Pan de muerto (Day of the Dead sweet mexican bread)

From pretty much everywhere, lots of hit and miss before ending with this ;-)

INGREDIENTS:

1/4 cup butter

1/4 cup milk

1/4 cup warm water (110 degrees F/45 degrees C)

3 cups all-purpose flour

1 1/4 teaspoons active dry yeast

1/2 teaspoon salt

1/4 cup white sugar

2 eggs, beaten

2 teaspoons orange zest

1/4 teaspoon anise extract

DIRECTIONS:

Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).

In a large bowl combine 1 cup of flour, yeast, salt, anise extract and 1/4 cup of sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. 

Punch the dough, place it onto a baking sheet, shape it with a knob on top and bones/stripes from top to bottom, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.

Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool.

Cover with granulated sugar

Roasted Rosemary Carrots

From Janet Wages

These can be done with regular carrots cut into sticks, way faster with baby carrots.

INGREDIENTS

1 bag (16oz) peeled baby carrots
1 ts dry Rosemary
Olive oil
Salt
Pepper
1 Lemon

DIRECTIONS

Preheat oaven at 450 degres
Toss all the ingredients in a bowl and spread evenly on a baking sheet.
Roast for 35 min aprox until carrots are soft.
Squeeze the juice of 1 lemon right before serving

Chipotle sauce

From me ;-)

INGREDIENTS

2 Tbsp olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, minced
1-3 chipotles chiles in adobo (canned), minced fine and sauce reserved
1 28-ounce can crushed tomatoes (preferably fire-roasted)
1/2 cup beef or chicken broth

DIRECTIONS

Heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. 

Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes and beef broth. 

Mix well and add salt to taste. 

If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls.

(I like all this blended, but works perfect as is)

Turkey Ricotta meatballs in chipotle sauce

These have the be the fluffiest meatballs ever! I make them in Chipotle sauce (recipe on link) but they can be in any other sauce you want, tomato sauce for example.

From Food.com

INGREDIENTS
1 lb ground turkey breast
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup dry breadcrumbs
1/4 cup chopped fresh parsley
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

DIRECTIONS

Combine ground turkey with the other ingredients in a bowl and then shape mixture into about 18 meatballs.
Heat a large nonstick skillet over medium-high heat.
Coat pan with olive oil.
Add meatballs, and brown on all sides.
Once browned  add the chipotle sauce and let the meatballs cook through in the sauce for about 15 minutes or until done.

Pan-Seared chicken breast w/ Mustard pan sauce

From EATZ

INGREDIENTS:

2 chicken breasts
olive oil as needed
salt and pepper
1/4 onion, small diced
1 oz white wine
1 teaspoon Dijon mustard (I used whole grain)
8 oz chicken stock
1 oz butter

DIRECTIONS:

Season both sides of chicken breasts with salt and pepper. In a large sauté pan, heat olive oil and add chicken. When golden brown turn over and sauté on the other side. When done, remove from pan and discard most fat. Tent to keep warm.

In the same sauté pan, add onions and sweat over high heat until lightly caramelized. Deglaze with white wine and reduce au sec. Add chicken stock, bring to boil and reduce over high heat to suace consistency. Mount with butter and swirl in the mustard. Serve over chicken with Skinny mashed and salad.

Roasted Cauliflower w/ Lemon caper vinaigrette

I have to start saying I'm not a fan of cauliflower but made this way or as skinny mashed, I love it!

From thechew.com

INGREDIENTS

For the Cauliflower:
1 head Cauliflower
1/4 cup Olive Oil
Salt and Pepper
Lemon Caper Vinaigrette (see recipe below)

For the Lemon Caper Vinaigrette:
1 cup Olive Oil
1/3 cup Capers (chopped)
1/2 bunch Parsley (chopped)
1/2 cup Lemon Juice
1 tablespoon Lemon zest
1 teaspoon Dijon Mustard
Salt and Pepper

DIRECTIONS:

For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette.

For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. 

Serve this dish as a side or a vegetarian entree.

Asparagus with Hollandaise Sauce

From EATZ with my tweaks in ( ) because of availability in my kitchen

INGREDIENTS for the sauce

 1 small shallot (1/4 yellow onion)
4 whole black peppercorns
3 fluid ounces white wine
1 fluid ounce white wine vinegar (Apple cider vinegar)
3 egg yolks
1 teaspoon fresh lemon juice
8-12 ounces clarified butter
Cayenne pepper as needed (white pepper + paprika)
salt s needed

DIRECTIONS for the sauce

In a small saucepan, combine the shallots, peppercorns, wine and vinegar. Reduce over low heat to about 1 tablespoon. Strain the reduction.
In a stainless steal bowl, add the egg yolks and shallot reduction. Using a whisk, whip the mixture until "ribbon stage" (it will look pa;e yellow and slightly thick). Whisk over a "bain-marie" until the mixture has just thickened. Do not scramble the eggs, control heat by removing and returning bowl from "bain-marie". Slowly drizzle in the lukewarm clarified butter 1 ounce at a time. When consistency has reached a velvety smooth texture, add lemon juice. Season with a bit of cayenne pepper and salt and serve immediately, sauce keeps thickening and does not look as nice ;-)

DIRECTIONS for the asparagus

Put asparagus in boiling water for about 12-16 min depending on size and thickness and transfer to iced water for a minute or so. Drain water and serve.

Baked Ricotta mini doughnuts w/ maple glaze

From Instructables.com w/ some tweaks

FOR THE DOUGHNUTS

INGREDIENTS

3/4 Flour
1/4 cup Sugar
1 teaspoon Baking Powder

1/4 teaspoon Salt
1 Large Egg, Lightly Beaten
1/2 cup Ricotta Cheese, Whole Or Part Skim
1/2 cup Milk
1 teaspoon Vanilla Extract

DIRECTIONS

Preheat oven to 350ºF. Lightly grease a doughnut pan

In a large bowl combine flour, sugar, baking powder and salt. Make a well in dry ingredients and add in eggs, ricotta cheese, milk and vanilla extract  and blend with a hand mixer or with large spoon until combined.

Spoon batter into donut pan halfway full. Bake in preheated oven for 12 minutes until lightly brown and firm. Cool on a wire rack.

FOR THE GLAZE

INGREDIENTS

1/4 cup butter
1 cup powdered sugar

1/2 cup Maple syrup

1 teaspoon vanilla

DIRECTIONS

Melt the butter and stir in powdered sugar. maple syrop and vanilla until smooth.

Dip doughnuts and let rest on a rack until glaze dries.

Blue cheese Buffalo chicken breasts

From foodnetwork.com courtesy George Duran w/ some tweaks

INGREDIENTS

4 boneless, skinless chicken breasts
1/4 pound blue cheese
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 stick unsalted butter
1/4 cup hot sauce (salsa buffalo)
2 tablespoons white vinegar

DIRECTIONS

Heat the oven to 350 degrees F.

Using a sharp knife, cut a pocket into each chicken breast. Stuff 1/4 of the blue cheese into each breast. Secure the openings with toothpicks and season with salt and pepper. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side. Put the chicken into the oven until it is cooked through, about 8 to 10 minutes.

In a small pot, add the butter, hot sauce, and white vinegar and cook over medium heat until bubbling. Pour half the sauce over the hot chicken and cook over medium heat for 1 minute. Remove the toothpicks and serve with extra sauce.

Serve with Skinny mashed potatoes and salad.

Zucchini & carrot salad w/Feta Cheese

From Pinterest w/ some tweaks

INGREDIENTS:

1 large raw zucchini
1 medium raw carrot
salt
Pepper
Olive oil
Balsamic vinegar

DIRECTIONS:

Wash zucchini and carrot and peel them.
After peeled, keep going with the peeler trying to make long stripes, add salt, pepper, vinegar, Olive oil and sprinkle with some Feta Cheese.

Serve chilled.

Agua Fresca de Fresa (Strawberry)

From somewhere on the web

INGREDIENTS:

1 lb strawberries, stems removed and sliced in half
3-4 tbs sugar

2 1/2 cups cold water

DIRECTIONS:

Puree the strawberries in a blender or food processor. Force puree through a fine mesh strainer to get rid of all the seeds. Pour all the sugar into the seedless puree and let it sit in the fridge for 2 hours.

Add the water to the strawberry mixture, stir well and serve.

Salsa Tampico

From me myself and I

Salsa tampico is a dressing used in Mexico.

INGREDIENTS:

4 bars of chopped surimi (fake crab)
1/3 cup mayo
1/4 mexican cream
1/4 chopped onion
1 chopped serrano chile

DIRECTIONS:

Put the chopped onion and serrano in a food processor and pulse 8-10 times, add chopped surimi and pulse again for 8-10 times and finally add mayo and cream and mix on high until all ingredients are well blended. Add salt if needed.

You can top deep fried sushi with this dressing or serve it over white or fried rice, DELICIOUS!

Manchego a la Mexicana

From: Ricardo Bailon

VERY VERY VERY easy breakfast!

INGREDIENTS:

1 very thin sliced tomato
1/4 very thin sliced onion
1 sliced serrano chile
1/2 cup stock (chicken, beef, etc...)
6 slices 1/4'' thick of Manchego cheese (serves 2)

DIRECTIONS:

In a large skillet fry the onion on some olive oil, once it starts getting translucent, add the serrano and stir for about 1 min, then add the tomato and the stock and let simmer on low heat until the sauce thickens, the tomatoes are blended in and add salt to taste.
When the sauce has the consistency you want, add the Manchego slices and cover for about 1 min.
Don't wait too long or the cheese will melt all over the sauce, it has to be soft but able to take out of the skillet.
Once served, pour some sauce over the cheese and add some refried beans on the side and flour tortillas.

Pierna de puerco (Cuban Style)

From Bere Alvarez via "Alvaritos"


INGREDIENTS

1 6lbs bone in pork leg
1 garlic head
¾ cup of sour orange juice (naranja agria)
1 tbs of oregano.2 tsps of cumin
½ tsp of pepper
2 tbs of salt
1.5 lbs of onions



DIRECTIONS


Clean the leg and pierce in several parts with a knife.
Crush the garlic with the salt, oregano, cumin, pepper and add the sour orange juice and sliced onions.
Rub and cover the leg with this marinade and place in the fridge for 12 hours, at least.
Bake covered at 325 °F for 2 hours and take foil off 1 hrs before done, baste every 20 min or so.

(Think aprox 20min/pound or internal temperature of 160ºF-170ºF)