Happy Thanksgiving

Happy Thanksgiving from all of us at "From My Southwest Kitchen"

Pretzel Rolls

It seems I gear up on my baking as the holidays come around.  I found an absolutely wonderful recipe for Pretzel Rolls on Our Best Bites blog.  Who doesn't love Pretzel Rolls?   They are perfect for dinner, to make sliders/sandwiches, served along side a nice bowl of soup, etc.

This recipe is very easy to make and you probably have everything you need in the pantry.  You start by making a basic bread dough and letting it rise for 1 hour.  Next you divide the dough into  a dozen 3-ounce balls and let rise.  While the rolls are raising, make some baking soda water to boil the rolls in.  You boil each roll individually for 30 seconds on each side.  Remove them with a slotted spoon and place on a baking sheet.   Brush with an egg wash and sprinkle with some salt.  Bake until golden brown.

It will be hard but let them cool before devoting one of these delicious rolls.

Pretzel Rolls
Our Best Bites

Ingredients

1 1/2 cups warm water (105-115 F)
1 tablespoon rapid rise or bread machine yeast
1 tablespoon sugar
4 3/4 -5 cups all-purpose flour
2 teaspoons kosher salt, plus more for sprinkling
1/4 cup melted butter
1 egg, separated
1/4 cup baking soda
8 cups water

Instructions

In a large measuring cup, combine the water, sugar, and yeast and allow to stand for 10 minutes and the mixture is frothy.
While the yeast is proofing, combine the salt and 4 1/2 cups flour in the bowl of a heavy-duty mixer (or a large bowl, if mixing by hand). Add the melted butter, egg yolk, and the bubbly yeast mixture. Mix until combined. If necessary, add up to an additional 1/2 cup of flour, about a tablespoon at a time, until the dough pulls off the sides of the bowl and barely sticks to your finger when you touch it. Cover the bowl and place it in a warm, draft-free area and allow the dough to rise for an hour or until doubled in bulk.
When the dough has risen, turn it onto a surface lightly sprayed with non-stick cooking spray. Divide into 12 equal pieces or use a scale to measure out 3-ounce pieces of dough. Shape the dough into balls, place on a lined baking sheet (parchment or a silicone liner), cover, and allow to rise for 30 minutes.
While the dough is rising the second time, preheat the oven to 425. Bring 8 cups of water to a boil in a medium saucepan. When the water begins to boil, add the baking soda and bring back to a full boil. Working with one roll at a time, carefully place each roll, seam-side down into the baking soda bath. Boil for 30 seconds then flip and boil for another 30 seconds. Use a slotted spoon to remove the boiled roll from the water and place, seam-side down, on the baking sheet. Repeat with remaining dough balls.
Whisk together the reserved egg white and 2 tablespoons of water. Brush the egg white over the boiled dough balls and then sprinkle with kosher salt. Bake for 12-18 minutes or until the tops are golden brown. Remove from oven and cool on baking sheets.

Makes 12 rolls

Chili con Carne

Chili con Carne is a delicious one pot meal that is extremely versatile.  You can eat it by itself with a flour tortilla, serve it over rice,  serve it over has browns topped with cheese,  make some tacos, serve it as a side with a nice Mexican meal.  It also goes great with scrambled eggs.

Chili con Carne is not difficult to make.   You basically cook all of the ingredients  for about 2 hours and then serve.  This dish smells wonderful as the meat is cooking in a rich red chili sauce.

I like making this dish ahead of time, the flavor gets better with time.  Chili con Carne is a dish I cook for our Christmas Eve Buffet.  Everyone enjoys it.

Chili con Carne
From Cook's Country Magazine

Ingredients:

1 (14.5-ounce) diced tomatoes
2 teaspoons minced canned chipotle chile in adobo sauce
4 slices bacon, chopped fine
1 (3.5 to 4 pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-inch cubes
Salt and pepper
1 onion chopped fine
1 jalapeno chile, stemmed, seeded, and chopped fine
3 tablespoons chili powder
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 cups water
1 tablespoon packed brown sugar
2 tablespoons yellow corn muffin mix

Directions:

1. Process tomatoes and their juice and chipotle  in food processor until smooth, about 30 seconds; set aside.  Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes.  Transfer bacon to paper towel-lined plate, reserving 3 tablespoons fat.
2.  Pat beef dry with paper towels and season with salt and pepper.  Heat 1 tablespoon reserved bacon fat in now-empty pot over medium-high heat until just smoking.  Brown half of beef on all sides, about 8 minutes; transfer to bowl.  Repeat with 1 tablespoon bacon fat and remaining beef.
3. Add remaining 1 tablespoon bacon fat, onion, and jalapeño to now-empty pot and cook until softened, about 5 minutes.  Stir in chili powder, garlic, cumin, and oregano and cook until fragrant, about 30 seconds.  Add water, reserved tomato-chipotle mixture, bacon, browned beef, and sugar, and bring to a boil.  Reduce heat to low and simmer, covered, for 1 hour.  Skim fat and continue to simmer, uncovered until meat is tender, 30 to 45 minutes.
4.  Transfer 1 cup chili liquid to bowl and stir in muffin mix.  Microwave, covered, until mixture is thickened, about 1 minute.  Slowly whisk mixture into chili and simmer until slightly thickened, 5 to 10 minutes.  Season with salt and pepper to taste.  Serve.
Note:  Chili can be refrigerated for up to 3 days.

Serves 6 to 8