Brazilian Feijao

When I was finishing up respiratory school, one of my classmates invited the class to her house for dinner. She is from Brazil and made this famous dish. There are many versions of this recipe. This one if so flavorful and has been a hit time and again with our dinner guests.

1 pound dry black beans
6 cups water
2 Tbsp olive oil
1/2 medium yellow onion, diced
2 garlic cloves
2 bay leaves
1 tbsp salt (or to taste)
1/4 tsp black pepper
1/2 tsp cumin
1/4 cup chopped cilantro
1 beef roast (any variety 1/2-1 lb)
1 stick kielbasa sliced into 1/4" slices
1 package bacon, coarsely chopped
1 pork roast (any variety 1/2-1lb)

Sort black beans, discarding stones or damaged beans. Wash and drain beans in colander. Soak over night or place in pot of water on stove and bring to a boil for a few minutes. Place drained beans, 6 cups of fresh water, and remaining ingredients in crockpot. Cook on low for at least 8 hours so meat becomes incredibly tender. Remove bay leaves from crock pot. Shred beef and pork roasts, removing any bones if applicable, Stir everything together and serve over hot rice.

Julia's chocolate chip coookies

These are very soft and delicious!! Got the recipe from my good friend Julia, who I met in my respiratory program.

1 c butter, softened
3/4 c brown sugar
1/4 c white sugar
1 small pkg instant vanilla pudding mix
2 eggs
1 t vanilla
2 1/4 flour
1 t baking soda
12 oz chocolate chips

Preheat oven to 375. Beat butter, sugars, pudding mix, eggs, and vanilla in large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

Mom's caramel popcorn

1 cup brown sugar

1/2 cup butter

1/4 cup Caro syrup

One half teaspoon salt

Bring to a boil, soft ball stage, about 234°

Add one half teaspoon baking soda and a bit of vanilla. Stir up and pour over air popped popcorn with all the unpopped kernels removed.

Chicken Fried Steak/Chicken

My go to chicken fried steak/chicken recipe from Pioneer Woman: http://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-with-gravy-recipe.html 

Ingredients

Chicken Fried Steak:
1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized) - or pounded out chicken  breasts
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
Gravy:
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving
Directions

For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Maddox Rolls and Raspberry Honey Butter

Maddox Rolls

recipe courtesy of cityhomecountryhome

I think she used to work at Maddox:)

Maddox Ranch House Rolls

2 Tablespoons of yeast (not rapid rise)

1/2 cup of warm water

1 1/2 teaspoon of salt

2 cups whole milk

1/2 cup (or 4 ounces) of  butter

1/2 cup of granulated sugar

3 large eggs

5 1/2 cups of all-purpose flour

In a saucepan, melt the butter and add the milk and salt.  Scald but do not boil.  Remove from the heat and allow to cool.

In a measuring cup, mix the yeast and warm water.  Add a pinch of sugar from the 1/2 cup measure and stir.  Let the yeast sit and proof for a few minutes.

In a large bowl, mix the yeast mixture, eggs, sugar, milk mixture and flour just until blended and no lumps of flour remain.  Do not over mix.  The dough will be sticky and very loose.

Let the batter/dough raise until double (about 90 minutes).  Mine took only 50 minutes to double in size;  I live at high altitude so my dough raises quickly.  

Preheat the oven to 375 degrees F.  Spoon it into greased muffin tins and let it raise again until doubled in size. 

Bake for 12-15 minutes or until the rolls are golden brown.  I'd go a little more on the underdone side.

Cool on a wire rack.  Serve with honey or raspberry butter.

This recipe makes about 24 dinner sized rolls.


Raspberry Honey Butter

1 cube butter (1/2 c.)
1/2 c. honey
1/4 c. raspberry jam
1 t. vanilla

Whip the living daylights out of this until it is super fluffy.  Don't start with melted butter.  Room temp is great.

Cinnamon Muffins

INGREDIENTS

Nutrition

YIELDS12 muffinsUNITSUS

• 1 1⁄2cups  flour
• 1⁄2cup  sugar
• 2teaspoons  baking powder
• 1⁄2teaspoon  salt
• 1⁄2teaspoon  ground nutmeg
• 1⁄2teaspoon  ground allspice
• 1egg, beaten
• 1⁄2cup  milk
• 1⁄3cup  butter, melted

• TOPPING

• 2tablespoons  sugar
• 1⁄2teaspoon  ground cinnamon
• 1⁄4cup  butter, melted

DIRECTIONS

1. Mix flour, sugar, baking powder, salt, nutmeg and allspice.
2. Add egg, milk and butter.
3. Stir into dry ingredients until moistened.
4. Spoon into greased or paper-lined muffin cups.
5. Bake at 400 degrees for 20 minutes or until done.
6. For topping combine sugar and cinnamon.
7. Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

From food.com

 

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German Pancakes - recipe from my German Grandpa

Melt 6 Tbsp butter in a 9x13 pan in oven (or jelly roll pan***)

Beat:
6 eggs (***9 eggs if using jelly roll pan- only ingredient you have to increase)
1 c milk
1 c flour

Pour into heated pan. Cook at 400 for 15-20 minutes. Don't open oven prematurely as the escaping heat will collapse the big bubbles before its done baking.

When complete, sprinkle with powdered sugar.

Asian Turkey Lettuce Wrap

ASIAN TURKEY LETTUCE WRAP

From the Clean Team

Serves 4

                1 pound ground turkey

                2 tablespoons coconut oil

                2 carrots, finely chopped or grated

                3 cloves garlic, minced

                2 tablespoons fresh ginger, peeled and grated

                1 teaspoon Chinese 5 spice powder (or 1/2 t cloves, 1/2 t cinnamon)

                2 tablespoons wheat-free tamari

                2 tablespoons rice wine vinegar

                1 tablespoon coconut nectar (cream)

                1 can water chestnuts, chopped
          1 cup mushrooms, chopped

                1 head Boston, bibb lettuce or endive (I admit I use iceberg because it's way cheap)

                chopped cilantro

                2 green onions, chopped

Directions: Melt coconut oil in a medium skillet over medium-high heat. Add carrots and saute for several minutes. Add garlic, ginger, turkey and Chinese 5 spice to the pan and saute until turkey is cooked through - about 3 to 5 minutes. Add water chestnuts and mushrooms and cook for 3 more minutes. Stir in tamari, vinegar and nectar. Cook for a couple more minutes, stirring well to thoroughly combine. Put one scoop of turkey mixture into lettuce leaves. Top with green onions and cilantro.

Mango Sorbet

We're on this new health kick at our house. Trying to eat a lot "cleaner". We've tried tons of recipes lately, some awesome, some rotten. I'm going to start posting the yummy ones for future use. This one is the perfect dessert! Makes 3 good sized servings.

1 can coconut milk (light or regular)
2 cups mango chunks (frozen or fresh)
1 Tbsp lime juice
1-2 Tbsp agave

Blend it all us until smooth. If the mangoes are fresh your sorbet is ready to eat. If not, you will probably have to freeze it in a tupperware for a couple of hours.

When you're ready to serve it, top with:

Fresh mango chunks (small)
toasted unsweetened coconut

Carmelized Onion Mashed Potatoes

I never make gravy so this is a tasty way to serve up mashed potatoes.

Make mashed potatoes as normal with milk and butter. Then add:

1/2 tsp pepper
1 tsp salt
1 1/4 cups grated parmesan cheese
1 cup chopped carmelized onions
2 Tbsp chopped fresh parsley

Double E Chocolate Chip Cookies

Our sister in law, Emily, used to make chocolate chip cookies that Eric died for. When he called her tonight for the recipe, she told him she'd thrown that recipe out for a new perfected version she had created. As hard as it was for Eric to believe, he found out it's true.

Cream together: 

1 cup butter

1 cup crisco

1 1/2 cups brown sugar

1 cup sugar

Add and mix:

2 eggs

2 tsp vanilla

Add and mix:

2 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

Add and mix:

6 cups rolled (old fashioned) oats

Stir in:

1 bag chocolate chips

Bake at 375 for 9-10 minutes

Key Lime Pie

I made this for a St. Patty's dinner we are having tonight with our friends. I haven't tasted the cooked product, but everything uncooked was tasty :)

4 large eggs, separated
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice
3/4 cup heavy cream
1 tsp grated lime zest
2 - 3 drops green food coloring (optional)
1 (9-inch) unbaked pie crust
1/2 tsp cream of tarter
1/2 cup sugar

Heat oven to 350. Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in sweetened condensed milk and lime juice until smooth. Blend in cream, lime peel, and food coloring, if desired. Pour into unbaked pie crust. Bake 25 minutes. Remove from oven.

Beat egg whites and cream of tartar in a very clean bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.

Bake an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before serving.

Beef Enchiladas

3 cups shredded cheddar cheese
10 flour tortillas
1 can enchilada sauce (or about 1 cup homemade)
1 can refried beans
1 1/2 lbs browned hamburger or shredded beef
1/2 cup chopped onions
sour cream

1. Dip flour tortillas in enchilada sauce, coating both sides (one at a time).
2. Fill with beef, beans and onions, putting filling to one side and rolling into enchilada.
3. Place one at a time into 13x9 inch pan. Cover with shredded cheese. Bake at 350 for 30 minutes.
4. Top with sour cream

Red enchilada sauce

I seem to never have red enchilada sauce on hand when I need it. I found a recipe online and tweaked it a bit. It is way yummy, easy, and uses stuff I always have on hand! Triple win!

1/4 c vegetable oil
2 T flour
5 T chili powder
1 (14.5 oz) can diced tomatoes, pureed in a blender until smooth
1 cup chicken broth
1/2 t cumin
1/2 t garlic powder
1/2 t onion powder

Heat oil in a skillet over medium - high heat. Stir in flour and chili powder, reduce heat to medium, cook for 2 minutes, stirring constantly to prevent burning the flour. Gradually stir pureed tomatoes, chicken broth, and spices into flour mixture. Continue cooking over medium heat for about 10 minutes, it will thicken slightly. Season with salt to taste.

The Original All-Bran Muffins

I think these are super yummy! And awesomely, each of these yummy muffins offers 14% of your fiber DRV. 

Makes 12 muffins

Ingredients

·        1 1/4 cups all-purpose flour

         1/2 cup sugar

         1 tablespoon baking powder

         1/4 teaspoon salt

·        2 cups Kellogg's® All-Bran® Original cereal

·        1 1/4 cups fat-free milk

·        1 egg

·        1/4 cup vegetable oil

 

Directions

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm. 

Note 

VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)