Tuesday, September 5, 2017 0 comments

World's Best Snickerdoodle Cookies


Ingredients:
  • 1/2 cup butter, softened 
  • 1/2 cup shortening 
  • 1 1/2 cups white sugar 
  • 2 eggs 
  • 2 teaspoons vanilla extract 
  • 2 3/4 cups all-purpose flour 
  • 2 teaspoons cream of tartar 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 2 tablespoons white sugar  

Directions:
  1. Preheat oven to 400 degrees F.
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
  3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
 
Sunday, September 3, 2017 0 comments

Carnitas


Ingredients:
Directions:
  1. Trim excess fat from pork butt; cut pork into smaller pieces and transfer to a bowl. 
  2. Combine salt, oregano, cumin, black pepper, chile powder, and paprika together in a bowl. Rub pork cubes with spice mixture. 
  3. Let marinate for 1 hour and up to overnight.
  4. Put pork and marinade in pressure cooker. Place lid on pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 40 minutes. Let pressure come down naturally, about 15 minutes.
  5. Remove pork from pressure cooker and shred meat.
 
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Carne Asada


Ingredients:
  • 3 whole dried ancho chilies, stems and seeds removed
  • 3 whole dried guajillo chilies, stems and seeds removed
  • 2 whole chipotle peppers, canned in adobo
  • 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
  • 2 tablespoons fresh juice from 2 to 3 limes
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian fish sauce
  • 6 medium cloves garlic
  • 1 small bunch cilantro, leaves and tender stems only, divided
  • 1 tablespoon whole cumin seed, toasted and ground
  • 1 teaspoon whole coriander seed, toasted and ground
  • 2 tablespoons dark brown sugar
  • Kosher salt
  • 2 pounds skirt steak (or flap steak or flank steak)
Directions:
  1. Place dried ancho and guajillo chilies on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt.

  2. Add marinade to steak. Refrigerate for at least 3 hours and up to overnight. 
     
  3. Remove steak from marinade and wipe off excess. Dry over a rack and let come to room temperature before grilling. Cook over hot grill for about 5 minutes a side. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately
 
Monday, July 31, 2017 0 comments

Butter Cake




Ingredients:
  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
Directions:
  1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Beat on a high speed for up to 4 minutes to make sure the sugar cream is very fluffy. Add eggs one at a time, making sure to fully incorporate each egg before adding another. Do not overbeat after adding the eggs or the cake will become tough.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  6. Frost cake as desired.
Saturday, July 8, 2017 0 comments

Instant Pot Braised Beef & Tortellini


Ingredients:
  • 3 tablespoons olive oil 
  • 1 -2 lb boneless beef short rib (or similar tough cut of beef) 
  • 1 garlic clove, minced 
  • 1 tomato, diced 
  • 6 ounces fresh mushrooms, sliced 
  • 8 ounces Marsala wine 1/4 cup flour 
  • 1 tablespoon Italian seasoning 
  • 1 -2 lb asiago-filled tortellini, boiled 
  • Salt and pepper

Directions:

For Instant Pot follow these directions, (total time ~45 minutes):
  1. Heat oil in pot on saute mode. 
  2. Toss short ribs in flour, add to pot, and sear on all sides. 
  3. Add garlic, mushrooms and seasoning and cook for 2-3 minutes. 
  4. Add Marsala wine. 
  5. Put lid on instant pot and turn to manual mode. 
  6. Cook on high pressure for 35 minutes. 
  7. Let pressure release naturally for another 10 minutes, then turn pressure release valve. 
  8. Remove meat and shred/cut into small pieces. 
  9. Turn heat to saute mode and cook until the sauce is reduced. 
  10. Add a touch of heavy cream to the sauce at the end. 
  11. Serve meat and sauce over tortellini. 
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Flaky Buttery Biscuits



Ingredients:
  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
  • 3/4 cup milk

Directions:
  1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
  3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
Tuesday, June 21, 2016 0 comments

Pesto

Ingredients:
  • 1/2 cup walnuts
  • 3 cloves garlic, minced
  • 3 cups fresh basil leaves
  • 1 cup spinach leaves
  • juice of 1/2 lemon
  • 1 1/2 cups olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:
  1. Heat a dry skillet over medium-high heat.
  2. Add walnuts in a single layer and stir for about 2 minutes until lightly browned.
  3. Combine the walnuts and garlic in a food processor and pulse a few times to combine.
  4. Add the basil and spinach and pulse until coarsely chopped.
  5. Add the lemon juice.
  6. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended.
  7. Add the salt and pepper and pulse a few more times to combine.
  8. Refrigerate for up to 3 days.
 
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