Simple chia pudding

Serves/Yield: 2

Not only does the delicious chia pudding offer plenty of health benefits, but it comes together with incredible ease and makes for a convenient snack.

Ingredients

• 1/3 cup white chia seeds
• 1 1/2 cups milk
• 2 tbsp maple syrup
• 1/2 tsp vanilla

Instructions

1. Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.
2. Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better.
3. Chia seeds will expand and turn into pudding the consistency of applesauce (it won't get really thick).
4. Serve cold with sliced fruit or toasted nuts on top.

Notes

I find that maple syrup dissolves much easier than honey into the milk, but you can substitute the maple with runny honey or agave and get the same great taste.

http://www.simplebites.net/how-to-make-simple-chia-pudding/

Fajitas

Ingredients
Marinade (Mojo):
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipolte chiles, in adobo sauce
3 tablespoon roughly chopped fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice, olive oil, optional
12 flour tortillas, warm

Directions
Marinade ( Mojo):
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.

Preheat a ridged grill pan on high heat.

Drain the marinade from the beef. Lightly oil the grill or grill pan. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.

Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice and olive oil, if using. Grill the mixture for 7 to 8 minutes until the vegetables are just barely limp.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

You can also heat your tortillas in a microwave, lightly dampen a tea towel with some water, wrap the tortillas in the damp towel and heat in the microwave for about 1 minute. Check to see if they are warm, if not repeat the heating at 1 minute intervals until they are warm and pliable.

Thinly slice the steak against the grain on a diagonal.

Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Recipe courtesy of Tyler Florence

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/fajitas-recipe2.html?oc=linkback

Mango-Coconut Bread Pudding

Yield: 8 servings

Bread pudding:

• 1 cup milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 (14-ounce) can light coconut milk
• 2 large eggs
• 1 large egg white
• 6 cups (1-inch) day-old cubed French bread (6 slices)
• 2 cups diced peeled ripe mango (1/2 pound)
• Cooking spray
• 1/3 cup flaked sweetened coconut, toasted

Sauce:

• 1/2 cup sugar
• 1/3 cup mango or apricot nectar
• 1 tablespoon butter
• 1 teaspoon cornstarch
• 1 (5-ounce) can evaporated fat-free milk

Preparation

1. Preheat oven to 350°.
2. To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
3. To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding.

From: http://www.myrecipes.com/recipe/mango-coconut-bread-pudding

Sazon Seasoning

Ingredients:
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground annatto seeds (achiote) or tumeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

Directions:
Combine all ingredients and mix well. Store in an airtight container. 1 1/2 teaspoons of this mix equals one packet of commercial sazon.

From: http://www.skinnytaste.com/2014/08/homemade-sazon-seasoning-mix.html

Coconut Macaroons

Makes about 24 cookies

Ingredients

• 3 cups sweetened, shredded coconut
• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla or almond extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
2. Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
3. Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
4. Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
5. Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
6. Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
7. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

From: http://www.thekitchn.com/how-to-make-easy-coconut-macaroons-cooking-lessons-from-the-kitchn-186918

Heavenly Lemon Bars with Almond Shortbread Crust

For the crust:

8 tablespoons (1 stick) unsalted butter, softened and cut into chunks
1/2 cup powdered sugar
1 cup all-purpose flour
3/4 cup almond meal (or more flour)
1/2 teaspoon salt

For the lemon curd:
4 large eggs
4 large egg yolks
1 cup granulated sugar
Zest from 5 to 6 lemons
3/4 cup fresh-squeezed lemon juice (from 5 to 6 lemons)
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened and cut into cubes
Powdered sugar, for dusting

Instructions:

1. Heat the oven to 350°F with a rack in the middle position. Line an 8x8-inch baking dish with parchment, letting the excess parchment hang over the sides of the pan.
2. First, prepare the shortbread crust. Beat together the butter and powdered sugar in a stand mixer (or with a hand mixer) on medium-high speed until they are completely combined, turn pale yellow, and resemble creamy frosting. Stop the mixer and scrape down the sides of the bowl as needed while mixing.
3. Add the all-purpose flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.
4. Press the dough into the baking dish. Use the bottom of a cup to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden-brown.
5. While the shortbread crust is baking, prepare the lemon curd. Whisk together the eggs, yolks, and sugar in a small (2-quart) saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth, liquidy mixture. Set a small strainer over a mixing bowl and place next to the stove.
6. Place the pan with the lemon mixture over medium heat. Stir, gently but continuously, until the mixture thickens enough to coat the back of a spoon and registers about 155°F on an instant-read thermometer; this should take 8 to 10 minutes. Be sure to scrape the bottom and edges of the pan as you stir. If you notice the mixture starting to coagulate and clump up, immediately remove the pan from heat.
7. Strain the lemon curd into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter. Stir until the butter is completely melted.
8. When the shortbread crust is ready, remove it from the oven and pour the curd over top. (It's okay if one is finished before the other, though ideally, they will finish at close to the same time.) Put the pan back in the oven and bake at 350°F until the edges of the curd are set, but the middle is still jiggly, 10 to 15 minutes.
9. Cool completely on the counter, and then cover and refrigerate for at least 4 hours (or overnight). To slice, run a knife around the edge of the bars and then lift them onto a cutting board using the flaps of parchment paper. Use a chef's knife to cut straight down into bars; wipe the knife clean between cuts. Bars will keep refrigerated for several days.

From: http://www.thekitchn.com/recipe-heavenly-lemon-bars-with-almond-shortbread-crust-recipes-from-the-kitchn-191597