Tag: dinner

Momma-style Bread Machine Rolls

INGREDIENTS

  • 8 oz water
  • 2 tbsp oil
  • 1 tsp salt
  • 2 tbsp powdered milk
  • 2 tbsp sugar
  • 320 g all-purpose flour
  • 1.5 tsp fast rising yeast

*Additional ingredients: I brush the tops of my baked rolls with butter once out of the oven. Should be about 1 tablespoon of butter, if that. I also sometimes lightly sprinkle flaked Maldon salt on top of my freshly buttered rolls.

INSTRUCTIONS

  • Add all the ingredients EXCEPT for the flour and yeast into the bread machine pan in the order listed.
  • Add in the all-purpose flour.
  • Make a well in the center of the flour and add in your yeast.
  • Once bread machine pan is locked in place, set the bread machine setting to DOUGH.
  • Once the bread machine completes its dough cycle, remove the dough from the bread machine pan onto a lightly floured surface.
  • Divide dough into half, then cut each half into thirds, before cutting each third into halves for a dozen large rolls.
  • Roll each piece into a ball and place onto a greased 9×13 baking pan.
  • Place the rolls in a warm place (*see notes) to rise for about an hour (until doubled in size).
  • Heat oven to 400 degrees.
  • Bake for 12-15 minutes, or until golden brown.
  • Brush the tops of the freshly baked rolls with butter (and sprinkle tops with flaked Maldon salt, if desired).

NOTES

For my warm place, I heat my own for only 1 minute at 350 degrees (just enough to warm the space), turn off the oven, turn on the oven light, and let my rolls rest in the closed oven for the required hour.

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Quick and Easy Sandwich Buns Recipe (Bread Machine)

Recipe Highlight: This is the absolute BEST recipes for sandwich buns or rolls that you can possibly make in a hurry! In less than 3 hours total, you can have amazingly soft bread that are especially delicious for burgers or chicken sandwiches! I can’t wait to use them for breakfast sandwiches as well. The slightly sweet, yeasty dough yields a crowd pleaser … for sure!

Makes 6 to 8 buns.

INGREDIENTS

  • 1 large egg
  • 1/2 cup of milk (4 ounces)
  • 1/4 cup water (Approximately 2 ounces … just enough until the totality of the 1st three ingredients equals 8 ounces. See instructions.)
  • 2 tbsp granulated sugar
  • 3/4 tsp salt
  • 2 tbsp softened butter
  • 2-1/2 cups (340 grams) of All-Purpose Flour
  • 1-1/4 tsp bread machine or quick rise yeast

INSTRUCTIONS

  1. Using a food scale, add 4 ounces of milk to a bowl. Then add egg. From there, add just enough water so that the total liquid mixture is 8 ounces. Using the cup measurements provided is pretty on point if you don’t have a food scale.
  2. Add salt and sugar to the liquid mixture and stir until egg is
  3. Add liquid mixture to bread machine, adding your softened butter and AP flour in order listed.
  4. Make a well in the top of the dry mixture and place your yeast on top.
  5. Using the DOUGH setting on your bread machine (our current model is #8 on the setting menu), allow your machine to do the hard work for you! It will mix the dough and proof it, a process that takes around 1-1/2 hours.
  6. Once dough has completed this process, turn out dough onto a lightly floured surface and divide into 6 to 8 dough balls. Once rounded out, place on a parchment lined baking sheet. Lightly press each ball with floured fingertips until they are around 1 inch tall.
  7. Let dough rest in a warm environment for about 45 minutes so that they can complete their final rise. If you don’t have warm proofing area, putting the rolls into an oven that has been preheated for a minute and a half and then leaving the oven light on works perfectly!
  8. Once rise is complete, preheat oven to 400 degrees.
  9. If desired, brush tops of rolls with egg whites and then sprinkle with sesame seeds or topping of your choice.
  10. Bake for around 12 minutes or until tops are beautifully brown.
  11. Allow rolls to cool for at least 15 minutes.
  12. Once cooled, cut horizontally and top as desired!

NOTES

For my kiddos: Enjoy! I hope that these buns elevate your sammies! These are so tasty! Just know that I love you more than homemade bread … and that says A LOT!

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Hearty Chorizo & White Bean Stew Recipe

Serve with a crusty loaf of bread for a delicious, hearty meal.

INGREDIENTS

  • Olive oil
  • 1 yellow onion (or 4 shallots)
  • 1 carrot, cut into thin medallions
  • 1 stalk of celery, cut into thin slices
  • 1 serrano pepper (left whole with just the stem cut off, exposing the inner flesh/seeds)
  • 4 cloves of garlic, minced (to taste)
  • 2 tablespoons tomato paste
  • 1 tbsp of fresh rosemary/thyme (either/or/both)
  • 6 ounces of chorizo
  • 2 cans of white beans (Great Northern or cannellini)
  • 1 quart of chicken broth (or water with 2+ tablespoons of Boullion)
  • 1 bunch of greens (I used rainbow chard)
  • A few generous shakes of garlic powder and Badia complete
  • 1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon of cracked black pepper (to taste)
  • 1 tablespoon of red pepper flakes (to taste)
  • 1/3 cup of grated parmesan cheese
  • 1-1/2 teaspoons of red wine vinegar
  • 1/2 cup of ditalini pasta, if desired

INSTRUCTIONS

  1. Coat Dutch oven with olive oil & add in veggies to caramelize and soften, saving the minced garlic until the end to ensure it does not burn. Just a reminder to leave the serrano pepper whole!
  2. Once veggies are softened, add in your chorizo and cook through before making a well in the center of your pan to add in your tomato paste. Caramelize your tomato paste for at least 2 minutes to ensure it has optimized flavor.
  3. Add in herbs and spices, before adding in broth, beans, and greens. Cook for about 20 minutes (or until greens are wilted).
  4. Using an immersion blender, make a few quick passes to blend just enough to thicken soup. Do not blend smooth! The satisfying textures of the vegetables, chorizo, and beans are the best part of this stew.
  5. If using, add in the pasta and cook for about 15 minutes on medium heat (or until pasta is desired tenderness).
  6. When pasta is desired tenderness, add in parmesan cheese and red wine vinegar.

NOTES

How much you use the immersion blender will have a large impact on how thick this stew is. For colder months, a thicker, hearty stew will hit the spot. For warmer months, leaving it thinner will give it more of a soup-like feel for a light, healthy meal. Top with additional grated parmesan, a few red pepper flakes, and serve with a crusty sourdough loaf for a meal to remember.

This one if for you, Audrey. I love you so much!

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Ultimate Spicy Chili Recipe for Snow Days

This is a must-have for any snow day!

INGREDIENTS

  • Olive oil
  • 1 yellow onion (or 4 shallots)
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 serrano pepper
  • 2 jalapeno pepper
  • 4 minced garlic cloves (or to taste)
  • 2 pounds lean ground beef
  • 1/4 cup Worcestershire sauce
  • garlic powder (to taste)
  • Badia complete (to taste)
  • 16 oz of beef broth (or water + 2 bouillon cubes)
  • 1 can (28 oz) of crushed tomatoes
  • 1 can (14.5 oz) of fire-roasted diced tomatoes
  • 1 can tomato paste (can leave out if you want more of a thin Wendy’s chili texture)
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon hot sauce (I used Scotch Bonnet)
  • 1 tablespoon dried basil
  • 2 tablespoons smoked paprika
  • 1 tablespoon dried oregano
  • 1 teaspoon of dried peri peri pepper flakes (crushed red pepper flakes will work!)
  • salt & pepper (to taste)
  • 3 cans of beans (I use 1 each of the following: pinto, black beans, and dark red kidney beans)
  • assorted toppings (cheese, sour cream, cilantro, diced onions, corn chips, etc.)

All seasonings can be adjusted to your own liking!

INSTRUCTIONS

  1. Chop your veggies into a small dice.
  2. Coat the bottom of a Dutch oven with olive oil and sauté your veggies until soft, around 5 minutes. If needed, add a little water to keep from sticking to bottom of the pan.
  3. Add in your ground beef to your caramelized veggies and cook until browned.
  4. Once your meat is browned, add in the Worcestershire sauce and flavor with a few generous shakes of dried garlic powder and Badia complete. Add a pinch of salt and pepper at this time as well.
  5. If using tomato paste (depending on if you want a thin or thick chili), make a well in the center of your meat and veggie mixture before adding your tomato paste. Allow your tomato paste to cook for about 2 minutes, ensuring that it caramelizes and optimizes its flavor.
  6. Once tomato paste is caramelized, add in your spices and cook for another minute, allowing them to bloom.
  7. Once spices are bloomed, add in the remaining ingredients: broth, cans of tomatoes, and beans.
  8. Once heated through and thickened (at least 20 minutes), taste and adjust spices accordingly.
  9. Top with cheese, sour cream, chopped cilantro, diced onions, corn chips, etc.

NOTES

While it looks like a lot of ingredients, most of them are spices and pantry staples. Feel free to use whatever you have on hand when it comes to peppers and beans, but the listed peppers are what I used to get praise-worthy results! I love a mix of beans (pinto, black beans, and dark red kidney beans) to give the chili different textures, so feel free to experiment there if you wish!

Nothing says love on a cold day like a bowl of spicy chili and a slice of warm, slathered corn bread.

I love you, kiddos!

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Joe’s Holiday Prime Rib

INGREDIENTS
  • 1 bone in prime rib beef roast, 3 ribs, about 6 pounds
  • 5 garlic cloves, smashed
  • 1/4 cup grated fresh or prepared horseradish
  • Leaves from 2 fresh rosemary sprigs
  • Leaves from 4 fresh thyme sprigs
  • 1/2 cup kosher salt
  • 1/4 cup freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 tablespoon all-purpose flour
  • 2 cups canned chicken or beef broth

DIRECTIONS

Preheat the oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Source: My brother’s recipe so no clue!

REVIEW

My brother, Joe, has made this for large family gatherings, especially on New Year’s Day. He is a fantastic cook! More importantly, he is a beloved uncle to my children and one of my favorite people to ever exist. His prime rib with mashed potatoes and an amazing French onion soup that everyone raves about to this very day.

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Delicious Hoisin BBQ Pork Chops Recipe


INGREDIENTS

SAUCE:

  • 1 jar hoisin sauce (8 ounces)
  • ½ cup honey
  • ½ cup chicken broth (or water with bullion)
  • ¼ cup chili garlic sauce (or sriracha)
  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon red pepper flakes

MAIN:

  • 2 tablespoons of vegetable oil
  • salt & pepper, to taste
  • 8 boneless porkchops

INSTRUCTIONS

1. Combine first 10 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season boneless country ribs (if using crockpot; see notes below) or boneless chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip pork, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.

Optional: Garnish with chopped green onions.

NOTES

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point, remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

This is one of Zach’s favorites that I located from an old blog that I had kept when they were growing up. I will make soon & replace the blog-generated image. I hope it holds up to our memory of this dish!

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Peruvian-inspired Chicken Kabobs with Creamy Cilantro Sauce

INGREDIENTS

Marinade:

  • 2 lbs chicken tenderloins (or thighs), pat dry
  • 1/4 cup soy sauce
  • 4 cloves garlic, grate or finely minced
  • 1 tbsp red wine vinegar
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1/4 tsp cayenne pepper or ground peri peri flakes, to taste

Creamy Cilantro Sauce:

  • 2/3 cup Greek yogurt
  • 2 garlic cloves
  • 1 jalapeno, stem and seeds removed
  • 2 green onions (green parts only)
  • 1 cup cilantro, packed cup with stems removed
  • 1 lime, juiced
  • 1/4 cup crumbled feta cheese, if desired
  • 2 tbsp olive oil

INSTRUCTIONS

Chicken kabobs:

  • Prep chicken by cutting into small pieces in preparation for assembling kabobs.
  • Whisk together the marinade ingredients and add to prepared chicken.
  • Marinate the chicken in the refrigerator for at least 2 hours (4-6 preferred).
  • An hour before grilling, remove marinated chicken from fridge and make your creamy cilantro sauce (see below).
  • When ready to grill, assemble skewers.
  • Place on grill until desired doneness is reached. I love making sure I get a few chars on the scraggly bits!

Creamy cilantro sauce:

  • Add all the ingredients except the feta and oil to a blender.
  • Process until smooth.
  • Add in the oil and feta, blending again just until incorporated.
  • Refrigerate until ready to serve.

NOTES

The chicken can also be made in the oven. Just roast the chicken tenderloins in oven at 425 degrees on a foil-lined pan for about 25-30 minutes. Broil on high for a few minutes until slightly browned and charred.

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Joe’s Adobada Marinade

INGREDIENTS

  • 7 guajillo chiles (New Mexico)
  • 1 chili ancho
  • 5 garlic cloves
  • 1 tsp oil
  • 1 tsp apple cider vinegar
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp peppercorns
  • 1 tsp cinnamon
  • 1 tsp ancho chili powder
  • 1 tsp cumin
  • 2 tsp salt
  • 2 tsp chicken bouillion
  • 5 cloves

INSTRUCTIONS

  • Toast chiles after removing seeds & checking for mold.
  • Cover with water and bring to a boil.
  • Once boiling, remove from heat and allow to cool.
  • Add all ingredients to blender and mix.

NOTES

This marinade will be enough to flavor 3-5 pounds of meat. We use this mixture to flavor strips of pork that we skewer on kabobs and grill with pineapple for an al pastor type taco. Once grilled, we remove meat from skewers, cut into small pieces, and serve on tortillas with grilled pineapple — con todo (cilantro and onion) — and Joe’s Salsa Cremosa Verde and/or Habanero Cremosa. You can’t beat it!

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Grilled Asian-inspired Chicken Kabobs / Char Siu-esque Pork Kabobs

INGREDIENTS

Marinade:

  • 2 lbs chicken tenderloins/thighs OR boneless pork tenderloin
  • 2 tbsp chinese five-spice powder
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1/4 cup light soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 2 heaping tbsp minced garlic
  • 1 tbsp minced/grated ginger
  • 1 tbsp red pepper flakes (or 1 tsp of ground peri-peri flakes, to taste)
  • 1 tbsp sesame oil
  • a few drops of red food coloring (IF USING PORK for char siu-esque appearance)

INSTRUCTIONS

  • Make a marinade using the ingredients listed and then pour of your protein, using the red food color primarily if using pork for that char siu-esque appearance.
  • Allow protein to marinade in the refrigerator for at least 2 hours, but 4-6 is optimal.
  • Remove from fridge about 1 hour before grilling.
  • Before grilling, assemble kabobs.
  • Grill kabobs until desired doneness. I like a few crispy edges on mine!
  • Enjoy!

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Grilled Indian-inspired Pork Kabobs

INGREDIENTS

  • cubed pork tenderloin (enough to make about 5 skewers)
  • 1 tsp kosher salt, to taste
  • 4 tbsp Greek Style Yogurt
  • 4 minced garlic gloves
  • ½ tbsp minced Ginger, to taste
  • 2–4 Red Chilies, to taste – finely chopped (I used ground dried peri peri chilis instead as that is what I have on hand)
  • 1 tbsp freshly squeezed lemon juice
  • ¾ tsp freshly cracked Black Pepper
  • 2 tsp Garam Masala
  • 1 tbsp ground cumin
  • 1 tbsp coriander powder
  • 1 tbsp turmeric powder (or curry powder)
  • 1 tbsp honey or brown sugar
  • 1 tsp ground cayenne, optional
  • 1 tbsp canola oil
  • a few drops of red food color

INSTRUCTIONS

  • Cube up pork tenderloin into small pieces and place into large bowl.
  • Add remaining ingredients (with the exception of the food color) to the bowl of cubed pork and then stir with a large silicon spoon, making sure to thoroughly coat each piece and equally distribute the marinade mixture.
  • Add a few drops of red food color, if desired.
  • Allow the pork to marinade in the refrigerator for at least 2 hours (preferably 4 or more)
  • One hour before grilling, remove marinated pork from fridge and assemble kabobs.
  • Grill skewers on charcoal grill (or cook cubes in air fryer) until desired doneness.
  • Serve with paratha, chopped cilantro and lime slices, and a side of roasted curried sweet potatoes and chickpeas.
  • Enjoy!
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