GOLDEN HONEY PAN ROLLS

GOLDEN HONEY PAN ROLLS

Ingredients
•1 cup warm 2% milk (70° to 80°)
•1 egg
•1 egg yolk
•1/2 cup canola oil
•2 tablespoons honey
•1-1/2 teaspoons salt
•3-1/2 cups bread flour
•2-1/4 teaspoons active dry yeast
•
•GLAZE:
•1/3 cup sugar
•2 tablespoons butter, melted
1 tablespoon honey
•1 egg white
•Additional honey, optional

Directions
•***In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)
•When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in two greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
•For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° for 20-25 minutes or until golden brown. Brush with additional honey if desired. Yield: 2 dozen.

***I do not use a bread machine. I mix it in my bosch and knead it until smooth. Punch down, cover and let rest for 10 minutes...follow recipe from there.

Honey BBQ Burgers

This is so super simple...marinate hamburger patties all day in BBQ sauce (I did honey BBQ). Grill patties and pineapple and serve on buns. Enjoy!

Marinated Flank Steak

1 or 2 beef flak steaks
1/4 c. soy sauce
3/4 c. vegetable oil
1/2 tsp. ground ginger
1 1/2 tsp. garlic powder
2 T. vinegar
3 T. honey
6 green onions chopped (include stems)

Combine the soy, oil, ginger, garlic, vinegar and honey in a large ziplock bag and shake. Add the onions and beef, marinate in fridge for at least 24 hours. Grill steaks on the BBQ grill over medium heat for 15-20 minutes, while basting with marinade and turning. Slice the steaks against the grain in thin slices to serve.

Chicken Tikki Masala

*Note:  I cut back on the cayenne to about 1 1/4ish tsp, the black pepper to almost 2 tsp in the marinade and then used about 3/4 of the jalapeno, with no seeds, in the sauce to get the heat I brought to Iron Chef because I didn't know how hot everyone liked their food.  So adjust accordingly for the heat you want.

Marinade

1 cup plain yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp black pepper
1 tsp minced fresh ginger
1 tsp salt
3 boneless chicken breasts

Combine ingredients for marinade.  Pour over chicken and refrigerate for an hour.  Grill or cook in frying pan.  Discard marinade.

(I cut mine into bite size pieces to marinate and then just cook it in a skillet.  My brother grills the whole breast then cuts. Whatever you prefer!)

Sauce

1 Tbsp butter
1 clove garlic, minced
1 jalapeno finely chopped
2 tsp ground cumin
2 tsp paprika
1/2 tsp salt
1 can (8 oz) tomato sauce
1 cup cream
 1/4 cup chopped cilantro

Melt butter in large skillet (pot) over medium heat.  Saute garlic and jalapeno for 1 minute.  Season with cumin, paprika and salt.  Stir in tomato sauce and cream.  Simmer on low heat until sauce thickens- about 20 minutes.  Add cooked chicken and summer for 20 minutes. Add cilantro. Serve over hot rice with additional chopped cilantro.

Naan Bread

1 package active dry yeast
1 cup warm water
1/4 cup white sugar
3 Tbl milk
1 egg, beaten
2 tsp salt
4 1/2 cups flour
2 tsp minced garlic (optional)
1/4 cup butter, melted

1.  In a large bowl, dissolve yeast in warm water.  Let stand about 10 minutes, until frothy.  Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.  Knead for 6-8 minutes on a lightly floured surface, or until smooth.  Place dough in a well-oiled bowl, cover with a damp cloth and set aside to rise.  Let it rise 1 hour, until the dough has doubled in volume.

2.  Punch down dough, and knead in garlic.  Pinch off small handfuls of dough about the size of a golf ball.  Roll into balls, and place on a tray.  Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3.  During the second rising, preheat grill to high heat.  Roll one ball of dough out into a thin, flat circle.  Lightly oil grill.  Place dough on grill and cook for 2-3 minutes, or until puffy and lightly browned.  Brush uncooked side with butter, and turn over.  Brush cooked side with butter and cook until browned, another 2-4 minutes.  Remove from grill and continue until all the naan has been prepared.

OR

Heat griddle or skillet to about 350 degrees.  Cook in the same way on the griddle.

Pasta with Broccoli and Chicken Sausage

This is the recipe I wanted to make for February's Iron Chef, had time not gotten away with me.  So, I thought I'd put this up instead of the oranges. 

4 cups low-sodium chicken broth

4 cups water

8 oz dried rotini pasta 

1 1-lb bag frozen broccoli florets (I use fresh)

1 T olive oil

2 links (6 oz) cooked chicken sausage with Italian flavorings, sliced (like Johnsonville)

1 tsp. finely shredded lemon peel

2 T freshly squeezed lemon juice

Salt to taste

Grated Parmesan Cheese

1.  Bring chicken broth and water to a boil in a large pot.  Add the pasta and cook according to package directions.  Just before pasta is finished, add the broccoli to the pot.  (I've found it's only about 2-3 minutes with the fresh. I just keep testing it til its crisp-tender).  Just before draining reserve 1 cup of the cooking liquid.  Drain and return the pasta and broccoli tot he pot.

2.  While pasta is cooking, heat the olive oil in a large skillet over med-high heat.  Saute the sausage slices until lightly browned, 2-3 minutes.

3.  Add the sausge and any olive oil in the pan to the drained pasta mixture.  Stir int he lemon peel, lemon juice, salt and enough of the reserved cooking liquid to moisten.  Serve topped with a sprinkling of grated cheese.  Makes 4 servings.

Texas Roadhouse Cinnamon Honey Butter

1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/4 cup honey
1 tsp. ground cinnamon

Whip the room temperature butter for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until really light and fluffy. Makes about 3/4 cup.

Orange Churros

Batter:
2 Eggs and 1 Egg Yolk
6 T. Sugar
2 1/2 T. Orange Juice
1 T. Orange Zest
1 1/2 tsp. Vanilla
1/2 tsp. Cinnamon
1 1/2 c. Self-Rising Flour
Vegetable Oil

Cinnamon Sugar:
1 c. Sugar
2 1/4 tsp. Cinnamon

Whisk cinnamon sugar together and set aside to roll finished churros.

Preheat oil to 355. Whisk eggs, yolk, sugar, orange juice, orange zest, vanilla and cinnamon in a large bowl. Let stand 5 minutes, then stir in flour. Spoon batter into pastry bag fitted with 3/8" star tip. Working in batches, pipe several 3-4" ribbons of batter into hot oil. Fry until golden brown, turning occasionally and adjusting heat to maintain temperature, 1 1/2 to 2 minutes. Transfer to paper towels to drain. Roll warm churros in bowl of cinnamon sugar and toss to coat. Serve warm, really like to eat these with Hot Chocolate in the winter and cream cheese frosting any other time!!