• 1 C sugar
• ½ TSP kosher salt
• 10 large egg yolks
• 3½ C heavy cream
• 1½ C half-and-half (or whole milk in a pinch)
• 2 TBS vanilla bean paste
• 4 TSP pure vanilla extract

1. Whisk the sugar and salt in a 3-quart saucepan. Add the egg yolks and whisk thoroughly. Whisk in the cream, half-and-half and vanilla bean paste then turn the heat to medium-low. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, 170-175℉. Remove from the heat.
2. Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.
3. Place a mesh strainer over a vessel large enough to hold about 2 quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40℉, at least 4 hours, overnight preferred.
4. Add the vanilla extract to the base and stir until blended, a few seconds with a stick blender is perfect.
5. Pour the mixture into a prepped ice cream maker and process according to the manufacturer’s directions. You’ll know it’s ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 25 to 30 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Yields ~2 QT.

• ¾ C creamy peanut butter
• 1¼ C water
• 4½ TBS reduced sodium soy sauce
• 1½ TBS toasted sesame oil
• ¾ TBS sriracha
• 1 TBS fresh ginger (grated)
• 5 cloves garlic (minced fine)
• 45 OZ canned butter beans (drained and rinsed)
• ¾ OZ lime juice

1. Add the peanut butter, water (start with 1 C and add more if needed to thin the sauce), soy sauce, sesame oil, sriracha, ginger, and garlic to a skillet over medium heat. Bring to a simmer and whisk for 2-3 minutes or until thick and creamy.
2. Add the butter beans and stir well to coat in sauce. Cook for another 2-3 minutes to warm up the beans. Turn off the heat and stir in the lime juice. Garnish with chili crisp, cilantro, and sesame seeds.
3. Serve over rice (or veggies), and with naan or pita for dipping.

Yields 6 servings.

Calories: 315kcal | Carbohydrates: 23g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 617mg | Potassium: 594mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg

https://dietitiandebbie.com/peanut-sauce-butter-beans/

• 2 – 3 LB boneless, skinless chicken thighs (cut into 1″ pieces)
• 2 TSP onion powder
• 2 TSP garlic powder
• 2 TSP paprika
• 2 TSP Goya Adobo All Purpose Seasoning
• ¼ TSP black pepper
• 2 TSP salt (divided)
• Olive oil
• 3 TBS butter
• 1 red bell pepper (diced)
• 1 MED onion (diced)
• 6 cloves garlic (minced)
• ½ C carrots (diced)
• 1 C uncooked rice
• 2 C chicken stock

1. Combine the onion powder, garlic powder, paprika, Goya, ¼ TSP pepper and 1 TSP salt in a small bowl and mix.
2. Season the chicken thighs on all sides with the seasoning mix, making sure they are well coated.
3. Preheat a medium skillet (that has a tight fitting lid) over high heat. Add the olive oil and sear the chicken thighs for about four minutes on each side or until they develop a nice golden crust. Set aside.
4. Add the butter to the pan, and once melted add the bell pepper, onion, and carrots. Sauté until the onions are soft and turning clear, then add the garlic and cook for 1 minute.
5. Add in the rice and sauté together with the vegetables for a few minutes. Add in the chicken broth and remaining 1 TSP salt and bring to a simmer.
6. Place the chicken right on top of the rice and cover it with a lid. Cook for 20 minutes on medium low heat or until the rice is tender.
7. Once done turn off the heat and leave the lid on and let sit 5 minutes before serving.

Yields 6 servings.

Equipment:

• French press coffee maker (aka cafetiere or press pot)
• Coffee cup that can accommodate 10+ OZ

Ingredients:

• Coffee (medium ground)
• Tiniest pinch of salt
• Boiling water

1. Add grounds and salt to the coffee maker.
2. Pour in enough freshly boiled water to cover the grounds, stir, then pour in the rest of the water.
3. Place the filter press in the top.
4. Steep for 4½ minutes.
5. Press down the filter and stop just before compacting the grounds.
6. Serve.

Press Size	Ground Coffee	Water	Brewed Coffee
Small (12 OZ)	– 18 GR (home ground) – 16 GR (HEB pre-ground)	280 GR	9 OZ
Medium (34 OZ)	– 50 GR (home ground) – 45 GR (HEB pre-ground)	800 GR	25 OZ
Large (51 OZ)	80 GR	1210 GR	38 OZ

NOTE: The coffee to water ratio is ~1:15

For Cookie Dough (make ahead, requires chilling):

• 4 OZ butter, room temperature
• 80 GR white sugar
• 80 GR light brown sugar
• 1 LG egg
• 1 LG egg yolk
• ½ TSP vanilla extract
• 238 GR all-purpose flour
• 1½ TSP baking powder
• ¼ TSP baking soda
• ½ TSP salt
• 225 GR chocolate chunks or chips

For Brownie Batter:

• 6 OZ butter
• 270 GR melted dark chocolate
• 65 GR cocoa powder
• 1 TSP espresso powder
• 3 LG eggs
• 50 GR white sugar
• 100 GR light brown sugar
• 1 TSP vanilla extract
• ½ TSP salt
• 90 GR all-purpose flour

Optional:

• Chocolate chunks or chips

Cookie Dough:

1. Cream butter and sugars. Whisk until slightly creamy and fluffy. Add the egg, egg yolk and vanilla. Mix until fully incorporated.
2. Combine the flour, baking powder, baking soda & salt and mix well. Add to the butter mix in 3 steps, mixing gently until just combined – do not over-mix.
3. Fold in chocolate chips.
4. Chill dough 60 mins for better flavor & texture.

Brownie Batter:

1. Melt butter over medium-low heat, stirring every 10–15 seconds. It will foam, turn golden and smell nutty (5–7 mins). Remove from heat immediately once brown bits form. Add chocolate, cocoa powder and espresso powder to hot butter Mix until completely smooth and lump-free. Let it cool slightly (warm, not hot).
2. Whisk eggs and sugars well – until the sugar is mostly dissolved. This step gives the shiny, crinkly top.
3. Add brown butter chocolate mixture and vanilla to the egg mixture. Mix smooth. Add flour and salt. Mix just until combined – do not over-mix.

Assembly:

1. Preheat the oven to 350° F.
2. Line a cupcake tray with 12 liners.
3. Using a scant #30 disher (1.125 OZ / 2.25 TBS – black handle) add a layer of brownie batter, then using a level #40 disher (.75 OZ / 1.5 TBS – purple handle) add cookie dough. Press in a few chocolate chunks or chips (optional). Top with another scant #30 disher of brownie batter. Once all are portioned finish with small dollops of the remaining cookie dough on top to create that beautiful, classic brookie look. You may have some cookie dough remaining – portion and freeze to bake out another time.
4. Bake for 25-30 minutes or until the edges are done, the top is still little soft and a toothpick comes out clean.
5. Allow to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.

Yields 12 brookies.

• 65 GR Dutch-process cocoa powder
• 281 GR sugar
• 1½ TSP espresso powder
• ⅛ TSP kosher salt
• 8 LG egg yolks
• 1 C heavy cream
• 3 C half and half
• 2 TSP vanilla extract

1. Whisk the cocoa powder, sugar, espresso powder and salt in a 3-quart saucepan. Add the egg yolks and whisk thoroughly. Whisk in the cream followed by the half and half and vanilla extract then turn the heat to medium-low. Cook, stirring frequently, until the custard thickens enough to coat the back of a spoon, 170-175℉. Remove from the heat.
2. Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.
3. Place a mesh strainer over a vessel large enough to hold about 1½ quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40℉, at least 4 hours, overnight preferred.
4. Pour the mixture into a prepped ice cream maker and process according to the manufacturer’s directions. You’ll know it’s ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 20 to 30 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Yields ~1¾ quarts of ice cream.

• 3 C half and half
• 1½ C heavy cream
• 3 TBS vanilla bean paste
• 253 GR granulated sugar, divided
• ¼ TSP kosher salt
• 3 OZ water
• 1½ TBS liquid pectin

1. Heat the half and half, cream, vanilla bean paste, 169 GR of the sugar, and salt in a 2-quart pot over medium heat. Cook, stirring frequently, until the temperature reaches 185℉, about 5 minutes. Kill the heat and cover the pot with a lid.
2. Combine the remaining 84 GR of sugar, water, and pectin in a 1-quart pot over medium-high heat and bring to a boil. Boil for exactly 1 minute, remove from heat and whisk into the dairy mixture until fully combined.
3. Fill a large bowl with ice and water to come half way up the sides of the bowl. Place a medium bowl directly over the ice water then pour the ice cream mixture in. Whisk frequently until the mixture comes to room temperature.
4. Pour the ice cream base into a 2-quart size container and cover tightly. Refrigerate until the temperature drops below 40℉, at least 4 hours, overnight preferred.
5. Pour the mixture into a prepped ice cream maker and process according to the manufacturer’s directions. You’ll know it’s ready when you hear the motor begin to struggle a bit and the ice cream becomes very thick, approximately 20-30 minutes. Serve as is for soft serve or freeze for another 3-4 hours to allow the ice cream to harden.

Yields ~2 quarts of ice cream.

• 3 TBS oil
• 6 garlic cloves (minced)
• 1½ LB ground turkey (or chicken, pork, beef)
• 1 TSP mild curry powder
• ¼ TSP ground black pepper
• 4 OZ red curry paste
• 3½ TBS dark soy sauce
• 4½ C chicken stock
• 2¼ C coconut milk, full fat for best flavour
• 6 TBS cider vinegar
• 9 TBS peanut butter
• 5 instant ramen or noodle cakes ~70-100 GR / 2½-3½ OZ per cake (discard seasoning pack)
• 6 OZ baby spinach

To Serve:

• 6 TBS peanuts (finely chopped)
• Roughly chopped fresh coriander/cilantro leaves (optional)
• Sriracha or other chili paste (optional)

1. Heat oil in a medium skillet over high heat. Add ground chicken and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.
2. Add garlic and cook for 1 minute.
3. Add red curry powder, black pepper, curry paste and soy sauce. Cook for 1 minute.
4. Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.
5. Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.
6. Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.
7. Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.
8. Add spinach, toss with the noodles for 30 seconds until wilted.

Serve: Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chili paste if desired.

Yields 6 servings.

https://www.recipetineats.com/thai-chicken-peanut-noodles-mince/

Calories:520cal | Carbohydrates:8g | Protein:31g | Fat:45g | Saturated Fat:21g | Cholesterol:86mg | Sodium:674mg | Potassium:1209mg | Fiber:3g | Sugar:4g

• 6 ears of corn
• ½ cup Crema Mexican Agria Sour Cream (regular sour cream will work as well)
• ¼ cup mayonnaise
• ¾ cup Cotija cheese, crumbled
• ½ TSP garlic powder
• ⅜ teaspoon fine sea salt
• Juice and zest of 2 limes
• ⅜ C (1 bundle) cilantro, finely chopped
• ¾ teaspoon chipotle chili powder (optional)

Option 1 – Grilling:

1. Heat your grill to roughly 400° F. You can grill the corn with the husks on or off. Leaving the husks off to ensures that the corn gets nice grill marks and it gives it a nice grilled flavor.
2. Husks On: let your corn soak in water for 10 minutes before grilling.
3. Husks Off: lightly coat each cob with oil add season with salt and pepper.
4. Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.

Option 1 – Saute:

1. You can cook the corn in a skillet over medium high heat. Add in a little oil, and once hot add in the corn.
2. Cook for a few minutes on each side until it starts to darken a little.

Option 3 – Roast:

1. Preheat the oven to 425° F. Lightly coat each husked cob with oil, season with salt and pepper, and place in a single layer on a roasting pan. Roast for 30-45 minutes, depending on how much color you’d like the corn to have.

Topping:

1. Mix the topping by stirring together the Mexican creama, mayonnaise, cotija cheese, garlic powder, lime zest and juice, and cilantro.
2. Generously top each corn cob with the cheese mixture (using a gloved hand works best), sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.

Yields 6 servings.

https://foodwithfeeling.com/easy-mexican-street-corn

Serving: 4g | Calories: 254kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 471mg | Potassium: 292mg | Fiber: 2g | Sugar: 6g | Vitamin A: 488IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 1mg

Marinade

• 8 cloves garlic (minced fine)
• 2 TBS ginger (minced fine)
• 3 thai chili (minced fine) (optional)
• 2 TSP lemongrass powder (or 2 stalks of lemongrass, pureed very fine)
• 1 TSP lemon juice (if using lemongrass powder)
• 1 TSP ground tumeric
• 2 TBS of honey or sweetener (add more if you like it sweeter)
• 1 TBS (3 cubes) chicken bouillon
• 1 TBS soy sauce
• 1 TBS oyster sauce
• 5 TBS char siu sauce
• 1 TBS sesame seeds
• 1 TSP sesame oil
• 1 TBS vegetable oil

Beef

• 2-3 LB chuck roast (cut into long ~¼” thick x 1″ wide strips)
• 16-20 bamboo skewers (soaked in water if grilling)

1. Combine the marinade ingredients well, then add to the beef strips and coat well.
2. Let the beef marinate for at least 4 hours, or overnight for best flavor.
3. If grilling, soak your bamboo skewers for at least 30 minutes to an hour prior to avoid ignition.
4. Skewer the beef into long wavy ribbons from top to bottom.
5. Grill over high heat, or griddle at 400° for 3-4 minutes on each side until medium.