Perfectly Roasted Turkey

turkey

There are so many different ways to cook a turkey. Stuffed or not stuffed. Brine or no brine. Roasted. Fried. You name it.

I always get my bird and stuffing at the local turkey farm. I love their stuffing. Honestly, it is amazing and I have yet to replicate it or even come close.

Now for the stuffing debate. Do you call it stuffing or dressing? Some say if it is prepared inside the bird, it is stuffing and if it is prepared outside the bird, it’s called dressing. But apparently it is a regional term.We New Englanders typically call it stuffing, regardless of whether it is stuffed inside or prepared outside the bird. But Southerners call it dressing because “stuffing” doesn’t sound very appetizing.

Do you stuff your bird? I always do. That stuffing that crisps up during the cooking process while basting the bird never makes it to the table. That’s mine! I do always bake an extra dish. I need lots of stuffing for those “leftover” sandwiches. Which in my opinion are the best part of Thanksgiving. It has become part of our tradition that after everyone leaves and the kitchen is cleaned up. We put up the Christmas tree and then later that evening enjoy a “leftover” sandwich and some football or a Christmas special. That night it one of my favorites all year. Family and good food is always a winning combination.

Turkeys are not difficult to cook. With this technique (and a good meat thermometer), your bird will always come out with a beautifully browned, crispy skin and juicy tender meat. No fail!

Have a blessed Thanksgiving!

The Perfect Roasted Turkey

1 20-22 lb. fresh whole turkey, giblets and neck removed from cavity (reserve for gravy if desired)
1 c (2 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
1 c. dry white wine
1/2 tsp. garlic powder
1 tsp. paprika
1 1/2 tsp. dried parsley
2 tsp. salt
2 tsp. freshly ground black pepper

1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.

2. Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter, white wine, garlic powder, paprika, parsley, and 1 tsp. each salt and pepper in a bowl.

3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. Remove the pop-up timer if it has one. If using a digital meat thermometer, insert into the thickest part of the thigh. Do not poke into a bone and set the temperature to 180F (stuffing should be between 140 degrees and 160 degrees).

4. Fold wing tips under turkey. Sprinkle 1 tsp. each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold without packing too tightly. Tie legs together loosely with kitchen string. Fold neck flap under, and secure with toothpicks. Gently lift the skin (you don’t want it to tear) and rub the butter under the skin and using a pastry brush, baste with the wine/butter/herb mixture.

4. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 20-30 minutes. Watch the pan juices and if it gets too full, spoon out and reserve for gravy.

5. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, continuing to baste.

6. After this fourth hour of cooking. You can use an instant-read thermometer in and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.

7. When fully cooked, let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.

Enjoy!

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The Best Beef Stew

beef stew

The weather is getting cold and I don’t know about you, but I need hot food! Salads just don’t cut it for me when it’s chilly. I need something warm and satisfying. I hate to use the term “comfort food” because my husband hates that term. Like really hates it. I’m not quite sure why actually. It’s just one of his quirks, I guess. So, I won’t call it that.

But let’s be real. This is one of those simple meals that just makes you feel good. Its delicious aroma fills the house while it cooks and warms you up from the inside out, fills you up and keeps you full for hours. That’s comfort food. Sorry honey. But it is.

I’m not sure if it’s the wine or the fact that this cooks so long, but the beef is so tender and the broth is perfectly flavored. I hope you add it to your winter meal repertoire.

Slip on your snuggie and light the fire and enjoy a bowl.

Yup, comfort food. There! I said it.

Beef Stew

1- 1 1/2 lb. stew beef, cubed
2 Tbls. flour
2 Tbls olive oil
2 c. carrots, peeled and thickly sliced (or petite carrots) approximately 6
1 stalk celery, chopped (I slice in half and take it out at the end because I don’t like cooked celery, bluck!)
1 medium onion, largely chopped
1 container petite mushrooms or regular button mushrooms quartered
1 large russet potato, cut into 1/2″-1″ cubes
2 bay leaves
1 c. red wine
1/2 Tbls. Gravy Master
College Inn Low sodium Beef broth (32 oz.=1 box)
1 1/2 tsp. cornstarch mixed into 1/4 c. water
2 c. frozen peas
salt and pepper to taste
1 Tbls dried parsley, optional

  1. Preheat oven to 350F.
  2. Toss beef with flour to coat.
  3. On the stove top, in a large cast iron Dutch oven, heat olive oil on high heat and brown beef on all sides, approximately 5-7 minutes and remove meat and set aside.
  4. Pour the wine and using a wooden spoon, deglaze the bottom of the pan. You want to scrape all the yummy brown pieces off the bottom while the wine is reducing. Keep stirring approximately 3-5 minutes until the wine is to the consistency of a thin gravy then add the Gravy Master and stir together.
  5. Add all vegetables, except potatoes and peas and saute 5-7 minutes until they soften a bit. Add the bay leaves.
  6. Add the beef broth and stir.
  7. Add the cornstarch & water mixture and stir.
  8. Cover and place in the preheated oven. Cook for 45 minutes then add the potatoes and stir. Continue to cook covered for an hour.
  9. Add peas, then cook another half and hour.
  10. Remove bay leaves (and celery if you’re like me), add parsley and salt and pepper to taste and serve with a chunk of your favorite, hearty bread for dipping.

Enjoy!

**Note: This stew comes out fairly thin, but if you like a thicker gravy type stew, just add a bit more cornstarch to your water. I suggest a 1/2 tsp. at a time. Always mix the cornstarch into water first, then add to your stew or you’ll end up with little cornstarch balls. Gross. Just be careful not to add too much or you’ll have a solid block of stew.

 

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Crockpot Applesauce

apples

Fall in New England is all about apple picking. We head out to the orchards to pick, trying every type of apple at least once. Then we hop on a tractor and head to the barn to stuff ourselves even further with hot cider donuts. There is no way you can leave without one (or two or three) after smelling those little beauties coming out of the fryer and being tossed in cinnamon and sugar.

We always tend to bring home way too many apples. Which is a good thing because after scarfing down a few of those cider donuts and maybe some apple pie, did I mention they also have hot pie and homemade ice cream, you’re gonna need some health food. Fortunately apples are perfect for a diet. So it’s a good thing we pick a cart load.

But after awhile, you really don’t want to look at another apple in your lunch bag, and you may or may not use them as target practice, you can always make this applesauce before they go bad. They will last a couple weeks if you store them in the refrigerator.

You can’t get much easier than this. Just throw your apples in the crockpot with the sugar and water and cook on high for 3-4 hours. You can use cinnamon if you are just going to snack on the applesauce or leave it our if you are going to use it to cook with.

My daughter hates chunks, so I will run the cooked apples through a food mill to remove all the skins. Then I throw them in jars, cover and store in the fridge (up to 5 days or freeze up to 2 months). Trust me, it won’t last long. It’s great for snacks or a side dish.

If you don’t have a food mill, just peel your apples first, then mash them with a potato masher when they get good and mushy. You can leave it chunky or use an immersion blender to get it super smooth. Personal preference.

You can make large batches if you are going to can them. You can follow the directions here

Feel free to use more or less sugar depending on your taste and how tart your apples are. I like to taste the fruit but the rest of the family likes it sweet. Again, personal preference.

    Crockpot Applesauce


3 lbs. apples, unpeeled. cored and chopped (a variety is best, but whatever you have will work)
1 c. water
1/2 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon (optional)

Enjoy!

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October in a nutshell

The first week of October started fairly normal. The weather was unseasonably warm and the trees were gorgeous. Fall is by far my most favorite time of the year.

Then came Sunday, October 5th. Where it all turned to crap.Pull up a chair. Spoiler alert..it’s pretty gross. Here’s the timeline of events.

  • Sunday 10/5…Nina had a sore throat & temp
  • Monday 10/6…Took Nina in for strep test (negative) she stayed home from school. Felt pretty good all day then threw up at bedtime. Which isn’t terrible. We moms handle throw up all the time. However, it was brown, then bright red, obviously blood. Not too much blood, but I called the doctor to get their input. Any blood in barf is not a good thing.  It was then that I noticed she had a sore on her lip that she said had bled during the day. We thought maybe that’s where the blood came from.
  • Tuesday 10/7 2:00 am…Nina woke me up saying she didn’t feel good. I rushed her to the bathroom where she proceeded to fill the sink with brown blood clots. The clots  were so big I had to kind of give her the Heimlich to help her get them up so she didn’t choke. No need to call the doctor. We were off to the Emergency Room. She continued to bleed and fortunately they found out it was her tonsils and not something more serious. We stayed there until 8:00 a.m then headed off to the Ear, Nose & Throat specialist. The bleeding had stopped and he gave her an antibiotic, scheduled her for a follow-up in a week (unless she started bleeding again) and sent us on our way. Oh, by the way, did I mention I felt awful and my throat was killing me?
  • Wednesday 10/8…Nina felt better. I had a temp, sore throat & went to bed without dinner. That’s sayin something folks.
  • Thursday 10/9…Felt a bit better and went to work.
  • Friday 10/10…Husband and Andrew didn’t feel great. Came home to find Andrew asleep on the chair with a sore throat & temp. No surprise there. That morning I noticed these weird little pimple-like things on my fingers. Not many, so I kind of brushed it off.  About 2:00 a.m husband spiked a temp of 102.5 and after the temp came down we Googled all the symptoms and thought it might possibly be Hand, Foot & Mouth disease. Although this usually affects children and infants under 5 years old, we were pretty confident of our diagnosis. Oh, by the way, did I mention I found a letter from the nurse stating “Hand, Foot & Mouth was going around school?
  • Saturday 10/11…The clincher. Andrew came in my room in the morning “Mom. I have bug bites all over my face and arms!”. We quarantined ourselves for the weekend and hoped for the best for Monday. Oh did I mention both boys now had blisters?
  • Monday 10/13…Andrew and Nina went to school. Me & Husband stayed home because of the blisters on our hands.
  • Wednesday 10/15…Nina’s follow up with the ENT. “Tonsils need to come out. How about next Thursday?” Sure! No Problem! Telling a 7-year-old she has to have her tonsils out the day before Trick or Treat. That ought to be fun.  Oh, by the way, did I mention I started a new job in the midst of all this?
  • Thursday 10/16…Andrew and I headed into Boston to Mass General to see the maxillofacial surgeon about Andrew’s jaw shifting to the right to see if his arthritis was back. First bit of good news! No arthritis! Woot Woot! Oh, and did I mention I got a new Alex & Ani bracelet in the Bruins Pro Shop? It was a good day and well-deserved, I must say.
  • Friday 10/17…Surgery day for me. Double hand surgery. Left large ganglion cyst and right carpal tunnel release. More good news, surgery was a success. Although I guess I didn’t think things through as having both hands bandaged left me pretty useless. Nina had to wash my hair. And the bathroom walls. And floors.
  • Saturday & Sunday 10/19 & 20…I hung around recuperating. It drove me bananas!
  • Monday 10/20 I spent at the lady doctor for my yearly and had a mammogram. Don’t forget to do that ladies!!!
  • Tuesday 10/21…Back to work and a week of no family health issues. HALLELUJAH! Praise the Lord!
  • Thursday 10/30…Nina’s tonsillectomy went well. The doctor said they were some of the biggest he had ever seen and she is recuperating well. She had played the pity card all week and collected more candy than you can imagine.
  • Monday 11/3…Nina still at home healing, but doing great. She had a rough night. I’ve been getting her up every 4 hours for medicine and around 2:30 this morning she said “Mom, I gotta say, I’ve had about enough of this business”.  “Me too baby”.

So, now it’s November and here’s to hoping things are turning around. Time to start getting ready for the holidays (yes I said it) and now that I can wash my hands adequately, time to get cooking again!

What have you been up to?

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Barbecue Chicken & Vegetable Skewers

DSC_0390

This is one of those recipes that that is so simple you wonder how haven’t made them before. Now I think we’ve all made some variation of grilled meat and vegetables on a stick, right? But these are different. These have bacon woven in between all the chicken and veggies. Yes, bacon. Beautiful, delicious bacon. It caramelizes while it cooks and the saltiness make a perfect partner to the pineapple chunks and tangy barbecue sauce.

It’s genious.

I can never make enough of these. They were great for summer outings and I tend to make them for dinner often with a side of rice. I usually make extra so I can take some for lunch the next day as well. Sometimes I actually have some left to take for lunch.

I suggest you try these sometime soon. The prep time can take a little while, you know with all the chopping and skewering going on. But it really isn’t all that difficult or time consuming. If it was, I wouldn’t make them. You know me. That’s how I roll.

1 lb boneless, skinless chicken thighs cut into chunks
1 lb bacon
2 large red and or yellow peppers cut into chunks
1 large onion (vidalia or yellow) cut into large chunks
2 c. pineapple chunks (fresh or canned although fresh stay on the stick better, canned work)
2 c. barbecue sauce (I use Sweet Baby Ray’s Honey Barbecue)
Skewers (soak wooden skewers while prepping veggies

Heat the grill to medium high heat.
Start the skewer with a pepper then start the bacon and continue winding bacon through each item alternating everything, in no particular order. No rules here. Once everything has been skewered, baste with barbecue sauce and place on the grill. I don’t skimp on the sauce. I load it right on!
Cook, turning several times, approximately 15 minutes until cooked through. They can be a bit of pain to turn, as things tend to spin on the stick, but don’t lose heart. You’ll get the hang of it. No worries if something falls off the stick. It’s still delicious.

Enjoy!

Recipe adapted from the lovely Tiffany at Creme de la Crumb

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All About That Bass

mt

Yeah, it’s pretty clear, I ain’t no size two
But I can shake it, shake it
Like I’m supposed to do
‘Cause I got that boom boom that all the boys chase
And all the right junk in all the right places

I see the magazine workin’ that Photoshop
We know that shit ain’t real
C’mon now, make it stop
If you got beauty, beauty, just raise ‘em up
‘Cause every inch of you is perfect
From the bottom to the top

Yeah, my mama she told me don’t worry about your size
She says, “Boys like a little more booty to hold at night.”
You know I won’t be no stick figure silicone Barbie doll
So if that’s what you’re into then go ahead and move along

Because you know I’m
All about that bass
‘Bout that bass, no treble
I’m all about that bass
‘Bout that bass, no treble
I’m all about that bass
‘Bout that bass, no treble
I’m all about that bass
‘Bout that bass
Hey!

I’m bringing booty back
Go ahead and tell them skinny bitches that
No I’m just playing. I know you think you’re fat
But I’m here to tell ya
Every inch of you is perfect from the bottom to the top

Anyone else digging this song? It’s so catchy and yes I do “shake it, shake it” a little more on my runs when it’s playing. Here is a little playlist I put together of some songs that make me move a bit faster and hold my head a little higher when I feel like I’m struggling during a workout.

Did I miss any? What songs motivate you?

1. All About that Bass..Meghan Trainor
2. Roar…Katy Perry
3. Perfect…Pink
4. If today was your last day…Nickelback
5. Unwritten…Natasha Beddingfield
6. In the middle of starting over…Sabrina Carpenter
7. Fat Bottomed Girls…Queen (Sorry ladies, just keepin it real)
8. Girl In a country song…Maddie & Tae
9. Mean…Taylor Swift
10. I will survive…Gloria Gaynor
11. Firework…Katy Perry
12. Born This Way…Lady Gaga
13. This one’s for the girls…Martina McBride
14. Till I Collapse…Eminem
15. Let It Go…Idina Menzel
16. Survivor…Destiny’s Child
17. Shake it Off…Taylor Swift
18. Dog Days Are Over…Florence & the Machine
19. Brave…Sara Bareilles
20. One Step at a Time…Jordin Sparks

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Sugar Cookie Bars

sugar cookie bar

As you know, I’m always looking for a simple, yummy, sweetie to throw in lunch boxes. These were super simple, quick, delicious and oh so pretty.

I can’t wait to frost some with purple, orange and green for Halloween.

This afternoon I emptied Nina’s lunch box and there were at least six bags of assorted, half-eaten snacks. I asked what they were and she said she got them for trading her cookie.

True story.

    Sugar Cookie Bars

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 egg white
1½ Tbsp Greek yogurt or sour cream
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 recipe vanilla frosting, recipe follows

Preheat oven to 375 degrees. Butter a 13″ x 9″ baking dish, set aside. In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended. Slowly add dry mixture and stir until well combine. With buttered hands, gently press (so gently almost patting) mixture into buttered baking dish. Bake 16 – 19 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, cut into squares but leave in the pan and frost. Once frosted, I lifted each out of the pan and piped individually.

Vanilla Frosting

    Ingredients:
    1/4 cup unsalted butter, softened
    2 cups powdered sugar
    2-3 Tbsp half and half
    1 tsp vanilla
    Pinch of salt
    Several drop food coloring (optional)

    In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in food optional food coloring and mix until well blended.

    Recipe courtesy of the incredible Jaclyn of Cooking Classy

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Healthy Peanut Butter Balls

peanut butter energy balls

These have been my salvation since making every attempt to eat better foods and cut out some of the sugar and processed crap in my diet.

I don’t know about you, but for me 4:00 p.m. is the witching hour. I’m hungry. I’m tired. I’m hungry. Did I already say hungry?

I make a batch of these on Sunday night and they last us all week. I keep them in a big baggie in the freezer and grab a few to stash in my lunch bag for a late afternoon snack. These stop my belly from growling and they are sweet enough that I don’t want to hit the vending machine. Not to mention they give me some great fuel for my afternoon run.

Oatmeal is a whole grain and has so many health benefits. It maintains blood sugar control, satisfies your appetite, can help lower the bad “LDL” cholesterol, maintain a healthy blood pressure and lowers risk of heart disease. The USDA recommends at least 3 servings of whole grain food every day.

Peanut butter is high in healthy unsaturated fats and contains a significant amount of protein, minerals and some vitamins.

Honey contains vitamins, minerals and antioxidants. It is sweeter than sugar and has a healthy Glycemic Index.

Dried cherries are a good source of copper, Vitamin C and Vitamin A. And apricots and prunes are rich in potassium, dietary fiber and iron.

And yes even those little chocolate chips are good for you. Flavenols increase blood flow, shown to be a benefit to your brain, polyphenols have been shown to increase good “HDL” cholesterol and mixed with a glass of red wine has been shown to reduce inflammation. Doesn’t get much better than that.

Health benefits aside. These babies are super simple and contain only a few ingredients all mixed together in one bowl. Yessah! They’re also easy to switch it up and throw in whatever you want. Use the peanut butter, oats and honey as a base and feel free to throw in any kind of dried fruit you have on hand. Raisins, cranberries, cherries, apricots, dates, prunes, coconut, maybe even some sunflower seeds and flax meal.

It’s a plus that the family enjoys them also. Any kind of healthy snack I can get them on board with is a keeper.

Let me know what you would put in yours.

    Peanut Butter Balls

1 1/2 c. creamy peanut butter
2 c. old fashioned oats (dry)
1/2 c. honey
1/2 c. chopped dried cherries
1/2 c. chopped dried apricots
1/2 c. mini semi-sweet chocolate chips

Combine all ingredients together in a bowl until well combined. Use a mini ice cream scoop (about 1/2 tablespoon) roll em up like meatballs and place on a sheet in the freezer until solid, then I transfer them to a baggie and voila! Grab what you want, when you want! They don’t have to remain frozen, but I do keep them in the fridge or they can get messy. Eat them frozen or not. Delish either way.

Enjoy!

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Fantasy Football

Sunday night I got a big kiss goodbye from my husband.

No he isn’t going on a trip. He’s not moving to Paraguay or “going out for the milk”.

It’s football season.

All you football widows (and widowers) know what I’m talking about.

Football season starts and we take a backseat to Tom Brady, Drew Brees and Peyton Manning.

We lose control of the clicker and Sunday dinner is replaced with chicken wings, crab dip and beer.

Let’s face it. I can leave for hours and would never be missed unless the chip bowl goes empty. Anyone else feel my pain? I know you’re out there.

I think even more time consuming than the televised games is Fantasy Football. Now, I’ve got to be honest with you. I have no idea how fantasy football works. I am not a fan of football. Although have you seen Tom Brady’s backup QB yummy little monkey. Sorry, let me gather myself.

All I know is my husband will lock himself into a room for some sort of imaginary draft to pick players for a made up team. Then instead of simply watching your favorite team on tv, you have to watch EVERY SINGLE STINKING GAME, so you know what you’re fantasy players are doing. Really? No really? I need to know if this is how this thing works.

I thought it was a boy thing.

Until Nina got involved.

Yep. My 7 year old little princess had to make a fantasy team. Now being a little girl who knows only that Tom Brady is number 12 and a football God, creating a team is difficult task.

Cue the boys.

We were on a little road trip the other day and they decided to help her with her team.

Here it is.

team2
team1

First we have the amazing “Cream Outdoulagacabar (translation…Kareem Abdul Jabbar) who won 2 Superbowls with Chris Bosh”.

Andrew suggested she grab the Hamson Brose (aka the Hanson Brothers from the classic movie Slapshot) because they come as a 2 for 1, so she really made out there.

She did figure out Pedro Martinez was a baseball player but he could still be pretty valuable, so she kept him on the roster.

Let’s not forget Myro Jenning or actually Leeroy Jenkins. This guy has no fear. Gamers, you know this guy. For those of you who don’t take a minute to watch the clip. It’s a bit lengthy, but a hoot. You’ll then realize why he needs to be on a team. A true warrior.
Goaltender Martin Pador (Martin Brodeur). You can get a point if you use “the creepy eye” on him. Folks, there are no words.
Last but not least the unbeatable trio of Tom Brady, Pedroya and Megatron.
There you have it. The mother of all fantasy football teams.

I would like to thank my boys for making my sweet, little girl look like a lunatic.

I hope you’re proud of yourselves.

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It’s In The Mix! Bob’s 10 Grain Bread Mix

Bob's 10 Grain Bread Mix

Bob’s 10 Grain Bread Mix

I’ve got a confession. Sometimes I use mixes. Yup. There I said it. I do. If a recipe has more than 5 or 6 ingredients to measure out, it usually ends up back in the recipe box. I hate measuring stuff. I really do. It annoys me.

I’ve got to tell ya, there are some pretty good mixes out there that can save a whole heap load of time and still make you look good. This new segment is designed to give you some reviews for some great mixes to have on hand when you’re in a time crunch. You know those times when your kids tell you there is a bake sale you are on the hook for TOMORROW. Or when your husbannd tells you there are guests coming…IN AN HOUR!
Or simply when the family wants a brownie NOW and you will get no peace until their mouths are full of brownie. Is that just my family that acts like that?

The first in this new blog series is my favorite. Not a cookie or a brownie, but a hearty bread mix. I’m not all about sugary desserts you know.

I am a yeast-o-phobe. It might be a word. Anything with yeast scares the bejeezus out of me. I rarely have good luck. I don’t why. But it has to be me. I am on a serious mission to conquer the yeast beast.

If you’re a yeast-o-phobe like myself, yet crave the smell of hearty bread baking in your own home oven, I suggest giving this mix a try. You can do it all by hand or use a bread machine. I do both depending on what kind of time I have. Typically though, I use the dough setting on my bread machine, then take it out, place it in a loaf pan, brush with melted butter and sprinkle with old fashioned oats, cover it and let it rise another hour, then bake it in the oven. I get the best results that way and honestly, I get a better rise and shape to the baked loaf.

I love Bob’s Red Mill products. I love everything about them. Their products and their philosophy. This bread is made of healthy whole grains, and has a perfect crumb. It is amazing as sandwich bread, simply toasted with some jam or a perfectly poached egg. It keeps well if well wrapped or can be frozen if you don’t plan on using it. It lasts me all week. And trust me, I make a loaf of this every Sunday and have a slice every morning with some peanut butter.

Look for it in your local grocery store or purchase it online at Bob’s Red Mill. It is a staple in my pantry. It will be in yours too. I promise.

Thanks Bob!

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