Saturday, July 25, 2020

Churros



Loved by Detective Carlotta Rodriguez-Wallace

 And Latina Attorneys
 Sofia Garcia
And Jessica Sanchez-Burrows..

(Shameless plug for my fiction blogs- ESCAPADES AND VENTURES)

Churros remains a much loved desert and treat in the real world too!

You can find a type of fried dough in nearly every cuisine and one of our favorites is the Spanish churro. Many countries have adopted the churro since it's creation and our version more closely resembles the Mexican version. The doughs are very similar, but the churros you find in Spain will typically be coated in sugar whereas the ones in Mexico will be coated in cinnamon and sugar. Since I  love the cinnamon and sugar combo, I went that route.


I don't often feel like breaking out all of my oil to fry things. But when you have an easy churro recipe this delicious, it's absolutely worth it. They only take a few minutes to fry and will actually still taste good at room temp, making them a great party dessert!


INGREDIENTS:

For the churros

1 c. water

 6 tbsp. butter

 2 tbsp. granulated sugar

 1 tsp. pure vanilla extract

 1 c. all-purpose flour

 1 tsp. kosher salt

 2 large eggs

 Vegetable oil, or Olive oil  for frying Cinnamon sugar


For the chocolate dipping sauce

3/4 c. dark chocolate chips

 3/4 c. heavy cream

 1 tsp. ground cinnamon

 1/4 tsp. kosher salt

DIRECTIONS :


1.Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.

 2.To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.

 3.In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from piping bag.

 4.Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.

 5.Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit 2 minutes. Add cinnamon and salt and whisk to combine. 6.Serve churros with chocolate dipping sauce. It's important to note that the 10 minute cooling time before frying is very important. Your batter will stiffen as it cools allowing it to fry better!

Enjoy!  Eat Well My Friends!

Thursday, June 25, 2020

Cajun Jambalaya Pasta

Ummmm Here is a hummer for the summer..Cajun Jambalaya Pasta.

I won't waste time on Verbiage...I'll get right to it..


INGREDIENTS:


2 fluid ounces olive oil

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons and 2 teaspoons Cajun spice blend, separated 4 ounces red, yellow and green peppers, cut into thin strips

 4 ounces red onions, cut into thin strips 6 ounces shrimp, shelled and deveined 1 tablespoon blanched garlic, minced ½ teaspoon kosher salt ¼ teaspoon ground black pepper 4 ounces Roma tomatoes, diced into 1-inch pieces

1 pound linguini pasta

1 tablespoon parsley, chopped


DIRECTIONS:

Step 1: Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.

Step 2: Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done (they'll only be partially pink). Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper and the reserved 2 teaspoons of the Cajun spice.

Step 3: Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done and the vegetables are tender.

 Step 4: Drop the pasta into boiling salted water and cook until al dente. Step 5: Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.


Enjoy, Eat well my friends

Saturday, June 13, 2020

Blueberry Quinoa


Sometimes...every once in awhile I like to get adventurous for breakfast!
This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It's just as delicious!


INGREDIENTS-

1/2 cup quinoa, rinsed and well drained

2 cups unsweetened almond milk

2 tablespoons honey

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup fresh or frozen blueberries, thawed

1/4 teaspoon vanilla extract

2 tablespoons chopped almonds, toasted

DIRECTIONS:

In a small saucepan, cook and stir quinoa over medium heat until lightly toasted, 5-7 minutes.

Stir in almond milk, honey, cinnamon and salt; bring to a boil.

Reduce heat; simmer, uncovered, until quinoa is tender and liquid is almost absorbed, 20-25 minutes, stirring occasionally.

Remove from heat; stir in blueberries and vanilla. Sprinkle with almonds.

This is for a morning when you want to eat but don't feel like cooking!

You can thank me later !

Saturday, June 6, 2020

Apple Sauce Barbecue Chicken

Heyyy guys...This is one of those recipes that just by the title...I know I'm going to fix...

Darla Andrews , who created this recipe says -"You only need a few ingredients to create this sweet and peppery chicken. The subtle flavor of apple makes this tender barbecue dish stand out from the rest. "

INGREDIENTS:

4 boneless skinless chicken breast halves (6 ounces each)

1/2 teaspoon pepper

1 tablespoon olive oil

2/3 cup chunky applesauce

2/3 cup spicy barbecue sauce

2 tablespoons brown sugar

1 teaspoon chili powder

DIRECTIONS:

Sprinkle chicken with pepper.

In a large skillet, brown chicken in oil on both sides.

In a small bowl, combine the remaining ingredients; pour over chicken.

Cover and cook until a thermometer reads 165°, 7-10 minutes.

Freeze option: Cool chicken; transfer to a freezer container and freeze for up to 3 months.

Thaw in the refrigerator overnight.

 Cover and microwave on high until heated through, 8-10 minutes, stirring once.

Friday, May 22, 2020

Tender Pot Roast

Hey folks...Check this out...Perfect pot roast is hard to beat. It's rich and flavorful, filled with soft root vegetables and ultra-tender shreds of meat that basically melt in your mouth. And the gravy—made by thickening the cooking liquid—is so good, I could smother just about anything in the stuff. Put it all together, and this meaty one-pot meal is the truth, ruth!


INGREDIENTS:

1 tablespoon canola oil

1 boneless beef rump or chuck roast (3 to 3-1/2 pounds)

1/4 cup red wine, beer, beef broth or water, for deglazing

6 medium carrots, cut into thirds

 6 medium potatoes, peeled and quartered

1 large onion, quartered

3 teaspoons Montreal steak seasoning

1 (32-ounce) box beef broth

3 tablespoons cornstarch

3 tablespoons water

DIRECTIONS:

Step 1
: Brown the roast If you're running short on time, you can skip this step, but we recommend browning the roast to make the pot roast more flavorful. Start by heating the oil in a large skillet over medium heat. Add the roast and brown it on all sides, about five minutes per side. When it's finished, remove the roast to a platter and deglaze the pan with the wine, beer, broth or water, using a spoon to release any burnt bits.

Step 2: Prepare the slow cooker and cook While the meat is browning, place the carrots, potatoes and onion in the bowl of a 6-quart slow cooker. Place the roast on top of the vegetables and sprinkle it with the steak seasoning. Add the deglazing liquid and the broth and cook, covered, on low for 10 to 12 hours, until the beef and vegetables are tender. Editor's Tip: Since we've cut the vegetables into such large chunks, they should be able to stand up to this long, low-and-slow cooking time. If you're using smaller cut vegetables, you'll want to add them during the last three hours.

Step 3: Make the gravy Transfer the roast and vegetables to a serving platter and keep warm by tenting them with aluminum foil. Pour the cooking juices through a fine-mesh strainer into a fat separator. (If you don't have one, use one of these tricks for removing extra fat.) Skim off the excess fat, pour the juices into a small saucepan and heat over medium-high heat until the juices are boiling. Combine the cornstarch and water in a small bowl. Stir the cornstarch slurry into the juices and return the mixture to a boil, stirring constantly. Cook until the mixture is thickened, about 1 to 2 minutes. Serve the gravy over top of the roast.

Why Is My Crock-Pot Roast Tough? It's possible that your roast is tough because it's undercooked. The pot roast is done when a fork goes in easily and twists of tender threads of meat. If it can't twist easily, it needs extra cook time. That said, the main reason that most pot roasts turn out tough has to do with cooking temperature.

The tough muscle fibers and connective tissue in the roast require low temperatures and long periods of time to break down. If you try to speed up the cooking process by blasting the roast with high temperatures, the muscle fibers will seize up and become extra tough. On the low setting of a slow cooker, this roast takes anywhere from eight to twelve hours, but it's totally worth the wait.

Does the Pot Roast Need to Be Covered in Liquid? Pot roast is a braised dish, so the roast doesn't need to be covered in liquid. You only need enough to come up about halfway up the side of the roast. As the pot roast cooks, it's important to peek in from time to time, ensuring that all the liquid hasn't evaporated. If the liquid level drops below a quarter of the way up the roast, the roast can turn out dry, so you'll want to add more. Plus, you want to make sure there's enough liquid to make that tasty gravy!

There you have it..Enjoy!  Eat Well My Friends and stay safe during this coronavirus quarantine..

Friday, May 15, 2020

Chicken Tettrazini

Hey Guys and Gals...Rotisserie chicken turns this baked spaghetti into a warm, cozy meal our family craves. If we have leftover turkey, we use that, too


INGREDIENTS:

8 ounces uncooked spaghetti

2 teaspoons plus

3 tablespoons butter, divided

 8 bacon strips, chopped

2 cups sliced fresh mushrooms

1 small onion, chopped

1 small green pepper, chopped

1/3 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

3 cups chicken broth

3 cups coarsely shredded rotisserie chicken

2 cups frozen peas (about 8 ounces)

1 jar (4 ounces) diced pimientos, drained

1/2 cup grated Romano or Parmesan cheese


DIRECTIONS:

Preheat oven to 375°.

Cook spaghetti according to package directions for al dente.

Drain; transfer to a greased 13x9-in. baking dish.

Add 2 teaspoons butter and toss to coat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

Discard drippings, reserving 1 tablespoon in pan. Add mushrooms, onion and green pepper to drippings; cook and stir over medium-high heat 5-7 minutes or until tender.

Remove from pan. In same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth. Bring to a boil, stirring occasionally; cook and stir 3-5 minutes or until slightly thickened.

Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.

Bake, uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.


Enjoy!  Eat Well My Friends and Stay Safe During this Pandemic!

Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household