Julie

Pretzel Dogs

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Happy Memorial Day to all my fellow Americans!

Years ago, when my husband and I were newly married and still attending Brigham Young University, we had some great friends who shared a great pretzel recipe with us.  We’ve made it countless times in the last twenty years…sometimes plain, sometimes cheese-stuffed, always good.  But a couple of years ago we decided to try using our favorite Nathan’s Hot Dogs as a filler.  It was a tasty experiment and has turned out to be one of my favorite ways to eat pretzels!

Ingredients:
1 1/2 cups warm water
1 Tbsp. yeast
1/3 cup brown sugar
4-5 cups all-purpose flour
coarse kosher salt
1 egg white, beaten
Nathan’s Hot Dogs (8)
2 cups water
2 Tbsp. baking soda

1.  Mix water and yeast until dissolved.  Stir in brown sugar.  Slowly add flour, stirring constantly.
2.  Knead dough till stretchy and smooth.

3.  Divide dough into 8 equal pieces.  Shape each piece into a log 1″ longer than the hot dog (the dough will stretch as you pull it over the ends).  Flatten the log and place the hot dog on the dough.  Fold in the ends, then fold one long side over tightly.  Roll the whole thing over onto the remaining flap.  Pinch edges to seal, getting out as much air as possible.

4.  Fill a pan with the water and baking soda and bring to a simmer/gentle boil.  The pot should be wide enough to allow for the pretzel dog to sit “comfortably” inside.  (They get cranky if they’re not comfortable.)  Carefully lower one pretzel dog at a time into the water, making sure to gently move it around a bit at first so it doesn’t stick to the bottom.  Allow it to bathe for 30 seconds, then carefully lift it out of the pan and onto a cooling rack.  Continue until all 8 have taken their baths.

5.  Brush each pretzel dog with the beaten egg white and sprinkle with the coarse salt.  Grease a cookie sheet and sprinkle it with the salt also.  Place the pretzel dogs on the cookie sheet and bake in a 475 degree oven for 8-12 minutes.

Makes 8 pretzel dogs

Source:  Kari Hafen
Incidentally, if any of you know Kari Hafen from Alaska, PLEASE let her know I’m looking for her.  We lost touch after BYU.

Mexicali Pork Chops

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Want an easy, quick, tasty pork recipe?  You got it.

Ingredients:
pork chops
taco seasoning mix (or make your own)
canola oil (for the skillet)

1.  Coat the pork chops on both sides with taco seasoning mix (I pour mine into a shallow bowl wide enough for the chop).

2.  Cook the chops on medium-low heat for 5-7 minutes per side, or until cooked through.

I told you it was easy.

Source:  no clue where I got this, but I do know it was NOT my idea!

Notes:

  • Use any cut of pork chops you like.  I usually use the small boneless ones, but I try to get whatever is on sale.
  • One packet of taco seasoning is enough for about 6 chops, but again, make the seasoning yourself like Maven Mica does!

How To: Freeze Avocado

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I love, love, love avocado and guacamole.  But most of my kids haven’t quite come to appreciate this green miracle yet.  So I’m always stuck with too much and it always goes bad too quickly.

Enter:  Pinterest.

How many times has Pinterest come to the rescue?

Well, at least this once.

I found instructions on how to freeze avocado and I knew I had to try it.  Worked like a charm.  If you are a chunky guac fan, you may be disappointed in the puree texture; but it’s still a great way to preserve this luscious goody and I’ll suffer through using it to make smooth guac if it means no more throwing away avocado halves and leftover guac!

Ingredients/Supplies:
ripe avocado
fresh lime juice (1 Tbsp. per avocado)
blender
zip top sandwich bags
wide, short glass
chopstick or pencils
cookie sheet

1.  Scoop avocado flesh into the blender.  To do this, I cut the avocado in half length-wise, around the pit.  Then I twist the two halves in opposite directions to separate them.  I cradle the pit half in my left hand and with my right hand I CAREFULLY chop down once into the pit to “grab it”…I use a small knife in case my insane klutziness gene decides to take over and dismember me.  With the knife embedded in the pit, I give it a slight twist and out pops the pit.  Usually.  Then I just scoop the flesh out with a spoon.

2.  Add the freshly-squeezed lime juice.  Puree until smooth.  Drool.  But not into the blender.  That’s gross.

3.  Take the wide but short glass and place the zip top bag into it, then fold the zippy edges of said bag out over the edge of the glass.  Spoon some of the puree into the bag (just eyeball it being half to three quarters full).  Fold the edges back up, carefully squeeze out as much air as you can, and seal the bag.

4.  Lay the bag flat on a cookie sheet, opening the bag a tad if you see anymore air trapped inside.  Using the chopsticks or pencils, make a tic tac toe board on the bag….two sets of parallel lines.  Is that too math-y?  Okay, just do like this:

5.  Place in freezer until totally firm.  Then you can take it out and store it vertically so it takes up less space.  (Incidentally, this is a great way to freeze and store soups, sauces, etc…..flat first, then vertically like files.  Not that I actually get around to doing that.  But I’ve thought of doing that.  And I think I should get credit for that.)

When ready to use, take out a bag and snap off as many squares as you think you’ll need (I used the edge of the counter as a fulcrum.  HA!  Fulcrum…that’s all science-y.  Did I just blind you with science?).  I ended up sacrificing the original bag this way, but that’s okay.  I just put the remaining squares into a new bag and placed them back in the freezer.

Source:  Traveling Spoon Blog via Pinterest

Hot Dog Buns

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I’d been wanting to try this recipe for a while, since first seeing it on Annie’s Eats (one of my favorite cooking blogs).  When I saw an idea for Mexican-inspired hot dogs on Pinterest, I figured now was as good a time as any to give it a shot!  (Incidentally, those Mexi-Dogs are coming in a recipe post soon.)

Ingredients:
1 Tbsp. sugar
2 1/4 tsp. instant yeast
1/4 cup warm water (105-110 degrees F)
1 cup warm milk
1 Tbsp. vegetable or canola oil
1 tsp. salt
3-4 cups all-purpose flour
1 beaten egg with 1Tbsp. water
sesame seeds, optional

Directions:

  1. In the bowl of a stand mixer, combine the sugar, yeast, and warm water.  Stir in the milk, oil, salt, and 3 cups of the flour.  Using the dough hook, mix until well combined.
  2. One tablespoon at a time, add in more flour (up to one cup) until dough pulls away from the side of the bowl or until it is no longer wet/sticky.  The full cup may not be needed.  I used about 7 tablespoons this time.  Machine-knead on low for 5-7 minutes; the dough should be smooth and elastic at this point.
  3. Turn the dough into a lightly-oiled bowl, turning over to coat the entire surface.  Cover the bowl and let the dough rise until doubled, about an hour.
  4. Line your baking sheet with parchment paper.  Turn the dough out onto a work surface sprayed with nonstick cooking spray (I used a flexible cutting mat).  Use your kitchen scale (I used mine on “grams” for easier math!) to divide the dough into 9 equal portions.  Shape each portion into a ball, and then into a cylinder about 4 1/2″ long.  Place on the parchment paper, flattening each bun just slightly.  Place the buns next to each other to where they almost touch.  (They’ll kind of morph into each other as they sit there.)  Cover with a clean kitchen towel and allow to rise until almost doubled, about 45 minutes.
  5. Preheat oven to 400 degrees.  Brush bun tops with the egg wash; then sprinkle with sesame seeds, if desired.  Bake for 18-20 minutes or until golden brown.  Place the buns on a wire rack to cool.

Notes:
  • Upon sampling the buns plain, we all thought they needed a bit more salt.  But eaten with the actual hot dog and fixin’s, we didn’t even notice.  Still I may try a little more salt next time.
  • If you don’t have a kitchen scale, you really should get one.  I used to scoff at celebrity chefs who used them, but I’m a believer now.  I got an inexpensive one at Target that can be read with either grams or ounces/pounds.  I use both, depending on what I’m doing.
  • Parchment paper, too, seemed unnecessary to me at one time;  but after trying it, I have to admit that I love it.  Clean up is a breeze.  No more scraping things off the cookie sheet!
  • You can either cut the tops or the sides of these buns, but I prefer top-cut.
Source:  Annie’s Eats

Meatloaf Cupcakes

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I recently found the ultimate meatloaf recipe (at least to our family).  Certain people in the family love it so much that, just today, it was requested for dinner today over pizza.  Pizza!  Yes, it’s that good.

But I have no patience to wait for meatloaf to be ready for slicing and serving when it comes out of the oven.  I always end up with a mess because of that impatience.  So when I saw the idea of making meatloaf in a muffin tin (thanks again, Pinterest!), I knew this was the answer.
Kids seem to love the idea of a dinner cupcake;  and because it’s a healthier version of a traditional meatloaf and because it is preportioned, it’s a win-win!

Paired with mashed potato “frosting” this dinner cupcake is sure to please.  And if you do half potatoes, half cauliflower for your mashed potatoes (like I do) you can even sneak in some extra veggies!
Ingredients:  
1/2 Tbsp. olive oil
1/2 cup finely diced onion
1 stalk celery, finely diced
1 egg, beaten
1/3 cup skim milk
1 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. sage
1 slice bread, diced very small (I always use sourdough)
3/4 cup shredded cheddar cheese
1 pound ground beef
Sauce:
1/3 cup ketchup
2 Tbsp. Agave nectar*
1 Tbsp. molasses
1 tsp. prepared yellow mustard
1.  Preheat oven to 350 degrees.  Spray muffin tin with cooking spray and set aside.
2.  In saute pan, cook onion and celery in olive oil over medium heat for about 10-15 minutes, or until the veggies are soft.  Set aside to cool some.
3.  In large bowl, whisk together the egg, milk, salt, pepper, and sage.  Add the bread and gently stir together until all the bread has been moistened.  Stir in the cheese and the onion mixture.  Crumble in the ground beef and combine with your hands until well mixed (DO NOT SQUEEZE to mix it together).  Divide equally into the muffin tin compartments and lightly pack down.
4.  In a small bowl, mix together the sauce ingredients.  Spoon over the “cupcakes”.  Bake for about 20 minutes or until an instant read thermometer reads 165 degrees when inserted into one of the cupcakes.  Allow to rest about 5 minutes before serving.
5.  Serve plain or top with your favorite mashed potatoes.
*Agave nectar is a natural sweetener made from the agave plant.  I use it for health reasons because of its lower glycemic qualities.  You can usually find it with the sugar substitutes in the grocery store.  For more information on agave nectar, visit this helpful site.
Source:  cupcake idea from Pinterest, recipe slightly adapted from Eating Well, Living Thin

Happy Pi Day: Nutella Pie

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I love Pi Day.  I mean, who wouldn’t love an excuse to eat pie?  March 3.14 is for both geeks and gastronomists alike.

I just happen to be both.

Ingredients:
For the Crust:*
about 2 1/2 cups of graham cracker crumbs**
1/4 cup melted butter
1/3-1/2 cup creamy peanut butter
_______

For the Filling:
16 ounces Neufchâtel cheese, softened (the 1/3 less fat “cream cheese”)
3/4 cup sugar
1 tsp. vanilla
1/2 cup Nutella
1/2 cup whipping cream
_______

For the Nutella Ganache:
1/4 cup Nutella
1/4 cup whipping cream

1.  Spray your pie plate with non-stick cooking spray (or butter it) and set aside.
2.  Combine graham cracker crumbs, butter, and peanut butter (I do this in the food processor since I usually use that to make the crumbs).  Make sure the mixture is combined well.  (When you press some of the mixture together, it should hold its shape.)
3.  Pour crumb mixture into pie plate, spreading evenly on the bottom.  Then, using the bottom of a straight-sided measuring cup, start pressing the crumb mixture down.  Work your way from the center of the pie plate out to the edge.  Use the measuring cup to coax the mixture firmly into the bottom edge of the pie plate (where the bottom meets the sides).  Then use your fingers to press the mixture up the sides.  Place in the fridge to chill.
4.  Whip the cream cheese and sugar together until well blended.  Stir in the vanilla and Nutella.  Scrape the sides down, then stir in the cream.  Increase the speed of the mixer and whip the mixture for about 3 minutes or until very thick.
5.  Pour filling into pie crust, smoothing the top.  Refrigerate about 2 hours to set.
6.  When ready to serve, microwave the Nutella and cream together in a small bowl for about 30 seconds.  Whisk with a fork until completely mixed together.  Drizzle this lovely ganache over the slices of pie.  Enjoy!

Source:  slightly adapted from Tasty Kitchen

Notes:
*Original recipe uses 24 Nutter Butter Cookies and 1/4 cup melted butter for the crust.  Grind the cookies up in a food processor and then add the melted butter.
**I say “about 2 1/2 cups” because I don’t really measure here.  I don’t normally buy graham cracker crumbs; I just crush regular graham crackers.  I kind of eyeball it, then add the butter and peanut butter and adjust the amounts until it will hold its shape when pressed.

My Best Brownies

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I’ve been in search of a great brownie recipe for years.  A few of them made the cut, but none satisfied my yearning when it came to texture.  I don’t know why, but for some reason nothing beats the texture of a store-bought brownie mix.  Okay, maybe you don’t agree, but I love them there mixes!

Recently, I decided that even though my brownie search had left me jaded and disillusioned (drama queen?  I don’t know what you’re talking about), I would open up my heart to yet another brownie recipe.

And this time….wait for it….I found LOVE!

This recipe comes the closest by far to duplicating (or at least closely mimicking) that elusive brownie-mix texture I’ve come to know and love.  And, as with so many brownie recipes, they get better with age.  (Yes, I appreciate brownies more as a middle-aged woman but I’m talking about the brownies‘ age, not mine…they are better the next day.)

So, now that I’ve found it, this recipe will now be named (at least in my house) My Best Brownies!

Ingredients:
1 1/4 cup all-purpose flour
1 tsp. salt
2 Tbsp. unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped*
1 cup butter, cut into 1″ pieces
2 cups sugar
5 eggs
2 tsp. vanilla

1.  Preheat oven to 350 degrees.  Butter sides and bottom of a 9×13-inch glass pan.  Line with parchment paper (you will use the ends of the parchment to lift out the brownies later).
2.  In medium bowl whisk together:  flour, salt, cocoa.
3.  Put chocolate and butter in a large bowl set over a saucepan of simmer water.  Stir occasionally until completely melted and smooth.  Turn the heat off, but keep the bowl over the pan and add the sugars.  Whisk until thoroughly combined.  Remove bowl from pan and set aside to cool to room temperature.
4.  Add 3 eggs to the chocolate mixture and whisk until combined.  Add remaining eggs and whisk until combined.  Add vanilla and stir until combined, being careful not to over-mix.**
5.  Sprinkle flour mixture over chocolate mixture.  Use a rubber spatula (not a whisk) to fold in the flour mixture.  There should be just a bit of flour visible when you STOP mixing.
6.  Pour batter into pan and smooth the top.  Bake for 30 minutes, but rotate the pan halfway through the baking time.  Brownies are done when a toothpick inserted in the center comes out with just a few moist crumbs sticking to it.  Let the brownies cool completely.  Lift them out using the parchment paper.  Cut and serve.

Makes 24 brownies; serve with ice cream, warmed up peanut butter (as a sauce), and Bittersweet Chocolate Sauce

Notes:
*I didn’t have enough dark chocolate so I mixed what I had:  some German chocolate, plain ol’ baking chocolate, and some dark chocolate.
**Over-mixing will result in cake-y brownies.

Source:  slightly adapted from Brown Eyed Baker

Cottage Ranch Dip

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In an attempt to eat healthier and also to sneak some more protein in my diet, I came up with the recipe for veggie dip.  It’s easy and even cottage cheese haters (like my husband) will be fooled that it’s not a traditional fatty dip.

It helps tremendously to have a Magic Bullet-type blender thingy, but you can use a regular blender too.

Ingredients:
16-ounce container small curd cottage cheese (lowfat)
1 envelop ranch dip or dressing mix (I used Hidden Valley Harvest Dill Dips Mix)
sour cream to taste (I used about 1/4 cup)
milk to thin

1.  Place ingredients in a blender, adding milk to thin to the desired consistency.  (With the Magic Bullet type blender, you may have to place half the cottage cheese in, blend, then add the rest, and blend.)
2.  Refrigerate for a few hours for flavors to blend.  Serve with your choice of veggies.

Makes about 2 1/4 cups

Source:  a Julie original

Nutella Fruit Dip

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Yummy Nutella Fruit Dip

I love Nutella.  Any recipe I see anywhere that has Nutella in it, I’m interested!  And this one is so quick and easy.  Great for breakfast or for dessert.  Seriously.  Dessert!

Ingredients:
1 cup non-fat Greek yogurt (I used Fage)
1/2 cup Nutella

1.  Combine ingredients in a bowl and stir till smooth.
2.  Serve with your favorite fruit!

Makes 1 1/2 cups

Source:  Babble

Tortellini Skewers

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Need to serve something tasty but don’t have the time or energy to make something that’s gonna be really involved?  Want a fun main dish for dinner that you can prepare in a snap?  Have I got a dish for you.

Buttoni premade, refrigerated Tortellini…I got two packages:  Three Cheese and Spinach Feta (I think!).  They were BOGO at the store.  (Please ignore my nasty tile countertop.  I do my best to ignore it.  I’ve given up cleaning it because in a day it’s stained again, even after scraping, bleaching, grout-line-painting, and sealing.  My new counter top is on it’s way, thank goodness!)

Ingredients:
refrigerated Tortellini
olive oil
Pesto sauce
Spaghetti or Marinara sauce
wooden skewers

1.  Boil pasta as directed on package.  When done, pour into colander and rinse well with cold water.  Allow to cool and drain completely.
2.  Toss cooked tortellini in a bowl with a little olive oil.  Either store in a container in fridge, or go ahead and skewer the pasta to serve immediately.
3.  Serve with pasta sauces of your choice, but my preference is for pesto (which I also bought premade).  Drizzle sauce over the tortellini skewer once it’s on your plate.

Source:  photo idea found on Pinterest