Cinnamon Pull-Apart Bread

The weekend just wasn't long enough, was it?  I can't believe it's already Monday!

We spent our weekend with friends - enjoying sushi... and not-so-much enjoying Cowboys & Aliens.  Seriously - worst way to spend $19. 

But this isn't a movie blog, it's a food blog.  And I thought I'd share with you the winner of the last bi-weekly poll - Cinnamon Pull-Apart Bread.

It's nothing new.  Tons of bloggers have done it.  But this last week was my first experience with it - and judging from the positive reaction of my co-workers and Andy - it won't be my last!  So here's to starting the week on a sweet note!


Ingredients:
Adapted from Zoomy Yummy's recipe 

Dough:

3 & 1/2 cups flour
1/4 cup sugar
2 & 1/2 teaspoons active dry yeast
1/2 teaspoon salt
2 eggs
4 tablespoons unsalted butter
1/3 cup whole milk
1/4 cup water
1 teaspoon vanilla extract

Filling:

1 cup sugar
2 teaspoons cinnamon
pinch of nutmeg
4 tablespoons unsalted butter

In a large bowl, combine 2 cups flour, sugar, yeast, and salt.

In a small bowl, whisk the eggs.

In another small bowl, melt 4 tablespoons of butter with milk.  Add water and vanilla and stir until combined. 

Pour milk mixture into bowl with flour.  Add eggs and stir until incorporated.  Add remaining flour, in 1/2 cup increments, until a ball of dough forms.  The dough should be somewhat sticky, but capable of holding shape.

Knead dough on a floured work surface for about 10 minutes.

Grease a large bowl and place dough inside.  Cover and let rise in a warm place for about 1 hour.

Deflate dough and knead on a floured work surface for a couple of minutes.

Roll dough out to 1/4 to 1/2 inch thickness (you should get a large rectangle - about 12x20).

To make filling, melt remaining 4 tablespoons of butter.  In a separate small bowl, combine sugar, cinnamon, and nutmeg. 

Brush the butter onto the rectangle of dough and sprinkle cinnamon-sugar mixture over top. 

Using a pizza cutter, slice the dough into 1 to 1 & 1/2 inch strips.  Then cut across to make squares.  Stack dough in groups of 6's (I had 8 stacks). 

Grease and flour a loaf pan and place as may stacks as possible (I fit about 6 stacks).  I had 2 leftover stacks that I just put it individual ramekins.  Cover with a kitchen towel and let rest for about 30 minutes.

Preheat oven to 350 F.

Bake bread for 30 minutes, or until golden brown (If you do individual ramekins, decrease time about 5-8 minutes).  Let bread rest for 20 minutes before digging in.

This was definitely some really good bread!  Not to mention it looks stunning!  I think there was the perfect ratio of cinnamon to sugar, and I just couldn't stop eating it.  The individual portions were gone within an hour - and it took a lot of will power not to devour the loaf pan that I was taking to work!

Hope you all have a great Monday!

Curried Chicken w/ Roasted Vegetables

I have clarification from my brother, who posted on my Facebook yesterday, that I did, indeed believe in Santa.  For a short period of time at least.  I'm glad I can count on my family to put me in check in those times of forgetfulness.

And by the way, the picture with the chocolates... nobody seemed to get the right treat (but definitely made me hungry with all of your guesses!)... but they were homemade York Peppermint Patties!  Definitely going in the goodie bags!

So for today's recipe I thought I would do something comforting and oh-so-tasty.  One of my favorite types of food is definitely Indian cuisine.  I'm a big fan of curry.  Pair it with a tasty and quick naan, and I'm all good to go.  So when I saw this recipe in November's Food & Wine magazine, I knew I definitely had to try it!

It definitely reminds me of a delicious tandoori chicken, but with a deeper curry flavor.  Without all the mess of the curry gravy (not that I mind that mess at all!). 


Ingredients:
Adapted from Food & Wine's recipe

1 large butternut squash, peeled and cut into cubes
1 lb. brussels sprouts, halved 
2 onions, cut into wedges
1 cup olive oil
salt and pepper, to taste
1/4 teaspoon cayenne pepper
1 cup plain Greek yogurt
1-inch piece of fresh ginger, peeled and grated
2 garlic cloves, minced
1 tablespoon curry powder
6-8 chicken thighs, boneless & skinless
Garlic naan, for serving

Preheat oven to 450 F.

In a large bowl, mix together butternut squash, brussels sprouts, onion wedges, 1/2 cup of olive oil, salt, and black pepper.  Toss until well combined.  Spread onto large baking sheet in 1 even layer.

In same bowl you used for vegetables, mix together yogurt, ginger, garlic, curry powder, cayenne pepper, and remaining 1/2 cup olive oil.  Season with salt and pepper.  Add chicken thighs and coat well with mixture. 

Place chicken pieces on top of vegetables and roast in oven for about 40-45 minutes, or until chicken is starting to develop a brown crust.

Carefully pour off any accumulated liquid in the baking sheet, then return to oven and bake for an additional 15-20 minutes.

Arrange chicken and vegetables on a platter and serve with warm garlic naan and extra Greek yogurt.

I can not say how easy and delicious this meal was.  Definitely a perfect fall comfort meal and although it's not "traditional" Indian fare... the flavors are there, and it would be a great beginner dish for someone who is wary about trying new types of food!  Give it a shot because I know you'll love it as much as we did!  Enjoy!

Happy Wednesday guys, and if I don't get a chance to tell you sooner, Happy Holidays!

Mushroom Meatloaf

Halfway through the week and I've been one busy bee.  Trying to get last minute school-work done, finishing up errands to do before we leave for our Florida trip tomorrow, and getting the dogs situated with some dog sitters (thanks Kendra and Ike!).  I just know that I'm going to forget something!  But I know it will be a great time to be with family and our new family in celebrating my brother's wedding!  Will definitely post pictures next week!

And just a reminder, just about a day and a half left to vote for Challenge #3 in Project Food Blog!  I'd be extremely thankful if you took a minute out of your day to do so!  I didn't get this far without you guys, and of course, you guys are awesome!

I don't know about you, but the more fall-like it gets outside, the more I crave some really great comfort food.  Meatloaf, being one of those grand comforts.  I found this really great mushroom version that was an instant hit, and if I didn't already know that I used mushrooms, and despite there being some beef added in, I would never have thought that the majority of the loaf consisted of mushrooms!  So it's definitely a way to "sneak" some good mushrooms into a meal!

Ingredients:
Adapted from Rocco Dispirito's Now Eat This! - Meatloaf w/ Portobello Mushrooms

8 oz. baby portobello mushrooms
2 garlic cloves
2 eggs
1/3 cup ketchup
1/2 lb. ground beef
small handful parsley, chopped
1/2 cup panko breakcrumbs
salt and pepper, to taste

Preheat oven to 450 F.  Line a baking sheet with aluminum foil and set aside.

Add mushrooms to a food processor and pulse until they are finely chopped.  Scrape into medium bowl.  Add garlic cloves to processor and pulse until finely chopped.  Add eggs and 1 tablespoon of ketchup to the garlic and puree until smooth.  Add garlic/ketchup mixture to mushrooms and mix well.

Add in beef, parsley, and panko bread crumbs to mushroom mixture, as well.  Using your hands, mix well until everything is well combined.  Season with salt and pepper to taste.

Form the meat/mushroom mixture into a log and place onto prepared baking sheet.  Brush remaining ketchup on top of loaf.  Bake until meatloaf is cooked through, about 25-30 minutes. 

Allow the loaf to rest for about 5 minutes before slicing.

We served this with some roasted sweet potatoes and simple gravy.  It was absolutely delicious and a great way to welcome comfort food back into our lives!  Enjoy guys!

(I'll edit the post with our CSA goods later on today after we've picked them up!)

Beanie Weenies

Now, most people that either don't read my blog, or read it occasionally... aka people at work or school, just think I eat high-end gourmet what not. But really, I eat normal things... pretty regularly. Maybe just the way I describe the things I eat make it sound more than it is, but to me, the way I describe food is different than how your average person describes food. Who can relate? I mean, food, to me, is a personal adventure. You never know where it will take you, and you definitely don't know how good something is unless you have the pleasure of placing it in your mouth. Am I right? You know I am.

Anyway, today's dish is pretty normal to the average American, Beanie Weenies. And I know, you're like, Beanie Weenies? Don't those things come in a can in the bean aisle? Yeah, but seriously, they're way better when you actually make them at home. You can have them as a side, or as a main dish like we did!


Ingredients:
Adapted from There's A NEWF In My Soup's Blog

1 package Little Smokies cocktail sausages
1 tablespoon olive oil
1 shallot, minced
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons white vinegar
1/4 cup stout beer (I used Murphy's Stout, similar to Guinness but in my opinion a little tastier)
1 can Bush's Baked Beans (Any flavor will do, I used Maple Cured Bacon because I like a sweeter bean)
Large handful of spinach
salt and pepper to taste

Heat a large skillet under medium heat and add sausages. Cook until browned, about 5 minutes or so. Set aside on a plate.

In same skillet, add olive oil and shallots. Cook until shallots begin to soften, about 2-3 minutes. Add cumin and chili powder and mix well. Add vinegar, beer, and beans. Bring to a boil and then lower heat to a simmer.

Return sausages to pan and allow to simmer for at least 10 minutes to let all of the flavors blend together.

A couple minutes before serving, stir in the spinach and allow to wilt. Mix well and serve in bowls!

This was tasty. It was definitely just some good old comfort food. I know it wasn't fried chicken or mashed potatoes, but there's just something great about a good bowl of beans... to me anyway. And I was pretty excited because it was actually still daylight out when I had this done so I could take the picture outside! Enjoy!

NOT Your Momma's Lasagna

The last post about lasagna I had was "Momma's Lasagna"... very straight forward, all the normal things you'd want in and think would be in a lasagna. Well... this is somewhat different. It's got your elemental lasagna ingredients, but with an addition of a few things, which is my opinion, make it one of the best lasagnas I've ever had.

Ingredients:

1 lb. lean ground beef
1 onion, chopped
4 garlic cloves, minced
2 slices thick cut bacon, chopped
2 carrots, peeled and sliced
1/2 cup mushrooms, sliced
28 oz. can crushed San Marzano tomatoes, with juice
2 sweet potatoes, sliced
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/2 teaspoon chili powder
1 cup beef stock
1 tablespoon red wine vinegar
4 cups shredded mozzarella cheese
1-2 cups shredded parmesan cheese
1 box lasagna noodles
salt and pepper to taste
1 tablespoon cornstarch
1 cup heavy whipping cream
1 tablespoon olive oil

Preheat oven to 350 F.

In a dutch oven, heat olive oil under medium high heat and add bacon. Stir in cinnamon and cook until bacon is crispy and golden, about 3-5 minutes.

Add in onion, garlic, carrots, rosemary, sage, thyme, and oregano. Cook for about 5 minutes, or until vegetables are starting to soften.

Stir in ground beef and cook until browned, about another 5 minutes or so.

Mix in mushrooms, tomatoes, beef stock, and red wine vinegar. Season with salt and pepper to taste. Cover and bake in oven for at least 1 hour. This allows the flavors to have enough time to meld with eachother.

While you're waiting, take your sweet potato slices and season with salt, pepper, and chili powder. Spread evenly on a baking sheet and bake for about 20-25 minutes, or until potatoes are tender and slightly browned. Set aside to cool.

Also, prepare your lasagna noodles according to package directions, adding some olive oil to the water so the noodles do not stick. Drain noodles and set aside on parchment paper.

About 10 minutes or so before the sauce is done baking, you can start on your "bechamel" of sorts. Heat 3/4 cup of heavy whipping cream in a small saucepan. Mix the remaining 1/4 cup cold whipping cream with the cornstarch until it is dissolved. When the cream in the saucepan has come to a boil, low heat slightly and stir in cold cream. The mixture should start to thicken and then you'll want to add in about 1/2 cup shredded parmesan cheese. Keep adding cheese until you get your desired consistency. I added about 1 full cup and was satisfied. Season with salt and pepper and set aside.

Take your sauce out of the oven and mix well. Everything should smell pretty fantastic right now.

Preheat your oven to 400F.

In a large baking dish, spoon a little bit of the sauce on the bottom of the pan so the noodles don't stick. Then add a layer of noodles. Ladle a good bit of sauce on top of the noodles. Add a layer of sweet potatoes (they don't have to be touching eachother, just sporatically). Top with about 1/2 ladle full of the cream sauce and a handful of mozzarella and parmesan cheese. Continue layering like this until you've run out of noodles. I think I had 3 different layers (only enough sweet potatoes for the bottom 2 layers though). Spoon on the remaining sauce and remainder of cream sauce and top with mozzarella and parmesan.

Bake for about 30 minutes or until top is nice and golden. Serve piping hot and enjoy!

I've never had a lasagna that included sweet potatoes or making my own sauce from scratch. It really was the perfect definition for "comfort food." I even brought it into work the next day and everyone that tried it liked it!

So well, today is Friday, and we leave for Savannah, Georgia on Sunday morning, so I'm not sure if I'll be posting any next week or not, but if not, enjoy the week... because I know I'll be enjoying a MUCH needed vacation away from everything! Enjoy!