Can you believe that It’s already July?! Time to roll out the grills and fireworks! I took a much needed hiatus to get myself where I needed to be and now that I am feeling better both mentally and physically I can once again WOW you with my amazing content, lol. Let’s get down to business, shall we…
Major Blog Changes
People all over America will be grilling out this week in honor of Independence Day. Whether it’s hot dogs and hamburgers or grilled corn on the cob and steaks it’s is a time to reflect and spend time with the people you love. I wanted to give you some quick and easy recipes from my fave sites.m So sit back and relax and let me dazzle you…
- Place potatoes in a large pot; cover with cold salted water. Cover pot and bring to a boil, reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes; drain.
- Meanwhile, whisk together sour cream, mayonnaise, lemon juice, and mustard in a bowl. Season with salt and pepper. Add warm potatoes and toss to coat; cool to room temperature. Add celery, fennel, parsley, and tarragon. Toss to coat. Top with egg wedges just before serving.
FOR THE DOUGH:
- ¾ cup warm water (about 115 degrees F)
- 1 ½ teaspoons granulated sugar
- 1 ¼ teaspoons (about ½ packet) active dry yeast
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon unsalted butter, melted and cooled
FOR THE DOGS:
- 20 mini cocktail wieners or 5 regular hot dogs, cut into quarters
- 3 to 4 slices cheese (preferably American, but cheddar works well, too)
- 8 cups water
- ½ cup baking soda
- Egg wash (1 egg beaten with 1 tablespoon water)
- Coarse salt, for sprinkling
2.Add flour, salt and melted and cooled butter. Use the dough hook attachment or a wooden spoon to stir until a dough forms. Increase mixer speed to medium and knead 4 to 5 minutes until dough pulls away from the sides of the bowl and is smooth, soft and elastic; OR, transfer dough to a lightly floured surface and knead by hand 8 to 10 minutes until dough is smooth, soft and elastic.
3.Shape dough into a ball; place in a lightly oiled bowl, turning once to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 to 1 ½ hours until doubled.
4.Meanwhile, prepare the dogs: Slice cocktail wieners lengthwise down the center, being careful not to cut all the way through. Divide cheese slices into small pieces and place a piece or two in each slit.
5.Heat oven to 425 degrees F. Line a baking sheet with parchment paper.
6.When dough is doubled, punch it down and transfer to a parchment paper-lined surface. Divide dough into 20 equal-size pieces. Roll out each piece on parchment paper into a roughly 10-inch-long rope. Coil the ropes tightly over the cheese-stuffed dogs, folding and pinching seams tightly to seal.
7.In a large saucepan, bring water and baking soda to a boil. Carefully drop about 4 to 6 dogs into the boiling water for 30 seconds, then remove with a slotted spoon. Transfer to prepared baking sheet spaced about 1 inch apart. Repeat with remaining dogs.
8.Brush the tops of the dogs with the egg wash, then sprinkle lightly with coarse salt. Bake 15 minutes, rotating pan once halfway through baking, until dogs are a deep golden brown.
These can easily be veganized by substituting any ingredients with their vegan counterparts.
To Keep The Littles Busy
Hotel Transylvania 3
My littles loved the first two installments of this franchise and they are definitely looking forward to spending a Summer afternoon gorging on popcorn and watching the newest installment. The characters are so cute and Adam Sandler does an amazing job as Dracula. Watch the full trailer below…
In all honestly I am looking forward to seeing this as much as my littles are, lol. It looks like so much fun!!
Well that brings this edition of the Nerdy Newsletter to a close. I can’t believe that next month I will be writing about back to school supplies… The Summer is just zooming by. I hope that you enjoyed this month’s Newsletter and if you did please remember to share with your friends! Have a Nerdtastic Day!!