Berry Pie

It was a cool evening and pie making time.

Ingredients:

Pastry Dough:
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes

1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling4-5 cups (600-700g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp of strawberry jello mix
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
1 egg, beaten to use as a glaze
1 tsp (5g) sugar

Directions

In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.Place the berries into a large bowl, add the sugar mixture, jello, and lemon juice and toss to combine.Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm)  pie pan.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.Line the pan with the rolled dough and press the edges.Cut the excess dough.Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.Roll the other piece of dough and cut into ½ inch (1cm) strips.Brush with water the edges of the pie crust.Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.Brush the pastry with some of the beaten egg and sprinkle sugar on top.Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.Remove from the oven and let the tart cool down for about 3 hours

Simple Chocolate Cake

In this cake I made it in a bundt pan and added semisweet chocolate chips.

2 cups (400 grams) granulated white sugar

1 3/4 cups (245 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder (natural or Dutch-processed)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup (240 ml) warm water or coffee

1 cup (240 ml) milk

1/2 cup (120 ml) corn, vegetable, safflower or canola oil

1 1/2 teaspoons pure vanilla extract

Instructions:

Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, two - 9 inch (23 cm) cake pans. Then line the bottoms of the pans with parchment paper.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter will be quite thin.) Evenly divide the batter between the two pans and bake for about 27 - 32 minutes or until a toothpick inserted into the center of the cake just comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack.

Read more: http://www.joyofbaking.com/cakes/SimpleChocolateCake.html#ixzz4r6LyBbq

Carnitas

Slow cooked the pork tenderloin for 8 hours.

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon1
1 lb. boneless pork shoulder roast
2 bay leaves
1 cups chicken broth

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Mozzarella Stuffed Meatballs with San Marzano Tomato Sauce

Last minute recipe.  It's cool today so I cooked. 

Ingredients:

2 lbs/1kg ground (combination of pork, beef, and veal)
½ cup/170g plain panko bread crumbs
1 egg
1/4 cup/85g half and half
8 oz/225g cubed mozzarella
1 tsp/5ml kosher salt, more as needed
Black pepper
Salt
Minced garlic and onion
Chopped parsley and basil
Red pepper flakes
Toasted pine nuts

Directions:

Sauté the onions and garlic.  Set aside.
Mix all other ingredients together.  Add in the onions and garlic.
Place in the center of each meatball one cube of mozzarella. Fold over and make into a ball.
Repeat the process.
(I bake my meatballs)
Preheat oven to 350°F/175°C for 30 - 40 minutes.

Strawberry Short Cake in a Mug

My cousin posted this recipe on Facebook. You won't believe how easy and fast this is.  And yummy too.

1/4 cup flour
2 tablespoons sugar
I large strawberry quartered
1 strawberry halfed
1/4 teaspoon baking powder
4 tablespoons milk
1 1/2 tablespoons melted butter
1/2 teaspoon vanilla extract
Pinch of salt

Mix all ingredients in a mug except for the halfed strawberry.
Microwave for 1.30 minutes.  Be sure to check it after 1 min. 
Top with whipped cream and halfed strawberries.

Soyummyblog.com

One Pot Creamy Chicken Florentine (whole wheat penne)

I saw this recipe on Facebook.  I've tried many different one it pastas before.  This looked easy and I had the ingredients on hand.  Great way to clean out your cupboard 

Ingredients:

1 pound boneless skinless chicken breasts, cut into one inch pieces
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced
¼ cup sun dried tomatoes
4 ounce small mushrooms, sliced
1 tablespoon flour​
2 cups chicken broth
1½ cup half and half
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
8 ounces pasta
¼ cup grated parmesan cheese
2 cups fresh baby spinach

Directions:

In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

https://therecipecritic.com

Beef and Chicken Tacos

This recipe is easy.  Last week I used queso fundido as the taco filling.

Beef Tacos

Beef:
Olive oil
Diced onion
Ground beef
Chili powder
Cumin
Paprika
Salt
Ground black pepper
Crushed red pepper

Toppings:
Flour tortillas
Cheddar-Jack cheese, grated
Diced tomato
Leaf lettuce, shredded
Sliced jalapeños
Sour cream

Directions:
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine.

Chicken Tacos

Ingredients:

chicken stock

cloves garlic, smashed

ground cumin

chili powder

paprika

salt

Pepper

Red pepper flakes

Jalapeños peppers

Ketchup

Olive oil

boneless, skinless chicken breasts

Directions:

Place the stock, garlic, cumin, chili powder, paprika, salt, pepper,  jalapeños, ketchup, red pepper flakes, olive oilin the bowl of a 4-quart or larger slow cooker and stir to combine. Add the chicken breasts.

Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, on low for 4 to 5 hours or on high for 2 to 3 hours.

While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat

For the toppings:
Serve with the grated cheese, diced tomatoes, sliced jalapeños, sour cream,  and shredded lettuce.

Fresh lime.

http://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842