Stuffed Mushrooms

What a delightful vegetarian appetizer!! Stuffed mushrooms are so easy to make & so impressive to serve. I came up with this recipe based on ingredients I had on hand, so  feel free to adjust the ingredients for stuffing based on what you have! 

Time: 30 minutes  

Ingredients:  

• 10-12 large stuffable mushrooms (can also use smaller ones for variety)  
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup grated parmesan cheese  
• 8-10 green olives  
• 1/4 cup bread crumbs  
• 1 teaspoon minced fresh sage  
• 1-2 teaspoons smoked paprika  
• 1-2 tablespoons diced jalapeño

Recipe:  

1. Carefully rinse the mushrooms or wipe them with a damp paper towel.  
2. Pull out the stems & dice them, set them aside in a bowl.
3. Dice the olives & add them to the bowl with the mushroom stems.  
4. Add to the bowl the cheese, fresh sage, bread crumbs, & jalapeño.  
5. Carefully place enough of the mixture into the mushrooms so that it doesn't spill over but are well-stuffed. 
6. Place the mushrooms on a cookie sheet with cooking spray or parchment paper. 
7. Sprinkle the smoked paprika on top & bake on 350 for ~20 minutes depending on the size of your mushrooms.  

Tip: when the mushrooms start to form a little moisture underneath, they're ready! 

Lamb Meatball Pho

A little twist on the classic Vietnamese soup!  Perfect for a cold, rainy night - just the right amount of spice, heartiness, and warm broth.  You can substitute most of these ingredients for what you have on hand - I'm sure it will still come out delicious! 

Time: 45 minutes

Ingredients:

• 1 pack ground lamb (or meat of your choice)
• 2 cups chicken or vegetable broth (can sub 2 cups water + 1 bullion cube)
• 1 pack rice noodles (whatever noodles you have on hand will work)
• 2 cloves garlic, minced
• 1 thumb ginger, peeled and minced or sliced thin
• 2 baby bok choy, chopped or broken apart with the leaves whole (can sub spinach or other greens)
• 1 jalapeno (optional)
• 2 scallions, chopped into small rounds with the white parts separated from the green
• 1 lime (optional)
• 1/4 cup panko
• 1 tablespoon vegetable oil
• 1-2 tablespoons chopped red onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Fresh mint leaves for garnish

Recipe:

1. Use a large basin or mixing bowl to combine the ground meat with the onion, garlic cloves, cumin, chili powder, panko and salt.  Mix just well enough to combine, don't over-mix.
2. Form meatballs out of the mixture and lightly sear them in a wok or pot with the vegetable oil.
3. Add the ginger and sautee for about a minute, then pour in the broth and noodles.
4. Let the noodles cook for 2-3 minutes before adding the bok choy and the white parts of the scallions.  You can also add the jalapeno slices now if you're using them.
5. Once the noodles are cooked through (about 5-7 minutes), serve hot garnished with the fresh mint leaves and green parts of the scallions!

Fish Sinigang (Filipino Tamarind Soup)

Here's another 20 minute meal for you!  A delicious, light, soury soup that is loaded with tamarind paste, meaty trout, crunchy summer squash and daikon radishes - and my personal addition: sliced habañero peppers!  You can tell I'm on a habañero craze :) 

Sinigang is served even during summertime in the Philippines.  It encompasses all of my favorite elements of a home-cooked meal: ethnic, healthy, fast, and delicious! 

Time: 20 mins

Ingredients:

• 1 lb rainbow trout or fish of your choice (tilapia or salmon work well) (cleaned and de-boned - cut into bite-sized pieces)
• 2 packets tamarind stir-fry paste (or whatever tamarind paste you can find)
• 1/2 of a fresh diakon radish, thinly sliced
• 2 large tomatoes, diced
• 1/2 cup summer squash, diced
• 1 habanero pepper, thinly sliced with the seeds removed
• 2-3 cups water
• Salt/pepper to taste
• 2 tamarind strings, cleaned, seeds pulled apart (optional)​
• Rice for serving (optional)

Recipe:

1. Use a medium-large bowl to combine the tamarind paste and the water - you'll want to stir and have the paste dissolve a bit.
2. In a medium pot, place the fish, squash, tomatoes and radish before turning on the heat.  Then, pour the tamarind mixture on top and turn the heat on medium. 
3. Add the habanero and bring the mixture to a boil (you'll want to raise the heat for this). Cover the pot.
4. Fish should cook in 5-7 minutes, then you can remove the pot from the heat and serve!  Traditionally this dish is served over rice but you can drink it as a soup if desired. 

Dijon Shrimp Kebabs

Summer is here! Time to whip out all the BBQ recipes & get to grillin!  Enjoy this super easy & fast shrimp kebab recipe.  ​

​Time: 20 mins + marinade time​

Ingredients: ​

• 1 pack jumbo shrimp (peeled & deveined) ​
• 1/2 cup Dijon mustard ​
• 1 tablespoon salt​
• ​1 tablespoon black pepper
• 1.5 teaspoon olive oil ​
• 1 teaspoon white vinegar​
• 1 teaspoon lemon juice​

​Recipe:

1. ​Rinse the shrimp with cold water & lemon juice. 
2. Put the shrimp in a large freezer bag, pour all seasonings on top of it. ​
3. Seal the freezer bag tightly ensuring little to no air inside, then mix the shrimp around the marinade until all the shrimp is evenly coated. 
4. ​If you have time, let the shrimp marinade for at least 2 hours in the fridge. 
5. Slide the shrimp onto skewers if desired (soak the skewers for 30 mins prior in water). ​Add vegetables as desired.
6. ​Grill on medium heat until the shrimp is cooked through (~5 mins), turning so the shrimp is cooked on both sides. 

Duck Curry

Duck curry has always been one of my favorite Guyanese dishes!  It tastes complex and seems like a lot of work, but once you get all of the ingredients, it's super easy to make!
Tip: Get a good-sized duck from your trusted butcher and ask him to skin, clean, and cut up the duck for curry/stew before you buy it.  This takes out a lot of the work!

Time:  ~2.5 hours

Ingredients:

• 1 duck, chopped into smaller pieces for curry (I used a 10.5 lb one for this recipe)
• 7 - 8 tablespoons Chief curry powder for duck/goat curry (you can also get a plain curry powder and add garam masala & geera masala, but this way is easier).
• 2 -3 tablespoons salt 
• 2 tablespoons cassareep (from the cassava root) - this is optional
• 1 tablespoon dried thyme
• 1 large onion, diced
• 5 cloves garlic, minced
• 2 medium rustic potatoes, cut into 2-3 inch pieces
• ~5 cups water (enough to cover the meat in the pot) + additional for steaming the meat
• 3 tablespoons vegetable oil  
• 1 tablespoon cumin seeds (optional)
• 2 teaspoons hot pepper sauce or diced hot pepper (optional)
• 1 tablespoon dried methi leaves (fenu-greek leaves)

Recipe:

1. Use a large pot filled with boiling water to steam out the duck meat before cooking it.  Let it boil for about 15 - 20 minutes.
2. Strain the meat then put the pot back onto the stove and turn the heat back on. 
3. Add the vegetable oil, chopped onion, and garlic.  Stir and let sit for about 30 seconds - 1 minute.  Then add your meat back to the pot.
4. Sprinkle the curry powder over the meat, stir to coat evenly. 
5. Pour the water over the meat so that it just about covers the top layer of meat, add in the dried thyme, methi leaves, and bring this to a boil.  You'll want to cover it so that it gets boiling quicker since there's so much meat!
6. Stir occasionally so it doesn't burn; add more water if needed.  Add the potatoes after 35 minutes.  
7. After another 20 minutes, taste the curry for salt, then add if needed.  You can also add curry powder if you feel the flavor isn't strong enough.  At this point you can add the pepper or pepper sauce if you want, and any additional spices if the flavor isn't what you prefer.
8. Once the meat is tender, you can leave it uncovered and let the water dry down.  This will thicken into a nice sauce for the meat. 
9. Serve with rice or roti and enjoy!

Jalapeño Chicken

Are you tired of bland chicken? Spice it up with some jalapeños! This recipe is sooo fast & easy! You can use a whole chicken & split it into a few different meals because let's face it, you won't be able to get enough! 

Time: 1.5 - 2 hrs

Ingredients:

• 1 whole young chicken
• Juice of half a lemon
• 2 jalapeños
• 2 tablespoons unsalted butter (room temp)
• 1 additional teaspoon butter at room temp
• 1 sprig fresh rosemary
• Salt/pepper to taste

Recipe:

1. Rub the lemon all around the chicken and squeeze the juice inside.
2. Chop the jalapeño into slices and mix them up with the butter.
3. Stuff the inside of the chicken with the jalapeno butter, & under the skin. Then rub the outside with the last teaspoon of butter.
4. Salt & pepper the chicken on all sides.
5. Tie the legs and wings with yarn, place on a wire rack over a Pyrex pan (13 x 9 works best)
6. Put the chicken in a 350 degree oven for 1.5 hours or until golden brown and cooked through. 

Kale & Butternut Squash Salad

Super food = super delicious!  I'm trying to find ways to replace meat with something "meaty" that will keep me fuller, longer.  Butternut squash is perfect for this!  Toppings can be substituted for whatever you have on hand, the possibilities are endless. 

Time: 30

Ingredients:

• 1 handful chopped kale (or kale salad with cabbage & carrots)
• 1 cup diced butternut squash (I bought mine already diced from Shoprite!)
• 1/2 cup crumbled feta cheese
• 1 tablespoon sliced black olives
• 1 tablespoon sliced pepperoncinis
• 3-4 grape tomatoes
• 2 teaspoons olive oil
• Salt/pepper to taste

Recipe:

1. Roast the diced butternut squash with 1 teaspoon of olive oil, salt and pepper on 375 degrees for about 30 mins.  Depending on the size of your dices, this could take more or less time.
2. While your squash is roasting, you can prepare the rest of the salad.  Throw all remaining ingredients (including the remaining teaspoon of olive oil and salt/pepper) into a small/medium basin and toss to combine. 
3. Once the squash is roasted - let it cool completely so that it doesn't wilt the kale when added to the salad. 

Serving suggestion:  Put the salad mixture on your plate or bowl first, then top with the cooled squash.  Enjoy! 

Shrimp Scampi

Need a quick dinner idea?  Try this super fast shrimp scampi recipe!  It requires a few simple ingredients that you probably already have in your fridge, and takes just 30 mins to make!  Recipe serves 4, but you can halve the ingredients if you want a quick dinner for 2, or double it for an easy catering-sized portion!

Time: 30 - 40 mins

Ingredients:

• 1 bag of peeled & deveined frozen shrimp
• 1 pack of linguine pasta
• 4 cloves of garlic, minced
• 2 tablespoons of unsalted butter
• 1.5 tablespoons salt
• 1 handful fresh parsley leaves + additional for garnish
• 1.5 tablespoons coarse black pepper
• Juice of 1/2 a lemon
• 1/2 bottle of a dry white wine
• 1 tablespoon crushed red pepper flakes

Recipe:

1. Defrost the bag of shrimp in a large basin with cool water for 20 mins.
2. Cook the whole pack of linguine al dente, place in a serving dish and set aside.
3. Melt the minced garlic and butter down in a pot or pan, until the garlic is golden brown.
4. Squeeze lemon juice inside the pot then add the salt, black pepper and some of the fresh parsley. 
5. Add 1/2 the bottle of white wine, bring to a boil then lower to a simmer.
6. Add the shrimp to the pot, and cook until the shrimp is done (it will be pink). 
7. Scoop the shrimp out of the pot, and place it over the linguine. 
8. Bring the sauce back to a boil, and let it boil down to about half. 
9. Pour the reduced sauce over the shrimp and linguine and serve!  Garnish with the remaining fresh parsley.

Stuffed Cabbage

Cutting out carbs for the new year?  Have no fear, stuffed cabbage is here!   You can still enjoy a delicious meal and be full - without feeling guilty after.  This recipe (inspired by my aunt!) is easy and delicious and can serve as an appetizer, side dish or a meal by itself.

Time: 40 mins, serves 5

Ingredients:

• 1 pk. ground meat (of choice)
• 1 teaspoon dried thyme
• 1 medium onion- finely chopped
• 2 clove garlic (minced)
• 4-6 tablespoons cooked brown rice (can substitute quinoa or any other grain)
• 1/4 cup marinara sauce
• 10 cabbage leaves
• 3 tablespoons olive oil
• Salt & pepper to taste
• Fresh basil leaves (optional)

Recipe:

1. Blanch cabbage leaves in boiling water for about 3 minutes then drain them and set them aside to dry completely.
2. Heat 2 tablespoons olive oil in medium sauce pan, then add the package of ground meat, salt and pepper. After meat is no longer pink, add onion, thyme, and cooked rice.  Sautée for about 5 minutes.
3. Add appropriate amount of ground meat and rice mixture to cabbage leaves (amount depends on the size of the leaf, careful not to over-stuff them) then roll them closed.
4. Spread 2-4 tablespoons of marinara sauce on the bottom of a 13x9" Pyrex container, then add stuffed cabbage rolls, the sealed side facing down in the pan.
5. Add the remaining red sauce on top of stuffed cabbages - garnish with fresh basil leaves if desired.
6. Bake at 375 degrees for 10-15 minutes.
7. Enjoy!

Tip: if you are allergic to tomatoes or don't like them, you can always enjoy a crispy no-bake version without the sauce! Still delicious.  

Simple Steamed Salmon

Simple Steamed Salmon recipe is now posted!  I'm trying to eat more fish and veggies this year - any dish loaded with flavor helps keep me on track!

Time: 30 mins

Ingredients:

• 4 salmon fillets
• 1 bunch fresh dill
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons olive oil
• 4 teaspoons lemon juice
• 4 square pieces of foil - large enough to cover each salmon piece

Recipe:

1. Lay out the foil pieces flat - drizzle 1/2 teaspoon olive oil in the middle of each.
2. Place 1 salmon fillet in the center of each piece of foil.
3. Pour 1/2 teaspoon lemon juice on each fillet.
4. Sprinkle the salmon fillets with 1/2 teaspoon salt and black pepper, then place fresh dill leaves on each.
5. Fold the foil over on all ends so the salmon is completely covered.  This way, it'll steam and cook evenly.
6. Place it in a 350 degree oven for 15 mins or until cooked through.

I enjoyed this with a side of sliced mushrooms sautéed with olive oil & thyme leaves and green beans roasted in garlic salt for 10 mins on 425. 

Eggball

Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.

Time: 1 hour

Ingredients:  

• 6 hard-boiled eggs  
• 2.5 cups vegetable oil for frying  

Potato mixture: 

• 3 potatoes, washed & scrubbed
• 3 cups boiling water
• 1 teaspoon cumin powder
• 1 tablespoon minced garlic
• 2 tablespoons ground onion  
• Salt to taste  

Batter:

• 4 tablespoons ground split peas 
• 4 tablespoons all purpose flour  
• 1/2 cup water (or more, added slowly to create batter consistency) 
• Salt to taste

Recipe:

1. Boil potatoes for 15 mins.
2. Mash them in a bowl with all the potato spices above, set aside.
3. Peel the hard-boiled eggs.
4. Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
5. Dip the ball into the batter so it's evenly coated.
6. Place the ball into the hot oil & fry for about 1 minute (or until golden).
7. Place on a paper towel to drain off any excess oil.

Serve with some homemade mango chutney or sauce of your choice!

Rosemary Cauliflower Mash

Want the taste of seasoned mashed potatoes without all that starch? Try my Rosemary Cauliflower Mash! It's easy & a healthier side dish for your Christmas Eve dinner. 

ime: 20 mins

Ingredients:

• 1 head of cauliflower
• 1.5 tablespoons butter
• 1 sprig rosemary
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon crushed red pepper
• 1 pot of boiling water (3 cups, salted) 

Recipe:

1. Cut the head of cauliflower off the stem, place it in the boiling water until soft (about 10 mins) 
2. Strain the cauliflower & place it in a food processor. Add all other ingredients. 
3. Pulse for 1-2 mins or until the cauliflower is the consistency of mashed potatoes.  
4. Serve hot & enjoy!  

Tip: double or triple this recipe to serve at a dinner party!  

Crab Cakes

Add this to your holiday appetizer menu!  Seafood with a comforting kick!  Crab cakes are a delicious way to spice up your meal. Try this recipe with some homemade aioli or spicy mayo and prepare to indulge. 

Time: 40 mins, makes about 10 crab cakes

Ingredients:

• 1 container (or 2 cups) jumbo lump crab
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons crushed red pepper
• 1 large egg
• 1 sleeve Ritz crackers - crushed into crumbs with a rolling pin
• 2-3 tablespoons vegetable oil for frying the cakes

Aioli:

• 1 tablespoon fresh chives
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe:

1. Combine all crab cake ingredients together in a medium-large bowl using a large fork.  The egg should help the mixture hold together.  If it doesn't, add another egg.
2. Use your hands to form patties out of the mixture - and set them aside.
3. In a medium/large frying pan, heat the vegetable oil to medium heat.
4. Place each of the patties into the frying pan (careful not to overlap them) and let fry on each side for about 4-5 mins or until golden brown.
5. Lay the finished crab cakes on a paper towel to drain any excess oil before serving.

Aioli:  Mix aioli ingredients together in a small bowl and serve next to the crab cakes!

Kalonji with Shrimp

Bitter melon - bitter gourd - karela.. no matter what you call it, it is delicious pan-fried and filled with curried shrimp!  Try this fantastic Guyanese dish for dinner tonight!

Time: Approx 1 hour - makes 4 kalonji (double this recipe to make 8)

Ingredients:

• 2 bitter melons (karela) - get ones that are wide so you can scoop out the seeds and stuff them
• 1 teaspoon curry powder
• 1 teaspoon coriander powder
• 1 teaspoon ground geera (ground cumin)
• 1 teaspoon garam masala
• 1.5 cups raw peeled & de-veined shrimp
• 2 garlic cloves - minced or finely chopped
• 1 tablespoon chopped onion
• 2 teaspoons salt
• 1 tablespoon vegetable oil

Recipe:

1. Set a pot of 3 cups water + 1 teaspoon salt to boil.
2. Cut off the ends of the karela (bitter melon) so the tips and stem are off but the end is not open (you need it closed so you can stuff it later).
3. Put the karela to boil in the pot for 15 mins, turning it every so often so it boils on all sides.
4. In a frying pan, heat the vegetable oil to medium heat and add chopped garlic and onion until golden brown. 
5. Next, add the shrimp to the pan - and the remaining teaspoon of salt, curry powder, ground geera, garam masala, and coriander. 
6. By now the karela should be ready for straining.  Strain and wash with cold water so it cools off soon.
7. Fry the shrimp in the curry mixture until cooked through - then move it to another bowl. 
8. When the karela is cooled enough to handle without burning yourself, cut both of them in half.  Scoop out the seeds with a spoon so you have 4 hollow pieces. 
9. Fill about 2-3 spoonfuls of the shrimp mixture inside each karela.  Press it in with the back of your spoon so it's tightly packed.
10. Turn the stove back on with the same pan that you fried your shrimp in, let it get to medium heat. 
11. Add each piece of stuffed karela to the pan and pan-sear on all sides so that the outer edge of the karela is browned. 
12. Serve over a plate of homemade rice and dhal (as pictured) - enjoy!

Scallops Wrapped in Turkey Bacon

Put these on your appetizer menu this holiday season! These scallop wrapped in bacon are amazingly easy to make, impressive to display & won't break your budget! 

Time: 30 mins depending on how many you make

Ingredients:

• 2 cups scallops (I got mine from BJs, so inexpensive!)
• 1 pack thin & crispy turkey bacon
• 1-2 teaspoons salt
• 1-2 teaspoons black pepper
• Toothpicks to keep the bacon in tact
• 1 tablespoon butter for frying

Recipe:

1. Break the turkey bacon into 3 parts, & break your toothpicks in half.
2. Wrap each part around 1 scallop each, sealing it with 1/2 toothpick for each scallop.
3. Sprinkle with salt & pepper.
4. Heat the butter on medium heat in a large skillet.
5. Add the bacon-wrapped scallops one by one so they can stand up & brown on the top.
6. Turn them over after 2-3 mins & let them brown on the other side. 
7. Let the bacon brown on all sides by pushing the scallops over & rolling them around - it won't take long to get crispy.
8. Drain on paper towels & serve!

No Bake Pistachio Sea-Salt Fudge Bars

Guiltless bliss! These take only 15 mins to make & are wayyyy healthier than eating real fudge. They're also gluten-free & vegan!

Time: 15 mins 

Ingredients: 

• 1 ten oz container (or 1.5 cups) pitted dates 
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons ground cinnamon 
• 2 teaspoons coarse sea salt 
• 2 teaspoons flax seed flakes 
• 2 teaspoon coconut oil 
• 1 tablespoon pistachio crumbs (pounded pistachios)
• 2 additional tablespoons of pistachio crumbs for rolling the bars in

Recipe:

1. In a food processor, combine all ingredients & pulse until a fine mixture forms. Add more coconut oil if the mixture is too dry (it should look moist, but not wet).
2. Using your fingers, form small rectangular bars with about 1 spoonful of the mixture for each (see image below).
3. Put the remaining pistachio crumbs in a small sandwich bag. Add the bars one at a time to the bag & shake it so the pistachio crumbs cover each bar. 
4. That's it! You can refrigerate these if you want them cold, or just serve them as-is!

Eggless Banana Bread

Don't throwout your brown bananas... make banana bread!!  I came up with this easy peesy banana bread recipe + it's eggless and it tastes like a milkshake.  YUM!

Time: 1.5 hours

Ingredients:

• 2-3 ripe bananas (overripe - even brown is best!)
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon apple sauce
• 1.5 cups all purpose flour
• 1 teaspoon baking powder

Recipe:

1. Peel the bananas and mush them in a medium bowl so there's some small chunks left. 
2. Add all other ingredients and stir until combined - you don't want to over-stir or it will make the bread hard.
3. Pour the mixture in a loaf-pan and sprinkle with more cinnamon if desired (I did!)
4. Bake on 350 for 1 hour or until a toothpick comes out clean. 
5. Serve slightly toasted or as-is! 

Optional: You can add chocolate chips or walnuts inside the batter for a crunchy surprise! 

Falafels

Another perfect meal for Meatless Monday's! Falafels remind me of street food in NYC, on a cold night like tonight! They're very easy to make - and they're ready in just 20 mins - so I no longer have to stand in a cold line to have some! 

Time: 20 mins - makes ~8 - 10 falafels

Ingredients: 

• 1 can garbanzo beans  
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder 
• 2 cloves garlic
• 1 tablespoon diced onion
• 1 handful fresh parsley  
• 2.5 tablespoons all purpose flour  
• 2-3 hot wiri wiri peppers if desired  
• 3 tablespoons olive oil  
• 1-2 cups vegetable oil for frying  

Recipe:

1. Strain & wash the garbanzo beans. 
2. Add all ingredients in a food processor & pulse for 2-3 mins until the mixture is fine & grainy.
3. In a large skillet, heat vegetable oil (make sure the oil height is about 1 inch thick) to medium heat.
4. Break off golf ball sized pieces of the mixture & form into falafel patties with your fingers.  
5. Add the falafels one by one to the pan & fry for 2 mins on each side (or until golden brown). 
6. Lay on paper towels to get any excess oil off, and serve. These go great in a salad or in pita bread!  

Pita Bread:  

Ingredients:  

• 1.5 cups all purpose flour  
• 1 packet fast acting yeast
• 1 teaspoon white sugar  
• 1 cup warm water  
• 1 teaspoon salt  

 Recipe: 

1. Pour the yeast packet in a measuring cup. Add the sugar & warm water, stir. Place it aside in a room temperature, dark space (I put it in the microwave without turning it on). Leave it for 15 mins so the yeast bubbles up.
2. Put the flour & salt in a basin. Add the yeast water, knead into a dough.  
3. Break 2" balls of dough & roll them each out with a rolling pin. You may need to add a little dry flour so it doesn't stick to the surface you're rolling it on. Don't roll them out too thin, let them be about 1/2 inch thick.  
4. Use PAM spray on a flat griddle or frying pan to cook the pita bread for about 5 minutes on each side, or until they are golden brown.  

Candy Cane Cookies

'Tis the season to be chubby!  So let's embrace it and eat more cookies.  YEA!!  :D

I have a huge love for anything peppermint flavored, and these cookies hit the spot!  Every bite has tiny crunches of candy canes, yet you still have the fluffy goodness of a warm, fresh-baked cookie. The best part?  This recipe is fast and easy!  Enjoy

Time: 1.5 hours

Ingredients:

• 1 cup all purpose flour
• 1 stick butter
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 egg
• 1 teaspoon peppermint extract
• 2 candy canes

Recipe:

1. Soften the butter in a microwave for 30 seconds, then whisk it until fluffy.
2. Add salt, egg, sugar and peppermint extract to the butter and whip together until well combined.
3. Place the candy canes unwrapped into a ZipLoc bag, seal it.  Using a rolling pin, pound the candy canes into small crumbs.  Don't pound them to a powder, or they won't look like candy cane pieces in the cookies.
4. Add the candy cane crumbs and the flour to the bowl and mix it in until all ingredients are combined.  Cover with clear wrap and refrigerate for 1 hour.
5. Preheat the oven to 375 degrees.
6. Take the cookie dough of the fridge and form small 1 inch rounds, placing each on an un-greased cookie sheet.  Ensure the cookies are spaced out by at least 1.5 inches. 
7. Bake for about 8-10 minutes until the cookies are golden brown and cooked through. 
8. Cool on a wire rack for about 10 mins before serving.  Enjoy!

Chicken Enchiladas with Cilantro Lime Rice and Seasoned Kidney Beans

Tonight was Mexican night!  Naturally with this cold weather, I was craving some comfort food.  Warm up with some hearty chicken and cheese enchiladas, Mexican-spiced kidney beans, and flavor-bursting cilantro lime rice.  Enjoy!  

Time: 1 hour

Ingredients:

• 1 lb chicken strips or tenders, raw
• 1 pack enchilada seasoning (you can use 2 teaspoons chilli powder, 1 teaspoon cumin powder, 1 teaspoon black pepper and 1 teaspoon salt if you don't have enchilada seasoning)
• 1 tablespoon water
• 1 teaspoon sliced fresh jalapenos
• 6 flour tortillas
• 2 cans enchilada sauce (you can Google a DIY enchilada sauce recipe if you don't have the cans)
• 1/2 cup shredded cheese + 1 more tablespoon for toppings (optional)
• 1/4 cup Rotel diced tomatoes and green chilis (you can also use salsa)
• 2 tablespoons sour cream
• 1 cup white rice (I used basmati)
  • 1 tablespoon fresh lime juice for boiling
  • 1 teaspoon lime juice
  • 1 teaspoon fresh lime zest
  • 1 teaspoon salt
  • 1 handful fresh cilantro leaves
• 1 can kidney beans
  • 1 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt

Recipe:

1. In a medium pot, bring 2 cups water to a boil for the rice. 
2. While the water is boiling, cut your chicken tenders into small cubes.
3. Heat a medium-large skillet to medium heat and add the chicken cubes, enchilada seasoning packet & tablespoon of water.
4. Stir the chicken so it's coated evenly.  The water will start to evaporate and thicken into a sauce around the chicken.  At this point, the chicken will start to be cooked through (about 5 mins).  Add jalapeno slices and turn the heat off.
5. When the water starts boiling, add the lime juice and the rice.  Cook until the rice is done, then strain. 
6. Preheat your oven to 400 degrees. After the chicken mixture has cooled for 10 mins, add the shredded cheese and mix around.  
7. Fill each of the flour tortillas with the chicken and cheese mixture, rolling them up and placing them in a greased 13x9 inch Pyrex pan.
8. Pour the enchilada sauce over the filled tortillas, coating them all over.
9. Cover the pan with foil and bake on 400 degrees for 20 mins.  
10. Strain the rice and let cool for 10 mins. 
11. Pour the beans and bean seasonings in the skillet that the chicken was in, mix and let heat for about 5 mins until the seasonings are incorporated.  Turn off the skillet and move to a serving bowl or plate.
12. Put the rice back into the pot it was in before you strained it.  Mix in the teaspoon of lime juice, lime zest, salt, and the handful of cilantro leaves. Taste it - if it needs more lime juice, you can add it while it's still hot so the liquid absorbs. The rice is now ready to be plated or set aside.
13. Open the foil after 20 mins and sprinkle the remaining shredded cheese on top, allowing it to melt.
14. Top with diced tomatoes and green chillies, or salsa, and sour cream.  Serve with seasoned beans and cilantro lime rice!