Danniellerath your inspiration at home

29/10/2024

Mozzarella Stuffed Soft Pretzels

Ingredients:

▪️3 1/2 cups all-purpose flour
▪️1 packet (2 1/4 teaspoons) active dry yeast
▪️1 cup warm water
▪️1 tablespoon sugar
▪️1 teaspoon salt

Mozzarella Filling:

▪️8 ounces fresh mozzarella, cut into small cubes
▪️2 tablespoons chopped fresh rosemary leaves
▪️1/4 cup grated Parmesan cheese

Baking Soda Bath

▪️4 cups water
▪️1/4 cup baking soda

Topping

▪️Grated Parmesan cheese
▪️Fresh rosemary leaves, for garnish

Instructions:

▪️In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy

▪️Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms.

▪️Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size.

▪️Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

▪️In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.

▪️Divide the risen dough into 8 equal portions. Roll each portion into a long rope.

▪️Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center.

▪️Fold the dough over the filling and seal the edges, forming a pretzel shape.

▪️In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat & add baking soda, stirring until dissolved.

▪️Carefully lower each pretzel into the boiling water bath for 30 seconds, then transfer them to the lined baking sheet.

▪️Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves.

▪️Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy.

Allow the pretzels to cool slightly before serving.

Enjoy!!

29/10/2024

29/10/2024

Philly Cheesesteak Pasta

Ingredients:

1 lb ground beef
1 green bell pepper, diced
1 onion, diced
3 cloves garlic, minced
8 oz cream cheese
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1 lb pasta (penne or rigatoni)
Salt and pepper to taste
1 tablespoon olive oil

Directions:

Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until the vegetables are soft, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.
Reduce the heat to low and stir in the cream cheese until melted and combined.
Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.
Add the shredded provolone cheese, stirring until melted and well incorporated.
Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Serve immediately and enjoy!

29/10/2024

𝐖𝐎𝐔𝐋𝐃 𝐘𝐎𝐔 𝐄𝐀𝐓 𝐓𝐇𝐈𝐒 𝐁𝐄𝐀𝐍 𝐀𝐍𝐃 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 𝐒𝐎𝐔𝐏 ?

1. Bean and Ham Hock Soup

Ingredients:

• 16 ounces dried Northern beans
• 3 to 4 meaty ham hocks or ham bones
• 1 small white onion, diced
• Enough water to cover the beans
• Salt and pepper, to taste
• 1/3 cup light brown sugar

Instructions:

1. Soak the Beans: Rinse and soak the dried beans overnight in water.
2. Sauté Onions: In a large pot, sauté the diced onion until translucent.
3. Combine Ingredients: Add the soaked beans, ham hocks, and enough water to cover everything.
4. Season: Stir in salt, pepper, and brown sugar.
5. Simmer: Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until beans are tender.
6. Serve: Remove ham hocks, shred the meat, and stir it back into the soup. Enjoy!

2. Classic Tomato Basil Soup

Ingredients:

• 2 cans (14.5 ounces each) diced tomatoes
• 1 cup fresh basil leaves, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Sauté Aromatics: In a pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant.
2. Add Tomatoes and Broth: Stir in the diced tomatoes and vegetable broth.
3. Simmer: Bring to a simmer and cook for 15-20 minutes.
4. Blend: Use an immersion blender to puree the soup until smooth.
5. Add Basil: Stir in chopped basil and season with salt and pepper. Heat through and serve hot.

3. Simple Vegetable Stir-Fry

Ingredients:

• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Cooked rice or noodles (for serving)

Instructions:

1. Heat Oil: In a large pan, heat olive oil over medium-high heat.
2. Add Aromatics: Add minced garlic and ginger, sautéing until fragrant.
3. Stir-Fry Veggies: Add the mixed vegetables and stir-fry for 5-7 minutes until tender-crisp.
4. Add Soy Sauce: Pour in soy sauce and toss to coat.
5. Serve: Serve over cooked rice or noodles.

10/10/2024

10/10/2024

To me, a Vietnamese Pho (pronounced “fuh”) is the mother of all noodle soups. What’s more, you can top it as you wish before serving. Now the thing about a pho is that, traditionally, it takes all day to simmer to get the rich flavors and with more uncommon ingredients. My version has a shortcut that will give you those exact deep and complex flavors, but done in just an hour and with easy-to-find ingredients.

It’s so pho-ing good: https://pressureluckcooking.com/instant-pot-pho/