Sloppy Joe

https://www.thechunkychef.com/best-homemade-sloppy-joes/

Ingredients

1 Tbsp butter

1 tsp olive oil

1 lb. ground beef

1/3 green bell pepper, minced

1/2 large yellow onion, minced

3 cloves garlic, minced

1 Tbsp tomato paste

2/3 cup ketchup

1/3 cup water

1 Tbsp brown sugar (or less, if you prefer)

1 tsp yellow mustard

3/4 tsp chili powder

1/2 tsp Worcestershire sauce

1/2 tsp kosher salt

1/4 tsp red pepper flakes (optional)

1/4 tsp black pepper

dash of hot sauce (optional)

Instructions

Heat butter and oil in large skillet over MED/MED-HIGH heat.  Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes.  Transfer to colander to drain.

Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft.  Add garlic and cook 30 seconds or so, until fragrant.  Add beef back to the skillet and add tomato paste.  Stir well.

Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper.  Stir well to combine.

Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking.  Remove from heat and serve over toasted buns.

Chicken Cordon Bleu

https://tastesbetterfromscratch.com/chicken-cordon-bleu/#recipe

INGREDIENTS

8 thin slices ham

8 oz Swiss cheeses sliced or shredded.

4 boneless skinless chicken breasts , about 2 pounds

salt and pepper

3 cups corn flakes cereal , crushed (or substitute breadcrumbs)

6 Tablespoons butter , melted

For the sauce:

1 cup mayonnaise

1-2 teaspoons yellow mustard , to taste

Directions

Pat the chicken dry with paper towels. Use a sharp knife to cut each chicken breast in half horizontally to create two chicken breast halves.

Place the chicken breast halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.).

Top each pieces of chicken with a slice of ham and a ham handful of shredded cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.

Wrap the chicken tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm chicken roll. Refrigerate the wrapped chicken bundles for at least 30-minutes or up to one day in advance.

Preheat oven to 400 degrees F. Remove chicken from fridge, unwrap and season with salt and pepper. Add cornflakes to a food processor and pulse into fine crumbs. Add crumbs to a shallow dish or pie plate. Melt butter in a separate shallow dish.

Dip the chicken bundles in melted butter, and then into the cornflake crumbs, pressing lightly to help the crumbs stick to the chicken. Transfer to a lightly greased baking sheet.

Bake on the center oven rack for about 30 minutes, or until chicken is cooked through (160 degrees on a thermometer inserted into the chicken, not the filling.)

Make the sauce by stirring the mayo and mustard together. Taste and add more mustard, as needed, to taste. 

Fettuccine Alfredo

https://thecozycook.com/olive-garden-alfredo-sauce/

Ingredients

6 Tablespoons salted butter, 

1 Tablespoon garlic minced

2 Tablespoons all-purpose flour

1 ½ cups heavy cream

1 ½ cups milk, any kind

½ cup Parmesan cheese grated and at room temperature

½ cup Romano cheese, grated and at room temperature

Salt and black pepper, to taste

1 lb. Fettuccine

Parsley, to garnish

Instructions

Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.

Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.
Whisk in the flour and cook for 1 minute, stirring continuously.

Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.

Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.

Slowly stir in the cheese. Taste and season with salt/pepper if desired.

Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken.

Garnish with chopped parsley and serve!

Chicken Alfredo Roll Ups

https://www.delish.com/cooking/recipe-ideas/recipes/a48902/chicken-alfredo-roll-ups-recipe/

INGREDIENTS

4 tbsp. butter

2 garlic cloves, minced

1/4 c. all-purpose flour

2 1/2 c. milk (preferably 2% or whole)

4 oz. cream cheese, softened

1/2 c. freshly grated Parmesan

Juice of 1 lemon

1 tbsp. freshly chopped parsley, plus more for garnish

Kosher salt

Freshly ground black pepper

4 c. shredded rotisserie chicken

12 lasagna noodles, cooked according to package directions

DIRECTIONS

 Preheat oven to 350°. In a large skillet over medium heat, melt butter.

Add garlic and cook until fragrant, 1 minute.

Whisk in flour and cook 1 minute more.

Pour in milk, whisking constantly, and bring mixture to a simmer.

Stir in cream cheese and Parmesan and simmer until sauce thickens, 2 to 3 minutes.

Add lemon juice and parsley and season with salt and pepper.

Spoon a thin layer of sauce onto bottom of a baking dish.

Spread sauce onto each cooked noodle and top with chicken, then roll up noodle.

Place roll-ups in baking dish, seam-side down, and spoon over remaining sauce.

Bake until chicken is warmed through, about 20 minutes.

Easy Crock Pot BBQ Chicken

https://easychickenrecipes.com/crockpot-bbq-pulled-chicken/

Ingredients

• 1 1/2 cups BBQ sauce

• 1/4 cup apple cider vinegar

• 2 tablespoons brown sugar

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 2 pounds boneless skinless chicken breasts

Directions

1. In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder.

2. Place the chicken breasts in the bottom of the slow cooker.

3. Pour the sauce over the chicken breasts, covering them fully.

4. Cook the chicken on high for 2-3 hours or on low for 4-6 hours.

5. Shred the chicken directly in the slow cooker or remove to shred and return to the sauce.

6. Give the chicken a good stir to coat it in the sauce.

Oven Baked Garlic Butter Chicken

https://www.midwestdairy.com/oven-baked-chicken-with-melted-mozzarella-and-garlic-butter-pasta/

Ingredients

For Chicken

• 6 skinless chicken breasts about 1½ pounds

• ⅓ cup whole wheat flour

• 6 ounces fresh mozzarella sliced

For Pasta

• 16 ounces whole-wheat pasta

• ⅓ cup unsalted butter melted

• 4 garlic cloves minced

• 1 teaspoon dried parsley

• 1 teaspoon dried basil

• ¼ teaspoon Sea salt

• ¼ teaspoon Sea salt

For Chicken

1. Preheat oven to 350°F. Sprinkle salt and pepper over chicken breasts.

2. Dredge chicken in flour. Place in a greased baking dish.

3. Bake for 20 minutes, then remove from oven and top with sliced mozzarella.

4. Bake an additional 10 minutes.

For Pasta

1. While chicken is cooking, cook pasta according to package directions.

2. While pasta is cooking, heat butter in large skillet over medium heat.

3. Add garlic, parsley, basil and salt. Cook over medium low heat, stirring occasionally.

4. Drain pasta, reserving some of the pasta water.

5. Add pasta to butter sauce and toss well.

6. Add a few tablespoons of pasta water as needed to extend the sauce.

7. Serve with chicken.

Creamy Pesto

https://www.aspicyperspective.com/homemade-creamy-pesto-sauce/

Ingredients

• 2 cups fresh basil leaves packed

• ½ cup pine nuts

• ½ cup grated pecorino cheese or parmesan

• 1 clove garlic peeled

• 1 teaspoon lemon zest

• 1/2 cup extra-virgin olive oil

• 3/4 – 1 cup heavy cream (use about 1 cup)

• Salt and pepper

Directions

1. Set out a food processor.

2. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon zest in the food processor.

3. Cover and pulse until finely ground.

4. Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper.

5. Pulse again until a smooth, thick pesto sauce is formed.

6. Add 3/4 cup heavy cream. Pulse just a few times to incorporate the cream.

7. Add an additional 1/4 cup of heavy cream if needed. However, if the sauce is too thick, you can thin it out with a little water.

8. Taste, then salt and pepper as needed. Refrigerate until ready to use.

Chiles Relleno

https://www.isabeleats.com/chile-relleno-recipe/

• 6 large poblano peppers

• 8 ounces Monterey Jack cheese, cut into long strips/sticks (or shredded cheese)

• 4 cups oil, for frying

• 3 large eggs

• 1/2 cup all-purpose flour

• 1/2 teaspoon table salt

For the salsa roja

• 6 roma tomatoes, quartered

• 1/2 small onion, halved (yellow or white)

• 3 cloves garlic

• 1 jalapeno, stem and seeds removed (optional)

• 5 sprigs cilantro

• 1 teaspoon coarse kosher salt, plus more to taste

• 1 teaspoon olive oil

Directions

1. Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.

2. Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.

3. Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.

4. Peel the peppers: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.

5. Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren't typically super spicy to me, but that's personal preference.)

6. Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear – that's okay. Just do the best you can.

7. Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.

8. Prepare for frying: Heat the oil frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.

9. Make the batter: Separate the egg whites from the yolks into two separate bowls – the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.

10. While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.

11. Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.

12. Fry the chile rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan – I usually fry 2 at a time depending on the pan I'm using. Spoon the oil on the chile while pressing it against the edge of the pan to retain a good shape. (thanks Ma!)

13. Transfer the peppers to the lined baking sheet to drain off any excess oil.

14. Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)

For the salsa roja

1. Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth.

2. Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.

3. Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.

Easy Baked Chicken

https://cafedelites.com/oven-baked-chicken-breast/

• 1 tablespoon brown sugar, packed -- FOR KETO: use brown sugar substitute

• 1 1/2 teaspoons paprika

• 1 teaspoon dried oregano, (or thyme, parsley, rosemary)

• 1 teaspoon salt, (use seasoned salt, Adobo or chicken salt for extra flavor)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon cracked black pepper, to taste

• 1 teaspoon chili powder, (or 1/2 teaspoon cayenne pepper) -- optional for a kick of heat

• 4 large chicken breasts (7oz | 200g each)

• 1 tablespoon olive oil

OPTIONAL:

• 3 tablespoons butter

• 2 cloves garlic, minced or finely chopped

• 2 teaspoons fresh chopped parsley

INSTRUCTIONS

1. Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).

2. Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.

3. Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).

4. Line a baking pan with aluminum foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 

5. Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*

6. Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.

7. Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.

8. OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavors together.

9. To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

Lemon Butter Chicken

Cost $21

Ingredients

4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness

Salt and freshly ground black pepper

1/3 cup all-purpose flour

1 Tbsp olive oil4 Tbsp unsalted butter, sliced into 1 Tbsp pieces,

divided1 1/2 tsp minced garlic

1/2 cup low-sodium chicken broth

3 Tbsp fresh lemon juice

1/2 tsp fresh lemon zest

1 1/2 Tbsp minced fresh parsley (optional)

Instructions

Season both sides of chicken with salt and pepper.

Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.

Heat 12-inch skillet over medium-high heat.

Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts  in a single layer.

Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.

Transfer chicken to a plate while leaving any little bit of excess oil in pan.

Reduce to medium heat, add garlic and sauté 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.

Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.

Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter. 

Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.

Recipe source: inspired by my Lemon Butter Salmon

Meatballs and Marinara

https://www.foodnetwork.com/recipes/anne-burrell/excellent-meatballs-recipe-1943292

Meatballs Ingredients

Extra-virgin olive oil

1 large onion, 1/4-inch dice

Salt

2 cloves garlic, smashed and chopped

Pinch crushed red pepper

1/2 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

2 large eggs

1 cup grated Parmigiano

1/4 cup finely chopped fresh Italian parsley leaves

1 cup breadcrumbs

1/2 cup water

Marinara sauce

1/4 cup extra-virgin olive oil

1/4 pound diced pancetta

2 large Spanish onions, cut into 1/4-inch dice

Kosher salt

4 large garlic cloves, smashed and chopped

4 (28-ounce) cans Italian plum San Marzano tomatoes

Vodka Pasta Sauce 

Ingredients

1 Medium Yellow Onion

3 Garlic gloves

¼ cup olive oil

½ tsp red chili flakes

1 ½ tsp oregano

1 cup vodka

2 28OZ whole peeled tomatoes San Mazano

½ Tsp Black Pepper

1 ½ Tsp salt

1 ½ TBSP Oregano

¾ cup or 1 cup heavy cream

½ or 1 cup grated parmesan

½ cup romano

Directions

1. Chop yellow onion and 3 garlic cloves. Put in large dutch oven with ¼ cup olive oil. Cook for 5 minutes. Preheat oven at 375.

2. Add 1/2 TSP red chili flakes and 1 ½ TSP oregano. Cook for one minute. After one minute add 1 cup vodka. Reduce mix to half.

3. Strain 2 28oz peeled tomatoes and crush into dutch oven.

4. After crushing, add ½ TSP black pepper and 1 ½ TSP salt. Stir well and cover pot. Place into oven at 375. Cook for 1 hr and check if its still liquidy, if so cook a bit longer. Don’t exceed 1.5 hours

5. Cool for 15 minutes then puree in a blender.

6. Put back into dutch oven and reheat. Add 1 1/2 TBSP oregano and ¾ cup heavy cream. 

7. Simmer for 10 minutes. Toss in pasta. Add ½ cup parmesan. 

NOTES:

Put ½ tsp oregano at end of making sauce to make it more herby

If doubling, the recipe may need to increase red chili flakes to 3 TSP to retain heat. 

Orange Chicken Panda Express Copycat

https://dinnerthendessert.com/panda-express-orange-chicken-copycat/

Ingredients:

FOR THE CHICKEN:

• 2 lb boneless skinless chicken thighs, cut into 1" pieces

• 1 egg

• 1 1/2 tsp salt

• 1 pinch black pepper

• 2 tbsp oil divided, plus more for frying

• 1/2 cup cornstarch

• 1/4 cup flour

FOR THE SAUCE:

• 1 tablespoon cornstarch

• 2 tablespoons rice wine

• 1/4 cup water

• 1 teaspoon sesame oil

• 3 tablespoons soy sauce

• 10 tablespoons sugar

• 10 tablespoons white vinegar

• zest of 1 orange

TO FINISH:

• 1 1/2 tablespoons ginger root minced

• 2 teaspoons garlic minced

• 1/2 tsp hot red chili pepper crushed

Instructions

1. To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.

2. To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.

3. In a separate bowl, add ½ cup cornstarch and flour and mix well.

4. In a large frying pan or a wok, heat oil in a wok 375 degrees.

5. Dip chicken pieces in the egg mixture, then dredge in the flour mixture.

6. Fry the chicken for 3 to 4 minutes or until golden and crisp.

7. Transfer to a cooling rack and repeat with remaining chicken.

8. When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).

9. Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.

10. Add the orange sauce and bring to a boil.

11. Turn off the heat, and add cooked chicken and stir until well mixed.

Marinated Arrachera Steak

https://pinaenlacocina.com/arrachera-borracha-marinated-skirt-steak/

Ingredients

For the Marinade:

• 1/2 cup white onion diced

• 8 to 10 cloves garlic minced

• 4 serrano peppers diced

• 1 tablespoon plus 1 teaspoon salt separated

• Juice of 1 orange

• Juice of 1 lemon

• Juice of 1 lime

• 1/3 cup cilantro chopped

• 1 tablespoon smoked paprika

• 1 tablespoon chile ancho powder

• 1 tablespoon cumin

• 1 tablespoon oregano

• 1 tablespoon pepper

• 10 ounces Mexican beer

You Will Also Need:

• 1 1/2 pound skirt or flank steak fileted in half, so it’s thin

• 1 cup radishes diced

• 1 cup pickled red onions

• 1/3 cup cilantro chopped

• 1/2 cup of your favorite salsa

• 1 lime sliced into wedges

• 12 warm corn tortillas

Directions

1. In a mortar or molcajete, add the garlic, onions, and serrano peppers. Add 1 teaspoon of salt and grind it with the pestle until it becomes like a coarse-looking paste. If you don’t have a mortar or molcajete, you could roughly chop in an electric mini chopper as well. Transfer the mixture to a large bowl.

2. Add the remaining ingredients, minus the steak. Stir well to combine and taste for salt. Transfer the steak to a heavy plastic storage bag. Pour the marinade over the beef, seal bag and marinate for at least 6 hours.

3. When ready to cook, remove the steak from the refrigerator about 30 to 40 minutes before cooking. Drain off all the marinade and transfer steak to a plate.

4. Preheat your grill to medium/high heat while the steaks come to room temperature. Cook the steak on the direct heat for 5 minutes per side. Move to the cooler side of the grill and continue cooking for another 5 to 6 minutes. Remove beef from the grill and let it rest for 5 to 6 minutes before slicing. Always slice against the grain for a more tender cut. It’s best to keep a meat thermometer on hand to reach the desired temperature. Steak doneness: rare 130 to 135 degrees F., medium rare 140 degrees, medium 155 degrees, well done 165 degrees.

Notes

Skirt steak is the traditional cut of meat used to prepare arrechera. But, in a pinch, I will use flank steak, making sure that I slice it thin.

Mac and Cheese

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

Ingredients

• 1 lb. dried elbow pasta

• 1/2 cup unsalted butter

• 1/2 cup all purpose flour

• 1 1/2 cups whole milk

• 2 1/2 cups half and half

• 4 cups grated medium sharp cheddar cheese divided (measured after grating)

• 2 cups grated Gruyere cheese divided (measured after grating)

• 1/2 Tbsp. salt

• 1/2 tsp. black pepper

• 1/4 tsp. paprika

Directions

1. Preheat the oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.

2. Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.

3. While water is coming up to a boil, great cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

4. Melt butter in a large saucepan over MEDIUM heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

5. Continue to heat over MEDIUM heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.

6. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheese, then top that with the remaining pasta mixture.

8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown.

Spanish Rice

https://lilluna.com/food-tutorial-spanish-rice/

Ingredients

2 cups long grain rice

1/8 cup oil

8 oz tomato sauce

6 stems cilantro (optional)

1 tsp salt

1 tsp minced garlic

4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)

1 cube chicken flavored bouillon

dash cumin

dash garlic pepper

Instructions

Heat oil in large frying pan on medium heat.

Add rice and cook until golden brown.

Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.

When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

Japanese Pancakes

https://www.foodnetwork.com/recipes/food-network-kitchen/fluffy-japanese-pancakes-3686850

Ingredients

1 1/2 cups all-purpose flour (see Cook's Note)

3 tablespoons confectioners' sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt 

1 1/4 cups milk 

4 tablespoons unsalted butter, melted and cooled, plus more for serving 

1/2 teaspoon pure vanilla extract

1 large egg yolk plus 3 large egg whites

1/4 teaspoon cream of tartar

Nonstick cooking spray

Maple syrup, for serving

Special equipment: four 3-inch-wide-by-2 1/2-inch-high ring molds

1. Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.

2. Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined. 

3. Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. 

4. Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix). 

5. Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray

6. Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.

7. Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter. 

Lasagna with Hearty Tomato Meat Sauce

Ingredients

1 TBLSPN Olive Oil

1 Medium Onion

6 garlic cloves

1 LB meatloaf mix (80% lean ground beef, ground veal, ground pork)

1/2 Tsp salt

1/2 Tsp black pepper

1/4 cup heavy cream

1 (28oz) Tomato Puree

1 (28oz )diced tomatoes, drained

Cheese Filling and Pasta

1 3/4 cups whole milk or skim ricotta

1 1/4 cup grated parmesan cheese

1/2 cup chopped fresh basil

1 large egg, lightly beaten

1/2 tsp salt

1/2 tsp black pepper

12 no boil lasagna noodles

1 LB mozzarella cheese, shredded

Directions

1. Heat oven to 375

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat. Add onions and cook stirring occasionally until softened but not browned. About 2 minutes. Add the garlic and cook until fragrant. Increase heat to medium high and add the meatloaf mix, salt, pepper and mix until the meat is broken into smaller pieces and softened but not browned. About 4 minutes. Add the cream and simmer, stirring occasionally, until the liquid evaporates and only rendered fat remains. About 4 minutes. Add tomato puree and diced tomatoes and bring to simmer. Reduce heat to low and simmer until flavors have blended, about 3 minutes. Set aside. Can be refrigerated for up to 2 days.

3. FOR THE CHEESE FILLING: Combine ricotta, 1 cup of parmesan, and basil, egg, salt, pepper in a medium bowl; set aside.

4. Use a 9x13 baking dish evenly and coat the bottom with meat sauce. Place noodles ontop of meat sauce and then coat the noddles with cheese mix. Then sprinkle with mozzarella cheese. Noodles, Ricotta, mozzarella, repeat. Repeat the layers two more times. Last layer is noddles, meatsauce, mozzarella.

5. Bake for 15 minutes covered with aluminum foil. Then uncover and bake for 25minutes. Broil for about 4 minutes after to brown the cheese.

Ma’s Mole

------------MA'S MOLE-----------

Ingredients

Note: Spoon = regular eating spoon, unmeasured amount.

2 tortillas

1/2 bollio (torta bread) soaked in water

4 chile negro

2 guajillo chile **Double the amount of all 3 chiles for what Ma usually makes otherwise no leftovers**

2 chile ancho

handfull/quarter size of seeds from all the chiles put into bowl

1 box raisins OR 4 prunes (raisins preferred)

1/2 circle of abuelita chocolate brick.

2 leafs Laurel/Bay

2 spoons of sesame seeds

1/2 spoon of thyme

1/2 spoon of cumin seeds

12 black pepper balls

almost full spoon of mejorana

12 cloves

5 almonds

handful of pumpkin seeds

2 garlic cloves

1 whole tomato chopped

1 whole tomatillo

almost half onion

half stick fresh cinnamon

Directions

1. Put chiles in saucepan with oil for 20 seconds a few at a timejust to cover them in oil(canola) then places chiles in bowl of water to soften.

2. Put tortilla in same saucepan after chiles, make a tostada and put into bowl. Boil almonds to deskin them.

3. Put all spices and ingredients like tomatillo into saucepan with a little oil. Cook until the chocolate is melted 4 or 5 minutes medium heat.

4. Wait for chiles to be really soft.

5. when ready, blend 1/2 chiles with 1/2 blender full of water.

optional* To make mole darker put 3 chiles negro in pan with oil and get it soaked to soften like before. Save for later.

6. Get big brown mole pot and add 1 cap of oil in.

7. Put blended chiles through strainer into brown pot.

8. Put rest of chiles and 1/2 blender full of water and blend. repeat step 7.

9. Blend spices with 1/2 blender of water. strain and add to brown pot.

10. Put tostadas, bolillo and 2 spoons of peanut butter into blender. add a bit less than 1/2 blender full of chicken broth. Strain mix into borown pot.

11. 1 spoon of salt into mole. Careful with salt. Can be a bit too salty.

12. Cook until it bubbles and stir once in a while. Done.

Oatmeal Raisin Cookies

Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

• 1 cup (200g) packed light or dark brown sugar

• 1/4 cup (50g) granulated sugar

• 2 large eggs*

• 1 Tablespoon pure vanilla extract (yes, Tablespoon!)

• 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

• 1 and 1/2 cups (188g) all-purpose flour 

• 1 teaspoon baking soda

• 1 and 1/2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 3 cups (255g) old-fashioned whole rolled oats*

• 1 cup (140g) raisins (see Note below)

• optional: 1/2 cup (64g) chopped toasted walnuts

Instructions

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

   TIP: Put raisins in a bowl with warm water for 10 minutes to be plump before adding in to mix.

Creamy Garlic Chicken

INGREDIENTS

• ▢4 small chicken breasts or 2 large chicken breasts cut in half, lengthwise

• ▢¼ cup all-purpose flour

• ▢1 ½ tbsp. unsalted butter divided

• ▢1 tbsp olive oil

• ▢1 head of garlic peeled

• ▢½ cup dry white wine

• ▢1 cup heavy cream

• ▢2 cups packed baby spinach

INSTRUCTIONS

• Season chicken breasts on both sides with salt and pepper.

  4 small chicken breasts

• Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.

  ¼ cup all-purpose flour

• Heat a large skillet with high sides to a medium-high heat. Add one tablespoon butter and olive oil. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear until brown, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. (Do not worry about cooking the chicken all the way through, they will finish cooking later.)

  1 ½ tbsp. unsalted butter,1 tbsp olive oil

• Add the remaining ½ tablespoon butter to the pan. Turn the heat down to medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.

  1 head of garlic

• Pour in the wine. Bring it up to a boil and then reduce to a simmer. Simmer until reduced by half. Once the wine has reduced, pour in the cream. Again, bring the cream and wine up to a boil and then reduce to a simmer. Add the chicken back to the sauce, cover and cook until the chicken is cooked through and reaches an internal temperature of 165 degrees.

  ½ cup dry white wine,1 cup heavy cream