Churros with Mayan Hot Chocolate

Makes 24 Churros

Churros
1 cup water
4 Tbsp salted butter
2 Tbsp + 1/2 cup granulated sugar
1 cup flour
2 eggs
1 tsp vanilla extract
1 1/2 tsp cinnamon
vegetable oil for frying

Mayan Hot Chocolate
1 vanilla bean
3 cups Homo (whole) milk
200 g good quality bittersweet chocolate, chopped
1/2 tsp ground cayenne pepper

In a medium saucepan, combine the water, butter and 2 Tbsp of the sugar.  Bring to a boil then  remove from heat. Add the flour all at once, stirring vigorously.  Beat in the eggs, one at a time, until fully incorporated; stir in the vanilla extract. Scrape the dough into a piping bag fitted with a 3/8" pastry star tip.  Mix together the remaining sugar and the cinnamon in a wide shallow bowl and set aside.

Fill a large pot with vegetable oil, about 4" deep, and heat the oil to 375F.

Meanwhile, make the hot chocolate.  Halve the vanilla bean lengthwise and scrape out the seeds with the back of a paring knife.  Place the seeds and the pod in a small saucepan.  Add the milk, chocolate and cayenne pepper. Bring the mixture to a simmer over med-high heat, stirring occasionally until the chocolate has been thoroughly incorporated and the mixture has thickened.  Discard the vanilla bean pod and keep the mixture warm until ready to serve.

Hold the piping bag vertically above the hot oil.  Pipe a 6" length of dough, then quickly cut the dough from the tip of the bag with an oiled paring knife, letting it slide away from you into the oil.  Repeat, frying up to 5 churros at a time, turning once and cooking until golden brown.  Transfer to a paper towel-lined baking sheet, and while still hot roll each churro in the cinnamon sugar mix. Serve with the Mayan hot chocolate for dipping.

Sweet Potato Casserole

 

 

Okay, so this isn't really a recipe as there are no measurements; it all depends on how many sweet potatoes you use, and the flavour you like.

 

Ingredients:

Sweet Potatoes

Butter

Cream

Brown Sugar

Cinnamon

Nutmeg

Pecan Halves

Steam the sweet potatoes and mash with butter and cream.  Add brown sugar, cinnamon and nutmeg to taste.
Place in a casserole dish and top with pecan halves and sprinkle with brown sugar.
Bake at 375 until heated through.

Coleslaw

Salad Dressing
1/4 cup apple cider vinegar
2 tsp canola oil
1 tsp honey

4 cups sliced cabbage (red, green, or a combo of both)
1 shredded carrot (use a cheese grater or a peeler to get ribbons)
1/4 medium red onion, thinly sliced

In a large bowl, whisk together the dressing ingredients.  Add other ingredients and toss.

Variations can include:
Add 2 apples, scrubbed well, cored and quartered and thinly sliced + 1/4 cup dried cranberries.
or
Add 2 oranges peeled and coarsely chopped + 1/4 cup dried cranberries.

Arugula with Goat Cheese and roasted Beets

 

 

 

8 cups (142 g) arugula

4 beets, roasted (you can boil them but there is more flavour if you roast them)

2 oz (50g) goat cheese at room temperature (you can use a flavoured goat cheese for a different twist)

 

Dressing

2 Tbsp balsamic vinegar
1 Tbsp + 1 tsp olive oil
2 tsp grainy Dijon mustard
2 tsp honey
1 large shallot, minced

1. Roast the beets the night before. Pre-heat oven to 350 F.  Place washed, whole beets in a metal baking pan lined with foil or parchment paper and bake for 1-2 hrs until soft (will depend on size of beets and desired softness). Cool and place in covered container in fridge overnight.

2. One serving day: Clean and dry arugula.  Place in a large bowl.

3.  Peel beets and cut into chunks or slices, depending on your preference. *Wear rubber gloves unless you want purple fingers

4. Whisk together liquid dressing ingredients in a small bowl, then stir in shallots.  Reserve 2 Tbsp and toss the rest with the arugula.

5. Divide the arugula between 4 plates.  Top each plate with 1/4 of the beets and 1/4 of the goat cheese, crumbled. 

6. Drizzle each plate with 1/4 of the reserved dressing before serving.

Broccoli, Cauliflower and Potato Salad

Equal parts broccoli, cauliflower and cooked potato, all cut in bite-sized pieces
2 dill pickles, cut in small pieces
1 cup chopped red onion
mayonnaise
sour cream
2 tsp. brine from dill pickles
1 tsp. celery seeds
1/2 tsp. dried mustard

Combine all vegetables in a large bowl.  Using enough mayo and sour cream to coat the veggies, mix other ingredients together before tossing it all together.
Let flavours blend in refrigerator for at least 1 hour before serving.

Easy Potato Salad

Another childhood staple.  Basic, easy and definitely needed for a BBQ.
I won't include amounts because you just make as much as you want.

Potatoes - peel them or just wash, cut into bite-sized pieces and cooked
carrots - peeled and diced
celery - diced
radishes - diced
cucumber - diced
mayonnaise
salt and pepper
Hard boiled egg, chopped, if desired

Just throw it all together in a bowl and enjoy.

Tuna Macaroni Salad

This was a summer staple growing up.  Quick and simple, it makes me feel 10 years old again.

1 bag elbow macaroni, cooked and drained
1 can peas, drained
1 can tuna, drained and flaked
mayonnaise
salt and pepper to taste
dust with paprika, to look pretty :)

Combine macaroni, peas and tuna in a bowl; add enough mayo to coat and season to your taste.  Dust top of salad with paprika.

Simple.