Mexican Conchas using a bread machine

 I wanted to try making Conchas for a while because I really like the pastry from Mexico, but it sounded so labor intensive and my hands and shoulders just can't handle kneading anymore.  I decided to go for it and try making the dough in my bread machine instead.  It worked out great and my picky eater husband Dave ate two of them right away.  (and they are big).  the sugar dough on top didn't dye well, probably because of the large amount of cinnamon, so next time I will probably just leave it white.  I tried to make them pink.  

Conchas:

(I have an old tall cylinder shaped bread machine, but should think any kind that you can put on "dough" setting should work fine).

Inside the cylinder, add 1/2 cup warm tap water, 2-1/4 tsp fast rising dry yeast and 1 teaspoon of sugar.  stir a little and let sit for 5 minutes or until foamy.  

Add in order given:

1/2 cup half and half

1/3 cup sugar

1 egg

1/3 cup butter

1 tsp salt 

1/2 tsp ground cinnamon

3 cups of all purpose flour

Turn bread machine to DOUGH setting and let it run it's cycle.

Divide into 12 pieces and form into balls.  place on a cookie sheet that has been lined with parchment paper. let rise another 30 minutes covered with a clean kitchen towel.  

Meanwhile make the sugar topping:

Place 1/2 cup softened butter in a bowl and add 2/3 cup sugar.  Whip with a mixer until fluffy and light.  Stir in 1 cup all purpose flour, 2 tsp ground cinnamon and 1 tsp vanilla.  mix with mixer until well incorporated and then form into a ball.  divide into 12 round balls.  Put one ball between waxed paper and roll out so it is a little larger than the dough balls.  wet each dough ball with a little water and place sugar dough on top to cover.  cut into shell design (top only).  repeat with the other 11 balls.  Bake at 375 degrees for 18-20 minutes.  

In Mexico a lot of people eat these dipped in hot chocolate I hear.  Coffee would be good I think.

 

Marinated Pork Chops

 I had a large pack of thin pork chops and was looking for a marinade to use on them so I could grill them and serve with rice and salad.  I came across this one, read the reviews and made a few adjustments from those, and they are delicious with rice.  Kind of Hawaiian flavored.  I definitely will use it again on pork loin, regular pork chops etc.  I did marinate them for a long time as people said it was much better that way.  

MARINATED PORK CHOPS:

3/4 cup canola oil

1/3 cup REDUCED SODIUM soy sauce

1/4 cup apple cider vinegar

2 Tablespoons Worcestershire sauce

1 Tablespoon fresh lemon juice

1 Tablespoon spicy brown mustard

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried parsley flakes

1 minced garlic clove

a little honey or brown sugar-a few Tablespoons

6 bone in pork chops, or more thin ones.

DIRECTIONS:

Combine ingredients in a large zip lock bag well.  add chops or whatever meat you are using..chicken would even be good.  turn to coat.  refrigerate at least overnight or 24 hours.  Drain meat discarding marinade.  Grill, covered, over medium heat 4-5 minutes on each side or until thermometer reads 145 degrees.  let stand 5 minutes before serving. 

VEGGIE PIZZA

 This recipe used to be at every party a few decades ago and it was one of the first items to go, never any leftovers!  Then it kind of was put to the side for other newer favorites for some reason.  I decided to make a pan of it to eat with tomato basil soup and share with my daughters family tonight.  It still has that great flavor that I liked..

VEGGIE PIZZA:

2 packages Pillsbury Crescent rolls-use the ones without perforations if you can..easier and faster

2-8 oz pkgs cream cheese at room temperature

1 cup mayonnaise such as Hellman's

1 pkg of dry ranch dressing

assorted veggies cut small (I shred the carrots).  I used fresh broccoli, carrots and sliced black olives, but you can add green onion tomatoes, cauliflower, green peppers etc.

Grated cheddar cheese.  I forgot to add it in the picture-added it later when I remembered..LOL

Preheat oven to 350 degrees

Press crescent rolls in a sprayed jelly roll pan and bake for 9 minutes or until golden brown.  cool thoroughly.  Mix cream cheese, mayo and ranch dressing mix until creamy.  Spread on crust.  Sprinkle veggies etc on mixture and top with grated cheese.  Refrigerate until ready to serve.  

Dog Treats for Lily

I decided to try making Lily some homemade dog treats since they are getting to be a thing these days.  Healthier for the dog and less expensive besides.  Tonight I had some energy so made a batch.  They actually smelled good baking, probably from the cinnamon and pumpkin/peanut butter, so hope she likes them.  They came together super fast and I had all the ingredients already in my cupboard.  

HOMEMADE DOG TREATS:

2 cups flour (preferably whole wheat)

3/4 cup rolled oats

2 eggs

1 cup pumpkin

3 Tablespoons peanut butter

1/2 tsp cinnamon

INSTRUCTIONS:

1.  Preheat oven to 350 degrees

2. Mix above ingredients in a large bowl.  adding the eggs that have been whisked slightly.  combine with your hands if hard to stir completely.  

3. Roll into a 1/2 inch thick sheet.

4.  Use your favorite cookie cutter and apply to a cookie sheet that has been lined with parchment paper. or even directly onto sheet if you don't have that.

5.  Bake for 40 minutes or until done.  Let cool well.  store in a sealable bag or container for up to a week. 

 

MEXICAN STREET CORN SALAD

 A friend of mine on Facebook posted this recipe last week and I just had to try it (it's corn season in Minnesota).  I happened to be making taco salad and thought it would accompany that really well, which it did..so good!  There was a little left, so I decided to eat it with some Nacho Cheese Doritos the next day and it was delicious, so saving it on here for when I want to make some more for a pot luck or at home..you can also use frozen corn, but I used fresh that I cleaned well and cut off the cobs.  Just typing this makes me want some more!  

MEXICAN STREET CORN SALAD:

In a large skillet, add 2 Tbsp olive oil

Add the corn from 6 cobs you have cut off, or one 16 ounce bag of frozen corn..cook until corn starts to char, stirring occasionally.  (about 7-8 minutes).

While the corn is cooking, mix together in a medium to large bowl:

3 Tbsps. mayonnaise (I used light)

4 ounces Queso Fresca cheese, crumbled well with a fork, (can use feta or Cotija instead).

2 Tbsps. lime juice from real limes.

1 Tablespoon finely chopped Jalapeno.

1/2 cup fresh, finely chopped cilantro.

2 Tablespoons finely chopped red onion

2 minced garlic cloves

1/2 teaspoon chili powder

salt and pepper to taste.

When corn is done, gently fold it in with other ingredients.  

Serve immediately and store any leftovers in the fridge.  It can be served warm or cold.  I warmed it a bit in the microwave to eat with the Doritos.  

6 servings, 187 calories. 

FRIED RICE

 I like to make this recipe with a variety of meats..usually ham is my go to because I just get a small slice of it at the store a lot to have around for quick meals, but I have used leftover chicken and pork chops, especially grilled ones in it.  Tonight I made it with pork chops that I had grilled with The Farm Stand Kitchen's rib rub..I just cut them in tiny pieces along with all the other ingredients and it was great.  Here is the recipe I use.  We like it a lot.  

FRIED RICE: (cook 4 cups of white rice earlier or the night before and refrigerate until cold)  (you can also use takeout white rice if you have enough leftover from chinese takeout night)

In a large wok or deep fry pan:

Add:  about 3 Tbsp of peanut oil on medium high heat.  

scramble and cook 3 eggs..set aside to add later.

Then add 1/2 of a medium onion that is diced small or 4 green onions that are chopped fine...2 carrots that are cleaned and peeled and diced in small cubes, 1/2 cup frozen baby peas, 3 crushed garlic cloves, a small amount of powdered ginger (or 1 Tbsp of peeled and minced fresh ginger).  cook until carrots are tender on lowered heat.

Once that is ready, dump in your diced, cooked meat you are using, some fresh bean sprouts if you like them, and your cold rice that has been broken up so no large clumps, and add 3 Tbsp of low sodium soy sauce and a few Tablespoons of oyster sauce.  Stir until the beans sprouts and rice are warm.  Add reserved cooked eggs. Season with salt and pepper to your taste.

Butter Brickle Ice Cream

 This is a family favorite flavor, especially my son, Joe's.  It is practically impossible to find to this is the second time I have made it at home, and it's really a good copycat recipe.  I've made it for his birthday twice now, along with his annual confetti angel food cake, and it's completely gone each time.  It isn't a large batch though, but works perfectly in my little 1 quart Rival ice cream maker.  Decided to put it on here in case I can't find the recipe going forward.  

Butter Brickle Ice Cream

4.7 Stars (7 Reviews)

A rich butter toffee flavored ice cream with toffee bits.

Prep Time10 minutes

Total Time10 minutes

Ingredients

For the Butter Toffee Sauce:

• 1 Tbsp salted butter
• 1/4 cup packed light brown sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon vanilla extract
• Pinch of salt

For the Butter Brickle Ice Cream:

• 2 cups half and half
• 3 Tbsp butter
• 1 cup light brown sugar
• 4 Tbsp toffee sauce
• 2 cups heavy cream
• 1 tsp vanilla extract
• 1 cup Heath toffee bits
• Dash of salt
• Additional bits for garnish if desiredPowered by Chicory

Instructions

To Make the Butter Toffee Sauce:

Put the butter, brown sugar, cream and salt in a medium saucepan and stir until the butter melts.Simmer over medium low heat without stirring for three minutes.

Remove from heat and stir in the vanilla extract.

Allow to cool while you make the ice cream base.

To Make the Ice Cream:

1. Warm the butter, brown sugar and half and half over medium until the butter and sugar have melted. Add the sauce and vanilla, still until thoroughly mixed and chill for a minimum of 4 hours; preferably overnight.
2. Add the heavy cream and process the mixture in an ice cream machine.
3. Add the toffee bits at the end of processing just to mix them in.
4. Ripen in a container for a minimum of four hours before serving.