Cook and Bake With Amra

For this soup I added in more cumin and chili powder then it called for once I tasted it. It made is spicier and even better.   For the enchilada sauce: Neutral cooking oil, such as canola or safflower 1 medium yellow onion, diced 1 large jalapeño, seeded and finely chopped 3 cloves garlic, minced 2 tablespoons chili powder, prerably Mexican-style  1 tablespoon ground cumin 1 tablespoon granulated sugar 2 medium tomatoes, coarsely chopped 1 (15-ounce) can tomato sauce 2 cups low-sodium chicken broth, plus more for thinning as needed Kosher salt Freshly ground black pepper For the soup: 1 (15-ounce) can  yellow corn, drained 1 (15-ounce) can black beans, rinsed and drained  2 to 3 pounds boneless, skinless chicken thighs Heavy cream (optional) Cayenne pepper (optional) Serving options: Shredded cheddar cheese, sour cream, tortilla chips, fresh cilantro   Directions: 1. Heat a few tablespoons of oil in a large...

This is the best sub to pizza ever. Ingredients: 1 tablespoon olive oil 3 zucchini, cut into 1/4-inch thick rounds Kosher salt and freshly ground black pepper, to taste 1/3 cup marinara sauce 1/2 cup finely grated mozzarella 1/4 cup pepperoni minis 1 tablespoon Italian seasoning Directions: Preheat oven to broil. Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste. Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis. Place into oven and cook until the cheese has melted, about 1-2 minutes. Serve immediately, sprinkled with Italian seasoning, if desired. From

Making these takes some time but it was worth it Ingredients: 2 cups dried pinto beans (about 3/4 lb) not canned beans. Must be dry 2 cans (14 1/2 oz each) chicken broth 2 celery ribs, diced 1/4 c diced onion 1/4 c diced green pepper 1 garlic clove, minced 2 bay leaves 1 tsp. ground cumin 1/2 tsp. rubbed sage 1/4 tsp. crushed red pepper flakes 2 cans (14 1/2 oz each) mexican diced tomatoes, undrained 1/2 tsp salt chopped fresh cilantro Directions: Sort and rinse beans with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let stand, covered, 1 hour. Drain and rinse beans, discarding liquid. Return beans to pan. Stir in broth, celery, onion, green pepper, garlic and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until beans are very tender, about 1 hour. Discard bay leaves. Stir in tomatoes and salt. Simmer, uncovered, until heated through, 25-30 minutes, stirring occasionall...

He has a recipe for beef, chicken, a salsa and salad. I only made the beef kabob recipe. I will post the beef recipe and link to the rest of the recipes Ingredients: 1 1/2 lbs Flank Steak (slice 1-inch wide ribbons) 1 tblsp. fresh ginger, grated 2 garlic cloves, minced 1/4 cup EVOO 3 tblsp soy sauce Directions: For the Steak Kabobs: Thread the steak onto the soaked skewers. Whisk together the remaining ingredients until combined. Add the skewered steak and allow to marinade for 30 minutes. Remove steak from marinade just before ready to grill. Grill, turning once, for 2 to 3 minutes or until done. Allow the skewers to cool slightly before removing meat. Serve in lettuce cups with soy dipping sauce, kimchi, cilantro and Spicy Soy Dipping Sauce. To find the recipe for the dipping sauce or other meat click here

 This is Carla Hall's recipe for lemon herb crusted beef. I omitted the radishes, shallots, and making the gravy in the sauce pan. Ingredients: 4lbs Top Round Roast 3 Lemons (zested, plus more for garnish) 1/2 bunch basil (stems and leaves separated) 3 cloves garlic (finely minced) 1 bunch radishes (halved) 2 heads of garlic (halved through equator) 2 fennel bulbs (cut into wedges) 3 small shallots (peeled and cut in half) 1 large shallot (peeled and finely chopped) 1 cup white wine 2 tbsp. butter olive oil salt/pepper to taste Directions: Preheat oven to 375 degrees F. Cut the basil stems into 1-inch pieces. In a mortar and pestle, add the lemon zest, basil stems and garlic. Add about 1 tablespoon of salt and 1 teaspoon of black pepper. Pound to a paste. Add just enough olive oil to make a wet paste, about 1 tablespoons. Stir to combine.  Rub the roast with the basil lemon mix and let sit at room temperature to marinate for 1 hour. La...

I don't really make bread that often. I watched this YouTube video and wanted to make these exact ones. Here is a link: https://www.youtube.com/watch?v=jFsjf7LevEU I followed the video to make these and they came out perfect Ingredients:  1 cup whole milk 110-115f 1/2 cup warm water 110-115f 1/4 cup unsalted butter, melted 1/4 cup sugar 2 1/4 tsp active dry yeast 4 cups all-purpose flour, plus more for dusting 1 1/2 tsp salt 1 large egg, room temp oil butter, seasonings, sesame seeds for topping Directions: 1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar. 2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy 3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Tu...

Ingredients 2 cups cold butter cubed 1 1/2 cups sugar, add 1/4-1/2 cup additional sugar for cookies not being topped with icing. 1/2 teaspoon sea salt 2 eggs 1 1/2 teaspoons vanilla extract 4 1 ⁄4 cups all-purpose flour plus 1⁄4 cup as needed 1/2 cup cornstarch 1/4 teaspoon nutmeg 1/2 cup sour cream Instructions Preheat oven to 375°F. Cream together butter, sugar, and salt in a stand mixer with paddle attachment. Mix in the eggs and vanilla extract. Add flour, cornstarch, and nutmeg. Mix on low until fully incorporated. Stir in the sour cream. Use a rolling pin to roll all of the cookie dough out to a thickness of 1⁄4 inch. You may also work with half of the dough at a time if needed. If your cookie dough is sticky you may lightly flour your surface. You can also place the dough in the refrigerator for 30 minutes if necessary. Cut cookie dough into desired shapes using your favorite cookie cutters. Bake for 10 minutes or until edges are lightly bro...

For the Cake: 3 large eggs 3/4 cup granulated sugar 1 tablespoon vegetable oil 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract 3/4 cup all purpose flour Powdered sugar to aid in rolling For the Filling and Topping: 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla 2 cups cold heavy whipping cream 1 pound fresh strawberries plus more for topping, if desired Instructions: 1. Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray. 2. Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, ...

INGREDIENTS: For the Cupcakes: ½ cup (120 ml) brewed coffee, at room temperature 1½ teaspoons espresso powder ½ cup (120 ml) whole milk 1 teaspoon vanilla extract 1⅓ cups (189 grams) all-purpose flour ⅓ cup (28 grams) unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup (113 grams) unsalted butter, at room temperature ½ cup (99 grams) granulated sugar ½ cup (99 grams) light brown sugar 1 egg, at room temperature For the Espresso Buttercream Frosting: 1 cup (227 grams) unsalted butter, at room temperature 2½ cups (283 grams) powdered sugar 1½ teaspoons vanilla extract 1½ teaspoons espresso powder DIRECTIONS : 1. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. 2.  Make the Cupcakes : In a measuring cup, whisk the espresso powder into the brewed coffee until completely dissolved. Add the milk and vanilla extract; set aside. 3. In a medium bowl, whisk together the flour, cocoa po...

Courtesy of: https://www.cookinglight.com/recipes/seared-chicken-breasts-green-piri-piri-sauce I used the same sauce and made steak and used it as a dip or you can put some on top. It is spicy. Ingredients:  1/2 cup fresh basil leaves 1/2 cup chopped seeded poblano pepper 1/4 cup unsalted chicken stock (such as Swanson) 2 tablespoons chopped jalapeño pepper 2 tablespoons white wine vinegar 1 tablespoon fresh lemon juice 3/4 teaspoon kosher salt, divided 1/4 teaspoon sugar 6 garlic cloves 4 green onions, divided 1 tablespoon olive oil 4 (6-oz.) skinless, boneless chicken breast halves 1/2 teaspoon black pepper Step 1 Place basil, poblano, stock, jalapeño, vinegar, juice, 1/4 teaspoon salt, sugar, garlic, and 3 green onions in the bowl of a food processor; process until finely chopped. Step 2 Heat a large skillet over medium-high. Add oil; swirl to coat. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Add chicken to pan; cook 5 minutes. Turn c...