Pretzel Rolls

These pretzel rolls paired really well with our homemade chili and would be tasty with just about anything else!  The leftovers made good sandwiches and I cannot wait to try making different shaped rolls.

This recipe makes 16 rolls.

Pretzel Dough:
1 TBSP instant or rapid rise yeast
2 TBSP canola or vegetable oil
2 C warm milk (100-110 degrees F)
1 1 /2 C warm water (100-110 degrees F)
2 tsp salt
6 1/2-8 C all-purpose flour

Water Bath:
3 quart (1 quart = 4 C) water
1 TBSP sugar
1/4 C baking soda

+ Coarse salt for sprinkling

Mix together the yeast, oil, milk, and water in the bowl of an electric mixer.
Add in the salt and 2 cups of flour.
Mix until smooth.
Add the rest of the flour until a smooth dough is formed and knead the dough for 3-4 minutes in the mixer.
The dough should be lightly stiff, pull away from the bowl, and not be sticky but it should not have too much flour mixed in.
Put the dough in a large bowl that is lightly greased, cover the dough, and let it rise until it is doubled.  This should take 1-2 hours.
Divide the dough into 16 smooth balls.
Lay them on parchment paper or a lightly floured surface and let them sit for 15-20 minutes.
Preheat the oven to 425.
Bring the water bath water sugar, and baking soda to a boil in a large pot.
Without deflating the dough balls, pinch the bottom to round out the dough.
Place it in the boiling water.  Put 3-4 balls in the pot at a time.
Boil the dough balls for 30 seconds-1 minute.
The longer you boil the balls, the chewier the dough will be.
Remove the dough balls with a slotted spoon or spatula and let the excess water drain off.
Place the dough balls without touching evenly on lightly greased parchment paper on large cookie sheets.
Using an extremely sharp knife, make 2-3 slices in the top of each roll (DO NOT deflate the dough balls).
Sprinkle the dough balls with coarse salt.
Bake for 20-22 minutes until the tops are a beautiful golden brown.
Serve the pretzel rolls warm.

This recipe is from www.melskitchencafe.com.

Roasted Red Pepper Sauce

This red pepper sauce is amazing!  So amazing we couldn't stop dipping things in it.  So amazing that the next day my husband asked for another batch because we finished off the first one.  So amazing because it is so easy and we will be making a lot more of it in the near future.
We made braided sandwiches with the sauce, grilled chicken, and provolone cheese and then used more sauce to dip the sandwiches in.  This would make a great dipping sauce for pita bread or even a base for a sauce for a specialty pizza.  Whatever you use it for, get as much of the sauce as possible in your mouth!

7 oz. jar (about 3/4 C) roasted red peppers, drained
1 clove garlic
1/2 C mayonaisse
1/2 tsp lemon juice
kosher salt and black pepper

Place all ingredients (salt and pepper are to taste so just add a little in the beginning and add more if you want after the sauce is smooth) in a food processor or blender and process until it is smooth.
Keep the sauce in the fridge until it is ready to serve.

This recipe is from ourbestbites.com.

Braided Sandwiches

This braided BBQ chicken sandwich made for a simple, tasty dinner last night!  We are going to be experimenting with different sandwich fillings and making this often this summer.

This recipe makes 2 large sandwich braids.

Roll Dough:
1 1/2 C warm water
1 TBSP active dry yeast
2 TBSP sugar
2 TBSP canola oil
1 tsp salt
4 C (give or take a little bit) flour

BBQ Chicken Filling (amounts are up to taste...do you want it cheesier, saucier, etc.):
2-3 chicken breasts, cooked and shredded
favorite BBQ sauce
mozarella cheese
cheddar cheese

Combine the water, yeast, and sugar in a bowl and let it sit for about 5 minutes until the mixture gets frothy.
Add in the oil, salt and 2 C of flour.  Mix until smooth (I used a KitchenAid mixer).
Gradually add the remaining flour until the dough is still tacky but has pulled away from the sides of the bowl.
Knead in the mixer for 3-4 minutes or by hand for 8-10 minutes.
Put the dough in a greased bowl and cover lightly for 1 hour or until doubled in size.
Preheat the oven to 400.
Punch the dough down and split it in half.
Roll out one half on a greased cookie sheet.
Using a pizza cutter (or sharp knife) make slices on the outside 1/3's of the dough rectangle.
Add half of the chicken and sauce to the middle of the dough.

Sprinkle with the cheeses and then "braid" the dough by folding over one strip from each side at a time and layering it with the opposite strip of dough.

Fold the last two strips up to close the end of the sandwich.
Repeat the process for the second sandwich.
Let the sandwiches sit for about 15 minutes.
Bake for 15-20 minutes until the dough is cooked through and golden.

*This recipe is from melskitchencafe.com

Open Faced Avocado and Egg Sandwich

My new stay-at-home mom job has been quite an adjustment for me.  I love it, but it has been hard.  One of the hardest things for me has been making good protein and vegetable packed lunch choices.  I used to pack really healthy lunches to take to work with me and it was so easy to eat well.  At home when I am not on such a schedule with a newborn it has been harder to come up with tasty, healthy lunches.
This week I made this sandwich and fell in love.  I think I could eat this every day!

2 slices whole wheat/multi-grain bread
1/2-1 avocado
tomato slices (I used about 1/2 C cherry tomatoes)
2 eggs (prepared your favorite way - I love scrambled!)
salt and pepper to taste

Toast the bread.
Prepare the eggs your favorite way.
Mash the avocado and add salt and pepper to taste.
Spread the avocado on the toast.
Put tomato slices over avocado.
Add prepared egg to top.
Serve warm.

French Dip Sandwich

The weather is starting to change and I love throwing simple, delicious meals into the crockpot Sunday mornings and not thinking about them all day but then having such a great dinner ready in the evening.
These sandwiches were no exception.  The original recipe had the sandwiches served on french rolls.  We had some leftover sourdough and I am so glad - the sourdough covered in melted provolone and dipped in au jus was just perfect!  These sandwiches are great because the ingredients to make the marinade are things I always have on hand in the pantry - that definitely makes for a happy me!

1 (about 3-4 lbs.) boneless beef roast
1/3 C low sodium soy sauce
1 bay leaf
3 whole black peppercorns
1 tsp dried rosemary
1/2 tsp dried thyme
1 tsp garlic powder
1-2 cans (about 20 oz.) beef broth
6-8 rolls or enough bread for 6-8 sandwiches
8-16 slices of provolone cheese (depending on how cheesy you want your sandwiches)
butter

Trim the fat from the roast and place it in the crockpot.
In a small bowl, mix together the soy sauce, bay leaf, peppercorns, rosemary, thyme, and garlic powder.
Drizzle the mixture over the roast.
Add the beef broth to the crockpot.
:et the meat cook on low for anywhere from 4-8 hours (totally depends on your crockpot and how well done you want the meat to be).  You definitely want the meat to be extremely tender.
Place the rolls or bread slices on a baking sheet.
Spread a thin layer of butter on each piece.
Place cheese on the top of the bread (every slice or every other depending on how cheesy you want each sandwich to be).
Using the broil setting on your oven, melt the cheese and broil the bread until just melted.
Remove the roast when it is finished cooking and slice it thinly or shred it.
Place the leftover broth in the crockpot in small serving dishes for each person to use as dip (the taste can be changed by adding water to the sauce).
Make sandwiches and serve with the au jus.

*This recipe is from the-girl-who-ate-everything.com.

Spinach Artichoke Chicken Grilled Cheese

Wow.  This sandwich tastes a lot more "gourmet" than it really is.  We absolutely loved these sandwiches and cannot wait for them to be on the menu again!  They will be a great addition to tomato soup and other cold weather favorites.

1 TBSP olive oil
2 garlic cloves, minced
3 C spinach, chopped
1/2 C artichoke hearts, roughly chopped
2 TBSP sour cream
1/2-3/4 C canned (drained) or grilled chicken (chopped or cubed)
salt and pepper to taste
1 C shredded cheese (1/2 mozzarella, 1/2 monterey jack - or any other combination that sounds good to you)
6 slices of sourdough bread
butter (a thin layer spread on one side of each slice of bread)

Heat up the oil on medium heat.
Saute garlic in the oil for about 30 seconds.
Add the spinach to the oil and garlic and stir until the spinach is wilted and most of the liquid is gone.
Add the artichoke to the spinach mixture.
Stir in the chicken.
Saute for about 1 minute.
Take the pan off the heat and stir in the sour cream.
Spread 1/3 mixture on a slice of bread (side that is not buttered).
Place on skillet.
Sprinkle with 1/3 C cheese mixture.
Cover with another slice of bread.
Repeat the sandwich making process two more times.
Toast each side of the sandwich until it is golden brown and the cheeses are melted.
Serve warm.

*This recipe is slightly adapted from annies-eats.com.