Suite Mea 4: Jalapeno Bagels

Oh how I love my new little oven. But I love my new books more: Artisan Breads Every Day by Peter Reinhart

He rocks! I am now addicted. I actually think I need an intervention. I have made two breads: Bagels and Challah Bread

I have made these in less then two days! My husband is afraid I am trying to make him fat and I can't stop!!

I need more!!! I need more!!!! I want to make the Cinnamon Rolls, The pizza, The Chocolate Bread, The Chocolate Croissants, The English Muffins. LOL. Should I go on?

I am honestly going to give the homemade Croissants a try today or tomorrow....We shall see.

I also received his Bread Bakers Apprentice. That will be my next book I cook out of. It looks like lots of fun too.

Oh, how I love bread.

Now, let me just say. These are mouthwatering and amazing. I made his bagels, but I made my husbands favorite. I made Jalapeno Cheddar Bagels! They are FANTASTIC! Yes, I am patting my own back! I am very very surprised I managed to make Jalapeno Cheddar Bagels in my VERY VERY small hotel kitchen.

Now, on to the recipe

Jalapeno Cheddar Bagels
adapted from Peter Reinhart's Artisan Breads Every Day

1 TB honey
1 tsp. instant yeast
2 tsp. coarse salt
1 cp + 2 TB lukewarm water
3 1/2 cp. bread flour, unbleached
2 jalapenos diced




Poaching liquid:

3 quarts of water
1 1/2 TB honey
1 TB Baking Soda
1 1/2 tsp. coarse salt

1. Add malt, salt, yeast and water. Let set for a few minutes. Mix with the flour and jalapenos with dough hook for three minutes on the lowest speed. (Or mix by hand with sturdy spoon.)Rest for 5 minutes.
2. Mix for another 3 minutes. Place in a lightly oiled boil for an hour. Make sure that you tightly wrap with plastic wrap.
3. Line pan with parchment. Spray with oil and divide into 6 to 8 equal sizes. Roll on a dry surface and then form the bagels. Spray with oil if you need too.
4. Place each bagel on the pan spay with oil and cover over night.
5. Remove bagels 90 minutes before ready to prepare. (Place in a cup of cold water to see if it floats. It is ready if it floats.)
6. Prepare the poaching liquid. Cover. Bring to a boil. Then let simmer. Add the ingredients.
7. Poach each bagel 60 minutes each side. Remove. Put on oiled baking sheet with parchment paper.
8. 450 oven. Bake 8 minutes, then rotate for another 8 minutes. (I topped mine with cheddar here.)



I made Breakfast sandwiches for the hubby and I for breakfast the last few mornings. I also made BLT (picture above) for lunch. These turned out so wonderful. Mine where shaped a little oddly. Not as much like bagels, but it was because of my lack of spray oil and I used regular AP flour. I did not have bread flour.
I still tasted amazing.

You can make a huge batch and freeze them. Take them out when needed. They are incredible and worth the time. If I can make them in a tiny hotel room. I promise you can make them! Enjoy!

THIS IS FOR YOU INGRID! MUAH!

Suite Meal 3: Reubens and Smitten Kitchens Brown Butter Rice Crispies

Oh my! I have great news. Today I went to yard sales with my best friend and I found a Cuisinart Brick Oven (brand new usually 250) for 100 buckaroos!!!!

I HAVE AN OVEN!! I HAVE AN OVEN!!! LOL! I am already baking some Jalapeno Cheddar Bagels. You will see it very soon.....

Anyway, Smitten Kitchen is a incredible website. She posted a Brown Butter Rice Crispies (ESPECIALLY without an oven) this looked perfect for the family. It was more then perfect (SUPERB,MOUTHWATERING,HEAVENLY...). My husband declared them the best rice crispies ever. I actually have to go and make more tonight. He is in Mexico for work and announced that there better be some left. The girls ate them all by Friday! Ha! He deserves something special when he gets back.

Caramelized Shallots and Sauerkraut Reuben's
1 lb shallots
3 cps. Sauerkraut
3 TB raw horseradish
4TB butter

4 lb beef brisket with seasoning packets
2 cps. beef broth
salt and pepper

Rye Bread
Swiss Cheese

1.Add the 1/2 the seasoning packet, salt and pepper on one side of the brisket. Heat the skillet and sear. Add the rest of the seasoning to the other side of the brisket and flip. Add the beef broth to the brisket and turn on low heat and cook until tender. It takes about 4 hours.
2. (Do this towards the end of the brisket cooking)Cut the shallots in rings. Add it to two tablespoons of butter on medium high heat. Cook until soft and starting to brown.
3. Add the sauerkraut to the pan. Add two more tablespoons of butter and horseradish. Salt and pepper the sauerkraut and shallots. Caramelize. It takes about 8-10 minutes.
4. I use my panini maker. Add the Swiss cheese to both sides of the bread layer with the sliced brisket and sauerkraut. You can also use Thousand Island. I love it, but the husband hates it.

Enjoy!!

Oh my. Now, the best Rice Crispies EVER!

Salted Brown Butter Rice Crispies (From Smitten Kitchen)

I changed the recipe a little. I only had salted butter, so I did not add any more salt. Also I doubled the recipe.

2 sticks of salted butter
2 bags 10 oz. marshmallows
1 LG box of Rice Crispies (Family size. On the back it says 12 cps)

Here is the hint at why these are so different and so dangerously addictive:
1. Brown the butter. I constantly stirred the butter for about 4-5 min on Medium-High heat until a medium colored brown. You do not want it to burn. It is a fine line between brown butter and burnt butter. You can smell it when it is ready. It smells nutty and wonderful.
2. of the burner and add the marshmallows. Stir Stir Stir. If you need to add to the heat for a second. But it all melted for me without having to go back on the burner. Add the cereal.
3. I greased a 9x11 pan. It did not look like it was going to fit, but I pushed it down and compressed it. It fit perfect and it tasted wonderful.



I just want to let you know. My daughter called for these in her sleep. I am not joking!!! They are that wonderful.
Give these simple, yummy, and beautiful treats a try!!!

I hope you enjoy the rest of your weekend!!

Suite Meal #2: Braised Chicken, Leeks and Artichokes

Oh. What. A. Day.

My children decided to wake up at 5 am.! Well, let me rephrase that. My husband getting up and ready for work in our TINY room woke up the children at 5 am!

I decided to do a little grocery shopping before dropping my baby off to school at 9. I figured it would help out because I can put the kiddos and myself to sleep at noon after school. BAD MISTAKE!

#1 Mistake: I gave my oldest vitamins on our way out the door. She wanted a doughnut soooooooo I was going to grab it as soon as we got inside the store. Let me just say, we made it to the doughnuts, but it was not a doughnut I put in the doughnut bag .Alex's stomach was upset from the lack of food before her vitamin. The good news, she ate and felt a lot better..

#2 Mistake: I had Alex sitting in the big section of the grocery cart. Bailey sat in the top. Well, I was running out of room for groceries without COMPLETELY burying Alexandra. I put a few groceries with Bailey. I grabbed a few rolls of paper towels and Alex thought it would be funny to throw them back out.

GRRR. I pick them up. Put them back into the cart.
CRASH. Bailey thought it would be funny to throw a entire bottle of A1 across the grocery store. Yes, it shattered. Yes, it splattered. Yes, I was horrified.

I walked to the front. (Not much staff at 7 am) I found a worker and informed there was a spill. I took the kids back to the disaster and apologize to the older man cleaning my TIRED kiddos work of art.

This all happened before 8 am. Yes, the day did get better. I MADE MY SECOND SUITE MEAL: BRAISED CHICKEN LEEKS, AND ARTICHOKES. It was a lovely end to a hectic insane day.
First, add 2 TB of butter and let melt. Salt and Pepper both sides of the chicken and brown both sides. While the chicken is browning cut the leaks in small bite size pieces and let soak in water to remove any dirt. Remove the chicken and add the leaks and another 2 TB. of butter.

Let the leaks soften and then add the wine. Let reduce. Add quartered artichokes. Toss. Add the chicken broth, cream and salt and pepper. When soft add the chicken and top parm. cheese. Cover. Let cook for 10 min on med-high heat.

THE INGREDIENTS:

4 TB. butter
4 Chicken Breast
6-8 leeks trimmed, cut in bite size pieces.
1 15oz. of Artichoke quarters, drained
2/3 cp. dry white wine
2/3 cp. chicken broth
2/3 cp. heavy cream
1/4 cp. parm cheese
salt and pepper

I must say, this turned out wonderful. SO SO FLAVORFUL AND YUMMY. I served with white rice, but it would be awesome on top of pasta too! I actually ate it on top of peirogies. WOW!

Enjoy!!!!!

"Suite Meals #1"

My clever husband decided I should call the meals I make in my little hotel room (efficiency) "Suite Meals". He is very creative....that is what I tend to call them. This is more like a second meal from leftovers...But he was so proud and said that I HAD TO POST IT...

So, Here it is. My first SUITE MEAL:

Chili Carne Mac n Cheese (My husband took the pictures too...)

2 cps. of my Chili Carne (Remade it this weekend for friends for Halloween)

1 box of Velveeta Mac and Cheese

1/2 tsp. Cayenne Pepper

1/4 cp. crushed tortilla chips.

1. Boil the pasta. Drain. Set aside.
2. Add the Velveeta Cheese, Chili and Cayenne..Cook until boiled.
3. Add the noodles and stir. Put in a bowl and top with the chips....

Needless to say, my husband ate the whole bowl. LOL. I usually do not post simple recipes like this, but he enjoyed it so much. He begged for me to post it....

By the way, YES...That is a jalapeno in his beer. It is his favorite way to drink his beer. I introduced it to him after I seen Bobby Flay do it...Now, he never drinks without one!

My New Kitchen

Today, I am in a new home. I am a little sad because I adored my old place, but you gotta do what you gotta do. I am now living in an Extended Stay!!! It is SUPPOSE to be for a month. (My fingers are crossed.) We are waiting for a job that my husband has in Gainesville, FL. Man oh Man...This will be a unique twist to my site.....

I only have two burners. NO oven to make homemade bread or cookies. NO dishwasher and barely any room. I will be trying to create as many one dish meals possible for the next month.

WISH ME LUCK!

I Feel So Loved......

Lets be honest. I am never stressed about anything. I live life fully and enjoy every moment. I am very calm and down to earth. BUT right now I feel stressed out and to receive these awards has brought me happiness this week. I received 5 awards this week! It feels good to be recognized by your fellow peers. I received the HONEST SCRAP award form the talented Claudia from The Journey of The Italian Cook. Her site is inspiring. She is a incredible women who cooks and works in theater. I adore her site!

I received the Kreativ Blogger and One Lovely Blog Award from Rachael from Laptop and Stovetops and also from Claudia at Pegasuslegend. Both are creative in their own way and are amazing cooks. They also live in Florida with me! Thank you so much for inspiration

The first award informs you that you have to name ten things about yourself. The other two asks for 7 things.I am just going to tell you ten and I will pass all three awards to 7 fellow foodies. I hope that will not confuse, but I would hate to pass them out separately. I would be here all night. LOL

1. I am a twin (I also have a little sister and brother. Both my sisters visit my site regularly for inspiration in the kitchen. LOVE YOU GUYS!)
2. I am moving to an extended stay on Halloween for a month!!!! NO OVEN!! It stresses me out a little...
3. I moved to Florida a little over three years ago. I hated it at first, but now I am in love with Florida. I do miss the fam. They live in Ohio
4.& 5. I went to Kent State University. I graduated with 2 BA's in four yrs. YEAH, but I have not used my college diploma's. I have had the best job: Stay at Home Mom
6. I have two beautiful little girls. (1 yr. old Bailey and 4 yr. old Alex)Shhhhh....I still want one more beauty.
7. I love Food Blogging and the amazing wonderful people I have met.
8. I am addicted to House, Lie to Me, and Bones.
9. I made my daughters Halloween costume this year. It was so hard, but I finished it with flying colors...
10. MUAH! I love you guys! Thank you for being such great friends!

The Bloggers I pass the Award on To:

1. My girl Ingrid from 3 B's: Baseball, Baking and Books, She rocks! ROCKS! Rocks! I love the recipes she posts. She is an incredible mom too!!!!
2. Cristine of The Mistress of Cakes. She went through a lot this yr, but is back in the kitchen. I can't wait to see what she posts next! I adore her recipes!!!
3. Pam from For The Love Of Cooking, She was my true inspiration to start my own site. Her and my next amazing blogger. I loved to cook and went to their sites on a regular basis. They inspired me.
4. Leslie from The Hungry Housewife. I love Leslie and her talent!! Her recent cakes are OFF THE HOOK!
5. GirlChef Wow. She rocks. Her pictures and unique posts are INCREDIBLE.
6. The Cookin Canuck, I visit her blog on a dailey basis to see what she is cooking up. She is extremely talented.
7. Donna at My Tasty Treasures. She makes me laugh and crave sex and food!!! LOL!!

I am so lucky to have met these amazing bloggers. Thank you for the award!

Cinnamon Crumb Suprise Bread

Well, let me just tell you. I will be living without an oven for atleast a month...SOOOO I will be baking a lot this week. I need my fix. I might have to visit some friends and use their oven. Anyway, this is a recipe that I found in the Bread Bible. It is very yummy.(VERY VERY..IT IS ALREADY GONE) It reminded me off a coffee cake, but better. Who would not love a bread that has the middle filled with Apple and Cinnamon goodness? I hope everyone had a great weekend!

The Crumb Topping

1/4 cp. light brown sugar packed

1 1/2 TB. Granulated sugar

3/4 cp. walnuts (I used pecans. I love pecans.)

1 tsp. cinnamon

8 TB. Cake Flour, unsifted

3 TB. butter, melted

1/4 tsp. vanilla extract

1. In a food processor blend the sugars, nuts and cinnamon. Set 1/2 cp. aside. Add the cake flour, butter and vanilla. Pulse. Put in the fridge for 20 minutes.

2. Preheat oven at 350

THE APPLE FILLING and BATTER

1 Apple, skinned and seeded, chopped (1 heaping cup)

2 tsp. lemon juice

1 Lg. Egg

2 Lg. Egg Yolks

1/2 cp. Sour Cream

1 tsp. Pure Vanilla Extract

1 1/2 cp. Sifted Flour (Must be sifted into the cup for right measurements. Do not tap.)

3/4 cp. sugar

1/4 tsp. baking powder

3/8 tsp. baking soda (I just put a little less then 1/2 tsp.)

pinch of salt

9 TB. softened butter

1. Peel, core, and cut the apples in cubes.Toss in lemon juice.

2. Medium bowl combine one fourth of the sour cream, the eggs, and vanilla.

3. Mix together flour, sugar, baking soda, baking powder and salt. Mix on low until combined.

4. Add the butter and remaining sour cream into the mixer.

5. Add egg mixture in two batches.

4. Fill greased pan half way (2/3 of the batter) Add the rest of the 1/2 cp. cinnamon and sugar mixture and top with the apples. Drop the remaining batter and spread over. Top with the crumb topping.

5. Bake 50-60 minutes. Let cool