Roasted Broccoli Bacon Salad with Hot Honey Mustard Dressing - June 22

6 cups frozen broccoli, chopped

1/4 tsp garlic powder

1 tsp salt

1/2 tsp onion powder

1/4 tsp black pepper

1 1/2 TB olive oil

56 strips bacon cooked and chopped

1/3 cup pecans

3 TB pepita seeds

FOR THE DRESSING:

1/3 c hot honey

2 TB Dijon mustard

2 TB yellow mustard

1 1/2 TB apple cider vinegar

pinch of salt

Preheat oven to 375 degrees. Place the broccoli in a 9x13 baking dish. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Roast for 20-25 minutes, until the broccoli is lightly browned and tender. 

Assemble Salad: Remove the broccoli rom the oven. Add the cooked bacon, chopped pecans, and pepita seeds. Toss everything together. 

In a mixing bowl, combine hot honey, the two mustards, apple cider vinegar, and a pinch of salt. Whisk until smooth. 

Drizzle the dressing over the warm broccoli mixture and toss until evenly coated. 

Mac 'n Cheese in a Mug- Jun 21

QUIT  buying easy mac! Instant Mug O' Mac & Cheese in the microwave: 

1/3 cup pasta

1/2 cup water

1/4 cup milk

1/2 cup shredded cheese

Add water to large bowl, so it doesn't boil over! Microwave in 2 minute intervals stirring in between until pasta is soft. 4-8 minutes. Add cheese and microwave in 30 second intervals until melted. Add milk to the consistency you like.  Stir and enjoy. 

Jun 20 - Bao

 2 cups all-purpose flour

1 tsp instant yeast

1 tsp baking powder

2 Tsp sugar

1/8 tsp salt

3/4 c full-fat milk, cold or at room temperature

vegetable oil, for brushing

Combine the flour, yeast, baking powder, sugar, and salt in the bowl of a stand mixer. Slowly our in the milk while using a spoon to mix with the flour. Once the liquid is fully combined, turn on the mixer and knead for 5 minutes until it forms a firm and coarse dough ball. Alternatively,  you can use your hands to knead the dough and it should take about 10 minutes.

Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

After 10 minutes, knead the dough using your hands, for another minute, until smooth. Cover with plastic wrap. Rest the dough until it doubles in size, about 1 hour. 

While the dough is rising, prepare 10 pieces of square parchment paper about the size of your palm, to hold the buns while steaming.

Make your filling.

Once the dough has doubled in size, punch the dough gently with your hand to release the air bubbles. Knead for 1 minute.

Cut the dough into 2 equal pieces, then further divide each piece into 5 smaller pieces. For a more accurate result, use a scale to measure the dough to make sure it's 48 g per piece.

Work on the dough pieces one at a time, forming them into balls by pinching the loose ends into the base until taut and round. Then roll the dough on the table using your hand shaped like a dome, lightly pressing the dough so it forms a round ball. Place the dough balls on a large plate and cove them with plastic wrap to prevent them from drying out. 

Place the dough balls pinched side down onto a clean working surface. Using a rolling pin, roll each ball into a 1/4" thick oval that's twice as long as it is wide (2.25" x 4.5") Flip the dough oval over and lightly roll again to smooth it out.

Brush the top of the dough oval with a thin layer of oil, fold the oval in half, and place it on a piece of parchment paper you prepared earlier.

Place the shaped buns in a steamer basket, leaving at least 1" between the buns. Cover and lit rise for another 15 to 30 minutes before cooking, or until the size is 1.5 times bigger. 

Right after you finish forming the first batch of buns, prepare the steamer by adding water into the base. When the bus have risen the 2nd time, add the covered steamer rack with risen buns over the steamer. Cook covered medium heat until steam stars coming out of the pot, then turn to medium-low heat. Steam another 10 minutes. 

After 10 minutes, turn the heat off but leave the lid on for another 5 minutes. Do no open the lid at this time! The buns might delate without the proper resting. 

One done, remove the buns onto a wire rack to cool. Then you can use the same steamer to cook the rest of the buns.

Once cooked and cooled.  Fill with favorite filling.  Serve. 

June 19 - 20 minute bread

2 cups all purpose flour

1 TB baking powder

1/2 tsp salt

1 c warm water

1 TB oil

• Step 1: Preheat the Oven
  Start by preheating your oven to 400°F (200°C). You’ll want it nice and hot so your bread gets that beautiful golden crust. Line a baking sheet with parchment paper or lightly grease it whichever you prefer.

  Step 2: Mix Dry Ingredients
  In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed, and it helps the dough come together quickly and easily.

  Step 3: Add Wet Ingredients
  Pour in the warm water and oil (either vegetable or olive oil works just fine—use what you have on hand). Stir everything together with a wooden spoon or spatula until a soft dough forms. Don’t worry if it looks a little shaggy at first it’ll come together with just a bit of kneading.

  Step 4: Knead Lightly
  Turn the dough out onto a lightly floured surface and knead gently for about 1 to 2 minutes. You’re not looking for the same elastic texture as yeast bread—just knead enough to bring the dough together and smooth it out a bit.

  Part 2: Shaping, Baking & Customizing Your 20-Minute Bread

  Okay, you’ve mixed and kneaded your dough, and now it’s time to get that loaf shaped, baked, and onto the table! If you’re anything like me, this is the point where you start thinking about all the ways you could dress it up or serve it with something yummy. But first—let’s finish the base recipe so you can see just how easy and satisfying it is to bake homemade bread on a whim.

  Step-by-Step: Shaping and Baking

  Step 5: Shape the Dough
  Now that your dough is soft and smooth, shape it into a round or oval loaf, depending on what look you’re going for. Round works great for a rustic feel, and oval tends to slice up a little easier. No loaf pan needed here—this bread bakes directly on a sheet, which adds to its crusty charm.

  Step 6: Place on the Baking Sheet
  Carefully transfer your shaped dough onto your parchment-lined or greased baking sheet. Give it a little pat to smooth the top, but don’t worry about perfection—this is rustic, no-fuss bread!

  Step 7: Slash the Top
  Using a sharp knife, make a few shallow slashes across the top of the dough. This helps the bread bake evenly and gives it that artisan look. You can do a simple “X” on top or a few diagonal cuts—whatever you like.

  Step 8: Bake It Up!
  Pop your loaf into the preheated oven at 400°F (200°C) and bake for 18 to 20 minutes. You’ll know it’s ready when the top is golden brown and the loaf sounds hollow when you tap the bottom. (Yes, I always tap it—it’s oddly satisfying!)

  Step 9: Let It Cool Slightly
  After baking, let your bread cool for 5 to 10 minutes on a wire rack before slicing. This helps the inside finish setting up and makes it easier to slice without crumbling. I know it’s tempting to dive in right away, but trust me—it’s worth the wait.

  Serving Ideas You’ll Love

  This bread is a blank canvas for all sorts of deliciousness. Here are a few of my favorite ways to enjoy it:

  • With butter & jam for a quick breakfast or afternoon snack

  • Dipped into soups like tomato basil, potato leek, or minestrone

  • As a sandwich base—slice it thick and pile it high with deli meat, cheese, or roasted veggies

  • Brushed with garlic butter and popped under the broiler for a quick garlic bread

  You can even turn leftovers into rustic croutons or breadcrumbs if you’re feeling extra resourceful. This little loaf really pulls its weight in the kitchen!

  Easy Variations to Try

  Once you’ve mastered the basic recipe, here are some fun twists you can play with:

   Garlic & Herb Bread

  Add 1 tsp dried Italian herbs or rosemary and 1/2 tsp garlic powder to the dry mix. Brush the top with olive oil and sprinkle with more herbs before baking.

   Cheesy Bread

  Fold 1/2 cup shredded cheddar or parmesan into the dough before shaping. It adds a delicious salty bite and makes the bread even more crave-worthy.

   Whole Wheat Option

  Swap 1 cup of the all-purpose flour for whole wheat flour for a heartier loaf. You may need to add a splash more water to get the right dough texture.

   Spicy Kick

  Mix in a pinch of crushed red pepper flakes or chopped jalapeños for a spicy variation that’s great with chili or BBQ.

  Part 3: FAQs & Final Thoughts

  We’ve mixed, shaped, and baked a golden, rustic loaf of homemade bread—all in about 20 minutes! And let me tell you, nothing beats the smell of fresh bread coming out of the oven, especially when you didn’t have to spend all day making it. Whether you’re slicing it up for soup night or slathering it with butter for a quick snack, this quick bread recipe is one you’ll want to keep close by.

  Before we wrap things up, let’s cover a few of the most common questions people have about this recipe. Because once you make it once, chances are you’ll want to play around with it again (and again).

  1. Can I freeze this bread?

  Yes! This bread freezes beautifully. Once it’s completely cooled, wrap it tightly in plastic wrap and foil, then store in a freezer-safe bag. It’ll keep well for up to 2 months. When you’re ready to eat it, let it thaw at room temperature and reheat in the oven for a few minutes if you want to restore that fresh-baked texture.

  2. Can I make this gluten-free?
  You can! Just use a 1:1 gluten-free all-purpose flour blend that’s meant for baking. Keep in mind the texture may be slightly different, but it will still be delicious. You might need to adjust the water slightly depending on the flour blend—start with a bit less and add more if needed.

  3. How can I tell when the bread is done?
  The bread should be golden on top and sound hollow when tapped on the bottom. If you’re unsure, you can stick a toothpick or knife into the center—it should come out clean or with just a few dry crumbs. Overbaking can make it dry, so keep an eye on it around the 18-minute mark.

  4. Can I double the recipe?
  Absolutely. If you need more than one loaf, just double all the ingredients and shape two separate loaves to bake side-by-side on your baking sheet. You could also make smaller mini-loaves—just reduce the baking time slightly and keep an eye on them.

  
  

  
  

June 18 - Peanut Butter Cool Whip Fluff

1 8 oz carton Cool Whip, thawed

2-3 TB Peanut Butter powder

Fold together. Refrigerate.  Or freeze.   Yummy. 

June 17 - Air Fried Marinated Chicken Thighs

 Pinterest

When I don't feel like cooking, I season some skinless boneless chicken thighs, with salt, pepper, Italian seasoning, olive oil, and live juice. I put it in the air fryer at 400 degrees for about 16 minutes. And there's dinner!

June 16 Roasted Balsamic Cherry Tomatoes Pasta Sauce

 2 lbs ripe cherry tomatoes, halved

4 TB extra virgin olive oil

3-4 cloves garlic, minced

2 TB fresh thyme leaves or 2 tsp dried thyme

2 TB aged balsamic vinegar

1 TB sugar

Salt and Pepper

FOR THE CHERRY TOMATO PASTA

1 lb spaghetti or fettuccini

1 cup fresh basil leaves

1/2 c shaved parmesan cheese

For the roasted cherry tomato recipe: Preheat the oven to 400 degrees. Set out a large rimmed baking sheet. 

Rinse and dry the cherry tomatoes. Cut in halves. Then place on the baking sheet. Drizzle the olive oil and balsamic vinegar over the top of the tomatoes. Sprinkle the mince garlic, fresh thyme leaves, and sugar over the tomatoes. Gently toss to coat. 

Spread the tomatoes out in a single layer. Generously sprinkle with salt and pepper. 

Roast in the oven for 30-40 minutes, until the tomatoes are very wilted, and the pan juices have started to thicken.

Serve warm, or refrigerate until ready to use.

FOR THE CHERRY TOMATO PASTA

Cook the pasta according to the package instructions. Drain and reserve 1/2 cup of pasta water. 

Once the roasted cherry tomatoes come out of the oven, place the cooked pasta in a large bowl. Pour the cherry tomatoes and juices over the top.

Add the fresh basil and Parmesan cheese. Toss to coat the pasta in the sauce. If needed, toss in 1/4 cup to 1/2 cup pasta water to loosen up the sauce. Serve warm. 

June 15 Cottage Cheese Chocolate Mouse

 

1 c cottage cheese 

2-3 TB unsweetened cocoa powder

2-3 TB low-carb sweetener (I like monk fruit)

1 tsp vanilla extract

A pinch of salt

In a blender or food processor, combine the cottage cheese, cocoa powder, sweetener, vanilla extract, and salt. Blend until smooth and creamy.

Taste the mousse and adjust the sweetness or cocoa powder as desired.

Transfer the mouse to serving dishes and refrigerate for at least 30 minutes to firm up.

Garnish with sugar-free chocolate chips or nuts.