Bread Sticks

We love our Focaccia recipe so I was trying to mix it up a little and find a different bread we could make that would be good with our dinner, and came up with bread sticks. I have to double this recipe and it makes about 25 breadsticks, depending on size obviously. But these were a hit, the first time I made them we made one cookie sheet sprinkled with cinnamon and sugar (planning ahead for an easy breakfast) and they were delicious, we tossed them in the oven in the morning for 5 minutes and they were soft and tasty. The rest of the batch we made sprinkled with garlic salt.


Bread Sticks
4 1/4 cups All Purpose flour (could sub bread flour but I didn't have any)
1 1/2 cups warm water (about 110 degrees)
2 1/4 tsp Quick Rise Instant yeast (the only yeast I use, you can't mess it up)
1 Tbsp sugar
2 Tbsp melted butter
***For the topping melt 1/4 cup butter, sprinkle with garlic salt or cinnamon & sugar

1) In large bowl whisk together flour, yeast, sugar, melted butter & water
2) Mix until it starts to come together in a ball and then knead for 5 minutes (careful to not over knead as it makes them dense)

3) Place dough in a warm place to rise for 1hr (or until double in size).

4) Punch dough down, knead a few times then divide dough into equal pieces and roll into bread stick form
5) Place bread sticks on a lined baking sheet and cover
6) Let rise 45 minutes
7) Preheat oven to 400 degrees, bake 12 minutes or until lightly brown
7) Brush each bread stick with melted butter and sprinkle desired topping

Mangia!

Blueberry Pie Bars

I don't like most pies, especially fruit pies I don't even like to think about Apple Pie. This however is my jam. I used frozen blueberries which I think was perfect sweetness. I ate way more of these pie bars than I care to admit, so beware they're addicting.

Blueberry Pie Bars
        Filling

• 2 Tbsp buttermilk (or 2 large eggs, I was out of eggs so I went with the buttermilk)
• 3/4 cup sugar
• 1/2 cup sour cream
• 1/3 cup all purpose flour
• 1 bag of frozen blueberries (about 3 cups fresh)

         Crust and Topping

• 1 1/2 cup all purpose flour
• 1/2 cup sugar 
• 1 1/2 sticks chilled salted butter, cubed

1) Preheat oven to 350

2) Grease rectangular baking pan 

3) In KitchenAid stand mixer (or using electric hand mixer) Combine flour, sugar, salt and cubed butter, mix until a crumbly consistency

4) Set aside 3/4 cup of this mixture for the topping

5) Press remaining mixture into the bottom of your pan and bake for 15 minutes or until golden brown

6) Whisk buttermilk (or eggs), sour cream, sugar and flour together.

7) Gently stir in the blueberries. 

8) Spoon mixture over the crust, sprinkle on remaining topping.

9) Bake for 45-55 minutes, cool for 1 hour before serving.

Mangia!!! 

Bao

I've perfected my Pho so I've been on a mission to perfect another family favorite, Bao. Now I've tried a few different recipes but just never found a favorite, I was close with my last round but was still disappointed so I decided to change it up completely. To be honest this recipe in my brain sounded like it would be the right consistency I did worry about the flour/cornstarch to yeast ratio...but promise me now that I've tried it. You don't need to worry at all, it works. Just trust it. I will say make sure you have "Quick Rise" yeast, I swear by that yeast for all my baking. Also, I found some tips to make the process all around easier and faster so follow along. I will also add that I doubled the recipe when I did this (so 4 cups of flour, etc) and got about 28, five inch bao which was perfect for us. 1 batch would not have been enough.

2 1/2 cups all purpose flour

1/2 tsp baking powder 
3 Tbsp sugar
1 Tbsp quick rise yeast
1/3 cup warm water (maybe slightly less or more)

1/2 cup warm milk 
2 Tbsp veg oil (more for the dough later)

1) Measure all dry ingredients into electric stand mixer or large bowl.
2) Add oil, warm water (not too hot as to kill the yeast) and warm milk. If it’s still too dry add additional warm water slowly until the right consistency.
3) Using the dough hook, mix on medium speed for 3-4 minutes. Dough will start out sticky, continue kneading until dough is soft and smooth to touch. If dough is too sticky add additional flour slowly until the right consistency. If mixing by hand this will be closer to 5 minutes.
4) Place ball of dough back into clean mixing bowl. Put bowl somewhere warm, covered with a damp towel (I used a tea towel) for 60-90 minutes until doubles in size (I place mine in the oven on the "proof setting" and it took closer 90 minutes).
5) Here's one of my cheats, pull dough into 2 inch balls then roll out into a flat oval shape and brush with oil, this keeps the Bao from sticking together once steamed
6) Place Bao on cookie sheet one layer at a time (I got about 5 on the first layer before covering with parchment paper for the next layer), separated with parchment paper, cover the top layer with a damp tea towel and place back into warm place for about 30 minutes for the buns to rise again.
7) To steam the buns:

• I used my Instant Pot. 
• I placed 2 cups of water, my steam tray and covered the steam tray with parchment paper, I then placed 3 bao on the first layer (making sure they weren't on top of each other), placed another layer of parchment paper and then 3 more buns (there's 6 people in my family so having 6 done at once is ideal). Turn on steam for 10 minutes
• I also tried a pot on the stove with a strainer pot and did similar with the parchment paper and two layers of Bao. (spoiler alert, this was not my favorite way to do this they took longer to cook and didn't come out as well as the IP). Steam for 12-15 minutes
• I eventually will try a bamboo steamer basket, but haven't invested in one yet.

There you are.
Mangia!!

****For filling:
We make a cucumber, carrot, radish, cilantro and green onion salad. Use cuisnart to cut into circles or a knife, sometimes we get lazy if there is a lot to cut. Mix together with Coconut aminos, soy sauce, rice vinegar and a tad of sesame oil. Make this early in day so it has all day to marinate.

For meats:
We've done pork belly, boneless korean short ribs, and Bulgogi as filling but you can use just about anything.

Buttermilk Biscuits

Trying to mix up our dinners, with adding some different types of bread. We typically stick to our go to of Focaccia, but we had some buttermilk in the fridge (a new staple I'm trying to keep on hand because...well it's amazing in pancakes, waffles and buttermilk chicken). So we attempted our take on a biscuit. I can tell you we should have doubled the recipe because they were gone so fast, but I can also say I plan to make breakfast ones soon with cinnamon and sugar because these were so good.

Buttermilk Biscuits
2 cups all purpose flour
1 Tbsp granulated sugar
2 tsp fresh rosemary (optional)
2 tsp baking powder
1/2 tsp baking soda
1/2 cup (1 stick) salted butter, cut into cubes (then place in freezer for 2-5 minutes before using)
3/4 cup - 1 cup cold buttermilk

1) Preheat oven to 425 degrees, place parchment paper on cookie sheet (or use cooking spray)
2) In food processor with blade attachment, add flour, sugar, 1 tsp rosemary, baking powder and baking soda. Pulse a few times
3) Add in cold cubes of butter. Pulse until mixture resembles pea sized shapes within the flour
4) Add flour mixture to a bowl and add buttermilk, stir until just combined
5) Pour mixture onto a lightly floured board and knead a few times to finish incorporating the buttermilk into the flour.
6) Press down with your hands to create a round dough about 1/2" thick
7) Cut dough into circles with a floured round cutter (I used a ramekin). ***When cutting try not to twist/wiggle the round cutter as this will not allow your biscuits to fully rise***
8) Brush the top of the biscuit with buttermilk (option to add rosemary sprigs, herbs de provence on the top)
9) Bake for 12-15 minutes, until golden brown
Serve warm
Mangia!

The BEST BBQ sauce

I love a good BBQ sauce, and have made many of my own over the years never quite perfecting it. Well. I have gone and perfected it. This is without fail, the easiest and tastiest BBQ sauce I have ever made. We've had it on wings, three different times now and it is our new favorite.

BBQ Sauce
1 1/2 cup ketchup
1/4 cup honey
1/3 cup molasses
1 Tbsp worcestershire sauce
2 tsp garlic powder
1 tsp salt

That's it. That's all. Mix it altogether spread it on whatever you like. It's so easy! It's so good!
Mangia! Mangia!

Smoked Paprika Buttermilk Baked Chicken

My kids have named the table on our back patio "FIG the Restaurant" on nice nights that's where we eat. Seeing that we have spent the last 63 days at home it's nice to be able to mix up the scenery even if it's just eating out front instead of inside. Last night was my 7 year olds cooking night. Each kid has their own cooking night, they pick the meal. The only time my husband and I add input is if they are going to add a seasoning that absolutely would ruin the meal, otherwise it's 100% kid planned, executed and cooked. We've been doing this now for going on 4 years and it's been amazing to see them change throughout the years in the kitchen, not only their knife skills but their meal planning. Sometimes they'll have a "meat" in mind but want to cook it different so we look up a new recipe. This is what happened last night. Torrey wanted to do wings, but not how we typically do (BBQ, which is also a really good recipe I should share) so we looked at a few options and we happened to have buttermilk in the fridge so this is what she decided on. Honestly they were some of the best wings we've ever had. So now I share her recipe with you.

Smoked Paprika Buttermilk Baked Chicken
2 1/2 cups flour
3 eggs
2 cups buttermilk
2 lbs chicken wings (or cut you like)
1/2 Tbsp smoked paprika
2 Tbsp garlic salt

1) Set oven to 450 degrees, line 2 cookie sheets with parchment paper
2)Soak chicken in buttermilk, place in fridge for at least 1 hour (next time we are going to try it overnight)
3) In bowl mix flour, smoked paprika, and garlic salt. Mix thoroughly set aside
4) Crack eggs into a separate bowl and beat
5) Remove chicken from buttermilk one at a time. Dredge in flour, then in egg, then back into flour. 6) Place on cookie sheet and cook for 15-20 minutes, until golden brown and internal temperature of 165

Mangia!

Garlic Noodles

In an attempt to find a new recipe once a week for the family, my daughter stumbled upon this one and it has quickly become a family favorite. So much that we've had it 4 times in the last 2 weeks. One thing I love about this recipe is how easily you can diversify it, from the vegetable to the protein. We've done chicken wings, pork belly and a pork loin. We've done broccoli, bok choy and green beans. All of them turn out amazing.

Garlic Noodles
8 oz Noodles (my favorite are a brand called Thin Kan-To Noodles)
8 garlic cloves, minced 

1 inch of ginger grated
6 stems of green onions, finely chopped
4 Tbsp butter
4 tsp soy sauce
2 Tbsp brown sugar
2 tsp sesame oil
4 Tbsp oyster sauce

1) Add the oyster sauce, brown sugar, soy sauce and sesame oil into a bowl and stir until combined.
2) Bring pot of water to boil, and cook noodles according to package
3) Melt the butter in a large skillet, once melted add garlic, ginger and 1/2 of the green onions (save other 1/2 for garnish)
4) Remove skillet from heat, add drained noodles and 1/2 oyster sauce to skillet and stir to coat the pasta.
5) We use the same sauce on the meat and the vegetables, (in essence the sauce recipe is double). So cook your vegetable and protein and then cover with remaining sauce.
6) Serve together in a bowl
7) Eat, Repeat and Enjoy!

Cheeseball

Who said Cheeseball? I did. We actually have a Cheeseball season in our family, and that season has begun. It usually runs from November 1st to January 1st, and we make sure to fill that season with as many cheeseballs as we can. This is a recipe I grew up with from my Grandmother and we made a few tweaks to it (like adding green onion) to make it even better

Cheeseball

8oz block of cream cheese

1 large block sharp cheddar, about 8oz (shredded)

1 1/2 Tbsp Worcestershire

1 large chopped green onion 

1 Tbsp pimento (finely chopped)

1/2 cup walnuts or pecans (finely chopped)

Mix all ingredients together (except nuts)

Roll into ball and roll in nuts

*I use KitchenAid mix if you have one, makes it much easier

Focaccia Bread

I am not ashamed at all to admit my family has eaten not 1, not 2 but 4 of these this week. First we had it with my Butternut Squash soup recipe, because HELLO FALL.  But we loved it so much that night we decided to make it again last night to have with our homemade Cioppino, because honestly there is nothing better than fresh bread and butter. This Focaccia turns out perfectly every time and is so easy....TBH I'm drooling a little just thinking about it right now. Don't tell but it's on our menu again this week, so please do yourself a favor and make it for yourself. You will not be disappointed.

Focaccia Bread

 2 1/4 tsp Quick Rise Instant Yeast*

1 1/3 cup warm water (about 110-120 degrees)

3 1/2 cups all purpose flour

1/4 cup extra virgin olive oil (plus more for drizzling)

2 tsp Pink Himalayan salt from grinder

2 scoops Herbs de Provence (or to taste)

1) Add flour, olive oil, yeast and water into mixer and blend on medium for 5 minutes

2) Remove from mixing bowl, and move to another bowl (greased with olive oil all over sides and bottom) cover with a damp towel place in a warm location. 

3) Let sit for 60 minutes or until dough has nearly doubled in size

4) Turn dough out onto floured surface and roll into large circle or rectangle 1/2 inch thick the size of the pan you intend to cook it in. (I love using my pie pans for this, this recipe makes 2 perfect pie pan Focaccia). Use olive oil to grease cooking vessels.  Put dough in the desired cooking vessel and cover with greased plastic wrap. Set aside for 20 minutes to rise again

4) Set oven to 400 degrees, remove plastic wrap and use your fingers to poke deep holes into the Focaccia.  Drizzle olive oil evenly over the top of Focaccia as well as sprinkling the Herbs de Provence. Lastly grind Pink Himalayan salt over top of Focaccia

5) Bake for 20 minutes or until dough is slightly golden and cooked all the way through.

6) Mangia!

*Trust me, use the quick rise Instant yeast, it works 100% of the time without fail and without effort!

Creamy Lemon Pappardelle with Bay Scallops

We're trying to add one new dish to our weekly menu to mix things up a bit, I've found that for the last little bit we were rotating our favorites, which is great, however I needed something new. As each kid has a cooking night I decided to rotate who gets to look for a new recipe for the week. This first week was my Chef Anella. She had planned Linguine and Clams for her meal so when I proposed the idea of a new recipe she knew she wanted to stick to seafood. We haven't cooked with scallops in a bit, and I had just seen them at the store and was inspired. We looked at a few different recipes and then combined what we like/dislike to make the following recipe. This was a favorite we are going to need to have it again soon. What I loved most about it was although it was creamy, it wasn't heavy at all and the flavors came together bright and beautiful.

Creamy Lemon Pappardelle with Bay Scallops
1 lb Pappardelle
Lemon, zest lemon (keeping zest)
4 Tbsp butter
1 Tbsp olive oil
garlic, minced
4 oz marscarpone cheese
1/2 cup ricotta cheese
1/3 cup parmesan cheese
2 Tbsp basil chopped
Bay Scallops



Make sure the scallops are super dry. I use paper towels to pat them down and know they are ready when the paper towels are dry.
Season with pepper on both sides (only pepper, salt will come later).
Heat nonstick skillet over medium-high heat
Add a small drizzle of olive oil and the 2 Tbsp butter.
Once melted, wipe out the pan so only a thin layer of oil and butter remain (we want to sear, not fry the scallops)
Sear scallops on one side, about 1-2 minutes or until golden brown
Flip and sear other side until just cooked through
Season with salt and squeeze of lemon
Boil pasta water with a generous amount of salt, add Pappardelle and cook until al dente
Heat a large skillet over medium-high heat
Add 2 Tbsp butter and 1 Tbsp olive oil
Once melted and hot, add garlic and sauce until fragrant
Add 1/3 cup pasta water (from the Pappardelle) stir in marscarpone, ricotta, parmesan and lemon zest, stir until melted and creamy.
Add the pasta and toss until coated
Serve in bowls, topped with Bay Scallops and basil.

Mangia! Enjoy