Category Archives for Recipes

Churros Recipe – Must Have Cinco de Mayo Dessert

Have you ever had a truly authentic Mexican dessert? What’s you favorite? Mine is a toss up between Tres Leches Cake and Churros. If I had to choose one o have it would probably be – drumroll please…

Churros!

churrios

I’m a total sucker for churros. They’re so simple yet amazing. The fact that they’re super easy to fix makes them even sweeter – and I mean that quite literally. The only problem I have with making them is using a pastry bag to form them. It may just be my recipe, but getting the dough through a tip is almost impossible. I had to make John do it since he has the muscles in the family.

Churros1

I eventually had to change out the star tip for an open round tip. Even he was straining and we were a little worried the bag would bust.  Eventually I just started playing with the dough, making churros balls and pulling/stretching it to make thick Churros Logs. 

They may not have been the prettiest things, but my were they yummy. This recipe makes a perfectly dense churro that has just the right amount of bite without being too chewy.

Churros-1

Churros
Recipe Type: Dessert
Cuisine: Mexican
Author: Amber
Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 cup water
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • Cinnamon Sugar (1/2 cup sugar + 2 teaspoons ground cinnamon)
Instructions
  1. Pre-heat your deep fryer or a heavy pot with 2 quarts of oil. Add the cinnamon sugar to a large bowl and set aside.
  2. Whisk together the flour, 1 tablespoon sugar, water, baking powder and salt. Add the 2 tablespoons of oil and mix together to form a ball
  3. Put the dough in a pastry bag with a star or round tip (you can bypass the tip if you prefer.)
  4. Pipe the dough out, around 6 inches at a time (you will need to cut or tear the dough to remove it from the bag). Carefully drop 3 or 4 churros into the hot oil and cook until golden brown.
  5. Remove from the oil and immediately roll in the cinnamon sugar mixture, tapping off any excess.
  6. Serve with your favorite chocolate dipping sauce or plain.

How to Cook Lamb Chops

How to Cook Lamb Chops

how-to-cook-lamb

I originally had a version of this recipe while on a trip with my girl friends in New Mexico. I am a foodie when I am out with friends and a grab what you can before my kids touch it at home. I believe a good meal heals the soul and this was a yummy take on the Lamb I had. Don’t know How to Cook Lamb Chops? Don’t worry because Lamb is very easy to prepare.

How to Cook Lamb Chops

I find that I like to make a sweet marinate and then cook it over medium heat in the pan.

This is what I used for the marinate:

  • 3 TBS of honey
  • 1TBS of mint leaves you can also use a TBS of mint extract
  • A cup of orange juice

Then I marinated the Lamb for 30 minutes prior to cooking because I can’t seem to plan ahead. I added salt and pepper to taste.

how-to-cook-lamb-3

You will want to grill your lamb in the pan turning it over as it browns. I try not to over cook it. It doesn’t take long so make sure you pay attention.

how-to-cook-lamb-chops-1

The internal temperature should reach 135 for rare and 140-150 degrees for medium rare. I like mine on the medium rare side. You can also go to 160 degrees for medium.

Lamb is an easy and favorable dish to cook.

carrot-sauce

The perfect partner to this lamb is my Morraccan Carrot Sauce recipe. Check out the recipe here.

Did you like this How to Cook Lamb Chops recipe? Check out these other tips:

How to Glaze a Ham
How to Go Crabbing & Crab Alfredo Recipe
How to Roast a Beast: Roast Beef Made Simple

Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils

Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils

In an attempt to find more recipes with eggplant since they grow in such abundance I came across this one and decided to give it a try since it is both gluten free and dairy free. This eggplant salad recipe with lentils is very easy and looks stunning on your table. It is supposed to be a side but I served it as dinner since it was filling and we often eat salads for dinner. You could add grilled chicken also marinated in the balsamic marinade.

Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils

Here’s how to make this Gluten Free and Dairy Free Easy Eggplant Salad Recipe with Lentils Continue reading

Strawberry Cake with Vanilla Cream Cheese Frosting

Spring has finally started to show it’s beautiful face around here. The birds are chirping and the smell of fresh cut grass is prominent  I adore that smell. We’re also seeing strawberries  plants blooming earlier than usual. Is there anything sweeter than fresh strawberries on a beautiful day?  Strawberry-Cake

This weeks Food Blogger Challenge happens to be for strawberries so I was excited. Sadly we don’t have any fresh strawberries ready for the pickin’ just yet. I used the next best thing, frozen strawberries, for a delicious strawberry cake. Strawberry cake has to be my all time favorite cake.

Strawberry-Cake-with-Vanilla-Cream-Cheese-Frosting

I can’t think of much that makes me as happy. The frozen berries don’t quite do what I want them to, but they do bring it as close as I’m going to get until I can use some fresh picked berries. I used a simple vanilla cream cheese frosting topped with sliced strawberries to finish the cake and let me just say: “YUM!

Strawberry-Cake-with-Vanilla-Cream-Cheese-Frosting-1

This is a fairly dense cake, but not in a bad way. I know most people use a preserve or puree when making a strawberry cake, but I have to have those strawberry bits so  just half mine. Check out the recipe and make sure you hop along to the other strawberry inspired recipes linked up below.

Strawberry Cake with Vanilla Cream Cheese Frosting
Recipe Type: Dessert
Cuisine: American
Author: Amber
Ingredients
  • [b]Cake[/b]
  • 1 cup white sugar
  • 1/2 cup vegetabe oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 cups of strawberries, halved
  • [b]Frosting[/b]
  • 1 8 ounce package cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 1/2 cup strawberries, sliced
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour 2 8 inch cake pans.
  2. Mix together the sugar and vegetable oil. Beat in eggs and vanilla. Slowly add the flour and baking soda and blend until creamy.
  3. Split the batter up between the 2 cake pans and bake for 50 minutes, or until a toothpick comes out clean.
  4. Cool cakes on a wire rack and let them come to room temperature.
  5. In a large bowl cream together the butter and cream cheese. Slowly stir in the powdered sugar to reach the desired consistency.
  6. Frost the bottom layer of the cake and spread the sliced strawberries over the frosting.
  7. Add the 2nd layer to the top and finish frosting. Garnish with berries if desired.

 



Early Spring Citrus Bars

Spring is in the air! I realized that when I woke up this morning to the sound of grass cutters and birds chirping. It would have been a better morning if I hadn’t woke up to my {male} dog strategically sitting on my hand. But I’m not going to go there; I’m just not.

I woke up craving citrus. I wanted something light and fruity and then I remembered I had a pomelo in the kitchen I needed to do something with. I’m not a fan of grapefruit but do enjoy the tartness on occasion; pomelo is a wonderful substitute. My goal was to find something light and fitting to the day; spring worthy. To do this I went on a hunt for pomelo recipes but was disappointed with my findings. Most what I found were recipes for salads – I wanted a dessert.

Early-Spring-Citrus-Bars

I did find a recipe for Pomelo Citrus Bars over at The Kitchn which looked fantastic so I knew it was possible. I decided I wanted to make a Early Spring Citrus Bars. I got busy making my crust, which was a basic shortbread crust. I used a 9×13 inch dish since I couldn’t find anything else (it’s a mess down there!) I put the crust in the oven for 20 minutes and went to work on the filling. Now, I know a lot of people prefer the no bake filling for lemon bars, but I absolutely love that little bit of crispness on the top of mine.

bars

Once the crust had baked and the filling was ready it was time to put that baby in the oven. After about 5 minutes in the oven the entire kitchen had a beautiful yet light citrus aroma; oh it was divine! The next part was the hardest, letting them cool before cutting into them. I did make sure to put some powdered sugar on top before it cooled. This gives it a little more adhesiveness as opposed to putting it on there cold.  When I finally did get to cut into them they were absolutely perfect with just the right amount of chewiness. The orange zest helped enhance the pomelo flavor without overpowering it – that was the goal.

bars 1

Early Spring Citrus Bars
Author: Amber
Ingredients
  • [b]CRUST:[/b]
  • 1 cup all-purpose flour
  • 1 stick butter, softened
  • 1/3 cup confectioners sugar
  • 1/2 teaspoon pomelo zest
  • [b]FILLING:[/b]
  • 3 eggs
  • 1 cup sugar
  • 4 tablespoons corn starch
  • 1/2 teaspoon baking powder
  • 1/2 cup pomelo juice
  • 2 teaspoons grated orange zest
  • Powdered sugar for dusting
Instructions
  1. Preheat your oven to 350°.
  2. In a medium – large bowl, combine the crust ingredients thoroughly; making sure to evenly spread out the butter.
  3. Press the crust mixture into a 9×13 (or whatever is handy) baking dish. Get the crust as smooth and even as possible, making sure there are no cracks.
  4. Bake the crust for 25 minutes.
  5. In a medium bowl beat 3 eggs into the sugar. Carefully add the corn starch & baking powder, incorporate everything together.
  6. Slowly whisk in the pomelo juice and orange zest and beat until frothy.
  7. Pour the filling into the crust and bake for 25 minutes or until a nice golden crust starts to form (not too much.)
  8. Allow to cool for 5 minutes and dust the top with powdered sugar. Cool completely before cutting and serving.