Hawaiian Fried Rice

Another regular meal around here is Hawiian Fried Rice. We just eat it as the main dish. It's pretty easy and yummy. The recipe is from my favorite cooking blog: Melskitchencafe. Since I pretty much follow her directions, to save some effort, I just pasted her recipe below.

Hint: This recipe is better when the rice is day old, kind of dry rice. It absorbs the liquids better.  I rarely remember to make rice ahead just to let it dry out, but I do always save left over rice in ziplock baggies in the freezer so I use it (or just make new rice), it's still good. Freezing rice in ziplock baggies is the best. To heat it up, just put the unopened ziplock bag in the microwave for a few minutes and it stays moist. Leftover rice stored in the fridge gets dry and yucky. The freezer is the way to go.

INGREDIENTs

• 3 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon hot sauce (like Tapatio or Sriracha), more or less to taste
• 1 tablespoon vegetable, canola or peanut oil
• 2 cups cooked, chopped ham
• 1 red bell pepper, stemmed, seeded and chopped
• 6 green onions, chopped, white and green parts separated
• 3 garlic cloves, minced
• 1/2 tablespoon minced fresh ginger
• 5 cups cooked rice, white or brown, cold
• 3 large eggs
• 1-2 cups pineapple pieces

DIRECTIONS

1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet or electric frying pan (which is what I use), heat 1 teaspoon of vegetable oil until rippling and hot. Add the ham, red bell pepper, and the chopped white parts of the green onions. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet until hot. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Off the heat, stir in the pineapple and green parts of the onions. Serve immediately.

'Jeff's Favorite' Sweet and Sour Chicken/ Chicken Nuggets

This is one of our favorite meals. It's also of the first I learned when we got married and we've been making it pretty consistently since. It takes a little more work than some, but is really yummy.

I copied and adjusted the recipe from all recipies.com

1. In a saucepan, combine 1/4 cups water, sugar, vinegar, reserved pineapple juice, ginger and red pepper flakes. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. I  use a splash guard to help keep from getting burned and to keep oil from getting on the stove. I use tongs to take them in and out. 
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

- I like to serve it with pineapple and bell pepper slices. You could add whatever veggies you like. 

• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1/2 cups water, divided
• 1/4 Cup white sugar (OR HONEY)
• 1/3 cup distilled white vinegar
• 1 TSP fresh grated ginger
• - pinch of red pepper flakes
• 2-3 skinless, boneless chicken breast halves - cut into 1 inch cubes 
• 2 1/4 cups self-rising flour (add 1/2 tsp salt and 1 1/2 tp baking powder) 

• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 
  
• 2 green bell pepper, cut into 1 inch pieces

Cajun Red Beans and Rice and Beignets

In honor of Mardi Gras this week, we made red beans and rice and beignets (it seemed yummier than a king cake). I make the red beans and rice often, but I think this is only my second time to make the beignets, and they were yummy.  The beignet recipe make a lot of dough. We made half for family night, then I wrapped the other half of the dough and made another full 8x11 pan full the next morning for a gospel study class.

Red Beans and Rice

This one is pretty simple. 

- 1lb red beans

- Tony Romas Cajun seasoning to taste

-Hillshire farm sausage. cut into small pieces

- water

leave in crock pot on low for about 8 hours. Alternately, if i'm feeling even lazier I open two cans of red beans drain them and let simmer in a pan with water, seasonings and sausage. The longer I let it simmer, the better. I like to mash up a few beans to thicken the liquid part. Serve over rice.

Biegnets

This recipe is copies straight from all recipes .com

I realized after starting that I didn't have condensed milk, or regular milk.... so I mixed what sour cream I had with water and used it in it's place. It still tasted great. What I'm getting at is that this dough seems pretty forgiving if you need to make it dairy free. 

The boys were involved by sprinkling on powdered sugar and cinnamon and sugar. It's a fun and yummy family activity. 

INGREDIENTS:

2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (110 degrees F /45 degrees C) 1/2 cup white sugar 1 teaspoon salt 2 eggs

1 cup evaporated milk 7 cups all-purpose flour 1/4 cup shortening 1 quart vegetable oil for frying 1/4 cup confectioners' sugar

DIRECTIONS:

1.	In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2.	Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3.	Shake confectioners' sugar on hot beignets. Serve warm.

Skillet Macaroni and Cheese

Skillet Macaroni and Cheese

3.5 c water
1 can (12 oz) evaporated milk.*
3 cups dry macaroni
1/2 tsp salt
1 tsp cornstarch
1/4 tsp hot sauce (optional)
1.5 c shredded cheddar
1.5 c shredded Monterey Jack**
2 Tbsp Butter (optional)
Ground pepper to taste

* When i don't have evaporated milk, I use about 1 cup water and 3.5 cups regular milk. It's better with evaporated milk, but this works too,

**Skillet Macaroni and Cheese

Boil water and 1 cup of the evaporated milk, macaroni, and salt in a pot or large skillet over high heat for about 9-12 minutes or until macaroni is tender and liquid has thickened a little. Mix remaining evaporated milk, corn starch and hot sauce (opt) and then add to macaroni. Simmer until thickened, about 1 minute. Off the heat, slowly stir in the cheese and butter, salt and pepper. Serve immediately.

Slow Cooker Pork Chops

Pork chops are a favorite of mine. This is a good alternative to the fried version. We ate them this past week, and they turned out well:

Ingredients

• 8 boneless thick cut pork chops
• 6 large sweet onions, peeled and sliced thickly
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 cup chicken broth
• ¼ cup fresh chopped chives or fresh chopped parsley (optional)

Instructions

1. Trim excess fat from chops. Using a large skillet, saute the onion slices over medium heat, trying to keep from separating into rings. Remove onion slices to a large plate; set aside.
2. Turn heat to medium high and brown each chop for about 2 minutes on each side.
3. When you have turned each chop, sprinkle with a pinch of salt and a generous amount of freshly ground black pepper. Remove pork chops to a large platter.
4. Turn off the heat; add broth and wine to skillet and scrape up the pan juices and any browned bits that remain.
5. Layer onions and chops in slow cooker, beginning and ending with onion slices; add the broth mixture.
6. Cover and cook on low for 6 to 8 hours. Sprinkle with chives or chopped parsley before serving.

You can use the drippings to make gravy. I served it with mashed potatoes (made with almond milk and vegan butter to make them dairy free) and peas.

Cilantro Lime Chicken Tacos

I made these for the first time a week or two ago, and Scott really liked them:

• 1 lb. boneless skinless chicken breasts
• juice from 2 limes
• 1/2 cup of cilantro
• 1 packet of taco seasoning (I make mine from scratch, because a lot of the store-bought stuff has dairy in it)
• 1 teas. dried onions
• 1/2 cup of water

Add every single ingredient to the crockpot.  This could be cooked on low all day, or you could set the crockpot to high and cook for four(ish) hours.  Once the chicken is cooked, use a fork to shred it, and stir well.   

Spoon chicken into soft taco tortillas.  Top with cheese, sour cream, salsa, and tomatoes.

Hawaiian Chicken

I am always on the lookout for new dairy-free recipes. I get tired of eating the same things over and over, so I regularly search the internet for easy (usually crock pot) recipes that don't include dairy or eggs. We've had this one twice now, and it's incredibly easy and tastes good. I serve it with rice and a steamed green vegetable (like zucchini or broccoli):

Ingredients:

• 2 lb. Chicken tenderloin chunks
• 1 cup pineapple juice
• 1/2 cup brown sugar 
• 1/3 cup soy sauce 

Combine all together, cook on low in Crock-pot 6-8 hours.

Stroganoff

Stroganoff

1 /12 lbs ground beef or turkey.*
Onion, chopped
Garlic clove or 1/4 tsp garlic powder
1 tsp salt
1/2 tsp pepper
8 oz mushrooms (I skip these)
4 oz cream cheese, cubed
2 c beef broth
1/2 c milk
3 Tbsp flour
1/2 c sour cream
Salt and pepper to taste
Cooked egg noodles or rice for serving

* I usually reduce this to 1/2 lb to save money. It still gives plenty of flavor to the dish.

I use ground beef in dishes like this and spaghetti, I often use 1/2 part beef and 1/2 part turkey. The beef flavor is strong enough that when mixed, Jeff has yet to notice. It saves lots of money and is healthier.

Cook meat, onion, garlic, salt/pepper until cooked through. Drain grease.
Add cream cheese and let melt over medium hear before stirring in. In liquid measuring cup combine broth, milk and flour. Whisk until there are no lumps. Slowly add liquid to meat and cook stirring until thickened. Off heat stir in sour cream and mix with or pour over noodles or rice.

Alfredo Sauce

Alfredo Sauce

2 c milk
1/3 c cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsp butter
1/2 tsp garlic powder
1 c grated Parmesan cheese

Blend milk through salt in blender. Melt butter in sauce pan with garlic. Add flour and cook for a few minutes to thicken. Slowly add blended milk and small chunks of cream cheese and stir until melted and combined and thickened. Add parm. It will thicken more as it sits.

If you're feeling adventurous, add ham and cheese.

Southern Apple Crumble

I found this recipe a couple years ago because we were having an apple-themed ward activity. This is pretty easy to make (only six ingredients!), and Scott really likes it. In my experience, it actually fills a 9 x 13 casserole dish instead of just the 8-inch square one; it probably depends on the size of your apples. (I used the big Fiji apples this last time. Yummy.) You may even be able to get two 8-inch square pans out of the recipe. Then you could keep one for yourself and give one away. :)

Filling

• 3 large apples, peeled, coarsely chopped (about 3 cups)
• 1/2 cup granulated sugar 
• 1/4 cup packed brown sugar 
• 1 to 2 teaspoons ground cinnamon
• 1/4 cup cold butter or margarine, cut into small pieces

                                    

Topping                               

• 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix                                           
• 1/2 cup butter or margarine, melted

 Directions                                              

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
3. Bake 55 to 60 minutes or until topping is golden brown. Serve warm or at room temperature.

Chalupa

This is dairy-free. Hooray!

2lb. pork loin roast

1 lb. pinto beans

2 cloves garlic, chopped

2 Tbl. Chili pwd.

1 Tbl. Salt

½ Tbl. ground cumin

1 tsp. oregano

1 sm. can green chilies, peeled and roasted

 

Trim fat.  Put all ingredients in large pan and cover with water—just about an inch above the beans. You won’t usually cover the roast.  Cook covered over low heat; add water as needed.  After 4-6 hours, break up roast and shred.  Cook with lid off until thick, about 1 hour.  Serve this meat mixture over a bed of Fritos or corn tortilla chips and add any of these:  grated cheese, chopped lettuce, chopped green onions, diced tomatoes, avocado, sour cream, black olives, salsa and hot sauce.

 

 

Tip: I can usually make a pork loin roast last for two meals. I used half the roast to make pulled pork sandwiches a week or two ago and then froze the other half to use for this recipe.

Creamy White Chili

Creamy White Chili
(This recipe, like many of my favorites originally came from Melskitchencafe.com)

1 lb chicken cut into small pieces
Medium onion
1 1/2 tsp garlic powder
1 Tbsp oil
2 can great northern beans, rinsed
14 oz chicken broth
1-2 cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 c sour cream
1/2 c whipping cream (i use whole milk)
Cilantro- optional

Stove top: Saute chicken, onion, garlic, in oil until no longer pink. Add beans, chilies and seasonings and simmer 30 minutes. Remove from heat ans stir in dairy. add cilantro to top.

Crock pot: Add all ingredients (don't cut up chicken yet, and reduce broth to 1.5 cups) except dairy and cilantro. cook 5-7 hours or until chicken in cooked through. Shred chicken and add dairy and cilantro.

Baked Potato Soup

Baked Potato Soup

I like this because it's easy, yummy, filling and inexpensive.

4-5 potatoes
4 Tbsp butter
1/2 c flour, divided
6 c milk
2 tsp salt
1/4 tsp pepper
3/4 c cheddar
1/3 c green onions (optional)
1/3 c sour cream

Optional toppings:
sour cream
cheese
green onion
bacon pieces

Bake potatoes at 375 degrees. Let cool
Cut potatoes in half and scoop out insides, Break them up into small pieces.
In large pot melt butter over medium heat. Add 1/4 c flour and whisk 2 minutes until slightly brown. In liquid measuring cup, whisk milk and 1/4 cup flour. Slowly add to pot and whisk until thick and bubbly (6-8 min).Stir in potato chunks, salt and pepper. Whisk in cheese, green onion and sour cream. Eat with toppings and a roll (or in a bread bowl)

Chicken Casserole Deluxe

1 lb of Chicken                                                           

1 ½ Cups sour cream                                       

2 cans cr. of chicken soup                               

1 cup chicken broth

1 Tbsp. Poppy seeds

2 cups crushed Ritz crackers

1/2 cup of Butter

            Cook chicken, reserve broth ( or use canned chicken broth).  Debone chicken and cut or tear into bite size pieces.  Arrange chicken on bottom of 9 x 13 pan; pour on broth over chicken.  Combine cream of chicken soup and sour cream and spread over top of chicken and broth (stir a little).  Sprinkle poppy seeds on top.  Bake at 350 for 40 minutes, uncovered.  Mix cracker crumbs with melted butter and sprinkle over top of chicken and soup.  Serve over rice.

This is a personal favorite, especially when we have company over.  It's easy, yummy, and goes a long way.

Pizza Dough (quick and prep ahead versions) and Sauce

Prep Ahead Pizza Dough

makes 2 12'' pizzas

1 1/4- 1 1/2 c water
2 tsp. instant yeast
2 Tbsp Sugar
1 Tbsp honey
1 Tbsp olive oil
2 tsp salt
1 1/2 c flour
1 1/3 c wheat flour

Make the might before or early in the morning.
 -Mix water, yeast, sugar, honey and oil.
 -Mix in one cup flour and salt.
 - Add flour until soft dough. Kneed 5-7 minutes
 -Shape into ball. place in greased, covered bowl
 -Let bowl rise in fridge until 3 hours before ready to cook.
- Let come to room temp. keep slightly covered.
- Use pizza stone if available, on lowest rack and preheat oven to 500 degrees.
- Roll out dough into two pizzas (or spin it in the air if you are brave). Top it how you like and bake for 7-8 minutes or until done. The easiest way I've found to transfer the pizza onto the hot pizza stone is to roll it out on aluminum foil  (two overlapped pieces) and then just pick up the foil with the pizza on top and carefully place onto hot pizza stone.


Quick Pizza Dough
I much prefer the first recipe. But too often I forget to prep it. This one is quick.

3 c flour
1Tbsp honey or sugar
1Tbsp oil
1 c warm water
1Tbsp yeast
1/2 tsp garlic salt
Italian seasoning- optional

- Preheat oven to 475-500 with pizza stone in it
- Mix all but flour
- Add flour
- Kneed
- Form into two pizzas on overlapped tin foil.
- poke around dough with fork
- lightly oil top of dough with olive oil
- Bake for 5 minutes or so before topping to avoid it getting doughy in the middle
-CAREFULLY Remove from oven and put toppings on
- CAREFULLY put back in oven and finish cooking.

Pizza Sauce

1 can (14 oz) diced tomatoes
1 can (6 oz) tomato paste
1 tsp sugar
1/2 tsp oregano
1/4 tsp garlic salt
1/2 tsp basil
pinch crushed red pepper

blend in blender until you desired consistency

Italian Bread Bowls

Italian Bread Bowls

1 Tbsp yeast
2.5 c warm water
2 tsp salt
2 Tbsp oil
7 c flour
1T corn meal

Mix all but cornmeal, adding flour a bit at a time until soft, but not sticky. Kneed. Let rise 40 minutes. Punch down. Divide into 6-8 parts and form bread bowls. Slash an x on top with knife. Put on baking sheet with corn meal on it. Cover and rise for 35 minutes or until doubled. Bake at 400 degrees for 15-18 minutes.

Lion House Banana Bread

Lion House Banana Bread

1/2 c butter
1 c sugar
2 eggs
1 cup bananas, mashed
1/4 milk
1 tsp lemon juice
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c nuts (optional)

Cream Sugar and butter. Beat in eggs. Add bananas, milk and lemon juice. Sift dry ingredients and combine with wet mixture just enough. Add nuts if you want.  Pour into greased loaf pan. bake at 350 for 1 hour.

Drop Biscuits

We usually make these with Eggs Goldenrod and Sausage Gravy

2 c flour
1 Tbs baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c melted butter
1 c milk

Preheat to 450
Mix dry ingredients and then stir in butter and milk until just combined
Drop onto lightly greased pan. bake 8-12 minutes

Favorite Dinner Rolls

Dinner Rolls

1/2 c warm water

2 tsp instant yeast

1/4 c butter

1/4 c sugar

1/2 c milk

1 egg, well beaten

2.5 c flour

1 tsp salt

mix water, yeast, sugar. Melt butter and mix with milk, then add. Add salt. Add flour and kneed 5-7 minutes. I often need to add a little more than the recipe calls for. the dough should be pretty soft, tacky( not sticky) and spring back when you push it in with your finger. let rise in covered greased bowl for 30 minutes. Shape rolls and let double in size. bake for 12-15 minutes at 400 degrees. 

Waffles

Waffles
(makes around 6)

Mix
-1 c flour
-1/4 sugar
-2 tsp baking powder
-1/2 tsp salt

Mix
- 1/4 c oil
- 1 egg
- 1 cup milk
- 1/2 tsp. vanilla

-Combine until just moist

Pancakes

Pancakes
(Makes about 6 pancakes)

Mix:
-1c flour
-2tsp baking powder
-1t sugar
-1/2 tsp. salt

Mix:
- 1 egg
- 1Tbs oil
- 1 c. milk

Combine until moist

Chicken Cordon Bleu Rolls

Easy Yummy Food

- 2 packs of croissant dough
- Swiss cheese
- Shredded chicken (about a 1.2 lb)
- Deli ham

Preheat oven to 350

Take the triangles of croissant dough and combine them to make 8 rectangles together pinching dough to make sure the pieces stay. Layer ham, cheese and shredded chicken. Fold dough in half pinching edges to close. Bake for 25- 30 until dough is cooked through and lightly browned. Eat.

Tater Tot Casserole

This is a recipe that I found online and saved because it looked easy and potentially yummy, but I've never made it because it's not Lizzie-friendly. If you decide to try it, you'll have to let me know how it turns out!  :)

TATER TOT CASSEROLE

 

2 lbs. extra lean ground beef

1 can cream of mushroom soup

1 16oz Sour Cream

1 cup grated cheddar cheese (or more!)

1 pack frozen tatter tots

 

Preheat oven to 350 degrees. Grease 13x9 inch pan. Layer the beef on the bottom of the pan, set aside. In a med mixing bowl add sour cream and mushroom soup and mix well. Then layer the mixture on top of the beef, then add cheese. Top with tatter tots. Bake covered for 45 minutes. Uncover and bake 15 minutes longer, adding extra cheese here if desired.

 

 

No Bake Chocolate Peanut Butter Oatmeal Cookies

No Bake Chocolate Peanut Butter Oatmeal Cookies

We're making these for dessert for the missionaries tonight. Yum!

- 2 c white sugar (reduce if you don't like them too sweet)
- 3 Tbsp. unsweetened cocoa powder
- 1/2 cup butter or margarine
- 1/2 c milk
- 1 pinch salt
- 3 cups oats (I like old fashioned oats best)
- 1/2 c peanut butter
- 1 tsp. vanilla

- In saucepan bring sugar, cocoa, butter and milk to boil
- Wait until it is at a rolling rapid boil and set the timer for one minute. I am convinced this and good measuring are the keys to a good vs. terrible no bake cookie.
- After the minute of rapid boiling, add vanilla and peanut butter, Mix well
- Add oats. Mix well again.
- Using your handy dandy cookie scoop (or two spoons) put in tablespoon size amount on wax paper or parchment paper to harden. Sometimes its good to re-mix it to keep from having some dry cookies and other runny ones.
- let cool and enjoy.

Snickerdoodle Blondies

2 2/3 cups flour
2 tsp baking powder
2 cups packed brown sugar
1 cup salted butter, room temperature
2 eggs
1 Tbsp vanilla

Cinnamon topping:
2 Tbsp white sugar
2 tsp ground cinnamon

Directions
Combine the butter, eggs, brown sugar, and vanilla. I used my mixer and it worked great!
Add in the dry ingredients. (Flour, baking powder, )
Spread in a greased 9x13 dish. The batter will be thick almost like a cookie mixture.
Combine the cinnamon topping ingredients and sprinkle over the top.
Bake at 350 degrees for 25-30 minutes. It will harden more as it cools.

Whole Wheat Bread

Whole Wheat Bread

I went through a phase when Michael was a baby where I was determined to master homemade bread. While I haven't mastered it yet, I've tried enough recipes, 'shadowed' several bread making friends, and made it on a consistent basis for long enough that I feel good about my bread and am pretty committed to my favorite whole wheat bread recipe. Without further adieu:

Makes 2 loaves.

- 6 cups flour, divided*
- 1/3 vital wheat gluten*
- 1 1/4 Tbs, Instant yeast
- 2.5 c steaming water (120-130 degrees f)
- 1 Tbsp. salt
- 1/3 c oil
- 1/3 c honey ( or sugar)
- 1 1/4 c. lemon juice

*I use fresh ground white wheat, I also like King Arthur Wheat Flour, or 2 parts wheat to 1 part all purp. flour.)

*Find it in baking aisle, usually on top shelf. It helps the bread to be fluffier)


DIRECTIONS
- Mix 3.5 c flour, gluten, and yeast.
- Add steaming water (important to make sure it's the right temp if you have a thermometer if you can. If it's too hot it will kill the yeast). Add all at once, mix for one minute (I use a stand mixer)
- Cover and let rest 10 minutes.
- Add salt, oil, honey, and lemon juice. Beat for one minute.
- Add  around 2.5 c flour beat 6-10 minutes until pulls away from bowl and feels ready. (Add a little at a time to get right consistency. It should be smooth, and a little tacky, but not really sticky. You should be able to push on it and it will mostly spring back.)
- Form into two loaves. I like to roll it out into a rectangle, then tightly roll it up and pinch the edges to secure it.
- Let it rise to top of bread pan.  My favorite way to do this is to preheat the oven for a minute or two then turn the oven off. Heat some water in a glass bowl in the microwave until steamy, and put in the oven on the bottom rack. put bread in oven to rise. The warm (not hot) oven and steam will help it rise without drying out.
- When it's time to cook it (rise to top of bread pan or an hour or so) take the water out of the oven and leave the bread in it while it preheats
- Cook for 30-40 minutes. (I cook for 40-45 when I count the preheat time )
- Eat!

Pao de Queijo - Braziian Cheese Bread

Most weeks we have a rice and beans night. I alternate between Feijuada (Brazilian back beans and rice), Caujan red beans and rice and a Bean Curry. Feijuada is probably the meal that the boys get the most excited about that I make. Today we had Feijuada, fresh pineapple and Pao de Queijo. We just needed a freshly squeezed fruit juice to feel like we were back in Brazil. You should all go and make some Pao de Queijo. It's one of our favorite treats.

1/2 c butter

1/3 c water

1/3 c mik

1 tsp. salt

2 c tapioca four*

2/3 c parm cheese (or 2/3 part parm, 1/3 parm mozz..sometimes I go wild and add extra cheddar too.)

2 beaten eggs

* Tapicoa flour/ tapicoa starch can be hard to find. This time Jeff got me more from Brazil. Lots of grocery stores carry it with their Bob's mill flours. It is kind of pricey this way (but it lasts awhile). The cheapest way I've found it has been in latin or ethnic grocery stores. It might be called polvilho azedo, or polvilho doce. I'm sure you could get it online too. 

- Preheat oven to 375

- Bring butter, water, milk and salt to boil. when it starts boiling, quickly take it off and mix it with tapioca flour. I do this in my stand mixer

- Let it cool off for about 10-15 minutes.

- Mix in eggs and cheese. It will look kind of lumpy, like cottage cheese. Th consistency should be firm enough to mostly hold it's shape when rolled into a ball, but still sticky. If needed, add a little tapioca. flour 

- Form into tablespoon size balls and put on greased or lined cookie sheets. I use my cookie scoop (one of my favorite kitchen tools) to form balls. It helps to spray the scoop with oil first. You can roll balls too, think cookie dough size. 

- Bake for about 15 minutes. They should be starting to lightly brown on edges. 

- Enjoy!