Recipes
Mexican Red Chili Sauce
For a flavorful Mexican red chili sauce that will compliment your enchilada, or tamale this is the one. Flavor shredded chicken for a delicious chicken salad, add to fajitas and quesadillas. The ideas are endless. 5 Dried New Mexico chiles 5 Dried Guajillo chilies 5 Dried chili Negro 7-8 whole (1.5 lb.) tomatoes, roasted 3 sweet onions, peeled and roughly chopped 8 cloves of garlic, peeled 4 cups stocks 1 tablespoon Mexican oregano 1 teaspoon cumin 2 teaspoons salt 1/2 teaspoons pepper Clean the chiles of the stem and seeds by opening them up. Roast the chile pieces in a
Rice Noodle Bowl
Vietnamese rice noodle bowl is the perfect comfort food. A spicy recipe from James Beard Award-winning cookbook author Andrea Nguyen. Simple layers of fresh vegetables and herbs provide a refreshing crunch. The noodles sop up the flavor; and the homemade Nuoc Cham brings the Vietnamese flavors together for a truly authentic meal. Along with other Asian countries, Vietnam prefers the chopstick for their silverware. Use a Western-style soup spoon that pairs nicely when served with this dish. If you can't wheel a chopstick a fork will do in a pinch. Marinade: 1/4 cup coarsely chopped lemongrass (from 1 medium stalk) 3
Ice Cream Mochi Recipe
This ice cream Mochi recipe is one of my grandkid's favorite treat. I had to learn to produce Mochi because the price of them are spendy, and the kids can devour them in a matter of moments. They are not hard to make I guarantee. A good quality ice cream will make the difference. My favorite is green tea and coconut. Try any flavor you desire and make Mochi your favorite ice cream treat. Enjoy! 1 cup Mochiko sweet rice flour or Mochi flour 3/4 cup water 2/3 cups sugar 1 cup or more of cornstarch flour Ice cream of
Apple Sourdough Fritter
Wondering what to do with all that sourdough you are accumulating? Well this apple sourdough fritter is a winner! Apples and cinnamon are quite a pair. Sweet apples with a touch of sugar and your sourdough mother, you'll have the best dessert or breakfast treat on earth. 2 medium size apples 1 teaspoon cinnamon 1/4 teaspoon baking soda 1/8 - 1/4 cup sugar 1 1/2 cup sourdough starter 2 cups oil for frying Peel and core apples. Dice and place into a mixing bowl. Add the cinnamon, sugar and baking soda, stir to combine. Pour the sourdough starter over the
Hawaiian Mochi
If you love the scrumptious mochi filled with ice cream, you'll enjoy the unique Hawaiian mochi with its buttery coconut flavor. These unique squares remind some of creme brûlée, buttered popcorn, and crepes. I like the fact that Hawaiian Mochi are gluten-free and made from all organic ingredients. I used a sprouted whole grain rice flour that has fewer carbohydrates than white rice. Also, if you want the highest quality of organic coconut milk use Aroy-D. Organic Evaporated milk is fine in any brand. If you don't want to use evaporated milk, whole milk can be substituted minus the water. For shredded coconut that
Homemade Lasagna
Make homemade lasagna with every ingredient from scratch. Sauce, pasta, and ricotta all made with love by your own hands. Nothing beats the Italian experience in your own home. I make the Italian pasta , or gluten free pasta and an easy homemade ricotta for a truly Italian dinner. My recipes teach you the step by step process to making ricotta that will blow your mind and the pasta sheets can't get much easier with the Kitchenaid attachment. . Homemade Lasagna Pasta: 500 grams all-purpose flour 5 each Eggs (large, room temperature) 1/2 teaspoon kosher salt
Danish Pancakes
Danish pancakes are made in a peculiar pan called a Aebleskiver. Delicious stuffed with jam and sprinkled with powder sugar they make a wonderful treat for my grandkids. You will need to buy a Aebleskiver pan in order to make these cute pancake balls. You will cherish this unique pan and will use it over and over again. No need to buy a heavy cast iron pan I suggest a medium weight. I have a link to the one I use below. I find in works well cooking the pancakes evenly on medium heat. 1 1/4 cups all-purpose flour 3
Hungarian Cottage Cheese Pasta (Túrós csusza)
Pasta became a part of Hungarian gastronomy somewhere at the beginning of the modern era. József Topits founded the first steam pasta factory in 1859 in Budapest which allowed the large-scale production of pasta. What makes this Hungarian cottage cheese pasta unique is the special combination of warm pasta cooked with cottage cheese and mixed with hot, crisp bacon strips. This combination is scrumptious as the cottage cheese melts into the pasta. Traditionally the pasta was torn into pieces, I prefer to make my own egg pasta and cut them into soft pillows. Káposztás Tészta is another noodle dish made with
Overnight Cinnamon Rolls
Ooey-gooey goodness awaits with these overnight cinnamon rolls. Nothing beats homemade cinnamon rolls freshly baked on a Saturday morning. Making them a favorite of kids and adults alike. Cinnamon rolls bring memories of days gone by when you had a grandma who baked these gooey rolls for you on the holidays. The dough is moist, flaky, filled with cinnamon and brown sugar, and topped with vanilla icing just waiting to be devoured. 2 1/4 teaspoons active dry yeast 1/2 cup of milk 4 1/2 cups all-purpose flour 1 teaspoon salt 4 large eggs 1/4 cup sugar 1/2 cup unsalted butter
Wild Pheasant Breast
Pheasant breast seared in a cast iron skillet is one of my favorite ways to make wild pheasant. I paired the breasts with sautéed red cabbage for a winning combination. Don't hassle your husband the next time he wants to hunt, especially pheasant. Most birds are planted where we live. They are not wild per-say, they have been reared by humans and planted in hunting release sites. Their meat flavor is mild and as long as you don't overcook the meat it is juicy and delicious. Try my grandma's Soupy Potato with this wild meal. 2 cleaned and fileted pheasant
Latin Roast Chicken with Green Sauce
This deliciously Latin roasted chicken with green sauce pairs nicely with its tangy green sauce. Bright green in color makes it a beautiful and tantalizing dish to serve for a dinner party. Juicy roast chicken is one of my favorite dishes to serve. Guest are always astounded at how flavorful and juicy my chicken tastes. This Latin roasted chicken with green sauce is one that is in high demand at my table. Because it is split and laid flat it doesn't dry out, the added spices under the skin make the flavor abound. This dish goes well with the jicama
Jicama Cabbage Slaw
Nothing is more refreshing to eat then Jicama Cabbage Slaw. Unique crunch of the jicama lends its self to any flavor you choose. I have paired this with lime and cilantro for a winning combination. Enjoy with BBQ hamburgers or my tasty Latin Roast Chicken with tangy green sauce. 2 large jicama 1/4 head of red cabbage 3 limes, juiced 2 jalapeño, minced 1/2 cup cilantro, chopped 4 scallions, minced 3 tablespoon oil 2 teaspoon kosher salt 1/4 teaspoon black pepper Peel the jicama and slice into 1/4” thick slices, stacking the slices on top of one another and cutting
Fried Rice
Simple Fried Rice is one of my favorite dishes to make with leftover rice. Yes, it needs to be leftover from the refrigerator in order for the rice kernels to split apart, this makes it easier to fry. Fried rice is very versatile, you can add anything that suits your fancy. I always have peas and carrots around, but there is no limit to your imagination in this dish. Go full out with BBQ pork diced, corn, beans it's endless! Try my other Asian recipes like General Tso's Chicken or learn to fold potstickers! Sauce: 2 tablespoons oyster sauce2 tablespoons light