Dawn's Homemade Beer Bread

There's not much that makes me happier than fresh warm homemade bread.  With the extreme heat in Texas, my beer bread has been an easy fast bread to make!  Usually it takes longer to rise, but not this summer, and it's still just as delicious.  My husband LOVES this bread.  Loves it.  I love that it's yummy and so easy!  I can throw it together so quickly - sometimes as little as 2 hours from start to finish.  (Cold climates will take longer.)

Dawn's Homemade Beer Bread

Ingredients:
3.5 C all-purpose flour
1/4 C cooked brown rice (I make up a batch and then divide it up into ziplocs, and then I throw them in the freezer for future beer bread.)
3 T packed light brown sugar
1 T plus 3/4 t active dry yeast
2 T wheat flour
1.5 t salt
8-12 oz of strong beer, ale, or stout at room temperature (I place it in a warm water bath if I forgot to take it out ahead of time)
1/4 C milk or buttermilk at room temperature (Buttermilk can be made by using 1/3 T lemon juice and 1/4 C milk, let stand for 5 minutes)

Directions:
Mix all dry ingredients, including rice.  Add 8 oz. of beer and the milk.  Stir until combined.  Mix on medium speed with a dough hook until the dough comes together.  Add additional beer as needed.  Knead for about 10 minutes by hand or with dough hook until the dough is smooth and elastic. 

Add olive oil to the bowl and turn the dough to coat.  Cover with lightly oiled plastic wrap and set in a warm place (73-90 degrees) to rise until doubled in volume.  (In warmer weather, this can be 30 minutes.  In cooler temperatures, it can be an hour and a half.)

Grease a standard size loaf pan.  Punch down the dough; form into a loaf shape and place in the pan seam-side down.  Cover with oiled plastic wrap and set in a warm place to rise until doubled in volume.  Same times apply as the 1st rise.

Preheat oven to 350.  Bake loaf until the crust is golden brown and the bottom sounds hollow when tapped, 35-45 minutes.  Remove loaf from pan, coat top of loaf with melted butter and let cool.

Enjoy!

Marinated Manchego

This is an incredibly easy and oh-so-yummy appetizer.  It's made up ahead of time and then served at room temperature which makes it even less work.  This is one of my favorite apps, and it's bite-sized!

Manchego Marinated in Olive Oil & Herbs

1 cup extra-virgin olive oil; more if needed               

3 large sprigs thyme

3 4-inch sprigs rosemary                                            

3 cloves garlic, minced

3 small dried red chiles, cut in half or thirds             

8 oz. manchego (more aged is better), rind cut off, cut into 1/2- to 3/4-inch cubes

In a small saucepan, heat the 1 cup oil and the thyme, rosemary, and chile over medium heat until the oil is hot (160°F) and looks shimmery, about 2 minutes. Set aside to cool completely at room temperature.

Put the manchego in a glass or ceramic bowl. Pour the olive oil, herbs, and chile on top. Add more oil to cover, if needed. Cover and refrigerate for at least 4 hours. Remove from the refrigerator a few hours before the party to return the oil to room temperature.

To serve, transfer everything to a pretty bowl, with toothpicks alongside for spearing the cheese .

Light Spinach, Bean, and Cheese Enchiladas - aka Good for You Enchiladas

If you are anything like me, then you CRAVE Mexican food.  I know I've said it before, but I absolutely love Mexican food and Tex-Mex.  However...my waistline does NOT crave Mexican food OR Tex-Mex.  So, maybe I don't absolutely love it...it's more love/hate.  This is my most recent attempt at a "healthy" option for enchiladas.  We gobbled them up before I got a picture, so I had to add this image later.  The good news is that we did all love them.

Light Spinach, Bean, and Cheese Enchiladas

a.k.a. Good for You Enchiladas

by Dawn Earley

2 cups low-fat (1% or 2%) cottage cheese
1 can (15.5 ounces) black beans, rinsed and drained
Spinach, sautéed and chopped
Cumin (to taste)
Kosher salt and ground pepper
16 corn tortillas (I prefer home-style yellow corn tortillas)
Nonstick Cooking Spray
3 Tablespoons extra-virgin olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (1/2 cup reserved for serving)
4 teaspoons chili powder
2 Tablespoons white vinegar
1 can (15 ounces) tomato puree
2 cups vegetable broth
fresh cilantro leaves and salsa for serving

Preheat oven to 350^o.  In a food processor, process cottage cheese until smooth.  Transfer to a medium bowl and stir in black beans and spinach.  Season with cumin, salt and pepper.

Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes.  Working with one tortilla at a time, lightly spray both sides with cooking spray, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling.  Place seam side down, on rimmed baking sheet.  Bake tortillas until heated through, 8-10 minutes.

Meanwhile, in a medium saucepan, heat oil over medium-high.  Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes.  Add chili powder and cook until fragrant, 30 seconds.  Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes.  Season with salt and pepper.  Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).

To serve, divide enchiladas among plates and top with sauce, onion and cilantro.

Serve with Salsa.

Patio Makeover

One of the things we loved about our home when we moved into it almost 2 years ago was the back patio.  Don't ask me the dimensions, because I honestly don't remember (although it seemed important during the building process.)  We installed 3 ceiling fans upon move-in, and we hung a new clock/thermometer/wind chime. We used some pieces that we had at the last home as well for candles, etc., but not much to speak of.
Regardless, our patio was furnished with "leftover" furniture from our last house.  That included outdoor cushions that I purchased years ago when we bought the furniture. 
We had:

•  A wrought iron table
•  4 wrought iron chairs
•  An umbrella and stand (intended for the table)
•  A "loveseat"
•  2 ottomans
•  2 individual chairs
• A coffee table

We had some large pots filled with herbs and a gas grill as well.  That's it.  We hadn't really done any work out there, because it always seems so expensive.

I had *HAD* it.  I was sick of it.  My husband flinched when I said I wanted to update the patio, because he had been shopping with me before as I yearned for new cushions and all of the fun patio pieces.  First, he insisted on going with me to shop.  After 3 stores (Garden Ridge, Target, and I don't even remember where...), he agreed that I should do it on my own, because the sticker shock was too much to bear. 
Ultimately, I went back to Garden Ridge for the cushions.  I also found other elements that I purchased at Home Goods, World Market, Ikea, and Pier 1.
When my hubby returns from his trip, he has a ton of battery-operated lanterns to hang in clusters of 3 all around the patio, but everything else is to my liking.  Well, except that I still need plants for my 3 new planter boxes that I got at Pier 1....  I'd also like another 3-5 pillows, but I can't seem to find what I want.
Without further adieu......

White wicker table and metal vase are from Pier 1.  The flowers are from Hobby Lobby.

The chargers are from World Market and the lanterns are from Garden Ridge & Home Goods.  I'm anxious to get the lanterns all hung up!

  I bought 3 baskets at Home Goods to hold outdoor toys and slide under the loveseat.  The cushions are from Garden Ridge, and the pillows are from Pier 1.  Even outside toys need some organization.

 I fell in love with these 2 hurricanes at Home Goods.  They look fantastic at night when they're lit as well as during the day. 

The large vase is from Pier 1.  The 3 small ones are from Ikea. 

The side table the vases are on is from World Market.

Rolling beverage cooler that has some minor imperfections that was marked down at Home Goods.

 I added white vinyl decals (I made on my Cricut) on each side of the lid to make summer "drink diving" a little easier.  I hate rummaging through a huge cooler of ice only to find that the last can of what I want is on the other side at the bottom. 

 

 

Garden Bento with "Bugs"

Summer inspired this bento lunch.

An apple "ladybug" with sesame stick antennae and celery stems fill the first compartment.

Graham crackers as "dirt" lead the raisin "ants" into the peanut butter "mud."

Yellow pear-shaped tomatoes round out the garden. (These are from our garden, and my son can eat them by the bowl-full.)

I Love Texas

I've been horrible about not only making bentos lately, but taking pictures and blogging about them when I do.  My son even complained over the weekend, so I promised to do some fun ones this week.  Here is today's lunch in a Laptop Lunch box.

• Raspberry yogurt covered pretzels - or "hearts."
• Sesame sticks - have you *seen* how dry it's been in Texas?  We desperately need some rain.
• The yellow pear-shaped tomatoes have been inverted with a sprig of mint (all from our garden) to create a "Yellow Rose."
• There's a peanut butter and honey sandwich painted like a Texas flag with a cinnamon star cookie from our bulk organic section.
• I created an interpretive "bluebonnet field" with dried blueberries, mint sprigs, and some popcorn.

• The peanut butter bar is for snack time.
• I made an explanatory note for each section, except for the sandwich.  It received a handmade sugar cookie with an "I ♥ TX" emblem reminescent of the "I ♥ NY" emblems.

 

Tortilla Pie

Living in Texas, I crave Tex-Mex food.  Crave.  I crave it all.the.time.  This is an easy recipe that the kids love, too!  Who can resist anything with the word pie in it?  (Well, I can, especially if "pie" is preceded by "pot."  That's an entirely different blog entry though.)  I *will* do pictures soon, but I can't seem to find the one I took, so I'll just have to make it again.  Aw, shucks.  ;-D  Another excuse for more Tex-Mex inspired food in our house!

Tortilla Pie

1 can black beans drained and rinsed

1 package frozen baby white and gold corn

1 ½ C Medium Fire Roasted Chipotle Salsa (You can use mild if you're serving to kids)

6 oz. pepper jack cheese , coarsely grated (2 Cups)

2 scallions thinly sliced

½ t ground cumin

4 (10 inch) flour tortillas (burrito size)

5 T oil

***optional*** 1 lb. ground beef & 1 pkg (or 7 tsp) of taco seasoning – prepared)  OR drained leftover chicken from “Crockpot Chicken Tacos”

Accompaniment: sour cream and guacamole

Put oven rack in lower 1/3 of oven and preheat to 450.

Stir together beans, corn, salsa, cheese , scallions, and cumin (*and taco meat or chicken) in large bowl.

Heat heavy 12” skillet over high heat.  Pour oil in and gently fry tortillas turning over once, until puffed and golden in spots.  (about 1 minute)

Put 1 tortilla in a well-greased large springform pan.  Spread with 1 1/3 C of filling.  Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.

               

Bake until filling is heated through, about 12 minutes.  Transfer with a large metal spatula to a platter, then cut into pie wedges with a serrated knife.

Crockpot Chimichangas

I came across this recipe a year or so ago.  I believe I found it on A Year of Slow Cooking, but she was given the idea by someone else.  I apologize that I cannot properly credit the original source. The picture is one that I took when I made them.  Besides being easy, I love that I'm able to satisfy a craving for a not-so-healthy dish by controlling what goes in it and how it is prepared.  If you would prefer to make this with chicken, you can easily substitute the crockpot beef or pork portion with the chicken from Crockpot Chicken Tacos.

Crockpot Chimichangas

1 1/2 pound top round or pork
salt and pepper
1/2 cup water
1 T dried minced onion, or 1 diced fresh onion
1 can tomatoes and chiles, drained
1 can diced tomatoes, drained

burrito-sized tortillas          

lettuce, tomatoes, sour cream, black olives, guacamole, salsa OR salsa verde and sour cream

*optional sides: black beans or rice

Directions

You are going to have to be in the kitchen if you plan on making chimichangas. It doesn't take long, but there is no way around this---you need to fry up the cute little tortilla packets.

In the morning:

Salt and pepper meat on all sides. Place in crockpot and cover with 1/2 cup of water. Cook on low for 8 hours.

Evening:

Skim the fat out of the liquid at the bottom of your stoneware, and remove excess juice. You only need about a cup of juice left in the crockpot.

Put your meat back inside, and shred it with two forks. The meat should come apart easily. If it doesn't, cut it in pieces and cook on low a few more hours.

Add can of drained diced tomatoes and drained tomatoes and chiles.

Turn  crock to high to warm all ingredients.

Prepare toppings.

When the meat is hot again, start making chimichanga packets. Steam tortillas by stacking a few at a time on a plate and covering with a dampened paper towel. Microwave for 60 seconds.

Take a steamed tortilla and put a spoonful of meat in the center. If you use too much meat, it won't fold correctly.

Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape.

Heat up some oil in a large skillet. When it is super hot, carefully put the chimichanga into the oil, seam-side down. Fry until golden brown (about 1 min) then flip.

Top with cheese, salsa, sour cream and guacamole.

Crockpot Chicken Tacos

These were originally "KA's Crockpot Chicken Tacos", and the original recipe came from a mom's message board that I'm on.  I've altered and tweaked it to our own preferences over time, and here's our version!  This chicken also works well in the Tortilla Pie or the Crockpot Chimichangas.

Crockpot Chicken Tacos

3 chicken breasts (you may use frozen, I take them out of the freezer, and put them directly in the crockpot)

1 package (8 tsp) of chicken taco seasoning OR

   * 1 teaspoon Cumin

   * 3 tablespoons Chili powder

   * 2 Garlic cloves or 1 teaspoon garlic powder

1 can of Rotel diced tomatoes and chiles (or pico de gallo)

½ cup water or chicken stock

3 T of olive oil

1 can black beans, optional

1 can corn, or 1 C frozen corn, optional

20 or so corn tortillas .

3 tbsp. canola oil

Toppings (lettuce, cheese, tomatoes, sour cream, salsa, etc.)

Directions:

Set crockpot on low. Add Taco Seasoning.

Put chicken breasts on top of the taco seasoning. Add the Rotel, water and oil. (Also add the beans and corn if you're using them, this is ideal if you're making the Tortilla Pie)

Leave in crockpot for 6-8 hours.

Around the sixth hour, turn up heat to high.

Push chicken pieces to the sides of the pot, leaving a 'hole filled with sauce'.

Add two tablespoons of flour or cornstarch to the 'hole' for thickening the sauce.

As the sauce thickens, use two forks to shred chicken.

Turn the heat to a low setting and begin to prepare tortillas. In a omlette pan (8" skillet), heat up three tablespoons of canola oil on a medium high setting. Place tortilla in pan. Once you see the tortilla bubbling up in the middle, flip. After about twenty seconds, remove tortilla from pan and place on a folded paper towel to drain excess oil. Repeat until you have the desired number of taco shells.

Add toppings

Fresh Shrimp or Crab-Stuffed Avocado Dip

I love, and I mean lurve, avocados.  I love them fried, stuffed, smashed, and in my mouth!  There's a restaurant in Austin (Trudy's) that makes a killer fried & stuffed avocado, but it's an indulgence.  You eat them once a year, and you don't dare try to figure out how many calories you consumed.  Last spring, my husband and I were in Shiner, Texas, for the wedding of one of my college friends.  We had a fresh version of the stuffed avocado, and I was inspired to create a fresh light stuffed avocado of my own.  This is my take on it.  It's heaven, if I do say so myself.  ENJOY!

Fresh Shrimp or Crab-Stuffed Avocado Dip

10-15 shrimp or ½ C crab meat

¼ red onion, finely minced

1 roma tomato, finely diced

3 T lemon juice

Grated cheddar cheese

Cumin

Paprika

Salt & Pepper

Avocados (Each avocado serves 2 people.)

Tortilla chips and Cayenne pepper for serving.

Sauté shrimp in garlic olive oil, and dice. Mix shrimp or crab, onion, tomato, lemon juice, paprika, cumin, salt and pepper in a bowl. 

Cut avocados in half, remove seed, dice avocado “meat”, but leave in avocado skin.

Sprinkle cheddar cheese over avocado.

Fill with shrimp mixture.

Serve with tortilla chips and allow each person to sprinkle with cayenne as desired.