Cinnamon Rolls

 Ingredients:

Full                                                                    Half

3 1/2 c water                                                        1 3/4 c water

1 c oil                                                                   1/2 c oil

3/4 c sugar                                                           6 Tbls sugar

6 Tbls yeast                                                         3 Tbls yeast

1 Tbls salt                                                            1 1/2 tsp salt

3 eggs, room temperature                                    2 eggs, room temperature

10-12 c flour                                                        5-6 c flour

Mix water, oil, sugar, and yeast together.  Cover with clean towel and let it rest fo 15 min. Add remaining ingredients and stir/knead until dough is smooth.  Divide dough and roll out into rectangle.  Spread softened butter over the dough and sprinkle with cinnamon/sugar mix. (1 c sugar to 1/4 c cinnamon-- can use white or brown sugar)

Start at one end and roll up the dough.  Cut into 2" rolls and place on baking sheet.   Cover with clean towel and let raise for 10 min.  Bake at 400 degrees for 10-15 min, or until browned.

Cover with your favorite icing.

Raspberry Sauce

 Can use for cheesecake, pancakes, crepes, ice cream, etc.  Probably similiar for most fruit.  Kate loved it on her cheesecake.

1 Tlbs water

2 tsp cornstarch

3 c (12 oz) fresh or frozen raspberries

1/4 c sugar

1 tsp fresh lemon juice

1/2 tsp vanilla extract

1- Whisk cornstarch and water together until cornstarch dissolves.   Combine cornstarch misture with raspberries, sugar and lemon joice.

2- Bring to a boil and let boil for 3 minutes while stirring occasionally. Remove from heat and add vanilla and stir to combine.

3- If you want to remove seeds, then use a rubber spatula to push sauce through a sieve.   I didn't have one and we didn't care and it still tasted yummy.

Makes about 1 c of sauce--- more if you don't strain it. (filled a pint jar)

Raspberry Filled Cookies (Oh-- yes I did! I think I have reworked a recipe for our favorite Maine cookie!)

 Ingredients:

1 C shortening

2 C sugar

2 eggs

 3/4 C milk

2 tsp vanilla

3 tsp baking powder

3/4 tsp salt

5 C flour

1 jar of raspberry jam (seeded or seedless)

1- Cream shortening and sugars until well blended.

2- Add eggs-- 1 at a time and mix well.  Then, mix in vanilla.

3- Combine dry ingredients into separate bowl and whisk to fluff.

4- Add dry ingredients alternately with milk and mix well.

5- Dough will be sticky--- knead a little extra flour as you roll onto floured surface. 

6- Cut out with round cookie/biscuit/bottom of cup cutter.  Place on parchment paper on cookie sheet.

7- Add 1 Tbsp of jam in center of cookie.   Top with another cookie and lightly press edges.

8- Bake at 375 for 14-17 min--- DO NOT OVERBAKE-- they will only slightly brown.

Cool and store in container--- they soften if eaten on the 2nd day.   Almost better in the following days!!

Easy Banh Mi Meatball Sandwich

 INGREDIENTS

Spicy Sauce:

• ⅔ cup mayonnaise or plain Greek yogurt
• 1 tablespoon sriracha or sweet Thai chili sauce (see note)
• 1 green onion, white and green parts finely chopped, white and green parts finely chopped

Relish:

• 2 large carrots, coarsely grated or cut into thin matchsticks (about 1/2 cup)
• 1 English cucumber, coarsely grated or cut into thin matchsticks (about 1/2 cup)
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• ½ teaspoon coarse kosher salt
• 1 teaspoon sesame oil

Meatballs:

• 2 pounds ground pork, ground turkey or a combination
• ¼ cup chopped fresh basil or 2 teaspoons dried
• 4 garlic cloves, finely minced
• 2 green onions, finely chopped
• 1 tablespoon fish sauce (see note)
• 1 tablespoon sriracha or sweet Thai chili sauce
• 1 ½ tablespoons sugar
• 1 tablespoon cornstarch
• 1 teaspoon pepper
• ½ teaspoon salt
• 1-2 teaspoons sesame or vegetable or coconut oil, for browning

Sandwiches:

• 4 to 6 6-inch baguettes or hoagie buns
• Bunch of fresh cilantro

Cook ModePrevent your screen from going dark

INSTRUCTIONS 

• For the sauce, in a small bowl, whisk together the mayo, green onions and sriracha. Cover and refrigerate. This can be made several days in advance.
• For the relish, toss together the carrots and cucumber. In a small bowl, whisk together the sugar, vinegar, salt and sesame oil. Pour over the vegetables. Cover and refrigerate. The relish can be made a day or so in advance.
• For the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground pork (or turkey), basil, garlic, green onions, fish sauce, hot sauce, sugar, cornstarch, salt and pepper. Scoop the mixture into 1- to 2-inch meatballs. Heat the sesame oil (or other oil, if using) in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on all sides.
• Transfer the browned meatballs to a foil-lined baking sheet and repeat with remaining meatballs (adding additional oil if necessary). Bake the meatballs for 15 minutes. Remove from the oven (I like to place the cooked meatballs one by one on a layer of paper towels to absorb any excess grease).
• To assemble the sandwiches, slice the buns or baguettes in half. Spread the dressing on the top half of the bread. Layer cilantro to taste on the bottom half. Place 3 or so meatballs (will depend on how big you made them) on top of the cilantro. Drain the relish and place a heaping spoonful on top of the meatballs. Press on the sandwich top and devour.

MELS KITCHEN CAFE

Mexican Street Corn Chicken Tacos

 Prep Time: 20 mins    Cook Time: 15 mins     Serves 6   modernhoney.com

Mexican Grilled Chicken

2 lbs chicken breasts or tenderloin or thighs

1/3 to 1/2 cup canola oil

3 TBLS fresh lime juice (about 2-3 limes)

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

Salt and pepper

Street Corn

2 cups cooked corn (from cob or frozen white corn)

1-2 TBLS mayonnaise

1 TBLS lime juice

1/4 tsp chili powder

1/4 cup cilantro, chopped

1/2 jalapeno, chopped

2 green onions, sliced

1/2 tsp garlic salt

Garnish

6-12 corn tortillas

1 avocado, sliced

1/2 cup Cotija Cheese

Cilantro

Mexican Crema

1 cup sour cream

3 TBLS taco sauce (more if you like more spice/flavor)

INSTRUCTIONS:

1.  In a bowl, stir together oil, lime juice, chili powder, cumin, garlic powder, salt and pepper.  Pierce chicken breasts with fork.  Place in large ziplock bag and pour marinade over chicken.  Let marinade for at least 1 hour (4-5 is ideal).  Preheat grill to medium heat.  Grill chicken for approx 5-6 mins per side, depending on thickness.  Internal temp should reach 165 degrees.  Cut into slices.

2. For Corn Salad:  cook corn and place in a bowl.  Stir in mayo, lime juice, chili powder, cilantro, jalapeno, green onions, and garlic salt.

3. Assembling Tacos:  Heat a small amount of oil in a skillet.  Place corn tortillas one by one in skillet and soften in oil for a few seconds.  Remove and let drain on paper-towel-lined plate.  Top with chicken, street corn, fresh avocado slices, and sprinkle with cotija cheese and cilantro.  Serve with Mexican Crema.