1 can of refried beans
1 block of cream cheese
10-15 finely chopped jalapeno slices
1/4 cup Frank's style hot sauce
Mix all 4 ingredients into your mini Crock, start with a little less hot sauce because you can always add more and enjoy with chips or whatever you like to dip.
Japanese Curry
1.5 lb boneless, skinless chicken thighs (680 g or beef, pork, seafood, tofu, or more vegetables; you can increase up to 2 lbs/907 g)
kosher/sea salt (I use Diamond Crystal; Use half for table salt)
freshly ground black pepper
2 carrots
2 onions
1-2 potatoes (2-3 yukon gold potatoes if you want to preserve the potato shape)
½ Tbsp ginger (grated)
2 cloves garlic
1 ½ Tbsp neutral-flavored oil (vegetable, canola, etc)
4 cups chicken stock/broth (960 ml; For low-sodium intake, you can use water only, or use half stock + half water)
1 apple (I used Fuji apple; use as much as you like to add sweetness)
1 Tbsp honey
½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
1 box Japanese curry roux (7 oz or 200 g; use my homemade curry roux recipe)
1 ½ Tbsp soy sauce
1 Tbsp ketchup
Discard the extra fat from the chicken and cut it into bite size pieces. Season with a little bit of salt and pepper.
Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.
Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch.
Grate the ginger and crush the garlic.
Heat the oil in a large pot over medium heat and sauté the onions until they become translucent.
Add the ginger and garlic. Add the chicken and cook until the chicken changes color.
Add the carrot and mix.
Add the chicken broth (or water).
Bring the stock to boil and skim the scrum and fat from the surface of the stock.
Peel the apple and grate it (use as much as you like to add sweetness)
Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat. Meanwhile you can make homemade curry roux.
When the potatoes are ready, add the curry. If you use the store-bought curry roux, put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Then go to Step #17.
If you are using homemade curry roux, add a ladleful or two of cooking liquid from the stock and mix into the curry paste. Add more cooking liquid if necessary and mix well until it’s smooth.
Add the roux paste back into the stock in the large pot and stir to combine.
Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.
Serve the curry with Japanese rice on the side and garnish with soft boiled egg and Fukujinzuke. You can store the curry in the refrigerator up to 2-3 days and in the freezer for 1 month. Potatoes will change the texture so you can take them out before freezing. **Japanese Curry Roux on follows**→
Japanese Curry Roux
3 Tbsp unsalted butter (42 g)
4 Tbsp all-purpose flour (plain flour) (30 g; You can use gluten-free flour for GF)
1 Tbsp curry powder (6 g; I use S&B brand or curry powder from a local Indian grocery store.)
1 Tbsp garam masala (6 g)
¼ tsp cayenne pepper (1-2 g; optional for spicy)
INSTRUCTIONS
In a small saucepan, melt the butter over low heat. When the butter is completely melted, add the flour. Stir to combine the butter and flour.
Soon the butter and flour fuse and swell. Keep stirring because the roux will easily burn. Cook for 15-20 minutes on low heat.
The roux will become light brown color.
Add the garam masala, curry powder, and cayenne pepper.
Cook and stir for 30 seconds and remove from the heat. Use the curry roux in your curry recipe. Make sure to taste and season with salt after you add the roux to the dish (as the roux is not salted).
RECIPE NOTES
Curry Roux: This recipe yields 1/3 cup roux; enough for your curry recipe that requires 4 cups liquid. If you're not sure, make double portion as everyone prefers different consistency for curry and you may like it thicker (requires more curry roux).
Ingredients
2 lbs. cooked, pulled and shredded pork, chuck roast or chicken, or cooked and chopped ground beef, (*a rotisserie chicken can also be used in place of homemade pulled chicken)
Seasoning Mix:
Dry:
2 tsp. seasoned salt, I use Johnny's
1/2 tsp. cayenne
1 tsp. onion powder
2 1/2 tsp. quality chili powder
2 tsp. paprika
2 tsp. garlic powder
2 tsp. cumin
2 Tbl. cornstarch
2 Tbl. flour
Wet:
2 tsp. Better Than Bouillon Beef Base for red meats, (Chicken Base for poultry and pork)
1 Tbl. ketchup
1/2 Tbl. Sriracha sauce
1 cup beer
1 1/2 cups water
Secret Sauce:
2 Tbl. butter
2 Tbl. flour
1 (10 1/2 oz.) can Campbell's Beef Consommé
1 (10 oz.) can Enchilada Sauce, I used Old El Paso's Mild
1/2 tsp. quality chili powder
1/8 tsp. garlic powder
Add cooked pulled pork, beef or chicken, (or cooked ground beef), to a large frying pan.
In small to medium bowl, mix dry ingredients from seasoning mix well. Sprinkle over meat in pan and stir in to coat and mix.
Stir in wet seasoning ingredients. (*I like to dissolve the beef/chicken base in the water in the microwave so that it's easier to mix in.) Heat over medium-high heat until it comes to a low boil, reduce heat and simmer, stirring as needed, until thick. *Stir often towards end to prevent sticking or scorching. Cover and set aside.
Preheat oven to 350 degrees.
In medium saucepan, make Secret Sauce: Melt butter over medium-low heat, stir in flour and heat, stirring, until bubbly. Cook and stir for 4-5 minutes to cook out raw flour taste. Slowly whisk in beef consommé keeping mixture blended and smooth. Stir in enchilada sauce, and add chili powder and garlic powder. Heat to boiling, and low boil, stirring, for 3-4 more minutes until thickened.
Pop into the oven and bake for 15 minutes.
https://wildflourskitchen.com/2014/11/10/copycat-hacienda-wet-burritos-shredded-pork-beef-chicken-ground-beef/
Red Enchilada Sauce
2 tablespoons vegetable oil
1 tablespoon cornstarch
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried Mexican oregano
2 cups beef broth
Ground Beef Filling
1 1/2 pounds lean ground beef
1 white onion diced
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces diced green chiles
Enchiladas
12 corn tortillas
2 tablespoons vegetable oil for frying
3 cups shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Instructions
Make the enchilada sauce: Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.
Make the ground beef filling:Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.
Assemble enchiladas:Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan.
You can do the following or put the oven @375 and lightly spray the tortillas with cooking spray and lay flat then bake for 7 minutes** Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time, fry tortillas in oil until soft. DO NOT CRISP.
Fill a tortilla with a scoop of the ground beef filling and top with a generous pinch of cheese. Roll and place into the prepared 9x13 pan. Drizzle remaining sauce over enchiladas in the pan and top with remaining shredded cheese. Bake, uncovered, in the preheated oven for 20-25 minutes until cheese is warm and bubbly. Top with chopped cilantro and serve hot.
**Recipe can easily be halved**
4 pieces (uncooked) bacon, diced
1 small white onion, finely diced
1 jalapeno, stemmed, seeded and diced (add an extra jalapeno for more heat)
4 garlic cloves, minced
1 (12-ounce) bottle dark Mexican beer (I used Negra Modelo)
4 (15-ounce) cans pinto beans, rinsed and drained
1 Tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1 Tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon and transfer to a separate plate. Set aside.
Meanwhile, reserve 1 tablespoon of bacon grease in the saute pan, discarding the extra. Add the onion and jalapeno, and saute for 5 minutes or until the onion is soft and translucent. Add the garlic, and saute for an additional 1-2 minutes until fragrant. Add the beer, beans, brown sugar, oregano, chili powder, salt and cumin, and stir to combine. Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering uncovered for about 15 minutes.
When ready to serve, stir in the bacon and lime juice. Then serve the beans topped with fresh cilantro.
From: www.gimmesomeoven.com
Good for chicken wings, chicken or pork.
1 TBSP. canola oil
2 1/2 Tbsp. harissa paste or to taste
1 Tbsp. chili powder
2 Tbsp. sugar
1 Tbsp. honey
1/2 Tbsp. sesame oil
1 tsp. each rice wine vinegar, soy sauce
1 tsp soy sauce
1/2 tsp. minced jarred garlic
Kosher salt and freshly ground pepper **to taste**
In a medium bowl add the ingredients and mix together well. Taste and adjust the heat with more sugar, salt, pepper or honey if you like.
Recipe from: noshingwiththenolands.com
2 parts Jameson Irish whiskey
1 part butterscotch Schnapps
Shake well
Chase with Orange juice and bacon.
4 tablespoons unsalted butter
4 tablespoons flour
1/2 cup Guinness beer
1/2-1 cup milk
8 ounces sharp cheddar cheese
salt and pepper to taste
Heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and 1/2 cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper.
Cuban Black Beans
Ingredients
1 TBS Olive Oil
1 small Onion – small dice (white or Spanish onion)
4 Scallions - thinly sliced (green and light green parts)
1 large Jalapeno - seeded, ribbed & small diced
½ Cup Green Bell Pepper – seeded & small diced (about ½ a large pepper)
4-5 cloves Garlic – minced
1 tsp Cumin
½ tsp EACH: Oregano & Ground Coriander
1/8 tsp Smoked Paprika
2 (15 ounce) cans Black Beans – do NOT drain
1 cup Water
2 small Bay leaves
2-3 TBS Fresh Cilantro – chopped
Salt & Pepper to taste
Optional to finish: 1 TBS White or Red-Wine Vinegar + 1 tsp Brown Sugar, or more to taste*
For serving: White Rice, Lime Wedges, Tabasco or Cayenne Pepper
Instructions
Heat oil in a large pot or Dutch oven over medium heat. Add the onions, scallions, jalapeno and bell pepper. Season with salt and pepper. Sauté until soft, about 4-5 minutes.
Add in the garlic, cumin, oregano, coriander and smoked paprika. Sauté until fragrant, about 1 minute.
Add in the beans, water and bay leaves. Season again with salt and pepper. Bring beans to a boil and immediately reduce heat to a simmer. Cover and simmer for 5 minutes.
Remove cover and continue to cook, stirring occasionally, for 7-10 minutes, or until most of the water has evaporated. *If you would like your black beans to have a more “soup-y” appearance, adjust consistency with a bit more water. If you would like to thicken the black beans, you can use a potato masher or spoon to mash some (about 1/4 to 1/3rd) of the black beans.
Stir fresh cilantro into beans. Taste and adjust for seasoning with salt and pepper, plus vinegar and sugar if using.
Serve with lime wedges over rice. Enjoy!
Fried Plantains
2 ripe plantains
2 to 3 tablespoons oil (canola or vegetable oil; for frying)
Optional: sea salt
Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain.
Remove the plantain peel by peeling it side to side rather than lengthwise. It will come off in sections. You may need to use the knife at the edge of each section to help loosen it from the flesh.
Cut the peeled plantains into 1/4-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization; it can be cut straight across into rounds.
Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.
When the oil begins to shimmer, but not smoke, add plantains (work in batches). Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
Remove plantains from the pan and drain on paper towels.
Continue frying in batches until all the plantains are fried.
Sprinkle lightly with sea salt to give a sweet and salty taste to your fried ripe plantains.Sprinkle lightly with seasalt. Serve and enjoy.
Green Chili Enchilada Sauce
INGREDIENTS
2 4oz. cans diced green chiles
2 Tbsp cooking oil
2 Tbsp all-purpose flour
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1 cup water
1/2 tsp salt
INSTRUCTIONS
Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside.
Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up. Continue cooking and stirring for about 1 minute to toast the flour and spices.
Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. Whisk the mixture until everything is evenly combined.
Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste.
Use the green chile enchilada sauce immediately, or refrigerate up to four days.
Simple Green Chili Sauce
7 oz. Of Verde salsa.
1 can 11.5 oz. Of Campbell’s cream of chicken soup.
1/4 cup of sour cream.
From: https://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/
Ingredients
2 teaspoons / 6 g active dry yeast
4 ½ teaspoons / 19 g granulated sugar
1 ¼ cups / 300 ml warm water (you may need ± ¼ cup /60 ml more)
3 ½ cups / 440 g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)
1 ½ teaspoons / 6 g salt
Optional Toppings: (Refer to Notes)
Instructions
In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture until it all dissolves in the water.
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
Pour 1/3 cup / 80ml of warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add an additional couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured). Repeat with 7 other dough rounds.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and then flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York-Style bagel with this option).
If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels. You may want to use the “Optional Toppings” listed above to top the bagels. Use just one topping, or a combination to make your own Everything Bagel Seasoning.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet.
Bake for 20 - 25 minutes, or until golden brown (I usually err on the side of 20 minutes).
Cool on a wire rack (Or, if you’re impatient like I am, slice one of these babies open and spread on some of your favorite cream cheese or softened butter. Take a bite… Oh babyyy!)
Optional Toppings:
Caraway seeds, cinnamon sugar, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, sesame seeds, everything bagel seasoning, or a mix of your favorite flavors.
Cinnamon Crunch Topping:
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
4 tablespoons salted butter, melted
To make the topping: In a bowl, combine the brown sugar, granulated sugar and cinnamon. Stir in 2 tablespoons melted butter.
1 lb. ground beef
1/2 lb. sweet Italian sausage
1 medium onion –chopped
2 garlic cloves –minced
1 (15 oz.) can tomato sauce
1 (15 oz.) can crushed tomatoes
2 (6 oz.) cans tomato paste
2 tablespoons sugar
3 teaspoons salt –divided
3 teaspoons Italian seasoning –divided
1 1/2 teaspoons dried basil leaves –divided
1/4 teaspoon ground black pepper
1/4 cup minced fresh flat-leaf parsley –divided/or dried
2 cups shredded mozzarella cheese –divided
15 oz. (1 3/4 cups) whole milk Ricotta cheese
1/2 cup grated parmesan cheese –divided
1 large egg
12 lasagna noodles
Preheat oven to 350 degrees F.
Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
Cook the according to it’s package directions.
Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
(Cherryl's recipe)
1 cup powdered milk
1 cup non-dairy creamer
1 cup Vanilla non-dairy creamer
2 1/2 cups sugar
1 1/2 cups instant tea granules (decaf is fine)
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg
Mix all ingredients together. Store in an airtight container. To serve mix 2 or more heaping tablespoons into hot milk or water.
8 servings
1 (4-pounds) pork shoulder or pork butt (bone-in or boneless
11/2 teaspoons salt
1 teaspoon ground black pepper
3/4 cup orange juice, freshly squeezed
1/2 cup lime juice, freshly squeezed
Zest of 1 orange
Zest of 1 lime
1/2 cup olive oil
8 cloves garlic, chopped finely
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 cup chopped cilantro (lightly packed)
Instructions
Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)
Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
Cover and cook on high for 5 - 6 hours or on low for 8 or until tender.
At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce (see Note 2)
To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned.
Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!
Serve with the remaining juices from the slow cooker or sauce. (See Note 2)
Notes
Note 1: You can marinate the pork for 4 hours in the refrigerator if time permits.
Note 2: Serve the Cuban pork with the juices (cooking liquid) from the slow cooker or make a sauce. Here is how to make a quick sauce.After removing the pork roast from the slow cooker, skim some of the fat off the top. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Mix until the cornstarch is dissolved. Turn the slow cooker to high. Stir in the cornstarch mixture and allow the sauce to cook on high for about 20 minutes (while the pork is in the oven). The sauce will thicken slightly. Serve with the Mojo Pork.
Ingredients
12 oz beer (Corona is preferable)
8 oz cream cheese
8 oz shredded sharp cheddar
15 oz beef or turkey chili, drained
1/2 jalapeno, seeded and sliced
4 oz diced green chilis
Instructions
Pour a bottle of beer into a saucepan and simmer for 2-3 minutes.
Add cream cheese and stir until combined.
Add shredded cheese and stir until combined.
Add chili and green chilis.
Simmer for 3 minutes.
**If the dip needs to be thinned out use more beer to get to your desired consistency.
Servings: Makes 2 cups
1/2 cup Confectioners' sugar
3/4 teaspoon kosher salt
1/2 teaspoon cayenne pepper
4 teaspoons water
2 cups pecans
Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
4 small shallots, thinly sliced
2 heads of garlic, separated into cloves, sliced
1½ cups vegetable oil
2 3" cinnamon sticks
6 star anise pods
1 2" piece ginger, peeled, very finely chopped
¼ cup crushed red pepper flakes
2 Tbsp. soy sauce
2 tsp. sugar
Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
From: All Recipes
12 servings
1 cup chopped pecans or walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 large eggs eggs
½ cup water
½ cup vegetable oil
½ cup dark rum
½ cup butter
¼ cup water
1 cup white sugar
½ cup dark rum
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
Step 2
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Step 3
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
Step 4
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
RIBS
2 to 2 1/2 pounds baby back pork ribs
Salt and black pepper
DRY RIB RUB:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
SWEET AND SPICY BARBECUE SAUCE
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 cup ketchup, try our homemade ketchup recipe
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste
PREPARE RIBS
Heat oven to 275 degrees Fahrenheit (135C).
If the ribs still have the thin membrane covering the back of the rack, remove it.
Season both sides of the ribs with a generous amount of the rib rub, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan).
Wrap up the ribs with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.
MAKE BARBECUE SAUCE
While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
INGREDIENTS
6 original brats (I used Johnsonville)
2 (12 ounce) bottles beer (I used Blue Moon)
1 large yellow onion, sliced
3 garlic cloves, smashed and peeled
2 tablespoons unsalted butter
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 teaspoon course black pepper
INSTRUCTIONS
Combine all ingredients in a slow cooker. Cook for 2 hours on high heat, reduce heat to low. Remove brats from slow cooker. Grill brats (or toss in a skillet) until you have sear marks (which gives you that yummy grilled taste) and place back in slow cooker until ready to serve.
Serve brats on a bun of your choice. Hoagie roll or big sesame seed buns are my favorite. Top with the crockpot beer onions and your favorite toppings (cheese, ketchup or mustard are our staples).
Serve and enjoy!
From Creole Contessa
https://www.creolecontessa.com/2013/07/30/philly-chicken-steak-sandwich-and-easy/?fbclid=IwAR0hqqhTCwgVul8pm-BYm0vTXTH5IJMlj3f656eF15vNOKMKw64tJO5q3Dw
Servings: 4
4 slightly frozen, boneless, skinless, chicken breast
4 hoagie rolls
1 vidalia onion, sliced thin
1 bell pepper, sliced
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
For the Cheese Sauce
6 oz. heavy cream
4 oz. chicken broth
1 tablespoon hot sauce
1/2 cup jack cheese
1/2 cup sharp cheddar cheese
1/2 cup pepper jack cheese
8 oz. sliced provolone cheese
1 tablespoon butter
1 tablespoon flour
1 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For the cheese sauce, add butter to sauce pan over medium heat, add flour and whisk for 1 minute, add spices and whisk well. Pour in heavy cream and chicken stock, bring to a boil.
Reduce heat, add hot sauce, half the provolone cheese and all the remaining cheeses by the handful whisking well, after each addition. Remove from heat, sauce will thicken as it sits.
To prepare sandwich, slice slightly frozen chicken breast into thin strips about 1/4 inch thickness. Rinse chicken, pat dry and set aside.
Mix seasoning blend. Season chicken with all the seasoning blend except 1 tablespoon. Slice bell pepper and onion.
Heat about 2 tablespoons of olive oil over medium high heat, add bell pepper and onions, season with 1 tablespoon of seasoning blend and saute well for about 5-7 minutes, remove from pan and set aside.
Add 2 tablespoons more of olive oil to pan over medium high heat, add seasoned chicken breast and cook for about 3 minutes per side or until chicken is no longer pink, add veggies back to pan,mix well and cook for about 4 minutes more.
To assemble sandwich you can toast the bread if desired, add a slice of provolone cheese to bread, top with chicken, veggie mixture, and top with hot cheese sauce. Enjoy!
5 fresh poblano peppers
4 boneless, skinless chicken breasts seasoned and cooked to your liking.
4 tablespoons canola oil, divided
1 medium white onion, thinly sliced
1 cup heavy cream
1/4 cup Mexican crema or part sour cream, part creme fraiche
1 1/2 teaspoons chicken stock **Better than Bouillon**
salt and pepper
Note: For more spicyness-add hot Rotel and some pepper jac cheese.
Directions
Char the poblano peppers directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for 10 minutes.
While peppers are cooling, coat the pan with 2 tablespoons oil and warm a large skillet on medium heat, add the chicken breasts and cook on each side until golden brown, about 5 minutes per side. Remove from the pan.
Add the other two tablespoons of oil over medium heat. When the oil is hot, add the onion and cook until softened, about 5 minutes.
Peel and seed the peppers. Cut the peppers into 1/2-inch strips (a.k.a rajas) and add them to the onion and corn mixture and cook until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema, (or combination of creme fraiche and sour cream), add back the chicken, and cook until just bubbling, about for 8 minutes. Season with salt and pepper, to taste.
Servings 8
INGREDIENTS
12 ounces evaporated milk (1 can)
3/4 lb white american cheese buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped
4 ounces mozzarella cheese shredded
1 tablespoon diced pickled jalapenos chopped
1 tablespoon chopped green chiles
1 teaspoon chili powder you could also use cumin if you prefer that taste
1 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
chopped cilantro tomatoes, and jalapenos for garnish
INSTRUCTIONS
Heat evaporated milk over medium/high heat in a small saucepan.
Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low immediately.
Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.
Once done with the white American, add in the shredded mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella.
Once all the cheese is melted, stir in the jalapenos and green chiles, chili powder, nutmeg, red pepper, and salt and pepper.
Top with cilantro, tomatoes, and more jalapenos if desired.
Serve with tortilla chips and enjoy!
** To thin out more to your desired consistency, add in some milk**
NOTES
(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)
5 slices of sandwich bread, cut into 3/4-inch cubes
2 Tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/2 teaspoon black pepper
INSTRUCTIONS
Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread. Toss gently until well-combined.
Spread the bread cubes out in a single layer on a baking sheet.
Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week.
Makes 6 servings
Butter for the baking dish
8 slices white sandwich bread
½ cup sugar
2½ cups water
½ cup packed dark brown sugar
1 tablespoon butter
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 cup (approximately 4 ounces) grated mild Cheddar cheese
½ cup dark raisins
½ cup chopped pecans or piñon nuts
½ cup mini-marshmallows, optional
Preheat oven to 350º F.
Butter a shallow medium-sized baking dish and set aside. Tear bread into bite-sized pieces and spread on a baking sheet. Toast bread in oven for 10 to 15 minutes, turning occasionally, until dry and slightly browned. Cool on baking sheet.
Pour sugar into a heavy saucepan several quarts in size. Cook over low heat, watching carefully as sugar melts into a golden brown caramel syrup. There is no need to stir unless sugar is melting unevenly. When syrup turns a rich medium brown, immediately pour in warm water. Watch out for steam. Caramel will harden but keep stirring and it will melt shortly. Add brown sugar, butter, vanilla, and cinnamon, and bring back to a boil. Simmer over medium heat until mixture has cooked down by about one-fourth, about 10 minutes. Set liquid aside to cool.
Layer toast pieces, cheese, raisins, pecans, and optional mini-marshmallows, repeating until all ingredients are used. Slowly ladle reserved syrup over bread, soaking every piece. Gently press bread into syrup. Bake for 20 to 25 minutes, or until liquid is absorbed and capirotada has a creamy, almost custard-like consistency. Serve warm.
Ahead-of-time note: Capirotada can be assembled up to 6 hours in advance and refrigerated. Bring the dish back to room temperature before proceeding with baking.
Variation: Chimayó residents often add some of their noted apples to capirotada. Pare one of your favorite apples, slice into small chunks, sauté lightly in a tablespoon of butter, and add to the layers of bread and other ingredients.
Makes approximately 4 cups
¾ cup ground dried New Mexican red chile, preferably Chimayó (available from santafeschoolofcooking.com)
2 tablespoons minced onion
1 teaspoon garlic salt, or more to taste
4 cups vegetable broth, preferably, or water
2 tablespoons cornstarch, dissolved in an additional 2 tablespoons water
Combine chile, onion, and garlic salt in a large, heavy saucepan. Slowly add broth, mixing carefully. Break up any lumps of chile. Cook mixture over medium heat and bring to a boil. Reduce heat to a simmer. Cook for about 20 minutes, stirring occasionally. Stir in cornstarch mixture and cook about 5 minutes more. Completed sauce should be reduced by about one-quarter, coat a spoon thickly, and no longer taste of raw cornstarch. Add more garlic salt if you wish. Serve sauce warm with tortas, enchiladas, burritos, or other dishes.
Ahead-of-time note: Red chile sauce keeps for up to 5 days in the refrigerator. It also freezes well.
2 cups all-purpose flour *
1 teaspoon kosher salt
1 1/2 tablespoons baking powder
1 tablespoon sugar
1 2/3 cups milk
2 eggs
1/3 cup butter, melted
1 teaspoon vanilla extract
Instructions
Preheat the waffle iron. Combine the flour, salt, baking powder, and sugar in a medium-size mixing bowl. Add the milk and the eggs. Whisk to combine. Pour the melted butter and the vanilla into the batter and whisk until mostly smooth.
Pour onto the hot waffle iron and cook according to manufacturer’s directions. Serve warm or let cool completely.
Cake:
18 -ounce white cake mix (use ingredients listed here NOT what
is listed on the box)
3 -ounce strawberry jello ** a little less for a 15 oz cake mix**
1 cup fresh strawberries mashed or finely chopped (frozen can be
used)
1 cup vegetable oil I always use canola
1/2 cup whole milk
4 large eggs at room temperature **3 eggs for 15 oz cake mix**
Strawberry Cream Cheese
Frosting:
8 -ounce cream
cheese at room temperature
1/2 cup butter room temperature
5 to 6 cups confectioners' sugar more if needed
2 tablespoons heavy whipping cream more if needed
1/4 cup fresh or frozen strawberries mashed or chopped fine,
drained
For the Cake:
Preheat oven
to 350 degrees F. Lightly spray pans with non-stick spray. Place the cake mix,
jello, strawberries, oil, milk, and eggs in the bowl of your electric
mixer. Mix and stopping to scrape the sides of the bowl a couple of
times. Divide the batter evenly among pans. Wait until the cake is completely
cool before frosting.
For Cream Cheese Frosting:
Beat the
cream cheese and butter until smooth. Sift sugar and add one cup at a
time to the cream cheese mixture. Add heavy whipping cream and strawberries and
incorporate completely.
Cooking times for pan sizes:
two 9-inches round or 9×9 inch square 28 to 31 minutes
two 8-inch round or 8×8-inch square 30 to 33 minutes
three 8-inch round 28 to 30 minutes
9×13-inch bake pan, cook 28-30 minutes or until a toothpick inserted in center
comes out clean.
