Buttery Pull Apart Bundt Bread

Source:  Mel's Kitchen Cafe

Ingredients:

•  1 cup warm water
•  1/4 cup granulated sugar
•  1 tablespoon instant yeast (see note for active dry yeast)
•  1 large egg
•  1 tablespoon oil
•  1 teaspoon salt
•  3 1/4 to 3 1/2 cups all-purpose flour (see note for whole wheat)
•  8 tablespoons butter, melted (I use salted)

Instructions:

1. In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour.
2. Mix until combined - it's ok if it is a little lumpy. With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.
3. Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don't have a bundt pan, you can use loaf pans).
4. On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.
5. Grab one square at a time, dip the bottom of the square in the butter in the pan and layer the squares against each other (kind of like a trail of dominoes that has fallen over on each other). See pictures in the post for a visual. All 24 squares should fit in a layer around the bottom of the pan. Lift and rearrange the squares, if needed, to fit them all in.
6. Cover the bundt pan and let the dough rise until noticeably puffy, 45-60 minutes. After the dough has risen, pour the remaining 4 tablespoons butter over and around the top of the bread.
7. Preheat the oven to 375 degrees F.
8. Bake the bread for 20-25 minutes until golden brown on top and baked through. Remove the pan from the oven and let rest for 5-10 minutes before turning out onto a plate or platter (lay the plate upside down over the bundt pan and holding onto both the plate and pan at the same time, flip it over so the bread falls out onto the plate).
9. Serve warm or at room temperature.

Notes:

• Yeast: to substitute active dry yeast, use increase the amount to 1 1/4 tablespoons and dissolve the yeast in 3-4 tablespoons water, letting it rest until the mixture is bubbly and foamy. Use in the recipe as directed.
• Flour: I've successfully made this bread with half whole wheat flour/half all-purpose flour. I haven't tried it with bread flour (should work great) or 100% whole wheat flour.

Comments:  

This bread is ridiculous.  And easy.  And addictive.  I don't even know what else to say.  (Well, besides mentioning that it's baked in butter.)  We have easily made it 10+ times since Mel posted it in September.  I've made more homemade bread the last month than I have the rest of my life combined.  

Sheet Pan Fajitas

Source: Our Best Bites

Ingredients:
1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 Tablespoons olive oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
handful of cilantro
1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc

Directions:
Preheat oven to 425 degrees.  Have a large sheet pan ready (cover with foil or parchment for easy clean-up).

In a small bowl mix salt, pepper, paprika, chili powder, cumin, oregano and garlic powder.  Place sliced chicken, onions, and peppers in an extra large mixing bowl.  Drizzle on oil and seasonings. Toss to coat.

Spread chicken and pepper mixture out evenly on baking sheet and place in oven.  Bake for 20-30 minutes until chicken is cooked through and vegetables are tender.  If desired, place under broiler for a quick minute to brown.

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice.

Serve with tortillas and traditional fixings, or over a bed of salad or veggies or rice and beans, etc.

Notes:
I made these the week they were posted back in January and have not made another fajita recipe since (even our beloved and much-made fajitas that I posted here many many moons ago).  I doubled the recipe to feed all the Blanchards in North Carolina this summer, and in that case, we ended up cooking it all in a couple of giant frying pans on the stove.  It worked fine that way, too, but I just love the hands off ease of the sheet pan meal.  This one is so flavorful, so easy and so quick I don't think you'll ever need another fajita recipe again!

Frying pan style - you do what ya gotta
do when cooking in a stranger's kitchen.
;)

Massaman Curry

Source:  Life Made Simple

Ingredients:

• 2 tbsp. olive oil, coconut oil or vegetable oil
• 1/2 yellow onion, diced
• 3 russet potatoes, peeled and cut into 1/2-inch cubes
• 3 carrots, peeled and sliced into 1/8-inch thick slices
• 2 cans (13.5 oz) coconut milk
• 1 1/2 c. low-sodium chicken broth
• 3 tbsp. smooth peanut butter
• 2 tbsp. brown sugar
• 2 tbsp. lime juice
• 1 tbsp. fish sauce
• 1 tbsp. red curry paste
• 1 4-ounce can massaman curry (4 ounces = 1/2 cup)
• 1 lb. chicken breasts, thinly sliced
• 1/2 c. chopped roasted peanuts

Directions:

1. In a large skillet or dutch oven set over medium heat, add the oil. When the oil is hot, saute the onion until tender. Add the carrots and potatoes, cook for 5 minutes.
2. Pour in the coconut milk and chicken broth, bring mixture to a simmer. Add peanut butter, brown sugar, lime juice, fish sauce and curry pastes, mix to combine. Let the potatoes and carrots simmer for 10 minutes, then add the sliced chicken. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
3. Remove from the heat, serve over freshly cooked white or brown rice. Garnish with additional peanuts, sliced lime and Thai basil, if desired.