What have I been doing (recipe edition)... Mall pretzels!!!

So, if you are one of my facebook friends the you might have read my status on Monday where I was so excited that my husband suggested that since it was Spring Break and we weren't going anywhere, that we should eat out every night and let the boys take turns picking where we went... I was soooo excited!!!

Don't get me wrong, I LOVE to cook and bake, but I really like cooking and baking what I want when I want, which doesn't happen very often!!

A while back ago, I pinned (on Pinterest) a recipe for Mall Pretzels... Mall pretzel recipe.  The original recipe is on Allrecipes.com.

Let me tell you, they are fabulous!!!!!!!!  The boys said they are the best things I have ever cooked!!  I just made them into rods, I'm not coordinated enough to make the fancy pretzel shapes.  I also just brushed them with melted butter, I did not add any salt, or cinnamon or garlic or anything, although I think I may keep this recipe around to use for breadsticks!!  It's super easy (especially if you have a mixer with a dough hook to do the kneading for you!)!

These pretzels were soft and chewy on the inside and firm on the outside... just perfect!

Here is the recipe if you are interested...

Ingredients

• 1 (.25 ounce) package active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoons salt
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 cup bread flour
• 2 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons baking soda
• 2 tablespoons butter, melted
• 2 tablespoons coarse kosher salt

Directions

1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. Preheat an oven to 450 degrees F (230 degrees C).
5. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

Source: http://allrecipes.com/recipe/mall-pretzels/

What have I been doing (cooking edition)...2/24/12...

Sorry I've been gone so long... in the middle of a bunch of fun projects, so I plan to be posting quite a bit in the next couple days...

I did try a new recipe last night (although I didn't get any pictures so you will have to just imagine it)...  The recipe is Pork Chops Marsala, and I found it right here on Cooking Light.com (it is one of the many recipes I pinned on Pinterest).

Those that know me really well, know that I don't eat red meat, and contrary to what commercials would have you believe pork is really not the other white meat, but I figured that all mixed in with the marsala sauce I could just pretend that it was chicken... it sorta worked!!

We found this recipe as written, kind of -meh-.  After I type the recipe, I will add some things that I will change if I ever make it again, so you might want to read those too!!

Pork Chop Marsala
Yields: 4 servings (serving size 1 pork chop and 1/2 cup sauce)

Ingredients:
6 tbsp all-purpose flour, divided
4 (4 oz) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons minced garlic
1 (8 ounce) package presliced mushrooms
2 tsp chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 tsp salt
1/4 tsp black pepper

Preparation:
Heat a large skillet over medium-high heat.  Place 1/4 cup flour in a shallow dish.  Dredge pork in flour. Coat pan with cooking spray.  Add pork to pan; cook 4 minutes on each side or until browned.  Remove pork from pan.

Add shallots, garlic, and mushrooms to pan; saute 3 minutes or until moisture evaporates.  Add remaining 2 tbsp flour and thyme to pan, and cook for 1 minute stirring well.  Combine chicken broth and marsala, stirring until smooth.  Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil.  Reduce heat and simmer 2 minutes or until sauce thickens.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat.  Sprinkle with salt and pepper.

* This is a really easy dish to make, so I was disappointed that there wasn't much taste at all!!  If I were to try this again, this is what I would change...

-double the amount of shallots to 2/3 cup
-double the amount of garlic to 4 tsp
- half the amount of thyme to 1 tsp
- double the amount of marsala wine to 1/2 cup (you will need to increase the cooking time if you increase the liquid amount in order to burn off the alcohol).

I think by doing all these things, the flavor would be increased and it would be a fabulous recipe!!!!!

What I have done today... (Cooking edition)... Jello salad...

This is a staple at our family Thanksgiving dinners.  I remember having it at my grandma's house and at my mom's house, and this year I am bringing it to our Thanksgiving dinner.

 Ingredients:
-2 packages Raspberry Jello
- 1 small can crushed pineapple, drained
- 1 cup cranberry sauce
- 1 cup celery finely diced
- 1 cup walnuts finely chopped
- 1 large apple finely diced.

Directions:
1. Dissolve 2 pkgs of jello in 2 cups of very hot water.  Mash the cranberry sauce and add to the jello mixture.

2. Stir in 1-3/4 cup cold water and add drained pineapple, celery, walnuts and apple.  Give it a quick stir and refrigerate overnight or for several hours.

Here's what it looks like right before you refrigerate it...

Supper yummy!  Not slimy like jello, but with some crunch!!

What I have done this week... (Cooking edition)... Hearty Lentil Soup

Here's the second recipe I was promising you guys.  This was super yummy (everyone loved it).  It says it serves 4, but we actually had some leftovers that I warmed up in the microwave the next day and it was still fabulous the next day.  This recipe is from Clean Eating magazine September/October 2010.

Hearty Lentil Soup
serves 4

- 1 cup dried red lentils
- 2 tbsp olive oil
- 1 onion, chopped (I used a yellow onion)
- 1 red bell pepper, chopped
- 1/4 tsp cumin, ground
- 1/4 tsp red pepper flakes, ground
- 1/4 cup whole-grain or brown rice (uncooked)
- 1/2 tsp sea salt
- 1 tbsp fresh lemon juice (I actually didn't use this and it still tasted fabulous!!)

1.) Rinse lentils and pick through, discarding any debris or small stones, drain.

2.) Heat oil in a large pot over medium-high heat.  Add onion and bell pepper and saute 5 minutes or until brown.  Stir in cumin and red pepper flakes and cook for 1 more minute.  Add 4 cups water, lentils, and rice.  Bring to a boil.  Reduce heat to low, cover and cook for 20 minutes.  Add salt, stir and cook for an additional 30 minutes.  Before serving, stir in lemon juice (if you want to).


* I served this with Tastefully Simple's beer bread and it was wonderful.

** The second day when I reheated the leftovers, I shredded some fresh cheddar cheese over the top and that tasted excellent too!!!!

What I have done this week... (Cooking edition)... Chicken Pomodoro Angel Hair Pasta

So this week, I have tried 2 different dinner recipes.  1 the hubby and I liked and the kids were just "meh" about it, but the second one everyone really liked!!

The first recipe is from the May/June 2010 issue of Clean Eating Magazine.  And I apologize... I forgot to take pictures... I've really not ever gotten into the habit of taking pictures of what I'm eating or cooking!!

Chicken Pomodoro Angel Hair Pasta
serves 4

- 12 oz. whole wheat angel hair pasta
- 3 carrots, peeled & roughly chopped
- Olive oil cooking spray
- 4 boneless, skinless chicken breasts, pounded thin
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 lb fresh tomatoes, preferably Roma, seeded and coarsely chopped
- 1 tsp Italian seasoning
- 2 tbsp dried basil
- sea salt & fresh ground pepper, to taste
- 2 oz. low-fat feta cheese, crumbled
- 4 tbsp Italian flat-leaf parsley, minced

1.) Cook pasta according to package directions.  Drain and set aside, but keep warm

2.) Bring a large pot of water to a boil.  Place steamer basket in pot and steam carrots in basket for 8 minutes or until tender.  Remove carrots from steamer and set aside.

3.) Set a large nonstick or cast-iron skillet over high heat for 1 minute.  Mist with cooking spray and add chicken.  Saute for about 3 or 4 minutes per side or until browned on each side and cooked through so no longer pink.  Remove chicken from heat and let rest for 1 minute before cutting into 1/2- inch chunks.

4.) Heat same skillet again over high heat for 1 minute.  Reduce heat to medium, mist skillet with cooking spray and add onion and garlic.  Saute for about 5 minutes or until onion is translucent.  Add tomatoes and cook for another 5 minutes.  Remove from heat.

5.) In a food processor fitted with a standard blade, roughly puree carrots and onion-tomato mixture or pulse for about 2 or 3 minutes.  Pour sauce into a medium-size pot and heat over medium heat.  Stir in Italian seasoning and basil and season with salt and pepper.  Add chicken and cook for another 2 minutes before removing from heat.

6.) Dived pasta among 4 bowls or plates.  Pour 1 cup chicken-tomato sauce over each portion of pasta.  Sprinkle each with about 2 tsp. feat and garnish with 1 tbsp parsley.


Give it a try... it's yummy!!

I'll be back a little later with the second recipe...

What I did today: Cooking edition...

Ok, so I actually made these yesterday, but I didn't get a chance to blog about them until today...

We get our fruit and vegetables from a box (that's what my kids say!).  And it truly is a box.  Our school is in a co-op with Door to Door Organics.  The school receives 10% of every order placed by a member of the co-op, so not only do we get to eat all organic fruits and vegetables (most of which are locally grown) but we give money to the school... what could be better?!?!

So every Tuesday afternoon a box is delivered to the school full of fruits and veggies for our family.  I love it... you can make up to 5 substitutions a week so I get our staple fruits and veggies but I usually also get some fun new things to try.

So we got our new box yesterday, but I had several leftover apples and a cup of cranberries so I decided to go to one of my favorite websites... Allrecipes where you can enter in ingredients that you have and it will pull up recipes for you.

It pulled up this recipe... Cranberry Apple Muffins, so I got started making these muffins.  And let me tell you, the prep time on this recipe is off (at least for me) instead of 20 minutes it took at least 45 minutes to prep everything, and most of it was because of all the shredding!!  But let me tell you, it was worth it!!  The muffins are super yummy... I might change one thing if I make them again, I think I would only use a half cup of cranberries and a half cup of raisins.  The cranberries were very tart so I think I would have used a little less of them and some sweet raisins to counter-act the tartness of the cranberries!  Yummy!!

Also, this recipe makes a ton of batter/dough...(it's thick so it's more like a dough even though it is a batter!).  It makes about 20 full size muffins!!

Look at these beautiful yummy muffins!!!!