Monthly Archives: July 2017

Stuffed Peppers

I cooked this recipe for a family of 4 and plus 2 lunches for me and my husband, so the recipes is designed for that.

 

Ingredients:

6 large green peppers

3 lbs of ground beef    IMG_0702

1 onion diced

4 cups of white rice. (I just used instant)

2 table spoons of Worcestershire sauce

1/4 cup of water (if needed)

1 1/2 cups of Bloody Mary mix (use can substitute with tomato sauce)

1 tsp onion powder

1 tsp garlic powder

1 cups of shredded mozzarella cheese

salt and pepper to taste

Steps:

pre-heat oven at 350 degrees

Cut off the tops of each pepper and clean out the inside of the peppers of the seeds and membranes then set aside.

Cook the ground beef until no longer pink and drain any fat off.

Add the ground beef back into the pan it was cooked in and start adding in the ingredients and stirring well after each.

Now stuff the peppers with the mixture to the top of peppers.  You can add the cheese on top now or about half way through the cooking time.

Bake the stuffed peppers for about 35 minutes at 350 degrees.  Cook longer if needed.  I ended up cooking mine for 40 minutes.

 

 

PWM Week of July 17th thru 23rd

This may be a busy week between work and home so I wanted something really adorable.  I am using a kit from @SG Stationary on Etsy.  Her shop is one of my go to shops for my weekly kits.  Please check her shop out on Etsy.

 

img_1406.jpg

I got the washi from Michael’s and it worked out great.

Homemade Cake

I was looking for a cake recipe that was tasty and easy.  I found this one on Pinterest @theSpruce.com.  I made this last year for my daughter’s birthday and it was a hit.  I again made it this year for year and it went fast.  Hope you try this and check out @theSpruce.com as well.

Ingredients:

2⅔ cups (345 grams) all-purpose flour  IMG_0848
½ tsp baking powder
½ tsp baking soda
1 teaspoon salt
4 large eggs
1 cup (2 sticks) unsalted butter
1¾ cups sugar
2 teaspoons vanilla extract
1 cup milk

Steps:

Let all your ingredients come to room temperature. If the butter, eggs, and milk are too cold, the batter won’t form an emulsion and your cake won’t be light and fluffy.
Preheat your oven to 350 F.
Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.
In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
Cream the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed.
Add the sugar and vanilla and beat on medium speed until fluffy, which will take about 10 minutes.
Add the eggs one at a time, making sure each one is fully incorporated before adding the next one. Then mix for 5 more minutes until airy and light. Be sure to scrape down the sides of the bowl.
Now add about 1/4 of the dry ingredients to the egg-sugar mixture while the machine is running. When it’s fully incorporated, add one-third of the milk. Continue alternating adding the dry ingredients with the milk until it’s all incorporated and the batter is smooth, scraping down the side of the bowl as you go.
Pour the batter into your prepared pans and give each one a couple of solid bangs on the countertop to release any air bubbles, then transfer them to the oven.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing at 30 minutes because it’s better to check too soon than to overbake.
Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour before frosting.

Butter Cream Frosting 

Here is the butter cream frosting I use to go with this cake.  I found this on Pinterest too and it is amazing. When I first made this I couldn’t believe how easy it was to make and it was so good.  No more store-bought here.  This is by @FrugalLivingMom.com

Ingredients:

1/2 cup softened butter (salted or unsalted, depending on your preference)
4 cups/one pound powdered sugar
2 tsp vanilla extract
3-5 tablespoons milk or cream

Steps:

Add softened butter into your stand mixer or bowl
Beat butter on medium to high in stand mixer or with a hand mixer for 3 minutes until fluffy
Just before the end of 3 minutes add vanilla and 3 tablespoons milk to butter, keep beating
Reduce to medium low or medium
Slowly pour in powdered sugar and continue beating for a total of 3 more minutes on medium moving up to high speed as sugar is incorporated.
If you want to add in food coloring, add in while it is beating that last 3 minutes.
If frosting is too stiff add in more milk 1 tsp at a time and beat until combined.
Spread on cake or cookies
To store place butter cream in an airtight container and store in refrigerator for 2-3 days.
Bring to room temp prior to frosting.

I am not a professional baker but this was a very delicious cake.

IMG_0804

Beef and Broccoli

I got this recipe from Rainy Day Gal (Jenny Miller) site some years ago and I have been cooking using this recipe ever since.  The flavor is what I was looking for when making Beef and Broccoli.  This is an easy recipe to make and very delicious as well.  I don’t need to order out anymore.

First, marinate the meat:

1/2 tsp baking soda        IMG_1355
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce 1 tbsp water

2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips (I just buy a thin steak instead of flank)

  1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.
  • 1/2 c low-sodium soy sauce (Do NOT use regular. The final product will be way too salty)  (I use regular soy sauce and don’t have a problem)
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • 2 tbsp flour
  • 1 tbsp sherry
  • 3 tbsp vegetable oil
  • 2 heads broccoli, crowns only
  1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
    2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
  2. Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3- 4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

Happy Mail

I love this shop and the vibrant colors on her kits.  These kits are from SG Stationary on Etsy, and you can see I got a lot of kits from her.   Go check her shop out on Etsy I know you will like her stuff.

 

IMG_1360

Mexican Rice Done My Way

Here is a video of how I make Mexican rice for my family.  I did a lot of research by reviewing many recipes online to get the ingredients that should be used in Mexican rice, and this is what I finally came up with.

 

Here is the list of ingredients for my Mexican rice.

3 cups of rice (I use Goya)

2 tables spoons oil ( I used olive oil)

1/2 tsp cumin

1/2 tsp chili powder

1/2 cup of water

1 tsp minced garlic

1 tsp powder chicken bouillon

1 1/2 cups chicken broth

1 8oz can tomato sauce

Step:

  1. Heat the oil in a medium to large size pan on medium / high heat for 1 to 3 minutes.  Then add the rice to the pan and stir to coat rice with the oil.
  2. Begin toasting the rice for about 5 to 7 minutes or until slightly brown. Starring constantly so rice don’t burn.
  3. Then add in your tomato sauce and stir to coat rice.  Then add in all of the seasonings, including the powder chicken bouillon, and stir to combine.
  4. Then add in the chicken broth and water stirring all ingredients until well mixed.
  5. Bring to a boil and reducing the liquid.  Once the liquid is reduced, cover rice a lid and cook on low heat for about 20 minutes or until rice is soft.

Rice is ready to serve

 

 

Arroz con Pollo or Chicken with Rice

I hadn’t made this dish in a while and my family was asking for it.  This is how I make my Arroz con Pollo.   There is some prep work but it is worth it.  This is such a delicious dish.

 

 

Ingredients:                                             

Seasoning for meat

½ tsp adobo

½ tsp sazon complete

½ sazon with achotte

½ tsp garlic powder

½ tsp onion powder

 

IMG_1310

 

For the Rice

3 cups of rice

1 8oz can tomato sauce

1 green pepper

1 red pepper

1 pk sazon

2 tbsp safrito

2 tsp adobo

1 tsp garlic powder

1 tsp onion powder

1 1/2 cups of water

1 cups of chicken broth

2 or 3 tbsp of Oil

2 tbsp green olives

2 tsp salt or to taste

Steps:

Cut the chicken into bit size pieces and then add the seasonings listed.  Let the chicken marinade for at least 2 hours.  However, you can marinade this overnight as well.

Cook chicken in a large enough pan on medium high heat and use a pan that will also hold the rest of the ingredients.  Cook the chicken until no longer pink.  Remove the cooked chicken and set aside for now.

In the same pan on medium high heat put in oil and the peppers, and cook this for 3 minutes.  Then add in tomato sauce, all seasonings (except for salt), and chicken.  Stir well to incorporate all ingredients and let cook for 3 or 4 minutes.

Now add in the rice along with the water and chicken broth.   Add in the salt and this point and stir the rice to blend all of the ingredients now together.   Cook the rice until the liquid almost absorbed into rice.  Lower the heat to low and put a lid on the pan.  Cook the rice until tender.

%d bloggers like this: