Flour Tortillas

Best Ever Homemade Flour Tortillas

Ingredients:
3 cups flour 
1 teaspoon salt 
1 teaspoon baking powder 
⅓ cup vegetable oil 
1 cup warm water 

Instructions:
1.Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping occasionally to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.

2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.

3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured.  Don't stack uncooked tortillas on top of each other or they will get soggy.

4.When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface is lightly browned in places and starting to bubble a bit. If tortilla is browning too fast, reduced heat a bit. If it's taking longer than a minute to see golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have small golden brown spots on surface. Remove from pan with tongs and stack on a plate till all tortillas are cooked. Allow to cool completely if not using right away, When cool, tortillas can be placed in a large zippered bag or plastic container. They will keep well at at room temperature for 24 hours or can be frozen indefinitely.

From Cooks.com

Anne Marie's Mint Chip cupcakes

My Niece is turning 11 this year in December and I remember when her mom was pregnant with her just about ever night around 9:30 after Baskin Robbins closed it was mint chip ice cream craving time I got smart and bought it in bulk and cones too! in honor of my first little princess who already has her own recipe my biscuits and gravy (Anne Marie's favorite biscuits and gravy) Here is one she doesn't know about yet!

Mint Chip Frosting
2 sticks of butter whipped
3 cups of powdered sugar
2 Tablespoons of heavy cream
1/4 teaspoon of peppermint extract
2 drops of green food coloring
1/8 teaspoon of salt
2/3 of a cup of mini chocolate chips
beat softened butter on medium speed with the whisk attachment on your stand mixer. Beat for about 60 seconds until smooth and creamy. Add 3 cups of powdered sugar, cream with the salt dissolved in it, peppermint extract, and food coloring. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin (up to 4 cups) or more cream if mixture is too thick. You may also add more food coloring if desired or more peppermint extract if it is not minty enough. Stir in the chocolate chips by hand.

Chocolate Cupcakes1 cup of milk or water1/2 cup of unsweetened cocoa powder1 1/3 cup of ap flour2 tsp baking powder1/4 tsp salt1/2 cup softened butter1 cup sugar2 large eggs2 tsp vanillaPreheat oven to 375F degreesHeat milk to almost a boil (scalded)In a double boiler on high pour in unsweetened cocoa and scalded milk mix until smooth bring to room temperature (place in fridge while you prep everything else :) )

Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl, using a stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until just combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning to check for doneness a toothpick inserted in the middle should come out clean. Remove from oven and place on a wire rack to cool before frosting.

Cake recipe modified from the joy of cooking

Strawberry Lemonade Beer

Strawberry Lemonade Beer

1 lb strawberries, cleaned and cut into chunks
1/2 cup sugar
1 cup lemonade
3 light beers
3 cups ice
1 lemon, cut in slices

Place prepared strawberries in a bowl with a lid. Sprinkle with 1/2 cup sugar and toss to coat. Place in the refrigerator for 10 minutes to sweat the strawberries and make them good and juicy. Remove from the refrigerator, add lemonade and stir.

If serving right away, place strawberry lemonade mixture in a serving pitcher. Pour in beers and add ice. Drop in extra lemon slices and serve!

If you are making one glass at a time, place 1 cup strawberry lemonade mix, 1 cup ice, and 1 beer in a glass. Drop in a few lemon slices and serve!

Cream cheese mints

6 tablespoons (3 ounces) reduced fat cream cheese, softened
1/4 teaspoon mint extract
food coloring (optional) - a few drops of any color
4 to 4 1/2 cups confectioners sugar
about 1/4 cup superfine or granulated sugar

1. beat the cream cheese until soft and fluffy, about two minutes. add the mint and food coloring, if using, and mix until blended.
2. add the confectioners sugar, 1/2 cup at a time, until it forms a stiff mixture.
3. form balls with about 1/2 teaspoon of the mixture. roll in the superfine sugar and flatten with your thumb or tines of a fork. store in the refrigerator.

Filipino Pork Adobo

2 lbs Pork cubes

1/2 cup Soy sauce

1/2 cup Vinegar

1/2 cup whole garlic cloves

2 pcs bay leaf

1/2 tbsp whole peppercorn

2 tbsp oil

1/4 cup brown sugar

4 cups of water

Marinade pork in soy, vinegar, garlic, bay leaf and pepper for 30 minutes. Drain and set aside. Heat oil in pan on high flame.  Saute pork until brown pork and add the brown sugar stir and wait until sugar caramelizes. Add in remaining marinade and water bring to a boil for 5 minutes. Lower the heat and simmer until tender (about 40-60 minutes). Sauce should have a syrup-like consistency.

Caldo De Siete Mares, Soup of the 7 seas

My cousin recently made this soup and posted on her Facebook so I decided why not write my own recipe I sure I made it way more intense than she made it but I hope she likes it love ya Lupes!

The stock
Bones from the snapper

shells from the shrimp

1 carrot diced

1 rib of celery diced

1 diced onion

1 cup white wine

4 quarts of cold water

1 clove

5 pepper corns

1 bay leaf

3 thyme sprigs

3 parsley stems

Place all of the ingredients in a large stock pot and heat to a simmer for 45 minutes strain and chill.

Ingredients:

Sauce Base:

3 cloves Garlic, unpeeled

8 medium-large dried Gualillo chiles, stemmed and seeded

½ tsp dried oregano

A pinch of Cayenne powder

¼ tsp black pepper

A pinch of Ancho Chile Powder

A pinch of cumin

1 TBS vegetable or olive oil

Soup:

3 quarts fish 

2 large sprigs Cilantro (washed thoroughly & stems removed)

Kosher salt to taste

A little sugar, if necessary

20 medium-large shrimp

6 small red/white potatoes (medium dice)

2 cups vegetables, such as zucchini, carrots or squash

4 ears of corn cut in half,

1 lb fresh mussels or clams, well scrubbed

12 oz boneless skinless red snapper filets cut into ½ inch pieces

For garnish:

1 cup finely minced white onion 

1-2 bunches chopped cilantro 

 limes cut into wedges 

Directions:

Sauce Base (1 cup):

Roast the unpeeled garlic in the oven at 350 as well as the chiles let these roast untill fragrant and slightly brown; 

In a small ziploc bag, cover the chiles with hot water and let re-hydrate 30 minutes, remove as much air as possible to ensure even soaking.

Drain and discard the water.

Combine the oregano, black pepper and cumin in a food processor or blender, along with the drained chiles, garlic and 1/2 cup of broth.

Blend to a smooth puree, scraping and stirring the sides as needed.

Press through a medium-mesh strainer into a bowl.

Heat the oil in a heavy, very large (8-quart) pot over medium-high.

When hot enough to make a drop of the puree really sizzle, add the puree all at once and stir constantly until it reduces to a thick paste, about 5 minutes.

The Soup Broth:

Add the broth to the soup pot and simmer over medium heat, stirring occasionally, for about 45 minutes.

Taste and season with Kosher salt and a little sugar, if necessary, to balance any bitterness.

Finishing the Soup:

Peel the shrimp leaving the tail.

Add the potatoes.

Simmer, uncovered, until potatoes are nearly tender, about 5 - 7 minutes.

Add the diced vegetables, cook 3 minutes, then add the corn, mussels or clams and simmer until the shellfish open, about 2 minutes.

Add the sliced red snapper (or whatever fish you are using,) cook 2 minutes and then stir in the shrimp.

Remove from the heat, cover and let stand for 5 minutes.

Serve the soup in large, warm bowls with the onion / cilantro mixture and other garnishes on the side.

Carnitas

Carnitas
Ingredients:
3 pounds of pork butt, with plenty of fat or if it is very lean a little lard
1 cup of orange juice
2  cups of water
1 can of coke
2 teaspoons of salt

Method:
1. Cut pork into chunks (2 inches by 2 inches), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
Goes very well with a green salsas
Serves 4-6

Tomatillo Salsa
Ingredients:
1 pound tomatillos (about 12-16), husked and cut in half
2 cloves of garlic
1 or 2 serrano chiles, stems and seeds removed, chopped
1/4 medium yellow onion
1/4 cup of chopped cilantro
1/4 teaspoon ground cumin
1 tablespoon of lard or canola oil
Salt to taste

Method:
Add the tomatillos, garlic, serrano chiles, onion, cilantro and cumin into a blender. Blend until it has a smooth consistency.

In a saucepot on medium-low heat, heat up the lard or oil. Pour the blended salsa into the pan and cook while occasionally stirring for 10 minutes. Taste the salsa and add salt and adjust the seasonings. Can serve hot or cold.

Fresh Corn tortillas
Ingredients:
2 cups masa harina I like Maseca brand
1 1/4 cups of HOT water almost to the point of boiling
1/4 tsp baking powder
1/4 tsp salt

Method:
Cut a quart freezer bag at the zipper and up the sides the width of your tortilla press.
Mix the masa harina and baking powderthen the salt and warm water then miz together until a dough is formed.
Knead dough for about five minutes until smooth.
Divide into 12 equal-sized balls.
Heat an un-greased skillet, griddle or comal until very hot.
Place the plastic on the press, open it leaving the seem to the back of the press  put a ball of dough on it, and then lay the other piece on top.
Press out the tortilla.
Take the tortilla wrapped in plastic off the press, gently peel off the plastic and place tortilla in hot skillet.
Cook thirty seconds on one side, flip it, and cook a minute on other side. It should start to puff a bit. Flip it again and cook thirty seconds on the first side.
Place cooked tortilla in a basket lined with cloth or, if you have one, a tortilla warmer.
Repeat process for remaining balls of dough.