Pretzel Bites

Soft pretzels are one of my favorite snacks but I don't get to eat them that often since there aren't many places around me that sell them.  So, when I came across this recipe, I knew I had to add it to my list of things to make.  These are great for just munching on, or if you are having a party at your house (especially during football season!).  The recipe makes a pretty decent amount, too.  They are a bit time consuming to make when you have to cut up the dough and boil them for 30 seconds but other than that, they're easy to make if you follow the recipe correctly :) I'll definitely be making these again!

What you'll need:
1 1/2 cups warm water (about 110 F)
2 tablespoons light brown sugar
1 package (2 1/4 teaspoons) active dry yeast (I used instant)
6 tablespoons unsalted butter, melted and cooled just slightly
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
12 c.  water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt

What to do:

1. On low speed, mix the warm water, sugar, yeast, and butter in the bowl of a stand mixer fitted with the dough hook until combined. Let sit for 5 minutes.

2. Add the salt and 4 1/2 cups of the flour and mix on low speed until combined.  Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 minutes. If the dough appears too wet, add additional flour 1 tablespoon at a time, until the dough clears the sides of the bowl.  Remove the dough from the bowl, place on a lightly floured surface and knead into a ball with your hands.

3. Spray a bowl with cooking spray (or oil with with vegetable oil), add the dough and turn to coat.  Cover the bowl with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

4. Preheat the oven to 425 F.  Spray two baking sheets liberally with cooking spray (if you don't, the bottoms of your pretzel bites will be missing once you take them off- trust me).

5. Bring the 12 c. water to a boil in a large sauce pan over high heat and add the baking soda.

6. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.  Roll each piece into a long rope measuring about 22 inches.  Cut the dough into one inch pieces to make pretzel bites.  Boil the pretzel bites in the water solution in batches of about 10-15 for 30 seconds.  Remove with a large slotted spoon and place the pretzel bites on the prepared baking sheets, making sure they aren't touching.  Brush the tops with the egg wash and season liberally with the salt.  Place into the oven and bake for 15 to 18 minutes, or until golden brown.

7. Remove to a cooling rack and let rest 5 minutes before eating.

Grilled Bruschetta Chicken

As a lover of bruschetta on toasted french bread, I saw this recipe and figured this might be a slightly healthier way of enjoying bruschetta (no matter how much I still love carbs- and will continue to eat more of them than I probably should). The smell of this grilling reminded me how much I love summer and how much I'm going to miss my fresh basil when fall and winter come around.. I'll just have to enjoy it while I can!

What you'll need:

4 small boneless skinless chicken breast halves

1/2 cup KRAFT Sun-Dried Tomato dressing, divided

2 tomato, finely chopped

1/2 cup shredded part-skim mozzarella cheese

1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

What to do:

1. Place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes but I recommend starting to marinate the chicken in the morning- the longer it marinates the better!

2. Place a large sheet of heavy-duty foil over half of grill grate: heat grill to medium heat.  Meanwhile, remove chicken from bag; discard bag and dressing. 

3. Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.

4. Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

Lime Chicken Tacos

 

When at college, I would frequently make chicken tacos.  They're one of my favorite foods, easy to make, and are great leftovers.  However, I would make the basic tacos by shredding chicken breasts and mixing in store-bought taco mix.  When I came across this recipe, I knew I had to add it to my dinner menu.  After making them, I know I will make these over and over and are definitely a step up from my past college cuisine.  After finishing them, I realized the only thing that would make this meal better is a fresh margarita and am noting it for next time.  

What you'll need:

1 ½ lbs boneless skinless chicken breasts (cut into small pieces)
1/8 cup red wine vinegar
½ - 1 lime (juiced)
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper½ onion (chopped)
2 garlic cloves (minced)
1 teaspoon dried oregano
10 (6 inch) flour tortillas

Pico de gallo

Lettuce

Mexican blend cheese

Sour cream, guacamole

What to do:1. Add a little oil to the pan and sauté chicken pieces in the pan for 20 minutes over medium-high heat. 2. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano. Simmer for another 10 minutes.
3. Warm tortillas and add chicken mixture to each one evenly. Top with cheese, pico de gallo, lettuce, and other condiments.

 

Chicken Crescent Squares

I love these.  Pillsbury's crescent rolls are the greatest dinner rolls I have ever eaten and using these to create the most tasty, flaky chicken puffs is perfection.  These are easy to make yet you have to have patience folding the crescent squares- they love to break.  Nonetheless, they are quick and most importantly, absolutely delicious.

Chicken Crescent Squares

What you'll need:
3 oz. cream cheese
2 tbs. melted butter
2 cups cooked cubed chicken
1/4 tsp. salt
1/8 tsp. pepper
2 tbs. milk
1 tsp. dried chives and onion
1/2 cup peas and carrots
1 8 oz. can Pillsbury Crescent rolls
bread crumbs

What to do:
1. Blend cream cheese and butter until smooth.
2. Add chicken, salt, pepper, milk, chives, onion, peas and carrots.  Mix well.

3. Separate crescent rolls into 4 rectangles and seal so there are no perforations.  Spoon 1/2 cup chicken mix in center. Pull 4 corners together and seal all edges. Brush top with melted butter and sprinkle bread crumbs.

4. Bake on ungreased teflon sheet for 20 minutes until golden brown.

Shark Week Inspired Cupcakes

I am aware that not everyone is fortunate enough to know what Shark Week is.  For those unfortunate souls, it is a series of shark shows that goes on for a week on the Discovery Channel towards the end of each summer.  Since Shark Week is this week, I decided to make some cupcakes inspired by this wonderful television program.  Needless to say, I'm addicted and wish that it came around more than once a year. 

Shark Fin Cupcakes

What you'll need:
Cupcake mix (I used chocolate)
Fluffy white or vanilla frosting
Blue food color spray (available at most craft stores)
White fondant (available at most craft stores)

What to do:
1. Make cupcakes as you normally would.
2. While cupcakes are baking, roll out fondant until less than 1/4 inch thick.  On a piece of paper, draw a stencil of a shark fin and cut it out.  Place stencil over fondant and create enough fins for each cupcake (as a future teacher, I have learned to create more than needed- you never know when you're going to mess up!).  Once the fins are cut out, spray each side with the food color spray and set in freezer so they stay solid when placed in the cupcake.
3. Once the cupcake is completely cooled, pipe on frosting in a spiral shape.  Lightly spray with blue food color spray (this is supposed to be sort of like water... cheesy, I know).
4. Place stiffened shark fins in the middle of the cupcake.