Cinnamon Rolls for Mothers Day

Happy Mothers Day!

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You really should make these this morning – my mouth is watering

I will be going out to breakfast this morning without my children. My husband and I are away for the weekend for a wedding in Rhode Island. For those of you that are home and plan on making breakfast for your mother, wife, grandmother or just for yourself. These are worth making today, or any day really.  They are so easy to put together and crazy fast that you can make them in under an hour – seriously!

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Do I have your attention yet?

I’ve made them a few times and it still surprises me how good they are and how quickly I can make them and with so few ingredients that I always have on hand; I bet you do too. Make a frittata or strata or just scrambled eggs and a fruit plate and you will have a very tasty very satisfying breakfast or brunch fit for a Queen!

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The dough comes together very easily!
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Add as much or as little cinnamon as you like

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after baking
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before baking / after rising

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Cinnamon Rolls
Serves 9
Easy, fast, light and fluffy Cinnamon Roll with great flavor
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 3/4 cup all purpose flour
  2. 3 tablespoons sugar
  3. 1 teaspoon salt
  4. 2 1/4 teaspoon instant yeast = 1 packet
  5. 1/2 cup water
  6. 1/4 cup milk
  7. 2 tablespoons unsalted butter
  8. 1 large egg
  9. 1/2 teaspoon vanilla
for the Filling
  1. 1/2 stick butter softened, room temperature
  2. 2 tablespoons cinnamon
  3. 1/4 cup brown sugar
for the Glaze
  1. 1 cup powdered sugar
  2. 1/2 teaspoon vanilla
  3. 2-3 tablespoons milk
Instructions
  1. pre-heat your oven to 200’ and just before you place the rolls in the oven; turn it off.
  2. in a large bowl add the flour, sugar, salt and yeast; mix well
  3. In a microwave safe bowl heat the milk, water and butter till the butter melts 30-40 seconds.
  4. Once melted stir into the flour mixture and the egg and knead until the the dough is no longer sticky roughly 3-4 minutes.
  5. Place dough in a lightly greased bowl to rest for 5 or 6 minutes.
  6. Mix together the cinnamon and brown sugar for the filing
  7. Roll out the dough after it is done resting; into a 15″x 9″ rectangle.
  8. Spread the softened butter on top and then sprinkle the sugar cinnamon mixture over the butter.
  9. Roll the dough on the 15” side tightly and cut into 9 large even pieces.
  10. Place them in a 9″x 9″ slightly greased pan. Cover with plastic wrap and place in the; turned off oven for 20 minutes.
  11. After 20 minutes remove the plastic wrap and turn the oven up to 375’F. Bake for 15-20 minutes until they are lightly browned.
  12. Make the glaze while the rolls are in the oven. Mix the powdered sugar, vanilla and use enough milk to make the glaze light enough for you to drizzle over the hot rolls when they come out of the oven.
Adapted from from the recipe critic
Adapted from from the recipe critic
Cooking at Clark Towers https://cookingatclarktowers.com/

Taco bar – fish, chicken, beef and shrimp

We are going to celebrate May 5th aka cinco de mayo with a little taco party for family and friends.  While it may look like a lot of work it really isn’t too bad.  Your time will be spent mostly dicing and slicing and a little frying.  The reward far out weighs an hour or so prepping for your party.  And pulling off a party in less than 2 hours is quite satisfying.

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some of the ingredients for today – plus I made a frittata with some of these ingredients

Being the Saturday before and writing this I have made up my shopping list and am just about to head out to the store.  I am going to make up a few things today like the Mango salsa the chipolte mayo and the beef taco mixture and then tomorrow will be a cinch to pull everything together.

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I plan on setting out several small bowls filled with sour cream, salsa, fresh cilantro, diced tomatoes, lime wedges, diced green onions, shredded cabbage and lettuce and some shredded cheese.  I think that is all that is needed to top your taco no matter which one you choose to make.  I’ll set up my fry station and assembly line the fish, chicken and shrimp. and them place them on a platter for everyone to create their own special taco.
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When everyone arrives it is nice to have something to snack on and what better than a 7 layer dip. you could also set out some chips and salsa for a slightly lighter fare. Since I will have my fryer out I might just have to make churros but we’ll have to see if everyone has room for something sweet after the taco bar.

Beef Taco
1 pound hamburger
1 small can tomato sauce
salt and pepper
2 tablespoons chili powder

Brown meat and drain excess fat.  add tomato sauce, chili powder, salt and pepper to taste.
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Chicken, Shrimp and Fish Taco
F
lour
Egg beaten
Breadcrumbs
salt and pepper

Set out 3 dishes, 1 for flour, 1 for eggs, 1 for breadcrumbs. make sure to salt and pepper each one.  Dip each piece of meat in the flour first, then the beaten eggs and finally in the breadcrumbs. An easy way to remember the dipping order is FEB flour, egg, breadcrumbs

Fry in batches in 350’F oil till browned and cooked through.

Chipotle Mayo
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Ingredients
  1. 1 cup mayonnaise
  2. 1 cup sour cream
  3. 2-3 chipotle peppers in adobo sauce
  4. 1 tsp adobo sauce
  5. 1/2 lemon, squeezed
Instructions
  1. Add all ingredients to blender. Blend until combined.
Cooking at Clark Towers https://cookingatclarktowers.com/

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Mango Salsa
2 Limes – sectioned, diced
2 ripe mangoes, diced
4-5 red radishes, small diced
1 small red onion, small diced
1 tablespoon chili powder
½ bunch fresh cilantro, leaves chopped
¼ cup extra virgin olive oil
Kosher salt, freshly cracked black pepper

Add all into a dish stir and refrigerate until ready to use.
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It can be intimidating to slice up a mango. They naturally have a flat bottom; slice along both sides. If you can’t slice through just move over a little bit.
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Make vertical and horizontal slices to the skin not through it. Flip the skin inward and then you can slice off all the chunks.

7 Layer Dip
1 can refried beans
1 container Sour cream
1 packet Taco seasoning mix
1 jar prepared salsa
handful of iceberg lettuce shredded
Shredded cheddar cheese
Chopped tomatoes – dry on paper towel and seeding them will help with wetness
Green onions – chopped

Mix the taco seasoning into the sour cream, set aside.
Layer refried beans, sour cream mix, salsa, lettuce, cheese, tomatoes top with green onions
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Maple Balsamic Glazed Pork Chops

It will be 6 years this June since I started writing this weekly food blog and I do not see myself stopping anytime soon. I hope you are all OK with that; well I guess if you are reading this; you are on board with me continuing.
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With that being said I have upgraded my subscription on WordPress (more $) and am getting some help with how to make it a little more professional; and I hope easier for you to save and hopefully print out your favorite recipes. At least that is my goal. I just finished day 2 on how to build a better business blog so we’ll see where this takes me/us.
IMG_4029I have mentioned before that I am not very good at “self promoting” but yesterday I went to The Flying Butcher to pick up more pork chops and am making them tonight for my niece and her husband. I mentioned to the guy that helped me that I write a food blog and mentioned them in one of my posts because the pork chops we SO good. He said I should tag them and they will share it on their site. Look at me go! The name of the pork chops are Hatfield I need to ask them next time what Hatfield refers to. Name of the farm? Name of the pig? Company they get them from?
IMG_4037.JPGThe recipe I am going to share here today is what I am making for them later today. Not only because it is delicious but also because they collect and boil sap to make maple syrup and who doesn’t love having recipes that go along with what you worked so hard for.
IMG_4033.JPGThis recipe is even easier than the pork and apple recipe from a couple of weeks ago. Plus it’s fresh maple syrup season right now so let’s get cooking!
IMG_4030Pork Chop
4 pork chops – bone in or thick cut
Olive oil
Salt and Pepper

Balsamic Glaze
½ cup maple syrup
4 Tablespoons balsamic vinegar
3 Tablespoons beef broth
1 Tablespoon dijon mustard
2 cloves garlic – smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and Pepper to taste

In a small saucepan add all the glaze ingredients together and bring to a boil. You’ll want to boil it down for about 4 minutes.
IMG_4031Using a cast iron pan; if you have one. Either pre-heat it in your 350’F oven while you prepare the glaze, or place it on the stove top and put it on low to heat it up nicely.
IMG_4034.JPGPat the chops dry using paper towels. Season with kosher salt and freshly cracked black pepper. Add a little olive oil. Once your pan is almost to the smoking point. Add the chops and let them sizzle for 2-3 minutes. Flip and add some of the glaze to the browned side. After another 2-3 minutes flip again and add more glaze. You can keep flipping and adding glaze or finish them off in the 350’ F oven till they have an internal temperature of 140’F.
IMG_4035.JPGRemove them from the pan adding more glaze and let them rest for about 5-10 minutes.

Maple Roasted Carrot Salad

Happy Easter!!!  Have a wonderful day!

If I was better at this blogging thing I would have given you this recipe last week so you could make it today as part of you Easter dinner. I plan on making it later today for my fam that will be here for dinner. I first made this and blogged about this recipe back in 2016. I am looking forward to having it later today, I can taste it already!

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I also am planning on making a carrot cake with cream cheese frosting or it might turn into carrot cupcakes; both sound appealing to me.  I’ll have to see how the day progresses.

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Right now the house is super quiet. all I can hear is my fingers tapping on the keyboard. Which is very unusual around here. At the very least the dog is wanting something; could be out, could be attention or mostly could be a treat; but even he is still sleeping.  In less than an hour all things are going to change. My son and his fiance and my in-laws will all be here for pancakes, sausage and home fries.

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We have had Easter morning pancakes long before my kids were even born. And yes even though the kids are adults I will be hiding eggs. Which is almost as much fun for me as it is for them to find them.  I do love that I can truly hide them. The only problem is me keeping track of where I put them.
 
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If you happen to not have the ingredients on hand and there isn’t an open store near by I hope you keep this recipe in the back of your mind as it is easy to bring together; yes there are a few steps but nothing you can’t handle. The flavors meld so nice together and  you’ll look like a rock star placing it on the table for all to share.

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The Marcona almonds used to be something you had to look for around here but not now. I can get them pretty much at all of the grocery stores around. Which is great and now I have them on hand ALL the time. They are awesome by the handful as well as in sweet or savory recipes.  You should check them out if you haven’t already.

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Maple-Roasted Carrot Salad
Preheat oven to 425’F

2 pounds carrots
¼ cup olive oil
¼ cup pure maple syrup
⅔ cup dried cranberries
⅔ cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 cloves garlic (grated)
6 ounces baby arugula
6 ounces goat cheese
⅔ cup Marcona almonds (roasted/salted)
1½ teaspoon Kosher salt
½ teaspoon Freshly cracked black pepper

Prepare carrots to 1 inch wide and 2 inches long – because they are roasting at a high temperature you don’t want them too small.

Place in a medium bowl with the olive oil, 1 tsp salt and pepper toss together. Using 2 sheet pans (they need space you don’t want them to steam) Roast for 20 minutes, tossing once until the carrots are tender. Transfer all of the carrots to one sheet pan and add the maple syrup. Toss and roast for another 5-10 minutes just till the edges caramelize. Watch them. Once out set aside for 10 minutes.

Combine the cranberries and orange juice in a small saucepan. Bring to a simmer then set aside for 10 minutes.

In a small bowl combine the vinegar, garlic, ½ teaspoon salt. Whisk in 3 tablespoons of olive oil.
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Place the arugula in a large dish, add the carrots, cranberries in their juice, goat cheese crumbled, almonds and the vinaigrette. Toss and serve at room temperature.

 

Recipe – Ina Garten the Chew episode

Sage Butter Garlic Pork Chops

A couple of weeks ago I made pork chops for dinner. Sound simple enough but apparently they were the best pork chops my husband has ever had. I am not entirely sure how to take that. Were all the other pork chops terrible? Am I too sensitive? Was it my way of preparing them or was it because I bought them from a butcher? Honestly I believe it was the butcher but I am going to take a little of the credit. I mean I went to the butcher shop and bought them, I seasoned them and I cooked them to the correct temperature. So I can take some of the credit right?
IMG_4016For some of my local followers I got them at the Flying Butcher in Nashua and they were bone in. I will be picking them up again soon. Maybe I will make them differently just to see if it was me or them? Let it go Donna!
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I didn’t start out adding apples, white wine and a little chicken stock but I couldn’t help myself. I had all on hand and they go so well together it was hard not to add the apples.

I started with just making seasoned chops and was going to make a simple garlic butter and sage pan sauce with sweet potato rosemary chips on the side. I ended up adding apples, wine and a little chicken stock. I really don’t measure so if your pan is too dry add more liquid.
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Ingredients

Ingredients 4 bone in pork chops Kosher salt and freshly cracked black pepper 2 tablespoons butter Olive oil 5-6 sage leaves 1-2 apples peeled and sliced 2-3 garlic cloves chopped ¼ cup white wine ½ cup chicken stock Potato wedges 1-2 sweet potatoes Rosemary chopped Olive Oil

Directions

Directions Let the pork chops sit on the counter and come to room temperature while you get everything out. Season both sides with salt and pepper. IMG_4008IMG_4009If you are making the sweet potato chips, peel and slice, drizzle with olive oil, salt and pepper them; add chopped fresh rosemary. Place them a sheet pan and place in a 350’F oven for about 30 minutes; flipping once. Till they are soft and have a little color IMG_4005IMG_4007IMG_4017Heat your pan a little and then add some olive oil. Once the pan and oil are heated add the chops. Let them sit there for at least 3 minutes. Flip them and let them sit there for another 3 minutes or so. Continue flipping after 2-3 minutes until they are cooked through. I recommend 145’ internal temperature for a juicy chop. Once cooked through remove them from the pan and set aside. IMG_4011IMG_4012IMG_4013Add white wine or just use chicken stock to deglaze the pan. Add the butter and sage as well as the apples and garlic and saute till the apples are cooked through. Adding stock as needed. This should take around 5-6 minutes. Place the chops on your serving dish and pour the apple mixture over them and enjoy!

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Roasted sheet pan dinner

It is finally feeling a little like spring around here. The sun is shining, the wind isn’t too bad and the bugs are not around yet so I spent 4 hours outside raking and still have another 4ish or at least someone else has another 4 or so I mean I don’t want to have all the fun!
IMG_4025.JPGI mentioned the other day I wanted to make a sheet pan meal. Well it was worth the wait. It was easy to prep, mostly hands off cooking and the flavor was on point. I will confess I was a little hesitant to add everything including the chicken into one bowl but everything was going to be cooked on the same sheet and at 425’ for 35-45 minutes it will be fine!
IMG_4018I will be making this again; and am looking forward to playing around with different flavors; I think there is endless possibilities to try. It actually might become a staple this summer especially when there is so many other things to do with the longer days.
IMG_4019I do want to mention that you might need to pay attention to what veggies you are cooking. Carrots take longer than potatoes, beets take longer than carrots you get the picture. If you want to stagger than you can, I did not and beets and carrots were cooked but still had a little firmness to them. You can also slice the carrots smaller than the potatoes so the cook around the same time.
IMG_4020.JPGIngredients
6 chicken thighs
2-3 potatoes – or use 6-7 small baby reds
4-5 carrots
3 beets – optional
1 large onion sliced
2-3 garlic cloves sliced
1 tablespoon fresh rosemary chopped
¼ cup olive oil
2 lemons juiced
Salt and black pepper

Directions
Peel and slice the veggies and place in a large bowl. Season the chicken thighs with salt and pepper on both sides; add them to the bowl. Add the oil, lemon, rosemary and season with salt and pepper.

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I added the beets after I put everything else on the sheet – didn’t want everything purple

Spread everything out on the sheet pan. For easy clean up (it still made a mess but it was less) cover your sheet with non stick foil. Spread everything out the best you can and bake for 35-45 minutes.
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