I had some ancient sundried tomatoes in my fridge, and quickly invented a use for them. These turned out so amazingly tasty, that I have prepared them several times since their conception.
2 tsp yeast
1.5 tsp sugar
10 sundried tomatoes
1.25 cup water
1 tbsp basil pesto
3 tbsp Sriracha ketchup
1.5 tsp salt
3-3.5 cups of flour
6 oz cheese
Bloom the yeast with the sugar and quarter cup of warm water. Add the remaining warm water, 3 cups of flour, the basil pesto and the salt.
Mince the sundried tomatoes and add them as well. Knead and add more flour as necessary. Bring together into a slightly sticky dough.
Cover in an oiled bowl and allow to double in size in a warm place. Roll out into a 0.5-inch thick sheet about 12 inch by 12 inch in area (yes, make it a square, unlike mine above). Line a large cookie sheet with parchment paper and preheat the oven to 380F.
Shred the cheese and sprinkle most of it onto the dough. Roll up like a jelly roll. Cut into eight pieces and lay onto parchment paper. Top each roll with about a tablespoon of shredded cheese. Allow to double in size again.
Bake for about 15 minutes, until cheese is slightly browned. Cool on a cookie rack and serve.
Chicken thighs are the best parts of chickens. I could not believe how delicious this dish turned out. It was perfect on some no-knead, overnighted bread pulled into fresh ciabatta rolls with pizza seasoning in the dough. I toasted the bread, topped with the pulled chicken, then added coleslaw. Amazing!
6 skinless, boneless chicken thighs
2 cups chicken broth
1 tbsp vegetable oil
1 cup smokey BBQ sauce
2 tsp habanero hot sauce
1/3 cup minced cilantro leaves
Wash and dry the chicken thighs. Sprinkle with salt and black pepper and sear in a preheated pot with the oil.
Once the thighs are browned on both sides, pour in the chicken broth, cover and simmer until completely tender. This will take about 90 minutes.
Add the BBQ sauce and the hot sauce and cook until the mixture thickens. Pull the chicken thighs to shreds. Add the cilantro leaves and serve on top of crispy toasted buns.
I really enjoy visiting the King Arthur Flour bakery. Their ingredients are superb and their lunch menu is full of temptations. This is one of their recipes slightly modified, developed to be prepared in 1-cup, oven-safe ceramic or glass mugs. The cake is quick to prepare, reheats well the next day, and is absolutely decadently chocolaty.
0.5 cup flour
2 tbsp sugar
0.25 cup cocoa powder
0.25 cup almond flour
0.25 tsp salt
1 tsp baking powder
1 tsp vanilla
3 tbsp vegetable oil
0.5 cup milk
1/3 cup sugar
2 tbsp cocoa powder
1/8 tsp salt
1 cup hot milk Preparation
Preheat oven to 350F. Grease four 1-cup mugs. Set them onto a baking shape.
Mix together the flour, almond flour, sugar, cocoa powder, salt, and baking powder. Whisk together the vanilla, oil, egg, and 0.5 cup milk. Pour into the dry ingredients and combine.
In a small dish mix together 1/3 cup of sugar, 2 tbsp cocoa powder, and a pinch of salt. Divide batter into four cups and top with this dry mixture. Each cup should get about 1/3 cup of batter.
Microwave the remaining 1 cup of milk until hot. Add a quarter cup into each mug on top of the cake batter and powder.
Bake in the preheated oven for about 18 minutes. The sauce should bubble up around the puffed-up edges of the cake. Remove from oven, cool for a bit and serve with vanilla ice cream or whipped cream.