Chicken margherita naan pizza

http://www.joyfulhealthyeats.com/grilled-chicken-margherita-pizza/#_a5y_p=3308581

Grilled Chicken:

• 1 large boneless chicken breast
• salt & pepper

Roasted Cherry Tomatoes:

• 1 pint of cherry tomatoes
• 1 teaspoon of olive oil
• salt & pepper

Remaining Ingredients:

• 2 whole wheat naan flatbreads
• 2 tablespoons of olive oil, {1 per naan}
• 1 garlic clove, minced
• 1 cup of mozzarella cheese
• ½ cup of fresh basil, chopped

1. Preheat oven to 400.
2. Place 1 pint of cherry tomatoes on a baking sheet, season with 1 teaspoon of olive, salt, and pepper.
3. Roast for 20 minutes.
4. In the meantime, season 1 large boneless chicken breast with salt & pepper.
5. Place on a medium high grill and grill each side for 5-7 minutes {or until no more pick}
6. Remove from grill and let rest, slice into thin pieces once chicken has cooled enough to touch.
7. Preheat oven to 350.
8. Place 2 whole wheat naan flatbreads on a baking sheet.
9. Evenly spread the following between the two naan flatbreads, 2 tablespoons of olive oil, 1 minced garlic clove, 1 cup of mozzarella cheese, sliced chicken breast, and roasted cherry tomatoes.
10. Bake pizzas for 8-10 minutes, until cheese is melted.
11. Remove from oven and sprinkle ½ cup of fresh chopped basil between the two pizzas.

Mexican Shakshuka

http://www.joyfulhealthyeats.com/easy-one-pot-mexican-shakshuka/

• 2 tablespoons grape seed oil
• 1 poblano pepper, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup diced sweet onion
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 (14 oz) cans of diced fire roasted tomatoes
• salt and pepper to taste
• 6 eggs
• ⅓ cup crumbled queso fresco
• ¼ cup diced fresh cilantro
• ¼ cup diced green onion
• garnish: sliced avocado. sliced jalapeno

1. Preheat oven to 375 degrees.
2. Heat 10" cast iron skillet to medium high heat, add grape seed oil.
3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
4. Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.
5. Then add the diced tomatoes. Simmer for about 5 minutes.
6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.
8. Serve!
9. Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

Serving size: 1 cup of shakshuka + eggCalories: 206 Fat: 12 g Saturated fat: 3 gCarbohydrates: 14 g Sugar: 5 gSodium: 394 mg Fiber: 3 g Protein: 10 gCholesterol: 193 mg

Banana bread

http://www.thekitchn.com/how-to-make-banana-bread-cooking-lessons-from-the-kitchn-139900

Ingredients
1/2 cup (1 stick) unsalted butter
1 cup granulated white sugar
2 large eggs
3 medium bananas, very ripe
1/4 cup milk
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts or chocolate chips (optional)

Instructions

1. Heat the oven and prep the pan: Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Line the loaf pan with parchment, letting the excess hang over the sides. Spray the inside with nonstick cooking spray. → If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
2. Melt the butter: Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.
3. Combine the butter and sugar: Whisk together the melted butter and sugar in a mixing bowl until combined. (Or cream in a mixer until fluffy.)
4. Add the eggs: Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
5. Add the milk and vanilla: Whisk the milk and vanilla into the batter.
6. Mash in the bananas: Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.
7. Add the flour, baking soda, and salt: Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible. 
8. Fold in the nuts or chocolate, if using: Last but not least, scatter the nuts or chocolate over the batter and gently fold them in. 
9. Pour the batter into the pan: Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
10. Bake for 55 to 65 minutes: Place the pan in the oven. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every 5 minutes after.
11. Cool in the pan for 10 minutes: Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
12. Remove from pan and cool another 10 minutes: Lift the loaf out of the pan using the parchment paper "wings." Set it on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

Recipe Notes:

• Banana Muffins: To make muffins, line a muffin tin with liners and fill each cup to roughly 3/4 full. Makes 8 to 10 muffins.

Big soft ginger cookies

http://www.tasteofhome.com/recipes/big-soft-ginger-cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• Additional sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. 
2. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Pineapple coconut ice cream

http://www.deliciousmagazine.co.uk/recipes/coconut-and-pineapple-ice-cream/

400ml can coconut milk
Pared strip of lime zest, plus juice of 1 lime
3 egg yolks
100g caster sugar
2 tsp cornflour
300g pineapple pieces, plus extra wedges to serve
200ml double cream
Toasted coconut flakes, to serve (see tip)

METHOD

1. Place the coconut milk in a saucepan with the lime zest. Bring to just below boiling point, then remove from the heat and set aside to cool and infuse for 20 minutes.
2. Whisk the egg yolks in a bowl with the sugar and cornflour until smooth. Gradually add the coconut milk, whisking constantly. Return to the saucepan and heat gently, stirring, until the custard thickens. Remove from the heat and strain into a clean bowl, discarding the lime zest. Cover with baking paper and set aside to cool.
3. Meanwhile, whizz the pineapple in a food processor for a few seconds, until it’s a rough purée. Stir into the custard with the cream and lime juice. 
4. Place the ice cream mixture in a freezerproof container and freeze for 45 minutes. Remove from the freezer, beat well, then return to the freezer for a further 2 hours. Alternatively, pour into an ice cream maker and churn until thick.
5. Serve scoops of ice cream with wedges of fresh pineapple. Sprinkle with toasted coconut and decorate with pineapple leaves, if you like.

2 cans coconut milk

1 lime (skin + juice)

5 egg yolks, 1 white

1 c sugar

4 tsp cornstarch

1 can crushed pineapple

473 ml whipping cream

1/2 c flake coconut

Caramel Apple Cheesecake Bars

http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html

Crust:

• 2 cups all-purpose flour
• ½ cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened

Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• ¾ cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1½ teaspoons vanilla extract

Apples:

• 3 Granny Smith apples, peeled, cored and finely chopped
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• ½ cup quick cooking oats
• ½ cup (1 stick) butter, softened

Drizzle:

• ½ cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with ¾ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Oreo ice cream cake

http://www.chelseasmessyapron.com/brownie-oreo-ice-cream-bars/

1 package brownie mix + ingredients called for
24 oreos + 3 for topping
1 container (12.8 ounces) hot fudge topping
1 container (48 ounces) cookies and cream ice cream
1 container (8 ounces) whipped topping, completely thawed

Prepare the brownies according to package directions. Spray a 9 x 13 pan with nonstick spray and bake the brownies according to package directions.
Remove and allow the brownies to cool completely.
Top evenly with oreos.
Warm the hot fudge for 30 seconds and then pour and smooth the hot fudge evenly over the brownies.
Place in the freezer for 10 minutes and remove the ice cream to soften a bit at this time.
Scoop large amounts of ice cream over the hot fudge. Evenly scoop out the entire container of ice cream over the hot fudge layer.
Smooth the ice cream down using a metal spatula until it is even.
Spread the whipped topping evenly over the ice cream and, if desired, garnish with three crushed up oreos (no need to remove the filling).
Cover and return to the freezer to fully harden.
Allow to sit out for a few minutes before slicing.

Coconut Nutella Brownies

http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/

1 cup coconut oil
1/2 cup dark cocoa powder
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 cups flour
1/2 teaspoon baking powder
3/4 cup Nutella

For the frosting
1/2 cup coconut oil
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1/4 teaspoon salt
2 1/2 cups powdered sugar
1/2 cup heavy whipping cream
1 1/2 cups shredded coconut

Place the coconut oil in a small sauce pan over low heat and stir until melted. Whisk in the cocoa powder. Let cool slightly.Beat the eggs until frothy. Add the sugar and extracts and beat again. Slowly add the melted coconut oil and chocolate mixture and beat again.Stir together the salt, flour, and baking powder. Add to the egg mixture slowly.Add the Nutella and stir in gently. Spread the mixture in a greased 9x13 baking pan. Bake at 350 degrees for 32-35 minutes. Let cool completely.Beat the coconut oil, extracts, and salt until creamy. Slowly add the powdered sugar and whipping cream until everything is mixed in. Beat on high until light and fluffy. Spread on the cooled brownies. Top with coconut. Cut into 24 squares. Store in a sealed container.

Read more at http://insidebrucrewlife.com/2015/06/coconut-nutella-brownies/#MEMqXOr0g7iqVdGP.99

Lemon Raspberry Cheesecake

http://www.2teaspoons.com/lemon-raspberry-cheesecake/

INGREDIENTS
Crust
1 cup flour
½ cup butter, softened
¼ cup sugar
Zest of 1 lemon
Cheesecake
16 ounces cream cheese, softened
½ cup sugar
Zest and juice of 2 lemons
½ teaspoon vanilla
2 eggs
Raspberry Sauce
6 ounces raspberries
2 tablespoons sugar
Juice of 1 lemon
½ teaspoon vanilla



Preheat oven to 350 degrees F and line muffin tin with cupcake liners. Combine all ingredients for crust with hands until small pea sized crumbles form. Divide crust equally between muffin cups and press down with fingers. Bake crust until slightly brown, about 10 minutes. Set aside and allow to cool completely.
Cream the cream cheese using a stand mixer or a hand mixer on medium speed until fluffy, 1-2 minutes. Add lemon juice, lemon zest, vanilla, sugar and beat until there are no cream cheese lumps, 2-3 minutes. Add one egg at a time on low speed until fully combined.
Once crust has completely cooled, equally divide cheesecake mixture between muffin cups. Bake until cheesecake is almost set (it will jiggle and puff up), about 23-25 minutes. Let cool for 1 hour at room temperature, and then an additional 2 hours in the refrigerator.
Once cheesecakes are cooled, make raspberry topping by stirring all ingredients together in a small sauce pan. Simmer on low heat until ingredients combine to form a semi-thick sauce. Set aside and let cool to thicken completely. Top the cooled cheesecakes with raspberry sauce and enjoy!

Cookies and Cream Ice Cream

http://www.browneyedbaker.com/cookies-and-cream-ice-cream/

5 egg yolks
½ cup granulated sugar, divided
1¾ cups heavy cream
¾ cup whole milk
¼ teaspoon kosher salt
2 teaspoons vanilla extract
1¼ cups chopped Oreo cookies (about 15 cookies)


1. Set a wire-mesh sieve over a large bowl. Whisk together the egg yolks and ¼ cup of the sugar in a large bowl; set aside.

2. Warm the remaining ¼ cup of sugar, cream, milk and salt in a medium saucepan over medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.

4. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, layer it into your freezer-safe container with alternating layers of the chopped cookies, beginning and ending with the ice cream.

Double Chocolate Ice Cream

http://allrecipes.com/recipe/56803/very-chocolate-ice-cream/

• 2 tablespoons unsweetened cocoa powder

• 3 egg yolk, lightly beaten
• 2 ounces semisweet chocolate, chopped
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Key Lime Pie Ice Cream

http://www.goodlifeeats.com/2011/06/key-lime-pie-ice-cream-recipe-from-my-baking-addiction.html

1 1/2 cups whole milk
1/2 cup bottled Key lime juice (such as Nellie and Joe's)
1/2 cup heavy cream
Dash of salt
1 (14-ounce) can sweetened condensed milk
6 graham crackers (1 1/2 cookie sheets), coarsely crushed, divided
Key lime wedges

Read more at http://www.goodlifeeats.com/2011/06/key-lime-pie-ice-cream-recipe-from-my-baking-addiction.html#vSzVVOmjACE4Pwjf.99

Caramel sauce

1/2 c butter
1/2 c brown sugar
1/2 c sweetened condensed milk
2 tbsp light corn syrup

1. Boil.  About 5 min
2. Beat. 2-3 min
3. Yum.

http://allrecipes.com/recipe/caramel-shortbread-squares/detail.aspx

Mango Pomegranate Salsa

http://www.paperplatesblog.com/blog/2012/07/30/inspired-recipe-mango-pomegranate-murder-salsa

MANGO-POMEGRANATE "MURDER" SALSA

Ingredients

• 1 mango
• 1 red bell pepper
• 1 pomegranate
• 1 jalapeno
• 1/2 onion
• 1 bunch cilantro
• 1 lime
• salt
• honey (to taste)

Directions

Chop the mango and red pepper into evenly sized bits, about half an inch in size, and place in a bowl.

Slice open the pomegranate and remove the seeds from the white pith (membrane). With any luck, it'll bleed, making it the perfect ingredient for "murder" salsa. Place seeds into the bowl.

Finely dice one whole jalapeno. You can remove the seeds to reduce heat, or leave them in for added kick. Add into the bowl.

Score the open side of the onion half, using your knife to make shallow cuts vertically and horizontally. Then, slice the scored side, giving you a very fine onion dice. Add onion to taste.

Roll up a handful of cilantro and dice into a chiffonade, giving you fine ribbons of cilantro. Chop again for a finer dice. Add to your bowl.

Add the juice of one lime and a half a teaspoon of salt.

If your fruit is not quite ripe, add honey to taste.

Mix ingredients in bowl, making sure everything is well-distributed. Grab some tortilla chips and enjoy!

---

Butterflakes

http://www.cheekykitchen.com/2011/06/how-to-make-butterflake-rolls-if-youre-not-martha-stewart.html

Butterflake Rolls

Flaky, buttery, and ridiculously delicious (if ever so slightly messy and kind of ugly-ish), these butterflake rolls are simple to make and tremendously tasty. Serve them alongside your favorite Sunday dinner, barbecued meat, or pasta dish. Makes 12 rolls.

Ingredients:

1 tablespoon yeast
3/4 cup very warm water
1/4 cup sugar
1 egg
2 egg yolks
3/4 teaspoon kosher salt
1/2 cup buttermilk
2 1/2 – 3 cups all-purpose flour
1 stick butter, softened

Directions:

Prepare a muffin tin for baking by spraying it with nonstick cooking spray, or tossing a small pat of butter into the bottom of each cup. Set aside.

In a large bowl, mix yeast in 1/4 cup warm water until dissolved. Add the sugar. Whisk, in the salt and eggs. Beat in milk and remaining water until well-mixed.

Use a wooden spoon to stir in about 2 1/2 cups of flour, adding more (up to 3 cups) as necessary to make a soft dough. You want to be able to knead the dough and not have it stick to your fingers, but still have the dough be soft and pillowy. Less is definitely more here.

Knead dough a few times. Roll out dough to 1/2 inch thickness and spread with a thin layer of butter (it should be about 2 tablespoons). Fold dough in half, then spread with butter. Repeat this 4 more times.

Once you've finished buttering, roll into 1/2 inch thickness and cut dough into 1×1 inch squares. Place 3-4 squares upright in each non-stick sprayed muffin tin. Let rise about 45-60 minutes, or until well risen.

Bake in middle rack at 400° F for 15 minutes or until golden brown.

Bread/rolls

http://www.tasteofhome.com/recipes/potluck-pan-rolls

• 1 package (1/4 ounce) active dry yeast
• 1/3 cup plus 1 teaspoon sugar, divided
• 1-1/2 cups warm water (110° to 115°),divided
• 1/2 cup butter, melted
• 2 eggs
• 1/4 cup instant nonfat dry milk powder
• 1-1/4 teaspoons salt
• 5-1/2 to 6 cups all-purpose flour

1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13-in. x 9-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 17-20 minutes or until golden brown. Cool on wire racks. Yield:27 rolls.

Red Chicken Pozole

http://www.finecooking.com/recipes/red-pozole-chicken.aspx

For the chile sauce

• 2 large beefsteak tomatoes, cored (about 1 lb.)
• 8 large (5- to 6-inch) dried guajillo chiles (1-1/2 to 2 oz.), wiped clean with a damp paper towel
• 20 medium cloves garlic, peeled (about 1/2 cup)
• 1 small white onion, cut into 1/2-inch-thick rounds
• 5 whole cloves
• 1/2 tsp. whole allspice
• 1/4 cup vegetable oil
• 3 Tbs. distilled white vinegar
• 2 tsp. granulated sugar
• Kosher salt

For the pozole

• 2 large fresh poblano chiles (about 3/4 lb.)
• 6 chicken drumsticks, skin removed
• 6 chicken thighs, skin removed
• 1 quart lower-salt chicken broth
• 2 tsp. dried oregano, preferably Mexican
• Kosher salt
• 1 small bunch fresh cilantro (2 to 3 oz.)
• 5 6-in. fresh mint sprigs
• 4 15-oz. cans hominy, preferably white, drained and rinsed

For the toppings

• 1/2 head romaine lettuce, cored and sliced crosswise 1/4 inch thick
• 6 to 8 medium radishes, trimmed and sliced 1/8 inch thick
• 2 limes, cut in thirds
• 2 tsp. dried oregano, preferably Mexican
• 3/4 tsp. chile de árbol powder or cayenne
• Kosher salt

Position a rack in the upper third of the oven and heat the oven to 500°F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato. Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they’re cool enough to handle, pull off and discard the skin.

Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.

Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute. Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.

While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.

Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Purée, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the purée (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes. Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 Tbs. salt. Reduce the heat to a simmer, partially cover the pot, and cook,  stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.

Make the pozole

If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes. If you don’t have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they’re cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.

Add the chicken, chicken broth, oregano, and 1 Tbs. salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string. Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.

To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.

Coconut custard

http://www.foodnetwork.com/recipes/bobby-flay/coconut-custard-recipe.html

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.

Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

Photograph by Yunhee Kim

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/coconut-custard-recipe.html#!?oc=linkback

Pumpkin waffles

http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

-------

Smells just like gingerbread 

Mashed Potato savoury waffles

http://joythebaker.com/2013/09/mashed-potato-cheddar-and-chive-waffles/

Mashed Potato, Cheddar and Chive Waffles

serves 4

4 tablespoons unsalted butter

1/4 cup buttermilk

2 large eggs

2 cups mashed potatoes

3 tablespoons chopped chives

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon garlic powder

1 cup grated cheddar cheese

Melt butter in a small saucepan over medium-low heat.  As the butter melts it will begin to crackle and pop.  That’s the water evaporating out of the butter.  Continue to cook the butter until the crackling subsides and the butter begins to brown a bit.  The butter will smell nutty.  Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined.  Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.

In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.  Add the dry ingredients to the wet ingredients.  Use a spoon to mix until all of the flour is thoroughly combined.  Try not to overmix the batter.  Just stir it until the flour is combined.

Heat a waffle iron and grease if necessary.

Dollop batter (about 1/4 cup per waffle) into the waffle iron.  Cook until golden on each side.  The amount of time depends on your waffle iron.  Remove waffles from  the iron and place on a cooling rack to rest.  The cooling rack will keep the waffles from getting soggy on the bottom as they cool.

Just before serving the waffles, turn oven to the broiler setting.  Place waffles on a baking sheet and top with cheddar cheese.  Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute.  Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).  

--------

Added chipotle to mashed potatoes. Served with chili - awesome!