Sunday, April 17, 2011


This is one of those things I like to make when I have more time (like on Saturday or Sunday), freeze, and then bake for a random weeknight dinner.  Who doesn't love a hot roll in the middle of the week?!  (Shame on all of  you.)  The original recipe came from my friend, Shannon.  I changed a few minor things. :)

1 T. yeast

1/3 c. warm water

1 tsp. sugar

1 c. milk

1/2 c. sugar

1 tsp. salt

3 eggs

1/2 c.unsalted butter, melted

2 c. flour

3-4 cups additional flour

1/4 c. salted butter, melted


In a small saucepan, melt 1/2 cup butter.  Add milk and stir over medium-high heat.  When the edges start to bubble and it's about to boil, take it off the heat immediately.  Cool completely.  (I transfer the milk/butter to a measuring cup and put it in the fridge while I get everything else out and ready.)

Combine yeast, warm water, and a teaspoon of sugar in a measuring cup.

Combine cooled milk/butter, 1/2 cup sugar, eggs, and 2 cups flour in your mixer with whisks (I have a Bosch, so all my directions are basically for that mixer).  Mix on level 1 for a minute, then scrape the bowl and mix for another minute.

Add the yeast, which should be foamy, and 3 more cups of flour - the last cup being heaping.  Change to the dough hooks on your mixer and "knead" on level 1 for 10 minutes.  Once it's done kneading, split the dough in half and roll it out in a circle.  Brush with melted, salted butter.  Cut the circle like you would a pie until you have 16 triangles.  Roll from the wide side to the tip of the triangle to make a crescent roll.  Arrange on a 9"x 13" baking dish and freeze for a few hours, then put them in Zip-lock baggies to freeze for as long as you need.  (You may also bake them immediately, of course.)  Thaw the rolls and let them rise (that takes about 3 hours), then bake in a 375 degree oven for 8-10 minutes.  Brush with salted butter right as they come out of the oven.

Sunday, April 10, 2011

Southwestern Pork Stew

These days I'm all about stuff I can make ahead of time.  When I make a dish on the weekend, I can taste the love when we eat it later in the week.  (I can also taste the not-love when I have to make something in a hurry on a week night and we end up eating at 7:00pm.)  We almost always have country-style pork ribs in our freezer because they are fantastic and easy all by themselves.  When I found this recipe for stew with pork ribs I thought it would be fun to try one of our favorites in a new way.  So!  Do yourself a favor and make this on a Saturday or a Sunday, then let it sit in your fridge for a few days.  You will taste the love. :)

2 T. vegetable oil

1 onion, chopped


2 garlic cloves, minced

1 T. minced fresh oregano or 1 tsp. dried

1 T. chili powder

3 lbs. boneless country-style pork ribs, trimmed

1 (14.5-oz.) can diced tomatoes

5 c. chicken broth

1 28-oz. can white hominy, rinsed (I found it near the salsa and other Mexican foods - it's kind of corn-y)

1 T. fresh lime juice


Turn oven to 300 degrees.

In a heavy-bottomed, oven-safe pot, heat the oil over medium-high heat until shimmering.  Add the onions and 1/2 teaspoon salt and cook until softened, about 5 minutes.  Stir in the garlic, oregano, and chili powder and cook until fragrant, about 30 seconds.  Add the pork ribs and turn them to coat with the spices.  Cook until the meat is no longer pink, about 6 minutes.

Stir in the tomatoes with their juice and the broth.  Bring to a simmer, cover, and transfer the pot to the oven.  Cook until the meat is tender, about 1 1/2 hours.

Remove the pot from the oven and transfer the pork to a cutting board.  Stir the hominy into the broth.  Bring to a simmer on top of the stove and cook, uncovered, for 20 minutes, removing any fat that rises to the top.

When the meat is cool, shred it using your fingers (really - it's the easiest way), discarding all gristle, and add the meat back to the pot.  Before serving, season the stew with lime juice, salt and pepper.

*I put the lid back on the pot (I used my Le Crueset oval) and put it in the fridge after it had cooled completely.  We ate it two days later, warming it up on the stove over low heat, with sour cream, romaine lettuce mixed with cilantro, and tortillas.  It was amazing.