Pozole Rojo

 

Provided by Larry & Debbie Scheurich via Mike Cowan

Additional Note:  We cooked ours with the bones from the pork to give it a bit of extra flavor.  Obvious, remove the bones before serving.

Chicken Fried Bulgur

 

Provided by Larry & Debbie Scheurich via the Chicken Fried Rice recipe at:  Chicken Fried Rice - RecipeTin Eats

Notes:  

• We modified this recipe to use bulgur instead of rice as a healthy alternative. 
• For bulgur, mix two cups of chicken stock with 1 cup of bulgur.  Bring to a boil and simmer 10-12 minutes 
• We added 1/2 teaspoon of red chili flakes to give it some spice.  
• We flavored olive oil that was flavored with red chili flakes.  
• Additional vegetables we added:  diced zucchini and yellow neck squash

Ingredients

• ▢2 tbsp oil , peanut, vegetable or canola
• ▢2 eggs , lightly whisked
• ▢150g (5oz) chicken breast , finely sliced into small pieces
• ▢2 garlic cloves , minced
• ▢1/2 onion , finely chopped
• ▢120g (4oz) bacon , excess fat trimmed, chopped (Note 1)
• ▢1 small carrot* , peeled and diced 0.75cm / 1/3″
• ▢1/2 cup frozen corn* (or can or fresh)
• ▢1/2 cup frozen peas*
• ▢2 cups (packed) cooked white rice , day old (Note 2)
• ▢3/4 cup green onions , finely sliced

SAUCE:

• ▢2.5 tbsp Chinese cooking wine or Mirin (Note 3)
• ▢1 tbsp oyster sauce (Note 4)
• ▢3 tbsp light soy sauce (Note 5)
• ▢1/2 tsp sesame oil , optional
• ▢1/4 tsp white pepper , optional

Cook ModePrevent screen from sleeping

Instructions

• Sauce & chicken: Mix Sauce in a bowl. Pour 2 tsp over chicken, toss to coat, then set aside for 10 minutes.
• Egg: Heat 1 tbsp oil in a wok or skillet over medium heat. Add egg and scramble until just cooked (still a touch wet) then remove.
• Fried Rice: Turn heat up to high, add remaining 1/2 tbsp oil and bacon into same skillet. Cook for 1 minute or so until fat starts to melt, then add onion and garlic.
• Cook until bacon is light golden – about 1 1/2 minutes.
• Add vegetables (still frozen is fine). Cook for 1 minute.
• Add chicken and cook until it changes from pink to white – about 1 1/2 minutes.
• Add rice and Sauce ingredients. Cook for 1 1/2 minutes, stirring consantly.
• Add egg and green onion, toss through to disperse then remove from heat.
• Serve immediately!

Peruvian Chicken

 

Provided by Larry Scheurich via Chris Webb (Kinehaven Winery)

Chicken: 2 lbs Chicken thighs boneless, skinless - Can substitute chicken breasts

Chicken Brine:

5 garlic cloves peeled 

1/3 c soy sauce 

2 Tbl lime juice 

1 Tbl Extra virgin olive oil

2 tsp cumin 

1 tsp paprika 

1/2 tsp dried oregano 

black pepper to taste

Chimichurri: 

3 jalapenos deseeded, ribs removed, roughly chopped 

1 c cilantro 

2 scallions green parts only 

2 garlic cloves peeled 

1/2 c mayonaisse - strongly suggest replacing mayonaisse and greek yogurt with one large avocado!

1/4 c Greek yogurt 

1 Tbl lime juice 

1/2 tsp salt 

1/4 tsp black pepper 

2 Tbl Extra virgin olive oil

Chicken marinade:

1.  Puree garlic, soy, lime, Extra virgin olive oil, and spices in blender 

2. Marinate chicken for 8 hours 

Chimichurri: 

1. combine all ingredients except Extra virgin olive oil in blender until smooth (Note: you can substitute a whole ripe avocado for mayo and yogurt) 

2. Slowly drizzle in Extra virgin olive oil. 

Grill Chicken:

Grill on med-high heat 5-6 min per side until 165 OR bake at 500 in dish on roasting tray with 1 cup water for 30 minutes, then tent with foil for additional 15 (or until fully cooked)

Pairs great with rice pilaf!  Also, the Chimichurri can pair well with steak.

Pork Chops with Seasoned Potatoes

 

Provided by Larry & Debbie Scheurich

This recipe is a combination rather than individual recipes because the combination goes together quite well.  It's best to use fresh herbs, but dried or pre-packaged herbs can be substituted.  There are no exact measurements.  It's best to grill, but you can do it in the oven if needed.

5 stems of rosemary

15-20 stems of thyme

at least 5 cloves of garlic 

Using herb scissors cut the leaves off of the rosemary stems and ensure that the leaves are cut to release the oils from the rosemary

Remove the leaves from the thyme stems and ensure some of the leaves are torn to release the oils from the thyme.  Thyme leaves are typically too small for herb scissors, so this process can be tedious.

Peel and chop the cloves of garlic

Remove the pork chops from the refrigerator to allow them to come to room temperature (about 2 hours).  Put the rosemary, thyme, and garlic mixture on both sides of the pork chops while them warm up so that the herb seasoning "sinks into" the pork chops.

Chop baby red and baby white potatoes into cubes and chop one onion into pieces similar size as the potatoes.

Mix the rosemary, thyme, and garlic in a small bowl.

Mix the potatoes and onions along with the rosemary, thyme, and garlic with some olive oil in a bowl.  Spread them in a pan or foil that is coated with cooking spray.  Place on the grill or in the oven at 450 for about 45 minutes.

Grill or bake the pork chops at 450 for about 12-15 minutes (flip half way through).

Thanksgiving Dressing

Provider by Marjorie Harder/Mikayla Makus

4 chopped onions
1 cup chopped celery
1/2 cup celery tips
1 cup butter
1/4 cup chopped parsely
4 tsp sage
2 tsp poultry seasoning
1 tsp salt
2 cans cream of mushroom soup
6 to 8 cups of stale bread

Sautee onions and celery in butter until brown.  Add celery tips and parsely and let simmer for a few minutes.  Add seasonings and soup mix and stir to mix completely.  Mix in bread.  Add chicken broth if additional moisture is needed.  Put in baking dish or stuff in the turkey. 

If not in turkey, bake for 20 to 30 minutes at 375°F 

Pumpkin Bars

Pumpkin Bars
(makes about 40 two inch squares)

1 3/4 cup of sugar
2 cups canned pumpkin
4 eggs
1 cup vegetable oil (can substitute canola oil)
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 1/2 tsp of pumpkin pie spice
1/2 tsp salt
1 tsp vanilla



Cream Cheese Frosting

6 oz cream cheese
4 Tbsp butter (softened)
3 or 4 cups of powdered sugar (depending on taste and desired consistency)
1 Tsp vanilla extract
1 Tbsp sour cream

Beat cream cheese, butter, sour cream, and vanilla until light and fluffy.
Add sugar 1 cup at a time and beat until smooth.  Spread over punpkin bars

Hot Spiced Cider

Provided by Debbie Scheurich

Hot Spiced Cider

1 gallon apple cider

¼ cup brown sugar

1 tsp whole cloves

1 tsp whole allspice

4 cinnamon sticks

1 sliced orange

Put it all in a crockpot and heat  (I usually put the cloves and allspice in either cheesecloth or a tea ball so they don’t get ladled up in someone’s drink.)