Orange Knots

I love orange knots! They are sweet, gooey, and full of flavor. This recipe is from Rhodes (you know, the frozen dough.) You can use thawed Rhodes rolls or, if you want them to be really yummy, use the Lion House roll recipe. I use the Lion House recipe and make half (15) for Orange Knots and the other half to make dinner rolls. Good luck and enjoy!

ORANGE KNOTS

12-15 dinner rolls (If frozen, thawed but still cold.)
1 orange-Grate the rind and squeeze the juice
1/2 c. sugar
1/4 c. butter, melted

GLAZE

1 c. powdered sugar
1 T. butter, melted
3 T. orange juice
1/2 t. vanilla extract

1. Mix the grated orange rind with the sugar.
2. Roll each roll into a 9-inch rope. Tie it in a loose knot.
3. Roll each knot in melted butter, then in the sugar/rind mixture.
4. Place on a large sprayed cookie sheet. Cover with sprayed plastic wrap and let double in size.
5. Remove wrap and bake at 350 degree for 15-17 minutes.
6. Remove and brush with citrus glaze while still warm.
   

Lion House Rolls

If you've ever eaten at the Lion House you know their rolls are fantastic. They are soft and have the perfect texture. I found this recipe online and used it for dinner rolls and for Orange Knots. I had to add more flour than the recipe called for so I was worried the result might be rolls that were too heavy and dry. After all was said and done, I was very pleased with the results. It's also a good way to use up powdered milk from you food storage. I hope you try these and enjoy them too!

LION HOUSE ROLLS

2 c. warm water
2 T. dry yeast
2 t. salt
1 egg
2/3 dry milk powder
1/4 c. sugar
1/3 c. butter, melted
4-5 1/2 c. flour (The recipe says 4, I added close to 5 1/2.)

1. Combine the warm water and milk powder in your mixer. Stir until the powder is dissolved.
2. Add yeast, sugar, salt, butter, egg, and 2 c. flour. Mix well.
3. Add two more cups of flour on low and mix until combined. At this point change over to your dough hook. Continue adding flour 1/2 cup at a time until the dough clings together and leaves the sides of the bowl.
   
4. Knead for about 5 minutes. Dough should be soft and elastic, not overly sticky but not stiff.
5. Place ball of dough in a sprayed bowl and cover. Let rise until doubled in size. About one hour.
6. After one hour, punch down dough and then shape into rolls.
7. Place in sprayed 9 x 13 pan, cover, and let rise until doubled. About 45 minutes to an hour.
8. Bake at 375 degrees for 15 - 20 minutes. The rolls should be golden brown.
9. Brush tops with melted butter.
10. This will make about 30 rolls-15 per pan.
    

Chewy Chocolate Chip Cookies

This recipe came about because I didn't pay attention when measuring my ingredients and failed to follow the instructions. The instructions were too complicated. That is something I have neither the time nor the patience for. I did it my own way, which means I plopped spoonfuls of dough on the pan and, the result was great. The best part is that I remembered what I did and wrote it down. I love a chewy cookie and this one satisfies that craving. I hope you enjoy it too.

CHEWY CHOCOLATE CHIP COOKIES

2 c. plus 2 T. flour
1/2 t. baking soda
1/2 t. salt
3/4 c. butter, melted (Unusual I know, but it works. Generally you want softened butter.)
1 c. brown sugar, packed
2/3 c. white sugar
1 large egg + 1 egg yolk
2 t. vanilla
1 bag chocolate chips

1. Combine butter and sugars.
2. Beat in egg, yolk, and vanilla.
3. Add dry ingredients.
4. Stir in chocolate chips
5. Drop on greased cookie sheet using about a tablespoon per cookie.
6. Bake @ 350 degrees for 13 minutes or until light brown.
7. Cool on cookie sheet for a few minutes then move to wire rack to cool completely.
   

Pita update

Since posting the pita bread recipe I've done a few experiments. Increase your temperature to 450 degrees. I've discovered that the key to puffy pitas is heat. Also, make sure your stone is preheated before baking. Your results should be great! Coming later today...Chewy Chocolate Chip cookies.

Potato Salad

Summer is right around the corner. Along with that wonderful time of year comes invitations to picnics and potlucks. What are you going to take? This is my favorite recipe for potato salad. There is nothing weird in it but it does have an ingredient you don't normally taste in potato salad...BACON! Yum! Bacon makes everything taste good. This recipe makes a ton so if you're making it for just your family you'll need to cut the recipe in half or even in thirds. I hope you enjoy this as much as I do.

POTATO SALAD

8 lbs. potatoes, peeled, cut, and boiled
1 lb. bacon, from the deli is best, cooked and cut up
6 dill pickles, diced
12 eggs, boiled and chopped-save some pretty slices for the top
1 jar mayonnaise
2 1/2 heaping T. mustard
salt and pepper to taste
paprika

1. Combine mayo and mustard, add diced potatoes, bacon, diced pickles, and chopped egg. Add salt and pepper to taste. Garnish with egg slices. Sprinkle with pepper and paprika to make it pretty.
2. TIP: For perfectly boiled eggs, start timing as soon as the water reaches a full boil. Let them boil for 10 minutes. Immediately rinse with cold water and let cool. Also, older eggs are easier to peel. Doing them this way you avoid the greenish looking yolk and older eggs won't stick to the shell.
   

Montreal Steak Marinade

Nothing makes me long for summer like the smell of outdoor grilling. Last week we had unseasonably warm weather. We were craving steak, so early in the day I whipped up this easy marinade and we satisfied our appetites. It's a little on the salty side, which I love, so if you're not so keen on salt, cut back on the Montreal seasoning by about a tablespoon. This week's snow on the daffodils made me realize that summer is still a few weeks away, but it was nice to enjoy it for a few days.

MONTREAL STEAK MARINADE-cooks.com

1/2 c. olive oil
3 T. McCormick's Montreal Steak Seasoning
2 T. soy sauce
3 crushed garlic cloves (1/2 T.)
2-3 steaks

1. Combine ingredients in a large zip top bag. Add steaks and let refrigerate for at least one hour.
2. Grill about 5 min. each side for steaks that are a little pink in the middle.
   

Grilled Chicken Sandwich

Happy St. Patrick's Day everyone! I hope you have your green dinner planned.

Today's recipe comes from the newspaper again, (J.M. Hirsch-Associated Press.) This is a very easy and delicious marinade that makes a tender, juicy chicken sandwich. I would dare say it rivals most grilled chicken sandwiches that you would order at a restaurant. The recipe said to let it marinate for 30 minutes. I mixed mine up after lunch and let it refrigerate for a few hours. I recommend outdoor grilling because for some reason, that makes all the difference in the flavor.

GRILLED CHICKEN SANDWICH

4 T. olive oil
2 T. apple cider vinegar
3 cloves crushed garlic
2 t. salt
1 t. ground black pepper
1 t. ground ginger
1 t. smoked paprika (regular will work fine.)
4 boneless, skinless chicken breasts
4 buns
red onion slices
mayo
red leaf lettuce
tomato slices

1. Combine the oil, vinegar, garlic, salt, pepper, ginger, and paprika in a large Ziploc bag. Mix well.
   
2. Pound chicken breasts to between 1/4 and 1/2-inch thick. Add chicken to the marinade in bag. Refrigerate at least 30 minutes, longer for more flavor.
3. Grill chicken breasts about 6 minutes on each side until juices run clear. The key is low heat. Don't rush it.
   
4. Brush buns with olive oil and grill slightly 1-2 minutes.
5. Assemble sandwich with toppings and serve.