Paleo Orange Chicken

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Quick Post: This was pretty good, but next time I’ll add less arrowroot powder for thickening. Thanks for reading, enjoy!

Paleo Orange Chicken – adapted from Paleo Cupboard

**shown with my modifications**

  •  1 lb. boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
  •  Sea salt
  •  Ground black pepper
  • 4 Tbsp. coconut oil
  • 3 cups steamed veggies, I used carrots and green beans

For the Sauce

  •  1 cup chicken stock or water
  •  1/2 cup fresh squeezed orange juice
  •  Zest of 1 large orange
  •  2 Tbsp. raw honey
  •  3 Tbsp. gluten-free soy or coconut aminos
  •  1 TBSP fresh ginger, minced
  •  Dash red pepper flakes
  •  1 Tbsp. arrowroot powder

Directions –

1. Season chopped chicken pieces with sea salt and pepper. Set aside.
2. To make the sauce, combine all ingredients in a medium size saucepan and stir to combine. Place over medium high heat and bring just to a boil, stirring frequently. Allow sauce to thicken and then remove from heat and set aside.
3. Place a large skillet over medium-high heat and add 1 -2 tablespoons of coconut oil and heat until it shimmers. Toss in the veggies and cook for about 2 minutes – remove them and set aside. Add the remaining coconut oil. Add the chicken pieces and cook for about 5-7 minutes or until nicely browned. Drain any excess fat from the pan and pour the sauce into the skillet. Add the veggies to the pan and stir to coat. Serve over roasted cauli-rice.

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Honey Buttermilk Bread

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Quick Post: Plush interior, nice chew, light, with a dark crust; and great for egg sandwiches! Thanks for reading, enjoy!

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…and look: toasty perfection 🙂

Honey Buttermilk Bread – adapted from Restless Chipotle

** makes two – 8 x 4 inch loaves **

  • 2 1/4 tsp. yeast
  • 1/4 cup warm water
  • 2 cups warm buttermilk
  • 1/3 cup honey
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 5 – 5 1/2 cups white bread flour ( 635 grams – 698 grams)

Directions –

Combine 5 cups of bread flour along with the other dry ingredients inside your standing mixer bowl. Pour the liquids over top and mix until it forms a shaggy dough. Knead on low speed for 5 minutes, adding remaining flour 1 tablespoon at a time if needed. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours. Punch down and form into two loaves. Place in prepared loaf pans, lightly cover with plastic wrap and allow to rise for 45 minutes.

Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast. Remove loaves from oven and brush with melted butter. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Asian Flank Steak Marinade

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This recipe is perfect for those of you who’s tastebuds are burnt out from Thanksgiving leftovers 😉 My husband did a great job grilling this to the perfect medium doneness! The flavor was really good, but it lacked spice – next time I’ll add some red chili flakes or just coarsely cracked black pepper. Thanks for reading, enjoy!

Asian Flank Steak Marinade – adapted from Just a Taste

  • 1 ( 1 1/2- to 2-pound) flank steak, or skirt steak
  • 1/4 cup low sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 1/2 cup vegetable oil
  • 3 Tablespoons honey
  • 4 garlic cloves, minced
  • 2 Tablespoons minced fresh ginger
  • 3 scallions, thinly sliced

Directions –

asiansteakPlace the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.

Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours.

When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it’s cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.

Milk and Honey Bread

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As I ate a slice, I was reminded of these Austrailian Toaster Biscuits that my grandma gave me when I was a kid. Sadly, those are no longer available, but these are a great substitute 🙂 The loaf is rich and delicious;  and a nice crumb, soft, but sturdy enough for your sandwiches. It’s much more rich, (read: fat-filled) than your average sandwich bread and the loaves disappeared quickly in this house :/ I will make this one again soon! Thanks for reading, enjoy 🙂

Milk and Honey Bread – adapted from The Slow Roasted Italian

  • 4 ½ teaspoons active dry yeast (2 packets)
  • 2-1/2 cups warm milk
  • 1/2 cup honey
  • 6 tablespoons butter, melted
  • 1 tablespoon kosher salt
  • 6 – 7 cups all-purpose flour ( 750-875 grams )
Directions –
In the bowl of a stand mixer, add yeast, warm milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow to sit until the yeast starts to bubble and becomes aromatic, about 5 minutes.
Add butter and 4 cups of flour, mix on low using dough hook, until smooth.  Add enough remaining flour to form a soft dough (mine takes the whole 3 additional cups) add salt.  Allow to knead for about 5 minutes.  You should have a ball of tacky (not sticky) dough at this point.
Turn onto a floured board; knead about 10 turns. Place in a greased bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.
Punch dough down and shape into two loaves. Place in greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45-60 minutes.  Preheat oven to 350° for glass and dark pans (375° for light metal pans).  Brush tops with melted butter.
Bake at 350° for 30-35 minutes or until golden brown

Buttermilk Oatmeal Bread

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I love making bread – actually, I love that I know how to, and that it’s been three years since I tried it out for the first time. I remember feeling so intimidated by yeast (silly now that I think about it), but I’m so glad I got over that 🙂 When I see my daughter smiling as she’s smelling fresh from the oven bread, I know it’s something that she will always love and remember about me. I can’t wait to pass on what I have learned to her, so she can pass her knowledge onto someone else.

I had a homemade batch of buttermilk that I needed to use up, plus we were almost out of sandwich bread. Thankfully Pinterest came to my rescue again! I doubled this recipe  and my sweetener of choice was raw honey. When I took it out of the oven, I smelled the honey and oats – so perfect! It has a great slightly chewy bite and flavor is mild enough for sweet or savory toppings. Thanks for reading, enjoy!

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Buttermilk Oatmeal Bread – adapted from Buttered Side Up

  • 1/2 cup water
  • 1 cup buttermilk
  • 1 tablespoon instant yeast
  • 1/4 cup sugar, maple syrup or honey, divided
  • 1/4 cup butter, melted and cooled
  • 2 cups all-purpose flour (250 grams)
  • 2 cups whole wheat flour (262 grams)
  • 1/2 cup old-fashioned rolled oats
  • 2 teaspoons sea salt

Directions:

1) Gently warm the buttermilk in a 4 cup or larger measuring cup. Add the oats, hot water, melted butter, sweetener and salt. Stir to combine and set aside until it cools slightly.
2) In a standing mixer bowl, combine the flours, (I always hold back at least 1/2 cup). Add the yeast, and buttermilk mixture and mix to combine.
3) Using the dough hook, knead until smooth and elastic, about 5-7minutes. Add flour as necessary. Return to mixing bowl and let rise until doubled, about 1-2 hours, depending on how warm your house is.
4) Form risen dough into loaves, buns or whatever shape you wish. Place in greased pans (if making a loaf use a 9×5-inch pan) and let rise until nearly doubled, about 1 more hour.
5) During the last 15 minutes of rising, preheat your oven to 350, bake loaves for 35 -40 minutes or until the internal temp is 190 degrees. Remove from pan and allow to cool completely on a wire rack before slicing.

Honey Yeast Rolls

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These were a perfect addition to our TG table! They are substantial enough to handle all the leftover ham and turkey sandwiches and tasty enough on their own. The dough is easy to work with and makes a dozen medium-sized rolls. Thanks for reading, enjoy!

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Honey Yeast Rolls – adapted from Cooking with the Big Dogs
  • 2¼ teaspoons instant yeast
  • 1 cup water (105-115 degrees Fahrenheit)
  • ¼ cup honey
  • 3 tablespoons canola oil
  • 1¼ teaspoon salt
  • 1 egg, lightly beaten
  • 4 cups bread flour (508 grams)
  • 1 tablespoons butter, melted
  • 1 tablespoons honey
Directions –
1. In the bowl of an electric mixer fitter with the paddle attachment, stir together the yeast and warm water – let sit for three to five minutes. Add the honey, oil, salt and egg to the yeast mixture and mix well. Add three cups of flour and mix until the dough comes together in a sticky mass. Switch to the dough hook and with the mixer on low, incorporate the remaining 1 cup of flour.
2. Continue kneading on low-speed for 8-10 minutes, until the dough is smooth and elastic. Sometimes, depending on the time of year (during the winter, especially), the dough is a bit drier, and I add in water, a few tablespoons at a time, until the dough is smooth and elastic. The dough should feel soft (not sticky) and pliable when you are finished kneading it.
3. Transfer dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until it is doubled in bulk, about 2 hours.

honey4. Turn the dough out on a lightly floured work space and knead about 30 seconds. Cover and let the dough rest for another 10 minutes. Punch the dough down and divide it into 10-12 equal sized pieces. Shape each into a smooth ball and place into a greased 9×13 inch dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.

5. Preheat oven to 400 degrees Fahrenheit. Mix together melted butter and honey and brush the mixture over top of the unbaked rolls. Bake for 15-20 minutes or until the tops are golden brown and the rolls are baked through. Let cool slightly before serving.

Whole Wheat Bread with Spelt Flour

This bread tastes like whole wheat bread is supposed to taste! I substituted more spelt flour for the white flour, figuring the more whole grain the better. My substitution worked really well and I used bread flour instead of all-purpose to make up for the gluten that it might need because of my substitution. Spelt flour has less gluten and requires less water than wheat flour, and you need to be careful not to over knead the dough or it can create a crumbly finished loaf. Thanks for reading, enjoy!
Whole Wheat Bread – adapted from Musings of a Housewife
  • 6 cups white whole wheat flour (720 grams)
  • 2/3 cup honey
  • 1/2 cup coconut oil or butter, melted
  • 2 tablespoon salt
  • 3 tablespoons active dry yeast
  • 4-1/2 cups water
  • 2 cups Spelt or white flour (I used 3.5 cups or 402 grams)
  • 4 to 6 cups all-purpose flour (I used 3-3.5 cups or 381-444 grams)

Directions:

  1. Combine coconut oil, honey and 4-1/2 cups water in a small saucepan. Heat over low heat JUST until the oil is melted. It should be about 120 degrees so as to not kill the yeast.
  2. Place whole wheat flour, yeast and salt in a large mixing bowl. With the paddle attachment, mix about 15 seconds on Stir. (This is the mixer I have. It will do 4 loaves at once, but I often end up kneading the last few minutes by hand.)
  3. Continuing on Stir, add warm water mixture to flour mixture. Mix about a minute.
  4. Then with the dough hook in place, add the spelt and all-purpose flour, 1/2 cup at a time, mixing well between each addition.
  5. Mix about 2 minutes, or until dough starts to clean sides of bowl, adding flour as necessary.
  6. Knead on Speed 2 about 2 minutes longer.
  7. Place dough in greased bowl, and turn greased side up.
  8. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
  9. Form your loaves and place them in 8×4 loaf pans to rise for about an hour.
  10. When they look the right size, bake for 30 – 40 minutes in a preheated 350-degree oven, or until the internal temp is 190 degrees.
  11. Remove immediately to a cooking rack, brush tops with butter (optional), and try to wait a few hours before cutting into one.

Asian Inspired Baked Chicken

Quick Post:  I was inspired by this recipe, but I added a little of this and that to the mix which resulted in some really tasty chicken. I made this last month and forgot to post about it sooner, but I remember that we all really enjoyed it 😉 Serve it over rice and steamed veggies of your choice and don’t waste any of the delicious sauce!

Asian Inspired Baked Chicken – 

  • 1/4 cup low sodium soy sauce
  • 2 TBSP honey
  • 3 cloves of garlic; minced
  • 1″ of fresh ginger, peeled and minced
  • 1/4 cup pineapple juice
  • 1 TBSP Mirin
  • fresh ground pepper to taste
  • 3 pounds chicken thighs (or preferred chicken meat)
  • prepared rice
  • steamed vegetables

Directions:

  1. Preheat oven to 425°F.
  2. Mix first 7 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
  3. Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator. Marinade for at least 6 – 8 hours, turning the bag once every few hours.
  4. When ready to cook, in a baking dish, bake chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until internal temperature of chicken reads 165°F.

Honey Oat Bread

Another day, another bread recipe! This one has lot of honey in it, but it’s not too sweet. I ate the small slice of heel (I affectionately call “butt bread”, we fight over that piece around here), and it was so yummy. I have made otherhoney-oatbreads before, but the honey really shines through in this loaf. I like that warm honey is applied over top the risen loaf and sprinkled with oats. It leaves the top sweet and nutty tasting, but this bread didn’t over power the sandwiches I made. As you can imagine, when toasted the flavors are turned up more. Overall, I’m pleased with this new recipe and I’m sure I’ll make it again and again. Thanks for reading, enjoy!

Honey Oat Bread – adapted from Bakingdom

**notes for doubling**

    • 2 cups bread flour  (**508 grams **)
    • 1 cup white whole wheat flour  (** 240 grams**)
    • 3/4 cups old fashioned oats  (**135 grams**)
    • 2 1/4 teaspoons instant yeast (**two packages worth**)
    • 1 1/2 teaspoons salt  (**1 TBSP**)
    • 1 cup milk  (**2 cups**)
    • 1/4 cup lukewarm water  (**1/2 cup**)
    • 2 tablespoons unsalted butter  (**4 TBSP**)
    • 1/4 cup honey  (**1/2 cup**)

For Topping

  • 1 1/2 to 2 tablespoons honey, warmed
  • 1 1/2 to 2 tablespoons oats
Directions –

In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

In a small bowl, or two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.

Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until the dough is smooth and elastic. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.

Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 to 1 1/2 hours.

Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with plastic wrap, and allow to rise until doubled, about 1 to 1 1/2 hours.

Preheat oven to 350 degrees. Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.

When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.

Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.

Transfer to a wire cooling rack and allow to cool completely before serving.

French Toast

I have a great go-to recipe for french toast, but I decided to try something different to go along with the Challah bread I made. This one is an Alton Brown recipe that seemed kinda boring, but I didn’t want the custard to overshadow the homemade Challah bread. I love cinnamon in my custard and this has none, and it doesn’t even call for vanilla! I dried out the sliced pieces of Challah in the oven for about 5 minutes at 350 degrees so they would soak up even more custard. This recipe also has two separate cooking steps that is supposed to ensure crunchy outside and creamy inside texture.

Verdict: Eh…next time, I’ll go with my “recipe doctoring” instincts and add the cinnamon and vanilla – maybe even a little fresh nutmeg. The plain Challah was flat too, but when toasted the flavors were turned up a notch. I will make a richer Challah next time. No worries! I love trying out new recipes anyway 🙂 Thanks for reading, enjoy!

French Toast – adapted from Food Network

  • 1 cup half-and-half
  • 3 large eggs
  • 2 tablespoons honey, warmed in microwave for 20 seconds
  • 1/4 teaspoon salt
  • 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
  • 4 tablespoons butter

Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.