Brazilian Lemonade like Tucanos

Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4

Pancakes

My family's favorite pancakes. Add 1/4-1/2 cup pureed veggies for added health! You can also add a dash of cinnamon or a 1/2 tsp of vanilla.

Ingredients (Chill the batter for 20-30 minutes beforehand if possible)

1 cup flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk, more if needed for desired consistency
1 egg
2 tablespoons vegetable oil or melted butter

Directions

1. Preheat a lightly oiled griddle over medium-high heat.
2. Combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth. QUICK METHOD- Combine dry ingredients and mix well. Add other ingredients to dry ingredients and immediately mix until well combined.
3. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

from allrecipes

Peaches and Cream Stuffed French Toast

 

Ingredients:

For the filling:
4 ounces cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup sliced fresh peaches
For the French toast:
4 slices French bread
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Diced peaches and maple syrup, for serving

Directions:

1. To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with peach slices. Make two French toast "sandwiches."

2. In shallow pan or pie plate, beat eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture, on each side.
3. Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced peaches and maple syrup.

Recipe from http://www.twopeasandtheirpod.com/

Crockpot Chicken for the freezer

Ingredients:
1 large bag frozen chicken (about 8 chicken breasts, or as much chicken as fits in your crockpot)
1 onion, cut into chunks
Salt, pepper, garlic powder, paprika

Directions:
Place half of onion on the bottom of Crockpot. Layer chicken into the Crockpot. You can defrost the chicken if you'd like but frozen is fine. Place remaining onion pieces over the top. Optional: Sprinkle with salt, pepper, garlic powder, and paprika. Cook on low for 6 hours or high for 3 hours or until chicken is done through and tender.
Put each chicken breast into its own plastic bag with a spoonful of the juices from the bottom of the Crockpot. This will keep it moist when you defrost it. I use regular zip-lock bags because I use the chicken quickly. If your chicken will be in the freezer for a while, you might want to use freezer bags. Put all the individual bags of chicken into a bigger bag. This keeps the chicken all in one place in the freezer so it's easier to find, and it adds another layer of protection from freezer burn.  Defrost chicken and use in soups, sandwiches, casseroles, and pasta dishes.

Cream Cheese and Chicken Enchiladas

Ingredients:
2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce
1 can black beans, drained & rinsed
2 cups cooked rice
Tortillas
1-2 cups shredded Monterrey & Colby cheese

Directions:
Cook rice. Cook chicken and shred. (Boil or bake it so there is no need to touch any raw chicken.) Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  Spray the bottom of a 9x13 baking dish. Pour half a cup of the enchilada sauce into the bottom of the baking dish. Layer the rice and beans onto tortillas. Top with chicken mixture. Roll up each of the tortillas and place them in the baking dish seam side down.  Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese. Cover the baking dish with foil and bake at 375 for about 25 minutes. Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered or just long enough to brown the cheese.

English Toffee

English Toffee
1 C. sugar
1/4 tsp. salt
1/2 package chocolate chips
1/2 C. finely chopped walnuts
1 1/2 C. butter
1/2 tsp. vanilla

First, chop nuts and spread half on the bottom of the cookie sheet. Have your chocolate chips measured and ready. Stir and cook the butter, sugar and salt in a sauce pan over medium-high heat until light brown. Stir fast for 5-10 minutes. When it reaches the right color (dark carmel) remove from heat and add vanilla. Pour over the chopped nuts and spread out as best you can with a knife or spatula. Next, pour chips on and spread to melt. Sprinkle the remaining nuts onto melted chocolate. Refrigerate. When cool, take a knife; place the tip into the toffee and break into desired pieces. Store in refrigerator in closed container.

*You can also freeze this candy to eat later!

Qashpi

This is often served for breakfast, though it can be served for other meals as well.

Ingredients:
1/2 lb Queso fresco or cotija, chopped
1 red, yellow or white onion, chopped
1/2 bunch cilantro, chopped
1 lime or 1/2 lemon, squeezed
Salt to taste
5 potatoes, cooked

Directions:
Mix cheese, onion, cilantro, lime and salt in bowl. Serve over potato (as you would chili). Enjoy!

Heavenly Bread Pudding

INGREDIENTS (see also sauce below)

6 large croissants (Costco)

8 large eggs

1 c. sugar

3 c. heavy cream

2 tsps. vanilla bean paste (available at Williams and Sonoma, but regular vanilla can be substituted)

DIRECTIONS

Butter a 9x13 dish.  Slice the croissants in half lengthwise.  Layer half of croissants, crust-side down, in bottom of pan, then layer the other half, crust-side up, on top.  In a bowl, whisk the eggs and sugar; then whisk in the cream and vanilla paste.  Pour slowly over the croissants and smash down with a spoon and allow to soak for 10 minutes.  Place the 9x13 pan inside a larger pan for a water bath fill the outside pan with water ¾ full and bake at 350 for 1 ½ hours (check the pudding after 1 hour 15 minutes and take out of oven if it is golden brown).  Make sure the eggs are all cooked.

Dish into bowls and pour a couple spoonfuls of sauce on top.  Sprinkle with raspberries, boysenberries, etc.  (I get the Costco berry mix in the frozen food section and add some sugar.). Serve warm or at room temperature.

**I covered the pudding the first half of the bake time with tinfoil. I tented it and cut a few holes in it to allow steam to escape like Ina suggests in her bread pudding recipe.

**You can add raisins, nuts, chocolate, coconut etc to the pudding. Just place it between the two croissant pieces (make sure it is covered or it may burn)

SAUCE

1 cube butter

1 c. sugar

½ c. heavy cream

1 tsp. vanilla

Melt butter in small saucepan and add other ingredients.  Stir on medium-low heat until sugar is dissolved.  Do not boil.

Locro de Zapallo (squash or pumpkin stew)

Ingredients:
-1 small onion finely chopped
-1 garlic clove finely chopped
-1TBS olive oil
-1 TBSP Mexican hot sauce (I used Valentina brand, since that is what I had in hand)
-3 lbs. Banana squash, butternut squash ,any yellow almost orange squash or even Halloween pumpkin chopped in small 1/2 inch squares
-1 potato chopped in 1/2 inch squares
-1/2 cup frozen corn
-1/2 cup frozen peas
-1/2 cup queso fresco crumbled or you may use mozzarella cheese
-1/4 cup milk (optional)
Garnish with chopped cilantro

Directions:
Saute onion, garlic and Mexican hot sauce in olive oil until onions are soft. Add chopped squash, stir, add 1 cup of water and let cook in medium heat for 45 minutes to an hour stirring every 15 minutes until squash is soft (press squash against pot). When squash is soft add  potatoes, frozen corn and peas, let cook for 20 minutes or until potato is cooked. Add cheese once everything is cooked, stir and the squash is supposed to look mushy but if it is too thick you may add the milk. Garnish each serving with cilantro and serve with warm white rice.

Oven Roasted Potatoes with Bacon

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Preheat oven to 425 and put a big pot of water on to boil.
Peel and chop into mouth-size pieces. Place in pot of water and boil about 10 min, until just barely fork tender. Meanwhile cut bacon into about 1/2 inch pieces prior to cooking, then cook until golden but not crunchy. 
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. Place in 425° oven for 35-40 minutes. Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano. Add more salt and pepper if desired.  Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.  Remove from oven and sprinkle with fresh parsley.  Makes 4-6 servings, depending on serving size. Serve immediately!

 Recipe from myadventuresinthecountry.com.