Tuesday, February 07, 2017

Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

Sourdough bread is one of those things that I enjoy but don't always make, maybe because it involves having the sourdough starter and I don't remember to make it that often.

But once in a while, I get one going and then just keep it in the fridge and make bread and cinnamon rolls until it runs out.  Now you can keep feeding it, of course, but after about a week I'm done using mine and just prefer to restart again a few months later.

Last week I quickly threw together a starter, fed it and left it in my fridge.  I made a loaf in the bread machine, and then two days ago I started a sourdough bread and cinnamon roll dough.

I've shared the recipe for the sourdough starter and bread before, but here is the recipe for the cinnamon rolls.  This recipe is from one of my Amish Cookbooks, which I absolutely adore.


Sourdough Cinnamon Rolls

Sourdough Cinnamon Roll
Makes 24 large rolls

Sourdough bread dough, prepared through first rise
6 tablespoons of butter or margarine, softened
1 cup packed brown sugar
3 teaspoons ground cinnamon

1/3 cup margarine or butter, softened
1 teaspoon vanilla extract
4 cups sifted powdered sugar
1/2 cup milk

After the dough has risen overnight, punch it down and divide in half, form two dough balls.
Take one ball of dough and roll it out as thin as you can on a floured surface.  Brush the dough with half of the melted butter.  Sprinkle half of the sugar and half of the cinnamon.

Roll up like a jelly roll, then cut each roll into 1/2 to 3/4 inch slices.  Place slices 1/2 inch apart in a greased jelly roll pan, cover with waxed paper.  Repeat with the second ball of dough.  Then let both  rise for 4 hours.

Preheat oven to 350 degrees.  Bake until golden brown about 20 minutes.  Remove from oven and let cool slightly.

For the icing, mix butter with vanilla and 1 cup of powdered sugar.  Gradually add milk and remaining powdered sugar until smooth.  Drizzle over the rolls.

Sourdough Cinnamon Rolls

Monday, January 23, 2017

Slow Cooker Butternut Squash and Lentil Soup

It's been so chilly around here lately, the perfect weather for a bowl of steaming hot soup.

I actually made this batch for myself, to have during the week for a quick lunch, because I'm trying to eat healthier and get to where I was pre-holidays. 

This is a very easy soup to get going, you can pop everything in, in the morning, then let it cook on low all day long.  I give it a quick whiz with the immersion blender and it's done.

My husband  and children are not very big fans of butternut squash, so I really do make this just for myself to enjoy, and it last quite a while because it makes a pretty big batch.

Thank you to Claire from The Witt Family on Youtube for this wonderful recipe.

Slow Cooker 
Butternut Squash and Lentil Soup

1 Butternut Squash
1 Large Onion, diced
2 to 3 Garlic cloves, chopped
Salt & Pepper to taste
2 tsp smoked paprika
1 cup lentils
1 vegetable stock cube
3.5/4 cups of boiling water ( I used a box of Garden Vegetable Broth, 32 oz. )

 Peel butternut squash, cut in half and remove all seeds.  Cut into chunks and place in a slow cooker.  Add the diced onion, garlic and season well with salt and pepper and paprika.  Add in the cup of lentils, and the vegetable broth.  Cover and cook on Low for 6 to 7 hours.

Once done, use an immersion blender to puree the soup.  Check the seasonings and adjust accordingly.  Enjoy!!!

Wednesday, January 11, 2017

Crockpot Smothered Pork Chops

We love pork chops but I tend to get kind of stuck in a rut when it comes to preparing them.  It feels like it's always the same old thing, and so I've been looking for new recipes to try.

I came across this one on Pinterest and decided to give it a go.  I'll be completely honest with you, I don't always have the best of luck with Pinterest, it's kind of a hit and miss for me.  Things that seem really good don't always turn out how they look in the pictures, or they don't taste as good as I thought they would etc.

These were a hit.  From the moment they started cooking, the whole house smelled amazing.  Very easy to throw together and they make for a filling and delicious dinner.

I did use bone in but they completely fell off the bone, which is a very good thing.  But yes, please make sure you have pretty thick chops, I don't think the pork tenderloin chops would work very well, they would probably shred apart during cooking.

Source:  Country Cook

4 bone-in pork chops (or boneless)
1 envelope onion soup mix (1 oz. packet)
1 (14 oz.) can chicken broth (lower sodium)
1 can (10.5 oz.) cream of chicken soup
1 envelope dry pork gravy mix (1 oz. packet)
1 tsp. garlic powder
to thicken sauce:
3 tbsp. corn starch
3 tbsp. cold water

In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
Whisk together until combined.
Season both sides of the chops with a little bit of garlic powder.
Place pork chops into the slow cooker.
Do your best to spread them out and cover with the gravy mixture.
Cover and cook on low about 4-6 hours.
Just before the pork chops are done - whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)

Apple Blondies

Imagine if you will, you have an apple, and you throw it into a doughy brownie like batter, pop it into the oven and out comes the unmistakable taste of Apple Pie.

Yeah, something like that.

I know it's not exactly Fall and some people tend to only gravitate towards these kind of desserts, when it's around that season, but for me, food is about eating and enjoying, any time of the year, so I don't even think twice about making some apple cinnamon concoction in Winter, or Summer, or having ice cream in the cold months.  It is what it is :)

I'm going to start by saying that I'm trying to lose some weight, it's not much, about 5 pounds that I seem to inherited from Thanksgiving and Christmas (thank you good food and wine).  This recipe is everything I shouldn't be eating, but I am not one to diet completely, I can't do that, I always lose weight by controlling portions and not over doing certain things, without having to give up the food I love.

I will probably only have one of these, just enough to curb that sweet tooth craving, but I'm pretty certain my husband and children will enjoy the rest :)

The recipe comes from Allrecipes.  I changed it slightly in that I doubled the ingredients and used a 9x13 instead, aside from that everything is the same.

Apple Blondies

1/2 cup butter, melted
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoon baking powder
2 cups sifted all-purpose flour
1 cup apples, diced (a tart baking apple is best like granny smith)
1 cup chopped walnuts (optional)
2 Tablespoons white sugar
2 Tablespoons cinnamon

Preheat oven to 350 degrees F.  Spray a 9 x 9 square dish with cooking spray.
In a bowl, mix together butter, brown sugar & 1/2 cup white sugar.
Add egg, vanilla, cinnamon, salt & baking powder, mix well.
Add flour and mix again. Batter will be thick, don't worry!
Add apples and walnuts if desired and mix well. Batter should begin to thin to more brownie like consistency.
Spread mixture evenly into prepared pan.
In a small dish, mix 2 Tablespoons sugar and 2 Tablespoons of cinnamon. Sprinkle on top of apple mixture.
Bake for 45 minutes or until brownie consistency then remove from oven.
Allow to cool. Once cooled, cut into bars and devour immediately by itself or with a large scoop of ice cream!

Saturday, January 07, 2017

Layered Nacho Dinner

Layered Nacho Dinner

I don't know what it is, but lately I've been on a Mexican flavor kick.  From Homemade Crunchwraps to Tacos, Quesadillas and everything in between.

In keeping with that theme, tonight I made a Layered Nacho dish.  The beauty about this is that it's so versatile and you can add or remove anything you don't like.  It is also one of those that everyone in the family can enjoy however they wish.....you want it in a hard taco shell, go for it.  Want it in a soft flour tortilla, by all means....or maybe you just want to scoop this delicious stuff all over tortilla chips for some amazing nachos....yep, you can do that too.

It's quick to put together, it tastes amazing and your whole family will thank you for it.

Layered Nacho Dinner

Layered Nacho Dinner

1 pound ground beef
1 packet taco seasoning
1 can refried beans
Queso Dip (I'm talking the ever famous queso dip involving Velveeta cheese and Rotel tomatoes and chilies)
Diced onion
Diced tomato
Shredded Lettuce
Sour Cream, optional

Prepare the Queso dip according to the directions on the back of the Rotel can.  It is nothing more than emptying the can into a microwavable bowl, adding a 16 oz. block of Velveeta cheese, cut into 1 inch cubes.  Cover and microwave for 5 minutes until melted, stir well and there you go.

Brown the ground beef, drain and add in a packet of taco seasoning, mix well to combine.  Add a can of refried beans, stir and cook for a minute or two until warm.

In a casserole dish, pour in the meat and beans mixture.  Next goes in the queso dip, followed by diced onions, shredded lettuce and diced tomatoes.  That is IT!!!!

Serve along with tortilla chips or soft and hard taco shells.  Enjoy!!!

Layered Nacho Dinner

Optional:  You can add a layer of sour cream right after the meat and before the queso dip.  You can also add black olives to the toppings, or sliced avocado, dollops of sour cream etc.  It really is up to you.

Thursday, December 15, 2016

Chocolate Crinkles

Chocolate Crinkles

I've been in the kitchen for the past few days, just baking cookies.  It's something I always used to do when the kids were smaller, but the past few years haven't really had the time to do.  Or rather, didn't have the motivation with everything else that was going on in my life.

It's been nuts, plain and simple.

I fear I've failed miserably at updating my food blog and it's quite sad, because it used to be one of my favorite things to do.....share recipes, show you what I was eating, and also having an online place to keep all our family favorites.  Anyway, it's life, it is what it is, but I do hope that next year I can make a come back on both my blogs.

Now that, that is out of the way, let's move right on to Christmas baking and more specifically Cookies.  I have a few recipes to share with you, starting with these.  If you love Chocolate, you are going to be in absolute heaven.

These Chocolate Crinkles are amazing and super easy to make.

You'll notice in the recipe that you need to refrigerate the dough for at least 4 hours, but you can certainly do it overnight, just DO NOT skip that part because it's imperative for the crinkles to come out perfect.

Also, the recipe says it will make about 40 cookies, but I got 70 out of one batch.  So I guess it depends on the size of the cookie balls you're going to form.

Chocolate Crinkles

Chocolate Crinkles
Source:  Food 52

Makes about 40 cookies

1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioner's sugar

In a medium bowl, mix the cocoa, granulated sugar, and vegetable oil.
Beat in eggs one at a time and stir in vanilla.

In a separate large bowl, combine the flour, baking powder, and salt; then stir into the cocoa mixture.
Cover the dough and let cool in fridge for at least 4 hours. (This step is incredibly important to get the crinkles in the cookies)

Preheat oven to 350° F.

Line baking sheet with parchment paper and roll dough into 1-inch balls.

Coat each ball with confectioners sugar before placing on the baking sheet.

Bake for 10 to 12 minutes.
Transfer cookies to wire rack to cool and enjoy!

Tuesday, October 18, 2016

Chipotle Style Burrito Bowls

Chipotle Burrito Bowls

If you've been to Chipotle, then you'll no doubt have had their burrito bowls.

I still remember the first time I went, it was last year December and we had taken our daughter out of the house to try and distract her, after her break up with her boyfriend.

We walked around the mall for a while and then headed to Chipotle, which is right across the road, for a quick dinner.

I felt so out of place, I always do when I have no idea how it works, how you order, what to do etc.  I didn't even know that it was burrito bowls, I knew it was some sort of Mexican food but had no clue what it was.

Thankfully, the place was packed and we sat in line for a while, which gave me plenty of time to observe and see how things were done.

I decided to go for a simple order, cilantro lime rice, chicken, corn salsa, guacamole and black beans.  My word it was so good, and as with many other dishes I try at restaurants, I often come home and attempt to recreate them.

I know it will never be exactly as the original, but this is a pretty tasty version and it's quickly become one of the family's favorites.

Chipotle Burrito Bowls

Chipotle Style Burrito Bowls

1 pound raw or cooked boneless, skinless chicken breasts
2 chipotle peppers, chopped, and 1 tablespoon adobo sauce from 1 7-ounce can chipotles in adobo
1 large garlic clove, minced
1 tablespoon fresh oregano leaves or 1/2 teaspoon dried oregano
4 tablespoons canola oil, divided (see below)

Cilantro-Lime Rice
1 1/4 cups water
2 tablespoons lime juice
2 tablespoons lemon juice
1/2 teaspoon salt
1 cup long grain white rice
2 tablespoons minced fresh cilantro

Black Beans
1 tablespoon canola oil
1/2 small yellow or white onion, minced
2 small to medium garlic cloves, minced
1 teaspoon fresh minced oregano or 1/2 teaspoon dried oregano
2 15-ounce cans black beans
1 tablespoon adobo sauce from 1 7-ounce can chipotles in adobo

Corn Salsa
1 1/2 cups thawed frozen white corn
1/4 cup minced red onion
1 small jalapeno pepper, stemmed, de-seeded and minced
1 tablespoon minced fresh cilantro
Juice of 1/2 large lime

Guacamole (I use my own recipe but feel free to use whichever you want)

1. Make the chicken:

For raw chicken: Cut the chicken into rough 1-inch cubes and toss in a large zip-top bag with the chipotle peppers and adobo sauce, garlic, oregano and 2 tablespoons oil. Seal tightly and gently press the bag with your hands to mix the ingredients, then leave at room temperature for 1 hour. (Alternatively, refrigerate the bag for up to 8 hours.)

Heat 1 tablespoon olive oil in a large skillet over medium heat and add about 1/4 of the marinated chicken cubes — don't crowd the pan, or the chicken will steam instead of brown. Cook, flipping after 2-3 minutes, until the chicken is cooked through, and transfer to a clean bowl or plate. Repeat with the remaining chicken, adding the final tablespoon of oil as needed. Slice the cooked chicken into small bits.

For cooked chicken: Cut the chicken into rough 1-inch cubes. Heat 1 tablespoon canola oil in a large skillet over medium heat and add the chipotle peppers and adobo sauce, chopped garlic and oregano. Stir together and add the chicken, tossing in the sauce to season and coat the chicken. Transfer to a cutting board and slice the cooked chicken into small bits.

2. Make the black beans:

Heat the oil in a small (1 ½ to 2 quart) saucepan over medium-low heat and add the onion, garlic and oregano. Cook, stirring frequently, for 3-4 minutes until the onion begins to soften.

Drain the beans, reserving 1/2 cup of liquid from one of the cans. Add the beans, reserved liquid and adobo sauce to the pan. Stir, then cover and cook for 10 minutes more until the beans are softened and warmed through.

3. Make the rice:

Bring the water, lime juice and lemon juice to a boil in a small (1 ½ to 2 quart) saucepan over medium heat. Add the salt and stir to dissolve, then stir in the rice. Cover and reduce the heat to low.

Cook without stirring or uncovering the pot for about 20 minutes, until the rice is fluffy and has absorbed the liquid. Remove from the heat and let sit, covered, for 10 minutes. Stir in the cilantro.

4. Make the corn salsa:

Toss the corn, onion, jalapeno, cilantro and lime juice together in a bowl. Refrigerate up to 3 days, until ready to use.

Start with the rice and then pile on whatever other toppings you want.

Chipotle Burrito Bowls

Pumpkin Donuts with Buttermilk Glaze

Pumpkin Donuts

It's Pumpkin season, you know that, I know that.  Usually this time of the year means that I'm in the kitchen even more than usual, whipping up cakes, donuts, pancakes and pretty much anything that includes pumpkin, cinnamon, cloves etc.

I have said before and I will say it again.  If I had to pick a food that I would eat forever and ever, giving up everything else for it, I would always pick donuts.  No ifs, ands or buts about it.

Pair that with pumpkin and I'm in literal food heaven.

This recipe doesn't require rising time of any kind, it's pretty straight forward, easy and relatively quick to make.  The longest part of the process is the frying and even then, it's quite fast because they puff up and cook quite quickly.

Now to keep my son away from these, as his 13 year old self already plowed through 2 in no time.  Who am I kidding, I need to keep myself away from these too.  :)

Pumpkin Donuts

Pumpkin Donuts with Buttermilk Glaze
Source: Babble

For the donuts:

3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree

For the buttermilk glaze:

3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensely while frying). Cut with a donut cutter.

Meanwhile, whisk the glaze ingredients together in a small bowl until smooth.

Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.

Note:  You may find that the dough is too sticky and wet to really roll into anything.  Just add a bit more flour at a time until you get a soft, non stick dough that you can press out into a rectangle, with your hands.

Monday, October 17, 2016

Philly Cheesesteak Star

Philly Cheesesteak Star

I'm sure you've seen this recipe and video, making it's rounds around social media, more specifically on Facebook.

I saw it a while ago and saved it to my favorites, but only really got around to trying it yesterday.

Philly Cheesesteak Star

The first thing that caught my eye was that it's pretty inexpensive to make.  I used one thin steak and it was only a little over a dollar for it, and I made my own pizza dough recipe, which you can find here on the blog.

The results, super delicious, quick, easy and I think one of the family's newest faves.  It almost tasted like the Domino's Philly Cheesesteak pizza.  Yum!!

Philly Cheesesteak Star

Philly Cheesesteak Star
Source: Tasty Meals

1 pre-rolled pizza base
1 sirloin steak, very thinly sliced
1 onion, sliced
1 green pepper, sliced
1/4 cup cream cheese
1 block pizza mozzarella, sliced
salt and pepper
1 egg, beaten
1 tsp oregano
3 tbsp olive oil

1.Fry your steak slices in 1 tbsp oil until a little coloured. Season well and set aside.
2.Fry your onion and pepper separately in the remaining olive oil. Set aside.
3.Lay down your pizza base and make 3 incisions in the centre with a pizza cutter. These individual triangles will be folded out to the edges.
4.Spread over the cream cheese in a ring around the incisions. Lay on your steak, peppers and onions. Top with mozzarella. Brush the central triangles with egg and fold out to join with the outside of the pizza base. Brush the entirety with egg and sprinkle with oregano.
5.Bake for 20 minutes at 400°F.

Philly Cheesesteak Star

Monday, September 26, 2016

Carrot Cake

Carrot Cake

Hello friends, I'm pretty sure you're surprised to see me here.  I know, I've been an awful food blogger, but so much has been going on in my life the past year and a half, that it's been quite hard to consolidate my personal life, moving across States, dealing with some family health issues and cooking.

Some meals have been whatever is on hand.  Some meals have been based on the cheapest ingredients I could find, some meals have happened thanks to local take outs.  But, with that said, the love that I have for being in the kitchen and cooking, has never diminished in any way, shape or form.  It's just had to take a back seat.

I don't know how things will go from this moment on, but I've been severely lacking some updates here on the old blog, and I've also terribly missed trying new recipes, posting, sharing and all that fun stuff.

So I'm back, and I decided that the way to come back would be by bringing some cake for us to share over a cup of coffee.

There are not many cakes I consider my favorites, I would have to actually state quite firmly, that my cake loves center on Chocolate, Tres Leches, or Carrot.  That's it!!!  I am not saying I won't eat others, but I don't crave them, I don't go out of my way to make them or have them, they're just there.

Right, so Carrot Cake, homemade, with fresh carrots, some mixed nuts thrown in, cinnamon and sweetness......all rolled into a great Fall cake.

If you want to make something for your family, that is not out of a box (and I'm totally not judging, boxed mixes live in my pantry and are often used in a pinch), then give this one a try. 

Carrot Cake

Carrot Cake
Source:  All Recipes

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt

2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Monday, June 27, 2016

Pickled Fish or Curried Fish

Pickled Fish

Now here's a recipe that you may not have tried before or even heard of.  To be honest, I didn't really try it until this past Easter, when my sister in law mentioned the pickled fish that her mom Valerie, would make for Easter every year.

It is pretty much a tradition for them in South Africa.

Having lived in that country for bout 15 years when I was growing up, I do remember seeing it and hearing about it, but I just never got around to eating it.  I wish I had, because I am absolutely in love with it.

The recipe comes from Auntie Valerie, and although there are measurements, she is used to making it all by eyeballing, pretty much like I cook my meals.  But, I'm giving you the recipe as she has given us and I promise you, if you love pickled anything, or curry flavors, you will fall in love with it too.

I'm giving you the recipe for the pickled mixture, not the fish itself.  You can fry up some battered fish, about a pound for this recipe.  Or you can even use the ready bagged breaded or battered fish fillets.  Just bake them in the oven according to directions and then place in a casserole dish and pour the pickled sauce over.

Pickled Fish

Pickled or Curried Fish
Source:  Auntie Valerie

1 big onion, thinly sliced
1 green pepper, thinly sliced
2 teaspoons masala
10 pepper corns
6 cloves
6 bay leave
3 curry leaves (you can leave out if you don't have)
2 tablespoons apricot jam
Half a cup of vinegar
1 cup sugar
1 heaped tablespoon of curry powder
2 tablespoons of chutney (very important, do NOT leave out)

Braise Onions and green pepper in butter with the masala, pepper corns, cloves, bay leaves, curry leaves thin straps of green pepper.

Add apricot jam, vinegar, sugar, curry powder and chutney.  Simmer for a few minutes until onion and green pepper are tender.  Check spices, if it is too sweet for your liking, add a bit more vinegar.

Pour over fried fish and refrigerate for at least a day.

It tastes better as it sits and soaks in all that goodness.  We eat ours cold.  You can serve it with potatoes, or rice, enjoy as a snack or even as a sandwich (one of my favorite ways to eat it).


Pickled Fish

Texas Hash

Texas Hash

If there is one thing I enjoy, are casseroles or one dish meals.  I can throw it all in one pan, cook it, serve it and only have to worry about very minimal cleanup.

Not to mention, casseroles have always been synonymous with comforting and filling food, which when you're cooking for 7 people at a time, can mean inexpensive and I'm all about that.

This was pretty good, the whole family enjoyed it.  I served it with a salad and some steamed broccoli and it got thumbs up from everyone, so I hope you enjoy it too.

Texas Hash

Texas Hash

2 tablespoons olive oil
1 cup diced onion
1 cup diced green bell pepper
1 tablespoon minced fresh garlic
1 pound ground beef, 80/20
½ teaspoon dry mustard
2 teaspoons chili powder
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup long grain white rice
2 tablespoons tomato paste
1 14.5-ounce can diced tomatoes with juice
1 cup water
1 teaspoon Worcestershire sauce

In a skillet that has a tight fitting cover, heat olive oil over medium high.
Add onion, peppers, garlic, ground beef, dry mustard, chili powder, salt and pepper. Sauté until ground beef is no longer pink, breaking up beef as you cook.

Add rice and cook for two minutes letting rice absorb liquid.  Add tomato paste and cook for one minute.  Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.

After 20 minutes, remove lid and fluff the mixture then serve. If the mixture is to wet, cook for another few minutes with lid off.

Texas Hash

Ferrero Rocher Cheesecake - No Bake

Ferrero Rocher.......and cheesecake......all in one delicious mixture.  I mean, what is there NOT to like about that?

Last week it was my sister in law's birthday and she had been eyeing out this cheesecake, so I decided that instead of a birthday cake, I would make her this instead.

It was a hit.  I think it's the perfect combination of chocolate and hazelnuts and cream cheese.  It's not overly rich and sweet which makes it even better, in my opinion.

Super easy, no bake cheesecake.

Ferrero Rocher Cheesecake

Ferrero Rocher Cheesecake
Source: Tastemade

8 ½ oz of crushed corn flakes

2 ½ oz unsalted butter, melted

4 tbsps cocoa powder

7 oz hazelnut

1.1 lbs cream cheese

1 ½ cup + 4 tbsps cream (25% fat content)

3 oz sugar

½ teaspoon vanilla extract

170g dark chocolate

8 Ferrero Rocher chocolates

Crush the cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes.

Toast the hazelnuts in the oven.

Blend the still warm hazelnuts to form a paste. Add the cream cheese, half of the cream, vanilla extract and sugar and beat until all ingredients are incorporated.

Pour it in the pan and spread with a spatula. Refrigerate until firm.

Melt the chocolate with the rest of the cream.

Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates let it cool for 30 minutes. Serve.

Ferrero Rocher Cheesecake