Soft Dinner Rolls

Based on recipe found here.


2 c. warm milk
2 Tbsp. yeast
1/4 c. sugar
2 tsp. salt
6 Tbsp. butter, softened
2 eggs
6 c. flour

Combine the milk, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam. Add in the salt, butter, eggs, and 5 1/2 cups of flour. Mix with the dough hook on low speed until well combined. Add the remaining half cup of flour. Change to medium speed and knead until the dough begins to pull away from the side of the bowl, approximately 4 to 5 minutes. The dough mixture should be slightly sticky and soft.

Transfer the dough to a lightly oiled mixing bowl. Cover with a towel and let rise 60 minutes, or until doubled in size.

Spray baking sheets. Punch down the dough and form into 35 rolls. Place into prepared pans, making seven rows of five in the pan. Cover and let rise 1 hour.

Preheat oven to 375 degrees. Bake the rolls for 15-18 minutes, until lightly browned on top and cooked through.

*Note: To freeze unbaked rolls, follow the recipe up through shaping the rolls. Place the rolls immediately into the freezer. Once frozen, transfer them to a freezer bag until you're ready to use them. To bake, place frozen rolls in a greased pan, cover and let thaw and rise, about 5 hours depending on the warmth of your kitchen. Bake as instructed above.

Herbed Butter

Based on the recipe here.


1/2 c. butter, softened
1 Tbsp. rosemary
1 garlic clove, minced
1 tsp. fresh lemon juice

Combine all ingredients together in a food processor. Store in air tight container in fridge.

Brown Bread Rolls

Based on recipe found here.


2-1/4 tsp. yeast
1-1/4 c. warm water
1 Tbsp. sugar
2-1/2 c. bread flour
1-1/2 c. whole wheat flour
1-1/2 Tbsp. cocoa powder
1 tsp. salt
1/4 c. honey
2 Tbsp. molasses
1 tsp. espresso powder
1/4 c. cornmeal
1/4 c. rolled oats

Combine yeast, water and sugar in mixer bowl. Let sit for five minutes to activate yeast. Meanwhile, in a separate bowl, sift together the bread flour, whole wheat flour, cocoa powder and salt. Set aside.

Add the honey, molasses and espresso powder to the yeast mixture. Stir to combine and then add the sifted dry ingredients.. Mix for a couple of minutes to incorporate. Once fully mixed, knead dough until it pulls away from the sides of the bowl and is smooth, 8-10 minutes. Dough should be slightly tacky but not sticky.

Put dough in an oiled bowl and cover to sit and rise for 90 minutes, until double. Prep a baking sheet by lining it with parchment paper.

Spread a bit of cornmeal out on a piece of parchment paper. Turn out the dough onto a lightly floured surface and divide it into four equal portions. Roll each into a smooth log, about 12 inches long, and press the bottom of each loaf into cornmeal to lightly coat the bottom. Transfer loaves to a parchment-lined baking sheet about 4 inches apart. Gently brush the loaves with water and sprinkle lightly with rolled oats. Cover and let rise until double, about 60-90 minutes.

Preheat the oven to 350°. Uncover the loaves and bake for 25 to 35 minutes. Remove and let cool for at least 20 minutes prior to slicing.


Instantpot Beef Stroganoff

 Based on the recipe found here.


2 lbs. stew meat

1 medium onion, sliced

1 c. sliced mushrooms

3 Tbsp. butter

2 tsp. garlic, minced

2 Tbsp. flour

3 c. beef broth

1/4 c. Worcestershire sauce

10-oz. egg noodles

1/2 c. sour cream

2 Tbsp. corn starch

Turn pressure cooker on Saute mode. Add meat, onions, mushrooms and butter to hot pressure cooker. Once butter is melted and meat is browned, add garlic and stir until fragrant. Sprinkle the flour and stir to coat. Add beef broth, Worcestershire sauce. Cover with steam valve turned to sealed position. Set to Pressure Cook for 15 minutes. Do quick release and add egg noodles. Pressure cook for 3 minutes and do quick release. Stir in sour cream. Make slurry from 1/4 c. broth and corn starch and stir into stroganoff. Turn on to Soup setting if additional heat is needed to thicken. Add salt & pepper as needed.

Whole Wheat Waffles

 Based on the recipe found here.


1-1/2 c. whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 Tbsp. sugar

1 egg

1-1/2 c. milk, lukewarm

5 Tbsp. butter, melted (or 1/3 c. vegetable oil)

Whisk together dry ingredients. In separate bowl stir together wet ingredients. Combine wet and dry ingredients just until incorporated. Cook according to waffle iron manufacturer directions.

Beans and Rice with Kielbasa

 Based on the recipe found here.


1 Tbsp. olive oil

14 oz. package kielbasa, diced

1 medium onion, diced

3 cloves garlic, minced

1 c. white rice

14-oz can pinto beans, drained and rinsed

1/2 tsp. Italian seasoning

1/4 tsp. red pepper flakes

2 c. chicken broth

salt & pepper to taste

In large skillet heat oil over medium-high heat. Add kielbasa and onion. Saute until onions are translucent and sausage is browed. Add garlic. Stir in rice and stir until aromatic. Add beans, seasoning and chicken broth. Cover, reduce heat to medium-low and simmer for 20 minutes (until rice is done).


Fish Tacos

Based on a recipe found here.


24 small corn tortillas

1-1/2 lb. white fish

1/2 tsp. cumin

1/2 tsp. cayenne pepper

1 tsp. salt

1/4 tsp. black pepper

1 Tbsp. olive oil

1 Tbsp. butter

1 small package angel hair shredded cabbage

2 medium avocados, sliced (or basic guacamole)

2 tomatoes, diced

1/2 diced red onion

1/2 bunch cilantro, chopped

4 oz. cotija cheese, crumbled

1 lime, cut into wedges

1/2 c. sour cream

1/3 c. mayonnaise

2 Tbsp. lime juice

1 tsp. garlic powder

2 tsp. Sriracha sauce

Preheat grill to approximately 375 degrees. Lightly spray sheet of aluminum foil with oil. In small dish combine cumin, cayenne pepper, salt and pepper. Sprinkle over fish. Place fish on foil and drizzle with olive oil and place small pat of butter on each piece. Place foil with fish on grill and cook for 8-12 minutes. 

Combine sour cream, mayonnaise, lime juice, garlic powder and Sriracha to create taco sauce.

Heat tortillas in dry skillet over medium heat. Assemble tacos with fish, cabbage, avocado, tomato, onion, cilantro, cheese and sauce. Squeeze lime wedge over the top.