Orange Rolls

Orange Rolls

Dough:

1 C. warm milk (105-115° F)

2 1/2 tsp instant dry yeast

2 large eggs 

1/3 C. butter, melted

zest of 1 orange 

1 tsp. salt

1/2 C. granulated sugar

4 1/2 C.  all-purpose flour

Filling:

1/2 C. orange marmalade

1/2 heaping tablespoon cinnamon

1/2 C. heavy cream, warmed*

Prepared cinnamon sugar, optional

Glaze:

2 C. powdered sugar

zest and juice of 1 orange

1 Tbsp. heavy cream*

Pour the warm milk in the bowl of a stand mixer and sprinkle yeast on top.  Add eggs, butter, orange zest, salt and sugar.  Add flour and mix  just until the ingredients are barely combined.  Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

With the dough hook, mix the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth.  The dough will be tacky and will still be sticking to the sides of the bowl.  That's ok!  Don't be tempted to add more flour at this point!

Spray a large bowl with cooking spray.  Remove the dough from the mixer bowl and place it in the greased bowl.  Cover and let rise in a warm place until double, about 30 minutes.  

Sprinkle pastry mat or counter generously with flour.  Turn out the dough onto the floured surface.  Sprinkle flour onto rolling pin and roll dough into 12x15" rectangle.

Spread the marmalade over the whole dough rectangle.  Sprinkle the top with cinnamon.

Starting on the long end, roll the dough up tightly, jelly roll style.  

Cut into 12 slices and place in a greased 9x13 pan.  Cover the  pan and allow the rolls to rise for 20-30 minutes more, until nearly doubled.  

Preheat the oven to 375°.  

Measure out 1 Tbsp of cream from the 1/2 cup of cream and put it in a medium size bowl.  Set aside.  Warm the remaining cream just until the chill is off.  Don't make it hot - you just don't want it cold.  It should be warm to the touch.

Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.  (You can sprinkle cinnamon sugar over the cream in the bottom of the pan, if desired.)

Bake at 375° for about 17 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.  

Remove the rolls from the oven and prepare the glaze.  To the 1 Tbsp of reserved cream, add the powdered sugar, orange juice and orange zest.  Whisk until smooth.  Drizzle the glaze over the rolls.

Recipe altered slightly from https://www.tastesoflizzyt.com/orange-rolls/

Bang Bang Shrimp Rice Bowls

This is SO good.  It is a bit spicy, so if you don't like spice you might be able to cut the sriracha down a little?  We also sauteed some bell peppers to go with this.  Delish!

Bang Bang Shrimp Rice Bowls

Bang Bang Shrimp Rice Bowls are easy and delicious! With the signature Bonefish Grill Bang Bang sauce, and fresh crunchy toppings, it's the perfect meal!

Ingredients

Bang Bang Sauce:

• 1/4 cup mayonnaise
• 2 1/2 TBS Sriracha
• 1 TBS rice vinegar
• 2 TBS sugar

For shrimp:

• 4-5 TBS cornstarch
• 2 lb raw, medium/large shrimp, deveined and shells removed
• 1 cup canola or vegetable oil

For Rice Bowls:

• 2 cups cooked rice white or brown
• 2 cups shredded cabbage 
• 2 medium tomatoes diced
• 2 stalks green onion chopped

Instructions

Bang Bang Sauce

1. Add all ingredients to a jar or bowl, whisk until completely combined. Cover and refrigerate until ready to use.

For the shrimp:

1. Heat oil in a heavy bottom pot over medium heat until the temperature reaches 375 degrees (it should NOT be smoking).
2. Make sure the shrimp are dry (pat dry with paper towels if needed). Coat with cornstarch. Add shrimp carefully to the oil, until golden brown and cooked all the way through.  Shrimp should be opaque. You may need to flip or stir the shrimp if they aren't fully submerged in the oil. Remove with a slotted spoon and set on a paper towel lined plate.

Assemble Rice Bowls:

1. Add a bit of sauce to the shrimp and toss lightly to coat.
2. Place 1/2 cup rice in a bowl, add 1/4 the cooked shrimp, 1/2 cup cabbage blend, 1/4 of the diced tomatoes, and sprinkle some green onion. Top with bang bang sauce. Serve immediately.

Recipe from https://domesticsuperhero.com/bang-bang-shrimp-rice-bowls-bonefish-grill-copycat/

Cajun Shrimp Saute

This is a tasty and healthy dish that everyone liked.  It's from a recipe card that I got when I was doing weight watchers.

Cajun Shrimp Saute

1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 lbs. large peeled shrimp, deveined
2 Tbsp olive oil, divided
1 onion, coarsely chopped
1 Tbsp minced garlic
3 yellow and/or orange bell peppers
1/2 C. chopped parsley
1/2 medium lemon, quartered

In a small bowl, mix paprika, oregano, salt, cayenne and black pepper.  In a large bowl, toss shrimp with half of spice mixture and set aside.
Warm a large nonstick skillet over medium-high heat; add 1 Tbsp oil and swirl to coat pan.  When hot, add onion; cook, stirring, until golden and caramelized.
Add garlic and cook, stirring until fragrant, 1 minute.  Add peppers; sprinkle with remaining spice mixture and cook until crisp-tender and lightly golden, 4 to 5 minutes.  Transfer mixture to a bowl; cover and set aside.
Set same skillet over medium-high heat; add 1 tbsp oil and swirl to coat pan.  Add shrimp in a single layer; cook 2 minutes, flip, and cook until shrimp are just opaque.  Add pepper mixture back to pan and cook until shrimp are cooked through.  Sprinkle with parsley and serve with lemon wedges.

Blueberry Muffins

Blueberry Muffins

Servings12 muffins

Ingredients

For the Muffins:

• 2 ½ cup all-purpose flour 300g
• 1 tsp salt
• 2 tsp baking powder
• 1/4 cup butter 56g, unsalted, melted
• 1/4 cup vegetable oil 60mL
• 1 cup whole milk 240ml
• ¾ cup granulated sugar 170g
• 1/4 cup sour cream 60ml
• 2 tsp vanilla extract
• 1 tbsp lemon zest
• 2 eggs room temperature
• 1/4 cup lemon juice 60ml
• 8 oz blueberries fresh or frozen

For the Topping:

• 1/2 cup all-purpose flour 60g
• 1/2 cup granulated sugar 100g
• 1/4 cup salted butter 56g
• 1 pinch salt

Topping:

1.                 Whisk the flour, sugar and salt in a medium bowl then add the cubed butter.

2.                 Use your clean fingers to crumble the butter and flour together until you have a shaggy mixture. I like to press large handfuls together at the end then gently break apart to create a range various sized clumps.

For the Muffins:

1.                 Preheat to 400 degrees F. Prepare your muffin tin by spraying the wells with cooking spray.

2.                 Add the flour, baking powder and salt to a large bowl then whisk together and set aside.

3.                 Toss the blueberries in about a tablespoon of the dry mixture and set aside. This will help prevent them from sinking in the batter. (Optional)

4.                 In medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest then whisk together until combined.

5.                 Pour the wet mixture into the dry then mix until almost combined. Add the blueberries and fold in.

6.                 Transfer batter to your prepared muffin tin filling the wells to the top. Cover with the streusel topping.

7.                 Bake for about 20 minutes at 400F. Let the muffins cool in the tin for at least 10 minutes before removing.

https://preppykitchen.com/blueberry-muffins-with-sour-cream/#wprm-recipe-container-7934

Teriyaki Chicken Alfredo

Teriyaki Chicken Alfredo

Ingredients

1 pound fettuccini noodles (1 box)
2 tablespoons oil of choice, divided
4 cups assorted chopped veggies (bell pepper, zucchini, squash, broccoli, mushrooms, etc.)

For the Chicken
1 pound boneless skinless chicken breasts, diced into 1-inch pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry ginger
1/4 teaspoon black pepper
1/2 teaspoon kosher salt

Additional Ingredients
3 tablespoons butter
1 cup heavy cream
1/3 cup good teriyaki sauce

kosher salt and pepper to taste

Instructions

Cook pasta in salted water according to package instructions.

Heat a large skillet over medium heat.  Add 1 tablespoon of oil, tilting to cover bottom of pan, and then add vegetables.  Note:  If you have veggies that take longer to cook, bell peppers for example, put them in first and saute for a few minutes to soften before adding the more tender veggies so they are all done at the same time) Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you’d like them (I like mine a little softer!) about 5-10 minutes.  Remove veggies and cover to keep warm.

While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper and salt.  Add remaining tablespoon of oil to skillet, tilt to cover bottom of pan, and then add chicken and cook until done.

Push chicken to one side of pan and add butter to open side of pan to melt.  Add cream and teriyaki sauce.  Whisk together and then use a rubber spatula to stir it around with the chicken.  Bring it to a low simmer and cook for about 2 minutes.  It thickens slightly as it cooks.

Turn off heat, and add pasta and veggies to pan and toss everything together.  Season with salt and pepper to taste (this step is important,  the salt is purposely kept lower at the beginning due to varying amounts of salt in different teriyaki brands).  Sauce will thicken upon standing.

*Don’t skip the chicken

https://ourbestbites.com/teriyaki-chicken-alfredo/

HAM FRIED RICE

HAM FRIED RICE

YIELD: 6 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 30 MINUTES

INGREDIENTS

·         4 large eggs

·         1 teaspoon sesame oil

·         1 teaspoon olive oil

·         Salt and pepper

·         3 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)

·         3 green onions, finely chopped

·         5 cups cooked, cold rice (make a day ahead)

·         1 to 2 cups diced leftover ham

·         1/2 to 1 cup frozen peas

·         2 tablespoons soy sauce

INSTRUCTIONS

1.      Whisk together the eggs with a pinch of salt and pepper. Heat the sesame and olive oil in a 12-inch nonstick skillet over medium heat. Add the eggs and let the mixture cook until set on the bottom, just a few seconds. With a rubber spatula turn the eggs slowly until mostly cooked. Scoot them to the side of the skillet.

2.      If the skillet is dry, add another sploosh of oil (sesame or olive oil) to the center of the skillet. Add the garlic and the white parts of the green onions to the skillet and cook for 20-30 seconds, until sizzling (but not burning!) and the mixture smells fragrant.

3.      Add the cold rice on top of the onions and garlic (keep the eggs mostly over to the side still), breaking the rice into clumps. Cook until the rice is sizzling and the clumps start to separate into smaller pieces, 3-4 minutes. Incorporate the eggs back into the rice mixture.

4.      Add the chopped ham and peas and stir to combine. Add the soy sauce stir until evenly incorporated. Cook the fried rice until all the ingredients are heated through, 4-5 minutes.

5.      Serve immediately with additional soy sauce, if desired, and the green parts of the onion. (If not serving with additional soy sauce, season to taste with additional salt and pepper, as needed.)

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Salad

• 2 cups miniature farfelle pasta, uncooked
• 2 (15-ounce) cans corn
• 1 large avocado
• 3 green onions
• 1/2 bunch cilantro
• 1 tablespoon finely chopped jalapeno
• 6-8 strips hardwood smoked bacon
• 1/2 cup Queso Fresco Cheese 
• 1/2 canned cup black beans

Dressing

• 1/2 cup full fat regular mayo no substitutes
• 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha or hot sauce
• Pinch of salt and ground black pepper

Instructions

1.                Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

2. Heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
3. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans.
4. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
5. Toss together.
6. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
7. Toss with the salad and enjoy!

*Best eaten fresh – leftovers are not so great

https://www.chelseasmessyapron.com/mexican-street-corn-pasta-salad-2/#wprm-recipe-container-18292