Ever since the first TRH opened in our nearby city, we have been enamored with the fresh rolls and butter. After our recent Christmas dinner where we had leftover dinner rolls, I decided to search out that wonderful cinnamon honey butter. Et voila, this one came very close. Elsewhere on Pinterest you can find the Copycat rolls recipe, but the butter is the star for me.
Copycat Texas Roadhouse Cinnamon Honey Butter
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Serve butter at room temperature, on hot rolls.
Amazingly, as I write this I note that is recipe#450! Outside today (August 19) the skies are sunny here in our part of Mexico, but the winds are beginning to howl with the approach of Hurricane Grace. Thankfully, it will pass south of us, but we still expect winds and rain.
Rarely do we see acorn squash in our part of Mexico; for that matter, we rarely see butternut squash or spaghetti squash. Whenever we find them, we grab them up! This latest squash recipe, incorporating sweet potatoes, is awesome!
Creamy Baked Acorn Squash
If you need to feed four people,use two acorn squash…
1 large acorn squash, cut in half and seeds removed
2 tablespoons of grass-fed butter, unsalted
1/2 cup of heavy cream OR coconut milk with cream
5-6 sprigs of thyme
1-2 sweet potatoes, peeled and sliced (optional)
1 tablespoon of olive oil for the sweet potatoes only (optional)
1/4 cup hard cheese like: parmesan, pecorino Romano (optional)
1. Preheat oven to 375 degrees.
2. Prepare squash and sweet potatoes. If using the sweet potatoes, drizzle the olive oil over the tops of them. Place in baking dish. Add heavy cream, salt, pepper and thyme to the center of the acorn squash. Bake for 40 minutes. Remove and grate cheese over the top. Bake an additional 20 minutes of until squash is soft. Bake uncovered.
Really enjoyed this recipe even though it looks kinda blah in my photo. Ran out of thyme for garnish…LOL.
Skillet Chicken and Mushroom Wine Sauce
3 boneless, skinless chicken breasts, cut diagonally into cutlets
½ cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
12 ounces mushrooms, cleaned and thick sliced
4 tablespoons unsalted butter, divided
1 tablespoons olive oil
2 garlic cloves, minced
2 large shallots, sliced thin
1 ½ cups chicken broth, low sodium
½ cup dry white wine
½ cup heavy cream
2 large springs of fresh thyme
1 teaspoon Dijon mustard
2 teaspoons cornstarch dissolved in 2 tablespoons water or broth
1. Pat the chicken breasts dry with paper towels. Cut each breast in half diagonally into 2 thinner cutlets. Alternately, place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
2. In a shallow bowl combine the flour, salt, pepper and garlic powder. Set aside.
3. Add 2 tablespoons butter and 1 tablespoon olive oil to a large skillet. Heat over medium until the butter is melted. Dredge 3 chicken cutlets in the flour mixture, coating both sides, shaking off the excess flour. Add the coated chicken to the skillet and cook until lightly browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken to a plate and cover to keep warm. Repeat until all chicken is browned.
4. Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are well browned on one side. Stir and turn the mushrooms and continue cooking until the moisture is released and evaporated, and the mushrooms are all well browned.
5. Add the sliced shallots to the pan and cook until softened. Add the minced garlic and sauté for 30 seconds or until fragrant. Pour the wine into the pan and scrape the bottom to deglaze.
Add the thyme sprigs, chicken broth, mustard and cream. Bring to a boil and cook for 5 minutes. Stir in the dissolved cornstarch. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened and the chicken warmed through. Remove the thyme sprigs, and season the dish with salt and pepper to taste.
6. Garnish with parsley or additional thyme and serve with rice, potatoes or noodles
We are back! Sorry for being a little late, but we were in Mexico City for a short visit last week. We stayed in the Condesa area which had been damaged by the earthquake. The B and B was not damaged, but two buildings nearby collapsed and others sustained major damage. Restaurant and museums were closed until this past Sunday, including the world famous Ballet Folklorico at the magnificent Bellas Artes theater. Yellow tape prevailed on many streets with red tape where buildings were unable to be lived in. Everywhere though, the neighbors were pitching in to help each other. It was wonderful to see so many young people pitching in!!! So now I am back in Progreso. My husband is in Canada and I am free to bake (normally he does it all). So here goes one of my favourites. LOL…I believe this was one of his grandmother’s favourite plates…
World’s Greatest Peanut Butter Cookies
2/3 cup all-purpose flour
1 tsp baking soda
1 stick unsalted butter, softened
1 cup creamy peanut butter (I only use JIFF crunchy)
1 1/3 cups packed light-brown sugar (i would recommend cutting back)
1 large egg, beaten
3/4 teaspoon vanilla extract
Preheat oven to 375 degrees Fahrenheit.
Lightly coat a cookie sheet with cooking spray.
Mix flour and baking soda in a small bowl; set aside.
With a spoon, mix butter, peanut butter and brown sugar in a medium bowl until smooth.
Add egg and vanilla; beat until smooth.
Add flour mixture and stir until combined.
Cover dough and refrigerate for 20-30 minutes.
Roll dough into 1-inch balls and bake for 8-10 minutes. (8 was adequate in our oven)
Remove from oven and let stand for 10 minutes; allow to cool in the refrigerator for another 20-30 minutes.
What to do when your stove gets taken away for repairs? Three choices – BBQ, Microwave or Slow Cooker. Oh, and company for dinner… Pinterest to the rescue as always. The best part is that we had everything in the house! Hope you will try this sometime soon, it beats cooking inside, as we can put our cooker outside, A great way to enhance the BBQ season!
Slow Cooker Chicken and Corn Chowder
4 slices bacon, diced
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 ounces red potato, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted
4 cups chicken broth 3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Pinch of cayenne pepper (optional)
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
Serve immediately, topped with bacon and garnished with chives, if desired.