{Dinner} Slow Burn Chipotle Chili

We’ve got Slow Burn Chipotle Chili simmering in the crockpot for dinner. It’s from the Favorites cook book. It’s our first time trying this recipe.

 

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This is the first time using our new crockpot. It’s fancy with a digital timer.

It smells delicious over here!

Basic Danish Dough

Here is another Danish Dough I am trying to adapt for my own taken from the Food Network.

(Adapted from Joy of Cooking)

Prep Time:
50 min
Inactive Prep Time:
Cook Time:
Level:
Serves:

Ingredients

  • 2 eggs, beaten
  • 3/4 cup warm milk (about 110 degrees)
  • 1/4-ounce package of active dry yeast
  • 4 cups bread flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/2 cups butter
  • 1 1/2 teaspoons ground cardamom

Directions

Preheat oven to 375 degrees. In a mixing bowl whisk the eggs, milk and yeast together. Let the mixture sit for 15 minutes under refrigeration. Using a pastry blender, blend the flour, salt, sugar, and cardamom together. Work the yeast mixture into the flour. Knead the dough until smooth, about 2 minutes. Form the dough into a ball and allow to rest, about 20 minutes in the refrigerator. Beat 1 1/2 cups butter until smooth. Turn the dough out onto a floured surface and roll into an oblong about 3/8 inches thick. Dot 1/3 of the butter over 2/3 of the dough. Fold the undotted dough over the remaining third of the butter-dotted portion. The dough is now in 3 layers. Roll the dough out gently into an oblong, 3/8-inch thick. Repeat the folding process two more times. Cover and chill the dough for 2 hours. Roll the dough into the desired shapes. Following the rolling techniques

Danish Dough

I hope to create my own recipe over the summer for Danish Dough but for now here is one courtesy of Emeril Lagasse via Food Network.

Prep Time:
55 min
Inactive Prep Time:

Cook Time:
25 min

Level:

Serves:
12 servings

Ingredients

* 3/4 cup warm water (105 degrees F to 115 degrees F)
* 1/2 cup milk (105 degrees to 115 degrees F)
* 1 teaspoon pure vanilla extract
* 1/4 ounce dry active yeast
* 1/4 cup sugar
* 1 teaspoon salt
* 4 cups flour
* 1/2 teaspoon cardamom
* 1 egg yolk
* flour for dusting, about 1/2 cup
* 2 sticks (8 ounces) cold unsalted butter
* 2 eggs beaten with 1 tablespoon of water
* 3 tablespoons sugar
* 1 tablespoon ground cinnamon
* 12 tablespoons sweetened cream cheese
* 12 teaspoons raspberry jam
* 1 cup almond filling
* 1 cup crushed almonds
* 1/2 cup apricot glaze

Directions

In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt, flour and cardamom together. Add this mixture and the egg yolk to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and let rest in the refrigerator for 15 minutes. On a floured surface, place the butter. Lightly dust the top of the butter with flour. Using a rolling pin, lightly pound the butter until flat. Fold the butter in half and continue to pound the butter until the butter is workable. Using your hands, shape the butter into a 8-inch square. Remove the dough from the refrigerator and place on a second floured surface. Roll the dough into a 16 inch square. Place the butter in the center of the dough. Fold the ends of the dough in towards the center, forming a package. Lightly press the ends into the dough, sealing the package completely. Carefully lift the package off of the surface and redust the surface with flour. Lay the package back down on the floured surface. Using a rolling pin, roll the dough out to about a 24-inch rectangle. Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square. (You should have three layers of dough) Place the dough in the refrigerator and allow the dough to rest for 25 minutes. Roll out the dough a second time, forming a rectangle. Repeat the folding process from above two more times, making sure the dough rests between turns. The following directions are for two types of Danish pastries:

For Cinnamon Rolls:

Roll the dough out 1/4 inch thick. Egg wash the dough. Sprinkle the sugar and cinnamon over the egg wash. Starting at the bottom, roll the dough up lengthwise, forming a jelly-roll. Cut the pastry into 1-inch slices. Place the slices, cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.

For Pinwheel:

On a floured surface, roll the dough out 1/4 inch thick. Cut the dough into 12 (4-inch) squares. Brush the edges of the dough with the egg wash. Add a spoonful of the cream cheese filling to the center of the square. Place a teaspoon of the jam in the center of the cream cheese. Cut diagonally from each corner to within 3/4 inch of the center. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm.

Yield: 12 servings

For Bear Claws:

Roll the dough out to 1/4-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut the dough into 1-inch pieces, crosswise (the shorter end). Make three slashes into the sides of each piece and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Preheat the oven to 400 degrees F. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes, or until golden and crispy. Remove from the oven and brush with the apricot glaze and serve.
Food Network

Cinco de Mayo Mango Salsa

* This post is taken from a great blog SAVING DINNER*

Celebrate Cinco de Mayo PLUS a Free Recipe
by Leanne Ely, C.N.C

Cinco de Mayo is more than just another celebration paired with great food, it’s a celebration paired with Mexican food! Yum, yum, one of my favorite ethnic food categories. Flavorful, spicy and delicious – always surprising and satisfying to everyone’s taste buds.

MM-SaleBut (isn’t there always a “but”?), like any other holiday, you could find a few extra-unwanted pounds afterward if you’re not careful. Let me fix that for you–Dinner Diva to the rescue! I’m here to tell you that there’s always a healthy solution. One way is by making your own salsa. Full of antioxidants, naturally fat free, full of flavor, salsa definitely suits the theme, and nothing can beat homemade salsa!

When you make your own salsa, you definitely control the ingredients. Here is my favorite mango salsa recipe (sweet and spicy – a huge crowd pleaser) absolutely delicious on grilled fish.

1 ripe mango, diced (1 1/2 cups)
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons rice vinegar (optional)
1 tablespoon chopped fresh cilantro

Combine all the ingredients in a medium bowl and allow it to sit for about fifteen minutes and then give a quick stir before servingCinco De Mayo and Mango Salsa Recipe

Rhodes IRL Baking Kaiser Rolls

Are you always looking for an activity to do with your kids? I sure am. I was thrilled to try some new fancy rolls and flower bread after the Rhodes Blogger Party

As soon as I got home Wednesday night, I separated my rolls into a zip lock bag and put it in the fridge.

For a first try and with little hands helping, I think they turned out very nice. My son rolled out the bread and wanted to make “Bad worms”. So, I let him.

I wasn’t sure if I should let the rolls rise first and then sprinkle with cheese or do that before they rise. We did it before. It was pretty easy. We mixed Parmesan cheese with a little kosher salt and garlic flavoring. We glazed the rolls with butter and dipped the rolls in.

Here is the before and after picture!

They tasted very good! Can you smell them?

Rhodes Sweet Dough

This week I met with some other bloggers at the Rhodes Bake-n-Serve kitchen. I will be posting more about lessons learned and some of the recipes that I’ve been trying, but right away I wanted to share with you their Sweet Dough. Many of my favorite recipes call for sweet dough and it takes a long time to prepare. I look forward to using this sweet dough in some of my favorites!

Move Over Rice Crispy Treats, Hello Cheerios Craisin Crispy Treats


Cheerio-Craisin Crispy Treats

Ingredients:

1 Small box Cheerios
1 Large bag mini marshmallows
4 TBS Butter
2 Cups craisins

Directions:
After sampling 1/2 a cup of mini marshmallows (to test that they are not stale, even though you just opened the bag). Poor bag of mini marshmallows in large pot, add 4 TBS butter. Melt on medium heat and stir.

Slowly add Cheerios. Continue mixing.

Slowly add Craisins.

Poor contents into a sprayed glass pan. TIP: I like to put tinfoil in the pan and spray the pan. It makes for easy clean up and storage.

WARNING: This makes for an easily justifiable breakfast. DO NOT, repeat DO NOT eat the entire pan. I like to keep a “sample spoon” ready to “test” the consistence of the treats to be sure they are cooling correctly.

Great ideas! Add Chocolate. Thanks Cheerios for commenting :)

Keeping Up Cookbook

The “Favorites” Cookbook is a hit at our house and there is another one coming out.

There is an open house in a few weeks where you can purchase the book and not pay shipping. Thought it looks fun, if anyone would like to join me.

Keeping Up Cook Book Online

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