Summer Citrus Chickpea Salad

Here's a delicious recipe for the perfect salad this summer. The flavors are just incredible and tt looks like a million bucks. Take it to a whole new level of goodness and serve it with a toasted fresh baguette and the herbed feta spread. Happy summer everyone!!!
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Summer Citrus Chickpea Salad
Serves: 4

Ingredients:
3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears grilled corn, cut from the cob
1 pint cherry tomatoes, quartered
3 tablespoons chopped fresh basil
2 tablespoons snipped fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
3 garlic cloves, minced or pressed
1 lime, juiced and zested

Directions:
In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.

Pour the liquid over the chickpeas and and toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with Herbed Feta Spread
(Recipes for both below)

Fresh French Baguette
Makes: 2 Loaves

1 1/2 tablespoons dry active yeast
2 tablespoons honey
3 1/2 to 4 cups all-purpose flour, plus more for dusting
2 teaspoons salt
Canola oil, for greasing bowl
Cornmeal, for dusting pan

Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.

Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.

Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.

Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.

Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.

Herbed Feta Spread
Makes: 1 1/4 cup

Ingredients:

6 ounces feta
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 tablespoons finely chopped fresh dill,
salt and freshly ground black pepper
Olive oil

Blend feta and a splash of water in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper and a drizzle of olive oil

The Treehouse Saffron Brioche Bun with Homemade Field Berry Chia Jam

I found the perfect use for these amazing little pots. If you know me well you would know I don't have a green thumb what so ever!! So to use these for flowers is not in the plans at all. I was walking through a local craft store saw them and thought of a perfect repurposing idea! Such a unique way to bake and serve fresh bread... Enjoy!!!
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The Treehouse Saffron Brioche Bun

Makes: 16 Brioche Buns

Ingredients:
1/3 cup milk
1/2 tsp of saffron
1 1/2 teaspoon active dry yeast
3 eggs
3/4 cup butter, softened
2 teaspoons  sugar
3 cups unbleached white bread flour
1/2 teaspoon salt
1 egg yolk mixed with 1 tablespoon of milk, to glaze

Heat the milk with the saffron for 2 minutes, cool to lukewarm, then add the yeast, salt, and eggs. Add 2 of the 3 cups of flour, mixing well with a wooden spoon.
In a large mixer, cream the butter and sugar until smooth and fluffy. Incorporate this into the flour mixture, adding the final 1 cup of flour.
Transfer dough to electric mixer bowl and beat with dough hook for 3-4 minutes, until smooth and pliable.
Cover the bowl with a damp cloth and let rise in a warm place (or in your oven at the proof setting) for 1 1/2 hour or until the dough has doubled in size.
Punch down the dough, cover with oiled plastic wrap and place in the refrigerator overnight. (The dough will stiffen overnight.)
Turn the dough onto a lightly floured surface and divide evenly into 16 small balls. Place each of the balls into a lightly greased, prepared flowerpot lined with parchment paper (or in your brioche cups or muffin stoneware). Place the molds on a large baking sheet, cover and  leave in a warm place to rise for about 1 hour.
Preheat oven to 400 degrees (F).  Brush the glaze over the top of the brioches. Bake for 10-12 minutes or until golden brown. Place on a cooling rack.

Serve with homemade field Berry chia jam.

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Field Berry Chia Jam

Serves: 15

Ingredients:
1 cup fresh strawberries-stems removed, quartered
½ cup fresh blueberries
½ cup fresh blackberries
2 tablespoons water
1-2 tablespoons raw honey (depending on how sweet you want your jam. I only used 1 tablespoon)
2 tablespoons chia seeds

Instructions:
In a saucepan on medium heat, add the berries, water and honey.
Stir constantly until mixture thickens-about 5-8 minutes.
Slightly mash until a consistency you like.
Add in chia seed, stir.
Remove from heat.
Allow to cool for 20 minutes to thicken.
Place in air tight container ( I save old jam containers) and store in fridge.
Will keep 10-14 days.

Preparing The Pots:
To prepare the flowerpots for baking, wipe them thoroughly with a damp cloth. Oil them generously inside and out and put them in a 275 degree (F) oven for 30 minutes to season. Remove and cool. Then repeat this process twice more. This will prevent the molds from cracking while baking.

Sharp Cheddar Bay Biscuits

Here's my take on the very popular Red Lobster biscuits. If you have been there you know how delicious and addictive these biscuits are. I had to try and make them at home after eating at the restaurant. They are so simple to make There’s no kneading or rolling of any kind. Simply stir everything together, drop them onto a baking sheet and that’s it. From there, you’ll have the flakiest, most fluffiest biscuit you could possibly dream of with a hit of spiciness from the cayenne pepper. As well, with that melted butter brushed right on, it is absolute perfection. Just be sure to practice some self control before you devour all 10 of these like I did!
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Sharp Cheddar Bay Biscuits
Makes: 10
INGREDIENTS

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1 cup milk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese
2 tablespoon chopped parsley
FOR THE TOPPING
3 tablespoons unsalted butter, melted

INSTRUCTIONS:

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
Serve immediately.

Chocolate Chipotle Chile Ribs

To be honest I was pretty hesitant to try ribs with chocolate in it, but I did and let me tell you they are the best damn ribs ever!!!! The BBQ sauce is amazing.. A touch of sweetness and a touch of heat make a great combination. You all have to try these. Enjoy!
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Dry Spice:
2 tablespoons (30 ml) brown sugar
2 tablespoons (30 ml) chili powder
1 tablespoon (15 ml) sifted cocoa powder
1 tablespoon (15 ml) salt
1/2 teaspoon (2.5 ml) ground black pepper
1/2 teaspoon (2.5 ml) garlic powder
1/2 teaspoon (2.5 ml) onion powder
5 lb (2.27 kg) baby back pork ribs

Chocolate BBQ Sauce:
1 onion, finely chopped
1/2 teaspoon chipotle chile powder
2 tablespoons (30 ml) olive oil
1/2 cup (125 ml) chicken broth
1/2 cup (125 ml) ketchup
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) brown sugar
1 tablespoon (15 ml) Worcestershire sauce
1 oz unsweetened or bittersweet chocolate, chopped

Method:
Cover ribs in seasoned water (2 Oranges,Cinnamon Stick, 1 Onion 3 garlic cloves, salt & pepper boil for 1 hour.
Line a baking sheet with aluminum foil.
In a bowl, combine all the rub ingredients. Set aside.
Set the ribs on the baking sheet and sprinkle generously with the rub, pressing into the meat.
With the rack in the middle position, preheat the oven to 350'
Transfer the covered baking sheet to the oven and roast until the meat pulls easily from the bone, about 35 to 40 minutes.

Chocolate barbecue sauce:
Meanwhile, in a small saucepan over medium heat, cook the onion and chile in the oil until golden. Add the remaining ingredients except the chocolate. Bring to a boil, reduce the heat and simmer until thickened, about 5 minutes. Off the heat, add the chocolate, stirring until smooth. Adjust the seasoning.
Remove the baking sheet from the oven. Uncover the ribs and baste with the sauce. Save any leftover sauce to serve as an accompaniment. Briefly run the ribs under the broiler for 15 to 20 minutes.