strawberry cake cookies
March 18, 2014
prep time: 20 minutes bake time: 12 minutes total time: 35 minutes makes about 50 cookies
ingredients
1 box of strawberry cake mix (or red velvet, if you prefer)
1 box of 8 oz. cream cheese, softened
1 stick of butter, softened
1 egg
1 tsp vanilla
6-7 tsp powdered sugar
directions
- mix cream cheese and butter until well blended.
- beat in the egg.
- add vanilla and cake mix.
- cover and chill for 2 hours (or put them in the freezer for about 20 minutes).
- roll into 1 1/4 inch balls, then roll in powdered sugar.
- place on cookie sheet about 1 inch apart. (they will spread, the bigger you make the balls.)
- bake at 350 degrees for 12 minutes. (don’t worry, they will be soft – that’s what makes them good !)
arroz con pollo
March 18, 2014
prep time: 20 minutes cook time: 30 minutes total: 50 minutes makes 6 servings
ingredients
3.5-4 lbs of chicken (cut into 8 pieces)
extra virgin olive oil
salt
pepper
1 onion, chopped
1 bell pepper, chopped
cauliflower
3 garlic cloves
1 tsp paprika
2 T tomato paste (or 1 can crushed or stewed tomatoes)
2 1/2 c jasmine rice
1/2 white wine
2 c chicken stock
1-2 tsp saffron
1 dried bay leaf
chopped parsley
directions
- heat a pan over medium-high heat with a few tablespoons of olive oil. season the chicken liberally with salt and pepper on all sides. cook until golden on all sides, about 10 minutes. remove from pan to a plate.
- combine the onion, pepper, and garlic in pan with more oil as needed. season with salt. cook for 3-4 minutes until soft and slightly caramelized. season with paprika.
- add tomato paste (or crushed/stewed tomatoes) and allow to cook until darkened. once tomato paste is dark plum colored, add white rice and toast for 2 minutes.
- deglaze pan with white wine, then pour in chicken stock. stir in the saffron and bay leaf. bring to a boil then reduce to a simmer. cover and cook for 15-20 minutes until rice is cooked, but al dente. halfway through cooking the rice, add chicken to the pan and let cook for at least 8-10 minutes.
- serve arroz con pollo warm with parsley and cilantro.
vietnamese spring rolls
March 18, 2014
makes 8 spring rolls prep time: 30 mins assembly time: 20 mins
ingredients
2 ounces rice vermicelli
8 rice wrappers
8 large cooked shrimp, peeled, deveined and cut in half lengthwise
2 leaves lettuce (or romaine), chopped1 1/3 T chopped thai basil
other optional ingredients to add: carrots, bean sprouts, cucumbers, asparagus, shiitake mushrooms, green onions
3 T chopped fresh mint leaves
3 T chopped fresh cilantro
dipping sauce
4 tsp fish sauce
1 T water
1 T fresh lime juice
1 clove garlic, minced
1 T sugar
1/2 tsp garlic chili sauce (or sriracha)
3 T hoisin sauce
1 tsp finely chopped peanuts
directions
- bring a medium saucepan of water to boil. boil rice vermicelli 3-5 minutes, or until al dente, and drain.
- fill a large bowl with warm water. dip one wrapper into the water for 3 seconds to soften. lay wrapper flat. in a row across the center, place noodles, 2 shrimp halves, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. repeat with remaining ingredients.
- in a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and chili sauce.
- in another small bowl, mix the hoisin sauce and peanuts.
- serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.