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Ballards By Design @UC1_ZTmzh7viwGrGoq4xhVuA@youtube.com

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Ballards By Design
Posted 4 months ago

Hey good people! For those asking about the homemade bread I made in the short, here is the recipe I used! Enjoy 😉


2 cups warm water (105-115 degrees)

1 Tablespoon active dry yeast

1/4 cup honey or sugar

2 teaspoons salt

2 Tablespoons vegetable  oil

4 - 5 cups all-purpose flour

Instructions
• Prepare the dough: In a large bowl or stand mixer, add the yeast, water, and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).

• Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.

• Add another cup of flour and mix to combine. With the mixer running, add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic and slightly stick to a clean finger, but not be overly sticky. Add a little more as needed.

• Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface for 5-8 minutes).

• First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.

• Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)

• Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

• Second rise: Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.

• Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

• Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.

• Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

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Ballards By Design
Posted 6 months ago

We had Rasta Pasta for dinner & it was soooo good! Here is the recipe:
16 ounces penne pasta
2 large chicken breasts
1 lb smoked beef sausage
4 tablespoons vegetable oil (for cooking chicken & vegetables)
3 tablespoons jerk seasoning (for chicken & pasta sauce)
2 bell peppers in different colors – sliced
1 onion - sliced
½ cup green onions sliced
2-3 cloves garlic minced
1/2 cup chicken stock
1 1/2 cup heavy cream
1 cup half and half
1 cup monterrey cheese grated
1/2 cup parmesan cheese grated
Optional - parsley for garnish

Instructions
Cook pasta according to the package instructions or desired tenderness. Set aside.
Cut chicken breast in half, then cube it, toss in jerk seasoning, and cook until it's golden and cooked through. Then remove from the pot, and set aside.
Slice smoked beef sausage, then cook until browned. Remove from pot and set aside.
Add vegetable oil to a heavy bottomed pot and saute bell peppers and onions. Add the minced garlic and cook until it’s fragrant.
Add 1 tbsp of jerk seasoning to the pot.
Add heavy cream + half and half, stir until well mixed.
Add chicken stock to the pot. Simmer for a few minutes or until the sauce thickens, mix the cheeses in the sauce, and lastlty add in the meat and pasta.
Mix everything well.
Garnish with green onions & parsley.
Serve warm

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