Potato dinner rolls

As much as I love Asian food, I can also survive, alone, on bread and butter. Homemade bread is such a lost art these days; if you want to impress anyone, then this recipe is the way to go! It's perfect for a big family dinner, church potluck, or plain JUST BECAUSE. Even for a novice baker, this recipe is pretty fool-proof. Try it out, and see for yourself! :)

INGREDIENTS:


2 1/2 teaspoons of active dry yeast

1/4 cup of sugar

3/4 cup of lukewarm WHOLE milk

4 1/4 cups of all purpose flour

8 ounces of mashed potato (about 1 large russet potato)

2 teaspoons of salt

6 Tablespoons of softened unsalted butter

2 large eggs, lightly beaten

FOR THE EGG WASH:

1 egg plus 1 Tablespoon of water

YOU WILL ALSO NEED:
some vegetable oil

cooking spray

foil

13x9 inch (preferably aluminum) pan



INSTRUCTIONS:

1. Wash and scrub your potato. Pat it dry. Using a fork, poke holes all over the potato. Place your potato into a microwave-safe dish, and microwave on high for 5 minutes. Flip your potato over, and microwave the other side for 3 more minutes. Allow to cool for 20 minutes before touching. Once cooled, remove all of the skin. Mash up your potatoes using a fork, and then using a kitchen scale, weigh out 8 ounces of mashed potatoes. If you don't have a kitchen scale, then measure out 1 cup of lightly packed mashed potato.


2. Heat up your milk in the microwave until lukewarm. (In my microwave, it only takes about 30-40 seconds) Make sure it isn't too hot, or else you'll kill the yeast! Sprinkle in your yeast and sugar. Mix well and set aside until foamy (about 5 minutes).

3. Into your stand mixer (or by hand), add in your all purpose flour, salt, mashed potatoes, butter, and eggs. Once your yeast mixture has bloomed, at that in as well. Using your dough hook attachment, turn mixer to "stir." Mix until dough starts to pull away from the sides of the bowl, about 4 minutes.

4. Dump your dough onto a clean work surface. Knead with your hands until you've formed a smooth ball. Place dough into a lightly oiled bowl, toss to coat, cover with saran wrap, and allow for it to double in size. Could take you anywhere from 30 minutes to 1 1/2 hour.

5. Fit your baking pan with some aluminum foil. Spray generously with some cooking spray. Set aside.

6. Once your dough has doubled in size, place it onto your clean work surface, gently deflate it, and begin to roll it out into an 18 inch long log. Cut out your dough into 18 equal pieces (cutting them 1 inch apart).

7. Roll out each dough, one at time, into a nice smooth ball. Cover any pieces that aren't being used, with a clean towel, to prevent drying. Place your rolls into your greased pan, cover with a clean kitchen towel, and allow for them to rise until doubled in size.

PREHEAT YOUR OVEN TO 350 DEGREES F.

8. Coat each roll with your egg wash and bake for about 15 minutes. Rotate your pan, and bake for an additional 7-10 minutes, or until golden brown on the top.

9. Remove your dinner rolls from the oven, and then turn them out onto a wire rack.

10. Serve immediately!



NOTES:

-This recipe makes 18 large dinner rolls. Feel free to make the rolls smaller to feed little mouths.

-Freeze any freshly made dinner rolls to enjoy later. I wrap each dinner roll, individually, in saran wrap and then just thaw them out on the counter before eating.

-Aluminum baking pans bake your dinner rolls more evenly, but you are free to use whichever kind of pan you have on hand.

Homemade Breadsticks

I have a confession to make: I'm a known "carbaholic." I love all things bread, and homemade bread (or should I say, breadsticks), is definitely the way to my heart. These breadsticks are the perfect mate to your favorite pasta dish. And guess what?! They are soft, chewy, and are practically fool-proof. Not to mention...kids really enjoy shaping out the breadsticks; It's a great way to get the kids involved in the kitchen!

INGREDIENTS:
1 cup of warm water

2 tsp of active dry yeast

2 Tablespoons of sugar

2 1/2 cups of all propose flour

1 Tablespoon of vital wheat gluten

2 Tablespoons of olive oil

1 tsp plus 1/4 tsp of salt

YOU WILL ALSO NEED:
melted coconut oil (may sub for butter)

garlic powder

INSTRUCTIONS:
1. Sprinkle the yeast into your warm water. Stir. Add in your sugar. Stir, again. Set this mixture aside and allow the yeast to "bloom" or become foamy (about 5 minutes). Meanwhile, prepare your dry ingredients.

2. Into a large mixing bowl, add in your flour and vital wheat gluten. Mix well.

3. Once your yeast and water mixture has become foamy, add that into your dry ingredients along with 2 Tablespoons of olive oil. Using a spatula or wooden spoon, mix for about 30 seconds and then add in your salt. Mix for 1 minute more.

4. Place your dough onto a lightly floured surface, and quickly knead your dough for 2-3 minutes until it forms a nice, smooth ball. Use additional flour as needed but overall, dough should remain slightly tacky.

5. Place dough into a well oiled mixing bowl, cover with kitchen towel, and place in a warm, draft-free place until it has doubled in size (about an hour).

6. Place your dough onto a lightly floured surface and gently deflate it by giving it a few light punches or simply using the fold-over method a few times.

7. Roll out the dough into a 24-inch long log. Cut into 12 equal sized pieces and gently roll out each piece of dough into 8-inch long breadsticks.

8. Place formed breadsticks, 1-inch apart, onto a large baking sheet fitted with some parchment paper. Cover with kitchen towel and allow them to rise until doubled in size (about 45 minutes to an hour).

PREHEAT OVEN TO 375 DEGREES F.

9. Carefully brush the tops of the breadsticks with some melted coconut oil and then with some garlic powder. Bake for 15 minutes, or until breadsticks turn slightly golden brown. Serve immediately!

NOTES:
-These taste best eaten same day.

-May reheat in microwave for 10 seconds a piece.

-Add 3 Tablespoons of Bakers Special Dry milk to your dry mix if you have it! Otherwise, follow directions as written.

-Do not rush bread making! Make sure dough has properly risen before moving onto next step.

-There is such a thing as "over-proofing." In other words, don't let your dough rise for too long or it will result in heavy, brick-hard breadsticks.

-If it's a warm day, your bread may rise faster. Check your dough after 30 minutes to ensure you don't over-proof. If it's cold, it may take you longer than an hour for your dough to rise.

Cheese and Bacon Scones

If you are a lover of scones, then my recipe is a must-try! Most people love sweet scones filled with jam (recipe for that one is coming up! :)), but if you are looking for a change, or have never tried a savory, moist, and cheesy scone, then this recipe will be a game-changer for you!

INGREDIENTS:
2 cups of all purpose flour (I recommend the brand King Arthur)

1/4 tsp of salt

2 tsp of sugar

2 1/2 tsp of baking powder (I recommend the brand Rumford; it's aluminum-free)

1/2 tsp of ground mustard powder

1 Tablespoon of dried onion

6 Tablespoons of cubed, softened unsalted butter

4 ounces of shredded Asiago cheese

4 ounces of shredded extra sharp cheddar

1/3 cup of bacon bits

1 cup plus 1 Tablespoon of heavy cream

FOR EGG WASH:
1 egg plus 1 Tablespoon of water lightly beaten

INSTRUCTIONS:

1. Add the first 6 ingredients into your stand mixer fitted with the dough hook. Turn the mixer to "stir" and mix until all combined. Turn mixer off and add in your cubed butter. Turn mixer to speed "4" and mix until crumbly. Turn mixer off again and add in your shredded cheeses and bacon bits and mix just until combined or until all of the cheese and bacon bits are covered in flour. With the mixer on "stir" add in your heavy cream and mix just until the dough forms a ball. The dough should be wet but not be too sticky.

2. Place your dough onto a lightly floured surface, and quickly shape it into a ball. Divide the dough in half, and using your hands, flatten out each ball into a 1 inch thick disk. Cover each disc in saran warp and allow them to rest in the fridge for 1 hour.

PREHEAT YOUR OVEN TO 400 degrees F.

3. Remove your discs from the fridge and cut out your scones. Place them onto an un-greased baking sheet fitted with some parchment paper on top. Add a layer of egg wash to each scone. Bake for 15-17 minutes for larger scones and 12-15 for smaller ones (I cut out 12 larger scones and they take about 17 minutes in my oven). You'll know when they're done when they become golden brown on top and are slightly golden brown on the bottom. Allow to cool for 15-20 minutes before eating.

NOTES FOR THE BEST SCONES:
-If using real bacon, cook bacon and them crumble it up to make 3/4 cup. If using diced ham, use 3/4 cup as well.

-Use good baking powder with no aluminum in it.

-Use good flour.

-Don't overwork the dough.

-Use heavy cream instead of buttermilk.

-Use silpat vs. parchment paper (it rises better and cooks more evenly).

-Oven times vary; the colder the dough, the longer it'll take to bake.

-May mix by hand using pastry cutter or even a food processor (be careful not to over-mix when using a food processor).

-Use extra sharp cheeses for optimum cheesy flavor. :)

-Great make-ahead recipe; dough can sit in the fridge for up to three days or may be frozen for later use.

-Do a double egg wash if you have time. Wait 15 minutes after the first coating, then add another coating of egg wash; it makes the tops nice and golden brown and gives the scones a nice crunch!

Linda's Chipotle Salsa

If you are a lover of salsa, then this recipe is for you! My best friend Linda has been dubbed the "salsa queen" by all of her friends. For a long time, every time she was set to show up for a party, everyone would ask her to make her famous salsa.

Well, guess what?? Now's the time to share with you all, her infamous recipe!

Enjoy!!

INGREDIENTS:

4 (14.5 oz) cans of fire roasted tomatoes

1 (7 oz) can of Embasa chipotle peppers

1 whole medium onion, roughly chopped

1 whole jalapeno

1 whole jalapeno, deseeded

2 cloves of garlic

1 whole bunch of cilantro

salt

black pepper

smoked paprika

chili powder

ADDITIONAL ITEMS NEEDED:
Tortilla chips

INSTRUCTIONS:

Place all of the above ingredients into a blender and pulse until smooth. May need to work in batches. Season to taste. Place finished salsa into the fridge for at least one hour, to allow all of the flavors to set.

NOTES:
I use a total of two jalapenos, but deseed only one of them. I like my salsa spicy, so if you don't like it too spicy, I recommend using only one jalapeno (deseeded). Always start with one, and then work your way up to the spice level that
you want!

Stovetop Mac n' Cheese

I wasn't planning on doing a post/tutorial on mac n' cheese since there are so many recipes out there, but my Instagram friend's have been requesting this for quite some time, so....here it is!

I don't make this often, because well...it's pretty bad for you. A ton of cheese, and a bit of velveeta, isn't exactly good for your waistline, lol.

This mac n' cheese recipe is a staple in my home, and if you love good ol' comfort food, then you've come to the right spot! :)

INGREDIENTS:

3/4 pound of elbow macaroni (cooked al dente, according to the packaging)

4 Tablespoons of unsalted butter

4 Tablespoons of all purpose flour

8 ounces of Velveeta, cubed

4 ounces of freshly grated monterrey jack

4 ounces of freshly grated sharp cheddar

2 1/2 cups of milk

pinch of salt

1/4 tsp of ground mustard

black pepper to taste

onion powder to taste

INSTRUCTIONS:

1. In a large pot of boiling water, add some salt and throw in your elbow macaroni. Cook al dente, drain well, and set aside.

2. Have your flour ready, and set to the side.

3. Into your pot or large skillet, add in your butter. Turn the heat to medium. Once butter has almost fully melted, dump in your flour all at once and whisk for 3-4 minutes, until you've cooked all the flour taste out.

4. Slowly, pour in your milk, whisking constantly, until thickened to liking. If you like more of a "sauce" then you don't want the milk mixture too thick.

5. Once thickened, add in your cubed velveeta. Season with black pepper, onion powder, and ground mustard. Depending on what type of cheese you are using, you should add the salt last.

6. When your velveeta has fully melted, add in your monterrey jack and sharp cheddar cheese. Turn off heat, and whisk until smooth. Taste check for seasoning. Add salt if needed.

7. Add in your drained macaroni, toss to coat, and serve immediately.

Pickled Mangos

When I was younger, one of the reasons that I looked forward to going to Cambodian New Year was for the pickled mangos. I didn't mind waiting in a long line, paying for a couple of salty spicy mangos packed tightly in a clear zip lock baggie. I remember asking friends out of politeness if they wanted any and then hoping...no...PRAYING that they'd say "no." But of course they'd ALWAYS say, "yes." And then, my mind would be flooded with thoughts like, "man, I should've spit in it." Hindsight sure is a bitch.

The following is my take on how to make pickled mangos. It's not too salty, not too sweet, but HELLA SPICY and HELLA GOOD. Man, reminiscing about pickled mangos has definitely brought back the Tacoma girl in me because I've never written the word "hella" that many times, EVER.

Ingredients:


6 Green mangos, peeled and sliced(do NOT use ripened mangos)
1/4 cup of salt

For the sugar water:


6 cups of water
1/3 cup of sugar
1 tsp of red chili flakes(optional)

For the chili paste(dip):


1 Tbsp of salt
1 Tbsp of sugar
5 Thai fresh chili peppers
1/2 tsp of chili flakes
1 tsp of garlic powder

To make the chili paste: Combine all of the ingredients above into a mortar and pestle. Pound it until it becomes a paste. Set aside.

Take your sliced mangos and place them in a large, shallow bowl. Try not to stack too much on top of each other. Sprinkle your salt over the mangos and toss to coat. Let them sit for a MINIMUM of 1 hour, stirring occasionally.

While you're waiting for the liquid to draw out of your mangos, make your sugar water. Add your water, along with your sugar, into a saucepan. Bring it to a quick rolling boil. Remove the pan from the heat(add in your chili flakes if using), and allow it to come to room temperature.

Boil a large pot of water and place the pot in the sink. After your 1 hour is up, CAREFULLY add your mangos into the hot/boiling water, and wash/rinse them off for about 1 minute. Drain well.

Allow your mangos to dry(for at least an hour)on two wire racks fitted over two baking sheets. You may use paper towels instead.

PACK your dried mangos(snuggly), into a container. Pour in your cooled sugar water. Cover tightly with a lid, and allow it to sit at room temperature for 2 full days. After 2 days, place your mangos into the fridge and wait 2 more days. It should take ABOUT 4 days total. Eat within 2 weeks.

Note: You may cut the recipe in half.

Watch the tutorial here to see how I cut and slice my mangos!

French Cut Green Beans

This so called "side dish" is sooo good...that I can probably eat it as a "main dish", instead! Everything that is good in this world can be found in this recipe. First, I cook some shallots and garlic in some bacon grease, then...add the green beans in, along with some sliced mushrooms, and FINALLY, top it all off with some crunchy bacon! Did I say ANYTHING wrong, here?? :)

Ingredients:

18 ounces of French cut green beans
8 ounces of sliced mushrooms
1 shallot finely chopped
1 pkg of bacon, roughly chopped
3 cloves of garlic, finely chopped
1 tsp of red pepper flakes
fish sauce, salt, sugar, black pepper to taste
lemon juice(optional)

Cook your bacon in a cast iron skillet until crispy. Place the bacon on a paper towel lined plate and reserve the bacon grease for later use.

Get an ice water bath ready.

Boil some water. Add in some salt. Cook your green beans for about 1-2 minutes. If you're using regular green beans, cook them for about 5 minutes. Drain them well and then place them in your ice water bath. Drain them well again, and then pat completely dry.

With a skillet on medium high heat, add in 2 Tbsp of bacon grease. Add in your chopped shallots and cook until tender. Add in your garlic plus 1 tsp of chili flakes, and cook until fragrant. Add in your mushrooms, along with a pinch of salt, pinch of sugar, and some black pepper. Cook until mushrooms are almost tender. If your pan seems dry, add in some more bacon grease as needed.

Next, add in your green beans along with some fish sauce and a pinch of sugar. Lastly, add in your crispy bacon and continue to cook for about a minute. Adjust seasoning as needed. If using, squeeze in some lemon juice and toss to coat before removing from heat.

Watch the video here.