Rosemary Bread: Guest post with Pass the Sushi

Today all of our stuff is scheduled to be delivered at our townhouse.  As I write this, that is the plan at least :)  Needless to say, this week there will not be a lot of cooking happening.  Or last week either, since my kitchen was all packed up.  So I asked a few of my favorite bloggers to  help me out!  Kita from Pass the Sushi is the first one I am bringing to you.  If you are not familiar with Kita, I suggest you run over there (as soon as you read this of course), and look around.  She has stunning pictures, as well as over the top delicious food!  She dedicated a whole week to Man Food last Father’s day, and oh the Desserts!  It might be a good thing that we aren’t neighbors, I would never stay on a diet!  
Ok, enough from me….here is Kita from Pass the Sushi!
Hi I’m Kita from Pass the Sushi and I have been reading Erin’s moving adventures recently and getting totally excited for her! I am sure that it is horribly stressful moving a household across the country, but it also sounds so fun! It’s like a brand new adventure in a brand new place, and while I’m sure there will be adjustments – there’s something about the idea of picking up and moving that just seems good for the soul. Then again, I’ve never moved more than 25 miles at once so who am I to talk.
I have been super proud of Erin for continuing to post, be a mom and pack all at the same time. I’m throwing a bridal shower this week and am ready to throw my hands in the air. I can’t pretend I have the skills to pull off everything she’s managing right now.
Enough of my ramblings! You guys are here for the goodies right?
Copy-Cat Rosemary Bread from Macaroni Grill
From Food Network Magazine April 2011
·         1 1/4 oz packet active dry yeast
·         2 teas sugar
·         2 tbs  extra-virgin olive oil, plus more for brushing and serving
·         2 1/2 cups all-purpose flour, plus more for dusting
·         2 tbs dried rosemary
·         1 teas fine salt
·         3/4 cup water
·         12 teas kosher salt
·         freshly ground black pepper
Sit the yeast, sugar and 1/4 cup warm water in a large bowl. Let sit until foamy, about 5 minutes.
Add 1 tbs olive oil, the flour 1 1/2 tbs rosemary, the fine salt and 3/4 cup water; stir with a wooden spoon until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.


Brush 2 baking sheets with olive oil. Generously flour a work surface turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides o make a free-form square. Use a spatula to turn the dough over, then tuck the corners to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with olive oil and sprinkle with the kosher salt and the remaining 1/2 tbs rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Chick Fil-A Chicken Nuggets

Today we finalized some plans for our move to Colorado.  On Friday November 11th the movers will be here to load the truck and start the trek out there.  I am excited to have a plan and get to be a family again!  But, then I realize how much I have to do in the next 10 days, and I start to hyperventilate.  So if I am not around as much, you know why! 
I have mentioned this before, I love Pinterest!  If you are not on there, but want to be let me know and I will send you an invite!  Awhile ago, I found a recipe on Pinterest for Chick Fil-A chicken nuggets.  I have grown up in the Midwest my entire life, so my exposure to Chick Fil-A is very limited.  My sister-in-law lives in Florida, so we go there when we are visiting her.  But really, that is about it.  That being said, I am still a big fan of Chick Fil-A. And really, who doesn’t love the cow commercials?  So I was super excited to try this recipe.  Unfortunately, I didn’t think it lived up to Chick Fil-A (to be completely fair the recipe doesn’t say they taste exactly the same, just close).  They were great, and I will make them again for sure. My 6 year old and I ate all of them!  But, they weren’t Chick Fil-A to me. 
Chick Fil-A Nuggets
2 boneless skinless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 Tbls powdered sugar
2 tsp salt
1 tsp pepper
Canola Oil for frying
Trim and cut the chicken into bit sized pieces.  Whisk egg and milk together. Place chicken in milk mixture, and cover. Let stand for 2-4 hours in the fridge.
Place 2 inches of oil into a deep pan.  Heat over medium high heat until the oil is hot (375 degrees).  If you don’t have a thermometer you can see the oil is hot enough by placing the handle of a wooden spoon straight up and down in the center of the pot.  If bubbles start to form around the spoon, your oil is hot and you are ready.
In a zip-lock bag mix together flour, powdered sugar, salt and pepper. Remove chicken from mix, and place in the flour mixture.  Shake to coat.  Put about 8 nuggets into the pan.  It depends on how big your pan is for how many you can fit in.  Just be careful not to overcrowd.  Cook for about 1 minute on each side, or until golden brown.  Remove chicken and drain on a paper towel.  You could place on a rack in a hot oven to keep them warm if you are making a lot of them. 
Serve with your favorite dipping sauce.  Enjoy!

Pokey Sticks

If you went to a big college town in the midwest (Madison, Iowa City), you probably know what Gumby’s Pizza is.  And you have probably had Pokey Sticks a time or two in your day.  Do you remember how good they were?  Oh my goodness, they were like pure heaven with dough and cheese.  Well, now that I am out of college, and don’t live near Gumby’s, I had to figure out a way to fill the void.  My husband is very grateful that I have! 

Now….If you have never had these, they are a meal.  They could be described as cheesy breadsticks, but they aren’t just an appetizer.  Both of our parents had heard us talk about these, but didn’t get it.  So finally we made them when they were around.  I think they finally go it, full meal, not just breadsticks!  Think of it as pizza, with different sauce, just cheese, in stick form :)  Dip in Ranch (I have not duplicated Gumby’s Ranch, much to my husbands disappointment), or pizza sauce, and you have yourself a delicious, cheesy, buttery, meal.  This has come to be somewhat of a tradition in our house.  Sunday nights…Pokey Sticks and Amazing Race.  Pretty good combination :)  We even have a designated plate that is the “Pokey Stick plate”.  If my son sees it in the dishwasher, he gets upset that we may have had Pokey Sticks without him!

Pokey Sticks
Inspiration from Gumby’s Pizza
Printable Recipe

2 1/2 cups flour
1 Tbls Rapid Rise Yeast
1 tsp salt
1 tsp sugar
1 cup Hot water (115 degrees)
1 Tbls Canola oil

2 Tbls Parmesan Cheese
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/2 tsp onion powder
1/4 cup margarine, melted
1 cup Mozeralla Cheese

Mix together the dry ingredients for the dough.  Combine the water and oil, and mix into the dough.  Mix until it forms a ball.  Turn onto floured surface and knead for about 2-3 minutes.  Just until it is no longer sticky.  Put into a bowl sprayed with non-stick spray and let rise for 20-25 minutes, until it looks like this:

While the dough is rising mix together the cheese, and seasonings in a small bowl.  Now, margarine is not usually written into recipes, usually it is butter.  But for some reason I think margarine tastes more authentic in this.  Use whatever you want, but I buy the stick margarine just for Pokey Sticks.  Melt the margarine, and mix in the seasonings.

Spread the dough out onto a prepared baking sheet.  I like to grease it, and then sprinkle with corn meal so the dough doesn’t get to soggy.  I just use my fingers to get the dough into about a 12 in circle.  Spread the margarine mixture around the entire surface, and top cheese. 

Bake at 450 degrees, for 12-14 minutes.  Now, when they come out, you have to make sure to cut them correctly :)  Cut once across the middle, and then cut opposite that way, to make little sticks.