Chicken Rolls

Chicken Rolls

*Makes 10 Chicken Rolls
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated colby jack or cheddar cheese
salt and pepper to taste
1 cup BBQ sauce (I look for low sugar -- always )

Directions:
Slice chicken breasts in half width wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.

Slice jalapeños in half, length wise and remove seeds, ribs, and the end with the stem. In a small bowl, mix your softened
cream cheese with your grated Colby jack.

Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)

Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.

Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!

Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!

from: FB gettingskinny

Lebkuchen - Gingerbread Squares

Lebkuchen - Gingerbread Squares

Gingerbread:

1 cup honey                                        1 teaspoon ground cinnamon
1/2 cup brown sugar                           1/4 teaspoon ground nutmeg
1 egg, beaten                                     1/4 teaspoon ground cloves
1/4 teaspoon rum extract                     1/4 teaspoon ground ginger
2  3/4 cups whole wheat                      1 cup finely ground almonds
    flour plus 1/4 cup for                        Grated peel of one lemon
    kneading
1  1/2 tablespoons baking powder


Glaze:

1/2 cup powdered sugar                          5 drops rum extract
1 tablespoon hot water                            1 pkg. almond slivers


1.  Over medium-high heat bring honey and sugar to a boil in a small saucepan, stirring constantly with a wooden spoon.  Remove, transfer to a large glass bowl and cool for 20 minutes.

2.  Stir egg and rum extract into honey mixture, mixing well, then slowly add 2 3/4 cups of flour, the baking powder, cinnamon, nutmeg, cloves, and ginger and blend until dough is smooth.

3.  Stir in ground almond and grated lemon peel and blend until dough is smooth.

4.  Turn mixture onto a floured bread board, using hands to knead in enough of the remaining flour to form a soft, non-sticky dough. Shape into a ball and refrigerate wrapped in plastic wrap for a bout 2 hours.

5.  Preheat oven to 350 F.

6.  On a lightly floured sheet of aluminum foil, use a rolling pin to roll dough into a 14 x 9-inch rectangle of even thickness.  Transfer foil and dough to a large baking sheet and place into the oven on the middle rack.  Bake until top is golden brown and center springs back when lightly touched (about 15 minutes).  Remove from oven.

7.  Lift foil with Lebkuchen and place on a cutting board; cut into 2 -inch squares using a sharp knife, but do not separate squares.

8.  In a small bowl mix together all ingredients for glaze and with a pastry brush spread over Lebkuchen while still warm.  Then place an almond sliver at each corner of each square.  Remove all foil.

9.  Store between sheets of wax paper in airtight container for 3 to 4 days before serving.  Makes 26 Lebkuchen

Frikadellen , Fleischküchlein, Hackbraten (german meatloaf), Königsberger Klöpse, Fleischknödel (german meatballs)

German mixed ground meat basic recipe

This basic recipe is for german Frikadellen , Fleischküchlein, Hackbraten (german meatloaf), Königsberger Klöpse, Fleischknödel (german meatballs) or filled bell peppers.

Ingredients:

450 g / 1 lbs ground lean beef (or mixed 50/50 ground lean beef with ground lean pork or ground turkey, or substitute all the beef with ground turkey) 

1 day old Kaiser roll (or 1 1/2 day old hamburger roll or 3-4 slices of day old toast) 

Water to soak in

1 egg

1 small or 1/2 large onion

1-2 tablespoons fresh parsley

salt, pepper

Thyme, basil, marjoram

bread crumbs

Preparation

Soak the day old Kaiser roll in little warm water. Grate the onion using a box grater. 

Place the ground meat in a bowl, add the grated onion, herbs, chopped parsley, salt, pepper, egg and the soaked Kaiser roll(squeezing out excess water before adding to the ground meat). 

Mix everything kneading well with your hands. If mixture appears to moist add a couple of tablespoons of dried bread crumbs.

Tip: you can substitute the day old bun with only bread crumbs if time is short; it tastes just as good.

http://www.bavariankitchen.com/meats/basic_mixedgroundmeat.aspx

Frikadellen (Hamburg Steak, Meat Patties) Recipe

 

It is believed that German immigrants brought Frikadellen (a more popular name for Hamburg Steak) to the U.S. where locals put it inside a bun and called it 'Hamburger'.

Frikadellen (Hamburg Steak, Meat Patties) Recipe

Ingredients:

basic mixed ground meat recipe *****SEE BELOW IN RED *****

40 g butter or canola oil (or combination of both)

Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet

Servings: 4

Preparation

Prepare meat mixture like basic Fleischteig recipe (basic mixed ground meat recipe). Form hamburger size balls with wet hands, press flat, preheat oil on high, reduce to medium-low heat add butter for better flavor (optional), fry on medium-low heat until dark brown on both sides for about 10-15 minutes.

Serve with mashed/boiled potatoes, steamed vegetables or a garden salad.

German mixed ground meat basic recipe

Ingredients:

450 g / 1 lbs ground lean beef (or mixed 50/50 ground lean beef with ground lean pork or ground turkey, or substitute all the beef with ground turkey) 

1 day old Kaiser roll (or 1 1/2 day old hamburger roll or 3-4 slices of day old toast) 

Water to soak in

1 egg

1 small or 1/2 large onion

Preparation

Soak the day old Kaiser roll in little warm water. Grate the onion using a box grater. 

Place the ground meat in a bowl, add the grated onion, herbs, chopped parsley, salt, pepper, egg and the soaked Kaiser roll(squeezing out excess water before adding to the ground meat). 

Mix everything kneading well with your hands. If mixture appears to moist add a couple of tablespoons of dried bread crumbs.
Tip: you can substitute the day old bun with only bread crumbs if time is short; it tastes just as good. 

http://www.bavariankitchen.com/meats/basic_mixedgroundmeat.aspx

Foto Credit: Fotolia

Bavarian Kartoffelpuffer, Reibekuchen, Reiberdatschi - Potato Pancakes Recipe

Bavarian Kartoffelpuffer, Reibekuchen, Reiberdatschi - Potato Pancakes Recipe

German Kartoffelpuffer (Reibekuchen, Reiberdatschi) are home-made potato pancakes served either as a side to a garden salad or alone with applesauce or berry jam on the side. They are light in texture. Try them as an alternative new side to your favorite salad on a meat-less day, you won't be disappointed.

***THIS BLOGGER makes for her family. My Grandma's family is from Germany & I learned from her. Almost the exact recipe. Gramdma just added  butter ENJOY*****

Ingredients:

1 kg (2.2 lbs) potatoes (Russet)

1 - 2 tablespoons thick sour cream

1 egg

2 - 3 tablespoons flour or instant grits

pinch salt

1 medium onion (optional)

light canola oil

Preparation

Peal and rinse the potatoes. Grate the potatoes using a box grater or a food processor with a grating attachment. Let potatoes drain in a sieve if they contain a lot of water. Transfer grated potatoes into a bowl and mix the sour cream into the potatoes immediately, this prevents the potatoes from browning (oxidation), add the egg, flour (or grits), salt and grated onion (optional). 
Mix everything well until all is combined. Potato mixture can be drained at this point again if it has too much liquid. Preheat a non-stick skillet with the oil on medium-high. Reduce to medium-low and add the mixture into the hot oil (10 cm or 2-3 inches in diameter) and press flat with a spatula. Fry until golden on the bottom then flip and finish the other side until golden as well. Let pancakes drain on a plate with paper towels.

Serve with a garden salad or alone with some apple sauce or berry jam on the side.

Photo: Fotolia, Bavarian Kitchen.

http://www.bavariankitchen.com/sides/kartoffelpuffer.aspx

Schweinshaxe, Eisbein / Pork Knuckles

If you ever wanted to re-create this typical Oktoberfest dish at home try this recipe, served best with Knödel (German home-made dumplings) and Sauerkraut. ***FIND THESE RECIPES HERE**

GERMAN RECIPES.

Schweinshaxe, Eisbein / Pork Knuckles

Ingredients:

1/2 - 3/4 kg / 17 – 26 oz pork knuckle or 1 – 2 Schweinshaxen fresh or smoked 

Salt for fresh Schweinshaxen

canola oil

1 onion

3/4 kg / 26 oz Sauerkraut

2 apples, salt, pepper

juniper berries (Wacholderbeeren)

Fresh garlic

3/8 – 1/2 L / 1.5 – 2 cups chicken or vegetable broth

Preparation

Sauté the finely chopped onion in some canola oil in a large pot until tender and translucent. Add the Sauerkraut and finely sliced apples, sauté. Season with salt, pepper and the juniper berries. Add the broth and bring to a boil. Season the pork with salt and pepper or the Schweinshaxe, don’t season the smoked Schweinshaxe with salt (it’s already salty). Place the meat on top of the Sauerkraut and simmer covered for 1 - 1.5 hours. Can be cooked in a pressure cooker, cooking time will be reduced drastically. Remove the tender meat out of the pot and season the Sauerkraut to taste. Cut the meat in portions and plate on top of the Sauerkraut.

http://www.bavariankitchen.com/meats/schweinshaxe.aspx

Wiener Apfelstrudel / Viennese Applestrudel

Wiener Apfelstrudel / Viennese Applestrudel

STEP ONE:

Basic Strudel Dough Recipe

Ingredients:

250 g / 8.8 oz fine flour, pinch salt

1 – 2 tablespoons vegetable oil or 20 g / 0.7 oz melted butter

1 egg

Up to 1/8 L / 1/2 cup lukewarm water

For Brushing:

Vegetable oil or melted butter

Preparation

Sieve flour into a bowl or on a cutting board, mix salt into it. Create a valley in the flour and pour the oil or lukewarm butter, egg and lukewarm water inside the valley. Mix quickly to a soft and sleek dough, keep your bowl or cutting board clean and dry. Never add water or fat which is too hot.

Knead the dough rapidly with your hands until it separates from the cutting board or bowl and until it’s elastic, sleek and soft.

Divide the dough in 2 or 3 parts, form into a sleek ball brush lightly with oil and let rest under a moist hot pot for 1/2 hour. This makes the dough especially elastic, easier to stretch and it prevents it from forming a crust.

The preparation of the filling, greasing of the baking dish usually occurs during the resting time of the dough. 

Stretch the strudel dough: use a rolling pin to flatten it to the size of a dinner plate on a clean kitchen towel sprinkled with flour, brush on some fat (oil or melted butter). Stretch the dough first in the air over the back of your hands (like pizza) then lay it back on the kitchen towel and use your flat side of your hand to gently stretch it to all sides keeping in mind the final shape to fit your baking dish (stretch it square-ish). At the end flatten the edge of the dough with your fingertips, you don’t want a thick edge on the dough.

Fill the dough immediately: brush on some fat. If you have a juicy filling, sprinkle first with some bread crumbs or chopped nuts, spread the filling evenly leaving out the edges. Fold over the edges, brush some fat on the folded edges. Carefully picking up your kitchen towel at the ends roll the dough loosely, then slide it carefully onto your buttered baking sheet with the dough seam on the bottom. Brush on some fat on top.

Bake in preheated oven for 30-45 minutes depending on thickness of the dough at 390-420°F on medium or lower rack.

STEP TWO:

Ingredients:

Basic Strudeldough recipe. ******SEE ABOVE FOR THIS RECIPE****

Glaze:

40 g / 1.4 oz melted butter

80 g / 2.8 oz bread crumbs roasted in 50 g / 1.7 oz butter

Filling:

1.5 - 2 kg / 3.3 - 4.4 lbs granny smith apples (or any tart apples)

100 g / 3.5 oz nuts or almonds

100 g / 3.5 oz sugar

100 g / 3.5 oz sultanas (golden raisins)

1 - 2 teaspoons of cinnamon or 1 - 2 teaspoons lemon zest of an untreated lemon

2 - 3 tablespoons Rum

For Baking:

30 g / 1 oz butter

2 - 3 tablespoons sweet cream

2 teaspoons sugar

Preparation

Prepare the Strudeldough according to the basic recipe. Let dough rest in whole because this recipe is for 1 Strudel. 

Prepare the filling: 
peel the apples, slice thinly with knife or slice using a mandolin/box grater. Chop nuts or almonds. Wash and blench the sultanas, drain. Place apples, nuts, sultanas in a bowl add sugar, spices and Rum. Mix and let stand covered until Rum is absorbed into the mixture. 

In the meanwhile roll out and stretch the Strudeldough on a floured kitchen towel. Roast bread crumbs lightly in butter. Brush the Strudeldough with the melted butter and sprinkle with the roasted bread crumbs, spread the filling and roll as described in the basic recipe. Let Strudel roll off the kitchen towel onto a buttered oven safe baking dish so that the edge of the Strudel is on the bottom. Brush on some melted butter and bake for 30-45 minutes, depending on thickness of the dough at 390-420°F (preheated). Brush on some melted butter several times during the baking time and brush with sweetened whipping cream in the last 10 minutes. Remove from oven and let rest so that the juices stop flowing when cut. Cut into 1.5 inch slices and dust with powdered sugar. Serve warm or cold.

Tip: Serve with a scoop of good Vanilla Ice cream on the side or Vanilla sauce

Foto Credit: Fotolia

http://www.bavariankitchen.com/desserts/apfelstrudel.aspx

http://www.bavariankitchen.com/desserts/basic_strudeldough.aspx