I bought dill pickles at Aldi yesterday so I could make Two Sleever’s Big Mac salad all summer. Then I saw this recipe for Dill Pickle Bread. I knew I had to make it because it was one of the weirdest sounding recipes I have ever found.
I am going to be totally honest, this recipe isn’t going to appeal to everyone. In fact, you’re either going to love it completely or absolutely hate it, there really isn’t any in between. I, personally, love the super sour, super sharp taste of this bread. If you aren’t a fan of sour tastes, I would skip this recipe.
Dill Pickle Bread
Adapted From Delish
1/4 cup sour cream
1/4 cup canola oil
1 large egg
1 1/2 tsp sugar
3/4 cup plus 2 TBS flour
1/2 tsp plus 1/8 tsp baking powder
1/4 tsp salt
1 1/2 tsp pickle juice
1/4 cup chopped dill pickle
1/4 cup shredded cheddar
Pre heat the oven to 350 degrees. Spray a 5 inch loaf pan with non stick cooking spray and set aside.
In a medium bowl combine sour cream, canola oil, egg and pickle juice.
In another medium bowl combine flour, sugar, baking powder and salt.
Pour the wet ingredients into the dry ingredients and stir to combine. Pour the batter into the greased tin.
Bake 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Remove bread from tin. Cool completely before slicing.
Saurday I woke up covered in an itchy, angry looking rash all over my chest and belly. I’ll spare you the details because this is a food blog. Lets just say work was really tough this weekend. I have never itched so bad in my life!When I went to the clinic Monday morning, I discovered I didn’t have a rash, I have hives and hives are most commonly associated with food allergies. I also learned that you don’t have to be born with a food allergy. You can develop allergies at any point in your life, but they are more common as you get older. I will be 50 in December.
My doctor suggested I do a standard elimination diet to figure out what caused the hives. I asked if a Whole 30 would work instead. I know thats a program I can stick to and I wanted to do another round anyway. My doctor is looking into it.So thats how my week started. Now I wait to hear from my doctor and try not to scratch. How’s your week going
Hoisin Sloppy Joes
Adapted From Sweet And Savory1/2 lb ground beef1/4 cup onion2 cloves garlic, mincedl2 TBS water2 TBS hoisin sauce1 TBS ketchup3/4 tsp chili sauce1/4 tsp saltIn a frying pan, combine the ground beef, onions and garlic. Cook until the me.t is no longer pink and the onions are tender.Adf the remaining ingredients. Bring to a boil. Reduce the heat and simmer 5 minutes or unti the sauce thickens. Serve on a bun, over noodles or on a salad.
I am finally settling into new at home routines that complement my new at work routines. I am really excited about that. I have a sleep disorder and disrupting my routines can make it very difficult to sleep. Its not just going to bed and getting up at the same time everyday. I need a routine that lets me find time to cook everyday because if I eat garbage, I sleep like garbage. That means having a routine that allows me to get to the grocery store on a regular basis plus finding time to do things I enjoy doing like binge watching Outlander, trips to the library and writting for this blog. And after 10 weeks of complete and utter chaos, I am fially getting there. HURRAY!!!
English Muffi Muffins
Adapted From Breakfast with Beatrice Cookbook
1 1/4 cups all-purpose flour
1 1/2 tsp rapid rising yeast
1 1/2 tsp sugar
1/2 tsp salt
3/4 cup very warm milk
Grease 6 regular sized muffin cups with nonstick spray. In a medium mixing bowl, stir together the flour, yeast, sugar, and salt. Add the milk and beat with a wooden spoon until the dough is smooth and elastic, about 3 minutes.
Spoon the mixture, equally, into the muffin cups. Let the dough rest, uncovered for 30 minutes or until the dough fills the muffin cups.
Preheat the oven to 350 degrees. Bake for 20 minute or until a tooth pick inserted in the center comes out clean. Cool for one minute; then remove from the muffin tin and transfer to a wire rack to cool or a basket to serve warm.
Some people get emotionally involved in books. Some people get emotionally involved in movies. Apparently, I get emotionally involved in cooking shows. At 5:30 this morning, I was yelling at my tv because the technical challenge on The Great British Baking Show was angel food cake and someone greased the fucking tin!!! Other people didn’t whip their egg whites to stiff peaks and still others didn’t cool their cake upside down!!! It drove me crazy.
I guess its because if I had a signature dessert, it would be angelfood cake. Its my favorite cake. Years ago, I spent my whole summer learning how to make it from scratch. I made at least a dozen angel food cakes that summer and many more since. I am the best egg seperator on the planet so if you need eggs seperated give me a call.
What does this have to do with a 24 Hour Omelette? Well, it does have eggs and you do bake it. Other than that, nothing. It’s just the my random ramblings. I do suggest you try this recipe. Don’t let the title fool you into thinking it’s a complicated recipe or takes a long time to make. I put the omelette together before I went to bed one night, 5 minutes of work and baked about 6 1/2 hour later while I was getting ready for work. It is a really good bake.
24 Hour Omelette
1 TBS butter, softened
2 slices hearty white bread
3/4 cup cheddar cheese, shredded
3/4 cup milk
1/4 cup finely chopped onion
1/4 tsp dry mustard
Salt and pepper
Grease a 3 cup baking dish. Spread butter evenly over one side of the bread and tear into 1 inch pieces. Spread half the bread cubes in the prepared pan. Sprinkle with half the cheddar cheese. Repeat with the remaining bread and cheese.
Whisk the milk, eggs, onion, mustard, 1/4 tsp salt, and 1/8 tsp pepper in a bowl. Pour the mixture over the bread and cheese. Using your hands to gently sumerge the bread to help it soak up the egg mixture. Cover tightly and refrigerate for at leat 8 hours up to 24 hours.
When you are ready to bake, adjust the rack to the middle position. Preheat oven to 350 degrees. Remove cover and bake until puffed and golden brown, about 1 hour, roatating the dish halfway through cooking time. Let cool slightly before serving.
Yeah, it’s another recipe for chicken and rice. I told you chicken and rice is my favorite. This recipe is a little more complicated and takes a little more time then most chicken and rice recipes I have posted here because you marinate the chicken and it cooks for 70 minutes but it is definitely worth the time and effort.
I have included links to all my chicken and rice recipes on A Solitary Feast.
Arroz Con Pollo
Indian Inspired Chicken and Rice
Chicken Skillet Dinner
Pressure Cooker Chicken and Rice
Chicken an Rice
Adapted From Koolaid Moms
1/4 cup olive oil
1 1/2 tsp dried parsley
1 1/2 tsp paprik
1 tsp garlic powder
1/2 tsp thyme
1 tsp salt
1/2 large onion, chopped
2 garlic cloves, minced
1 TBS oil
1/2 tsp salt
Pinch black pepper
1 3/4 cup chicken broth
1 cup white rice
1/2 tsp black pepper, to taste
Preheat the oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray.
In a small bowl, combine the olive oil, parsley, paprika, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece with the spice mixture. Marinate at least 30 minutes.
In the casserole dish, combine the onion, garlic, oil, salt, pepper and broth. Add the rice and stir to combine. Place the chicken over the rice. Cover with foil and bake 50 minutes. Remove foil and cook 20 -30 more minutes.