Conchas Mexican Bread

Serves: 13

Ingredients:

Bread:

·        3 Cups of Bread Flour (360 grams)

·        ½ Cups Sugar

·        ¾ Cup Warm Milk (180 mL)

·        2 Eggs (room temperature)

·        1/3 Cup Butter, melt

·        1 Tbsp Mexican Vanilla Blend

·        ½ teaspoon Baking Powder

·        2 Tbsp Active Dry Yeast (1 Tbsp if you don’t mind waiting longer)

·        ½ tsp Salt

·        ½ tsp Powder Cinnamon

Topping:

·        1 Cup All Purpose Flour

·        1 Cup Confectioner’s Sugar

·        ½ Cup Butter

·        2 Tbsp Shortening

·        Food coloring of choice

Directions:

1.     Mix warm milk with dry active yeast. Mix all bread dry ingredients. Then combine the rest of the bread ingredients.

2.     Knead 8 minutes.

3.     Let Rise 1-2 hours, until double in size.

4.     While dough is rising, mix topping ingredients together. Divide into 28 grams ball (or divide by 13).

5.     Put ball between a piece of wax paper and push down on it with a cup or bowl to flatten.

6.     After dough had risen, divide dough into 60 grams balls (or divide by 13).

7.     Top dough ball with butter or shortening before putting the sugar topping on it, to help it adhere.

8.     Let Rise 30 mins-1hour.

9.     Use circle cookie cutter to make design on the sugar topping on the dough ball.

10.Bake at 350F for 20-22 minutes. Until the internal temperature is 185F-190F.  

Bacon Chicken Sprout Salad

Serves: 6

Ingredients:

·        4 chicken breasts

·        1 pack bacon, diced

·        3 tbsp olive oil

·        1 garlic clove

·        1/3 cup, chopped cashews (or pumpkin seeds)

·        ¼ tsp chili flakes

·        1 tsp paprika

·        ¼ black pepper

·        Snow pea Sprouts

·        Add Balsamic Vinegar (a lot)

·        Add apricots, sliced

·        Add parsley

·        Add Onion Powder

Directions:

1.     Cook chicken in pressure cooker until its shreds. (or poach in boiling water for 6-7minutes)

2.     Place bacon in frying pan on medium high heat. Fry until golden brown.

3.     Add garlic, nuts, chili flakes, and fry 2 minutes.

4.     Add in chicken, paprika, olive oil, apricots, onion powder, pepper, and balsamic vinegar to taste.

5.     Serve the chicken with a side of snow pea sprouts or salad.

M&M Cookies

Servings: 24

Ingredients

• 2 1/4 cups all-purpose flour +3 TBSP (skip extra 3 tbsp if want puffy panera bread cookies)
• 1 teaspoon baking soda
• 1/2 tsp baking powder (3/4 tsp if want puffy panera bread like cookies)
• 1/2 teaspoon salt
• 2 Sticks unsalted butter very soft*
• 1 cup (200g) granulated sugar
• 1/4 cup (52g) brown sugar
• 2 Eggs
• 4 teaspoon milk
• 2 teaspoon vanilla extract
• 2 cups mini M&M's or chocolate chips

Directions

1. In a bowl, stir together flour, baking soda, and salt.
2. In a medium bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, 30 seconds to 1 minute. Whisk in egg yolk, milk, and vanilla. Stir in flour mixture until just combined. Fold in M&Ms or chocolate chips.
3. Cover and chill dough for at least 1 hour, up to 24.
4. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
5. Divide the dough into 6 rounded mounds on the baking sheet and bake for 9 to 12 minutes (13mins-14mins), until centers just look set.
6. Cool cookies on the baking tray and enjoy!

Garlic Sauce for Stir Fry

Ingredients:

·         1/4 cup rice vinegar

·         1/4 cup granulated sugar

·         1/4 cup low sodium soy sauce

·         1 Tbsp Chinese rice wine (or sherry)

·         1 teaspoon chili sauce (or according to taste)

·         1/2 teaspoon sesame oil

·         1 Tbsp cornstarch

·         2 tablespoon water

·         1 tablespoon vegetable oil (or peanut oil)

·         6 medium cloves garlic (finely chopped; or 8 teaspoons chopped garlic)

Directions:

1.  Gather the ingredients.
2.  Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine.
3. In a separate small bowl, dissolve the cornstarch in water.
4. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (around 30 seconds).
5. Quickly re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
6. Re-stir the cornstarch-water mixture and add it to the sauce, stirring to thicken.
7. Use in your favorite stir-fries and enjoy!

Hot Dog Chili

Servings:

Ingredients: 

·        1lb Hamburger Meat

·        16 oz Water

·        ½ Onion

·        1-2 cloves Garlic

·        3 TBSP Tomato Paste

·        2 ½ TBSP Chili Powder

·        1 tsp Sugar

·        1 tsp Cumin

·        1 tsp Paprika

·        1 tsp Oregano

·        1 tsp Worcestershire Sauce

·        ½ tsp Black Pepper

·        ½ TBSP Salt to Taste

·        1 cup Beef Broth

·        1 TBSP Cornstarch in 2 TBSP of Cold Water

Instructions:

1.     Add hamburger and water to pot over medium high heat. Heat until meat is cooked through and drain.

2.     Put onion and garlic in a food processor. Then oil, onion and garlic mixture into pan. Cook until onions are soft.

3.     Add meat back to pan and the rest of the ingredients except for cornstarch slurry.

4.     Simmer mixture for 10-15 minutes. Add cornstarch slurry while mixing meat mixture to thicken it up.

Grandma Marlene's Sandtarts

Servings: 3 Dozen

Ingredients: 
·        1 Stick Margarine
·        1 Cup Sugar
·        1.5 med eggs
·        1 ½ Tablespoons Vanilla
·        2 Cups Flour
·        ¼ tsp Salt
·        ½ tsp Baking Soda

Instructions:
1.     Cream margarine, sugar together. Add Eggs and vanilla.
2.     In separate bowl, combine flour, salt, and baking soda.
3.     Gradually add flour mixture to wet ingredients.
4.     Divide dough into two sections and wrap in plastic wrap.  Refrigerate overnight.
5.     Bake 8-10 minutes at 350° F.

Pasta Primavera

Ingredients:

• 8 oz Penne Pasta
• 1 Tablespoon Oil
• 1 tsp Minced Garlic

• Cherry Tomatoes
• Carrots, Shredded
• Asparagus
• Small Broccoli Florets
• 1/2 Onion, Chopped
• Zucchini
• Spinach 
• Mushrooms

• 1/4 Cup Half & Half
• 1/2 TBSP Cornstarch
• Reserved Pasta Water
• 1/4 Cup Shredded Parmesan Cheese
• Zest of one Lemon
• A Little Lemon Juice
• Fresh Basil Leaves, Chopped

Directions:

1. Put pasta in the instant pot, covered with water, PRESSURE COOK for 4 Minutes. Drain pasta when finished cooking and reserve pasta water. 
2. Prep all of the vegetables.
3. Heat pot over medium-high heat. 
1. Add oil, onion, carrots, and garlic. Cook 3 mins. 
2. Add Broccoli and Zucchini. Cook 3 mins. 
3. Add Asparagus and Mushrooms. Cook 3 mins. 
4. Add Tomatoes. Cook 3 mins. 
5. Add Spinach. Cook until wilted. 
4. Mix half and half and cornstarch together.
5. Add cooked pasta to pot with vegetables. Then add half and half cornstarch slurry and stir. Add Parmesan Cheese and mix.  Add some reserved pasta water if necessary to reach consistency you like. Add lemon zest, lemon juice and basil. Serve. 

Kani Salad

Homemade Mayo

·         1 Egg Yolk

·         Up to ½ cup Oil (canola oil) (add a little sesame oil)

·         1 tsp warm water

·         Pinch of salt (1/4 tsp)

1.     Using hand mixer, beat the egg yolk and very slowly add oil (like droplets)

2.     When its thickened, stop adding oil. If it gets chunky, add 1 tsp warm water and then keep adding oil.

3.     Stir in salt and some grated garlic.

Kani Salad

2 Tbsp mayo (homemade)

2 Tbsp sriracha

1/2 tsp sesame oil

Crab Stick from the Asian Market

Thinly sliced Cucumber

Mix mayo, sriracha, and sesame oil together. Break up crab stick and mix with cucumber. Add is as much of the dressing as necessary. 

TOFU BANH MI

•        Extra Firm Tofu (8 oz), Drained and pressed

              Sauce Ingredients

•          1/4 cup soy sauce ( use low sodium, if not use 3 TBSP soy sauce, 1 TBSP water)
•          1-2 TBSP Water
•          3 TBSP sugar
•          1 tsp sesame oil
•          1 tsp fresh grated ginger
•          2 tsp minced garlic
•          1 tsp onion powder
•          1/2 TBSP corn starch mixed with 1 TSBP water

Sauce

1. Combined all sauce ingredients in small sauce pan except cornstarch slurry.
2. Cook over medium heat until it boils. Add cornstarch slurry to thicken. 

 Work in Progress

1. Drain and press tofu. Cut into 8 - 1/4" slices. 
2. Fry in a pan on the stove at medium temp. Add neutral oil to pan, a lot to cover the bottom of the pan. Cook each side until golden brown.
3. Throw cooked tofu on paper towel lined plate then mix in the sauce to coat. 

Marinade if you have a lot of time (30 minutes does not do the trick) Maybe double sauce ingredients if doing a marinade and omit the cornstarch slurry. 

1. Combine all the ingredients for the tofu marinade. Microwave to dissolve sugar. Slice the tofu into (8) 1/4" slices and place in small shallow container and pour on the marinade so that tofu is completely submerged. Marinate overnight.
2.  Once tofu is marinated, Cook one of the following ways:

                -Pan Fry: Heat oil in a large skillet over medium heat. Once the oil is hot, add 

                               the tofu. Cook for about 5 minutes per side, until the tofu is dark

                               and crispy.
                -Air Fry: at 400F for 10 mins, flip, cook 10 more minutes. 
                -Oven Bake:  at 420 degrees for 20-25 minutes until golden brown. 

Pickled Veggies

• 1/4 of Onion, Thinly Sliced Onion
• Carrot Thinly Sliced with a Peeler
• 1/4 Cup Rice Vinegar
• 1/4 Cup Water
• 1.5 Tablespoons Sugar
• 1/2 Teaspoon Salt

1.       Mix rice vinegar, water, sugar and salt together. Microwave to dissolve sugar and salt. Add veggies and refrigerate at least 30 mins to overnight.

Homemade Mayo

•         1 egg yolk
•         up to 1/2 cup oil (canola oil) (add little sesame oil)
•         1 tsp warm water
•         pinch of kosher salt (1/4 tsp)
•          grated garlic (any other flavorings) 

1.       Using hand mixer, beat the egg yolk and very slowly add oil (like droplets)
2.       When its thickened, stop adding oil. If it gets chunky, add 1 tsp warm water and  
          then keep adding oil.
3.       Stir in salt and some grated garlic.

Accompaniments:

Sliced Cucumber (in sticks)     Sliced Jalapeno  Cilantro sprigs French Baguette  Mayo (if not, room temp butter)

1. Preheat oven to 400F. Cut baguette in half lengthwise. Bake for 6 mins or until edges gets brown. 
2. Spread on mayo. Add tofu, pickled veggies, cucumber, and jalapeno.

Rice Crispy Treats

Servings: 9

Ingredients:

• 6 TSBP Butter (Melted)
• 10 oz Miniature Marshmallows
• 5-6 Cups Cereal
• Sprinkles

Directions:

1. Microwave butter for 30 seconds, continue microwaving in 15 second intervals until completely melted.
2. Add all of the marshmallows to the melted butter. Mix the marshmallows so they are coated in the butter.
3. Microwave in 30 second intervals to the marshmallow and butter are combined. (DO NOT MICROWAVE MORE THAN THAT! Over cooking marshmallows leads to HARD rice crispy treats).
4. Mix in the cereal to the butter/marshmallow mixture.
5. Grease a 7x9" pan and using a rubber spatula press the rice crispy mixture into pan. Sprinkle them with sprinkles.