Noah has caught the cooking bug...
Whenever he sees me doing
anything at the counter, he insists on participating. The apron he wears is one of mine, and he loves it. Maybe I should make him one of his own...this pink one may be a little too girly. With that...I have
two recipes to share this week. Both are super easy and super tasty.
First recipe is from one of our favorite shows -
The Next Food Network Star. I wanted to try this since the moment I saw it, and I am glad it did. It's a simple version of a classic sandwich and the minor changes make all the difference. Just a hint of
Indian flavor really hits the spot.
Bacon Lettuce and Cucumber Sandwich with Spicy Cumin-Mint Mayo
courtesy of Aarti Sequeria - Next Food Network Star
1 pound thick-sliced bacon
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon minced fresh garlic
11/2 cups prepared mayonnaise
1 big handful fresh mint leaves
Kosher salt and freshly ground black pepper
8 slices country white bread
1 English cucumber, sliced 1/4-inch thick
1/2 head iceberg lettuce, sliced thin
In a large skillet, cook the bacon over medium-high heat until crispy. Transfer the bacon to paper towels to drain the excess oil. In a small, dry pan over medium heat, toast the cumin and coriander until fragrant, about 5 minutes. Toss the spices in a food processor or blender with the garlic, mayo and mint leaves. Process the mixture until smooth. Season the mixture with salt, and pepper, to taste.
Lightly toast the bread until just golden brown. Spread the flavored mayo on all of the bread slices. On half of the slices, place a few slices of cucumber, a small handful of lettuce and a few slices of cooked bacon over that. Top with other bread slices and enjoy!
Second recipe is for those of you who may have a little bit of a sweet tooth (we all have our moments don't we?). I found this recipe on a great blog called
My Kitchen Cafe!
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
courtesy of Mel - My Kitchen Cafe
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not over flour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t over bake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
