Sourdough Dutch Baby

 Sourdough Dutch Baby

2 cups of sourdough starter - can be bubbly or discard

6 eggs

1/3 cup of milk

1 teaspoon vanilla

1/2 teaspoon salt

2 Tablespoons of maple syrup or honey

6 Tablespoons of butter

Melt butter in 12 inch pan (if adding fruit add to melted butter)

Mix all other ingredients (blender works great) and dump into the pan bake at 425 for 15-20 min

Street Corn Chicken Rice Bowl

 

Street com Chicken Rice Bowl

Need for assembly:

Blackened Cajun chicken (cut)

2 cups jasmine rice (or cilantro, lime rice)

Street corn

creamy jalapeño dip/dressing

Creamy jalapeño dip/dressing

3/4 cup cilantro chopped

1/2 cup pickled jalapeños 

2 Tablespoons juice from pickled jalapeños jar

3/4 cup mayo

3/4 c. Sour cream

1 (heap) Tbsp ranch seasoning

1/2 teaspoons garlic powder

1/2 tea Salt

1 Tablespoon lime juice 

1/4 c buttermilk (optional)

Street corn

One bag, roasted frozen corn (I like Trader Joe’s)

  -prepped, warm in saucepan with a tablespoon or two of butter

1/3 cup mayo

1 garlic clove, minced

1 lime, juice, and zest

1/3 cup sliced scallions (optional)

1/3 cup graded cojita cheese

1/4 cup cilantro, minced

One jalapeño, diced

1/2 - 1 teaspoons chili powder

1/2 - 1 teaspoon Tajin

1/4 teaspoon salt

2 tablespoons olive oil

Blackened occasion seasoning 

(I use a premixed one from the store)

1 tablespoon paprika

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

3/4 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon brown sugar

1/3 - 3/4 teaspoon cayenne pepper

3/4 teaspoon salt

1/4 teaspoon cracked black pepper

ReplyForward Add reaction

Korean Beef and Rice

 

Ingredients

• ▢ 1 pound lean ground beef
• ▢ 3 garlic cloves, minced
• ▢ 1 Tablespoon sesame oil
• ▢ ½ cup brown sugar
• ▢ ¼ cup low-sodium soy sauce
• ▢ ¼ teaspoon ground ginger
• ▢ salt and pepper
• ▢ 1 teaspoon crushed red pepper flakes, (more or less depending on how spicy you like it)
• ▢ 2 cups cooked rice
• ▢ 1 bunch green onions, chopped 

Instructions

1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red pepper flakes. Simmer for a few minutes to blend the flavors.
3. Serve over steamed rice and top with green onions.

• 
  

ReplyForward Add reaction

Shredded Beef Enchiladas

 

Ingredients:
Stewed meat
Beef bouillon
Red enchilada sauce

Flour tortilla
Mexican style cheese

Add to a crockpot: stewed beef*, one cube beef, bouillon, and enchilada sauce. Cook on low 4 to 6 hours, until meat falls apart.
Placed meat and cheese in tortilla roll and a line in pan. Top with more red enchilada sauce and cheese. Pop in the oven under the broil setting for 3 to 4 minutes until you get a melted crusted cheese.

* I like to Sear my meat before placing it in the crock-pot, this is a preference only, not necessary

Chicken in Creamy Garlic Sauce

 

Ingredients:
3 to 4 chicken breasts
One to 2 tablespoons olive oil
Half a stick of butter
Garlic
1 cup chicken broth
2 to 3 tablespoons flour
1/2 cup to 1 cup of heavy cream
1/2 Tablespoon Italian
Salt and pepper to taste


Season chicken breast with favorite seasoning. Drizzle olive oil in cast-iron or Dutch oven pan. Brown both sides of chicken. Remove chicken set aside, in the same pan add a half a stick of butter and garlic, saute for a few seconds. Add a chicken broth and scrape bottom of pan. Add flour whisk together for a few minutes. Add heavy cream and Italian seasoning, salt, and pepper. Whisk for 2 to 3 minutes. Throw chicken back in and bake in oven at 350° for 20 minutes.

Serve over rice or mashed potatoes

Golden Honey Herbal Elixir

 Golden Honey Herbal Elixir

3/4 cup honey

1 teaspoon cinnamon 

1 teaspoon ginger

1 teaspoon turmeric 

1 teaspoon black pepper 

Mix, store room temperature & enjoy!!:) 

Can be used in hot drinks, cold drinks as a spread on bread or toast or really on anything that you feel like could use a little extra flavor. It’s really good for inflammation and gut health.

Hawaiian Crockpot Chicken

 Sweet and Tangy Hawaiian Chicken 

2 lbs chicken (about 2 breast)

1/2 thinly sliced yellow onion

1 cup BBQ sauce (I use Sweet Baby Rays)

1 Tablespoon soy sauce 

2 teaspoons of Worcestershire Sauce

2 teaspoons garlic Powder

1 teaspoon onion powder

1/2 teaspoon ginger

1 can of pineapple tidbits

-add all ingredients to slow cooker stir and cover cook on low for six hours high for four.

-Avoid removing lid as chicken cooks when chicken is done cooking remove the lid and allow extra liquid to cook off if necessary

-Shred chicken and serve over rice

Sidenote… I like to add my barbecue sauce After the chicken is done cooking, maybe the last half hour. It keeps the sugar in the barbecue sauce from burning in the crockpot.

Quinoa Salad

 Quinoa Salad

Cook Quinoa according to directions (1cup of quinoa 2cups of water)

PRODUCE 

1 can chickpeas

1 cucumber

1 cup parsley (optional, I don’t add this)

2 cloves of garlic 

1red bell pepper (medium)

3/4 cup of red onion

DRESSING 

1/4 cup of lemon juice

1/4 cup of olive oil

1tsp red wine vinegar

Salt and pepper to taste 

Cook quinoa…cut up and mix produce together…mix the dressing. Combine it all together. Enjoy!:) 

Insta pot Lazy Lasagna

Ingredients

• 1 pound ground beef (can also use Italian sausage)
• ½ teaspoon garlic powder
• 1 Tablespoon Italian seasoning
• 12 ounces bow tie pasta
• 2 cups beef broth
• 26 ounces spaghetti sauce
• ½ cup sour cream
• ¾ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheeseoptional topping
• Fresh Chopped basil optional topping

Instructions

• Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
• Drain grease if desired.
• Dump uncooked bow tie pasta on top of meat and spread evenly.
• Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
• Pour the spaghetti sauce on top of the pasta. Do not mix – just leave as is.
• Place lid on top of Instant Pot and turn valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
• Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
• Remove the lid
• Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
• Dish and serve topped with Parmesan cheese and fresh basil. 

Copycat Chipotle Chicken

Ingredients

• 4 lbs boneless skinless chicken thighs or breasts
• 4 garlic cloves
• 1 small white or red onion, quartered
• ¼ cup distilled vinegar
• 2 tbsp ancho chili powder
• 2 tsp cumin
• 1 tsp dried oregano
• 4 tbsp oil , divided (vegetable, canola, rice bran)
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 chipotle pepper in adobo sauce
• 2 tbsp adobo sauce

Instructions

Marinade 

1. Add garlic, onion, vinegar, ancho chili powder, cumin, oregano, 2 tbsp oil, salt, pepper, chipotle pepper, and adobo sauce to the blender or a food processor and blend until smooth. 

2. Place the chicken thighs in a large Ziplock bag and pour in the marinade. Close the bag and mix everything together until the chicken thighs are coated. Place into the refrigerator for at least 2-3 hours or overnight. 

Grill instructions

1. Preheat grill to medium-high heat and coat grill with 1-2 tablespoons of oil and grill each side for 3-4 minutes or until internal temperature reaches 165 degrees F. You may need to cook all of the chicken in batches to avoid overcrowding the skillet, depending on size. 

2. Allow chicken thighs to rest and roughly chop. 

Stovetop instructions

1. Heat 2 tbsp oil in a large skillet over medium-high heat and cook on each side for 3-4 minutes or until internal temperature reaches 165 degrees F. You may need to cook all of the chicken in batches to avoid overcrowding the skillet, depending on size. 

2. Allow chicken thighs to rest and roughly chop. 

Oven instructions

1. Preheat oven to 450 degrees. Place chicken thighs in a large baking dish and bake for 18 minutes. 

2. Remove baking dish from oven and place aluminum foil on top and bake for another 4-5 minutes.

3. Allow chicken thighs to rest and roughly chop.

Copycat Chipotle Steak

• Ingredients 
•    3 cloves garlic
• 2 tablespoons adobo sauce (see note 1)
• 2 tablespoons ancho chile powder(see note 2)
• 2 tablespoons olive oil or rice bran oil, plus more for the cooking surface (see note 3)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano (see note 4)
• Salt and freshly ground black pepper
• 4 pounds steak such as sirloin, round steak, or flat iron steak (see note 5)

Instructions 

• To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
• In a large zipper-top plastic bag or bowl, add steak and marinade, tossing to coat. Let the beef marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator. Bring to room temperature for at least 30 minutes before cooking.
• In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add marinated steak to the skillet and cook, stirring occasionally, until the temperature reaches 120 to 125 degrees F for rare or 130 to 135 degrees F for medium-rare. Depending on the size of your skillet, you can cook the steak in batches.
• Remove to a cutting board and tent with foil for 10 minutes. Chop into small pieces. Season to taste with salt. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa