Month: September 2020

We love a good Mexican rice! I had a Friend message me asking for my recipe to cook for her Husband’s birthday. So I thought I’d share it here with you guys. Mexican rice is so super easy to make and this recipe is scrape the plate yummy.

1. 2 tablespoons Vegetable or Canola Oil
2. 1 cup dry long-grain white rice
3. small can crushed tomatoes or rotel works great too
4. 2 cups warm water
5. 1 teaspoon chili powder
6. 2 teaspoons Calde de Tomate tomato bouillon ( If you don’t keep this and the chicken Calde De in your cabinet. get it! ) I use both in so many things I cook.
7. 1 teaspoon minced garlic about 2 cloves

This is an easy no kneed bread. It has the most delicious crunchy crust and soft inside. Plus, it’s filled with jalapeños and cheese and you can’t go wrong with that. We love having this bread with soups and is often a bread I make a lot in the fall and winter months. Sometimes I’ll make a few and just wrap and store them.

TO A MIXING BOWL

• 3 1/2 cups bread flour
• 1 1/2 tsp kosher salt
• 2 cups shredded cheddar cheese – divided
• 1 large jalapeno – diced

TO A LARGE MIXING BOWL

• 2 cups warm water
• 2 1/4 tsp instant yeast – (1 standard .25oz packet)

SET ASIDE FOR TOPPING

• 1/3 – 1/2 cup shredded cheddar
• 10 round slices jalapeno

INSTRUCTIONS

• To a medium mixing bowl, add bread flour, salt, 2 cups cheddar cheese, and diced jalapenos. Stir and set aside.
• To a large mixing bowl (pretty large – your bread will be rising in this bowl), add the warm water and yeast. Water should be warm, but not hot (like a baby’s bath water). Add flour mixture to the yeast and water, using a rubber spatula to stir it all together until no flour streaks remain.
• Use spatula to fold the dough from the outside of the bowl towards the center, turning the bowl a little each time, until you’ve folded the dough in on itself 8-10 times.

• Cover with a towel and let rise in a warm place for 1 hour.
• After 1 hour, use the rubber spatula to fold the dough in on itself again, 8-10 times. Cover with a towel and let rise in a warm place for 1 more hour.
• Halfway through this second rise, add your dutch oven, with the lid on, to your oven and preheat it to 450°F. Let it preheat for a full 30 minutes. Set out a piece of parchment paper large enough to go inside your dutch oven with a bit of overhang.
• Lightly dust a counter or cutting board with flour, and flour your hands as well. Turn out the dough onto the floured surface. Flip the dough over and brush off any excess flour.
• Fold the corners of the dough in towards the center, about 6-8 times, until a rough ball is formed. Flip the dough over onto the piece of parchment paper.
• Use a sharp knife to carefully score the dough (I like to make an “X”). Give the dough a quick spray with some cooking spray (or brush with oil), then sprinkle with set aside 1/3-1/2 cup of cheese and add sliced jalapenos.
• Use oven mitts to remove hot dutch oven from your oven and remove lid. Carefully use the parchment paper to transfer the dough to the dutch oven. Put the lid on, and return to the oven.
• Bake for 30 minutes with the lid on, then remove lid and continue baking another 20 minutes.
• After you’ve removed the dutch oven from the oven, tilt it slightly and use the parchment to sort of slide the bread and parchment out of the pot. It will come out easily.
• Remove parchment paper and let bread cool on a wire rack for 1-2 hours before slicing. Texture is best when bread is completely cooled before slicing.

You can use flour for your choice from bread flour, wheat or even All Purpose flour. Just keep in mind it could make the bread more dense.

My family enjoys meatball subs and these are perfect for just that or with pasta or just dipped in marinara sauce. 🙌🏻

Ingredients

1 pound of ground sirloin

1 pound ground pork or chicken

Minced garlic

Italian seasoning

Bread crumbs

1 egg

Salt and pepper

Mix all ingredients into a bowl until combined. Roll a small amount of meat between palm to form a ball. Once you’ve made the meat into perfect round balls. Add a small amount of olive oil and extra minced garlic into a skillet. Cook each side until done and top with you favorite marinara sauce.

This is the most tender, juicy and full of flavor chicken. It’s seriously mouth watering.

The Chicken

• 10 garlic cloves, minced
• 1/2 tsp paprika
• 1/2 tsp allspice
• 1/2 tsp ground nutmeg
• 1/4 tsp ground green cardamom
• Salt and pepper
• 5 tbsp olive oil, divided
• 8 boneless, skinless chicken thighs
• Juice of 1–2 lemon

1. In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
2. Place the spiced chicken thighs in a large dish with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight

Cook chicken in a Cast Iron skillet or grill cooking each side for 5-6 minutes

This is such a yummy recipe! It’s one of my favorite ways to marinate and cook chicken. The flavor just can’t be beat!

I had a lot of people ask me for this recipe. So I wanted to share my recipe with you all. This recipe is easy and gives the best Pita bread every time.

INGREDIENTS1 c. 

warm water2 tsp. 

active dry yeast1 tsp. 

granulated sugar3 c. 

all-purpose flour, divided1 tbsp. 

extra-virgin olive oil1 1/2 tsp. 

kosher salt

In a

bowl, combine warm water, yeast, and sugar and stir until dissolved. Stir in ½ cup flour and let sit for 15 minutes, until mixture foams.

Add oil, salt, and 2 cups flour (reserving ½ cup) and stir with a wooden spoon until a shaggy mass forms. Add a little Flour to your surface and and knead until smooth. If the dough is sticky. Add in a small amount of the reserved flour. Remember the dough should be soft and moist.

When the dough is soft. Place into an bowl and cover for 1 hour until doubled in size.

Punch down dough and Divide the dough into equal parts cover and let sit for 10 min. Roll dough into balls and roll out to form a circle.

Cook pieces on a hot skillet or grill into air pockets form on each side. 😋