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Minted Cheese Stuffed Rolls

08 Thursday Sep 2011

Posted by Good Cooks in Bread and Pastries

≈ 14 Comments

Tags

Baking, Bread and Pastries, cheese, dinner rolls, italian knot, Mint, rolls, stuffed rolls

Day Dreaming isn’t just zoning out, but it can helps you on your goals, reminds you that you have to do this and that, or be somewhere at a certain time. Daydreams sometimes reflect our real life desires, even when they aren’t literal representations of them.

So either your daydream are simple, associated with our daily life or pure flights of fancy but the bulk of what we think about when our thoughts meander is practical.

Maybe dreaming laying peacefully, reading my bedtime novel singing the end of my day duties while in the middle of rush hour on the highway,  back the kids home from school, sounds very unreachable at that moment, simple goal for my everyday routine, specially when I know what duties waiting for me; preparing the dinner, see the kids homework, do the shopping list for the next day, the second house-cleaning after dinner, preparing the kids for bed…and a lot a lot of small details of everyday routine, until the time of my bedtime rest.
This is my simple everyday daydream and,  as all of you, but sure I’ll fill papers of a list of my daydreams and goals.

Come on daydreamers, let’s dream together and I’m sure will warm up your kitchen as will as your body with these delicious fragrant minty herbed cheese stuffed italian knot dinner rolls.

Minted Cheese Stuffed Italian Knot Rolls

2 teaspoons active dry yeast
1 – 1 1\2 cups warm water (110° to 115°)
4 tablespoons dried milk powder
3 tablespoons olive oil
2 tablespoons sugar
1 teaspoon salt
5-5 1\2 cups all-purpose flour

In a small bowl, dissolve yeast and sugar in 1\4 cup of warm water. In a stand mixer, add the yeast mixer, the milk powder, 1 tablespoon oil, salt, warm water and 3 cups flour, Beat until smooth. Stir in enough remaining flour, kneed to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a bowl, add the remaining 2 tablespoon oil, knead again to incorporate the oil into the dough and (this is the secret of the billow-soft and light rolls). turning the dough to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a very lightly floured surface; divide into small pieces (a little bigger than the size of an egg). Roll each piece out into a thin oval shape; place the cheese filling along the dough and near the edge and fold up the dough around the cheese. roll the dough into a knot shape.


Place 2 in. apart on greased baking sheet, cover and let rise until doubled, about 20 minutes.
Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.

Cheese filling:
You can use any white cheese you have, make sure it’s from the hard one thos will make the rolls less missy after the baking, I used halloumi cheese.
Crumble the cheese.mix it with fresh mint leave chopped very fine, and 1-2 table spoon olive oil.
Sugestion for the cheese: Feta, halloumi, akawi cheese, Chedder, cottage cheese, mixecan white crumble cheese or you can use blend of italian cheeses from hard and soft.

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Chicken Skewers with Mint and Cucumber Yogurt Dip

27 Wednesday Apr 2011

Posted by Good Cooks in Main dish, Poultry

≈ 2 Comments

Tags

Chicken, Cucumber, Mint, Yogurt

P1010040

 Yesterday I was in mode for a backyard barbecue!

Since it looked sunny in the morning and warm, so started preparing the chicken,  let it thow then marinated with  spicy delicious marinade, by the noon it started to look cloudy then within half an hour it rained.

Holy God ! I think we never must relay on early look, since we are in April never depend on good weather.

I insist on grilling and thanks to our covered grill.

 Some tips on the recipe:

  •  Start with the skewers, if you use the wooden ones let them soak in water so they don’t burn quickly.
  • For the marinade of chicken I used many spices and you also may try your  favourite flavor.
  • The yogurt make big difference to let the chicken comes tender and juicy so don’t hesitate and try it.
  • About the Mint and Cucumber Yogurt  Dip you can prepare it ahead of time and keep it in the fridge, this will  concentrate the mint flavor.
  • In this recipe I used chicken tenders you can use the breast or thighs and the amount depend on the party of people.
  • You can use any kind of veggies to skew with the chicken, try the fresh mushroom it is very delicious when grilled.

 

Chicken Skewers with Mint and Cucumber Yogurt Dip

 P1010032

 FOR THE MARINADE:

12 pieces of chicken tenders

1\2 teaspoon of each ground: (coriander, cumin, sumac, safflower, cardamom, sweet pepper, black pepper, paprika, onion powder, garlic powder)

3\4 – 1 teaspoon salt depend how salty you like the food

3 tablespoon yogurt

3 tablespoon olive oil

 FOR THE SKEWERS:

green bell pepper

sweet onion

tomato

 Cut the chicken tenders into medium pieces, mix all the other ingredient of marinade with the chicken, keep it in the fridge at least for 2 hours.

soak the wooden skewers in water until you are ready to skew the chicken, prepare the veggies cut each into cubes of medium sizes.

start to skew the chicken and the vegetable, try to put them in a pattern.

 p1 chicken

 Prepare the grill, I always wipe the wires with a touch of oil so it will prevent sticking with the food, and heat it at medium high.

Place the skewers cover it and cook for about 15 – 20 minutes untill it done, make sure to turn it on the other side so they get grilled evenly.

Serve it with the mint and cucumber dip accompanied with white rice.

 Mint and Cucumber Yogurt Dip

 cucumber

1 cup of fresh mint

2 cups yogurt

salt

1 gloves garlic

 Shop the cucumber into small cuts, mince the garlic add to cucumber chop the mint leaves very fine,  add salt and yogurt mix it together,  keep it in the fridge at the time of serving.

 p2 chicken

 for the white rice

 I used the basmati rice and cook it with the flavor of bay leaves and touch of ground cardamom, for every 1 cup of rice put 1 1\2 cup water, 2 tablespoon of sunflower oil bring it to broil turn the heat down to let it simmer with the cover on, untill all the water absorbed this will take around 10 minutes.

Fluff it with the fork,  turn the heat off and keep it covered for another 5 minutes.

 p3 chicken

 BON APPÉTIT …

 P1010033

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