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.
Thursday, August 15, 2019
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!
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.
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.
Friday, June 7, 2019
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!!
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!!
Tuesday, May 28, 2019
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.
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.
Tuesday, May 14, 2019
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.
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.
Wednesday, April 24, 2019
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!
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!
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