Carne Asada

Carne Asada

¾ cup orange juice

½ cup lemon juice 

⅓ cup lime juice 

4 cloves garlic, minced

½ cup soy sauce 

1 teaspoon finely chopped canned chipotle pepper

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon dried oregano

1 tablespoon black pepper

1 bunch fresh cilantro, chopped

½ cup olive oil 

3 pounds flank steak

Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

From https://www.allrecipes.com/recipe/186691/lisas-favorite-carne-asada-marinade/

 Steak Marinade:

 ⅓ cup lime juice

 ¼ cup pineapple juice (no sugar added)

 2 tablespoons Worcestershire sauce

 3 tablespoons olive oil

 1 tablespoon minced garlic

 2 teaspoon EACH: ground cumin AND chili powder (or more to taste)

 1 teaspoon EACH: kosher salt AND smoked paprika

 ½ teaspoon EACH: black pepper AND red pepper flakes (or more to taste)

 ¼ cup chopped cilantro

Marinate 2 to 4 hours.

From https://littlespicejar.com/

Huli Huli Chicken Marinade and Huli Huli BBQ Sauce

 Huli Huli Chicken Marinade

For 2 to 3 lbs of chicken pieces.

1 cup unsweetened pineapple juice

½ cup soy sauce 

½ cup brown sugar

⅓ cup ketchup

1 (2 inch) piece fresh ginger, crushed

3 cloves garlic, crushed

¼ teaspoon dry mustard

Marinate at least 4 hours to overnight. Bake at 425 for 30 to 45 minutes. 

Huli Huli BBQ Sauce

½ Cup ketchup

½ Cup brown sugar

⅓ Cup soy sauce

⅓ Cup pineapple juice

2 Tsps garlic powder

1 Tsp ginger

1 Tbsp lemon juice

Apply to chicken last 15 minutes of baking.

Apple Butter

 6  pounds sliced apples (any variety) or enough to fill a 6 quart slow cooker

1/2  cup packed brown sugar

1  cup granulated or cane sugar

3  teaspoons ground cinnamon

1/4  teaspoon ground cloves

1  teaspoon pumpkin pie spice

2  teaspoons vanilla extract

1/4  cup water, apple juice or cider (omit if using frozen apples)

INSTRUCTIONS

Spray a 6 quart slow cooker with non stick spray. Peel, core and slice apples (I used half peeled and half with the skins on). Add as much apples as the slow cooker will hold.

Add the remaining ingredients and mix to combine. Cover and cook on low for 8-10 hours or overnight.

Uncover and give the apples a good stir. Using an immersion or hand blender and puree the apples until smooth.

Cook an additional 2 hours on low (uncovered) to allow the apple butter to cook down and thicken.

When a wooden spoon placed in the middle of the apple butter can stand up the apple butter is thick enough.

Spoon the apple butter into clean, sterilized canning jars.

Process jars in a hot water bath. 10 minutes for pints and 5 minutes for half pints.

Apple butter can also be stored in the refrigerator for up to 2 weeks or freeze for longer storage.

https://www.mommyskitchen.net/2020/12/slow-cooker-apple-butter.html

Buttermilk Pancakes

 3 cups all-purpose flour

3 tablespoons white sugar

3 teaspoons baking powder

1 ½ teaspoons baking soda

¾ teaspoon salt

3 cups buttermilk

½ cup milk

3 eggs

⅓ cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Pad Thai Sauce

 2 tbsp packed brown sugar

1 tbsp low sodium soy sauce

1 tbsp fish sauce

1 tbsp lime juice

1 tbsp rice vinegar

1 tbsp smooth peanut butter

1 tbsp Sriracha or another chili paste

1/4 tsp ground ginger

1/8 tsp pepper

Steak Sandwich Sauce

1/3 cup Mayonnaise

1 tbsp. A1 Sauce

1 tbsp. Fresh Grated Horseradish

Slow Cooker Italian Beef Sandwiches

3 lbs chuck roast, trim off excess fat

Kosher salt and black pepper

1 tablespoon olive oil

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried thyme

1 teaspoon onion powder

1/8 teaspoon of crushed red pepper flakes

14.5 ounces can beef broth

8 ounces of sliced pepperoncini

1/3 cup of liquid from pepperoncini

1/2 yellow onion, thinly sliced

1/2 red bell pepper, thinly sliced

3 cloves garlic, minced

Hoagie buns or rolls, for serving

Softened butter, for buttering buns or rolls

Provolone cheese slices, for serving

8 ounces giardiniera, mild or spicy, for serving, optional

Season the chuck roast with salt and black pepper.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. When the pan is hot, place the meat in the pan and sear on all sides until golden brown, a few minutes per side. Transfer the meat to a slow cooker.

In a small bowl, combine the basil, oregano, parsley, thyme, onion powder, and red pepper flakes. Sprinkle the mixture over the beef.

Add the beef broth, sliced pepperoncini, pepperoncini liquid, onion, bell pepper, and garlic. Give the mixture a little stir.

Put the lid on the slow cooker and cook on LOW for 8 hours or on HIGH for 3 to 4 hours, or until meat is cooked and tender.

Remove the beef and shred with a fork. Place the shredded beef back into the slow cooker with the juices, onion, peppers, and pepperoncini.

Preheat the broiler. Split the buns or rolls in half and butter the insides. Place the buns or rolls butter side up on a baking sheet. Place under the broiler until lightly toasted. Don’t walk away, they will toast quickly.

Use a slotted spoon to drain off some of the liquid so the sandwich doesn't get soggy. Place the shredded meat mixture on top of the toasted buns or rolls. Add provolone cheese slices. The cheese should melt because the beef will be hot. If you want, you can place the sandwiches under the broiler for a few seconds to quickly melt the cheese. Top the sandwiches with Giardiniera, if desired. Serve immediately.

Homemade Hamburger Helper

1/4 cup neutral oil, such as canola or

vegetable

1 large yellow onion, diced into 1/2-

inch pieces

Kosher salt and black pepper

3 garlic cloves, minced

5 strips uncooked smoked bacon,

finely chopped

1 pound ground beef

1 cup dry white wine

3 cups chicken stock or water

¾ cup heavy cream

¼ to ⅓ cup hot sauce

2 teaspoons hot smoked paprika

1 bay leaf

8 ounces elbow pasta

5 slices American cheese, ripped

into small pieces

1 ½ cups grated Cheddar

½ cup finely chopped chives

Step 1

Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat,

and add oil and onion; season lightly with salt and pepper. (The hot

sauce added in Step 6 will add a lot of flavor, so be careful not to

overseason here.) Let cook until the onions turn light beige in color

and begin to caramelize, 20 to 25 minutes.

Step 2

Add garlic, and cook until fragrant and starting to brown ever so

slightly, about 2 minutes.

Step 3

Increase heat to medium-high and add bacon and ground beef, using

the back of a large spoon to break up the meat into smaller pieces.

Continue to cook until the liquid has mostly evaporated and the meat

starts to sear and develop a crust on the bottom of the pan, 12 to 15

minutes.

Step 4

Remove pan from the heat and carefully drain off most of the fat,

leaving a little in the pan to keep the meat moist.

Step 5

Return pan to the medium-high heat and add white wine, allowing it

to reduce until the mixture is almost dry, about 10 minutes.

Step 6

Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to

the pan. Mix until combined and bring to a boil over medium-high.

Step 7

Once the mixture is boiling, add the pasta and cook until al dente,

stirring often, about 9 minutes.

Step 8

Reduce the heat to low and stir in both types of cheese, stirring until

completely melted and sauce is thickened.

Step 9

Remove the pan from heat, stir in chives and season to taste with salt

and pepper. Serve immediately. From NY Times.

Corn Casserole

1 reg can corn-(do not drain)

1 can creamed corn

8 oz. sour cream

1 stick of butter melted

1 box jiffy cornbread mix

1 tsp diced jalapeños from jar including juice. (or more depending on how hot you want it)

 Mix everything together and bake at 350 for one hour! 

This makes a square dish so if you want a 13x9 pan then double the ingredients 

Instant Pot Tom Kha Gai Soup

 Ingredients

1 lb of thinly sliced chicken breasts/cutlets, about 1/8″ thick and cut into 1″ square-ish slices

2 cups of chicken broth (I used 2 tsp of Chicken Better Than Bouillon + 2 cups of water)

2 13.5-14oz cans of coconut milk (unsweetened and do use canned, not the kind in a carton)

1 lime, juiced

2 tbsp of fish sauce

1 tbsp of sesame oil

1 tbsp of crushed ginger

1/2 tbsp of sugar

1/4 tsp of crushed red pepper flakes

1 tbsp of dried sweet basil

1 bunch of scallions, sliced

8oz of Baby Bella (Crimini) mushrooms, sliced

2 stalks of lemongrass, sliced and cut into thin 1.5″ strands (use the bottom-third of the stalk and the 4-5 closest inner layers from each. If you cannot find lemongrass, use the zest of 1 lemon + 1 tbsp of its juice)

2 bay leaves

1/4 cup of Pad Thai sauce  (See recipe below)

1 tbsp of hot sauce

2-4 tbsp of fresh cilantro, chopped (with more for garnish)

Add the chicken broth, coconut milk, ginger, lime juice, fish sauce, sesame oil, dried basil, red pepper flakes, sugar, chicken, scallions, lemongrass, mushrooms and bay leaves to the Instant Pot. Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done

Remove the bay leaves and add in the hot sauce, Pad Thai sauce and fresh cilantro. Stir well and ladle into bowls.

From: https://pressureluckcooking.com/instant-pot-tom-kha-gai-soup/

Pad Thai sauce:

3 Tablespoons fish sauce

1 Tablespoon low-sodium soy sauce

5 Tablespoons light brown sugar

2 Tablespoons rice vinegar * see note

1 Tablespoon Sriracha hot sauce , or more, to taste

2 Tablespoons creamy peanut butter , optional

**Fish Sauce Substitutes:

Soy sauce

Aminos

FIREBALL WHISKEY CHEESECAKE SHOTS

Crust:

3/4 Cups Graham Crackers

1/6 Cups Brown Sugar

1/6 Cups Melted Butter

Filling:

8 oz. Packages Cream Cheese

Splash Lemon Juice

1 Cup  Heavy Cream

1/6 Cups White Sugar

1/4 Cups Fireball Whiskey

Topping:

Cherry Pie Filling

1/4 Cups Fireball Whiskey

PREPARATION 

1. Combine the ingredients in each layer and layer in order. 

Custard Pie and Pie Crust

Custard Pie

4 eggs
½ cup Sugar
½ tsp Salt
2 ½ cups Scalded Milk
1 tsp Vanilla
¼ tsp Nutmeg

Directions:
Beat eggs slightly; add sugar and salt. Slowly stir in scalded milk; add the vanilla and mix. Pour in unbaked pie crust and then sprinkle with nutmeg. Bake @ 425, for 25 to 30 minutes or until custard is firm. 

Pie Crust

1 cup All-Purpose Flour

½ tsp Salt

1/3 cup (2 tbsp + 2 tsp) Crisco Shortening Butter-Flavored 

Mix ingredients and then roll out on a floured surface.

**Use this recipe**

1 ½ cup Flour

¾ tsp Salt

1/3 cup, plus 1 TBSP and 1 tsp Crisco Shortening Butter-Flavored

Homemade Sour Cream

 

¼ cup milk

¾ teaspoon distilled white vinegar

1 cup heavy cream

Step 1
Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.

Tips
1/4 cup buttermilk can be used instead of milk and vinegar mixture.

Easy Instant Pot Cheesecake

CRUST:
1 cup graham cracker crumbs

1 tablespoon granulated sugar

½ cup butter, melted

CHEESECAKE:
16 ounces (2 packages) cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¼ cup sour cream

3 tablespoons all-purpose flour

TOPPING OF CHOICE:

cherry pie filling, fresh berries, chocolate sauce, caramel sauce, whipped cream, etc.

Sour cream topping:
1 pint sour cream

¼ cup sugar

1 tsp. pure vanilla extract

 

INSTRUCTIONS

In a medium mixing bowl, combine the three crust ingredients. Pour the mixture into a 7-inch Instant Pot springform pan. Use a measuring cup or flat bottom glass to press the mixture on the bottom of the pan and about ½ way up the sides; set aside.

In a large mixing bowl, beat the cream cheese and ½ cup sugar together with an electric mixer until well combined. Add the eggs and vanilla extract, then beat just until combined. Be sure to avoid over mixing the cheesecake batter.

Add the sour cream and flour and mix just until combined. Pour the cheesecake batter evenly into the springform pan over the prepared crust.

Set the stainless-steel insert into your Instant Pot. Add 1 ½ cups of water to the bottom of the Instant Pot. Carefully lower the cheesecake down into the Instant Pot and set on the stainless-steel insert. The water should not be deep enough to reach the bottom of the springform pan.

Close the lid of your Instant Pot and be sure the valve is set to “sealing.” Set to “high pressure” and manually adjust the cook time to 30 minutes. The Instant Pot will heat up and then cook the cheesecake for 30 minutes, then allow the pressure to release naturally.

When the pressure valve has dropped, carefully open the lid of your Instant Pot and lift the cheesecake out. If any condensation has formed on the top of the cheesecake, very gently blot it away with a paper towel.

Run a knife around the edge of the cheesecake to release it from the sides of the pan.

Refrigerate the cheesecake for 3-4 hours, or overnight until fully chilled.

Remove the side of the springform pan, then slice and serve the cheesecake with the topping of your choice.

For the Sour Cream Topping:

While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.

Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.

Refrigerate the cheesecake overnight to set. *Don't put cheesecake in the fridge until it has cooled to room temperature.

https://thenovicechefblog.com/easy-instant-pot-cheesecake/

Ranch Dressing Mix

¼ cup dry buttermilk powder

2 tablespoons dried minced onion

2 tablespoons dried parsley

1 tablespoon dried chives

¼ teaspoon salt, or to taste

1 teaspoon garlic powder

1 teaspoon dried celery flakes

½ teaspoon white pepper

¼ teaspoon paprika

¼ teaspoon dried dill weed

To prepare the mix as salad dressing, whisk together in a mixing bowl with 2 cups of mayonnaise and 2 cups of milk until smooth,

Snickerdoodle Bread Recipe

  

Servings: 5 mini loaves

1 cup butter softened
2 cups Sugar
3 eggs
3/4 cup sour cream
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons Cinnamon
2 teaspoons Baking Powder
2 1/2 cups Flour
1 cup Hershey's cinnamon chips
1 tablespoon Flour

 Topping:

1/3 cup Sugar
2 teaspoons Cinnamon

 

Instructions:
Preheat oven to 350 degrees F.

Combine butter and sugar until well mixed.

Add eggs, vanilla and sour cream. Mix again very well. Make sure to scrape the sides of the bowl.

In a separate bowl combine the flour, salt, baking powder and cinnamon.

Add the flour mixture to the butter mixture in two increments.

Toss cinnamon chips in 1 tablespoon flour. Gently fold them into the batter.

Pour into 5 prepared mini loaf pans.

Mix the 1/3 cup sugar with the 2 teaspoons cinnamon. Sprinkle on top of batter.

Bake for 30 - 35 min. Watch closely at the end so the outside doesn't get too done.

Notes

Pan measurement: mini = 5 1/2 x 3 x 2 1/4 inches.
From: onsuttonplace.com/snickerdoodle-bread-recipe

Homemade Croutons

 

Ingredients

4 heaping cups cubed bread (I used a multigrain baguette)

1/3 cup extra virgin olive oil

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

Instructions

Preheat the oven to 375°F.

In a large bowl, combine the bread, garlic powder, and salt. Drizzle olive oil over bread while stirring. Stir well until bread is coated by all ingredients and olive oil is absorbed.

Spread the bread cubes into an even layer on a sheet pan. Don’t crowd the pan. Bake for 10 minutes, or until golden brown and crisp. If you're using super fresh bread, they'll take a little longer to become golden brown. If the bread is stale and dry, it may brown faster, so keep an eye on it!

Notes

Serving size: 1/4 cup croutons.

From: https://www.rachelcooks.com/homemade-croutons-baked-wholegrain/#wprm-recipe-container-30466

Cuban Black Beans

 

Ingredients

2 tsp olive oil

1/2 onion

2 cloves garlic

2 scallions

2 tbsp red bell pepper

3 tbsp cilantro

15 oz can black beans (do not drain (I prefer Goya))

1/2 cup water (or more if needed)

1 bay leaf

few pinches cumin (to taste)

pinch oregano

1 tsp red wine vinegar

salt and black pepper to taste

Instructions

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.

Add oil to a medium-sized pot on medium heat.

Add vegetables to the pot and saute until soft, about 3 minutes.

Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.

Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).

Taste for salt and serve.

From: https://www.skinnytaste.com/quick-and-deliciouso-cuban-style-black/#recipe

Ramen Sauce Recipes

 

Ramen Noodle Sauce

2 dry instant ramen noodle cakes or other noodles of choice (around 70g each)

6 to 7 tbsp soy sauce adjust according to desired taste

1.5 tsp dark soy sauce , optional for colour

3 tbsp corn starch

1-3 tbsp maple syrup , sugar, or other liquid sweetener, adjust according to desired sweetness

2 tbsp rice vinegar or lemon juice, adjust according to desired sourness

1/4 tsp ground pepper

1/2 tbsp chili garlic sauce or other hot sauce, optional for spice (see homemade chili garlic sauce recipe here)

1 tbsp toasted sesame oil

2 cloves garlic minced (optional)

For Serving

Chopped scallions for topping

Sesame seeds for topping

INSTRUCTIONS

Mix all the sauce ingredients until well incorporated. Feel free to adjust the sauce ingredient measurements depending on your desired sweetness, saltiness, sourness, and spice. Afterwards, set aside. (Note: you may have a sauce that's more on the red side in terms of colour if using hot sauce.)

Also, if you plan to use way more veggies and more noodles, you can double the sauce recipe to make sure your noodles still turn out saucy!

Boil some water in a small pot over high heat. Once it boils, add in the ramen or other noodles of choice.

https://thefoodietakesflight.com/easy-saucy-ramen-noodles-vegan-recipe/

 

Sesame Garlic Ramen Noodles

2 3 Ounce Packages of Ramen Noodles, Seasoning Packet Discarded

2 Teaspoons Sesame Oil

2 Cloves Garlic, Minced

¼ Cup Soy Sauce** Low Sodium is Best

1 Teaspoon Brown Sugar

2 teaspoons Sriracha*
From: https://thesaltymarshmallow.com/sesame-garlic-ramen-noodles-recipe/

 

Tiktok Ramen

1 package instant ramen Korean brand preferred

1 tbsp butter

1 tsp garlic minced

1/4 tsp red pepper flakes or to taste

1 tsp brown sugar

1 tbsp soy sauce

1 egg lightly beaten

1 tsp everything bagel spice or to taste
From: https://iamafoodblog.com/tiktok-ramen/

 

Ramen Sauce

1 tsp sesame oil

2 tbsp unsalted butter

4 cloves minced garlic

2 tsp minced ginger

1.4 litres (approx. 6 cups) chicken stock - (water plus 4 stock cubes is fine)

2 tbsp light soy sauce

2 tbsp dark soy sauce

1-2 tbsp sriracha hot sauce - depending on how hot you like it

▢1 tbsp Chinese rice wine or sherry

▢1 tbsp light brown sugar

▢¼ tsp white pepper

3 x 70g/2.5oz packets of instant noodles

Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts.

Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn.

Add the stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.
From: https://www.kitchensanctuary.com/easy-chicken-ramen-ready-in-20-mins/#recipe

 

Awesome Sauce for Ramen

• 1/2 Cup Soy Sauce
• 1/8 Cup Sesame Oil
• 1/4 Cup Brown Sugar
• 1/2 teaspoon Granulated Garlic
• 1/4 teaspoon Onion Powder
• 1/8 teaspoon Red Chili Powder
• Sesame Seeds
• Parsley

Directions:

Mix together the first six ingredients using a small Blender Bottle [or you could use your hand blender] while your noodles are cooking. Drain the noodles and add sauce to taste. (Do not use all of this on one sleeve of noodles. This recipe makes enough for several packets of ramen noodles.) Sprinkle your noodles with Sesame Seeds and a little parsley. Keep the rest of the sauce in the fridge.

From: https://www.themamasgirls.com/homemade-awesome-sauce-for-ramen-noodles/

 

 

 

 

 

 

 

 

 

 

 

Strawberry Topping

 1 pint fresh strawberries

⅓ cup white sugar

1 teaspoon vanilla

Mix all the above ingredients in a bowl and refrigerate for about 2 hours, then it's ready to use.

Southern Biscuits

2 cups flour

4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

2 tablespoons butter

2 tablespoons shortening

1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter

Bake until biscuits a light gold on top, 15 to 20 minutes.

Street Corn Sauce

4 ears of corn

¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)

¼ cup of mayonnaise

½ cup of Cotija cheese, crumbled

2 cloves of garlic, crushed (or finely minced)

¼ teaspoon of fine sea salt

Juice and zest of 1 lime

1/4 cup of Cilantro, finely chopped

½ teaspoon of chipotle chili powder

By Foodwithfeeling.com

Frosting Fudge

One tub frosting (any flavor)

1 cup peanut butter

Microwave at 1 minute intervals.

Variations:

1 Can Vanilla Frosting + 2 Cups Creamy Peanut Butter = Peanut Butter Fudge 

1 Can Chocolate Frosting + 2 Cups Chocolate Chips = Chocolate Fudge 

1 Can Vanilla Frosting + 2 Cups White Chocolate Chips = Vanilla Fudge 

1 Can Strawberry Frosting + 2 Cups White Chocolate Chips = Strawberry Fudge 

1 Can Vanilla Frosting + 2 Cups White Chocolate Chips + 1 tsp Mint Extract + 1/2 Cup Crushed Oreos = Mint Oreo Fudge 1 Can Orange Flavor Frosting + 2 Cups White Chocolate Chips = Orangesicle Fudge 

1 Can Vanilla Frosting + 2 Cups White Chocolate Chips + 1/2 Cup Crushed Candy Canes = Peppermint Fudge

Instant Pot Cheesecake

1 cup graham cracker crumbs

2 tablespoons granulated sugar

3 tablespoons Challenge Dairy Unsalted Butter, melted

16 ounces Challenge Dairy Cream Cheese, room temperature

1/2 cup granulated sugar

2 large eggs, room temperature

1 tablespoon all-purpose flour

1/4 cup heavy cream

2 teaspoons pure vanilla extract

cherry pie filling, optional

Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray.

In a small mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Press the crumbs into the bottom of the prepared pan.

Place pan in freezer for 10-15 minutes.

In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Pour batter into prepared pan.

Cover the top of the pan with a piece of foil.

Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.

Create a “foil sling” by folding a 20-inch long piece of foil in half lengthwise two times. This “sling” will allow you place and remove the springform pan with ease.

Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly.

Lock the lid into place and make sure the vent is closed “sealing”. Press the “Manual” button and cook on high pressure for 35 minutes.

When the Instant Pot beeps, hit the “Keep Warm/Cancel” button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.

Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling “handles”.

Uncover the cheesecake and allow it to cool to room temperature.

Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight.

Before serving, top with pie filling and whipped cream if desired.

By: https://www.mybakingaddiction.com/

Green Bean Stirfry

 2 tablespoons honey

2 tablespoons unseasoned rice vinegar

1 tablespoon sesame oil

1 teaspoon red pepper flakes

Salt and freshly ground black pepper

2 tablespoons vegetable oil

1 pound green beans, washed and trimmed, cut into 1-inch pieces

2 cloves garlic, minced

1-inch piece ginger, minced

Directions

Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.

Asian Marinated Pork Tenderloin

 3/4 cup soy sauce

1/2 cup rice wine vinegar

1 tablespoon hot chili sauce (recommended: sambal oelek)

1 (1-inch) piece ginger, finely chopped

3 garlic cloves, smashed and finely chopped

1 scallion, both green and white parts, thinly sliced

1 orange, zested

4 pork tenderloins

2 tsp. coriander ground

In a medium bowl, combine the soy, rice wine vinegar, chili sauce, ginger, garlic, scallions and orange zest. Place the pork in a large container or bowl and pour the marinade over the pork. Cover with plastic wrap, and let sit for 2 hours at room temperature, or overnight in the refrigerator.

Remove the pork from the container, put the marinade in a small saucepan and bring it to a boil over medium heat. Remove from the heat and reserve it for drizzling over the pork when serving. *WARNING: This liquid MUST be brought to a boil to kill any bacteria from raw meat juices.

Preheat the grill to medium-high heat.

Dust the pork liberally with the ground coriander seed and place on the preheated grill. Brown it on all sides then move it to a cooler part of the grill to cook it to desired doneness, about 10 to 12 minutes.

Remove the pork from the grill to a cutting board and let rest for 10 minutes before slicing. Slice the pork on the bias and place on a serving platter. Serve drizzled with the reserved boiled soy marinade.

Pork- the other white meat!

Guinness Beer Cheese Dip

1/2 c. sharp white cheddar, divided

1/2 c shredded mozzarella

1 c. shredded Dubliner or Gruyere cheese

1/2 c. whole milk

1 8- oz. block cream cheese, softened

1 Tbsp. Dijon mustard

2 Tbsp. freshly chopped chives, plus more for garnish

1 clove garlic, crushed

1/3 c. Guinness or other stout

Instructions

Preheat oven to 350°.

In a medium pot, cook the garlic in olive oil on low heat, then add the milk and beer. Bring liquids to a simmer. Add the cream cheese to the pot and soften over low heat—when the cream cheese begins to melt, add in 1/4 cup cheddar, mozzarella, Dubliner, and Dijon, stirring with a whisk until smooth. To taste for salt.

2 Hour No Knead Bread

Ingredients:

3 1/4 cups (430 grams) all-purpose flour

2 teaspoons fine sea salt

1 teaspoon honey or granulated sugar

1 (7-gram) packet active dry yeast (2 1/4 teaspoons)

1 1/3 cups warm water (about 110°F)

Instructions:

1. Stir together the flour, salt, sugar and yeast in a large mixing bowl until combined.  Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain.  (The dough will look quite loose and shaggy, which is ok.)

2. Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 1 hour.  (It should double in size during this time.)

3. Shape the dough.  Transfer the dough to a well-floured surface.  Fold the dough on top of itself — pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape — to form a round dough ball.  (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.)  Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top.  Use your hands to shape the ball into an even circle.  Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or beeswrap to rest while the oven heats.

4. Heat the oven and Dutch oven.  Place the Dutch oven inside of your oven*, then set oven to 450°F.  Wait for 20-30 minutes for the oven to heat, while the dough continues to rest.  (If the dough rises and spreads out more than you would like during this time, just use your hands to shape it into a tighter ball once more just before baking.)

5. Bake. Very carefully, use oven mitts to remove the Dutch oven from the oven.  (It will be extremely hot!)  Lift the edges of the parchment to carefully transfer the dough ball (along with the parchment) to the Dutch oven.  Cover with the Dutch oven lid and bake for 30 minutes.  Then carefully remove the lid and bake for 10-20 more minutes, until the crust of the bread reaches your desired level of doneness (as light or as deeply golden brown and crispy as you prefer).

6. Serve. Remove from the oven, uncover, and then carefully lift up the edges of the parchment to transfer the bread to a wire cooling rack.  Cool for at least 30 minutes, then slice, serve and enjoy!

Variations:

Add in garlic: Mince 1-2 cloves of fresh garlic and stir them into the dough during Step 1.

Add in herbs: Chopped fresh herbs (such as rosemary, tarragon or sage) or dried herbs (or herb blends such as Italian seasoning or Herbs de Provence) would be lovely additions to this bread too.  Just stir them into the dough during Step 1.

Add everything bagel seasoning: One of my personal faves — stir 1 

tablespoon everything bagel seasoning into the dough during Step 1.

Add freshly-cracked black pepper: Sounds simple, but tastes so good.  Just stir into the dough during Step 1.

Add in Parmesan: Stir 1/4 to 1/2 cup freshly-grated Parmesan cheese into the dough during Step 1.

https://www.gimmesomeoven.com/no-knead-bread/#tasty-recipes-71740

Margarita and Sour Mix

 Margarita 

2 oz. tequila

2 oz. sweet and sour mix

½ oz. triple sec

Splash of OJ

Grand Marnier Floater

Sour Mix

¾ cup Sugar

¾ cup Water

½ cup lime juice

½ cup lemon juice

Make Simple Syrup by microwaving water for a minute and a half then add sugar after sugar is dissolved add lime and lemon juice. Store in fridge for 2 weeks. 

Ridiculous Chocolate Cake

 CAKE

• 1 (15.25 ounce) box chocolate cake mix

• 1 (3.9 ounce) box instant chocolate pudding

• 1 (16 ounce) container sour cream

• 3 eggs

• 1/3 cup vegetable oil

• 1/2 cup water

• 2 cups semi-sweet chocolate chips

FROSTING

• 1/4 cup butter, room temperature

• 1/4 cup unsweetened cocoa powder

• 2 cups powdered sugar

• 1 teaspoon vanilla

• 1/4 cup heavy cream

________________________________________

Instructions

CAKE

1. Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the chocolate chips and pour the batter into the prepared pan.

3. Bake for 55-60 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.

FROSTING

1. In the bowl of your stand mixer fitted with the paddle attachment on low speed beat the butter, cocoa powder and powdered sugar until combined. Add in the vanilla and cream and beat on medium speed for 1-2 minutes until creamy, scraping the sides of the bowl as necessary.

2. Frost the top of the cake and garnish with more chocolate chips if desired. 

 https://cookiesandcups.com/ridiculous-chocolate-cake/

Picadillo

1 pound ground beef

1 medium onion (appx 1 cup)

1 teaspoon cumin

1 tablespoon smoked paprika

½ teaspoon cayenne pepper , adjust to taste

1 teaspoon oregano

1 small green or red bell pepper (appx 1 cup)

15 oz can tomato sauce

¼ cup datil pepper sauce

½ cup (125ml) broth or water

2 packets Sazon to taste or use beef or chicken bouillon

1 can Rotel

1 4oz can of green chilis

Instructions

Brown the ground beef, then add all the other ingredients and cook on low for 2 to 3 hours.

Beef/Chicken Gravy

 1 chicken stock cube / bouillon cube (sub 2 tsp powder) (Note 1)

1 beef stock cube / bouillon cube (sub 2 tsp powder) (Note 1)

2 1/4 cups (565ml) boiling water

4 tbsp butter , unsalted

4 tbsp flour , plain / all purpose

1/2 tsp onion powder (ok to omit or sub garlic powder)

1/4 tsp finely ground black pepper

Pinch of Poultry Seasoning

Salt , if needed

Crumble cubes into boiling water, mix to dissolve.

Melt butter in a saucepan over medium heat.

Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.

While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.

Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it's quick as water is already hot). Taste, add more salt and pepper if needed.

Beer Cheese Dip

 2 tablespoons butter

2 tablespoons flour

1 cup beer

1/2 cup whole milk

1 1/2 teaspoons Dijon mustard (smooth or grainy)

1 teaspoon Worcestershire sauce

1/2 teaspoon smoked paprika (optional)

2 cups (8 ounces) freshly-shredded cheese (I used half sharp cheddar, half smoked gouda)

sea salt and black pepper, to taste

INSTRUCTIONS

Make the roux. Heat butter in a large saucepan or sauté pan over medium-high heat until melted.  Add flour, and whisk until completely combined.

Add the remaining ingredients.  Add in the beer, milk, Dijon, Worcestershire and smoked paprika.  Whisk until smooth.  Continue cooking until the mixture has thickened (and has nearly reached a simmer).  Add cheese and whisk until smooth.

Season.  Reduce heat to low.  Taste and season the dip with salt and pepper, as needed.

Serve.  Serve immediately and enjoy!  (Dip will thicken a bit the longer it sets.)

https://www.gimmesomeoven.com/beer-cheese-dip/

SPINACH ARTICHOKE DIP - Slow Cooker

 1 (10-ounce) bag fresh baby spinach, roughly chopped

1 (13-ounce) can quartered artichoke hearts, chopped and drained

1 (8-ounce) brick low-fat cream cheese, cut into 1-inch cubes

1 cup light sour cream or plain Greek yogurt

1 cup shredded Mozzarella cheese

1/2 cup grated Parmesan cheese

1/3 cup finely-chopped white or red onion

4 cloves garlic, minced

1/2 teaspoon black pepper

1/4 teaspoon fine sea salt

INSTRUCTIONS

Combine all ingredients.  Add all of the ingredients to the bowl of a small slow-cooker and toss briefly to combine.

Slow cook.  Cover and cook* on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted.

Stir and season.  Stir the dip until evenly combined.  Taste and season with salt and pepper as needed.

Serve.  Serve warm, accompanied with whatever dippers you prefer.

https://www.gimmesomeoven.com/slow-cooker-spinach-artichoke-dip/#tasty-recipes-64040

Beef Massaman Curry

 1 tablespoon oil

2 pounds stewing beef (such as chuck), cut into bite sized pieces

2 tablespoons massaman curry paste

2 cups beef broth

1 (14.5 ounce) can coconut milk

3 tablespoons peanut butter

2 teaspoons tamarind paste (**Substitute equal parts lime juice and brown sugar**)

3 tablespoons fish sauce (or soy sauce)

2 tablespoons palm sugar (or brown sugar)

1 pound potatoes, bite sized or sliced into bite sized pieces

1/2 pound pearl onions (optional)

2 tablespoons lime juice (1 lime)

1/4 cup roasted peanuts, chopped

2 tablespoons cilantro, chopped

DIRECTIONS:
Heat the oil in a large heavy bottom sauce pan over medium-high heat, add the beef and cook until browned on all sides, about 10 minutes.

Add the curry paste and cook until fragrant, about a minute.

Add the beef broth, coconut milk, peanut butter, tamarind paste, fish sauce, and sugar, bring to a boil, reduce the heat to medium-low and simmer, covered, until the beef is falling apart tender, about 2 hours.

Add the potatoes and onions and cook until tender, about 15 minutes.

Add the lime juice and check the seasoning. There should be a nice balance of saltiness from the fish sauce, sweetness from the sugar and tartness from the tamarind and lime. Adjust to taste.

Serve garnished with the peanuts and cilantro.

Slow Cooker: Optionally implements steps 1 and 2 and place everything up to, and including, the sugar into the slow cooker and cook on low for 8 hours or on high for 3 hours, before adding the potatoes and onions and cooking on high until tender, about 15 minutes. Continue on with steps 5 and 6.

Option: Omit the tamarind paste if you can’t find it.

Option: Garnish with sliced red chilies, such as bird’s eye chilies!

From: https://www.closetcooking.com/beef-massaman-curry/

Chicken and Dumplings

2-1/2 pounds chicken drumsticks about 8

salt and black pepper

flour as needed to dredge chicken

cooking oil

4 tablespoons butter

4 ribs celery sliced

1 pound carrots peeled and chopped

2 medium onions cut into wedges

2 teaspoons chopped garlic

1 bay leaf

1 teaspoon dried thyme

1 teaspoon poultry seasoning

1/3 cup all-purpose flour

48 ounces chicken broth

1 cup milk

Dumplings:

1/2 cup shortening

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons dried parsley flakes

1 tablespoon dried chives

1-1/2 cups buttermilk

INSTRUCTIONS 

Season chicken with salt and pepper then dredge in flour and shake off excess.

Brown chicken in about 1/2 inch of cooking oil in a skillet then drain and set aside.

Heat butter in a dutch oven and add celery, carrots and onions, and saute until onions soften but not browned.

Add garlic, bay leaf, thyme and poultry seasoning, stirring well.

Add flour, stirring to coat the vegetables, then stir in the chicken broth and cook until it comes to a boil, stirring.

Place chicken drumsticks on top,then cover, reduce heat and simmer for 35 minutes.

Prepare the dumplings.

Place shortening, flour, baking powder and salt in a food processor and pulse to mix.

Add dried parsley, chives and buttermilk, stirring by hand to make a batter. Set aside.

Remove chicken legs from stew and keep warm.

Add milk to stew and stir.

Drop dumpling batter into boiling stew by the tablespoonful; cook uncovered at a simmer for 12 minutes.

Then cover the pot and cook 10-12 minutes more or until dumplings are cooked thorough.

Remove dumplings from stew and place in a dish. Add the chicken back to the pan to briefly warm, then serve chicken and stew with dumplings.

https://palatablepastime.com/2017/10/22/chicken-and-dumplings/

Classic Brown Gravy Recipe

• 1 1/3 cups beef broth reduced sodium

• 2/3 cup chicken broth reduced sodium

• 2 tsp Worcestershire sauce

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 1/4 tsp ground thyme

• 1/4 cup cold water

• 4 Tbsp cornstarch

• 2 Tbsp cold unsalted butter (optional)

Instructions

1. Add beef broth, chicken broth, Worcestershire sauce, onion powder, garlic powder, thyme, salt and pepper to a saucepan and heat over MED-HIGH heat. Bring to a boil.

THICKEN

1. In a small mixing bowl, add cold water and cornstarch and whisk together until smooth.

2. Pour cornstarch mixture into boiling broth mixture, whisking as you add it. Reduce heat to MED-LOW and simmer until gravy is thickened to your liking. Whisk often as it simmers to ensure the gravy stays smooth.

FINISH AND SERVE

1. Taste and adjust seasonings (salt and pepper) if necessary.

2. Remove from heat and add cold butter, stirring until it melts into the gravy.

3. Serve immediately or cool and refrigerate for up to 5 days.

Notes

Recipe makes approximately 2 cups of gravy, and can easily be doubled (or more) for larger gatherings.

https://www.thechunkychef.com/classic-brown-gravy-recipe/#wprm-recipe-container-20565