Month: June 2020

Homemade Hot Pockets: Meatball Mozzarella

These pockets are time consuming, but they can easily be frozen and reheated. It took me about 3 hours to make and bake these pockets, but I’ve tried the make the instructions best for time management, so it would hopefully only take about 2 hours. The biggest problem we faced was making sure to put deep enough vent holes in the dough, because we had 2 break out the side as a result. The dough should be tacky, but not sticky, so make sure you add enough flour before the first rise. Otherwise, these pockets taste just like Hot pockets, and the dough became fluffy and full. We made 9 pockets, but many had extra dough, so 10 would have been better.

  1. In a bowl, mix together 3 cups flour, 2 tsp active dried yeast, 1 cup of warm water, and 1 1/2 Tbsp oil. Mix until dough comes together. Oil a bowl, turn the dough in the oil, then cover and let rise till double, about 1 hour.
  2. Heat oven to 400 F.
  3. Take one pound of ground burger and place it in a large mixing bowl. Add 2 slices of bread crumbled, 1 Tbsp A1, and 2 tsp Worcestershire sauce. Mix together with your hands. Roll about 2 Tbsp of meat into a balls. Place the balls on a greased baking sheet. Bake for 30 minutes.
  4. Open a jar of tomato sauce, season as if for a pizza (onion and garlic powder, parsley, oregano, etc.). Mix together.
  5. Once dough is doubled, and meat balls done, grease 2 large baking sheets. Divide the dough into 10 pieces.
  6. Take your dough and roll it into a round. Add a spoon full of sauce and spread it down one side of the round. Add 3-4 mini meatballs, and about 1/3 cup of shredded mozzarella. Seal, add vent holes, and place onto greased baking sheet.
  7. Repeat step 6 for all balls of dough. Bake in the oven at 400 F for 20-30 minutes till the top is crisp when tapped.
  8. Let cool for 5 minutes then eat. You can also freeze leftovers, reheat by microwaving those refrigerated for 1 minute, or those frozen for 2minutes and 30 seconds.
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Chicken Radish Sliders

Right now my garden is just starting to get it’s feet off the ground. I don’t have as much lettuce or radishes as I would need for this recipe, but soon I’ll have more than enough! The proportions I used were too small to taste the lettuce or the radishes. You could feel the texture, but it was mostly just chicken flavoring. I used some frozen dinner rolls I made several days ago, you can find the recipe here. I only used about half my chicken breast because I’m just cooking for my husband and I, and so I labeled and froze the other half. If you follow me regularly, you will notice I’m going to start freezing more stuff. That is because Josh and I finally got the upright freezer from my mom’s house, and we are trying to fill it to help it’s efficiency. So, I froze the extra chicken that day. Finally, the hot sauce really does help with the flavors of the sandwich, without it, the sandwich would need some other predominate herb or flavor to pair with the strong chicken flavor. If you plan to use your whole chicken, you can season it before baking, and that will help tremendously!

Despite how flavorful this was, I don’t think I’m going to be making this again. I never grew up with radishes, and I did have a mild allergic reaction that night, so I can only conclude it was from the radishes. I will likely be posting many more recipes with radishes though, because my garden is just full of them! I’m not allergic to anything else to my knowledge, so hopefully that’s the only food I’ll have to be wary of!

  1. Bake one chicken breast at 400 F for 30 minutes or an internal temp of 165 F is reached. Let rest for 10 minutes.
  2. In your serving bowl, tear about 2 hand fulls of lettuce, and dice up 8 radishes. Mix together in serving bowl.
  3. Place cooled chicken into a bowl, and using an electric mixer, beat until all you chicken is shredded, about 5 minutes. Add 1 cup of chicken to your serving bowl and mix.
  4. Throw some sweet pickles in a chopper and pulse till fine, or use sweet relish or tartar sauce. Add 4 Tbsp relish to 1/2 cup mayo, and add 2 drops of hot sauce. Mix together.
  5. Serve sauce and filling on rolls or sliders.
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Slow Cooker Goulash

Goulash is a favorite of mine. You can make a lot and is will last for several days. This weekend was very long, so I made this for dinner before this coming week and we’ve been eating it for several days now. You can also easily divide this and freeze some of it, assuming the noodles are still al dente. I left my pot on for 2 hours, and the noodles were almost completely mushy. However, I have a hotter pot than some, and I wasn’t able to check on it, since I wasn’t home. On low, it would have been much better to cook for half an hour less.

  1. In a large frying pan, begin browning and breaking up 1 lb of ground beef.
  2. In the bowl of a slow cooker, add 1 quart of diced tomatoes, 1 jar of spaghetti sauce, 1 tsp cumin, 2 tsp red pepper flakes, and 1 Tbsp garlic powder.
  3. Once the beef is fully cooked, add to slow cooker. Using the same pan, melt 1 Tbsp butter. Dice 1 small onion (1 cup) and place onion into frying pan with butter. Fry until translucent.
  4. Once cooked add onion to slow cooker. In the frying pan, add 4 cups of water, and 3 beef bouillon cubes. Heat until cubes dissolve, then add to slow cooker.
  5. Finally, add 2 cups of macaroni to the slow cooker. Stir and turn to low. Let it cook on low and it will be ready in 1 1/2 hour.
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Wildflower Honey Bread

Bread is delicious and I really like to make this recipe. I’ve been playing with honey and baked goods, and I’m still shocked by how the flavor of the honey is so prevalent in the item. I used a local honey made from bees eating only wild flowers, and the floral flavor was very present in this bread. My starter is starting to get more sour, so my bread wasn’t as pleasant as usual.

  1. Mix together in a bowl, 1 cup of starter (if you don’t have starter bloom 1 Tbsp active yeast in 1 cups warm water and 1 cups flour), add 2 cups flour, 3 Tbsp wildflower honey, and 2 Tbsp oil.
  2. Mix by hand or with a dough hook until dough comes together. Knead until elastic.
  3. Place in an oiled bowl, turn over, cover with a hand towel, and let rise until doubled in size, about 1 hour.
  4. Grease a 9×5 bread pan. Punch down the dough, kneed, and form into loaf. Place in prepared pan, and let sit until doubled in size, 1 to 2 hours.
  5. Heat oven to 350 F. Once risen to 1/2 to 3/4 of the pan full, bake for 30 minutes. Let cool for 15 minute before serving

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Buckwheat Honey Bagels

Several things happened weird when I was making these, so stick with me as I explain my mistakes. First, I made this dough on Friday, but I wasn’t able to finish these bagels till Sunday. Because of this, there was a film formed on the Bagels, so I had to rehydrate the dough before I could continue baking. Beyond that, the film didn’t completely rehydrate, so there were bits of it throughout the dough. This created the rough texture on the bagels. You could not taste the difference, and the bagel’s interior was completely normal with no texture issues. I also boiled my bagels for 2 minutes per side, and that also helped contribute to the texture on the skin. The bagels were not any tougher externally, however the fact they soaked a bit too long also contributed to their not so smooth surface. I flipped them with chopsticks which kept the bagel’s shape, and finally, we only had to bake them for 45 minutes and they were completely done.

I used buckwheat honey for the flavoring in this recipe. These bagels are not sweet, and instead all you could taste was the flavoring from the honey. The buckwheat changed the flavor from white original, to whole grain or wheat. You can use other flavored honeys, but I recommend buying local. I like the buckwheat for this because the strong wheat flavor compliments bread very well. If you get the option for different types of honey locally, a wheat fed or grassy honey would work very well compared to a fruit or flower honey.

  1. In a large bowl, combine 1 1/2 tsp yeast, 1 tsp honey, and 1 1/2 cup warm water (warm to the wrist but too hot to stay under the water). If you know your yeast is good continue, if you’re not sure, wait for it to bloom.
  2. Add 3 cups of flour, 2 Tbsp buckwheat honey, and a pinch of salt. Combine. Turn out onto a clean counter and kneed in another 1 to 1 1/2 cups flour until dough becomes stiff. Form a ball.
  3. Grease a bowl, turn dough in bowl to cover, and let rise till doubled in size, about 1 hour.
  4. Punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Turn out dough onto counter. Roll the dough out into a log, and divide in half. Out of each half, cut 4 pieces, giving a total of 8 balls of dough.
  5. Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
  6. Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
  7. Once broiled, turn your oven to 350 F.
  8. Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet.
  9. Bake your bagels for 40-50 minutes until golden brown exterior.
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