Thursday, January 7, 2016
Chicken Fajitas
1 tsp Cumin
1 tsp Chili powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Onion Salt
2 Tbsp Lime juice
Salt and Fresh ground pepper to taste.
4-5 Whole chicken breast
3 Large Bell peppers, Julianned. (your desired colors) I like red and green
1 Large Onion sliced
2 Tbsp Vegetable oil, or canola
2 Tbsp Olive oil.
2 Cloves of Minced Garlic.
Place chicken in large bowl,
Combine dry ingredients and sprinkle 1/2 of mixture over chicken, add Lime juice. Coat chicken in mixture until thoroughly covered. Cover, and refrigerate for at least 1 hour. (The longer you marinate, the tastier the chicken).
Heat Vegetable oil in large frying pan, Cook chicken on both sides for 5 minutes OR until no longer pink in the middle. (Thicker cuts of chicken may take longer)
Remove from pan, wrap in foil.
In same pan, add Olive oil, Fresh garlic and onions, cook for 1-2 minutes, add ENJOY!
1 tsp Cumin
1 tsp Chili powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Onion Salt
2 Tbsp Lime juice
Salt and Fresh ground pepper to taste.
4-5 Whole chicken breast
3 Large Bell peppers, Julianned. (your desired colors) I like red and green
1 Large Onion sliced
2 Tbsp Vegetable oil, or canola
2 Tbsp Olive oil.
2 Cloves of Minced Garlic.
Place chicken in large bowl,
Combine dry ingredients and sprinkle 1/2 of mixture over chicken, add Lime juice. Coat chicken in mixture until thoroughly covered. Cover, and refrigerate for at least 1 hour. (The longer you marinate, the tastier the chicken).
Heat Vegetable oil in large frying pan, Cook chicken on both sides for 5 minutes OR until no longer pink in the middle. (Thicker cuts of chicken may take longer)
Remove from pan, wrap in foil.
In same pan, add Olive oil, Fresh garlic and onions, cook for 1-2 minutes, add ENJOY!
Monday, January 4, 2016
Soft Pretzel Dogs And Soft Pretzels
Hot dogs or Sausages of choice
Pretzel Dough:
1 1/2 Cups warm water
1 Tbsp Sugar
1 Tsp Kosher Salt
1 Pkg Active dry yeast
4 1/2 Cups all purpose flour
1/4 Cup unsalted butter (melted)
2 Tbsp Vegetable oil
BAKING SODA BATH
8 Cups water
1/3 cup baking soda
EGG WASH TOPPINGS
2 eggs beaten with 1 tbsp water
Kosher salt (to sprinkle over pretzels)
Instructions
In standing mixture, combine warm water, salt, and yeast, stir and allow to sit undisturbed for 5 minutes.
Add flour and butter into yeast slurry and mix on low for 1 minute until combined, then increase speed to medium and mix /Kneed for 5 minutes. (Using dough hook attachment).
Remove dough from mixing bowl, coat with vegetable oil and cover tightly with foil, place in draft free area for 1 hour or until dough has doubled in size. I use my oven.
(DO NOT TURN OVEN ON)
Preheat oven to 425f, line 2 baking sheets with foil or parchment paper and spray with non stick cooking spray.
Bring 8 cups of water and baking soda to a boil in large sauce pan or roasting pan.
Turn the dough out onto your work surface and divide into small pieces
Roll each dough ball into rope and wrap it around hot dog or sausage, pinching the ends onto themselves to prevent from unwrapping, to make pretzels, holding the ends of the rope, cross each other and press onto bottom of the U in order to form the shape of a pretzel.
One by one, place the pretzels, and pretzel dogs into boiling water, baking soda mixture carefully. Allow to boil for 30 seconds, then with slotted spoon or spatula, remove and place onto foil lined baking sheet.
Brush with beaten egg mixture and sprinkle with kosher salt.
Bake for 12-15 minutes or until golden in color. Enjoy!
Hot dogs or Sausages of choice
Pretzel Dough:
1 1/2 Cups warm water
1 Tbsp Sugar
1 Tsp Kosher Salt
1 Pkg Active dry yeast
4 1/2 Cups all purpose flour
1/4 Cup unsalted butter (melted)
2 Tbsp Vegetable oil
BAKING SODA BATH
8 Cups water
1/3 cup baking soda
EGG WASH TOPPINGS
2 eggs beaten with 1 tbsp water
Kosher salt (to sprinkle over pretzels)
Instructions
In standing mixture, combine warm water, salt, and yeast, stir and allow to sit undisturbed for 5 minutes.
Add flour and butter into yeast slurry and mix on low for 1 minute until combined, then increase speed to medium and mix /Kneed for 5 minutes. (Using dough hook attachment).
Remove dough from mixing bowl, coat with vegetable oil and cover tightly with foil, place in draft free area for 1 hour or until dough has doubled in size. I use my oven.
(DO NOT TURN OVEN ON)
Preheat oven to 425f, line 2 baking sheets with foil or parchment paper and spray with non stick cooking spray.
Bring 8 cups of water and baking soda to a boil in large sauce pan or roasting pan.
Turn the dough out onto your work surface and divide into small pieces
Roll each dough ball into rope and wrap it around hot dog or sausage, pinching the ends onto themselves to prevent from unwrapping, to make pretzels, holding the ends of the rope, cross each other and press onto bottom of the U in order to form the shape of a pretzel.
One by one, place the pretzels, and pretzel dogs into boiling water, baking soda mixture carefully. Allow to boil for 30 seconds, then with slotted spoon or spatula, remove and place onto foil lined baking sheet.
Brush with beaten egg mixture and sprinkle with kosher salt.
Bake for 12-15 minutes or until golden in color. Enjoy!
Sunday, January 3, 2016
Homemade Wonton Soup
Ingredients for Wonton meat filling:
Wonton Wrappers
1/4 tsp. Sesame Oil
6oz Ground Pork
1 tsp. Soy Sauce
1 Chopped Green onion
2 Small Cloves Fresh garlic (Minced)
1/4 tsp. Ginger (you can use fresh if you have it on hand)
1 tsp. Dry Sherry
1 tsp. Corn Starch
1 tsp. Sugar
Ingredients for Wonton Broth:\
2 1/2 Cup Chicken Broth
2 Cup water
3 Whole cloves of Garlic (Large)
1/4 tsp. Ginger
2 Green onions ( cut in half)
1 tsp. Soy Sauce
1/2 tsp Garlic Powder
Direction:\
In medium bowl, Combine all ingredients, (Except wrappers of course), for meat filling thoroughly
In Medium to large pot, Combine all ingredients for Wonton Broth and bring to a boil. Cover with lid and reduce heat to simmer. While Broth is simmering, You may begin to fill your wonton wrappers with meat filling.
To fill Wonton wrappers with meat filling, Take 1 Wrapper, with your finger, moisten 2 sides of wrapper, as seen in my video, add 1 tsp meat filling to center of Wrapper and bring corners together. Pinch sides to seal. Moisten one of the remaining corners and bring together. Continue this process until all Wontons are filled.
Once all Wontons are filled, Remove whole garlic cloves and green onions from broth and disregard. Carefully drop one at a time into simmering broth. Cook on medium/low heat for 12-15 minutes. Stir often carefully not to disrupt Wontons. Garnish with Fresh green onions (chopped), ENJOY!
Ingredients for Wonton meat filling:
Wonton Wrappers
1/4 tsp. Sesame Oil
6oz Ground Pork
1 tsp. Soy Sauce
1 Chopped Green onion
2 Small Cloves Fresh garlic (Minced)
1/4 tsp. Ginger (you can use fresh if you have it on hand)
1 tsp. Dry Sherry
1 tsp. Corn Starch
1 tsp. Sugar
Ingredients for Wonton Broth:\
2 1/2 Cup Chicken Broth
2 Cup water
3 Whole cloves of Garlic (Large)
1/4 tsp. Ginger
2 Green onions ( cut in half)
1 tsp. Soy Sauce
1/2 tsp Garlic Powder
Direction:\
In medium bowl, Combine all ingredients, (Except wrappers of course), for meat filling thoroughly
In Medium to large pot, Combine all ingredients for Wonton Broth and bring to a boil. Cover with lid and reduce heat to simmer. While Broth is simmering, You may begin to fill your wonton wrappers with meat filling.
To fill Wonton wrappers with meat filling, Take 1 Wrapper, with your finger, moisten 2 sides of wrapper, as seen in my video, add 1 tsp meat filling to center of Wrapper and bring corners together. Pinch sides to seal. Moisten one of the remaining corners and bring together. Continue this process until all Wontons are filled.
Once all Wontons are filled, Remove whole garlic cloves and green onions from broth and disregard. Carefully drop one at a time into simmering broth. Cook on medium/low heat for 12-15 minutes. Stir often carefully not to disrupt Wontons. Garnish with Fresh green onions (chopped), ENJOY!
Monday, December 28, 2015
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