Bobby Flay's Sticky Buns with Orange-Honey-Brown Sugar Glaze and Toasted Almonds

It is not secret that I am not the biggest fan of sweet breakfast foods, or actually, breakfast in general. However, Ethan loves sweet breakfasts. One Saturday morning, I said, "Hey, let's make homemade cinnamon rolls for breakfast!" Okay, number one, these take all day long if you are planning on making them in one day. All day, as in, 10 AM to 7 PM. My recommendation is to make the dough at night and then the next morning finish them up. This recipe may seem a little daunting with all of the components and steps, by this step-by-step guide really makes it so easy, you just need a little time. And, as a person that was making this for her husband not even for herself, you will not regret making them- so delicious.

These cinnamon rolls were so delicious and with the orange-honey-brown sugar glaze with toasted almonds it tons done the cinnamon-sugar mix, which I loved that aspect. These kept well in an air-tight container in our refrigerator and we had breakfast all week long.
Source: Bobby Flay's Throwdown Cookbook, no changes made

Ingredients for the Dough:
1 package of Active Dry Yeast
1/4 cup of Sugar + 1 pinch of Sugar
1 cup of Warm Milk
4 tablespoons of Unsalted Butter, + more, melted, for brushing the dough
1 1/2 teaspoons of Vanilla Extract
1 Egg Yolk, large
2 3/4 cups of Flour, all-purpose
3/4 teaspoons of Salt, fine

Ingredients for the Glaze:
1 cup of Packed Light Brown Sugar
8 tablespoons of Unsalted Butter, cut in half, plus extra for the baking pan
1/2 cup of Orange Juice, fresh
Grated Zest of 1 Orange
1 1/2 cups of Sliced Almonds, lightly toasted

Ingredients for the Filling:
4 tablespoons of Unsalted Butter, at room temperature
1/4 cup of Light Brown Sugar, packed
1/4 cup of Granulated Sugar
1 tablespoon of Cinnamon, ground

Directions:
First, you are going to make the dough, sprinkle the yeast and the pinch of granulated sugar over the warm milk in a small bowl and set aside until it is foamy- about 5 minutes.

Next, melt the butter in a small saucepan. When it is melted add the butter, vanilla, and egg yolk to the small bowl with the yeast mixture and whisk well.

Now, get out a large bowl, this is the time to use your KitchenAid with the dough hook if you have it. Mix the flour and salt together in the bowl and stir in the yeast mixture. Knead the dough on a floured surface until it is soft and elastic, this should take about 6-8 minutes. If you use your KitchenAid mixer, when the dough is mixed well and on the hook, it is ready. Shape the dough into a ball and place it in a large bowl, brush it with some melted butter and cover. Let it sit in a high and dry place until it is doubled in size, about one and a half hours.

After you have waited one and a half hours, remove the dough from the bowl and punch to deflate. Knead for a few minutes and re-form it into a ball. Return it to the bowl, cover with butter plastic wrap and refrigerate for at least 4 hours. This is when you can go to sleep and finish in the morning! 

To make the glaze, generosly butter a 9x13 inch baking pan. Combine the brown sugar, butter, orange juice, zest, and honey in a medium saucepan and bring it to a boil over high heat, stirring occasionally for about 5 minutes. The mixture should now be thick and the sugar dissolved. Pour the glaze into the buttered pan, evening out by tilting the pan. Sprinkle the almonds on top, and set the pan aside to cool.

Next, we will make the buns. Roll the dough into a rectangle, 10x18 inches, with the long edge facing you. To make the filling, spread the 4 tablespoons of butter onto the dough. Next, in a small bowl, combine the sugars and cinnamon; scatter this mixture over the butter. Roll the dough into a long tight cylinder and pinch the long edge to seal. Cut the cylinder into 1/5 inch thick rolls. Evely space the rolls, cute side up, on the glaze in the pan. Cover, and let rise in a warm spot until doubled in size, about one and a half hours.

After one and half hours have passed, preheat the oven to 350 degrees. Bake the sticky puns until golden, 30-35 minutes.

When they are done, remove from the oven and let rest for 5 minters. Invert the buns on a large platter. Now, eat.

Enjoy!

Happy Cooking,
The Barbee Housewife

Skinny TexMex Pasta

This pasta is a great meal that is lightened up. It still has a creamy sauce with lots of spice from the peppers. The peppers are great because they add so much flavor, and not very many calories! This pasta was quick to throw together and very satisfying. We ate this as a vegetarian meal, but it would be great with grilled chicken or italian sausage as well. This recipe makes a ton, so feel free to half it or even quarter it.
Source: So Tasty, So Yummy, via Kate's Recipe Box

Ingredients:
1 lb of Wheat Spaghetti
2 tablespoons of Olive Oil
1 Large Onion, cut in 1 inch pieces
1 Red Bell Pepper, cut in 1 inch pieces
1 teaspoon of Salt
3 cloves of Garlic, minced
1 cup of Light Sour Cream
1/4 cup of Cilantro, chopped
4 oz can of Mild Diced Green Chilies
2 Chipotle Peppers in Adobo Sauce
2/3 cup of Reduced-Fat Mexican Cheese Blend, shredded
1/4 teaspoon of Cayenne Pepper
1/2 teaspoon of Black Pepper


Directions:
First, prepare the pasta according to the directions on the package, al dente.

Next, heat the olive oil in a large skillet over medium-high heat. Place the onions, bell peppers, and salt in the skillet and cook until the vegetables are tender and the onions are translucent. Toss in the garlic and cook for 30 more seconds, be very careful not to burn your garlic.

Now, place the pepper and onion mixture into a food processor with the sour cream, cilantro, green chiles, chipotle peppers, cheese, cayenne pepper, and black pepper. Blend until the sauce is smooth and creamy. You can use a blender if you do not have a food processor, if you do this, you will want to dice your onions and bell peppers instead of 1 inch pieces.

Finally, toss the pasta with your sauce and eat!

Enjoy!

Happy Cooking,
The Barbee Housewife

Easy Ice Cream Cake

This summer we spent Ethan's birthday in Florida. I was so excited to make "his birthday cake." This is a certain cake that he loves and only gets on his birthday, even though his sweet mother had made him one before we left, he still had to have one on his birthday. This was my first year making his cake, it did not  turn out anywhere near his standards. I was nervous about this happening so I had a back-up plan. It was this easy ice-cream cake. I knew it would be perfect for the hot days and comforting when we came in from the beach. It was a breeze to make and was delicious. Ethan had two birthday cakes on his special day, he even had a piece of each. Hopefully next year, I will have better luck with his cake and we can have this cake whenever we please in the summer because it was too good to not make again!
Source: Real Simple

Ingredients:
12 Ice Cream Sandwiches
16 oz container of Cool Whip
1 bag of your favorite Candy, I used Heath Bar Bits for Ethan
Chocolate Syrup

Directions:

First, line your ice cream sandwiches on a platter, top with about half of the cool whip, sprinkle the candy, and drizzle the chocolate sauce on it.

Repeat for the top layer, remember to work quickly, this is ice cream, it will melt!

Cover with plastic wrap and freeze for 1 hour to get firm and up to one week.

Enjoy!

Happy Cooking,
The Barbee Housewife

Orange and Rosemary Pork Tenderloin

To say this is one of my favorite dishes in a while is true, however, I only share my favorite recipes with all of you so, it isn't any different for you! It is seriously delicious. It is the perfect end-of-summer combined with hello-fall-but-it's-still-hot recipe. It has amazing hints of citrus from the orange but the rosemary and the cream sauce make it an out-of-this-world combination that will have you dreaming of it for days. I made it last week and I already want to make it again! I did not time myself when cooking in the kitchen, but I do know it was on the table in less than an hour. That is impressive for something that tastes like you have been slaving all day long, and I am pretty sure the homemade mashed potatoes took the longest.
Source: Taste of Home Cooking, via Chocolate and Zucchini

Ingredients:
1 Pork Tenderloin

Ingredients for the Marinade:
4 Oranges, juiced
4 tablespoons of Olive Oil
2 tablespoons of White Wine Vinegar
2 teaspoons of Honey, rounded
4 cloves of garlic, minced
2 tablespoons of Rosemary, fresh and chopped
1/2 teaspoon of Kosher Salt
Freshly ground Black Pepper

Ingredients for the Sauce:
Leftover Marinade
1/2 cup of Heavy Cream
Salt to Taste
Parsley, a handful to taste, chopped


Directions:
First, whisk all of the ingredients for the marinade together and place the tenderloin in a dish and pour the marinade on top of it. Marinate for at least 4 hours- overnight.

Next, when you are ready to prepare dinner, pre-heat your oven to 360 degrees and heat a skillet on medium-high heat on your oven.

Now, sear each side of the pork for 2 minutes, until you get a nice brown color on each side. Do not throw away the marinade.

Pop the pork tenderloin into the oven for 20 minutes.

While the tenderloin is baking, place the remaining marinade in a saucepan over medium-high heat. Let this come to a rapid boil, while stirring regularly, and add the heavy cream, salt, and parsley. Stir this well and let the sauce thicken up, remove from heat and place on low heat until you are ready to serve.

After the 20 minutes of baking, remove the pork and let sit for 5-10 minutes. Slice and drizzle with the sauce. Serve immediately.

Enjoy!

Happy Cooking,
The Barbee Housewife

Churro Pancakes

I think that there is nothing better than making breakfast with your loved ones on a Saturday, it doesn't matter if it is 8 o'clock or 12 o'clock. There is just something relaxing about it and I love it. Ethan loves pancakes, so I knew that these churro pancakes would be perfect for him.

These pancakes have a cinnamon-sugar coating on top that is so delicious there is no need for syrup. They are just as simple as normal pancakes to make but have a much better taste.
Source: Sweet Treats & More

Ingredients:
1 cup of Bisquick
2 cups of Milk, you can use Buttermilk to have richer pancakes but also add 2 tablespoons of regular milk to it
2 eggs
1/2 cup of Sugar
2 teaspoons of Cinnamon
Butter

Directions:
First, whisk your bisquick, milk, and eggs together.

Now, heat a skillet on medium-heat on the stove-top.

While this is heating up, get out a plate and mix your sugar and cinnamon on it.

Next, it is time to make the pancakes. I use a 1/4 cup measurement to get the perfect size pancakes. Scoop out 1/4 cup of your mixture and cook on each side until golden brown.

Now, coat your pancake with a slice of butter and dip your pancake into the cinnamon-sugar mixture and coat well.

Enjoy!

Happy Cooking,
The Barbee Housewife

Chipotle-Coffee Pulled Pork Sliders

These pulled pork sliders are perfect for any occasion. They are great for crowds because they aren't messy and are easy to eat with your hands. This pork is cooked low and slow for 4 hours until it literally falls apart. Your house will smell amazing and it requires basically zero work. All you do is marinate it and pop it in the oven. Your guests can then just put it on a slider and eat. These pork sliders have such unique flavors that will not disappoint even your pickiest eaters.
Source: Homesick Texan

Ingredients:

1 lb. Pork Tenderloin
1/8 cup of Brown Sugar
1/8 cup of Black Pepper
1/8 cup of Finely Ground Dark Coffee
1/8 cup of Paprika
1 tablespoon of Salt
1/2 tablespoon of Chipotle Powder
1 teaspoon of Granulated Garlic
1 teaspoon of Cinnamon
1 teaspoon of Cumin
1 teaspoon of Allspice
3/4 cup of Barbecue Sauce, your favorite

Directions:

First, mix together the chipotle-coffee rub, the brown sugar, black pepper, coffee, paprika, salt, chipotle powder,garlic, cinnamon, cumin, and allspice. Now rub this into your pork tenderloin. If you have time marinate the tenderloin in the refrigerator for 8 hours. If not, it is okay.

Next, preheat your oven to 250 degrees.

Now, let's prep the pan. Get out a roasting pan and drizzle the pan with 1 tablespoon of vegetable oil and place the tenderloin in. Put in the oven for 4-5 hours, uncovered.

When it is done, remove from the oven and shred with two forks. You may need to use a knife to get through that bark that has formed on top of the pork. Chop up the bark with the pork and mix the pulled pork with your favorite barbecue sauce, serve more sauce on the side for others.  Place this wonderful pork on sliders and top with Cilantro-Jalapeño Slaw for the best pulled pork slider you have ever had.

Enjoy!

Happy Cooking,
The Barbee Housewife

Baked Roast Beef and Cream Cheese Wontons

This post is the start to my week of NFL appetizers. Football is here, or almost. I do not love watching football in the same sense my husband does, but I do have my favorite team and love to watch them. However, Ethan LOVES to watch football, not just one or two teams, but all of them. This has stemmed from some intense, competitive fantasy football.

This is fine with me, when I get bored, I just go into the kitchen and whip him up a few snacks, by the time I am back, I have had the perfect break from football. And let's be real, the probability of getting him off the couch and to the table for a full meal during football season is just not happening.

These roast beef and cream cheese wontons are perfect for a snack and are savory enough you will get quite full. I will give you a cautionary warning, make more than you plan to be eaten. They are delicious and highly, highly, addicting.
Source: Sweet Treats and More

Ingredients:
1/2 lb Deli-Style Roast Beef or left-over Roast Beef, cut in small pieces
4 oz. Cream Cheese, softened
15 Wonton Wrappers

Directions:
First, preheat your oven to 350 degrees.

Next, get out a sheet pan. Line the wonton wrappers up on the pan, as close as you can get them.

Now, place about one teaspoon of cream cheese on each wonton wrapper, then follow behind with the roast beef.

Next, get a cup of warm water and dip your finger into it. Run your finger along all four edges of the wonton wrapper. Fold the wrapper into a triangle and press down to seal.

When you have finished folding all of your wontons, brush with a little bit of olive oil.

Bake for 8 minutes and then turn your oven from bake to broil for about 2 minutes or until the tops are browned.

Enjoy!

Happy Cooking,
The Barbee Housewife