Irish Soda Bread

Top of the mornin to ya!  Happy St. Patricks Day!  Irish Soda Bread is one of the many Irish traditions.  Im trying to learn them for my husband Ryan for he is very Irish.  Think of it as a buscuit basically, or a scone. Bake raisins or chocolate chips into it, or serve with jam. 

2 cups of flour

2 tablespoons sugar

2 tablespoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons butter

1 cup buttermilk

Grease a 9 inch round pan-I used a pie plate.  Preheat oven to 375.  Combine all of the dry ingredients in a bowl and cut in butter with a pastry blendder until it starts to look like corn meal.

Stir in buttermilk, mix quickly and just until the dough leaves the side of the bowl.  Scoop dough into prepared pan.  With floured hand, smooth top of dough into a round loaf shape.  With a knife, cut across dough, dividing into quarters.

Bake until golden brown and loaf sounds hollow when tapped lightly.  35-40 minutes. 

To cut: break bread at scored lines.

Ryan's Buffalo Chicken Pizza

This was originally a recipe from the Pioneer Woman, but I had to work last night and left Ryan home to make dinner for us when I got off.  Little did I know that he did most of it himself without reading the directions and ended up making his own creation :) which I think probably turned out better than the one we originally planned on making.  If you have tastebuds that love spicy, this is the pizza for you!  Keep a box of kleenex nearby ;) Just kidding.  Serve with a side salad and enjoy with a movie!

This pizza requires mom's DOUGH recipe:

1-1/2 cups of water
3 tbsp olive oil
2 tsp salt
2 tsp sugar
4 cups of flour
4 tsp quick-rise/ bread yeast

This is as simple as it gets.  Add all of these ingredients in a mixer in the order that they are listed and mix/knead in bowl for 5 minutes on medium speed.  Make sure to oil the bowl before you let it rise so that it won't stick.  Let rise for 1 hour.  This recipe will make 2 large pizzas, however we like to make this one so we can cut it in half and freeze the other half for next week :)

Next, for the TOPPING:

2 boneless skinless chicken breasts
1/2 cup buffalo wing sauce + a couple extra tbsp

olive oil for drizzling

salt, for sprinkling

16 oz mozzerella cheese

1/2 of a red onion, diced

chopped cilantro for garnish

1.)  salt chicken breasts on both sides, then put into a oven safe dish.  Poor buffalo sauce on top of chicken and turn them over to make sure they are fully coated.  Bake at 375 for 20-25 minutes.

2.)  Dice chicken into small, fine pieces.  Increase Temp to 425.

3.)  Roll out pizza crust and lay it on a sheet pan drizzled with olive oil.  Drizzle a little more oil on top of crust and sprinkle with salt.

4.)  Spoon on a couple tablespoons of buffalo sauce and spread it evenly on dough.  Top Sauce with  the cheese, and then the chicken and onion. Sprinkle with either fresh chopped cilantro or dried (we used this).

5.)  Bake at 425 for 15-20 minutes until crust is golden brown and toppings start to bubble.  Cut into squares and serve.

Chicken Satay with Peanut Sauce

I have these taste buds, that always crave gingery, peanut flavor in asain food.  So, in this case, I decided to try these chicken kabobs, with peanut sauce.  Boy did they turn out yummy! Little did I know that tumeric would stain anything in its way as well so be carefull! We wiped down counters and dishes and came out with yellow rags! Here's the dealio on how to make this wonderful dinner!

Ingredients
-2 lbs Boneless skinless chicken breast, cut into bite size pieces
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FOR THE MARINADE:

-4 tablespoons low sodium soy sauce

-4 tablespoons lime juice

-2 tablespoons vegetable oil

2 teaspoons cumin

4 teaspoons coriander

2 teaspoons tumeric

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FOR THE PEANUT SAUCE

-2 tablespoons vegetable oil

-1/3 cup onion, finely chopped

-2 teaspoons chili powder

-5 tablespoons MARINADE
-1/4 cup brown sugar, packed
-1/2 cup water
-1 cup creamy peanut butter (NOT natural or low fat)
-1 lime, cut into wedges, for garnish

Preperation
1)  Combine all marinade ingredients and whisk until combined.  Save 5 tablespoons of the marinade for the sauce and refridgerate until you are ready to make the sauce. 
2)  Cut the chicken into bite sized pieces and skewer.  Pour remaining marinade ofer chicken to make sure they are coated thoroughly. (USE gloves, because tumeric will stain your hands)  Marinate for 1 hour.
3)  For the peanut sauce, heat oil in a saucepan over medium heat.  Saute onions for 5-7 minutes.  Add chili powder and the 5 tablespoons of marinade, brown sugar, and 1/2 cup water.  Keep the pan over heat until very hot, almost bubbling.  Remove from heat and add peanut butter, whisking in until smooth. 
4)  Preheat grill and cook skewered meat over medium high heat for 10-15 minutes. 
5)  Serve with peanut sauce, and limes.  We also enjoy a romaine salad with cabbage.  Really rice or pasta would even be good with it.

This recipe will make about 6-8 skewers. Enough for 4-5 people or leftovers, which is how we like it!