Enchilada soup

 

Ingredients

Seasonings

• ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
• ¼ teaspoon cumin
• 1 pinch EACH: cinnamon, cayenne pepper

Soup

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 jalapeno pepper, diced with seeds removed
• 3 cloves garlic, minced
• 10 oz. red enchilada sauce
• 10 oz. diced tomatoes with green chilies, undrained
• 15 oz. black beans, drained and rinsed
• 15 oz. canned whole kernel corn, drained
• 1 teaspoon hot sauce, optional
• 4 cups chicken broth 
• 1 large boneless skinless chicken breast (or 2 small.), see notes if using cooked chicken
• 4 oz. cream cheese, cubed and softened
• 1 cup cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded. (Can also use more cheddar.)

Instructions

• Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
• Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
• Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
• Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
• Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
• Taste and add any additional seasonings as needed, then serve!

Sour dough discard rolls

 Ingredients

• ▢ 2 1/4 teaspoons active dry yeast one packet
• ▢ 3/4 cup warm water 177 g
• ▢ 1/2 cup sourdough discard 142 g
• ▢ 1/4 cup sugar 50 g
• ▢ 1/4 cup butter melted and cooled (56 g)
• ▢ 1/2 teaspoon salt 2 g
• ▢ 2 1/2 cups all-purpose flour350 g
• ▢ Egg for egg wash

• Instructions

  • Begin by whisking warm water and yeast in your stand mixer bowl. Cover the bowl and let it sit for 5 minutes to give the yeast time to work. When you check back in, the mixture should be bubbly and foamy, showing that the yeast is active.

    • Add sourdough discard, sugar, cooled butter, salt, and flour. Using a dough hook attachment, mix on low speed for 2 minutes.
    • Increase to level 2, and knead until it the dough becomes smooth, glossy, and starts to pull away from the sides of the bowl. It should pass the windowpane test. This will take around 5-10 minutes.
    • You can also choose to knead by hand rather than using the mixer. To do so, knead the dough on a lightly floured surface for 5-10 minutes.
      • Transfer dough to a lightly greased bowl, covering with foil, beeswax or plastic wrap, or a damp tea towel. This will keep the dough from drying out on top and developing an unpleasant crust.
      • Let the dough rise at room temperature for 60-90 minutes or until doubled. 
      • After this first rise, turn out the dough onto your counter and divide into 8 equal pieces. I use my bench scraper for this part. It also makes cleanup a breeze.
      • Shape each piece into a tight ball, adding tension by gently rolling them against the countertop.
      • Place each roll into a greased 9×13 or 8×8 baking dish, the size determined by your preferred placement of the rolls – touching or separated.
      • Cover the rolls with a damp tea towel and place in a warm spot for 30 minutes to an hour. The rolls should be doubled and puffy.
      • Preheat oven to 375℉.
      • Make the egg wash (optional) by whisking an egg yolk with a tablespoon of water, then brushing the tops of the rolls.
      • Bake in the oven for about 25-30 minutes, or until they are golden brown.
      • Remove from oven and top with melted butter, if desired.
      • Cool them and enjoy!

Cajun pasta

 

• 8oz penne pasta
• 12oz andouille sausage (see note 1)
• 8oz shrimp, peeled and deveined 
• 3 tbsp Creole seasoning, divided
• 2 tbsp cooking oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 3-4 garlic cloves, finely diced
• 14oz can diced tomatoes
• 1/2 cup chicken broth
• Jalopeno 
• 3/4 cup heavy cream (see note 2)
• 1 cup shredded parmesan cheese

Instructions

1. Sprinkle 2 tsp of the Creole seasoning on shrimp so they can marinate for a few minutes while you’re prepping the other ingredients.
2. Cook pasta to your preferred doneness, according to the directions on the package.
3. Heat oil in a pot (or very large skillet) over medium high heat. Sear shrimp 1-2 minutes per side, then remove to a plate.
4. Add sausage. Brown 5-6 minutes.
5. Push the meat to the edge of the pan, then add in the onion, peppers and garlic. Sauté for a few minutes, until they veggies start to soften.
6. Add tomatoes, chicken broth, hot sauce and remaining Creole seasoning. Bring to a low boil, reduce heat to medium low and simmer, uncovered, for about 10 minutes.
7. Stir in the cream and shredded parmesan cheese. One the cheese melts and the sauce is a uniform consistency, stir back in the shrimp along with the cooked pasta.

Mexican shredded pork

 

Ingredients 

• ▢ 2 pounds pork roast I typically use a shoulder roast, but sirloin tip roasts will work as well
• ▢ 2 teaspoons kosher salt
• ▢ 2 teaspoons chili powder NM red chile powder, if available
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon granulated garlic or garlic powder
• ▢ ½ teaspoon granulated onion or onion powder
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ¼ teaspoon cayenne pepper
• ▢ ½ cup water

Mexican Pork Instructions

• Place the roast in the crock-pot and sprinkle half of the spices over it. Turn the roast and cover with the remaining spices. Add the water and cover with the lid. 
• Cook on LOW for 5-6 hours or on HIGH for 3-4 hours. When the roast is tender enough to shred, gently pull it apart with tongs or with two forks. Break it into bite size pieces and toss the pieces in any juices left in the bottom of the pot.

Caesar dressing

 

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (see note)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (I like the brand Maille)
• 1 teaspoon Worcestershire sauce

• 1 cup mayonnaise, best quality such as Hellmann's Real
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

  INSTRUCTIONS

  1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
  2. Note: Anchovy paste can be found near the canned tuna in the supermarket.