Strawberry-Stuffed Hawaiian Bread French Toast

I apologize for not getting a better picture of this delicious French toast.  As you know, you can only cook up so many slices at a time and as I set each batch on the table I only have a few seconds before my family dives in for their slices.  So this pic was definitely done on the fly.

In this post, you will be getting two recipes.  One for making your own homemade Hawaiian bread and the other for strawberry-stuffed French toast.  Do I have to make my own Hawaiian bread, you're asking?  No, but if you do want to you will love this recipe.  If you have been reading my posts, I'm sure you are aware of how much of a fan I am of King Arthur Flour.  I found this recipe on the Baking Circle part of the web site and one of the rock stars of that forum goes by the screen name Moomie (but I believe she might have changed it).  I have her recipe for white bread which can be used for hamburger & hot dog buns, cinnamon swirl bread, rolls and just a simple loaf of white bread.  It is amazing and so is her recipe for Hawaiian bread. I also make this recipe into rolls every time I serve ham.  They are the perfect complement to ham and make wonderful mini-ham sandwiches the next day.  So on to the first recipe:

Moomie’s Hawaiian Bread

Ingredients:

·       1/2 cup water     

·       1/2 cup pineapple juice

·       1 egg

·       1 tsp. vanilla      

·       2 tbsp. butter

·       3 cups flour       

·       1/3 cup brown sugar   

·       1 tbsp. instant potato flakes or potato flour

·       1 tsp. salt  

·       pinch of ginger  

·       3 tsp. yeast (preferably SAF gold yeast)

Directions:

    Place all ingredients in the bucket of your bread machine. Select dough cycle and allow to run full cycle. 

You can also mix and knead by hand or mixer (using a dough hook).  Cover the dough and allow to rise 1-2 hours or until nearly doubled in bulk.  Gently deflate dough and continue with desired shape(s).

    For the traditional round free form:  Preheat oven to 350º Form dough into a boulé shape and place in a greased 9" round cake pan. Cover loosely with plastic wrap and let rise until doubled, about 45 minutes.

    Bake for 20 minutes uncovered.  If getting too brown, cover with foil for remaining 10 minutes.  Remove from oven and immediately remove from pan onto a cooling rack.  Allow to cool completely before slicing.

    For Sandwich Loaf:  Preheat oven to 350º.  Gently deflate dough and press into a rectangle.  Fold over top third if dough and press seam with heel of palms.  Fold over another third, press and repeat again. 

    Place dough in loaf pan sprayed with nonstick spray.  Cover with plastic wrap and allow to rise until doubled, about 30 minutes. 

    Bake for 20 minutes uncovered.  If getting too brown, cover with foil for remaining 10 minutes.  Remove from oven and immediately remove from pan onto a cooling rack.  Allow to cool completely before slicing.

For dinner rolls:   Preheat oven to 375º.  Divide into 12 to 24 pieces, depending on the size you like. Shape into balls and spray pan with nonstick spray. 

For 12 rolls, place in a 8" x 8" square pan; for 16 rolls either 2 8" round cake pans or a 9" x 13" pan; and for 24 rolls in a 9" x 13" pan. Cover loosely with plastic wrap let rise until doubled, from 30 to 45 minutes.  Preheat oven to 375º.

    Bake for 15 to 18 minutes, until golden brown.  Remove from pan and allow to cool on a wire rack.  

You can either form the dough into the traditional round loaf like you see in the store or make into a regular loaf.  If you use a regular loaf pan, it will rise pretty high so you might not want to have a rack above the pan.  I use a pullman or pain de mie pan.  It's longer and narrower.  

This recipe calls for pineapple juice.  I buy the little 6-pack of Dole's pineapple juice.  Each can is 6 oz. so you're only wasting 2 oz. versus a whole bottle of juice.  The potato flour or flakes gives it a nice, soft texture.  Either one works fine.  

It also calls for a dash of ginger.  Ever have those recipes that call for a dash, pinch or smidgen?  Did you know there are actual measuring spoons for these?  I got mine at Williams-Sonoma and there were not too expensive.  

And lastly, the yeast.  I use two different yeasts, both are SAF-instant.  For normal use, I use SAF red yeast.  You can find this at most stores.  I buy mine at Smart and Final.  This can be used whether you are using a bread machine, mixer or your hands.  SAF is amazing yeast.  But, you must keep all yeasts in an airtight container in the freezer.  Believe it or not, KAF sells containers for yeast!  They will keep for much longer and you will not have to worry about whether it will perform properly.  For sweeter bread recipes, I use SAF gold yeast. I have not been able to find this one locally, so I order it from KAF.  But it will last a long time.  Here is how KAF describes it:

TEST KITCHEN TIP: Sweet breads can be agonizingly slow risers. Why? Because sugar attracts water, and when it's in bread dough, it pulls water away from yeast - leaving the yeast thirsty and unable to grow. The special strain of yeast in SAF Gold is "osmotolerant" – it requires less water. So it's able to grow happily despite sugar's attempts to leave it "high and dry." 

I make mine in the bread machine, but only to the "dough" stage.  Why you ask?  Where I live, Las Vegas, it is very dry year round. By making it in the bread machine, the dough is mixed, kneaded, and the first rise in a warm, moist environment.  Also, I use a Zojirushi (aka a Zo) bread machine which is proven to have better results than by hand or mixer. The regular size model has two mixing paddles so it can handle anything, including brioche. This is considered the Cadillac of bread machines.  And while tests have proven that the mixing and kneading action by the Zo produces superior breads, I do not like to actually bake in the machine. I always form my breads by hand, allow to rise and then bake in the oven. Even the Zo does not bake evenly the way a oven will.  If you decide to use a bread machine, my recipes always list in order how you should put the ingredients into the bucket.  I always put the salt at each end of the bucket. I then do an indent into the center of the ingredients and place my yeast there. This keeps the yeast away from the salt (which can retard or kill the yeast) as long as possible.  

If you do make your own bread, make this the night before. You always want your bread at least a day old and slightly dry when making French toast.    Now on to the next part.

King’s Hawaiian Strawberry French Toast

Ingredients:

·      1 loaf of homemade Hawaiian bread or 4 (1 1/2”) thick slices King's Hawaiian Bread         

·       2 cups sliced strawberries

·       4 large eggs        

·       1/2 cup milk      

·       1/2 tsp. vanilla

·       1/8 tsp. nutmeg  

·       1/4 tsp. cinnamon       

·       1/4 cup sugar, optional

·       1 tbsp. orange zest, optional         

·       butter or vegetable oil for frying

·       powdered sugar, for garnish         

·       maple syrup, for garnish

Directions:

    Cut each slice into approximately 2-3" wide pieces.  If using the round loaf, cut the slices in half.  Using a serrated knife, cut a pocket in edge of each slice and gently fill with strawberries. 

    Combine eggs, milk, vanilla, nutmeg, cinnamon, and if desired, sugar and orange zest. 

    Heat griddle over medium heat. Grease with butter or oil. 

    Quickly dip (do not soak) slices in egg mixture.  Cook until golden brown on both sides.  Keep egg mixture well blended. 

    Sprinkle with powdered sugar and top with additional strawberry slices.  Serve immediately with warm syrup.

Servings:  4-6

I found this on King's Hawaiian Bread site at kingshawaiian.com.  They have many recipes using their products.  You may not use all the strawberries it calls for, it just depends on how much you wish to stuff in the pockets.  I usually use half of what the recipe calls before, but only because my husband and son aren't as excited about strawberries as my daughter and I.  So, I only stuff half the loaf with strawberries.  

It calls for an optional 1/4 cup sugar.  I have tried it with different amounts of sugar and without.  I like to use 2 tablespoons of sugar which is half of the 1/4 cup.  It seems just right to us.  The orange zest is optional also, but do not leave it out!  When strawberries are baked, it does dull their flavor.  The orange zest gives it a little extra zip.  You will barely taste it, but it will enhance all the flavors.  

I always keep a whisk nearby, because the cinnamon always wants to separate and clump in the batter.  So I always give it a quick whisk between batches.  When dipping the slices in the batter, do it quickly.  This is a very soft bread and it will get soggy easily.  I use a non-stick spray instead of oil.  I've tried both and butter and the non-stick spray gives it the texture I like.  But, everyone is different so use what works for you.  I would say cook them on medium high.  They are large slices so you don't want to cook them too fast, but you do need them to get warm in middle.  Watch them carefully.  My favorite way to serve them? I spread a little bit of butter on top, sprinkle some powdered sugar and enjoy.  But I'm a strange one. I just don't get that excited about syrup.  Enjoy!

Lemon Chicken Stir-Fry

Here's another awesome recipe I found thanks to Pinterest.  It is from the web site, LaaLoosh.com.  I have made this dish twice now, and it is awesome!

If you love the flavor of lemon, you will love this dish.  But, I do have to admit something.  Both times I have made it, I have used a bag of frozen stir-fry vegetables.  Since softball and baseball season has started, time to make dinner has drastically shrunk.  If there isn't the standard practice, there's batting lessons.  So, I feel no shame in using a bag of frozen stir-fry veggies to speed things along.

The store I shop at has two different varieties of stir-fry veggies.  I have tried both and both are excellent.  This recipe is so simple and quick.  I made white rice as a side and that probably took the longest to prepare.  I used jasmine rice and cooked it in chicken stock.  I took 2 parts boiling chicken stock and 1 part jasmine rice in a saucepan.  Place lid on pan, turn down to low and cook 15-20 minutes.  Turn off heat and allow to sit at least 5 minutes then fluff.  So on to the main recipe:

 Lemon Chicken Stir-Fry

Ingredients:

·       1 lb. boneless, skinless chicken breasts, cut into bite sized pieces

·       1 lemon

·       1/2 cup fat free chicken broth

·       3 tbsp. reduced-sodium soy sauce

·       2 tsp. cornstarch

·       1/2 tsp. black pepper

·       1 cup red bell pepper, chopped into bite size pieces

·       1 cup sliced carrots

·       2 cups snow peas, stems and strings removed

·       1 bunch green onions, cut into small pieces

·       4 garlic cloves, minced

Directions:

    Spray a large, non-stick skillet with non-fat cooking spray, and set over medium-high heat.

    Grate 1 teaspoon lemon zest and set aside.  Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce, pepper and cornstarch in a small bowl.

    Add chicken to skillet and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.

    Add bell pepper and carrots to the pan and cook until the carrots are just tender, about 5 minutes.

    Add snow peas, green onions, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes.

    Add in chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Servings:  4 Weight Watchers Points+ 4

As I mentioned before, I used a regular-sized bag of frozen stir-fry vegetables.  If using, defrost and drain before cooking.  The only "fresh" veggies I used was the garlic and green onions.  It says to use one bunch, so I used 4-5 green onions.  Enjoy!

Light Crock Pot Three-Bean Turkey Chili

I am loving Pinterest.  I was a little leery when starting Weight Watchers because it is so hard to find full-flavored food that is also light and good for you.  I have to tell you, Pinterest has been a lifesaver!  I found this recipe of course on the site which led me to another great site, Skinnytaste.com also known as Gina's Skinny Recipes.  You will never guess that this recipe is light.  As with normal chili you can add cheese and sour cream, but I only added some chopped red onion and it was excellent!  So here goes:

Light Crock Pot Three Bean Turkey Chili

Ingredients:

·       1.3 lb (20 oz) fat free ground turkey breast

·       1 small onion, chopped

·       1 (28 oz) can diced tomatoes

·       1 (16 oz) can tomato sauce

·       1 (4.5 oz) can chopped chilies, drained

·       1 (15 oz) can chickpeas, undrained

·       1 (15.5 oz) can black beans, undrained

·       1 (15.5 oz) can small red beans, undrained

·       2 tbsp chili powder

·       Topping:

·       1/2 cup chopped red onion

·       1/2 cup chopped fresh cilantro for topping

·       shredded cheddar to top (extra pts)

Directions:

    Brown turkey and onion in a medium skillet over medium high heat until cooked through.

    Drain any fat remaining and transfer to crock pot.  Add the beans, chilies, chickpeas, tomatoes, tomato sauce and chili powder mixing well.

    Cook on high 6-8 hours.

    Garnish with onions, cilantro and cheese and enjoy!

Servings:  12 Weight Watcher's Points+ 5

I love the idea of crock pot recipes.  Just dump in and turn it on, but I for some odd reason rarely get the crock pot going in time.  So I have to admit, that I did not cook for the full 6-8 hours.  I actually cooked it for almost 5 hours.  Guess what, it was still great.  I think the idea of 6-8 hours is more beneficial if you're leaving the house for that amount of time.  I'm a domestic engineer, so that cooking time isn't always necessary for me.  There really isn't much more to add.  It's that easy.  Enjoy!

King Arthur Flour's Banana Chocolate Chip Muffins

I had some real ripe bananas just sitting there begging to be baked.  Of course I made a loaf of Flour Cafe's Banana Bread (see blog post), but I still had some left over.  I kept thinking of banana batter with chocolate chips, so I went to King Arthur Flour's web site to search for a muffin recipe.  King Arthur Flour is always my first go-to when looking for a baking recipe.  This is the recipe that came up and what I liked about it is that half of the flour is whole wheat flour which makes them somewhat healthier for you!  


Probably a lot of you use the traditional red whole wheat flour, or maybe that's what you use but didn't realize it comes from red wheat. Red wheat has more tannins than white whole wheat, giving it a slightly bitter taste.  Also, whole wheats contain more oils than other flours, which can cause them to go rancid giving it an even more bitter taste.  The best place to keep whole wheat flour (and if you have room, all your flours) in an airtight container in the freezer.  It will then keep for quite a long time.  Now if you want your whole wheat recipes to taste even better, you have to try KAF's white whole wheat flour. I usually find this variety at Albertson's or Whole Foods.  It may be different in your area.  It is well worth the search!  


I have altered this recipe quite a bit, which you will find out if you look it up.  The original recipe calls for walnuts and if you've read past posts, I am not a big fan of nuts in baked goods (yes I'm weird, but I'm ok with that). It also calls for cinnamon chips. I have read reviews on the site and that a lot of people love them, but I have not ordered them yet and just didn't get excited about them in this recipe, so I left them out.  The recipe also has butter rum or coconut flavorings.  Again, I did not have (but will try them soon), so I left them out.


So what we have left is a basic banana chocolate chip muffin recipe.  But it is excellent!  I'm not usually a muffin person, but I loved these.  And so did everyone else.  So here's the recipe:

King Arthur Flour's Banana Chocolate Chip Muffins

Ingredients:

·       1/2 cup (4 oz. butter)

·       2/3 cup (4 5/8 oz.) sugar

·       1 cup (8 oz.) mashed banana, about 2 medium or 1 1/2 large

·       1 large egg

·       1 tsp. vanilla

·       1/3 cup (2 5/8 oz.) 1% milk

·       1 1/2 tsp. baking powder

·       1/2 tsp. baking soda

·       1/2 tsp. salt

·       1 cup (4 1/4 oz.) all-purpose flour

·       1 cup (4 oz.) white whole wheat flour

·       3/4 cup (4 1/2 oz.) chocolate chips

·       coarse white sparkling sugar, for topping (optional)

Directions:

    Preheat the oven to 350°. Lightly grease 12 standard muffin cups.

    In a medium-sized mixing bowl, beat together the butter and sugar till smooth.  If using a stand mixer, use the paddle attachment.

    Beat in the mashed banana, then the egg, vanilla, and milk.

    Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.

    Stir in the chocolate chips.

    Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.

    Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.

    Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.

Servings:  12, Weight Watcher's P+ 7

Make sure your bananas are very ripe.  Banana flavoring is very volatile, so a lot of flavor will be lost when baking.  If you start out with slightly ripe bananas, you will have very little if no flavor at all.  

You can bake these directly in a muffin pan, or line them with cupcake liners.  I would do the latter.  Makes them easier to store.  If you use the liners, spray the inside of them with non-stick spray just like you would do inside the pan.  Make sure you beat the butter and sugar until creamy, which will take about 3 minutes.  

Sprinkling the tops with sparkling white sugar is optional, but you should try it on a few if you're iffy about it.  It gives them a beautiful and professional appearance and a nice slight crunch when you bite into them.  

You probably won't be able to wait for these muffins to cool completely, but do it anyways.  What most people don't realize is that most baked goods do not develop their full flavor until they are completely cooled.  This is especially true of banana batters.  It will be worth the wait.  Enjoy!

Giada's White Bean Dip

This is a recipe that I made just last night.  It's another of those recipes that I see on television and get excited about, I then copy it into my tester files and it kind of gets forgotten.


How it came to attention again was because I was going to my friend Rhonda's bunco party and everyone brings a dish.  I'm usually known for bringing homemade and rich dishes.  Not exactly low in calories is what I mean by rich.  But, I started Weight Watchers 3 weeks ago and have been pretty good.  I didn't want to skate out of a dish, but wanted to keep myself under control. So I decided that if I brought a healthy dish I could enjoy, I wouldn't be as tempted to scarf down the other dishes.  Now I was worried how everyone would accept it considering my reputation.  But it turns out those worries were moot (or as my husband says, mute).  Everyone loved it!  But I must give a warning-that raw garlic packs a punch. You might not want to breathe on anyone first thing in the morning! 


Before I get started on the recipe I just wanted to point out that next to the servings I will also start including the Weight Watchers Points+ values.  Enjoy!

Giada's White Bean Dip with Pita Chips

Ingredients:

·       Dip:

·       15 oz. can cannellini beans, drained and rinsed

·       2 cloves garlic, peeled       

·       2 tbsp. fresh lemon juice

·       1/3 cup olive oil

·       1/4 cup (loosely packed) fresh Italian parsley leaves

·       salt and freshly ground black pepper, to taste

·       Pita Chips:

·       6 pitas

·       4 tbsp. olive oil

·       1 tsp. dried oregano

·       salt and freshly ground black pepper, to taste

Directions:

   Preheat the oven to 400º. 

    Place the beans, garlic, lemon juice, olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper to taste and pulse to blend.  Taste and add more if needed and pulse to blend.

    Cut each pita in half and cut each half into 4 wedges. Arrange the pita wedges on a large baking sheet.

    Sprinkle olive oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper.

    Bake for 8 to 12 minutes, or until toasted and golden in color. 

    Transfer the bean puree to a small bowl.  Serve the pita toasts warm or at room temperature alongside the bean puree.

Servings:  6 (P+9)

The recipe calls for the use of a food processor.  If you don't have one, you can try it in a blender.  I did a double batch (and it was almost gone) but I would only do a single batch at a time if using a blender.  It might not blend correctly and get the right consistency with a double batch.

This would be a great dip for Superbowl Sunday.  Even though it is more on the healthy side, don't be fooled.  It does not skimp on flavor.  I even heard someone say they wanted to bathe in it, it was so good!  And the pita chips have a unique taste because of the dried oregano.  

Sorry I do not have a picture but I was running late and keeping the bunco ladies waiting so no time to take a pic.  But you can check it out on Food Network's site since it's Giada De Laurentiis' recipe.  

Lucinda Scala Quinn's Miniature Meatball Paninis

I'm going to a neighbor's Christmas party tonight and was trying to figure out what I was going to make.  The problem with a lot of potlucks is most people bring desserts or chips and dips.  How many times have you gone to a party without eating dinner because you were rushing home from work and had to throw yourself into the shower and hurriedly get ready to make it in time figuring you'd stuff yourself on appetizers only to find that half the table is desserts and the Hormel salami, cracker and cheese tray is already wiped out because half the guests were in the same situation?  Do yourself and the rest of the guests a favor.  Bring a savory dish!  I made them for the first time last year for Christmas and again for our Halloween party.  One recipe makes about 52 miniature paninis and I doubled it for the Halloween party.  They were so popular, not one was left by the end of the night.  Another thing I like about them is you can make and bake them and then freeze them.  So if you want to make them for a party, do a double batch and freeze half of them and you are ready to go for Christmas or even New Year's!  So miniature paninis for tonight it is!  Here goes:

Lucinda Scala-Quinn’s Miniature Meatball Panini

Ingredients:

·       1 loaf thin-sliced white bread, such as Pepperidge Farm

·       2 tsp. extra-virgin olive oil

·       1 lb. ground pork, or a combination of beef and pork

·       1 large egg

·       1/4 cup freshly grated Romano cheese

·       1/4 cup freshly grated Parmesan cheese

·       1/4 cup finely chopped fresh flat-leaf parsley

·       1 clove garlic

·       1/2 tsp. dried oregano

·       1/2 tsp. dried thyme

·       1/4 tsp. coarse salt

·       freshly ground black pepper

·       8 tbsp. unsalted butter (1 stick)

Directions:

    Preheat the oven to 350º.

    In a food processor or blender, process the ends of the loaf of bread to fine breadcrumbs, about 1/2 cup. Set the remaining bread aside.

    In a large bowl, combine the olive oil, meat, egg, cheeses, parsley, garlic, oregano, thyme, salt, pepper, and breadcrumbs. Mix with your hands to combine well.

    Roll the meat mixture into 1" balls and reserve on a baking sheet. Lay 2 slices of bread on work surface. Butter one side of each piece. Place 4 meatballs on the buttered surface of the slice of bread. Top with a second slice of bread, buttered side down, and press firmly to adhere. Use a serrated knife to cut the crusts from the bread and cut into quarters. Bake the crusts separately for a "chef's treat." Repeat with the remaining meatballs and bread. This process can be done assembly-line style, lining up slices of buttered bread and assembling a number at a time. Prepare 2 baking sheets at a time if possible.

    Bake for 15 to 20 minutes or until golden brown. Repeat, if necessary, until all sandwiches are cooked. Remove from the pan and cool. Serve slightly warm.

    Note:  These mini meatball sandwiches can be prepared in advance; simply bake, cool, and freeze them in airtight plastic bags. To serve, thaw and reheat in the oven at 325º for 12 minutes.

Servings:  8 to 10 appetizer servings (56 pieces)

The recipe calls for white bread, but I've actually done half white and half wheat and there was very little difference.  I like to do a half pork and half beef combination, but you an do also do all pork or all beef.  The first time I made them I used half Parmesan and half Romano, but the last time I made them I did all Romano.  Romano is Parmesan's usually cheaper and stronger flavored cousin.  If you want more bang for your buck, give Romano a try.  I love it.  

I use the Pampered Chef small scoop to measure out the meatballs which makes this part much faster.  I would recommend laying out the bread on the baking sheets and buttering as many as you can first, place the meatballs on the bread, press on the top piece and then slicing off the crusts in that order.  I find that makes the assembling much faster and less monotonous.  

If you are going to freeze them, make sure you thaw them out first before warming them up in the oven, otherwise you're gonna have meatballs with cold centers and soggy crusts.  Enjoy!

Mostacciole with Meatballs, Ribs and Sausage and Heart Attack Garlic Bread

This is a dish I learned I believe when I was in High School.  I learned it from a friend who was Italian and lived a few doors down from me along with homemade raviolis.  I don't make it too often as it takes a few hours, but if your going to be around the house for 4-5 hours, it really isn't that much work to make.  As a matter of fact, this would make a great Christmas Eve meal if you're looking for something out of the ordinary and need to feed a lot of people.  Here goes:

Mostacciole

  

Ingredients:

·       Sauce:           

·       8 cloves garlic, pressed             

·       1/2 onion, chopped

·       1/3 cup olive oil                        

·       6 oz. tomato paste                     

·       2 cups water  

·       28 oz. tomato puree                  

·       28 oz. crushed tomatoes           

·       10 cups water

·       basil, salt and oregano to taste  

·       1-2 lb. mostacciole noodles      

·       Meat:            

·       1 1/2 lb. ground beef                 

·       5 eggs            

·       1 tsp. salt and pepper                 

·       1/4 tsp. garlic powder                

·       1 tbsp. parsley                            

·       1/4 cup Romano cheese (grated)   

·       1 cup Italian style bread crumbs

·       6-8 boneless country style ribs 

·       1 lb. Italian sausage                                                  

 Directions:

    In an 10+ quart pot, sauté garlic and onion in olive oil until tender.  Add tomato paste and mix well (low heat).  Add 2 cups water and simmer a minute.  Add tomato puree and crushed tomatoes.  Stir in about 10 cups water.  Raise heat to medium-high. 

    When sauce comes to a boil, add salt to taste, about 1 tbsp. basil, and a pinch of oregano.  Simmer for 1 hour. 

    Preheat oven to 350º. 

    Mix ground beef, eggs, salt, pepper, garlic powder, parsley, Romano cheese, and bread crumbs  well.  Form into 2-3” balls.  Place on a cookie sheet and bake for 30 minutes (turn over in 15 minutes).  Makes about 23+ meatballs. 

    Fry ribs and sausage until brown on all sides. 

    After sauce has boiled an hour, add meatballs, sausage and country style ribs.  Slow boil about 3 more hours, stirring frequently.   

    In a large pot, bring water to boil for noodles.  Cook per package directions.  Drain pasta and pour enough sauce over noodles to give a light coating.  Plate pasta and serve sauce with meat over noodles.  Can also grate Romano cheese over mostacciole.

Servings:  8-10

You initially simmer the sauce for an hour before adding the meat.  If you try the sauce, it might seem a bit bland, but don't panic.  A lot of the flavor will come from the meats.  

For the next 3 hours you don't want it at a high boil, but you don't want it too low because you need the sauce to thicken up a bit.  And make sure you stir it once in a while to keep it from scorching the bottom.  

When you're ready to serve the sauce, you can serve the meat as is but I like to cut the ribs and sausage into smaller pieces so there's enough to go around.  I use large kitchen shears to cut them up.  The ribs will be pretty tender.  

Once in a while my co-workers and I would have lunch at Stuart Anderson's Black Angus restaurant.  They would have a soup and garlic bread special for lunch and the garlic bread was so different and loaded with flavor.  And once I get obsessed with a recipe, I have to find it and so I searched online.  I've called it Black Angus Garlic Bread for years, but recently a group of friends started calling it Kim's Heart Attack Bread because it isn't actually the most healthful of recipes.  But when you want to wow a group, you'll want to bring this baby out.  They just go crazy for it!

Heart Attack Garlic Cheese Bread

  

Ingredients:

·       1 loaf French Bread    

·       1/2 cup unsalted butter         

·       1 cup shredded jack cheese

·       1/2 cup Asiago cheese, grated       

·       1 cup mayonnaise        

·       1 bunch green onions, white party only, chopped      

·       3 cloves garlic, pressed         

 Directions:

    Preheat oven to 350º. 

    Split French bread into halves horizontally.  Place on a large rimmed cookie sheet

    Mix butter, cheeses, mayonnaise, green onions, and garlic in a bowl, blending well.  Spread the cut side of bread with spread. 

    Bake for 7 minutes, then place under broiler about 1-2 minutes longer (watch carefully). Cut into slices and serve.

Servings:  12-16 slices   

For the loaf of French bread, do not go fancy.  You want just the basic, fluffy French bread loaf.  I like Albertson's because it just has the best flavor.  You really only want to use unsalted butter because the Asiago cheese can be a tiny bit salty so you don't want to add any more salt.  When I started making this bread, Asiago cheese was pretty difficult to find.  I pretty much could only find it at Alberton's, but now it's gotten very popular so it shouldn't be any trouble finding it.  It use to be described as Poor Man's Parmesan, but I love it.  To me it has a stronger flavor with a bit of salty nuttiness.  You may be tempted to switch it with Parmesan or Romano, but that will be a big mistake.    It will not remotely taste the same.  Believe me, I've done it and regretted it.  The last thing I suggest is that you only use the white part of the green onions.  I've chopped up the whole thing and when I stirred it all together, the green parts turned the mixture green.  I didn't have an issue with it, but some people do so just stick with the white part.

I gave this recipe to several ladies at my ceramics class and every year the store would have a Christmas party.  Sometimes the husbands would attend and I was talking to one of them.  He had come to one of my gatherings and had tasted it and loved it but when his wife made it, he insisted it didn't taste the same.  I asked her if she replaced the Asiago with Parmesan and she was insistent she didn't.  I'm racking my brain trying to figure out what went wrong so I have her tell me step by step what she did.  At the end, she said she thought the mixture was too much for just one loaf split in half and spread on the halves so she divided it up between two loaves.  That was it!  You might be tempted to do the same because the thickness can be a bit intimidating, but don't.  It will really affect the flavor.  I find that it usually only needs about 1 1/2 minutes under the broiler.  Any longer and it gets too burnt on the edges.  Yours could be different so watch it carefully.  Allow the bread to cool down and firm up before you cut it into slices or it will be a big mess.  Enjoy!