Month: April 2024

Breakfast Paella
This easy breakfast paella includes Spanish chorizo, kidney beans, rice, and eggs for a hearty start to the day.

Heat oil in a paella pan or large cast iron skillet over medium heat.

Add onion bell pepper and chorizo.

Cook stirring frequently until vegetables soften about 5 minutes.

Add garlic and cook until fragrant about 30 seconds.

Add rice salt paprika and saffron.

Cook stirring frequently until rice is lightly toasted about 1 minute.

Add broth beans sofrito olives and bay leaves.

Bring to a boil.

Reduce heat and simmer covered shaking pan occasionally (do not stir) until rice is almost done but still toothsome 12 to 15 minutes.

Remove and discard bay leaves.

Brazilian Coffee Cookies
With real coffee flavor, these Brazilian cookies resemble gingersnaps.

Preheat the oven to 400 degrees F (205 degrees C).

Line baking sheets with parchment paper.

Whisk flour coffee powder salt baking soda and baking powder together in a bowl.

Combine brown sugar white sugar shortening egg milk and vanilla in a large bowl; beat with an electric mixer until fluffy.

Gradually mix in flour mixture until thoroughly combined.

Shape dough into 1-inch balls and place 2 inches apart on the prepared baking sheets.

Use a fork to flatten balls to a thickness of 1/8 inch.

Bake in the preheated oven switching racks halfway through until lightly browned 8 to 10 minutes.

Remove from the oven and transfer to wire racks to cool.

Special Rhubarb Cake
Fresh rhubarb is used to decorate this moist, delicious cake, which is served with a brown sugar and vanilla cream sauce.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9-inch square cake pan.

Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy.

Beat egg into the butter mixture.

Mix 2 cups flour baking powder baking soda and salt in a bowl; add flour mixture alternately with buttermilk to the butter mixture stirring just to combine into a batter.

Fold rhubarb into the batter just until incorporated; pour into prepared pan.

Stir 2 tablespoons melted butter 1/4 cup flour and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.

Broiled Spanish Mackerel
This simple recipe for fish cooked under the broiler uses lemon slices, paprika, salt, and pepper to season fresh Spanish mackerel.

Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Lightly grease a baking dish.

Rub both sides of each mackerel fillet with olive oil and place with the skin side down into the prepared baking dish.

Season each fillet with the paprika salt and pepper.

Top each fillet with two lemon slices.

Bake the fillets under the broiler until the fish just begins to flake 5 to 7 minutes.

Serve immediately.

Sweet Wheat Bread
A hearty way to start the day is with homemade wheat bread that has a hint of sweetness. Add butter and jam on top.

Whisk water milk brown sugar honey and 1/4 cup vegetable oil together in a bowl.

Add whole wheat flour all-purpose flour yeast and salt; stir until dough holds together.

Turn dough onto a floured surface and knead until smooth.

Pour 1 tablespoon vegetable oil into a bowl.

Place dough into the bowl and turn to evenly coat with oil.

Allow dough to rise until doubled in size about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Punch dough and knead 4 to 5 times.

Divide dough in half and form each half into a loaf.

Place loaves into 9×5-inch loaf pans.

Allow to rise until dough is about 1 inch above the pan about 30 minutes.

Passover Mandelbread
Mandelbread is a simple Passover treat that bakes up crisp and sweet after being baked twice. Simply combine, form, and bake. Slice them, then put them back in the oven to get a lovely crisp texture.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Cooking sheet greased.

To make a dough, combine the matzo cake meal, sugar, potato starch, eggs, chocolate chips, walnuts, and lemon juice.

Make thirds of the dough.

Each piece of dough should be formed into a log before being placed on the baking sheet.

For about 30 minutes, bake in the preheated oven until browned.

Slice the logs after removing them from the oven.

Spread the cinnamon sugar and arrange the slices on the baking sheet.

Return to the oven and bake the Mandelbread for an additional 10 minutes, or until crisp and browned.

After 5 minutes, flip the mandelbread over to get both sides crispy.

French Toast Cupcakes
The ideal breakfast or brunch appetizer for entertaining is French toast cupcakes with maple syrup and raisins.

Preheat oven to 350 degrees F (175 degrees C).

Grease 24 muffin cups or line with paper muffin liners.

Whisk flour milk yogurt white sugar butter raisins brown sugar maple syrup vanilla extract baking powder cinnamon baking soda and salt together in a bowl until a batter forms.

Spoon batter into prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed 20 to 25 minutes.

Sesame Cabbage and Mushrooms
Chewy shiitake mushrooms and crunchy napa cabbage are sauteed together and tossed with Asian seasonings in this quick and easy stir-fry.

Heat a large skillet over high heat.

Add 2 tablespoons sesame oil; swirl to coat.

Saute mushrooms until browned about 4 minutes.

Add cabbage; saute for 2 minutes.

Remove skillet from heat.

Mix in 1 1/2 teaspoon sesame oil soy sauce and black pepper until well combined.

Top with cilantro and sesame seeds.

Pati’s Spinach and Boysenberry Salad
Fresh spinach is tossed with a homemade berry vinaigrette and topped with fresh boysenberries and toasted almonds.

Make the dressing by combining the olive oil horseradish rice vinegar brown sugar and boysenberry jam in a blender.

Blend until smooth.

Place the spinach in a large bowl.

Drizzle the dressing over the spinach and toss until leaves are evenly coated.

Sprinkle boysenberries and almonds over top of the salad; serve immediately.

Meemaw’s Bourbon Balls
These pecan and crushed vanilla wafer balls are mixed with a little bourbon. For additional flavor layers, roll them in coconut and confectioners’ sugar.

Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.

Grind pecans in the food processor; add to cookie crumbs.

Stir 1 cup confectioners’ sugar bourbon whiskey cocoa powder and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.

Spread coconut onto a plate and 1/4 cup confectioners’ sugar onto a separate plate.

Roll balls in coconut and sugar to coat.

Arrange balls onto a platter cover with plastic wrap and refrigerate until hardened at least 1 hour.