1 box instant Jello French Vanilla (do NOT use Cook and Serve Jello)
1/2 cup sour cream
1 box yellow cake mix, I recommend Betty Crocker
1/2 cup canola oil
Baker’s Joy non stick spray (this is the only spray I’ve used that successfully keeps the cake from sticking, Pam doesn’t not work)
1/2 cup sugar
2 tablespoons Hersey’s cocoa special dark mix
1 teaspoon cinnamon
Instructions:
Step One: Preheat over to 350 degrees
Step Two: Mix all ingredients in a standing mixer. Spray Baker’s Joy on the inside of the coffee cake pan. Add mixture to the coffee cake pan
Step Three: Allow the cake to cook for about 35 minutes. Use a wooden skewer, and stick it into the middle part of the cake. If the cake mixture comes out on the wooden stick, then keep cooking the cake for an additional five minutes and repeat with the wooden stick. If the the wooden stick comes out of the cake clean, then the cake is ready to take out of the oven
Step Four: Mix together the sugar, cocoa mix, and cinnamon in a bowl. Sprinkle the mixture on top of the cake and enjoy!
Step One: Stem, seed and rinse all dried chiles. Cut onion into three pieces. Peel garlic cloves. Place in a medium sauce pan with enough water to cover.
Step Two: Place pan on medium high heat and bring to a boil then reduce to low and cover with lid. Allow to cook until everything is heated through and chiles are soft, about 10-15 minutes.
Step Three: With slotted spoon, remove all ingredients from sauce pan to electric blender. Add about 1 cup water so blender blades will move easily. Pulse until smooth. Strain out and discard solid pieces, leaving the liquid. Set aside.
Step Four: Rinse and dry sauce pan or use a different one. With a whisk, mix together oil and flour briskly until smooth. Place pan on stovetop at medium heat. Cook, stirring almost constantly, until lightly browned, about 5-7 minutes. (To make gluten free, see note below.)
Step Five: Stir in liquid sauce from blender until smooth. Slowly stir in three cups water. Be careful when you first start pouring. There will be a lot of hot steam.
Step Six: Stir in remaining ingredients. The bouillon already has a lot of salt so, if you want to reduce the sodium, leave out the extra salt.
Step Seven: Bring to boil, then reduce heat and cook for about 5-7 minutes until slightly thickened.
Notes:
Makes 1 quart. Serving size is calculated at ¼ cup for nutrional information.To make gluten free, you can use GF flour or masa harina. Or, you can leave this part out completely for a thinner sauce.Use any leftovers at the table as a condiment, or save for another recipe later. Mexican gravy. To thicken this sauce for more of a Mexican gravy, slowly stir in ½ to 1 cup of your favorite cheese until fully melted near the end of cooking. Serve over tamales, burritos, nachos, tacos, chimichangas, everything.
1 lb ground chicken. You may also use ground turkey
1 large egg
1/2 cup plain panko breadcrumbs
1/2 cup grated parmesan
2 tablespoons olive oil
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 teaspoon salt
Freshly grated black pepper
OPTIONAL INGREDIENTS
Italian seasoning, red pepper flakes, any other seasonings you prefer
Instructions:
Step One: Preheat the oven to 400 degrees. Spray a baking sheet with olive oil
Step Two: Add all ingredients to a large bowl. Mix everything together with your hands until it is well combined
Step Three: Take a spoon-sized amount of the mixture and roll it into a ball in your hands. Place the meatball on the baking sheet. This mixture should create roughly 30 meatballs.
Step Four: Cook the meatballs in the oven for 25 – 30 minutes
Notes: These meatballs taste great with marinara sauce or teriyaki sauce. These are delicious in meatball subs or with zoodles. Meatballs freeze great.
5 lbs bone-in short ribs, at least 1 1/2 inches thick
Salt and freshly ground pepper
2 large heads of garlic, cut in half crosswise
1 medium onion, yellow or white, chopped
4 ribs of celery, chopped
2 medium carrots, chopped
3 tablespoons tomato paste
2 cups dry red wine, about half a bottle
2 cups beef stock or bone broth
4 sprigs of thyme
1 cup of chopped parsley
1/2 cup finely chopped chives
1 tablespoon grated lemon zest
Instructions:
Step one: Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs
Step two: Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes
Step three: Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven
Step four: Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours
Step five: Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside
Notes: Serve with mashed potatoes or steamed vegetables. If there are leftovers, shed up the meat and serve as a sandwich.
