Archive for November, 2023

No knead Dutch Oven bread


No knead Dutch oven bread


  • 2 C warm water about 105˚-110˚F
  • 1 envelope active dry yeast about 2 ¼ teaspoons
  • 1 T sugar
  • 4 C all-purpose flour or bread flour
  • 1 T salt
  • Garlic, herbs, etc. to taste (optional)


  • In a large measuring cup or medium bowl, stir together the warm water, yeast and sugar. Set aside for 5-10 minutes while the yeast softens and becomes foamy.
  • Using a dough hook in your stand mixer, combine all the dry ingredients
  • Add wet ingredients to the dry in the mixer and slowly mix to fully combine.
  • Mix for 2 more minutes
  • Transfer the dough to a greased bowl, cover, and leave in a warm spot to rise until doubled in size, about 1 ½ – 2 hours.
  • Take parchment paper, crinkle into a ball then flatten it out. This will allow the paper to more easily form to the dutch oven later
  • Dust parchment paper with flour.
  • Dump/scrape the dough from the bowl onto parchment paper.
  • Form the dough into a loose ball by gently folding in the edges and patting with floured hands
  • Lift the parchment paper and dough into another smaller bowl. Cover the bowl and let rise for about 30-60 minutes.
  • While the dough is rising for the second time, place a 4-6 quart cast iron Dutch oven with its lid into the oven.
  • Preheat the oven to 470°F.
  • When the oven reaches temperature and the dough has risen for the second time, carefully remove the Dutch oven from the oven.
  • Transfer the dough from the bowl to the Dutch oven using the edges of the parchment paper to lift the dough.
  • Cover with the lid.
  • Bake the bread for 30 minutes with the lid on the Dutch oven.
  • Remove the lid and bake for an additional 10-15 minutes until crust is nicely browned (keep a close eye on it).
  • Remove the bread from the Dutch oven carefully (it’s still very hot) and place on a cooling rack.
  • Allow to cool for at least one hour before slicing.

Johnny’s Deviled Eggs


Johnny's Deviled Eggs

You MUST have deviled eggs for holidays, special events, bar mitzvah's and that occasional random Thursday


  • 12 large eggs
  • 1/2 C mayonnaise
  • 1 T Dijon mustard
  • 1/4 t Celery Salt
  • Paprika (Sweet for those that don't like spice, hot for those with tastebuds)


Boil and peel the eggs

  • Bring pan of water to a boil
  • Gently lower eggs into water
  • Lower the heat to a simmer
  • Cook the eggs for 13 minutes
  • Remove the eggs from the pan and immediately place them into a bowl of heavily iced water for a minimum of 5 minutes
  • Gently tap the eggs on a solid surface, all around the egg.
  • Peel the shells off, rinse the eggs in cold water and set aside for next step

Prepare the eggs for deviling

  • Cut each egg in half
  • Remove egg yolk and place in separate bowl
  • Place eggs, cut side up, on a platter

Prepare the filling

  • Take bowl with egg yolks and add all ingredients except paprika
  • Mash and mix egg yolk mixture together with fork until smooth

Fill the egg halves

  • There are a couple ways to fill the egg halves. I like to scoop the egg mixture into a zip lock back and then cut a corner out of the bag. You can then use this similar to a piping bag. If you have a piping bag, use that instead.
  • Gently squeeze mixture into each half, filling the cavity
  • If you don't want to do the piping method, you can also use a spoon to fill the eggs
  • Finally, sprinkle paprika over the eggs. I like to use sweet paprika on half and hot paprika on the other. Spicy deviled eggs are awesome!

Roasted garlic and bacon mashed potatoes


Roasted garlic and bacon mashed potatoes

Smoky, salty bacon with fresh roasted garlic makes these potatoes a must have side dish for special occasions
Servings 8


  • 1 head garlic
  • 1 lbs bacon
  • 1 T olive oil
  • 3 lbs potatoes I like red potatoes for this
  • 1 C sour cream
  • C salted butter
  • milk as reqruired
  • salt & pepper to taste


Roasting the garlic

  • Preheat the oven to 425°F.
  • Slice off the top of the garlic head, drizzle with olive oil and sprinkle with kosher salt
  • Wrap the garlic head in foil and roast in the oven for 45-55 minutes.
  • Take garlic out of oven and let sit for about 15 minutes while you prepare the bacon and potatoes

Prepare and cook bacon

  • Cut bacon strips into 1/2" wide pieces
  • Cook in pan on medium heat until bacon is browned
  • When cooked, pour off most of the bacon grease leaving about 1 tablespoon in pan
  • Add bacon and remaining bacon grease to potatoes

Cook the potatoes

  • Peel and cube the potatoes, then place them in a large pot of cold salted water.
  • Boil the potatoes uncovered for 15-20 minutes or until they are fork-tender. Drain well.
  • Add bacon, sour cream, butter and roasted garlic
  • Mash the potatoes and roasted garlic using a potato masher until smooth.
  • Add milk a little bit at a time while mashing to reach the desired consistency.
  • Season with salt and pepper. Serve hot.

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