Cilantro Lime Rice

  Ingredients:

• 3 cups Basmati rice
• 4 1/2 cups water
• 3 tbsp vegetable oil
• 3 tsp salt
• 9 tbsp cilantro, chopped
• 4 tbsp lime juice (2-3 limes)

Directions:

1. Rinse the rice several times until the water runs mostly clear
2. (Recommended) Soak the rice in cold water for 20–30 minutes, then drain well. This helps the grains cook evenly and stay fluffy
3. Add the rice, water (or chicken broth), vegetable oil, and salt to your rice cooker.
4. Cook using the White Rice setting (or the standard setting for basmati if your rice cooker has one).
5. Let the rice rest for 10 minutes after the cooker switches to warm.
6. Fluff gently with a fork or rice paddle.
7. Stir in the chopped cilantro and lime juice just before serving.

Notes

• Chicken broth can be substituted for the water for a richer flavor.
• For Jasmine Rice: Use 3 cups jasmine rice and 3½ cups water. Skip the soaking step, then follow the recipe as written. Jasmine rice has a softer texture and a naturally floral aroma, while basmati rice produces lighter, fluffier, more distinct grains.
• For a brighter citrus flavor, add 1–2 teaspoons of lime zest along with the lime juice.

Never-fail Pie Crust

 Ingredients:

• 4 cups flour
• 2 tsp salt
• 1 tbsp sugar
• 1 3/4 cup shortening
• 1 egg, well beaten
• 1 tbsp vinegar
• 1/2 cup cold water

Directions:

1. Sift dry ingredients together.
2. Cut in the shortening until it resembles course cornmeal.
3. Add liquid all at once.
4. Stir with a fork until formed into a ball.
5. Roll out on floured surface using floured rolling pin.
6. Makes 4 pie crusts for 9-inch pies

Rotisserie Chicken Pot Pie

 Ingredients:

• 8 tbsp unsalted butter
• 2 lbs rotisserie chicken meat, shredded
• 1 cup sliced celery
• 1 cup chopped yellow onion
• 2 1/2 tsp salt
• 1 tsp garlic powder
• 1 tsp dried thyme leaves
• 1/2 tsp ground black pepper
• 1/2 cup flour
• 1 cup heavy cream
• 2 cups chicken broth
• 1 cup frozen peas & carrots
• 1/2 cup frozen corn
• 4 pie crusts (2 bottoms, 2 tops)

Directions:

1. Preheat oven to 425 degrees F. Oven rack on the bottom of the oven.
2. Add the butter to a skillet over medium heat. Once the butter is melted, add the celery and onion. Cook for 8-10 minutes, until the onion and celery is softened.
3. Add the rotisserie chicken meat and the spices. Stir.
4. Add the flour. Stir well until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bublling and thick, stirring often, 3-5 minutes.
5. Remove from the heat. Stir in the frozen, peas, carrots, and corn. Let cool for 15-30 minutes.
6. Fit pie crusts into the bottom of two 9-inch pie plates. Spoon the cooled filling into the pie crust. Top each with a pie crust. Seal the edges of the pies. Cut 3-5 slits in the top of the pies to allow steam to escape.
7. Place the filled pie plates on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
8. Cool for 15-30 minutes before slicing and serving.

Notes

*Pouring hot filling into the unbaked pie crust can make the crust soggy. You could make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator.

Recipe adapted from The Best Classic Chicken Pot Pie Recipe by Amanda Finks

Cinnamon Buttons

 

Ingredients:

• 4 to 4 1/2 cups flour
• 4 tsp baking powder
• 4 tsp sugar
• 2 tsp salt
• 1 tsp baking soda
• 3/4 cup shortening or butter
• 2 eggs, beaten
• 1 cup buttermilk

Cinnamon Sugar:

• 1/2 cup sugar
• 1/2 tsp cinnamon

Directions:

1. Mix dry ingredients together
2. Cut shortening into dry ingredients.
3. Blend eggs and buttermilk. Mix into dry ingredients until moistened. Do not over mix.
4. Roll out dough and cut with small biscuit cutter.
5. Dips tops in butter then in cinnamon sugar mixture
6. Bake at 400 F for around 8 minutes

Buttercream Icing

Ingredients:

• 1 cup crisco shortening
• 2 tbsp vanilla (use clear vanilla for white icing)
• 1 tsp Lemon flavoring
• 1 tbsp butter flavoring
• 4 cups sifted powdered sugar
• 1/2 tsp salt
• 1 or 2 tbsp water - as needed

Directions:

1. In a large bowl mix all ingredients except powdered sugar. Mix until ingredients are well blended. Add powdered sugar a little at a time. Add coloring if desired.
2. This icing will keep frozen for months. Keep in tightly closed container and place in refrigerator. Allow to warm to room temperature before using. It may be necessary to aerate it by mixing it again for a short time to restore the texture.

Slow Cooker Chili Macaroni

 

Prep Time: 15 min
Cook Time: 3-4 hr
Servings: 4-6

Ingredients:

• 1 pound lean ground beef
• 2 tsp Kashmiri Chili Powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 tbsp minced garlic
• 2 cups uncooked elbow macaroni
• 1 (14/5 ounce) can diced fire roasted tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup vegetable or beef broth
• 1 cup shredded cheese

Directions:

1. Add ground beef, chili powder, cumin, oregano, salt and pepper to a large skillet over medium-high heat. Cook for 8-10 minutes, breaking up the meat, or until beef is no longer pink. Drain excell liquid from the pan.
2. Add onion, red bell pepper, green bell pepper, and garlic to the skillet and cook for 5 minutes.
3. Add cooked beef and vegetables to a 6-quart slow cooker. Mix in macaroni, tomatoes, black beans and broth.
4. Cover and cook on low for 3-4 hours or high for 1-2 hours (or until pasta is tender). Stir contents every hour or 30 min.
5. Sprinkle cheese on top, cover slow cooker with lid and cook for an additional 15 minutes, or until cheese is melted and serve.

1 serving: 10.2 ounces

440 calories

(48.9 C / 13.2 F / 31.5 P)

Oven Baked Red Potato Fries

Original recipe from Belly Bootcamp

Prep Time: 15 min
Cook Time: 30 min
Servings: 4-6

Ingredients:

• 2 lb red skin potatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp basil
• 1 tsp salt
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/4 tsp black pepper

Directions:

1. Preheat oven to 460 F and line baking sheet with foil
2. Slice clean potatoes into wedges, 1/4 to 1/2 inch thick
3. Combine oil and spices into bowl
4. Toss potato wedges into oil and coat evenly
5. Bake 25 min, flipping halfway

Naan Bread

Original recipe from Henrys HowTos

Prep Time: 15 min
Cook Time: 30 min
Servings: 5-6

Ingredients:

• 2 tsp dry yeast
• 1 tsp white sugar
• 1 tsp salt
• 1 tbsp greek yogurt
• 1 cup warm water
• 3 cups plain flour, extra for dusting
• 4 tbsp oil or ghee
• 1 tbsp butter
• 1 tbsp chopped parsley

Directions:

1. In a bowl, disolve the yeast in warm water. Add in the sugar, salt, and yogurt.
2. Mix in 2 cups flour. Continue to add flour 1/2 cup at a time until desired consistency.
3. Knead the dough for 5-10 minutes. Adding flour as necessary.
4. Rest the dough in the bowl covered with cling wrap for 45-60 min.
5. Heat cast iron skillet
6. Divide dough in half. Form dough into a ball and then flatten out to size of skillet.
7. 2 tbsp. olive oil in pan. Cook on low to med heat for around 2 1/2 min. Drizzle with oil and flip over. Cook for another 2 1/2 min
8. Brush with butter/parsley

Banana Pancakes

Ingredients:

• 2 bananas, mashed
• 3 eggs
• 1/2 cup old fashioned oatmeal
• 1 tsp cinnamon
• 1 tsp vanilla
• salt to taste
• butter

Directions:

1.  Mash bananas in medium bowl
2. Stir in eggs, oatmeal, cinnamon, vanilla and salt.
3. Preheat griddle to 300 F
4. Melt slice of butter on griddle. Pour around 1/4 cup of pancake mixture into center of butter.
5. Cook for 4 minutes.
6. Flip pancake and cook an additional 3 min

Server with fresh sliced strawberries or maple syrup.

Steak & Strawberry Salad

Ingredients:

• 8 cups baby spring lettuce mix
• 2 pounds flank steak
• 1 cup sliced strawberries
• 1 cup pecans, cashews, or sliced almonds
• Fetta cheese crumbles
• Montreal seasoning

Vinaigrette:

• 1/2 cup extra virgin olive oil
• 1/4 cup aged balsamic vinegar
• 1 tbsp. raw honey
• 1 tbsp. strawberry preserves
• 1/4 tsp black pepper

Directions:

1. Mix all ingredients for vinaigrette in a blender bottle. Shake well. Set aside
2. Warm grill to 450 degrees. Sprinkle flank steak with Montreal seasoning. Grill for 8-10 min per side depending on how you like your meat (center of steak should read 145 degrees for medium rare)
3. Slice steak thinly
4. Place lettuce and berries in bowls, top with steak. Sprinkle nuts and fetta on top. Drizzle with vinaigrette.

Chicken Tikka Masala

One of my favorite Indian dishes.

Original recipe from Cafe Delites

Prep Time: 15 min
Cook Time: 30 min
Servings: 5-6

Ingredients:

Chicken Marinade:
2lbs chicken breasts/tenders cut into large bite-sized pieces
1cup plain yogurt
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp salt

Sauce:
2 tbsp. vegetable oil
2 tbsp. butter
1 large onion, finely diced
1 1/2 tbsp. minced garlic
1 tbsp. minced ginger
1 1/2 tsp garam masala
1 1/2 tsp ground cumin
1 tsp turmeric power
1 tsp ground coriander
14 oz tomato puree
1 tsp Kashmiri chili (or 1/4 tsp red chili powder & 3/4 tsp paprika)
1 tsp ground red chili powder (adjust to taste preference)
1 tsp salt
1 1/4 cup heavy cream
1 tsp brown sugar
1/4 cup water if needed
4 tbsp. fresh cilantro (coriander leaf) to garnish

Directions:

1. In a bowl, combine yogurt, garlic, ginger, and spices. Add chicken and let marinate for 10 minutes to an hour (or overnight if time allows)
   
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
   
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up the browned bits stuck on the bottom of the pan.
   
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
   
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
   
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
   
7. Garnish with cilantro (coriander leaf) and serve with fresh, hot basmati rice.

Æbleskiver

My fabulous sister-in-law, Amy Glemser, introduced me to these delightful Danish snacks. She would often make them for breakfast on special occasions. I had to get this recipe from her when we moved away so we could continue to enjoy them. These are particularly yummy with apple butter, raspberry jam, powdered sugar, etc.

Ingredients

1 1/2 cup butter, melted
3 cup water
3 Tbsp yeast
6 eggs
2 tsp vanilla extract
1/4 + 1/8 cup milk powder
1/2 cup sugar
1 1/2 tsp cardamom
3/4 tsp salt
6 cup flour

Directions

1. Melt butter and add half of water and vanilla. Set aside.
2. Use 1/2 of water to dissolve yeast and set aside
3. Combine dry ingredients and mix together.
4. Add butter and yeast mixtures quickly to dry ingredients to prevent lumps.
5. Add eggs one at a time
6. Let rise 1 hour
7. Heat Æbleskiver pan on med-low heat.
8. Server with jam, maple syrup, cinnamon sugar, Nutella, etc.

Note: can substitute 50/50 cinnamon/nutmeg instead of cardamom

Cinnamon Sugar
3 Tbsp sugar
3 tsp cinnamon

XL Batch

2 1/4 cup butter, melted

4 1/2 cup water

4 1/2 Tbsp yeast

9 eggs

3 tsp vanilla extract

1/2 cup + 1 Tbsp milk powder

2 1/4 tsp cardamom

9 cup flour

1 1/4 tsp salt

3/4 cup sugar

Sm Batch

1 cup butter, melted

2 cup water

2 Tbsp yeast

4 eggs

1 1/2 tsp vanilla extract

1/4 cup milk powder

6 Tbsp sugar

1 tsp cardamom

4 cup flour

1/2 tsp salt

Shrimp and Sausage Skillet

Ingredients:
1 lb medium or large shrimp (peeled and deveined)
6 oz of pre-cooked smoked Turkey sausage chopped
1 red bell pepper, diced
3/4 cup diced green bell pepper
1/2 medium yellow onion, diced
1/4 cup chicken stock
2 small zucchini, chopped
2 garlic cloves, minced
salt & pepper to taste
2 tsp Old Bay Seasoning
2 tbsp. coconut oil or olive oil

1. Heat a large skillet over medium-high heat with some coconut oil or olive oil.

2. Season shrimp with Old Bay Seasoning

3. Cook shrimp about 3-4 minutes until opaque - remove and set aside

4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes.

5. Add sausage and zucchini to the skillet, cook another  minutes.

6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute

7. Pour chicken stock into pan and mix through to moisten everything

8. Add salt and ground pepper to taste

9. Remove from heat and serve.

Egg Nog Rice Krispie Treats

This is a favorite holiday treat for us. A great twist on a classic rice krispie treat. Thanks to Lauren's Latest for the original recipe.


Servings: 18
Prep Time: 30 min
Cook Time: 5 min

Ingredients:
3 tbsp. butter
6 cups mini marshmallows, divided
1/2 tsp. run extract
1/4 tsp. ground nutmeg
6 cups rice krispies cereal

Glaze Ingredients:
1 cup powdered sugar
2 tbsp. egg nog
nutmeg

Directions:
1) Spray 9x13 pan with non-stick cooking spray and set aside.
2) In a large pot, melt butter and 4 cups marshmallows over medium low heat until marshmallows are melted completely. Remove from heat. Stir in rum extract and nutmeg. Pour in cereal and stir to coat in marshmallow. Stir in remaining 2 cups mini marshmallows. Pour into prepared pan and press down with buttered fingers. Cool to room temperature, about 20-30 minutes.
3) In a small bowl, stir powdered sugar and egg nog together until smooth. Drizzle over bars and sprinkle with more nutmeg. Cut into bars and serve.

Pumpkin Soup (soupe au potiron)

I had a left over pumpkin from Halloween that I wanted to cook up. I remembered eating a delicious pumpkin soup while in France over 12 years ago. A quick internet search lead me to this recipe which sounded a lot like what I remembered. I was able to translate the recipe (it's in French) and modify it to what I had on hand.

This soup recipe is absolutely wonderful. I was totally surprised how well it turned out. The nutmeg adds a nice touch. Since I was just experimenting, I'm not sure about the quantities I used. I'll probably make some modifications the next few times I make this.

I didn't get a picture because it was eaten too quickly. Most of us ended up having seconds.

Servings: 6
Cook Time: 30 min

Ingredients:
1 small pumpkin
5 potatoes, peeled
1/2 qt half and half
salt
pepper
nutmeg, ground
2 tsp chicken bouillon
2 cups water

Directions:
1) Remove the skin and pumpkin 'guts' leaving the pulp. Cut the pumpkin pulp in 1 inch cubes. Peel the potato and cut in 1 inch cubes.
2) Boil the potato and pumpkin until soft. Approximately 10 minutes. Meanwhile heat 2 cups of water and the chicken bouillon.
3) In a mixer or food processor, blend the drained pumpkin and potato pieces until smooth. Add the puree to the hot chicken broth.
4) Mix in the half and half and spices. Bring the soup to a boil and then reduce temperature to keep warm.

Costa Vida Chicken (copy cat)

I needed a chicken taco recipe for an office potluck the other day. After some searching on the Internet, I came across this copy cat recipe for Costa Vida Chicken. The chicken was a hit at the office and will be on our family menu in the near future.

Ingredients:
1 bottle (16 oz) Zesty Italian Dressing
1 tbsp chili powder
1 tbsp ground cumin
3 cloves garlic, minced
5 skinless, boneless chicken breast

Directions:
1) Mix dressing, spices, and garlic together.
2) Place chicken breasts in crock pot, cover with dressing mixture
3) Cook on low for 4 hours
4) Shred chicken and cook for an additional hour

* This makes a lot of food. You can freeze or refrigerate any leftovers.
** I found the flavor to be a little strong. Next time I'm going to try a light dressing to see if that helps.

Gingerbread Ornaments

This is a great holiday activity. The kids love cutting out the cookies and decorating them. I got the recipie from our friend Mindy. She used it to make gingerbread houses with her girls. Check them out here. Ingredients: 

• 1 cup butter, softened 
• 1 cup brown sugar 
• 1 1/2 cups molasses 
• 4 eggs 
• 1 tsp baking soda 
• 1 tsp salt 
• 2 tsp allspice 
• 2 tsp cloves 
• 2 tsp cinnamon 
• 2 tsp ginger 
• 8 cups flour 

 Directions: 

1) Blend butter and brown sugar together in a mixer. 

2) Add molasses, eggs, baking soda, and spices. 

3) Mix until well blended. 

4) Stir in flour. 

5) Refrigerate at least 3 hours or over night. 

6) Preheat over to 350 F 

7) Roll out cookie dough on floured surface to 1/4 inch thickness. Cut out shapes and place on cookie sheet. 

8) Bake for 10 - 12 minutes 

 Tips: Use a straw to cut out a small hole in the cookie shape before cooking. This will make it easier to thread the ribbon to hang the ornament.

Candied Yams

Candied Yams have been a Thanksgiving tradition for my family for as long as I can remember. The combination of yams, peaches, and nutmeg is just incredible. I add a little cinnamon in my version.




Ingredients:

1/2 cup brown sugar
3 tbsp flour
1/2 tsp nutmeg
1/2 tsp ground cinnamon (optional)
2 tbsp butter
2 cans yams (17oz)
1 can peaches (16oz)
1 1/2 cups miniature marshmellow

Directions:

1. Preheat oven to 350F.


2. Drain yams and peaches and place in baking dish.


3. In a separate bowl, mixtogether the sugar, flour, nutmeg, and cinnamon.


4. Add the spice mixture to the yams and peaches and carefully stir.


5. Add the butter, cut in small pieces, on top .


6. Place in preheated oven and cook for 35 minutes.


7. Remove from oven and top with marshmellows. Return to oven and set the temperature to broil. Watch carefully to prevent the marshmellows from burning.

Snickerdoodle

Snickerdoodles are one of my favorite cookies. Over the years I have attempted to make them, but have never been satisfied with the results. Finally I found a snickerdoodle recipe I like. This one is from the allrecipes.com website.

Ingredients

1/2 cup butter, softened and room temp
1/2 cup shortening
1 1/2 cups white sugar
2 eggs, room temp
2 teaspoons vanilla extract
2 3/4 cup all-purpose flour
2 teaspoons cream of tartar ( or 2 tsp lemon juice)
1 teaspoon baking soda - fresh
1/4 teaspoon salt

3 tablespoons white sugar
3 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix the 3 tablespoons sugar and 3 teaspoons cinnamon. Set aside
3. Cream together butter, shortening, 1 1/2 cups sugar, the eggs, and the vanilla. Mix the flour, cream of tartar, soda, and salt in a separate bowl. Add dry ingredients to butter mixture. Do not over mix.
4. Shape dough by rounded spoonfuls into balls. Roll balls of dough in cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheets.
5. Bake 8 minutes. Remove from oven and let cool on baking sheets a few minutes.

Scones

I grew up eating 'scones' made by my father. As today is Fathers' Day, it is only appropriate that I share a recipe that I learned from him. My dad is a wonderful baker/cook and I am grateful for his example which has inspired me towards my love of cooking.

This is not the traditional scone from Europe. According to wikipedia:
"In Utah, the bread products locally called 'scones' are similar to Indian Frybread and are made from a sweet yeast dough, with buttermilk and baking powder and/or soda added, and they are fried rather than baked. They are customarily served with butter and honey."

This recipe is probably closer to sopapillas or Indian Frybread and I use them in a similar fashion. Usually I fry up some dough to make some 'Navajo' Tacos, and then follow up with some cinnamon sugar desert ones. They are also wonderful with butter and honey.

Caution!
This recipe makes a lot! Either cut in half or else form extra into rolls and let rise. Bake in 350F oven.





3 cups warm water
1/4 cup sugar
1 tbsp active dry yeast

Mix the water, sugar, and yeast in a large bowl. Let stand for 15 minutes to let the yeast start.

1/3 cup vegetable oil
2 tsp salt
7 - 8 cups flour

Add the oil and salt to the yeast mixture. Mix in flour until desired consistency. The dough should be slightly sticky.

Let the dough rise for about 30 minutes.

Roll out dough and cut into rectangles.

Fry in hot oil and drain on paper towels.

For 'Navajo' Tacos, I poke holes with a fork in the dough rectangles before frying. This helps keep the bread flat instead of puffing up like a balloon. For desert, I sprinkle the fried bread with a cinnamon sugar mixture as soon as I pull it out of the hot oil. Delicious!

Navajo Taco

ground beef
kidney beans
taco seasoning

Toppings
cheese, shredded
refried beans
tomato, diced
olives, sliced
avocado


Brown ground beef in skillet. Drain excess fat.

Add kidney beans to meat. Mix in taco seasoning to taste. Add water and let simmer.

Serve on fried bread along with refried beans, cheese, olives, tomatoes, lettuce, avocado, salsa, etc.