the box but also add 1 extra egg --for a total of 4 eggs
Mix well, then add
1 c. chocolate chips
1 small box chocolate instant pudding
Mix again.
Pour into a greased bundt pan.  Bake at 350 for 45-50 minutes.

Spinach Black Bean Enchiladas

Here is a tasty enchilada casserole from Pinterest that we tried tonight.  It is great as a vegetarian dish but you could easily add chicken or even shrimp to it if you want meat.  We tried the vegetarian version and it was great.  Make up some Mexican rice or beans, or some salsa and chips as an side dish.  A margarita just tops it off!

Sauce:
3 cups  vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Whisk together all these ingredients in a large saucepan.  Bring to a boil, then turn down the heat and simmer for around 8 minutes.
Filling:
15 oz. can black beans, rinsed and drained
1 1/2 cups corn
2 c. fresh baby spinach
1/4 c. chopped onion
1/3 cup cilantro, chopped
2 tsp. cumin
2 cups shredded  cheese
Saute the spinach until limp in about 1 T. olive oil.  Combine with all other filling ingredients.
Roll up the filling into:
8  tortillas
Using cooking spray, spray a 13 x 9 baking dish.  Spread about 1/2 c. filling on the bottom of the dish.
Put all filled tortillas into the baking dish and top with all of the remaining sauce.  Sprinkle
1 c. of additional cheese on the top
Optional:  sprinkle with green onions, olives or sliced avocado.
Bake at 350 for 20-25 minutes.