Thursday, November 23, 2017

Lemon Pepper Chicken

1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. Boneless Skinless Chicken Breasts
2 tbsp. extra-virgin olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic
Chopped parsley, for garnish


Preheat oven to 400°.

In a medium bowl, combine flour, lemon pepper, salt, and zest of one lemon.
Toss halved chicken breasts in the flour mixture until fully coated.
Slice 1 lemon into thin rounds.

In a large skillet over medium high heat, heat olive oil.
 Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes.
Flip chicken breasts.

To the same skillet, add the chicken broth, butter,
garlic and lemon slices and transfer skillet to the oven.
Bake until the chicken reaches an internal temperature of 170° F
and the sauce has reduced slightly, 10 to 15 minutes.
Spoon sauce on top of chicken. Garnish with parsley.

Photos by Ethan Calabrese

Tuesday, November 21, 2017

Classic Yeast Rolls Recipe

I absolutely LOVE yeast rolls.
This classic yeast rolls recipe really hits the spot. Find everything you need to make these delicious rolls at Harter House and Harter House World Flavors.

This recipe is adapted originally from the Farm Journal's Homemade Bread book (copyright 1969!). This is a very good, reliable recipe and really didn’t need much tweaking.

While these are totally delicious, another version can be stuffed with ground beef, pepperoni and cheddar cheese.  I understand, It is mind-blowing.  

Technique-wise, this recipe is really pretty easy.  It's been adapted from a hand-mixed version to a stand mixer version thus making it even more easy to have delicious homemade yeast rolls.  Over 2/3 of the three hours listed as prep time below is inactive time – time that the yeast spends rising.  So while this does take some time from start to finish, it leaves plenty of time for doing things in between like relaxing… or cleaning the bathroom.  Ha.

Since this is a yeast roll recipe, the yeast is a very important component. The yeast is bloomed very simply in warm water. As you can see below in the course of five minutes, the yeast is fed by the water and starts to get bubbly and activated. This reaction is the yeast coming back to life, ready to work on rising the bread dough it’s about to go into.

Something else I like about this recipe is that it uses all purpose flour. No need for bread flour. Which is good because this roll remains a little more tender than breads with bread flour. I also use shortening in this recipe, staying true to the old-school 1960′s bread-making style. If you don’t wish to use shortening, you can use butter instead.

As I said before, this recipe takes a while because the yeast needs to rise twice, for a total of about two hours and fifteen minutes. Below you can see the bread after the first rise and how it looks after it’s been kneaded (step #9 in the recipe). Like many roll recipes, this one calls for the bread to be portioned into rolls before it goes into it’s second proof (yeast rising).

I’m a big fan of butter on bread so I like to butter these rolls both before they go into the oven and after they come out of the oven. The application of melted butter prior to baking helps the roll produce a brown and crisp crust on the outside.  The buttering after baking gives the roll a long-lasting soft, tender crumb.

While this bread can be used as a savory dish accompaniment, my favorite way to have it is slathered with yet more butter on the inside and topped with some homemade marmalade. If you don’t have any on hand, fear not – these rolls taste great with just about any type of jam you can find. If you’re keeping these more than one day, simply pop them into the fridge in an air-tight container and reheat in the microwave for 45 seconds while covered with a damp paper towel. The butter on the outside helps to keep the bread soft and moist, and the rolls actually taste very good reheated that way.

Now that you’re pining for some fresh baked bread, on to the recipe!
Yield: 12 rolls

Classic Yeast Rolls Recipe  This classic yeast rolls recipe produces tender, tasty rolls. These are versatile enough to serve alongside dinner or to eat alone with butter and jam for a light breakfast. Enjoy!

  • 1 cup whole milk
  • 3 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 3 tablespoons shortening
  • 1-3/4 ounce package of yeast
  • 1/4 cup warm water
  • 4 1/2 cups all-purpose flour
  • 1 large egg
  • 2 tablespoons melted salted butter


  1. Combine milk, sugar, kosher salt and shortening in a small sauce pan and just barely heat, until shortening melts. Set aside for the moment.
  2. Sprinkle yeast on the warm water and stir. Allow to sit for 5 minutes so yeast can bloom.
  3. In the bowl of a stand mixer, combine the milk mixture and one cup of flour. With the paddle attachment, stir on medium for one minute. Add the yeast/water and egg and stir again on medium until just smooth.
  4. Continue with the paddle attachment on medium speed and add two cups of flour. Mix well and then switch to the dough hook.
  5. Using the dough hook, add two more cups of flour and mix until dough is smooth. It will still be rather sticky.
  6. Turn the dough out onto a clean surface and manually knead in the last half cup of flour. The dough will still be a little sticky but will be workable with your hands. Add more flour if you feel dough is still too sticky. It shouldn't stick to your hands when you're kneading.
  7. Spray a bowl with nonstick spray and place dough in bowl. Flip dough once and cover the bowl with plastic wrap.
  8. Allow to rise in a warm place until doubled, about an hour and a half.
  9. Turn out on a lightly floured surface and toss to coat with flour. Knead about 15 strokes until bread is smooth.
  10. Shape into 2" balls and place evenly spaced apart in a greased pan.
  11. Brush with melted butter then cover again and let rise another 45 minutes.
  12. About 15 minutes before the rolls are ready to go into the oven, preheat to 375 ºF.
  13. Bake for 25 to 30 minutes, until golden brown. Run a cold stick of butter over the rolls to coat with butter after coming out of the oven.
  14. Turn rolls out onto wire rack and serve hot.

Store leftover rolls in the fridge in an air tight container. Reheat rolls in microwave for 45 seconds covered with a damp paper towel.
Prep: 3 hours  Cook: 30 minutes
3 hours, 30 minutes

Monday, November 6, 2017

Monte Cristo Sandwich

"This Sandwich is dipped in a thick, creamy batter and pan-griddled in butter. And then there's powdered sugar dusted on top. Typically, a sugary-sweet berry sauce is served on the side or poured on top, but I put Thanksgiving's leftover cranberry sauce on the inside to make this the most decadent thing since deep fried twinkies."      Nikki@NikSnacks


Monte Cristo Sandwich 
Serves 1

2 slices sandwich bread
1 teaspoon Dijon mustard
2 slices Gruyere or Provolone cheese
2 slices leftover ham and/or turkey
1 Tbsp prepared cranberry sauce
1 egg 
2 Tablespoons flour 
2 Tablespoons milk or cream 
1 Tablespoon butter
Powdered sugar, for dusting

Spread 1 slice of bread with the Dijon mustard. Then layer on 1 slice of cheese followed by both slices of ham or turkey and the last piece of cheese. Spread the cranberry sauce on the other piece of bread, then press it, spread side down, on top of the cheese to create the sandwich. Place a skillet over medium-high heat. As the skillet heats, whisk the egg, flour and milk in a shallow bowl until blended.

Put the butter in the center of the pan. As it starts to melt, hold the sandwich together firmly and briefly submerge one surface in the egg batter then twist and submerge the other surface. Immediately place the sandwich in the pan, before the butter browns. Grill the sandwich on the first side for about 3 to 5 minutes, until golden brown. Then flip it with a spatula and grill it on the second side for another 3 to 5 minutes. Using a spatula, transfer the sandwich from the pan to a plate or cutting board, slice it in half and dust with powdered sugar and serve.

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Bacon Wrapped Meat Loaf

 Do you have a favorite meatloaf recipe?

Growing up, my mom made meatloaf and sour cabbage.  I did NOT like it as a child.  Of course I do now.  But it was the only meatloaf I remember being introduced to when I was young.

So, when my mother-in-law served us meatloaf for dinner, it was instantly my favorite meatloaf.  My kids still ask for me, or Grandma, to make it for them.

I also published it in the first edition of the Harter House Cookbook,
Recipe by Barbara Kauffman.

This recipe makes two loafs.  Tomorrow I'll enjoy a meatloaf sandwich

2 lbs. Harter House lean Ground Chuck
1 Cup Shredded Cheddar Cheese
2/3 Cup onion, chopped
1/4 cup Ketchup
2 Tbl. Parmesan Cheese
2 Tbl. Worchestershire
1 tsp. salt
1.4 tsp pepper
2 eggs
12 strips Harter House Double Smoked Bacon

Combine all ingredients except bacon.
Mix well.
Divide mixture in half.
Shape each in a roll.
Wrap in Bacon.
Bake at 375 degrees for 40 minutes.
Do Not overcook. 
Allow to rest before slicing.