Sunday, August 26, 2012

The Best Yeast Rolls

I wanted to play house tonight and use all of my wedding gifts to cook dinner for friends tonight, so I decided on a menu of black pepper crusted pork tenderloin, asparagus risotto, and roasted veggies. To step it up just a little, I decided that I wanted to try yeast rolls for the first time as well. They turned out to be delicious, and they all disappeared immediately. :)

How to make delicious yeast rolls:
1 cup milk (I used 2% because it's what I had)
1/2 cup butter (one stick)
1/4 cup sugar
2 eggs (large)
1 teaspoon salt
4 cup all purpose flour
1 pkg active dry yeast

1. Warm the milk to between 90 and 110 degrees F. Mix all of the ingredients together minus the optional water. (If you have a mixer with a bread hook you can use that or just mix by hand)
Once all the ingredients are added if the dough seems very dry add 1 tablespoon of water.
2. Once all of the ingredients are fully incorporated, knead the dough on a lightly floured surface.
Knead until the dough is smooth and elastic. Place the dough in a very lightly oiled bowl, cover with a damp towel and place in a warm area. Allow the dough to rise until it is about double in size.
3. Butter a 9x13 glass dish, and then form dough into 24 dough balls. Place side by side in pan and let proof/rise for another 20-30 minutes.
4. Bake at 375 degrees F for 14 to 17 minutes or until the rolls are slightly golden brown.
*Adapted from


Friday, August 24, 2012

Potato Leek Soup with Chicken Meatballs

I've been in the mood this week for some soup, and since it has cooled down a little recently, I took the opportunity to try an experiment tonight. While I think this is lacking a little (could use some more greens, etc) it was very flavorful and filling. I added the chicken meatballs because they were quick and easy and I really wanted some protein.  

The meatballs only took a minute to combine and portion into 1 oz sizes.

After browning quickly, these sit until it is almost time to eat, and they add a lot to the soup.

1 lb ground chicken
2/3 C. bread crumbs
1/2 tsp crushed red pepper
1 tsp dried parsley
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp granulated garlic
2 Tbsp olive oil
2 Tbsp olive oil
2 leeks, chopped thin
1/2 onion, chopped thin
3/4 C. white wine
6 C. chicken broth
3 medium yukon gold potatoes, sliced thin
1/2 tsp thyme
2 bay leaves
1 tsp granulated garlic
1 tsp crushed red pepper
1 tsp black pepper
1 tsp salt

1. Combine all ingredients (except olive oil) for meatballs in a bowl, and combine until evenly distributed. Separate into 1 oz. portions.
2. In large pot, heat 2 Tbsp olive oil to medium heat. Sautee meatballs in a single layer until browned. Remove and drain.
3. In same pot, add additional 2 Tbsp oil, leeks, and onion. Sautee until translucent. Add wine, and bring to a boil. Add broth, thyme, bay leaves, granulated garlic, red pepper, black pepper, and salt. Simmer covered for 30 minutes.
4. Remove bay leaves, and puree mixture with immersion blender until smooth. Add thinly sliced potatoes and meatballs. Simmer covered for 20 minutes, or until potatoes are tender. Enjoy!

Sunday, August 12, 2012

Vanilla Blueberry Poundcake

Tried making this as a gift for one of Brian's coworkers. Ended up making a 2nd loaf for us. Delicious! Highly recommend! 


1 cup butter
1-1/3 cups sugar
3 eggs
3 cups all-purpose flour
1-1/2 tsps baking soda
1/2 tsp salt

2 cups blueberries
1 cup yogurt
3/4 cup orange juice             
icing sugar
1. Preheat oven to 350°F. In large bowl, cream butter until fluffy. Beat in sugar until mixture is light and fluffy, 5 to 8 minutes. Beat in eggs one at a time.
2. Stir or sift together flour, baking soda and salt; mix in berries. In separate bowl, stir together yogurt, orange juice and rind.
3. Mix 1/3 of the dry ingredients into batter; add half of the yogurt mixture. Stir in another third of the dry ingredients, then remaining yogurt mixture and dry ingredients. Pour into well-greased and floured deep 9 or 10 inch tube or bundt pan; smooth top and tap pan lightly on work surface to remove air bubbles.
4. Bake for 60 to 70 minutes or until tester inserted in centre comes out clean and cake is well-risen. Let cool for 15 minutes. Dust with icing sugar.