Recipes

[GenXmuse]

I’m not much of a baker but as far as bread goes, it’s my favorite!

Homemade Brioche Bread

Once you've tried this easy Homemade Brioche Bread recipe, you'll never want another store-bought slice of bread! This deliciously buttery and rich French yeast bread can be made into loaves or rolls and makes the best bread pudding and French toast in the world!

Course Ingredient

Cuisine Bread, French

Keyword homemade brioche

Prep Time 1 hour

Cook Time 30 minutes

Chill/Resting Time 10 hours

Total Time 1 hour 5 minutes

Servings 12

Calories 252kcal

Author Erica

Ingredients

• 4 cups all-purpose flour plus more for dusting
• 1 1/2 teaspoons kosher salt
• 1/4 cup granulated sugar
• 1 tablespoon active dry yeast
• 1/2 cup whole milk warmed
• 5 medium eggs
• 1/2 cup unsalted butter softened, plus more for brushing

Instructions

• Place the flour into the bowl of a stand mixer fitted with a dough hook. Add the salt, sugar, yeast, milk, and eggs and mix on low speed for 2 minutes. Increase to medium speed and mix for 6-8 minutes until the dough is glossy and elastic.
• Add the softened butter and mix for about 4 minutes, scraping down the bowl a few times to fully incorporate the butter. The dough will be very soft.
• Transfer the dough to a large plastic bowl and cover with plastic wrap. Chill for 7-8 hours or overnight, until firm.
• Butter 2 8.5x4.5 loaf pans (or a 12-count standard muffin tin). Set aside. Lightly flour a large work surface.
• Remove the dough from the fridge. Place it on the work surface and gently knead it a few times to remove the air. Divide it in half with a bench knife or serrated knife, then divide one half into 8 equal pieces (or 6 equal pieces for rolls). Shape each piece into a smooth ball by placing it into a cage formed by the palm your hand and the table and moving your hand around in a circular motion, using a bit of flour if needed. Place the balls of dough 2x4 in each loaf pan (or one ball in each muffin tin cavity.)
• Cover with plastic wrap or a tea towel and proof in a warm place for about 2 hours, or until the dough has risen to just above the rim of the pans.
• Preheat your oven to 375 degrees F. Bake the bread in the heated oven for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean (don't skip this test - the sugar and butter in the dough will brown the bread quickly regardless of whether or not it is fully baked.) You can cover the bread with foil after 15 minutes to keep it from browning too much if you prefer a lighter loaf.
• Remove the bread from the oven and brush with melted butter if desired. Cool for 10 minutes in the pans, then carefully remove the brioche to a wire rack to cool. Serve warm or at room temperature.

Nutrition

Calories: 252kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 323mg | Potassium: 86mg | Fiber: 1g | Vitamin A: 350IU | Calcium: 30mg | Iron: 2.3mg

Next Ingredient: ROTISSERIE CHICKEN

[Zhills]

San Antonio Chili (White Chicken Chili)

2 lbs. skinless, boneless chicken breasts
3 (16 oz.) cans Great Northern beans, drained and rinsed
1 medium onion, chopped
1 clove garlic, minced
2 (4 oz.) cans whole green chilies, cut in small pieces
2 tsp. ground cumin
1 tsp. ground oregano
1 1/2 tsp. cayenne pepper
1/2 tsp. salt
1 (14 1/2 oz.) chicken broth
1 cup water

Cut chicken in one-inch pieces and brown if desired. (Don't brown if you want white chili)

Put all ingredients in Crock Pot and stir to mix. Cook on low for 10 hours, high for 6 hours.

My method.
Cook onion and garlic in oil until tender. I use rotisserie or any precooked chicken so it
cooks in just a few minutes to blend all the flavors.

Next ingredient:  Corn

[walker]

CORN-On-The-Cob Salad

1 bag torn mixed Italian greens 

2 ears CORN-on-the-cob, grilled (or other), cooled and kernels removed 

10-12 cherry tomatoes, halved

1/3 cup zesty Italian dressing

1/4 cup shredded Parmesan Cheese

In large bowl, toss greens with CORN and tomatoes.  Add dressing; toss lightly.  Sprinkle with cheese.  

NEXT INGREDIENT ..... CREAM CHEESE

[GenXmuse]

Spicy Southern Hot Corn

This sassy Southern-style recipe has been part of our holiday meal tradition for years and doubles as a side dish AND a dip.

Course Appetizer, Side Dish

Cuisine American

Keyword Spicy Southern Hot Corn

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 8 servings

Calories 206 kcal

Author Jenn Laughlin - peas and crayons

Ingredients

• 3.5 cups corn (fresh, canned, or frozen)
• 1/2 large red bell pepper diced
• 2 fresh jalapeno peppers diced (seeds/veins removed)
• 3-4 TBSP diced pickled jalapeno peppers plus extra to taste
• 2.5 TBSP butter
• 4 oz cream cheese
• 1/4 tsp paprika (regular, not smoked)
• 1 cup freshly grated sharp cheddar cheese
• salt and pepper to taste

EXTRAS:

• hot sauce
• extra cheese for topping
• extra jalapeños for a fiery kick!
• spicy green salsa see note below
• cilantro or parsley for topping

Instructions

1. Pre-heat oven to 350 degrees F.
2. Thaw corn if using frozen.
3. Chop all your veggies and set aside.
4. For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
5. In a medium saucepan, combine butter and cream cheese.
6. Stir often until smooth and creamy.
7. Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.
8. Season with paprika, salt, and pepper to taste.
9. Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.
10. Pour into a casserole dish and top with remaining cheddar.
11. Bake for 15-20 minutes or until hot and bubbly!

Next Ingredient: CRAB

[aroc3435]

@GenXmuse Thank you for posting this very yummy sounding recipe.  I am going to try it for my cookout this weekend.

I see the September thread has been started.

Next Ingredient:  CRAB

[GenXmuse]

---

@aroc3435 wrote:

@GenXmuse Thank you for posting this very yummy sounding recipe.  I am going to try it for my cookout this weekend.

I see the September thread has been started.

Next Ingredient:  CRAB

---

Thank you so much! I really hope y’all will like it. 🌸☀️🌸