Aloha Rolls Bread Recipe

Ingredients:

2 (1/4 ounce) packages active dry yeast or about 1 tablespoon 1 cup lukewarm water.

1/4 cup canola oil

1 large egg

3/4 cup raw sugar or honey

1 1/2 cups warm water 

6 1/2-7 cups bread flour

1 teaspoon sea salt

extra virgin olive oil

Butter

Directions:

Dissolve the yeast in a large mixing bowl with 1 cup of lukewarm water and let it stand for about "five" minutes.

Add the oil, egg, sugar or honey, salt and the rest of the water and mix it with a whisk, let stand again for a few minutes.

Add the flour and mix on medium with a dough hook until the dough forms a ball. It should be a moist dough, but not very sticky. Add a little more flour if needed. Allow the dough to rest for 15 minutes then knead for "five" minutes

Put a small circle of olive oil in the bottom of a large bowl and put the ball of dough smooth side down into the bowl, then flip it over and cover with plastic wrap. 

"And allow to rise for 90 minutes or until doubled"

Preheat oven to 350 degrees Fahrenheit and get a large sheet pan spray with cooking spray or line with parchment paper or silicone mat, Punch down the dough and pinch off pieces of the dough and roll into golf ball size for dinner rolls or “slider” buns, or tennis ball sizes for sandwich rolls. Arrange the dough on the pan about 1-2 inches apart then cover with plastic wrap that has been sprayed with olive oil or Pam. Allow to rise for 20 minutes. The rolls will not quite double in bulk on the second rising, Bake rolls for 18 to 30 (shorter time for small rolls) minutes or until golden brown. When they come out of the oven brush lightly with olive oil or take a stick of butter and rub on the tops. You can also add seeds to the tops immediately after buttering. 

And enjoy!!

Aloha Rolls Bread Recipe

Grilled Stuffed Peaches

Ingredients:

4 large peaches

1 cup frozen blueberries

1/4 cup brown sugar substitute

3 Tbsp lemon juice

Method:

Wash and halve peaches. Remove pit. Place peaches on aluminum foil so that you can fold up the foil and seal the peaches in.

Spoon 2 tablespoons of berries into each peach half. Sprinkle 2 teaspoons of brown sugar substitute on each and 1 teaspoon of lemon juice. Fold up foil and seal. Place on hot grill and cook for 15-18 minutes Turn once. Serve right out of the foil.

Grilled Stuffed Peaches

Apple stuffed pork chops recipe

Ingredients:

Pork Chops:

5-6 large boneless pork chops, 1 1/2-2 inch thick

1/2 small yellow onion, diced

1/4 cup butter

2 apples, chopped (I buy the pre packaged), no need to peel

2 stalks celery, chopped

3 cup soft bread cubes

2 tsp poultry seasoning

1/2 tsp salt

1/2 tsp black pepper

2 Tbsp olive oil

Gravy:

1 Tbsp all purpose flour

1/3 cup water

1 tsp poultry seasoning

1 tsp salt

1/2 tsp black pepper

1 cup heavy cream

Directions:

In a large mixing bowl, combine bread cubes with melted butter, apples, onion, celery, poultry seasoning, salt and pepper. Set aside.

Cut a large pocket in each pork chop by making a horizontal cut through the meat. Press a large spoonful of stuffing into each pocket, really PRESS it in there until all stuffing and pork chops are full.

In a large oven safe skillet, heat oil. Brown the pork chops on both sides for 3 minutes per side. Cover skillet with foil and bake for 30 minutes in a 350 degree oven. Uncover and bake an additional 30 minutes

.

Remove pork chops from skillet and place on large serving platter. Tent with foil.

With remaining juices in skillet, heat over medium heat. Sprinkle with flour, salt and pepper and stir for one minutes. Slowly pour in water and poultry seasoning, scraping the bits off the bottom of the pan. Bring to a boil and cook for 2 minutes. Add cream slowly and heat until thickened. You may want to season with more salt and pepper to taste. When thickened, remove from heat. Serve with pork chops.

Apple stuffed pork chops recipe

Moroccan Chicken Recipe

Ingredients:

1 brown onion, halved, finely chopped

1/4 cup loosely packed coarsely chopped fresh continental parsley

1/4 cup loosely packed coarsely chopped fresh coriander

2 tbs fresh lemon juice

2 garlic cloves, crushed

2 tsp ground cumin

1 tsp ground turmeric

1/2 tsp freshly ground black pepper

8 (about 1kg) chicken thigh fillets, skin removed, excess fat trimmed

500ml (2 cups) chicken stock

Couscous salad (recipe follows), to serve

50g kalamata olives, chopped

Fresh continental parsley leaves, extra, to garnish

Directions:

1. Place the onion, parsley, coriander, lemon juice, garlic, cumin, turmeric and pepper in the bowl of a food processor, and process until finely chopped. Place the chicken in a large glass or ceramic bowl. Add the spice paste and rub over the chicken to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

2. Place the chicken and spice paste in a flameproof casserole dish. Add the stock. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 25 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl and cover with foil to keep warm. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 10-12 minutes or until sauce thickens. Remove from heat.

3. Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and extra parsley, and serve immediately.

Moroccan Chicken Recipe