Easy “Spanish” Rice

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Ingredients

  • 1 medium onion (finely diced)
  • 2 Tbs oil
  • 1 1/2 cups of white rice
  • 2 cups chicken broth
  • 1 cup Salsa

Directions

  1. Put oil in fry pan and brown onion and rice
  2. Add chicken broth and salsa
  3. Cover and put in a preheated oven at 400 degrees for 30-40 minutes
  4. OR bring to a boil, cover with lid and reduce heat to low. Simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.

Enjoy

Boeuf (Beef) Bourguignon

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INGREDIENTS

  • 250 ml (1 cup) Beef Broth
  • 50 ml (3 Tbsp) All purpose flour
  • 15 ml (1 Tbsp) Tomato Paste
  • 125 g (1/4 lb) Thick bacon or salt port (diced)
  • 1 kg (2 lbs) stewing beef, cubed
  • 250 ml (1 cup) chopped onions
  • 25 ml ( 2 Tbsp) Sherry Wine or Rye (optional
  • 250 ml (1 cup) dry red wine
  • 5 ml (1 tsp) chopped parsley
  • 3 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) thyme
  • 1 ml (1/4 tsp) pepper
  • 1 ml (1/4 tsp) sugar
  • 1 bag leaf
  • 250 g (1 cup) fresh mushrooms sliced
  • 50 ml (1/4 cup) butter or margarine
  • 2 dozen pearl onions or 2 onions cut in quarter
  • 15 ml (1 Tbsp) butter or margarine
  • 2 large carrots (sliced) optional
  • 10 mini-potatoes (optional)

DIRECTIONS

“Flour Mixture”

Mix together the broth, tomato paste and flour until blended.

(If using salt pork)

  1. Blanch in boiling water for about 5 minutes and dry
  2. Brown salt pork and when done remove from pan and set aside

(If using bacon)

  1. Brown bacon and remove bacon from pan and set aside.
  2. Drain oil from pan.

For both salt pork or bacon recipes

  1. Brown cubed beef on all sides and remove from pan.
  2. Drain oil from pan.
  3. Add the onions and sherry wine (or rye) and cooked over medium heat until onions are transparent.
  4. Pour “Flour Mixture” into pan and bring to a gentle boil, stirring constantly
  5. Add wine and seasonings (parsley, salt, sugar, thyme, pepper and bay leaf.
  6. Add the brown cubed meat and either bacon or salt pork
  7. Cover and simmer for 2 1/2 to 3 hours on stove top OR put everything into a Dutch Oven and put in oven at 325 degrees F. for 2 1/2 to 3 hours.
  8. 40 minutes before serving add optional carrots and potatoes.
  9. 15 minutes before serving sauté sliced mushrooms and (15 ml onions or 2 dozen pearl onions) in 50 ml of butter and add to meat mixture

Enjoy

Braided Cinnamon Knots & Rolls

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INGREDIENTS

Dough

  • 2 cups whole milk, warm to the touch
  • ½ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted (I use salted)
  • 2¼ teaspoons (1 packet) active dry yeast
  • 5 cups all-purpose flour (divided)
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt

Filling (I double this for more cinnamon flavour)

  • ¾ cup light brown sugar
  • 2 tablespoons ground cinnamon
  • ¾ cup (1½ sticks) unsalted butter, softened

Frosting

  • ½ cup cream cheese softened
  • 1 cup Icing Sugar
  • 2 Tbsp butter
  • 1 Tsp vanilla extract
  • 4 Tbsp milk (or heavy cream or half and half)

PREPARATION

Make the dough:

Cinnamon Braids before baking
  1. In a bowl, put in warmed milk, sugar and melted butter (warm to the touch, 100-110˚F (37-43˚C)
  2. Add yeast over top of the mixture and gentle mix. Cover bowl and let sit for 10 minutes in a warm place.
  3. Add 4 cups of the flour to the milk mixture and with a wooden spoon stir until combined. Cover with plastic wrap or a towel and place in a warm place to rise and double in size.
  4. Coat a baking tin and put aside until ready.
  5. While waiting the dough to rise cream butter, cinnamon and brown sugar together and set aside.
  6. After the hour is up, remove cover from dough and add the remaining flour, salt and baking powder. Combine well and put dough onto a clean floured surface. Dust dough with flour and kneed for at least 10 minutes adding a little extra flour as needed to keep it from being too sticky.
  7. Using a rolling pin, roll out dough to a large rectangle (12″-14″ x 17″).
  8. If making “rolls” (see diagram). Begin rolling the dough into a log from the short end. Continue rolling and place seam-side down.
  9. If making “knots” (see diagram). With long side towards you, fold 1/3 dough over the filling and then again the remaining 1/3. Cut into 12 equal strips. Using a sharp knife, cut down the length of each section to make 3 strands but leave attached at the top. Begin to braid each strand, then roll up the braids over itself and place seam side down into well greased “large muffin tins”. (you will need two)
  10. Trick in cutting: Use dental floss to the rolls, a knife will flatten them. Cut them into 12 equal pieces and depending on if you are making “Braided Knots” or “Rolls” place them into muffin tins or baking pans. Cover with a towel and allow them to rise another 35-45 minutes. Note: At this point you can cover them with plastic wrap and freeze them until ready.
  11. Place into a 350˚F (180˚C) preheated oven and bake for 25-30 minutes until lightly brown.
  12. While they are baking, make the frosting by putting all ingredients into a bowl and combine until well mixed.
  13. After cinnamon rolls or knots have been removed from oven, let stand for about 10 minutes and drizzle frosting over top.

Enjoy!

Servings: 12

Shaping Cinnamon Rolls or Braids

Adapted from original recipe

Carpet Cleaner Solution and Spot Cleaner

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This solution works even better than store bought and at a fraction of the cost and smells great too.

Carpet Cleaner Solution

Ingredients

  • 1/2 capful of Liquid Laundry Detergent (I use a gentle detergent, one that can be used for skin sensitivity) or use 4 Tbsps of dish soap (ie. DAWN)
  • 1 scoop of “Oxy” style stain remover or 1/2 cup of liquid hydrogen Peroxide
  • 1/2 cap of fabric softener
  • 4 Tbsp of white vinegar

Directions

  1. Add ingredients together into a 1 gallon (4.5 litre) container
  2. Pour 1/3 to 1/2 of solution into the carpet cleaner container
  3. Fill remaining with water and use as usual to clean your carpets

Spot Cleaner Solution

  • 2 oz (approx. 1/4 cup) of “DAWN” blue liquid detergent (the one with the little duck on the label)
  • 6 oz (approx. 3/4 cups) of hydrogen peroxide
  • 1 spray bottle

Directions for cleaning spots on carpets (before starting test solution on a hidden area to insure there is no discolouration or damage.

  1. Put “DAWN” into a measuring cup then add hydrogen peroxide and stir well
  2. Pour into a spray bottle (note: the blue colour will disappear due to the hydrogen peroxide)
  3. Use to spray spots on carpets or use of spots on laundry
  4. If using on carpets, whip the area with a damp rag, then spray with solution and wipe with a clean cloth. Finally go over the area again with the damp rag and let dry. Finish by vacuuming.

Directions for use in the laundry.

  1. Spray spot solution onto garment and allow to soak in.
  2. Wash as usual.
  3. Do not put item into the dryer until examining the stain.
  4. If the stain does not come out spray again and allow to soak in, then wash as usual. It should come out.
  5. For very difficult set in stains. Spray item well and allow to soak overnight.

Easy Cinnamon Apple Cake

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Keep a can of apple pie filling and a roll or two of cinnamon rolls so that if you get unexpected people dropping by or just have a craving, you have a delicious cake at the ready.

Ingredients

  • 1 can apple pie filling (540 ml)
  • 1 or 2 cinnamon rolls with icing (351 g)
  • 1 cup chopped pecans (optional)

Directions

  1. Depending on the how many people you wish to serve you can use 1 or 2 cinnamon roll tubes. (Using 1/2 can of pie filling and 1 cinnamon roll will yield you 6 servings in an 8″x8″ pan) If you use a full can of pie filling you will need 2 cinnamon rolls and a 9″x13″ pan.
  2. Open your tubes of cinnamon rolls and separate the sections
  3. Cut each section into quarters with a knife or scissors and put into a bowl
  4. Open the can of pie filling and depending on how many tubes you are using cut apple slices into smaller pieces, and put them in the bowl with the cinnamon rolls.
  5. Gently fold the apple pieces and 1/2 the pie filling mixture together
  6. Coat the cooking pan with cooking spray and pour the mixture into it
  7. If using pecans, sprinkle over top
  8. Bake in a preheated over at 375 degrees F for 30 minutes
  9. Let cool at least a 1/2 hour before drizzling the icing from the cinnamon tubes over top.

Serve and Enjoy

Special Fried Chicken

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(Check it out against the Colonel’s. Not the same but truly delicious)

This recipe fell out from one of my mom’s recipe books. It’s been there for decades till fate stepped in and fell into my hands. Wasn’t a fan of much of the fried chicken recipes but this one is truly delicious and even better the next day.

Ingredients

  • 2 small frying chickens (cup up)
  • 1 cup flour
  • 1 tbsp salt*
  • 1/2 tbsp celery salt*
  • 1 tbsp dry mustard
  • 1/2 tbsp black pepper
  • 2 tbsp paprika
  • 1/2 tbsp garlic salt*
  • 1 1/2 tbsp meat tenderizer (I think this is actually MSG (Monosodium Glutamate) which I didn’t use)
  • 2 tbsp ground ginger
  • 1/4 tbsp thyme
  • 1/4 tbsp basil
  • 2 eggs
  • 1/2 cup milk

Directions

  1. Mix dry ingredients together and put half each into two plastic bags.
  2. Beat 2 eggs and milk together in a bowl
  3. Put pieces in one of the plastic bags and toss
  4. Dip the coasted chicken in the egg mixture
  5. Put one piece of chicken at a time in other plastic bag and toss to coat
  6. Fry 2 or 3 pieces of coasted chicken until lightly brown (3 or 5 minutes)
  7. When all the chicken are fried, put on a rack in the oven at 325 for 1 hour or until done.

*(If using garlic powder and celery seeds, you can can use the salt, but if using garlic salt and celery salt you might want to use eliminate the extra salt)

Enjoy

Earthquake Cake

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Ingredients

  • 1 box your favourite Chocolate Cake Mix (do not prepare as directed on box, use instructions and ingredients below)
  • 1/3 cup oil
  • 3 eggs
  • 1 1/3 cups water
  • 2/3 cup shredded coconut
  • 2/3 cup chocolate chips
  • 1/2 cup chopped pecans
  • 8 oz cream cheese
  • 1/2 cup or 1 stick, unsalted or salted butter
  • 3 3/4 cups of icing sugar

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Lightly spray a 9 x 13 inch pan with non-stick cooking spray.
  3. Sprinkle the coconut, chocolate chips, and the chopped pecans over the bottom of the pan.
  4. Mix the chocolate cake mix along with the oil, water and eggs using a spatula or hand mixer.
  5. Pour the cake mix over top of the coconut/chocolate chip/pecan layer.
  6. In a saucepan or fry pan, melt the butter and cream cheese together.
  7. Using a spatula or hand mixer on low, add the butter/cream cheese mixture together with the icing sugar until it’s smooth.
  8. dollop the mixture on top of the uncooked chocolate cake in the pan, and swirl using a knife into the cake mix.
  9. Bake for 35-45 minutes. Using a toothpick to test the doneness will not work as the mixture is too gooey. Just make sure it doesn’t wobble too much.

Enjoy

Curry Chicken Salad Sandwiches

Ingredients

  • 4 cups cubed cooked chicken breast (or dark meat blend)
  • 1-1/2 cups dried cranberries
  • 2 green onions, thinly sliced (or use 2 Tablespoons of chives or sweet onion)
  • 2 celery ribs, finely chopped
  • 1 cup fat-free mayonnaise
  • 1/4 cup chopped sweet pickles
  • 1/2 teaspoon curry powder
  • 1 Tablespoon honey
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup chopped pecans, toasted
  • 16 dinner rolls (Brioche or soft rolls
  • Butter

Directions

  1. Put chicken, cranberries, celery, green onions, pickles into a bowl
  2. Mix honey, curry powder and mayonnaise together in a separate bowl
  3. Blend together the mayonnaise and chicken mixture
  4. Butter the split rolls and spoon the blended chicken mixture onto the rolls

Enjoy

Note: you can also serve this chicken salad mixture on top of a salad instead

“Buttermilk” Biscuits

Ingredients

  • 2 cups of All Purpose Flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup of ice cold butter (Frozen the better)
  • 3/4 cup buttermilk (I make my own by adding 2 or 3 tsp of vinegar to milk and stir well)

Directions

I use a food processor but you can mix in a bowl

If using a bowl

  1. Combine all the dry ingredients into a bowl
  2. Slowly add the milk and mix till well blended

If using a food processor

  1. Combine all the dry ingredients into the food processor
  2. Turn on food processor on low and mix till all the butter is combined
  3. Slowly pour the milk into the processor while mixing til it forms a ball of dough

Forming biscuits

  1. Place ball of dough onto a floured surface
  2. Roll out down about 1/2 inch
  3. Fold in half and roll again to 1/2 inch
  4. Fold the rolled out half from bottom to the top and roll out to 3/4 inch
  5. Using a 2 1/2 inch biscuit cutter or large mouth glass cut out biscuits
  6. Place on a silicon lined tray
  7. Brush top of biscuits with buttermilk or melted butter
  8. Bake at 400 – 425 degree F. for 10-15 minutes (check to ensure they don’t burn)

Enjoy

Carrot Cake

Ingredients

  • 2 cups (500 ml) all-purpose flour
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 2 tsp (10 ml) ground cinnamon
  • 1/4 tsp (1.25 ml) ground nutmeg
  • 1/2 tsp (2.50 ml) ground ginger
  • 1 tsp (5 ml) fine salt
  • 4 eggs
  • 2 cups (500 ml) white sugar
  • 1 cup (250 ml) canola or vegetable oil
  • 1/4 cup (60 ml) melted butter (optional for firmer cake, I leave this out)
  • 2 tsp (10 ml) vanilla extract
  • 2 cups (500 ml) grated carrots
  • 1/2 cup (125 ml) pecan chopped
  • 1/2 cup (125 ml) walnut chopped
  • 1 cup (250 ml) canned crushed pineapple (drained)
  • 1/2 cup (125 ml) raisins (optional)

Icing

  • 1 pkg (250 g) cream cheese
  • 1/4 cup (60 ml) softened butter
  • 1.5 tsp (7.5 ml) pure vanilla extract
  • 3 cups (750 mg) icing sugar

Directions

  1. Preheat oven to 350 degrees F (180 degrees C)
  2. Grease and flour a 9″x13″ baking pan
  3. Sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, set aside
  4. In another bowl, whisk together the eggs, sugars, oil, butter and vanilla extract
  5. Pour over dry ingredients and mix until moistened
  6. Sir in carrots, pecans, walnuts, pineapple and raisins (optional)
  7. Pour batter into baking pan
  8. Bake for 35 minutes or until a wooden toothpick comes out clean
  9. Remove from oven and cook in the pan on a rack

Icing

  1. Beat together, cream cheese and butter until smooth
  2. Add vanilla extract and then icing sugar a little at at time until smooth and creamy
  3. Spread over cooled cake and serve

Enjoy