6 slices day old stiff bread, crust removed and cubed
¼ c olive oil “Farga” found HERE
1 teaspoon “Garden Blend” seasoning found HERE
Drizzle the cubed bread with olive oil. Toss to coat. Sprinkle with seasoning. Bake at 350° for 20 minutes.
Ready for you nest salad or soup! Enjoy!
14 inch dutch oven
about 10 pounds boneless chicken
1 Tablespoon salt
1 teaspoon garlic
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 3 pound container mango salsa
Sprinkle the chicken with the rub and bake in the Dutch oven until the internal temperature of the chicken reaches about 150 degrees F. pour the salsa over the chicken and continue to bake until the chicken reaches the internal tem of 165 degrees F.
I love to use the ThermaPen by ThermoWorks. They have better ones now HERE
This one I’ve had for 4 years!
I love to make this in the Dutch oven!
Prep the 12 inch DO like you normally would. I personally line the DO with foil first.
Chocolate Cream Cheese Cake
1 chocolate cake mix — prepare as directed on box but use milk instead of water…AND mix by hand …do not beat.
1 8 oz. pkg cream cheese, soft
1/4 c sugar
1 T cornstarch
Up to 1/4 c milk as needed
In a separate bowl, mix cream cheese, sugar, egg and cornstarch. If it is very thick add milk until smooth but not runny.
When the cake batter is just mixed pour half of the batter onto the bottom of a greased and floured pan. Pour cream cheese mixture over chocolate layer. With remaining cake batter beat it until fluffy. Pour it on top. And bake at 350 for 25-30 minutes or until knife comes out clean from middle.
By putting heavy batter on the bottom it keeps the cream cheese from sinking all the way to the bottom of the pan.
For some tasty goodness serve with Chocolate Ganache
Left over rice from dinner? No worries!
Mango Sticky Rice
2 cups cooked Jasmine Rice
2 fresh mangos
Warm up the rice, divided into 4 servings, pour on about 2 Tablespoons of syrup onto each serving, slice up the mangos to serve on top, and voila! Done!
While fresh mangos are best, sometimes they are hard to find in season. In that case I get bottled mangos. They’re even in the canned fruit aisle at the grocery store. Who Knew!
Cheesy Corn Fritters
2 cans whole kernel corn, drained
¼ cup all-purpose flour
4 tablespoons grated parmesan cheese
1 tablespoon cornstarch
1/8 tsp Cayenne pepper
1/8 tsp black pepper
1 large egg, lightly beaten
½ cup Olive oil
Process corn from one can in food processor until pureed.
Heat 1 tablespoon Olive oil in a nonstick skillet over medium heat cook the second can of corn kernels until lightly golden, stirring frequently. Transfer to a medium mixing bowl and save for later.
Heat up the skillet again to medium heat, add corn puree, stir frequently and cook until a thick consistency.
Add corn puree to the same bowl as the corn kernels.
Wash and dry the skillet or use a 2nd skillet and heat remaining oil.
To the bowl with the corn kernels add flour parmesan, corn starch, Cayenne pepper, black pepper, and pinch of salt. Stir until well combined. Gently stir in the egg until it is just coming together.
Drop about 2 tablespoons of batter at a time into skillet. Flatten into disks. Fry until deep golden Brown on each side. Transfer the fritters to a paper towel lined baking sheet. Continue with the remaining batter.
Serve with Chipotle Mayo
¼ cup mayonnaise
½ tsp chipotle sauce
perfect with Cheesy Corn Fritters
Don’t forget the Buttermilk Coleslaw
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
1 ½ teaspoons salt
1/4 teaspoon ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
¾ cup finely crushed saltine cracker crumbs
¾ cup milk
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Set the brown sugar and ketchup aside.
Mix The ground beef with the spices, add the eggs and the cracker crumbs. Mix thoroughly and add the milk.
Form logs on the baking sheet.
As the meatloaf is baking, mix the brown sugar and the ketchup together. After the first 10 minutes spoon the sauce over the meatloaf and continue to bake.
Bake them until they reach a temperature of 160°. About 20 to 30 minutes depending on the thickness.
5 c flour
1 teaspoon salt
4 c all bran cereal
2 c bran flakes
2 c boiling water
5 teaspoons baking soda
2 c sugar
1 c butter
1 quart buttermilk
Combine first 4 ingredients set aside. Combine boiling water and baking soda, let cool.
Cream butter and sugar. Combine all combinations so far. Beat in eggs one at a time. Stir in milk.
Refrigerate For at least 12 hours
Do not stir.
Bake at 375 for 20 minutes.
Dutch Oven Key Lime Pie
10 inch DO
2 cups graham cracker crumbs
½ cup sugar
½ cup butter, melted
4 cups sweetened condensed milk
2/3 cup sour cream
1 cup key lime juice
1 tablespoon plus 1 teaspoon grated lime zest
Preheat oven to 350 degrees F (175 degrees C).
Place strips of parchment paper in the bottom of the DO crosswise. Place a parchment round on top of those.
Mix crust ingredients and press into the bottom of the DO, on top of the parchment round.
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.
Bake in preheated oven for 15 to 19 minutes, until tiny pinhole bubbles burst on the surface of pie.
DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.