Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you!

2 cups water

1 Tablespoon sugar

1 packet active dry yeast

1 Tablespoon salt

6 cups bread flour

Toppings of your choice - I used "everything bagel" topping

Proofing the Yeast:

Pour the water, hot from the tap, into a mixing bowl.  Add the sugar and stir until it dissolves.  As the water dissolves the sugar and warms the bowl, it cools somewhat and should be just right for activating the yeast - somewhere between 95 and 115 degrees is fine.  Add the yeast and let the mixture sit for 5 or 6 minutes until it begins to bubble and show signs of life.

Don't add the salt yet.  Yeast doesn't like salt and will be happier if you add it after you stir in the first cup of flour.  

Stir in your first cup of flour into the yeast mixture and add the salt.  Then stir in 4-1/2 cups more flour.  When the dough begins to hold together and pull away from the sides of the bowl, it is ready to knead.

If you like to knead by hand, by all means do so.  I use the dough attachment of my stand mixer.  Knead for 3 to 4 minutes adding a little flour at a time so the dough is not sticky.  Let rest for 15 minutes and continue kneading another 3 to 4 minutes.

First Rising

Form the dough into a nice, round ball and place it in your greased bowl, turning it over so the top has a thin layer of oil on it.  Cover the bowl with a damp towel or a piece of plastic wrap.  It's a good idea to grease the underside of the plastic wrap so that it won't stick if the dough comes in contact with it.  Put the dough in somewhere cozy and let it rise until doubled in bulk.  This will take anywhere from 1 to 2 hours.  After it has risen, punch the dough down and cover it and return it to it's cozy spot.  Let rise again - about 45 minutes.

Shape the loaf tucking the ends underneath into the center - this will be the bottom of your loaf.  Turn the loaf over and tidy it up if necessary.  Place is on a piece of parchment paper a little bigger than your dutch oven.  Cover with a towel while we preheat the oven.

Preheat your oven to 450 degrees

Place your dutch oven, top and bottom in to preheat for 30 minutes.

When your oven is ready, remove both top and bottom of heated dutch oven (careful!).

Pick up your loaf with the parchment paper and place it in the bottom half.  Use a mister spray to spray your loaf.  Sprinkle with your favorite toppings and cut two slits with scissors or a razor.  Cover the pot and place it in the oven.  Let bake for 25 to 30 minutes.  Remove cover and bake an additional 10-15 minutes until crust is golden brown.

The dutch oven is the secret to a fabulous homemade bread!

Take out some butter to soften while the bread cools and enjoy!

~Patti

~Adapted from King Arthur Flour Cookbook

Picadillo Sloppy Joes

A new twist on an old favorite!

Ingredients:

1 medium onion, chopped

2 Tbsp. olive oil

1 Tbsp. chopped garlic

Salt & Pepper to taste

1 lb. ground sirloin (90% lean)

1 - 15 oz. can Ro-tel tomatoes with green chilis

3/4 cup chili sauce

1/2 cup water

1/4 cup raisins

1/2 cup pimento-stuffed olives

1 Tbsp. lemon juice

Hot sauce to taste

Directions:

Heat the oil in a large skillet over medium heat until hot.  Reduce heat to low.  Add onions and cook 5 minutes or until softened.  Add the garlic and cook 1 minute more.

Turn up the meat to medium high.  Add ground sirloin and cook, breaking up the lumps for about 5 minutes or until no longer pink.

Add tomatoes, chili sauce, water, olives, raisins and salt and pepper.

Simmer 15 to 20 minutes or until most of the liquid has evaporated.

Stir in lemon juice and hot sauce.  Adjust salt and pepper.

Divide among brioche buns and serve hot with plenty of napkins.

ENJOY!

Zucchini & Mushroom Meatloaf

When you are using leaner meats for a healthier meatloaf, you need to bump up the moisture.  Besides being a healthy addition, mushrooms and zucchini make for the moistest meatloaf ever.  You can substitute ground turkey if you prefer.  I love cooking my meatloaf in a cast iron pan.  If you are feeling ambitious, try this meatloaf with my Bang! Bang! Homemade Ketchup!

Ingredients:
1 Tbsp. olive oil 1 small onion, finely diced (about 1 cup) 5 oz. white button or cremini mushrooms (about 5 or 6) finely diced 1/2 cup zucchini, grated 2 Tbsp. tomato paste 1/2 tsp. Mrs. Dash Original Seasoning Blend 1 clove garlic, minced 1 lb. 90% lean ground sirloin 3/4 cup quick-cooking oats 1 large egg 2 tsp. Worcestershire Sauce 1/2 cup petite diced tomatoes (with juice) 1/4 cup ketchup 1 tsp. Country Dijon mustard 1 Tbsp. molasses
Directions:
Preheat oven to 350 degrees F.
To make life easier, chop your onions and mushrooms in a food processor until finely minced. Heat the oil in a small skillet, add the onion, mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown, about 5 minutes.  Stir in the tomato paste, Mrs. Dash Seasoning and garlic and cook, stirring 2 minutes more.  Allow to cool.
In a large bowl, combine the beef, oats, egg, Worcestershire sauce, mushroom mixture, zucchini and salt and pepper to taste.  Mix until just well combined.  Transfer the mixture to a 9x13 inch baking dish or cast iron skillet and shape into a loaf.
In a small food processor, combine the tomatoes, ketchup, molasses and mustard and pulse until smooth and pour over the meatloaf.
Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes.  Remove from the oven and let rest 15 minutes before slicing.  Serve with mashed potatoes drizzled with olive oil and chives.
Prep Time:  30 minutes Cook Time:  1 hour Servings: 8 1-inch slices @Adapted from Ellie Krieger

• 222Calories / Serving
 
• 10%Daily Value
 
• 8Servings

Need more meatloaf recipes?
Stuffed Pizza Meatloaf French Onion Meatloaf Cheesy Porcini Meatloaf Grandma's Tomato Soup Meatloaf

Porcupine Meatballs & Tomato Gravy

Porcupine Meatballs is one of those "oldie but goodie" recipes that are rarely found in any cookbooks today.  This recipe was popular in the 50's, and it's listed in my Mom's old cookbook from that time period.  Mom used tomato soup quite a bit back in the day for her delicious Tomato Soup Meatloaf and Polish Stuffed Cabbage.  I always have tomato soup on hand for a quick meal.  When my boys were growing up, I always made them elbow macaroni with tomato soup - it's still their comfort food today.

You will need:
1-1/2 lbs. lean ground beef 1/2 cup raw rice, rinsed 1/3 cup chopped onion 1/3 cup chopped green pepper 1/4 tsp. garlic powder Salt and Pepper to taste 1 large egg, slightly beaten 1 can Campbell's Tomato Soup 1 can water 2 tsp. Worcestershire Sauce
Directions:
Preheat oven to 350 degrees F.  Mix first seven ingredients in a medium sized bowl until well combined.  Form into golf-ball sized meatballs and place in baking pan.  Mix tomato soup with water and Worcestershire Sauce.  Pour over meatballs.  Cover with foil and bake 1 hour.  Uncover and bake 15 minutes longer or until sauce thickens.
Serve with a nice side salad or steamed veggies.
Enjoy! Prep Time:  15 minutes Cook Time:  1 hour 15 minutes Servings:  Makes about 15 meatballs

Baked Ham & Eggs

This recipe is suitable for breakfast or light lunch using leftover Easter Ham.  Once you try it, you'll be tempted to make it with a good quality cooked ham from the deli when leftovers are long gone!  

1 Tbsp. unsalted butter 1 cup chopped cooked ham or 2 slices other cooked ham 2 Tbsp. tomato sauce, homemade or good-quality jarred 2 extra-large eggs 1 Tbsp. heavy cream Salt and freshly ground pepper 1 tsp. chopped herbs (parsley, chives, tarragon)

1. Preheat oven to 350 degrees F.
2. Melt the butter in a 5-inch cast iron skillet over low heat.  Remove the skillet from the heat.
3. Place the ham in the bottom of the pan.  Spread the tomato sauce evenly over the ham.  Break the eggs carefully on top; drizzle the cream over the eggs.  Season with salt and pepper to taste.
4. Place the pan in the oven and bake for 7-9 minutes or to your liking.  The whites should be set, but the yolks still runny

Sprinkle the eggs with the herbs and serve hot in the skillet.

~Adapted from The Lodge Cast Iron Cookbook.

Enjoy!

Cranberry Honey Glazed Walnut Chicken Salad

This is not your typical chicken salad.  Inspired by a local restaurant, I came up with my own version of the best chicken salad I have ever made.  Just take a few minutes to glaze your walnuts and this salad comes together in minutes.  Serve on pita bread, in a wrap or as a simple salad on romaine leaves.

Honey Glazed Walnuts
1-1/2 cups chopped walnuts 1 Tbsp. unsalted butter 3 Tbsp. honey
Melt butter in a medium size saucepan.  Add walnuts and honey and stir until fragrant and thickened, about 3 to 4 minutes.  Spread out on parchment paper or lightly sprayed foil to cool.  

You won't be able to stop munching on these!
Chicken Salad
2 cups cooked, cubed chicken 1 tsp. Dijon Mustard 1 tsp. lemon juice 1/2 cup mayonnaise 1/2 cup dried cranberries 1/2 cup Honey Glazed Walnuts Salt and Pepper to taste
Mix all ingredients in a medium bowl and chill.

Enjoy!

Eggplant Meatball Parmigiana

Everyone knows that when you get a craving for Eggplant Parm, you sort of dread the process of slicing, breading and frying the eggplant.  It's the only way - unless you make some meatballs!  Crunchy on the outside, tender and full of flavor on the inside.  You can make yourself a great sandwich or top these meatballs on your favorite pasta.

3 Tbsp. Extra-Virgin Olive Oil 3 cloves garlic, minced 1 eggplant, about 12 ounces), peeled and diced 2 Tbsp. water 1-1/4 Italian Style Bread Crumbs 1/2 cup minced fresh Italian Parsley 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1-1/2 tsp. dried oregano 2 large eggs, slightly beaten 1/2 cup fresh grated Pecorino Romano cheese 1/2 cup Panko bread crumbs 1/4 cup canola oil Marinara Sauce Shredded Mozzarella & Provolone Cheese

Heat the olive oil in a large nonstick skillet and slowly cook the garlic over medium heat until golden.  Add the eggplant and 1 Tbsp. water; cover and steam the eggplant over low heat until very soft, about 10-15 minutes.  Add the remaining water only if the eggplant begins to stick to the skillet.  Stir the eggplant occasionally while it cooks.  Set aside and let it cool.
Combine the bread crumbs, parsley, salt, pepper, oregano, eggs, and cheese in a large bowl.  Stir in the eggplant, mix well and let it stand for 20 minutes.  Scoop small amounts of the mixture into your hands and form meatballs.  There should be enough to make about 12.  Roll each meatball in Panko breadcrumbs.

Preheat oven to 350 degrees F.  Heat the vegetable oil in a large saute pan over medium-high heat.  Fry meatballs, turning them occasionally so they brown evenly. Transfer to a baking dish sprayed with olive oil spray and one cup of marinara sauce.  Top with mozzarella and provolone cheese.  Be sure to leave some of the meatballs exposed to keep them crispy.

Bake 15 to 20 minutes or until sauce is bubbly and cheese melted and browned.

Enjoy!

CrockPot Chicken 'n' Dumplings

Warm up during this cold snap with a steamy bowl of old-fashioned Chicken "n" Dumplings.  It really doesn't get any easier to make this tasty comfort food.  

Ingredients:
1 can condensed cream of chicken soup 1 can condensed cream of celery soup 3-1/2 cups low-sodium chicken broth 1 medium onion, chopped 1 cup shredded carrots 3 boneless, skinless chicken breasts 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 2 Tbsp. unsalted butter 1 can Pillsbury Crescent Roll Sheet Chopped fresh parsley Additional freshly ground black pepper
Directions:
Spray 6 quart slow cooker with cooking spray.  In slow cooker, mix both soups, broth and onion and carrots.  Arrange chicken in slow cooker.  Sprinkle with salt and pepper and dot with butter.
Cover, cook on LOW setting for 5-1/2 hours.  Uncover, shred chicken using two forks and return chicken to slow cooker.
On work surface, unroll crescent roll dough.  Cut into 1" x 3" strips.  Place strips in stew, pressing gently with back of spoon to submerge into liquid.  Cover and cook on HIGH an additional 30 minutes or until dumpling are cooked through.  Sprinkle with addition pepper.

Stuffed Pizza Meatloaf

I love creating new recipes using what I have left in the fridge.  This Stuffed Pizza Meatloaf has a few delicious surprises inside.
A while back I was looking for recipes using Ritz crackers for an article I was doing.  A neighbor gave me a recipe for Elvis' favorite meatloaf using Ritz crackers in place of breadcrumbs.  That's where the crackers come in.  This meatloaf was also made with sour cream instead of eggs.  I was really surprised that the sour cream makes for the most tender meatloaf!  I had everything for the Elvis meatloaf but I also had some leftover pizza sauce and cheese.  The last ingredient - frozen mozzarella sticks.  And the Stuffed Pizza Meatloaf was born.

Ingredients:
1-1/2 lbs. 85% lean ground beef 1/4 cup chopped onion 1 clove garlic 1/2 tsp. crushed red pepper flakes 1 Tbsp. olive oil 1 cup Ritz or Town House crackers (about 20) 2 Tbsp. Worcestershire sauce 1/2 cup sour cream 1 cup pizza sauce, divided 1 cup shredded mozzarella cheese, divided 6 frozen mozzarella sticks 1 tsp. salt 1/2 tsp. black pepper
Directions:
Preheat oven to 375 degrees F.  In the bowl of a small food processor, add crackers, garlic and red pepper flakes and pulse into fine crumbs.  In a small skillet, heat 1 Tbsp. olive oil.  Add cracker mixture and toast lightly over medium heat.  Set aside.

In a medium bowl, combine ground beef, crumb mixture, salt, pepper, Worcestershire sauce, 1/3 cup pizza sauce, 1/2 cup mozzarella and sour cream.  Mix well to combine.  Spray a large piece of foil with cooking spray.  Flatten out meatloaf into a 9" x 6" rectangle.  Arrange mozzarella sticks side by side.

Form into a loaf shape enclosing mozzarella sticks.  Place in 8 x 12 baking dish.  Bake for 30 minutes.  After 30 minutes, top with remaining pizza sauce and return to oven for 20 minutes more.  After 20 minutes, add remaining mozzarella and return to oven until cheese is melted and bubbly. Let cool at least 15 minutes before slicing.

This a new family favorite!  I hope you'll give it a try! MORE MEATLOAF RECIPES: Grandma's Tomato Soup Meatloaf Cheesy Porcini Meatloaf

Pineapple Upside Down Minis #dolerose

The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in cast iron skillets.  The idea of the pineapple came soon after 1911 when one of the James Dole's engineers had invented a machine to cut his pineapple into nice rings.  Soon the convenient and pretty rings were used in this age old technique of the skillet cake. It's time to bring back this classic dessert - in mini form! Perfect size for snacking or on your holiday table.

This holiday season, Dole Packaged Foods, LLC will be part of the annual Tournament of Roses Parade.  Dole Packaged Food's float, "Soaring Over Paradise" explores the world's rain forests.  The float includes four waterfalls, a zip line that travels through the rain forest canopy and a flock of Macaws that appear to take flight over the floral gardens.  Featured thoughout the float are Dole's non-GMO fruits, including bananas, pineapples, strawberries and mangoes.  It's a celebration more than a century old - a festival of flowers, music and sports unequaled anywhere else in the world.  It's America's New Year Celebration!   
Dole Packaged Foods ‘Live on Green’ Food Blogger Blast Party 2016 Rose Parade
We are so excited to be part of the food blogger blast!  Alice Phillips of What's for Dinner - Ally's Kitchen will demonstrate this recipe and several others at the Dole Bistro where she'll be cooking "live on green" December 29 and 30th as part of the parade.  Dole recipes are easy there are so many delicious ideas for the holidays or anytime.
Ingredients
2 cans (20 oz. each) Dole Pineapple Slices 1/3 cup butter or margarine, melted 2/3 cup packed brown sugar 1 package (18.25 oz.) yellow or pineapple flavored cake mix Maraschino cherries
Directions
Drain pineapple; reserve juice Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 muffin cups. Press well drained pineapple into sugar mixture.  Place cherries in center of pineapple. Prepare cake mix according to package directions, replacing water with reserved pineapple juice. Pour 1/3 cup batter into each muffin cup. Bake at 350 degrees F. for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes (Important!) Invert onto cooling rack. Drizzle with any left over brown sugar syrup left in muffin tins.

Be sure to watch the parade and look for Ally and our recipes!

Marie Callender's Sweet Momements - Dutch Apple Pie & Holiday Sweepstakes!

"In the childhood memories of every cook, there's a large kitchen, a warm stove, an apple pie and a mom."   With the holidays quickly approaching, it's time to start thinking and planning meals for the upcoming get-togethers with family and friends.  It seems that everyone is so busy these days, that sometimes holidays are the only times to bring everyone together for a delicious meal and spend some quality time together.   We all have many fond memories spent together with family.  It doesn't get much better than families gathering together around a big table, laughing over old stories, enjoying good times, hilarious tales of cooking misadventures and savoring nostalgic memories and the twinge of sadness for that special person who can no longer sit with us.   Meal planning and preparation can be exhausting for a large crowd, but when you begin to smell the familiar aromas coming from the kitchen, you are attached to the smells and tastes and sounds of those special days.   Apple pie baking has to be one of my favorite food memories that embrace the best of times.  We had an apple tree in our back yard and all of us would sit for hours (it seemed) peeling apples for pies.  Marie Callender's delivers homemade quality pies without compromise. Their special signature touches give you one less thing to think about when serving dessert at any gathering or special occasion.  The desserts take the stress out of preparing the sweet ending to your meal.  

  Marie Callender's Dutch Apple Pie is made with 100% Fuji apples, a made from scratch crust, and a brown sugar streusel topping that is baked to perfection.   As much as I love cakes, I have to admit that I prefer a piece of pie over cake any day.  There is just something about a perfectly flaky, buttery crust filled with cinnamon-spiked apple goodness that makes everything else right in the world.  And then, when you serve it warm with a scoop of vanilla ice cream......   Get that nostalgic and sentimental feels and savor every precious, sweet moment with Marie Callender's Desserts. Visit Marie Callender's on Facebook and Pinterest What does the scent of fresh baked apple pie remind you of?  Leave a comment for a chance to win a $100 Visa Gift Card

Sweepstakes:

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This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.
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Pastina for One

This dish has to fall in to the category of Comfort Food Favorites. Sometimes it's the only thing that will do when you are feeling sad or tired or just stressed out a little and need some comfort.   You could also go back to some fond memories of childhood if you had this growing up.
Simply, pastina, butter and cheese and your favorite bowl and spoon.

1 cup low sodium chicken broth 1/4 cup Pastina Grated Cheese Unsalted butter
Bring chicken broth to a boil over medium heat.  Add pastina and cook, stirring occasionally, until most of the chicken broth is absorbed, 5-6 minutes.  Fill up your favorite bowl.  Top with a pat of butter, parmesan cheese and freshly ground black pepper.

So go ahead, make your self a bowl.   You'll feel better!
Another comfort food favorite are my sister's meatballs!
Barb's Melt in your Mouth Meatballs with Gravy

Barb's Melt-in-your-Mouth Meatballs with Onion Gravy

My sister gets full credit for this recipe.  She didn't feel like making meatloaf one night, and decided to make meatballs instead.  Wallah! (Her exact words).  These meatballs are so tender and moist - that they DO melt in your mouth.  Simmering in the flavorful onion gravy is the trick.  Serve with mashed potatoes or buttered noodles for a delicious Fall dinner. A Classic Comfort Food Favorite!

Barb's Melt-in-your-Mouth Meatballs
2 Tbsp. olive oil 2 Tbsp. unsalted butter 1-1/2 lbs. lean ground beef (or turkey) 1 Tbsp. minced onion 1 garlic clove, minced 2/3 cup Italian Style Bread Crumbs 1/3 cup milk 1 large egg 1 tsp. Dijon Mustard 1 tsp. Worcestershire Sauce 1/4 cup grated Parmesan cheese Salt and Pepper Chopped parsley for garnish
For the Gravy:
1 medium onion, sliced thin 1 clove garlic, sliced thin 2 heaping Tbsp. flour 2 cups low sodium beef broth 1 tsp. Gravy Master (optional)
Directions:
In a large saute pan, heat butter and olive oil over medium heat.  Combine ingredients for meatballs and mix by hand until combined.  Form meatballs (about the size of a golf ball) and fry until golden brown on all sides, about 10 minutes.  Remove meatballs from skillet.  
Add onions and garlic to drippings and saute until onions are translucent and beginning to brown, about 10 minutes.  Add flour to onion mixture and stir to combine with onions.  Cook until flour begins to brown slightly, about 2-3 minutes.  Add beef broth and Gravy Master.  Bring to a simmer until gravy begins to thicken.  Add meatballs to the pan, cover and simmer on low 25-30 minutes.  Add salt and pepper to taste.  Garnish with fresh parsley.

Enjoy! ~Barb's Creation

Roasted Beef Bone Broth

There is nothing like a homemade broth.  Store bought simply can't compare.  It is richer and more flavorful and adds lip-smacking goodness to soups, sauces and gravies.  You know when you have a big pot of homemade soup on the stove, it's comforting and a nourishing meal for your family. Bone broth is typically made with bones and contain a small amount of meat adhering to the bones.  Bones are roasted first to improve the flavor of the broth.  

Bone broths are rich in protein, minerals and rich in gelatin which may support skin health.  Gelatin also supports digestive health.  
Bone broths are also inexpensive to make.  Using the bones from leftover roast chicken or turkey with some veggies, you can make quarts of stock for pennies!  If you have a pressure cooker, you  can cut the cooking time in half.
Roast Beef Bone Broth 4 lbs. beef marrow bones (shank and marrow) 2 carrots 2 celery stalks 1 onion coarsely chopped 2-4 cloves garlic 1/2 bunch parsley  1 bay leave 1/4 tsp. black peppercorns
Preheat oven to 450 degrees F.  Drizzle bones with extra virgin olive oil and sprinkle with salt and pepper.

Roast for 30 minutes, turning halfway through cooking time.  Cut carrots, celery and onion roughly into 3" pieces.  Add to pan along with the garlic cloves.  Roast an additional 30 minutes, turning halfway through cooking time or until bones and veggies and browned and caramelized.

At this point, your kitchen smells like you are roasting a Prime Rib Roast!
Transfer to a large stock pot and add cold water to cover (about 3 quarts).  Add 1/2 cup water and scrape up browned bit from roasting pan - Get every bit!  Add liquid to pot.  Add parsley, bay leaf and peppercorns.  Bring to a boil, reduce heat and simmer 3-4 hours, skimming foam and fat from surface and add additional water if needed to keep bones covered.  Strain and cool.
Use Bone Broth for:
French Onion Soup Make-Ahead Golden Turkey Stock Next Day Turkey Soup with Crispy Stuffing Croutons V-8 Vegetable Soup
Can be made 2 days ahead or frozen for 3 months. Makes 3 qts.