Grilled Chicken Caprese Sandwiches

The magazine companies are on to me. I subscribed to CookingLight about a year ago. Since then, I've been inundated with other magazine subscription offers - Everyday with Rachael Ray, Food Network Magazine, People, Parents, Good Housekeeping, Family Circle, Better Homes and Gardens.... they all want me. I feel so popular.

The sad thing about this is that if it's a magazine I'm even somewhat interested in, and the deal is good, I'll probably subscribe. My husband tells me "oh, but honey, you can get those recipes online." Which is true. But looking them up online is nowhere near as fun as getting a fresh new magazine in the mail every month. I like to think I have the self-control to know when it's time to stop (and hey, I turned down Parents magazine, even though it was truly a great deal. That's gotta count for something, right? Nevermind that I have no children or need for such a magazine).

I made these sandwiches when my tomatoes and basil were at their absolute peak - before the fall weather officially arrived and far before I had to start bringing my plants in at night for fear of frost (I'm not a fan of this weather). You should make them and enjoy them while the you still have access to fresh tomatoes and basil.

Grilled Chicken Caprese Sandwiches
Serves 2

INGREDIENTS
4-6 chicken tenders
Italian dressing, for marinading
2 Roma tomatoes
1-2 tsp olive oil
salt & pepper
6ish leaves fresh basil
Mozzarella cheese slices
baguette

DIRECTIONS
Marinade the chicken tenders in Italian dressing for at least a few hours. Cut the tomatoes and drizzle with olive oil. Season with salt & pepper.

Pre-heat the broiler.

Grill the chicken till cooked through (3-5 min per side or so) and grill the tomatoes till soft.

Meanwhile, cut the baguette in half, length-wise, and put slices of mozzarella. Right before the chicken is done, place the bread under the broiler until the cheese melts and starts to get bubbly.

Cut the basil into little ribbons.

Place the chicken on top of the bread, then top with tomato and fresh basil.

Overnight Cinnamon Rolls

On holiday mornings, I love to wake up to a nice fresh batch of cinnamon rolls. But I seem to always run into the problem that if I make them at night before bed, they're good the next morning, but you don't get that "fresh from the oven" goodness. If you make them in the morning... you have to get up at about 4 am to have fresh rolls by the time normal people wake up. Am I the only one that has that issue? No? Maybe?

When I saw Alton Brown's Overnight Cinnamon Roll recipe, I knew it would be the solution to all my fresh roll issues. The basic idea is that you make the rolls the night before, then in the morning, get them in a nice humid oven, let them rise for a half an hour, and then bake. Unfortunately, the rising didn't happen quite as quickly as Alton said it would. I had to let mine rise for over an hour before they had risen enough to bake. So, instead of having rolls around 10:30 or 11, we ended up eating them closer to noon. That counts for breakfast on a holiday, right?

They were worth the wait, though. They were everything I wanted in a cinnamon roll, and the frosting, while super sweet, complimented the rolls perfectly. As a bonus, they keep really well in the fridge, too - and with a quick zap in the microwave, they taste just about as good as they did when they were fresh!

Because I didn't change his recipe one bit, out of respect for Mr. Brown, you can find the recipe for these amazing rolls here:

Alton Brown's Overnight Cinnamon Rolls

1/2/2012 Update: I've submitted these to the Sweets for a Saturday on Sweet as Sugar Cookies. 

Applesauce Bread

I love making quick breads. They're such easy things to whip up and they make a great breakfast or snack in the morning. My husband's mom makes applesauce muffins every once in a while, and they're always great, so when I came across this recipe for applesauce bread, I knew I had to make it straight away. I loved it. However, I felt like it was missing a little something so next time I make it, I'm going to add a bit of nutmeg or allspice to give it an extra kick. I halved the recipe to make only one loaf, but next time I will definitely make the full amount.

Applesauce Bread

Recipe from allrecipes, adapted

Makes 1 loaf

INGREDIENTS

1 1/2 cups flour (I did 1/2 cup whole wheat and 1 cup all-purpose)

1 egg plus one egg white

1/2 cup canola oil

1 cup applesauce

1/2 tsp cinnamon

1/4 tsp nutmeg or allspice

1 generous tsp baking soda

1/4 cup sour cream

DIRECTIONS

Preheat oven to 350.

Dump all ingredients into a bowl and mix together until well combined.

Pour into a greased loaf pan and bake for about 60-70 minutes, or until a toothpick comes out clean.

Grandma's Zucchini Bread

Zucchini bread was one of my favorites when I was a kid, and nobody made it quite like my grandma. Well, truth be told, when I was a kid there were a lot of things nobody could make quite like my grandma could. This is my take on her recipe. I've tried to make it just a little healthier so you don't feel quite so bad about eating it.

Zucchini Bread

Grandma Ann's recipe, adapted

Makes 2 loaves

INGREDIENTS

1 cup whole wheat flour

2 1/4 cups all-purpose flour

1 1/2 tsp salt

1 tsp ground nutmeg

2 tsp baking soda

1 tsp ground cinnamon

3 cups sugar

1 cup canola oil

1/3 cup water

4 eggs

2 1/2 - 3 cups grated zucchini

1 tsp lemon juice

1/4 cup unsweetened applesauce*

DIRECTIONS

Preheat oven to 350 degrees F.

In a large bowl, mix together the flours, salt, sugar, soda, cinnamon, and nutmeg. In a separate bowl, beat together the canola oil, water, eggs, and lemon juice. Add wet ingredients to dry and mix until combined. Add zucchini and applesauce and stir until combined.

Pour into pre-greased loaf pans and bake for 1 hr, or until a toothpick comes out clean.

*If you want, you can eliminate some of the oil by swapping out an equal amount of oil for apple sauce. So, for example, if you only add 1/2 cup of oil, add 1/2 cup more of the applesauce, for a total of 3/4 cup.

Pioneer Woman's Rosemary Rolls

To go with my turkey dinner, I wanted to make fresh bread. I'd been eying Pioneer Woman's Rosemary Rolls for some time and thought they'd make a nice accompaniment.

They were great, and they couldn't have been easier. They were almost like little mini focaccia buns. They were great on their own, and I'm sure they'd be great with marinara as well, and they were delicious accompanying my gravy. You really should make them.

Rosemary Rolls

INGREDIENTS

Frozen, unbaked dinner rolls

melted butter

coarsely chopped rosemary

coarse sea salt

DIRECTIONS

Spray a small cast-iron skillet with cooking spray. Place frozen rolls in the skillet and leave room for rising. Cover and let rise for several hours. Mine rose for about 4 1/2 hrs and could've used at least another hour.

After rising, brush the rolls with melted butter and sprinkle with rosemary and just a little sea salt.

Bake according to package directions, usually 400 degrees for 15-20 minutes or until the rolls are a deep golden brown.

English Muffins

English muffins are one of my favorite breakfast foods. Since I successfully started making bagels, I've been interested in making English muffins. I was curious if the effort and of making them and the taste would be worth it. So, when I had some spare time on a Saturday, I tried making them. Because I love my breadmaker, I used that to knead the dough and let it rise.

They were a bit tedious to make, but in the long run, they're so much better than the ones you buy at the store. I would definitely recommend trying to make them over buying them.

English Muffins

Recipe from King Arthur Flour website (modified slightly)

Makes 16-20 muffins

INGREDIENTS

1 3/4 cups warm milk
3 TBSP butter
1 1/4 tsp salt
2 TBSP sugar
1 large egg, lightly beaten
4 1/4 cups unbleached flour
2 tsp yeast

DIRECTIONS

Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the "dough" setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out the muffins in about 3-inch rounds. Re-roll and cut out any leftover dough. Cover the muffins with a damp cloth and let rest for about 30 minutes.

Heat a cast iron skillet to very low heat (a hard-annonized skillet didn't work as well). Do not grease, but sprinkle with cornmeal. Cook 4-5 muffins at a time, cornmeal side down first, for about 5-7 minutes per side.

Check after about 4 minutes to see that the muffins are browning gently and are neither too dark nor too light. If they are cooking either too fast or too slowly, adjust the temperature of your pan or griddle.

When brown on both sides, transfer to a wire rack to cool.

Challah

This bread drove me crazy. For the first batch, I tried making the dough in my bread maker and forgot to add water, so my "dough" ended up looking like cornmeal. The second batch didn't rise. At all. So, I tested my yeast. I bought new bread flour and super fresh eggs. I was determined that a loaf of challah would not defeat me. In the end, the third time was the charm, even though the process ended up taking most of the day. My third attempt came out great. It was golden brown, beautiful, and made absolutely delicious french toast.



Challah Bread
Recipe from Epicurious
Makes 2 loaves

INGREDIENTS
2 1/2 tsp bread machine or instant yeast
3 3/4 cups bread flour
3/4 cup warm water
2 large eggs, plus 1 for glazing
1/2 cup vegetable oil
1 1/2 tsp table salt
1/4 cup granulated sugar

DIRECTIONS

In a large bowl, whisk together the yeast and 3/4 cup of the flour, then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.

Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups (400 grams/14.7 ounces) flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now, to clean it and warm it if you would like to use it for fermenting the dough.) Or, if you like, the dough can be very quickly kneaded in a food processor: Mix the ingredients together in a bowl as directed, cut the rough dough in half, and process one half at a time, then knead the halves together. If the dough is too firm to easily knead, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons of flour.

The dough should feel smooth and firm and knead easily without sticking to the work surface.

Place the dough in the warm cleaned bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. (If it has been refrigerated, the dough will take an extra 30 to 60 minutes to ferment.)

Line one or two large baking sheets, depending on how many breads you are making, with parchment paper or oil them. Divide the dough into two 1-pound (450-gram) portions for loaves, one 1 1/2-pound (680-gram) portion for a large loaf and three smaller pieces for rolls (the easiest way to do this is to divide the dough into quarters and use three of them for the bread and the other for the rolls), or sixteen 2-ounce (60-gram) portions for rolls. To make a New Year's spiral*, roll each portion into a long, even strand, preferably sheeting it out first.

For each portion:

Wind the dough tightly around on the prepared sheet, without leaving any space between the loops, and be sure that the last loop is bound with a bit of tension. This will force the dough to rise in the center as it is proofing and especially during the oven rise.

Cover the loaves well with plastic wrap. (At this point, the loaves can be refrigerated for up to 24 hours.) Let proof until tripled in size, about 1 1/2 hours (or up to 2 1/2 hours if the loaves were refrigerated).

Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using two baking sheets, or arrange one rack in the upper third position if using one baking sheet, and remove any racks above them. Preheat the oven to 350°F. Beat the remaining egg with a pinch of salt for glazing the bread.

When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze. Bake loaves for 25 to 35 minutes, until very well browned. After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil. When the loaves are done, remove them from the oven and let them cool on a rack.

Bagels

I love bagels. I could eat them every single day. I've been annoyed lately how expensive they are in the grocery store, so I started wondering how difficult they would be to make. After searching around online for awhile, I came across a bagel recipe that starts in the breadmaker. Since I love my bread machine, I couldn't pass it up.

These bagels were super easy and they taste great. I'm not sure if I'll ever be able to justify buying bagels again.


Bagels
Recipe from Allrecipes
Makes 9 bagels

INGREDIENTS
Dough
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 tsp salt
2 TBSP white sugar
3 cups bread flour
2 1/4 tsp active dry yeast

Water bath
3 quarts boiling water
3 TBSP white sugar
1 TBSP cornmeal
1 egg white

DIRECTIONS
Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.

When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.

Preheat oven to 375 degrees F.

Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.

Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white.

Bake for 20 to 25 minutes, until well browned.

Banana Bread

I don't really like bananas. It's a texture thing. I'm alright with them when they're almost ripe; still a little tiny bit green. But the second that peel is completely yellow or a tiny bit brown, my banana eating is over.

I do, however, really like a good banana bread. I came across an interesting banana bread recipe in my google reader a few weeks ago, and knew I had to try it. Despite my husband being upset with me that I put chocolate chips in it, I'm very happy with how it turned out and will make it again for sure.



Chocolate Chip Banana Bread
Recipe from Good Things Catered
Makes 1 loaf

INGREDIENTS
3 large extra-ripe bananas
1 3/4 cups flour, plus 2 TBSP
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 pkg. instant vanilla pudding mix
1 cup chocolate chips (I used about 2/3 cup)
2/3 cup sugar
1/2 cup shortening (I used butter flavor crisco sticks)
2 eggs
2 TBSP milk
1 TBSP vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F.

Mash bananas and set aside.

In a medium bowl, combine 1 3/4 cups flour, baking powder, baking soda, salt, and pudding mix. Whisk together and set aside.

In a ziplock bag, toss chocolate chips with 2 TBSP flour. Set aside.

Cream together shortening and sugar until light and fluffy, about 2 minutes.

Add eggs, one at a time, until thoroughly combined.

Add milk, vanilla, and banana to the mixture and combine well.

Turn mixer to low and add the flour/pudding mixture and beat until just combined. Fold in chocolate chips.

Pour into a greased loaf pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Let cool on a wire rack for about 5 minutes then remove from the pan to cool completely.

Grandma's Cinnamon Rolls

My grandma makes the best cinnamon rolls. When I was growing up, she knew I liked them fresh out of the oven, so she would always make sure they were just done when I woke up. If I wasn't going to be at her house for a while, and on special occasions, she'd bring me a pan to let rise and then bake on my own.

I made them with her many times when I was at her house visiting, but I'd never made them on my own. I put my own twist on them, using the fabulous cream cheese icing recipe on Little Ms. Foodie's blog, but they still use Grandma's basic recipe.


Cinnamon Rolls
Recipe by my grandma, adapted
Makes 12-16 rolls

INGREDIENTS
1 loaf Rhodes frozen bread dough, thawed
6 TBSP butter, softened
3/4 cup brown sugar
1 TBSP cinnamon
Icing, recipe follows

DIRECTIONS
After dough has thawed, but before it starts to rise, roll out the dough on a lightly floured surface until it's about a 14 x 6 inch rectangle.

In a small bowl, mix together the butter, brown sugar, and cinnamon. Spread the cinnamon mixture on the dough.

Roll the dough up like a jelly roll, starting with the long side (this would be the bottom of the rectangle, for the instructionally-impaired like myself). Cut the roll into 12-16 slices (about 1 to 1 1/2 inch slices.

Place them into a greased 9 x 13 pan and let rise for about an hour, or until they have doubled in size.

Bake for about 15 minutes or until golden brown on top. Let cool, and frost with cream cheese frosting.

Icing
4 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

Beat together all ingredients until smooth. Use to frost cooled rolls.

Caramel Rolls

I think Sunday morning is a great day for a leisurely breakfast. My favorites are a quasi-Irish breakfast and caramel rolls (not together). Don't laugh, Husband. I didn't say I'm up cooking full breakfasts often, just that I like to (see, I changed that wording for you to make it more clear). This recipe has been in my family for as long as I can remember. It makes an appearance at every holiday and family function, and we all love them... Well, I love them when no one screws them up by adding walnuts to the caramel sauce... I always feel a bit Sandra Lee-ish when making them, but I get over it quickly because they're so wonderful. I promise you'll like them. The best part (aside from the delicious flavor) is that they come together in less than 5 minutes of prep time.

Just out of the oven -
Top View

Flipped over

Caramel Rolls
Family Recipe (true source unknown)
Serves 4-8

INGREDIENTS
18 Rhodes frozen roll dough balls
1 package butterscotch cook & serve pudding (NOT INSTANT)
1/2 cup butter
1/2 cup brown sugar

DIRECTIONS
Grease a bundt cake pan.

Place the frozen dough balls in the bottom of the pan. I like to do it so there is an inner and an outer layer when it cooks.

Sprinkle the dry pudding mix on top of the dough.

Meanwhile, melt the butter and combine it with the brown sugar. Once mixed together, pour over the top of the dough and dry pudding mix.

Place in a cold oven overnight (or about 8 hrs, if not overnight). Turn on oven to 350 and bake about 25 minutes or until golden brown. Don't bother to take them out to pre-heat the oven. Just turn it on and set a timer for 25 minutes and walk away. When the timer goes off, the caramel rolls should be done.

*Let them sit about 10 minutes before flipping and removing them from the bundt pan. When it's time to do so, I suggest covering the top of the pan with a plate and flipping the whole thing over as fast as you can. Make sure to keep watch for any caramel that slips out the sides.