Sometimes I make my own English Muffins

what can I say?…I’m a boss.

Here’s the thing; I almost never have bread products in my house. I’m not super into sandwiches so I don’t have a real need for bread…and english muffins are a rarity. BUT…this past Sunday I really wanted an omelette. And, this may sound weird, but I don’t really like eating eggs without some form of toast. It just doesn’t feel right to me. So I decided to just whip some up myself.

Now I’m not super new to this. While I was in Peace Corps I used to make them a lot. So I figured now was the time to give it another go. They’re not technically English Muffins…they actually a tradition bread from Lesotho. But they’re basically the same thing.

Here’s how the magic happens:

English Muffins

-~4 cups flour
-1 package instant yeast
-dash of salt
-1 Tbsp sugar
-1 cup warm water

In a bowl put the flour, sugar, and salt and mix it up. Then add the packet of yeast. NOW this is different from normal yeast use…I don’t dissolve it in water first I just put it in. Add warm water (don’t make it too hot or it will wreck the yeast). Mix it up…you’re gonna have to get all up in it with your hands.

Now, set it aside to rise a bit. HINT: I put my bowl into a bigger bowl of hot water (not boiling, but hot from the tap) and cover with a wet towel or cloth. It doesn’t take all the at long.

then separate the dough into balls the side you want your muffins to be.

To cook them you set them in a DRY skillet on high. It helps to cover the pan (helps cook the inside). When brown, flip and cook other side.

set them in the pan and cover

set them in the pan and cover

Over all it’s pretty fast.

Flip them over and cook other side....You can tell done-ness by the browning

Flip them over and cook other side….You can tell done-ness by the browning

Final Product

Final Product

 

Then eat up. BOOM…done and done.

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Remaking A Classic: Kraft Mac&Cheese

Here’s the thing: Kraft Mac&Cheese is great. I’m a big fan. And I know there are lots of you out there just like me who can’t resist the appeal of that Blue Box treat….and then eat the whole thing in one sitting cough cough…

But there are times when you want to eat something a little more dynamic. This was the case last night. My friend and I wanted to eat something good, but weren’t in the mood to go all out. So we decided to ramp up a classic. We decided to add some salsa and sour cream to our mac&cheese; thus prompting us to call it mex&cheese.

To make this fun revamp here’s the how to:

1. make the mac&cheese per box instructions
2. add about 4 Tbs of salsa (we used medium)
3. add about 2 Tbs of sour cream

Now this was a tasty creation. We did realize that for this to be truly magical we needed to add something crunchy. I recommend adding crushed fritos/doritos/torilla chips.

We also decided to make a classy yet super simple appetizer to snack on while the noodles were cooking: chabbata and brie with raspberry jelly. All you do is slice up the bread, slather on some jelly (fig jam is also INCREDIBLE with brie) and add a slice of brie. If you want to take it up a notch, toss that guy in the toaster over for a minute or two. BOOM.  Super easy and tastes great.