Author: Julie

Potato Oles Copycat

 

Potato Oles copycat

A copycat recipe for Taco John's Potato Oles since they left town. 😞
Prep Time 2 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Mexican
Servings 4 servings
Calories 401 kcal

Ingredients
  

  • 4 tsp Lawry's Seasoned Salt
  • 2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper or more, up to 1 tsp, to taste
  • 1 tsp MSG aka Accent seasoning
  • 1/4 tsp sugar
  • 30 ounces crispy crown 1 bag, frozen

Instructions
 

  • Cook crispy crowns according to package directions.
  • Blend all spices together.
  • When the potatoes are done, sprinkle with spices and toss to mix.

Notes

If using an air fryer, you can thaw the potatoes before you cook them for a crispier finish.

Nutrition

Calories: 401kcalCarbohydrates: 56gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 960mgPotassium: 569mgFiber: 5gSugar: 1gVitamin A: 144IUVitamin C: 18mgCalcium: 35mgIron: 1mg
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Rice Cooker Burrito Rice

 

Rice Cooker Mexican Rice

Kyle Rodriguez
Prep Time 5 minutes
Cook Time 2 hours
Course Main Course
Cuisine Mexican
Keyword one-dish
Servings 8 servings
Calories 168 kcal

Equipment

  • 1 rice cooker

Ingredients
  

  • 1 cup white rice
  • 1 can diced tomatoes
  • 1 can Mexi-corn
  • 1 can black beans spicy

Instructions
 

  • Add ingredients with rice on the bottom, then tomatoes, beans, and lastly corn.
  • Add enough water so that all ingredients are covered.
  • Cook in rice cooker.

Nutrition

Calories: 168kcalCarbohydrates: 36gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 122mgPotassium: 313mgFiber: 4gSugar: 3gVitamin A: 96IUVitamin C: 8mgCalcium: 33mgIron: 2mg
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Shortbread Cookies

 

Shortbread Cookies

King Arthur Baking School
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Keyword cookies
Servings 25 cookies
Calories 110 kcal

Equipment

  • 1 Stand mixer
  • 2 cookie sheets
  • 2 parchment paper or silicone mats

Ingredients
  

  • 16 tbsp unsalted butter 227 grams, 2 sticks
  • 1/4 tsp salt
  • 1/2 cup confectioner's sugar aka powdered sugar, 57 grams
  • 2 cups unbleached all-purpose flour 240 grams

Instructions
 

  • Preheat oven to 350ºF.
  • Line cookie sheets with paper or mats.
  • Combine butter and salt in the stand mixer (setting 2) until soft and fluffy.
  • Add sugar and combine.
  • Add the flour and mix until well combined and it hold together.
  • Use a cookie scoop and drop the dough on the sheets.
  • Bake for 15 minutes.
  • Allow to cool for a few minutes before transferring them to a rack to cool completely.

Notes

Lots of variations possible, including:
  1. Add 1/8 tsp of almond extract.
  2. Up the sugar to 72 grams.
  3. Add 80 grams of mini-chocolate chips.
  4. Use the back of the scoop to make a 'thumbprint' and add a dollop of jam (raspberry, for instance).

Nutrition

Calories: 110kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 19mgSodium: 24mgPotassium: 13mgFiber: 0.3gSugar: 2gVitamin A: 224IUCalcium: 4mgIron: 0.5mg
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Carrot Cake

 

Carrot Cake

Betty Crocker
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 574 kcal

Equipment

  • 13 x 9 cake pan
  • handheld or stand mixer

Ingredients
  

Cake

  • 1-1/2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 cups carrots shredded, about 5 medium carrots
  • 1 cup walnuts chopped

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1/4 cup butter
  • 2 tsp milk or maybe 3
  • 1 tsp vanilla
  • 4 cups powdered sugar

Instructions
 

Prep

  • Heat oven to 350ºF.
  • Grease bottom and sides of the cake plan and lightly flour.

Cake

  • In a large bowl, add sugar, oil, and egg.
    Beat with an electric mixer on low until blended.
  • Add flour, cinnamon, baking soda, vanilla, and salt.
    Beat on low speed for one minute.
  • Stir in carrots and nuts.
  • Pour into cake pan.
  • Bake for 45 minutes or until a toothpick comes out clean.
  • Cool completely for at least one hour or, better yet, overnight.

Frosting

  • In a medium bowl, add cream cheese, butter, milk, and vanilla.
    Beat with an electric mixer on low speed until smooth.
  • Add powdered sugar 1 cup at a time at low speed until smooth and spreadable.
  • Frost cake.
  • Sprinkle with nutmeg and sprinkles, if desired.
  • Keep refrigerated.

Notes

According to food historians, carrot cake is probably a variation of the carrot puddings that were popular in Medieval Europe. Since sugar and other sweeteners were precious at that time, enterprising cooks used the naturally sweet root vegetable as delicious substitute sweetener in many versions of a simple carrot cake recipe. As legend has it, George Washington celebrated the British evacuation in 1783 with a slice of carrot tea cake at Fraunces Tavern in lower Manhattan. Some things haven’t changed: Not only is carrot cake still popular, but the restaurant is still in business. While some version of a carrot cake recipe can be found going to many centuries, the addition of cream cheese frosting seems to be a uniquely American innovation that began to appear in the 1960s. 

Nutrition

Calories: 574kcalCarbohydrates: 70gProtein: 8gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 16gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 53mgSodium: 391mgPotassium: 241mgFiber: 2gSugar: 50gVitamin A: 5538IUVitamin C: 2mgCalcium: 102mgIron: 2mg
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Taco Seasoning

Taco Seasoning

Rachel Cooks
Prep Time 5 minutes
Cuisine Mexican
Keyword spice blend

Ingredients
  

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1-1/2 tsp ground cumin
  • 1/2 tsp sea salt more or less to taste, up to 1 teaspoon
  • 1 tsp ground black pepper

Instructions
 

  • Mix all ingredients.

Notes

Will season 1 pound of ground beef. Add spice blend and 1/2 water for taco meat.
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Soft Molasses Cookies

 

Soft Molasses Cookies

Farmers Almanac
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Servings 36 cookies
Calories 90 kcal

Equipment

  • parchment paper
  • Stand mixer

Ingredients
  

Dry ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1-1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Wet ingredients

  • 3/4 cup butter softened
  • 1 cup sugar plus a bit more for topping
  • 1/4 cup dark molasses
  • 1 large egg

Instructions
 

  • Preheat the oven to 350º F.
  • Line 3 cookie sheets with parchment paper.

Mix dry ingredients

  • Sift the flour, baking soda, salt, and spices together. Set aside.

Mix wet ingredients

  • In a large bowl, cream the butter and sugar until light and fluffy. (If using a mixer, beat on high speed about 2 minutes.)
  • Add the molasses and beat until combined.
  • Add the egg and beat well until combined. Scrape down the sides and bottom of the bowl as needed.

Combine ingredients

  • Add a little of the dry ingredients at a time to the creamed mixture.

Form cookies

  • For dough into small balls (about the size of a golf ball) and roll in sugar.
  • Place on cookie sheet about 3 inches apart.

Bake

  • Bake for 10-15 minutes or until browned and edges appear set.
  • Let cool on baking sheet for five minutes before transferring.

Notes

Can use shortening as a substitute for the butter.
If you skip the parchment paper, use ungreased cookie sheets.
Can substitute mace for ground ginger.

Nutrition

Calories: 90kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 127mgPotassium: 45mgFiber: 0.2gSugar: 7gVitamin A: 126IUVitamin C: 0.003mgCalcium: 8mgIron: 0.5mg
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Soft Pretzels

 

Soft Pretzels

Farmer's Almanac
Cook Time 25 minutes
Course Breads
Cuisine German
Servings 6 servings
Calories 232 kcal

Ingredients
  

Yeast proofing

  • 1-1/4 cups water 105-115º F
  • 2-1/4 tsp active dry yeast or 1 packet

Dough

  • 1 tbsp light brown sugar
  • 1-1/2 tsp salt
  • 3-1/2 cups all-purpose flour unbleached
  • 2 tbsp vegetable oil

Pre-baking wash

  • 1/4 cup hot water
  • 1 tsp sugar
  • 3 tbsp kosher salt

After-baking wash

  • 4 tbsp unsalted butter melted

Instructions
 

Yeast proofing

  • Pour warm water into large bowl and sprinkle the yeast in and stir.
  • Set aside for 5 minutes or until foamy.

Dough

  • Add the brown sugar, salt, and 2 cups of the flour and stir until batter-like.
  • Set aside for 5 minutes.
  • Stir in enough of the remaining flour 1/3 cup at a time to make a firm dough.
  • Turn the dough out onto a floured work surface and knead for 6-7 minutes or until smooth, supple, and elastic.
  • Clean the large bowl, then coat with oil to coat the bowl surface.
  • Add the dough and rotate to coat the surface of the dough with oil.
  • Cover the bowl and set aside in a warm, draft-free spot until the dough doubles in size. Can take from 45 minutes to a few hours.

Pre-baking

  • Preheat the oven to 425º F.
  • Lightly coat two baking sheets with shortening or oil (not butter).
  • Turn out the dough on a lightly floured surface and de-gas the dough.
  • Knead the dough for 2 minutes.
  • Divide the dough in half and put one half back in the bowl and cover it. Set aside.

Forming the pretzels

  • Divide the remaining half into 3 equal pieces.
  • Shape each piece into balls and let rest for 2-3 minutes.
  • Working one piece at a time, roll the dough to make a rope 30 inches long.
  • Shape the rope into a large horseshoe, with the ends pointed away. Holding the ends, cross them about 4 inches from each end, forming a large circle. Twist the ends together once (as you would twist a bread tie), pull them toward you and drape them over the opposite sides of the circle to form the classic pretzel shape.
  • Place the pretzel on the baking sheet.
  • Repeat fro the other two dough balls, leaving plenty of space between them on the baking sheet.

Pre-baking wash

  • Combine the hot water and sugar in a small bowl and stir.
  • Lightly brush wash on the pretzels.
  • Sprinkle with kosher salt.
  • Let rest for 10 minutes.

Baking

  • Bake the first batch for 18-25 minutes or until golden brown.
  • While the first batch is baking, form the pretzels for the 2nd batch and allow to rest.
  • Melt the butter for the post-baking wash.

Post-baking

  • Transfer the pretzels to a cooling rack and immediately brush with the melted butter several times.
  • Bake the second batch.
  • Best served warm, but can be re-heated in the microwave for about 20 second each.

Nutrition

Calories: 232kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 20mgSodium: 3685mgPotassium: 42mgFiber: 1gSugar: 3gVitamin A: 233IUCalcium: 12mgIron: 2mg
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Vinegar-slithered Cabbage

 

Vinegar-slithered Cabbage

Prep Time 15 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Chinese
Servings 4 servings
Calories 180 kcal

Ingredients
  

Sauce

  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp dry sherry

Cabbage

  • 1 small cabbage
  • 3 tbsp sesame oil or canola, vegetable, corn oil
  • 4 red chili peppers, dried

Instructions
 

Prep

  • Quarter and core cabbage then cut into 1-inch squares
  • Mix all the sauce ingredients

Cooking

  • Heat wok (or frying pan)over high heat
  • Add oil AFTER wok is hot and swirl
  • Turn down heat to medium and add peppers
  • Press and turn the peppers until they darken
  • Turn up heat to high and add cabbage
  • Stir and flip for about 2 minutes
  • Add sauce and stir until the cabbage is soft
  • Add more cornstarch or water to get the right consistency for the sauce
  • Serve hot

Notes

Chili peppers will darken to a deep brick red. Chili peppers should be removed before serving. DO NOT EAT the chili peppers.
Sauce should have the consistency of hoisin sauce.

Nutrition

Calories: 180kcalCarbohydrates: 19gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 827mgPotassium: 335mgFiber: 5gSugar: 12gVitamin A: 307IUVitamin C: 65mgCalcium: 75mgIron: 1mg
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Baked Orange Chicken

 

Baked Orange Chicken

Baked, not fried and just like take-out
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 447 kcal

Ingredients
  

Sauce - in advance

  • 1 tbsp cornstarch
  • 10 tbsp sugar
  • 3 tbsp soy sauce
  • 10 tbsp rice vinegar white vinegar works too
  • 2 tbsp rice wine white wine works too, so does water
  • 1 tsp sesame oil
  • 1/4 cup orange juice squeezed from one baseball-sized orange
  • 1 orange zest from one baseball-sized orange

Chicken - in advance

  • 1 lb chicken breast boneless, skinless, thighs work too

Chicken breading

  • 1/2 cup flour
  • 2 large eggs beaten
  • 1 cup panko bread crumbs crushed

Sauce

  • 1 tbsp vegetable oil
  • 1-1/2 tbsp ginger minced
  • 2 tbsp garlic minced
  • 1/2 tsp crushed red pepper

Instructions
 

In advance

  • Dice the chicken into 1" cubes
  • Mix the sauce ingredients: cornstarch, rice wine, orange juice, sesame oil, soy sauce, sugar, rice vinegar, orange zest.
  • Crush the panko until the crumbs are smaller and more like regular breadcrumbs

Cooking - chicken

  • Preheat the oven to 400º F and line a cookie sheet with non-stick foil (maybe spray it with Pam too)
  • Lay out four bowls: 1) chicken, 2) flour, 3) eggs, and 4) panko crumbs
  • Coat the chicken in that order and set on the cookie sheet; consider using a separate set of chopsticks for each bowl
  • Bake the chicken for 20-25 minutes

Cooking - sauce

  • While the chicken cooks, get a saucepan and add the vegetable oil, ginger, garlic, and crushed red peppers and cook over medium heat until fragrant (about 30 seconds)
  • Add the pre-mixed sauce
  • Allow to boil and reduce until thickened
  • If the sauce hasn't thickened before the chicken is done cooking, turn the oven off but leave the chicken in it

Finish

  • Once the sauce has thickened, remove the chicken from the oven and put in a bowl
  • Pour the sauce over the chicken and toss until fully coated
  • While hot, serve over white rice and garnish with scallions or sesame seeds

Nutrition

Calories: 447kcalCarbohydrates: 59gProtein: 33gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 166mgSodium: 1038mgPotassium: 592mgFiber: 2gSugar: 33gVitamin A: 287IUVitamin C: 14mgCalcium: 70mgIron: 3mg
Print Recipe

Spoon Butter

 

Spoon Butter

A great conditioner for wooden spoons and cutting boards
Servings 4 4-oz jars
Author Anna

Equipment

  • 4 4-oz canning jars
  • 1 2-cup Pyrex measuring cup
  • 1 saucepan

Ingredients

  • 1/3 cup beeswax pellets
  • 1 cup mineral oil food grade

Instructions

  • Pour the mineral oil into the Pyrex measuring cup. Add the beeswax pellets.
  • Fill the saucepan half full with water. Place the Pyrex measuring cup in the saucepan.
  • Place on the stove over low heat. Stir occasionally with a wooden spoon.
  • Once all the pellets have completely melted and the liquid is clear, pour into the canning jars.
  • Allow to cool.
  • Cover and decorate the jar as desired.

Notes

You can use these tags https://saltinmycoffee.com/wp-content/uploads/2015/12/Spoon-Butter-Gift-Tags.pdf
Grapeseed oil, coconut oil, walnut oil, or flaxseed oil can be used as alternatives to the mineral oil.
To use, scoop out just a bit with your fingers or use a rag or paper towel and rub it over your spoon or cutting board. Massage it into the wood. Let it sit at least an hour but preferably overnight. Then use a lint-free rag to wipe any excess off and give it a good buffing.
This should be repeated as needed depending on how much you use your spoon, but once a month is a good schedule.