Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.
Friday, April 28, 2017
You can find all kinds of great homemade soft pretzels recipes on the web (we like the one on the Food Network) or you can purchase a pre-packaged mix at your local grocery store if you want to save time. We prefer whipping it up from scratch, which always tastes better.
We make our Sloppy Joe's from scratch using lean ground beef, finely chopped onions, chopped green bell pepper, Italian tomato sauce, brown sugar, basil and a tad of salt & ground black pepper. I don't measure out my ingredients and just toss things in until I like the taste. If you prefer your's with a little kick, you can toss in some hot sauce to add some heat.
While your Sloppy Joe filling is simmering on low heat...you'll want to mix up your soft pretzel dough according to package directions. If you're making it from scratch, you'll have to make the dough earlier in the day to allow sufficient time for rising and kneading.
Preheat the oven to 350 degrees F. Lightly spray a baking dish with non-stick baking spray.
Separate your prepared dough into equal proportions and flatten down each section. Spoon the prepared filling into the center of the dough and then wrap the dough up around your filling to encase it inside. Melt a little bit of butter in your microwave and then brush the tops with the melted butter and sprinkle the pretzel salt on top.
Place baking dish into the oven and bake for 10-12 minutes or until done. Remove and let them sit in the pan for additional 2-3 minutes before serving. If desired, you can toss some shredded cheese on top, right after you remove them from the oven. If adding the cheese, you want them nice & hot so that the cheese melts before serving.
Sunday, April 23, 2017
Today's guest post recipe is courtesy of Terra's Kitchen. It will make 4 servings.
Healthy Greens Stir-Fry Recipe
1 cup sugar snap peas
1 cup broccoli
1 cup spinach, packed tightly
4 baby bok choy, quartered
3 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons fish sauce
2 tablespoons sesame oil
½ cup scallions
Coarsely ground black pepper
Directions: Heat wok or large skillet to high. Add 1 tablespoon canola oil. Sauté the garlic and ginger together. Add the sugar snap peas, spinach, bok choy, broccoli, fish sauce, and half of the sesame oil. Stir-fry quickly until the vegetables start to brown slightly and become tender. Remove from heat. Stir in remaining sesame oil, scallion, and 1/8 teaspoon pepper.
Pro Tip: Remember HPCO! Hot. Pan. Cold. Oil. When stir-frying always remember to heat your wok BEFORE you add the oil. HPCO goes for sautéing too.
Sunday, April 16, 2017
One of the challenges for preparing an Easter meal is coming up with something tasty that can feed your entire family. At the same time, you don’t want to be slaving in the kitchen all day when there are important Easter traditions to attend.
Kontos Foods, maker of artisan flatbreads and other ethnic foods, has a solution for you: Kokkinisto (which means cooked in red tomato sauce) is a classic Greek stew made from veal or lamb. Onions are caramelized, and the veal or lamb is browned before being simmered in a garlic tomato sauce. Finally, chopped potatoes are added and cooked till the sauce is thickened. Serve with Kontos Pocket-less Pita to soak up the delicious sauce.
1 cup olive oil, divided
1 each Bay leaf
2 medium onions, finely chopped
2 pounds, veal or lamb, cut into cubes
½ cup Mavrodaphne wine*
1 tsp. tomato paste
5 cups water
2 cups tomatoes, finely chopped
2 cloves garlic
1 each cinnamon stick
6 large potatoes, rough cut
Kontos Pocket-less Pita
Salt & Pepper
Mint leaves, chopped, for garnish
1. In a large pot add ½ cup of olive oil. When hot, add the Bay leaf and onions, sauté the onions (until caramelized).
2. Stir in the veal or lamb chunks, and brown on all sides.
3. Remove the meat and set aside, and deglaze the pot with the wine, and allow to the wine to reduce.
4. Dilute the tomato paste in the water, and add to the hot pot, along with the tomatoes, garlic, and cinnamon stick.
5. Stir in the reserved meat, and simmer for 30 minutes.
6. In a sauté pan, add the other ½ cup of olive oil, and sauté the potatoes for 3-4 minutes.
7. Add the potatoes to the large pot. Stir and simmer for an additional 30 minutes, until the Meat and Potatoes are tender and the sauce has thickened. Salt and Pepper to taste.
8. Note: if the sauce is too thick, you may add some boiling water to thin it.
Garnish with chopped Mint leaves
*A sweet Greek red wine. Substitutions include port wine or similar dessert wine.
“This recipe is great for any occasion, but it’s served traditionally on special occasions because it takes a little extra time to prepare. But it’s well worth it,” said Steve Kontos, vice president and owner of Kontos Foods.
Kontos sells its products to retailers and foodservice establishments across North America and several other countries. Find Kontos on Facebook and follow the company on Twitter @KontosFoods.