Caraway Cheese Soft Pretzels from RawSpiceBar

A few months ago we were approached to try out RawSpiceBar, a monthly subscription that delivers 3 hand-picked, small batch, freshly ground spice blends.  Each RawSpiceBar’s monthly spice box contains 1-2 ounces of spice blends, that you use to create, with the included kitchen-tested, detailed recipes, three dishes for serving 8-10.

My husband and I love to cook but are always at a loss of what to make.  When I checked out RawSpiceBar, I thought it would be the perfect way to get us trying new recipes and enjoy meals we wouldn’t have otherwise thought to make.

We got the October spice box which included spices to make Caraway Cheese Soft Pretzels, Horseradish and Mustard Cabbage and German Chicken Schnitzel.. all perfect for a Oktoberfest meal.  We decided to jump in and make the pretzels for some friends coming over to watch football.  They were fun to make and really good. It was great to have a little inspiration and make something new.

At $8 for one month or $6/ month for 12 months it is such a fun idea and a great present for anyone on your list who like us loves to cook and has an adventurous palate!

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

 

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

 

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

 

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

 

Ridgely Brode makes Caraway Cheese Soft Pretzels from RawSpiceBar on Ridgely's Radar

Caraway Cheese Soft Pretzels from RawSpiceBar
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 8
Ingredients
  • RawSpiceBar's Caraway, Fennel & Anise Bread
  • 2 Tablespoon Sugar
  • 1 Tablespoon Kosher Salt, more for topping
  • 4 Cups Unbleached All-purpose Flour
  • 1 Tablespoon Baking Soda
  • 1 Egg, mixed with 1 Tablespoon Water (for egg wash)
  • 1 Cup Milk
  • 2 Tablespoons Shredded Cheddar Cheese
  • 14g Dry Active Yeast
  • ⅓ Cup Butter
Instructions
  1. In a small pot over medium heat, combine milk and butter. Stir until combined.
  2. In a large bowl, combine flour, yeast, sugar, salt and RawSpicebar's caraway, fennel and Anise Bread
  3. Combine wet ingredients with dry and knead dough for about 10 minutes.Dough should be soft and almost sticky. (we needed to add extra warm water to the dough to get a better consistency)
  4. Divide dough into 8 pieces. Shape each piece into a pretzel. Move to a warm, dark place and let the pretzels to rise until double in size, about an hour.
  5. Just before baking, brush pretzels with egg wash and sprinkle with cheese, remaining RawSpicebar's caraway, fennel and Anise Bread and salt
  6. Bake the pretzels for about 10 minutes at 485 degrees. Let cool on a wire rack.
  7. Serbe warm

to buy: RawSpiceBar: $5 off your first subscription or any 6 or 12 month gift order, code: RAKFLAVOR

How Amazing are these Adorable Mini Gingerbread Houses?

I am obsessed with the mini gingerbread houses I have been seeing all over Pinterest.  I can’t say I have had much success with our sons making gingerbread houses, or even eating our efforts, but we have gotten the kits in years past and made a huge mess putting them together.  They end up sitting on our kitchen table through the Holiday and then getting tossed.  Sadly, they have never lived up to the flavor and taste that I crave when I think of gingerbread.  Maybe that is because they were store bought kits??!  It is time, way past the time, that I made my own gingerbread houses. I think the mini ones are right up my alley. I love the idea of making them Gluten Free so that our son with Celiac can give them a try (I know he probably won’t, but it will make me happy that I tried to make something he could eat).  I found this lovely site Windsor B who is a gal after my own heart.  She has beautiful photographs, Gluten and Dairy Free recipes, and she took a few shortcuts to make her mini houses.  If you are looking for a non-gluten free option and directions here is another option for you.  Not in the mood to make them, you could always buy them here.  I love that they are such a festive and, hopefully, delicious treat!  I will report back after I try making them myself and, likewise, let me know if you give them a go.

How Amazing are these Adorable Mini Gingerbread Houses by Windsor B?

How Amazing are these Adorable Mini Gingerbread Houses by Windsor B

How Amazing are these Adorable Mini Gingerbread Houses by Windsor B

for the recipe please go to: Mini Gluten Free Gingerbread Houses by Windsor B

Stuffed Peppers with Sausage and Beef (Gluten Free)

Now that you have had a little bit of time to try out our families recipe for making white rice, you can put your new cooking skills to the test with these Stuffed Peppers with Sausage and Beef. We are not big fans of green peppers and like to use the red, orange and yellow ones, but if you prefer green then by all means use them. We have substituted corn flakes, parmesan cheese and gluten free bread crumbs as the topping on those times we didn’t have potato chips in the house or wanted to change it up.  Hope you enjoy this recipe and if you have any tips, please share with us!

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

 

 

 

Stuffed Peppers with Sausage and Beef (Gluten Free)
 
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • 3½ teaspoons extra-virgin olive oil, plus more for baking sheet
  • 1 pound sweet Italian sausage, casings removed
  • 1 pound ground beef
  • 1 can (14.5 oz.) diced tomatoes, drained
  • 1 large yellow onion, diced small
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • ½ ounce Parmesan, grated (1/4 cup)
  • 1 cup dry long-grain rice cooked
  • ½ cup potato chips, crushed (we have also used cornflakes)
  • 8 large bell peppers (any color), top removed, seeds and ribs removed
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large skillet, heat 1 teaspoon oil over medium-high.
  3. Add sausage and ground beef, cook, breaking up meat with a wooden spoon, until browned, 5 minutes.
  4. With a slotted spoon, transfer sausage/ beef mixture to a medium bowl.
  5. Add 1 teaspoon oil to skillet along with onion and garlic, cook until onions are translucent.
  6. Add drained tomatoes, season with salt and pepper and cook through
  7. Add tomato mixture to bowl with sausage/beef, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper.
  8. Brush a rimmed baking sheet or shallow baking with oil and arrange bell peppers, cut side up, on sheet or baking dish
  9. Divide rice mixture among peppers and top with crushed potato chips.
  10. Bake until potato chips are browned and peppers are tender, about 30 minutes. Serve warm.

Stuffed Peppers with Sausage and Beef (Gluten Free) | Ridgely's Radar

Here is the Best Way to Cook Fluffy White Rice

One of the first dishes my parents ever taught me was to make rice.  Not just any rice, but fluffy white rice.  It came in handy when our son was diagnosed with Celiac and pasta was taken off the table. Our sons love rice and it is their starch of choice, which means we make rice almost every night of the week.  It is so easy and I don’t really think about how to make it, but at a recent book club our host was having a rice crisis and I said I would post my families recipe for them to use.  We do not follow the recipe on the back of the rice package (white, brown, jasmine.. you name it) and have never had a problem making rice.  I hope this recipe will help you make delicious fluffy rice every single time..

Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar

 

Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar

 

Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar

 

Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar

 

Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar

 

 

White Rice
 
Author:
Recipe type: Side
Ingredients
  • white rice (we use Carolina)
  • water
  • butter
  • salt and pepper
  • garnish with chopped parsley
Instructions
  1. Fill saucepan with water, enough to cover rice but not to the top of the pan (you do not want it too high so it bubbles over when you add the rice), heat on high to a rolling boil
  2. When the water is boiling, add rice
  3. Stir the rice to make sure it doesn't stick to the pot
  4. Cook rice in boiling water for 10 minutes
  5. Meanwhile, Heat water in kettle (optional)
  6. Take rice off heat, pour rice into a fine mesh strainer
  7. Rinse rice in strainer with cold water and shake off excess water
  8. Add boiling water from kettle to bottom of rice pot or add hot water from tap to rice saucepan
  9. Put strainer with the rice in the rice pot filled with water
  10. Place the pot with strainer filled with rice back on the stove on medium heat so that the water will continue to boil and steam the rice.
  11. Steam rice for 10 - 15 minutes
  12. Place rice in serving bowl, mix in butter, salt and pepper to taste and garnish with chopped parsley
  13. serve
Notes
Rice can be heated by steaming it or placing it in a covered microwavable dish and heating it in the microwave. If you heat in the microwave without a cover, place a damp paper towel over the rice.

Here is the Best Way to Cook Fluffy White Rice | Ridgely's Radar

to buy: Carolina Enrched Rice  /   OXO Good Grips POP Storage Container  /  washi tape  / mesh strainer  /  Le Crueset covered stockpot  / wooden spoon

Chicken Salad Sandwiches

We spend many weekends in the Summer going down to our local beach with a picnic dinner.  It is hard to come up with easy to make, easy to eat meals that travel well.  On a recent evening, I was in charge of the main dish and couldn’t think of anything to make other than sandwiches.  I figured I could wrap them in paper and we wouldn’t need plates or utensils.  I made Ina Garten’s Chicken Salad with tarragon and celery.  Talk about a simple recipe that packs lots of flavor and a little crunch! The recipe called for adding mayonnaise to the bread but I felt the salad was already dressed enough and am glad I didn’t add more to the bread.  I changed up the spring mix to romaine for a little extra crunch and swapped out the multi grain bread for soft rolls.  They were a huge hit!  Luckily, I made extra and we enjoyed it the next day for lunch. Need other picnic ideas?  Check out this post and this one for recipes.

 

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Chicken Salad Sandwiches | Ridgely's Radar

Recipe: Chicken Salad

Roasted Shrimp Salad

Last weekend, to celebrate the start of Summer we took a picnic down to our local beach at sunset.  It had been a really hot day and to sit by the water, with the cool breeze, was such a treat.  We brought tons of store bought appetizers and I made a Roasted Shrimp Salad for our main meal.  I wanted something quick to assemble and easy to eat, it accomplished both tasks and was also really yummy.  As you can see in the pictures, I served it in individual jars, but after the fact, my husband and I both felt it would have been better as either a sandwich or on a bed of lettuce.  It was very good on its own but it needed something else.  I will definitely be making it again and will stop back to leave an update when I do.

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

Roasted Shrimp Salad | Ridgely's Radar

recipe:  Roasted Shrimp Salad, Govino Wine Glasses, Ball wide mouth jars