tag:blogger.com,1999:blog-85087463912559928582024-03-05T20:23:09.878-08:00The Roberts' Recipe FileA collection of our family favoritesMeghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.comBlogger415125tag:blogger.com,1999:blog-8508746391255992858.post-50769135171687138612022-08-16T09:40:00.005-07:002022-08-16T09:44:15.792-07:00Easy Chocolate Pumpkin Muffins<p> <i>Quick, easy and delicious!</i></p><p><i>-Simple Nourished Living</i></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">15 ounces canned pumpkin puree (not pumpkin pie mix)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1 box (15.25 ounces) chocolate cake mix<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">2/3 cup mini semisweet chocolate chips (optional)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Position an oven rack in the center of the oven.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">For muffins, preheat the oven to 400F degrees and line 12 muffin cups or 36 mini muffin cups with paper liners or coat them with non-stick spray.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">For cookies, preheat the oven to 350F degrees and line cookie sheets with parchment paper or coat with non-stick spray.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick!<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Stir in the mini semisweet chocolate chips, if using.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">For muffins, place batter into the prepared (or mini muffin) tins. Bake at 400F degrees until a toothpick inserted in the center comes out clean, about 15 minutes for muffins and 12 minutes for the mini-muffins.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">For cookies, drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 9 to 12 minutes, or until the edges are firm and the centers are just barely set when lightly touched.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Remove from the oven and cool for 1 minute on the cookie sheets and then transfer the cookies/muffins with a spatula to wire racks to cool completely.</span><span face="Calibri, sans-serif"><o:p></o:p></span></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-10625019068993136552022-08-16T09:35:00.003-07:002022-08-16T09:35:23.528-07:00Orzo Pasta<p> <i>This is one of my kids' favorite meals.</i></p><p><i>-<a href="https://www.averiecooks.com/greek-lemon-chicken-and-orzo/">Averie Cooks</a></i></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1 pound orzo, cooked according to package directions and drained<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 3 tablespoons olive oil for pan + more for finished dish, as desired<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 1 medium sweet Vidalia onion, diced small<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 2 teaspoons Italian seasoning<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 1 teaspoon dried oregano<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 1 to 4 cloves garlic, pressed or finely minced<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 5 ounces fresh spinach (about 4 giant handfuls)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 1/2 English cucumber, diced small<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 1 1/2 cups sliced cherry or grape tomatoes<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 1 teaspoon lemon zest, or to taste<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 2 to 3 tablespoons lemon juice, or to taste<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 1+ teaspoons kosher salt, or to taste<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 1 teaspoon freshly ground black pepper, or to taste<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 6 ounces crumbled feta cheese<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-4447874017294355882022-08-16T09:30:00.001-07:002022-08-16T09:30:08.385-07:00Buttermilk Biscuits<p><i> Delicious and flaky! We love to eat these biscuits with sausage gravy and a fried egg on top.</i></p><p><i><a href="https://bakerbettie.com/wp-json/mv-create/v1/creations/144/print">-Baker Bettie</a></i></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">240 grams (2 cups) all-purpose flour<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">10 grams (1 tablespoon) baking powder<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">¼ teaspoon baking soda<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">6 grams (1 ¼ teaspoons) kosher salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">85 grams (6 tablespoons) unsalted butter, lard, or shortening, cold<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">240 grams (1 cup, 240 milliliters) buttermilk, cold, *see note for substitution<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Line a sheet pan with parchment paper or a silicone baking mat. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Measure out all ingredients. Keep the buttermilk and butter (or lard or shortening) cold in the refrigerator.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">In a large mixing bowl, whisk together the flour (240 grams, 2 cups), baking powder (10 grams, 1 tablespoon), baking soda (¼ teaspoon), and salt (1 ¼ teaspoons).<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Add the cold butter, lard, or shortening (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Place the biscuits on a parchment-lined baking sheet with the edges touching so they will rise up against each other. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Brush biscuits with melted butter and sprinkle with flaky salt if desired.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days. Alternatively, you can freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-52077368108945802432022-08-16T09:19:00.003-07:002022-08-16T09:19:38.552-07:00Lemon Bundt Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNvUMkRccs_rnRbNykaiO7KKH5kGljqW6F_dFVDOfzYOO5iM3rz08pjSUHWx1PgFinoZR_M-yBdpwg6unVHDouvrnBdAkHaI77_Zndpv-SPdnWkY9Z4be3Qe4LyBdasGfsixindeqfMprKqmHQbNLsTptfS-x97YTK5ccDP6WIxam2bK10CbpeDOa/s4032/IMG_6997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNvUMkRccs_rnRbNykaiO7KKH5kGljqW6F_dFVDOfzYOO5iM3rz08pjSUHWx1PgFinoZR_M-yBdpwg6unVHDouvrnBdAkHaI77_Zndpv-SPdnWkY9Z4be3Qe4LyBdasGfsixindeqfMprKqmHQbNLsTptfS-x97YTK5ccDP6WIxam2bK10CbpeDOa/w240-h320/IMG_6997.jpg" width="240" /></a></div><div><br /></div><div><br /></div>-<i><a href="https://www.livewellbakeoften.com/lemon-poppy-seed-bundt-cake/">Live Well, Bake Often</a>, modified</i><div><i><br /></i></div><div><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1 teaspoon baking powder<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1/2 teaspoon baking soda<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">½ tsp. teaspoon salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">3/4 cup (170 grams) butter (softened)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">2 cups (400 grams) granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">4 large eggs (room temperature)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1 teaspoons vanilla extract<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1/3 cup (80 ml) fresh lemon juice<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">2 tablespoons lemon zest<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1/4 cup (60 ml) canola or vegetable oil<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1 cup (240 grams) sour cream<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">LEMON GLAZE<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1 cup (120 grams) confectioners sugar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">2 to 3 tablespoons (30 to 45 ml) fresh lemon juice (or as needed to thin out the glaze)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">CAKE:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Preheat the oven to 350°F (180°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Spray a 10-inch bundt pan well with non stick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">GLAZE:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Add the powdered sugar and lemon juice to a small mixing bowl and mix until fully combined.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">One the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the lemon glaze evenly over the cake and allow to harden for about 10-15 minutes.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Slice and enjoy!</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p></div>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-61775178603021772732022-08-16T09:08:00.005-07:002022-08-16T09:08:56.902-07:00Spicy Salsiccia<p><i>Brandon makes this for our pizza nights - yummy!</i></p><p><i>-<a href="https://www.seriouseats.com/fennel-spiked-pizza-sausage-a-la-pizza-a-casa">Serious Eats</a></i></p><div style="text-align: left;">1 pound coarsely ground pork</div><div style="text-align: left;">1 Tbsp. fennel seeds</div><div style="text-align: left;">1 tsp. sea salt</div><div style="text-align: left;">1 tsp. crushed red pepper flakes</div><div style="text-align: left;">1 tsp. garlic powder</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">In a large bowl, mix all ingredients together well. Form into a single 1-inch-thick patty, and par-cook in a skillet over medium-high heat to just above pink, about 2 minutes per side.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Break patty into grape-size nuggets, being careful not to make them too small, as the sausage will dry out. Place sausage chunks on top of the cheese before baking your pizza.</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-55211272320849166622022-08-16T09:00:00.005-07:002022-08-16T09:00:38.065-07:00Grilled Huli Huli Chicken<p> -<i><a href="https://www.tasteofhome.com/recipes/grilled-huli-huli-chicken/">Taste of Home</a></i></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1 cup packed brown sugar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">3/4 cup ketchup<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">3/4 cup reduced-sodium soy sauce<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1/3 cup chicken broth<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">2-1/2 teaspoons minced fresh gingerroot<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">1-1/2 teaspoons minced garlic<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">24 boneless skinless chicken thighs (about 6 pounds)<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Drain chicken, discarding marinade.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-59641402860668986332022-08-16T08:57:00.006-07:002022-08-16T08:57:50.658-07:00Peach Cobbler (fresh peaches)<p><i>Peach cobbler is perfect for summer when peaches are in season. This recipe is a spin on my grandma's recipe, just using fresh peaches instead of bottled.</i></p><div style="text-align: left;">6-7 ripe large peaches</div><div style="text-align: left;">2 sticks butter</div><div style="text-align: left;">1 1/2 cups sugar</div><div style="text-align: left;">2 cups flour</div><div style="text-align: left;">1 1/2 cups sugar</div><div style="text-align: left;">4 tsp. baking powder</div><div style="text-align: left;">1/2 tsp. salt</div><div style="text-align: left;">1/2 tsp. cinnamon</div><div style="text-align: left;">1 tsp. vanilla</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">1 1/2 cups milk</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 350. Slice butter into large pieces and place in a 9x13" pan. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Peel, pit, and sliced the peaches and place in a bowl. Add 1 1/2 cups sugar, stir, and set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the pan with the butter in the oven to melt while you prepare the batter.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In another bowl, combine flour, sugar, baking powder, salt and cinnamon, then add vanilla, egg, and milk and whisk until combined.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove pan with melted butter from the oven and carefully pour in the batter. Top with the peaches and all the sugar and juice. Bake for 60 minutes or until the top is golden brown and a toothpick comes out clean. (It might take up to 75 minutes if using a deeper disposable pan.)</div>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-18316424766853817202022-08-16T08:49:00.004-07:002022-08-16T08:49:54.391-07:00Chewy Mint Chocolate Cookies<p><i>My favorite cookies of all time are my Mom's Mint Chip cookies, but nobody seems to make the dark chocolate mint chocolate chips anymore, so this recipe is the next best thing!</i> </p><div style="text-align: left;">-<a href="https://www.completelydelicious.com/soft-chewy-chocolate-cookies/"><i>Completely Delicious</i></a>, slightly modified</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3/4 cup butter</div><div style="text-align: left;">3/4 cup shortening</div><div style="text-align: left;">3 cups sugar</div><div style="text-align: left;">4 large eggs</div><div style="text-align: left;">4 tsp. vanilla</div><div style="text-align: left;">4 cups flour</div><div style="text-align: left;">1 1/3 cups unsweetened cocoa powder</div><div style="text-align: left;">2 tsp. baking soda</div><div style="text-align: left;">1 tsp. salt</div><div style="text-align: left;">2 10 oz pkgs. Andes baking chips</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Preheat oven to 350° F. Line a sheet pan with parchment paper.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Add Andes mint chips and mix until distributed.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Scoop by the rounded tablespoon onto the prepared sheet pan.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Bake until edges are crisp, about 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.Repeat with remaining cookie dough.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Store the cookies in an airtight container at room temperature for several days.<o:p></o:p></span></p></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-78094881902617730112022-07-08T12:35:00.005-07:002022-07-08T12:35:51.195-07:00Mel's Perfect Cinnamon Rolls<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5qwhcGJSytDUKC1gQq_O5wFMq3TW6mLjWp61Smjv3kzocbRChiNr9aHcW-qXdVLlUf6bG6j400J7Sbin7cRIF66skgLN725wuNGG_UVBPXK3beipTuawVg9Jmzo0NvAfzJYduUqOx2U9mrE_Zwxbm7jM-fhAZk2n7eIm4K9Rl7r6bVB4Q9lrr1w1/s4032/IMG_6536.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5qwhcGJSytDUKC1gQq_O5wFMq3TW6mLjWp61Smjv3kzocbRChiNr9aHcW-qXdVLlUf6bG6j400J7Sbin7cRIF66skgLN725wuNGG_UVBPXK3beipTuawVg9Jmzo0NvAfzJYduUqOx2U9mrE_Zwxbm7jM-fhAZk2n7eIm4K9Rl7r6bVB4Q9lrr1w1/s320/IMG_6536.heic" width="320" /></a></div><br /> -<a href="https://www.melskitchencafe.com/perfect-cinnamon-rolls/">Mel's Kitchen Cafe</a><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><u>Rolls:<o:p></o:p></u></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 cups milk (see note)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup (227 g) salted butter<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup (212 g) sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 ½ teaspoons salt<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 ¾ tablespoons instant yeast (see note)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 large eggs<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">11-13 cups unbleached all-purpose flour<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><u><o:p> </o:p></u></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><u>Filling:<o:p></o:p></u></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup (227 g) salted butter<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 cups (424 g) lightly packed brown sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 tablespoons ground cinnamon<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><u>Frosting:<o:p></o:p></u></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">8 ounces (227 g) cream cheese, softened<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ cup (113 g) salted butter, softened<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 teaspoon vanilla<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Pinch of salt<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 pounds powdered sugar (7 ½ cups)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"> Cream or milk for consistency<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers – it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Add the yeast and eggs and mix until combined.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Divide the dough in half. Roll each portion of dough (it’s soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls – twelve cinnamon rolls total. Repeat this with the other roll – you’ll have 24 cinnamon rolls total.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Bake the rolls for about 30-35 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, and salt and mix until combined.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Spread the cinnamon rolls with frosting.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it’s easier than it seems – it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.<o:p></o:p></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-3691382293651293712022-07-08T12:27:00.003-07:002022-07-08T12:27:50.971-07:00Carne Guisada (Instant Pot)<p> -<a href="https://www.dadcooksdinner.com/instant-pot-carne-guisada-tacos/">Dad Cooks Dinner</a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 tablespoon vegetable oil<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 pounds boneless beef chuck roast, cut into 1-inch cubes<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 teaspoon fine sea salt<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 medium onion, diced<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 medium green bell pepper, seeded and diced<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 jalapeno, stemmed and diced<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 clove garlic, crushed<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 tablespoons chili powder<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 teaspoon fresh ground black pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ teaspoon fine sea salt<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup beef broth or chicken broth (homemade or store-bought low sodium)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ teaspoon of salt (if using homemade broth or water)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">10-ounce can Diced Tomatoes and Green Chilies (Rotel tomatoes)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">CORNSTARCH SLURRY<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¼ cup water<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 tablespoons cornstarch<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">ACCOMPANIMENTS<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">At least 20 small flour tortillas<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Shredded lettuce<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Diced onions<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Sliced jalapenos<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Sear the beef in batches: Heat the vegetable oil in an Instant Pot on Sauté mode adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon of salt. Add ½ of the beef to the pot in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add the remaining half of the beef to the pot, and sear until browned on one side, another 3 minutes. Move the second batch of beef to the bowl.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Sauté the aromatics, toast the spices: Add the onion, green pepper, jalapeño, and crushed garlic to the pot, and sprinkle with the chili powder, black pepper, and ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally with a flat edged wooden spoon to loosen any browned bits of beef or onion stuck to the bottom of the pot.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Everything in the pot: Pour the broth into the pot (and sprinkle in ½ teaspoon of salt if using homemade broth.) Bring the broth to a simmer and scrape the bottom of the pot one last time to release any browned bits. Stir in the beef and any juices left in the bowl, and then the tomatoes and green chiles.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Pressure cook for 15 minutes with a natural release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Thicken and serve: Whisk the water and cornstarch, and chili powder together to make a cornstarch slurry, and then stir the slurry into the pot. If you have the time, set the Instant Pot to Sauté - low heat and simmer for 10 minutes to thicken even more. (Use low heat on a stovetop PC). Serve with the tortillas and other accompaniments and enjoy!<o:p></o:p></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-43622155616105200542022-07-08T12:22:00.001-07:002022-07-08T12:23:17.764-07:00Mulligatawny Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-j90NutVqB81_1vIIcDpvnKF1XmxoiD3rZktsXGCXFF9Tb5-ec5B-uvMduDNUtQlpmq-DA05ibnd9Q07x9nx8fHtudQwdyybedzMafjeD7QOQ7tWwcBPK5IqmsPJJmmvhp5baj3W-2_LhwQ8pGq5Qup9A1Ncfa3m-b0LpZ9_YcEyzTVq1lMJl-_a/s1170/IMG_46F355C5C596-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="876" data-original-width="1170" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-j90NutVqB81_1vIIcDpvnKF1XmxoiD3rZktsXGCXFF9Tb5-ec5B-uvMduDNUtQlpmq-DA05ibnd9Q07x9nx8fHtudQwdyybedzMafjeD7QOQ7tWwcBPK5IqmsPJJmmvhp5baj3W-2_LhwQ8pGq5Qup9A1Ncfa3m-b0LpZ9_YcEyzTVq1lMJl-_a/s320/IMG_46F355C5C596-1.jpeg" width="320" /></a></div><p> - <a href="https://runningonrealfood.com/mulligatawny/">Running on Real Food</a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 medium onion, diced (2 cups, 300 g) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 jalapeno pepper, diced (50 g, remove seeds is sensitive to spice)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 tbsp olive oil (15 mL, substitute broth for oil-free soup)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 granny smith apples, cored and diced (2 cups, 300 g) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 stalks celery, rinsed and diced (1 cup, 125 g) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 cloves garlic, minced (10 g) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1-inch piece fresh ginger, minced (20 g) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 teaspoon cumin <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 teaspoon turmeric <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 teaspoon garam marsala <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1/4 teaspoon cardamon <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1/4 teaspoon nutmeg<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 carrots, peeled and diced (approx. 1 3/4 cups, 225 g) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup uncooked red lentils (200 g) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1/2 cup uncooked basmati or jasmine rice (100 g) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 28 fl.oz can diced tomato ( 769 ml)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">6 cups vegetable stock (1500 ml) <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 14 oz can light coconut milk <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 teaspoon salt <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 teaspoon pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Heat the olive oil in a large pot over medium heat, add the onion and jalapeño peppers and sauté for 5 minutes until softened and fragrant.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Add the diced apples, celery, garlic and ginger and cook for another 3 minutes, stirring often.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">While the vegetables are cooking, mix together all of the spices in a small dish.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Add the spice mixture to the pot, stir well and cook for another 2 minutes.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Add the rice and lentils and stir well to coat with the spices.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Stir in the carrots, diced tomatoes and vegetable broth and simmer lightly for about 20 minutes until the rice and lentils are cooked.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Stir in the coconut milk, salt and pepper.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Use an immersion blender in the pot and “pulse” 3-4 times to create some texture. We’re looking for a slightly chunky soup so don’t pulverize it completely, just a few pulses should do the trick. If you don’t have an immersion blender, transfer a couple scoops to a blender, pulse a few times then pour back into the pot with the unblended soup.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Serve with freshly chopped cilantro and crushed cashews or peanuts.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-85107458795370891952022-07-08T12:19:00.001-07:002022-07-08T12:19:07.403-07:00Buffalo Chicken Dip<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5qIvQQy8c4n__2Z_hfzv5EQygzg4xL8w8BJNgXjNjsjmiau_ZAePOrlPGoRfzxBJ8uWeM6_jV62irCuh7h57NuXA9NhzzWqtA8CzaDV0kVWqVvkM-qARE0St8-0PHwyOKSvXSF3htqtXUGJPVsFhpn73wrywvgGDKyieKOYw-BsHsCieIYzBeuTp/s1170/IMG_0A735884DA9C-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="877" data-original-width="1170" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5qIvQQy8c4n__2Z_hfzv5EQygzg4xL8w8BJNgXjNjsjmiau_ZAePOrlPGoRfzxBJ8uWeM6_jV62irCuh7h57NuXA9NhzzWqtA8CzaDV0kVWqVvkM-qARE0St8-0PHwyOKSvXSF3htqtXUGJPVsFhpn73wrywvgGDKyieKOYw-BsHsCieIYzBeuTp/s320/IMG_0A735884DA9C-1.jpeg" width="320" /></a></div><span style="font-family: Calibri, sans-serif;">-</span><a href="https://www.allrecipes.com/recipe/68461/buffalo-chicken-dip/" style="font-family: Calibri, sans-serif;">Allrecipes</a><p></p><br /><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 (10 ounce) cans chunk chicken, drained<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1/3 cup pepper sauce (HEB Flyin Saucy Medium)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 (8 ounce) packages cream cheese, softened<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ cup Ranch dressing<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¾ cup shredded Cheddar cheese<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Pico de gallo</p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Heat chicken and hot sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Cover and cook on Low until dip is hot and bubbly, about 35 minutes.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Top with pico and serve with celery sticks and crackers.<o:p></o:p></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-74200206878654105922022-07-08T12:10:00.004-07:002022-07-08T12:10:54.462-07:00Panda Express Orange Chicken<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHaFyv8cti6I_f9No2i7JtrG4Jp7JynTYOQAZlnypD5R1v1ygG-tOsiKNUc76xsuzg1vx1q4qjacmDRJB3KpFMDHhHlOq8npylpkRd8Ux8zuKq7LHDUXkulV1JXGpBSgmbb9OaDuNGEwIw1wUt2As0g9K1vvjENxQWiBLm3ra0Wtl0Ex6Z0E9zF-Y/s4032/IMG_FA480D728945-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHaFyv8cti6I_f9No2i7JtrG4Jp7JynTYOQAZlnypD5R1v1ygG-tOsiKNUc76xsuzg1vx1q4qjacmDRJB3KpFMDHhHlOq8npylpkRd8Ux8zuKq7LHDUXkulV1JXGpBSgmbb9OaDuNGEwIw1wUt2As0g9K1vvjENxQWiBLm3ra0Wtl0Ex6Z0E9zF-Y/s320/IMG_FA480D728945-1.jpeg" width="320" /></a></div><i><p><i><br /></i></p>Our family loves orange chicken from Panda Express. This recipe comes as close as you can to replicating it at home!</i><p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">3 lbs chicken thighs or breasts, cut into 1-inch cubes</p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;"><o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;"><u>Batter</u><o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">1 Tbsp salt<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">1 tsp white pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">1 cup cornstarch<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">3 cups flour<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">1 egg<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">3 cups water<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">2 Tbsp oil<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">Stir chicken into batter. Cover and chill for 30 min.<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">Fry in batches for 6 min each til golden brown. Remove to paper towel-lined tray.<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;"><u>Sauce</u><o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">2 tsp oil<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">½ tsp chili flakes<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">1 tsp. freshly grated ginger<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">2 Tbsp. minced garlic<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">½ cup sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">½ cup brown sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">½ cup orange juice + more if needed<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">½ cup vinegar<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">¼ cup soy sauce<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">slurry (¼ cup water + ¼ cup cornstarch)<o:p></o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Cambria, serif; margin: 0in;">Add fried chicken and toss. Serve with fried rice.<o:p></o:p></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-81897896767083805252022-07-08T11:52:00.005-07:002022-07-08T11:52:48.858-07:00Summer corn chowder<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIevAHu24XRb_u92DtNVBXn3_eypuXB4coKWOgv0K0JRBr9w-Wph6PuEpeHzD5diL-eNCxYa5MRl-t1ha5T_zvoPJKfXr5wlWw2FIT5VZk0WvyuVvyr1IJNtOJIb3aOYatZ_7oTGr0vo1dhM027m9W1PTKKnJMRV1aGvm10Ec90Rir111fhnvSlq1P/s4032/IMG_A257F043FC7A-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIevAHu24XRb_u92DtNVBXn3_eypuXB4coKWOgv0K0JRBr9w-Wph6PuEpeHzD5diL-eNCxYa5MRl-t1ha5T_zvoPJKfXr5wlWw2FIT5VZk0WvyuVvyr1IJNtOJIb3aOYatZ_7oTGr0vo1dhM027m9W1PTKKnJMRV1aGvm10Ec90Rir111fhnvSlq1P/s320/IMG_A257F043FC7A-1.jpeg" width="320" /></a></div><br /> - <a href="https://savortheflavour.com/panera-corn-chowder/">Savor the Flavour</a><p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 tablespoons unsalted butter<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup yellow onion, diced<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ cup poblano pepper, diced<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ cup red bell pepper, diced<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 tablespoon garlic, minced<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¼ cup all-purpose flour or gluten free flour<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">5 cups vegetable broth<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 cups red potatoes with skins, cut in ¼-inch cubes, (3 medium potatoes)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">2 teaspoons salt<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">½ teaspoon white pepper<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¼ teaspoon garlic powder<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">⅛ teaspoon ground turmeric<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">⅛ teaspoon cayenne<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 cups fresh corn, cut off the cob (6 cobs) – or 1 pkg frozen HEB Baby White & Yellow Corn<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¾ cup roasted jalapeño and tomato salsa, such as Frontera medium<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">¼ cup fresh cilantro, chopped<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup heavy whipping cream<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 tablespoon freshly squeezed lime juice<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Melt the butter in a large, heavy bottomed soup pot over medium high heat, then saute the peppers and onions for 5 minutes, stirring frequently. Add the garlic and cook until fragrant, about 1 minute.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Sprinkle on the flour, and whisk for 2 minutes.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Increase the heat to medium high and slowly pour in the rice wine while scraping the bottom with a wooden turner to get the brown bits off. Slowly add ½ cup of vegetable broth and continue scraping until the bottom of the pot is clean. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Slowly pour in the rest of the vegetable broth, whisking to prevent lumps, then add the diced potatoes and salt. Stir with a wooden spoon, cover, and bring to a boil, then lower the heat to medium low and partially cover. Simmer for 6 minutes, or until the potatoes are soft.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Add the dried spices, fresh corn kernels, salsa, and fresh cilantro. Stir, cover, and cook on medium low heat for 8 minutes. (If you would like this thicker than in the photos above, take out 2 cups and puree it in a blender then stir it back into the soup.)<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Remove the soup from the heat and pour in the heavy cream and freshly squeezed lime juice. <o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Stir well. Garnish with a sprinkle of fresh cilantro and serve hot with bread.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-59137223599345298012022-07-08T11:46:00.002-07:002022-07-08T11:46:38.339-07:00Jalapeño Cheese Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9sfqtV_lGampOLLIuTA94hfP-4NSXxZ4LfG0sZS7fLr0EuVrSpkMHAL-Bi9h9Fdk8pPy0GqlpAWnUYf7mzhXLTYizxmuTV2Q02sBwxojpegCWQfCHxddXLpLcHAyEve8u62aq8hg4QN5Om9acp5zGm_NroyQWQI93jn4rwGu7wbwxsRPFJXP4jFU/s1170/IMG_AA4EF7B576B4-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="877" data-original-width="1170" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9sfqtV_lGampOLLIuTA94hfP-4NSXxZ4LfG0sZS7fLr0EuVrSpkMHAL-Bi9h9Fdk8pPy0GqlpAWnUYf7mzhXLTYizxmuTV2Q02sBwxojpegCWQfCHxddXLpLcHAyEve8u62aq8hg4QN5Om9acp5zGm_NroyQWQI93jn4rwGu7wbwxsRPFJXP4jFU/s320/IMG_AA4EF7B576B4-1.jpeg" width="320" /></a></div><p> -<a href="https://www.awayfromthebox.com/jalapeno-cheese-bread/">Away from the box</a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 ¼ cups bread flour<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 Tbsp active dry yeast<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 ½ cups + 2 Tbsp warm water<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 tsp granulated sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 Tbsp. salt<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 Tbsp olive oil<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 cups cheddar cheese, freshly shredded<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">4 jalapenos, cored, seeded & chopped<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">In a small bowl, place the water, sugar and yeast, mix well. Set aside for 5-10 minutes for the yeast to develop.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">In a separate bowl, combine the bread flour and salt.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">In a stand mixer fitted with the dough hook, add the water, yeast and sugar mixture and mix on low. Slowly add the flour until it forms a shaggy dough and pour in the oil. Turn the mixer to medium-high and let it knead the dough for about 10 minutes, until smooth and elastic.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Let the dough rise in a greased bowl, covered with oil-brushed cling wrap and a kitchen towel, for about 1 – 1/2 hours until doubled in size.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Divide the dough in half. Turn 1/2 out onto a floured work surface and roll into a rectangle about 12″ x 14″. Top with the shredded cheese and the chopped jalapenos. Roll the dough up, like a jelly roll cake or cinnamon rolls. Cut the dough in the middle (giving you two roughly 7″ rolls), then insert a pair of kitchen shears in the center and cut through the top two layers (or so), exposing the cheese and jalapenos inside.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Place both rolls side by side and twist together, like a braid and place in a greased and parchment lined loaf pan. Cover with oil-brushed cling wrap and a kitchen towel and let rise again, another hour.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Repeat process with 2<sup>nd</sup> half of the dough for the 2<sup>nd</sup> loaf<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Preheat the oven to 375°F and bake, topping with more cheese if desired, for 25-30 minutes until golden brown.<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Let cool 10 minutes before turning out onto a wire rack and cooling completely, at least 30 minutes. Slice and enjoy!<o:p></o:p></p><p><br /></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-89998889181295669742022-07-08T11:37:00.004-07:002022-07-08T11:37:50.860-07:00Perfect White Bread<p> -<a href="https://colormemeg.com/grannys-perfect-white-bread/">Norma Arnett</a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">6 cups warm water<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 cup sugar<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1/2 cup powdered milk<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">3 Tbs yeast<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1/2 cup vegetable oil<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">1 rounded Tbs salt<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">5 lbs bread flour<o:p></o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;"><o:p> </o:p></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0in;">Pour 6 cups warm water into Bosch. Add sugar and yeast. When the bubbling begins add remaining ingredients and mix for 5 minutes. Let rise to double. (About an hour) Punch down and form 6 loaves. (or 4 large). Place in sprayed pans. Let rise to 1/2 in above the pan and bake at 400 degrees for 25 mins. Remove from pans, rub top crust with butter, and allow to cool completely.<o:p></o:p></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-74823693028295444032021-09-27T14:39:00.001-07:002021-09-27T14:39:35.702-07:00Sourdough Bread using starter<p><span face="Calibri, sans-serif"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Calibri, sans-serif"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABWxLThlZT6TOaF6kZu6cJkwEU8IM4iCZF6a1IsR04DXkvVsZsxqqHFLO4qfZg7eHqRFi4KwKQwS-nooSwCEUz_ZuJY66-prz1Lcnt0-HBZGF5YDmcikIVdBR3KtFmx2qTBzxyB7fzR8/s2048/IMG_6089_Original.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABWxLThlZT6TOaF6kZu6cJkwEU8IM4iCZF6a1IsR04DXkvVsZsxqqHFLO4qfZg7eHqRFi4KwKQwS-nooSwCEUz_ZuJY66-prz1Lcnt0-HBZGF5YDmcikIVdBR3KtFmx2qTBzxyB7fzR8/s320/IMG_6089_Original.jpg" width="320" /></a></span></div><span face="Calibri, sans-serif"><span face="Calibri, sans-serif"><i><p><span face="Calibri, sans-serif"><span face="Calibri, sans-serif"><i><br /></i></span></span></p>During the COVID quarantine, Brandon and I enjoyed watching the Bread Ahead Instagram live videos. Brandon was really interested in the sourdough bread, so we started growing a starter that we named "</i></span><span face="Calibri, sans-serif"><i>Quarantina." Once Quarantina was live and well, we started trying to make loaves. The first couple attempts were not that great, but Brandon has been making a loaf every week or so for over a year and makes consistently delicious bread every time and now uses the starter for pizza dough, English muffins and foccacia.</i></span></span><p></p><p><span face="Calibri, sans-serif"><br /></span></p><p><span style="font-family: inherit;">Take starter out of the refrigerator.</span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"><o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Add: 75 grams water<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 75 grams bread flour<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Stir, and leave on counter for 2-3 hours or until bubbly and active.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"><br /></span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">In a bowl, add:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 350 grams water<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 150 grams active starter<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Stir, then add:<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 500 grams bread flour<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;"> 11 grams sea salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Using rubber scraper, fold and turn until all flour is moistened. Cover bowl with a plate and let rest on the counter for 1 hour.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Do an envelope fold and cover to rest another 30 minutes-1 hour.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Repeat envelope fold, cover, and put in refrigerator until ready to use, at least 12 hours. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Remove bowl from refrigerator, scrape dough out onto an olive-oiled surface. Dimple and envelope fold. Return to bowl, cover, and let rest 30-45 minutes or until room temperature.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Smooth and form into tight boule shape and place top down into floured banneton. Cover with tea towel and let rise until 1 ½ times size, about 2-3 hours. When bread has risen, place Dutch oven in the oven and turn on to 475<span>°</span>.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">When oven is fully preheated, gently turn dough out onto olive-oiled surface. Score and drop into preheated Dutch oven with lid on. Cover and bake for 25 minutes. Then remove Dutch oven lid, turn oven down to 325<span>°</span>and continue baking for 15-20 minutes until golden brown. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: inherit;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: inherit;">Remove from Dutch oven immediately and cool on rack.</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-63546837237571759852021-01-18T18:33:00.005-08:002021-01-26T13:17:35.327-08:00Honey Taffy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw88ntca3vapUUXbo_tZNnUkm7S-HBBwwLO4smA4neItOMwp5RuOhLd2fPMCliImdTjGDZrB33vZB16lJEOV370UC0GrfyxzJ2JJ_ntKaI50LOZX8zDUCTo9CybZfYLRd8JeCE1Yy5ufQ/s2048/IMG_3531.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw88ntca3vapUUXbo_tZNnUkm7S-HBBwwLO4smA4neItOMwp5RuOhLd2fPMCliImdTjGDZrB33vZB16lJEOV370UC0GrfyxzJ2JJ_ntKaI50LOZX8zDUCTo9CybZfYLRd8JeCE1Yy5ufQ/s320/IMG_3531.HEIC" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><i>The Easts (Grandma Carling's family) kept honey bees and I remember having a bucket of honey in the pantry that Mom got from (Great) Uncle Acel. This is an old pioneer recipe and can be made without the cream.</i></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: georgia;">1 cup raw, unfiltered honey (honey local to your area is preferred) *<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: georgia;">½ cup heavy cream<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: georgia;">½ cup white sugar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: georgia;">Pinch of sea salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: georgia;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: georgia;">Put honey, sugar, cream and salt into a heavy based pan, stirring and heating over medium heat until combined and any sugar crystals are dissolved.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: georgia;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: georgia;">Bring mixture to a boil and boil until the syrup reaches 250<span>°</span>F. Reduce temperature 2<span>°</span> for every 1,000 ft. above sea level. For example, reduce to 240<span>°</span>F for 5,000 Ft.<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: georgia;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: georgia;">Pour onto Silpat or greased cookie sheet and allow to cool until lukewarm. With greased hands, pull and stretch the taffy, until it becomes light in color. Place on a Silpat or greased cookie sheet. Cut into pieces with butter knife and wrap in waxed paper. <o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in;"><o:p><span style="font-family: georgia;"> </span></o:p></p><p class="MsoNormal" style="margin: 0in;"><span style="font-family: georgia;">*Honey should not be fed to infants under 1 year old</span><span face="Calibri, sans-serif"><o:p></o:p></span></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-30784129823916595442020-10-28T09:16:00.005-07:002020-10-28T09:16:37.928-07:00Chocolate & Peppermint Roll (Gluten Free)<div style="text-align: left;"><b class=""><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzGsodQCPD1vr8rZSsSDRsQkhV1IBbIStFYVMkEWT5RWzgdgwcrowgn-2QZdf9xMyax3yjm8VpCps7DEksElSY2Xt2L0hrcN-ol62L_asx01nDXEFXJmnuwkI6fwKzVv_q9dLcwQ0ZLo/s2048/10466971_935689513193275_5545963857587905957_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzGsodQCPD1vr8rZSsSDRsQkhV1IBbIStFYVMkEWT5RWzgdgwcrowgn-2QZdf9xMyax3yjm8VpCps7DEksElSY2Xt2L0hrcN-ol62L_asx01nDXEFXJmnuwkI6fwKzVv_q9dLcwQ0ZLo/s320/10466971_935689513193275_5545963857587905957_o.jpg" /></a></div><br /><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;"><br /></span></b></div><div style="text-align: left;"><b class=""><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">Cake:</span></b> </div><div style="text-align: left;"><span style="font-family: "Book Antiqua"; font-size: 12pt;">5 eggs, separated, at room temperature<br /></span><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">1 cup powdered sugar, divided<br /></span><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">1/8 tsp. salt<br /></span><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">3 Tbsp. cocoa<br /></span><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;"> <br /></span><b class=""><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">Peppermint cream filling:<br /></span></b><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">1 cup heavy cream<br /></span><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">¼ cup powdered sugar, or to taste<br /></span><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">½ tsp. peppermint extract<br /></span><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">2-3 drops red food coloring<br /></span><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">¼ cup crushed peppermint candy canes, optional<br /></span><span style="font-family: "Book Antiqua"; font-size: 12pt;">Additional powdered sugar, optional</span></div><p class="MsoNormal" style="font-family: Helvetica; font-size: 12px; line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">1. Preheat oven to 350 degrees F and place oven rack in center position. Place Deep Flexiflat on Perforated Baking Sheet and set aside.</span></p><p class="MsoNormal" style="font-family: Helvetica; font-size: 12px; line-height: normal; margin-bottom: 0.0001pt;"><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">2. In mixing bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually add ½ cup powdered sugar, beating well after each addition. Continue beating until the egg whites stand in stiff, glossy peaks. Set aside.</span></p><p class="MsoNormal" style="font-family: Helvetica; font-size: 12px; line-height: normal; margin-bottom: 0.0001pt;"><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">3. In a small bowl, and with the same beaters, beat the egg yolks until thick and pale yellow. Reduce speed to low, and beat in salt, remaining ½ cup powdered sugar and cocoa, occasionally scraping the bowl with a spatula.</span></p><p class="MsoNormal" style="font-family: Helvetica; font-size: 12px; line-height: normal; margin-bottom: 0.0001pt;"><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">4. Gently fold chocolate mixture into beaten egg whites, continuing until no white streaks remain. </span></p><p class="MsoNormal" style="font-family: Helvetica; font-size: 12px; line-height: normal; margin-bottom: 0.0001pt;"><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">5. Spread batter evenly in Deep Flexiflat. Bake for 15-17 minutes or until the top of the cake springs back when touched. Let cool 3 minutes – no more. Unmold cake onto Silpat. Begin rolling both the cake and Silpat and lay it so that the end is on the bottom, so it doesn't unroll. Place on cooling rack and let cool completely.</span></p><p class="MsoNormal" style="font-family: Helvetica; font-size: 12px; line-height: normal; margin-bottom: 0.0001pt;"><span class="" style="font-family: "Book Antiqua"; font-size: 12pt;">6. For the filling, beat cream, powdered sugar, peppermint extract, and food coloring in a medium bowl until stiff peaks form. Carefully unroll the cake. Spread the whipped cream mixture over the cake, but not all the way to the ends as it will be squeezed out when you roll it. Sprinkle with crushed candy canes. Re-roll the cake. Wrap it in plastic wrap and refrigerate at least one hour. Can be made up to 24 hours in advance. Sprinkle with powdered sugar before serving.</span></p>Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-69397941374209310692020-04-30T07:55:00.000-07:002020-04-30T07:55:28.044-07:00Sticky Toffee Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAybvOF2Vhp_keSH8WAKyYlBtXH_g1A0GbCFyGuQXE_3oZP0CZzC41myuP2MgXxhQaJBXCg9Zrsc61Jirha8jgpru6zUFmlxheG8OrxVTDyStMO2u5m_XAjdEfTHGEQ5_3PkKoV5PcnU/s1600/21083686_2059870297372476_5541193361098327910_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJAybvOF2Vhp_keSH8WAKyYlBtXH_g1A0GbCFyGuQXE_3oZP0CZzC41myuP2MgXxhQaJBXCg9Zrsc61Jirha8jgpru6zUFmlxheG8OrxVTDyStMO2u5m_XAjdEfTHGEQ5_3PkKoV5PcnU/s320/21083686_2059870297372476_5541193361098327910_o.jpg" width="320" /></a></div>
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<i>Yum! A very traditional English dessert which is great with or without the sauce.</i><br />
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<i><a href="https://www.rockrecipes.com/perfect-english-sticky-toffee-pudding/?fbclid=IwAR0CSh8RyjC4FK2Qp5IiiWQWq7W-lMCAEed3UEwz5l-D32x5lXQ2gPM4Ej0">-Rock Recipes</a></i><br />
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<b><span style="color: #1c1c1c;">Pudding<o:p></o:p></span></b></div>
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<span style="color: #1c1c1c;">8 ounces chopped pitted dried dates <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">1 1/2 cups water <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">1/3 cup butter <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">1 cup firmly packed brown sugar <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">2 tsp vanilla extract <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">2 extra large eggs <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">3 tbsp molasses <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">2 tbsp golden syrup, or substitute dark corn syrup <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">1 2/3 cups all purpose flour <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">1 1/2 tsp baking powder <o:p></o:p></span></div>
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<span style="color: #1c1c1c;">1 tsp baking soda<o:p></o:p></span></div>
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<b>Toffee Sauce<o:p></o:p></b></div>
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1/2 cup whipping cream <o:p></o:p></div>
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1/4 cup butter <o:p></o:p></div>
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1/4 cup firmly packed brown sugar <o:p></o:p></div>
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1 tbsp molasses <o:p></o:p></div>
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2 tbsp golden syrup <o:p></o:p></div>
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2 tsp vanilla extract<o:p></o:p></div>
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<b><span style="color: #1c1c1c;">Pudding Instructions:<o:p></o:p></span></b></div>
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<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Add the dates and water to a small saucepan.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while preparing the rest of the batter.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Cream together the butter brown sugar and vanilla.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Add the eggs, one at a time, beating well after each addition.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Add the molasses and golden syrup and beat well.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Sift together the flour and baking powder.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Puree the date mixture in a food processor or blender before mixing in the baking soda.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Add this hot mixture immediately to the batter and mix until smooth.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at 350 degrees F until the center is just firm.<o:p></o:p></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; tab-stops: list .5in;">Serve warm with Toffee Sauce.<o:p></o:p></li>
</ol>
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<b>Toffee Sauce Instructions:<o:p></o:p></b></div>
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<li class="MsoNormal" style="mso-list: l0 level1 lfo2; tab-stops: list .5in;">Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings.<o:p></o:p></li>
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Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-49106872281741075562020-04-30T07:47:00.000-07:002020-04-30T07:47:33.167-07:00Fish and Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrt4y0hQF8R8VwNlKnnu77M9HFzC6vrP3OUUmv_Av0rX_qdsxhn7UaVAHa4IiMhyCF6m8xAjQMgquqbTmRpvyVF7L7h12vLFOsFWm3IMoXu6F3lrlwPQB0TMEWOH0z3fAWeYj3kJa7GU/s1600/21167048_2059870300705809_6571475927659491417_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrt4y0hQF8R8VwNlKnnu77M9HFzC6vrP3OUUmv_Av0rX_qdsxhn7UaVAHa4IiMhyCF6m8xAjQMgquqbTmRpvyVF7L7h12vLFOsFWm3IMoXu6F3lrlwPQB0TMEWOH0z3fAWeYj3kJa7GU/s320/21167048_2059870300705809_6571475927659491417_o.jpg" width="240" /></a></div>
<i><br /></i>
<i>Brandon and the kids are not big fans of fish, but they like fish and chips!</i><br />
<i><br /></i>
<a href="https://www.foodnetwork.com/recipes/tyler-florence/fish-and-chips-recipe-1947515.amp">-Tyler Florence</a><br />
<i><br /></i>
<div style="border-bottom-color: rgb(224, 224, 224); border-bottom-width: 1pt; border-style: none none solid; padding: 0in 0in 8pt;">
<div class="o-ingredientsa-ingredient" style="border: none; font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">Vegetable oil, for deep frying<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">3 large russet potatoes<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">2 cups rice flour<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">1 tablespoon baking powder<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">3 teaspoons salt, plus more for seasoning<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">1/2 teaspoon freshly ground black pepper, plus more for seasoning<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">1 (12-ounce) can soda water<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">1 large egg, lightly beaten<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">1/2 cup rice flour, for dredging<o:p></o:p></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="color: #1c1c1c; font-family: Cambria; font-size: 12pt;">Malt vinegar, tartar sauce for serving</span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Cambria; font-size: 12pt; text-indent: -0.25in;"><br /></span></div>
<div class="o-ingredientsa-ingredient" style="border: none; box-sizing: border-box; caret-color: rgb(28, 28, 28); font-family: "Times New Roman"; font-size: 10pt; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Cambria; font-size: 12pt; text-indent: -0.25in;">1.</span><span style="font-size: 7pt; font-stretch: normal; line-height: normal; text-indent: -0.25in;"> </span><span style="font-family: Cambria; font-size: 12pt; text-indent: -0.25in;">Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.</span></div>
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<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><!--[endif]-->Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.<o:p></o:p></div>
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<!--[if !supportLists]-->3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><!--[endif]-->Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><!--[endif]-->Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.<o:p></o:p></div>
</div>
Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-36442045951604330932020-04-20T18:56:00.003-07:002020-04-20T19:00:34.786-07:00Hot Cross Buns<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikd3PRqUDrLGXtN3WIKjIHK2FLZGLWCuDagKjzB6z0pBeDjxqVp63i3bI9pPa1f_9l4tyMi02vvi09nEjRgYW3RzxB3dZOMp834qLWbbAdG4vWuvV45Di2AN-It1F8MspZ8GGRgvqw5V4/s1600/IMG_0510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikd3PRqUDrLGXtN3WIKjIHK2FLZGLWCuDagKjzB6z0pBeDjxqVp63i3bI9pPa1f_9l4tyMi02vvi09nEjRgYW3RzxB3dZOMp834qLWbbAdG4vWuvV45Di2AN-It1F8MspZ8GGRgvqw5V4/s320/IMG_0510.JPG" width="320" /></a></div>
<i><br /></i>
<i>I've never made hot cross buns before, so this was a bit of a learning experience. I tried to different recipes and this was definitely the winner. I made my own mixed peel, but I think you could easily omit it and just use the zest.</i><br />
<i><br /></i>
-<a href="https://www.bbc.co.uk/food/recipes/hot_cross_buns_74750">Paul Hollywood</a><br />
<br />
300 ml/10fl oz. whole milk<br />
500 g/1 lb. 2 oz. bread flour<br />
75g/ 2 ½ oz. caster sugar<br />
1 tsp. salt<br />
7g fast-action yeast<br />
50g/ 1 ¾ oz. butter<br />
1 egg, beaten<br />
150g/ 5oz sultanas/raisins<br />
80g/ 3 oz. mixed peel<br />
1 apple, cored and chopped<br />
2 oranges, zest only<br />
2 tsp. ground cinnamon<br />
oil for greasing the bowl<br />
<br />
For the cross:<br />
75g / 2 ½ oz plain flour, plus extra for dusting<br />
<br />
For the glaze:<br />
3 Tbsp. apricot jam<br />
<br />
Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.<br />
<br />
Mix the flour, sugar, salt, yeast, butter and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.<br />
<br />
Add the sultanas, mixed peel, chopped apple, orange zest and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for five minutes, or until smooth and elastic.<br />
<br />
Put the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for approximately one hour, or until doubled in size.<br />
<br />
Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to prove for another hour.<br />
<br />
Heat oven to 420-4255 F.<br />
<br />
For the cross, mis the flour with about 5 Tbsp water in a small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.<br />
<br />
Bake for 20-25 minutes on the middle shelf in the oven, or until golden brown.<br />
<br />
Gently heat the apricot jam to melt, then save to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave too cool. Gently rip the buns apart to serve, revealing temptingly soft edges.<br />
<br />
<br />Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-60682997940310198502020-04-20T18:37:00.000-07:002020-04-20T18:37:42.980-07:00Honey Garlic Meatballs<i>We like to eat these over brown rice with some sautéed sugar snap peas or steamed broccoli.</i><br />
<br />
-<a href="https://www.familyfreshmeals.com/2014/07/honey-garlic-crockpot-meatballs.html">Fresh Family Meals</a><div>
<br /></div>
<div>
¼ cup brown sugar</div>
<div>
⅓ cup honey</div>
<div>
½ cup ketchup</div>
<div>
2 Tbsp. soy sauce</div>
<div>
3 cloves garlic, minced</div>
<div>
1 (28 oz) bag fully cooked, frozen meatballs.</div>
<div>
<br /></div>
<div>
In a large sauce pan, mix together sugar, honey, ketchup, soy sauce, and garlic. Add meatballs and stir to coat. Cook over medium heat, stirring frequently, until meatballs are heated through.</div>
Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0tag:blogger.com,1999:blog-8508746391255992858.post-84330687361344507402020-04-20T18:28:00.001-07:002020-04-20T18:28:35.059-07:00Burger Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6Mp6KYUlf8P-bxqdMBDOhGaXIbU_PMUVbIgSf__Fc_w65SyST9R-SgD1A4nBkLfbhHQbuAoUkjlnGneqfjMzPsZsChS1uu4OP1bSehBVY4Lvmr_MYdT2e41J5H6mRBOIxUROHVTOUIA/s1600/91378444_4272978166061667_6737967809478787072_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik6Mp6KYUlf8P-bxqdMBDOhGaXIbU_PMUVbIgSf__Fc_w65SyST9R-SgD1A4nBkLfbhHQbuAoUkjlnGneqfjMzPsZsChS1uu4OP1bSehBVY4Lvmr_MYdT2e41J5H6mRBOIxUROHVTOUIA/s320/91378444_4272978166061667_6737967809478787072_o.jpg" width="320" /></a></div>
<i>If you have the time, these buns are delicious and so much better than you can buy at the store. Light & delicious!</i><br />
<br />
-<a href="https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe">King Arthur Flour</a><br />
<br />
¾ cup lukewarm water<br />
2 Tbsp. butter, room temperature<br />
1 large egg<br />
3 to 3 ½ cups flour<br />
¼ cup sugar<br />
1 ¼ tsp. salt<br />
1 Tbsp. instant yeast<br />
<br />
3 Tbsp melted butter<br />
<br />
Mix and knead all of the dough ingredients - by hand, mixer, or bread machine - to make a soft, smooth dough.<br />
<br />
Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.<br />
<br />
Gently deflate the dough, and divide it into 3 oz pieces. Shape each piece into a round ball and then flatten. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.<br />
<br />
Brush the buns with about half of the melted butter.<br />
<br />
Bake the buns in a preheated 375 degree oven for 15-18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.<br />
<br />
Cool the buns on a rack.<br />
<br />
<br />Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com1tag:blogger.com,1999:blog-8508746391255992858.post-75271497159102204752018-11-14T07:36:00.003-08:002018-11-14T07:36:46.254-08:00Creamy Spinach Tomato Tortellini<div class="MsoNormal" style="font-family: Cambria; margin: 0in 0in 0.0001pt;">
<i>This is a fast and delicious meal!</i></div>
<div class="MsoNormal" style="font-family: Cambria; margin: 0in 0in 0.0001pt;">
<i><br /></i></div>
<div class="MsoNormal" style="font-family: Cambria; margin: 0in 0in 0.0001pt;">
<i>-<a href="https://www.cookingclassy.com/creamy-spinach-tomato-tortellini/">Cooking Classy</a></i></div>
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<br /></div>
<div class="MsoNormal" style="font-family: Cambria; margin: 0in 0in 0.0001pt;">
1 (20 oz.) pkg. refrigerated three-cheese tortellini<o:p></o:p></div>
<div class="MsoNormal" style="font-family: Cambria; margin: 0in 0in 0.0001pt;">
2 Tbsp. butter<o:p></o:p></div>
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2 cloves garlic, minced<o:p></o:p></div>
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3 Tbsp. all-purpose flour<o:p></o:p></div>
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1 tsp. onion powder<o:p></o:p></div>
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1 1/4 cups milk<o:p></o:p></div>
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1/2 cup heavy cream<o:p></o:p></div>
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1 (14.5 oz.) can petite diced tomatoes (undrained)<o:p></o:p></div>
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1 1/2 cups (packed) chopped fresh spinach<o:p></o:p></div>
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3 Tbsp. chopped fresh basil (or 1 ½ to 2 tsp. dry)<o:p></o:p></div>
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2 tsp. chopped fresh oregano (or 1/2 tsp. dry)<o:p></o:p></div>
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Salt and freshly ground black pepper<o:p></o:p></div>
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6 Tbsp. finely shredded Parmesan, plus more for serving<o:p></o:p></div>
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Red pepper flakes, for serving (optional)<o:p></o:p></div>
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Cook tortellini according to directions listed on package.</div>
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Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and sauté 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. <o:p></o:p></div>
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Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add Parmesan cheese and stir until melted. Remove from heat.<o:p></o:p></div>
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Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired).<o:p></o:p></div>
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Serve warm sprinkled with additional Parmesan cheese if desired and optional red pepper flakes.<o:p></o:p></div>
Meghanhttp://www.blogger.com/profile/04697171960914049429noreply@blogger.com0