Crusty Italian Bread

You won't want store-bought after this!

I rolled out my dough for this batch and made a traditional looking Italian bread.

There is nothing like homemade bread...and Italian bread is the most versatile.  It's great for toast, sandwiches, hoagies, pizza, drizzle olive oil on it or just eat it with some butter.  Totally yummy!

I can't even tell you how good your house will smell when it's baking, too.  My granddaughter came home from work today, and opened the front door to this heavenly aroma.  She literally squealed with excitement, did her happy dance, and exclaimed "Fresh bread!!!"  She makes me laugh!

Sometimes, I make this bread in pans to use for sandwiches.  It shapes up perfectly and makes the best sandwiches!  Seriously, try baking your own bread...you won't regret it!  

Ingredients:
4 1/2 tsp. active dry yeast (or 2 packages)
2 cups warm water (105 to 115 degrees)
1 Tbsp. brown sugar
1 Tbsp. salt
1/4 cup olive oil or vegetable oil
5-6 cups flour

Dissolve yeast in a bowl with warm water; add sugar and stir well.  (Adding the sugar now will help the yeast to work faster and feeds the yeast.) Let stand for a few minutes until it starts to bubble and foam a bit; then add oil.  Mix well.

Stir in 3 cups of the flour and salt; beat until smooth.  (I just used a wooden spoon, it's pretty sticky at this point.)

Now add remaining flour, 1 cup at a time (I used 5 cups total).

At this point, I used my Kitchen Aid mixer with the hook.  This kneaded the dough for me for about 5-8 minutes.  You can do this by hand, on a floured board or counter top.  Knead until smooth and elastic, up to 10 minutes by hand.

Place in a greased bowl; brush top with salad oil.  Cover; let rise in warm place until doubled, about 45 minutes.  (I make a warm place for it by using a heating pad underneath, on low, and covering it with a clean towel.)  

Ready to rise.

And rise, it did!  

Punch down dough and divide it in two and form two loaves by rolling each half into a rectangle, 18x9".  Roll up tightly, beginning at short side, then press each end to seal and fold ends under loaf.

Place seam side down onto a prepared sheet pan.  Brush loaves lightly with oil and let rise again until doubled, about 1 hour. 

Rising nicely...I used the pans today...wanted to make sandwich bread.

Brush the risen loaves with an egg mixture of 1 egg and 1 Tbsp. water and sprinkle generously with sesame seeds, if desired. (I left this step out this time and liked it better.)

Fresh out of the oven.

These sliced up great, and my husband loved his sandwich on homemade bread!

Bake in preheated 400'F. oven, on lower rack (not the lowest), for about 25-30 minutes or until loaves are golden brown and sound hollow when tapped.
(Check them at 20 minutes, that's all mine took, but every oven is different.)


Be encouraged!

Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.  -John 6:35

Glazed Lemon Blueberry Tea Bread

        

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A really quick "Tea Bread"!

I love browsing the web, searching for new recipes, especially when I know I have food around that I don't want to waste. Take blueberries,  for instance.  I had some leftover blueberries in the fridge and a couple of lemons, so I started my food search.  

This is the recipe that I found on the "Just a Pinch" website, and it had a 5 star rating.  I've used a few from there and haven't been disappointed.

This literally took minutes to put together, so if you need a really quick "quick bread", this is definitely for you!  

By the way, this was possibly the most delicious tea bread I've ever tasted! 

INGREDIENTS:

BREAD:

2 cups all purpose flour
1 cup sugar

1 Tbsp baking powder

1/4 tsp salt
1 1/2 cups fresh blueberries

1 tsp fresh lemon zest

2 large eggs
1 cup milk
3 Tbsp. vegetable oil

2 tsp. fresh squeezed lemon juice, or more to taste

Preheat oven to 350'F. 

Combine flour, sugar, baking powder and salt. Stir in blueberries and the lemon zest.

In another bowl, beat eggs; add milk, oil and lemon juice. 

Stir into the dry ingredients mixture, until just moistened.

Pour into a greased 9x5" loaf pan.  Bake at 350 degrees for one hour or until toothpick tests clean.

 

GLAZE:

1/4 cup confectioner's sugar

1 tsp fresh lemon zest
2 Tbsp fresh lemon juice

Prepare glaze by combining confectioner's sugar and lemon zest.  Add lemon juice slowly until you reach a glaze consistency (you might not need it all). 

After removing loaf from the oven, while still warm, brush or drizzle the glaze over the bread. 

Let cool for 10 minutes, remove to a wire rack to cool completely.

Yields: 1 loaf

Be encouraged!                      

"Restore unto me the joy of thy salvation; and uphold me with thy free spirit." -Psalms 51:12

The Best Chili

Simple chili con carne!

We just call it Chili in my house, but, I still love the way my old Betty Crocker book calls it Chili Con Carne. 

Chili is a popular dish of beef (ground or chopped) stewed with seasoning and chili peppers. Although chili -- or chili con carne -- probably originated in Texas, there are many variations around America.  Some variations on the traditional Texas chili include chili with beans and other types of meat. The popular Cincinnati chili, an elaborate spaghetti topping with layers of chili made with Middle Eastern seasonings, chopped onions, beans and cheese, was created by Athanas Kiradjieff in 1922. 

Well, now that we've had that little history lesson, my point is, however way you like it, it remains a favorite throughout the country.  Here's a great recipe that's been in my house for many years and we all love it!   I use a can of Rotel to add a little heat, but if you'd like more, you can add a chopped chili pepper in with the ground beef at the beginning, or a few drops of hot sauce...it's all up to you!

Chili is so easy to make, too!  You basically throw everything into the pan and let it cook until it's flavors are incorporated.  It's also a great slow-cooker dish, and we love our slow cookers...makes a busy life so much easier!  *See below for super easy instructions.

Top it with shredded cheddar cheese, a dollop of sour cream and sliced green onions...and don't forget to make the cornbread to complete this delicious meal!


Ingredients:

2 Tbsp. olive oil or vegetable oil
2 lb. lean ground beef, turkey or venison
1 cup chopped onion
2 cloves garlic, minced
1 (10 oz.) can Rotel (diced tomatoes & green chilies, with liquid
1 (8 oz.) can tomato sauce
1/2 can beef broth or 1/2 cup water
1 tsp. ground oregano
2 Tbsp. chili powder
1/4 tsp. red cayenne pepper
1 Tbsp. sugar
1/4 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
2 (15 oz.) cans red kidney beans, rinsed and drained or 1 can kidney and 1 can chili beans

Toppings:  shredded cheddar cheese, chopped onion, corn chips, and sour cream for garnish


Directions:

Cook meat, onion and garlic in 3 quart saucepan with olive oil until beef is brown.
 

Stir in remaining ingredients except beans.
 

Heat to boiling, reduce heat to low.  Cover and simmer 1 hour, stirring occasionally.
 

Stir in beans.  Heat to boiling, reduce heat to low.
 

Simmer uncovered about 10 to 15 minutes, stirring occasionally, until desired thickness.  If it's too thick for your liking just add a little more broth or water.
 

Serves 8-10

*Slow Cooker Version:  Cook your meat first, then place all ingredients into the slow cooker.  Cover, cook on low for 8 hours.  I love how easy this is!

 

Tip:  Leftover chili is delicious over hot baked potatoes or sweet potatoes.

And be ye kind one to another, tenderhearted, forgiving one another, even as GOD for CHRIST's sake hath forgiven you.  -Ephesians 4:32

Sunday Sauce

Like Mom used to make!

Luscious sausage and pork peeking up through the best sauce ever!  Thanks, Mom!

You've probably seen those posts on Facebook about "Growing Up Italian".  Well, they're true, and I'm so thankful for our Italian heritage, our famiglia, our legacy!  

My parents were second-generation Italians, they followed the ways of my grandparents, who were the first to come over from Calabria, Italy.  We were proud Italians and everyone else, the Irish, Polish, Jewish were MED-E-GONES...which was fine, no hard feelings.  They just felt Italian ways were the best!  Haha!  After all, we had the bread man, the ice man, the fruit & vegetable man, the fish man who came right to our doors with their goods.  Even some came to sharpen scissors and knives.  Most of our food came right from our gardens.  It was wonderful!

Being Italian meant every day was an adventure in food, but Sunday was the big day! That was the day my brothers and I would wake up to the aroma of garlic and onions simmering in olive oil.   Next we heard the sizzle of the tomatoes hitting the pan.  Mom had the sauce started and this was the day for her meatballs and sauce with homemade ravioli or gnocchi.  We had to fast before going to Mass, because you couldn't eat before Communion.  But, as soon as we got home, we knew we'd find hot meatballs frying and there's nothing better than newly-fried meatballs and fresh homemade bread dipped into the pot of sauce!

My mom wasn't a fancy cook, but what she made would rival any "fancy" dish I know. Make this sauce for your next Sunday meal and share a bit of my childhood...you'll love it!

Ingredients:
1/4 cup extra virgin olive oil
1 lb. Premio Hot Italian Sausage (or your favorite)
6 (about 3 lbs.) pork chops or pork tenderloin, cut up
1-2 cups dry red wine (if desired)
3-4 cloves fresh garlic, chopped
1 large onion, diced
2 (28 oz.) cans crushed tomatoes w/basil
1 (28 oz.) can whole plum tomatoes (pour in bowl and  break apart with your hands)
1/4 cup grated Romano or Parmigiano
6 leaves of fresh sweet basil leaves, cut up  or 1 tsp. dried
1 tsp. sugar
Salt and pepper to taste

In a large pot on low, heat the oil and sauté the sausage and pork chops until brown on all sides, about 20-30 minutes - don't worry if the meat is not cooked through because the meat will finish cooking in the sauce.

Remove the meat from the pan into a bowl; (here's where you can add a little red wine into the emptied pan, if you like...approximately 1 cup).  Cook the wine for about 10-15 minutes to de-glaze the pan.  Then add the garlic and onions now. If you don't want the wine, just skip that step and add the garlic and onions to the emptied pan.  Sauté until garlic is golden brown and onions are soft and translucent, about 5-8 minutes on medium low.   

Add tomatoes, Parmigiano, basil and sugar; allow to simmer one hour over low heat.  Add the meat back into the sauce and let cook on low for 3-4 hours.  Stir frequently to avoid it from burning or sticking to the bottom of the pan.  (See flavor tip below)

This can be done in the slow cooker so easily.  After you've added the tomatoes, skip cooking it for the hour, and add the meat and all into the slow cooker.  Now, just sit back and relax, and let it cook all day.  It's ready when the oil floats to the top, and you can spoon the extra oil out.

If I'm adding meatballs (and that's always) I remove the pork and sausage to a bowl, cover them with foil to keep them warm.  Then I add the fried meatballs and let them simmer in the sauce for 1 hour before serving the sauce over your favorite spaghetti or pasta. 

My Mom's Tips: 
1. Always save the oil from the meatballs, and add a small ladle to the sauce as it cooks.  Adds great flavor.

2. An important quote from Mom, "Never use oregano in spaghetti sauce...oregano is for pizza sauce!" LOL!

Be encouraged!
"Be careful not to do your "acts of righteousness" before men, to be seen by them. If you do, you will have no reward from your Father in heaven." - Matthew 6:1

Chewy Oatmeal-Coconut Cookies with Cinnamon Chips

Quick and easy, these come together in minutes!

I always buy a few cake or cookie mixes to have on hand, especially when they're on sale!   Using the Betty Crocker cookie mixes has produced some of the most delicious goodies ever!  

Don't be afraid to experiment with adding some of your favorite flavors.  Just follow the directions on the back of the package, then start incorporating the extras of your choice.  You won't regret it, it's fun and the family will love them!

Here's my latest creation...and they are deeee-licious!

Ingredients:
1 (17.5oz) package of Betty Crocker Oatmeal Cookie Mix
1 stick butter, softened
1 Tbsp. water
1 egg
1/2 cup Baker's Sweet Coconut, heaping
1/2 cup Hershey's cinnamon chips, heaping

Preheat oven to 375'F.                  

Mix all ingredients until well blended.  Drop by teaspoonfuls onto a prepared cookie sheet.   I spray mine with cooking spray.

Bake for 8-9 minutes, remove from oven and let sit on baking sheet for a few minutes before removing them.  Do not over bake!

Makes 24 cookies.







Be encouraged!

"Love never fails."   -1 Corinthians 13:8

Perfectly Cooked Rice

You can make perfect rice every time!

 

Cooking rice on top of the stove can be tricky.   I remember my mom always boiled it until it was soft and then poured in into a colander to drain...WRONG!   Did I really say that?  My mom cooked something the wrong way?   Sshh...don't tell anyone.

But, seriously, I didn't know how to cook rice the proper way until I got married, and my hubby told me how they did it in Korea.  Rice has to be a little starchy to stick together and stay on your chopsticks.  Um, okay...forks. 

Here's what I have found is the best way to cook rice and get the perfect texture, without having to buy one of those fancy rice cookers.  Yes, it will stick together for your chopsticks, too. 

The ratio for white rice is always 1:2, one cup white rice to 2 cups water.   

Easy- peasy!

What You Need

Ingredients
1 cup rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter

Equipment (No Rice Cooker Necessary!)
Small (2-quart or so) saucepan with a lid
Stirring spoon

Measure the Rice and Water: For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.

Pour Rice and Water into the pan:  Bring the water and rice to a boil in a sauce pan. Rice expands as it cooks, so use a saucepan large enough to accommodate.  A 2-quart saucepan for one to two cups of uncooked rice is a good size.

Cover and Cook: Cover the pot and turn the heat down to low.  Resist taking off the lid while the rice is cooking — this lets the steam out and affects the cooking time.

Start checking the rice around 18 minutes for white rice and 30 minutes for brown rice. When done, the rice will be firm but tender, and no longer crunchy.  It is fine if it's slightly sticky but shouldn't be gummy.  If there is still water left in the pan when the rice is done, tilt the pan to drain it off.

5. Turn Off the Heat and let Rest:  When the rice is done, turn off the heat and let the rice sit for a minute or two.  Remove lid and fluff with a fork, and serve.

You'll have perfect rice every time!

 
Be encouraged!

"A bright cloud enveloped them, and a voice from the cloud said, "This is my Son, whom I love; with him I am well pleased. Listen to him!" - Matthew 17:5

Angel Hair Pasta with Garlic and Olive Oil

Aglio E Olio

 

Oh my goodness, growing up Italian meant starch was one of the major food groups.  We never heard of "gluten-free"...and we definitely didn't know anything about it in my parents' house.  Pasta and bread made its' way to about every dinner in one form or another, at least five times a week. It also was economical and could feed a family of five for very little cost. Add veggies from our garden and we always had a good meal.

 

This dish is so quick and extremely easy to make, but even more important than that...it doesn't contain any meat!   This was the perfect dinner for a Friday night, when, growing up as an Italian Catholic.  For, you see, we were to fast from eating meat of any kind on Fridays or Christmas Eve.  Even though, we no longer do that, this still remains one of our favorite pasta meals!

If you'd like to use it as a side dish with meat or fish, it's great!   You can even add cooked chicken or shrimp.  This is so versatile, I know you're going to enjoy it whichever way you decide to make it.

 

Ingredients:

1 lb. Angel Hair pasta (Regular spaghetti is fine too, we just like the angel hair best.)

4-5 cloves fresh garlic, minced (More, if you like garlic like we do!)

1/4 cup extra-virgin olive oil

2 Tbsp. butter

pinch of red pepper flakes

2 Tbsp. fresh flat leaf parsley, chopped

Grated Romano or Parmigiano cheese

1/4 cup reserved pasta water (when you add the pasta to the garlic)

 

Fill a large pot with cold water and bring to a boil over high heat; salt generously.  Add pasta and cook, until al dente (tender, but not mushy).  Stir occasionally during this process, which takes about 4-5 minutes for the Angel Hair.  A couple of minutes longer for regular spaghetti.

While the pasta is cooking, combine the garlic, olive oil, butter, 1 tsp. salt and red pepper (if desired) in a large skillet and warm over low heat.  Stir the garlic as not to burn, just until it turns golden brown, just a few minutes.

 

Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water.

 

Add the pasta and the reserved water to the garlic mixture, to help keep moist without watering down the flavor. Mix well.  Add the parsley and lemon juice.  Adjust seasoning, to taste.

 

Transfer to a large serving bowl or divide amongst 4 to 6 dishes.  Top with grated cheese and serve with warm Italian bread. 

 

So easy and so delicious!


Be encouraged!

"There is no fear in love. But perfect love drives out fear, because fear has to do with punishment. The one who fears is not made perfect in love."  - 1 John 4:18