Braided Pesto Bread

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Bread is definitely one of my favorite food groups, so when I came across this on 
Pinterest, I knew I had to make it.

I think it has a great look about it and was really easy to make. And as expected, delicious.

I have lots of fresh basil, so it was a cinch to whip up some pesto.

I just put a big handful of basil leaves into my processor, added about 1/3 cup of pecans (that's what I had on hand), 1/3 cup of freshly grated parmesan cheese, squeeze of 1/2 lemon, salt and pepper. With the machine running I poured in enough olive oil to make it all come together and have a nice spreadable consistency. Wham bam done.

The next morning after I made this, I went into the kitchen and saw a note on the fridge that my 17 year old son, Christopher, had put up there, that said, "Million Dollar Meal, make pizza dough out of this" with a smiley face. Evidently he enjoyed it. I thought that was pretty funny, then thought...yeah, that would be good.

Braided Pesto Bread

1 cup warm water

2 tsp yeast

1 tsp sugar

2 1/2 cups flour, plus more for dusting work surface

1 Tbsp olive oil

1 tsp salt

1/2 cup pesto, purchased or homemade

2 Tbsp grated parmesan

Place warm water in the bowl of your stand mixer fitted with the dough hook; add sugar and sprinkle yeast over top. Let it sit until yeast is dissolved and frothy, apprx. 10 minutes.

Add the flour, oil, and salt and turn the mixer to low. Knead the dough for 5 minutes until smooth and elastic - after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.

Form the dough into a smooth ball and transfer to a lightly greased bowl, cover with a kitchen towel and let rise until doubled, 40-60 minutes.

Preheat oven to 425.

Lightly flour your work surface. Flatten dough out gently, then roll into a rectangle ~18x12 inches. Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges. Starting at the long side of the dough, roll up and pinch the seam closed.

Transfer to your parchment-lined or cornmeal-dusted baking sheet. Cut the dough in half down the length of the dough and pinch the top ends together. Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty). When you get to the bottom, pinch the ends together and wrap into a wreath. Fold technique is found here.

Transfer to your baking sheet and let rest for 30 minutes. Top with shredded parmesan and bake for 20-25 minutes, or until golden brown.

Let cool slightly and slice to serve.

Source: Confessions of a Foodie Bride

Spicy Black Beans and Peppers

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Love this recipe.

I was looking for a side dish to go along with some Chicken with Mole Sauce that I was making (was not impressed), and came across this one that fit the bill perfectly.

Simple to make and full of flavor.

This photo was actually taken 2 days later, and I gotta say, the beans only got better. Drizzle them with lots of Frank's hot sauce because it really is the right thing to do. 

Add some sausage or chicken and would be excellent as a main course.

Spicy Black Beans and Peppers

1 tablespoon vegetable oil

1 large onion, diced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

3 large garlic cloves, chopped

1 tablespoon ground cumin

1 jalapeno chili, seeded, chopped

1 teaspoon dried oregano

2 15-16 ounce cans black beans, drained

2 cups canned crushed tomatoes with puree

1/4 cup orange juice

1 1/2 teaspoons hot pepper sauce (Frank’s is good)

Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeno and oregano; saute until vegetables begin to soften, about 8 minutes.

Mash 1/2 cup beans. Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.

Serve over rice, if desired.

Source: Bon Appetit magazine.

Homemade Hot Sauce

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I found the coolest recipe/idea in Bon Appetit for all those fresh chiles 

so many of us have this time of year.

It's actually fun to make, really easy, and helps preserve the 

fruity and floral notes in just picked peppers.

 I used a combination of several different types, like  jalapeno, cayenne, fresno and 

even a couple of sweet banana peppers. I didn't seed the cayenne but since this was 

my first attempt at this, I did seed a couple of the fresno. I think my sauce turned out fairly 

mild for a hot sauce. It has heat but not overly so, which I like. Next time I may go a little hotter. 

The article stated that if you want to tame the heat of the really hot ones, like 

cumari and habanero, to pair them with milder peppers, such as poblanos, 

Anaheims, or even sweet bell peppers.

You can dab it on grilled ribs, toss with wings or add to any sauce you want that added extra punch. You could also put it in a cool bottle and give it as a gift.


Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Master Hot Sauce

Makes about 2 1/2 cups

1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)

2 tablespoons kosher salt

1 1/2 cups distilled white vinegar

Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) 

DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.


Source: Bon Appetit magazine.

Tennessee Pound Cake with Strawberries and Mint Whipped Cream

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I really like this pound cake recipe. 

While it's not considered truly "old fashioned", it was about 26 years ago 
that I came across the recipe and it makes a delicious cake.

This time I served it with some sweetened strawberries and mint infused whipped cream. Totally yum!

For the berries, simply cut them up and place in a bowl, then sprinkle on 2-3 
tablespoons of sugar. Cover and refrigerate until the strawberries 
release some of their juices, 2-3 hours.

For the infused whipped cream, pour 1 1/2 cups of heavy whipping cream 
into a small sauce pan along with 2 2" long sprigs of mint with leaves and 
heat until hot. Do Not Boil. Let cool, then place in the refrigerator until cold. 
Remove mint sprigs and poor into a large bowl. While beating cream, add 1 tsp of vanilla 
and 3-4 tablespoons of confectioners sugar. (Adjust sugar to desired sweetness). 
Beat until soft peaks form.

Linked with Food on Friday, Weekend Potluck and Foodie Friday.

Tennessee Pound Cake

2 sticks butter

1/2 cup shortening
3 cup sugar
1 tsp vanilla extract

1/2 tsp almond extract

5 eggs
1 tsp salt
1/2 tsp baking powder
3 cups unsifted flour
1 cup milk

Cream first three ingredients together. Add flavoring and eggs one at a time, beating 2 min. after each. 

Mix salt, baking powder and flour together; add alternately with milk, mixing after each addition. 

Pour into a well greased tube pan or 3 8" cake pans. Bake for 80-90 minutes for a tube pan or 30-40 minutes for cake pans.

Serve this by itself or if you feel it's lonely, top with your favorite flavor of ice cream or whipped cream.

Bacon Jam

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I came across this recipe quite awhile ago and instantly knew I wanted to make it.

I mean, how can you go wrong...Bacon Jam?!

IT IS SO GOOD!

We had it on Panini's yesterday and the entire family loved it. 

Can't wait to put it on a burger or serve it with chicken.

Just in case you're wondering, this is what was on the panini.

Two different types of cheese. I used Havarti on the top of the ciabatta bun, followed by 2-3 slices of sun-dried tomato turkey, pepperoncini slices, dill pickle slices, and sliced onion. On the bottom bun I put down a layer of bacon jam, followed by some basil pesto and a small drizzle of good balsamic vinegar and then a layer of cheddar cheese. Put it together and brush will olive oil, then onto the panini maker.

It was perfect. 

Kuddos to Dax Phillips for the bacon jam recipe.

Linked with Weekend Potluck and Foodie Friday.

Bacon Jam

1 lb of good bacon, cut into pieces

1 tbsp unsalted butter

1 large onion, diced

4 cloves of garlic, minced

1 tsp salt

1 tsp cracked black pepper

1 tbsp Sriracha sauce

1/2 tbsp Hungarian paprika

1 tsp cayenne pepper (I only used about 1/3 tsp)

1 tsp mustard powder

4 tbsp maple syrup

1 cup of strong coffee (I used 3/4 cup coffee and 1/4 cup water)

3 tbsp apple cider vinegar

1/4 cup of light brown sugar

Begin by heating a large cast iron skillet on medium heat. Add the sliced bacon pieces, and begin cooking this, rendering all of the fat, and cooking just until slightly crisp, but not super crispy. This will take about 10 minutes or so. During this time, prepare the rest of the ingredients.

When the bacon is cooked, remove with a slotted spoon onto some paper towel to remove any excess fat. Pour off most of the bacon grease, reserving for a later use. Return the skillet back to the heat and add the tablespoon of butter. Toss in the onion and garlic, and let them begin to sweat, cooking on medium heat for about 5 minutes, stirring along the way.

When the onions and garlic are cooked, add the salt and pepper, along with the brown sugar. Give a good stir, letting the sugar begin to melt away into the onions. After a couple of minutes, add the remaining ingredients and let it come to a boil. Toss in the bacon, stir, and add this to a slow cooker, on low heat, for 3 hours.

After a few hours in the slow cooker, place the mixture into a food processor and pulse down for your desired consistency. I like mine to have some recognizable bacon pieces, but pieces that are not extremely big, almost like bacon bit consistency. Return the mixture to a sauce pan, and cook on medium heat until most, if not all of the liquid evaporates, leaving you with a jam like consistency.

Store in a sealed container for up to three weeks, if it lasts that long.

Source: Tasty Kitchen by Dax Phillips.