Ingredients:
Strawberry Cake Mix
2 packets unflavored gelatin
1 can Hawaiians own guava juice
Whipping cream
Directions:
Make the box of strawberry cake, it can be made in a circle or rectangle pan and either cut the cake in half when cooled or separate into two pans to bake.
Dissolve the gelatin into the guava juice. Bring mixture to a boil, take off heat and let chill in the fridge for 20-30 minutes.
Make whipping cream
Put whipping cream between layers of cake and frost the entire outside of the cake. Make ridge around the edges on the top to make somewhere to pour the guava mixture.
Pour guava mixture on top of cake.
Tuesday, November 10, 2015
Saturday, October 10, 2015
Pumpkin Roll
Roll:
Powdered sugar
3/4 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs
1 C granulated sugar
2/3 C pumpkin puree
Frosting:
1 pkg 8 oz cream cheese softened
1 C powdered sugar
6 Tbsp butter or margarine softened
1 tsp vanilla extract
FOR ROLL: Preheat oven to 375 F. Grease 15x10 inch jelly roll pan (I just use my cookie sheets that are a bit smaller and have a some batter left over or I just put them into two and not have as thick of a roll). Lined with wax paper. Grease and powder sugar paper. Sprinkle a clean think kitchen towel with powdered sugar.
COMBINE dry ingredients in small bowl. Beat eggs and sugar in large mixer bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel back paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FROSTING: Beat cream cheese and butter till creamed. Add powdered sugar and vanilla till smooth. Carefully unroll cake, remove towel. Spread frosting over cake. Reroll cake without towel. Wrap in plastic wrap and refrigerate at least 1 hour. If desired sprinkle with powdered sugar before serving. Stores well in freezer.
Powdered sugar
3/4 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs
1 C granulated sugar
2/3 C pumpkin puree
Frosting:
1 pkg 8 oz cream cheese softened
1 C powdered sugar
6 Tbsp butter or margarine softened
1 tsp vanilla extract
FOR ROLL: Preheat oven to 375 F. Grease 15x10 inch jelly roll pan (I just use my cookie sheets that are a bit smaller and have a some batter left over or I just put them into two and not have as thick of a roll). Lined with wax paper. Grease and powder sugar paper. Sprinkle a clean think kitchen towel with powdered sugar.
COMBINE dry ingredients in small bowl. Beat eggs and sugar in large mixer bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel back paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FROSTING: Beat cream cheese and butter till creamed. Add powdered sugar and vanilla till smooth. Carefully unroll cake, remove towel. Spread frosting over cake. Reroll cake without towel. Wrap in plastic wrap and refrigerate at least 1 hour. If desired sprinkle with powdered sugar before serving. Stores well in freezer.
Enchilada Rice
Ingredients:
1 cup uncooked rice
1 TBSP olive oil
2 cloves garlic, minced
1/2 cup onion, diced
1/2 cup bell pepper, diced (I usually put green and red and I always probable end up with more than 1/2 cup)
1 can corn, drained
1 can black beans, rinsed and drained
1 1/4 cup enchilada sauce
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp oregano
salt and pepper to taste
1 cup cheese
chopped fresh cilantro leaves (optional)
Directions:
1. Cook rice and set aside
2. Heat oil in a skillet over medium heat. Add garlic, onion, and peppers and saute for 2-3 minutes
3. Mix in rice, corn, beans, enchilada sauce, chili powder, cumin, and oregano. Stir well to combine and heat through. Add salt and pepper to taste
4. Top with cheese and remove from heat, cover the pant to help the cheese melt
5. Garnish with cilantro if desired.
1 cup uncooked rice
1 TBSP olive oil
2 cloves garlic, minced
1/2 cup onion, diced
1/2 cup bell pepper, diced (I usually put green and red and I always probable end up with more than 1/2 cup)
1 can corn, drained
1 can black beans, rinsed and drained
1 1/4 cup enchilada sauce
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp oregano
salt and pepper to taste
1 cup cheese
chopped fresh cilantro leaves (optional)
Directions:
1. Cook rice and set aside
2. Heat oil in a skillet over medium heat. Add garlic, onion, and peppers and saute for 2-3 minutes
3. Mix in rice, corn, beans, enchilada sauce, chili powder, cumin, and oregano. Stir well to combine and heat through. Add salt and pepper to taste
4. Top with cheese and remove from heat, cover the pant to help the cheese melt
5. Garnish with cilantro if desired.
Cabbage Salad
Ingredients
2 packages ramen noodles (un-cooked)
1 head cabbage chopped
6-8 green onions chopped
4 TBSP sesame seed
1 cup slivered almonds
4 TBSP oil
6 TBSP vinegar
4 TBSP Sugar
1 tsp pepper
1/2 tsp salt
1-2 cups cooked chicken breast, shredded
ramen seasoning packets
Directions:
Combine the cabbage, onions, almonds, and chicken breat in a salad bowl.
For the dressing
Combine oil, vinegar, sugar, pepper, salt, sesame seed, and ramen packets (optional) and shake well to combine ingredients.
Pour dressing over the salad and let chill a couple hours
When you are ready to serve crunch up the ramen noodles and sprinkle over the top of the salad.
2 packages ramen noodles (un-cooked)
1 head cabbage chopped
6-8 green onions chopped
4 TBSP sesame seed
1 cup slivered almonds
4 TBSP oil
6 TBSP vinegar
4 TBSP Sugar
1 tsp pepper
1/2 tsp salt
1-2 cups cooked chicken breast, shredded
ramen seasoning packets
Directions:
Combine the cabbage, onions, almonds, and chicken breat in a salad bowl.
For the dressing
Combine oil, vinegar, sugar, pepper, salt, sesame seed, and ramen packets (optional) and shake well to combine ingredients.
Pour dressing over the salad and let chill a couple hours
When you are ready to serve crunch up the ramen noodles and sprinkle over the top of the salad.
Hello Hello
I got on :) I will post the pumpkin roll recipe and zucchini bread recipe in the next little bit. Is there any other recipes that people are wanting?
Janessa
Janessa
Friday, October 9, 2015
Beef Stroganoff
Ingredients
1 lb ground beef
1/2 onion chopped
1 cup mushrooms chopped (optional)
1 cup sour cream
1 TBSP flour
1-2 tsp beef bouillon
salt and pepper to taste
Directions:
Cook the ground beef in a pan adding the onions and mushrooms when the meat is about half way done.
In a bowl mix together the sour cream, flour, beef bouillon, and salt and pepper.
When the meat is done, drain fat, then add the sauce mixture to the meat. Cook to thicken. If necessary you can whisk in more flour.
Serve over pasta or rice.
1 lb ground beef
1/2 onion chopped
1 cup mushrooms chopped (optional)
1 cup sour cream
1 TBSP flour
1-2 tsp beef bouillon
salt and pepper to taste
Directions:
Cook the ground beef in a pan adding the onions and mushrooms when the meat is about half way done.
In a bowl mix together the sour cream, flour, beef bouillon, and salt and pepper.
When the meat is done, drain fat, then add the sauce mixture to the meat. Cook to thicken. If necessary you can whisk in more flour.
Serve over pasta or rice.
Chicken Tortilla Casserole
Ingredients
1 lb chicken breast
1 can cream of mushroom soup
11 can cream of chicken soup
1 cup sour cream
1/2 onion, chopped
1 can green chilies
12 flour tortillas
cheddar cheese
Directions
Boil chicken and shred
Mix soups, sour cream, green chiles, onions and shredded chicken in a bowl.
Layer tortillas and then soup mixture in a 9x13 baking dish
Top with cheddar cheese
Bake at 350 for an hour
1 lb chicken breast
1 can cream of mushroom soup
11 can cream of chicken soup
1 cup sour cream
1/2 onion, chopped
1 can green chilies
12 flour tortillas
cheddar cheese
Directions
Boil chicken and shred
Mix soups, sour cream, green chiles, onions and shredded chicken in a bowl.
Layer tortillas and then soup mixture in a 9x13 baking dish
Top with cheddar cheese
Bake at 350 for an hour
Cool vegetable glass noodles
Ingredients:
Glass noodles - they are all packaged differently so I'm not sure how much to say, the kind my parents get I'd say use 3-4 segments
2 Japanese cucumber, shredded
1-2 carrot, shredded
1/2 bulb garlic, minced
1 tsp chicken power
2 TBSP black vinegar
2 tsp brown sugar
generous amount of sesame oil
white pepper (optional)
finely chopped jalapeno (optional)
hot sauce (optional)
Directions:
1. Soak noodles in luke warm water until soft
2. Shred cucumber, set in a bowl and salt the cucumbers. Let sit for about 10 minutes then squeeze the moisture out of them
3. Shred carrots and mince garlic
4. Place noddles into boiling water for a few minutes until cooked
5. Rinse with cold water
6. Cut noodles into shorter segments in necessary (the kind we get are extremely long)
7. Drain water.
8. Mix noodles, cucumber, carrots, and garlic
9. Add chicken powder, white pepper, black vinegar, brown sugar and mix well
10. Start adding sesame oil, while mixing the noodles until you reach desired taste
Keep refrigerated
Glass noodles - they are all packaged differently so I'm not sure how much to say, the kind my parents get I'd say use 3-4 segments
2 Japanese cucumber, shredded
1-2 carrot, shredded
1/2 bulb garlic, minced
1 tsp chicken power
2 TBSP black vinegar
2 tsp brown sugar
generous amount of sesame oil
white pepper (optional)
finely chopped jalapeno (optional)
hot sauce (optional)
Directions:
1. Soak noodles in luke warm water until soft
2. Shred cucumber, set in a bowl and salt the cucumbers. Let sit for about 10 minutes then squeeze the moisture out of them
3. Shred carrots and mince garlic
4. Place noddles into boiling water for a few minutes until cooked
5. Rinse with cold water
6. Cut noodles into shorter segments in necessary (the kind we get are extremely long)
7. Drain water.
8. Mix noodles, cucumber, carrots, and garlic
9. Add chicken powder, white pepper, black vinegar, brown sugar and mix well
10. Start adding sesame oil, while mixing the noodles until you reach desired taste
Keep refrigerated
Mexican Salad
This is something that can be served with the graveyard bean dip or any bean dip to make the dip a meal.
Ingredients for the dressing:
1/2 cup fresh lime juice
2 TBSP honey
dash of cumin
1 clove garlic, finely minced
1/2 tsp salt
2 TBSP canola oil
2 TBSP extra virgin olive oil
salt and pepper to taste
Ingredients for the salad:
1/2 cup bell pepper, diced
1/2 cup jicama, peeled and diced
1 medium zucchini, diced
4 medium tomatoes, diced
1 can white corn
1/2 cup finely chopped cilantro + whole cilantro leaves for garnish
1/4 cup green onion, diced
Diced grilled chicken (optional)
Instructions:
For the dressing:
Combine lime juice, honey, cumin, garlic, and salt. Stir to combine. In a low, steady stream add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper if needed.
For the salad:
Combine corn and other salad ingredients in a large bowl, stir to combine.
Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
Serve with tortilla chips.
(The recipe calls for black beans, but if served with the graveyard bean dip they aren't necessary)
Ingredients for the dressing:
1/2 cup fresh lime juice
2 TBSP honey
dash of cumin
1 clove garlic, finely minced
1/2 tsp salt
2 TBSP canola oil
2 TBSP extra virgin olive oil
salt and pepper to taste
Ingredients for the salad:
1/2 cup bell pepper, diced
1/2 cup jicama, peeled and diced
1 medium zucchini, diced
4 medium tomatoes, diced
1 can white corn
1/2 cup finely chopped cilantro + whole cilantro leaves for garnish
1/4 cup green onion, diced
Diced grilled chicken (optional)
Instructions:
For the dressing:
Combine lime juice, honey, cumin, garlic, and salt. Stir to combine. In a low, steady stream add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper if needed.
For the salad:
Combine corn and other salad ingredients in a large bowl, stir to combine.
Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
Serve with tortilla chips.
(The recipe calls for black beans, but if served with the graveyard bean dip they aren't necessary)
Potstickers/Dumplings
Ingredients:
Packages of potsticker wraps
1 lb ground pork
1/2-1 head of napa cabbage, squeezed to drain out extra water
1 1/2 TBSP ginger, minced
3 TBSP green onion, finely chopped
2 cloves garlic, minced (this is also just personal preference with how much you add)
salt to taste
2 TBSP soy sauce
2-3 TBSP sesame oil
2-3 TBSP water
Other options to include in the filling:
finely chopped carrots
cilantro
finely chopped celery
finely chopped jalapeno
Directions:
1. Mix all of the ingredients together for the filling
2. Place about a tablespoon of filling in the middle of a potsticker wrapper
3. Wet the edges of the wrapper with water and close the edges together
- traditionally if boiled (dumplings) you close the wrapper one way and if fried (potsitcker) you close the wrapper a different way, but it doesn't really matter.
4. For dumplings place into a pot of water, once it come to a boil add a cup of water. Repeat three times. Remove dumplings from water.
5. For potstickers heat oil up in a pan. Place potstickers in the pot for a minute or so to slightly brown the bottom. Add water to the pan so the potstickers are 1/3 or 1/2 covered by the water and put lid on the pan. Remove potstickers when water is gone.
Serve with soy sauce (plain or infused with garlic, jalapeno or both), sesame oil, chili oil, black vinegar, rice vinegar, hot sauce or any combination.
Packages of potsticker wraps
1 lb ground pork
1/2-1 head of napa cabbage, squeezed to drain out extra water
1 1/2 TBSP ginger, minced
3 TBSP green onion, finely chopped
2 cloves garlic, minced (this is also just personal preference with how much you add)
salt to taste
2 TBSP soy sauce
2-3 TBSP sesame oil
2-3 TBSP water
Other options to include in the filling:
finely chopped carrots
cilantro
finely chopped celery
finely chopped jalapeno
Directions:
1. Mix all of the ingredients together for the filling
2. Place about a tablespoon of filling in the middle of a potsticker wrapper
3. Wet the edges of the wrapper with water and close the edges together
- traditionally if boiled (dumplings) you close the wrapper one way and if fried (potsitcker) you close the wrapper a different way, but it doesn't really matter.
4. For dumplings place into a pot of water, once it come to a boil add a cup of water. Repeat three times. Remove dumplings from water.
5. For potstickers heat oil up in a pan. Place potstickers in the pot for a minute or so to slightly brown the bottom. Add water to the pan so the potstickers are 1/3 or 1/2 covered by the water and put lid on the pan. Remove potstickers when water is gone.
Serve with soy sauce (plain or infused with garlic, jalapeno or both), sesame oil, chili oil, black vinegar, rice vinegar, hot sauce or any combination.
Steamed Pork Buns (Bao Dz)
I think these are similar to manapuas, but I am not positive.
Dough:
Ingredients:
5 cups flour
1 3/4 cup warm water
1/4 cup brown sugar
1/2 TBSP yeast
1 TBSP shortening optional
Directions:
Combine warm water, brown sugar, and yeast into a bowl and let foam.
Once yeast has foamed and risen mix with the flour until just combined. You may also add the shortening to the dough as well if you desire. Cover dough and let rise. While the dough is rising work on the filling
Filling
Ingredients:
1 lb ground pork
1/2-1 head of cabbage (you can also use napa cabbage if you desire, but if you use napa you must squeeze water out of the cabbage before adding it to the mixture)
1 1/2 TBSP ginger, minced
3 TBSP green onion, finely chopped
2 cloves garlic, minced (this is also just personal preference with how much you add)
salt to taste
2 TBSP soy sauce
2-3 TBSP sesame oil
2-3 TBSP water.
Mix all the ingredients together well in a bowl. My mom said the soy sauce, sesame oil, and water are all just kind of estimates and you can add however much you want until the mixture is a nice consistency and not too dry.
Once the dough has risen and either doubled in size or my mom said "looks like a beehive when you pull it apart". It is important not to work with this dough too much because you don't want it to be too dense when it's cooked.
Roll dough into a long rope
Take about a golf-tennis ball size piece of dough and roll out to a thin circle, the center of the dough should be thicker than the edges. My mom always says a handful but people have different sized hands and you can make the buns whatever size really.
Place about a tablespoon or two of your meat mixture (it really just depends on how big you are making your buns) in the center and pinch dough shut
Steam buns for 10-12 minutes, if the dough feels sticky they aren't done yet
It is recommended to either put pieces of parchment or a cheese cloth under the buns so they do not stick.
Dough:
Ingredients:
5 cups flour
1 3/4 cup warm water
1/4 cup brown sugar
1/2 TBSP yeast
1 TBSP shortening optional
Directions:
Combine warm water, brown sugar, and yeast into a bowl and let foam.
Once yeast has foamed and risen mix with the flour until just combined. You may also add the shortening to the dough as well if you desire. Cover dough and let rise. While the dough is rising work on the filling
Filling
Ingredients:
1 lb ground pork
1/2-1 head of cabbage (you can also use napa cabbage if you desire, but if you use napa you must squeeze water out of the cabbage before adding it to the mixture)
1 1/2 TBSP ginger, minced
3 TBSP green onion, finely chopped
2 cloves garlic, minced (this is also just personal preference with how much you add)
salt to taste
2 TBSP soy sauce
2-3 TBSP sesame oil
2-3 TBSP water.
Mix all the ingredients together well in a bowl. My mom said the soy sauce, sesame oil, and water are all just kind of estimates and you can add however much you want until the mixture is a nice consistency and not too dry.
Once the dough has risen and either doubled in size or my mom said "looks like a beehive when you pull it apart". It is important not to work with this dough too much because you don't want it to be too dense when it's cooked.
Roll dough into a long rope
Take about a golf-tennis ball size piece of dough and roll out to a thin circle, the center of the dough should be thicker than the edges. My mom always says a handful but people have different sized hands and you can make the buns whatever size really.
Place about a tablespoon or two of your meat mixture (it really just depends on how big you are making your buns) in the center and pinch dough shut
Steam buns for 10-12 minutes, if the dough feels sticky they aren't done yet
It is recommended to either put pieces of parchment or a cheese cloth under the buns so they do not stick.
Monday, October 5, 2015
Chinese Pancakes
A breakfast for those who prefer savory over sweet, made up by Michelle's dad to satisfy her non-sweet tooth ;)
Ingredients:
1 1/2 cup flour
3 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup water
1 egg
2 tbsp butter melted
green onions
bean sprouts
Directions:
In a bowl sift together flour, baking powder, and salt.
Pour in water, egg, and melted butter and mix until smooth.
Add in green onions and bean sprouts if desired and stir until evenly distributed in batter
Heat a lightly oiled pan over medium heat. Scoop batter onto pan, flip when batter starts bubbling.
Top with sriracha, sweet chili sauce, oyster sauce, or anything you wish.
Ingredients:
1 1/2 cup flour
3 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup water
1 egg
2 tbsp butter melted
green onions
bean sprouts
Directions:
In a bowl sift together flour, baking powder, and salt.
Pour in water, egg, and melted butter and mix until smooth.
Add in green onions and bean sprouts if desired and stir until evenly distributed in batter
Heat a lightly oiled pan over medium heat. Scoop batter onto pan, flip when batter starts bubbling.
Top with sriracha, sweet chili sauce, oyster sauce, or anything you wish.
Cranberry Dip
15 min prep
4 hours refrigeration
Ingredients:
1 12 oz package fresh cranberries
1/4 cup green onion
1/4 cup cilantro, chopped
1 small jalapeno pepper
1 1/4 cup sugar
2 tbsp lemon juice
dash of salt
Directions:
1. Put your cranberries in a food processor, or chop very finely
2. Chop green onion, cilantro, and jalapeno pepper into fine pieces. For less heat remove seeds of the jalapeno before chopped and adding to mixture
3. Add all ingredients into a bowl. Mix them all together and store in the fridge for at least four hours. The sugar needs time to soak in to the cranberries and break up the bitter taste.
Can be spread over cream cheese if desired and eaten with crackers.
4 hours refrigeration
Ingredients:
1 12 oz package fresh cranberries
1/4 cup green onion
1/4 cup cilantro, chopped
1 small jalapeno pepper
1 1/4 cup sugar
2 tbsp lemon juice
dash of salt
Directions:
1. Put your cranberries in a food processor, or chop very finely
2. Chop green onion, cilantro, and jalapeno pepper into fine pieces. For less heat remove seeds of the jalapeno before chopped and adding to mixture
3. Add all ingredients into a bowl. Mix them all together and store in the fridge for at least four hours. The sugar needs time to soak in to the cranberries and break up the bitter taste.
Can be spread over cream cheese if desired and eaten with crackers.
Holiday Meatballs
1 lb ground beef (ground pork or ground turkey can be substituted)
Packet of onion soup mix
2 eggs
2 bottles chili sauce
2 cans whole cranberry sauce (for a fresh spicier taste use cranberry dip)
A medium sized jar of jam or jelly (your favorite flavor)
Heat oven to 350
Thoroughly mix together ground meat, soup powder, eggs, 1/4 bottle chili sauce, 1/4 can cranberry sauce (or 1/4 cup cranberry dip) and form into balls
Bake for 20 minutes.
While the meatballs are baking in a crock pot add:
Rest of the chili sauce
Rest of the cranberry sauce or dip
Jar of jam or jelly
Turn on high. Stir well before adding the meatballs.
After meatballs are done baking, put into crockpot.
Turn heat to low and cook a couple hours
Serve over rice.
Packet of onion soup mix
2 eggs
2 bottles chili sauce
2 cans whole cranberry sauce (for a fresh spicier taste use cranberry dip)
A medium sized jar of jam or jelly (your favorite flavor)
Heat oven to 350
Thoroughly mix together ground meat, soup powder, eggs, 1/4 bottle chili sauce, 1/4 can cranberry sauce (or 1/4 cup cranberry dip) and form into balls
Bake for 20 minutes.
While the meatballs are baking in a crock pot add:
Rest of the chili sauce
Rest of the cranberry sauce or dip
Jar of jam or jelly
Turn on high. Stir well before adding the meatballs.
After meatballs are done baking, put into crockpot.
Turn heat to low and cook a couple hours
Serve over rice.
Graveyard Bean Dip
Layer
First - Rice
Second - Sour Cream
Third - Guacamole (this could also be on top before black bean mounds)
Fourth - Cheese
Fifth - Refried Beans
Sixth - Make grave mounds with black beans
Seventh - Sprinkle peas, chopped green onion and cilantro (chives could be an option)
Eighth - Cut tortillas into Halloween shapes and toast in toaster oven.
Small tomatoes and carrots set around like pumpkins
Cilantro leaf on top
Salsa on the side.
This dip can also be made non - Halloweeny
First - Rice
Second - Sour Cream
Third - Guacamole (this could also be on top before black bean mounds)
Fourth - Cheese
Fifth - Refried Beans
Sixth - Make grave mounds with black beans
Seventh - Sprinkle peas, chopped green onion and cilantro (chives could be an option)
Eighth - Cut tortillas into Halloween shapes and toast in toaster oven.
Small tomatoes and carrots set around like pumpkins
Cilantro leaf on top
Salsa on the side.
This dip can also be made non - Halloweeny
Chili Verde
Rue:
In a sauce pan whisk 1/2 olive oil 1/2 corn flour over medium heat until brown and crumbly. Set aside.
Saute in oil:
5 cups chopped onion
1 serrano chile diced (remove seeds for less heat)
1 jalapeno diced (remove seeds for less heat)
Puree:
large can chilies
large can tomatillos
Put the sauteed and pureed mixture into a crockpot
In a frying pan saute in oil pork chops (7-9) until just brown then add to crock pot.
In the same frying pan you sauteed the meat, while the pan is still hot, pour in a quart of chicken broth. Simmer for about 10 minutes, while simmering add:
1 tbsp sea salt
1 tbsp ground pepper
1 tbsp garlic powder
1 tbsp cumin
1 tbsp oregano
1 tbsp dried cilantro
1 tsp coriander
Add the rue to this mixture and add it all to the crockpot
Cook on high for a few hours
Serve with tortillas
I didn't do this but another recipe called for 2 lbs diced potato as well.
In a sauce pan whisk 1/2 olive oil 1/2 corn flour over medium heat until brown and crumbly. Set aside.
Saute in oil:
5 cups chopped onion
1 serrano chile diced (remove seeds for less heat)
1 jalapeno diced (remove seeds for less heat)
Puree:
large can chilies
large can tomatillos
Put the sauteed and pureed mixture into a crockpot
In a frying pan saute in oil pork chops (7-9) until just brown then add to crock pot.
In the same frying pan you sauteed the meat, while the pan is still hot, pour in a quart of chicken broth. Simmer for about 10 minutes, while simmering add:
1 tbsp sea salt
1 tbsp ground pepper
1 tbsp garlic powder
1 tbsp cumin
1 tbsp oregano
1 tbsp dried cilantro
1 tsp coriander
Add the rue to this mixture and add it all to the crockpot
Cook on high for a few hours
Serve with tortillas
I didn't do this but another recipe called for 2 lbs diced potato as well.
Crumb Cake
In a large bowl add:
2 1/2 cups flour
1/8 tsp. salt
1 1/2 tsp. cinnamon
1 cup brown sugar
3/4 cup granulated sugar
3/4 cup oil
Mix until crumbly. Put 3/4 cup of crumbs in a small bowl, set aside.
To the large bowl add:
1/4 cup applesauce
1/4 cup pumpkin puree (optional)
1 cup milk (good to use powdered milk)
1 or 2 eggs (I prefer 2)
1 tsp baking powder
1 tsp baking soda
Mix until smooth. Pour into a greased 9X13 baking dish.
In the small bowl add to the crumbs:
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice (optional)
add a tbsp of oil if needed
Mix until crumbly. Sprinkle over cake batter. Bake 30-40 minutes at 350.
2 1/2 cups flour
1/8 tsp. salt
1 1/2 tsp. cinnamon
1 cup brown sugar
3/4 cup granulated sugar
3/4 cup oil
Mix until crumbly. Put 3/4 cup of crumbs in a small bowl, set aside.
To the large bowl add:
1/4 cup applesauce
1/4 cup pumpkin puree (optional)
1 cup milk (good to use powdered milk)
1 or 2 eggs (I prefer 2)
1 tsp baking powder
1 tsp baking soda
Mix until smooth. Pour into a greased 9X13 baking dish.
In the small bowl add to the crumbs:
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice (optional)
add a tbsp of oil if needed
Mix until crumbly. Sprinkle over cake batter. Bake 30-40 minutes at 350.
Monday, September 28, 2015
Hummus
This is a staple snack in the Tyler Orme household. For this recipe the tahini is key, we bought ours on amazon if it's not something sold in your local stores. I hear it's also fairly easy to make.
Ingredients:
1 can chickpeas/garbanzo beans
1/4 cup lemon juice (fresh or bottle juice)
1/4 cup tahini
1/2 clove garlic, minced
2 TBSP olive oil
1/2 tsp. cumin
salt to taste
water if necessary
We have also made variations of the hummus by including avocados, roasted red peppers, or sun dried tomatoes.
Directions:
In a blender or food processor combine lemon juice and tahini and blend for about a minute. Scrape sides down if necessary and blend again to really cream the tahini.
Add olive oil, garlic, cumin, and salt to the mixture and blend until smooth.
Add chick peas about a third to a half of the can at a time and blend until smooth. If there are still some bits of chickpea then slowly add some water to the mixture and blend until smooth, just be careful not to add too much.
If you are including any extra ingredients like roasted red peppers or sun dried tomatoes you can fold these into the tahini once it's all blended. If adding avocado add it in before blending in the chickpeas.
If desired you can put a dash of paprika on top to serve or drizzle with extra olive oil.
Hummus can be eaten with veggies, pita bread, spread on sandwiches and quesadillas or anything else you can think of.
Ingredients:
1 can chickpeas/garbanzo beans
1/4 cup lemon juice (fresh or bottle juice)
1/4 cup tahini
1/2 clove garlic, minced
2 TBSP olive oil
1/2 tsp. cumin
salt to taste
water if necessary
We have also made variations of the hummus by including avocados, roasted red peppers, or sun dried tomatoes.
Directions:
In a blender or food processor combine lemon juice and tahini and blend for about a minute. Scrape sides down if necessary and blend again to really cream the tahini.
Add olive oil, garlic, cumin, and salt to the mixture and blend until smooth.
Add chick peas about a third to a half of the can at a time and blend until smooth. If there are still some bits of chickpea then slowly add some water to the mixture and blend until smooth, just be careful not to add too much.
If you are including any extra ingredients like roasted red peppers or sun dried tomatoes you can fold these into the tahini once it's all blended. If adding avocado add it in before blending in the chickpeas.
If desired you can put a dash of paprika on top to serve or drizzle with extra olive oil.
Hummus can be eaten with veggies, pita bread, spread on sandwiches and quesadillas or anything else you can think of.
Peanut Butter Granola Bars
These are an extremely easy and healthy alternative to store bought granola bars.
Ingredients
1 egg white
1/2 cup chunky peanut butter (I'm sure you can use creamy)
1/3 cup brown sugar
1/4 cup honey
1/2 cup butter, melted
2 cups old fashioned oats
1/4 cup almonds chopped finely (optional)
1/3 cup chocolate chips (optional)
1/4 cup flax seed (optional)
1/4 cup sunflower seeds (optional)
1/4 cup craisins (optional)
1/4 cup pecans chopped finely (optional)
You can basically add any amount of all the optional items, that's all just personal preference.
Preheat oven to 350 degrees.
Line baking pan with parchment paper or silicon baking mat. If you use parchment paper spray it with cooking spray.
In a medium bowl beat egg white until frothy.
Stir in peanut butter, brown sugar, and honey.
Add melted butter, oats, and any other additional things you want.
Stir until it is well combined, then add the chocolate chips last, so they don't melt in the hot butter.
Spread mixture into pan forming an even layer. Bake for about 15 minutes until edge of bars begin to lightly brown. Let cool for at least 1 hour. Put in fridge to set for an additional two hours.
It is important to let these cool in the fridge, otherwise they just fall apart.
Store in airtight container.
Bonus! These freeze really well.
If you need something to do with the leftover egg yolk check out this chocolate chip cookie recipe.
Chocolate Chip Cookies
This is a recipe that I found off of Sally's Baking Addiction that I modified a little bit. It is Tyler's favorite cookie recipe
Photo taken from Sally's Baking Addiction
Ingredients
2 1/4 cups all purpose flour
1 tsp. baking soda
1 1/2 tsp. cornstarch
1/2 tsp salt
3/4 cup butter, softened (I think you can also get away with 1/2 cup)
3/4 cup light brown sugar lightly packed
1/2 cup sugar
1 large egg + 1 egg yolk at room temperature
2 tsp. vanilla extract
1 cup semi sweet chocolate chips
Directions:
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium bowl, cream the butter (her recipe uses melted butter which is still great but I prefer creaming it), brown sugar, and white sugar together until no brown sugar lumps remain.
Whisk in the egg, then the egg yolk.
Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.
Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough.
Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls that are taller rather than wide, to ensure the cookies will bake up to be thick. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Notes:
If you use salted butter reduce the salt to 1/4 tsp.
An easy way to bring eggs to room temperature is to place them in warm water for five minutes.
If you don't want to throw away that extra egg white, try these peanut butter granola bars.
If you don't want to throw away that extra egg white, try these peanut butter granola bars.
Garlic Brown Sugar Chicken
This is a super quick, easy, and delicious chicken recipe that I found on Pinterest and modified a little bit. You do need a stove top and oven friendly pan for this recipe since it starts on the stove and finishes in the oven, I've just been using our cast iron skillet because that's all we have but one day I will have a stainless steel pan lol. This can be served with rice or potatoes and veggies.
Ingredients:
8 (or however many fit in your pan) chicken thighs. Skin preferred but not necessary
3 tablespoons of butter, divided
4 cloves of garlic, minced (we like garlic, you can probably use less if you don't love it)
1/4 cup brown sugar
1 tablespoon honey
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. basil
salt and pepper to taste
Instructions:
Preheat oven to 400 degrees
Sprinkle salt and pepper on the chicken (however much you prefer)
In your oven safe skillet melt two tablespoons of butter.
Place chicken skin side down in skillet and brown both sides of the chicken, usually about 2-3 minutes each side. Then set aside.
Melt remaining butter in the skillet. Add the garlic to the butter stirring frequently for a couple minutes. Remove skillet from heat.
Add sugar, honey, oregano, thyme, and basil into the skillet and mix until evenly distributed.*
Return the chicken to the skillet and place in oven for about 25-30 minutes.
If you have fresh herbs you can place them on top for a garnish, a little chopped basil or parsley works great.
*When using dried herbs, take the herbs and crush them with your fingers before adding them to your dish. This helps to bring out the aroma and flavor of the herbs. I watch too much food network!
Ingredients:
8 (or however many fit in your pan) chicken thighs. Skin preferred but not necessary
3 tablespoons of butter, divided
4 cloves of garlic, minced (we like garlic, you can probably use less if you don't love it)
1/4 cup brown sugar
1 tablespoon honey
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. basil
salt and pepper to taste
Instructions:
Preheat oven to 400 degrees
Sprinkle salt and pepper on the chicken (however much you prefer)
In your oven safe skillet melt two tablespoons of butter.
Place chicken skin side down in skillet and brown both sides of the chicken, usually about 2-3 minutes each side. Then set aside.
Melt remaining butter in the skillet. Add the garlic to the butter stirring frequently for a couple minutes. Remove skillet from heat.
Add sugar, honey, oregano, thyme, and basil into the skillet and mix until evenly distributed.*
Return the chicken to the skillet and place in oven for about 25-30 minutes.
If you have fresh herbs you can place them on top for a garnish, a little chopped basil or parsley works great.
Photo taken from pinterest
*When using dried herbs, take the herbs and crush them with your fingers before adding them to your dish. This helps to bring out the aroma and flavor of the herbs. I watch too much food network!
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