Martha's dinner rolls

Ingredients:

3 tbsp granulated sugar
1-1/2 cups milk
1/3 cup butter
1-1/2 tsp salt
1 tbsp active dry yeast
1 egg
4-1/2 cups all-purpose flour (approx)

Remove 1 1/2 tsp of the sugar. Set aside. In saucepan, heat together 1 1/4 cups of the milk, 1/4 cup of the butter, the remaining sugar and the salt over medium heat until butter is melted. Let cool to lukewarm.

In a small saucepan, heat remaining milk over medium heat until warm (not hot or else it will kill the yeast).  Pour into your stand mixer. Stir in reserved sugar until dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes. Add the butter mixture and egg. Stir in 4 cups of the flour, 1 cup at a time, until soft ragged dough forms. Run the mixer on stir for 4 minutes until the dough is formed and kneaded.  

Place ball of dough in oiled bowl and cover with plastic wrap or tea towel; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Punch down dough. Turn out onto lightly floured work surface; divide dough evenly into 20 pieces. Shape 1 piece into ball, folding ends underneath and pinching at bottom; roll on work surface in circular motion, seam side down, into smooth ball. Repeat with remaining dough pieces.

Place 2 balls of dough in centre of each of 2 greased 9-inch (1.5 L) round cake pans. Place 8 balls around centre of each. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour. Dust with flour.

Bake in 375°F (190°C) oven until rolls are golden and sound hollow when tapped, about 20 minutes. Let cool in pans for 10 minutes; transfer directly to racks. Melt remaining butter; brush over tops of rolls.

Chicken Enchiladas and Cilantro Lime Rice

(Totally forgot to take a picture until we had devoured most of it :))

Enchiladas

Ingredients

• 1 tbsp oil
• 2 large skinless, boneless chicken breasts, cut into long, thin strips
• 1/8 tsp salt
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 tsp chili powder
• 1/4 tsp hot chili flakes
• 2 tsp cumin
• 4 plum tomatoes, seeded and finely chopped, divided
• 2 cups packed baby spinach
• 2 cups grated Monterey Jack cheese, divided
• 8 large flour tortillas or 10 small ones
• 1/2 cup chopped cilantro

Directions

• Preheat oven to 450F. Spray a 9 x 13-in. baking dish with oil.
• Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then chicken and salt. Cook until no pink remains, 6 min. Transfer to a plate and set aside. Reduce heat to medium. 
• Add remaining oil to pan, then onion, garlic, chili powder and flakes, cumin and half of tomatoes. Cook until vegetables soften, 2 min. 
• Add spinach and stir until wilted. Remove from heat. Stir in chicken and 1 cup cheese.
• Scoop chicken mixture into center of each tortilla. Roll into a cigar shape and place seam-side down in baking dish. Top with remaining tomatoes and cheese.
• Bake in center of oven until cheese melts, 5 min. Sprinkle with chopped cilantro.

Cilantro Lime Rice

Ingredients

• 1 tablespoon of oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• 2 cups long-grain rice
• 1 teaspoon kosher salt
• 3 to 4 cups low-sodium chicken broth
• Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
• Chopped fresh cilantro, for garnish
• 1 Can of black beans

Directions

• Heat the oil in a large skillet over medium heat. 
• Add the garlic and onions and cook for 3 to 4 minutes. 
• Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. 
• Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. 
• Just before serving, stir through the juice of 1 lime and sprinkle the chopped cilantro.
• Forgot about the black beans.  Rinse the beans and add them to the cooked rice.