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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, September 30, 2013

Monday Night Meals: Week Four

Miami Dolphins VS. New Orleans Saints




1 package instant yeast
5 c flour
1 stick butter
1 c soy milk
2 eggs
1 egg white
1 lb black forest ham
½ c sugar
1 t sugar


                Cut the butter into slices and place into a bowl. Place milk into small pot and scald, pour scaled milk over butter and allow to completely melting. Meanwhile, activate yeast with warm water. Add the yeast, 1 cup of flour, salt and the ½ cup of sugar to butter mixture. Stir until all well incorporated. Add one egg, then one cup of flour, last egg, and the remaining flour one cup at a time, stirring between each addition.

                Knead dough by hand, add more flour if necessary, and knead for about ten to fifteen minutes. Dough will become warm and elastic. Oil a bowl, and place the dough into it, flipping once so all sides are well oiled. Place a towel over bowl and allow to rise two hours in room temperature. Place into refrigerator and allow to rest over night.

                Remove dough the next day from refrigerator, let sit out one hour before you would like to use dough. Preheat oven to 375 F. Cut dough into four segments. Roll out each ball and cut into six triangles.

                Meanwhile, cut ham into thin strips. With each triangle, place a few pieces of ham on the base of triangle, roll towards pointed end, tucking the ham into the dough. Press pointed piece into dough to seal. Connect ends together to get crescent shape. Place on pan, you can fit eight crescents per sheet. Repeat until all dough and ham are used. Place into oven and cook for ten minutes,

                In a small bowl, mix the egg white with the 1 teaspoon of sugar. After then crescents have baked for 10 minutes, brush with egg white mixture, and place in oven for an additional ten minutes. They should be golden brown. Enjoy warm or allow to cool. Enjoy! Go Dolphins!

New Orleans

Shrimp Po’ Boys


Canola Oil
1 c flour
½ c cornmeal
2 T paprika
1 T garlic
1 T black pepper
1 T onion powder
2 sprigs thyme
1 T oregano
1 ½ T cayenne
½  lb shrimp
2 T butter
2 French loaf hoagies
Hot sauce
Romaine lettuce
1 tomato
Potato Chips


                Begin by creating the season mixture to apply to the shrimp. Mix together the onion powder, paprika, garlic, black pepper, thyme, oregano, sprinkle with salt and add 1 tablespoon cayenne. Take the shell and tail off of the shrimp and place on plate. Sprinkle with spice mixture, as well as additional sprinkle of salt and remaining cayenne.

On a deep plate, add the flour and cornmeal, mix well. Place the remaining amount of spice in the flour mixture, mix all together. Dip the shrimp until fully covered by the flour mixture, set aside.

                Heat about an inch of oil in a deep frying pan and bring to medium heat. Place each shrimp into heated oil. Allow the shrimp to reach a golden brown and fully cook, about 3-4 minutes. Remove shrimp from oil and drain on paper towel. Sprinkle shrimp with hot sauce

                Slice the hoagies lengthwise. Melt the butter and brush both sides of the bread, then add on all sides a layer of mayonnaise. Place shrimp on hoagie, top with lettuce and slices of tomatoes, add more hot sauce if desired. Serve with crunchy chips, we like habanero potato chips! Enjoy, Go Saints!

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