Sopapillas Stuffed with Pork or Chicken

I made these recently because of another craving for a certain food.  The combination of cravings were for Mexican Food and Sopapillas.  Living in New Mexico for many years these were one of the things I really enjoyed.  I had never had Mexican food of any kind until I moved there, not even a Taco.  Amazing huh??  Now I made all sorts of Mexican Influence dishes.  There is a restaurant that we go to when I visit my son, Pete's.  Their food is delicious but can be very hot and spicy (for me), but they make the best Sopapillas and Flour Tortillas.  I have learned to get simple things because most is way to hot for me.  The dishes I made this night were Pork Roast and Chicken.  I made the chicken milder than the pork.  They both had great flavor but the pork had a definite kick to it, which the kids love, especially Alan and AJ.  Here it is before I stuffed it.  YUM

Sopapilla

3 cups all-purpose flour  
2 teaspoons  baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening
1 1/4 cups warm milk (approximate)
Vegetable Oil (for frying)
I use my food processor for this.  Add the flour, salt and baking powder and pulse a couple of times.  Add the vegetable shortening and pulse til you get a look of crumbs.  Add the milk and pulse until it all comes together.  Let it rest for about 10 - 20 minutes.  Then pull balls off and roll out, not to thick not to thin.  When frying these be sure you oil is hot enough, drop them in 1 at a time and pop them under the oil and they will puff up.  Cook until golden, then drain on paper towel.
 

 

Pork:
2 1/2 - 3 lb pork roast boneless
1  7 oz. can of green chilli's chopped
1  large Anaheim pepper (roasted, peeled and chopped)
1  large Pablano pepper (roasted, peeled and chopped)
1 medium onion diced
2 cloves garlic, diced
1 small sweet red pepper, diced
1/3 cup red wine
1 cup chicken broth
 fresh Cilantro chopped, added at end
Here's one more shot of one of the large ones.  Had this one with honey drizzled on top.  Another YUM!

In a dutch oven heat olive oil and saute some onion and 1 whole garlic clove, til translucent.  Remove from pan salt and pepper pork then add to the hot pan.  Sear on all sides then add in the onions you cook and the rest of the onion and garlic, cook for a minute or so, add the red wine and cook for about another minute.  Add the green chilli, peppers and chicken broth.  Bring to a boil and simmer for about 10 minutes.  Place in 350° for about 3 hrs until pork is tender and falls apart.

Chicken:
I used 2 chicken breast skinless and boneless.
Heat skillet with oil and add  some onion,  1 clove garlic and 1/2 sweet red pepper diced.  Cook chicken until it gets browned on both sides about 10 minutes, it will not be cook through.  Add red wine, then 1/2 (2 oz of a 4 oz. can)  can of green chilli
1/4 of Anaheim pepper and 1/4 of pablano pepper, and 1 cup of chicken stock.  Bring to boil and then reduce heat and cook for about 10 minutes.  Transfer to an oven proof pot with lid and cook along with the pork.  This will only take about 1 hr. to cook.
Sure hope you give these a try.  They look like they are a lot of work but really no more than a normal dinner.  Thanks for taking time to stop by.  Have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.
Donna

Butter Finger Brownies

This is the dessert I made for our weekly game.  I was going to make the usual plain ole Brownie then decided I would add some peanut butter.  Well, while I was getting the peanut butter I notice a bag of Butter Fingers and thought hmmmm think I'll put these in instead.  So the creation of a new yummy dessert.
I made a small section without nuts for my grandson AJ, seems lately he doesn't like nuts.  Geesh how doesn't like nuts.

This also is a very quick recipe to put together and only takes 30 minutes to bake so you could have a nice dessert if someone popped in.

Ingredients:
2/3 cups AP flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 TBL butter - unsalted
2 TBL water
2 eggs
1 tsp vanilla
1 1/2 cups Chocolate chips (*I used Ghirardelli chocolate chopped)
1/2 cup nuts *optional*
5-6 miniature Butter Finger Bars chopped

Pre heat oven 325 °F butter an 8 inch pan set aside.  In a bowl whisk the flour, salt and baking soda, set aside.  In a saucepan melt the butter, add the water and then remove from heat and add chocolate, stir til chocolate is melted.  Add the 2 eggs and vanilla, stir.    Add the dry ingredients to the chocolate.  Stir and mix well add the Butter Fingers and nuts.  Spread in pan and cook for 30 minutes until toothpick in center comes out clean.  Cool on rack.

Thanks for taking the time to stop by.  Have a wonderful day and Remember to Find the Time to do All the Things YOU Love.
Donna

Italian Bread Bowl

I made potato soup when we had these and I will post that recipe very soon.  I have made Cheese and Broccoli soup also that goes very well with these bowls.  I bet a nice homemade stew or pot roast would be very tasty inside and wonderful on a cold winter day.  Food for thought will have to try that next winter.

Printable

Ingredients:

2 (.25 ounce) packages active dry yeast 2 1/2 cups warm water (110 degrees F/45 degrees C) 2 teaspoons salt 2 tablespoons vegetable oil

7 cups all-purpose flour 1 tablespoon cornmeal 1 egg white 1 tablespoon water

Directions:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.  Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.  Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.   Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.   Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.   To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Thanks for taking time from you busy day and Remember to Find the Time to Do All the Things You Love. Donna

Potato Rolls with onion

This is a wonderful roll with lots of flavor but not much work.  There is only 1 rise so it makes up in a short time.  You can have fresh baked bread or rolls in about an hour, how great does that sound.  Since I have retired I don't buy bread anymore everything in the house is home made.  It's pretty scarey to buy bread in the store and a month later its still ok with no mold.  Yikes!!! My homemade bread and baked good if not refrigerated will get mold within 2 - 3 days.  Gives you something to think about and what do they put in the foods that give them that long a shelf life.  With making your own you know exactly what's in it and it tastes so much better.  Ok I'll get off my soap box for now.  Here's the recipe.  I will for sure be making these again, because they make a wonderful sandwich.
Printable:
Ingredients:
1/2 large  onion diced
1 TBL butter
1 3/4 cup warm water
2 TBL sugar
2 1/2 tsp salt
1 cup potato flour
3- 4 cups AP flour
2 pkg yeast
2 TBL vegetable oil
1 egg white mixed with a little water

Directions:
Saute the onions until they are translucent and set a side to cool.  In large mixer bowl mix 1 cup potato flour, 1 cup AP flour, salt, sugar and yeast.  With paddle attachment on add the water and oil and beat for 3 minutes.  Put dough hook on then add 1/2 cup flour at a time and continue to knead the dough for 3 1/2 minutes, then add the onions and knead for another 3 minutes until you get a nice soft dough (it should not be sticky).  Set on floured counter to rest for 10 minutes covered.  Divide dough into 12-14 round shaped balls and place on a lined parchment paper baking sheet   (these do rise quite a bit so don't make your balls too big and don't place too close together)  These will make wonderful small dinner rolls.
Cover and let rise for about 30 minutes.  Preheat oven to 375 °F    Brush tops of rolls with egg white and bake for 25 minutes until golden brown.  Cool a bit on wire rack then enjoy.  These also make wonderful sandwiches.

Thanks for taking time from your busy day.  Have a wonderful day and Remember to Find the Time to Do ALL the things You ♥ Love.
Donna

crusty Italian bread

This is one of the easiest breads I've ever made.  You can add spices and cheeses to it if you so desire.  Once you'll make this you'll wonder why you've never tried making bread before.  I made this the night I made the spinach stuffed shells with Vodka Cream Sauce, which I will post very soon.

2cups-ap flour
1 tsp salt
1heaping tsp yeast
2cps warm water

Directions
Mix dry Ingredients then add water, stir.  Cover with towel and let rise for 4 hours.   Preheat oven to 500 and have a couple of cups of water hot water in an oven proof pan on the bottom rack of oven.  Flour surface really well and try not to overwork dough, it will take the gases out .  Also be sure your hands are well floured because the dough is really sticky.  On a parchment lined cookie sheet shape your loaves or use a bread sleeve.  Place in oven and spray some water inside before closing.  In 5 minutes spray again.....this makes for a wonderful crusty exterior and a great crumb inside.  Bake for about 30 minutes but keep an eye on the bread that it does not over brown.   Enjoy.
Thanks for taking time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU Love.
Donna