Sweet and Sour Grilled Chicken

with pineapple and bell peppers 

 

Marinate chicken: (best overnight)

1/8 cup soy sauce

1/8 cup brown sugar

1 can pineapple juice

1/4 cup water

1 TBSP minced garlic

 

Grill Chicken 

Sauce:

 1 TBSP cornstarch__

1/2 cup sugar              ]

1 TBSP cold water     ]

1/4 cup soy sauce       ]      Start with cornstarch mix in liquids slowly, simmer for about 10 min

1/4 cup vinegar          ]        til sugars disolve and sauce thickens slightly

1 clove minced garlic ]

1/2 tsp ground ginger ]

1/2 tsp ground peper_]

 

Saute :

 1/2 medium onion chopped into small pieces  _

1 tsp garlic                                                           ]      Saute onions in oil first til clear add peppers til soft

1 red, yellow and orange bell pepper sliced      _]

Coat and Grill:

 Pineapple wedges coated with brown sugar   -  Grill until warmed through

 Serve all together on a platter pour sauce over 

 Chicken Enchilladas (Lime and Honey)

 

1 TBSP Minced Garlic

1 Can Chicken Broth - Put in instant pot with 2 chicken 

                                      breasts set for 25 min

1/4 Cup Lime Juice _

1/4 Cup Honey        _]    Mix and marinate cooked shredded chicken 

 

1 Cup Heavy Whipping Cream       _

1 1/2 Cup Green Enchillada Sauce  _]  Combine pour over enchilladas

 

5 Green Onions cut up                           _

1 Cup Shredded Mexican Blend Cheese_] Mix in with chicken

Pour some of the mixed enchillada sauce in with the shredded chicken onion and cheese to moisten.  

In a glass 9 X 13 baking dish spray the bottom with cooking spray, line with corn tortilla shells, layer on the shredded chicken mixture, cover with more cheese to preference, line with more corn tortilla shells and cheese, pour remaining enchillada cream sauce over.

Bake for 25 min a 350 Degrees

 

Baking Conversions

 Baking Conversions

from European

Volume of most liquids (water, juice, milk, cream) are converted by volume from imperial to metric:

• 1 cup = 250 mL
• ¾ cup = 175 mL
• ½ cup = 125 mL
• 1⁄3 cup = 80 mL
• ¼ cup = 60 mL
• 2 Tbsp = 30 mL

 

 

BUTTER & OTHER FATS

Butter (salted/unsalted)

1 cup	225 g
½ cup	115 g
1⁄3 cup	75 g
¼ cup	60 g
2 Tbsp	30 g
Virgin coconut oil	1 cup = 225 g
Vegetable shortening	1 cup = 205 g

 FLOURS

Flours

All-purpose flour Bread Flour	1 cup = 150 g
	½ cup = 75 g
	1⁄3 cup = 50 g
	¼ cup = 37 g
Cake & Pastry Flour
	½ cup = 65 g
	1⁄3 cup = 45 g
	¼ cup = 32 g
Whole Wheat Flour	1 cup = 120 g
Rye Flour	1 cup = 120 g

 

Gluten Free Flours

Rice flour	1 cup = 135 g
Buckwheat flour	1 cup = 112 g
Coconut flour	1 cup = 150 g
Millet flour	1 cup = 120 g
Sorghum flour	1 cup = 136 g

Starches

Cornstarch	1 cup = 130 g
Potato starch	1 cup = 190 g
Tapioca starch	1 cup = 160 g

Other

Cocoa powder	1 cup = 120 g
Rolled Oats	1 cup = 100 g

SUGARS & LIQUID SWEETENERS

Sugars

Granulated Sugar Light Brown Sugar Dark Brown Sugar	1 cup = 200 g
	½ cup = 100 g
	1⁄3 cup = 67 g
	¼ cup = 50 g
	2 Tbsp = 25 g
Superfine sugar Caster sugar	1 cup = 225 g
	½ cup = 115 g
	1⁄3 cup = 70 g
	¼ cup = 60 g
	2 Tbsp = 30 g
Icing sugar (Powdered sugar or Confectioners’ sugar)	1 cup = 130 g
	½ cup = 65 g
	1⁄3 cup = 45 g
	¼ cup = 32 g
Coconut palm sugar	1 cup = 170 g

Liquid Sweeteners

Honey	1 cup = 300 g
Molasses	1 cup = 260 g
Corn syrup	1 cup = 325 g

DAIRY

Yoghurt	1 cup = 250 g
Sour cream	1 cup = 250 g
Ricotta cheese	1 cup = 250 g
Mascarpone cheese	1 cup = 240 g
Grated Cheddar cheese	1 cup = 90 g
Grated Parmesan cheese	1 cup = 100 g
Condensed Milk	1 cup = 310 g

EGGS

1 large egg (no shell)	50 g
1 large egg yolk	20 g
1 large egg white	30 g

NUTS & SEEDS

Ground almonds	1 cup = 120 g
Whole almonds	1 cup = 160 g
Sliced almonds	1 cup = 110 g
Whole hazelnuts	1 cup = 135 g
Pecan halves	1 cup = 100 g
Pecan pieces	1 cup = 140 g
Walnut halves	1 cup = 100 g
Walnut pieces	1 cup = 140 g
Whole peanuts	1 cup = 110 g
Chopped peanuts	1 cup = 120 g
Pumpkin seeds	1 cup = 120 g
Sunflower seeds	1 cup = 130 g
Sesame seeds	1 cup = 140 g
Poppy seeds	1 cup = 140 g
Whole flaxseed	1 cup = 150 g
Ground flaxseed	1 cup = 135 g

FRUITS

Dried Fruits

Raisins	1 cup = 150 g
Dried cranberries	1 cup = 140 g
Dried currants	1 cup = 160 g
Dried cherries	1 cup = 140 g
Dried blueberries	1 cup = 150 g
Dried apricots	1 cup = 130 g
Prunes	1 cup = 150 g
Whole dates	1 cup = 150 g
Chopped dates	1 cup = 150 g

 

Fresh Fruits

Strawberries (sliced)	1 cup = 280 g
Raspberries	1 cup = 125 g
Blueberries	1 cup = 125 g
Cranberries	1 cup = 36 g
Apples, (peeled & sliced)	1 cup = 175 g

Frozen Fruits (still frozen)

Raspberries	1 cup = 150 g
Blueberries	1 cup = 150 g
Cranberries	1 cup = 110 g

OTHER INGREDIENTS

Peanut butter	1 cup = 250 g
Almond butter	1 cup = 240 g
Graham crumbs	1 cup = 125 g
Chocolate chips	1 cup = 175 g
Skor toffee bits	1 cup = 160 g
Coconut (flaked or shredded)	1 cup = 100 g
Fresh cranberries	1 cup = 110 g
Pumpkin puree	1 cup = 250 g
Applesauce	1 cup = 250 g

SMALL MEASURE ITEMS

Dry yeast	1 pkg (2 ¼ tsp) = 8 g
Gelatin powder	1 Tbsp (1 pkg) = 7g
Skim milk powder	1 Tbsp = 7 g
Freshly grated ginger	1 Tbsp = 6 g
Finely grated lemon zest	1 Tbsp = 6 g
Baking powder	1 tsp = 3 g
Baking soda	1 tsp = 5 g
Salt (fine)	1 tsp = 5 g
Cinnamon & other spices (allspice, nutmeg, clove etc)	1 tsp = 3 g

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 Chocolate Mousse Cake

Triple Layer

(Gluten Free)

Ingredients

For the cake base:

• 6 Tablespoons butter
• 3/4 cup chocolate chips or dark chocolate squares
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, separated
• 1/3 cup brown sugar
• Pinch salt

For the bottom chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1 Tablespoon sugar
• Pinch salt

For the top white chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup white chocolate chips
• 2 cups heavy cream 
• 1 teaspoon vanilla
• 1 Tablespoon sugar
  

For the chocolate ganache (optional):

• 1 cup chocolate chips
• 1/2 cup whipping cream scorching hot

Instructions

For the cake base:

1. Preheat oven to 325 F.
2. Grease a 8" springform pan and set aside.
3. In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating.
4. Let mixture cool before whisking in the vanilla and egg yolks.
5. In a large bowl, beat egg whites and salt until foamy, then add brown sugar and beat until soft peaks form, about 2 minutes.
6. Fold the egg white mixture into the chocolate mixture, and then pour into prepared pan.
7. Bake for 25-30 minutes, until toothpick inserted comes out clean. Allow to cool completely before starting to add mousse layers.

For the chocolate mousse:

1. In a small bowl combine water and gelatine and set aside.
2. Melt the chocolate - either over a double boiler or in the microwave, using 25-second bursts. Set aside as you prepare the cream.
3. Mix the whipping cream, salt and sugar together, and then beat on high speed for 1-2 minutes until soft peaks form.
4. Fold in the melted chocolate until completely incorporated. Set aside.
5. Melt the gelatine by either placing over a double boiler, or placing the bowl over a bowl with boiling water.
6. When the gelatine is completely liquified, add to the mousse mixture.
7. Reserve 1/3 of the mousse mixture, and then fold the rest into the springform pan, smoothing it over the chocolate cake layer.
8. Set in the fridge as you prepare the white chocolate mousse.

For the white chocolate mousse:

1. In a small bowl sprinkle gelatin over water and set a side.
2. Place white chocolate in a large bowl and set a side.
3. Bring 1 cup of heavy cream to simmer over medium heat. Remove from heat and whisk in gelatin mixture until fully dissolved.
4. Pour the whipping cream-gelatine mixture over the white chocolate and whisk until smooth. Allow to cool.
5. While the white chocolate mixture is cooling, whip the remaining 1 cup of heavy cream until soft peaks form, about 4 minutes. Fold the whipped cream into the cooled white chocolate mixture.
6. Remove 1/3 of the white chocolate mixture and combine it with the reserved chocolate mousse.
7. Spread this light chocolate mixture over the cooled first mousse layer, then spread the white chocolate mixture overtop, being careful not to marble them.
8. Chill for 4 hours or overnight. 

 

To serve:

1. To remove the cake from the springform pan, run a knife along the inside of the pan and then release the latch.

Salsa

Salsa
(Michelle Hardy)

Ingredients:

2 14 oz cans diced tomatoes

1 11 oz can mild Rotel

Large palm full of fresh cilantro chopped

3-4 chopped green onion

2 packets of stevia or 1/2 tsp sugar

1/2 tsp lime juice

garlic salt or salt to taste

Mix all together and chill before serving in a covered bowl.

Horchata

Horchata

Ingredients

3 cups long grain rice

1 cinnamon stick or 1 tsp ground cinnamon

Step 1

In a bowl cover rice and cinnamon stick with water to level 1" above rice and soak overnight.

Step 2

Measure 32 cups water and pour over sugar in a very large jug

3 cups brown or white sugar or half of each kind

Step 3

Drain rice and rinse with water thoroughly. Put half the rice in Vitamix Blender and cover with just enough water to cover rice and blend on high 3 minutes til rice is very fine. Pour into fine strainer over the water sugar mix. Take remaining rice and cinnamon stick put into blender and pour in the evaporated milk and vanilla, blend til rice is very fine. Pour into strainer over water sugar mix.

1 can evaporated milk
1 Tbsp vanilla extract

Step 4

Add to drink

1 can sweet condensed milk

1 bark Abuelita Nestle chocolate (optional)

Stir all together to combine and chill in fridge stir before serving

Nana's Italian Tomato Sauce

Nana's Italian Tomato Sauce

(Courtesy of Feser Family)

INGREDIENTS/PREP STEPS:

1 Fatty Chuck Beef Roast (Have butcher cut no thicker than 1/4" strips)

Step 1:

Prep and place in prep bowls for Bracioles

6 Cloves garlic sliced thin as can

Fresh Parsley washed and chopped to small pieces

Salt aprox 1 1/2 TBSP

Ground Pepper

Grated Romano Cheese Large Block

Step 2:

To put together the Bracioles:(wrapped meats with cheese filling)

On a cookie sheet or large cutting board lay out the slices of Chuck Beef Roast. Sprinkle with salt and pepper, parsley, grated romano cheese and garlic slices. Wrap as many small bundles as you can and secure in place with toothpicks. 

Step 3:

To saute Bracioles:

Place olive oil in base of large sauce pot and also used 6 qt instant pot on saute. Saute carefully until translucent; 

1 medium onion finely chopped. 

add the all braciole meatballs and saute carefully until meats are browned about 15 minutes. Then add

and cover while it cooks for 45 minutes. Stirring so juices don't burn on bottom of pots.

1 cup white wine

Step 4:

For the Tomato sauce add to Large sauce pot:

4 28 oz cans tomato sauce or tomatoes

3 6 oz cans tomato paste

3/4 TBSP Salt

1 tsp Sugar

handful basil leaves, whole

(put in any left over romano cheese, garlic)

Keep at a very low boil stirring every 15 minutes to 30 minutes so sauce doesn't burn on the bottom of the pan. Simmer for 3 to 4 hours. Some water or more tomato sauce can be added as sauce thickens to thin it out more if wanted. Makes 4-6 meals worth. Freeze unused portions in meal sizes.

Serve warm over pasta of choice.

Lemon Cake with Lemon Bavarian Cream

 

★★★★★
4.9 from 20 reviews

This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream!

• Author: Life Love and Sugar
• Prep Time: 1 hour 45 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours, 55 minutes, plus about 5 hours of cooling time
• Yield: 12-14 Slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

LEMON CURD                           Combine all ingredients in double boiler

• 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)  ----   Heat while whisking constantly until
• 2 tsp finely grated lemon zest                                            ]   mixture thickens and reaches 170-180
• 1/3 cup (69g) sugar                                                            ]   degrees and coats back of spoon.
• 4 egg yolks                                                                         ]   pour in bowl cover w/ plastic wrap on
• 2 tbsp (28g) salted butter                                                ---    surface of curd prevent skin forming
•                                                                                               Make while cake is baking   

LEMON BAVARIAN CREAM

• 1 1/2 tsp powdered gelatin---------------------------]  In small bowl sprinkle gelatin over lemon
• 4 1/2 tbsp (68ml) lemon juice  ----------------------]        juice and set aside / will add to hot cream
• 3 egg yolks                                -----------------------]  Whisk set aside, 
• 3/4 cup (420ml) heavy whipping cream  -------
• 3 tbsp (26g) sugar                                            ] Add together in medium sauce pan over med.
• 3/4 tsp vanilla extract                                      ]  heat, add some to egg yolks & stir to temper them
• 1 tbsp lemon zest  ---------------------------------   add tempered eggs to cream sugar mix in pan
• 1/2 cup (58g) powdered sugar  --]                                        cook stirring till 160 degree and thick
• 1 cup heavy whipping cream  ---] Combine whip stiff                            add gelatin, stir & cool
•                                                      fold into cooled cream till smooth

LEMON CAKE                      preheat oven to 350 line 3 8"cake pans parchment paper bottom                                                          grease and flour sides

• 3 cups (390g) all-purpose flour            ----------------                                      separate in 3rds and
• 1/4 tsp baking soda                                                   ]    Combine in bowl     (later alternate adding
• 2 3/4 tsp baking powder                                           ]           set aside              1/3 at a time w/ milk)
• 1 tsp salt                                                ----------------
• 1 1/2 cups (336g) unsalted butter, room temperature ---]   Cream together 3 min
• 2 cups (414g) sugar                                                     ---]     till light and fluffy 
• 1 1/2 tsp vanilla extract                   --------------------
• 1 1/4 cups (300ml) milk                                            ]    Combine & add alternating     ] split in 1/2
• 1/4 cup lemon juice                                                   ]     with dry ingredients mix till   ] 
• 2 tbsp lemon zest                             --------------------     incorporated don't over mix    ] (2 total)
• 4 egg whites                                  --------------]       Beat until stiff peaks form fold into cake batter

While mixing in dry and wet ingredients should be 3 total dry to 2 total when end with dry. Divide batter evenly between 3 prepared pans and bake 25 to 30 minutes til tester removes clean. cool 1-2 min then cool on baking racks out of cake pans.

LEMON BUTTERCREAM

• 2 1/4 cups (504g) unsalted butter, room temperature   ----- Beat in mixer until smooth
• 9 1/2 cups (1093g) powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tsp lemon zest
• 2–3 tbsp lemon juice
• Yellow gel icing color

Instructions

TO MAKE THE BAVARIAN CREAM:

9. Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.
10. While the custard cools, add the remaining cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.
11. When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.

TO MAKE THE LEMON BUTTERCREAM:

21. Add the butter to a large mixer bowl and beat until smooth.
22. Slowly add about half of the powdered sugar, mixing until well combined and smooth.
23. Add the salt, vanilla, lemon zest and lemon juice and mix until well combined and smooth.
24. Slowly add the remaining powdered sugar and mix until well combined and smooth.
25. Add additional lemon juice, if needed, to thin out the frosting.

TO PUT THE CAKE TOGETHER:

26. The cake layers should be pretty flat, but if there’s a dome, trim the tops of the cakes so they are flat. Cut each cake in half, so that you end up with 6 layers of cake. Get the lemon curd and bavarian cream from the fridge and stir them until smooth. The bavarian cream may need a little hand whisking to work out any lumps.
27. Place the first layer of cake on a serving platter. Pipe a small dam of frosting around the outer edge.
28. Fill the dam with 1/3 of the bavarian cream.
29. Place the second layer of cake on top of the cream. The cake layers are very tender, so I recommend using a cake lifter.
30. Add another dam of frosting around the out edge of the cake. Fill the dam with about half of the lemon curd.
31. Repeat with another layer of cake, dam of frosting and 1/3 of the bavarian cream.
32. Repeat with another layer of cake, dam of frosting and 1/2 of the lemon curd.
33. Repeat with the another layer of cake, dam of frosting and remaining 1/3 of the bavarian cream.
34. Add the final layer of cake on top, then frost the outside of the cake with a crumb coat and refrigerate for at least 2-3 hours for the cake to firm up.
35. Frost the outside of the cake and decorate as you wish. To create the watercolor look I used, frost the outside of the cake roughly, then color the remaining frosting with yellow gel icing color. Place a few blobs of yellow frosting around the outside of the cake, then smooth out the cake a few more times to spread the yellow frosting around and create the effect. Use the remaining yellow frosting to pipe around the edges.
36. Refrigerate the cake until ready to serve. The cake is best when stored in an air tight container and eaten within 3-4 days.