Side: Ultimate Cheese Bread

http://thepioneerwoman.com/tasty-kitchen/recipes/breads/the-ultimate-cheese-bread/

* 2-¼ cups All-purpose Flour
* ¾ cups Plus 1 Tsp Of Warm Water (105F)
* 1-½ teaspoon Active Dry Yeast
* 1 teaspoon Sugar
* 1 teaspoon Table Salt
* ¾ Tablespoons Olive Oil
* Kosher Salt For Sprinkling Over The Top
* 7 ounces, weight Sharp White Cheddar*

Preparation Instructions

Add 3/4 cup plus 1 tsp of warm water to a bowl. To the water, add the yeast and a small pinch of sugar. Stir to combine. Let the yeast get happy in the water for about 8 minutes.

I normally use a KitchenAid Mixer to mix and knead the dough, but you can certainly do it by hand (but kneading the dough will take longer). To the mixing bowl, add the flour, sugar, and salt. Stir to combine.

After the yeast has bloomed for about 8 minutes, add it to the mixing bowl with the olive oil. Turn the mixer on to the lowest speed and allow the ingredients to combine, scraping down the sides of the bowl to ensure that all of the flour gets incorporated. After one minute, if the dough is a shaggy mess and hasn’t formed a ball, there is not enough water in it. Just add an additional teaspoon of warm water and mix another 30 seconds on low. Depending on the humidity and time of the year, you may or may not need the additional teaspoon of water. Once the dough has formed into a fairly cohesive ball, turn off the mixer and allow the dough to rest for four minutes.

After four minutes have elapsed, knead the dough on low speed using a dough hook for about two minutes (setting number 2 on a KitchenAid mixer). If you are kneading the dough by hand, it will take about 6 to 8 minutes. After the dough has been kneaded, form it into a smooth ball.

Spray a medium-size bowl with cooking spray. To the bowl, add the dough and spritz the top with a little more cooking spray to keep it from drying out. Cover the bowl with plastic wrap and allow it to sit in a warm place for one hour or until the dough has doubled in size.

After the dough has doubled in size, punch it down and cut the dough into two pieces of equal size. Form the dough into balls, cover, and allow them to rest for 10 minutes. This rest period will make it easier to roll out the dough.

After about 10 minutes, roll each piece of dough (using a rolling pin) into an elongated oval shape about 19″ long by about 4.5″ wide. If the dough stretches back too much when rolling it out, as it often does for me, cover the dough and let it rest another five minutes. Invert a sheet pan or cookie sheet so that the bottom is facing up. Add a piece of parchment paper to the top of the inverted sheet pan. Next, add both ovals of dough to the parchment, side-by-side, about 1 – 2″ apart. The dough should run nearly the entire length of the sheet pan. Spray a large piece of plastic wrap with cooking spray. This will keep the plastic wrap from sticking as the dough rises a second time. Place the plastic wrap on the dough, making sure that it is completely covered by the plastic wrap. Let the dough rise in a warm place for about 50 minutes.

About 20 minutes before the dough has finished rising, preheat the oven to 325F. The rack should be in the center position.

After the dough has finished rising for 50 minutes, uncover the dough. It should look puffy. Use your index finger to gently create little divots in the dough about 1″ apart, leaving a 1/2″ border around the dough untouched. This will keep the dough from rising too much in the center when it bakes. Sprinkle each oval with some kosher salt (or sea salt). Place the dough and sheet pan in the oven and bake for 25 minutes, turning the pan once during baking.

After 25 minutes, remove the sheet pan from the oven. The bread should still be very blond in color. Because the outside edges of the dough brown faster than the inside edges, spin each piece of bread around 180 degrees so that the inside edges are now facing outward. Each oval will get 3.5 oz of cheese. Place all of the cheese in an even layer, leaving a 1/2″ border around the bread. If you get the cheese too close to the edge, it’ll melt over the sides. If you accidentally spill some garlic powder on the bread before you put on the cheese, I won’t tell anyone. Just make sure you do not accidentally get the garlic powder on the edges of the bread or it will burn.

Return the bread and sheet pan to the oven and continue baking an additional 22 to 25 minutes or until the cheese has started to brown on the edges. Slide the bread onto a wire rack and allow it to cool before eating. It’s great at room temperature but can been eaten warm as well.

*A special note about the cheese: Pre-shredded cheese does NOT work in this recipe. I prefer using pre-sliced Sargento New York Sharp White Cheddar cheese, which is available in most grocery stores. It’s not overly sharp and does not produce an oil slick after it melts like some cheddar cheeses can. That said, any good quality brick of sharp white cheddar will work. When using the pre-sliced Sargento, I fold over each piece of cheese so that it is double in thickness. If you are cutting the cheese yourself, make sure that each piece is about 1/8 to 1/4″ thick so that it melts properly.

For the story behind this recipe, visit Cooking Ventures at http://cookingventures.blogspot.com

Entree: Thai Chicken Soup with Cilantro-Infused Rice

http://thepioneerwoman.com/tasty-kitchen/recipes/soups/thai-chicken-soup-with-cilantro-infused-rice/

• 1 Tablespoon Olive Oil
• 2 whole Onion (yellow Or Some Mild Variety) Rough Chopped
• 1 pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
• 1 clove Garlic, Minced
• 5 stalks Celery, Chopped
• 2 Tablespoons Salt
• 7 cups Water
• 1 pint Cherry Tomatoes
• 1 package (6 Oz. Package) Mushrooms, Rough Chopped (your Choice Type Of Shroom)
• 1 teaspoon Crushed Red Pepper Flakes
• 1 bunch Cilantro, Finely Chopped
• ¼ cups Lime Juice
• 1 cup Rice
• 2 cups Water (for Rice)
• 2 sprigs Cilantro (for Rice)

Preparation Instructions

Pour the oil in the bottom of a large pot. Toss in the chicken, onions, garlic, celery, salt, and the 7 cups of water. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes or until the chicken is cooked all the way through.

Toss in the tomatoes, mushrooms, red pepper, chopped cilantro, and lime juice. Cook for 10 more minutes.

In a separate pan, place the rice, the 2 cups water, and a dash of salt. Bring to a boil, then cover and reduce heat to low. Cook for about 10 minutes, then place the 2 cilantro sprigs on top of the rice, cover and let steam for 4 more minutes.

Serve in deep bowls with side cup of rice. Ladle rice in a little at a time, more if the spice is a little much for you.

Eat hearty, y’all!

Dessert: Chocolate Mousse Crunch Cake

http://www.ourbestbites.com/2010/03/chocolate-mousse-crunch-cake.html

1 package Duncan Hines Devil's Food Cake
1 recipe (give or take a little) Chocolate Ganache
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla

Bake cake according to cake mix instructions in 2 8" round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you're done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven't already) according to directions.

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.

Spoon ganache over the top layer, allowing it to drip down the sides. Mine was actually a little thicker here than I wanted--I could have warmed it up longer or added a little more heavy cream. Sprinkle with additional Heath bits
and refrigerate until ready to serve.

Entree: Pasta with Bacon and Mushrooms

 

http://thepioneerwoman.com/cooking/2010/02/monday-night-dinner-pasta-with-bacon-and-mushrooms 

Ingredients

• 2 Tablespoons Olive Oil
• 3 slices Thin Bacon, Cut Into 1/2-inch Pieces
• 3 cloves Garlic, Minced
• 1 package (10 Ounce) White Button Mushrooms, Sliced Thin
• 1 cup Low Sodium Chicken Broth (OR Dry White Wine)
• 1 cup Half-and-half
• ¼ cups Heavy Whipping Cream
• 3 whole Green Onions, White And Light Green Parts Sliced
• ¼ cups Flat-leaf Parsley, Minced
• ½ cups Freshly Grated Parmesan Cheese
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• 1 pound Thin Spaghetti Or Angel Hair Pasta
• Extra Parmesan, For Sprinkling

Preparation Instructions

Cook pasta according to package directions.
In a large skillet, heat olive oil over medium-high heat. Add bacon pieces and cook until light brown but not crisp. Remove bacon from pan and set aside. Do not clean pan.
Add mushrooms and garlic to pan. Toss/stir around and cook over medium-high heat for 5 minutes; increase heat to high if needed to help mushrooms begin to turn golden brown.
Pour in chicken broth. Stir, scraping the bottom of the pan to loosen any bits. Cook over medium-high heat for several minutes, or until the liquid is reduced by half.
Reduce heat and pour in half and half and cream. Stir and allow to bubble and thicken for a couple of minutes. Add sliced green onions and parsley, then cook for one more minute. Finally, add Parmesan and stir, allowing cheese to melt and incorporate into the sauce. Turn off heat.
Add cooked pasta to a large bowl. Add half the sauce from the pan. Toss with tongs. ***Add 1/2 cup hot pasta water at this point if the pasta mixture is too thick and gunky. Toss and add more water until it reaches the consistency you need.***
Serve pasta in individual bowls, topping each helping with the rest of the sauce. Sprinkle with extra parsley and extra Parmesan.

Entree: Cinnamon Bun Pancakes

 

http://thepioneerwoman.com/tasty-kitchen-blog/2010/02/a-tasty-recipe-cinnamon-bun-pancakes/ 

• 1-½ cup All-purpose Flour
• 3 Tablespoons White Sugar
• ½ teaspoons Salt
• 4 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 2 whole Eggs Beaten
• 1 cup Milk
• 2 Tablespoons Corn Syrup
• ¼ cups Butter, Melted
• 1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.
Serve warm with icing drizzled over the top.

Entree: Butter Chicken

http://thepioneerwoman.com/tasty-kitchen-blog/2010/02/a-tasty-recipe-butter-chicken/ 

• 4 pieces Boneless, Skinless Chicken Breasts
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Whipping Cream
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.
Note: this is a little spicy, but you can cut back on the cayenne if you want.

Dessert: Fortune Cookies

 

http://www.ourbestbites.com/2010/02/fortune-cookies.html 

Homemade Fortune Cookies

adapted from Cooking Light

1/2 C flour- If you have bread flour, use it.

1/2 C sugar

1 tsp vanilla- or sometimes I use 1/2 almond 1/2 vanilla

2 egg whites

Place all ingredients in a food processor and blend to combine. Place in a container and chill 1 hour.

Preheat oven to 400°.

Cover a baking sheet with parchment paper*. Draw 3-4 (3-inch) circles on paper. Turn paper over. Spoon 1 teaspoon batter into center of each of the drawn circles; spread evenly to fill circle. Bake at 400° for 5 minutes or until the cookies are brown just around the edges. Remove from the oven. Let sit for a few seconds before removing from pan. Working quickly, loosen edges of cookies with a spatula, and turn over.

*Alternately, you can use a silicone baking mat, like a Silpat. 
A Tip:  I've found that even with the silpat, it works well to spray a little non-stick spray on your surface and lightly rub it around with a paper towel.  It helps the cookies transfer off of the baking sheet since sometimes they have a tendency to stick.  One reader noted that using a plain cookie sheet sprayed with non stick spray (no parchment or silpat) worked perfectly for her.  So you might want to try a few methods and find out what works best for you.

Place fortune along the center of 1 cookie. Fold cookie over so the edges meet ; press edges together. Gently pull the ends of the cookie down over the rim of a small bowl (or jar); hold for a few seconds or until set. Repeat procedure with remaining cookies. Makes about 24 cookies.