Bean Salad

This is Martha's Recipe and I LOVE it. You can add or take away whatever you'd like.

INGREDIENTS:

1 can Pinto beans
1 can Black beans (or any beans you have)
1/4 C onions (plus or minus to your liking)
2-3 tomatoes, chopped
any peppers you'd like (red, green, yellow, orange)
OR 1/2 - 1 C chopped cucumber
Feta Cheese (Optional)
Balsamic Vinaigrette Salad Dressing

INSTRUCTIONS:

Cut up vegetables, drain and rinse beans, add it all to a bowl and add dressing to your liking. This is such a delicious and easy salad for a side for dinner.

Quick Rolls

Dense delicious rolls. Don't even bother looking for another bread recipe. These rolls are perfect if you need rolls fast. They are quick rising so you can either let them rise, or you can start baking and they will rise while they bake. Thanks to our friends the Reidheads here in NM.

INGREDIENTS:

3 C warm water
3 Tbsp. Yeast (I just use my Fleischmanns active dry yeast original)
1/3 C sugar
1 Tbsp. salt
2 eggs
1/3 C melted butter
7 C bread or all purpose flour

INSTRUCTIONS:

Add yeast, warm water and sugar in a bowl. Mix butter and eggs in separate bowl. Add to yeast mixture with salt and add flour 1 C at a time. Sometimes it takes 8 Cups (most times). Knead 5-8 minutes (I do it with my Kitchenaid). They can rise if you have time or just bake and they rise while baking. This makes 32 Rolls. Cut the dough in half, then keep cutting each half in half until you have 32 balls. Flatten the ball then make your hand in a circle (pointer finger and thumb) then press the dough through the hole until you've pressed it all through and a ball forms in your palm.
Bake at 400 degrees for 10-12 mins. You can brush tops with butter after if you'd like as well.

Sweet Potatoes

THE BEST EVER. PERIOD. Don't even bother making any other sweet potatoes or candied yams recipe. This one takes the cake. Thanks to my friend's, Brynne, Grandma.

INGREDIENTS:

3 C Yams (or sweet potatoes) mashed
1/2 C Sugar
1/2 C butter
2 beaten eggs
1 tsp. vanilla
1/3 C milk or cream

INSTRUCTIONS:

Mix with yams, spread mixture in buttered baking dish.

TOPPING:

1/2 C melted butter
1 1/4 C brown sugar
1/2 C Flour
1 C chopped pecans

Mix together and sprinkle on yams or potatoes. Bake for 30 minutes at 350 degrees.

Buttermilk Syrup

My friend's mom brought this recipe to her baby shower and it is DELICIOUS! It's also the syrup I brought to the family reunion this year in Aspen, ID that Elliott thought was an interesting thick drink as he poured it into his cup to find out it was syrup. :)

BRING TO A BOIL:

2 Cubes butter (1 C total)
3 C Sugar
1 1/2 C Buttermilk
1/4 C Karo Syrup

TAKE OFF HEAT AND ADD:

1 tsp baking soda   (Add this slowly as it will cause it to grow and bubble and it could overflow)
1/2 tsp. coconut extract
1/2 tsp. almond extract

Scones

My friend sent me this recipe for scones and they make A TON and are so dense and delicious!

INGREDIENTS:

5 1/2 C bread flour (or just flour)
1/2 C Olive oil
1 1/2 tsp. salt
4 1/2 tsp rapid rise yeast (I just use the Fleischmann's Active Dry Yeast Original)
1/4 C sugar or honey
2 C warm water

INSTRUCTIONS:

Mix for 5 minutes. Make scones in hot oil. :) Serve with honey or make like Navajo tacos.

Pancakes

I found this recipe from NYT. Pancakes from scratch.

INGREDIENTS:

2 C flour
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. Sugar
2 eggs
1 1/2 to 2 C milk
2 Tbsp. butter, melted and cooled

INSTRUCTIONS:

Mix dry ingredients. Beat eggs into 1 1/2 C milk then stir in 2 Tbsp. melted cooled butter. Gently stir into dry ingredients. Make pancakes!

Delicious with the buttermilk syrup recipe I posted!

German Pancakes

Kellee Ika (Weir) sent me her version of German Pancakes and they are delicious! Probably because of all the butter.

INGREDIENTS:

6 eggs
6 Tbsp. Butter
1 C milk
1/2 tsp. salt
1 Tbsp. sugar
1 C flour
1 tsp. vanilla

INSTRUCTIONS:

Preheat oven to 400 degrees. Melt butter in oven in a 9x13 pan. I throw this all in the blender and blend it all together. Pull out the melted butter and pour the mixture in the pan. Bake 15-20 minutes until golden brown.

Million Dollar Fudge

The fudge we all grew up with. Given to mom by Helen S Robbins. I'm not sure who she is, but I'm grateful for her for giving mom this recipe. I call this mom's fudge. When I think of it, I think of Christmas. That's when mom would always make it.

INGREDIENTS:

Have ready in a large bowl or pan:
10 oz. Miniature marshmallows
1 pkg (16 oz.) chocolate chips
2 Large hershey bars (16 oz. total)
2 C nuts (optional)

4 1/2 C white sugar
1 12 oz. can evaporated milk
1/2 C butter
1 tsp vanilla

INSTRUCTIONS:

Bring sugar and evaporated milk to a boil. Add in the butter and vanilla and boil for exactly 5 minutes. Pour over the first mixture you have ready in a large bowl and beat until smooth. Pour into a large buttered pan.
Let set until firm - about 24 hours. But let's be honest... no one ever waits that long. More like 24 half a seconds.

Chili

Thank you Aunt Tawnya for this recipe. I LOVE her Chili.

INGREDIENTS:

2 lbs. hamburger
1 Tbsp. butter
1 clove garlic
1 chopped onion
2 - 1 lb. 14 oz. can dark red kidney beans (drained)
2 - 1 lb. 14 oz. cans diced tomatoes
2 cans tomato sauce
3-4 Tbsp. chili powder
1/2 tsp. cumin
1 tsp. salt
1 tsp. sugar
1 Tbsp. butter
2 bay leaves

INSTRUCTIONS:

Brown and drain hamburger. Saute garlic and onion in butter, add to hamburger and place in a large pot. Add all other ingredients to pot and stir. Bring to a boil and stir well for 1 minute.
Reduce heat, cover and simmer for about 6-8 hours stirring occasionally. (This is what makes it.)

*Optional - add crushed tortilla chips, sour cream and cheese.

**Leftovers - chili dogs, navajo tacos, cornbread

Chicken Cordon Bleu

INGREDIENTS:

4 Chicken breasts
5 Slices ham
4 Slices swiss cheese
salt
pepper
thyme or rosemary
1/4 C melted butter
1/2 C Cornflake crumbs

CORDON BLEU SAUCE:

1 can cream of chicken soup
1/2 C sour cream
Juice of 1 lemon (about 1/3 C)

INSTRUCTIONS:

Place chicken between 2 pieces of wax paper or parchment paper and pound until kind of flat (or slice the chicken in half horizontally). Place a slice of ham, then a slice of cheese on each chicken. Sprinkle with seasonings. Roll ham and cheese, fasten with toothpick. Dip in butter, then Cornflake crumbs. Place rolls in 9x13 greased pan. Bake uncovered at 400 degrees for 40 minutes. Serve with sauce!

Chocolate Chip Cookies

Special thanks to my friend Brynne Louder for this recipe. This is our CURRENT as of 2019 favorite chocolate chip recipe. Just make sure not to over cook them.

INGREDIENTS:

2 eggs
1 C butter ***Room temperature, this we think is a deciding factor to how the cookies come out.
1 tsp. Vanilla

Package of Vanilla pudding (3.4 oz)
1 C Sugar
1 C Brown sugar

2 1/4 C Flour
1 tsp. Salt
1 tsp. baking soda

Mini semi-sweet chocolate chips

INSTRUCTIONS:

Mix the first 3 ingredients. Add and mix the next three. Add and mix the last three. Add in the mini chocolate chips to your liking. Bake at 375 degrees for 8-10 minutes. Take out when barely tanning. SOOO delicious!

Clam Chowder

Mom's infamous Clam Chowder :)

INGREDIENTS:

2 Cans minced clams (Bo likes it extra, so we usually put in 3)
1 C finely chopped onions
1 C chopped celery
2 C diced potatoes
3/4 C butter
3/4 C flour
1 qt. Half and Half
1 1/2 tsp. salt
1/2 tsp. sugar
1 grated carrot
dash of pepper

INSTRUCTIONS:

Drain juice off clams onto vegetables and add enough water to just cover the vegetables. Cook until potatoes soften. Meanwhile, add butter and flour to a pan and cook for a minute. Slowly add in half and half, salt and sugar. Cook until thick and smooth. Combine this white sauce to the vegetables, add in the clams and heat until heated throughout.

No Bake Cookies

A staple when you're in a rush, but need to bring something to share.

INGREDIENTS:

2 C Sugar
3 Tbsp. Cocoa
3-3 1/2 C Oatmeal
1/2 C Milk
1/2 tsp. Salt
1/2 C Butter, softened
1 tsp. Vanilla
3/4 C Peanut Butter

INSTRUCTIONS:

Combine all ingredients except oats in a saucepan. Cook over low heat until bubbly. Boil 1-2 minutes until sugar is well dissolved. Remove from heat and add oats. Stir well and spoon onto waxed paper in cookie size mounds.

Banana Cake

Since I'm sometimes shopping around and don't have my recipe box on hand when I decide to make something, I decided to start posting some of the recipes I love from my recipe box. Starting with mom's banana cake recipe. :)

INGREDIENTS:

1/2 C Butter, Softened
1 1/2 C Sugar
2 Eggs
1 C Sour Cream
3 Ripe Bananas
1 tsp. Vanilla
2 C Flour
1 tsp. Baking Soda
1/4 tsp. Salt

INSTRUCTIONS:

Mix and spread in greased cookie sheet.
Bake @ 350 degrees for 20-25 minutes.

FROSTING:

1 8oz. pkg Cream Cheese, softened
1/2 C Butter, Softened
2 tsp. Vanilla
3 3/4 - 4 C Powdered Sugar

Mix and Frost cake when cool.

Chilaquiles

I made these 10th or 11th grade in Spanish Club. I just found the recipe and made it again! I love the homemade salsa verde! So don't just go and buy a green salsa. It is worth making!
It is basically tortilla strips with a green chicken sauce.
Also I usually just cook the chicken however I want. I usually just boil it quickly and don't follow the actual recipe because I don't have all the stuff for it. It still good.


Chicken:
1 Chicken Breast
2-2 1/2 C Water
1/4 Small Onion
1 Bay Leaf
Salt
4 Peppercorns

Salsa Verde:
1 lb. tomatillos (You can use canned tomatillos just 1 3/4 C canned and make sure to drain)
1 Jalapeno or other chili of choice
Water
1 Small onion, chopped
1 Garlic Clove
1/4 C Cilantro
1/2 tsp Salt

Tortillas: (Honestly I just usually bake them. Less of a mess)
Corn Tortillas
Salt
Cooking Spray

Toppings:
1/2 C Sour Cream, room temperature
4 oz Shredded Monterey Jack cheese
Cilantro Sprigs

Chicken: Place the chicken in a medium saucepan. Add the water, onion, bay leaf, salt, and peppercorns. Bring to a boil and then reduce heat. Cover and simmer until chicken is tender, about 45 minutes. Cool chicken, drain and reserve the broth. Shred chicken and set aside.

Salsa: Husk and wash the tomatillos. Remove the seeds from the jalapeno. Put tomatillos and jalapeno in a medium saucepan and cover with water. Bring to a boil, reduce heat. Cover and let simmer for 10 minutes, drain. (Do not cook tomatillos if you used canned ones) Put tomatillos, jalapeno, onion, garlic, cilantro, and salt in a blender or food processor and puree. Pour into a saucepan. Add 2 C reserved chicken broth and 1/2 tsp salt.  Bring to a boil and lower and let simmer for about 30 minutes uncovered. (I don't usually do this because I don't usually have yummy broth).

Tortillas: Turn on oven to 400 degrees. Cut up the corn tortillas into strips. Put in a cookie sheet and spray the tortillas with cooking spray. Then sprinkle with salt. Put in oven and bake until crispy.

Assembly: Put tortillas strips in shallow baking dish. Add the shredded chicken. Pour the sauce over the chicken and tortillas. Place sour cream in a flat mound in center of mixture. Cover with shredded cheese. Place baking dish under broiler until cheese is melted and bubbly and food is hot. Garnish with cilantro sprigs. Serve immediately.

DO NOT mix the chicken and tortilla strips in advance or the tortilla strips will become soggy.

Unstuffed Pepper Bake

This is an alternative to when you are lazy and don't want to make the stuffed peppers. It is really good! I did not use instant rice, I just made regular rice and added the stuffing on top of that.

1 lb Ground Beef
1/3 C Onion
1 1/2 C Bell Peppers (I did different colors, but whatever was on sale)
2 Garlic Cloves or 1/2 tsp garlic powder
1/2 tsp Salt
1/4 tsp Pepper
14.5 oz. Can Petite Diced Tomatoes, Drained
1 1/2 C Instant White or Brown Rice
1 tsp Worcestershire Sauce
1 tsp Italian Seasoning
8 oz Cheddar Cheese, divided
15 oz Can Tomato Sauce (Pretty sure I just used one small can not the whole 15 oz)

Preheat oven to 375. In a large sauce pan over medium heat, saute the beef, onions, bell peppers, and garlic for 10 minutes, or until the beef is browned. Drain off any fat. Season with salt and pepper. Stir in the tomatoes, rice, worcestershire sauce, and italian seasoning. Remove from heat, and stir in 1 cup cheese. Spread the mixture in a 9x13 inch pan. Top with tomato sauce and remaining cheese.
Bake uncovered for 20 minutes until cooked through and the cheese is bubbly.

Cauliflower Soup

This is delicious!!!! Dexter even thought it was really good and he doesn't prefer soups for dinner. My friend gave it to me and it was very general. So there aren't exact measurements. This is what I did, but you can put whatever and however much you want in the soup.

3 C Chicken Broth
1 Head of Cauliflower (As much or little as you like)
1 Small Onion
Green Onions
1-2 Celery Stalks
Carrots (I used baby carrots and probably 10 so maybe one big carrot?)
Garlic
Pepper Jack Cheese (As much or little as you want.)
Butter
Flour
(Sorry I did not measure these at all because I did not know what I was doing and it still tasted good!) Maybe 1-2 Tablespoons and a couple of spoonfuls of flour.

Chop up the cauliflower, onions, and celery. Grate the carrots. Put the chicken broth in a pot on the stove and add all the vegetables and garlic. Bring to a boil and simmer until the vegetables are tender. Once the veggies are soft I put mine in a blender. Then pour it back in the pot. Make a roux with the flour and butter. (Mine was a little thick, but not super thick. When I smelled it, it smelled more like butter than flour.) Pour roux into the pot and stir. Let it thicken a little. Then add shredded pepper jack cheese. Let it melt. Add salt and pepper to taste. Eat with delicious bread or grilled cheese.

Peach cobbler

I made this peach cobbler for a family dinner. I was pleasantly surprised at how simple and delicious it was. I am a little bit picky about my cobblers and I absolutely LOVE crunchy cobbler tops. None of those cakes ones for me. I love the crunch with my soft fruit filling. This recipe is perfection. The topping is almost like a sugar cookie topping. It was still crunchy the next day straight out of the fridge. It is good both hot or cold. And always the best with vanilla ice cream.

 Peach cobbler

 Filling:
6 large, ripe peaches, sliced (you can also peel them if you prefer)
1/4 cup sugar

 Topping:
1/2 cup salted butter, melted
3/4 cup sugar
1 cup flour
1 tsp vanilla
1 tsp baking powder
Pinch of salt
1/4 cup turbinado sugar

 Preheat the oven to 350 degrees. Butter the bottom and edges of a 9x13 pan.

Place the sliced peaches in the pan and sprinkle with sugar. Toss to coat the peaches. Allow to sit for 10 minutes.

 In a small bowl, mix together the melted butter, sugar, flour, vanilla, baking powder and salt. The filling will be similar in consistency to cookie dough. Place scoops of the topping over the peaches and spread with a spoon or your fingers.

 Bake for 30 minutes. Sprinkle the top with turbinado sugar and bake another 10 minutes. Place under the broiler for a few minutes to crisp and brown the top.

 Let stand 20-30 minutes to allow the fruit and the juices to thicken a little. Serve with vanilla ice cream and/or whipped cream.

Simple Ham and Swiss Sliders

12 King's Hawaiian sweet dinner rolls (I can't remember how many come in a package)
12-24 slices of Honey Ham
6 slices of Swiss Cheese
Mayo

Spread:
1 Tbsp Onion Powder
1 1/2 Tbsp Dijon Mustard (I used stone ground mustard and it is good!)
1/2 tsp Worcestershire sauce
1/2 C melted butter
Poppy seeds

Preheat oven to 350. Cut the rolls in half. It is just easiest if you just leave them all connected and just cut through the whole thing. That is what I do. Then you have one top and one bottom. Put the bottom in a 9x13 dishware. Spread the desired amount of mayo on the bottom of the rolls. Layer your ham so it covers every part of the roll. I usually like to have two or more layers of ham on my sandwich. Then put 1 layer of swiss cheese on the sandwiches. Mix together the melted butter, onion powder, worcestershire sauce, and mustard. Then brush the sauce over the rolls generously. I use the whole sauce on my 12 rolls. Then sprinkle them with poppy seeds. Bake at 350 for 10 minutes. Split sandwiches and eat.

Instant Pot Mashed Potatoes

These were so yummy! I could have eaten them all!

2 1/2 lbs red potatoes (I think I also used Yukon Gold once)
1/2 C Chicken broth
3 cloves garlic
1 tsp salt
1/2 tsp pepper
1/2 C butter
8 oz cream cheese

Place the potatoes, garlic broth, salt, and pepper into the pot. Close the lid and set to sealing. Cook on manual (high) pressure for 12 minutes. When it is done quick release the pressure. Add the butter and cream cheese and put the lid back on the pot for 3-5 more minutes. (DO NOT cook it, just let it melt the butter and cream cheese.) Mash the potatoes. Then eat them!

Mississippi Mud Brownies

Brownies:
1/3 C Coco Powder
1/2 C Oil
1/2 C Butter, softened
2 C Sugar
4 Eggs
2 tsp Vanilla extract
1 1/2 C Flour
1 tsp Salt
3 C Mini Marshmallows

Frosting:
1/2 C melted butter
1/3 C Coco Powder
1/3 C Evaporated Milk
1 tsp Vanilla extract
3-3 1/2 C Powdered sugar

Preheat oven to 350. Grease a 9x13 pan. In a large bowl, put in your coco powder, then pour your oil over the coco. Mix these two ingredients. Add softened butter and mix till smooth. Add sugar and mix about a minute. Add the eggs one at a time and mix in between each one. Add vanilla, flour, and salt. Stir to combine. Pour the batter in the greased pan. Bake for 25-30 minutes. Check with a toothpick. Remove the brownies from the oven and spread the marshmallows in a single layer on top. Put the pan back in the over for 2-3 minutes or until the mallows are puffed up. Remove the pan and let cool.

Frosting:
In a bowl, add melted butter, coco, milk, vanilla, and 2 C of the powdered sugar. Beat until smooth. Add more powdered sugar a cup or so at a time until you reach your desired frosting texture. Spread frosting over the cooled brownies.

Pork Arepas with Sweet Potato Chips

You guys!! This was so good. And if nothing else then just make the sweet potato chips because those were yummy by themselves. It looks like a lot of work, but it is worth it!
Also this is pork carnitas. I have a recipe up for pork carnitas, but used a different one for the arepas. I like this one for the arepas and the other one for street tacos. But you can try it for yourself and see what you like.

There are 4-5 things you have to make. Sounds like a lot but totally worth it. They are 1. The Arepa 2. The Pork 3. The Avocado Sauce 4. Sweet Potato Chips 5. Pickled Onions

Done early in the day.

Pork: Slow Cooker  (This is a lot of meat so you could probably half the recipe and be good)
4-5 lbs pork shoulder
4 garlic cloves, minced
1/2 Tbsp Salt
1 tsp Cumin
1 tsp Chili Powder
1 tsp Black Pepper
1 tsp Oregano
1/4 tsp Cinnamon
1/2 tsp Cayenne Pepper
2 limes, juiced
1/2 C Orange Juice
1 C Chicken Broth
1/2 C Salsa

Combine the salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub the seasonings onto the pork. Put pork in slow cooker. Sprinkle the garlic on top. Add the lime juice, orange juice, chicken broth, and salsa. Cover and cook for 8 hours on low. Shred meat with fork. You can broil the pork after it is shredded to get the crispy pieces, but I always forget.

Pickled Onions  (We ate these without the onions and they were still good, but would have been awesome with them)
1 medium red onion, thinly sliced (I used a mandolin and it was awesome!)
1/2 cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 1/2 teaspoons Kosher salt

Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a jar or bowl. Pour vinegar mixture over onions and let them sit. The longer they sit the better. Best if they sit for a day before eating them.

Make the arepas and prepare the sweet potatoes because you can fry them together. Then make the sauces as everything cooks.
Arepas
3 C white corn flour (Masa Harina or any brand of corn flour really)
3 1/4 C warm water
1 tsp salt
Oil

Pour warm water in a bowl and stir in the salt. Mix till dissolved. Add the flour. Knead the mixture. It will be very soft. Make sure there are not any lumps. Let the dough sit for 3-5 minutes. Add oil about 1/4 inch to a skillet and heat. Divide the dough into 8-12 pieces. Roll the piece into a ball and then pat them down into discs with your hand. Press your thumbs around the outside of the disc to form an edge. Put arepas in the oil to cook. Let them get golden brown on each side so it is basically cooked through. Pull them out when they have a dry fried exterior.

Sweet Potato Chips
2 Sweet Potatoes, Thinly sliced
Salt
Oil

Peel the sweet potatoes. Chop off the little ends and then thinly slice the potato. Fry the sweet potatoes in the oil. Let them get crispy. Add some salt when you pull them out of the oil.

Avocado Sauce 
1 avocado
1 C packed Cilantro leaves
1 jalapeno, ribs and seeds moved (I only used part of one)
2 cloves garlic, minced
1 lime, juiced
1/2 C water
1/2 C Olive oil
1 tsp Salt
1/2 C pistachios

Pulse all ingredients except the pistachios in the food processor until incorporated. Then add the pistachios and blend until smooth or little small chunks.

Assembly:

Cut the arepas in half and open. Add the pork, sweet potato chips, and onions. Spread the avocado sauce on the top half of the arepa. Put the two halves together and eat! So yummy!!

Cafe Rio Tomatillo Dressing

I know there is one on here already, but I made this and really like it so I want to have it easily accessible. There is only a few small changes I have made.

1 Packet Ranch Mix
1 C Mayo
1 C Buttermilk (or Milk)
2 Tomatillos
1/2 Bunch Cilantro
1-2 Garlic Cloves, minced
1 Lime Juice (about 2T)
1 Jalapeno, seeds removed

Add all ingredients into a blender and blend until smooth.

Portobello Mushroom Burgers

This recipe you have to marinade the mushrooms for at least half an hour. I marinaded it longer because why not have extra flavor? I was pleasantly surprised at how well these tasted. I would honestly just eat the mushroom by itself and be fine with it.

2-4 Portobello Mushroom Caps (just depends on the size of the caps)
2 Tbsp Balsamic Vinegar
1 Tbsp Soy Sauce
1 Tbsp Olive Oil
1 Tbsp Chopped Rosemary (I did not have this so I didn't put it in.)
1 1/2 tsp Steak Seasoning (I used Montreal Steak Seasoning)

For the burger
Slices of red onion
Swiss cheese for each mushroom
Slices of tomato
Slices of avocado
Spinach (I also did not do this)
Buns (Or if you want to be extra healthy you can do it in a leaf of lettuce?)

In a large bowl or tupperware mix together the marinade, vinegar, soy sauce, oil, rosemary, and steak seasoning. Put in the mushroom caps. (I put mine in tupperware that way I could shake the marinade around the mushrooms every once in a while.) Toss with sauce and turn a few times. (Marinade 20-30 minutes at room temperature.)

Heat the grill. When hot add the mushrooms on the grill and keep the marinade for basting. Grill on each side for about 7 minutes or until tender. Brush the marinade on frequently. A minute before taking them off, add the swiss cheese to each mushroom and let it melt.  We also toasted our buns on the grill. A little bit of butter or mayo on the bun and then put them on the grill. Assemble your burger once your mushroom is cooked with bun, tomatoes, onion, avocado, and spinach.

Buttermilk Syrup

1 C buttermilk
1 C sugar
1/2 C butter


1/2 tsp baking soda
1 tsp vanilla

Bring the buttermilk, sugar, and butter to a rolling boil. Allow it to boil for 1 minute. Remove from heat and add the soda and vanilla. (The syrup will rise when you add this so make sure you have room in your bowl) Eat. So delicious on pancakes or anything really!

Shepard's Pie

This recipe needs time to cool down and set a little so that the layers don't mix together. I didn't read that and made the recipe with no time so I didn't let anything cool and it still turned out really good! The meat gravy is what is advised to cool down. The leftovers were really good too!

Meat Gravy:

1 1/2 Tbsp Olive Oil

2 garlic cloves, minced

1 small onion, chopped

1 celery rib, chopped

1 C carrots, finely chopped

1 lb ground beef (original recipe called for ground chuck round, I didn't have it)

1/4 C white flour

1/2 C frozen peas

1 can (14.5 oz) diced tomatoes, undrained (any flavor)

2 Tbsp tomato paste

1 3/4 C beef broth

1/2 C 100% grape juice 

1 beef bouillon cube

2 Tbsp Worcestershire

1 tsp dried thyme

Topping:

2 1/2 lbs potatoes (I used Yukon gold and they were delicious)

1/2 C heavy cream

1/2 C sour cream

6 Tbps butter

salt & pepper to taste

Pour olive oil in a large skillet. Add garlic and chopped onions and heat stirring often. Add the finely chopped carrots and celery. Cook until the veggies are soft. Remove veggies into a bowl. Add ground beef and cook until browned. Drain the excess fat. Add back the veggies. Add in the flour and cook for about a minute continuously stirring. Still on medium high heat add frozen peas, diced tomatoes, tomato paste, beef broth, grape juice, beef bouillon cube, Worcestershire sauce, and thyme. Bring the mixture to a simmer. Let it simmer for 25-35 minutes at medium heat, stirring every 5 minutes until the gravy is thickened. Remove from heat pour into a casserole dish and cover. Let it sit in the fridge until you are ready to bake it. (This is what I did not do and it still turned out great!)

Preheat oven to 350.  Peel then cube the potatoes in small chunks. Place potatoes in a large pot and add water to cover the potatoes. Add some salt and bring to a boil.  Let them boil until the potatoes are soft and you can poke easily with a fork. Drain the water and remove the potatoes into a bowl to be smashed. In the pot add heavy cream, sour cream, and butter. Melt on low heat and stir. Smash the potatoes with a masher and then add them to the pot with the cream. Stir to mix. Add salt and pepper to taste (about 1/2 tsp). Add mashed potatoes on top of the meat gravy in the casserole dish. Bake in the oven for 25-30 minutes or until the potatoes turn golden and the edges are bubbly. Broil on high for 1-2 minutes to get the top of the potatoes crispy. 

White Chicken Enchiladas

2 C cooked, shredded chicken
half an onion, chopped
2 C shredded Monterey Jack Cheese
1 clove minced garlic
3 Tbsp. butter
2 Tbsp. corn starch
2 C chicken broth
3/4 tsp salt
1/2 tsp pepper
1 C sour cream
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 (4 oz) can green chilies
1 tsp lime juice

Preheat oven to 350 degrees. In a medium size bowl mix chicken, onion, 1 C cheese, and garlic. Spoon some chicken mixture into each tortilla and roll the tortillas and place in the pan. In a sauce pan, melt butter and stir in the corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chilies, lime, cumin, onion powder, garlic powder, salt and pepper. Do not let it boil. Pour the sour cream mixture over the enchiladas and top with the last cup of cheese. Bake for 25 minutes.

Copycat Cheesecake Factory Louisiana Chicken Pasta

This is Jen's recipe and it is good! We have made it without the chicken and the pasta is still good by itself!

Chicken
4 Tbs vegetable oil
6 boneless skinless chicken breasts
3/4 C breadcrumbs
1/4 C Parmesan cheese grated
1 C milk
2 Tbs flour

Sauce
1 Tbs butter
1 small yellow pepper, chopped
1 small red bell pepper, chopped
3/4 small red onion
3 garlic cloves minced
1 tsp crushed red pepper flakes
1 1/4 pints whipping cream
1 C chicken broth
4 Tbs fresh basil, thinly sliced
1 C grated Parmesan
12 oz bow tie pasta
1 C mushrooms, sliced

Melt the butter in a large skillet. Add the yellow and red bell peppers, mushrooms, and onion until they are tender. Add garlic and crushed red pepper and saute for 3 minutes. Add whipping cream and chicken stock. Add basil and 1 C grated Parmesan cheese. Stir all the ingredients together.  Season sauce with salt and pepper to taste. Reduce to low and let simmer. The sauce will reduce and thicken.

Meanwhile put oil in a fry pan and heat. Pound the chicken very thinly (the thinner the better). Mix the breadcrumbs, flour, and Parmesan cheese together. Put milk in a bowl for dipping. Dip the flattened chicken in the breadcrumbs, then in the milk, and back in the breadcrumbs. Place chicken in the fry pan and cook until golden and crispy. Make sure the chicken is cooked through.  Add more oil as needed. Remove and drain the chicken. Keep them warm.

Lastly, cook bow tie pasta in a pot of boiling water until tender, but still firm to bite. Drain the water. Add the sauce to the pasta. Toss the pasta until it is all coated in sauce. Place pasta on plate and top with chicken. Sprinkle with Parmesan cheese.

Spinach Shrimp Pasta

I have used precooked shrimp and just skip the first step of cooking the shrimp. I like it this way because then it isn't too shrimp flavored, but if you are a shrimp fan definitely use the raw shrimp.

1 lb shrimp, peeled and deveined
1 Tbs Olive oil
1 Tbs Butter
2 Cloves garlic, minced
1 tsp Salt
1/2 tsp Pepper
1 1/2 C Milk
1 1/2 C Chicken Broth
8 Oz Fettuccine Pasta
4 C Spinach
1 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/4 C Parmesan Cheese, grated

Melt butter and olive oil in a big pan. Add the garlic and shrimp, seasoning with the salt and pepper. Cook until the shrimp is pink. Remove shrimp and keep warm. In the same pan, add milk, broth, and pasta. Cook for 10 minutes, stirring occasionally. Once the pasta is al dente, add the spinach, salt, pepper, seasoning, and cheese. Mix until the spinach is wilted. Add the shrimp back in and stir till everything is covered with sauce. Eat with extra cheese if you like.

Chili Verde-Nate’s recipe

Chile Verde

3 pounds boneless pork butt roast, trimmer and cut into 1-inch pieces
1/2 cup water
1/2 teaspoon salt
2 pounds tomatillos, husked
1 pound Anaheim chiles, stemmed, halved lengthwise and seeded
3 jalapeño chiles
1 (14.5 ounce) can diced tomoates
1 Tablespoon canola oil
2 onions, finely chopped
8 garlic cloves, minced
1 Tablespoon cumin
1/4 cup flour
4 cups chicken broth

In a 5 quart Dutch oven combine pork, water and salt. Cover and cook over medium heat for 20 minutes, stirring occasionally. Uncover, increase to medium-high heat and continue cooking, stirring frequently, until all the liquid evaporates and the pork starts to brown. Tranfer pork to a bowl and set aside. Do not clean out Dutch oven. It will be used later.

While pork is cooking, line 2 cooking sheets with foil and spray with cooking oil. Arrange jalapeños and Anaheim peppers, cut side down, on one sheet. (They fit best if placed head to toe.) Place husked tomatillos on the other cooking sheet. Adjust top oven rack to 6 inches below broiler and bottom rack to the lowest position. Broil peppers on the top rack until the skin blackens and are soft, 15 to 20 mins. Rotate the sheet and flip over jalapeños half way through cooking. Put the Anaheim peppers in a ziplock bag and seal. Let them cool for 5 minutes. Broil tomatillos on the top rack until they blacken a little and become soft and begin to burst, about 15 mins. Watch chiles and tomatillos closely so you don’t burn them.

Heat oven to 325 degrees.

Remove the skins of the Anaheim peppers. Chop half of the peppers into 1/2-inch pieces and put in a large bowl. In a food processor, process remaining Anaheim peppers and all of the tomatillos u til smooth. Add those to your bowl of chopped peppers. Add tomatoes and their juice to the food processor and pulse 4 times until coarsely ground.

Heat oil in Dutch oven over medium heat. Cook onions until lightly browned, 6 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly add broth, bowl of peppers, tomatoes and pork into the Dutch oven. Make sure to scrape up any browned bit from the bottom of the pan. Bring to a simmer. Cover Dutch oven and place in oven, on lower rack. Cook for 1 to 1 1/4 hours until pork is tender.

Once chili is done cooking, stem and seed jalapeños. (You can reserve the seeds if you want more heat.) Finely chop jalapeños and stir into chili. Season with salt and cayenne pepper to taste.

We like to serve the chili burrito style with rice and black beans on a flour tortilla.

**The chiles can be roasted and refrigerated up to 24 hours in advance**

Venezuelan Arepas With Chicken Avocado

I made papusas the other day  and bought Masa Harina. This is what you use to make tamales and other Latin dishes. Masa Harina comes in a bigger bag so I needed another recipe to use the flour. I found this recipe and it was delicious! Seriously just give it a try!


2 Chicken Breasts, Cooked and Shredded (1 lb)

Arepas
3 C white corn flour (Masa Harina or any brand of it, Masarepa)
3 1/4 C warm water
1 tsp salt
oil

Avocado Filling
2 Avocados
1 Tbs Mayo (I need to make this again and decide if I will actually add this at all)
1 Tbs + 1 tsp fresh lime juice
1/2 red bell pepper, chopped
3 Tbs white onion, chopped
3 Tbs cilantro, chopped
1/2 jalapeno pepper, chopped (optional)
2 tsp minced garlic
1/2 tsp salt (to taste)
pepper (to taste)

Cook the chicken however you may like and shred. Make the arepas. Preheat the oven to 350. Pour warm water into a large bowl. Stir in salt to dissolve. Pour the corn flour/Masa Harina in and start kneading (It is very soft if you have never used this type of flour before) Squeeze out any lumps with your hands. Allow the dough to sit for 3-5 minutes. Divide dough into 8-12 pieces depending on how big you want the arepas. Roll the piece into a ball and then pat them down into discs with your hand. Press your thumbs around the outside of the disc to form an edge. Discs should be about 4 inches in diameter. Set discs on a baking sheet as you form them.
Add oil to a skillet and heat. Put the arepas in the skillet to brown. About 4 minutes per side or until they have brown spots on each side. Set them back on the baking sheet. Sear each arepa. Put them in the oven on the baking sheet or directly on the racks. Cook for 15-20 minutes or until they are cooked through. Take them out and let cool. In the meantime make the avocado filling.
Filling: In a medium bowl smash the avocados. Then add the mayo and lime juice. Add the chopped bell pepper, onion, cilantro, jalepeno, garlic, and shredded chicken. Salt and pepper to taste.

Cut open the arepas and fill them with the avocado mixture and eat!

Brazilian Lemonade (Limeade)

6 C cold water
1 C sugar
4 limes
1/2 C sweetened condensed milk

Mix together the water and sugar. Wash limes thoroughly, you can use soap or not. You will be using the whole lime. Cut the eds off the limes and throw away. Cut the limes into fourths or eighths. Place 1/2 of the limes in the blender. Add half of the sugar water. Blend together a few seconds. Pour out the mixture through a fine mesh strainer over the pitcher you plan on using. Use your hands or spoon to press the limes to get all the juice out and into the pitcher. Repeat with the remaining limes and sugar water. Add the sweetened condensed milk. If it is too bitter, add more milk. Serve immediately.

Instapot Thai Chicken with Rice

Just so you know ginger is always an optional ingredient in our house. Most times we just leave it out.

2 Tbs Olive Oil
4 pieces of Chicken (2lbs)
1 C uncooked white rice
2 C chicken broth
1/2 C Sweet Chili Sauce
3 Tbs soy sauce
1/2 Tbs vinegar
1/2 Tbs ginger minced (optional)
1/2 Tbs garlic minced
1 tsp lime juice
1 tsp Sriracha or hot sauce

Optional Toppings 
Cilantro
Zucchini shredded
Carrots shredded
Peanuts

Select the saute setting on the instapot and add the olive oil. Sear the chicken for 2-3 minutes on each side. Remove chicken. Meanwhile mix together the sweet chili sauce, soy sauce, vinegar, ginger, garlic, lime juice, and sriracha. Mix the chicken in the sauce. Put rice in the Instapot and put the chicken and sauce over the rice. Add the broth. Close the lid and use the manual or pressure cook setting on high and cook for 10 minutes. Use natural release. Top with cilantro, zucchini, carrots, and peanuts. Add soy sauce to taste. (Don't forget the peanuts, they are so delicious!)