1 Tablespoon sesame oil
3 Tablespoons soy sauce
3 tablespoons rice vinegar
Sriracha to taste
1 tablespoon grated ginger
1 garlic clove grated
2-3 cucumbers, thinly sliced (mandolin)
4 scallions, thinly sliced
In a small bowl whisk together all ingredients except cucumbers.
Toss in cucumbers into dressing.
Note: depending on how many cucumbers you use, you do not need that much dressing.
1/2 onion minced
2 Cloves garlic minced
1 Cup basmati rice
1 1/2 Cups chicken broth
1/2 teaspoon turmeric
4-5 threads of saffron
Salt and pepper to taste
2 teaspoons butter
Using a fine mesh strainer rinse rice for 2-3 minutes. Drain
In a saucepan over medium heat melt butter
Once melted add onion and garlic. Cook till onions are translucent.
Add the rice to the saucepan cook 3 minutes do not let the rice brown.
Add the stock and all the spices, stir to combine
Bring mixture to a boil and cover
Turn heat down to simmer the rice until all the liquid is absorbed.
Fluff rice before serving.
For the sauce
4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided
1 onion, chopped fine
5 garlic cloves, minced
4 teaspoons grated fresh ginger
1 serrano chile, stemmed, seeded, and minced
1 tablespoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 1/2 cups water
1/2 cup tomato paste
1 tablespoon sugar
2 teaspoons table salt, divided
1 cup heavy cream
For the Chicken
2 pounds boneless, skinless chicken thighs, trimmed
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 cup plain Greek yogurt
3 tablespoons chopped fresh cilantro, divided
Sauce
Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.
Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes.
Add water and tomato paste and whisk until no lumps of tomato paste remain.
Add sugar and 1 teaspoon salt and bring to boil.
Off heat, stir in cream.
Using immersion blender, blender or food processor, process until smooth, 30 to 60 seconds.
Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter. Remove saucepan from heat and cover to keep warm.
Chicken
Combine chicken, yogurt, remaining 1 teaspoon salt, curry, cumin, coriander, and turmeric in bowl or zip top bag and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling alternately the chicken can be cooked on a grill or baked in the oven.
Once chicken is cooked, cut into chunks and stir into sauce, heat sauce again on stove.
Serve with basmati rice.
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons dry ancho chile powder
1 teaspoon granulated garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon cumin
Mix all ingredients together
4 Medium ears of corn, shucked
2 Tablespoons olive oil
Salt
Pepper
1 Tablespoon butter
1 Cup minced onion
1/4 Cup small diced red peppers
1/4 Cup small diced yellow peppers
1 Medium Jalapeno, Stemmed, seeded and minced
1 Tablespoon chapped garlic
1 Cup mayonnaise
1/2 pound grated Monterey jack cheese
2 Tablespoons finely chopped green onions, green part only
Preheat oven to 400
Rub each ear of corn with the oil
Season with salt and pepper
Place the corn on the grill and cook for 1 minute on all sides (it can be done under the broiler in the oven if needed)
Remove the corn and let cool
With a sharp knife, remove the kernels from the cobs
In a large saute pan, melt the butter
Add onions and peppers
Saute for 2 minutes
Add corn and continue to saute for 2 minutes
Add jalapeno and garlic
Continue to cook for 1 minute
Remove from the heat and col slightly
Turn the vegetable misture into a mixing bowl
Stir in the green onions
Season with salt and pepper
Pour the mixture into a greased 6 cup oven proof baking dish
Top with cheese spreading evenly
Bake for 10-15 minutes or until bubbly
Note: I have also put this into a small crock pot in place of putting it in the oven as it will keep warm longer
1 Bell Pepper
Put pepper on a cookie sheet (do not cover with parchment paper, it will burn)
Brush with olive oil
Broil the pepper in oven till pepper is charred on all sides, you will need to turn it
Remove from oven
Put pepper into a plastic zip bag, remove the air, and close for 5-10 minutes
You should now be able to peel the pepper
Remove the seeds and chop as needed.
This can also be done on a grill outside over a high flame, same process.
I have also made this with turkey slices and cheddar cheese. You can be creative with the filling.
1 Sheet Puff Pastry, thawed
1 Large Egg, beaten lightly
2 Ounces thinly sliced Prosciutto
1 Red Pepper, roasted, peeled and seeded, sliced 1-inch thick (you can also buy a can of roasted peppers, pat the peppers dry and slice)—See recipe for roasted peppers below.
Preheat oven to 400
On a lightly floured surface arrange pastry sheet with the short side facing you and cut it in half
Arrange a half of the sheet with the long side facing you and brush edge of far side with some egg.
Put 1/2 of the prosciutto evenly on top of the pastry, avoiding egg-brushed edge.
Put 1/2 of the pepper strips on top of prosciutto
Starting with the side nearest you, roll pastry and wrap in plastic. Make the other log in the same way.
Refrigerate with seam sides down, until firm, at least 20 minutes
Cut logs into 1/2 inch-thick slices and arrange cut side down, on parchment lined baking sheet
Bake Pinwheels in batches until golden about 14-16 minutes.
How to Roast a pepper
Put pepper on a cookie sheet (do not line with parchment as it will burn)
Brush with a little olive oil
Broil the pepper in oven till pepper is charred on all sides, you will need to turn it during cooking
Remove from oven
Put pepper into a plastic zip bad, remove the air, and close for 5-10 minutes
After 10 minutes remove from bag and peal the pepper
Remove the seeds and chop
This can also be done on a gas grill outside over high flame (same process
8 Ounces Crescent rolls
Broccoli
Carrots
8 Ounces Cream Cheese-Softened
1/3 Cup Buttermilk Ranch Dressing
1 Teaspoon Dill
1 Cup Shredded fine Cheddar Cheese
Preheat oven to directions on Crescent Rolls Package
Put entire tube of crescent rolls in bottom of 9x13 baking pan. Crimp seems together
Bake until golden brown
Let cool
Mix Cream Cheese, buttermilk ranch, and dill together in small bowl
Spread on top of the cooked and cooled crescent rolls
Finely chop broccoli and carrots
Spread broccoli and carrots on top of the crescent rolls and ranch mixture
Spread cheese on top
Cut into squares
Refrigerate
Olive oil
2 cloves garlic, minced
1 Pound sweet or mild Italian sausage (I used mild), casings removed
1 can (28 oz) Italian peeled tomatoes
1 Can (15 oz) Cannellini Beans (white kidney beans) drained and rinsed
1 Cup diced onion
1 Cup diced green pepper
1 Cup diced carrots
1 Cup Diced celery
1 box Chicken Broth
Baby spinach (one or two handfuls) chopped
Salt and Pepper
Ground Cumin
Ground paprika
Ground cayenne (this adds heat/spicy so use just a little at a time)
Ground Ginger
Ground Italian Seasoning
Ground marjoram
You can also use Oregano, thyme, parsley and basil in place of Italian Seasoning.
Rice-cooked
Red wine (about 1/4 Cup)
Heat olive oil in large saucepan over medium heat, add sausage breaking it up, cook until done and browned on the outside. Remove the sausage and set aside
In the same pot over medium heat, add onions, peppers, carrots, celery and cook until translucent. Add garlic cook for a minute or two until you can smell the garlic. Add some spices (Salt, pepper, Italian seasoning, paprika, cumin, ginger and cayenne. I think I just shook a little out) and cook until fragrant.
Add the sausage back to the pot, add the red wine and cook until it is cooked out.
Add chicken broth (enough to cover and make it a soup), add beans, add the tomatoes (crush them as you add them. You can add as many or as little as you would like, I used about 3/4 of the can). Let simmer until the vegetables are soft. (check seasonings and add more if needed)
Add the spinach if using and continue to cook until it is wilted and warm.
Serve over rice and with Parmesan cheese.
1 Cup celery, diced
1 Cup red onion, diced
1 Cup red pepper, diced
1 Cup green pepper, diced
2 Tablespoons chipotle in adobo sauce (start with ½ teaspoon and add to taste)
1 Cup roasted and shucked corn
1 Cup garbanzo beans drain and rinse
2 Tablespoons chili powder
2 Tablespoons chopped garlic
2 Tablespoons cilantro chopped
1 Cup diced tomato
1/3 Cup tomato paste
Cooked chicken shredded
Chicken stock to make a soup consistency
Sauté all vegetables in olive oil.
Add dry spices, chipotle and remaining ingredients.
Bring to boil.
Reduce to simmer.
Simmer at least 2 hours.
If let stand overnight tastes better
2 Pounds sweet sausage (1-2 pounds)
2 Cloves minced garlic
2 Medium onions chopped
1 Large can crushed tomatoes
3 Cans beef broth
1 Cup red wine (start with less depends on taste)
1 Tablespoon basil leaves
½ Teaspoon oregano leaves
1 Tablespoon chopped parsley
Spinach
1 Cup water
Rice-Cooked
Parmesan cheese
Cook Sausage and drain.
Add all ingredients except spinach, rice, and cheese.
Simmer for 2 hours.
Add spinach, cook for 15 more minutes.
Cook rice
Serve soup over rice with parmesan cheese
¼ Pound salt pork, cubed
2 Medium onions, diced
2 Cans minced clams (Gordon)
2 Tablespoons flour
3 Cups diced potatoes
1 Teaspoon salt
1 Stalk minced celery
¼ Teaspoon pepper
2 Cups milk or cream
1 Teaspoon butter
In a 3 quart sauce pan over medium heat, cook salt pork, till light brown.
Add onions, cook 5 minutes.
Add water to clam juice to make 2 cups of liquid.
Stir flour into onion mixture, till mixed.
Add clam/water.
Cook till thick.
Stir in potatoes, celery, salt, and pepper.
Cover and cook 10 minutes.
Add clams, milk, and butter.
Cook till milk is heated.
Serve
1 Large Head of broccoli, finely chopped
1 Medium onion, chopped
2 Stalks celery, chopped
1 Cup flour
1 Cup butter
9 Cups chicken broth
1 Pint cream
1 ½ Cups cheddar cheese, shredded
Salt and pepper
Melt butter and add onions and celery.
Sauté until tender.
Add flour and stir, cook 5 minutes.
Add chicken broth and broccoli, simmer for 35 minutes.
Add cream, cheese, salt and pepper.
Reduce heat and simmer 15 minutes.
Stir often
1 Package dry yeast (2 1/4 teaspoons)
1 Tablespoon sugar
1 1/4 Teaspoons salt
2 1/2 Cups All-purpose flour
3/4 Cup plus 2 tablespoons warm water
1 Tablespoon olive oil
In the large bowl of a mixer, place the yeast, sugar, salt and 1 cup of the flour. Mix to blend
Add the water and oil. Mix on medium speed with a regular beater for 3 minutes.
Insert dough hook and beat for another 6 minutes, adding the additional flour to keep the dough from being sticky.
Place the dough in a bowl, covered, let rest for 10 minutes.
Punch dough down and form into a long narrow loaf. Placed on oiled pan, cover, and let rise in a warm place for 30 minutes. It should become poofy.
Preheat oven to 375
Brush the loaf with some melted butter (I add some Italian seasoning to the top), and cut three slashes in the top with a serrated knife.
Bake for 20-25 minutes or until golden.
Place on wire rack to cool.
1 Cup Vegetable Oil
2 Cups Sugar
3 Eggs
2 Cups Grated Zucchini
3 Cups Flour
2 teaspoons vanilla
1 teaspoon salt
1/4 teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3 Teaspoons Cinnamon
Preheat oven 350
In a bowl, beat together sugar, oil, eggs and vanilla till smooth
Add zucchini to the sugar/eggs mixture
Whisk the baking powder, flour, baking soda, cinnamon and salt together in a separate bowl
Combine dry ingredients to the wet mixture.
Put into a greased bead pan
Bake 40-60 minutes until tester is clean
8 fluid ounces warm whole milk, 100ºF
64 grams sugar (1/3 Cup)
1 tablespoon plus 1 teaspoon active dry yeast
425 grams all-purpose flour, plus extra for kneading (15 Ounces)
2 large egg yolks
2 1/2 teaspoons kosher salt
70 grams unsalted butter, at room temperature (5 Tablespoons or 2 1/2 Ounces)
Spray a 12-cup muffin tin with nonstick spray and set aside.
Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
Add 4 tablespoons (2 Ounces ) of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
Turn the dough out onto a lightly floured work surface and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
Remove the dough from the bowl and roll into a 12-by-12-inch square, about 1/2-inch thick. Melt the remaining 1 tablespoon butter and brush onto the top of the dough.
Use a pizza cutter to cut the dough into 12 (12-by-1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch wide) pieces. Lay each piece on its side in a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
Heat oven to 400ºF.
Remove the plastic wrap and bake until the rolls reach an internal temperature of 200ºF, 8 to 10 minutes. Rotate the pan halfway through baking.
Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving
1 3/4 Cups All-Purpose Flour
2 Teaspoons baking soda
1 Teaspoon baking powder
1 Teaspoon salt
2 Cups sugar
1 Cup Dutch-process coca
1/2 Cup vegetable oil
1 Cup buttermilk
1 Cup boiling water
2 Teaspoons vanilla extract
3 Large eggs
Preheat oven to 325
Grease two 9-inch cake pans, line with parchment, and grease and flour them.
Sift together the dry ingredients through strainer into a large mixing bowl.
Combine the oil, buttermilk, boiling water and vanilla in a medium bowl.
Add liquid to the dry ingredients and mix well.
Scrape the sides and bottom of the mixing bowl then beat in eggs one at a time.
Mix on medium speed for another 2 minutes or until smooth.
Divide batter into prepared pans.
Bake for 20-33 minutes until cake begins to pull away from edge of pan and a tester inserted in center comes out smooth.
Let cool in pan for 5 minutes.
Brush top with simple syrup.
Let stand 5 minutes.
Turn cakes out of pan.
Brush bottom with simple syrup.
1/2 Cup Green Bell Pepper finely diced
1/2 Cup Yellow Onion finely diced
1 Jalapeño Pepper—Finely diced (I kept seeds in 1/2 of it to keep the heat down)
2 Cloves garlic- diced
2 Cups Pomegranate Juice
Lemon Juice (Juice of 1/2 of a lemon)
1/4 Cup Ketchup
1/2 Cup Turbinado Sugar ( Sugar in the Raw)
1 Tablespoon Chili Powder
1 Tablespoon Smoked paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Curry
2 Tablespoons Salt
1 Tablespoons Black pepper
Olive Oil
Heat olive oil in pot, add peppers and onions, season with salt and pepper
Cook till peppers are soft and onions are translucent
Add Garlic cook till garlic is fragrant
Add Pomegranate juice, lemon juice, ketchup and all the spices.
Simmer till mixture has reduced by 1/2 and mixture has thickened.
If you like your sauce smooth, use an immersion blender to blend.
1 Cup Turbinado sugar (Sugar in the Raw)
1/2 Cup White sugar
1/2 Cup Kosher salt
1 Tablespoon Onion powder
2 Tablespoons Garlic powder
1 1/2 Teaspoons Cayenne
1 Teaspoon black pepper
3 Tablespoons Chili powder
3 Tablespoons Smoked paprika
1 Teaspoon Ground cumin
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Curry
In a small container combine the ingredients. This was great on pork ribs!
1/2 Green Bell Pepper Diced
1/2 Yellow Onion Diced
5 Cloves Garlic Diced
1 29OZ Can Hunts Tomato Sauce
1/2 of a 28OZ Can Crushed Tomatoes
1 Tablespoon of Tomato Paste
1 Tablespoon Dried Oregano
1 Tablespoon Dried Parsley
1 Tablespoon Dried Basil
1 Tablespoon Garlic Powder
1/2 Teaspoon Sugar
Salt
Pepper
Olive Oil
Heat olive oil in pot, add peppers and onions, season with salt and pepper
Cook till peppers are soft and onions are translucent
Add Garlic cook till garlic is fragrant
Add the tomato sauce, crushed tomato, tomato paste and stir.
Add the spices (Oregano, parsley, basil, garlic powder and sugar) The amounts are guesstimates, I just usually pour them in, start with less then listed, after it has been cooking taste it and adjust as needed)
Let the sauce simmer on the stove for about an hour.