Pretzels

Tonight I attempted making soft pretzels.  I was a tad nervous to do this.  It involved yeast, waiting an hour, poaching the unbaked dough, baking the dough, etc.  But, it really wasn't as difficult as the recipe appears and the end result was tender, chewy, and heaven!  We ate dinner while the dough was rising so it was pretty convenient timing.

I made half covered in sea salt and the other half in cinnamon and sugar. 

We all agreed the salted pretzels won hands down.  The sugar and cinnamon ones were pretty good but not nearly sweet enough.

This would be a perfect recipe for a football game or Super Bowl party.  It makes 16 large or 32 smaller pretzels.  I made 16 and they were a perfect size.

You can click here for the recipe.  I found it on 17 and Baking, but the original recipe is from Martha Stewart.

Corn & Shrimp Chowder with Bacon

I love bacon. Need I say more?  So when Martha Stewart's weekly email featured 50 recipes including bacon I was super excited.

This chowder was amazing!  The sweet crunch of corn mixed with the salty bacon and shrimp made for an excellent combo.  I will definitely be making this again. You must try it!

Corn & Shrimp Chowder with Bacon, courtesy of Martha Stewart

Pecan Crusted Chicken and Broccoli Farfalle

We are big fans of broccoli in our home.  Pecans too.  So when I saw a recipe for pecan crusted chicken and broccoli farfalle in the Seattle Times I immediately printed it out.  Not much work here besides smashing the pecans... I recommend putting them in a sealed ziploc bag and whacking them with a rolling pin, bottom of a can or jar.

This was a very tasty meal.  The chicken has an unexpected flavor due to the pecans and the farfalle pasta was light and a perfect match. 

For the recipe, click here!

Happy Birthday Tony!

If you love carrot cake, you must try the recipe in the Bride & Groom's first cookbook.  It is delicious and calls for two jars of carrot baby food.  A secret ingredient that makes the cake extra moist.  Let me know if you want a copy.  It will knock your socks off.

Cheese Tortellini with Sausage and White Bean Soup

What a great soup!  It is fairly easy, not requiring hours of simmering, and very bright colors thanks to fresh veggies.  Blake loved this soup and so did Tony and I.  It seems light and pairs well with a nice crusty bread for dipping in the broth, and green salad on the side. 

As a side note, I used mild chicken sausage to ensure it wouldn't be too spicy for Blake.  I also skipped the chili flakes for same reason, but did use about half the chili powder.  There was no spicey flavor in end product.  I wasn't too sure how much "1/2 bunch spinach" is, so I added quite a bit for color and to bulk up the soup.

Make this on a lazy Sunday.  You'll love it. 

Tortellini with Kielbasa and White Bean Soup, courtesy Celebrate the Rain, Seattle Junior League

2 Tablespoons olive oil

12 oz thinly sliced fully cooked smoked kielbasa
1/2 cup diced onion
4 cloves garlic, minced
1 1/2 tsp choped fresh thyme or 1/2 teaspoon dried
1/2 tsp red pepper flakes
5 cans low sodium chicken broth (14oz ea)
1 can diced tomatoes with liquid (14oz)
1 can white cannellini beans (15oz), rinsed and drained
1 package 9oz fresh cheese tortellini
1/2 bunch fresh spinach, rinsed, tough stems removed
Grated Parmesan cheese, for serving

Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage, garlic, onion, thyme, and red pepper flakes and saute until browned, about 12 minutes. Turn down the heat if the garlic starts to brown too much.

Add the broth and tomatoes and bring to a boil . Reduce heat to low and simmer for 15 minutes. Add the beans and tortellini to the soup. Simmer until the pasta is just tender to the bite, about 10 minutes. Stir the spinach into the soup and turn off the heat; let stand for about 2 minutes. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving.

Enchiladas

Tony was in the mood for enchiladas tonight.  I have never tried this recipe before from our family cookbook, and they were really good!  Add a few slices of fresh avocado, a couple beers, and you're good to go!

Enchiladas, courtesy of cousin Sally
2 c. chicken, cooked and sliced
1 1/4 c. sour cream
2 tsp cumin
1/2 small can of diced green chilies (4 oz)
2 green onions
1 1/2 c. cheddar cheese, grated (SAVE 1/2 c. cheese for topping)
2 tsp chopped fresh cilantro
1/2 - 8oz package cream cheese, cut in to thin strips
6 flour tortillas (I used 8)

Topping:
3 Tbsp enchilada sauce and 1/2 c. picante sauce or salsa.

Mix sour cream, sliced chicken, cumin, cilantro, green onion, diced chilies and 1 c. of grated cheese together in a bowl.

Place 1/2 c. chicken filling and place it along the center of a soft tortilla. Place one strip of cream cheese down the middle of filling. Roll the tortilla and place it in a greased baking dish with the seam side down. Repeat with remaining tortillas.

Mix enchilada sauce and picante sauce together. Pour over filled tortillas.

Bake covered for 20 minutes at 350. Remove from oven and top with remaining grated cheese. Bake for 5 more minutes.

Bellini

Take two RIPE white peaches. (there are some good ones right now!)

Peel and pit them, then put in a blender and puree the life out of them.

 Pour the puree through a strainer.  You may need to push it through with a strainer.

Pour a tablespoon or so in a champagne flute.  (add some simple syrup if you prefer sweet, like me)

 Fill the rest of the glass with chilled prosecco.

This is one tasty cocktail.  Two peaches will be enough for one bottle of prosecco.  Enjoy!