1-HOUR BREADSTICKS

 1-HOUR BREADSTICKS

yield: 12-15BREADSTICKS

 

prep time: 40MINUTES MINS

cook time: 20MINUTES MINS

total time: 1HOUR HR

INGREDIENTS

Dough:

·         1 ½ cups warm water

·         1 tablespoon instant yeast

·         1 tablespoon sugar

·         1 teaspoon salt

·         3 to 4 cups (426-568 g) flour

Butter and Topping:

·         3 tablespoons butter, melted (for the baking sheet)

·         Dried herbs (basil and oregano), garlic salt and grated Parmesan cheese

INSTRUCTIONS 

1.                   In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.

2.       Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.

3.       Let the dough rest in the bowl for 10 minutes.

4.       While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).

5.       On a lightly floured silpat, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.

6.       Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.

7.       Let rise for 20 minutes, covered with cloth. Bake for 15 minutes until golden.

 

https://www.melskitchencafe.com/divine-breadsticks-2/

OATMEAL CHOCOLATE CHIP PEANUT BUTTER TOFFEE COOKIES

OATMEAL CHOCOLATE CHIP PEANUT BUTTER TOFFEE COOKIES

yield: 24 TO 36 COOKIES

 

prep time: 25MINUTES MINS

cook time: 12MINUTES MINS

total time: 37MINUTES MINS

INGREDIENTS

·         1 cup (227 g) butter, softened to room temperature

·         1 cup (212 g) packed light brown sugar

·         1 cup (212 g) granulated sugar

·         1 teaspoon baking soda

·         1 teaspoon baking powder

·         1 teaspoon salt

·         1 teaspoon vanilla extract

·         2 large (100 g) eggs

·         2 ¼ cups (320 g) all-purpose flour

·         1 ½ cups (150 g) quick oats

·         1 cup (100 g) old-fashioned rolled oats

·         1 cup (255 g) semisweet chocolate chips

·         1 ⅓ cups (227 g) peanut butter chips (a 10-ounce bag is about 1 1/3 cups)

·         1 cup (150 g) toffee bits

INSTRUCTIONS 

1.                   Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

2.                   In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until light and fluffy, 1-2 minutes.

3.                   Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes.

4.                   Add flour, quick oats and old-fashioned oats and mix until a few dry streaks remain.

5.                   Add chocolate chips, peanut butter chips and toffee bits and stir until evenly combined.

6.                   Scoop the cookie dough into 2- to 4-tablespoon size portions and roll into balls. Place several inches apart on the prepared baking sheets. Bake for 8 to 12 minutes (depending on the amount of cookie dough used for each cookie) until just set around the edges. Do not overbake.

7.                   Remove from the oven and let sit on the baking sheets for 2 to 3 minutes before removing to a wire rack to cool completely.

https://www.melskitchencafe.com/oatmeal-chocolate-chip-peanut-butter-toffee-cookies/

Greek Chicken Gyros

 Greek Chicken Gyros

Ingredients

Grilled Lemon Oregano Greek Chicken:

• 2 lbs. Chicken Breast
• 1/3 cup Olive Oil
• 1/4 cup Fresh Lemon Juice
• 1 Tablespoon Red Wine Vinegar
• 1/4 cup Greek Yogurt (optional)
• 2 teaspoons Oregano
• 1 1/2 teaspoons Salt
• 1 teaspoon Pepper

Toppings:

• 1-2 Cucumbers (peeled and sliced)
• 2 cups Grape Tomatoes
• 1/2 Red Onion (sliced)
• 3/4 cup Kalamata Olives
• 1 cup Feta Cheese (crumbled)
• Tzatziki Sauce (recipe below)
• Pita bread

Tzatziki Sauce:

• 1 1/2 cups Greek Yogurt
• 2 Tablespoons Olive Oil
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Red Wine Vinegar
• 1 teaspoon Salt
• 3 Garlic Cloves (minced or 1/2 teaspoon garlic powder)
• 1 Tablespoon Fresh Dill (chopped)
• 1 Cucumber (peeled and grated, squeeze excess liquid with cheesecloth or paper towel)

Instructions

1.                  Place all marinade ingredients and chicken in large gallon-size Ziploc bag or bowl. Let marinate for at least 30 minutes. 

2.                  To grill chicken: Preheat grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes. Cut into slices. 

3.                  To saute chicken: heat large skillet over medium-high heat. Cook for 4-5 minutes per side, depending on the thickness of the chicken breast. Let rest for 5 minutes and then cut into slices. 

4.                  To make tzatziki sauce: stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings. Squeeze the cucumber to remove excess water before adding to rest of ingredients.

5.                  Assemble toppings, chicken and sauce on pita bread.

 

Instant Pot Italian Beef Sandwiches

 Instant Pot Italian Beef Sandwiches

 

INGREDIENTS

For the Italian Beef:

·         3 pounds beef chuck roast, trimmed and cut into chunks

·         3 cloves garlic, minced

·         half an onion, diced

·         2 teaspoons dried oregano

·         1 teaspoon dried basil

·         1 teaspoon onion powder

·         1 teaspoon paprika

·         1/2 teaspoon garlic powder

·         1/2 teaspoon red pepper flakes

·         1 teaspoon salt

·         1/2 teaspoon black pepper

·         3 cups beef broth

·         1/4 cup brine from the giardiniera (optional)

For the Sandwiches:

·         6 (6-inch) crusty hoagie or sandwich rolls

·         1 1/2 cups DeLallo Giardiniera, chopped – mild

·         6 slices provolone cheese

INSTRUCTIONS

1.       Combine all ingredients in the Instant Pot. Cook on high pressure for about 60 minutes. Natural pressure release for 10-20 minutes.

2.       Shred the beef (it should fall apart very easily when pulled with a fork). Save the broth / juices in the Instant Pot. 

3.       Slice giardiniera vegetables into small pieces.

4.       Layer each side of your bun with a slice of Provolone and place under the broiler until melty. Top with the beef and giardiniera.

5.       Serve the hot sandwiches with a little dipping bowl of the broth so you can dunk your sandwich in and experience true soppy, cheesy, crusty, tangy Italian beef sandwich bliss.

 ·         Crockpot: put all ingredients in crockpot and cook on high for 5-6 hours.

·         Crockpot: put all ingredients in crockpot and cook on high for 5-6 hours.