Homemade Dinner Rolls

'86.  This was a good year for me.  I graduated from high school,  spent some time with my Dad, started a new job and found a college to attend.  I would have to say that this is when my life got really good.  My memories are fresh.  The music was awesome.  My future was before me.

'11.  So many years later and never in a million years would I have been able to plan for the adventure my family has had!  Life is good.  We are blessed every day and are so thankful for each and every year we get together as a family.

November has a way of making you stop and think about the things you are grateful for.  I am glad that it's a month and not just a day.  Yes, we eat turkey on one day,  but really the whole month is a constant reminder that being thankful brings a person joy and happiness.

I have said this before, and will probably say it again, that I am thankful for this page and blog.  It is a great way for me to share with my family and friends wonderful recipes that have been shared with me and for this I am thankful.

The other day, Rye and I were making something that she loved.  She asked me if I was going to put the recipe on the blog.  OF COURSE sweet girl!  My kids are understanding, that the recipes that we eat and share as a family,  have memories attached to them.  That the recipes represent a time in their life when they will one day be able to relate it to an event, somewhat like music does.  When you hear a song, no matter where you are, it takes you back to a time, a place, an event…a memory.

I want my kids to have those memories because those will include me.  Our time spent together at the kitchen table, preparing our dishes, laughing and being together.  Our family time is precious and for this, I am thankful every day.

This blog allows my kids, nieces, and nephews, to have family recipes where ever they may live or be in their lives.  They can always call but having an index does come in handy.  I am thankful for technology.

These two recipes were shared with me over 20 years ago by some dear friends.  This was during a time when I was just learning to "really" cook.  That sounds odd, but this is the time that I learned the words "from scratch" and really embraced them.  I love to cook things with whole ingredients.  These recipes are not original to them ( I am sure they were handed down to them by their family) but they are just great recipes.  Easy and quick are two words, lately, that I have enjoyed in the kitchen.  I love my days that I get to spend ALL day making one dish; there is a time a place for all things.  I am thankful for all types of cooking styles, flavors, techniques, recipes, and cooks.  Together we make this "foodie world" wonderful!

Recipes:  Quick Dinner Rolls (32 rolls)

1/3 cup of sugar
2 T. yeast
2 cups of warm water
2 tsp. salt
6 eggs
8 cups of flour
1 stick of butter, melted

Heat your oven to 425.

In a small bowl or 2 cup measuring device, add sugar and yeast to the warm water.  Let sit for 5 minutes until frothy.

In a LARGE bowl or large mixer, add your salt, eggs and water/yeast mixture.  Mix together.  Slowly start adding your 8 cups of flour.  The dough will be sticky.

Let the dough rise for 30 minutes.  Remove from the bowl to a floured surface and knead in enough flour to make it workable.  I add maybe another 1/2 cup to the whole process.  It should still be soft.

Once your dough is ready to be parted, cut into 4 sections and set them off to the side.

Melt your butter in a bowl.

Take one of the flour and roll the dough like you would a pizza crust, into a circle about 14 inches across.

With a pastry brush and using the melted butter, make sure the top is covered in butter.

I use a pizza cutter and cut the circle into 8 pieces, like a pie.

Start on the edges of each piece and roll to the center.  Place on a cookie sheet.  I line my cookie sheet with parchment paper, if you don't, I would spray Pam before laying the rolls on the cookie sheet.

Raise 20 minutes.  You can raise longer, they just get really airy.  Some people like this.

Bake for 6-8 minutes.

YUM!

Recipe:  Chicken Alfredo

1 large chicken breast
1 cup of broccoli florets (optional)
1 box of pasta
1 stick of butter
1/3 cup of flour
2 cups of cream ( you can use half milk and half cream too)
1/2-1 cup of Parmesan cheese ( we like ours strong)
salt
pepper
dash of nutmeg


Preheat oven to 350.

Cut and cook chicken into pieces.  Steam broccoli and cut into small pieces.

Cook pasta according to directions on the packaging.  Drain.

In a medium-size pot, melt your butter.  Add the flour.  Cook for a few minutes over medium heat. Add your cream/milk and bring to a boil.  The sauce should get thick within 6-8 minutes.  Be careful to not burn the bottom.  Season with salt, pepper, and nutmeg.

This is a mild white sauce.  The cheese you use and how much cheese will determine how strong the flavor becomes.

I use two small baking dishes, but this will also fit into a 9X13 pan.  Toss the chicken, broccoli, sauce and pasta together.  Add to your baking dish.  Top with cheese.

Bake for 20-25 minutes.  It should be bubbly.  This makes excellent leftovers.

Written by Sherron Watson

Pad Thai

When I saw the Pad Thai from Bake Your Day, I just knew I had to make it.  We love Pad Thai and I have had a hard time finding a recipe that had the flavor we liked.  This one hit the spot. It was so good and delicious that we have eaten it at least once a week for a month now.  It's easy, tasty and my kids LOVE IT!  It also reheats very well the next day.

I snapped some pictures of our dish which you will notice is made with Chicken.  We have also made this with just a scrambled egg.  I can't wait to make it with the shrimp when the hubby is away for the weekend.  He does not like shrimp...boo hoo!

Recipe: Shrimp/Chicken Pad Thai 
adapted from Bake Your Day


8 ounces of rice noodles

2 Tbs. brown sugar

2 Tbs. soy sauce

2 tsp. oyster sauce

2 Tbs. fresh lemon juice

1 Tbs. Sriracha (more or less depending on your desired heat level)

1 tsp. freshly grated ginger

1/2 tsp. sesame oil

3 Tbs. canola oil

1 1/2 cups green onions, sliced into 1-inch pieces

4 cloves garlic, minced

2 Tbs. cilantro, divided

1.5 cups of cooked chicken

1 – 2 cups bean sprouts

1/4 cup dry roasted peanuts, unsalted

Cook noodles according to package.  Drain and drizzle with olive oil.

While the noodles cook, mix the brown sugar, soy sauce, oyster sauce, lemon juice, Sriracha in a small bowl and set aside.

Heat the oil in a large, high-sided skillet or wok.  Add onion, garlic, shrimp and 1 tablespoon cilantro; stir-fry until chicken is almost cooked.  Stir in sauce and cook one minute, stirring constantly. 

Add the cooked noodles and bean sprouts.  Garnish with peanuts and the remaining cilantro.

Written by Sherron Watson

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Chicken Satay

When we have a BBQ or a crowd at our home, I am always looking for something that I can prepare in the morning and just POP on the grill.  I like this recipe for Chicken Satay for this very reason...it's easy and I can make it in the morning. It leaves me with plenty of time before our friends arrive to set the table, work on minor side dishes and get ready! Sometimes I spend the day cooking and forget that I need to look good too. LOL

Marinading the chicken for the day makes the chicken so tender .  It really just melts in your mouth.  I also make the peanut sauce in the morning.  I think the flavors have a chance to blend when given the opportunity to sit.

Brown rice and veggies are what we serve.  I love my rice cooker.  Again, it's something that I can add the ingredients and walk away.  It does it's own thing with out me having to keep track of it.  I love that!

Skewers always add so much to any meal. They look great on the table and the kids love eating their food right off of a stick.  Who does not love food on a stick?

Chicken Satay and Peanut Sauce

Marinade:
1/2 cup light brown sugar

1 tsp curry powder
2 T crunchy or smooth peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers, to taste


Peanut Sauce:
3/4 cup crunchy or smooth peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 T. soy sauce (I used Tamarin, it's gf)
2 T. molasses
1 tsp. fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro


6 chicken breast halves, boned, skinned and cut into 1/2 inch wide strips


To make the marinade, combine the first 7 ingredients in a large ziplock bag.

Add your chicken.  Let marinade in the refrigerator for a minimum of 4 hours.

One hour before grilling, soak your bamboo skewer in water.  I used a foil pan (the same one that I used to put the skewered chicken in).

Thread the chicken strips onto a bamboo skewer in a serpentine fashion. 

I make sure to spray the grill with Pam (or oil) and add skewers.  They do not take long to cook.  Watch them closely.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.

Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot BBQ grill or broiler.

Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping.

Written by Sherron Watson