Beer Cheese Soup

1 stick of salted butter

2 shallots, diced

1 large carrot, diced

1 large red bell pepper, diced

2 tablespoons (6 cloves) crushed garlic

1/2 cup all-purpose flour

4 cups of chicken broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water – you can also sub Vegetable broth instead to make it vegetarian friendly!)

1 teaspoon liquid smoke

12 ounce can of beer, lager or pale ale (I used Sierra Nevada)

1 cup heavy cream or half & half

16 ounces (4 cups) of aged sharp yellow Cheddar cheese, grated (since this is a key ingredient in the soup, try to find a quality one that’s aged at 10 months or more. I used a block that I found in the deli section of the market. If you can’t find this, bagged shredded cheddar is totally fine)

5.2 ounces Boursin or 4 ounces of a brick of cream cheese

1/2 tablespoon Old Bay seasoning

1 tablespoon dried thyme

1/4 teaspoon nutmeg

1/2 tablespoon Worcestershire sauce

1 tablespoon hot sauce (optional, and it won’t make it spicy)

Fresh crumbled blue cheese, for garnish

Hot pretzels for dipping (this really sends it home! Available in the frozen food section of most markets)

Instructions

Add the butter to your Instant Pot, hit “Sauté” and “Adjust” so it’s on “More”. Once the butter’s melted, add the shallots, carrots, peppers and garlic and sauté for about 3 minutes. Follow by adding the flour until the veggies are nice and coated and constantly stir for another 2 minutes.

Next, add the chicken broth, beer and liquid smoke and give it a good whisk to combine. Be sure to get any flour lumps out and deglaze (scrape) the bottom of the pot to ensure no flour is caked on.

Secure the lid, move the valve to sealing position, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Perform a quick release when done.

Add the cream and whisk in with the thickened broth.

Then, whisk in the Cheddar cheese and Boursin until smooth.

Follow by whisking in the Old Bay, nutmeg, thyme, Worcestershire sauce and hot sauce until fully combined.

Purée the soup either by using an immersion blender (suggested as it’s much easier) OR in batches in a regular blender (filling only halfway to prevent overflow) until very smooth (veggies should basically be pulverized).

Cook the hot pretzels according to the package (usually about 5 mins in the oven or 30 seconds in the microwave). Serve alongside the soup for dipping.

Ladle into bowls and garnish with a few crumbles of blue cheese.

Cook the hot pretzels according to the package (usually about 5 mins in the oven or 30 seconds in the microwave). Serve alongside the soup for dipping.

From: https://pressureluckcooking.com/instant-pot-beer-cheese-soup/

Swedish Meatballs

1 cup bread crumbs

1/2 cup heavy cream

1 teaspoon butter plus 1 tablespoon butter, divided

1 small onion, minced

2/3 pound ground beef

1/3 pound finely ground pork

1 tablespoon brown sugar

1 teaspoon salt

1/4 teaspoon ground pepper, white if possible

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/8 teaspoon ground ginger

1 egg

1/4 cup beef stock or bone broth

Brown Gravy

2 tablespoons Swedish meatball pan drippings

2 tablespoons flour

2 cups beef stock or bone broth

4 ounces sour cream

Salt and pepper, to taste

Preheat your oven to 350º F (175º C).

Place the bread and cream in a small bowl, mix, and let stand about 10 minutes until absorbed.

Melt the teaspoon of butter in a large, shallow skillet and cook the onion for approximately 10 minutes, until lightly browned. Transfer browned onion to a large mixing bowl and add the meats, brown sugar, salt, spices, and egg, then mix until nearly combined. Add the moistened bread and mix gently until combined.

Melt the tablespoon of butter in the skillet over medium heat. Form meatball mixture into 1 1/2 tablespoon-sized balls and cook in batches until the outsides are evenly browned, approximately 5 minutes. The meatballs will still be pink inside. Transfer to a baking dish when browned and add more butter to the skillet as needed to cook all of the batches of meatballs.

Pour 1/4 cup of broth into the baking dish, cover with foil, and bake for 40 minutes, until the meatballs are fully cooked and tender.

Transfer meatballs to a serving dish and pour gravy over (recipe follows).

Brown Gravy

After making the Swedish meatballs, transfer their drippings to a saucepan over medium heat. Whisk in flour and cook until light gold in color, then slowly pour in broth or stock while whisking constantly.

Simmer the gravy until thick, about 5 minutes, stirring regularly. Add salt and pepper to taste.

Just before serving the meatballs, stir in the sour cream.

Note: If you are not serving all of the meatballs at once, reserve gravy before adding sour cream. Reheat the meatballs and gravy separately and combine the sour cream with the gravy after heating to prevent the sauce from breaking as it is heated.

From:  https://food52.com/recipes/32535-old-school-swedish-meatballs?fbclid=IwAR2awNNxn5lIrm8LllgkX7NX84oHNe1XuxCcQbIgo6gqQXzgErWokrtGZ9U

Sweet and Sour Sauce

 1 cup Sugar

1/2 cup Pineapple or OJ

1/2 cup Rice Wine Vinegar

1/4 cup Maraschino Cherry Juice 

1/4 cup Ketchup

Pinch of kosher salt

1 1/2 TBSP Cornstarch

Chili Gravy

For tacos, burritos, enchiladas and rellenos.

1/4 cup lard or vegetable oil
1/4 cup all-purpose flour
2 tablespoons chili powder
1 teaspoons ground cumin
1 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups beef broth, chicken broth, or water

Baked Potato Wedges

4 medium Russet potatoes scrubbed and cut into eighths

1/4 cup olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

2 teaspoons salt

1/2 teaspoon pepper

1/3 cup finely grated parmesan cheese

2 tablespoons chopped fresh parsley

cooking spray

INSTRUCTIONS

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.

Place the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a gallon-sized resealable bag. 

Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.

Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork-tender. Sprinkle with parsley and serve.

Chicken Tortilla Soup Recipe

Servings: 6 servings

Ingredients

1 Tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 jalapeno pepper, seeded and diced

1 Habenaro pepper, seeded and diced

1 tsp ground cumin

1 tsp chilli powder

1 lb chicken breasts, (2 medium)

20 oz crushed tomatoes

15 oz can of Rotel

32 oz chicken broth 

14 oz black beans, drained and rinsed

14 oz corn, drained and rinsed

1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)

2 TBSP lime juice

1 tsp salt, or to taste

1/2 can red Enchilada Sauce

1- 4oz can Green Chilis

Instructions

Preheat a pot with oil over medium-high heat. Add chopped onion, garlic, and chopped jalapeño and sauté until veggies soften.

Add whole chicken, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro, and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.

Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro, and lime wedges.

From: https://natashaskitchen.com/chicken-tortilla-soup-recipe/#jump-to-recipe

The Ultimate Potato Soup Recipe

Ingredients

6 strips (uncooked) bacon cut into small pieces

3 Tablespoons butter unsalted or salted will work

1 medium yellow onion chopped (about 1.5 cup/200g)

3 large garlic cloves minced

⅓ cup all-purpose flour (42g)

2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)

4 cups chicken broth (945ml)

2 cups milk (475ml)

⅔ cup heavy cream (155ml)

1 ½ teaspoon* salt

1 teaspoon ground pepper

¼ - ½ teaspoon ancho chili powder**

⅔ cup sour cream (160g)

Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

Instructions

Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.

Remove bacon pieces and set aside, leaving the fat in the pot.

Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).

Add garlic and cook until fragrant (about 30 seconds).

Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).

Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.

Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).

Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.

Allow soup to simmer for 15 minutes before serving.

Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

The Ultimate Potato Soup Recipe https://sugarspunrun.com/creamy-potato-soup-recipe/ Find more great recipes at SugarSpunRun.com!

Copycat Red Wagon Corn Dogs

1 quart vegetable or peanut oil for frying

1 cup cornmeal

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2  teaspoon salt

1 large egg

1 ¼ cups buttermilk

Don’t have buttermilk on hand? No need to stress, use this handy substitution: add 2 tablespoons of lemon juice or white vinegar to 2 cups of milk, let stand for 5 minutes before using in the recipe. Reserve leftover “buttermilk” for pancakes or other use)

2 tablespoons butter, melted

8 hot dogs

Popsicle, long wooden coffee stirrers or craft sticks

In a large pot, heat vegetable oil to 350 degrees Fahrenheit. Be sure to use a candy thermometer to ensure the accurate temperature of oil.

In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to beat in the egg, milk, and melted butter.

Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.

Transfer batter to a tall drinking glass for easy dipping. I have found that a Disney/Starbucks ceramic tall travel mug works great. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.

Fry each dog until golden brown, about 3-4 minutes per corn dog. Put on paper towels to drain.

You can freeze what you don’t eat right away. Reheat in the oven on a baking sheet at 400 degrees for about 10-12 minutes to crisp them up.

Use can save unused batter in the travel mug by putting on the lid and storing in in the fridge for up to 3 days.

From: https://www.micechat.com/285735-copycat-disneyland-corn-dog-recipe-for-national-corn-dog-day/

Columbia Restaurant’s Pollo Manchego with Good Rice and 1905 Salad

Pollo manchego:

6 chicken breast filets

plain bread crumbs

Kroger zesty seasoning blend (it’s with the regular spices in the grocery store)

sun dried tomatoes (in a bag, where the raisins and prunes are in the grocery)

2 tbls. olive oil

1 jar of Ragu Classic alfredo sauce

Kraft Mexican 4-Cheese

1/4 cup fresh chopped basil

1 tsp. lemon juice (magic ingredient)

1 tsp. lime juice (magic ingredient)

1. Dip chicken breasts in milk, then place them in a gallon-size Ziploc bag with half the can of bread crumbs. Add 2 tablespoons(ish) of zesty seasoning to bag. Shake it up, repeat to double coat.

2. Heat olive oil in a BIG skillet on medium-high heat. Add fresh chopped basil.

3. Drop in the chicken, and press down with a spatula. Only turn the chicken once or twice to get the bread coating crispy. 

4. When the chicken is crispy on the outside and fully cooked, top with sun dried tomatoes and cheese, lower the heat and let the cheese melt. Once cheese is melted, remove from the skillet.

5. In the same skillet, pour in the alfredo sauce and add lemon and lime juices. Heat through.

Now, fix a plate with rice and chicken, then drizzle with citrus alfredo. 

Good rice:

2 cups long grain white rice

32 oz. chicken broth

1/2 cup fresh chopped parsley

1/2 cup fresh chopped basil

1 chopped yellow onion

1/2 stick of light butter

1 or 2 tsp. salt

1. Melt the stick of butter in a big pot, then sautee onions until tender.

2. Add the rice, stir frequently until it turns caramel colored.

3. Pour in chicken broth, parsley, basil and salt, stir. Bring to a boil, then cover and turn down heat. Let rice steam for 18-20 minutes, then gently fluff with a 2-prong fork.

1905 Salad

4 cups iceberg lettuce, broken into 1 ½" × 1 ½" pieces

1 ripe tomato, cut into eighths

½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)

½ cup Swiss cheese, julienne 2" × ⅛"

½ cup pimiento-stuffed green Spanish olives

“1905” Dressing (see recipe below)

¼ cup Romano cheese, grated

2 tablespoons Lea & Perrins Worcestershire Sauce®

1 lemon

Salad Preparation

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients

½ cup extra-virgin Spanish olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

⅛ cup white wine vinegar

Salt and pepper to taste

Salad Dressing Preparation

Mix olive oil, garlic and oregano in a bowl with a wire whisk.  Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate. 

Queso

 8 ounces pepper Jack cheese, shredded (2 cups)

4 ounces American cheese, shredded (1 cup)

2 teaspoons cornstarch

1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel

1 (12-ounce) can evaporated milk

Cilantro-desired amount

Crab Rangoon and Sweet and Sour Sauce

Filling

8 oz. cream cheese, softened

3 oz. fancy crab meat, drained and crumbled

2 green onions, finely chopped

1.5 teaspoons minced garlic

1 teaspoon Worcestershire sauce

1/2 teaspoon soy sauce

3/4 teaspoon sugar

1 12 oz. package Wonton wrappers, see notes

Other

1 egg, whisked with a splash of water

1 quart canola oil

Instructions

Place wonton wrappers aside and combine all other filling ingredients in a medium bowl.

Place 1 teaspoon of filling in center of each wonton.

Moisten the edges of the wonton with a little bit of the egg/water mixture (i.e. egg wash). Fold in a triangle and press to seal- removing air from the inside. Use the egg wash like a glue as you assemble.

Take the left and right sides of the triangle and pull them up, attaching them to the existing seal on the top. Then press along the edges to close any areas where the filling could be exposed to air. Here is an alternative folding method. Repeat, setting aside on a plate.

To Fry:

Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).

You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.

Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).

Place them on a plate lined with paper towels to cool.

To Bake:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.

Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.

The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown. Serve warm with sweet-sour sauce or mustard sauce.

From: https://thecozycook.com/crispy-crab-rangoons/

Sweet and Sour Sauce:

1 cup sugar

1/2 cup pineapple or orange juice 

1/2 cup rice wine vinegar 

1/4 cup maraschino cherry syrup (from the jar) 

1/4 cup ketchup 

Pinch kosher salt 

1 1/2 tablespoons cornstarch 

For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve.

Slow Cooker Chicken Marsala

6 (1.5 pounds, total) boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon sweet paprika

salt and fresh ground pepper, to taste

1 tablespoon olive oil

8 ounces mushrooms, sliced

3 cloves garlic, minced

1 cup dry marsala wine

1/2 cup water

1/4 cup cornstarch

1/4 cup heavy cream

chopped fresh parsley, for garnish

Instructions 

Lightly grease a 6-quart slow cooker with cooking spray and set aside.

Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.

Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.

Transfer chicken to slow cooker and top with mushrooms and garlic.

Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.

Pour wine over chicken and mushrooms.

Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

Remove chicken breasts from slow cooker and set aside on a plate.

Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.

Add heavy cream to the wine sauce and whisk until combined.

Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.

Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.

Serve.

From: https://diethood.com/slow-cooker-chicken-marsala/

OAXACAN BLACK MOLE by Rick Bayless

 11 medium (about 5 1/2 ounces) dried mulato chiles

6 medium (about 2 ounces) dried chihualces chiles (see note in Variations and Improvisations below)

6 medium (about 2 ounces) dried pasilla chiles

1 dried chipotle chile (preferably the tan-brown chipotle meco)

1 corn tortilla, torn into small pieces

2 1/4-inch-thick slices of white onion

4 garlic cloves, unpeeled

About 2 cups rich-tasting lard or vegetable oil (for frying the chiles)

1/2 cup sesame seeds, plus a few extra for garnish

1/4 cup pecan halves

1/4 cup unskinned or Spanish peanuts

1/4 cup unskinned almonds

About 10 cups chicken broth (canned or homemade)

1 pound (2 medium-large or 6 to 8 plum) green tomatoes, roughly chopped

4 ounces (2 to 3 medium) tomatillos, husked, rinsed and roughly chopped

2 slices stale bread, toasted until very dark

1/4 teaspoon cloves, preferably freshly ground

1/2 teaspoon black pepper, preferably freshly ground

1/2 teaspoon cinnamon, preferably freshly ground Mexican canela

A scant teaspoon oregano, preferably Mexican

1/2 teaspoon dried thyme

1/2 ripe banana

1/2 cup (about 3 ounces) finely chopped Mexican chocolate

2 or 3 avocado leaves (if you have them)

Salt, about 1 tablespoon depending on the saltiness of the broth

Sugar, about 1/4 cup (or a little more)

1. Getting started. Pull out the stems (and attached seed pods) from the chiles, tear them open and shake or scrape out the seeds, collecting them as you go.

Now, do something that will seem very odd: scoop the seeds into an ungreased medium-size (8- to 9-inch) skillet along with the torn-up tortilla, set over medium heat, turn on an exhaust fan, open a window and toast your seeds and tortilla, shaking the pan regularly, until thoroughly burned to charcoal black, about 15 minutes. (This is very important to the flavor and color of the mole.) Now, scrape them into a fine-mesh strainer and rinse for 30 seconds or so, then transfer to a blender.

Set an ungreased skillet or griddle over medium heat, lay on a piece of aluminum foil, and lay the onion slices and garlic cloves on that. Roast until soft and very dark (about 5 minutes on each side of the onion slices – peel it off the foil to turn it; about 15 minutes for the garlic – turn it frequently as it roasts). Cool the garlic a bit, peel it and combine with the onion in a large bowl.

While the onion and garlic are roasting, turn on the oven to 350 degrees (for toasting nuts), return the skillet to medium heat, measure in a scant 2 cups of the lard or oil (you’ll need about 1/2-inch depth), and, when hot, begin frying the chiles a couple at a time: They’ll unfurl quickly, then release their aroma and piquancy (keep that exhaust on and window open) and, after about 30 seconds, have lightened in color and be well toasted (they should be crisp when cool, but not burnt smelling). Drain them well, gather them into a large bowl, cover with hot tap water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Drain, reserving the soaking liquid.

While the chiles are soaking, toast the seeds and nuts. Spread the sesame seeds onto a baking sheet or ovenproof skillet, spread the pecans, peanuts and almonds onto another baking sheet or skillet, then set both into the oven. In about 12 minutes the sesame seeds will have toasted to a dark brown; the nuts will take slightly longer. Add all of them to the blender (reserving a few sesame seeds for garnish), along with 1 1/2 cups of the chicken broth and blend to as smooth a puree as you can. Transfer to a small bowl.

Without rinsing the blender, combine the green tomatoes and tomatillos with another 1/2 cup of the broth and puree. Pour into another bowl. Again, without rinsing the blender, combine the roasted onion and garlic with the toasted bread, cloves, black pepper, cinnamon, oregano, thyme, banana and 3/4 cup broth. Blend to a smooth puree and pour into a small bowl.

Finally, without rinsing the blender, scoop in half of the chiles, measure in 1/2 cup of the soaking liquid, blend to a smooth puree, then pour into another bowl. Repeat with the remaining chiles and another 1/2 cup of the soaking liquid.

2. From four purees to mole. In a very large (8- to 9-quart) pot (preferably a Dutch oven or Mexican cazuela), heat 3 tablespoons of the lard or oil (some of what you used for the chiles is fine) and set over medium-high heat. When very hot, add the tomato puree and stir and scrape (a flat-sided wooden spatula works well here) for 15 to 20 minutes until reduced, thick as tomato paste, and very dark (it’ll be the color of cinnamon stick and may be sticking to the pot in places). Add the nut puree and continue the stirring and scraping until reduced, thick and dark again (this time it’ll be the color of black olive paste), about 8 minutes. Then, as you guessed it, add the banana-spice puree and stir and scrape for another 7 or 8 minutes as the whole thing simmers back down to a thick mass about the same color it was before you added this one.

Add the chile puree, stir well and let reduce over medium-low heat until very thick and almost black, about 30 minutes, stirring regularly (but, thankfully, not constantly). Stir in the remaining 7 cups of broth, the chocolate and avocado leaves (if you have them), partially cover and simmer gently for about an hour, for all the flavors to come together. Season with salt and sugar (remembering that this is quite a sweet mole and that sugar helps balance the dark, toasty flavors). Remove the avocado leaves.

In batches in a loosely covered blender, puree the sauce until as smooth as possible, then pass through a medium-mesh strainer into a large bowl.

3. Finishing the dish. Return the mole to the same pot and heat it to a simmer. Nestle the leg-and-thigh quarters of the chicken into the bubbling black liquid, partially cover and time 15 minutes, then nestle in the breast quarters, partially cover and simmer for 20 to 25 minutes, until all the chicken is done.

With a slotted spoon, fish out the chicken pieces and transfer them to a large warm platter. Spoon a generous amount of the mole over and around them, sprinkle with the reserved sesame seeds and set triumphantly before your lucky guests.

Advance Preparation: The mole can be completed through Step 2 several days ahead (it gets better, in fact); cover and refrigerate. Completele Step 3 shortly before serving.

VARIATIONS AND IMPROVISATIONS: Chilhuacle chiles are very difficult to find unless you’re in Oaxaca (even then they’re sometimes hard to obtain). Without them you can make a very respectable black mole with 6 ounces (12 total) dried mulato chiles, 2 1/2 ounces (8 total) dried pasilla chiles and 1 ounce (4 total) dried guajillo chiles.

Flan

12 SERVINGS

1 cup sugar

1 package (8oz) cream cheese, softened

1 can (14oz) sweetened condensed milk

1 can (12oz) evaporated milk

5 large eggs, room temperature

2 teaspoons vanilla

Instructions

Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13x9).

In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.

Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.

In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.

Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.

Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.

When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.

From: Kitchengidget.com

Yellow Rice

1/4 c unsalted butter - (½ stick)

2 c long grain rice

2 cloves minced garlic

1 tsp salt

1 tsp turmeric

1 tsp garlic powder

1/4 tsp paprika

1/4 tsp chili powder

pinch red pepper flakes

4 c low sodium chicken broth

1/3 to 1/2 cup Cilantro

INSTRUCTIONS

In a medium saucepan set over medium heat, add the butter. Once melted, add the rice and cook for 1 minute.  Add the garlic, cook for 2 additional minutes

Add salt, turmeric, garlic powder, paprika, chili powder, red pepper flakes,chicken broth and cilantro. Turn heat up and bring to a boil. Then reduce heat to low

Add lid and simmer for 15-18 minutes or until the rice is fully cooked. Remove from the heat and let sit, with the lid on for 10 minutes. Remove cilantro stems,then fluff with a fork

Chicken Wing Sauces

Soy Garlic Sauce - Sweet and Tangy

¼ cup honey

¼ cup soy sauce

3 cloves garlic - - minced

½ teaspoon ginger - - grated

3 Tablespoons rice wine vinegar

2 Tablespoons hoisin sauce

1 Tablespoons toasted sesame oil

Gochujang Sauce (yangnyeom sauce) - Sweet and Spicy

¼ cup gochujang

¼ cup sugar

3 Tablespoons strawberry jam - - use the seedless variety

2 ½ Tablespoon soy sauce

1 ½ Tablespoon rice wine vinegar

1 Tablespoon honey

1 Tablespoon ketchup

6 Tablespoons water

2 cloves garlic - - minced

½ teaspoon ginger - - grated

½ teaspoon salt

Angry Sauce

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**

Alabama White BBQ Sauce

1 cup mayonnaise/Greek yogurt

1/2 cup vinegar (white or apple cider)

1 tablespoon yellow mustard (Dijon/spicy brown optional)

2 teaspoons creamy prepared horseradish

1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon Worcestershire sauce (optional)

1 tablespoon lemon juice

2 dashes hot sauce (optional)

Orange Sauce

1/3 cup water

1/2 cup orange juice

1/3 cup brown sugar

2 tablespoons pure maple syrup

2 tablespoons rice vinegar

1/4 cup soy sauce

2 cloves minced garlic

1 teaspoon fresh minced ginger

1 teaspoon olive oil or other neutral oil

For the Cornstarch Slurry

2 tablespoons cornstarch

1/4 cup water

Instructions

Heat 1 teaspoon of olive oil or other neutral flavored oil in a sauce pan

Add the minced garlic and minced ginger and cook for 2 - 3 minutes, until fragrant. Stir often to avoid burning

Add 1/3 cup water, orange juice, brown sugar, maple syrup, rice vinegar, and soy sauce and heat for 3 minutes, stirring often

In a small bowl, whisk the 2 tablespoons of cornstarch and 1/4 cup of water to form the slurry

Add the cornstarch slurry to the sauce and whisk to thicken, around 3 - 5 minutes.

Garlic Parmesan Cream Sauce

 2 tablespoons unsalted butter

5 cloves garlic minced

1 teaspoon Italian seasoning

2 tablespoons all-purpose flour

1 cup chicken broth or water

1/4 cup freshly grated Parmesan

1/2 cup heavy cream

Kosher salt and freshly ground black pepper to taste

Melt 2 tablespoons butter in the same skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add italian seasoning and flour. Whisk lightly browned, about 1 minute. Whisk in chicken broth until fully incorporated with flour. Gradually whisk in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. Season with salt and pepper.

From: https://gimmedelicious.com/chicken-baked-in-garlic-parmesan-cream-sauce/

Coconut Curry Hummus

2 15oz. cans chickpeas 

2 cloves garlic, minced

1/4 cup tahini 

1 lime (2 Tbsp juice, 1/2 tsp zest) 

1.5 Tbsp curry powder

1/2 tsp salt

1 cup coconut milk 

Drain and rinse the chickpeas, then add them to a food processor along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, curry powder, salt, and 1/2 cup coconut milk. 

Secure the lid on the food processor and process until the mixture becomes a smooth paste. Add more coconut as needed to make sure there is enough moisture to make the hummus smooth. I used 1 cup total, but the total will depend on the consistency of your coconut milk.

Taste the hummus and add more salt, lime, or curry powder to taste.

Homemade Cajun Creole Seasoning

 2 1/2 TBSP Paprika

2 TBSP Garlic Powder

1 1/2 TBSP Kosher Salt

1 TBSP Black Pepper

1 TBSP Onion Powder

1 TBSP Cayenne Pepper

1 TBSP Oregano

1 TBSP Thyme

From: Half Baked Harvest

Tom Yum Broth

 1 jar of Mekhala Tom Yum Paste 3.5oz.

3/4 of a can of Coconut milk

2 cups chicken, veggie, or beef both

3/4 tsp Unumi Seasoning

Combine alll the above in a pot and bring to a simmer. Can add veggies, noodles (rice/ramen).

Bailey's Irish Cream Cheese Frosting

8oz cream cheese, room temp

4 TBSP butter

3 cups powdered sugar

3-4 TBSP Bailey's Irish Cream

Mix all above ingredients together.