Beer Battered Fish and Apple Crisp for 2

Hubby was home for dinner on Monday, so he suggested fish for dinner. After working in a seafood restaurant for 5 yrs, he has developed an awesome Beer Batter for fish. It comes out fluffy, crispy and golden brown; something you'd find in a really great seafood restaurant. So when I feel like indulging with fish, I go to this recipe. We usually use it with big fillets of Cod or Halibut. Mr.B is our little fish monger, so he gobbled this up, like any other type of fish we set before him. Queenie also loved it, though not as much as pasta or bread, LOL.








Beer Batter

1 12 oz can Beer (light or regular)
1 1/2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1 cup Flour

Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Heat at least 2 inches of oil in a frying kettle or electric fryer. Just before it reaches 375F, quickly dredge the fish and shrimp with flour, shaking of excess then dip in the beer batter, coating well, and drop them into the hot fat (do this in 2 batches). When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels. Serve hot with lemon wedges.

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Since Hubby would have evenings off this week, we decided to rent movies, to watch once the kids were in bed. There is nothing I like more, than snuggling with Hubby, watching a movie and having a yummy snack. So I made Apple Crisp for 2, to enjoy just the 2 of us, kid free, LOL. I had come across a crisp topping using brown sugar, in my Cooking Pleasures Magazine. I thought it would pair up nicely with apples, so I tried it. I added oatmeal to make it healthier and crunchier, LOL. Let's just say I had to fight for the last bite.










Apple Crisp for 2

2 large Granny Smith apples, cored, peeled and sliced
3 Tbs sugar
1/4 tsp cinnamon
dash of cloves
a squeeze of lemon juice
2 Tbs butter, room temp
3 tbs flour
2 Tbs brown sugar
1/4 C quick cooking oatmeal

In a small bowl, toss apples with sugar, cinnamon, cloves and lemon juice. Place apples in a 1 quart gratin dish, or small baking dish. In a second small bowl, mix brown sugar, flour and oatmeal. Cut in butter, until mixture resembles coarse crumbs. Sprinkle topping over apples and bake in a 350 degree oven, for 45 minutes, to an hour. If topping begins to brown too deeply, cover with foil and continue baking until apples are tender.

BBQ Pork Sammies

With the warm weather we've been having, I really didn't want to use the oven, or stove. So my trusty crock pot came to the rescue. Unfortunately it was also the end of my crock pot, since I dropped it in the sink, while washing it, after dinner :(. If I can find another stoneware insert that will fit, I'll be one happy Mama. Anyway..... I had/ have some pork loin in the freezer, so I took out a 2 lb piece and threw it in the crock to make BBQ pulled pork. I used the same recipe that I use for BBQ chicken and it was amazing. This is another Cooking for your Family find. I tried it 2 yrs ago and it's one of my favorites. Tender, sweet and tangy sauce coats the meat, for a scrumptious BBQ sandwich.










Slow-Cooker BBQ Chicken or Pork
Jackie

3-4 chicken breasts or 2 lb pork loin (can be frozen)
2 C ketchup
4 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp vinegar
1/2 tsp garlic powder

Mix all ingredients (except chicken) in crock-pot. Add the chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on buns with lettuce, tomato, cheese and onion.
**Leftovers can be frozen and re-heated for sandwiches, or used to make BBQ chicken pizza (put on a pizza crust, top with favorite cheeses, onions, etc.) or used to make BBQ chicken burritos (put on tortillas, add refried beans, cheeses, etc.)
Cindy's notes: I like to add 1/4-1/2 C of our favorite BBQ sauce, to add smokiness.

I won an award!!!

I was given this award, by my girlfriend Danielle. She use to live in our area, and was/is part of our awesome mommies group. Now that she is moved away, I read her blog to keep up with what is going on in her life. She chose me as one of her blogger friends that she thought deserved this friend award. Thanks Danielle!!!









“These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

If you've won it already, please just accept this as a gift! Thanks to the following for blessing us with your openness in sharing your journey:

Danielle- Don't touch the cactus

Judy ( a great mom and my hero for taking up running) - A day in the life of the Bashas and I hate Gatorade

Lori- My Kinda rain

Kelly- We want tessert

Michelle- Ms. enPlace

Tami- I'm the mama!!

Jenn- Jenn's Boys

I'm glad to be giving these bloggers props, since they have helped me keep my sanity, both with their entertaining parenting stories and their dedication to life. Thanks ladies!!!

Bacon Wrapped Pork Tenderloin with Warm Pineapple Relish

Hubby working in the meat department, of our grocery store, is sometimes a bad thing. When meat goes on sale, he gets first pick, plus an extra discount. So the result, a freezer full of food. We have chickens, pork loins and tenderloins, that I have yet to cook, since Hubby has been working like crazy and is never home. I don't mind leftovers, but for 1 or 2 days.... not all week, LOL. Anyway, while browsing in the freezer, the other night, I decided to pull out some pork tenderloin. I had bacon in the fridge that needed to be used up, so I searched online for a bacon wrapped tenderloin recipe. I found one that sounded delicious and went to work. The smell of it cooking was intoxicating; the result amazing. The pork was so tender and juicy. I had some fresh pineapple sitting in the fridge, so I decided to make a warm relish, to serve with the tenderloin. I had seen Hubby make a similar relish, at the restaurant where we met, so took inspiration from him, LOL. I had never had onion and pineapple together, but the smell was great. The relish was sweet, with a slight tang from the onion. Mr.B and Queenie loved both and I'm looking forward to making a sandwich with the leftovers for lunch today.










Bacon Wrapped Pork Tenderloin
from About.com

1 pork tenderloin, cleaned and trimmed
3 slices of bacon
1 tablespoon of garlic powder
1 teaspoon of Lawry's Seasoned Salt
1 teaspoon dried crumbled leaf basil
1/2 teaspoon dried crumbled leaf oregano
1 teaspoon black pepper
olive oil

Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks.Take your olive oil and coat well. Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4.

Warm Pineapple Relish

half a fresh pineapple, chopped or 1-15 oz can pineapple chunks
1 small onion, chopped
1 Tbs butter
1/3 C brown sugar

In a large skillet, over med heat, melt butter and add onion. Cook until onions are translucent. Add pineapple and any juice from the cutting board. Take a potato masher and smash the pineapple a bit, to release more juice. Add in brown sugar and mix until it has melted in with the pineapple and onion. Simmer until sauce thickens quite a bit, about 10 minutes. Take off heat and serve warn.

Apple-Raisin Oven Pancake

This was one of the Meal of the Week recipes on my cooking board. Again, I love simple recipes that use ingredients that I keep on hand. It was sort of a miss for us, though. I found it wasn't very flavorful, especially if you happened to take a bite of just pancake, without the apple or raisins. Maybe it's because I used Red Delicious apples, instead of Granny Smith. I think the batter would taste much better with a touch of vanilla and some sugar in it, LOL. I'm going to play around with this one, because I like the concept. Mr.B picked out the apples and raisins and left the pancake there, LOL. Queenie ate hers, but not with her usual gusto.














Apple-Raisin Oven Pancake
Amy –Gooseberry Patch

1 apple, cored, peeled and sliced
1/3 cup raisins
2 tbsp brown sugar
½ tsp cinnamon
4 eggs
2/3 cup milk
2/3 cup flour
2 tbsp butter, melted
Powdered Sugar

Toss together apple slices, raisins, brown sugar and cinnamon; spoon into a greased 9” pie plate. Bake at 350 for 10-15 minutes. Remove from oven; set aside. Whisk together eggs, milk, flour and butter; pour over apple mixture. Increase oven to 450; bake until golden, about 15 minutes. Pancake will puff up and will fall slightly when removed from oven. Sprinkle with powdered sugar; slice into wedges. Serve warm. Makes 8 servings.
Cindy's notes: The batter is very thin, like a popover batter, so don't think you've goofed the recipe, LOL. Next time I will add 1 tsp of vanilla and 1 Tbs of sugar to the batter.

Turkey and Rice Bake

I used our leftover turkey, from Easter, to make this, the other night. I wanted something different, so I did and online search and found this recipe. I had all the ingredients and it was getting late, so I went with it. It tasted really good. I enjoyed it a lot. The creamy tartness of the sour cream, the salty smokiness of the bacon all paired nicely with the bitterness of the spinach. Mr.B, who has an earache and is on a new food strike, went to bed hungry that night. He refused to even taste it and I was in no mood to cajole him into doing it. Quennie is still at the age where she will eat pretty much anything we give her, so she enjoyed her dinner, LOL. The leftovers were a bit dry, so I suggest eating this the day it is made.









Turkey and rice bake
about.com

6 slices bacon
1 medium onion, chopped
1/4 cup sliced onion
2 cups cooked rice
1 package (10 ounces) frozen chopped spinach or broccoli, cooked and drained
2 tablespoons chopped pimiento
1/4 teaspoon salt
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup sour cream
turkey slices, 6 to 8 large slices or enough sliced turkey for 6 people
1/2 cup fine dry bread crumbs
1 tablespoon melted butter

Cook bacon until crisp. Drain on paper towels then crumble. In 2 tablespoons of the drippings in the same skillet, cook onion and celery until just tender. Combine the rice, bacon, onion, celery, spinach, pimiento, and 1/4 teaspoon of salt. Combine the soup and sour cream then stir half of it into the rice and vegetable mixture. Spoon mixture into a lightly greased 11x7-inch baking dish. Arrange turkey slices over rice and vegetable mixture. Spoon remaining soup and sour cream mixture over turkey. Toss bread crumbs with butter and sprinkle around edge of casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until hot and browned around the edge.Serves 6.
Cindy's notes: I used cooked minute rice and omitted the pimentos, since we didn't have any.

Apple Cinnamon Pancakes and Goulash

You get a B and D ( breakfast and dinner) today, LOL. I'm a carb junkie, so pancakes are one of my favorite breakfast foods. We didn't have them very often, when I was growing up, so I guess I'm making up for that, LOL. We have pancakes at least once a week, sometimes more. I've been trying to make them healthier, so I came up with an Apple Cinnamon pancake. It's fluffy and a bit creamy. Mr.B and Queenie love them, but Hubby is a purist and prefers plain ole pancakes.








Apple Cinnamon Pancakes

1 egg
1/4 tsp salt
2 Tbs sugar
1 tsp vegetable oil
1/2 C unsweetened apple sauce
1/4-1/2 tsp cinnamon
1/2 tsp vanilla
3/4 C whole wheat flour
3/4 C AP flour
3 tsp baking powder
1/2 - 1 C milk ( may need more)

Heat a skillet or griddle over med low heat. In a medium bowl mix egg, sugar, oil, salt, apple sauce, cinnamon and vanilla, until well combined. In a small bowl, mix together both flours and baking powder. Mix dry ingredients into apple mixture, adding milk as needed to make a nice smooth batter. It shouldn't be thick, but not thin either. Coat skillet with non stick cooking spray and drop 1 ladle full of batter onto the center. Cook until tiny bubbles start to form on top of the pancake and flip. Cook on second side for a minute or so, until pancake is golden. Serve with honey or favorite pancake syrup.


The Goulash recipe is from this round of Meal of the Week recipes on Baby Center's CFYF board. I'm not a big fan of ground beef, but am willing to try recipes that include it ( usually pick around it, LOL). This was a really tasty, quick and easy recipe. I was out of peppers, so I omitted them. I thought it was still delicious, without them. Mr.B has an ear infection, so he wasn't hungry for dinner. Queenie loved it and wanted some off my plate, once she was done her serving. DH had no issues with polishing off the rest, once he got home that night.








Christine's Goulash (aka 20 minute dinner)

1.25 lb ground beef (1 small package)
1 medium onion chopped
1 red or green bell pepper chopped
2 cloves garlic minced
salt and pepper to taste (I use 1/2 tsp salt, and 1/2 tsp pepper)
1/2 tsp garlic powder
1 TB Worcestershire Sauce
1 TB sugar
1 small can tomato paste with oregano, basil and garlic
2 small cans tomato sauce
2 small cans of water (using empty tomato sauce cans)
3 cups uncooked elbow macaroni

In a sauce pan, brown ground beef with onion, bell pepper and garlic. Add salt and pepper, garlic powder, Worcestershire Sauce, tomato paste, tomato sauce, and water. Simmer for 15 minutes. Meanwhile cook elbows until desired tenderness. Stir pasta in sauce and serve!This can also be transferred into a 3 qt casserole, and topped with sharp cheddar cheese. Bake for 20 min at 350. (Under cook elbows slightly, around 6 minutes if using this application.)
Cindy's notes: I only had plain tomato paste, so I added about 1/4 tsp each of Oregano and Basil. I also added extra Worcester and about 1/4 tsp of season salt, on Christine's recommendation.

Happy Easter!!

Hubby was off for Easter this year, so I was very happy about that. Working in the food industry, he seldom gets holidays off, unless the restaurant is closed. I had planned on ham, because I love ham. Since Hubby was home, I caved in and made a turkey. Now I'm usually pretty good a cooking turkey and chicken, but for some reason this year the turkey was done in 2 hrs. I'm suspecting they wrote the wrong weight on the tag, since an 8 lb turkey should have needed 2 1/2 to 3 hrs to cook. So I reduced the oven to 250 and left the turkey in there for another 30 mins, while I prepped and cooked the sides. I must have been having an off day, because I remembered about dinner rolls 1 hr before dinner was due to be done. So we skipped rolls this year ( I sure wasn't going to drive to the store for rolls). Our menu was: (dry) turkey, mashed potatoes, gravy, Broccoli Corn Bake and Double Layer Lemon Pie.

The broccoli casserole was delicious. It was sweet, creamy and reminded me of cream of broccoli soup. Hubby, Queenie and I loved it. Mr.B however, was appalled that I dare to mix his beloved broccoli with corn.








Broccoli Corn Bake
Michelle

1 can cream-style corn
3 cups cooked broccoli, drained
1 egg, beaten
½ tsp salt
¼ tsp black pepper
pinch cayenne pepper
1 Tbsp minced onion
1 c coarse saltine cracker crumbs
4 Tbsp butter, melted and divided

Preheat oven to 350. Mix the first seven ingredients together. Stir in ½ cup cracker crumbs and 2 Tbsp melted butter. Spoon into a 1 qt casserole dish. Combine remaining cracker crumbs and melted butter and sprinkle over casserole. Bake uncovered for 35-40 minutes. About 8 servings.
Cindy's notes: I was too lazy to chop onion, so I used about 1/4 tsp onion powder.


The pie is one of our favorites. I made it for the first time, 3 yrs ago. Hubby thought he could improve it and make it lemonier, so once we were done the pie, he made his version. Let me tell you, it was heaven. I think we made 4 pies, back to back that year, LOL. Tart, creamy and smooth, a perfect spring dessert.








Double Layer Lemon Pie

1- 9 inch graham pie crust
2 eggs
1 C sugar
1/4 C lemon juice
1/8 C flour
1/4 tsp baking powder
zest of one lemon
1 small pkg lemon pudding mix
1 C milk
juice of 1 lemon
half a pint of whipping cream
4 Tbs powdered sugar

Preheat oven to 325 degrees. In a small bowl mix eggs, sugar, lemon juice, zest, flour and baking powder, until frothy. Pour into prepared graham crust and bake for 20-25 minutes, until set. Let cool completely.

Mix pudding mix, milk and juice of 1 lemon, until mixture is thick. Let sit 5 minutes. Meanwhile beat cream until soft peaks form, add in powdered sugar and beat to stiff peaks. Take 1 C of whipped cream and fold into lemon pudding mixture. Spoon into the cooled pie and top with remaining whipped cream.

Pierogies in Bechamel Sauce, with peas and ham; and Chocolate Chip Strawberry Shortcake

I was recently asked if I'd like to become a group owner of the cooking board on Baby Center. I was surprised and honored that they asked me. The group keeps growing everyday and with our new team, we are keeping it running smoothly. If you are interested in checking us out, click here.

Christine, a fellow group owner, posted recipes for the MoTW. When I saw the pierogie recipe, I knew I would try it, since we love pierogies and ham. It is a simple meal to make, yet tastes wonderful. The creamy sauce has a smoky sweet flavor, due to the ham and onion. Mr.B loved his dinner, and I couldn't feed Queenie fast enough, LOL. We had the leftovers sauce today with some pasta.









Perogies In Bechamel with Ham and Peas
Christine

5TB Butter
5TB Flour
.75 lb Ham Cubed (ham steak or deli meat)
1 heaping cup frozen peas (frozen is best)
1 small onion finely chopped
3 cups hot milk
1/2 tsp salt
1/4 tsp pepper
2 16 ounce boxes frozen Perogies (Mrs T's, 24 pieces) boiled in lightly salted water for 7 minutes

In a medium sauce pan, melt butter over medium heat, add onion and sautee until soft and translucent, add flour to mixture and sautee 2 minutes (this paste is called a roux, to thicken your sauce), add hot milk and whisk constantly until sauce begins to bubble. Remove from heat. Stir in salt, pepper, ham and peas. Keep sauce warm until perogies are finished. Plate perogies and pour sauce over top, serve.
Cindy's notes: We like our pierogies crispy, so I sauteed them in butter, until lightly golden. I also fried up some extra ham, as a garnish.

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I saw a recipe for Chocolate Chip Strawberry Shortcake in a little coupon book from Krogers. We had tons of strawberries in the fridge so I gave it a try. The recipe called for chocolate chip muffin mix, and since I never buy the stuff, I made the recipe from the Bisquick box and added choco chips. These were crazy good. I mean how can you not like chocolate and strawberries??? I'll post the original recipe and the Bisquick recipe.










Chocolate Chip Strawberry Shortcake

no stick cooking spray
2 pkgs (7.4 oz) Chocolate chip muffin mix
2/3 C heavy cream
6 C sliced strawberries, sweetened to taste
whipped cream

Heat oven to 400. Spray baking sheet with cooking spray. Combine muffin mix with cream in a medium bowl. Stir with a fork until all ingredients are moistened and mixture forms a dough. Press into a ball. Pat into a 7 inch round on a lightly floured surface. Cut into 8 wedges. Place on baking sheet and bake for 12-15 minutes, until golden brown. Split shortcakes, fill with strawberries and whipped cream. Top with additional whipped cream and berries.


Strawberry Shortcakes
Bisquick

2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
Sweetened sliced strawberries
Whipped topping or whipped cream

1.Heat oven to 425 degrees F. 2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. 3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)

Chicken Dinner in a Crock-pot and Breakfast Buns

It was too nice to turn the oven on, yesterday, so I turned to my friend the crock pot. I found this recipe, which was perfect, since I had all the ingredients on hand. I'm really going crazy for these recipes that have tomato and white beans in them. The combination is just so delicious. The sweet tomato with the creamy beans.......YUM. Anyway this smelled so good, while it cooked all day. I was starving by dinner time. Mr.B and Queenie loved the dinner, so that is always a plus. I served it with Linguine which I had tossed with butter and Parmesan cheese.








Chicken Dinner in a Crock-pot

4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained

Place the chicken in a crock-pot: sprinkle with basil and salt and pepper. Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours.
Serving size is 1 chicken breast with 1 cup of tomato bean mixture
SERVINGS: 4

Cindy's notes: I seasoned the chicken with basil and oregano and added about 1/2 a cup of chicken broth and 2 bay leaves to the crock pot.


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Michelle, which I know from Baby Center's Cooking for your Family board, posted this recipe on the ingredient of the week thread ( the ingredient was cinnamon). I've been pretty bored with our, cereal, toast, waffles or pancakes rotation, so I gave these a whirl. As she states in her notes, these are more of a biscuit type bread, than a bun. They were light, fluffy and not too sweet. Queenie was over the moon for them and Mr.B had to be stopped from eating a 3rd, LOL. Very quick and easy to make, but impressive.

Breakfast Buns

Michelle

2 c flour

3/4 c sugar, divided

1 tbsp baking powder

3 tbsp cold butter

2 eggs

1/2 c milk

1 tsp vanilla extract

1 c raisins

1/2 tsp ground cinnamon

In a mixing bowl, combine four, 1/2 c sugar and baking powder. Cut in the butter until the mixture resembles coarse crumbs. beat eggs, milk and vanilla then stir into dry ingredients just until moistened. Don't over-stir. Add raisins. Drop by tablespoonfuls onto a greased baking sheet. Combine cinnamon and remaining sugar. Sprinkle over buns. Bake at 325 for 20-25 minutes or until light golden brown. Serve warm.

Michelle’s notes: this makes a little over 2 dozenthey are more like a cinnamon raisin biscuit than a “bun”I like to add cinnamon to the dough

Enchiladas

I've been in the cheesy spicy kinda mood lately. One of the dishes I love to make is enchiladas. I've even found an easy and tasty enchilada sauce recipe. I had leftover Sour Cream Salsa Chicken that I needed to use up, so I turned them into enchilada. Of course Hubby and I being the cheese lovers we are, I also made Bean and Cheese Enchiladas. I have to say I could live on cheese enchiladas, for the rest of my life, LOL. So here are my recipes for Red Enchilada Sauce and Bean and Cheese Enchiladas.








Red Enchilada sauce

1 14.5 oz can of tomato sauce
1 tsp chicken bouillon granules
2-3 tsp chili powder
pinch cayenne pepper powder
1 tsp oregano
1 tsp garlic powder

Mix all ingredients well, in a small sauce pot. Bring to a boil, reduce heat and simmer 5 minutes.

Bean and Cheese Enchiladas

1 can vegetarian re fried beans
6 medium flour tortillas
12 oz of sharp cheddar, shredded
4 oz Colby jack cheese, shredded
red enchilada sauce

In a large baking dish, ladle enough enchilada sauce to cover the bottom of the dish. Take your tortilla and spread 2 Tbs of re fired beans down the center, from one end to the other. Take a big handful of Cheddar cheese and place it on top of the beans. Fold over the 2 sides, so they cover the cheese and each other. Place seem side down into baking dish. Repeat with remaining tortillas. Ladle remaining enchilada sauce over stuffed tortillas and sprinkle with Colby jack cheese. Bake at 375, for 30-45 mins, until cheese is melted through. Let sit 10 mins before serving.

Caesar Salad Bread

Just reading the title to this recipe, I knew I had to try it. Unfortunately I was a little disappointed. It didn't really taste the way I thought it would. I really didn't like the toasted panko on the bottom, that seemed to make a bigger mess, than make the bread taste good, LOL. I was also not feeling so well and irritable, which could account for my less than stellar review. I'll have another slice for lunch, hoping that it tastes better today. The recipe looks really long, but is very easy. I never really baked bread until recently ( unless it was in my bread machine), so if I can do it, anyone can. I had to sub in some cheddar for the mozzarella, since I had less than I thought. I also omitted the salt on top of the bread, which was a mistake, because I think it needs that extra saltiness.















Caesar Salad Bread
from a passion for Baking

olive oil for pan
1/3 C panko or semolina

Dough

1 1/2 C warm water (100-110 degrees)
2 Tbs rapid rise yeast
4 tsp sugar
2 1/2 tsp salt
1 Tbs season salt
1 tsp dried Italian seasoning
1 tsp garlic powder
5-6 C bread flour

Filling

1/2 C mayonnaise
3 Tbs extra virgin olive oil
1 Tbs lemon juice
1 C Parmesan cheese
1 C mozzarella cheese
1 Tbs crushed garlic
2 Tbs fresh parsley

Finishing touches

1 egg
pinch each of salt and sugar
Parmesan and mozzarella cheese, garlic powder, salt, pepper, as required for dusting.
Olive oil for drizzling

Drizzle olive oil in a 10 inch spring form pan or round cake pan. Dust on panko. Hand whisk water and yeast in mixer bowl and let stand 2-3 minutes to let the yeast dissolve. Briskly whisk in oil, sugar, salt, seasoned salt, Italian seasonings, garlic powder and 3-4 C of flour. Mix, then knead with the dough hook on lowest speed of mixer 5-8 minutes, dusting in more flour as necessary to form a soft dough. Remove dough hook and spray dough with cooking spray. Cover mixer bowl with plastic wrap and let dough rise 1 hr.

For filling, in a bowl of a food processor, add mayonnaise, olive oil, lemon juice, cheeses, garlic, and parsley. Process 1-2 minutes. Set Aside.

Turn out dough onto a lightly floured surface and gently deflate. Pat or roll out into a large round about 1/2 an inch thick. Spread on filling and roll up snugly. Coil it up in prepared pan and pinch the ends together. Whisk egg, pinch of salt and sugar in a small bowl. Brush egg wash over dough; dust on cheeses, garlic powder , salt, pepper and drizzle with a touch more olive oil. Cover loosely with plastic wrap and let rise 1 hr.

Preheat oven to 375 degrees. Bake 20 minutes and then reduce oven temperature to 350 degrees. Continue baking another 20-30 minutes, until nicely browned and cheese is melted. Cool slightly before cutting into slices.

This post has been submitted to Cookbook Sunday, over at Brenda's Canadian Kitchen.