Brazilian Stuffed Bread

In Brazil, when you have visitors over, it's pretty much tradition to sit down and "tomar um lanche", which is literally translated to "take a lunch", but it's a way to say eat a snack, or have some tea (if you're from Europe).

And this bread is just perfect for that. I would say, in a typical Brazilian home, you would have as an afternoon snack: some bread (from french bread to cheese bread), cake, and Coca-Cola (okay, maybe Guaraná). Just kidding, but it is very common.



This recipe is so easy, the hardest part really is just waiting patiently for the dough to rise. AND you may just have all the ingredients in your pantry.

Ingredients:

- 3 to 3 1/2 C Flour (Start with 3 and keep adding until it doesn't stick to your fingers anymore)

- 4 tbsp. Oil (I think I used canola)

- 2 tbsp. Sugar

- 2 Eggs

- 1 tsp. Salt

- 1 C water

- 1 tbsp. Yeast

- Mayo

- Shredded Parmesan Cheese

You can use anything to put inside the bread, here are some suggestions:

- Muzzarella chesse, diced tomatoes, and basil

- Pepperoni and cheese

- Just Cheese

- Ham, cheese, tomato, onions, and oregano (I made this one and it turned out delish, except I used some left-over salsa fresca since I didn't have any more onions and it turned out pretty good)

You can also use any kind of meat like salami, turkey, hot dogs (this would need to be chopped)...Just use your imagination!

Put all of the ingredients in a large bowl, except for the water and yeast. In a small bowl, add water and yeast and let it sit for a few minutes (while you mix everything else in the large bowl).
Add the water and yeast to the large bowl and mix it all up with your hands.
Flour a flat surface and knead the dough for a few minutes.
Cover and let it rise for at least 30 minutes (I would do about 45 minutes).
While the dough rises, you can prepare your toppings. Make sure to chop everything up, except the cheese, if it's already grated.
Separate the dough into two equal pieces. Open one in a rectangle, spread the mayo, add chesse and other toppings. Roll it up lengthwise. It doesn't need to be rolled up super well, I usually only do it a couple times. Spread some more mayo on top of the bread and sprinkle with parmesan cheese. You can also add parsley on top to make it look prettier, or, in my case, to differentiate from the other bread, which had a different topping. Make sure you pinch the ends so the cheese doesn't run out. Repeat everything with the other piece of dough and put it in a floured (spread butter first, and then the flour) cookie sheet.

Bake for aproximately 40 minutes at 350 F.

Carne Molida con Papas

In need of an easy meal??? Well, look no further! This is one of the easiest meals to make. I tend to make this often...specially when I run out of ideas. You can make this and eat it with tortillas like a burrito. You can use this as the meat dish for tostadas, or some delicious sopes (post to come)! It can also be the perfect filling for fried empanadas.

Anyway, the list goes on.

INGREDIENTS:

1 lb ground beef
1 small onion, chopped
2-3 tomatoes, diced
4 potatoes, diced (it really depends on the size of the potatoes, so as many as you want)
2-3 fresh jalapenos, diced
cilantro, chopped (optional)
salt and pepper, to taste
Mozarella or Monterey Jack cheese, shredded (optional)

In a skillet begin to cook the meat, add salt and pepper. When the meat is practically done, add the remaining ingredients (except for the cheese), add more salt and pepper if necessary (I usually do). Cook on medium heat (mix when needed) until potatoes are tender. When potatoes are ready, add cheese, and serve when cheese has melted. Enjoy!!

Note: I once added fresh chopped spinach to it and it was great. So if you are in the need of using spinach...here is a great dish.

Breaded Ranch Chicken

I just gave this recipe a try and we loved it. I got the recipe from an old issue of Taste of Home magazine. Anyway, I'm always looking for quick, easy and tasty recipes and this sure is one of them. I accompanied the dish with rice, salad and some ranch roasted potatoes.

INGREDIENTS:

3/4 c crushed cornflakes

3/4 c grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (2 lbs)

1/2 c butter or margarine, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350 degrees Fahrenheit for 45 minutes or until chicken juices run clear. Enjoy!!

German Pancakes with Coconut Syrup

We made these for Christmas with the egg nog added in and they were delicious! We make them all the time without the egg nog and they are just as good. My family calls them Monster Pancakes because of they way they grow so big in the oven.


MONSTER PANCAKES

6 Eggs
1 C. Milk (Replace 1 cup of milk with 1/2 cup low fat milk and 1/2 eggnog to reduce thickness and add 1/4 teaspoon of nutmeg)
1 C. all-purpose Flour
1/2 tsp. Vanilla
1/2 tsp. Salt (reduce to 1/4 tsp. if using salted butter)
4 Tbs.  Butter, melted

Place the eggs, milk, flour and salt in a mixing bowl; mix thouroghly. Pour the melted butter into an ungreased 9x13x2  baking dish; add batter. Bake, uncovered, at 425 degrees for 16-18 minutes. Make sure to monitor the oven so the tips of the pancake don't burn. You will know when it's cooked when the tips of the pancake begin to lightly brown.

Dust pancake with confectioner's sugar; serve immediatly with the syrup (see recipe below or use your own). It is also good to use whip cream and berry jam or peaches.


Butter Cream Syrup (Coconut or other flavoring)

1 C. Butter
1 C. Sugar
1/2 C. Buttermilk
1/2 tsp. Baking Soda
1/2 tsp. Coconut Flavoring (optional or any other flavoring that you want)

Heat butter, sugar, buttermilk, baking soda and flavoring by slowly bringing to a boil (it will foam, so be sure to put in large sauce pan). Take off heat.

Peanut Butter Bars

Peanut Butter Bars

1 C. Butter
1 C. Brown Sugar
1 C. Peanut Butter
1/2 C. Sugar
2 Eggs
2/3 tsp. Baking Soda
2/3 tsp. Salt
2 tsp. Vanilla
1 1/2 C. Oats
1 1/2 C. Flour

Mix & Bake @ 350 degrees for 10-12 minutes, on cookie sheet.
Spread a layer of peanut butter on the bars, when cooled.

Frosting:
1 1/3 C. Sugar
6 Tbs. Milk
6 Tbs. Butter
Bring to boil, then add:
1 C. Chocolate Chips
1 tsp. Vanilla
Dash of Salt

Spread frosting on top of peanut butter layer. Enjoy!

Candied Corn Pops

Caution:

These are the most addicting treat I've ever made. It makes a large amount and if you don't have someone to share them with, you might find yourself finishing them off... then regretting it later. 

(This coming from personal experience. lol)

Candied Corn Pops

1 large bag corn pops pop corn (16 oz)

2 cup sugar

4 cubes butter (1lB)

4 tablespoon water

Boil together for 7 min remove from heat then add 2 tsp vanilla. 

Stir and pour over corn pops.

Bionico (Mexican Fruit Salad)

This is a very, very delicious Mexican fruit salad. It's not only delish, but super easy to make as well. I won't really put specific measurements for the salad because it's really up to you how much fruit you want to add and what kind. I usually make mine with apples, strawberries and bananas, but you can add other fruits such as cantaloupe, pineapple, etc.

INGREDIENTS:
Apples
Bananas
Strawberries
Cantaloupe
Any of your favorite fruits and berries

CREME:
1 can sweetened condensed milk
2 cans Nestle Media Crema/Table cream (you'll find this in the latin section of your grocery store)
1 tsp vanilla

INSTRUCTIONS:
Cut all the fruit in small pieces (bite size), I cut mine very small. Place cut fruit in a large bowl or individual bowls.

Mix all the ingredients for the creme and pour over the fruit.

Top with granola. Enjoy!!!

NOTE: You can substitute the creme with yogurt for a healthier fruit salad, it's really good this way as well.