Cinnamon Rolls, Balsamic Chicken, and Graduate School

So graduate school is pretty much kicking my butt, mostly because I'm also working full-time, and because I took too many (4) classes this semester. Good news is I love my classes and my professors. 3 out of 4 of them are from Ohio, and one is a fellow Kent State alumni! Our wedding is also only two months away now and I'm getting super stressed about everything I have left to do. And because I'm anxious and I worry about things that don't need to be worried about. Anyway, I've been asked for a few more recipes so here they are!

Whole Wheat Cinnamon Rolls

This recipe is derived from a traditional cinnamon roll recipe to make it just a little healthier, but still taste delicious! I lowered the sugar, and made mine about 3/4 whole wheat and 1/4 white flour. You can definitely use all whole wheat flour if you would like. (makes 24 rolls)

Ingredients:

For dough:

- 4 cups flour (I used 3 cups wheat, 1 cup white)
- 1 package active dry yeast
- 1 cup milk (use slightly more if you're in a high altitude climate like me, I used 1&1/4 cup)
- 1/3 cup granulated sugar
- 1/3 cup butter
- 1/2 teaspoon salt
- 2 eggs

For Filling:
- 3/4 cup packed brown sugar
- 1/4 cup wheat flour
- 1.5 tablespoons cinnamon
- 1/3 cup butter
- 1/2 cup raisins or pecans if desired (I didn't use either)

For Icing:
- 3 oz of cream cheese
- 2 tablespoons softened butter
- 1 teaspoon vanilla
- 4 cups powered sugar
- 1/2 cup milk

Directions:

1. Combine 2 cups flour and yeast in large mixing bowl, set aside. In small saucepan heat milk, granulated sugar, 1/3 cup butter and salt until just warm, stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixture on low to medium for 30 seconds then on high for 3 minutes. Stir in as much of the remaining flour as possible with a wooden spoon.

2. Knead dough onto a floured surface and knead until smooth and elastic (about 5 minutes). Shape dough into a ball and place is a lightly greased bowl. Cover and let rise for 1.5 hours.

3. Punch dough down and turn onto a lightly floured surface. Divide in half and let rest for 10 minutes. Roll each out into a 12 x 8 inch rectangle.

4. For filling combine dry ingredients and then cut in 1/3 cup butter. Should look like coarse crumbs. Spread evenly over dough. Roll up each rectangle starting on long side. Cut into twelve pieces.

5. Place in two greased 8x8x2 or 9x9x2 inch baking pans. Cover and let rise until the rolls double in size, about 30 minutes.

6. To make icing beat cream cheese, butter, and vanilla together in small mixing bowl. Gradually beat in powdered sugar until smooth, add milk to desired conspiracy.

7.  Preheat oven to 375. Bake for 20-25 minutes. (20 minutes is perfect if you're in a high altitude climate). Spread with cream cheese icing after removing from oven. Enjoy!

Balsamic Chicken with Spinach, Mushrooms, and Tomatoes

Super easy recipe thats delicious and healthy!! I served it over wild rice, we buy ours in bulk at Whole Foods and add herbs when cooking but you can definitely use a box mix. 

Ingredients: 

- 5 oz. package fresh prewashed spinach 

- 3-4 boneless, skinless chicken breasts, uncooked (about 1.5lbs)

- pinch of salt and pepper (to taste)

- 1 can diced tomatoes

- 6 oz. sliced fresh mushrooms

- 1/2 cup Balsamic Vinaigrette Salad Dressing - (I made my own)

- 1/2 cup shredded Parmesan cheese

Directions: 

1. Preheat oven to 350 degrees.

2. Layer a 9x13 baking dish starting with spinach, then chicken, then tomatoes and mushrooms, sprinkle with salt and pepper. Drizzle balsamic dressing over entire dish and sprinkle parmesan cheese over top. Bake for 45 minutes or until chicken is done in middle.

The Recipe Post I Keep Promising Everyone

I know I know I've been promising to post some recipes for like 2 weeks now... working full time and taking 4 graduate classes while planning a wedding is definitely getting the best of me! We're now under 3 months until our wedding, it crept up on me so fast, and there's still so much to do. So anyway here are the three recipes that were requested the most recently: Granola Bars, Chicken Stuffed Avocados, and a Vegan Lentil and Mushroom Sauce over Herb Mashed Potatoes! (These are all my own recipes)

Granola Bar's

1 cup raw almonds (I buy bulk from Whole Foods)

1 cup sunflower seeds

2 cups old fashioned oats
4 tablespoons butter
1/4 cup brown sugar
2/3 cup honey
2 teaspoons vanilla
pinch of salt
1.5 cups dried berries (whatever mixture you want)

1. Toast raw almonds, sunflower seeds, and oats/oatmeal for 10mins at 350 degrees, stir halfway through. Pour into bowl.
2. Bring butter, brown sugar, honey, vanilla, and a pinch of salt to a boil, keep stirring for an additional minute. 
3. Pour into bowl with oat & nut mixture. Add whatever mixture of dried berries you like. (I did 1/2c blueberries, cranberries, and cherries). 
5. Mix well. Add to pan. 
6. Wet your hands and push mixture down to even out. 
7. Bake at 300 degrees for 27 minutes. Let cool for 2 hours before cutting up!

(You can also substitute coconut for the sunflower seeds and really use any kind of nuts you want instead of almonds. Pretty versatile recipe!)

Chicken Stuffed Avocado's

1lb Chicken breast boiled and diced
1 cup plain low fat Greek yogurt (I use Fage)
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
Tajin seasoning to taste (can be purchased at Mexican grocery stores and many other grocery stores)
Salt and Pepper to taste
pinch of sugar
3-4 Avocados

1. Mix chicken breast with Greek yogurt, lemon juice, garlic powder, onion powder, Tajin seasoning, salt, pepper, and a pinch of sugar. 
2. Scoop out avocados a little to make a bigger hole to put chicken mixture in.
3. Add scooped out avocados to mixture.
4. Fill avocados with chicken mixture

(These are SUPER filling, one half filled me up for dinner!)

Vegan Lentil and Mushroom Bourguignon over Herb Mashed Potatoes

Mashed Potatoes: 

5lb bag of red skin potatoes
1.5 cups almond milk
1 stick butter (use smart butter to make vegan)
salt & pepper to taste
1 tablespoon oregano 
1 tablespoon basil
1 tablespoon thyme
4 garlic cloves chopped

1. Boil potatoes until soft (about 45mins) 
2. Add rest of ingredients and mash to desired consistancy 

Lentil and Mushroom Bourguignon:

1 tablespoon olive oil

1 small onion, chopped
2 tablespoon butter
3 garlic cloves, chopped
1 tsp dried thyme
1 8oz container sliced mushrooms1 cup cooked green lentils
1 cup red wine
1 tablespoon flour
2 to 3 cups vegetable stock
1 tablespoon tomato paste

4 carrots peeled and sliced
 
1. In a large, heavy skillet, heat a drizzle of oil and saute the onion for 2 to 3 minutes, until soft. Add the butter, garlic, thyme carrots, and mushrooms and cook until soft and brown. Add another drizzle of oil if the pan seems too dry.

2. Add the lentils and cook for 1 or 2 minutes, then add the wine and cook for a few minutes more, scraping any browned bits off the bottom of the skillet, until the wine has almost cooked off. 

3. Sprinkle the flour over the lentil and mushroom mixture and stir to blend, then add the stock and tomato paste. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the sauce is thick and dark and the mushrooms are tender. If the sauce is too thick, add a little more stock.

4. Spoon bourguignon over mashed potatoes and top with sour cream if desired.