Bread

Brie & BBQ Pulled Pork-Stuffed Pretzel Rolls with HEB Primo Picks

by Shawnda on September 21, 2014

in Appetizers,Bread,Brie,HEB Primo Picks,Pork,Texas

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

Football is back. Which means so is spending my Sunday yelling “mommy words” at the TV. It’s not all bad, though. The best part? Eating too much on Sunday afternoons.

Luckily, we’re a month out from our first half marathon on the calendar so we usually start out the day with a nice, big calorie deficit. (Also luckily, my 4-year-old mostly understands which words that she shouldn’t repeat. Mostly.)

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

This month’s Tailgating Primo Picks arrived and we made quick work of picking out a gameday favorite recipe to showcase some of the Primo Picks. Because let’s be real here: Food and football go together like chili and fritos.

After dominating the bag of Butternut Squash & Chia Tortilla chips (those things are seriously awesome), I grabbed the bottle of HEB Texas-Style Barbecue Sauce (the house-favorite bbq sauce) and HEB Dessert Honey, and began praying to the flour gods to give me just 1/2-cup more of flour from the empty container so I’d have enough for pretzel rolls.

They weren’t listening. Or they’re Cowboys fans.

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

No matter. I whipped up a batch of pretzel dough, shaped them into rolls, and then filled them with brie cheese, pulled pork, red onions, and a sweet & tangy sauce made with the Texas-Style Barbecue Sauce and Dessert Honey (a reeeaaallly robust and flavorful honey).

When the rolls were nearly finished baking, I glazed them with a little more honey and sprinkled with coarse salt for a perfect, 3-bite gameday snack. Dipped in extra barbecue sauce, of course!

Brie and Honey BBQ Pulled Pork-Stuffed Pretzel Rolls

HEB has provided a selection of their Tailgating Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite tailgating or football-watching food?

As a Texan I will always be partial to Frito Pie with my friend Shannon’s world-famous chili. But for the last couple of seasons, we’ve had stuffed pretzel rolls on our gameday menu more often than frito pie.

Update: The winner is Darcy! Please check your email for instructions on claiming your HEB Tailgating Primo Picks prize!

Brie & Honey Barbecue Pulled Pork-Stuffed Pretzel Rolls

Soft and chewy pretzel rolls stuffed with honey barbecue pulled pork and brie.

Nutritional Information
Calories: 217.5 | Fat: 6.4g | Fiber 1.2g | Protein 11.2g | Carbs 28.7g

Ingredients

  • For the pretzel roll dough:
  • 3/4 cup warm water
  • 2 tsp (1 package) yeast
  • 1 cup warmed milk (I used 2%)
  • 2 Tbsp softened butter (I used Smart Balance)
  • 4 1/2-4 3/4 cup all-purpose flour
  • 3/4 tsp salt
  • For the filling:
  • ~1lb shredded pulled pork (about 3 generous cups)
  • 4 oz brie, sliced and cut into 18 chunks
  • 1/2 cup HEB Texas-style Barbecue Sauce
  • 2 Tbsp honey
  • For boiling and finishing:
  • 2 quarts water
  • 4 Tbsp baking soda
  • 1 Tbsp salt
  • 2 Tbsp honey whisked with 1 Tbsp water

Instructions

  1. In your mixer bowl, sprinkle the yeast over the water and let proof for 10 minutes.
  2. Add the milk, softened butter, 4.5 cups of flour, and salt; knead for ~5 minutes. The dough should be smooth and slightly sticky and might not completely come off the bottom of the bowl. If overly sticky, add 1-2 Tbsp of extra flour at a time.
  3. Cover and let rise for an hour, or until doubled.
  4. Line 2 baking sheets with parchment paper and lightly oil.
  5. Turn dough out onto lightly floured surface and divide into 18 balls (a scale makes this easy to do in 2-oz portions). Cover with a light towel and prep the filling and boil.
  6. Place the pulled pork and red onion in a large bowl.
  7. Whisk together the honey and bbq sauce and pour over top of the pulled pork, tossing to mix thoroughly.
  8. Keeping your surface lightly floured to prevent sticking, flatten your dough ball, top with a chunk of brie and a heaping small spoonful of pulled pork (it might take you 1-2 rolls to figure out the perfect sized scoop of filling).
  9. Pull the edges of the dough to the top, pinching and crimping the roll to prevent any leaks. Transfer the roll to the prepared baking sheets (9 each).
  10. In a large pan, bring the water, baking soda, and salt to a boil.
  11. Working with 4-5 rolls at a time, boil the rolls 30 seconds on each side, transfer to the baking sheet with a slotted spoon, and slash the top of the rolls 2-3 times with a very sharp knife (but don't cut too thick or your cheese will ooze out the top).
  12. Bake the rolls for 18 minutes, glaze with the honey-water mixture, and then bake for an additional 5 minutes until golden brown.
  13. Sprinkle with coarse salt and serve. Leftovers should be refrigerated.

Notes

Yields: 18 rolls

Adapted from Bacon Jam & Brie Pretzel Rolls; Dough from King Arthur Flour

Estimated time: 2 hours 45 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Sunday, September 28.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

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Homemade Hatch Chile Tortillas

I have successfully burned through nearly all of the hatch chiles I was going to “save.” [shrugs] Oh well, the canned version will do until next August.

But before I give in to apples – and then pumpkin and then Christmas lights (because it is a slippery slope) – I have one last recipe using the mountain of hatch chiles that sat on my counter.

Hatch chile tortillas. [swwwooooon]

Hatch Chile Borracho Beans

If you’ve ever eaten a fresh tortilla, whether your made it yourself or picked up a still-warm pack from the grocery store (I hope you all have this option one day!), you know they are so much softer and flavorful than the assembly line version.

And if you’ve never eaten a fresh tortilla? Well, let’s fix that now.

Homemade Hatch Chile Tortillas

My HEB sells made-in-store flour tortillas studded with chunks of roasted hatch chiles but you can only get them during their Hatch Chile Fest, which is 2-3 weeks a year. They’re actually already gone and won’t be back until next August.

No worries, though. I’ve got you (mostly me) covered.

Homemade Hatch Chile Tortillas

I took my favorite tortilla recipe (it’s the only one you & I will ever need) and infused it with roasted, smokey hatch chiles. And unlike the ones I buy, the smokey flavor – and heat, if you purposely (or not) picked up the hot hatches – is distributed throughout the entire tortilla.

Hatch Chile Tortillas

Homemade flour tortillas flavored with roasted hatch green chiles.

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 heaping tsp salt
  • 5 Tbsp softened butter, oil or shortening (I usually use olive oil)
  • 4 roasted hatch chiles, seeds removed, or ~2 cans (1/2 cup) diced chiles, drained really well
  • 1/3-1/2 cup warm water

Instructions

  1. Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade.
  2. Add the fat and process until the mixture is uniformly-ish crumbly.
  3. Add the chiles and then slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more).
  4. Let the dough knead for ~30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands - but it will be easier to mince/puree the chiles first.)
  5. Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions (I weighed mine out to 2 oz each).
  6. Cover with a kitchen towel and let rest for 10 minutes.
  7. Heat a large, dry saute pan over medium high heat.
  8. With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.
  9. (You may have a few larger pieces of hatch chiles in the dough that interfere with rolling - just press those back into the tortilla dough before cooking.)
  10. Lay tortilla flat in the heated pan and cook on each side for ~20 seconds, until the bubbled areas brown.
  11. Keep covered with a kitchen towel to keep warm and pliable. Eat warm.

Notes

Yields: ~12 tortillas

Adapted from: Homemade Tortillas

Estimated time: 30 minutes

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The Only Recipe for Sandwich Bread You Need

by Shawnda on February 27, 2014

in Bread,DIY

Classic American Sandwich Bread

It’s probably no surprise to anyone, but I handle the bulk of the grocery shopping around here. And by that, I mean that Jason knows where HEB, Costco, and Aldi are. And that they allegedly sell things other than cheese and wine and Blue Bell.

ALLEGEDLY.

So on the super rare occasion that he has to go grab a forgotten ingredient or two, I make sure my phone is right next to me. Because I know it will ring.

And it will ring more than once. (The over-under is at 3.) (Fair disclosure: Jason would probably rather cut off both his ears with a rusty spoon than send me back to Home Depot for lumber again.)

Classic American Sandwich Bread

Why is there artificial smoke flavor in this?
[Confused, because he went for bread and cheese] They… put it in so they don’t actually have to smoke the meat?
I’m reading the bag of bread.
Dude. Gross.
I’m not buying this. Show me how to make it when I get home.

Or… you could go play dinosaur lunchtime tea party upstairs with Landry and just let me do it because as huge a dino-geek as I am, I cannot play that game for one single second more some days.

Classic American Sandwich Bread

Enter the last recipe for sandwich bread that you’ll ever need.

It’s light, white, and fluffy. It’s soft, tender, but still holds up to a serrated knife. When I make Landry’s butterfly- or dino-shaped PB&Js for lunch, I don’t throw these scraps away – I eat them in the before-school chaos for my breakfast.

The recipe is even fairly quick and painless, as far as bread goes (assuming you’re not kneading by hand). I have been baking it twice a week, to stay ahead of the lunch curve: once on the weekend and then again on Wednesday nights. And only once has it ever done this:

Keepin' it real

Don’t skip that step to lower your oven rack. Otherwise, you’ll be sawing off the top of the loaf.

Slice it up, freeze what you don’t need in the next two days, and then tell me that it doesn’t make the very best “plain” turkey sandwich you’ve ever eaten for lunch.

American Sandwich Bread

Light, airy, soft. and tender - it's the only recipe for sandwich bread you'll ever need.

Ingredients

  • 1/3 cup warm water
  • 2 tsp (1 package) dry active yeast
  • 1 cup warm milk (I use low-fat)
  • 3 Tbsp sugar (or honey)
  • 2 Tbsp butter, melted (I microwave it with the milk)
  • 2 tsp salt
  • 3 1/2 cups flour, plus more if needed
  • Oil or cooking spray for greasing bowl and loaf pan

Instructions

  1. Sprinkle yeast over warm water and proof for 10 minutes.
  2. Add the milk, butter, sugar, flour, and salt to the bowl, mixing in low until combined.
  3. Increase speed to medium and knead for 10 minutes, until dough mostly cleans the side of the bowl and is smooth. (If the dough is still very sticky half way through kneading, add a few extra Tbsp flour.)
  4. Transfer to a lightly oiled bowl, cover, and let rise for ~45 minutes in a warm spot.
  5. Spray a loaf pan (original recipe recommends 9-inch, I use a 10-inch) with cooking spray.
  6. Press the dough into a rectangle 1-inch thick, approximately 9-inches long, and then begin rolling the long edge into a cylinder.
  7. Crimp the bottom edge of the dough and lightly press it into the loaf pan, spreading it to the corners.
  8. Cover and let rise for 30 minutes while the oven is preheating to 350 and you're rearranging your oven racks to back in the lower/middle of your oven (remember - top third will look like that sad loaf above!).
  9. Bring 2 cups of water to boil and place it in a small pan in the oven when you place the loaf pan in the oven.
  10. Bake for ~45 minutes, until golden brown.
  11. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
  12. I slice once cool (16 slices + ends) and freeze the bread in stacks of 4 in a large zipper bag. I let the bread thaw overnight in a zipper bag on the counter to make lunches in the morning.

Notes

Yields: 1 loaf, or 16 slices of bread

Source: Cook's Illustrated Cookbook via Smells Like Home

Estimated time: 2 hours 45 minutes

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Cheesy Crab & Artichoke Bread

by Shawnda on December 12, 2013

in Appetizers,Bread,Seafood

Cheesy Crab & Artichoke Bread

One of the things I look forward to most every December is my friend (and realtor extraordinaire) Brandi’s cookie exchange. Two dozen women each bring six dozen cookies, dump them in the dining room on their way into the kitchen, and then proceed to drink two dozen bottles of Prosecco.

It’s a cookie exchange that isn’t totally about the cookies. And it is a good time.

Cheesy Crab & Artichoke Bread

This year, my favorite part of the party wasn’t the cookies (never is). Or the Naughty Punch (always is). Or even the straight Prosecco when it was too much work to get up and walk into the kitchen for more punch (because why do that when you can carry a bottle around the house with you).

My favorite part was the artichoke bread. Guys. A loaf of bread split in half and topped with a creamy mixture of artichokes, cheese, and garlic and then baked to bubbly, melty perfection.

Who need chips or crackers when you bake your dip directly on the bread?

Cheesy Crab & Artichoke Bread

Bubbly, melty, cheesy perfection only gets better with that container of crab that has to be eaten, like, yesterday later. But, you know wasn’t. Because Prosecco.

Serve it with dinner. Or as dinner. And then lunch and dinner again.

Cheesy Crab & Artichoke Bread

Cheese, artichokes, and crab are baked on top of ciabatta for the ultimate party food.

Ingredients

  • 1 large loaf ciabatta (my loaf was ~15in x 6in)
  • 2 cans quartered artichokes, drained well
  • 8 oz reduced-fat cream cheese, softened
  • 1/2 cup plain yogurt (sour cream or mayo would also work)
  • Juice of 1/2 lemon
  • 4 green onions, sliced and dark green parts reserved for garnish
  • 4 cloves garlic
  • Small handful of parsley, chopped
  • Worcestershire
  • 1 tsp old bay seasoning
  • 8 oz shredded cheese (I used half cheddar, half Monterrey jack)
  • 8 oz lump crab

Instructions

  1. Preheat the oven to 425.
  2. Cut the loaf of ciabatta in half horizontally and place on a foil-lined baking sheet.
  3. In a large bowl, mix together the cream cheese, yogurt, lemon juice, garlic, a couple of dashes of Worcestershire, white and light green parts of the green onions, garlic, parsley, and Old bay seasoning.
  4. Stir in the cheese, artichokes, and crab until everything is nicely coated.
  5. Generously top the two halves of the ciabatta with the artichoke mixture, spreading it all the way to the edges of the bread.
  6. Bake for 20 minutes and then turn the broiler on for an additional 2-3 minutes to brown the cheese (keep an eye on it while broiling).
  7. Slice into strips and serve warm/hot.
  8. I had ~3/4 cup of the topping leftover that I put into a ramekin and baked along side the bread.
  9. Leftovers will keep tightly wrapped in the fridge - reheat in the oven for ~10 minutes.

Notes

Yields: A lot. Servings vary.

Source: Confections of a Foodie Bride

Estimated time: 35 minutes

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