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!
Monday, February 18, 2019
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.
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!)
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!)
Monday, October 29, 2018
Sheet Pan Veggies and Sausage
This is very simple and you can add and take away whatever you want really.
10-12 Baby Carrots
2 Red Potatoes
1 Zucchini
1 Yellow Squash
2 Bell Pepper, any color
1 Head of Broccoli
1/2 Onion
16 oz Smoked Sausage (I always use Eckrich) precooked
1/2 Tbs Dried Basil
1/2 Tbs Dried Oregano
1/2 Tbs Dried Parsley
1/2 Tbs Garlic Powder
1/2 tsp onion powder
1/4 tsp Paprika
Salt & Pepper
1/3 C Parmesan
3-4 Tbs Olive Oil
Preheat oven to 400. Line sheet pan with tin foil.
Prep the veggies by cutting them into small pieces so they all cook evenly. Slice the carrots in half. Chop the potato into bite size pieces. Chop zucchini and squash into bite pieces or slice thinly. Slice pepper and onion into medium pieces. Separate broccoli into small pieces, Place all veggies on pan.
Slice sausage into thick coins. Add them to the pan.
In a small bowl combine all spices and the oil. Amount of oil depends on how many veggies you have. Add salt and pepper. Stir it all together. Pour oil mixture over veggies and sausage. Mix it so it evenly coats everything on the pan. Put in oven for 15 minutes. Remove and toss veggie mixture. Put back in the oven for 10 more minutes or until all veggies are tender. Top with parmesan cheese.
10-12 Baby Carrots
2 Red Potatoes
1 Zucchini
1 Yellow Squash
2 Bell Pepper, any color
1 Head of Broccoli
1/2 Onion
16 oz Smoked Sausage (I always use Eckrich) precooked
1/2 Tbs Dried Basil
1/2 Tbs Dried Oregano
1/2 Tbs Dried Parsley
1/2 Tbs Garlic Powder
1/2 tsp onion powder
1/4 tsp Paprika
Salt & Pepper
1/3 C Parmesan
3-4 Tbs Olive Oil
Preheat oven to 400. Line sheet pan with tin foil.
Prep the veggies by cutting them into small pieces so they all cook evenly. Slice the carrots in half. Chop the potato into bite size pieces. Chop zucchini and squash into bite pieces or slice thinly. Slice pepper and onion into medium pieces. Separate broccoli into small pieces, Place all veggies on pan.
Slice sausage into thick coins. Add them to the pan.
In a small bowl combine all spices and the oil. Amount of oil depends on how many veggies you have. Add salt and pepper. Stir it all together. Pour oil mixture over veggies and sausage. Mix it so it evenly coats everything on the pan. Put in oven for 15 minutes. Remove and toss veggie mixture. Put back in the oven for 10 more minutes or until all veggies are tender. Top with parmesan cheese.
Tuesday, October 23, 2018
Strawberry Spinach Salad
10-16 oz Spinach
3/4-1 lb Fried bacon crumbled
1 C roasted slivered almonds
1 C Strawberries cubed
Dressing
1 Tbs Cider Vinegar
1/4 C Sugar
1/3 C Oil
1/4 tsp salt
1 Tbs red onion
Cook your bacon and crumble. I like my almonds candied so I will do that next. I just look up a simple recipe on the internet. If not, regular slivered almonds are fine. Put spinach in a salad bowl. Add bacon crumbles, almonds, and cubed strawberries.
For the dressing, put all ingredients into a food processor and chop until the onion is completely incorporated.
3/4-1 lb Fried bacon crumbled
1 C roasted slivered almonds
1 C Strawberries cubed
Dressing
1 Tbs Cider Vinegar
1/4 C Sugar
1/3 C Oil
1/4 tsp salt
1 Tbs red onion
Cook your bacon and crumble. I like my almonds candied so I will do that next. I just look up a simple recipe on the internet. If not, regular slivered almonds are fine. Put spinach in a salad bowl. Add bacon crumbles, almonds, and cubed strawberries.
For the dressing, put all ingredients into a food processor and chop until the onion is completely incorporated.
Dutch Oven Molten Lava Cake
Just make sure the cake is cooked through, then it is done. It is not as thick as a molten lava cake you make in your oven.
1 Chocolate cake mix prepared to package
2 1/4 C Hot coffee or water
2/3 C Coco Powder
1 C Brown Sugar
1 C Sugar
Prepare charcoal briquettes so they are ready when you are done preparing. You will need roughly 25-30. I personally covered my dutch oven in tin foil so it was easy clean up. Prepare the cake mix as instructed on the box. Pour cake mix into the dutch oven. Combine coco powder, brown sugar, and sugar together. Pour this dry mixture over your cake. There will be a lot of it. Then pour the hot water or coffee over the sugar mixture. Put the lid on your dutch oven. Put 8-10 briquettes on the bottom of your dutch oven. Then place 16-20 briquettes on the top of your dutch oven. (We did a 12 inch and a 10 inch dutch oven. Use more briquettes for the larger dutch oven.) Cook the cake for 55 minutes. Remove from heat if completely cooked and let cool for 10 minutes. Serve.
Monday, October 22, 2018
Italian Sausage Tortellini Pasta
I know Amy has a pasta up here that is very similar to this one, and I have tried it and liked it. This is the one that we really love so I am putting it here so I can always find it. They are very similar recipes.
1 Tbs oil
2 C diced onions
1 lb mild Italian Sausage (I use Johnsonville the sausage links)
3 cloves garlic minced
3/4 C chicken broth
14.5 oz diced tomatoes
1/2 C heavy cream
9 oz tortellini
salt and pepper
2 C spinach
Heat oil in a large pan over medium heat. Squeeze the sausage from the casing. All you do is squish at one end and it will come out. You can make them into small meatballs or I just chop them up into small pieces. Cook the sausage until it is browned. Reduce to low heat and add the garlic. Then add the broth, tomatoes, cream and tortellini to the pan. Stir in to combine. Increase heat and bring to a boil. Cover pan and reduce heat. Let it simmer for 15 minutes or until the tortellini are cooked through. Add salt and pepper to taste. Add the spinach and stir until wilted. Remove from heat and eat.
1 Tbs oil
2 C diced onions
1 lb mild Italian Sausage (I use Johnsonville the sausage links)
3 cloves garlic minced
3/4 C chicken broth
14.5 oz diced tomatoes
1/2 C heavy cream
9 oz tortellini
salt and pepper
2 C spinach
Heat oil in a large pan over medium heat. Squeeze the sausage from the casing. All you do is squish at one end and it will come out. You can make them into small meatballs or I just chop them up into small pieces. Cook the sausage until it is browned. Reduce to low heat and add the garlic. Then add the broth, tomatoes, cream and tortellini to the pan. Stir in to combine. Increase heat and bring to a boil. Cover pan and reduce heat. Let it simmer for 15 minutes or until the tortellini are cooked through. Add salt and pepper to taste. Add the spinach and stir until wilted. Remove from heat and eat.
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