Cajun Shrimp Skillet

September 14, 2020 by madi

The following content is intended for readers who are 21 or older. This shop has been compensated by Inmar Intelligence. All opinions are mine alone. #StellaArtoisRecipe #StellaPartner #StellaArtois

Cajun Shrimp Skillet

Cajun Shrimp Skillet – A quick and easy meal ready in just 10 minutes! Shrimp cooked in cajun seasonings, butter, and beer served over zucchini noodles.

With summer in full swing right now, I have found a new favorite drink to enjoy…. Stella Artois®! If you haven’t tried it before, this is the time to go get a pack and experience their premium beer that’s made with only the finest ingredients. It’s been perfected over the 600 years that they have been brewing and you can taste their rich history in every bottle.

I was recently getting ready to have a little party at home for my husband and I to make the evening special and something different from the regular dinner. To celebrate, I decided that I was going to pick up some Stella Artois and make a little cajun shrimp skillet. Now the cool part about the cajun shrimp skillet is that I was going to use Stella Artois in the sauce! Exciting, right?!

To get everything I needed, I popped over to my local supermarket. While I was there, I realized that there was a variety of Stella Artois that I hadn’t seen before called Stella Artois Solstice Lager. I picked up a pack to bring home and fell in love with it! Solstice is their seasonal beer that is absolutely perfect for sipping on during those sun-filled summer days. It is a refreshing golden lager with subtle citrus notes and triple filtered for a delicious smooth, dry taste with a nice crisp finish, making it perfect for summer! It’s yet another one of Stella Artois’s products that is timeless, classic, and distinctive with a fun, modern twist. I love shopping at my local Kroger for fresh ingredients to make dishes like this Cajun Shrimp Skillet, and be sure to keep an eye out for Stella Artois Beers at your local supermarket and many other locations to pair with this meal perfectly!

Now because I chose to cook the shrimp in Stella Artois, you get hints of that delicious flavor in every bite! I served the shrimp over zucchini noodles and of course, with a bottle of Stella Artois. It was such an elegant meal that tasted like I spent hours on it but really, it took less than 10 minutes to make!

Do you love Stella Artois? Make sure to keep an eye out for their Midnight Lager this fall!

Yield: 4 Servings

Cajun Shrimp Skillet

Name: Cajun Shrimp Skillet
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 4
Cuisine: American
Ingredients: 1 pound uncooked shrimp (peeled and deveined); 1/4 cup butter; 1/4 cup Stella Artois®; 1 teaspoon worchestershire sauce; 3 cloves garlic (minced); 2 tablespoons cajun seasonings*; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 package of zucchini noodles

Cajun Shrimp Skillet - A quick and easy meal ready in just 10 minutes! Shrimp cooked in cajun seasonings, butter, and beer served over zucchini noodles.

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Ingredients

1 pound uncooked shrimp (peeled and deveined)
1/4 cup butter
1/4 cup Stella Artois®
1 teaspoon worchestershire sauce
3 cloves garlic (minced)
2 tablespoons cajun seasonings*
1/2 teaspoon salt
1/2 teaspoon pepper
1 package of zucchini noodles

Instructions

In a large skillet over medium-high heat, melt butter . Add in garlic, Stella Artois®, worcestershire sauce, and seasonings and bring to a boil.
Add in shrimp and cook until they turn pink, about 3-5 minutes. Stir occasionally.
Serve over zucchini noodles.

Notes

*Don't have any cajun seasonings on hand? All you need is -

1/2 teaspoon thyme
1/2 teaspoon dried rosemary
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Pinch of dried oregano

Mix it together and use it in the recipe.

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Baked Spaghetti

September 12, 2020 by madi

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #IGASweepstakes #IGAFamilyMeals

Baked Spaghetti

Baked Spaghetti – A delicious dinner made with just 7 ingredients in 40 minutes! This spin on classic spaghetti is the BEST and feeds a crowd!

Did you know that September is National Family Meals Month? Baked spaghetti has been a family-favorite recipe for years. Whether it’s a busy weeknight or a family party, we love having baked spaghetti. My favorite part about it is always how easy it is to make! It’s a recipe where I can spend 10 minutes making it, pop it in the oven, and enjoy it!

When I decided to make a batch this week to celebrate National Family Meals Month, I popped down to my local IGA store to get everything I needed. IGA is a go-to store for me because of the quality of products and because of the trust they have built with families. Over the years , not just me but my mom and grandma have also become dedicated IGA shoppers. If three generations can all agree on how much they love their IGA, you know that it’s good! They go so far above and beyond that if you don’t love their products, they will give you double your money back! Some of their products are my very favorite ingredients to use in general, I just love the taste of their pasta sauce! It’s so good!

I recently found out that IGA has even introduced new packaging to help make shopping even easier for consumers by including information like “Cooks in Minutes”, “Microwaveable”, and “Great for Packed Lunches”. I found that really helpful when I was trying to decide which ingredients to use in my baked spaghetti and other recipes I had planned for the week! It really made putting great-tasting, healthy meals on the table while staying on the budget a bit easier. They make it easier for me to focus more on spending time around the table with family and less on shopping around for the right products. I appreciate that because I get really stressed out sometimes having to come up with school lunch ideas or dinner ideas and it helps really spark excitement in me when it gives me inspiration for how to use the products.

To make this recipe, some of my IGA branded ingredients were the IGA Roasted Garlic Bread Crumbs, IGA Pasta Sauce with Meat, and IGA Extra Virgin Olive Oil. I loved how the pasta sauce said right on the side that there was “one serving of vegetables per 1/2 cup” and that it was gluten-free and had no artificial preservatives. As a consumer, those are exactly the kind of things that I want to know! It also just made it easier for me to be aware of how to create a balanced meal for the whole family.

Are you ready to go try this baked spaghetti? Go pop over to IGA and get the ingredients, I know you are going to love this meal and their products as much as I do!

I have exciting news! IGA is having a giveaway! Click through the image below to learn more!

NO PURCHASE NECESSARY. IGA Family Meals Made Easy Sweepstakes begins 9/15/20 and ends 11/13/20. Legal resident of US. At least 18. Operated by Inmar Brand Solutions Inc. Official Rules at https://familymealsmadeeasysweepstakesrules.pgtb.me/kPWmPK

Yield: 8 Servings

Baked Spaghetti

Baked Spaghetti - A delicious dinner made with just 7 ingredients in 40 minutes! This spin on classic spaghetti is the BEST and feeds a crowd!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 package of spaghetti noodles
8 ounces cream cheese (softened)
1 jar IGA Pasta Sauce with Meat
1/4 cup IGA Roasted Garlic Bread Crumbs
1 tablespoon IGA Extra Virgin Olive Oil
1 cup italian cheese (shredded)
2 tablespoons parmesan

Instructions

Preheat oven to 350 degrees.
Cook spaghetti noodles according to the directions on the packaging. Once cooked, drain and then toss in a drizzle of olive oil.
In a large mixing bowl, combine cream cheese and IGA Pasta Sauce with Meat. Mix until well combined.
In a small pan, combine olive oil and bread crumbs over medium heat. Cook for about 5 minutes, stirring regularly to toast the bread crumbs.
Toss cooked spaghetti noodles and sauce together until the noodles are well coated. Transfer to a 9"x13" oven-safe pan and then top with italian cheese, toasted bread crumbs, and parmesan. Place in oven and cook for about 30 minutes.
Once the spaghetti is done cooking, remove from oven and let cool for 2-3 minutes before slicing and serving.

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Instant Pot White Rice

September 3, 2020 by madi

Instant Pot White Rice – Making white rice in an Instant Pot is the BEST way to make rice! Just takes 2 ingredients and 15 minutes to make.

Instant Pot White Rice

Anyone else love their Instant Pot?! I swear, the thing I have used it for the most since I got it for Christmas last year has been cooking rice. Not the most exciting use but it is so easy! All you do is pop water and rice in the Instant Pot and let it do it’s thing. Once it’s done, it “pops” and you have perfect rice!

Common Questions About Making Instant Pot White Rice

What is the ration of water and rice in the Instant Pot?

When you cook rice normally, the ratio is usually 1 cup rice to 2 cups water. In the Instant Pot, things are a bit different and instead, the ratio is 1 cup rice to 1 cup water if you rinse the rice beforehand as that helps hydrate the rice a bit. If you don’t rinse the rice before, throw in 2 tablespoons extra of water before cooking.

Is an Instant Pot good for making rice?

Yes, the Instant Pot is great for making rice. It comes out very evenly cooked and moist without having to do anything more than put ingredients into it and let it do it’s own thing. Having cooked rice in a rice cooker and on the stove top, this is by far my favorite way of preparing rice.

How long does it take for rice to cook in the Instant Pot?

It takes 3 minutes to cook white rice on HIGH pressure.

Does it matter what type of white rice I am cooking?

A bit. Generally, 3 minutes should be enough but if you are using a extra-long grain such as basmati, you may want to add 2 more minutes to it.

How much rice do you cook per person?

Usually, cook about 1/4-1/3 cup of dry rice per person. It really just depends on how much rice everyone wants. This recipe calls for 1 cup dried white rice but you can double, triple, etc the recipe very easily.

Can I add things to my rice?

Yes! You can cook your rice in chicken, vegetable, or beef stock instead of water or add spices, butter, vegetables, etc to your rice.

Do different types of rice cook for the same amount of time in the Instant Pot?

No. If you are cooking brown or wild rice, those have different cook times. Brown rice cooks for 22-28 minutes while wild rice cooks for 25-30 minutes.

Looking for recipes to serve with instant pot white rice?

Yield: 3-4 Servings

Instant Pot White Rice

Instant Pot White Rice - Making white rice in an Instant Pot is the BEST way to make rice! Just takes 2 ingredients and 15 minutes to make.

Prep Time 2 minutes

Cook Time 3 minutes

Additional Time 10 minutes

Total Time 15 minutes

Ingredients

1 cup white rice
1 cup water*

Instructions

Place rice in a fine mesh strainer and rinse thoroughly with water.
Transfer rice to an Instant Pot along with water. Close lid and set to HIGH pressure for 3 minutes. Once it has finished cooking, let the Instant Pot go through the natural release process. This should take about 10 minutes.
Once the Instant Pot has finished releasing, open the lid and fluff the rice before serving.

Notes

*Can substitute same amount for a broth such as beef, chicken, or vegetable.

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Air Fryer Apple Fritters

September 2, 2020 by madi

Air Fryer Apple Fritters – A simple spin on a fall favorite made with just 7 ingredients in 15 minutes. This is the perfect fall air fryer recipe!

Air Fryer Apple Fritters

I’ve got to say, I love my air fryer so much more than I ever thought I would! I definitely didn’t get the hype at first but once I started making air fryer potatoes, air fryer everything bagel crescent rolls, and air fryer cherry pies, I finally got how great it is. After making apple fritter monkey bread a few years back, I was inspired to make an air fryer version and thus, we have air fryer apple fritters!

To make these air fryer apple fritters, all you need are 7 ingredients and 15 minutes. Yes, you heard me right. 15 minutes! You can whip these bad boys up in time for breakfast or even as an easy fall dessert.

Now keep in mind that this is a shortcut recipe so there isn’t any yeasted dough or anything. It has the similar flavors but in a easy and approachable form. I know apple fritters are complicated enough that I haven’t tried making the classic version yet! Plus, while this isn’t a terribly healthy diet, they are not deep fried which is cool!

Common Questions About Making Air Fryer Apple Fritters

I don’t have a can of biscuits on hand, what can I use instead?

Instead of biscuits you could use dinner rolls dough, crescent dough, or even cinnamon rolls!

What kind of apples should I use for apple fritters?

Any type of apples will work! I chose fuji apples but use either what you have on hand or like best.

Can’t get enough of this air fryer apple fritters recipe? Try these other recipes!

Yield: 6 Fritters

Air Fryer Apple Fritters

Air Fryer Apple Fritters - A simple spin on a fall favorite made with just 7 ingredients in 15 minutes. This is the perfect fall air fryer recipe!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

Apple Fritters

1 can biscuits
1 cup granulated sugar
2 tablespoons cinnamon
1cup diced apple

Icing

1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Instructions

In a small mixing bowl, combine cinnamon and sugar. Mix until combined.
Quarter each biscuit and roll each piece into balls. Transfer to a large mixing bowl and sprinkle cinnamon sugar on top along with the apple. Mix until the biscuits are well coated.
Divide the dough into 6 evenly sized piles of dough and apples. Place 3 (depending on the size of your air fryer) into the basket of the air fryer. Turn the air fryer on and cook for 10 minutes at 350 degrees. Repeat with remaining fritters.
Once the apple fritters have finished cooking, transfer to a cooling rack.
In a small mixing bowl, combine ingredients for the icing. Mix until smooth.
Once the fritters have cooled, drizzle with icing.

Air Fryer Apple Fritters - A simple spin on a fall favorite made with just 7 ingredients in 15 minutes. This is the perfect fall air fryer recipe! Apple Fritter Recipe | Air Fryer Recipe | Apple Air Fryer Dessert

Lemon Madeira Cake

August 25, 2020 by madi Leave a Comment

Lemon Madeira Cake – A delicious classic British dessert made with just six simple ingredients in one bowl. This easy cake tastes wonderful!

Lemon Madeira Cake

Anyone else a huge Great British Baking Show fan?! After discovering it a few years ago when it first came to Netflix, I have been a dedicated fan since that has watched every season, made many of the recipes, and even bought Mary Berry cookbooks. To celebrate the joys of the show, I am sharing a recipe that I first discovered on the show – a madeira cake.

So for those not terribly versed in the ins and outs of British baking, a madeira cake is quite similar to a pound cake and typically has a bit of lemon in it along with being topped with candied peel. Now my recipe does skip the candied peel but you can just Google it to find a recipe or click HERE. My favorite part about the recipe is just how easy it is to make! All you need is one bowl, 6 ingredients, and 1 hour. So simple!

One of my favorite ways to eat it was with a bit of blueberry or raspberry jam and clotted cream. Go give it a try, it tastes great!

Common Questions About Making Lemon Madeira Cake

What is the difference between a madeira cake and sponge cake?

They are very similar cakes but the difference just comes down to the proportion of ingredients in each recipe.

Why is called a madeira cake?

It is called a madeira cake because it is meant to be served with a glass of madeira wine.

Can I use other citrus flavors in a madeira cake?

Yes! You can substitute in other citrus flavors such as limes, grapefruit, oranges, or even a combination of those.

How long will a madeira cake last?

It will only last 2 weeks at most if you correctly preserve it.

Love desserts? Try these other dessert recipes!

Yield: 8 Slices

Lemon Madeira Cake

Lemon Madeira Cake - A delicious classic British dessert made with just six simple ingredients in one bowl. This easy cake tastes wonderful!

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

1 cup butter (softened)
1 cup sugar
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
Zest and juice of 1 lemon
Candied citrus peel (optional)

Instructions

Preheat oven to 350 degrees fahrenheit and grease and flour a 7" round cake pan. Set aside.
In a large mixing bowl, beat together all ingredients until combined. Transfer to cake pan and place in oven for about 50-60 minutes or until you can insert a toothpick into the cake and it comes out clean.
Let cool in pan for 10-15 minutes before transferring it to a wire rack to finish cooling. Top with candied peel (optional).

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German Bee Sting Cake (Bienenstich)

August 17, 2020 by madi Leave a Comment

German Bee Sting Cake (Bienenstich) – A delicious yeasted cake topped with a crunchy honey almond topping and filled with a homemade pastry cream.

German Bee Sting Cake (Bienenstich)

When I got the chance to go to German 8-9 years ago, once of my favorite things to do was to try all of the foods. I ate all of the liverwurst, bratwurst, and schnitzel that I could find. Apart from the meats, I loved every dessert I tried! One of my favorites was bienenstich kuchen or bee sting cake, a delicious yeasted cake topped with caramelized honey almonds and filled with pastry cream.

For years, this cake has been on my list of things to try baking and for Valentine’s Day this year, I decided this would be the dessert that I would tackle making. It turned out absolutely incredible and while it may look like a long list of ingredients and a lot of steps to make, it was pretty easy and straightforward. Don’t be scared off, it is worth the work!

Common questions about making german bee sting cake (bienenstich)

What does bienenstich mean?

Bienenstich means “bee sting” in German.

Why is it called a bee sting cake?

The most likely reason that this cake has earned the title of “bee sting cake” is because of the honey in the cake’s topping.

How do you make cake with yeast?

Making a cake with yeast isn’t too different from baking a normal cake. The biggest difference in the process is that you actually let the dough rise. No kneading is needed!

What is the filling of a bee sting cake?

There are a few different options when it comes to what to fill a bee sting cake with. The traditional method is making a homemade pastry cream but there is a short cut method that some in the US use where they just prepare packaged vanilla pudding instead for the filling. It is up to you what you choose to do!

What is pastry cream?

Pastry cream is a thick custard filling made with starch and eggs. This is the same kind of filling that an eclair uses.

Can’t get enough of this german bee sting cake (bienenstich) recipe? Try these other recipes!

Yield: 10 Slices

German Bee Sting Cake (Bienenstich)

German Bee Sting Cake (Bienenstich) - A delicious yeasted cake topped with a crunchy honey almond topping and filled with a homemade pastry cream.

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 25 minutes

Ingredients

Cake

2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons active dry yeast (1 0.25 ounce packet)
1/2 teaspoon salt
3/4 cup milk* (120-130 degrees)
2 large eggs (room temperature)
1/4 cup butter (softened)

Honey Almond Topping

6 tablespoons butter
1/3 cup sugar
3 tablespoons honey
2 tablespoons heavy cream
1/4 teaspoon salt
1 1/2 cups sliced almonds

Pastry Cream

1 cup milk
3 tablespoons sugar
1 1/2 tablespoons cornstarch
1 teaspoon vanilla bean paste*
1 teaspoon vanilla extract
2 egg yolks
Pinch of salt
1 1/2 tablespoons butter (softened)

Instructions

In a large mixing bowl, combine flour, sugar, yeast, and salt. Mix together. Add in milk, eggs, and butter. Mix until well combined. Cover bowl with plastic wrap and set aside for 60 minutes.
Cover a 9-inch cake pan with butter, dust with flour, and line the bottom with parchment paper cut to fit the pan being used. Transfer cake batter to the pan, cover up with plastic wrap, and let sit for 30 minutes.
In a medium saucepan, bring the butter, sugar, honey, cream, and salt up to a simmer over medium heat. Cook for about 3-5 minutes while stirring, it should turn to a light shade of brown. Add in almonds and remove from heat. Let cool for at least 10 minutes.
Preheat oven to 350 degrees.
Once the cake is done rising, evenly distribute the honey almond topping across the top of the cake.
Place cake in oven and bake for about 20-25 minutes or until a toothpick can be inserted and it comes out clean. Transfer to a cooling rack for 15 minutes and then run a knife around the edge between the cake and the pan. Invert onto the rack to remove the cake pan and then flip it over to finish cooling.
While the cake is cooling, it is time to make the pastry cream. In a small saucepan over medium high heat, bring milk to a simmer.
In the bowl of a stand mixer, combine the sugar, egg yolks, cornstarch, and salt. Beat until thick and smooth.
Once the milk starts to bubble, remove it from heat and add half of it to the egg mix. Whisk constantly. Once well combined, add the egg mix into the remaining hot milk in the saucepan.
Bring custard to medium heat, whisking vigorously to help it thicken up over the next 1-2 minutes. Once the custard begins to bubble, lower the heat and cook for 1-2 more minutes. Remove from heat and add in the butter.
Transfer custard to a bowl and cover with plastic wrap so that the plastic wrap is touching the custard to help avoid a skin being formed on top. Let cool to room temperature before transferring it to the refrigerator to cool for a few more hours.
Once cake has fully cooled and pastry cream has fully chilled and set, it is time to assemble. Slice the cake horizontally across the middle so that there are two evenly sliced slices. Transfer pastry cream to a piping bag and fill the middle with a layer of pastry cream. Add the piece of cake with the top on it back onto the cake and serve.

Notes

* Making sure that the liquid being used with active dry yeast is necessary to ensuring that the yeast will correctly activate. If it is too hot, the yeast might get killed. If it is too cold, the yeast might not activate. If you have a food-safe thermometer, this is a great time to pull it out and use it. If you don't have one, you want the liquid to be warm, but not hot to the touch. Different types of yeast such as instant yeast work different so if you choose NOT to use active dry yeast, please read the instructions on the yeast package you are using and make adjustments accordingly.

* Vanilla bean paste can be substituted for an additional 1 teaspoon of vanilla extract or 1 vanilla bean pod. If you choose to use a vanilla bean pod, remove the caviar from it and add it into the milk as it cooks rather than into the egg mixture. This will help bring out it's flavor.

Cake recipe adapted from Food52 and pastry cream recipe adapted from The Flavor Blender.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 449Total Fat: 26gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 116mgSodium: 317mgCarbohydrates: 47gFiber: 3gSugar: 22gProtein: 10g

This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Please keep that in mind when making the recipe.

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Hotteok (Korean Sweet Pancakes)

June 25, 2020 by madi Leave a Comment

Hotteok (Korean Sweet Pancakes) – A delicious stuffed sweet pancake inspired by a popular street food in South Korea. Perfect for breakfast or dessert!

Hotteok (Korean Sweet Pancakes)

I can’t get enough of Korean food right now. Whether it is just adding kimchi or gochujang to a recipe or making japchae, it’s all so good! One of my favorites though is hotteok. Now for those who haven’t heard of it before, it is a Korean street food that is basically a stuffed pancake filled with sweet, syrupy yumminess!

Something that is great about hotteok is how easy it really is to make at home. It does take a bit less than two hours start to finish but it is well worth it. Trust me, you aren’t going to want to go back to regular pancakes after you have tried these!

Hotteok can be served for breakfast, dessert, or as a snack. It’s completely up to you! The recipe only makes about six but it is easy to double or triple. I ate about 3 when I made them last time so beware, they are addicting!

Common questions about making Korean hotteok

What does hotteok taste like?

Hotteok tastes like a bready pancake filled with cinnamon sugar. Because it is a yeasted dough, you get a nice rise that resembles a soft bread but the manor of cooking gives it the crisp outsides of a pancake made in a skillet.

What is inside of hotteok?

The filling of a hotteok is flexible with a few different options. One of the most popular in South Korea is a mixture of brown sugar, honey, cinnamon, and peanuts but you can alternatively you can use other nuts such as walnuts or pecans. Personally, I like to make them with brown sugar, cinnamon, and walnuts with a drizzle of honey on top when serving.

Is hotteok vegan?

Hotteok can be made vegan by either removing honey from the recipe or substituting in pure maple syrup instead and using non-dairy milk instead of dairy. The rest of the recipe is already vegan.

How do you store hotteok?

You can freeze or frefridgerate them before cooking them in an air tight container. They are best eaten immediatly but if you do end up with extras after cooking, refridgerate them and then cook them again in a cast iron pan to help crisp them up again.

Can’t get enough of this hotteok (korean sweet pancakes) recipe? Try these other recipes!

Yield: 6 Servings

Hotteok (Korean Sweet Pancakes)

Hotteok (Korean Sweet Pancakes) - A delicious stuffed sweet pancake inspired by a popular street food in South Korea. Perfect for breakfast or dessert!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 1 hour 20 minutes

Total Time 1 hour 45 minutes

Ingredients

Dough

1 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1 teaspoon active dry yeast
1/4 cup water
1/4 cup milk
Neutral oil (vegetable, canola, peanut, etc)

Filling

1/4 cup brown sugar
2 teaspoons cinnamon
3 tablespoons chopped peanuts (or walnuts)
2 tablespoons honey

Instructions

In a large mixing bowl, combine all-purpose flour, sugar, salt, and active dry yeast. Mix until combined.
Bring the milk and water up to 120-130 degrees and add into the dough.* Mix until well combined and then cover the bowl with plastic wrap. Let rise for about 1 hour or until doubled in size.
While dough is rising, combine the brown sugar, cinnamon, and nuts. Mix together and set aside.
Once an hour has passed, punch dough down to release some of the gas trapped in the dough. Cover and let rise about 30 more minutes.
Remove dough from bowl and divide into 6 evenly size pieces. Roll into a ball and then roll out into circles about 2-2.5" across. Drizzle about 1 teaspoon of honey into the middle of each disc of dough and then top it with about 1 tablespoon of filling.
Bring together the edges of the dough and pinch together in the middle.
Bring a cast iron skillet up to medium heat with a thin layer of oil at the bottom. Once warm, add dough balls into the pan with the pinched side on the bottom. Make sure to leave at least 2-3" empty around each piece. Cook for about 30-40 seconds or until the bottom turns golden.
Flip them over and press down until they are about 1/2" thick using a spatula. Let cook for about 1 minute or until the bottom is golden brown. Flip 1 more time and cover the pan with a lid, cooking for a final minute. This helps melt the filling.
Serve immediately.

Notes

*Bringing liquids up to 120-130 degrees is a necessary part of activating active dry yeast. I strongly suggest you have a food thermometer on hand but if you don't, the water should be warm, but not hot.

Also check and make sure that your yeast has not expired. These are two common problems that people have when they are cooking with yeast and things don't go as planned for them such as the dough not rising.

Chapati Flatbread

June 3, 2020 by madi Leave a Comment

Chapati Flatbread – An easy flatbread recipe made from just 3 simple ingredients. Also known as roti, this flatbread is popular across India, East Africa, and more.

Chapati Flatbread

Chapati was a daily staple during my time last year in Tanzania. For five weeks straight, we had chapati at least once a day and used it to eat everything from curry or lentils for dinner to just smearing peanut butter or honey on it breakfast. It was a staple because of the simplicity of being made with just 3 ingredients, easy to make, and neutral in flavor so that it could be served with any meal.

Everyone’s chapati was always slightly different with a range of it being closer to pocket bread such as pita with a huge cavern in the middle from an air bubble during the cooking process to a more dense chapati with just little bubbles. My favorite was definitely the denser chapati but it was all delicious. Being able to learn from seeing different people make chapati lead to this recipe.

Keep in mind that everyone makes their chapati slightly differently so if mine doesn’t look just like others you have seen before, it is just a different interpretation. Chapati came from India via their merchants to many east African countries such as Tanzania and Kenya so it has evolved over time into the rustic flatbread that it is today.

Another thing worth noting is that Indian chapati is usually made with “atta” or a whole wheat flour. This recipe uses all-purpose because American whole wheat flour is not a fine so the texture would come out very differently. You can substitute American whole wheat flour for half of the all-purpose flour if you want but any more than that could really impact the texture.

Common questions about making chapati

What is the difference between chapati and roti?

Chapati and roti are almost exactly the same. Both are unleavened flatbreads but the main difference comes from the method of cooking but even that varies as the difference depend mostly on what region you are in.

Is a tortilla the same as chapati?

While made from the same basic ingredients as a flour tortilla, the difference between a corn tortilla and chapati is that a corn tortilla uses maize.

Why does my chapati puff up?

This is a good thing, the air bubbles come from water in the dough evaporating. If your chapati doesn’t puff, don’t worry, it is still going to be just as tasty.

What can I serve chapati with?

I love serving it with a lentil curry or with a smear of peanut butter on it but it can really go with anything from soups to shredded chicken and cheese as a wrap.

Can’t get enough of this chapati flatbread recipe? Try these other recipes!

Yield: 8 Servings

Chapati Flatbread

Chapati Flatbread - An easy flatbread recipe made from just 3 simple ingredients. Also known as roti, this flatbread is popular across India, East Africa, and more.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

3 cups all-purpose flour*
1 1/4 cups water
1/2 teaspoon salt

Instructions

In a large mixing bowl, combine flour, water, and salt. Stir until well combined.
Transfer to a floured surface and knead for 5-7 minutes. The dough should come together to be soft and smooth.
Place dough into a lightly oiled bowl and cover with plastic wrap. Let rest for about 1 hour.
Heat a lightly oiled skillet or griddle to medium-high heat.
Remove from bowl and divide into 8 evenly sized pieces. Roll out each piece so that it is about 1/4" thick.
Transfer chapati to the skillet and cook for about 30-60 seconds or until golden brown dots start to form on the bottom. Flip and continue to cook until the other side forms those same dots. If a large bubble forms in the middle, gently press it down.
Transfer to a serve platter and cover until ready to serve.

Notes

*Can substitute for 1/2 whole wheat flour. Any more can really impact the texture and hydration of the dough.

Slow Cooker Lasagna Soup

May 13, 2020 by madi Leave a Comment

Slow Cooker Lasagna Soup – A comforting meal that is so easy to make! All of your favorite lasagna flavors made into a soup that cooks all day in the crock pot.

Slow Cooker Lasagna Soup

With everything happening in the world right now, comforting soup has been one of my favorite ways to handle it all. Whether it is made in a crock pot, instant pot, or on the stove top, it is the perfect way to relax and enjoy something nice and familiar.

One of my favorite recipes recently has been this slow cooker lasagna soup recipe. It has all of your favorite lasagna flavors in a bowl of soup and it’s great served with some homemade cheesy garlic herb dinner rolls or 30 minute dinner rolls. Something I love about this recipe is how you can just toss it in the slow cooker and forget about it for the rest of the day. It really is easy to throw together without much work.

Now I like to serve this dish with fresh ricotta, parmesan, and parsley but if you can’t get ahold of any of those ingredients, don’t worry! You can skip the ricotta, use shredded mozzarella, use powder parmesan, dried parsley instead of fresh, etc. Make this soup your own by using the ingredients you have available to you in your pantry.

If you are a vegetarian, never fear! I have made this using beyond sausage and it turned out great. I ground up the sausage as it was cooking in the pan and treated it the same as I would italian sausage. Additionally, you could use vegetable stock instead of chicken stock in the recipe.

Can’t get enough of this slow cooker lasagna soup recipe? Try these other recipes!

Yield: 6 Servings

Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup - A comforting meal that is so easy to make! All of your favorite lasagna flavors made into a soup that cooks all day in the crock pot.

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 40 minutes

Ingredients

1 package italian sausage
1 yellow onion (diced)
2 tablespoons olive oil
3 cloves garlic (minced)
4 cups chicken broth
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon italian seasoning
1 teaspoon dried basil
1/2 package lasagna noodles (or any other noodles such as bowtie, rotini, etc)
1 cup spinach
1/2 cup ricotta cheese
1/2 cup parmesan cheese (shredded)
Fresh parsley

Instructions

In a medium frying pan over medium-high heat, combine italian sausage, olive oil, and onion. Cook until the meat has browned and the onions have become translucent. Add in the garlic and cook for one more minute. The meat should be cooked through and the garlic fragrant.
In a large slow cooker, combine cooked italian sausage, onions garlic, chicken broth, crushed tomatoes, tomato sauce, italian seasoning, and dried basil. Cover and cook for 6-8 hours on HIGH heat or 3-4 on LOW heat.
Add in uncooked noodles and spinach. Let cook for an additional 30 minutes. The noodles should cook through in the soup.
Serve topped with ricotta, parmesan, and fresh parsley.

French Brioche Bread

February 24, 2020 by madi Leave a Comment

French Brioche Bread – A light and fluffy bread with a rich flavor from eggs and butter. This bread is easy to make and is great to use for everything from french toast to sandwiches.

French Brioche Bread

Making bread is one of my favorite things to do. There is something so relaxing about the process and the result is very rewarding. Even when I make a mistake and end up with a flatter bread then intended or whatnot, it is always still delicious with a bit of butter or jam spread on it.

When I was making my homemade challah bread a few months ago, I kept running across brioche being mentioned in the same sentence as challah and I knew that I had to add it to my list to try. I hadn’t ever made a brioche before but I always would get brioche burger buns from the grocery store. After having homemade brioche, I don’t think I am going to be able to go back to store bought after this! The flavor and texture was just so special and it was far better than anything I had had before. Go make some brioche, you won’t regret it!

Common questions about making brioche bread

What makes a brioche different from other breads?

Brioche is a special type of baked good called a “viennoiserie” which is a yeasted dough with added ingredients such as eggs, butter, sugar, etc that sets it apart from other baked goods such as sourdough bread which is made with just flour, water, and salt. By enriching the dough, you end up with a rich bread.

What is brioche bread good for?

Brioche bread is good for everything! Some popular ways to use it include making french toast with it, using it in a sandwich, or just serving it with jam or butter.

How do you make brioche bread from scratch?

It is pretty easy to make brioche bread from scratch but it is a time consuming. You have to start making the sponge which is lightly fermented to help give the bread a deeper flavor. Then after letting it sit for an hour, combine it with the remaining ingredients and let rise. Shape the bread and then let it do a final rise before covering it in egg wash and baking.

Are brioche buns good for burgers?

Yes! They are my favorite buns to use for burgers. If you want to make buns instead, I would guess you could divide into about 8-10 balls of dough that are about 2/3 the size of a burger bun during the shaping phase and then let them rise to full size. They will probably take a bit less time to bake than the bread loaf would (about 20 minutes?). There are plenty of recipes online for brioche buns so I would confirm how best to cook them elsewhere before embarking on that baking journey.

Can’t get enough of this brioche bread recipe? Try these other recipes!

Yield: 12 Servings

French Brioche Bread

French Brioche Bread - A light and fluffy bread with a rich flavor from eggs and butter. This bread is easy to make and is great to use for everything from french toast to sandwiches.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 3 hours

Total Time 3 hours 55 minutes

Ingredients

Sponge

1 cup all-purpose flour
2 1/4 teaspoons active dry yeast (or 1 0.25 oz packet)
1/2 cup milk*

Dough

6 large eggs (room temperature)
3 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons salt
1 cup unsalted butter (softened)

Egg Wash

1 egg
1 tablespoon water

Instructions

In a large mixing bowl, combine the ingredients for the sponge - flour, yeast, and milk. Mix together using the hook attachment. Once well combined, cover with plastic wrap and let sit for about 60 minutes.
After the dough has sat, add in the ingredients for the dough except for the butter - eggs, flour, sugar, and salt. Beat for about 10-12 minutes. The dough should be smooth, shiny, and elastic.
Slowly start to add in butter 1 tablespoon at a time, letting the butter fully combine with the dough before adding more. This should take another 12-15 minutes. Mix for about 5-7 more minutes or until you can pull the dough very thin and see through it without it ripping*. Cover the bowl and let rest another 60 minutes. It should double in size.
Punch down dough and then transfer it to a floured surface. At this point, there are a few different ways you can shape it to choose from.

Loaf - Grease a 9"x4" pan. Divide into 4 evenly sized pieces and then roll out to be about 8"x5". Fold in each of the long sides 1" and then starting on one of the shorter edgs, roll up and place in the pan. Repeat with remaining pieces of dough.

Circular Braid - You can bake this either on a sheet pan lined with a silicon mat or parchment paper or in a 9" pan. Divide dough into 3 evenly sized pieces. Roll into 14 inch tubes and places them all side by side. Starting at the top, layer all three on top of each other and then go about braiding them. Once you finish braiding them, tuck the ends of the dough underneath. Transfer into pan or onto a sheet pan by forming a circle with the braided dough, bringing the ends together.
Cover with plastic wrap and let proof 60-90 minutes.
Preheat oven to 375 degrees.
Combine egg and water for the egg wash. Beat together using a fork and lightly spread over the entire bread.
Transfer dough to oven and bake for about 30-35 minutes. If you have a food thermometer, use it to make sure that the bread is between 190-205 degrees. Transfer to a wire rack to let cool before slicing into it.

Notes

* Heating liquids to between 120-130 degrees is an essential part of activating active dry yeast. Too hot can kill the yeast and too cold will not activate the yeast, leading to problems like the dough not rising enough. If you don't have a food-safe thermometer, you want it to be warm, but not hot to the touch.

* This is called the windowpane test. It helps a baker determine whether their bread has been kneaded enough. If it just rips instead, you need to continue to knead it and then try the windowpan test again.