Julie’s Mochi Muffins

Julie's Mochi Muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Print
Yummy muffins with a wonderful texture.
Ingredients
  • ¼ cup unsalted butter, melted and cooled (plus more for the pan)
  • 1 cup finely grated Pecorino
  • 1 tsp mild chile flakes
  • 5 corn cobs, shucked & silk removed
  • 2 large eggs
  • ¾ cup sour cream
  • ½ cup + 2 Tbl sugar
  • 1¾ tsp kosher salt
  • 1 tsp brown sugar (optional)
  • 2 cups glutinous sweet rice flour (preferably Mochiko)
Instructions
  1. Spread ½ cup cheese in an 8x8 baking pan.
  2. Whisk melted butter and eggs and the other ½ cup cheese.
  3. Mix corn and sour cream in a blender.
  4. Fold in butter-egg mixture, chile flakes, 2c sugar, salt and baking soda.
  5. Finally add the mochiko.
  6. Spread evenly in the pan, bake a 350°.

 

Lasagna Noodles

Lasagna Noodles
 
by: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 1 cup semolina flour
  • 1 cup white flour
  • 3 eggs
  • 1 Tbl olive oil
  • ½ tsp salt
  • (water but only if needed)
Instructions
  1. mix flours and salt on a large cutting board, use a dough scraper to gather into a pile
  2. make an indentation in the middle and break eggs into it
  3. add the oil and scramble with a fork
  4. (it’s ok if it leaks out)
  5. use the scraper blend it all
  6. after a point you’ll be able to pick it up and knead it for a bit to make sure it’s well mixed
  7. form into a ball and cover with plastic wrap
  8. refrigerate for an hour
  9. remove and use the scraper to divide into eight roughly equal portions
  10. (no worries, this is not an exact science)
  11. To make the noodles:
  12. dust your cutting board with flour
  13. roll one section at a time into a ball
  14. roll on the board to cover with flour
  15. roll it flat enough to fit into the pasta maker (maybe ¼”?)
  16. start with the widest setting on the machine
  17. run it thru
  18. lower by 1 setting
  19. repeat to the second narrowest setting, you don’t need it TOO thin
  20. Boil each noodle for a minute or 2
  21. i usually boil a noodle while im making the next one

 

Chicken Soup

Chicken Soup
 
by: 
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Print
Easy crock pot chicken soup
Ingredients
  • 1 small chicken (3-6 lb)
  • 1 onion, peeled and quartered
  • 2 cloves garlic, peeled and crushed
  • 2 tsp mexican oregano
  • 1 carrot, chopped into 2" slices
  • 1 celery, chopped same
  • 1 carrots, sliced
  • 1 stalk celery, sliced
  • 1-1/2 tsp cumin
  • 1 tsp salt (to taste)
Instructions
  1. Put the chicken in the crock pot
  2. Add onion, garlic, chopped carrot and celery
  3. Add enough water to cover chicken
  4. Cover and slow cook for 6-7 hours
  5. Remove chicken and let cool for 20 min
  6. Strain broth and toss spent vegetables, skim fat off top, put back in crock pot
  7. When chicken is cool remove skin and bones, chop into small pieces, add to broth
  8. Add sliced carrot and celery
  9. Cook another 30 min or so til veggies are softer
  10. Salt and pepper to taste

 

Zucchini Ricotta Fritters

Zucchini Ricotta Fritters
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 1¼ cup ricotta (250 grams)
  • 1 large egg
  • 1 cup shredded parmigiano reggiano (100 grams)
  • pinch of salt
  • 2 grated medium zucchinis (200 grams)
  • 1 cup Italian breadcrumbs (100 grams)
  • ¼ cup fresh oregano or basil (optional)
Instructions
  1. Combine all ingredients other than the zucchini and mix well.
  2. Shred zucchini with a grater.
  3. Pile shredded zucchini into a clean kitchen towel and squeeze out and discard the liquid.
  4. Fold zucchini into the ricotta mixture.
  5. Form into small patties about ⅓ cup in size.
  6. Air fry at 400° for 10-15 minutes or until crispy and golden brown.
  7. Serve with marinara dipping sauce (or tzatziki).

 

Gold Rush

Gold Rush
 
by: 
Recipe type: Drinks
Prep time: 
Total time: 
Print
Ingredients
  • 1 oz honey
  • 1 oz hot water
  • 2 oz bourbon
  • 1 oz honey syrup
  • ¾ oz fresh squeezed lemon juice
  • lemon peel
Instructions
  1. Combine the hot water and honey and stir until dissolved (this is enough for 2 cocktails). Let cool.
  2. Fill a large cocktail shaker ½ full of ice cubes.
  3. Add: bourbon, honey syrup, and lemon juice
  4. Cover shaker with smaller tin and shake HARD for 30 seconds
  5. Strain into rocks glass over one large ice cube
  6. Garnish with lemon peel, running the outside along the rim of the glass and twist over the top of the cocktail before placing in glass
  7. Enjoy!

 

Old Fashioned

 

Old Fashioned
 
by: 
Prep time: 
Total time: 
Print
Ingredients
  • 1 sugar cube
  • 5-7 drops bitters
  • 3 oz bourbon
  • ice
Instructions
  1. Place one sugar cube in a rocks glass
  2. Douse with bitters of choice (either 5-7 drops from a dropper, or 2-3 dashes from a shaker-style bottle)
  3. Hold the glass with one hand and solidly tap the sugar cube with the muddler until it breaks. Continue to muddle with a push-twist movement until very mashed
  4. Add 3 oz bourbon and stir, stir, stir until sugar begins to dissolve
  5. Add ice cubes to ⅓ full and stir, stir, stir
  6. Add ice cubes to ⅔ full and stir, stir, stir
  7. Fill glass with ice and stir until the glass frosts
  8. Garnish with an orange peel, rubbing the outside of the peel around the rim of the glass and twist over the top of the cocktail before placing in glass
  9. Enjoy!

 

Lasagna Noodles From Scratch

Lasagna Noodles From Scratch
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 1 cup all-purpose flour
  • 1 cup semolina flour
  • 1 pinch salt
  • 3 large eggs
  • 1 tablespoon olive oil
  • Touch of water (as needed)
Instructions
  1. Add all ingredients into your Kitchen-Aid stand mixer and mix using the dough hook. Process just until the dough forms.
  2. Knead dough by hand about five times or until dough is smooth, a little tacky and ingredients are combined.
  3. Dust the dough and your work surface with semolina as needed to keep dough from becoming too sticky.
  4. Wrap dough in plastic, or if available Kryovak the dough, and allow it to rest in the refrigerator for 1 hour. While the dough is resting, it is a good time to start the sauce.
  5. Roll out dough with a pasta machine or a rolling pin to about ⅛th of an inch thick or the second thinnest setting on your pasta machine.
  6. Don’t worry if your lasagna sheets don’t look like store bought sheets. The thickness of the dough is the important part, not how it looks!
  7. Boil noodles for 1 minute, assemble lasagna as usual.
  8. Bake at 375° (convection) for 25-30 minutes.

 

Poblano, Corn, and Potato Soup

Poblano, Corn, and Potato Soup
Print
Ingredients
  • 2 poblano peppers
  • 6 slices bacon, chopped
  • 2 leeks, white and light green parts only, cut in half then thinly sliced
  • salt and pepper
  • 2 cloves garlic, minced
  • 1 medium-sized potato, peeled then chopped into ½" dice (about 1 cup)
  • 2 cups gluten-free chicken broth
  • 2 cups milk (I used unsweetened almond milk but would recommend 2% if using cow's milk,) divided
  • 1 cup sweet corn, fresh or frozen
  • 2 Tablespoons gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
  • fresh chopped cilantro, for garnish (optional)
Instructions
  1. Preheat oven to 425 degrees. Lightly rub poblano peppers with extra virgin olive oil then place on a foil-lined baking sheet. Roast for 20 minutes, flipping halfway through then transfer peppers to a large ziplock bag to steam. Once cool enough to handle, peel off skin, remove stem and seeds, and then chop (can be done ahead of time.)
  2. Meanwhile, crisp bacon in a large soup pot over medium heat. Remove to a paper towel lined plate to drain, reserving 2 Tablespoons bacon grease in the pot. Add leeks, season with salt and pepper, and then saute until tender and caramelized, 5-7 minutes. Add garlic then saute until fragrant, 30 seconds. Add potatoes and peppers into the pot then stir to coat.
  3. Whisk flour and ½ cup milk together in a small dish then set aside. Add remaining milk and chicken broth to the pot, season with salt and tons of cracked black pepper, then turn heat to medium-high to bring soup to a bubble, stirring frequently. Turn heat back down to medium then simmer until the potatoes are softened, 5 minutes. Stream in milk and flour mixture while stirring then continue to simmer until soup is slightly thickened, 5 minutes.
  4. Add cooked bacon and sweet corn to the pot then simmer until corn is warmed through. Taste then add more salt and pepper if necessary, ladle into bowls, and then serve sprinkled with fresh cilantro, if desired.

Salsa Verde

Salsa Verde
Recipe type: Condiment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Print
So much better than store bought, and so cheap and simple! Works great on enchiladas.
Ingredients
  • 1 pound tomatillos, husked
  • ½ cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 serrano chile pepper, minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped fresh oregano (Mexican oregano if you have it)
  • ½ teaspoon ground cumin
  • 1½ teaspoons salt, or to taste
  • 2 cups water
Instructions
  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender or food processor, carefully puree the tomatillos and water in batches until smooth.

 

Butternut Squash and Feta Quesadillas

Butternut Squash and Feta Quesadillas
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 1 1-lb butternut squash, peeled, seeded and cut into 1" cubes
  • 1 jalapeño, seeds and membrane removed, finely chopped
  • 1 dried cayenne pepper (optional)
  • 4 flour tortillas
  • 4 oz sheep's milk feta, crumbled
  • ¼ cup cilantro, chopped
  • sea salt and black pepper
  • vegetable oil
Instructions
  1. Boil a big pot of salted water and add cubed butternut squash. Boil until tender, about 10 minutes. Drain and cool slightly, then puree in food processor.
  2. Add jalapeño to pureed butternut squash, then add salt and pepper to taste. If you like more heat, add a finely diced dried cayenne pepper to the mixture.
  3. Spread butternut puree on a tortilla, then sprinkle cheese and cilantro. Use second tortilla to make a top for the quesadilla.
  4. Heat oil in large skillet over medium high. Add quesadilla and cook until browned, then flip over and repeat.
  5. Garnish with more cilantro and serve immediately.