Fresh Lemon Sweet Rolls

 Fresh Lemon Sweet Rolls

Author abountifulkitchen

Ingredients

·        2 cups warm water

·        1 cup non fat dry milk powder

·        2 tablespoons dry yeast

·        1 teaspoon sugar

·        1 egg plus one egg yolk

·        1/3 cup sugar

·        1/3 cup butter melted

·        1 teaspoon vanilla

·        2 teaspoons salt

·        5 -6 cups all-purpose flour or bread flour or a mixture see notes

filling:

·        1/2 cup butter room temperature (microwave for 20-30 seconds until about half of it is melted)

·        1/2 cup granulated sugar

·        rind of one lemon grated

·        ½ teaspoon lemon extract or lemon emulsion

·        ½ teaspoon almond extract

glaze:

·        3 tablespoons butter melted

·        3/4 cup powdered sugar

·        juice of one to one and one half lemon also rind grated* see notes

·        milk or cream to thin if needed

Instructions

1.       In large bowl of electric mixer, combine water and milk powder, yeast and 1 teaspoon of sugar. Stir.

2.       Let sit until yeast bubbles. Add egg and egg yolk, additional 1/3 cup of sugar, melted butter, vanilla and salt.

3.       Mix on low speed until ingredients are incorporated.

4.       Add 3 cups of the flour. Mix well on low speed for about 2-3 minutes.

5.       Increase speed of mixer for 2 minutes at medium speed. Add about 1/4 cup flour at a time until dough loses its shiny appearance and is no longer sticky.

6.       Cover with dish towel and allow to rise in warm place until double in size, about one hour.

7.       After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.

8.       Roll out dough into a large rectangle, about 25 long x 8-10 inches wide.

9.       Mix the filing in a small bowl with a fork or spoon until smooth (this should be almost like a light frosting consistency). Spread filing evenly onto rolled out dough.

10.     Roll the dough up as you would for cinnamon rolls. Use a sharp knife to cut off one inch pieces of the dough.

11.     Place the buns on a parchment lined or well greased cookie sheet or jelly roll pan. If you want the buns to have soft sides, place close together (about 1 inch apart). If you would like the buns to have a pronounced edge, without touching another roll, place no more than three to a row, with about 2-3 inches in between buns, you will need two baking sheets for this.

12.     Let rise in warm place until rolls are double in size (about 1 hour).

13.    Bake at 350 for 15 to 20 minutes or until golden on center rack of oven. Or if baking using a convection setting 350 for about 10 minutes.

14.     Make the glaze by whisking the ingredients in a small bowl.

15.  Remove buns when done, let cool for at least 15 minutes and drizzle glaze onto buns with a spoon. You may also spoon glaze into a small ziplock bag, squeeze glaze to bottom of bag. Snip off a small end of the bag and force glaze out of small opening onto buns.

****Best eaten fresh

https://abountifulkitchen.com/fresh-lemon-buns/

Garlicky Shrimp, Tomato and White Bean Stew

 Garlicky Shrimp, Tomato and White Bean Stew

1 lb. large shell-on shrimp, peeled, deveined and tails removed, shells reserved ¼ C. extra-virgin olive oil 1 onion, chopped fine 4 garlic cloves, peeled, halved lengthwise, and sliced thin 2 anchovy fillets, rinsed, patted dry, and minced ¼ tsp. Red pepper flakes Salt and pepper 2 (15 oz.) cans cannellini beans (1 can drained/rinsed, 1 can left undrained) 1 (14.5 oz.) can diced tomatoes, undrained ¼ C. shredded fresh basil ½ tsp grated lemon zest  1 Tbsp fresh lemon juice

Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering.  Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 5 to 6 minutes.  Remove skillet from heat and carefully add 1 cup water.  When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes.  Strain mixture through colander set over large bowl.  Discard shells and reserve liquid (you should have about ¼ cup.)  Wipe skillet clean with paper towels.  Heat 2 tablespoons oil, onion, garlic, anchovies, pepper flakes, ¼ tsp salt and ⅛ tsp pepper in skillet over medium-low heat.  Cook, stirring occasionally, until onion is softened, about 5 minutes.  Add 1 can drained beans, 1 can beans with their liquid, tomatoes and shrimp stock and bring to simmer.  Simmer, stirring occasionally, for 15 minutes. 
Reduce heat to low, add shrimp, cover, and cook, stirring once during cooking, util shrimp are just opaque, 5 to 7 minutes.  Remove skillet from heat and stir in basil, lemon zest and lemon juice.  Season with salt and pepper to taste.  Drizzle with remaining 1 tablespoon oil, and serve. Serves 4 to 6

Recipe altered slightly from America’s Test Kitchen

Loaded Greek Salad

 Delish!  I didn't add the sugar into the dressing.  

Loaded Greek Salad

prep time 15 MINUTES total time 15 MINUTES

An amped up version of a classic Greek salad with avocado, artichokes, garbanzo beans, and more!! The tangy Greek salad dressing is ready in seconds and is a major flavor booster! Naturally gluten-free and vegetarian!!

INGREDIENTS

Salad

•  1 small red onion, sliced into thin strips

•  1 medium English cucumber, diced small

•  2 medium Roma tomatoes, diced small (another type of tomato may be substituted)

•  2/3 cup black kalamata olives, pitted

•  12 ounces artichoke hearts

•  1- 15-ounce can garbanzo beans, drained and rinsed

•  4 ounces feta cheese

•  1 medium Hass avocado, cubed

Greek Dressing/Vinaigrette

•  1/3 cup olive oil, plus more for final drizzling if desired

•  2 to 3 tablespoon red wine or balsamic vinegar (balsamic is stronger and will give more bite)

•  2 to 3 tablespoons lemon juice

•  1 tablespoon Dijon mustard

•  1 teaspoon dried oregano

•  1 teaspoon kosher salt, or to taste

•  3/4 teaspoon freshly ground black pepper, or to taste

•  2 to 3 teaspoons granulated sugar (optional)

INSTRUCTIONS

For the Salad:

• Add all ingredients to a large bowl; set aside.

For the Greek Dressing:

• Add all ingredients except sugar to a small bowl and whisk vigorously to combine. Taste, and optionally add the sugar. I personally couldn't go without it because I use the higher end of the spectrum of both vinegar and lemon juice. As desired, add more oil, vinegar, salt/pepper, etc. as desired. Tweak the ingredients to make it your own and suit you.

• When you're happy, pour the dressing over the salad and toss well to coat evenly.

• If desired, add a final drizzle of olive oil over the salad, and serve immediately.

• Yield; 8 servings

NOTES

• After being dressed, I suggest consuming salad as soon as possible, but it will keep airtight for up to 3 days in the fridge noting that it will become more watery as the vegetables release their juices and the avocado oxidizes.

https://www.averiecooks.com/loaded-greek-salad/

Strawberry Cheesecake Biscoff Ice Cream

 Strawberry Cheesecake Biscoff Ice Cream

Ingredients

·        1 quart fresh strawberries, hulled and quartered

·        2 ¼ cup granulated sugar, divided

·        ½ tablespoon balsamic vinegar

·        8 ounces cream cheese, at room temperature

·        1 ½ cups whole milk

·        1 cup heavy cream

·        2 teaspoons fresh lemon juice

·        4 tablespoons light corn syrup

·        ½ teaspoon fine sea salt

·        3 teaspoons vanilla extract (real)

·        ½ package Biscoff cookies, chopped or lightly pounded with meat mallet (about 12-20, depending on your preference)

Directions

1.     Freeze metal container to make ice cream.

2.     Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

3.     Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries (and juices!) to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.

4.     Meanwhile, in the bowl of a blender or food processor, puree the remaining ice cream ingredients except the biscoff cookies until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

5.     Pour the mixture into an ice cream maker. During the 5 last minutes of freezing, gradually add the roasted strawberries and graham crackers.

6.     Transfer the ice cream to an airtight container, and freeze until firm at least 2 hours.

Strawberry Cheesecake Ice Cream https://handletheheat.com/strawberry-cheesecake-ice-cream/ April 8, 2020

 

Cream Cheese Chicken Casserole

 Cream Cheese Chicken Casserole

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

·        12 oz bag of frozen hash browns, thawed

·        2-3 cups cooked chicken breast cooked, chopped

·        4 tablespoons butter

·        1/2 cup chopped celery

·        1 cup chopped onion

·        2 cups chopped carrots

·        1 teaspoon salt

·        1 teaspoon pepper

·        1 teaspoon poultry seasoning

·        1 teaspoon dried tarragon

·        1/4 cup flour

·        8 oz cream cheese cut into cubes

·        21/2 cups milk I use 2 cups milk, 1/2 cup 1/2 and 1/2

·        2 cups chicken broth

·        few dashes of hot sauce Tabasco

·        2 cups grated cheese cheddar or Colby Jack

Instructions

1.       Pre heat oven to 350 degrees and place rack in center of oven.

2.       Grease a 9x13 or 4 quart casserole pan.

3.       Place the grated potatoes into the pan. The amount of potatoes should equal about 6-7cups.

4.       Sprinkle the chicken over the grated potatoes in the pan, set aside.

5.       Melt the butter in a large saucepan. Add the chopped celery, onions and carrots. Cook over medium high heat for about 4-5 minutes or until the vegetables are tender.

6.       Add the salt, pepper, poultry seasoning and dried tarragon leaves. Sprinkle with flour and mix well until flour disappears into the butter and vegetable mixture. Reduce heat to medium and cook for about 1-2 minutes.

7.       Add cream cheese to pan. Mix until cream cheese melts.

8.       Add milk, a cup at a time, waiting for sauce to thicken a bit after each addition. Use a large whisk to stir the sauce and smooth out any clumps of flour.

9.       When mixture is thickened and bubbly, add chicken broth a cup at a time. Cook for an additional few minutes. Taste sauce and add salt and pepper if additional flavor is needed. Add a few drops of hot sauce.

10.     Pour the sauce over the potatoes and chicken in the casserole pan and top with grated cheese.

11.     Bake for 30 minutes, uncovered.

 

https://abountifulkitchen.com/cream-cheese-chicken-casserole/