|
Prep Time: 10-15 minutes Cook Time: 15-40 Minutes
Steps: Cut these bad boys up real thick. I like to cut off the peel, but you can leave them on. I like a soft bite in the middle so I take the oven approach, but you can fry these as well. If you plan to bake in the oven, place the cut up fries into a pot and boil for 10 minutes on medium heat. Strain, pat and bake. If you plan to fry, place fries in a cold bath for about 5-10 minutes, strain and pat dry, then fry/ air fry.
I guess I like to bake m ore than I thought, so I take the bake approach. I line a glass sheet with unbleached parchment paper, oil and season with onion and truffle salt. Place potatoes, then repeat seasoning. Place in oven for 30-40 minutes, until desired gold. In air fryer pan, line with avocado oil throw in potatoes and season with garlic salt, then stir till desired browned. Cook for 7-10 minutes cooking on 380, then open air fryer pan shake and cook 7-10 min more if needed. If you cook them in the oven, do so for the same heat, but made need to leave them in longer. Remove fries from heat and while still in the pot, drizzle truffle oil and truffle salt. Add parmesan cheese if desired. Serve and enjoy. I like to dip mine in my ketchup or eat as is, because truffle is so tasty!!!
0 Comments
Prep Time: 15-20 minutes Cook Time: 20-30 minutes
Steps: Preheat oven to 375°.
If using frozen broccoli rinse till soft or blanch raw broccoli. Cut up in tiny pieces. In large mixing bowl add broccoli, 1 egg, 1 tsp almond (or milk), 1 cube garlic/ garlic salt, 1/3 cup vegan or non vegan cheese, 1/2 cup steal cut oats or bread crumbs, salt and pepper. Mix thoroughly. Use non stick baking sheet and line with parchment paper or grease. Wear a glove or use a spoon and form small tots with mixture. Place on cookie sheet and place in oven. Cook on 375 for 20-27 minutes. or until desired browned. Turn half way through baking time. Remove from over, let cool and serve with ketchup if desired. Prep Time: 15 minutes Cook Time: 40 Minutes
Steps: Cut potatoes up in wedge size and place into a pot of water. Salt and boil for 10 minutes. Strain and place in ice cold water. Strain again and pat dry. This steps helps remove some starches and makes for a soft inside.
On a long glass pan, line with avocado oil, can even lay a layer of unbleached parchment paper, then oil. Throw in potatoes and season with garlic salt, onion powder and chile lime seasoning, then stir. Bake for 40 minutes or until desired golden brown. Remove fries from heat, let sit to chilled and serve. Prep Time: 1 Minute Cook Time: 15 minutes- 2 hours With in the Mexican culture of food, we like to use a lot of savory spices and seasonings rather than sweet in our food. I've always heard that sweet potatoes were healthier than the russet, so I've tried to incorporate them in my dishes more often. My taste buds are just so true to my culture that eating sweet potatoes in their natural sweet state sometimes seems more like a dessert for me. With that being said, I tried to take a Mexican spin on sweet mashed potatoes by savoring them up a bit.
Steps: This dish is cooked with love.These taters take 1-2 hours to bake in the oven, but you really can't rush the process. The long bake, rather than boiling, gives this side a caramelized taste. ** You can even cook them the night or couple days before to lower the day of cook time to 15-30 minutes**
Wash potatoes, pat dry, prick holes with a fork and place in a glass bakeware with sea salt and a light avocado oil spray. Place them in the oven for 1.5-2 hours on 375°, you can check in between, but you want to bake them till they look caramelized. Cook time depends on size of potato. Don't over bake that they look dehydrated. Once they are done, remove from heat and let cool. In sauce pot place potatoes, make sure to cut up into chunks and leave some of the peel on. Mix in vegan butter, cream cheese, minced garlic cloves, onion powder, light coconut milk and dash of sea salt. On medium heat lightly mash and mix, can add more onion powder or sea salt if needed. Remove from heat and serve with your favorite dish, these have been my favorite this winter. I even made my family and friends eat them for the holidays. Trust me, my very cultural taste bud family just looked at them the first time I brought them, because we don't mess around with traditions and dishes. I like to push buttons sometimes, and introduce my family to random creations. This one scared them at first, but they came around and are so so tasty!!! Prep Time: 10-20 minutes Cook Time: 20-30 Minutes
Steps: Boil or Bake chicken breast. Boil with bone and skin on with chicken broth (see my sauces on how to make), half an onion and garlic cubes. Cook until chicken reaches 165 internal. To bake chicken, place on glass cooking sheet, line with butter season, place raw chicken, season, throw pieces of butter on top and in between skin to keep moist. Bake for 35-40 minutes for 375 degrees. Bake until internal reads 165 degrees. Let cool, then shred using hands, removing any bones or skin. If you're really pressed for time, a simple tip is to buy a cooked roasted chicken.
Cut up Bell Pepper, cilantro, mushroom and throw into a pan to sauté on medium to high heat, Make sure to line pan with 2 TBSP butter or oil first. Then season with fajita/ taco seasoning and 1 squeezed lime juice. Stir frequently for 5-7 minutes or until browned. Add chicken at the end add a bit more seasoning and lime juice, then stir fry for one minute. Remove from heat when done. Warm up tortillas, only to make soft, do not let them brown! Warm up on the stove top better yet a comal. If you do not own one, it's okay, but please take yourself out to buy one ASAP! This is one of my favorite tools to use in the kitchen. Oh and there is a specific way to clean this flat cast iron beauty. Please never place it in the dishwasher!! Always wipe off and if you must wash it, wash with soap water, place back on stop to dry then cure. However, if you do not own one you can use a large pan. After all tortillas are warmed, fill each but only on one half of the side to allow for folding over tortillas. Place cheese, then fajita mix then more cheese, fold tortilla in one half and place on comal or large pan, let brown. Flip to second side and let brown or until cheese has melted. Do this for all tortillas, and once you are done, I like to use kitchen scissors to cut two times, giving three pizza pieces for each. Set all in a decorative platter and pair with guacamole. Prep Time: 5-10 minutes Cook Time: 30-40 minutes
Steps: Preheat the oven to 375°
On one side of date make a cut and remove the seed. Next stuff each date with Miyoko’s vegan cream cheese or goat cheese if you are not lactose free. Then wrap each date shut with a slice of bacon and use a Toothpick to hold in place. Line a flat bake ware pan with parchment paper, then place each date on the pan. Bake for at least 25-40 minutes or until bacon is desired browned, depending on your oven. You can also air fry them for 10-15 minutes, but in 5-7 minute intervals. Remove from heat and let sit for about five minutes then ready to enjoy. Cook Time: 15 minutes Prep Time: 10 minutes
Steps: In sauce pan, boil eggs and a dash of salt in water on high heat, as soon as boils, lower to medium heat. Let boil for 20 minutes.
Once eggs have boiled for 20 minutes, drain hot water and add cold water and ice if needed to the pot. Let cool off. Once cooled, remove shell from eggs and rinse. Cut each egg in half and carefully remove yolks from egg whites. Place all yolks in large mixing bowl. Mush up egg yolks then add in 3 Tbsp Mustard, 3 tsp Mayonnaise, 3 tsp white wine vinegar, 1 tsp paprika, salt, pepper and mix to whip. Place mixture in a zip lock baggy, cute one of the corners and use to evenly disperse yolk mix to center of egg whites. Serve and enjoy. Prep Time: 5-10 minutes My grandma used to have this huge avocado tree in her yard and right below it was this grill, maybe thats why I'm still bad a grilling till this day, because as a kid the grill was a toy. As a child, my sister's and I used to play "chef" with this grill and the avocado tree leaves that would fall. We'd make mud tacos with the dirt and our avocados. Don't do that now! But, do enjoy this party favorite.
Steps: Cut up 2 large avocados down the center going longways, making sure to cut around the seed. Do not cut through the seed or danger might apply! ** Do NOT Throw away the seeds, these will be used to preserve.
In large molcajete, throw in the avocado removing it from the skin. With the stone mush up the avocado into small pieces. Then throw in i cube garlic, cilantro, sea salt and squeeze in a full lime. Then with stone mush up till pudding. Throw back in the seeds and ready to serve with tortilla chips or pair with taquitos. **See my sides for Chip recipe and "To The Land" section for my taquito recipe. ** To store, place guac in a container leaving the seeds and squeeze in more lime to keep from growing. Prep Time: 35 Minutes Cook Time: 25-40 Minutes This is my favorite party appetizer! My favorite for any big sports game or even just to make for a weekend favorite.
Steps: Cut and pit the jalapeños, if you are making more than 2, please trust me when I say, wear cooking safe disposable gloves or your hands will be on fire! The first time I made these for a party, my hands were on fire. The worst was when I forgot and rubbed my eye, was burning the rest of the night.
If you like spicy, leave Jalapeños as is, BUT, if you'd like a little less fire, then just soak them in a water vinegar mix ratio of 3:1 for about 10-15 minutes. Pre-heat oven to 375 degrees In an assembly line, have a set up of your cream cheese, cheese, seasonings and beacon, as well as a bake sheet with parchment paper. Then remove your jalapeños from the water and place on a napkin to dry. Take one half of pepper and season with garlic salt and onion flakes, place cheese, then cream cheese, top with more cheese and garlic salt and onion flakes. Take a piece of beacon and wrap entire pepper, you can cut the beacon in half but if peppers are too large then use a whole piece. Use the tooth pick to keep the beacon in place. Repeat this step for all halves, lay on parchment paper and place in oven for 25-40 minutes or until beacon is at desired crisp. Prep Time: 10 Minutes Cook Time: 15-20 Minutes Coconut Samoas...Ahh Samoa cookies are my favorite, and when I can't track down my favorite girl scout cookie rep, I make these. They are only 4 ingredients, all organic and oh so tasty!!!
Steps: Pre-heat oven to 380 degrees In a large bowl, mush up your ripe banana, add in 1/2 cup coconut flour and melted coconut oil and mix until evenly dispersed. Then on a non stick cookie sheet, you can layer with parchment paper. Roll the mix into small sized balls with your hand, place on parchment paper and with a fork pat down in circles. Punch holes in the center of each cookies. In a cup, melt the chocolate, place in microwave for 30 seconds, remove from microwave, stir then repeat again till melted. Once melted pour over each cookies to cover entire cookie. Then place cookies in oven for 15-20 minutes. When done, remove from oven, let cool and enjoy.
|
AuthorOriginally a small town gal with a big appetite, now living in a big city. Archives
August 2024
Categories |
RSS Feed