Crunchy Baked Saffron Rice with Barberries (Tachin)

Also known as tachin, this crispy baked Persian rice is often layered with meat, dried fruit, spices, and presented in a rectangular shape. We omitted the meat to keep things simple and went with a round shape to change things up. Rinse the rice to keep it from getting gummy, and parboil it so it will be soft and tender after baking. The yogurt, eggs, and oil are what create the golden color and crispy texture, which will have you coming back for bite after bite.
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Homemade Chocolate Croissants (Pain Au Chocolate)

In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
Once the dough starts to clump, turn it out onto a clean counter.
Lightly knead the dough and form it into a ball, making sure not to over-knead it.
Cover the dough with plastic wrap and refrigerate for one hour.
Slice the cold butter in thirds and place it onto a sheet of parchment paper..
Place another piece of parchment on top of the butter, and beat it with a rolling pin.
Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
Transfer the butter layer to the refrigerator.
To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
Roll out each corner and form a 10-inch (25 cm) square.
Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
Roll out the dough on a floured surface until it’s 8×24 inches (20×61 cm).
Fold the top half down to the middle, and brush off any excess flour.
Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
Cover and refrigerate for one hour.
Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
After the final turn, cover the dough with plastic wrap and refrigerate overnight.
To form the croissants, cut the dough in half. Place one half in the refrigerator.
Flour the surface and roll out the dough into a long narrow strip, about 8×40 inches (20×101 cm).
With a knife, trim the edges of the dough.
Cut the dough into 4 rectangles.
Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
Place the croissants on a baking sheet, seam side down.
Repeat with the other half of the dough.
Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
Place the croissants in a warm place to rise for 1-2 hours.
Preheat oven to 400°F (200°C).
Once the croissants have proofed, brush them with one more layer of egg wash.
Bake for 15 minutes or until golden brown and cooked through. Serve warm.
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Rigatoni Pizza Pie Is the Perfect Mix of 2 Favortites

Coming from a family with a love of fresh pastas and Italian food, there was definitely no shortage big meals at my house. My grandma always loved making her pasta and dough from scratch and as much as I LOVED the way her cooking tastes, but I have 3 rambunctious boys at home that leave me NO time for that. I need the type of meal that will be quick and easy to make, that will feed 3 plus my dear husband and not leave us with a million dishes to clean up. Yes I say ‘us’ because if my boys want to eat the food I make, we have a rule they help contrite to dinner time in some way. I have them either clean up or help set the table and prep meals. Continue Reading