Chili Lime Chicken Tacos with Mango Salsa

PREP IN ADVANCE TO MARINATE

For an even easier meal, buy fresh mango salsa already made at the grocery store.

Recipe found HERE 

CHILI LIME CHICKEN

2-3 pounds boneless, skinless chicken breasts
1 Tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 Tablespoons fresh lime juice (from about 2-3 limes)

MANGO SALSA

1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
1/2 cup small diced red pepper
1/2 cup finely chopped red onion
1 jalapeno, seeds and membranes removed, finely diced
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
Pinch of salt and pepper

AVOCADO CREAM SAUCE

2 avocados (pitted and flesh scooped out)
1/2 cup sour cream
2 Tablespoon fresh lime juice (from about 2 limes)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Handful of fresh cilantro leaves (about 1/4 to 1/2 cup)
Milk for consistency

EXTRAS

Tortillas for serving OR turn it into a main dish salad with romaine in place of the tortillas

For the chicken, place the chicken in a Ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours).

Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat).

Let the chicken rest for 5 or so minutes before slicing into strips or shredding.

For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.

For the avocado cream, combine all the ingredients except the milk in a blender and process until smooth. Add milk, a tablespoon at at time, until the sauce is at the right consistency for drizzling (not too thin!). To serve, top each tortilla with chicken, mango salsa, and avocado cream.

You can also transition this very easily into a main dish salad by swapping out the tortillas for romaine lettuce.

Cauliflower and Chickpea Curry

Recipe found here

1 medium onion, chopped finely
1 Tablespoon coconut oil
3 cloves of garlic minced
1 piece of ginger, peeled and finely grated
10 green cardamom pods, (optional)
1 medium head of cauliflower
1 green bell pepper, roughly chopped
1/2 heaped teaspoon dried red chili flakes
2 heaped teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 teaspoon ground turmeric
2 heaped teaspoon garam masala
1/2 teaspoon sea salt
1 15.5 oz can of cooked chickpeas, rinsed and drained
1 14 oz can of petite diced tomatoes
1 13.66 fl oz can of full fat coconut milk
A small handful of fresh cilantro/coriander, leaves removed and chopped plus more for serving (optional)
Basmati rice

Heat the coconut oil in a large saute pan over a medium heat. Use a pan with a tight-fitting lid. Add the onion and cardamom pods and cook for about 10 minutes. Until the onion is translucent and a little springy and the pods have popped open.

Add the garlic and ginger and cook for about 2 minutes, then add the spices and salt. Stir well and cook for about a minute, until the spices release their flavor.

Now pour in the chopped tomatoes plus about 2 ounces of water added to the empty can. Stir well, then add in the chickpeas, cauliflower and pepper. Cover the pan, reduce the heat then simmer for about 5 minutes, stirring occasionally so the sauce doesn't stick to the bottom of the pan. This will also steam the cauliflower.

After 10 minutes, pour in the coconut milk stir well then simmer over a medium heat for 10 minutes, until the sauce reduces and thickens. Finally, stir in the chopped coriander and serve immediately.

Serve with basmati rice, toasted flaked almonds, more coriander leaves and naan.

NOTES

• Heat. You can adjust the heat of this curry to suit your own tastes, by adding more or less of the chili flakes. This curry was made as a family-friendly meal, suitable for children.
• Freezing. This curry can be frozen. Don’t add the fresh cilantro/coriander, then leave the curry to cool completely. Once cooled pour the curry into freezer-proof bags or containers, label the bag or container then freeze for up to a month. Thaw fully before reheating then add the coriander before serving.
• Cauliflower. Use fresh cauliflower. The smaller the cauliflower florets are the quicker they will cook, keep them small.
• Stir. Stir often to make sure the sauce doesn’t stick to the bottom of the pan and that the coconut milk doesn’t split.

Perfect 24 Cinnamon Rolls

Adapted from here

Sunny A.

ROLLS
2 cups whole milk
1/2 cup salted butter
1/2 cup sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast
2 large eggs
6-7 cups unbleached all-purpose flour

FILLING
1 cup (2 sticks) salted butter
2 cups lightly packed brown sugar
2 Tablespoons ground cinnamon

FROSTING
8 ounces cream cheese, softened
1/2 cup (1 stick) salted butter, softened
1 teaspoon vanilla
2 teaspoons maple extract/flavoring (optional)
Pinch of salt
2 pounds powdered sugar
Cream or milk for consistency


INSTRUCTIONS
For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan).

Pour the milk into the bowl of an electric stand mixer fitted with the dough hook. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.

Add the yeast and eggs and mix until combined.

Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour.

The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.

Divide the dough in half. Roll each portion of dough (it's soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands.

Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal. Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls - twelve cinnamon rolls total. Repeat this with the other roll - you'll have 24 cinnamon rolls total.

Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll. Cover the pan with lightly greased plastic wrap and let the rolls rise until double.

Preheat the oven to 350 degrees F. Bake the rolls for about 18-22 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.

FROSTING
For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined. Gradually add the powdered sugar and mix until thick and creamy.

Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking. Spread the cinnamon rolls with frosting.

FREEZING
To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month.

To reheat, remove the roll from the bag and warm on a plate in the microwave for 1-2 minutes.


ALTERNATIVE TO CREAM CHEESE FROSTING
Powdered sugar
Butter
Milk
Vanilla

Tips for MAKING CINNAMON ROLLS AHEAD 

Vanilla Buttercream

Eden D.

2 cups butter (4 sticks), at room temperature
6 cups sifted powered sugar
2 teaspoons vanilla
4 Tablespoons heavy cream
pinch of salt

In a bowl of an electric mixer, mix the butter on medium speed with paddle attachment for 2-3 minutes.

Slowly add powdered sugar while scrapping the bowl a few times.

Add vanilla, salt, and cream and mix on high for 5 minutes.

With a wooden spoon mix the frosting to get rid of the air bubbles.

New York Style Pizza Dough

PREP TIME FOR DOUGH TO RISE

Recipe Found HERE 

Article about how this recipe compares to others 

"This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator."

153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)

200 grams lukewarm water (a little less than 1 cup)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)

Food Scale
parchment paper
Semolina flour
1 15 oz jar pizza sauce (I prefer Le Roselli's, Amazon sometimes has it)
16 oz block whole-milk, low-moisture mozzarella (Polly-O recommended), will cover 3 pizzas
Desired Toppings

DOUGH
In a large mixing bowl, combine flours and salt.

In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)

MAKE THE PIZZA
Place each dough ball on a lightly floured surface/parchment (use the semolina flour for this) and use your fingers to stretch it, then your hands/fists to shape it into 10-12 inch rounds.

I bake it on a pizza steel 

Put the stone/pizza steel in the oven and preheat it on 500-550 degrees (your highest setting). I use my true convection bake/convection bake setting. Let the stone/pizza steel sit in the oven for at least 45-60 minutes BEFORE baking the pizza.

Top and transfer the assembled pizza onto the pizza stone (use a pizza peel or you can use a cookie sheet to do this). If you have the pizza lightly floured it should move back and forth easily on the peel or you can bake it with the parchment paper still underneath, if it's easier to just slide it all in on top of the pizza stone. Bake the pizza at 525 degrees for 5-7 minutes, watch not to burn. 

I have started putting the crust in for 2 minutes, then removing to put sauce/toppings, then back in oven for 3-4 minutes. 

We do 4-6 pizzas and as the door keeps opening the oven loses heat. Baking the crust first ensures a crispy crust on bottom without over baking the cheese. 

You can also GRILL THE PIZZA. Place the pizza stone on the grill and heat the grill to the highest temperature. This worked great and took about 4-5 minutes to baked each pizza. I put the pizzas in ready to go, no pre-baking the crust before adding toppings. 

Lisa's Favorite Toppings:

Green olives
red onion
roasted red peppers 
Fresh diced garlic
Fresh tomatoes

These pizza's were grilled outside on a gas grill. 

Baked Sweet Potatoes

Preheat oven to 425 degrees

Scrub sweet potatoes and then prick all over with a fork. Place the potatoes on a baking sheet (lined with foil/parchment for easy clean-up). Bake until tender, or until a knife inserted in the thickest part has no resistance, about 45 minutes. Let cool slightly.

Split tops open with a knife and season as desired (butter, cinnamon sugar, or with salt and pepper etc).

Creamy Make-Ahead Mashed Potatoes

Recipe Found HERE

These ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave. Perfect for the busy holidays! 

*My Idaho husband loved them - they passed the test!* 

3-1/2 pounds Russet potatoes
2 cups heavy cream
8 Tablespoons unsalted butter, divided
1-1/2 teaspoons salt
Chives, for serving

Preheat the oven to 450°F and adjust an oven rack to the middle position. Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.) Remove the potatoes from the oven.

While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see notes on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.

Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed.

Meanwhile, in a small saucepan over medium heat, bring the cream and 6 Tablespoons of the butter to a simmer.

Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary.

Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)

To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap knife, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
Note: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer but the potatoes won’t be quite as smooth. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.