Homemade Soft Pretzels

I was on FaceBook earlier and saw that it was "National Pretzel Day," and I thought what the heck. Let's try it. I had just had a great pretzel from a food truck recently and had contemplated the task. It didn't look so hard by the recipe. I was more worried about recreating the iconic shape to at least recognizable standards than I was the actual flavor. It also makes only six, so no big loss if I screw it up, either.  After reading quite a few recipes, I took what I liked best about each one and came up with this:

The PERFECT Pretzel!

 And Hunter had a GREAT time helping Mommy kneed the dough!

So here's the recipe!

The PERFECT Pretzel

1 c milk

1 pkg yeast

3 T brown sugar

1 t salt

3 T unsalted butter, room temp

2 1/4 c flour plus more for kneeding

1/3c baking soda dissolved in 3 c water

PLUS your favorite dipping sauces!

To make dough: Heat milk in microwave or in saucepan to 110 degrees. Lukewarm. Whisk in yeast and let sit for two minutes. Pour into large bowl and stir in brown sugar and salt. Add one cup of flour and stir with large spoon. When well-blended, add the remaining 1 1/4c flour and stir to form a sticky dough. Turn onto floured surface, and, adding flour as necessary, kneed for five minutes. Form dough into ball and place in greased bowl and cover until doubled in bulk, about one hour.

Preheat oven to 450 degrees. Place saute pan on stove and heat 3 c water with 1/3 c baking soda. Bring to boil. Punch dough in, and, using floured surface, divide into six equal sections and roll each into 24" ropes, shaping into "pretzel" shape. Let sit for two minutes, then place each one into boiling water mixture for ten seconds on each side. Using straining spoon, drain and place on well-greased cookie sheet. Bake at 450 for 10-12 minutes. Cool on wire rack. Serve with favorite dips.

Enjoy!

My FAVORITE Appetizer.....Bang Bang Cauliflower!

I admit this is not my "original" creation. I did find a very similar recipe on Pinterest that links to http://www.thatssomichelle.com/2012/02/bang-bang-cauliflower.html. I tried it with a few adjustments and LOVED IT! Even the hubby gobbled it down. Unfortunately it is still fried, but at least it sneaks a veggie in!

Bang Bang Cauliflower

1 head fresh cauliflower, cut into small florets
1 cup SEASONED bread crumbs
1/4 cup cornstarch
2 cup egg whites
1/2 cup milk
Generous amount of vegetable cooking oil of your choice
Chopped green onion for garnish (about 2 stalks)

Sauce
1/2 c Olive Oil Mayo
1/4-1/3 c Sriracha Sauce......or more! : )
2 tablespoon rice vinegar
3 tablespoons sugar

1. Chop green onions and set aside. Prepare sauce by combining all sauce ingredients in a small bowl and stirring until well-blended. Set aside.

2. Whisk egg whites and milk in a bowl and set aside. Place cut cauliflower into large bowl, sprinkle with cornstarch and toss. Pour breadcrumbs into a third bowl.

3. Begin heating cooking oil in a large skillet. Dip florets into egg white mixture and roll in breadcrumbs. Carefully place into hot oil and turn once after browning.

4. As florets brown, remove and place on paper towels to soak extra oil. When all are cooked, place into one large bowl.

5. Toss with sauce and green onions. Eat immediately for best flavor and texture!

Quick and Tasty Chicken and Spinach Pasta

There are so many dishes I make that are unplanned and just put together as they go, but this one was worth taking note to reproduce. My rotisserie chicken turned into a big, great meal with leftovers when this was done! Takes a very short time to prepare as well.

1 lb box of rigatoni, ziti, or whatever you have on hand
1 Rotisserie chicken (lemon-pepper or herbed is best), shredded (I use mostly just white meat from it)
1 bag fresh baby spinach
1 large container fresh, sliced button mushrooms
5-6 cloves garlic, minced
4T olive oil
1 small jar of marinated artichoke hearts
1 stick butter
1/3 cup flour
2 cups milk, heavy cream, or combination
1 cup shredded parmesan cheese plus more for garnish
Salt and fresh-ground pepper

In a large pot, heat water and boil pasta as directed. Set aside after straining. Keep the pasta pot for combining all at end.
Shred chicken and set aside.
In a large skillet, pour in olive oil and heat Add garlic and mushrooms and toss for two minutes. Drain artichokes and add to skillet. Toss for one minute then add entire bag of spinach and cover. It will cook down fast. As spinach cooks down, add salt and pepper to taste. As soon as spinach is cooked, fold in chicken and set aside.
In pasta pot, melt butter. Then add flour and stir in well. Begin to pour in milk slowly, thickening to suit your taste. Add the parmesan cheese and stir til blended and cheese begins to melt. Then add in the entire spinach and chicken mixture as well. When it is coated, add pasta back in and toss together. Serve immediately topped with more parmesan cheese. Enjoy!

Streusel-Topped Blueberry Muffins

I LOVE blueberry muffins, and I am always looking to improve on my recipe. It seems like a never-ending saga of additions and subtractions. This is my best-to-date, which I am happy to make again and again. Makes about 16-18 and no need for butter. They are already buttery!

Streusel-Topped Blueberry Muffins

Muffins:
3 cups flour
1 1/2 cups sugar
3 t baking powder
1 t salt
2 large eggs
1 cup milk
1/2 cup butter, melted
2 t vanilla
1 1/2 - 2 cups blueberries to taste

Streusel Topping:
1/4 cup (4 T) cold butter
1/4 cup flour
1/4 cup sugar

Preheat oven to 375. Line muffin tins with liners. Melt butter and set aside.
Combine all dry ingredients in large mixing bowl and stir. Combine all wet ingredients in a small bowl and blend well. Add wet ingredient mixture to dry mixture and carefully stir together. When blended well, carefully fold in blueberries. Divide into muffin cups.
Combine butter, flour and sugar into a small bowl, and using fingers, blend the ingredients together until it forms a crumbly texture. Top each muffin with equal amounts using all the topping.
Bake at 375 for about 20 minutes. Will still be light colored, but will spring back when touched. Let sit in muffin tins for 10 minutes before removing.