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)

Name: Hotteok (Korean Sweet Pancakes)
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Korean
Ingredients: 1/4 cup brown sugar; 2 teaspoons cinnamon; 3 tablespoons chopped peanuts (or walnuts); 2 tablespoons honey; 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)

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.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 205Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 204mgCarbohydrates: 36gFiber: 2gSugar: 14gProtein: 4g

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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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 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.

Lentil Meatballs

February 21, 2020 by madi Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MazolaHeartHealth #CollectiveBias

Lentil Meatballs

Did you know that February is Heart Health Month? It’s such an important aspect of maintaining good health that we don’t focus on enough, so I think having a month dedicated to it is a great way to gain awareness of it. Going into February, I have been trying to make some of my favorite recipes lighter and better for my heart by replacing just a few ingredients with ones that are better for me. A clinical study showed that Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil so I wanted to give it a try. To learn more about this claim, see Mazola.com. Once I heard about the study, I knew it was time to switch and give it a go in my next dinner recipe.

Mazola Corn Oil is an all-purpose, cholesterol free oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. It’s smoke point is 450°F which helps with its versatility. Something many cooks don’t realize is that if you exceed the smoke point of an oil, it can negatively affect the food’s flavor and nutritional value.

With the American Heart Association recently putting out a presidential advisory on dietary fats and cardiovascular disease (CVD), it is strongly advised to replace saturated fats in your diet. This can include those found in things such as coconut oil while corn oil, which has polyunstaturated fat, is shown to reduce the risk of CVD by 30%. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com. These kind of dietary substitutions can be as simple as substituting in Mazola Corn Oil in a recipe instead of butter!

For my recipe for Heart Health Month, I wanted to make a healthier spin on classic spaghetti and meatballs. For my version, I was envisioning using lentils instead of a blend of beef and pork along with substituting in Mazola Corn Oil for the olive or vegetable oil and using zoodles (zucchini noodles) instead of normal wheat noodles. Click here to see more recipes with Mazola Corn Oil.

This recipe is great because it is vegetarian and can even be made vegan by using a flax egg instead of a normal egg and by using vegan parmesan instead of traditional parmesan. The meatballs are easy to make and you can even make a double batch and freeze them before cooking if you want to have them a different day!

I like to top my lentil meatballs with a bit of homemade marinara sauce and a bit of parmesan. Zoodles are my favorite thing to serve them over but you can try out other spiralized vegetables too such as butternut squash, carrots, or even beets!

Yield: 4 Servings

Lentil Meatballs

Lentil Meatballs - A simple vegetarian spin on classic Italian meatballs using lentils instead of meat. Ready in just 30 minutes and perfect served topped with marinara sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

2 tablespoons + 1/4 cup Mazola® Corn Oil
2 tablespoons shallots (chopped)
3 cloves garlic (minced)
1 egg
1 1/2 cups cooked green lentils
2 tablespoons italian seasonings
1/4 cup fresh parsley
1 tablespoon tomato paste
1 tablespoon breadcrumbs
1/3 cup parmesan cheese (shredded)
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Heat a large skillet over medium heat with 2 tablespoons Mazola® Corn Oil. Add in garlic and shallots and cook until fragrant (about 2-3 minutes).
In a food processor, combine the cooked garlic and shallots, egg, green lentils, italian seasonings, parsley, tomato paste, breadcrumbs, parmesan cheese, salt, and pepper. Blend until combined, but not fully pureed so that there is a little texture left.
Roll into balls that are 1" across and set aside.
Preheat oven to 375 degrees.
Add the remaining 1/4 cup Mazola® Corn Oil and the meatballs into the same skillet. Place in oven for about 15 minutes, pulling out every 5 minutes to give them a stir so they cooked on all sides.
Serve topped with marinara over zoodles (or any other vegetable or wheat based noodles).

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Korean Beef Fried Rice

February 17, 2020 by madi Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RiceMadeEasy #CollectiveBias

Korean Beef Fried Rice

Korean Beef Fried Rice – A quick and easy meal inspired by a favorite Korean dish! All you need is less than 20 minutes and 6 simple ingredients.

Easy meals are always a go-to at my house. I want dinner to be filled with flavor but ready in just a few minutes so I can spend more time with family! One of my new favorite dinners to make on a busy night is Korean Beef Fried Rice, a simple spin on classic Korean beef.

Click the button above to directly add products to your online Walmart grocery cart!

The secret to my Korean Beef Fried Rice recipe? Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice! Now you may remember this same rice from this past summer when I used it to make a Hawaiian Fried Rice in just 10 minutes and it has been a dinner time staple at my house ever since. I love that they combine high quality seasonings with jasmine or white rice, leaving your tastebuds asking for more and that they are packed in pre-portioned cups which makes meal prep even easier! All you need is 90 seconds in the microwave and you are ready for a deliciously easy meal for one or a side dish for two people. I love it not just for meals at home but to bring to work at the office for lunch. You can even save on clean up and eat right from the cup!

To pick up everything I needed for this recipe, I hopped over to my local Walmart. You can find all of the Minute® Ready to Serve Rice options in the rice aisle. Make sure to check out the other varieties too (Minute® Ready to Serve Cilantro & Lime Jasmine Rice and Minute® Ready to Serve Southwest Pinto Beans with White Rice and Vegetables), they are really tasty. Click on the image below to find Minute® Ready to Serve Rice varieties at Walmart.

Not only is Minute® Ready to Serve Rice real flavorful and real convenient, it is vegan with no artificial flavors, no preservatives, gluten-free, and BPA free cups. It really helps me make meals healthy, real, and simple with options that empower me to make the right decision on what to eat.

Make sure to visit minuterice.com for recipe inspiration. FREEBATE ALERT! Ready to eat better and save more? Be sure to check out this fantastic offer. Buy any one (1) Minute Ready to Serve 7 oz. cup and get it FREE through an Ibotta FREEBATE, while supplies last. You can get this offer by clicking here or clicking the image below! Hurry, you don’t want to miss out on this. For more inspiration, visit minuterice.com.

Yield: 2 Servings

Korean Beef Fried Rice

Korean Beef Fried Rice - A quick and easy meal inspired by a favorite Korean dish! All you need is less than 20 minutes and 6 simple ingredients.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

1 tablespoon oil
1 clove of garlic (minced)
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar
1/4 cup soy sauce
1 cup ground beef (cooked)
1 cup Minute® Ready to Serve Garlic & Olive Oil Jasmine Rice
Green onions (sliced)

Instructions

In a small saucepan over medium heat, combine oil, garlic, and red pepper flakes. Cook for about 1-2 minutes or until the garlic becomes fragrant, stirring regularly.
Add in brown sugar and soy sauce. Cook until the sugar has fully dissolved, about 5 minutes. Add in cooked ground beef and stir everything together so that it is fully coated in the sauce.
Heat rice according to the instructions on the packaging.
Spoon rice into a serving dish and top with ground beef and sliced green onions. Serve immediately.

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Korean Beef Fried Rice - A quick and easy meal inspired by a favorite Korean dish! All you need is less than 20 minutes and 6 simple ingredients. Korean Recipe | Asian Recipe | Asian Beef Recipe

Pasty Casserole

February 12, 2020 by madi Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CreateCozyComfort #CollectiveBias

Pasty Casserole

Pasty Casserole – A delicious spin on a classic UP recipe! All of your favorite pasty ingredients in a casserole with a creamy cheese sauce.

In the Midwest, you can always tell the season by what’s on the table. A favorite up in the UP is a filling pasty during the cold months while we are bombarded by snow for months on end. A pasty is a staple up here that came over with Cornish miners back in the 1800’s and it has managed to be wildly popular to this day served warm topped with a bit of gravy.

Now, when I think of winter comfort foods, the other dish that comes to mind as a midwesterner is a casserole! My favorite casseroles all have one thing in common – Creamette® Extra Wide Egg Noodles! This winter, I wanted to combine a pasty with a casserole with all of the classic pasty ingredients such as beef, carrots, potatoes, onion, and rutabaga along with Creamette Extra Wide Egg Noodles 12oz and a cheesy bechamel sauce. Want to try Creamette Extra Wide Egg Noodles? Click HERE to earn on Ibotta at Walmart.

Interested in trying out Creamette Extra Wide Egg Noodles? Hover over the photo to click through for purchasing at Walmart.

I love Creamette Noodles because they soak in all of the rich flavors of any dish they are put in such as a casserole. Their noodles are perfect for everything from a holiday dinner with family to summer potlucks with friends, it adds a little heart to your hearty dishes! Check out the social hub to enter the sweepstakes* for a chance to win!

To get Creamette Extra Wide Egg Noodles, I popped over to my local Walmart. I found them right over in the noodle section with other Creamette Noodles.

This recipe is great to make in a big batch and reheat the next day. I think it’s almost better the next day because everything absorbs even more flavor!

* NO PURCHASE NECESSARY. Riviana Cozy Comfort Dishes Sweepstakes begins 2/12/20 and ends 4/11/20. Legal resident of US. At least 18. Operated by Inmar Brand Solutions Inc. Official Rules at http://bit.ly/RivianaCozyComfortDishesSweepstakesRules

Yield: 8 Servings

Pasty Casserole

Pasty Casserole - A delicious spin on a classic UP recipe! All of your favorite pasty ingredients in a casserole with a creamy cheese sauce.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

Pasty Casserole

1 package Creamette Extra Wide Egg Noodles 12oz
1/2 lb ground beef
3 potatoes (skinned and diced)
2 large carrots (sliced)
1/2 rutabaga (skinned and diced)
1/2 yellow onion (diced)
1 tablespoon vegetable oil

Bechamel Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cup milk
Salt and pepper (to taste)
2/3 cup gruyere (shredded)

Instructions

Cook Creamette® Extra Wide Noodles according to the instructions on the packaging.
In a large pan, combine ground beef and onion over medium high heat. Cook until beef has fully cooked through.
In a large pot, combine oil, salt, pepper, potatoes, carrots, and rutabaga. Cook for 10 minutes over medium high heat, occasionally stirring.
While the root vegetables are cooking, place butter in a different small saucepan over medium heat. Cook until melted and then add in the flour, stirring constantly until the paste thickens.
Add in milk and bring to a boil over medium high heat. Once it is boiling, reduce the heat to low and add in salt, pepper, and gruyere. Continue to cook for about 2-3 minutes or until cheese has melted in and the sauce has thickened up.
Preheat oven to 350 degrees.
Combine cooked Creamette® Extra Wide Noodles 12oz, beef, root vegetables, and bechamel sauce in a 9"x13" pan. Transfer to the oven and cook for 40-45 minutes.

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Flammkuchen (German Pizza)

February 3, 2020 by madi Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HomemadePizzaCrust #CollectiveBias #HomemadePizza

Flammkuchen (German Pizza)

Flammkuchen (German Pizza) – A classic pizza recipe from the border of France and Germany! Homemade pizza dough, creme fraiche, bacon, onions, and gruyere.

Pizza is one of my absolute favorite things to make at home. I love how customizable it is and you can really have the flavors of anywhere in the world on it and it will taste amazing!

Whenever I make a homemade pizza, I also make a homemade crust. It may seem intimidating but really, it’s so easy to do. The recipe I am sharing today takes about 15 minutes total. That’s it! 15 minutes includes kneading time and rise time, it’s pretty crazy how quickly it comes together. I believe that you just can’t top baking it yourself, homemade is always best and the pure joy it brings make it worth it.
One of my favorite pizzas is a Flammkuchen (or Tarte Flambée) which goes back to my roots of being of French and German descent. This pizza is from the border of those two countries and is made with just a few simple ingredients – crème fraîche, lardons, onions, and gruyere. Now these ingredients may sound fancy and foreign but don’t worry. If you can’t find crème fraîche at your local grocery, sour cream is almost exactly the same and a really popular substitute for it. Additionally, lardons are a fancy way of saying bacon that is sliced into matchstick-like slices and gruyere is available at most stores but can be substituted for parmesan or a similar white, sharp cheese.

The secret to my perfect 15-minute dough? Fleischmann’s® RapidRise® Yeast. Fleischmann’s® Yeast has been trusted for all of your baking needs for 150 years. Their products are approachable and easy to use for those new to using yeast.
The important thing to note is that you need to be careful with the temperature of the water. The water needs to be heated to 120˚F-130˚F which can be checked using a food thermometer. If you don’t have a food thermometer, check to make sure it is not hot and not cold. If it is too warm, you can kill the yeast and if it is too cold, the yeast won’t activate. Additionally, always check that the yeast you are planning on using is not expired. This is very important and is often why dough doesn’t rise.
This recipe is an approachable way to get into making homemade pizzas and making it is one of my husband and I’s favorite things to do for a fun night at home. We make it together and then watch a movie with it. I think that getting everybody in the kitchen together and cooking can be such a rewarding and memorable experience! I hope that this becomes a part of a new family tradition for you! If you feel like baking some more things with Fleischmann’s® RapidRise® Yeast, try this Cheesy Garlic Herb Dinner Roll recipe!

Yield: 8 Slices

Flammkuchen (German Pizza)

Flammkuchen (German Pizza) - A classic pizza recipe from the border of France and Germany! Homemade pizza dough, creme fraiche, bacon, onions, and gruyere.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Pizza Crust

2 cups all-purpose flour
1 envelope Fleischmann’s® RapidRise® Yeast
1 1/2 teaspoons sugar
2/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)
3 tablespoons corn oil

Toppings

1/3 cup bacon
1 white onion
1/2 cup crème fraîche (or sour cream)
1/4 teaspoon nutmeg
2 cups gruyere

Instructions

Combine 1 cup flour, undissolved Fleischmann's® RapidRise Yeast, sugar, and salt in a large bowl. Add warm water and oil, mixing until well combined, about 1 minute. Add in remaining flour until a soft dough ball forms. It will be a little sticky. Knead on a floured surface, adding extra flour if necessary, until smooth and elastic, about 4 minutes. Let rise for 10 minutes.
Preheat oven to 425°F.
Roll dough on a floured counter into a 12-inch circle. Place on a greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Chop up bacon into thin, matchstick-like pieces and cook them in a pan over medium heat for about 5 minutes. They shouldn't be entirely crispy yet as they will cook more in the oven.
Slice onion into thin pieces and cook over medium heat in the same pan the bacon cooked in for about 10-15 minutes or until golden.
In a small bowl, combine crème fraîche and nutmeg. Spread onto pizza dough, leaving 1/2" without the sauce around the edge for the crust.
Top with onions, bacon, and gruyere.
Place pizza on the lowest oven rack for 12-15 minutes, until cheese is bubbly and crust is browned. Slice and serve immediately.

Notes

Crust recipe adapted from Bread World.

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Hot Milk Cake

January 22, 2020 by madi Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealMilkMoment #LoveWhatsReal #CollectiveBias

Hot Milk Cake

Hot Milk Cake – A classic cake that is a great way to use up extra milk that you have on hand! Made in less than an hour with simple ingredients, this is going to be a new favorite!

Classic cow’s milk is a favorite in our house and it seems like I can never keep enough of it stocked! Whether it is in cereal, oatmeal, mac and cheese, alfredo sauce, or even a glass of just milk, something about it is just so refreshing, creamy, and delicious. It just adds dimension to dishes and helps accentuate flavors. It’s a simple way to tap into your inner gourmet!

One of my favorite things to do when my milk is nearing the expiration date (or if I just have a sweet tooth) is to use it to make a hot milk cake. Now this classic American dessert is one that everyone needs to try making because it is SO simple, yet tasty. The secret to its magic is that you cook 1 cup of milk (I like to use whole milk) with butter in a pan over the stove before adding it into the batter. It may sound crazy, but what you get is a silky smooth cake! I love to serve it with a glass of 2% milk because it goes perfectly with a big slice of my hot milk cake!

To get everything I needed for this cake, I popped over to my local grocery store. They had a wide variety of dairy milks from local farms and I picked up some whole milk for the making the cake and some 2% for serving with the cake. It was easy to find, right in the dairy department by all of the other milks.

Something that’s worth noting is that this is a recipe that you can’t just substitute non-dairy beverages into. Dairy milk is naturally nutrient-rich with few alternatives being able to match the full list of nutrients that are found in milk such as calcium, phosphorus, protein, potassium, and B vitamins. Plus, I’ve found that using dairy milk delivers the consistency and flavor I’m looking for. Real milk has nutrients such as B vitamins (riboflavin, B-12, and niacin) which are needed to convert your food to energy and Vitamin A which helps maintain a healthy immune system.

Did you know that real dairy milk has just three simple ingredients? It’s just milk, vitamin A, and vitamin D with minimal processing! It’s very different some the ingredient list of some non-dairy alternatives that may include things such as salt, sugar, or thickeners such as gums. Even the sugar that you see on the nutrition label for a gallon of milk is naturally-occurring lactose unlike many types of non-dairy milk, like almond milk, which contain added sugars. Make sure to check and see if ingredients like cane sugar or cane juice are on the list, those are indicators of added sugars. Another great thing about dairy milk is that has the biggest bang for your buck in terms of nutritional value per penny of just about any other beverage. At about a quarter per serving, it beats out soy milk at $.44 per 8-ounce serving, almond milk at $.45 per 8-ounce serving, coconut milk at $.56, flax milk at $.61, and rice milk at $.79 (Sales data from IRI, calendar year 2017, and average online grocery prices for top markets and based on an average family size of 2.58 people per the 2010 US Census. Additional Reference: U.S. Department of Commerce Economics and Statistics Administration. U.S. Census Bureau, 2010 Census Summary.).

Now my favorite way to serve up this cake is topped with homemade whipped cream and with fresh fruit on top. It is a great way to add in a pop of color and a bit more creaminess to the dish. Whenever I make this cake, my husband and I always sit down and enjoy it over a glass of milk and a movie as a tiny at-home date night. It is a part of creating special memories with those that I care about and I hope that it will be a part of making memories for you too. Enjoy!

Yield: 12 Slices

Hot Milk Cake

Hot Milk Cake - A classic cake that is a great way to use up extra milk that you have on hand! Made in less than an hour with simple ingredients, this is going to be a new favorite!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

4 large eggs
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk (2% or whole milk)
12 tablespoons butter
Pinch of salt

Instructions

Preheat oven to 350 degrees.
In a large bowl, beat eggs for about 5 minutes. Slowly add in sugar, vanilla extract, flour, baking powder, and salt.
In a small saucepan, combine milk and butter. Cook over medium heat until butter has fully melted, stirring occasionally.
Add butter and milk mixture into cake batter and beat until well combined.
Transfer batter to 9"x13" pan and then place in oven for 35-40 minutes or until you can put a toothpick into the cake and it comes back dry.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 342Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 94mgSodium: 219mgCarbohydrates: 51gFiber: 1gSugar: 33gProtein: 5g

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Teriyaki Noodles

January 14, 2020 by madi Leave a Comment

Teriyaki Noodles – A quick and easy meal ready in just 20 minutes! Asian noodles topped with a delicious and simple homemade teriyaki sauce!

Teriyaki Noodles

One of my go-to’s on a busy weeknight is noodles. Something about them is always so comforting and delicious! Recently, I have been on a kick of making teriyaki noodles because not only do they taste amazing, but they only take 20 minutes from start to finish to make!

For this recipe, you will need just a few simple ingredients. The only one that you probably don’t have in you cupboard is mirin. If you don’t have it, it is okay to skip it. It is a sweet cooking wine that adds to the overall flavor, but it still tastes great without it!

Common questions about making teriyaki noodles

What is teriyaki sauce used for?

Teriyaki sauce is used for a wide variety of different dishes such as teriyaki chicken, beef, fish, etc. Traditionally, it is a cooking sauce, not a dipping sauce but in the west, it is a popular dip for things such as potstickers.

What goes with teriyaki sauce?

A wide variety of vegetable such as carrots, broccoli, cabbage, etc go well with teriyaki sauce and can easily be added into recipes such as this teriyaki noodle one to add some texture and color to the dish.

Is teriyaki Japanese or Chinese?

Teriyaki is a Japanese cooking technique in which foods are grilled with a sauce that combines soy sauce, mirin, and sugar.

What kind of noodles for best for teriyaki noodles?

Any type of noodle will work but some of my favorites include udon noodles, ramen noodles, and lo mein noodles. You can also substitute in a western noodles such as linguine or spaghetti.

Can teriyaki noodles be reheated?

Yes, to reheat teriyaki noodles, place them in a pan over medium heat and cook until they are warmed up. The sauce may have soaked into the noodles more than the previous night but they will still taste great.

Can’t get enough of this teriyaki noodles recipe? Try these other recipes!

Yield: 4 Servings

Teriyaki Noodles

Teriyaki Noodles - A quick and easy meal ready in just 20 minutes! Asian noodles topped with a delicious and simple homemade teriyaki sauce!

Prep Time 3 minutes

Cook Time 15 minutes

Total Time 18 minutes

Ingredients

Teriyaki Noodles

1 lbs noodles (such as udon, ramen, or lo mein)
1 tablespoon sesame oil
1 tablespoon vegetable oil (or any neutral oil such as corn or canola)
1/3 cup soy sauce
1 tablespoon mirin
1 tablespoon sugar
3 cloves garlic (minced)

Toppings

Green onions (thinly sliced)
Sesame seeds

Instructions

Cook noodles according to the instructions on the packaging, drain, and set aside.
In a small bowl, combine soy sauce, mirin, and sugar. Mix until combined.
In a large pan or wok over medium high heat, add in sesame oil, vegetable oil, soy sauce mixture, and garlic. Cook for about 3 minutes, stirring occasionally.
Add in noodles and toos to fully coat them in sauce. Serve immediately topped with sliced green onions and sesame seeds.