Seasoned Rice

Ingredients

  • 1 cup long-grain white rice
  • 1 tablespoon Adobo seasoning
  • 1 teaspoon chicken bouillon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1-2/3 cups chicken broth
  • 2 tablespoons unsalted butter

Instructions

  1. In a medium saucepan, combine the rice, Adobo, bouillon, black pepper, paprika, dried thyme, dried parsley, unsalted butter and chicken broth; stir.
  2. Bring to a boil over high heat.
  3. As soon as it starts to boil, cover and reduce heat to low.
  4. Simmer for about 18-20 minutes or until all the liquid is fully absorbed.
  5. Let the rice rest for about 5 minutes, then fluff with a fork and serve.

The original recipe for this fluffy, flavorful rice can be found here.

Butternut Squash Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion, peeled and diced
  • 2 tablespoons minced garlic
  • 1 large butternut squash, peeled, seeded and diced
  • 3 carrots, peeled and roughly chopped
  • 1 Granny Smith apple, cored and roughly chopped
  • 4 cups vegetable broth
  • 2 fresh sage leaves
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup whole milk
  • Coarse ground black pepper, to taste

Instructions

  1. In a large stock pot, sauté onion in olive oil until translucent about 5 minutes.
  2. Add in the garlic and sauté about a minute until fragrant.
  3. Add in the squash, carrots, apple, broth and sage; stir until well combined and bring to a boil.
  4. Stir in the cayenne pepper, cinnamon and nutmeg, and reduce heat to a simmer.
  5. Cover the pot and simmer for about 35-45 minutes, or until all of the vegetables are tender and able to be mashed with a fork.
  6. Remove the sage leaves.
  7. Stir in the milk.
  8. Use an immersion blender to puree the soup (or do so in batches in a regular blender).
  9. Season with black pepper and any other seasonings you desire.
  10. Serve hot with crackers or bread.

The original recipe I followed to make this deliciously creamy winter soup can be found here.

Thai Peanut Dressing

Ingredients

  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 tablespoons sweetened lime juice
  • 1-1/2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon coarse ground black pepper

Instructions

  1. In a medium bowl or glass measuring cup, add all of the ingredients.
  2. Whisk until smooth.
  3. Serve over your favorite Asian-inspired salad.

BLT Dip

Ingredients

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 16 ounces bacon, cooked and chopped
  • 3 roma tomatoes, diced
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon black pepper
  • 1-1/2 cups shredded lettuce

Instructions

  1. In a large bowl, combine the mayonnaise and sour cream.
  2. Add the cooked bacon pieces, Roma tomatoes and seasonings and mix well.
  3. Refrigerate for at least an hour before serving.
  4. Scoop the dip into a serving dish and top with the shredded lettuce.
  5. Serve with sliced French bread, pita bread, crackers or other sturdy dipping vessel.

The original recipe for this tasty dip can be found here.

Garlic Pull-Apart Biscuits

Ingredients

  • 1 can (16. 3 ounces) refrigerated biscuits
  • 1 tablespoon minced garlic
  • 1/4 cup grated parmesan cheese
  • 3/4 cups shredded Italian cheese blend
  • 1-1/2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon Adobo seasoning

Instructions

  1. Preheat oven to 375 degrees and grease a 12-cup muffin tin.
  2. Cut each of the biscuits into 5-6 pieces and place in a large bowl.
  3. Add the remaining ingredients to the bowl and stir until the biscuit pieces are well coated.
  4. Scoop the biscuit pieces into the prepared muffin tin, making sure each cup has about the same amount in it.
  5. Bake the biscuits for about 12 minutes, or until they are golden brown.
  6. Remove from the oven, allow to cool slightly, then serve alongside your favorite main dish.

Chicken Enchiladas

Ingredients

  • 1 can (10 ounces) enchilada sauce, divided
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 packet (roughly 2 tablespoons) taco seasoning
  • 1/2 cup sour cream
  • 1 can (16 ounces) refried beans
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 8 large flour tortillas
  • 2 cups shredded cheese (preferably taco or Mexican blend), divided

Instructions

  1. Preheat oven to 350 degrees and grease the sides of a 9-by-13-inch baking dish.
  2. Pour half the can of enchilada sauce into the bottom of the baking dish and set aside.
  3. Coat the chicken pieces evenly with taco seasoning.
  4. Heat the oil in a large skillet over medium heat.
  5. Add the chicken to the skillet and cook for about 8 minutes or until chicken is done.
  6. Reduce heat to medium-low and stir in the sour cream until well blended; remove from heat.
  7. In a medium mixing bowl, add the refried beans and diced tomatoes and chiles, stirring until well combined.
  8. Spread about 1/4 cup of the bean mixture evenly onto one of the tortillas.
  9. Scoop about a 1/2 cup of the chicken on top of the bean mixture.
  10. Sprinkle the chicken with about 1/8 cup of cheese.
  11. Tuck in the sides of the tortilla and roll it up like a burrito.
  12. Place the rolled enchilada into the prepared baking dish, seam side down; repeat the process with the remaining tortillas.
  13. Evenly pour the remaining enchilada sauce over the top of the enchiladas.
  14. Sprinkle the remaining cheese evenly over the top of the enchiladas.
  15. Bake in the preheated oven for about 30 minutes, or until the cheese is melted and bubbly.
  16. Serve hot, topped with salsa and sour cream, if desired.

Sourdough French Bread

Ingredients

  • 1 cup (240 grams) active sourdough starter
  • 1-1/2 cups warm water
  • 2 tablespoons sugar
  • 1/3 cup vegetable oil
  • 3 cups bread flour
  • 1-1/4 cup all purpose flour
  • 2 teaspoons salt

Instructions

  1. In the bowl of a stand mixer, combine the sourdough starter, water, sugar, oil and bread flour, stirring with the flat beater or wire whip on low until a sticky dough (sponge) forms.
  2. Cover the sponge and let it rest at room temperature for about 30 minutes.
  3. Add the salt and all purpose flour (1/2 cup at a time) to the sponge and stir using the dough hook until the dough begins to pull away from the sides of the bowl.
  4. Continue mixing the dough with the dough hook for 5 to 7 minutes or until the dough reaches a smooth, elastic consistency.
  5. Place the dough into a large greased bowl, turning over to make sure all sides are oiled, and cover with a damp towel or plastic wrap.
  6. Allow the dough to rise overnight in a warm place (right around 75 degrees if possible) until it is bubbly and has doubled in size.
  7. Cut the dough in half to form two 5-by-7-inch rectangles.
  8. Tightly roll each piece of dough on the long side, pinching the ends to seal them.
  9. Place the dough on a parchment paper-lined baking sheet and cover with plastic wrap.
  10. Let the dough rise for roughly 2 hours; the loaves should look puffy.
  11. Preheat the oven to 400 degrees.
  12. Using a sharp knife, score the loaves with 3 to 4 diagonal slashes about 1/4-inch deep.
  13. Bake the loaves for 30 minutes or until they are golden brown on the outside and sound hollow when tapped.
  14. Allow the loaves to cool completely before slicing.

The original recipe for this deliciously fluffy bread, which pairs great with soups and stews, can be found here.

Shepherd’s Pie

Ingredients

  • 1 tablespoon bacon grease or oil
  • 1 small onion, diced
  • 2 pounds ground turkey (ground beef, pork or chicken work too)
  • 3 teaspoons Lawry’s season salt
  • 2 teaspoons Adobo seasoning
  • 3 cups frozen mixed vegetables, cooked and drained
  • 1 cup prepared gravy (I use Bisto onion gravy granules)
  • 1-1/2 cups shredded cheddar cheese
  • 4-5 cups prepared mashed potatoes

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large skillet, sauté the onions in bacon grease or oil until tender.
  3. Add in the ground meat, sprinkle everything with Lawry’s and Adobo seasoning, and cook and break it up until browned; drain any excess grease.
  4. Spread the meat into the bottom of a 9-by-13-inch baking dish (grease the sides if desired).
  5. Evenly spread the frozen mixed vegetables over the meat.
  6. Pour the gravy evenly over the vegetables.
  7. Sprinkle the cheese evenly over the vegetable layer.
  8. Using a rubber scraper, carefully spread the mashed potatoes over the top of the cheese, making sure it covers the entirety of the pan all the way to the edges.
  9. Bake in the preheated oven for 30-40 minutes or until the mashed potatoes begin to brown.
  10. Scoop onto plates or into bowls and serve with a salad or other preferred side dish.

Cheeseburger Soup

Ingredients

  • 1 pound ground pork (or turkey or beef)
  • 1 small onion, diced
  • 2 large carrots, shredded
  • 4 stalks celery, diced
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 3 cups potatoes, peeled and diced
  • 1/4 cup flour
  • 8 ounces American cheese, cubed
  • 1 cup shredded cheddar cheese
  • 1-3/4 cups milk
  • 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup sour cream

Instructions

  1. In a large saucepan, brown ground pork with the onion over medium heat. Drain and set aside.
  2. In a large stock pot, sauté the carrots, celery, basil and parsley in 1 tablespoon of butter until veggies are tender (about 10 minutes).
  3. Add the broth, potatoes and pork with onions and bring to a boil.
  4. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender.
  5. Meanwhile, in a small skillet, melt the remaining butter.
  6. Add the flour to the butter, then stir and cook for 3 to 5 minutes or until a thick, bubbly roux forms.
  7. Add the roux to the soup, and bring to a boil.
  8. Reduce the heat to low, then add cheeses, milk, salt and pepper, cooking and stirring until the cheeses are melted.
  9. Remove the soup from the heat and blend in the sour cream.
  10. Serve hot with crackers or bread on the side.

Sourdough Fry Bread

Ingredients

  • 300 grams sourdough discard
  • 80 grams flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Vegetable oil for frying and greasing hands

Instructions

  1. Before making the fry bread, remove sourdough discard from refrigerator and allow to sit out at room temperature until bubbly and active. This could take anywhere from 4 to 8 hours.
  2. In a large bowl, combine the flour, salt and sugar.
  3. Pour in the sourdough starter, and stir with a spoon until ingredients come together to form a sticky dough.
  4. Continue kneading the dough until smooth and elastic.
  5. Line a large baking sheet with parchment paper and dust it thoroughly with flour.
  6. Grease your hands with vegetable oil, then pinch off one small handful of dough at a time and shape it into six balls.
  7. Place the dough balls on the prepared baking sheet and cover them with plastic wrap.
  8. Leave the dough balls to proof covered for 1 to 2 hours at room temperature.
  9. Prepare the frying oil, pouring enough to fill a heavy, deep-sided skillet 1 inch deep.
  10. Heat the oil to 375 degrees.
  11. With the plastic wrap still on, carefully flatten the dough balls into equal sized round discs.
  12. Lower the fry bread, one disc at a time, into the hot oil and fry it for about 2 minutes.
  13. Flip the fry bread over and cook it for about 2 more minutes or until it is puffed and golden.
  14. Carefully remove the fry bread from the oil, draining off any excess oil, and place on a paper towel-lined plate to dry.
  15. Repeat the process for the remaining fry bread discs.
  16. Serve warm.

The original recipe for this fry bread, which is crispy on the outside and soft on the inside, can be found here.