Tofu scramble

1-block medium tofu (or firm) crumbled-- press out the moisture between two clean kitchen towels
1-can black beans drained and rinsed and heated to a warm temp.
Turmeric
Nutritional yeast (can buy in health food store, is NOT the same as bread yeast)
Vegetable stock or water
Salt and pepper to taste

In a skillet, use the stock/water as you would oil and start to heat it. Add your
tofu crumbles and cook as you would scrambled eggs, adding 1 scoop nutritional yeast and 1 teaspoon turmeric. When bright yellow and fluffy, add your heated beans and season to taste. If you feel it is a bit dry, add a bit more stock/water.

I have made hundreds of variations on this recipe...I added sliced mushrooms to the cooking water and left out the black beans, throw in some diced left-over baked potato, add onions, veggies, left-over chili...it makes a great breakfast, or add chili/taco/burrito seasoning instead of turmeric and have a
taco.

Veggie salad (also vegan)

1 box-Chick pea pasta -curly or other shape (if you can't find chick pea use something fortified with extra protein) I buy mine at Sprouts.
1-can corn kernels (frozen and thawed would taste better)
1- can black beans (you could use white beans or navy if you prefer)
1/2 chopped red onion (small dice)
1/2 chopped green pepper-medium dice
1 chopped and pealed cucumber-medium dice

Cook the pasta according to package instructions then drain. Add your corn to a hot hot hot non-stick skillet and try to get good toasty color. Drain and rinse your black beans...all other beans could just be drained.

Chop your veggies (you could add others if you think they would mix well), and add all of your ingredients together in a bowl.

Add any kind of dressing you would like...I use a light orange juice based dressing on mine, but any kind of vinegar based dressing would be good as well.

Okay, I split the meat up and made two dishes.
First, a form of Shepard's pie with ground chicken, a little cream sauce that I whipped up, carrots, and peas topped with potatoes.

Next, ground chicken taco meat because I can't live without spice.

:linecook:

This is what I call a "cheaters risotto" to make with leftover cooked brown rice. The recipe is for a squash risotto but I've done it with pea puree, carrot puree, pretty much any veg you want to cook down and make creamy.

Cheater’s Risotto

• 4 c cooked brown rice
• 4c cooked and mashed butternut squash
• 1 leek, sliced in thin rounds
• ½ c coconut milk
• ¼ c vegetable broth
• Olive oil
• Dry or fresh sage (to taste)
• Salt and pepper (to taste)
In a large sauté pan, put in a little bit of olive oil and bring to heat over medium high. Add in leeks and stir. Sauté for 3-4 minutes and then add in brown rice. Stir well. Add in squash, broth, coconut milk, and spices. Stir well. Season to taste. Remove from heat when rice is warm and becoming soft. (About 8-10 minutes)

Some make-your-own veggie burgers:

Falafel Burger
• 1.5 c cooked garbanzo beans
• 1 small onion, finely chopped
• 2 cloves of garlic minced
• 3 tbsp fresh chopped parsley
• 2 teaspoons ground cumin
• 1/8 teaspoon ground turmeric
• 1/2 teaspoon baking powder
• 1 cup bread crumbs
• 1 egg
• Salt and pepper

Preheat oven to 375
Pulse garbanzos in a food processor. Stir in onion, garlic, parsley, cumin, turmeric, baking powder, bread crumbs, and a dash of salt and pepper.
Shape into golf ball size balls.
Oil baking pan and place falafel balls in rows in baking pan. Flatten them slightly. Bake 10-15 minutes on each side.

Red Bean and Wild Mushroom Burger
• 1 small red onion minced
• 1 clove garlic, minced
• 2 tbsp fresh thyme
• 2 tbsp fresh sage
• 2c c wild mushrooms, chopped
• 2c red kidney beans, cooked
• 1 1/2c cooked wild rice
• 1 egg

Sauté onion and garlic for 2-3 minutes. Add in mushrooms, and ½ thyme and sage.
In food processor, pulse cooked red beans and rice until well blended. Toss in remaining thyme, and sage. Pulse again until incorporated.
Put ¾ of mushroom mixture into a large bowl and mix in all other ingredients.
Form into patties and cook on skillet 3-4 min on each side until browned and cooked through.
Top with remaining sautéed mushrooms

Quinoa and Kale Burger
• 2c cooked quinoa
• 2c cooked garbanzo beans
• 2c raw kale, washed and chopped into small pieces
• 2 tbsp tahini paste
• 1 tbsp braggs liquid aminos
• 1 clove garlic, minced
• ¼ c fresh cilantro or basil or a bit of each
• 1 egg


Put garbanzo beans and kale in food processor and blend until smooth. Add in quinoa and blend in briefly.

Place mixture in bowl and add all other spices.

Form into patties and cook in a skillet with just a touch of olive oil to prevent sticking. Cook over medium high heat for about 2 minutes on each side, until browned.

Enjoy as is or top with slices of tomato, chunks of avocado, and or sprouts.

BUMP! ......

you may want to half this recipe...its great for breakfast or dinner!

This is super easy
 

Recipe
 

I am looking for a fun recipe for sweet potatoes.

I thought about mashed and roasted but both seem boring. I thought about soup but that may be too advanced for me.

Any ideas or suggestions?

Sweet potato soup would be easy I think.

Roast your sweet potatoes, skin them, and purée with a bit of chicken stock.

Add the purée to a pot of chicken or veggie stock, add whatever cooked veggies you like, season with a little pumpkin pie spice, heat and at the last minute add a bit of cream or half and half.

Yumbolicious!

That sounds yummy. I will try to make it.
Thank you Mrs. Tinkerbelly.

Ms. Tinkerbelly,

The soup is turning out good. I added carrots, new potatoes, onions, chicken stock, curry, ginger, nutmeg, oregano, sage, and three bayleaves. I will finish it with cream like you suggested.

Thank you, Chad

Recipes
 

I am going to attempt to make Sauerbraten in just 3 days. I will need to make short cuts in the marinade time.
A roast of beef takes a 14 day marinade so I need to use less meat to start.

Ingredients
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional
Directions

http://www.foodnetwork.com/recipes/a...mp_next_recipe

Squash
 

I made this the other night and it was delicious!

1 Zucchini Squash
1 Yellow Squash
Green or yellow onions (I used green onions)
Fresh Dill
Butter

I sliced the squash, layered it in a pyrex dish with the onions, dill, and butter on each layer. Baked it for 350 (F) for 20 minutes. Added a little salt and pepper and that was it.

It was easy to make and so good.

One night I sautéed it in a pan, but it's easier to just put it in a baking dish and put it in the oven.

:bow:

Recipe
 

I plan to make butternut squash soup tomorrow so I have looked at some on-line recipes that seem easy. It looks like roasting the veggies makes the best soup.

Any tips or favorite recipes out there?

:linecook:

A Salad for When You’re Out of Lettuce
 

A Salad for When You’re Out of Lettuce
by Melissa Clark

This starchy grain bowl makes use of those sturdy vegetables in your fridge.

https://i.postimg.cc/nhC9npPV/13pant...uper-Jumbo.jpg

All those long-lasting, juicy vegetables in my fridge — the celery, radishes, fennel, turnips, carrots — have come in handy these past weeks (four, but, hey, who’s counting?). They’ve kept me rich in salad when the lettuces run out between market runs.

The trick is to turn these sturdy roots practically into gossamer — or to at least slice them as thinly as you can, either with a knife or mandoline — so they act lettuce-like in the salad bowl. My $30 Benriner has never seen so much action; I’ve been keeping it out on the counter.

I’ve also been adding thinly sliced, marinated vegetables to anything that needs some verve, like a starchy grain salad.

I like to start with freshly cooked grains, which can absorb maximum dressing when they’re still warm. But leftover grains work well, too, especially if you let them come to room temperature if they’ve been in the fridge, or zap them in the microwave for a minute. You want them warm, not hot. For one person, use about a cup of cooked grains, and you can scale up from there.

Put any grain you like (rice, farro, bulgur, millet, quinoa, fonio) into a bowl, and toss it with lemon juice or vinegar, salt and lots of good olive oil. Keep tasting it: It will need more salt and oil than you might think, but exact amounts will depend on how you like it.

Do the same thing in another bowl with your veggies (also about a cup of sliced vegetables per person). Toss them with acid, salt, pepper and oil to taste. If you want to add a grated garlic clove, a pinch of red-pepper flakes or ground spices (coriander would be nice), and a tablespoon or so of chopped herbs, all the better. A tablespoon of sliced onion or scallion would be good to add here, too.

When the vegetables and grains both taste delicious on their own, you can introduce them. I piled mine into a shallow bowl, drizzled more olive oil on top, and ate it with toast and some anchovies on the side. But a jammy egg, or a smear of goat cheese, would also be excellent. Or eat it by itself, because it really doesn’t need embellishment.

The Food Expiration Dates You Should Actually Follow
 

The Food Expiration Dates You Should Actually Follow

By J. Kenji López-Alt

https://i.postimg.cc/yYgXTMFG/15-Ken...uper-Jumbo.jpg

With most of us quarantined in our homes, chances are you’ve been reacquainting yourself with the forgotten spices and fusty beans from the depths of your pantry. But how fusty is too fusty? When is the right time to throw something out? And what about fresh ingredients? If I’m trying to keep supermarket trips to a minimum, how long can my eggs, dairy and produce keep?

Here’s the first thing you should know: Expiration dates are not expiration dates.

Food product dating, as the U.S. Department of Agriculture calls it, is completely voluntary for all products (with the exception of baby food, more on that later). Not only that, but it has nothing to do with safety. It acts solely as the manufacturer’s best guess as to when its product will no longer be at peak quality, whatever that means. Food manufacturers also tend to be rather conservative with those dates, knowing that not all of us keep our pantries dark and open our refrigerators as minimally as necessary. (I, for one, would never leave the fridge door open for minutes at a time as I contemplate what to snack on.)

Let’s start with the things you definitely don’t have to worry about. Vinegars, honey, vanilla or other extracts, sugar, salt, corn syrup and molasses will last virtually forever with little change in quality. Regular steel-cut or rolled oats will last for a year or so before they start to go rancid, but parcooked oats (or instant oats) can last nearly forever. (Same with grits versus instant grits.)

White flour is almost certainly fine to use, no matter its age. Whole-wheat and other whole-grain flours can acquire a metallic or soapy odor within a few months. This whiter-equals-longer rule of thumb is true for nonground grains as well. Refined white rice, for example, will last for years, while brown rice will last only for months.

This is because unrefined grains contain fats, and fats are the first thing to go off when it comes to dry pantry staples. Tree nuts, typically high in fat, will go rancid within a few months in the pantry. (Store them in the freezer to extend that to a few years.)

For things that go stale, it’s the opposite: Shelf-stable supermarket breads made with oils (and preservatives) can stay soft for weeks in the fridge, but the lean, crusty sourdough from the corner bakery will be stale by the next day and probably start to mold before the week is up. (I slice and freeze my fancy bread, taking it out a slice at a time to toast.)

Dried beans and lentils will remain safe to eat for years after purchase, but they’ll become tougher and take longer to cook as time goes on. If you aren’t sure how old your dried beans are, avoid using them in recipes that include acidic ingredients like molasses or tomatoes. Acid can drastically increase the length of time it takes beans to soften.

So long as there is no outward sign of spoilage (such as bulging or rust), or visible spoilage when you open it (such as cloudiness, moldiness or rotten smells), your canned fruits, vegetables and meats will remain as delicious and palatable as the day you bought them for years (or in the case of, say, Vienna sausages at least as good as they were to begin with). The little button on the top of jarred goods, which will bulge if there has been significant bacterial action inside the jar, is still the best way to tell if the contents are going to be all right to eat. Depending on storage, that could be a year or a decade. Similarly, cans of soda will keep their fizz for years, glass bottles for up to a year and plastic bottles for a few months. (Most plastics are gas-permeable.)

Oils, even rancidity-prone unrefined oils, stored in sealed cans are nearly indestructible as well (as evidenced by the two-gallon tin of roasted sesame oil that I’ve been working through since 2006). Oils in sealed glass bottles, less so. Oil in open containers can vary greatly in shelf life, but all will last longer if you don’t keep them near or above your stovetop, where heat can get to them.

How do you tell if your oil is good? The same way you would with most foods: Follow your nose. Old oil will start to develop metallic, soapy or in some cases — such as with canola oil — fishy smells. Don’t trust your nose? Put a drop on your fingertip and squeeze it. Rancid oil will feel tacky as opposed to slick.

Also from the oil-and-vinegar aisle: Salad dressings will last for months or over a year in the fridge, especially if they come in bottles with narrow squeeze openings (as opposed to open-mouthed jars).

Mustard lasts forever. Ketchup will start to turn color before the year is out, but will still remain palatable. Contrary to popular belief, mayonnaise — especially when it doesn’t contain ingredients like fresh lemon juice or garlic — has an exceptionally long shelf life. (High concentrations of fat, salt and acid are all enemies of bacteria and mold.)

The international aisle is a den of long-lasting sauces, pickles and condiments. I’ve yet to find the quality inflection point for oyster sauce, pickled chiles, chile sauces (like sambal oelek or Sriracha), fermented bean sauces (like hoisin or Sichuan broad-bean chile paste) or fish sauce. Soy sauce has a reputation for longevity, but I keep mine in the refrigerator to fend off the fishy aromas that can start to develop after a few months in the pantry.

We all know what a rotten egg smells like, right? Why else would it be a benchmark for describing so many other bad smells? But how many times have you actually smelled one: Once? Twice? Never? Probably never, at least according to the impromptu poll I conducted on Twitter. That’s because it takes a long time for eggs to go bad.

How long? The Julian date printed on each carton (that’s the three-digit number ranging from 001 for Jan. 1 to 365 for Dec. 31) represents the date the eggs were packed, which, in most parts of the country, can be up to 30 days after the egg was actually laid. The sell-by stamp can be another 30 days after the pack date.

That’s 60 full days! But odds are good that they’ll still be palatable for several weeks longer than that. You’ll run out of hoarded toilet paper before those eggs go bad.

We’ve all accidentally poured some clumpy spoiled milk into our cereal bowls. It seems as if our milk is perfectly fine, until it’s suddenly not. How does it go bad overnight? The truth is, it doesn’t. From the moment you open a carton of milk, bacteria start to digest lactose (milk sugars), and produce acidic byproducts. Once its pH hits 4.6, that’s when casein (milk protein) clumps.

Want longer-lasting milk? Look for “ultrahigh temperature,” or “UHT,” on the label. Milk in these cartons has been pasteurized at high temperatures (275 degrees Fahrenheit: hot enough to destroy not only viruses and bacteria, but bacterial spores as well), then aseptically pumped and sealed into cartons. Most organic milk brands undergo UHT. (Bonus: In the blind taste tests I’ve conducted, most people preferred the sweeter flavor of UHT milk.)

And as for baby food — the only food with federally mandated use-by dating — that expiration date represents the latest date that the manufacturer can guarantee that the food contains not less of each nutrient than what is printed on the label, or, in the case of formula, that it can still pass through an ordinary rubber nipple.

If it comes down to it, rest assured that you’ll still be able to eat the baby food and gain some nutritional benefit long after the zombie apocalypse.

My hidden gem
 

I love making my baked ziti extra cheesy. After I strain the ziti, I pour it into the baking dish and mix the hot pasta with 15 oz of ricotta cheese. make sure it is all smooth and even then I mix the sauce in. Then I put 2 bags of shredded Italian blend cheese on the top. Bake at 350 F until cheese is melted and bubbly.

LOL
So how do you like your cheese, with ziti or without?

Sheet-Pan Sausage with Peppers and Tomatoes

https://static01.nyt.com/images/2020...ticleLarge.jpg

• 1 pound fresh sausage, such as sweet or hot Italian sausage
• 1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
• 1 pound cherry or grape tomatoes
• 4 garlic cloves, peeled and thinly sliced
• 2 shallots, peeled and cut into 1/2-inch wedges
• 3 tablespoons extra-virgin olive oil
• Kosher salt and pepper

Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.

Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

Source: New York Times
_________________

I am making this tonight. Will scale it by half and add a few spears of asparagus. Will add the sausage and asparagus first and let that cook for a few minutes, and then add the other veggies.

This sounds easy enough and looks delicious....:eating:

Yes, it was so easy to make so good to eat. I used Italian Mild sausage, sweet mini peppers, grape tomatoes. I didn't have cloves of garlic, but had minced garlic in the jar. I just added a tsp of the minced garlic to the olive oil before mixed it up well with the veggies.

Having leftovers tonight with sautéed greens.

:bow:

Does anyone have any good recipes for chicken dishes? I make a lot of chicken and would like to try something new.

Here's a link to a low-carb chicken piccata I tried last year that I really like:

https://www.paleorunningmomma.com/le...-whole30-keto/

I recommend if you like lemons and capers. Good luck!

Thanks so much Orema this looks great.

Easy Peasy Dijon Sauce
 

Easy Peasy Dijon Sauce

Ingredients
– One scallion/green onion, chopped
– Less than a teaspoon of Butter
– Tablespoon of Dijon Mustard
– Less than a 1/4 cup of Cream

Sautée the onions in a little butter for 1 or 2 minutes till translucent, add a tablespoon or more of dijon to the pan, mix well and cook for 1 minute or so, remove from heat and add cream.

Everything is based on taste. I love scallions so I used 1 and 1/2 stalk. Use more dijon if you like the vinegary taste or more cream if you like it creamier.

It's good on grilled meats and veggies.

Artisan Bread Recipe
 

Ingredients
3 cups (450g) flour , bread or plain/all purpose
2 tsp instant or rapid rise yeast (1 package normal / active dry yeast)
2 tsp cooking / kosher salt , or 1 tsp table salt
1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F)

DOUGH SHAPING
1 1/2 tbsp flour , for dusting

Instructions
Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency
Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer
Optional – refrigerate for flavor development At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.

BBQ Ribs
 

Pork Ribs in Salsa Roja Recipe
Mexican style slow-simmered pork ribs in a mild guajillo salsa roja popular around Aguascalientes. The sauce is like a tangy chile based BBQ sauce, familiar and a bit exotic at the same time.

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings4 servings
Calories364kcal
AuthorAndrés Carnalla

Ingredients
2.5 lbs. pork ribs
6 guajillo chiles
3 tomatoes
½ head of garlic
¼ cup vinegar
¼ cup sugar
1 cup water
2 to 3 tsps. salt

Instructions
Preparing the Guajillo Salsa
Remove the seeds and veins from the chiles.

Add the chiles, tomatoes, salt, vinegar, and 1 cup of water to your blender. Blend until smooth, about 1 minute.
Strain the salsa to remove the pulp.
Set aside until pork is browned.
Cooking the Ribs
Place your ribs in a large pot with just enough water to almost cover.
Add the ½ head of garlic and bring to a boil then reduce to a simmer until all the water evaporates, about 20 to 30 minutes.
After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling.
Cook until nicely browned.
Pour the salsa over the ribs. Add the sugar. Stir to cover the ribs in salsa.

Cook until the salsa has reduced by half (about 20 minutes) stirring every 5 minutes.
Serve immediately.
Notes
Substitutions
You can substitute ancho chiles for the guajillo or use 3 anchos and 3 guajillos.

Stuffed Cabbage Roll in a Bowl
 

Ingredients
1 lb. ground beef, ground turkey, ground chicken or ground sausage (I used extra lean ground beef here)
1 small sweet onion, finely diced
½ of a large head of cabbage, roughly shredded or chopped (about 8 cups total)
1 (14.5 ounce) can petite diced tomatoes, drained
1 (10.75 ounce) can condensed tomato soup, NOT diluted
¼ cup beef broth
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
For serving (optional): cooked rice or riced cauliflower
Optional garnish: chopped fresh parsley

Instructions
Heat a little bit of olive oil in a Dutch oven or a large skillet over medium-high heat. Add the ground meat and the onion to the pot; cooking and stirring to break up the meat until the meat is no longer pink (about 5-7 minutes). Drain; return meat and onion to pot.
Add cabbage, diced tomatoes, tomato soup, beef broth, salt, garlic powder and pepper.
Bring to a boil; cover, and reduce heat to low. Simmer (covered) for about 25-30 minutes, or until cabbage is tender, stirring occasionally. If it looks like there is too much liquid in the pot, remove the lid and allow the cabbage to simmer uncovered during the final 5-10 minutes. Season with additional salt and pepper, to taste.
Serve over cooked rice, if desired. Garnish with chopped fresh parsley.

Mexican Street Corn Slaw

INGREDIENTS
Dressing
▢½ cup mayonnaise
▢½ cup sour cream
▢2 tablespoon lime juice 1 lime
▢1 teaspoon cumin
▢1 teaspoon smoked paprika
▢1 teaspoon chili powder
▢½ teaspoon salt or to taste
▢½ teaspoon pepper or to taste
Slaw
▢1 tablespoon olive oil
▢2 cups corn
▢1 jalapeno diced small
▢4 cups red cabbage shredded
▢1 green bell pepper julienned
▢¼ cup fresh cilantro chopped
▢6 green onions sliced
▢½ cup feta cheese crumbled

INSTRUCTIONS

Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Add the corn and jalapeños and cook until they begin to char, 5-7 minutes. Mix the dressing ingredients together in a small bowl.
Finish the slaw: Add all the slaw ingredients to a large bowl with the corn mixture, and dressing. Toss well and serve.

Beer Bread
 

INGREDIENTS
3 cups flour (SIFTED!!)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1 (12 ounce) can beer
1⁄2 cup melted butter (1/4 cup will do just fine)

DIRECTIONS
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

Jalepeno Corn Dip
 

Ingredients

1 teaspoon canola oil
2 ⅓ cups fresh or frozen (thawed) corn kernels
1 jalapeño pepper, seeded and finely chopped
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
2 tablespoons lime juice
1 teaspoon chili powder
¾ cup crumbled queso fresco, divided
⅛ teaspoon cayenne pepper
Chopped cilantro for garnish
Tortilla chips for serving

Directions

Step 1
Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Step 2
Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

I’m gonna try this tonight! But since we don’t drink I’m gonna have to figure out a way to buy just one beer! Lol

Pumpkin Bread
 

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
INGREDIENTS

2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
3 large eggs
1 15-oz can 100% pure pumpkin

INSTRUCTIONS

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy at this point -- that's okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Air Fryer Chicken
 

Ingredients
1 bone-in skin-on chicken breast
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1 tsp Paprika
(or any seasoning you like)

Instructions
First season the chicken breast with salt, pepper, garlic powder, and paprika to taste, rubbing it in on each side. (or your preferred seasoning)
Place the chicken in the air fryer basket. Set temperature to 385F for 30-35 minutes.
Halfway through cooking or 15 minutes, take out the basket. Use tongs to flip the chicken over to the other side.
Return the basket to the air fryer and let it finish cooking.
When done, use a meat thermometer to check internal temperature of chicken, which should be at least 165F. If not yet there, cook for 5 more minutes to ensure it is done.
When ready, remove to serving plate and enjoy!