Whole Wheat Pigs in a Blanket

A while back, I came across a recipe for pigs in a blanket over at this lovely blog! And while the recipe credit came from another lovely blog, I was grateful for the dinner idea nonetheless!

I must say, while I've never been much of a pig-in-a-blanket kinda person, these have changed my mind completely. Truly a new favorite around here!

Whole Wheat Pigs in a Blanket

Original recipe here! 

 Note: One dough recipe makes enough for one pack {8 count}of hot dogs. Time Saver: Double the dough and refrigerate half for homemade cinnamon rolls or dinner rolls the next day!

In mixing bowl let set for a few minutes:
• 2 1/4  t. yeast
• 1 c. water

With whisk attachment (or by hand) add:
• 1/4-1/2 c. sugar
• 1 1/4 t. salt
• 1/3 c. canola oil
• 1 egg, well beaten

Beat 'til foamy.

Add one cup at a time:
• 2 c. unbleached flour

Switch to bread hook and add:
• 2 c. whole wheat flour (all white flour is fine, too)

Allow bread hook to knead until it reaches a smooth and elastic consistency. Add a touch more flour if too sticky. Allow to rise for 1.5 hours or 'til doubled in size.
Cut dough into (small) fist sized blobs.
Flatten your dough blob, place your DRY frank in the middle, slice a few slits and cris-cross those little dough arms for a nice braided effect. Click here for step by step tutorial!
Let them rise for about 20-30 minutes. If you have the time, brush on an egg wash (whip an egg and add a splash of water) and sprinkle with Kosher salt to make them shiny and pretty.

Bake at 375 degrees for about 8 minutes, then reduce heat to 350 degrees and bake another 5 minutes or 'til golden brown. (Or 350 convection for about 15 minutes.)

Perfect Carne Adovada

As close to Golden Pride's Carne Adovada as can be! A new favorite in our house!

INGREDIENTS:
3 tbsp. vegetable oil
1 1/2 lbs. pork loin, butt or chops, cut in 3/4-inch cubes
1 c. diced onion
1 T. minced garlic
3 c. chicken broth or water
1 t. ground coriander seed or cumin
1 t. dried Mexican oregano
1 t. chile flakes
1 16 oz. container Bueno Chimayo red chile, mild or medium
1 T. honey
1 T. Sherry vinegar or red wine vinegar
salt to taste

DIRECTIONS:
Preheat the oven to 350°.

Heat the oil in a large skillet and brown pork. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 c. of the chicken broth, loosening the browned bits with a spoon.

Place the coriander, oregano, chile flakes, red chile, honey, vinegar and salt in the workbowl of a food processor. Add the cooked onions, garlic and broth from the skillet and 1 more c. of chicken broth. Process until the mixture is thoroughly combined.

Place the browned pork, the chile marinade and the remaining 1 c. chicken broth in an ovenproof pot or dish, stir to combine well, and cook for 1 hour or until the pork is tender. Serve with warm tortillas.

See the original recipe here!

Green Chile Stew

Again, this is one of those recipes where everyone has their own version. This just happens to be mine!

INGREDIENTS:
1 tablespoon olive oil
1 pound cubed beef or pork
1 onion, coarsely chopped
Salt and pepper
1 32 ounce container chicken broth, plus 2 cups
1 28 ounce can diced tomatoes, drained
4-6 potatoes, peeled and cubed
1 teaspoon garlic powder

Green chile, to taste (We use fresh roasted chile, peel it, coarsely chop, and leave the seeds. If you prefer, you can buy frozen green chile that is already prepared; however you may want to add some crushed red pepper or cayenne pepper if you want the heat.)

DIRECTIONS:

Heat the oil in a large stockpot over medium heat. Add the meat. Salt and pepper generously. Cook until no longer pink. Push meat to the side of pot and add onion. Cook for 3-4 minutes or until onion is transparent. Add the broth, tomatoes, chile, potatoes and garlic powder. Cover and simmer over low heat until potatoes are cooked through. About one hour. Taste and add any additional seasonings. Serve with tortillas or, our favorite, Mimi's cornbread (recipe to come!).

Chicken and Dumplings

Chicken and dumplings. Ultimate comfort food! I chose to double the filling recipe and freeze half for a busy day. In the event that dumplings aren't your thing, switch it up with a pot pie crust instead!

INGREDIENTS:

Dumplings

* 1 3/4 cups King Arthur Unbleached All-Purpose Flour

* 1/2 teaspoon baking powder

* 1/4 teaspoon baking soda

* 1/2 teaspoon salt

* 1/4 cup (1/2 stick) butter

* 1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)

* 3/4 cup buttermilk

* 1 large egg

Pot Pie Filling

* 1/4 cup (1/2 stick) butter

* 1/2 cup King Arthur Unbleached All-Purpose Flour

* 3 cups chicken stock, or a combination of stock and leftover gravy

* 1 teaspoon dry thyme

* 1 bay leaf

* salt and pepper to taste

* 1/4 teaspoon Worcestershire sauce

* 4 cups diced cooked turkey or chicken (I oven roasted my chicken breasts. I opted for breasts with rib meat and left the skin on. Once cool, I removed and threw away the skin and bones and shredded the meat. I also added the juices from the chicken to the butter and flour when I started to make the filling.)

* 2 1/2 cups frozen mixed vegetables

DIRECTIONS:

1. For the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate this mixture while you're making the pot pie filling.

2. For the pot pie filling: Melt the butter (and chicken juices) in a 5-quart pot over medium heat. Whisk in the flour and cook for 1 minute.

3. Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps. When all the stock and/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the meat and vegetables.

4. Preheat the oven to 350°F.

5. To assemble: Once the oven is preheated, whisk the buttermilk and egg together, and add, all at once, to the dry mixture.

6. Stir together until evenly moistened.

7. Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they'll almost double as the cook). Put the lid on top, and bake at 350°F for 25 to 30 minutes.