Tuesday, November 23, 2010

Whole Grain Honey Wheat Rolls

I have been making these for our small group quite a bit. I love that it makes a lot and we love the taste! You can make them from scratch but I will give you my version in the bread machine. MUCH easier. :)

Whole Grain Honey Wheat Rolls


1/4 c. warm water
1/4 c. wheat
1 Tbsp instant rise yeast
1 c. warm milk (105 -115 degrees)
1/4 c. honey

3 Tbsp oil
1 1/2 tsp salt
1 egg, lightly beaten
2 c. whole wheat
pastry flour
2 c. bread flour, separated

Put all the above ingredients in the bread machine bowl. Put on dough cycle.

When the cycle is done, take the dough out and split in half. Split each half into 8 equal pieces. Spray 2 8-inch round pans. Place dough in pans. Cover and let rise for about an hour.

Preheat oven to 400 degrees.

Melt the butter and honey and glaze over rolls, sprinkling with oats.

1 tablespoon butter, melted
1 tablespoon honey

1/4 c. oats

Bake for 12-14 minutes.


Pasta with Scallops, Zucchini and Tomatoes

I was looking to way to cook scallops (you can get then frozen at Meijer). And I had a zucchini. So I found this recipe and we LOVE it. And it takes no time at all. Have made it a few times and even the kids eat it! You could use shrimp instead if you don't like scallops.

***we used dried basil, because I didn't have fresh and canned tomatoes.***

Pasta with Scallops, Zucchini and Tomatoes


  • 1 pound dry fettuccine pasta
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 zucchinis, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup chopped fresh basil
  • 4 roma (plum) tomatoes, chopped
  • 1 pound bay scallops
  • 2 tablespoons grated Parmesan cheese


  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
  3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Original recipe found HERE.

Monday, November 22, 2010

Mac and Cheese

Another recipe I don't want to lose. Originally based on Martha Stewart's, I often skip the crumb topping and the baking and do the whole thing on the stovetop. Also, I've made it with a mixture of regular cheddar and Monterey Jack (instead of white sharp) and Parmesan (instead of Gruyere or Romano) and it's a little different but still very good. In fact, my kids prefer the more mild cheese. (Martha's original recipe also calls for nutmeg and cayenne pepper, but we don't care for either in our mac and cheese, so I didn't include them below.)

Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Corn Chowder

I found two different corn chowder recipes that I like portions of and mixed the two. I'm sure I'll forget what I did if I don't write it down. So here 'tis!


  • 2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller) (leave the fat in the pan for fl
  • 5 ears Corn, Shucked (about 4 Cups) -- I just used 4 cups of frozen corn. You could also do canned corn.
  • 2-3 potatoes, diced
  • 32 ounces, fluid Low Sodium Chicken Broth
  • 1-½ cup Heavy Whipping Cream
  • ½ teaspoons Kosher Salt (more To Taste)
  • 3 Tablespoons Masa (flour made from corn) or flour (I found the masa near the mexican food at Meijer or Walmart)
  • ¼ cups Water

Preparation Instructions

Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Add corn and diced potatoes. Stir and cook for one minute.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine masa (or flour) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.