Tuesday 29 April 2014

Stuffed Buns

I made these stuffed buns for the kids' lunches again, and it's time that I share this simple and oh-so yummy snack / lunch box treat with you.  The first time I made them I used leftover chicken and broccoli in the filling.

The next time I made them I used leftover ham and broccoli.

Both delicious.  These stuffed buns are almost as popular around here as my Pizza Buns, and I'm thinking about trying a stuffed pizza bun version...sort of like a pizza pocket...but with the same sweet, soft dinner roll dough that makes these stuffed buns so amazing. 

The bread maker is the star of the show.  It does most of the work.  But you can use your favourite dinner roll recipe if you don't have a bread maker.  The filling comes together quickly if you're using leftovers.  Some cooked meat and veggies, some cheese, and a bit of mayo to bind it all together.

Roll the dough out into flat rounds, scoop some filling onto each one, seal and bake.  Super simple.

Stuffed Buns

I batch of breadmaker dinner rolls
I 1/2 cups finely chopped cooked meat, such as chicken or ham
1 cup chopped cooked vegetable, such as broccoli, cauliflower or asparagus
1 1/2 cups shredded cheese, such as cheddar or mozzarella
1/4 cup mayonnaise

Bread Maker Dinner Roll Dough
Add to breadmaker in order listed:
8 oz warm milk
3 tbsp butter
3 cups flour
3 1/2 tbsp sugar
1 tsp salt
1 1/2 tsp breadmaker yeast (or 2 tsp active dry yeast)

Set to dough cycle.  When cycle is complete, move dough to lightly floured surface and knead for one minute.  Divide into 16 equal portions.

Combine filling ingredients.

Roll each dough portion into a flat circle and scoop some filling into the centre of the circle.  Bring the edges together and seal, then place sealed side down in baking dish.  Allow to rise for one hour, then bake at 350°F for 15 min or until they are golden brown.

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Wednesday 23 April 2014


Another Easter come and gone.  
Housecleaning and grocery shopping.  
Rosemary and oranges, for a marinade.  


Guess who's been eating egg salad sandwiches this week?

Smaller kids thankfully still interested in helping with the colouring of the eggs.  
Grown up kids were in and out... sharing the day with their girlfriends' families, one celebrating his birthday, another at work.  

Lazy Easter brunch, and spending all day in the kitchen.

Easter egg cups put away for another year.

Thursday 17 April 2014

Friday Photos, and Easter Planning

We had more snow this week.  I can't even describe how annoyed I was to see it falling.  Thankfully, it has since melted and the Easter weekend promises some warmth and sunshine.  We are hosting Easter again this year and I'm looking forward to a few days spent unplugged... well, aside from a few Instagram shares maybe :)

I'm still working on the menu for Easter dinner...I am a master procrastinator after all.  I was tempted to make stuffed pork loins again.  The two recipes I love are here and here, both tried and true.  Instead, I think I may do a marinated leg of lamb.  I'm thinking orange juice, rosemary... garlic... wine.  And I've got a few side dish ideas:

My Mom is a master dessert maker, and I know she'll bring a couple of desserts, but I plan to make the Best Ever Carrot Cake again.

I know my kids will be looking for Spinach Dip.

And these two favourite breakfast items will be perfect with all the eggs we'll be colouring.

Happy Easter!

Friday 11 April 2014

Friday Photos, and Random Scraps

It's Friday, and Spring is finally here.   The snow is almost gone and I haven't worn a coat since Wednesday.  The winter boots have been put away and we're drinking our coffee outside.

We went on a quick road trip last weekend, one final hockey tournament and another big win for the boys.  Hockey equipment has been washed and put away... for a while anyway.  Tryouts for next season start at the end of the month.

I had some success and some failures in the kitchen.

Ham, broccoli, and cheese stuffed buns - amazing.  Just like the ones you saw here, with ham instead of chicken.  A great way to use leftovers, and oh so good.  I'll be sharing this recipe soon.

Granola bars - yuck.  Oatmeal apricot muffins - OK, but not great.  

Jalapeno cheddar sour cream biscuits - really good!  I used this Sour Cream Biscuit recipe and added some chopped pickled jalapeno peppers along with some shredded cheddar.  YUM.

Speaking of food, did you know that April is National Grilled Cheese Month?  Grilled cheese sandwiches are the go-to I-don't-like-what's-for-dinner alternative in our house, but that humble sandwich has the potential to be so much more than just bread and cheese.  Check out my National Grilled Cheese Month Pinterest board for some unbelievable grilled sandwich inspiration:

And check this out...coffee flour!  You can read all about it here.  I will be keeping an eye open for this!

Also, I am in love with this Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola from Ashley at Baker by Nature.   It's gorgeous, healthy, and easy to put together.  I seriously want this for breakfast, lunch, and dinner.

Easter is next weekend.  If you plan to colour Easter Eggs, have a look at this gallery of creative ways to do it:

A great quote:

A great sign:

And a lazy dog:

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