Jalapeño popper dip

 This is one of my favorite game day dips. I have made this many times over the years and it continues to be a favorite. You can make this the night before and just heat it before serving. You can also make this in a crockpot and toast the panko separately.

Jalapeño Popper Dip

Ingredients:
2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray

Directions: 
Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with baguette slices, vegetables, etc. as desired.

Source: My Baking Addiction

Tom Ka Gai

Adapted from https://www.allrecipes.com/recipe/13161/tom-ka-gai-coconut-chicken-soup/

Ingredients

yields 6 servings

Ingredient 

¾ pound boneless, skinless chicken meat 

3 tablespoons vegetable oil

2 (14 ounce) cans coconut milk

14 oz Chicken Stock

8 oz Mushrooms

2 tablespoons minced fresh ginger root

4 tablespoons fish sauce

¼ cup fresh lime juice 

¼ teaspoon cayenne pepper

½ teaspoon ground turmeric

2 tablespoons thinly sliced green onion

1 tablespoon chopped fresh cilantro

Step 1

Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white. Sauté Mushrooms

Step 2

In a pot, bring coconut milk and chicken stock to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.

Step 3

Sprinkle with scallions and fresh cilantro and serve steaming hot.

Chicken and Wild rice Soup

 Adapted Recipe from https://iowagirleats.com/crock-pot-chicken-and-wild-rice-soup/

INGREDIENTS

serves 4

1lb chicken breasts

1 small onion or 1 large shallot, minced

2 carrots, minced (~1 cup)

2 celery stalks, thinly sliced

2 garlic cloves, pressed or minced

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/4 teaspoon dried ground sage

small pinch dried rosemary, crushed between your fingers

1 large or 2 small bay leaves

2 Tablespoons butter

6 cups chicken broth

3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)

1 cup  Mushrooms 

1 tsp. Poultry Seasoning

DIRECTIONS

Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken slightly as it cools.)

NOTES

Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.

Birria Tacos

 recipe from https://foodisafourletterword.com/recipe/instant-pot-birria-tacos-with-consome-recipe/

Instant Pot Birria Tacos with Consomé Recipe - Birria de Res Con Consomé

September 14, 2020 Van

Prep time: 40 minutesCook time: 50 minutes

Serves: 25-30 Tacos

Birria Quesatacos con Consomé

www.foodisafourletterword.com

INGREDIENTS

3 Pounds Chuck Roast, cut into 3 inch cubes

5 Cups Water, divided

1 Onion, halved

2 Roma Tomatoes, quartered

3 Tablespoons Vegetable Oil + more for frying tacos

6 New Mexico Chile Pods, stem and seeds removed

5 Guajillo Chile Pods, stem and seeds removed

1 Pasilla Chile Pod, stem and seeds removed

3 Chile de Árbol, stem and seeds removed (optional, omit these if you don’t want the broth to be spicy)

1 Teaspoon Annatto Seed Powder, (optional, gives the broth an extra bright red color without adding spice)

3 Bay Leaves

8 Garlic Cloves

Pinch of Ground Cloves

Fresh Ginger, ⅓ inch thick piece about the size of a quarter coin

1 Teaspoon White Vinegar

1 Teaspoon Sesame Seeds

1 Teaspoon Mexican Oregano

1 Teaspoon Dried Thyme

1 Teaspoon Ground Cumin

¼ Teaspoon Ground Cinnamon

½ Teaspoon Ground Black Pepper

5 Teaspoons Coarse Kosher Salt + (½ Teaspoon for seasoning the shredded beef)

FOR SERVING

25-30 Corn Tortillas

Oaxaca Cheese, shredded (or substitute with Monterey Jack)

Vegetable Oil for frying

1 Bunch Cilantro, chopped

1 Onion, diced

Lime wedges

METHOD

1)

Pour 3 Tablespoons of Oil into the Instant Pot, choose Sauté on High, once it’s says Hot, add 6 New Mexico Chile Pods, 5 Guajillo Chile Pods, 1 Pasilla Chile Pods, 3 Chile de Árbol, 1 Teaspoon Annatto Seed Powder, 1 Teaspoon Sesame Seeds and sauté for about 3 minutes stirring constantly. Hit Cancel to turn off Sauté mode and add 3 Cups of Water, 1 Teaspoon White Vinegar, 2 Roma Tomatoes, 8 Garlic Cloves, Pinch of Ground Cloves, piece of Fresh Ginger, 1 Teaspoon Mexican Oregano, 1 Teaspoon Dried Thyme, 1 Teaspoon Ground Cumin, ¼ Teaspoon Cinnamon Powder, ½ Teaspoon Ground Black Pepper, and 5 Teaspoons Coarse Kosher Salt. Seal the Instant Pot lid and choose High Pressure for 5 Minutes, once the timer is up immediately switch the knob to venting and once the pin has dropped, open the lid. Pour everything including the liquid into a blender and blend on high speed for 3 minutes, it should look very smooth.

2)

Pour the blended spices back into the pot and add the Chuck Roast pieces, halved Onion, 3 Bay Leaves, and an additional 2 Cups of Water. Seal the Instant Pot lid and choose High Pressure for 50 Minutes. When the timer is up, wait 20 minutes then switch the knob to venting, once the pin has dropped, open the lid. Discard the onion and bay leaves. Use tongs to move the beef into a large bowl, add ½ Cup of the broth and sprinkle on ½ Teaspoon of Kosher Salt, use forks to shred the beef.  Leave the broth in the Instant Pot to keep it warm while you fry the tacos.

3)

Quickly dip one side of the corn tortillas into the broth or use a pastry brush to coat one side of the tortillas (this will be the outside of the taco). Place shredded Oaxaca Cheese and shredded beef onto the tortilla and fold in half to form the taco. Heat a large non-stick skillet with 2 tablespoons of oil on medium high heat and fry each taco for 2-3 minutes per side or until they are crispy, add more oil each time you fry a new batch of tacos. Garnish with plenty of chopped cilantro and diced onions. Serve with lime wedges and a bowl of the Consome / Beef Broth for dipping. Enjoy!

Hollandaise that works

 Recipe from https://www.recipetineats.com/hollandaise-sauce/#wprm-recipe-container-51163

Makes about 1 1/4 cups, enough for 8 Eggs Benedict (ie 8 individual eggs). This sauce is rich, you don't need much per serve!

Ingredients

▢3 egg yolks , from large eggs (55-60g / 2 oz each, Note 1)

▢1/4 tsp cayenne pepper or white pepper

▢1/4 tsp salt (or

▢1 1/2 tbsp lemon juice , plus more to taste

▢1 1/2 tbsp water

▢175 g/ 1 1/2 sticks unsalted butter , cut into 1.5 cm / 1/2" cubes (Note 2)

Instructions

Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.

Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.

Melt butter in a heatproof jug until hot (be very careful to ensure it doesn't explode if using microwave!). If you use a stove, pour into a jug.

Let butter stand for just 15 seconds or so until the milky whites settles at the bottom of the jug. (Note 2)

With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow.

Now blitz for a further 10 seconds, moving the stick up and down.

Thickness: If too thick, mix in warm tap water 1 teaspoon at a time.

Salt adjustment: Add a touch of extra salt if using for something non salty like asparagus, leave salt as is if pairing with salty foods like Eggs Benedict, steak, fish.

Lemon adjustment: Make it slightly more tangy that you want if using for something like Eggs Benedict, steak or salmon (because it's diluted when you eat it, and also balances the rich food). But make it perfectly lemony to your taste if using for something like Asparagus.

Using: Use immediately, or keep warm until required - if covered and wrapped in a tea towel, it will stay warm for 15 minutes. Use warm or at room temperature. Use warm tap water for loosening. See note for storing and reheating.

Recipe Notes:

1. Egg yolks - separate the eggs when fridge cold, it's easier. Use the method shown in the video (passing yolk back and forth between broken shell) or just crack it into one hand and let the whites slip through your fingers into another bowl.

You will need 3 large eggs, sold labelled as "large eggs" at grocery stores, weighing 55 - 60g / 2 oz per egg (industry standard).

Larger eggs (eg jumbo) will work fine. Smaller eggs may NOT work because there's not enough yolks to emulsify the butter properly. You need around 55g/1.9 oz yolks - if you quite short of this, then add more egg yolk (whisk an extra yolk and pour in amount required). The standard weight of an egg is comprised of 60% whites, 30% yolk and 10% shell - do the maths!

2. Butter - the milky whites that settles at the bottom of melted butter is the dairy component in butter, and the clear yellow fat on top is 100% pure butter fat which is where all the flavour is. For the best flavour, leave behind most of the milky whites. If some gets in, it's really no problem (in fact many recipes just use all the butter).

I usually leave behind around 1 to 2 tbsp butter.

For a true restaurant grade Hollandaise sauce, use ghee or clarified butter instead - this is the butter minus all the milk solids, and it will rock your Hollandaise Sauce to the highest level!

3. Storage - leftovers can be kept in an airtight container for up to 2 days in the fridge. To reheat, if you have a super airtight container then submerge it in a bowl of very warm (but not scalding hot) tap water for 20 minutes. Stir, change water, repeat as necessary until it's back to freshly made perfection.

If your container is not airtight, then transfer to bowl, cover, then use a ramekin or similar to elevate it in a bowl of warm water.

If you're brave, you can also microwave in 10 second bursts on low - this makes me nervous, but it has worked.

Warm tap water can be used to loosen as needed, but use with caution (can't undo runny Hollandaise!).

Not suitable for freezing.

4. Recipe source - Immersion blender method adapted from Serious Eats but quantities are my own (their recipe is way too thin).

Instant Pot Butter Chicken

recipe from https://littlesunnykitchen.com/instant-pot-butter-chicken/

 

Ingredients

▢3 tablespoons unsalted butter

▢5 cloves garlic about 5 teaspoons, minced or crushed

▢2 inch (5 cm) fresh ginger root grated (about 2 tablespoons)

▢2 teaspoons garam masala

▢1 teaspoon ground cumin

▢1 teaspoon smoked paprika

▢1 teaspoon ground turmeric

▢½ teaspoon chili powder optional

▢1 teaspoon salt add more if needed

▢2 pounds (900g) chicken thighs skinless, boneless, diced into bite-size pieces

▢17 oz (500g) tomato sauce 

▢1 cup (250ml) heavy whipping cream or coconut milk, or half and half*

▢2 tablespoons fresh cilantro for garnish

Instructions

On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).

Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting.

Add the chicken thighs, give everything a mix.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.

Notes:

Do not add water, the chicken will produce enough liquid for the Instant Pot to come to pressure (if worried you might get a BURN message, read note #8).

Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender. If using chicken breasts, pressure cook for 5 minutes.

You can substitute heavy cream with half and half, or coconut milk for a non-dairy option. Keep in mind that the sauce won’t be as creamy as if you use heavy cream.

This dish is medium spicy (heat), so if you’re feeding children then I recommend that you leave the chili powder out.

You can skip sautéing the garlic and ginger for a speedy dinner, but the ginger might have a little bite if left without the sautéing. 

Do not add the cream before pressure cooking as it might separate.

If you double the ingredients, do not adjust the cooking time.

You should not get a BURN message, unless you’re using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add 1/4 cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.

Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don’t add any sugar to my butter chicken, and it tastes great. But feel free to add 1 teaspoon of granulated or brown sugar to the sauce before pressure cooking.

You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like.

Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.

Serve with Instant Pot basmati or brown rice, and/or fresh naan.

If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave by adding a splash of water and mix. You can store it in the fridge for up to 5 days.

Freeze in a freezer-safe container for up to 3 months.

The recipe makes 4 large portions or 5-6 medium portions.

Apple Pie Bars (gluten free)

Crust (makes 2 9x9 inch crusts)

Ingredients

3/4 cup unsalted butter

10 tablespoons ice-cold water

1  3/4 cups gluten-free flour blend (I used Bob Mills 1:1 that contains xantham gum)

1 teaspoon sea salt

2 teaspoons sugar

Cut cold butter into cubes and set aside in the freezer. Add ice cubes to a glass with a few tablespoons of cold water.

Combine the flours, salt and sugar in the bowl of a stand mixer with the dough blender. Mix until the dough resembles coarse meal with pea-sized pieces of butter.

Add 1 tablespoon of ice-cold water at a time, until the mixture starts to clump together. If you’re able to press some dough together and it holds, you’ve added enough water. Don’t over-add water.

Take the dough and divide into two. Place each ball of dough on wax paper, and press down to form two disks. Wrap in remaining wax paper and chill for 1 hour.

On wax paper, and plastic wrap, roll out the dough to pie size with a rolling pin. Carefully remove the top sheet of plastic wrap and transfer into a 9-inch pie plate. Push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just press it back together.

Filling:

5 cups Granny Smith apples, peeled, cored, and diced

1 teaspoon vanilla extract

1/2 tsp. Almond Extract

1/2 tsp. Ginger extract

½ cup all-purpose gluten free flour

½ cup granulated sugar

⅓ cup packed brown sugar

1½ teaspoon cinnamon

¼ teaspoon nutmeg

 

 Place diced apples in a large mixing bowl. Add extracts and toss to coat. In a separate bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Pour flour mixture over apples and toss until evenly coated.

Assemble the pie: Divide pie crust dough into 2 equal portions. Roll first portion into a 9x9" rectangle  on a lightly floured surface. Transfer 1 portion of dough into the bottom of an ungreased 9x9" baking dish by placing a rolling pin in the center of the dough, folding one side up over the pin, then folding the other side on top. Carefully dump apples over the crust and spread them evenly in the dish. Roll out the 2nd dough portion in the same manner  Transfer dough over apples and tuck sides of dough down into the baking dish, sealing the apples inside the crust. Cut a few slits into the top crust and sprinkle Combine the Turbinado sugar on top (optional). Bake in preheated oven for 50-60 minutes until crust is golden brown. Remove from oven and allow to cool for at least 1 hour on a baking rack before cutting into squares.

Glaze:

1 cup powdered sugar

2 tablespoons melted or softened butter

½ teaspoon vanilla

1/2 teaspoon ginger extract

2 tablespoons whole milk (more to thin, if necessary)

Make glaze.  Combine sugar, softened butter, vanilla and milk until smooth, adding more milk if necessary for consistency.  Spread glaze over top of crust after the pie has cooled with an offset spatula and let glaze set and harden.  Cut into 9 portions.

 **May add raisins this next time**

Adapted from 

https://lovegrowswild.com/2014/07/apple-pie-bars/

https://thehungrybluebird.com/apple-slices/

https://amotherworld.com/food/best-flaky-gluten-free-pie-crust/