Tuesday, April 22, 2014
Hi everyone, before I even begin to get into this recipe, that I almost didn't post mind you. I want you all to please ignore my typo in the above picture. When it comes to food blogging, I got it down but photo editing is a whole other animal. Quite frankly if it wasn't for the people out there in cyber space world that love to snag other's pictures I may have just done no editing for this photo. I was going to fix it but I don't have time for that in my life. I have come to realize in my old age that anything that requires too much work for a maybe is not worth it. In other words, if I was going to work my ever loving ass off for a semi decent picture, its not worth it.
So about a week or so ago I asked my facebook mob over at https://www.facebook.com/Heatherzblueyez1975?ref=hl if they would like the recipe for these rolls and they all told me they do want the recipe or I will face dyer consequences, like them unliking my page. People still unliked my page however being the generous person I am, I will give out this recipe anyway. Those who unliked me well they will just have to find this recipe the hard way won't they?
7-8 cups of flour
1 cup of whole milk
1 1/2 sticks of butter
1/2 cup of warm water
2/3 cup of sugar
2 packets or 5 teaspoons of yeast ( I use instant)
1 cup of pineapple juice
Before you begin you need to add about half of the amount of flour needed to your mixer,about 3 cups, (yes a mixer is needed for this recipe). Now we need to add in the sugar and yeast. Grab a microwave safe bowl or cup and put 1 stick of butter and milk in the bowl and nuke for about 30 seconds, just until the butter has melted and the milk has warmed up. Add the milk and butter to the mixer along with the pineapple juice and water. Add eggs one at a time. Mix until all ingredients come together and then gradually add more flour, so about a cup at a time. As the flour incorporates you will notice its a very sticky dough, its ok that is what its supposed to do. After about 7 cups of flour and letting it kneed for 7 minutes approx., it should form a soft dough ball and that is where you want to be. If you feel like it needs more flour go ahead and add the last cup but just be careful because you don't want to wind up with crackers. You will need to grease up your hands to handle the dough, I find cooking spray works best. Put your dough in a greased bowl so it can rise. You want the dough to be double in size. Once the dough has risen, lightly push the air out of it with your fingers. Grease up a cookie sheet and just pull small pieces of dough, about golf ball size and place on the cookie sheet. When all the dough is on the cookie sheet let it rise a second time. Pre heat your oven to 350 and bake for about 20 minutes, when the tops are golden brown. Remember that half stick of butter, go ahead and melt that either in the microwave or on your stove top and brush the tops of the rolls with the melted butter and serve. Its a bit of a process however the work is so worth it.
Thank you for stopping by. Heather
Thursday, April 3, 2014
Have you ever had one of those recipes that is so good and so easy to make that sometimes you forget about it? However the flavor is so memorable your family begs for it every time you walk out into the kitchen, even if its just to wash dishes. Anyway this recipe is one of those for me. I have had this kicking around for some time (about 3 years at least), and I am just now bringing this recipe to now. Hey better late than never right? Ok so I am going to get started on this and you will amazed at the complex flavor with such simple ingredients.
4 potatoes cubed ( count 1 potato per person)
1/2 red pepper diced or sliced like I did
1/2 yellow pepper sliced or diced whatever you prefer
1/4 Jalapeno diced seeds and all
1 medium onion diced
1 tablespoon of extra virgin olive oil
1 tablespoon of butter
Salt and Pepper to taste
Heat up the oil and butter, just until the butter melts into the oil on medium heat. Add in the potatoes, as they start to brown put a lid over the top of them and lower the heat to a medium low. This will ensure the inside of the potato is cooked while still keeping that crispy outside. When your potatoes are done, drain on paper towels. Leave the oil in the pan and add in all veggies as they get soft add the potatoes back and let simmer just until all the potatoes soak up all the flavors from the peppers. Take off the heat and sprinkle with salt and pepper to your liking and serve. Its really that easy and makes for a great breakfast or brunch. Honestly though sometimes we have this for dinner too. Pair it with poached eggs or even have it alone.
Thank you for stopping by,
Live, Laugh and Love.