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Easy Whole Wheat Rolls | 101 Cooking For Two by Gordon Ramsay


Make these wonderful homemade honey whole wheat rolls for dinner using your stand mixer and these easy step by step photo instructions.
Honey Whole Wheat Dinner Rolls from 101 Cooking for Two


What good is that KitchenAid stand mixer that sits on your counter? Yes, it impresses your friends and family but really when was the last time you cracked it open and fired it up. Well, do it tonight and make this healthy dinner rolls.

I simplified other recipes and made it a single rise for less fuss. So fire that thing up, and in 80 minutes you can be eating wonderful homemade honey-wheat dinner rolls.

My Rating
Rating 5 per 5


Yep, really that good. Moist with great taste and tender. Not that dry whole wheat taste.

Recipe Notes for Quick and Easy Honey Whole Wheat Dinner Rolls

Flour Ratios

I originally did a 3:1 ratio of white to wheat flour, which is what I recommend for most people. 1:1 ratio also works well.

If you want 75-100% whole wheat, you may need a few teaspoons more of water and they will not rise quite as much. Wheat flour just needs more water.

This dough is very wet so use flour on your hands and surface. I let the stand mixer do the work of kneading.

Types of Yeast

All baker yeast is the same organism (Saccharomyces cerevisiae). Old fashion active dry yeast is processed differently and has less live yeast so it will work slower. Otherwise consider quick, cake, fast or any other adjective use approximately the same.

The amount of yeast in a packet is about 2 1/4 teaspoons. I use bulk yeast usually and use a light tablespoon (3 teaspoons minus a little) as the same thing.

I like to “proof” my yeast by letting is set a few minutes to form some bubbles to “prove” to me it is good. I have had new yeast that was dead. Also, the water will distribute yeast equally across the dough.

Can I Do This Without a Mixer?

Sure. Do some hand kneading. 4-5 minutes should do it. But if you have the stand mixer, let it do the work.

Recipe and Pan Size

This only makes six rolls and fits nicely in a 9 inch round or an 8 or 9-inch pan. Double for 12 rolls and use a cake pan,

Other Notes

You could vary this recipe in many ways. Do all white, add some onion flakes, top with sesame seeds.

I tend to make things like this without eggs or milk that I don’t see as really needed. You can look at other recipes if you want that.

Other Bread and Roll Recipes

60 Minute Dinner Rolls

Stand Mixer Lunch Lady Rolls

Julia Childs French Bread; Simplified

Cornbread Drop Biscuits

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butter with honey in a small white bowl

Place butter and honey in small bowl and microwave for 20 seconds to melt butter.

proofing yeast in mixing bowl

Measure 2/3 cup of warm water (about 105) and add the yeast.

kneading dough in a stand mixer

Add flours and salt to stand mixer bowl and mix. After yeast mixture starts to foam (about 5 minutes) add all ingredients to stand mixer.  Mix on 2 with the dough hook for about 8 minutes. After 2 minutes, stop and scrape down sides if all dry is not mixed in. The dough should be very wet and sticky. You may need a few teaspoons of water.

form dough into a log on a floured mat

Turn dough onto floured surface and roll into a 2-inch diameter roll.

cut into 6 equal pieces and lightly dust with flour on mat

Cut into six even pieces and roll into balls. Lightly dust with flour.

cover in baking pan

Place into a 9-inch cake pan sprayed with PAM. Cover with plastic wrap — pre-heat oven to 375.

allow to rise in a warm spot

Place in the slightly heated over or another warm spot to rise. 30 to 40 minutes.

Honey Whole Wheat Dinner Rolls from 101 Cooking for Two

Bake until golden brown. 16 to 18 minutes.

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Easy Whole Wheat Rolls

Make these wonderful homemade honey whole wheat rolls for dinner using your stand mixer and these easy step by step photo instructions.

Prep Time1 hr

Cook Time18 mins

Total Time1 hr 18 mins

Author: Dan Mikesell AKA DrDan

Course : Bread

Cuisine : American

Servings/Adjust Amount: 6 servings

6

Ingredients

  • 1 1/2 cups AP flour
  • 1/2 cup whole wheat flour
  • 2/3 cup water
  • 2 ¼ teaspoons instant yeastone pack
  • 1 egg
  • 1 tablespoon honey
  • 1 tablespoons butter
  • 1/2 teaspoon salt

Instructions

  • Measure 2/3 cup of warm water (about 105) and add the yeast.

  • Place butter and honey in small bowl and microwave for 20 seconds to melt butter

  • Add flours and salt to stand mixer bowl mix. After yeast mixture starts to foam (about 5 minutes) add all ingredients to stand mixer.

  • Mix on 2 with the dough hook for about 8 minutes. After 2 minutes stop and scrape down sides if all dry is not mixed in. The dough should be sticky and wet. You may need a few teaspoons of water if the dough is dry.

  • Turn dough onto floured surface and roll into a 2-inch diameter roll. Cut into six even pieces and roll into balls. Lightly dust with flour.

  • Pre-heat oven to 375.

  • Place into a 9-inch cake pan sprayed with PAM. Cover with plastic wrap and place in a warm spot to rise. 30 to 40 minutes.

  • Bake until golden brown. 16 to 18 minutes.

Recipe Notes

Pro Tips:

  1. I use 25% whole wheat flour. You can increase all the way to 100%.
  2. You will need more water with more whole wheat. The exact amount of liquid to the amount of flour varies some by the “hydration” of the flour. Sometimes you will need a bit more water or a bit more flour.
  3. White whole wheat flour is fine also.
  4. The dough needs to be moist and a bit sticky. It is easy to have this too dry to rise well.
  5. Cold weather option: turn on over to lowest temp and heat until that temp is reached the turn-off oven.
  6. Use a 9 inch round pan or a 8 or 9 inch square baking pan.
  7. Double for 12 rolls and use a 9 by 12 inch cake pan.
  8. Good at room temperature for 3-4 days and can freeze for a few months but I’m not a big fan of freezing breads. 

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Calories: 189kcal | Carbohydrates: 34g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 115mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Calcium: 10mg | Iron: 2mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Editor’s Note: Originally Published February 8, 2011. Updated with re-edited text and options and refreshed photos.
Dogs at play

Crock Pot Texas Chili | 101 Cooking For Two by Gordon Ramsay


A simple five-star Texas no bean chili with a rich, spicy heat. It has lots of kick and a great taste profile from three types of chilies. Just follow the easy step by step photo instructions.
Texas Chili on a spoon

This is an extremely easy “dump and cook” slow cooker recipe. I based it on a previous Texas chili I had made but seemed to be lacking a bit.

It turns out my chili needed some chiles. The multiple types of chilies seem to add more than heat. They add different tastes that are very, very nice.

My Rating
My rating system. Great 5 out of 5

A solid 5. A great taste profile and a wonderful change of pace.

Pro Tips: Recipe Notes for Crock Pot Texas Chili

What is Texas Chili?

Texas Chili, what is it? Well, it could be any chilly cooked in Texas or by a Texan, but the consensus seems to be a beef chili with no beans. I’m going with number three.

So no beans seem to be the most consistent part of the definition. Some will insist that there should be no tomato products, but most modern recipes include some tomato.

The purest will use a paste of chiles with the beef and not much else.

If you have a different definition, please post it. But please don’t downrate the recipe due to this.

What Meat to Use?

This calls for chunks of beef, not ground beef.

I like to cube my own from a beef roast. I prefer a nicely marbled chuck roast, but really with the prolonged cooking, even leaner cuts will be fine.

If you are lazy like I can sometimes be, use pre-cut stew meat.

The Chiles

I suggest fresh jalapenos, Anaheim, and Poblano peppers. These will provide a nice heat with a great taste profile. Plus, they are commonly available fresh. Dried chiles are not interchangeable with fresh.

The Heat of the Chiles
The heat of chiles is commonly expressed by the Scoville heat scale. Some chiles can run-up to the 800,000 range. The common Jalapenos are 2,500-8,000, green Anaheims run 1,000-1,500, and the Poblano peppers are 500-2,500.  So not too hot here.

This is a 6/10 spicy, which is about as high as I go. But I’m a wimp, so it is probably ok for most people.

Add a little sour cream and cheese on top and your taste bud will dance.

Crock Pot Size

This makes about 11 cups of chili as written. This will fit in a 3 1/2 quart crock pot, but bigger is fine.

It is also an easy recipe to cut in half.

Other Great Crock Pot Chilis to Try

Crock Pot Chili

Ultra Simple Crock Pot White Chicken Chili

Crock Pot Three Bean Turkey Chili

Crockpot Southwest Chicken Chili

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trimmed beef on board

For a full recipe, you need about 2 pounds of cubed, trimmed beef cut into 1-inch pieces. You can be lazy and use precut stew meat if you want.

browning beef in skillet

If you want, browning the meat before adding to the crock pot will add more flavor.

chopped onion on white board

Chop one large onion. Also, clean and dice two jalapenos (finely), 2 Anaheim peppers, and 2 Poblano peppers.

mixing ingredients in crock pot

Combine the chopped onion and peppers with four cloves of crush garlic, 2 – 14 oz cans diced tomatoes, 14 oz can beef broth, 2 tablespoons chili powder, 1 teaspoon pepper, 1 teaspoon salt, 1 teaspoon oregano, and 1/2 teaspoon cumin.

Texas Chili in ladel over the crock pot

Cook a crock pot for 8 hours on low or 4 hours on high. It will fit in a crock pot of 3 1/2 quart or larger.

Texas Chili with sour cream and cheese in bowl

Serve topped with sour cream and cheese to contrast the heat.

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Crock Pot Texas Chili

A simple five-star Texas no bean chili with a rich, spicy heat. It has lots of kick and a great taste profile from three types of chilies. Just follow the easy step by step photo instructions.

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Servings/Adjust Amount: 11 cups

11

Ingredients

  • 2 lbs beef roast trimmed and cut into 1 inch cubes or use stew meat
  • 2 jalapenodiced small
  • 2 Anaheimdiced medium
  • 2 poblano pepperchopped medium
  • 1 onionlarge chopped
  • 4 cloves garlic powdercrushed or minced
  • 28 oz diced tomatoes
  • 14 oz beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoons cumin

Instructions

  • For a full recipe, you need about 2 pounds of cubed, trimmed beef cut into 1-inch pieces. You can be lazy and use precut stew meat if you want.

  • If you want, browning the meat before adding to the crock pot will add more flavor.

  • Chop one large onion. Also, clean and dice two jalapenos (finely), 2 Anaheim peppers, and 2 Poblano peppers.

  • Combine the chopped onion and peppers with four cloves of crush garlic, 2 – 14 oz cans diced tomatoes, 14 oz can beef broth, 2 tablespoons chili powder, 1 teaspoon pepper, 1 teaspoon salt, 1 teaspoon oregano, and 1/2 teaspoon cumin.

  • Cook in a crock pot for 8 hours on low or 4 hours on high. This will fit in a crock pot 3 ½ quart or bigger.

  • Serve topped with sour cream and cheese to contrast the heat.

Recipe Notes

Pro Tips

  1. You can use pre-cut stew meat or a beef roast trimmed and cut into 1-inch cubes.
  2. This just fits a 3 1/2 quart crock pot, and bigger is fine.
  3. This is an easy recipe to cut in half.
  4. The “heat level” is about 6/10 to me.
  5. The nutrition is calculated for 1 cup. That would be a small serving Bx most people will want a 1 1/2 to 2 cup serving.
  6. Will be good refrigerated for 3-4 days and freeze well for 3-4 months.

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Serving: 1cup | Calories: 181kcal | Carbohydrates: 7g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 411mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 3mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published February 25, 2012. Updated with expanded discussion and instructions along with refreshed photos.dogs playing in snow

 

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Baked Chicken Tenders | 101 Cooking For Two by Gordon Ramsay


30-minute easy baked chicken tenders for the whole family. Moist and tender with no messy frying, just follow these simple step by step photo instructions.
chicken tenders on white plate

Chicken tenders are now a standard meal for many kids and adults. Most are fried, and the meat is of dubious origin — time to take control of your diet with this healthy substitute.

You can easily cook as many as you need for a party or a few for a meal.

My Rating
My rating system of a 4 out of 5 so very nice.


Really good and a solid higher 4.

Pro Tips: Recipe Notes for Baked Chicken Tenders

The Chicken

I usually use chicken tenders, but you can slice up some skinless boneless chicken breasts the same size. Either will work.

There are usually 4-5 chicken tenders per pound.

The tenders have a tendon that you will want to trim off.

To wash or not: We no longer recommend washing any raw chicken due to the spread of contamination by droplets of water. See Chicken; To Rinse or Not To Rinse? for a more detailed discussion.

The Breading

This is a fairly breading with flour, egg wash, and then some bread crumbs with some spicing.

Spice it up some. 

I originally created this recipe as “spicy,” but that is just a tiny adjustment.

Add some cayenne pepper to the third tray. One-fourth teaspoon will get you a 5/10 heat, and a half teaspoon will be 8/10.

TWO BIG TIPS:

  1. Be sure to start with very dry chicken tenders.
  2. After the breading, let the chicken sit on the rack for 5-10 minutes. It will adhere much better.

A Few Other Notes

  1. To keep the fat down, I used two egg whites, but you could use one egg with the yoke.
  2. If you want to speed up the prep, you can use a seasoning salt for the main spices. (about 2 teaspoons) Just add the pepper.
  3. The coating can be a little dry. I gave them a light spray with PAM… problem solved.

Kid-Friendly Chicken Recipes

Oven Baked Chicken Legs – The Art of Drummies

Healthy Baked Chicken Nuggets

Easy Grilled Chicken Strips

Grilled Chicken Tenders

Crispy Chicken Tenders
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ingredients for baked chicken tenders

Preheat oven to 400 convection. Prep a baking tray by lining with aluminum foil, fit with a rack and spray with PAM.

trimming the tendon off the tenderloin

Trim 1 1/2 to 2 pounds of chicken tenders. Or trim and slice 2 skinless boneless chicken breasts into 1/2 inch thick strips. Pat dry the chicken. DO NOT SKIP THIS STEP.

dipping chicken tender in flour

Create a dredge line:
Tray #1: 1/4 cup flour
Tray #2: 2 egg whites or one egg wiped with 1 tablespoons water
Tray #3: 1/4 cup flour, 1/4 cup Panko bread crumbs, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon each salt and pepper. Optionally add 1/4 t cayenne pepper (adjust for taste).

Roll the chicken in tray one and shake dry.

dipping chicken tender in egg wash

Dip in the egg wash and shake off excess.

rolling chicken tender in breading

Roll in the final tray.

chicken tenders ready to bake on rack

Place on prepared tray. Give them a light spray of PAM.

pile of chicken tenders on white plate

Cook until 165 in the thickest part. 16 to 18 minutes.

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Baked Chicken Tenders

30-minute easy baked chicken tenders for the whole family. Moist and tender with no messy frying, just follow these simple step by step photo instructions.

Prep Time10 mins

Cook Time16 mins

Total Time26 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Servings/Adjust Amount: 10 tenders

10

Ingredients

  • 1½ to 2 pounds Chicken tenders or Skinless breasts cut into strips
  • 2 egg whitesor 1 whole egg
  • 1/2 cup AP flour
  • 1/4 cup Panko bread crumbs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenneOptional
  • PAM

Instructions

  • Preheat oven to 400 convection or 425 conventional oven. Prep a baking tray by lining with aluminum foil, fit with a rack and spray with PAM.

  • Trim 1½ to 2 pounds of chicken tenders. Or trim and slice 2 skinless boneless chicken breasts into ½ inch thick strips. Pat dry the chicken. DO NOT SKIP THIS STEP.

  • Create a dredge line:
    Tray #1: 1/4 cup flour
    Tray #2: 2 egg whites or one egg wiped with 1 tablespoons water
    Tray #3: 1/4 cup flour, 1/4 cup Panko bread crumbs, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon each salt and pepper. Optionally add 1/4 t cayenne pepper (adjust for taste).

  • Roll the chicken in tray one, and shake dry.

  • Dip in the egg wash and shake off excess.

  • Roll in the final tray. Do not shake off excess. Place on prepared tray.

  • Give them a light spray of PAM. Cook until 165 in the thickest part. 16 to 18 minutes.

Recipe Notes

Pro Tips

  1. I like to use a rack to cook these and you will not need to flip them. Without the rack, you will need to flip halfway through with a fork.
  2. I like to use chicken tenders but you can use cut strips of chicken breasts.
  3. Be sure to pat dry the chicken before starting.
  4. There are usually 4-5 chicken tenders per pound.
  5. If you rest the chicken after coating but before baking for 5-10 minutes, the coating will stick better.
  6. This will usually take about 16-18 minutes but will vary some by the thickness of the chicken and your oven. The endpoint of cooking is 165 degrees in the thickest part of the chicken. No a set time.
  7. If you want to speed up the prep, you can use a seasoning salt (2 teaspoons) for the main spices. Just add the pepper.
  8. Cayenne pepper is optional. One-fourth teaspoon will get you a 5/10 heat and a half teaspoon will be 8/10. Please don’t add it if this is for kids.
  9. The coating can be a little dry. I gave them a light spray with PAM just before baking.

 

Check Out Other Great Recipes

Graphic for visual directory

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Blue ribbon divider used for visual effect

Calories: 104.5kcal | Carbohydrates: 4.97g | Protein: 15.77g | Fat: 1.91g | Saturated Fat: 0.41g | Cholesterol: 43.55mg | Sodium: 189.99mg | Potassium: 265.9mg | Fiber: 0.25g | Sugar: 0.15g | Vitamin A: 90.47IU | Vitamin C: 0.82mg | Calcium: 5.6mg | Iron: 0.56mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally published February 4, 2012. Updated with expanded and more detailed instructions and refreshed photos.

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