Saturday, October 2, 2010

"Homemade" "Donuts"

Okay, I probably shouldn't even blog these because they're only partially homemade, and they're not really donuts. I don't even think I can really call this a recipe. But, they are SO GOOD. Like, make you drool thinking about them good. I learned this "recipe" for "homemade" "donuts" from my Grandma. She used a fry daddy almost exclusively for making these. And french fries.

Essentially what you're seeing above are powdered sugar covered fried biscuit dough. I've tried making these more homemade from scratch, and more like real donuts, but nothing I've done can even compare. I think that the results are so good that this is one thing that I can keep in my repertoire as-is. I'm not sure anything else can really compare.

  • Vegetable oil for frying
  • Store-bought buttermilk biscuit dough (I like using homestyle buttermilk biscuits)
  • 1/2 cup to 1 cup powdered sugar

  1. Heat 2 inches of oil in a large pot on medium-high heat. Test the heat by dropping a very tiny piece of biscuit dough in the oil. As soon as it starts to bubble, it's hot enough.
  2. Quarter the biscuits
  3. Drop biscuits carefully in hot oil. Remove when evenly browned, draining on paper towels
  4. Toss warm donuts in ziploc bag filled with powedered sugar
  5. Serve warm!
  6. .....Drool.....
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Carving Board Chicken Pesto Melt

As I'm sitting here this afternoon trying to figure out what to make for dinner without having to go to the grocery, what I keep coming back to is this sandwich I made earlier this summer and I'm wishing I had all the ingredients on hand to make it! The easiest way to make this sandwich is to use two ready-made things; prepared pesto sauce which you can find in your refrigerated section, and Oscar Mayer Carving Board Chicken. By all means if you have homemade pesto on hand or leftover chicken from dinner last night, use that. Using the Carving Board Chicken is a super convenient alternative to buying a whole rotisserie chicken, or grilling, roasting, or poaching a chicken breast just for a sandwich. The meat itself tastes more like it came from a rotisserie chicken, and looks like you carved it yourself. Full disclosure here - I work for Oscar Mayer, however I am sharing my sandwich recipe with you because I think this product is really awesome. Even my husband - a self declared non cold-cut eater, thinks this stuff is pretty good! Oakley likes it too.

Carving Board is pretty new - we just launched it this summer - and if you're curious, here's the link to the product site:

The other important ingredients in this recipe are using fresh mozzarella sliced relatively thin to get that melty cheese effect, and use the best tomatoes you can find. I used regular old wheat bread to make this sandwich because that's all I had, but upping the bread to a ciabatta would be yummy too. Even using foccacia as your sandwich bread would add a nice twist.

When cooking the sandwich, you can use a panini press, or you can grill it like a grilled cheese. The trick to melty cheese, and a perfectly browned exterior is to cook the sandwiches on medium heat vs. high. Too high a temp and you'll burn the bread before your cheese melts!

Ingredients (2 sandwiches)
  • 4 slices bread
  • Softened butter
  • 2-4 TBSP Pesto
  • 1 small tomato sliced
  • 4 slices fresh mozzarella
  • Oscar Mayer Carving Board Chicken

  1. Butter 1 side of each slice of bread
  2. Spread pesto evenly across the non-buttered side of each slice of bread
  3. Top the bread slices with mozzarella, chicken, tomato
  4. Grill on medium heat until sandwich is browned, and cheese is melty, about 3-5 minutes on each side
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