Homemade Bagels Recipe

Homemade Bagels Recipe

Homemade Bagels Recipe

Ingredients
for the starter
  • ½ cup bread flour
  • ⅓ cup water
  • pinch of yeast
for the dough
  • 0.25oz package (2¼ tsp) active dry yeast
  • 1 cup lukewarm water
  • 3 cups bread flour
  • 1 TBSP granulated sugar
  • 2 tsps kosher salt
  • cornmeal (optional)
  • 1 egg white
  • desired toppings
for the poaching liquid
  • 2-3 quarts water
  • 1 TBSP baking soda
  • 1 tsp kosher salt
Instructions
  1. The night before making the bagels (or at least an hour before) combine the ingredients for the starter together in a medium bowl. Cover with plastic wrap and let sit out at room temperature for up to 8 hours.
  2. In the bowl of a stand mixer fitted with a dough hook add the yeast and warm water and let sit for a few minutes until bubbly. Add the starter, bread flour, sugar, and then salt into the bowl. Mix on medium slow and then increase to medium speed until the dough begins to form into a ball, about 4 minutes. Increase to medium-high speed, and continue kneading with the dough hook for 10 more minutes until the dough is smooth and pulls away from the side of the bowl.
  3. Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or loosely with plastic wrap and let rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 425F and bring a shallow pot of water mixed with the baking soda and salt to a simmer. You don’t want the water boiling. “Punch” down the dough by pressing in the middle and folding the sides into the center. Divide the dough into 8 equal pieces. If weighing out, they should be about 3.4-3.5oz each. Cover with plastic wrap and let the dough pieces relax for 10 minutes.
  5. Take each piece and pull down on the sides toward the center of the bottom creating a seam on the bottom. Place the piece on the bench and cup your hand around the side of the dough, forming a C with your hand and resting your pinky on the bench, and move your hand in a circular motion forming a smooth ball. Press your thumb through each ball to form a bagel shape. Stretch out the center, keeping in mind it will begin moving together as it proofs and bakes. Place the bagels on a sheet to proof for 10 more minutes.
  6. Gently slide the bagels into the poaching liquid, several at a time. Poach for about 1 min on each side. Remove the bagels from the water with a slotted spoon and allow the excess water to drip off and place on a baking sheet sprinkled with cornmeal or with flour to prevent sticking. (If using parchment paper you will still need cornmeal or flour on top of the parchment).
  7. Whisk the egg white together with a teaspoon of water and brush the tops of the bagels. If desired, add toppings to the bagels. Bake for 20-25 minutes, or until golden brown. Allow to cool on cooling racks.
  8. *Serve with whipped goat cheese and strawberry basil relish if desired

Freezer Cheesy Potatoes Recipe

Freezer Cheesy Potatoes Recipe

Freezer Cheesy Potatoes Recipe

Ingredients
  • 1 Stick of Butter
  • 8 Tablespoons Flour
  • 1 teaspoon Celery Salt
  • 1 teaspoon Onion Salt
  • 1½ Cup Chicken Stock
  • 1 Cup Milk
  • 4 Cups Shredded Cheddar Cheese, divided into 2 cups
  • 9 Cups Frozen Shredded Potatoes
  • 1 teaspoon Garlic Powder
  • 1 Cup Sour Cream
Topping
  • 1 Cup Corn Flakes, crushed
  • ½ Cup Panko Bread Crumbs
Instructions
  1. In a large pot, melt stick of butter, add celery salt, onion salt, and flour and stir continuously until smooth, bubbly, and golden brown-that’s a roux.
  2. While stirring, add chicken stock to your roux, mix well and add milk. Bring almost to a boil.
  3. Remove from heat, add 2 cups cheddar, mix well.
  4. In the same pot, thoroughly combine potatoes, rest of the cheese, garlic powder, and sour cream to the roux. Spread evenly in 9×13 pan.
  5. In a small bowl combine crushed corn flakes and panko. Sprinkle evenly over the top of the potatoes.
  6. Bake, uncovered, at 350˚ for 45 minutes or until crispy and golden brown on top.
  7. Let rest for 10 minutes before serving.

Blueberry Pineapple Salsa Recipe

Blueberry Pineapple Salsa Recipe

Blueberry Pineapple Salsa Recipe

Ingredients
  • 2 cups fresh pineapple, chopped
  • 1 cup blueberries
  • 1 red bell pepper, chopped
  • 1 jalapeno, deveined, minced, seeds separated
  • 2 tablespoons loosely packed cilantro, minced
  • 2 tablespoons red onions, minced
  • 1-2 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
 Instructions
  1. Combine ingredients in a large bowl EXCEPT for jalapeno seeds and toss to combine. If you want some heat, add jalapeno seeds a little at a time. Add salt, pepper, more lime juice as desired.
  2. Chill or serve immediately with chips or on chicken or fish.

Baked Chicken Nuggets with Honey Mustard Dip Recipe

Baked Chicken Nuggets with Honey Mustard DipBaked Chicken Nuggets with Honey Mustard Dip

Ingredients
For the nuggets:
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup dill pickle juice (from the jar)
  • 1 cup milk
  • 1 cup flour
  • ½ cup breadcrumbs
  • 2 tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • Cooking oil spray
For the honey mustard:
  • Honey
  • Yellow mustard
  • Light mayonnaise
Instructions
  1. In a large, sealable container, combine the chicken pieces, pickle juice, and milk. Stir well, seal, and refrigerate for an hour.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, spray the parchment paper lightly with cooking spray, and set aside.
  3. In a large freezer bag, combine the flour, breadcrumbs, powdered sugar, salt, paprika, and onion powder. Use tongs to remove one piece of chicken from the marinade at a time, let excess liquid drip off, and add it to the freezer bag. Shake the bag to and toss well to coat the chicken nuggets. Remove the nuggets, one at a time, shake off excess breading, and place on the prepared baking sheet.
  4. Spray the nuggets liberally with cooking oil spray. Make sure there aren’t any crumbly, dry patches of breading.
  5. Bake until the chicken nuggets are cooked through and the breading is golden, about 20-25 minutes, flipping once.
  6. As the nuggets bake, combine equal parts honey, yellow mustard, and light mayonnaise in a small bowl.
  7. Serve the warm with the honey mustard and enjoy!

Eggplant Parmesan Dip

Eggplant Parmesan Dip
Eggplant Parmesan Dip
Ingredients
  • 2 large eggplants
  • Kosher salt and black pepper, to taste
  • 1 head garlic, top and excess paper removed
  • Olive oil, for roasting
  • ½ cup prepared tomato sauce, plus more to taste
  • One bunch fresh basil
  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • Crostini, to dip
Instructions
  1. Preheat oven to 350 degrees F.
  2. Slice the eggplant into ¼” slices and sprinkle liberally with salt. Place the slices in a colander to drain off any excess liquid. Let sit for 10 minutes, then rinse and pat dry with paper towels.
  3. Place the eggplant slices and garlic head on a foil-lined baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for 45 minutes, or until the eggplant is tender, turning the tray once while cooking.
  4. Remove the cooked eggplant from the oven and let cool. Peel away and discard the skin.
  5. Preheat oven to 400 degrees F.
  6. Squeeze the roasted garlic out of the remaining paper and into a food processor. Add in the roasted eggplant, tomato sauce, and most of the basil. Process until smooth, and then season with salt and pepper to taste. Add in half of the mozzarella and parmesan cheeses and process again.
  7. Spray a baking dish with nonstick spray. Spread the roasted eggplant mixture in the dish and top with remaining mozzarella and parmesan.
  8. Bake until browned, about 25 minutes. Serve warm with crostini, to dip.

Sweet Chili Crab Dip

Sweet Chili Crab Dip
Sweet Chili Crab Dip
Ingredients
  • 16 oz crab meat
  • 16 oz cream cheese, softened to room temperature
  • 4 cloves garlic, grated
  • 2 tablespoons ginger, grated
  • ½ cup Thai sweet chili sauce, plus more to top
  • 8 scallions
  • Kosher salt, to taste
  • Black sesame seeds, to top
  • Wonton chips or crackers, to serve
Instructions
  1. In a medium-sized bowl, combine the crab meat, cream cheese, garlic, ginger, and sweet chili sauce. Mix until evenly distributed.
  2. Slice ¾ of the scallions. Mix those scallions into the crab dip. Slice the remaining scallions into ribbons and place into a bowl of ice water. Let them sit until they’ve curled.
  3. Taste the crab dip and season with kosher salt, to taste. Top with black sesame seeds and curled scallions. Cover and refrigerate until ready to serve.
  4. Serve with wonton chips.

Egyptian Beetroot Dip

Egyptian Beetroot Dip

Egyptian Beetroot Dip

Ingredients
  • 2 large beetroots, scrubbed and stalks trimmed
  • 4 cloves of garlic
  • ⅓ cup yoghurt
  • 1 heaped tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground cinnamon
  • juice of half a lemon
  • salt and pepper
  • olive oil
  • toasted pistachios, roughly chopped (optional)
Instructions
  1. Preheat oven to 180 celsius (350 Fahrenheit) and wrap each beetroot in foil, along with a teaspoon of water. Place on a baking tray and roasted for 40 to 60 minutes, or until the beetroot is tender. Wrap the garlic (leave the garlic in its paper skins) in foil and add for the last 10 minutes of cooking, and cook until soft and golden. Leave the beetroot to cool before peeling.
  2. Place a frying pan over a medium low heat and add the cumin and coriander seeds and cook until fragrant. Place the spices in a coffee grinder, or mortar and pestle and grind until a powder.
  3. Roughly chop the beetroot and place in the bowl of a food processor. Squeeze the garlic from it’s skin and add to the food processor along with all the remaining ingredients, except the pistachios and olive oil. Process until smooth. Check the seasoning, and adjust as necessary.
  4. Serve with a drizzle of olive oil and the chopped pistachios, if using.

Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie

Ingredients

  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 2 ears sweet corn
  • 2 large zucchini, sliced thin (about 4 cups)
  • 8 ounces sliced mushrooms
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 12 ounces shredded cheese (I used both Mozzarella and Swiss)
  • 3 eggs, beaten

Instructions

  • Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  • Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

Ingredients

  • 2 tablespoons LAND O LAKES® Butter
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onions
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves
  • 2 LAND O LAKES® Eggs, well beaten
  • 2 cups shredded Muenster or mozzarella cheese (8 oz)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 2 teaspoons yellow mustard

Instructions

  • Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
  • In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  • Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
  • Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Caesar Pasta Salad

Caesar Pasta Salad

Caesar Pasta Salad

Ingredients
  • 1 cup mayonnaise
  • ⅓ cup sour cream
  • 1 large clove garlic, pressed
  • 2 tablespoons lemon juice
  • 2 anchovies, finely minced
  • 1 teaspoon Worcestershire sauce
  • 1 pound penne pasta, cooked until al dente and rinsed with cool water
  • 6 large leaves Romaine lettuce, thinly sliced
  • 1½ cups grape tomatoes
  • 4 green onions. green parts sliced
  • ½ cup finely shredded Parmesan cheese
  • ½ teaspoon ground black pepper
  • 2 grilled chicken breasts, diced
  • 1½ cups croutons
Instructions
  • In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
  • Toss half of the dressing with the pasta and refrigerate for 30 minutes.
  • Mix in remaining ingredients including the remaining dressing and serve.

Baked Garlic Parmesan Potato

Baked Garlic Parmesan Potato

Baked Garlic Parmesan Potato

Ingredients

  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Instructions

  • Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  • Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  • Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Perfect Queso Recipe

Perfect Queso Recipe

Perfect Queso Recipe

Ingredients

  • ½ cup grated jalapeno cheddar cheese
  • 1 cup grated white American cheese
  • ½ cup grated white queso cheese
  • ½ cup half and half or whole milk

Instructions

Double Boiler Method:
  • Add cheeses and half of the half and half or milk to the double boiler over low heat. Stir as the cheese melts and add more of the half and half or milk until the mixture reaches the desired consistency. The cheese sauce should be thin, but still thick enough to coat a chip when dipped. Serve immediately or pour into a small slow cooker on the warm setting to serve.
Microwave Method:
  • Add cheeses and half of the half and half or milk into large microwaveable bowl. Microwave for 3 minutes at 80% power, stopping and stirring after each minute. Remove from the microwave and stir vigorously to combine.
  • If needed, continue microwaving an additional 1 – 2 minutes, or until cheese is melted thoroughly and ingredients are well blended. Serve immediately or pour into a small slow cooker on the warm setting to serve.

 

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Ingredients
  • 1 cup quinoa
  • ½ tsp salt
  • 1½ cups water
  • 2 diced tomatoes
  • 1 cup diced bell peppers
  • 1 cup diced cucumber
  • 1 cup chopped kalamata olives
  • ¼ cup chopped green onion
For the Lemon Oregano Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbsp honey
  • juice and finely minced zest of one lemon
  • 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)
  • ½ tsp kosher salt
  • ½ tsp black pepper
Instructions
  • Bring the water, salt and quinoa to a boil over low heat.
  • Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
  • Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.
  • Toss everything together with the Lemon Oregano Dressing.
For the Lemon Oregano Dressing
  • Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper.
  • Pour over the salad while warm and toss very well

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Ingredients:

Soft Pretzels:

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour

Vegetable oil

  • 3 quarts water
  • 1/2 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt

For the cheese sauce:

  • ½ Tablespoon unsalted butter
  • ½ Tablespoon all-purpose flour
  • ½ cup milk
  • 8 ounces Cheddar cheese, grated

Instructions

  • For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  • Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  • Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  • Preheat the oven to 425 degrees F.
  • Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda.
  • Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
  • Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.
  • To make the cheese sauce:
    Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup

Ingredients

  • 1/3 cup butter, sliced
  • 1 1/2 cups chopped yellow onion
  • 2 cloves garlic, minced
  • 6 Tbsp all-purpose flour
  • Salt and freshly ground black pepper
  • 2 (12 oz) cans evaporated milk
  • 5 cups low-sodium chicken broth
  • 5 cups small diced broccoli florets*
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream
  • 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
  • 2 oz parmesan cheese, freshly & finely shredded

Instructions

  • Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 – 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.
  • Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

Delicious Parmesan Garlic Cheese Bombs Recipe

Delicious Parmesan Garlic Cheese Bombs

Delicious Parmesan Garlic Cheese Bombs Recipe

INGREDIENTS
1 can refrigerated biscuits (like the ones by Pillsbury – I used their Texas-style biscuits)
3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total)
4 tablespoons butter
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon parmesan cheese
INSTRUCTIONS
Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden.
Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.
NOTES
Makes 12 cheese bombs.