Name: Citrus Carne Asada
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 pounds carne asada (or thinly sliced steak); 1/4 cup ponzu; 1/4 cup lime juice; 2 Tablespoons lemon juice; 6 garlic cloves, smashed; 1 1/2 teaspoons ancho powder; 1 1/2 teaspoons paprika; 1 1/2 teaspoons kosher salt; 1 teaspoon cumin; 1/2 teaspoon black pepper

Citrus Carne Asada

September 29, 2022 by Holly

Carne Asada marinade usually contains some citrus but I like mine very citrusy. Adding Ponzu might seem an odd choice, using an Asian ingredient for a Mexican dish, but it really works well. Every time I make it it turns out tender, flavorful, citrusy, and even my daughter who doesn’t like steak devours it.

If you don’t have Ponzu on hand you could substitute soy sauce and a little more lime juice. It is fairly readily available though and worth keeping on hand. I like to buy it at the Asian market where it is usually very inexpensive but most grocery stores that have an Asian aisle will carry it.

I usually serve this in corn street tacos with salsa and radishes but we loved it in taco salad as well (and I’m sure pretty much any way would be good!) I usually make a double batch then use it for 2 meals we like it so much!
You could cook it in a skillet but if you aren’t able to grill a grill pan or broiling would probably be better.

Citrus Carne Asada

September 29, 2022

by Holly

Cuisine Mexican

Category Beef Mexican

Prep Time

10 minutes

Cook Time

15 minutes

Wait Time

4 hours

Total Time

25 minutes

Ingredients

2 pounds carne asada (or thinly sliced steak)
1/4 cup ponzu
1/4 cup lime juice
2 Tablespoons lemon juice
6 garlic cloves, smashed
1 1/2 teaspoons ancho powder
1 1/2 teaspoons paprika
1 1/2 teaspoons kosher salt
1 teaspoon cumin
1/2 teaspoon black pepper

Instructions

Combine everything in a ziplock bag, making sure to separate the slices of steak. You could also use a container but the marinade will work better in a bag. Squeeze as much air out of bag as possible then seal and refrigerate for 4-6 hours.
Remove steak from marinade and grill over medium high heat.
Slice thinly and serve with additional lime wedges if desired.

Filed Under: Beef, Mexican

Sourdough Bagel Bread

June 14, 2022 by Holly

I have been making this bread for awhile now and recently when we did some kitchen renovations and in the midst of starting a cottage bakery it was all. I. could. think. about. It was the first bread I made when I got my kitchen back!

Using active sourdough starter adds a lot of flavor but also health benefits. Adding a little yeast means I can make it in a shorter time frame and for this bread we get the right texture.
It won’t raise double, just about to the edge of the pans or a little under (if you are using a 9 by 5 pan those are actually for quick breads. Using a 8 1/2 by 4 1/2 pan will yield a higher loaf)

Dumping your loaf in water seems ridiculous but just go with it!

A big slotted spoon or spatula helps flip it.

Coat your pan while the bread simmers. Everything bagel is our favorite!

You can use your towel to dump it back into the loaf pan.

Use kitchen scissors or a sharp knife to make slits in loaf.

Brush with egg wash, sprinkle more coating on.

And bake to perfection!

Warm is amazing, but toasted with a little cream cheese or avocado toast is my favorite!

Sourdough Bagel Bread

June 14, 2022

by Holly

Category Bread, Yeast Sourdough

Persons

Prep Time

20 minutes

Cook Time

45 minutes

Wait Time

1 hour, 30 minutes

Total Time

1 hour, 5 minutes

Ingredients

For bread dough:

1 1/2 cups warm water
400 grams (2 cups) active sourdough starter
1/4 cup honey
1 Tablespoon instant yeast
1 Tablespoon fine sea salt
1/2 cup vital wheat gluten
240 grams (2 cups) all purpose flour
240 grams (2 cups) whole wheat flour (or additional white flour)

For water bath:

4 quarts water
1/4 cup baking soda

For coating:

1 egg, beaten
1/4 cup desired topping per loaf (everything bagel seasoning, grated parmesan, grated sharp cheddar with black pepper, or omit.)

Instructions

In order of ingredients listed add to the bowl of a stand mixer.
Mix dough until it comes together then knead for 5 minutes. Add additional flour until dough is still tacky.
Separate dough into 2. Shape into a rectangle approximately 9 inches square. Roll into a tight roll, tucking the edges in and pinching closed.
Place in a greased 8 1/2 x 4 1/2 inch loaf pan and cover with greased plastic wrap.
Raise for 90 minutes or just risen over the edge of the loaf pans.
Towards end of rise time prepare water bath. Bring water and baking soda to a simmer in a large pot. Heat oven to 350 degrees.
Place a tea towel next to stove and have coating ingredients ready.
Working quickly, remove loaf from pan and carefully place in simmering water. Set timer for 1 minute, then flip and simmer for 1 additional minute.
While loaf simmers grease loaf pan and coat with coating ingredients of choice (if using).
Using large slotted spoons or spatulas, lift bread from water and quickly dry bottom of loaf before placing in loaf pan. (squish in however needed). I used to place loaf on towel and then use the towel to pan. Anymore I just rest the loaf (still on slotted spoons) for a moment on towel. I see no difference in results and it’s much easier.
Make about 8 cuts 1 inch deep across top of loaf using kitchen scissors or a sharp knife.
Brush with egg wash and sprinkle with coating ingredients.
Repeat with second loaf. Bake for 40-45 minutes or until 195-200 degrees.
Let rest in pan for 15 minutes before removing to a wire rack to cool completely.

Filed Under: Bread, Yeast, Sourdough

Mexican Rice

April 27, 2022 by Holly

If I’m making enchiladas, burritos, or just a side dish for taco nights odds are this is the rice I’m making.
I always use my rice cooker but stovetop works well if you don’t have one. Sometimes I make this with brown rice but for this recipe I prefer white. It’s mild enough my picky eater and flavorful enough for the rest of us.

If you don’t have fresh tomatoes on hand don’t worry, the tomato paste adds most of the flavor there. Much of the time I make it without fresh tomatoes and can’t tell much difference. Don’t skip the cumin as it really gives a lot of flavor and smokiness to the dish.

Mexican Rice

April 27, 2022

by Holly

Category Mexican

Ingredients

4 Tablespoons unsalted butter
3 cups (or 4 rice cooker cups) white rice
4 cloves garlic, minced
1 Tablespoon tomato paste
1 teaspoon cumin
1 teaspoon salt
bay leaf
1 tomato, diced (optional)
4 1/2 cups Chicken broth (I usually use a quart and add water to make appropriate amount)
Cilantro, for serving

Instructions

For making in a rice cooker:

Melt butter on sauté function.
Add garlic and rice and toast until fragrant.
Add tomato paste, cumin, salt, bay leaf, and tomato if using.
Mix well, add chicken broth according to rice cooker’s instructions for adding liquid.
Stir until well combined and cook as you would normally for white rice.
Top with chopped cilantro and serve.

For making on a stovetop:

Melt butter in a pot over medium heat.
Add garlic and rice and sauté until fragrant.
Add tomato paste, cumin, salt, bay leaf, and tomato if using.
Mix well, add chicken broth and stir well again.
Bring to a boil, then cover and reduce heat to low. Cook for 13 minutes or until tender.
Top with chopped cilantro and serve.

Filed Under: Mexican

Sourdough Milk and Honey Rolls

April 6, 2022 by Holly

Do I need another roll recipe? Probably not. But I have no regrets about these. Adding milk and honey to rolls make them more rich and tender and perfect for holiday meals… or a Thursday. Whichever.

We like them best with a drizzle of honey or slathered with honey butter!

Sourdough Milk and Honey Rolls

April 6, 2022

by Holly

Category Bread, Yeast Sourdough

Persons

Prep Time

20 minutes

Cook Time

25 minutes

Wait Time

2 hours, 30 minutes

Total Time

45 minutes

Ingredients

200 grams (1 cup) active sourdough starter
1 cup whole milk
2 Tablespoons honey
4 Tablespoons unsalted butter, softened
1/2 cup potato flakes
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
300 grams (approx. 2 1/2 cups) all purpose flour

Instructions

Combine all ingredients in mixer bowl except flour.
Add flour gradually and knead for 5 minutes once dough comes together.
Place in a greased bowl and let rise until almost doubled in size, approx. 1 1/2 hours.
Lightly grease a 9 by 13 inch pan.
Deflate dough and divide into 15 equal pieces. Form each peace into a ball and place in prepared pan.
Let rise until nearly doubled 60-90 minutes.
Bake at 350 for 25-28 minutes or golden brown and 190 degrees.
Cool slightly and serve.

Filed Under: Bread, Yeast, Sourdough

Whole Wheat Sourdough Tortillas

March 23, 2022 by Holly

These tortillas surpassed all my expectations by a REALLY long shot. I love when that happens!

I’ve been tweaking the recipe around for awhile and a few things I’ve found is adding vital wheat gluten really helps make the dough more elastic and you’ll be able to roll out thinner.

You can use active or inactive sourdough starter but using active will make the dough slightly easier to work with and more fluffy.

Using hot water helps the dough come together easier and I also like the texture olive oil gives the dough as well. You could substitute butter as well, just cut down on the salt if you’re using salted butter.

These tortillas are very soft and pliable, great for wraps or burritos. I even made a big batch and used them for freezer burritos and they reheated wonderfully.

Whole Wheat Sourdough Tortillas

March 23, 2022

by Holly

Category Bread, Quick & Muffins Sourdough Whole Grain

Persons

Serving Size

1 tortilla

Prep Time

15 minutes

Wait Time

30 minutes

Total Time

15 minutes

Ingredients

200 grams sourdough starter
175 grams whole wheat flour
1/2 cup hot water
1/4 cup vital wheat gluten
1/4 cup olive oil
1 Tablespoon flax meal
1 teaspoon fine sea salt

Instructions

Mix ingredients together in a medium bowl until well combined and smooth.
Divide into 12 balls, cover, and rest 30 minutes up to 2 hours.
Roll out as thin as desired and cook on a dry griddle over medium heat.
Flip when golden and cook through on 2nd side.

Filed Under: Bread, Quick & Muffins, Sourdough, Whole Grain

Beef and Broccoli Stir Fry (updated)

January 26, 2022 by Holly

Beef and Broccoli has always been one of my favorite dishes. I first posted Beef and Broccoli like 10 years ago. I have tweaked the recipe and sauce and it’s even better now! I used to make it in a wok but anymore I use my large electric skillet because it has more surface area and everything cooks more evenly. This makes a big batch but it is one of those meals that everyone loves.
Sometimes I roast the vegetables in the oven to speed things up. While they are roasting I cook the beef and then it all gets tossed together with the sauce.

Beef and Broccoli Stir Fry (updated)

January 26, 2022

by Holly

Category Asian Beef

Ingredients

2 pounds thinly sliced steak (carna asada steak is my go-to. It is usually flank or skirt steak and often available already sliced)
1-3 teaspoons oil (I use olive oil and don’t taste it in the final dish)
10 cups broccoli florets
3 carrots sliced 1/4 inch thick (approx. 2 cups)
1 onion, sliced lengthwise 1/4 -1/2″
6 garlic cloves, minced
1 Tablespoon sesame seeds

For Sauce:

2/3 cup cold water
1/4 cup cornstarch
1/2 cup oyster sauce
1 Tablespoon sesame oil
1/3 cup soy sauce
3 Tablespoons brown sugar
1 teaspoon grated ginger

Instructions

Make the sauce:

Whisk together the water and cornstarch in a medium bowl. Add remaining ingredients and whisk to combine. Set aside.

Make the stir fry:

Heat oil in a large skillet or wok over medium high heat.
Stir fry steak working in batches. Set aside.
Add broccoli and carrots to pan along with 1/2 cup water. Cover for about 3 to 5 minutes or until vegetables are tender.*
Remove lid and add onion and garlic. (If your skillet is smaller remove broccoli and carrots first)
Stir fry until onions are tender, using a drizzle of oil if needed.
Add back the steak and the sauce and broccoli if removed. Stir to coat and heat throughout.
The sauce will thicken quickly. Top with sesame seeds and serve.

*Sometimes I place the broccoli, carrots, and onions on a large baking sheet and roast at 450 degrees for approx. 10 minutes or until roasted and then add to the dish. If I put it in the oven first it’s usually ready when I’m done cooking the steak.

Filed Under: Asian, Beef

Sourdough Cinnamon Swirl Bread

January 7, 2022 by Holly

If you’ve made my Buttermilk Sourdough Sandwich Bread then this recipe is going to look very familiar. I saw a recipe on King Arthur Baking for cinnamon swirl bread that used an egg wash to adhere the cinnamon swirl and thought I would try it with this recipe I love. I’ve made it about 4,875 times in the last few months and can vouch it is surely delicious and turns out amazing every time!

Adding that egg wash really seams to help the cinnamon sugar stay put and minimize separation of the layers.

This recipe makes 2 loaves and while you could scale down by half for one loaf I’ve never had an issue with both being used! It makes for a wonderful gift if 2 is too much or you can slice and freeze one and toast or make french toasts straight from the freezer.

Sourdough Cinnamon Swirl Bread

January 7, 2022

by Holly

Category Bread, Yeast Sourdough

Serving Size

Makes 2 loaves

Ingredients

300 grams sourdough starter, active or “fed”
1 1/2 cups warm buttermilk (or warm water)
2 Tablespoons honey
2 teaspoons instant yeast
2 teaspoons salt (I like using fine sea salt for breads)
4 Tablespoons unsalted butter, melted (or olive oil)
625 grams all purpose flour (about 5 cups)

For Filling:

1/2 cup sugar
1 tablespoon cinnamon
4 teaspoons flour
1 egg beaten with 1 Tablespoon water

Instructions

Place all ingredients in the bowl of a stand mixer (starting with buttermilk and sourdough starter to aid mixing).
Using a dough hook, mix until combined and then continue to mix on low to medium for 8-10 minutes to knead.
Dough should be soft and tacky but not overly sticky. Add additional flour a couple tablespoons at a time as needed.
Place dough in a lightly greased container and cover. Rise in a warm spot for 1 1/2 to 2 hours or until doubled in size. You’ll know it’s ready when you poke it with your finger and it doesn’t bounce back.
Combine the sugar, cinnamon and flour for the filling and set aside.
Lightly grease 2 loaf pans and set aside.
Divide into 2 equal pieces and stretch or roll each out to a long rectangle, about 8 inches by 18 inches long. Brush with the egg wash and sprinkle each with the cinnamon sugar mixture, leaving a 1 inch border on all sides.
Gently roll into a snug log starting with a short end. I like to tuck the ends in as I roll. Pinch the seam closed and place each log into a loaf pan and allow to raise for approximately 1 hour or until dough becomes a little higher than the pan.
Bake at 375 degrees for approx. 35 minutes or until bread temperature is 190 degrees.
Immediately remove from pans and cool loaves on a wire rack.

Instant Pot Collard Greens

December 29, 2021 by Holly

I’ve fiddled with many ways of cooking collard greens and this is by far the easiest and my favorite.
After all, everything is literally dumped in the pot. No sautéing in steps, no watching a pot stirring, just dump it in your instant pot, turn it on and wait!

When I compared this method with sautéing in steps I found no real difference in taste or quality so why bother?

This may be a popular new years dish but I love it year round. Leftovers make a great healthy lunch and taste even better.

Serving with black eyed peas is a classic for a reason but they are good with so many dishes!

Instant Pot Collard Greens

December 29, 2021

by Holly

Category Instant Pot (Pressure Cooking) Side Dishes

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

4 bunches collard greens
1 ham hock, optional
2 cups chicken stock (or water if using a ham hock)
2 Tablespoons apple cider vinegar
1 white onion, diced
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
red pepper chili flakes, to taste

Instructions

Tear collards off of ribs and tear into pieces (I leave mine medium in size, but you can cut them smaller if you like.)
Place in instant pot with remaining ingredients.
Cook on high pressure for 30 minutes. You can do quick pressure release or leave to naturally come down in pressure.
If cooking with a ham hock remove hock after cooking and remove meat from bone, shred, then add back to collards.

Oven Hashbrowns (Home Fries)

December 20, 2021 by Holly

Holidays might be about cookies and confections but they are also about juggling too many good things on your plate and struggling to find balance. I love having a special big breakfast or brunch on Christmas but I also want to be present and not be cooking forever. I finally figured out how to make the perfect crispy hashbrowns in the the oven and we’re doing them this way all the time now, they’re so good! Add some cooked meats and eggs and you have a make your hash or serve as a side dish.

Oven Hashbrowns

December 20, 2021

by Holly

Category Breakfast

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Ingredients

2 pounds gold potatoes
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper

Instructions

Peel potatoes if desired and dice. (I use my Cuisinart dicer attachment, it makes approximately 1/4 inch dices. If you dice larger than that just increase cooking time until cooked through.
Toss potatoes with olive oil and seasonings.
Spread out on a large rimmed baking sheet.
Bake at 450 degrees for 15 minutes, flip potatoes and bake an additional 10-15 minutes until evenly browned and cooked through.

Filed Under: Breakfast

Peanut Butter Marshmallows with Caramel Swirl

December 14, 2021 by Holly

These marshmallows are so good they don’t need a cup of cocoa (although that never hurt either!)
You can’t go wrong with the combination of peanut butter and caramel. (Especially if it’s pink salt caramel sauce).
I used powdered peanut butter so I wouldn’t be adding extra moisture but I think they would be okay with regular peanut butter, especially if you dip them in chocolate to stabilize them more.
I liked the caramel sauce almost oozing out so left some bigger ribbons but you could mix it in when you add the pb powder for a more smooth appearance.

I usually dip my homemade marshmallows in chocolate or candy coating as it keeps them fresher for many weeks. Otherwise they start to absorb the powdered sugar and get gummy on the edges.

If you want to drive home the salted caramel flavor you could top with a pinch of coarse sea salt but I really like the crunch of cocoa nibs.

I usually make a double batch and use my 10 inch by 15 inch pan for really fluffy tall marshmallows but if doing a single batch I would use an 8 or 9 inch square (or 9 by 13 for a thinner marshmallow)

Peanut Butter Marshmallows with Caramel Swirl

December 14, 2021

by Holly

Category Candy / Confections

Persons

Prep Time

5 minutes

Cook Time

10 minutes

Wait Time

3 hours, 12 minutes

Total Time

15 minutes

Ingredients

2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
2 tsp vanilla extract
1 cup powdered peanut butter
1/2 cup caramel sauce
1/4 cup powdered sugar

Instructions

Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attachment and pour in the sugar syrup into the gelatin.
Whip on high until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add vanilla and peanut butter powder in the last minute.
Spray an 8 or 9 inch pan with nonstick spray and spread marshmallow in pan, using a greased spatula. Quickly drizzle the caramel sauce on top then swirl in using a thin spatula or knife.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
Cut using a greased pizza wheel or knife. Toss with powdered sugar.
Store in a ziplock or airtight container for a few weeks.

To dip:

Place cut marshmallows on parchment lined tray and freeze for at least 1 hour.
Dip in dark chocolate (or chocolate of choice) and sprinkle with cocoa nibs or sprinkles if desired.

Filed Under: Candy / Confections

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Citrus Carne Asada

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Sourdough Bagel Bread

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For bread dough:

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Mexican Rice

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For making in a rice cooker:

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Sourdough Milk and Honey Rolls

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Whole Wheat Sourdough Tortillas

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Beef and Broccoli Stir Fry (updated)

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For Sauce:

Instructions

Make the sauce:

Make the stir fry:

*Sometimes I place the broccoli, carrots, and onions on a large baking sheet and roast at 450 degrees for approx. 10 minutes or until roasted and then add to the dish. If I put it in the oven first it’s usually ready when I’m done cooking the steak.

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Sourdough Cinnamon Swirl Bread

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Instant Pot Collard Greens

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Oven Hashbrowns

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Peanut Butter Marshmallows with Caramel Swirl

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