Soft Pretzels

I’m stuck in my house because of snow and bored out of my mind. So what better time to try some new recipes I’ve always wanted to try? I’ve made bread and pizza doughs many times, but I’ve never attempted soft pretzels before. This recipe from Alton Brown has a ton of great reviews, and I see why. It’s perfect and surprisingly pretty easy. I didn’t change a thing. And they work perfect to slice in half for sandwiches.

Soft Pretzels
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Ingredients
  1. 1 1/2 cups warm (110 to 115 degrees F) water
  2. 1 tablespoon sugar
  3. 2 teaspoons kosher salt
  4. 2 1/4 teaspoons active dry yeast
  5. 4 1/2 cups all-purpose flour
  6. 4 tablespoons unsalted butter, melted
  7. 10 cups water
  8. 2/3 cup baking soda
  9. 1 large egg yolk beaten with 1 tablespoon water
  10. Pretzel salt
Instructions
  1. In the bowl of a stand mixer, add the water, sugar, kosher salt, and yeast. Let it sit for about 5 minutes, or until the mixture begins to foam. Add the flour and melted butter. Using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls cleanly away from the side of the bowl, approximately 5 minutes. Place the dough in a large bowl sprayed with cooking spray, and then cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  2. Preheat oven to 450 degrees. Line a large cookie sheet with parchment paper and spray lightly with cooking spray. Set aside.
  3. In a large pot, bring the 10 cups of water and the baking soda to a rolling boil.
  4. Place the dough onto a lightly oiled work surface. Divide into 8 equal pieces, and roll out each piece into about a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the baking sheet.
  5. Working one pretzel at a time, carefully place into the boiling water, and cook for 30 seconds. Remove from the water using a large flat spatula, and place on the baking sheet. Brush with the egg/water mixture and sprinkle with salt.
  6. Bake until dark golden brown in color, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Seasoned to Impress https://seasonedtoimpress.com/

Butternut Squash Mac and Cheese

If you make any of my recipes, you need to make this one. Really. It’s so good. I could make it every single week. Even my husband said this is the only way he wants me to make mac and cheese now. The addition of pureed butternut squash not only gives this dish a nutritional boost, it adds just a hint of sweetness and even more creaminess. And the smoked paprika pares perfectly with the squash and rich cheese flavors. My stomach is growling from writing this. Time for leftovers!

Butternut Squash Mac and Cheese
Serves 6
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Ingredients
  1. 10 oz. pasta (I liked whole wheat medium shells)
  2. 2 tablespoons unsalted butter
  3. 2 tablespoons all-purpose flour
  4. 1 cup milk
  5. 2 cups grated cheese (I used blend of sharp cheddar, Gruyere, and Parmesan) + 1/2 cup for on top
  6. 1 cup puréed butternut squash*
  7. 1 teaspoon smoked paprika
  8. 1/4 teaspoon cayenne pepper
  9. 1/2 teaspoon kosher salt
  10. 1/4 teaspoon ground black pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Bring a medium pot of salted water to a boil. Add the pasta and cook according to box direction. Drain and set aside.
  3. Heat a large saucepan over medium heat. Add the butter. When melted, whisk in the flour and cook for a minute until golden. Add the milk, whisking constantly until thickened, about 5 minutes. Stir in the butternut squash. Remove from heat and stir in the cheese. Add in the paprika, cayenne pepper, and salt and pepper. Stir in the cooked pasta until evenly coated with sauce.
  4. Pour into a greased 11/2 quart baking dish. Top with remaining 1/2 cup of cheese.
  5. Cover and bake for 30 minutes, uncovering for the last 10 minutes.
Notes
  1. *I always have butternut squash puree in my freezer. (It's great for cookies, cakes, pumpkin whoopie pies, etc.) To make, cut the ends off a butternut squash. Carefully cut in half lengthwise, and scrape out the seeds. Place cut-side up on a baking sheet. Sprinkle with water, and then cover with foil. Roast at 375 degrees for about an hour, until soft. Let cool and then scrape squash from the peel into a food processor and process until smooth. Freeze in half cups and 1 cup amounts in sealable bags or freezer-safe containers.
Seasoned to Impress https://seasonedtoimpress.com/

Turkey Meatloaf With Chipotle Ketchup

January is all about getting healthy and starting the new year off right. Though I try to eat as healthy as possible year-round, I’m always looking for new ways to get even more vegetables into my diet. This meatloaf is the perfect sneaky way to do it. It tastes so good, I promise even the pickiest eaters won’t notice all the vegetables hidden in it. 

Turkey Meatloaf With Chipotle Glaze
Serves 6
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Prep Time
20 min
Cook Time
1 min
Prep Time
20 min
Cook Time
1 min
For the Loaf
  1. 2 lbs ground turkey (90% lean)
  2. 2 tablespoons extra virgin olive oil
  3. 8 oz. white mushrooms, chopped
  4. 1 cup onion, chopped
  5. 1 cup chopped kale
  6. 2 cloves garlic, minced
  7. 1 tablespoon fresh parsley, chopped
  8. 2 tablespoons Worcestershire sauce
  9. 1/2 cup Panko breadcrumbs
  10. 1/2 cup grated Parmesan cheese
  11. 1 egg, beaten
  12. 1 teaspoon kosher salt
  13. 1/2 teaspoon ground black pepper
For the Glaze
  1. 1/4 cup ketchup
  2. 1 tablespoon Worcestershire sauce
  3. 1 tablespoon honey
  4. 1 teaspoon minced chipotle in adobo
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms, and sauté for about 10 minutes. Add the kale and garlic, and cook for about 3 minutes, until the kale has wilted. Remove from heat and let cool.
  3. In a large bowl, add the turkey, cooled kale and onion mixture, and the remaining ingredients. Combine. Gently press into a loaf pan.
  4. Whisk together the glaze ingredients. Pour evenly over loaf.
  5. Bake uncovered for 1 hour.
  6. Cool in pan for about 5 minutes before removing and slicing.
Seasoned to Impress https://seasonedtoimpress.com/