Wednesday, April 19, 2017

Champurrado

3/4 c. Water
2 to 4 tbsp. masa harina  (corn flour) depending how thick you want it but start with 2 tbsp.
1 1/2 c. milk I used evaporated milk
2 tbsp. Brown sugar
1 tsp. Ground cinnamon
1 tsp. Vanilla
1 tablets chocolate  ( I used  Abuelitas Mexican Chocolate)

Add water, milk, and chocolate to a pot, set stove to a medium high,  mix until chocolate has melted, stirring constantly until chocolate desolves, reduce heat to low add harina and cinnamon stirring constantly fot 3 minutes, turn heat off and add the vanilla. Serve immediately.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡


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Buñuelos Mexicanos

Buñuelos Mexicanos

3 cups flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 egg

2 tablespoons shortening, melted with warm milk

2 teaspoons

oil, for frying

Cinnamon Sugar:

mix sugar and cinnamon in medium bowl. Set aside.

3 cup sugar

3 tablespoon

mix flour, sugar, baking powder and salt in medium bowl, Set aside, then Mix milk, shortening and vanilla and warm up until shortening melts... Now to the flour mixture add egg mix and slowly and gradually add wet mixture to the flour mixing by hand constantly to form a slightly sticky dough. Turn dough out onto lightly floured surface, knead until dough is no longer sticky.

Cover with plastic wrap. Let dough rest 30 minutes.

After 30 minutes divide dough into 16 equal pieces. Shape each into a ball and roll out to a flat disc.

Pour oil into a large pot (about 2 cups oil). Heat oil on medium-high, place one flat dough round in the hot oil (do this very slowly so you don't burn yourself) fry for 2 minutes or until golden and puffed, turning once using tongs, place on paper towels and spoon or Sprinkle each bunuelo with cinnamon sugar mixture coating both sides.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡


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Easy Peasy Whoopie Pies from a Cake Mix


Easy Peasy Whoopie Pies from a Cake Mix

1 chocolate cake mix
Or white and add cocoa to make it chocolate flavor which I did since I didn't have a chocolate flavored cake mix.
3 eggs
1/2 cup of water
1/2 cup of vegetable oil

For filling

3 sticks of butter room temperature

1 bag of powdered sugar

2 tbsp. Corn syrup/karo syrup

2 tsp. Vanilla

Preheat oven to 375° degrees.

In a bowl, combine cake mix, eggs, water and oil mix until well combined.

On a parchment paper or line baking sheet, scoop out batter onto it Using a small ice cream scoop, use the back of a scoop to round out the batter, place about an inch away from each other they will spread. Bake for 11 minutes.

Cool the whoopie pies

For the icing, in your mixer with the paddle attachment, whip together butter and syrup until light and fluffy, add powdered sugar a little at a time then add vanilla and whip for 10 minutes until light creamy and fluffy. 

Get a disposable piping bag you can use a tip or just cut a small part of the tip of the bag fill bag with the fluff filling and pipe fluff onto the bottom cookie (wrong side up), then top with another cookie (right side up). Repeat

That's it enjoy

A little taste of South Texas Comfort Food from yours truly 

♡Mama in The Kitchen♡


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Poor Man's Ground Meat Stew



This is a Poor Man's Ground Beef Stew.

3 lb. ground beef, browned and drained

1 small  bag baby dutch potatoes cut in half

12 oz bag baby carrots

1 onion, diced

2 garlic clove, minced

2 tsp. Powder garlic

2 tbsp. Knorr pollo

1 tbsp. Knott tomate

1 (6-oz.) can tomato paste

2 cups water

1 tbsp blk. pepper

2 tbsp. onion powder

1 tsp. dried oregano


In a large pot cook ground meat, drain then add potatoes, carrots, onions, and fresh garlic cook until onion is translucent.

Once the onion is translucent add all of the other ingredients except water mix well then add your water cook until potatoes are tender, get 1 tbsp. Of corn starch and 2 tbsp. Water mix Until there's no lumps add this to the stew to thicken up the juices mix well cook for 2 minutes... That's it


Serve with steam rice

ENJOY

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡



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Strawberry shortcake with Angel foodcake


1-1/2 cups egg whites about 12 medium eggs

1-1/4 cups powdered sugar

1 cup all-purpose flour

1-1/2 teaspoons cream of tartar

1-1/2 teaspoons vanilla extract

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

¼ teaspoon salt

1 cup sugar

Preheat your oven to 350ºF

Sit eggs out on the counter about an hour.

Sift the powdered sugar and flour together three times into a large bowl, yes 3 times.

Use a fine mesh strainer for sifting.

Separate egg white from the yoke, place the egg whites in a clean dry mixing bowl, add cream of tartar, extracts, and salt, beat on high speed. gradually add the granulated sugar, beating until the sugar is dissolved and stiff peaks form.

Gradually fold in the flour and powdered sugar mixture a ¼ cup at a time.

Pour batter slowly into an ungreased 10-inch tube pan, and gently cut through batter with a knife to remove air pockets.

Set on the bottom of the oven rack to bake, not the center nor the top but at the lowest your oven rack will go.

I used cupcake liners, I wanted smaller portions and didn't want to mess with cutting it and baked it for about 15 to 20 minutes, keep an eye out once you see all the cracks on top and it's golden brown the cake is done.

Bake for 40 to 45 minutes or until the cake springs back when lightly touched.

Immediately invert pan, but cool completely before removing cake from pan, use a butter knife around the edges to loosen the cake.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡



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Tuscan Chicken with Angel Hair

Not a good picture, but really tasty.

12 oz. angel hair

1 tbsp. oil

1 lb. boneless skinless chicken breasts

6 slices bacon

1 tbsp garlic powder

2 c. diced tomatoes (canned or fresh)

3 c. baby spinach

1/2 c. heavy cream

1/3 c. freshly grated Parmesan

Fresh basil, for garnish (optional)

Salt
Pepper flakes
Black pepper

In a large pot of salted boiling water cook angel hair according to package, drain save 1 cup pasta water.

In a large pan over medium-high heat, cook bacon until crispy. Transfer to a paper towel then chop and set aside.

In the same pan if needed add oil, season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and cut into bite size, shredd, or slice into strips.

Now add the bacon back into the pan with the chicken, also add garlic, tomatoes, and spinach to the pan, black pepper and a sprinkle of pepper flakes, mix well then add heavy cream cook for 4 minutes then add parmesan, and 1/2 cup pasta water let it simmer for 10 minutes now add angel hair and toss until fully coated.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡


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Croissant Banana Bread Pudding



Croissant Banana Bread Pudding

10 extra large croissants sliced in half the long ways, then sliced in half again the long ways, then cut into large cubes

 spread bread on a cookie sheet and toast in the oven as if you were making croutons.

5 eggs

2 1/2 c.  Milk

½ c. condense milk

2 tbsp. melted butter

1 tbsp. vanilla extract

3 large mashed bananas

2 tsp. cinnamon

1/2 c. sugar

½ c. brown sugar

½ tsp. salt


Preheat oven to 325*


In a large bowl combine everything except the bread mix well...once mixed add the toasted bread mix a bit let it soak into the bread for ten minutes mix once more and soak for another ten minutes, once the bread has soaked all the mixture scoop into 2 loaf pans or one 9X13 cake pan that have been sprayed with a non-stick baking spray bake for 40 to 45 minutes on a 375* temperature depending on oven.

This bread pudding taste so much better once it is cold I top this bread with a sprinkle of powdered sugar.

Enjoy   

A little taste of South Texas Comfort Food from yours truly 

♡Mama in The Kitchen♡


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FETTUCCINI with Homemade Spaghetti Sauce

1 - 16 oz. package of FETTUCCINI, cooked according to the directions on the package.
1 Medium Onion, finely chopped2
3(14.5oz.) Cans of Diced Tomato Italian style
1 small can of tomato paste Italian herb flavor
1 (8oz. tomato sauce)
1 lb of  Italian sausage
2 lb of ground beef
1 tbsp. knorr tomate
1 tbsp. Italian spice mix
1 tbsp. garlic powder
1 tbsp. onion flakes
1 tbsp. black pepper powder
1 1/2 tbsp.  dry oregano
1/2 cup of cheddar cheese


I do not add salt because the knorr tomate has salt in it so once you taste the sauce you can add more knorr or salt it's  up to you.

 In a large pot over medium high heat,  Add the ground beef and Italian sausage cook until its pretty much all cooked through, remove from the pan with slotted spoon drain all the fat, now add the meat back to the pan and add the onion cook until the onion is translucent, add all the dry spices mix well then add the wet ingredients and 1/2 cup of water from the boiled pasta, mix well then bring to a boil and reduce the heat to medium low, cover it and let it cook for 30 minutes, Stir from the bottom up every 5 minutes. The last 5 minutes of cooking add 1/2 cup of cheddar cheese.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡


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CAPIROTADA (MEXICAN BREAD PUDDING)


CAPIROTADA (MEXICAN BREAD PUDDING)

2 loaf of bread

10 cups water

2 cup peanuts optional

2 star anise

4 piloncillo

8 cinnamon sticks

2 whole cloves

6 cups shredded cheese Cheddar

30 oz. raisins

1 large coffee filter


Preheat oven 375° depending on oven

Cut bread in ½ inch slices layer on a baking sheet and bake for 3 minutes on each side or until lightly toasted and dry, set aside.

In a large pot combine water, piloncillo, raisins, anise, cinnamon sticks, and cloves (in the coffee filter add the cloves, anise, and cinnamon sticks wrap and tie with butcher's twine) bring to a boil then turn heat off remove from heat, pour through a strainer save raisins and discard cinnamon sticks and cloves set syrup aside.

Spray 14 x 16” baking dish with non-stick spray, layer ingredients in the following order, toasted bread, some raisins, peanuts or pecans (optional), sprinkle some of the cheese, and 2 cups syrup evenly over cheese repeat... Let soak for another 15 minutes, or until all the syrup has soaked into the bread, the last layer should be the cheese.

(I don't add the last layer of cheese until 2 minutes before it's done pull out uncover it sprinkle with the remaining cheese, place back in oven and turn heat off.) Leave it in the oven until cheees melts.

Cover with aluminum foil that has been sprayed with nonstick spray and bake 40 minutes, uncover and bake until cheese is melted.

You can Serve it warm or cold, it's so yummy in the tummy. Tastes yummier cold.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡


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Ice Cream Cone Cake Balls






Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely, roll, and dip 4 dozen cake balls or less depending on how big you make them, I use a cookie scoop.

Crumble the cooled cake into a large mixing bowl,
break it in half, and rub the two pieces together over a large bowl, making sure to crumble any large pieces that fall off. You can also use a fork to break any larger pieces of cake apart Repeat until the entire cake is crumbled into a fine texture. If you have large pieces mixed in, the cake balls may turn out lumpy and dry and break apart. You should not see any large pieces of cake.

Add 3/4 of the of frosting, mix it into the crumbled cake, using the back of a large metal spoon, I use gloves and mix by hand, until thoroughly combined. If you use the entire container, the cake balls will be too moist.

The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on a wax paper-covered baking sheet.

I leave my cake balls at room temperature, but you can chill for 5 minutes in the the freezer.

Place the candy coating in a deep, microwave-safe plastic or glass bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl

Melt the candy melt/ chocolate bark, following the instructions on the package. Microwave on medium power for 30 seconds at a time should not be longer than 90 seconds, (don't warm up all all the 90 seconds, this will ruin your candy melt/chocolate) stirring with a spoon in between add 1 tbsp. Shorting to the candy or chocolate to make it flow easier melt it all together at the same time. You can also use a double boiler. Either way, make sure you do not overheat the candy melt/ chocolate bark..

Now you're ready to coat.

Place one ball at a time into the bowl of candy coating roll in the coating quickly with a fork pull out, If you're using a stick dip the tip of the stick in the melted coating and insert into the cakeball let it rest while you do the rest Spoon extra coating over any uncoated areas of the cake ball to make sure it is completely covered in candy coating. Then light up tap lightly to drip any extra coating back into the bowl Avoid stirring it in the coating, because cake crumbs can fall off into the coating tap the stick several times on the edge of the bowl until the excess coating falls off and back into the bowl. This technique also creates a smooth surface on the outside of the cake ball.

Transfer the coated cake ball to another wax paper-covered baking sheet to dry. Let the coated cake ball slide right off the fork. Some coating may pool around the base of the ball onto the wax paper. If so, simply take a toothpick and use it to draw a line around the base of the cake ball before the coating sets. Once the coating sets, you can break off any unwanted coating, for the cake balls on a stick you can lay it on the wax paper with stick facing up or you can use a cake pop holder and face upright.

Repeat with the remaining cake balls and let dry completely. You can bag them in a clear baggie once they are completely set.

If you have extra candy coating left over, pour it into a resealable plastic bag save for another use.

You can make the cake balls ahead of time and store them in an airtight container on the counter or in the refrigerator for several days.

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡


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Monday, March 27, 2017

Garden Spinach Herb Burrito





1 (15-oz.) can Black beans drained and rinsed
1 (15 -oz.) Fat free can mashed beans
1 (13-oz.) Garbanzo beans cleaned and rinsed
1 large boiled or baked skinless chicken breast chopped into bite size
10 oz. fresh spinach
1/4 cup chopped fresh cilantro
1 c. regular corn or southwestern Corn canned or frozen
4 to 6  spinach tortillas
1 Green bell pepper
1 (4.5-ounce) canned chopped tomatoes with green chiles
1 Onion chopped
1 tsp. black pepper
1 tbsp. Knorr pollo
1/2 tsp. Cumin
1/2 tsp. Garlic
1 1/2 cups fat free cheese

 In a pot placed on stove on medium to high heat add 1 tbsp. oil, onions, and bell pepper and sauté till the onion is translucent, once the onion and bell pepper is cooked add the rest of the ingredients except refried beans mix well and cook for about 5 to 10 minutes the last 2 minutes add spinach cook and turn off

Once mixture it's done warm up tortillas then place tortilla on a flat surface, on the tortillas just below center of each tortilla, spread the refried beans, sprinkle with cheese, and cooked mixture, fold sides of tortilla over the filling then turn and overlapping one side and roll up to resemble a burrito.

Once all burritos are rolled up place back on the hot grill rotating until all sides have toasted.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡



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Thursday, March 23, 2017

Easy Curry Chicken




Mama is back in the kitchen!!!

I've made A little Indian and North African cuisines of Morocco.

Super easy tasty meal.

I made curry chicken with couscous and Jasmine rice, but we all liked it with the wheat garlic olive oil couscous.

I used a reduced fat coconut milk...  Cutting fat, sugars, cholesterol, and sodium whenever I can.

Curry Chicken with a Garlic Couscous

2 lbs. raw chicken breast, boneless, skinless, cubed
2 cups chicken broth or water
2½ cups canned reduced fat light coconut milk, divided
2 cups dry wheat whole-grain couscous
2 Tbsp. all-purpose flour
2 Tbsp. curry powder
1 Tbsp. coconut oil
3 medium carrots cut into matchstick-sized pieces
1 tbsp. Knorr pollo
1/4 onion sliced

Heat chicken broth, ½ cup coconut milk, in medium pot over medium high heat and bring to boil, gradually stir in couscous, remove from heat, let stand covered for 5 minutes remove cover and fluff with a fork.

Combine carrots flour, knorr pollo and curry powder in a big bowl add chicken mix well, toss gently to coat.

Heat oil in large pan over medium heat add chicken and cook for 4 minutes then add onion cook until chicken is no longer pink, add 2 cups coconut milk bring to a boil reduce heat to low and gently boil, stirring occasionally, for 10 minutes. To thicken up in a cup add 1 tbsp cornstarch and 2 tbsp. Water mix until all lumps are gone add to the cooked food and cook for 2 minutes.

Place ½ cup of couscous and top with ¾ cup curried chicken.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡



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