Posole

Cooking spray

1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces $

2 teaspoons salt-free Southwest chipotle seasoning blend (such as Mrs. Dash)

1 (15.5-ounce) can white hominy, undrained

1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeo peppers and spices (such as Del Monte), undrained

1 cup water

1/4 cup chopped fresh cilantro

Preparation

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with chipotle seasoning blend; coat evenly with cooking spray. Add pork to pan; cook 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pork is tender. Stir in cilantro.

http://www.myrecipes.com/recipe/posole

African Chicken Peanut Stew

African Chicken Peanut Stew Recipe

• Prep time: 20 minutes
• Cook time: 1 hour, 55 minutes
• Yield: Serves 6-8

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.

Ingredients

• 2-3 pounds chicken legs, thighs and/or wings
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• A 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

Method

1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

Read more: http://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/#ixzz3LHMd67Gt

Chicken, Prosciutto and Zucchini

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-zucchini-prosciutto

Ingredients

4 boneless, skinless chicken breasts

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1/4 pound (about 8 slices) prosciutto

3 small zucchini, thinly sliced into half-moons

1 clove garlic, thinly sliced

1 lemon

Directions

1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
3. Transfer the chicken to the oven and roast for 8 minutes.
4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.

Swedish Panncakes - Crepe style!

4 eggs

1 2/3 cups milk (4 dl)

7/8 cup flour (2 dl)

1/2 tsp salt

Sugar

1 tbsp Melted butter

More butter for frying the panncakes

Mix egg, milk, flour, salt and sugar smooth (no lumps)

Let it sit in the fridge for 1 hour (so the flour will thicken a bit) the mixture should be pretty soupy

Add melted butter

Heat up a frying pan add butter

Pour some of the panncake mixture in the pan

Tilt the pan all directions so you just barely coat the bottom of the pan

Flip the panncake over and brown the other side

Serve with whipped cream and your favorite jam! 

The thinner the Panncakes the better job you did :)

Make another one and enjoy!!

American Panncakes

1cup Flour

1 tbsp Sugar

1 tbsp baking powder

1tsp salt

2 tbsp Butter

3/4 cup Milk

1 Egg

Whisk dry ingredients well

Beat egg in with milk

Add melted butter

Latel butter on preheated pan/griddle

When it begins to bubble turn over

Fresh Basil Pesto

INGREDIENTS

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor (Check Amazon.com's sales on Cuisinart food processors)

METHOD

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Chicken w/Peaches

I halved the chicken, and just used breasts, since Max is a big breast fan.

Chicken and Peaches Food Network Link

Ingredients
2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce
Directions
Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.

While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

Pineapple Chicken

 

Pineapple Chicken

http://allrecipes.com//Recipe/pineapple-chicken/Detail.aspx

Ingredients

.                 5 skinless, boneless chicken breast halves

.                 1 1/2 (1 ounce) packages dry onion soup mix

.                 2 cups water

.                 1 (15 ounce) can pineapple, drained

.                 1 large orange, sliced in rounds

.                 1 tablespoon vegetable oil

Directions

.  oil up large frying pan. Brown chicken breasts in pan, meat side down.

.  Turn chicken over; add pineapple chunks, onion soup, and water.

Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.

Southern Pork Tenderloin

 

http://southernfood.about.com/od/porktenderloin/r/r80710d.htm

    .  2 pork tenderloins, cut in 1-inch slices

    .  2 tablespoons flour

    .  1/2 teaspoon salt

    .  Dash black pepper, or to taste

    .  2 to 3 tablespoons olive oil

    .  1 cup orange juice

    .  1/2 teaspoon dried leaf basil

    .  2 tablespoons brown sugar

    .  2 tablespoons red wine vinegar

    .  1 clove garlic, minced

    .  1/2 teaspoon chili powder

    .  6 to 8 green onions, thinly sliced

Preparation:

Heat oven to 350°.

Slice pork tenderloins into 1-inch rounds; using the heel of your hand, flatten each slice slightly.

Combine flour, salt and pepper; coat pork pieces with the mixture.

In a large skillet, heat olive oil over medium-high heat. Saute the pork slices for about 2 minutes on each side, or until browned. Combine remaining ingredients and pour over the pork (If your skillet is not ovenproof, put the pork in a baking dish first). Transfer to the oven and bake, uncovered, for 20 to 25 minutes, until pork is glazed and mixture is reduced and slightly thickened.
Serves 4 to 6.

Maple Glazed Salmon w/Pineapple

 

Maple Glazed Salmon: w/pineapple http://www.realsimple.com/food-recipes/browse-all-recipes/maple-glazed-salmon-pineapple-10000001132429/index.html

          .                                1 cup white rice

          .                                1/2 cup maple syrup

          .                                2 tablespoons Dijon mustard

          .                                4 6-ounce salmon fillets

          .                                1 1/2 teaspoons kosher salt

          .                                1/2 teaspoon black pepper

          .                                1/2 fresh pineapple, peeled

          .                                1 jalapeño, seeded and finely chopped

Directions

          .        Cook the rice according to the package directions.

          .        Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.

          .        Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper.

          .        Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon.

          .        Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout.

Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.

West Virginia Yum Yums

West Virginia Yum Yums

1 can Campbells Golden Mushroom soup


1 large green pepper, chopped


4-5 organic carrots
,chopped

1 medium mushroom
,

1 lb of pork tips
 (I cut up tenderloin)

1 tbs butter

Salt and pepper to taste

Seasoning of your choice

1. Take the tablespoon of butter and melt in a pan. 
2. Season pork with salt and pepper, and heat the tips on medium until cooked thoroughly. 
 3.  Add a bit less than 1 can of water to the mushroom soup and add water/soup mix to pan. 
4. Stir. Let sit for five minutes. 
5. Add carrots. Stir. Wait two minutes. 
6. Add pepper and mushrooms and any spices you desire. 
7.Turning the mixture over and over again, heat for at least fifteen minutes or until ready. 

Annika's Ginger Snaps

1 stick butter
1 cup sugar
1 egg
4 tbsp molasses
2 cups sifted flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
a dash of cardamom


Directions:
1.    Bake 10-12 min at 350F
2.    Mix all ingredients together
3.    Let “rest” in fridge
4.    Make a small boll roll it in sugar
Flatten with a glass

Ginger Bread House Dough

Ginger bread dough for ginger bread house, (Pepparkaks hus)
For one house:
1 1/2 stick of butter (150 gram)
1 cup of sugar (2 1/2 dl)
1/2 cup water (1 dl)
1/4 cup syrup (1/2 dl)
1/2 tbsp ground cloves
1/2 tbsp Cinnamon
1/2 tbsp ground ginger
1/2 tbsp Baking Soda
3 3/4 cup flour (7 1/2 dl)

Directions:

1. Mix flour and baking soda in a bowlMelt butter in a pot, add water, sugar and syrup finally add the spices. Let the mixture cool before pouring it over the flour mixture.
2. Let the dough rest in the fridge for 24 hours
3. Roll the dough very thinly, cut out your pieces. It is easiest to roll the dough directly on the parchment paper.
4. Bake for 420F (225C) until golden brown. Bake equal sized pieces together

Dark Bread

Poop Bread
5 dl whole wheat flour
5 dl wheat flour
1 1/2 dl rye flour
1 1/2 dl wheat bran
2 dl Oats
2 dl steelcut oats or wheat
5 tsp baking soda
1 tsp salt
1 1/2 dl syrup
1 liter butter milk
bread spices ( anis, fennel, ginger, orange peel)
Directions:
1. Mix all the dry ingredients together
2. Add the butter mlk
3. pour into a greased and floured bread pan
4. bake at 350 F for 2 hour, cover the bread with foil after 1 hour

2 x 2 liter bread pan

350 F 1 hour + 1 hour covered with foil