2 t garlic powder
2 t chili powder
2 t salt
1 t ground cumin
1 t paprika
1⁄2 t ground red pepper
8 boneless skinless chicken thighs
cooking spray
6 T honey
2 t cider vinegar
Just a place to store some of my favorite recipes and some that I've always wanted to try. Feel free to contribute recipes - no cilantro allowed!
2 t garlic powder
2 t chili powder
2 t salt
1 t ground cumin
1 t paprika
1⁄2 t ground red pepper
8 boneless skinless chicken thighs
cooking spray
6 T honey
2 t cider vinegar
Brown Butter and Maple Chewy Pumpkin Cookies
Ingredients:
Pumpkin Cookies:
1 cup (220g) unsalted butter
1 1/2 cups (280g) dark brown sugar, packed
1 large egg yolk
3 tbsp pure maple syrup
1 tsp vanilla extract
1/3 cup (80g) pumpkin puree
2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Coating:
2 tbsp brown sugar
2 tbsp granulated sugar
1 tsp cinnamon
Instructions:
Brown the Butter:
Melt 1 cup of butter over medium heat in a saucepan, stirring continuously until it turns a rich amber color and gives off a nutty aroma. Watch closely to prevent burning.
Pour the browned butter into a measuring glass and scrape any browned bits from the bottom of the saucepan. Chill in the refrigerator for about 20 minutes until it thickens slightly but is not solidified.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
Mix Wet Ingredients:
In a large mixing bowl, whisk together the cooled brown butter and brown sugar until it resembles clumpy wet sand.
Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth and well combined.
Combine and Chill Dough (if needed):
Add all of the dry ingredients to the wet ingredients and use a rubber spatula to fold them together until just combined. If the dough is too thin and doesn’t hold its shape well, chill it for 15-20 minutes until it thickens.
Prepare Coating:
In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon for the coating.
Shape and Coat Cookies:
Use a large cookie scoop (about 2 ounces) or a 1/4 cup measuring cup to scoop out the dough. Drop each portion into the cinnamon sugar mixture and gently toss to coat. The dough will be very soft but not sticky.
Bake the Cookies:
Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 3 inches apart. You should be able to bake 4-5 cookies at a time.
Bake in the preheated oven for 12-15 minutes, or until the edges are darkened and the centers look puffed and slightly underdone.
Cool and Serve:
Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
1 (8 oz) box corn bread mix
14 oz can Sweetened condensed milk
2 eggs
2 T diced jalapenos or more
1 small onion grated
1/2 c vegetable oil
2 c shredded cheese (your choice)
1 c whole kernel corn
Preheat oven to 375 degrees. Combine all ingredients in a bowl and mix well. Cook in a cast iron skillet for 45 minutes or until golden brown.
1 c uncooked long grain white rice
1 (14 oz) can chicken broth
1 c sour cream (regular or reduced fat)
1 (4 oz) can diced green Chile peppers
1/4 c hot or medium salsa
1 c shredded Monterey Jack cheese, divided
1 (8.75 oz) can whole kernel corn, drained
1/4 c finely chopped green onions (green parts only)
salt and ground black pepper to taste
Preheat the oven to 350 degrees. Lightly grease a 1 1/2-quart casserole dish.
In a large pot, bring rice and chicken broth to a boil. Reduce heat to low, cover and simmer for 20 minutes. Stir sour cream, green Chile peppers, 1/2 c cheese, corn, and green onions into cooked rice. Season with salt and pepper. Tip into the casserole dish and top with remaining cheese. Bake uncovered for 30 minutes in the preheated oven until cheese is bubbly and lightly browned.
1/2 c cream cheese, softened
1/2 c sour cream
1/2 c salsa
1 c cooked shredded chicken
1/2 c shredded Monterey Jack cheese
1/2 c shredded Cheddar cheese
2 T chopped green onions
8 (8 inch) flour tortillas
1/2 c enchilada sauce
Preheat oven to 350 degrees. In a medium bowl, mis together cream cheese, sour cream, salsa, chicken, cheeses and green onions. Place about 1/3 cup of chicken misture onto each tortilla. Roll up tortillas, and place seam side down in an ungreased 9 x 13 dish. Pour enchilada sauce over the top. Bake for 25 minutes, or until bubbly.
3 T olive oil
1/2 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, finely chopped
1 large peeled potato, chopped
1/2 head of cabbage, chopped
2 zucchini, chopped
1/2 c dry white wine
6-8 cups chicken broth
2 3/4 c crushed tomatoes (or more)
1 can mixed bean medly (or white beans)
1½ tsp salt
1/2 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried fennel
1/4 tsp chilli flakes
2 c ditalini pasta
350 grams all purpose flour
100 grams whole wheat flour
2 t rapid rise yeast
2 t kosher salt
2 t Italian seasoning
1/2 t garlic powder
1 1/2 c hot tap water
Combine the dry ingredients. Add the water using the handle of a wooden spoon. The dough should be too loose to knead (not that we will), so add more water if necessary. The dough should be shaggy. Cover with plastic wrap and let proof for 2 hours. You can refrigerate after this overnight or prepare to bake immediately.
Place dutch oven (with the lid on) in an oven set to 450 for 30 minutes to Preheat. Sprinkle the work surface lightly with flour, dump the dough onto the surface and lightly sprinkle the dough with more flour. Using a bench scraper fold one edge of the dough into the middle. Do this 5 more times. Place 1/2 sheet of parchment next to the dough and gently roll the dough onto the parchment paper. Sprinkle lightly with flour and cover with the plastic wrap while the duth oven is preheating.
When ready, carefully lift the parchment and dough into the Dutch oven. Cover with the lid and bake for 30 minutes.
This a great recipe for bread to be used for stuffing. For white bread, use 450 grams of all purpose flour and omit the Italian seasoning and garlic powder.