Deborah Nelson

Buffalo Chicken Pasta

Green Beans

Rolls

Buffalo Chicken Pasta

·       4 0z. bow tie pasta

·       1 lb skinless, boneless chicken breast

·       Salt and pepper

·       1/3 cup flour

·       8 T. butter

·       ¼ c Louisiana hot sauce

Instructions

1.     Cook pasta

2.     Cut chicken into bite size pieces

3.     Coat chicken in flour and seasoning

4.     Heat 3 Tbsp butter.

5.     Cook chicken

6.     Heat remaining butter and add hot sauce

7.     Mix everything together

Texas Roadhouse Rolls

·       2 tsp. active dry yeast (plus 1 tsp. sugar)

·       ¼ cup warm water

·       1 cup milk

·       1 Tbsp. melted butter

·       ¼ cup sugar

·       3-4 cups flour

·       1 egg

·       1 tsp salt

Instructions

1.     Add yeast and 1 tsp sugar to the warm water. Set aside.

2.     Place milk in microwave for 45 seconds. Add butter to milk and stir in until butter is completely melted. Check the temp of the milk, it should be lukewarm, if not then allow to cool until lukewarm.

3.     Once yeast has doubled in volume, add yeast mixture to milk mixture in the bowl of a stand mixer. Add the sugar and enough flour (about half) and mix until it reaches the consistency of a muffin batter. Let rest for 10 minutes.

4.     Add egg and salt to the mixture. Beat well. Add enough remaining flour to make flour to form soft dough.

5.     Knead dough in mixer with dough hook until smooth and satiny.

6.     Cover and let rise in a warm area until double in size.

7.     Once double in size punch and let rest for 10 minutes.

8.     Press of roll dough on a lightly floured surface. Shape into a long rectangle. Cut the rectangle in half using a pizza cutter and then cut each half into 6 pieces.

9.     Place on greased baking sheets and let rise until doubled.

10.  Bake at 350 F for 10-15 minutes. Until golden brown. Makes 1 dozen.