Rosemary Olive Bread Recipe

Bring On The Bread

I’ve never been one eager to make my own bread. But when I stumbled across this recipe that’s a no knead skillet olive bread I tried it. And I loved it! Now it makes regular appearances in my home.

This bread makes a great entertaining appetizer or sidekick for meals – your guests will be surprised you made it with your own two hands.

Time To Prepare:

About 2 hours; most of the time is reserved for the bread to “rise.”

Foodie Tips:

❤  Kalamata olives are my chosen favorite for this bread. You can substitute the kalamatas with your own favorite.

❤  Fresh herbs gives this bread a delightful taste. I noted my favorite herbs to use below – they come fresh from my garden!

Ingredients:

For The Dough:
2 Cups  |  Lukewarm Water
2 ¼ Teaspoons (1 Packet)  |  Active Dry Yeast
4 ⅓ Cups  |  All-Purpose Flour, Divided
½ Tablespoon  |  Kosher Salt
1 Cup  |  Kalamata Olives, Drained And Sliced (Or Whole)
1 Large  |  Garlic Clove, Minced
1 Tablespoon  |  Fresh Rosemary, Chopped
1 Tablespoon  |  Fresh Basil, Chopped (Optional)
1 Teaspoon  |  Fresh Oregano, Chopped (Optional)
1 Teaspoon  |  Fresh Thyme, Chopped (Optional)
1 Tablespoon  |  Olive Oil

To Serve:
1-2 Tablespoons  |  Olive Oil
To Garnish  |  Kosher Salt
To Garnish  |  Italian Flat Leaf Parsley, Chopped

What To Do:

1. In a large mixing bowl combine the water and the yeast. Add 1 cup of flour and the ½ tablespoon of salt. Stir with a wooden spoon until everything is well combined.

2. Add the olives, garlic and the herbs of your choice and stir well. Add the remaining flour 1 cup at a time and stir well between additions.

3. Cover the dough with plastic wrap and set it in a warm spot to rise for 1 hour.

4. In a 10-inch iron skillet add the tablespoon of olive oil (you can also use a stoneware baking dish if you don’t have an iron skillet). Using your fingers or a folded paper towel, coat the bottom and sides of the skillet with olive oil.

5. Remove the plastic wrap from the dough. Flour your hands and transfer the dough to the prepared skillet and carefully shape it into a roundish loaf. No kneading needed!

6. Cover the skillet with a kitchen towel and let it rise for 30 minutes. Preheat your oven to 400°F.

7. Score the top of the dough with a knife. Brush the remaining olive oil on top of the dough, sprinkle it with the salt and parsley, and place it in the oven.

8. Bake about 30 minutes or until the top is nice and brown… and a knife comes out clean.

9. Remove the bread from the oven. Transfer the bread from the skillet onto a wire cooling rack. Brush the remaining 1-2 tablespoons of olive oil on top. Sprinkle with salt and the fresh parsley.

You can let the bread cool entirely but I like mine served still warm. Dipped in olive oil or red sauce I’ve enjoyed this bread as my meal!

Yield: About 12 servings.

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Recipe: Irish Beef Stew

A True Pot o’ Gold

Spring is in the air which means St. Patrick’s Day is front and center. While Lucky Charms and green beer frequent the leprechaun’s table, this is a hearty stew that will make eyes green with envy for the recipe. And here it is!

For the past several St. Patrick’s Days this Irish Stew has made a special appearance in my home. After we served it at our first St. Patrick’s Day party in our new home our guests raved about this so much we’ve been making it ever since.  🍀🍀🍀  We don’t just enjoy this for St. Paddy’s Day but any day we have an appetite for a delicious stew.

Try it once and I think you’ll enjoy it as much as we do!

Time:

To Prepare: About 20 minutes
To Simmer: 2-3 hours (the longer the tastier)

Foodie Tips:

❤  The best sidekick for this stew is a 1-2 cup-sized dollop of my family’s smashed potatoes. I form a large divot in the middle and ladle the stew on top. There’s nothing better!

❤  Whether you use a skillet, dutch oven or crock pot, the special “oomph” to this recipe is to make sure your cooking vessel has a lid — covering this stew during the simmer stage will ensure the flavors are infused into the stew for a super-tasty dish.

Ingredients:

1 Tablespoon  |  Olive Oil
1 – 2 Pounds  |  Chuck Roast, Cut Into Cubes
1  |  Yellow Onion, Chunked
5 Large  |  Carrots, Peeled And Chopped
3 Cloves  |  Garlic, Minced
2 Teaspoons  |  Fresh Rosemary, Chopped
2 Teaspoons  |  Fresh Thyme, Chopped
1 Teaspoon  |  Kosher Salt
1 Teaspoon  |  Fresh Cracked Black Pepper
3  |  Bay Leaves
2 Cups  |  Beef Broth
2 Tablespoons  |  Flour, Sifted
2 Tablespoons  |  Butter, At Room Temperature (try Falfurrias available at HEB)
½ Cup  |  Peas

What To Do:

1. Heat a large cast iron skillet or dutch oven to medium-high heat. Add the olive oil. Add the cubed chuck roast and cook, stirring here and there until it’s browned. Do not cook the meat until it’s well done! 

2. Add the onion, carrots, garlic, rosemary, thyme, salt, pepper, and bay leaves and cook until the onions begin to soften (about 5 minutes). If using a slow cooker (Crock Pot) transfer the meat mixture to the crock pot. Otherwise… add the broth, cover and low-simmer for 2 or more hours, stirring periodically. You’ll love the smell that forms from this savory dish!

3. In a small bowl with fork or whisk, make a slurry by mixing the flour and softened butter together. Pour this into the stew. Add the peas and let everything mingle and thicken. Just before serving remove the bay leaves and discard. Serve into bowls and enjoy the stew alone… or even better partnered with my smashed potato recipe (see recipe tips above). Sláinte!

Serves about 4-6 Texans, depending on the size of their appetite!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes — there’s more than 50 recipes here on the Home Style Austin blog!

Hatch-Chicken Mac n’ Cheese Recipe

A Smokey Love Affair

This time of year when the Hatch Chili Peppers make their bountiful cameo appearance, we get weak in the knees for all things hatch. Just perusing almost 100 recipes at Central Market’s website made us break an indoor sweat for this sensationally, seasonal pepper.

With hatches in hand we decided to incorporate these delightfully, smokey-tasting peppers into our interpretation of gourmet Mac n’ Cheese. This dish will take more time than it does to whip-up Mac from a box, but we think the results undoubtedly justify the labor of love.

Foodie Tips:

• We prepare our hatch chili peppers and our chicken ahead of time so assembly time will be efficient; we have Mac n’ Cheese to eat! The roasted rotisserie chicken? We scored ours ready-to-go from our local HEB mere steps from an impressive Hatch Chili Pepper display.
• Not sure how to roast your Hatch Chili Peppers? Here’s a helpful post I found that may help. We roasted our peppers on the outdoor grill. Our local HEB Plus! was even hosting hatch chili roasting events to make things even easier.
• As an alternative to olive oil we have been having fun with avocado oil; it has a high smoke point and can offer various health benefits. We found our oil locally at Salt & Time on East 7th Street.
• You can substitute the cheeses below with your favorites, like with Monterrey Jack or Mozzarella.
• If it’s not hatch season you can use a couple cans of green chiles, although the flavor won’t be as smokey. If you’re out of shallots, try substituting red or white onions. No penne? Try elbow macaroni or your favorite sauce-hugging pasta (sorry, spaghetti, linguini and angel hair – we have other plans in store for you).

Ingredients: 

2  |  Shallots, Peeled, Roasted and Chopped
3 Cloves  |  Garlic, Peeled, Roasted and Chopped
2 Teaspoons  |  Avocado Oil (or olive oil)
2 Tablespoons  |  Flour
4 Cups  |  Heavy Whipping Cream
1 Teaspoon  |  Fresh Thyme, Chopped
2 Cups  |  Jalapeño Pepper Jack Cheese, Shredded
2 Cups  |  Cheddar Cheese, Shredded
To Taste  |  Salt and Freshly Ground Black Pepper
1 Pound  |  Penne Pasta, Cooked and Drained
4-5  |  Hatch Chili Peppers, Roasted, Skinned, Seeded and Chopped
2-3 Cups  |  Roasted Rotisserie Chicken, Deboned and Shredded
1/2 – 1 Cup  | Panko Bread Crumbs
2 Tablespoons  |  Falfurrias Brand Butter, Melted
2 Tablespoons  |  Italian Flat Leaf Parsley, Chopped

Directions: 

1. Place the peeled shallots and garlic in a small aluminum foil pouch and drizzle with 1 teaspoon of the oil. Roast on the grill (or indoor oven at 425°F) about 25 minutes, until tender. This is a good time to boil the water, prepare the pasta and set it aside after drining. Remove the shallot-garlic medley from oven/grill and give it some time to cool a bit. Remove the veggies from the foil then chop them up.

2. In a large sauté pan over medium heat, add another teaspoon of oil, the chopped vegetables then sauté for about a minute. Add the flour and stir for 1 minute (do not allow to burn). Whisk in the heavy cream and the thyme then stir in the Hatch Chili Peppers. Allow the mixture to reduce by a third.

3. Add your cheeses and stir until melted, creamy and thick. Season with salt and pepper as desired. Hungry yet? :)

4. Remove the cheese sauce from the heat and gently stir in the pasta and chicken. [Note: If your sauté pan is too small you can transfer the sauce into the pasta pot.] Transfer the Mac n’ Cheese into a 9″ x 13″ casserole dish and set aside. Preheat your oven to 350°F.

5. In a small bowl mix together the panko, butter and parsley; spread this mixture over the Mac n’ Cheese. Bake uncovered for about 25-35 minutes, until everything is browned and bubbly. Remove from oven, cool for a few minutes then serve.

Yields: 8-12 servings, depending on your appetite! Enjoy!

Love this recipe? We want to hear from you!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes!

Shamrock Turnovers

Mushroom Magic

This recipe comes to Home Style Austin from our Brand Director, Patrick (it was his Mom’s recipe). This evolved from a Mushroom Turnover recipe into something we transformed into an annual treat for St. Patrick’s Day by stamping the turnovers into little shamrocks.

Foodie Tips:

• Use fresh mushrooms for a flavor explosion. Try a little more salt and some pepper if your tongue doesn’t tingle on your first “go” of it.
• Can’t find three 3-ounce packages of cream cheese? You’re not alone. It seems our modern day bellies are bigger than the “small packs” so you’ll most likely have to buy multiple 8-ounce blocks or containers of the good stuff and trim ‘em down.
• Don’t have a 2¾” cookie cutter? I found a small juice glass in my kitchen that measured-up quite fine.
• While the original recipe calls for an ungreased cookie sheet, I think I went a little liberal with the egg brushing. I found some PAM Baking Spray helped a lot.
• Why not create a mushroom masterpiece of your own? I used a clover-shaped cookie cutter and made my own version of this tasty treat… debuting this St. Paddy’s Day 2012.
• This recipe yields enough for a party. If you don’t want to prepare 50 turnovers, half the recipe!

Ingredients: 

9 Ounces  |  Cream Cheese, Softened
½ Cup  |  Butter, Softened (use Falfurrias brand butter)
1½ Cups  |  Sifted Flour
½ Pound  |  Mushrooms, Minced
1 Large  |  White Onion, Minced
3 Tablespoons  |  More Butter, Softened
1 Teaspoon  |  Salt
¼ Teaspoon  |  Fresh Thyme Leaves, Minced
2 Tablespoons  |  Flour
¼ Cup  |  Sour Cream
1  |  Cage Free Egg, Beaten

What To Do:

1. Early in the day or 2 hours before serving, place in a large bowl the cream cheese, butter and flour. Beat with an electric mixer at medium speed until soft dough forms.

2. Wrap dough in waxed paper and refrigerate at least one hour.

3. In a medium-sized skillet over medium heat, cook the mushrooms and onion in 3 tablespoons butter until tender, about 5 minutes.

4. Stir in salt, thyme and 2 tablespoons flour until blended and then stir in the sour cream (yes!).

5. On a floured board, thinly roll-out one half of the dough and cut into about 12 circles using a 2¾” cookie cutter. Roll dough scraps into ball and refrigerate.

6. On one ½ of each circle, place a teaspoon of the mushroom mixture. Bush the edges with egg and fold the edges over the filling to meet the bottom edge.

7. With a fork, press edges together and prick tops in three places to let the steam out. If you want to enjoy your turnovers for St. Paddy’s Day you can stamp them with a clover-shaped cookie cutter at this step – note: there will be spoilage!

8. Place turnover on an ungreased cookie sheet. Repeat with remaining dough and mushroom filling until you’re all done.

9. Preheat oven to 450°F.

10. Brush the turnovers with egg.

11. Bake 12-15 minutes or until golden brown.

Makes about 50 turnovers. Serve warm.

Enjoy!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Does St. Patrick’s Day Have You Doin’ The Jig? Check out our “Holidazed” Pinterest Board for some SPD inspiration that will have you seeing the green!

Egg In A Cup Recipe

When We Say “Cup,” Bacon Is Implied  :)

Ingredients:

8 Slices  |  Bacon
6   |  Cage Free Eggs
1 Cup  |  Cheddar Cheese
1 Tablespoon  |  Fresh Thyme, Chopped
1 Tablespoon  |  Fresh Parsley, Chopped
To Taste  |  Fresh Cracked Black Pepper

What To Do: 

0. Preheat oven to 400°F.

1. Cook the strips of bacon in a pan over medium heat until browned, but not crunchy-crispy. Transfer bacon to a plate topped with paper towels to drain and cool.

2. Spray 6 wells of a muffin tin with non stick cooking spray. Take a piece of bacon and wrap around the side of each muffin well. Cut the remaining two pieces of bacon into thirds and place each piece in the bottom of the muffin well to form the bottom of the bacon cup.

3. Crack one egg into each cup. Top each with a sprinkle of cheese, thyme, parsley and the black pepper.

4. Bake until set (about 10-12 minutes). If all goes well the egg will be slightly runny when you cut into it!

Yields: 6 Servings

Food Tips: 

  Use your choice(s) of cheese. I’m partial to cheddar, but pepper jack and goat cheese are favorites, too!
  Sweet and savory make great breakfast buddies for this dish ~ Serve with a side of fresh fruits (grapes, pineapple and melon). Nobody leaves hungry!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.