Category Archives: recipes

Chicken taco filling #1

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  • 2 boneless, skinless chicken breasts
  • ½ large onion, finely diced
  • ½ poblano pepper, finely diced
  • 3 cloves garlic, crushed and minced
  • 3 tbsp tomato paste
  • 1 can tomato sauce, 15 oz
  • 1 sachet Goya Sazón, Culantro y Achiote flavor
  • 1 cup chicken stock
  • 3 tbsp olive oil

Marinade

  • ¼ cup olive oil
  • 2 tbsp like juice
  • 1 tbsp onion powder
  • 1 tbsp garlic.powder
  • 1 tbsp cilantro leaves
  • ½ tsp cracked black pepper
  • ½ tsp sage
  • ½ tsp salt

Directions

Prepare marinade, combining ingredients in a gallon freezer bag. Add chicken breasts. Evacuate air and marinate refrigerated 2 hours to overnight.

Preheat oven to 350°F.

Finely dice onion and pepper. Peel and mince garlic. In a hot skillet, add olive oil and heat until shimmering. Sear chicken well on one side, then flip and sear the other side. Remove to a heat proof plate and set aside.

Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.

Add remaining ingredients and combine. Return chicken to the sauce, and transfer to 350°F oven. Bake uncovered 30 to 40 minutes until chicken is tender.

Remove chicken to cutting board and rest 10 minutes. Optionally chop chicken into large chunks with a knife before shredding with a pair of forks. Return shredded chicken to the sauce, and stir to combine.

If sauce is too runny, reduce over medium heat until thickened

Serve hot.

Ground Beef Taco #1

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Makes 12 servings.

Ingredients

  • 1 lb ground beef 80/20, thawed
  • ½ large onion finely diced, about 1 cup
  • ½ poblano pepper, seeded and finely diced
  • 3 cloves garlic, crushed and minced
  • 3 tbsp tomato paste
  • 1 can tomato sauce, 15oz
  • 1 cup chicken stock
  • 1 tbsp chili powder
  • ½ tbsp chipotle powder
  • ¼ tbsp cayenne powder
  • 1 tbsp ground sage
  • 1 tbsp dried cilantro leaves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp fennel seed, ground
  • 2 allspice berries, ground, or ¼ tsp ground allspice
  • Black pepper and salt to taste

Directions

Finely dice onion and pepper. Peel and mince. In a hot skillet, add olive oil and ground beef. Allow been to brown well on one side, then flip and brown the other side. Break up beef and cook until only a hit of pink remains. Remove o a heat proof bowl with a slotted spoon and reduce pan liquid.

Add onion & pepper to skillet with a ½ tsp salt. Saute until onions are tender and translucent. Add garlic and saute 30 seconds until fragrant. Add tomato paste and combine with vegetables. Sauté until tje tomato develops a brick red color, then deglaze with ⅓ cup of chicken stock.

Add remaining ingredients and combine. Raise to a bare boil over med-high heat, then reduce heat and simmer 30 minutes until vegetables are very tender, and the sauce has reduced & thickened.

Serve hot.

Carrot Cake

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Ingredients

CARROT CAKE

2 c. sugar

1 tsp. salt

1 c. cooking oil

2 tsp. cinnamon

4 eggs

3 c. grated carrots

2 c. cake flour

1 c. chopped pecans

2 tsp. soda

Put sugar, oil and eggs in mixing bowl and beat well. Sift flour, soda, salt, and cinna mon together and add to mixture slowly while beating. After it is well blended, add carrots and pecans. Pour batter into 3 greased 9″ layer cake pans. Preheat oven to 325 degrees and bake for 30 to 45 minutes. Cool on racks, then ice with frosting below.

ICING:

Stick

. soft butter

8 oz. cream cheese

2 tsp. vanilla

1 lb. confectioners sugar

Mix butter and cream cheese well blending, then slowly blend in confectioners sugar and vanilla.

Broccoli Casserole

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Ingredients

  • 6 cups chopped, fresh broccoli florets
  • 1 (10 3/4-oz) can condensed cream of mushroom soup
  • ½ cup chicken stock
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 4 tbsp unsalted butter, .melted
  • 2 eggs, lightly beaten
  • 1 medium onion, finely diced
  • 1 cup extra sharp cheddar,. grated
  • ½ cup Gruyere, grated
  • 2 tbsp cornstarch
  • Salt & black pepper to taste

Topping

  • 1 sleeve Ritz cracker, crushed
  • 3 tbsp butter,. melted

Creamy Sriracha Sauce

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Inspired by a Wendy’s favorite, now retired.

Ingredients

  • 2 tbsp ranch dressing
  • 2 tbsp mayonnaise
  • 1 tsp Sriracha garlic paste
  • 1 tsp granulated onion
  • 1 tsp cilantro leaves
  • ½ tsp granulated garlic
  • ½ tsp ground ginger
  • ½ tsp lime juice
  • ¼ tsp white pepper
  • ¼ tsp cracked black pepper
  • Salt to taste

Directions

Combine and rest 10 minutes.

Chocolate Chip Cookies (Sourdough discard)

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Ingredients

  • 2 sticks unsalted butter: melted, browned and cooled
  • 75g granulated sugar
  • 125g brown sugar
  • 1 large egg, room temperature
  • 1 cup sourdough starter, unfed
  • 1 tablespoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 2 cups (16 ounces) large chocolate chips
  • ¼ tsp ground black cardamom
  • ⅛ tsp ground clove
  • ⅛ tsp grated nutmeg

Directions

In a small saucepan, melt and brown butter. Transfer to a cool, heatproof container and allow to cool.

In a large bowl, combine the browned butter and sugars. Mix until well combined and slightly airy.

Add the egg to the mixture, stirring until incorporated.

Stir in the sourdough starter and vanilla extract.

Add the flour, salt, and baking soda, careful to not overmix.

Finally, incorporate the chocolate chips and let the dough refrigerate for 15 minutes or refrigerate up to 3 days.

When ready to bake the cookies, preheat the oven to 400°F. Allow the dough to warm to room temp, bit remain workable.

Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.)

Bake 6-8 minutes for a chewier cookie. Cookie may be slightly gooey, but will set up as it carries over and cools.

Adapted and rehosted from https://iambaker.net/sourdough-chocolate-chip-cookies/

Mongolian Beef (PF Chang’s copycat) – Spicy Southern Kitchen

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Adapted from P. F. Chang’s popular dish. Credit: Christin Mahrlig

Ingredients

  • 1½ pounds flank steak
  • 1 tablespoon peanut oil
  • 1 to 2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • ½ cup soy sauce
  • ½ cup water
  • ¾/cup dark brown sugar (add 1 tsp molasses if using light brown)
  • 1 cup Vegetable oil
  • ½ cup cornstarch
  • 2 tsp baking soda
  • 1 tsp sugar
  • ½/tsp salt
  • ¼ teaspoon red pepper flakes, optional
  • 1 bunch green onions, cut on diagonal into 2-inch pieces

Directions

Make the sauce. Heat 1 tablespoon Peanut oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.

Slice flank steak against the grain into ¼/inch slices with the knife held at a 45 degree bias, dividing longer pieces to bite-sized.

Toss flank steak with cornstarch, baking soda, sugar and salt. Rest 10 to 15 minutes, or 1 hour refrigerated.

Heat 1 cup peanut oil in a large pan over medium-high heat.

Add beef in batches to cook 2-3 minutes until brown and crispy, flipping pieces over to cook both sides.

Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.

Add red pepper flakes and green onions and remove from heat.

Serve over rice.

Rehosted from: https://spicysouthernkitchen.com/mongolian-beef-pf-changs-copycat/