Fluffy White Bread Machine Bread

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This Bread came out amazing. It had a really nice flavor, was fluffy, and incredibly moist. After cooling, I cut it and made a sandwich and it was excellent. Actually the bread greatly improved the sandwich taste.

Ingredients

  • 1 1/8 cups of hot water. (about 105 degrees F)
  • 2 teaspoons activated dry yeast
  • 3 tablespoons of sugar (I used organic)
  • 1/4 cup of vegetable oil
  • 1 teaspoon salt
  • 3 cups of white flour (I used all purpose)
  • 1/2 tablespoon butter to grease pan.

Directions

Add sugar into bread maker, then add hot water, followed by yeast. Let set for 5 minutes till frothy. Then add in flour salt and vegetable oil. Set for Dough setting if you want to bake in loaf pan (this is what I did). When dough cycle done, add into greased loaf pan. I used a long loaf pan (12 “), let rise for 30-40 mins till it rises above the top of the pan. While the bread is rising preheat the oven to 325 degrees F with a pan in the shelf below the bread pan in the oven to add about 1/4 cup of water when the bread goes in the oven. Add water and loaf pan with risen bread and bake for approx 30-35 minutes. Check temperature using a probe thermometer. Should be at least 190 degrees F in center to be completely cooked. Take bread out of the oven and immediately remove from pan and place on cooling rack covered with a dish towel. Let cool for 1 hour before slicing. After bread is cooled it can be halved and stored in a 1 gallon ziploc bag.

Filipino Chicken Lugaw (Instant Pot compatible Recipe)

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Ingredients

  • 10 cups of water
  • 1 cup medium-grain white rice
  • 1 ½ tablespoons concentrated chicken base or 4 bouillon cubes
  • 1 tablespoon fish sauce
  • 1 eight-ounce boneless, skinless chicken breast, very thinly sliced
  • 1 tablespoon minced ginger
  • 1/2 large onion diced
  • 3 garlic cloves minced
  • Toppings:
    • 1 scallion, finely chopped for garnish
    • 2 to 3 round slices lemon, each cut in half to squeeze on top when serving
    • Minced Garlic fried to golden brown for topping
    • Hardboiled Eggs sliced for topping

Directions

If using Instant pot, add ingredients to instant pot. Cook on porridge setting. if not using instant pot cook in covered stock pot on stove for 1 hour. Serve with lemon squeezed over and crispy fried garlic sprinkled on top. Add additional toppings as desired.

Thai Basil Beef Stir Fry (Pad Gra Prow)

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Ingredients

  • 2 Tbsp oil
  • 1-5 Thai Chilies depending on spice level
  • 3 cloves of garlic
  • About 1 lb Beef sliced into strips
  • 1/2 of a medium size onion cut into strips
  • 1/2 of a bell pepper cut into strips
  • 3 Tbsp Oyster sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1/2 Tbsp sugar
  • 1/2 Bell Pepper sliced into strips
  • 1/2 Onion sliced into strips
  • Fresh ground black pepper
  • Dark Soy sauce (optional)
  • 2 handfuls of Thai Basil

Directions

Add oil to pan when hot, then add chilies and garlic that have been smashed together into pan. Fry till fragrant then add in meat. Cook to outside is brown then add in onion and pepper and cook another 1 to 2 minutes. Now add the the next 6 ingredients that have been combined in a bowl ahead of time. Cook a few more minutes then add the Basil and cook for another minutes, then serve over rice.

Delicious Fajita Marinade

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Ingredients

  • 1 lb of Steak (Skirt – preferable or Sirloin steak) for marinading
  • 3 limes juiced
  • 2-4 green onions diced
  • 3 tablespoons or more of minced cilantro
  • 1/4 cup of vegetable oil
  • 1 teaspoon of ground corriander
  • 3 cloves Garlic diced.
  • 1/2 tsp of crushed red pepper

Directions

Add ingredients to a zip lock bag and squeeze the bag till meat is fully coated. Let marinade for 1 – 4 hours. Grill meat and slice or dice and serve with tortillas

Lower Carb Chili

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Ingredients

  • 2 pounds ground beef
  • 1 pound bulk Italian sausage
  • 4 – 5 slices of finely diced bacon
  • 2 – 28 oz cans of crushed tomatoes
  • 1 – 6 oz can of tomato paste
  • 1 – 14 oz can of chili beans
  • 8 cloves of garlic
  • 2 yellow bell peppers
  • 2 onions, diced
  • 3 tbsp New Mexico chili powder
  • 4 tbsp cumin
  • 1 tsp of oregano
  • 1 tsp of basil
  • 2 tsp salt
  • 2 tbsp Worcestershire
  • 2 stalks of celery diced
  • 5 red chilies
  • 3 or more crushed red peppers
  • 3 tbsp beef bullion powder
  • 1 tbsp paprika
  • Additional Garlic powder & salt to taste

Directions

Brown ground beef and sausage in large pot, when brown add in rest of ingredients and simmer on low covered for 2-3 hours, stirring occastionally

Ginger Black Refried Beans (Chino Bandito style)

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  • 1 cups of dry black beans soaked overnight
  • 1 tbsp fresh grated ginger
  • 3 cloves garlic
  • 1 tsp of Caldo de pollo (dry bouillon)
  • 1/4 tsp of white pepper
  • 1/4 tsp of dry mustard
  • 3 tbsp brown sugar
  • 1 teaspoon salt
  • 3 tablespoons of olive oil
  • Enough water to cover beans 1/2″

Place the beans in a pot, and fill with enough water to cover with 2 inches or so. Add in all other ingredients, bring to a boil and then let simmer for 3 hours or so, stirring occasionally. Put immersion  blender in and blend beans. Add the bouillon powder and other ingredients. Simmer for a while to the right thickness

Fried Rice Easy ~10 min in Microwave

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Ingredients

  • 1 cup rice
  • 2 cups of water
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon oyster sauce
  • 3 strips uncooked bacon, chopped
  • 2 cloves garlic chopped finely (Can use chopped garlic in jar)
  • 1 cup cooked peas (If frozen heat in microwave for about 2 mins)
  • 3 eggs
  • salt, to taste
  • fresh scallion, to garnish

Directions

Combine first 7 ingredients in a microwavable bowl at least 1 quart sized. Microwave for about 8 minutes. Add eggs and some salt to bowl and beat. Microwave eggs for about 2 minutes or until cooked. Chop eggs and add to rice. Stir in peas and 3 green onions chopped.

Thai Red Curry Chicken

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This is a really easy to make and fresh tasting Thai dish. The lime juice brings a freshness to the dish and the brown sugar balances out the lime’s acidity. It took me about 30 mins of prep work and about 10 mins of cook time.

Ingredients

  • 2 – 3 Tbsp of red curry paste
  • 2 Tbsp of canola oil
  • 1 Tbsp of brown sugar
  • 1 tsp of minced ginger
  • 1 cup of green beans (I used frozen)
  • 1 small onion sliced into thin strips
  • 1 small red bell pepper or 1/2 of a large one cut into strips
  • 1.5 lbs of chicken cut into 1/4″ strips pieces
  • Juice from 1/2 of a lime
  • Cilantro and Green Onion chopped fine for topping when serving
  • 1 14 oz can of coconut milk

Directions

Heat pan on high then add canola oil, then add in curry paste and fry for about 30 seconds to wake up the flavor, then add in coconut milk and stir until curry paste is blended in. Add brown sugar and ginger stir till mixed. Add in the vegetables and cook till almost tender. Add chicken in and cook until the chicken is no longer pink. This should be quick since it is sliced thinly. Serve over rich and top with cilantro and green onion.

Thai Basil Chicken

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Ingredients

  • 1.5 lbs of boneless skinless chicken Breast Chopped into bite size pieces
  • 3 Thai chilies chopped
  • 5 cloves of garlic
  • 2 Tablespoons of Oyster sauce
  • 2 Tablespoons of low sodium soy sauce
  • 2 Tablespoons of Canola Oil
  • 1 cup of Thai Basil leaves chopped into small slivers
  • 2 green onions sliced finely
  • 2 Teaspoons of fish sauce
  • 1 teaspoon of white sugar
  • 1 teaspoon of brown sugar

Directions

Add garlic and peppers into a mortor and pestle and crush together then put into a bowl and mix in oyster sauce, soy sauce, white and brown sugar, and fish sauce till combined. Add oil into a hot pan and then add the chicken. Stir till it starts to brown and then add in a tablespoon of the mixture from the bowl. Keep stirring till it starts to caramelize. Add in the rest of the sauce and stir till pan deglazed and a coating forms on the chicken. Add basil and green onions to the pan and stir till mixed, then remove from heat immediately and serve with rice.

Note: The first time I made this, the sauce looked very thick and I added 2 tablespoons of water to thin a little. This was a mistake, the sauce has to be thick to coat the chicken. If it doesn’t cote the chicken the sauce along with most of the flavor will be all at the bottom of the pan.

Leftover Turkey Stew

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This is a great meal to use up the leftover turkey. Tastes great and is pretty healthy.

Ingredients

  • 1 tablespoon of butter + 1 tablespoon of olive oil
  • 2 – 3 tablespoons of flour (add for desired thickness of sauce)
  • 5 cloves of garlic minced
  • 2 carrots sliced about 1/4″
  • 2 potatoes cut to a small dice
  • 2 stalks of celery diced to desired size (I prefer small dice)
  • 1 med. sized onion chopped into about 1/2 inch pieces
  • 32 oz of chicken broth (I used low sodium)
  • 1.5 pounds of chopped cooked turkey
  • 2 – 3 tablespoons of flour (add for desired thickness of sauce)
  • 1 teaspoons salt (approx 1 tsp. add 1/2 tsp and add more salt to taste)
  • 1 teaspoon curry powder
  • 1 teaspoon of dried minced sage (or 1 tablespoon of fresh minced)
  • 1 teaspoon of black pepper

Directions

Add butter into pan over medium high heat, then add olive oil. When hot add garlic and lightly fry (don’t brown). Add in carrots, celery and onions and fry about 1 minutes more. Add in flour and stir and fry for another 2 minutes. then add in chicken broth slowly stiring and mixing with rue until smooth. Add potatoes, turkey,  about half the salt, sage, curry powder and black pepper. Cook until vegetables are tender. Add as much additional salt until seasoned to your preference. Serve and enjoy.