English Muffin Bread

Who doesn't like English muffins? I came across this English Muffin Bread recipe and decided to give it a try. I could not believe how simple and delicious it was. I will say, it doesn't taste the same unless you toast it (but I've also never eaten an untoasted English muffin).

Ingredients

2 Tbsp yeast

1 Tbsp honey

1/4 C warm water (between 105 and 110 degrees)

2 1/4 C warm milk (between 105 and 100 degrees)

4 1/2 C flour

2 tsp salt

1/4 tsp baking powder

Butter and cornmeal for pans

In a stand mixer, combine the yeast, honey and water.

In a separate bowl combine the salt, baking powder and flour.

To the yeast mixture, add the milk and 1 C flour mixture and mix well.

Continue mixing while you add the remaining flour mixture until the dough is a goopy consistency.

Use the butter to grease the bottom and sides of 2 loaf pans.

Add the cornmeal to the pans and shake them around, making sure the cornmeal coats the bottom and sides of dishes.

Spoon the dough evenly into both loaf pans and set aside in a warm place until it has doubled in size. About 30-45 minutes.

Preheat oven to 425 degrees.

Dust the tops of the loaves with cornmeal and bake for 15-20 minutes or until golden.

Remove from oven and let cool completely before slicing.

Mushroom Shrimp Pasta

This is the first dish that I have sat down, prior to cooking, and wrote out a recipe. It was a proud moment, especially because it turned out so good! You can definitely substitute the shrimp for chicken or another protein.

Ingredients

2 tsp olive oil

8 oz shrimp, cubed

1 tsp crushed red pepper

1/2 C diced red onion

1 Tbsp minced garlic

2 C sliced mushrooms

1/4 C pesto

1/2 C chicken broth

8 oz rotini pasta, cooked

3 Tbsp parmesan cheese

Salt and pepper to taste

Heat 1 tsp oil in a pan over medium-high heat.

Add shrimp and red pepper flakes. Cook shrimp until slightly pink. Remove and set aside.

Add 1 tsp oil to pan and add onion. Cook until translucent and soft. Add garlic and cook for another 30 seconds, until fragrant.

Add mushrooms and cook until soft and liquid has evaporated.

Add pesto and chicken broth. Stir and bring to a simmer.

Continue cooking until liquid has reduced slightly.

Add the shrimp and cooked pasta. Toss to combine. Add the parmesan cheese and salt and pepper to taste.

Chile Colorado Asada

Chile Colorado...how can you go wrong with this sauce! I could seriously just pour the sauce over some rice and enjoy it. Today, it was tacos. I had leftover carne asada meat in the freezer and decided to try it out. Fried up some taco shells and it instantly became a new favorite. 

If you take anything from this recipe...just take the sauce!

Ingredients

For the meat

1 Tbsp oil

2 lb carne asada, sliced

1/2 yellow onion, diced

2 garlic cloves, minced

1 bay leaf

4 cups water, plus 2 C or as much needed

1 tsp chicken bouillon

For the sauce

10 dried New Mexico chiles, stems and seeds removed

3 whole garlic cloves

1 tsp Mexican oregano

1/2 tsp ground cumin

In a pan over medium-high heat, add the oil. Once heated, add the meat and sear until browned on each side.

Add the onion, garlic, bay leaf and 4 C water.

Bring to a simmer and then lower heat to medium-low. Continue cooking until meat is tender, about 30-45 minutes. 

When water gets low, add another 2 C hot water. The water should be barely covering the meat when you are ready to add the sauce, so add more or less water as needed.

Add the chiles to a pot and cover with water. Place pot over medium high heat and bring to a boil. Continue simmering until chiles are soft, between 5-10 minutes. Don't let them overcook or sit in the hot water for too long or they will become bitter.

Save the chile water, as this will be needed for your sauce.

Remove the chiles from the water and place into a blender. Add the garlic, oregano and cumin. 

Add 3/4 chile water and blend until smooth.

When the water is just above the meat, add your chile sauce to the pan (you may need to strain the sauce for a smoother consistency).

Add the chicken bouillon, stir and let simmer over medium heat until the liquid cooks down and the sauce is a smooth, slightly thick consistency.

Serve in tacos, over rice, in burritos, or just eat enjoy a bowl.

BBQ Ranch Chicken Bowls

I have been making this dish for a few years now. One of my best friends showed me this dish and every time I make it, it brings me back to when we were roommates in our little apartment. I have since changed this dish up a bit and it has now become a regular requested meal from my boyfriend. This dressing can be substituted with any of your favorite ranch dressings.

Ingredients

For the chicken

2 chicken Breasts, cubed

1 tsp vegetable oil

1 1/2 zucchini, sliced

1 bell pepper, cubed

1/2 C corn

For the rice

1 C rice

2 C water

1 C black beans

1/2 C red onion, diced

1 tsp cumin

1 tsp cilantro, dried or fresh

1 1/2 tsp chicken bouillon

For the dressing (Honey BBQ Ranch)

1 C mayonnaise

1/2 C sour cream

1/2 C buttermilk

1 packet ranch seasoning mix

1/2 C BBQ sauce

Combine all ingredients, place in a jar and store in the refrigerator

Combine the chicken and 1/2 C dressing in a bowl. Place in the refrigerator for at least 30 minutes.

In a pan over medium-high heat, add the oil. Once heated, add the zucchini and bell pepper.

Stir and continue cooking until the veggies are slightly browned and bell peppers have softened.

In the meantime, start the rice.

In a pot over medium-high heat, add all of the rice ingredients. Stir and bring to a boil. Once simmering, cover with a lid and lower heat to low. Continue simmering for 20 minutes or until water is absorbed and rice is fluffy.

Remove the veggies from the pan and set aside.

Pour the chicken and dressing into the heated pan. Make sure the pieces are evenly distributed throughout the pan and let sit until browned.

Flip chicken pieces and lower heat to medium. Continue cooking until chicken is fully cooked.

Add the veggies, including the corn, back to the pan. Add another 2 Tbsp of dressing, stir to combine and let cook on medium-low until everything is heated through and rice is done.

Serve topped with avocado, cheese, salsa and more dressing if desired.

Chile Verde

 One of my favorite Mexican dishes where all I need is a flour tortilla. This dish is so comforting and the pork becomes perfectly tender. You can serve with beans and rice or simply enjoy it as a stew.

Ingredients

1 Tbsp oil

1 lb pork shoulder, cubed

2 cloves garlic, minced

1 tsp salt

1/2 medium onion, diced

4 Anaheim chiles, roasted, de-stemmed & de-seeded**

1 can diced green chiles

1 jalapeno

1/2 bunch cilantro

2 C chicken broth

1/2 tsp ground cumin

1/2 tsp black pepper

1/2 Tbsp chicken bouillon

1/4 C sour cream

1/2 tsp oregano

In a blender, add the Anaheim chiles, green chiles, jalapeno, cilantro and chicken broth. Blend to combine until it is a smooth consistency.

In a pan over medium high heat, add the oil and let heat up. Once hot, add the pork and let sit. Do not stir.

After about 3 minutes, the meat should be nicely browned. Flip over and let the meat sit for another 3 minutes.

Lower the heat to medium and add the garlic, salt and onion. Stir to combine and let cook for 1 minute.

Add the blended green sauce, cumin, pepper and chicken bouillon. Stir to combine, bring to a simmer and let cook for 20 minutes.

If you want more of a sauce, you can add 1/2 C hot water and stir.

Add the sour cream and oregano. Stir to combine, turn off heat and serve.

**Turn your oven broiler on high and make sure the oven rack is at the top. Place your rinsed and dried chiles on a foil lined baking sheet and place in the oven. Keep an eye on the chiles as every oven differs. You want to brown the chiles on all sides, so make sure you flip them over before they burn. This process should take about 5 minutes to get the chiles fully roasted. Remove them from the oven and place them in a baggie for 10 minutes to sweat. Remove the chiles, peel and discard the roasted skin. Be careful as the chiles may still be hot. Remove stem and slice pepper down the middle. This will allow you to easily remove the seeds from the inside. Once the stems and seeds are removed, the chiles are ready for the blender.

Chicken Tacos

Growing up my mom always made these chicken tacos for dinner and I never actually knew how easy they are to make until one day I decided I wanted to make them. This chicken is great to meal prep for the weeks lunches and can be served as tacos, enchiladas, on a salad or just by itself.

Ingredients

1 Tbsp oil

1 lb cooked shredded chicken

1/2 yellow onion, diced

3 garlic cloves, minced

2 tomatoes, diced

1/2 C water

1 Tbsp chicken bouillon

1/2 tsp Mexican oregano

In a pan over medium heat, add the oil and let it heat up.

Add the chicken and onion and cook until translucent. Since the chicken is already cooked, it just needs to be heated through.

Add in the garlic and let cook for another minute.

Add the diced tomatoes, water and chicken bouillon.

Stir to combine, bring to a light simmer, lower heat and continue cooking for 15-20 minutes.

Once most of the liquid is absorbed, add in the oregano, stir and turn off heat.

Serve the chicken on corn tortillas or crunchy shells with lettuce, queso fresco and your favorite salsa.

Flour Tortillas

Their is nothing better than fresh homemade flour tortillas. Growing up I always wanted flour tortillas with my food. I would either spread some butter on them, wrap a hot dog in them, make quesadillas, the possibilities were endless. And still are!

This recipe makes 16 tortillas.

Ingredients

3 C flour

1/2 tsp baking powder

1/4 tsp salt

3 Tbsp vegetable shortening

1 1/4 C warm water

In a bowl, combine the flour, baking powder and salt.

Add in the shortening and with your hands, crumble the shortening into the flour. Continue combining until the flour is an almost sand consistency. The purpose of this is to make sure you distribute the shortening into the flour evenly. 

Once you are at the sand like consistency, slowly add in the water. Mix into the flour mixture, making sure to scrape the sides down. 

Continue adding the water and combining until a ball starts to form.

Pour mixture onto a clean work surface and continue to combine/knead the dough until you get a smooth texture. Form into a ball, place into a bowl, cover and let sit for 20 minutes.

Remove the dough from the bowl and divide into 16 balls, or however many tortillas you want to make.

Cover the dough with a damp towel.

Place a pan on the stove over medium heat.

Take 1 ball of dough and on a lightly floured surface, using a rolling pin, begin to roll your dough out.

I like to roll in 1 motion a few times, then rotate the dough and continue rolling in a straight motion. This will help to keep your tortilla in a circle shape.

Continue rolling out your tortilla, flouring the surface when needed to make sure the dough does not stick.

Your tortilla is ready to cook when you can see the shadow of your hand through it. You want them to be thin.

Place your tortilla on the pan and when you see the tortilla begin to bubble, flip it over. This should only take about 20-30 seconds on each side. Lower or higher your stove temperature as needed.

Place your cooked tortillas in a tortilla to keep them warm and continue cooking until complete.

You can store these tortillas in a baggie in the refrigerator for 1 week.