TEXAS ROADHOUSE ROLLS

I tried these years ago and we weren't impressed.  I'm not sure if this is a different recipe, or if I've just gotten better at making bread (hopefully the latter ;), but these were so delicious.  They were super light and fluffy and they were so good with the cinnamon honey butter.

TEXAS ROADHOUSE ROLLS

INGREDIENTS:

·         1 1/4 cups whole milk (105-110 degrees F)

·         1 (1/4-ounce) packet active dry yeast

·         3 tablespoons honey

·         1/4 cup unsalted butter, at room temperature

·         1 large egg, at room temperature

·         1 1/4 teaspoons kosher salt

·         4 cups all-purpose flour

·         Cinnamon honey butter

DIRECTIONS:

1.       Combine milk, yeast and honey in a small bowl; let stand until foamy, about 5 minutes.

2.      In the bowl of an electric mixer fitted with dough hook attachment, beat the milk mixture, butter, egg, salt and 2 cups flour on medium-low speed until a smooth batter forms, about 1-2 minutes.

3.      Gradually add remaining 2 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.

4.      Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with plastic wrap sprayed with non-stick spray and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.

5.      Gently deflate dough by punching down. Working on a lightly floured surface, roll dough into a 1/2-inch thick rectangle. Fold in half, gently pressing the edges to seal. Using a rolling pin, roll the dough again into a 12×8-inch rectangle; cut into 15 rolls.

6.      Line 2 baking sheets with parchment paper. Place rolls onto the prepared baking sheets. Cover with plastic wrap sprayed with non-stick spray and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

7.      Preheat oven to 375 degrees F. Place into oven and bake until golden brown, about 14-16 minutes.

8.      Serve warm, brushed with cinnamon honey butter.

Cinnamon Honey Butter

2 sticks real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar

1-2 tsp cinnamon

Just place it all in a bowl and beat with an electric hand-mixer for 2-3 minutes on medium-high speed.

GARLIC BUTTER SCALLOP BOWLS

We had a bag of frozen scallops left over from Toledo and I didn't use them for a long time because Jeremy is scared of all things that come from the ocean (or any body of water).  However, I'm glad I finally did because we BOTH really liked this.  It would be good with shrimp too.  Don't skip the salt.

GARLIC BUTTER SCALLOP BOWLS

INGREDIENTS:

·         3 tablespoons unsalted butter, divided

·         1 pound scallops

·         Kosher salt and freshly ground black pepper, to taste

·         3 cloves garlic, minced

·         Juice of 1/2 lemon

·         Kosher salt and freshly ground black pepper, to taste

FOR THE CILANTRO LIME RICE

·         2 cups white long grain rice

·         1/4 cup chopped fresh cilantro leaves

·         3-4 tablespoons butter

·         4 tablespoons pine nuts

·         Juice of 1 lime

FOR THE PICO DE GALLO

·         2 Roma tomatoes, diced

·         1/4 cup diced red onion

·         1/2 jalapeno, seeded and minced, optional

·         2 tablespoons chopped fresh cilantro leaves

·         Juice of 1 lime

·         Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1.       To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside.

2.      To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside.

3.      Melt 1 tablespoon butter in a large skillet over medium high heat.

4.      Remove the small side muscle from the scallops (or just defrost frozen ones), rinse with cold water and thoroughly pat dry.

5.      Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

6.      Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

7.      Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.

*would also be good with shrimp

This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2018/06/26/garlic-butter-scallop-bowls/

Creamy Ricotta Corn and Tomato Baked Ziti

·         Cooking spray

·         1 pound dried penne or ziti pasta

·         15 to 16 ounces whole-milk ricotta cheese

·         2 cups whole milk

·         1/2 grated grated or shredded Parmesan cheese

·         3 cloves garlic

·         1 1/2 teaspoons kosher salt, plus more as needed

·         1/4 teaspoon black pepper

2-3 medium tomatoes, diced

·         2 cups fresh or frozen corn kernels

·         1 tsp dried basil

Bring a large pot of salted water to a boil. Meanwhile, arrange a rack in the middle of the oven and heat to 425°F. Coat a 9x13-inch baking dish with cooking spray; set aside.

Add the pasta to the water and cook until al dente, about 9 minutes or according to package directions. Meanwhile, place the ricotta cheese, milk, Parmesan, garlic, salt, and pepper in a blender and blend until very smooth; set aside.

Drain the pasta and return to the pot. Add the tomatoes, corn, basil and ricotta sauce and stir until thoroughly combined. Transfer to the baking dish. Cover tightly with foi

Bake until bubbling around the edges, 30 minutes. Uncover and stir to evenly coat with sauce. Taste and season with salt as needed.

MILE HIGH BISCUITS

I've made lots of biscuits over the years and these are, by far, the best.  They were very tender and moist and flaky.  Jeremy loved them.  I just slightly altered the recipe to make it quicker and easier.

MILE HIGH BISCUITS

INGREDIENTS:

·         4 cups all-purpose flour

·         4 teaspoons baking powder

·         1 1/2 teaspoons kosher salt

·         1 teaspoon baking soda

·         1 cup unsalted butter, cut into cubes

·         1 1/2 cups buttermilk

·         1/4 cup unsalted butter, melted

DIRECTIONS:

1.      Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2.     In a large bowl, combine flour, baking powder, salt and baking soda. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms (add a bit extra if dough is too dry).

3.     Working on silicone mat, knead the dough 3-4 times until it comes together. Using hands, flatten the dough into a 1 1/4-inch thick rectangle. Cut with knife into 10-15 biscuits. Separate biscuits and place baking sheet in the freezer for 10-15 minutes.

4.     Remove biscuits from freezer bake for 11-18 minutes, or until golden brown.

5.     Serve warm plain or with honey.

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This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2018/01/17/flaky-mile-high-biscuits/

RUSSIAN POTATO AND MUSHROOM LEEK SOUP

This was a yummy soup - the dill smelled really strong and I was a bit anxious about it, but it didn't overpower the flavor.  Jeremy really liked it.

RUSSIAN POTATO AND MUSHROOM LEEK SOUP

PREP TIME: 10 MINS

COOK TIME: 40 MINS

INGREDIENTS:

·         1 tablespoon butter

·         1 tablespoon olive oil

·         1 pound fresh mushrooms, sliced (portabella is best)

·         2 leeks, cleaned, trimmed, and chopped

·         2 large carrots, peeled and small diced (about 1 cup)

·         6 cups low-sodium chicken broth

·         2 teaspoons dried dill weed

·         1 1/2 teaspoons salt

·         1/4 teaspoon black pepper

·         1 bay leaf

·         2 pounds russet potatoes, peeled and small diced (about 5-6 cups)

·         1 cup milk (preferably not skim)

·         1/4 cup sour cream

·         1/4 cup all-purpose flour

·         Salt and pepper, to taste

·         Crumbled bacon, fresh dill, for serving (optional)

DIRECTIONS:

1.       In a large pot, heat the butter and olive oil over medium heat.

2.      Add the mushrooms and cook until tender and golden, 4-5 minutes. Remove to a plate (keeping as much liquid/oil in the pot as possible).

3.      Add the leeks and carrots, and cook, stirring occasionally, until starting to soften, 5-6 minutes.

4.      Add the broth, dill, salt, pepper and bay leaf.

5.       Stir in potatoes; the liquid will just barely cover the potatoes, most likely. If it doesn’t, add enough extra broth to just cover the potatoes. Bring the mixture to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes (depending on how large or small you chopped them).

6.      Optional step: for a slightly thicker soup, right now, take out the bay leaf, grab a potato masher, and lightly mash the potatoes right in the pot until desired consistency before proceeding.

7.       Stir the mushrooms back into the soup.

8.      Whisk or blend together the milk, sour cream and flour (I prefer to use a blender for an ultra-lump free mixture).

9.      Quickly stir the milk mixture into the soup, and heat until slightly thickened, 2-3 minutes. Season to taste with additional salt and pepper, if needed.

10.   Serve with crumbled bacon or fresh dill, if desired.

https://www.melskitchencafe.com/russian-potato-mushroom-leek-soup/print

BROWN BUTTER BRUSSELS SPROUTS PASTA WITH HAZELNUTS

This was a hit with everyone - even my kids.  Don't skimp on the salt.  Super delish!

BROWN BUTTER BRUSSELS SPROUTS PASTA WITH HAZELNUTS

yield: SERVES 4

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

INGREDIENTS:

·         6 tablespoons butter

·         8-12 ounces pasta (shells or penne work best)

·         1/2 cup hazelnuts, chopped (walnuts would also work)

·         1 tablespoon olive oil

·         2 cloves garlic, minced

·         1 tablespoon shallot, minced

·         2 cups chopped Brussels sprouts, stems removed

·         1/3 cup Parmesan cheese (shaved, if possible)

·         Salt and freshly ground black pepper, to taste

DIRECTIONS:

1.    First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim most of the foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.

2.    Bring a large pot of salted water to boil. Cook pasta to al dente, drain and set aside.

3.    Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5-7 minutes. (You can also toast the hazelnuts in the oven or toaster oven at 350 degrees F for 8 to 10 minutes — watch closely to prevent burning.)

4.    In a large pan or skillet, heat the olive oil over medium-high heat. Add the shallot and brussels sprouts and cook until they begin to caramelize.  Add the garlic and cook until fragrant. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

https://www.twopeasandtheirpod.com/brown-butter-brussels-sprouts-pasta-with-hazelnuts/print/