2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk
1 teaspoon vanilla
Oil the waffle maker. Sift the dry ingredients together in a large bowl. In separate bowl, separate egg whites and beat until stiff peaks form. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly. Add to dry ingredients and mix well. Fold in egg whites.
Cook in waffle iron on medium-high heat for around 5-10 minutes.
(Source: http://www.geniuskitchen.com/recipe/the-best-belgian-waffles-63071)
Tuesday, January 30, 2018
Monday, January 15, 2018
French Dip Sandwiches (Instant Pot)
3 lb. chuck roast
1 Tbsp olive oil
1 tsp sea salt
freshly ground pepper
1 tsp garlic powder
1 cup onion diced
1 cup beef broth
1/3 cup soy sauce
2 Tbsp balsamic vinegar
1 cup Dr. Pepper do not use diet
1/2 tsp oregano
1/2 tsp rosemary
6 soft sandwich rolls
butter
6 slices provolone cheese
Add oil to Instant Pot and press saute button. Season roast with salt, pepper and garlic powder on both sides. Place roast in Instant Pot and brown on both sides. Remove and add in onions. Stir to saute just until they begin to soften.
Add beef broth, soy sauce, vinegar, Dr. Pepper, oregano and rosemary. Put meat back into pot and hit Meat/Stew and increase time to 100 minutes.
Allow Instant Pot to do a natural release for about 20-25 minutes turn turn valuve to venting to release any remaining pressure.
Remove meat and shred. Strain liquid through a fine mesh strainer and reserve for dipping sandwiches.
Butter insides of sandwich rolls and toast under broiler under golden brown. Add meat onto roll, top with provolone cheese and place under broiler to melt cheese. Add top of roll and then serve with remaining au jus for dipping.
(Source: https://www.yourhomebasedmom.com/instant-pot-french-dip-sandwiches/)
1 Tbsp olive oil
1 tsp sea salt
freshly ground pepper
1 tsp garlic powder
1 cup onion diced
1 cup beef broth
1/3 cup soy sauce
2 Tbsp balsamic vinegar
1 cup Dr. Pepper do not use diet
1/2 tsp oregano
1/2 tsp rosemary
6 soft sandwich rolls
butter
6 slices provolone cheese
Add oil to Instant Pot and press saute button. Season roast with salt, pepper and garlic powder on both sides. Place roast in Instant Pot and brown on both sides. Remove and add in onions. Stir to saute just until they begin to soften.
Add beef broth, soy sauce, vinegar, Dr. Pepper, oregano and rosemary. Put meat back into pot and hit Meat/Stew and increase time to 100 minutes.
Allow Instant Pot to do a natural release for about 20-25 minutes turn turn valuve to venting to release any remaining pressure.
Remove meat and shred. Strain liquid through a fine mesh strainer and reserve for dipping sandwiches.
Butter insides of sandwich rolls and toast under broiler under golden brown. Add meat onto roll, top with provolone cheese and place under broiler to melt cheese. Add top of roll and then serve with remaining au jus for dipping.
(Source: https://www.yourhomebasedmom.com/instant-pot-french-dip-sandwiches/)
Zupas CopyCat Tomato Basil Orzo Soup
8-10 roma tomatoes, chopped in quarters
2 cloves of garlic, minced
2 teaspoons olive oil
1 1/2 Cup Tomato Sauce
1 Cup Vegetable or Chicken Broth
1 Teaspoon salt
pepper
1 tablespoon brown sugar
1 cup Milk
1 tablespoon basil, chopped
1 Tablespoon Butter
2/3 Cup Orzo Pasta
2 Tablespoons Fresh Parmesan Cheese
Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil. Drizzle the tomatoes with olive oil and toss to coat. Sprinkle evenly with kosher salt and black pepper. Roast at 425 for 20-40 minutes or until shriveled and soft.
Remove from the oven and let cool for a few minutes; place the tomatoes and any accumulated juices from the pan into a blender and puree until you have 2 1/2 cups. If you come up short, just add tomato sauce.
Drizzle about 2 teaspoons of olive oil in a large sauce pot. Heat over medium high heat until shimmering. Add the garlic, turn down to medium and stir frequently. Allow to cook until fragrant, about 30 seconds. Add the tomato puree, juice, broth, tomato sauce brown sugar, salt and pepper. Stir and then allow to come to a boil. Boil for 10 minutes and turn down to a simmer. Add the milk and simmer for 10-15 minutes. Stir in the butter and basil.
Meanwhile, cook the pasta per package instructions. Drain.
Ladle the soup into bowls, add a little pasta and parmesean and serve immediately.
(Source: https://ohsweetbasil.com/zupas-copycat-tomato-basil-orzo-soup-recipe/)
2 cloves of garlic, minced
2 teaspoons olive oil
1 1/2 Cup Tomato Sauce
1 Cup Vegetable or Chicken Broth
1 Teaspoon salt
pepper
1 tablespoon brown sugar
1 cup Milk
1 tablespoon basil, chopped
1 Tablespoon Butter
2/3 Cup Orzo Pasta
2 Tablespoons Fresh Parmesan Cheese
Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil. Drizzle the tomatoes with olive oil and toss to coat. Sprinkle evenly with kosher salt and black pepper. Roast at 425 for 20-40 minutes or until shriveled and soft.
Remove from the oven and let cool for a few minutes; place the tomatoes and any accumulated juices from the pan into a blender and puree until you have 2 1/2 cups. If you come up short, just add tomato sauce.
Drizzle about 2 teaspoons of olive oil in a large sauce pot. Heat over medium high heat until shimmering. Add the garlic, turn down to medium and stir frequently. Allow to cook until fragrant, about 30 seconds. Add the tomato puree, juice, broth, tomato sauce brown sugar, salt and pepper. Stir and then allow to come to a boil. Boil for 10 minutes and turn down to a simmer. Add the milk and simmer for 10-15 minutes. Stir in the butter and basil.
Meanwhile, cook the pasta per package instructions. Drain.
Ladle the soup into bowls, add a little pasta and parmesean and serve immediately.
(Source: https://ohsweetbasil.com/zupas-copycat-tomato-basil-orzo-soup-recipe/)
Friday, January 12, 2018
Enfrijoladas
ENFRIJOLADAS INGREDIENTS:
1 batch Chipotle Black Bean Sauce (see below)
corn or flour tortillas
your favorite fillings (ex: cooked diced chicken/steak/pork/shrimp, shredded cheese, roasted vegetables, etc.)
your favorite toppings (ex: avocado, cilantro, queso fresco, diced red onion, sour cream, lime wedges etc.)
BLACK BEAN SAUCE INGREDIENTS:
2 (15-ounce) cans black beans, rinsed and drained
4 cloves garlic, peeled
2 chipotles in adobo sauce, or more to taste
2 cups chicken or vegetable stock
1/2 cup diced white onion
1 1/2 teaspoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt, or more to taste
TO MAKE THE ENFRIJOLADAS:
Heat oven to 350°F.
Spread 1/2 cup of the prepared black bean sauce evenly over the bottom of a 9 x 13-inch baking dish. Pour the remainder of the black bean sauce in a large bowl. Set aside.
Gently dip a single tortilla in the bowl of black bean sauce until the tortilla is completely coated on each side. Transfer the tortilla to a plate, fill the tortilla with your desired fillings, then roll it up and place it seam-side-down in the baking dish. Repeat with the remaining tortillas and filling.
Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.
Serve immediately, garnished with your favorite toppings.
TO MAKE THE BLACK BEAN SAUCE:
Combine all ingredients in a blender or food processor, and puree until smooth. Taste, and season with extra salt if needed. (Also feel free to add in an extra chipotle or a spoonful of extra adobo sauce if you would like a smokier black bean sauce.)
(Source: https://www.gimmesomeoven.com/chicken-enfrijoladas/)
1 batch Chipotle Black Bean Sauce (see below)
corn or flour tortillas
your favorite fillings (ex: cooked diced chicken/steak/pork/shrimp, shredded cheese, roasted vegetables, etc.)
your favorite toppings (ex: avocado, cilantro, queso fresco, diced red onion, sour cream, lime wedges etc.)
BLACK BEAN SAUCE INGREDIENTS:
2 (15-ounce) cans black beans, rinsed and drained
4 cloves garlic, peeled
2 chipotles in adobo sauce, or more to taste
2 cups chicken or vegetable stock
1/2 cup diced white onion
1 1/2 teaspoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt, or more to taste
TO MAKE THE ENFRIJOLADAS:
Heat oven to 350°F.
Spread 1/2 cup of the prepared black bean sauce evenly over the bottom of a 9 x 13-inch baking dish. Pour the remainder of the black bean sauce in a large bowl. Set aside.
Gently dip a single tortilla in the bowl of black bean sauce until the tortilla is completely coated on each side. Transfer the tortilla to a plate, fill the tortilla with your desired fillings, then roll it up and place it seam-side-down in the baking dish. Repeat with the remaining tortillas and filling.
Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.
Serve immediately, garnished with your favorite toppings.
TO MAKE THE BLACK BEAN SAUCE:
Combine all ingredients in a blender or food processor, and puree until smooth. Taste, and season with extra salt if needed. (Also feel free to add in an extra chipotle or a spoonful of extra adobo sauce if you would like a smokier black bean sauce.)
(Source: https://www.gimmesomeoven.com/chicken-enfrijoladas/)
Butter Rice
1/3 cup butter
1/2 medium yellow onion, finely diced
1 1/2 cups long grain white rice
3 cups good quality chicken stock*
salt & pepper, to taste
2-3 bay leaves
Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
Turn heat off rice, but keep on hot burner for 10 minutes to steam and prevent scorching. Fluff rice with fork, remove bay leaves and serve as desired.
(source: https://laurenslatest.com/laurens-famous-butter-rice/)
1/2 medium yellow onion, finely diced
1 1/2 cups long grain white rice
3 cups good quality chicken stock*
salt & pepper, to taste
2-3 bay leaves
Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
Turn heat off rice, but keep on hot burner for 10 minutes to steam and prevent scorching. Fluff rice with fork, remove bay leaves and serve as desired.
(source: https://laurenslatest.com/laurens-famous-butter-rice/)
Mexican Corn Dip
2 tablespoons unsalted butter
4 cups corn kernels, frozen, canned or roasted
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon chili powder
1 clove garlic, pressed
Juice of 1 lime
Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
Serve immediately. (Eat with chips, or just by itself.)
(Source: https://damndelicious.net/2014/07/28/mexican-corn-dip/)
4 cups corn kernels, frozen, canned or roasted
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon chili powder
1 clove garlic, pressed
Juice of 1 lime
Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
Serve immediately. (Eat with chips, or just by itself.)
(Source: https://damndelicious.net/2014/07/28/mexican-corn-dip/)
Monday, January 8, 2018
Caramel Sauce
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes.
(Source: http://thepioneerwoman.com/cooking/easy-caramel-sauce/)
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes.
(Source: http://thepioneerwoman.com/cooking/easy-caramel-sauce/)
Orange Rolls
3/4 Cup Sugar
3/4 Cup Butter or shortening, plus extra for buttering the dough, about 1/3 cup extra butter
3 Cups Scalded Milk * see note
1 Cup Potato Flakes
1 Tb Salt
4 Eggs
1 Tablespoon SAF Instant Yeast or 2 Tablespoons Fleishmans yeast (we use fleishman)
7 Cups Flour
Zest of 1 large Orange
GLAZE
2 Cups Powdered Sugar
2 Teaspoons Orange Zest
4 Tablespoons Orange Juice
2 Tablespoons Butter, softened
Pinch of salt
DIRECTIONS:
POTATO ROLLS
Mix the sugar, butter or shortening, scalded milk, potato flakes, and salt until lukewarm. Add the yeast and let sit for 1 minute and then whisk in the eggs and zest. Add 6 cups of the flour and stir until the dough has come together, but is still soft, you may need to add an extra 1/2 cup, but reserve the last 1/2 cup for heavily flouring the counter and dough when it’s time to roll them out. This is not like a bread dough. It is a slightly sticky dough.
Let dough rise for one hour. Push down and divide dough into 3 parts. Flour your counter and the top of the dough. Roll out to 1/2″ thick and butter 1/2 of dough. Fold the dough over and cut into 1″ wide strips.
Tie into knots and place on cookie sheet. Let rise for 1-2 hours more.
Bake at 350 until golden brown, (14-20 min)
GLAZE
Mix together, all of the ingredients until a thicker glaze forms.
Once rolls have cooled slightly glaze them!
(Source: https://ohsweetbasil.com/orange-rolls/)
3/4 Cup Butter or shortening, plus extra for buttering the dough, about 1/3 cup extra butter
3 Cups Scalded Milk * see note
1 Cup Potato Flakes
1 Tb Salt
4 Eggs
1 Tablespoon SAF Instant Yeast or 2 Tablespoons Fleishmans yeast (we use fleishman)
7 Cups Flour
Zest of 1 large Orange
GLAZE
2 Cups Powdered Sugar
2 Teaspoons Orange Zest
4 Tablespoons Orange Juice
2 Tablespoons Butter, softened
Pinch of salt
DIRECTIONS:
POTATO ROLLS
Mix the sugar, butter or shortening, scalded milk, potato flakes, and salt until lukewarm. Add the yeast and let sit for 1 minute and then whisk in the eggs and zest. Add 6 cups of the flour and stir until the dough has come together, but is still soft, you may need to add an extra 1/2 cup, but reserve the last 1/2 cup for heavily flouring the counter and dough when it’s time to roll them out. This is not like a bread dough. It is a slightly sticky dough.
Let dough rise for one hour. Push down and divide dough into 3 parts. Flour your counter and the top of the dough. Roll out to 1/2″ thick and butter 1/2 of dough. Fold the dough over and cut into 1″ wide strips.
Tie into knots and place on cookie sheet. Let rise for 1-2 hours more.
Bake at 350 until golden brown, (14-20 min)
GLAZE
Mix together, all of the ingredients until a thicker glaze forms.
Once rolls have cooled slightly glaze them!
(Source: https://ohsweetbasil.com/orange-rolls/)
Thai Red Curry Chicken & Vegetables
1 1/2 tablespoons olive oil or coconut oil
1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
1/2 large onion, chopped
2 tablespoons red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (I like Chaokoh)
1 tablespoon cornstarch
1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients.
Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water. Discard bay leaf.
Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.
(Source: https://carlsbadcravings.com/thai-red-curry-chicken-recipe/#)
1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
1/2 large onion, chopped
2 tablespoons red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (I like Chaokoh)
1 tablespoon cornstarch
1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients.
Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water. Discard bay leaf.
Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.
(Source: https://carlsbadcravings.com/thai-red-curry-chicken-recipe/#)
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