pretzel chicken

From Carlsbad craving  PretzEL CHICKEN & Potatoes bursting with irresistible crunchy chicken, melt-in-your-mouth potatoes and the Honey Mustard Sauce is perfection! The pretzel crusted chicken tenders are first coated in irresistible honey mustard sauce then rolled in crushed pretzels for a crunchy outside, tender inside that is addicting all over. Servings Prep Time 4-6 servings 25minutes Cook Time 25minutes Servings Prep Time 4-6 servings 25minutes Cook Time 25minutes

Ingredients Chicken 8 chicken tendersmore or less to fit pan lengthwise 1 egg  nonstick cooking spray Honey Mustard Sauce 3/4cup mayonnaise(I use light) 1/4cup honey 2tablespoons yellow mustard 2tablespoons Dijon mustard 1tablespoon cider vinegar 1-2teaspoon hot sauce Potatoes 3cups chopped red potatoes(1/2” cubes) 1tablespoon olive oil 1/4teaspoon salt 1/8teaspoon pepper 1tablespoon Honey Dijon Sauce(in directions) Pretzel Coating 2cups crushed salted pretzels 1/2teaspoon dried parsley 1/4teaspoon EACH onion pwdr, garlic pwder, paprika, salt, pepper Instructions Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.  Whisk together the Honey Mustard Sauce ingredients in a medium bowl. Remove 1/4 cup Sauce to a small bowl and whisk in one egg (this becomes your “Honey Mustard Egg Wash”). Set aside. To prepared pan, add potatoes, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon Honey Mustard Sauce. Toss until evenly coated then spread potatoes out evenly. Bake for 10 minutes at 400 degrees F. Meanwhile, whisk together Pretzel Coating ingredients in a shallow dish. Pat chicken very dry with paper towels. Dredge chicken in Honey Mustard Egg Wash with one hand, letting excess drip off then dredge in Pretzel Coating with the opposite hand, pressing crumbs firmly into chicken so they stick. Set chicken on oven baking rack to rest if your potatoes aren’t out of the oven yet.  Once potatoes have cooked for 10 minutes, stir and push potatoes to one side of pan. Add chicken in a vertical row as pictured and lightly spray with nonstick cooking spray. Bake 12-18 more minutes at 400 degrees F – just until chicken is cooked through. If potatoes aren’t done cooking for whatever reason, then remove chicken from pan and continue to cook until potatoes until tender.

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Amazing Crescent Dinner Rolls

I have a couple go to dinner roll recipes. I like this recipe because you don't need to proof over night and one roll goes a long way (doughy in a good way) I think these might be my new favorite.

from:cooking classy

Ingredients

• 1/3 cup warm water , 110 - 115 degrees
• 2 1/4 tsp active dry yeast
• 1/3 cup + 1/4 tsp granulated sugar
• 1 1/3 cups whole milk , warmed to 110 - 115 degrees
• 3/4 cup salted butter , at room temperature, divided
• 1 large egg , at room temperature
• 1 1/2 tsp salt
• 4 1/2 cups all-purpose flour*

Instructions

1. Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy. Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine. Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes (dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
2. Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible). Spread each circle of dough evenly with 2 Tbsp butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. During the last 10 minutes of rising preheat oven to 375 degrees.
3. Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.

S'mores Pots De Creme

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This dessert is rich and not for the faint at heart- it has a lot of steps and it takes time and patients but its worth it. So if you want to make something special and absolutely decadent this is your dessert. 

S’moresPots De Creme (link to picture and recipe)

Makes about 6 made in 1/2 cup jars or ramekins.

• 6 oz good quality bittersweet or semisweet chocolate (not unsweetened), chopped
• 1 cup cream
• 1 cup whole milk
• 6 large egg yolks
• 2 tablespoons sugar

Heat oven to 300°F.

Place chopped chocolate in a medium bowl. Heat cream, milk, and a pinch of salt in a small saucepan, stirring occasionally, and bring just to a boil. Pour hot mixture over chopped chocolate and allow to sit and melt chocolate for several minutes. Whisk until smooth.

In a large bowl, whisk together egg yolks, sugar, and another pinch of salt. Slowly add chocolate mixture a little bit at a time while whisking, to avoid heating the egg to quickly. Strain out any curdled bits if needed. Allow to cool 15-20 minutes.

Place jars or ramekins (I used ones that hold about 1/2 cup) in a pan with sides at least 2 inches high. Pour chocolate mixture carefully into jars or ramekins and wipe up any drips down the sides.  Carefully transfer pan to oven. Fill the pan about halfway with hot water, being careful to not get any in the jars. Cover pan loosely with foil.

Bake about 20 minutes, until partly set. Carefully pull out oven rack and discard foil. Top each pot de creme with a few tablespoons of the graham cracker mixture (below) and pat down slightly. Return to oven and bake another 15 minutes.

Remove from water bath and allow to cool to room temperature. Transfer to refrigerator and chill 3 to 4 hours or overnight.

Prepare marshmallow (below). Transfer to a piping bag with a large, round tip. Pipe a large swirl on top of each pot de creme. Toast with a kitchen torch, or by putting under the broiler for a few minutes.

Crumb Layer

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 1/4 cup melted butter
• 1/2 cup mini chocolate chips

Combine graham cracker crumbs, sugar, and melted butter in a small bowl until well combined. Stir in chocolate chips.

Marshmallowy Layer

from The Modern Baker. 

• 2 egg whites
• 1/2 cup sugar
• 1/4 cup corn syrup
• pinch of salt

Fill the bottom pan of a double boiler with water. If you don’t have a double boiler, fit a metal bowl over a medium saucepan (use the metal bowl of a stand mixer if you have one). Bring water to a simmer.

In the bowl, whisk the egg whites, sugar, corn syrup, and salt until well combined. Place the bowl over the simmering water and continue to lightly whisk until the sugar has dissolved and the mixture is hot (about 130°F).

Pour mixture into the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until big and fluffy and cooled, about 5 minutes. Use within 20 minutes or so, before it sets.

Each cooking step took quite a bit longer than the recipe stated. The chocolate layer I cooked for almost 40 minutes and propably could have cooked it longer. 

Wild Rice Mushroom Sausage Stuffing

From Tamara Robinson

My friend made this one Thanksgiving when Drew was gluten free. It was delicious! It's a dish I look forward to making for Christmas every year (because I only make grandmas stuffing for Thanksgivng:)


1 1/3 C. Wild Rice (rinsed and drained)
4 3/4 c chicken stock
5 TBSP unsalted butter
1 (12 ounce) package pork sausage
1 C. finely chopped onion
1 TBSP finely chopped thyme leaves
12 oz. shiitake mushrooms, stems removed and slice 1/4 inch thick
3 TBSP finely chopped parsley leaves
ground pepper

Combine wild rice, 4 C. stock and salt to taste. Bring to boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until tender about 60 min. Drain rice and transfer to a bowl. saute 1 TBSP butter and sausage over medium heat. Cook breaking it up for about 10 minute. Drain excess fat and add to rice. Saute 2 TBSP Butter over medium low heat, add onions until golden. add to rice. Melt remaining butter over medium heat and saute mushrooms until wilted and lightly brown. Add to rice. Add parsley and remaining stock and salt and pepper to taste. Cook stuffing in a 9x13 dish covered at 350* until heated through about 30 minutes. 


 

Sausage & Cheese Grits Breakfast Casserole

from Tamera Robinson

My new favorite breakfast casserole- it's so rich and filling!

2 lbs breakfast sausage
2 C. water
2 C. Chicken broth
1 Tsp SAlt
1 1/4 C. quick cooking grits
1 lb sharp cheddar cheese (shredded)
6 TBSP Butter
1 C. Milk
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper (optional)
6 eggs (beaten)

Brown sausage until it crumbles. Drain well and set aside. Bring water and chicken broth to a boil in saucepan; stir in salt and grits then return to a boil. Cover, reduce heat to medium and simmer for 10 minutes, stirring occasionally. Remove from heat; add cheese, milk, butter, garlic, paprika, and cayenne pepper; stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13x9 baking dish. Bake uncovered at 350* for 45-55 minutes or until golden and bubbly. Let stand 15 minutes before serving.

*Make- ahead- prepare dish according to instructions. Cover and refrigerate over night. Remove, let stand covered 30 minutes before baking.

MeatLoaf

Adapted from Pioneer Woman

This meatloaf is delicious, moist, flavorful and it's husband, brother, and dad approved:)

2 lbs ground beef (I do half ground turkey)
1 C. Milk
6 slices bread
1 C. gated Parmesan cheese
1 tsp salt
1/4 seasoned salt
1/4 C. minced flat leaf parsley
4 eggs
8-12 slices of bacon
*I add a minced onion
*I also add 1 c. finely chopped spinach 

Tomato Sauce

1/2 C ketchup
6 Tbs brown sugar
1 tsp ground mustard
2 dashed worcestershire sauce
2 dashed franks hot sauce (I put a good 6)

Directions:

For meatloaf: preheat oven at 350*. pour milk over bread and allow to soak for several minute. combine the rest of ingredients in large mixing bowl. Form the mixture into a laof on a broil pan. Lay the bacon slices over the top, tucking it underneath the meatloaf to give the meatloaf some support. Next make the tomato sauce- mix all ingredients in a bowl. Pour a 1/3 of sauce onto loaf and bake meatloaf for 45 min. and then pour another 1/3 on top of loaf. Bake for 20-25 min. The meatloaf should not be pink in middle. Allow to sit for 10 minutes before serving. 

Oatmeal craisin cookies

These cookies will forever remind me of law school and my friend Britney who gave me this recipe! These cookies are sweet, chewy and "Christmassy" 

3 eggs

1 c craisins

1 tsp vanilla

1 c. shortening or butter 

1 c brown sugar 

1 c sugar

2 c white flour 

3/4 c wheat flour

1 tsp salt 

2 tsp baking soda 

1 tsp cinnamon 

2 1/2 c oatmeal 

1 1/2 c cinnamon chips or white chocolate chips 

Mix together the first three ingredients, cover, and let stand for an hour. This lets the cranberries moisten and plump up. Then cream butter and sugars. Add flours,salt, soda, cinnamon and add egg mixture. Then add oatmeal and chips. Bake at 350 for 8-11 minutes.