Dutch Oven No-Knead Crusty Bread

I've been really enjoying trying out different types of bread making.  And I LOVE this recipe!  So easy that you'll want to make bread ALL the time.  Not to mention so unbelievably delicious (and beautiful, right?). 

You'll want to read through this entire post for extra little tips as far as handling and baking the dough.  I've included some step-by-step pics as well.  

I mean just gorgeous.  Look at that crusty top.  In the middle the dough is chewy and absolute perfection.  You'll notice little black dots in this finished loaf - they are poppy seeds.  I made an Everything loaf!   You can add whatever you like to this dough - cheese, herbs, nuts, etc.  I've added the amounts I used to make the Everything loaf at the bottom of the recipe. 

I used 2 different sizes of Dutch Ovens.  This orange one is a 3 quart and the loaf fit perfectly.  I also used a 7 quart and is was fine, but the bread spread out a little and wasn't so round.  Still delicious!   

All the ingredients get mixed by hand and what results is an incredibly sticky dough that requires no kneading.  At this point, you can add other ingredients to flavor the bread. 

It will look at bit smoother, but still rather messy once everything comes together.  Cover with plastic wrap and let sit for 12-18 hours.  I did mine close to bedtime, let it sit overnight and baked it the next morning. 

It will double in size and look like this.  If you're ready to bake, preheat your oven to 450 degrees.  Once it reaches 450, place your Dutch Oven in the oven with lid on.  Let heat for 30 minutes.     

Meanwhile, prepare a work surface heavily (and I mean heavily!) covered with flour.  Flour your hands and dump the dough onto the floured surface.  This makes 2 loaves so you'll need to cut it in half (keep flouring hands because it's still incredibly sticky).  Cover the loaves with plastic wrap and let sit until pot is heated.

Carefully remove the pot from the oven - remember it's crazy hot!  Pick up one of the dough balls and drop it into the pot.  You do NOT need to oil your Dutch oven or cast iron pot.  Doesn't matter if it's enamel coated or not, you shouldn't have any trouble with the dough sticking after it's finished baking.    

Pictured here are the 3 loaves I made - the 2 on the right are plain loaves and I followed the recipe below.  The one on the left is the Everything loaf and I actually halved the recipe just to make the one.  I obviously used a bit more flour on my hands for that one, but I love the way it looks.  So rustic!  

The back right one is the loaf that was in the 7 quart - notice it is more oval shaped because it's spread out a bit.  

Wouldn't these make the nicest gifts?  For a new neighbor or just to do something nice for someone.  The loaves are so gorgeous they may not believe you made it!  

Makes 2 loaves

Dutch Oven No-Knead Crusty Bread

6 cups all purpose flour

3 1/2 teaspoons salt

1 teaspoon instant yeast

3 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until everything comes together (it will be very sticky and wet).  Cover bowl with plastic wrap and set aside for 12-18 hours.  

When ready to bake, preheat oven to 450 degrees.  When it reaches 450 degrees, place a dutch oven or cast iron pot with lid in the oven for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball (you'll need floured hands as well!).  Cover with plastic wrap and let sit while pot is heating.  Carefully remove HOT pot from oven and drop in dough.  

Cover and return to oven for 30 minutes.  After 30 minutes, remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a wire rack to cool.

To make Everything bread:  add 2 teaspoons poppy seeds, 2 teaspoons dried chopped onion, 2 teaspoons sesame seeds.  

(Source:  Recipe from Simply So Good)

Veggie Ranch Pizza

Pregnancy cravings are funny.  I haven't made this pizza in ages and it randomly popped in my head one day.  Of course, I had to have it!  It didn't disappoint, I was a happy girl.  

It also made me think of my best friend in high school - we would make this all the time then watch cheesy movies.  Like the cheesiest - Cry Baby?  With Johnny Depp?  It's absolutely terrible but still a favorite of mine to this day! 

Like regular pizza, you can add your own favorite toppings.  I was going to add cucumbers but the one I bought had gone bad in just a couple of days.  So a bit of a bummer there, but I really didn't miss it.  Green peppers, grape instead of Roma tomatoes, green onions...add anything you like. 

I wrote the recipe using reduced fat cream cheese and crescent rolls.  It's just what I always buy, but it's not necessary.  Use what you would normally buy, it won't affect the recipe.  By the way, this is kid approved!  My 4-year old loves it - just like eating broccoli and carrots dipped in ranch which is one of her favorite snacks.  

Serves 6 

Veggie Ranch Pizza

1 tube of reduced fat crescent rolls
1 (8 oz) bar neufchatel cheese
1/2 packet Ranch dressing seasoning mix
1 cup broccoli florets, diced
1/2 cup shredded carrots
1 Roma tomato, diced

Preheat oven to 350 degrees and spray a 9 x 13-inch baking sheet with non-stick cooking spray.  Unroll the crescents onto the pan and use your fingers to spread over the entire pan and seal the seams.  Bake for 14-16 minutes until golden.  Let cool completely.

Mix the cream cheese and Ranch seasoning until combined.  Spread over cooled crescent crust.  Top with veggies (any order).  Chill in the fridge for about 2 hours before serving; cut into 12 squares.  Store leftovers covered in the fridge.    

Malt Vinegar Salt

This was definitely an experiment.  Be prepared for your house to smell like vinegar for a day or two!

I was giving this as a gift, plus I wanted to keep some for me so I doubled the recipe that I've listed.  Probably also the reason it took a little while longer to dry out than the original recipe said.  How cute is that little jar (Target!)?  The label I made using clear circle Avery labels.  

  

This picture was taken after about 1/2 a day - the mixture was still wet and had not started to dry out.  Mine took a little over a day and half.  I even took it off the original sheet after about a day and transferred it to a clean, dry plate, which seemed to help it dry out a little faster. 

Makes 1/2 cup   

Malt Vinegar Salt 

6 tablespoons coarse salt 

1 tablespoon corn starch

1/4 cup malt vinegar

Combine all the ingredients and stir.  Pour the mixture onto a rimmed baking sheet and spread in an even, thin layer.  Let stand at room temperature, uncovered for up to a day and 1/2.  

Rake with a fork until it becomes the texture of coarse salt.  Store in an airtight container for up to 3 months. 

(Source:  Adapted from Martha Stewart)

Salted Caramel Popcorn

We received a hot air popcorn maker for Christmas (from my lovely sister-in-law) and I've been so excited to try out new popcorn recipes.  She also gave us an awesome book that has a ton of great ideas, but I had this recipe saved on Pinterest for a while.  It's amazing!  The popcorn becomes chewy, not crunchy and it's addicting!  

This is the real deal caramel - using a candy thermometer (good thing I asked for one for Christmas!).  And it is very hot when you pour over the popcorn, so be careful.  After stirring, I poured it all out on a baking sheet covered with wax paper to help it cool.  

My children were sneaking pieces left and right as it cooled.  It's amazing!  I love the sweet and salty combination!  You can use a fine sea salt or a coarse Kosher salt (what I used). 

Makes about 10 cups

Salted Caramel Popcorn

1 cup of popcorn kernels, popped
2 1/4 cups packed brown sugar
1 cup butter
1 cup light corn syrup
2 teaspoons coarse salt, divided
1 (14 oz) can sweetened condensed milk
1 1/2 teaspoons vanilla extract

Pop the kernels into a very large mixing bowl.  In a medium saucepan, combine the brown sugar, butter, corn syrup and 1/2 teaspoon of the salt.  Bring the mixture to a boil over medium-high heat, stirring constantly.  Once it reaches a boil, add sweetened condensed milk, then return to a boil and cook, stirring constantly until it reaches 236 - 238 degrees on a candy thermometer.

Remove from heat, stir in vanilla and 1 teaspoon of the salt.  Drizzle half of the caramel over the popcorn and stir to coat.  Sprinkle the remaining 1/2 teaspoon salt over the popcorn and add the rest of the caramel.  Stir again until everything is evenly coated.  Allow to cool, then store in airtight containers.

(Source:  Adapted from Cooking Classy)

Ranch Parmesan Popcorn Mix

The most addicting snack mix I have ever made.  This may even replace my homemade Chex Mix for awhile - and that's saying a lot! 

It takes just minutes to whip up - all done right in the microwave.  So easy and quick - your family will be begging you to make more!  This is a definite must make for your next party.  

You could very easily substitute other crackers or nuts in this - I used popcorn, pretzels and cashews.  The combination was awesome, but peanuts or pistachios would be very tasty as well.  

Makes 8 cups

Ranch Parmesan Popcorn Mix

2/3 cup canola oil

1 (1 oz) packet of ranch dressing mix powder

4 cups of popcorn 

3 1/2 cups mini pretzels 

1/2 cup cashews 

1/4 cup + 2 tablespoons grated Parmesan cheese

In a large microwave safe bowl, combine the oil and ranch mix.  Stir.  Add the popcorn, pretzels and cashews and toss to evenly coat the mixture.  Heat on high for 1 minute, then stir, mixing from the bottom (the oil has a tendency to pool at the bottom).  Heat for an additional 1 minute, then add the Parmesan.  Toss to coat evenly.  Serve immediately or store in an airtight container in the fridge for up to 3 days.  

(Source:  Adapted from Averie Cooks)

Happy New Year - Welcoming in 2014!

Happy New Year y'all!!  I am so excited for what 2014 will bring.  We will be welcoming our baby girl in March and are looking to make a pretty big move back up North to be closer to family.  Lots of changes for our growing family!! 

We had a very low key New Year's Eve - some sparklers outside with festive hats, then we all just snuggled and ate dinner on the couch!  After the kids crashed, my husband and I watched an It's Always Sunny marathon and were asleep by 10.  Perfect!  

Bubby couldn't hang...he crashed right at his bedtime.  

Miss Bean lasted a little while longer, snuggled up with daddy and our Yorkie, Beans.  Literally minutes after taking this picture she was snoozing away! 

For dinner, I kept it simple and fun.  We snacked on this amazing Parmesan Ranch Snack Mix that I will posting next (so addicting!) and I made Barbecue Chicken Quesadillas served with my Summertime Salsa (click for the recipe).

Then, I made my Brownie Bottom Pecan Pie Bars for dessert - amazing when they are still warm topped with vanilla ice cream!

So, what's on your menu for New Year's Day?  I am throwing a pork loin into a Crock Pot smothered with sauerkraut...incredibly easy and tasty!  

Don't forget to follow me on Instagram - @bsgriffin - Happy New Year everyone!  

Pretzel Bites

This is the best recipe I've found for pretzel bites.  I've tried a few, but I love the simplicity of the ingredients, plus the added brown sugar that gives it a touch of sweetness.

  

I love very simple pairings - like serving these with just regular ol' yellow mustard.  My favorite! 

This recipe makes a lot, but beware - they are addicting.  I think I may have eaten half the batch myself when they were first made (which is when they are the absolute best).  Great for a party snack, but maybe consider doubling the recipe.    

Makes about 60 bites

Pretzel Bites                                                                                                                        

2 tablespoons brown sugar

1 cup warm milk (110-115 degrees)

2 1/2 - 3 cups of flour

1 package instant dry yeast

4 tablespoons butter, melted

1-2 tablespoons kosher salt 

In bowl of a stand mixer fitted with a dough hook (or stir by hand), combine the brown sugar, milk, 2 1/2 cups of flour and the yeast.  Stir until a soft dough forms, adding the remaining flour as needed (dough should be soft, but not really sticky).  Turn out onto a lightly floured surface and knead to form a smooth ball.   

Spray the inside of a large bowl with non-stick cooking spray.  Transfer the dough to the bowl and cover with a clean dish towel.  Allow to rise for about 2 hours until dough has doubled in size.  

Turn the dough out onto a lightly floured surface.  Punch it down and divide into 4 equal pieces.  Start rolling and stretching each piece of dough to about 12 inches long.  Cut into 1-inch pieces and transfer to a greased cookie sheet.  Let rest, uncovered for about 30 minutes and preheat oven to 400 degrees.

Bring 6 cups of water to boil, then reduce heat to a gentle simmer.  Boil pretzels in batches, cooking about 20 seconds on each side (they will be slightly puffed).  Use a slotted spoon to transfer them back to the baking sheets.  Bake until puffed and golden brown, about 15 minutes.  

Brush warm pretzel bites with melted butter and sprinkle generously with kosher salt.  Serve immediately.  

(Source:  Adapted from Pip and Ebby)

Pimento Cheese

Pimento cheese...so Southern, so good.  I was buying it from the grocery store until I discovered how easy it is to make on my own.  Cream cheese, mayonnaise, and definitely sharp cheddar cheese.  There are differences in recipes where some use only mayo, no cream cheese, but on the sharp cheddar cheese, there is no substitute.  

 Incredible with butter crackers, veggies or in a grilled cheese (my favorite!).

Makes 3 cups 

Pimento Cheese

3 oz cream cheese, room temperature
2 cups shredded sharp cheddar cheese
1 cup mayonnaise
3 tablespoons diced pimentos
1/4 teaspoon garlic powder
salt and pepper to taste

With an electric mixer, beat the cream cheese until smooth.  Add the remaining ingredients, beat until well blended and the shredded cheese has been broken up some.  Serve with crackers or as a dip for veggies.

 

Ina Garten's Balsamic Roasted Brussel Sprouts

I've become a big fan of Brussel sprouts lately.  And let's face it, always a big fan of Ina!  My husband took one look at them and said "they look so good!".  As incredibly surprised as I was at that reaction, when we started eating, he blew me away, exclaiming "these taste like candy!".   But, the fact is, he sure was right.  This recipe for Brussel sprouts is incredible. 

I adapted it to feed just the two of us and used bacon instead of pancetta.  Although I'm certain that if I had made the entire pound of Brussel sprouts, we would have eaten them.  They are that good!

 Serves 2

Ina Garten's Balsamic Roasted Brussel Sprouts

1/2 pound Brussel sprouts, trimmed and cut through the core

2 strips of bacon, 1/4 inch diced

2 tablespoons olive oil 

salt and pepper

1 tablespoon syrupy balsamic vinegar 

Preheat oven to 400 degrees.  Place the cut Brussel sprouts on a sheet pan, including the loose leaves which get crispy when they are roasted.  Add the bacon, olive oil, about 1/2 teaspoon salt and 1/4 teaspoon pepper, toss with your hands and spread out in a single layer.  Roast for about 20 minutes, until they are tender and the bacon is crisp.  Toss once during cooking.  Remove from oven and immediately toss with balsamic, serve hot.  

(Source:  Adapted from Ina Garten) 

Baby Arugula, Cranberry and Pecan Salad

I'm obsessed with this salad!  Such a perfect fall dinner or side.  This is actually the first time I've ever tried arugula and it certainly will not be my last.  I've been missing out!  Tangy and peppery and delicious.  

I don't care for feta, but that is what the original recipe called for.  Feta is one of those things that I want to like (is that weird?) but I just can't do any of those really strong crumbly cheeses.  The dressing for this salad is unbelievable...so simple but packed with flavor.  This would be a very pretty side dish to serve at a Holiday dinner.

Serves 2

Baby Arugula, Cranberry and Pecan Salad

1 head of Romaine, chopped and rinsed
1 cup of Baby Arugula
1/3 cup chopped pecans
1/2 cup dried cranberries
1/2 cup shredded mozzarella

For the dressing 
2 tablespoons Balsamic Vinegar
1 small shallot, grated or minced
1/4 teaspoon salt
1/4 cup olive oil

In a large bowl, combine all of the ingredients for the salad.  In a smaller bowl, combine the Balsamic, shallot and salt.  Slowly pour in the olive oil and whisk until emulsified. 

Pour dressing over the salad and toss gently. 

(Source:  adapted from Kali Orexi)

Chicken and Veggie Egg Rolls

I have been dreaming about some sort of egg roll or dumpling with chicken and/or just veggies.  This recipe is exactly what I had envisioned.  Crunchy inside and out with flavors of ginger (I LOVE ginger!), garlic and soy sauce.  

I think you can pretty much use any greens you have on hand for the inside.  I used Romaine!  But, cabbage, kale, even spinach would be good, too.  

Yummy and easy to make - I whipped these up for lunch yesterday in no time!  I would make this filling again and use in wontons to make little fried dumplings.  They would make a fantastic party appetizer.

Makes 6-8 egg rolls 

Chicken and Veggie Egg Rolls

1 large boneless, skinless chicken breast, diced
1/3 cup shredded or diced carrots
1 small shallot, minced
2 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon sugar
2 cups greens, roughly chopped (Kale, cabbage, spinach, etc)
6-8 Egg Roll wrappers
vegetable oil, for frying

For the dipping sauce
1/4 cup soy sauce
1-2 teaspoons rice wine vinegar
1 teaspoon minced ginger
1 teaspoon green onion, diced
dash of Sriracha sauce (or more to taste)
dash of sugar

In a large ziplock bag combine the ingredients for the filling up to the greens.  Turn and toss until everything is combined and coated with the soy sauce.  Let sit for 20 to 30 minutes.

In a small bowl, combine the ingredients for the dipping sauce.  Stir well and place in fridge until ready to use.

In a frying pan over medium heat, add a tablespoon of vegetable oil.  Cook the chicken mixture until the chicken is almost cooked throughout.  Add the greens, let wilt and continue cooking until chicken is done.

To make the egg rolls, place one wrapper at a time, like a diamond, on your work surface.  Place about 2 tablespoons of the chicken mixture across the middle.  Roll up the bottom first, tucking in the sides as you roll.  Brush the upper corner with water to seal them.  

In a medium saucepan, heat approximately 3/4 of an inch of oil over medium heat.  Test it by dropping in a small piece of egg roll wrapper - it should sizzle, but not brown too quickly.  Drop egg rolls in, 2 or 3 at a time, turning for 2-3 minutes until all sides are golden brown.  Repeat with remaining egg rolls.  Serve warm with the dipping sauce.

(Source: Adapted from Just a Taste)

Game-day Blackened Chicken Wings

Wings are pretty much perfect football watching food.  These are our favorite way to make wings - on the grill, spicy and crispy.  They take some practice and I'm not the one that typically cooks these...my husband has his method down to a science.  

When we moved to Savannah almost 7 years ago we met a great group that we would always watch college football with.  Our Saturdays were spent drinking and eating good food - there was never a shortage of good food!  Our friends from Louisiana introduced us to this style of wing, and to Tony Chachere's Creole Seasoning.  Which, I can tell you right now that I have 3 jars of it in my cabinet because I'm always afraid I'm going to run out!   

Hot sauce is brushed on the uncooked wings, followed by a generous sprinkling of Tony's.  The wings are cooked on low at first, then the heat is cranked up to blacken them at the very end.  If you can get your grill to flame up, it really helps with the charring.  I like mine really crispy and typically leave the ones I'm eating on for a couple minutes longer than my husbands.

I'm guessing how much hot sauce and seasoning I use for the purpose of writing this recipe.  I would say do a couple of shakes of hot sauce on each side of the wing, with a generous shake of Tony's.  Cover the whole wing with the a nice layer of the spice.  

Blackened, spicy wing perfection!  If you have a favorite sauce, you can add that on at the end but these have such a great flavor that we don't do a sauce or even dip them in anything. 

Makes 24 wings 

Game-Day Blackened Chicken Wings

1 bag of frozen chicken wings (24 count), thawed

1/2 cup Frank's hot sauce

1/4-1/2 cup Tony Chachere's creole seasoning

Preheat grill on high.  Lay the thawed wings on a baking sheet and brush half of the hot sauce evenly onto the top of each wing.  Evenly sprinkle about 1/2 of the seasoning on each wing.  Flip and repeat on the other side.  

Place the wings on the hottest part of the grill and turn to low.  Cook for 5-7 minutes per side until they are pretty much cooked through.  Turn the grill back to high and group the wings onto the hottest part of the grill.  Cook for another couple of minutes to get the outsides crispy and blackened.  If you can get the grill to flame up at this point, it really helps with the charring (sometimes the fat from the wings will cause this and sometimes we spray non-stick cooking spray right on the grill to help it!).  Serve immediately.