Party Foods

Sorry this second post is so far placed from the first. Thursday- Saturday turned into a Four0Seven production madness. Even this morning, I need to get one cake done and start working on the pieces for three other ones for next weekend.

But in the midst of the business madness, we did have some friends come over and we had a great night of some fun appetizer like finger foods. Now everything we made would be amazing for a holiday party, football party at your house (especially a Super Bowl Party!) or even just a fun night with friends like we did.

Now first, I pulled out my Pamela's Bread mix again and using the same ingredients as last time I mixed up my dough. We used this to make rolls for sliders.

Now the only thing I did different at the end of the mixing is grease a few muffin/cupcake pans (which I'm in no shortage of around here) and portion the dough out into those. 

Now the dough rests in the muffin tins for one hour, just like with the bread. When it's done resting, I baked them at 350 degrees F for 23 minutes. 

Next, we took our beef from the Florida Fresh Meat CO 

Took some of the Lea and Perrins Worcestershire sauce and mixed it with the meat to add a little flavor. 

You then Form your slider patties. 

We used a cook top griddle we have since we can't use a grill on our patio in this apartment complex. While those are cooking, go ahead and split open your rolls you made and put them on a sheet pan open side facing up. 

You're going to be placing these in the oven under the broiler to get them a little warmed up and get them a little toasty. After that you are ready to build your sliders. 

We also served these with this ketchup made by Intensity Academy out of Tampa, FL.

It has a great ketchup flavor with a really nice chipotle kick to it. 

Now onto the next yummy item we made.....

Teriyaki Wings!!! 

We started with some free range chicken wings from Seely's Ark 

You will want to rinse and dry off those wings once you have them out of the packaging. You are then going to toss them in some oil and place them on a sheet pan skin side up. 

You'll roast those in the oven at 425 degrees F until they are golden brown and the internal temperature reaches 165. 

Now while those are in the oven you are going to take some of the Intensity Academy's Chai Thai Teriyaki and make a Sauce out of it. 

You'll need 1 tsp corn starch and 2-3 tsp of water to make a slurry. Bring your teriyaki to a boil and whisk in the slurry you made to thicken up the teriyaki. 

Once you pull out those wings, you are going to toss them in this thickened teriyaki sauce that you just made. At that point they are ready to eat! 

Now last, but not least.... we made chicken satay. 

We started off with a pack of Seely's Ark Chicken Tenders

You are going to rise and dry these as well. Then you are going to want to put them in a bowl and add a quarter of the jar of satay sauce. 

You are then going to skewer one tender per skewer. 

Make sure your griddle is still at 350 degrees F. You are then going to cook the tenders about 7-8 minutes per side. 

Have the rest of the satay sauce as a dipping sauce. Plate it all up, serve and enjoy! 

I really hope you can all find the opportunity to use these great dishes for a party of some sort. 

All of the meats, eggs and the intensity academy sauces are available through Growing Synergy for purchase. 

Look for another post later today! I'll be sharing about our amazing breakfast that we are about to make! 

Pamela's Bread Mix Round 1.... and 2 :-)

I found it appropriate, as my first post and all, to post my first attempt at a gluten free bread. Now I heard about this bread mix from a friend from high school that has Celiac Disease and writes a blog as well. Her blog, The HALLway, is what sort of inspired me to start this blog and led me to the bread mix I'm using in today's recipe.

I'm using Pamela's Bread Mix and the recipe that it has for bread on the back of the bag. Now this mix can be found at one location in Central Florida that I know of for a pick up, which is Whole Foods for $15.99 for a 4lb bag. But it is also available online at Amazon.com for $44.34 for 3 4lb bags.

Now to make this local as well at gluten free, I am using Lake Meadow Naturals eggs. They come from cage free chickens and are an amazing local product that can be used in any number of recipes.

So here we go....

3-1/2 cups Pamela's Bread Mix
1/3 Cup oil
2 Large Eggs
2-1/4 tsp active dry yeast or 1 yeast packet 7g
water (per directions)

Use a Heavy Duty Stand Mixer with a whisk attachment. (This part was a little odd to me at first, because using a bread hook is what I'm used to in making most breads. But it does work!) Do not use the bread hook. In a 2 cup liquid measuring cup, measure 1/3 cup oil, crack in 2 eggs, then fill with warm water up to the 2 cups liquid line. Add in 2 TBSP additional water. Add to dry mix and yeast, then beat with stand mixer for 3 minutes on med/high.

Pour into lightly greased 8"x4"pan and let the dough rest for one hour. The dough should rise but if not, it will rise when baking.

Preheat oven to 350 degrees F. Bake for 60-70 minutes. Let it sit for 10 minutes then carefully remove from pan and let cool on a rack.

Now as I kept reading on the back of the bag, I saw there was an alteration you can do to make a cinnamon swirl bread. Now prior to being diagnosed with Celiac, I LOVED cinnamon swirl bread for breakfast. So, I made a second loaf of bread, but with the cinnamon swirl twist. The recipe is the same, but with one little change. In a separate bowl, combine 1/4 cup of sugar and 2 tsp of cinnamon. Once the dough is done mixing, fold in the cinnamon sugar mix 3 times to get a good swirl look with the cinnamon.

It still rests for an hour before going into the oven and bakes for an hour as well.

As far as the bread itself goes, I give it a 9 out of 10 compared to ANY of the other breads I have tried. I have to say, I am super excited for breakfast and lunch tomorrow!!!

Now to just figure out what my next project will be! :-)