- 1 package Duncan Hines yellow cake mix
- 1 package instant vanilla pudding mix (3.4 oz)
- 4 eggs (room temperature)
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/2 cup rum
- 1/2 cup chopped pecans
- 1 stick unsalted butter
- 1 cup sugar
- 1/4 cup water
- 1 oz. rum
Preheat oven to 325 degrees. Mix together first six ingredients for 2 minutes with electric mixer. Sprinkle pecans on the bottom of a greased bundt pan. Pour in batter and bake approximately one hour.
Prepare glaze by boiling butter, sugar, and water for one minute. Remove from heat and add 1 oz. rum.
Remove cake from oven and pierce top thoroughly with cake tester or toothpick. Immediately pour glaze over top of cake. Cool before serving.
- 1 lb broccoli, cut into small florets
- 1 red onion, thinly sliced
- 1 Tbsp Za’atar seasoning
- 2 eggs
- ⅔ cup fregola sarda pasta
- 2 Tbsps tahini
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 oz. pecorino romano cheese
- 3 Tbsps roasted almonds, roughly chopped
- 1 bunch mint
- Preheat oven to 450°. Spread onions and broccoli on sheet pan. Drizzle with olive oil and season with salt, pepper, and za’atar seasoning. Toss to coat and spread in an even layer. Roast 20-22 minutes or until browned and tender when pierced with a fork.
- Heat a small pot of water to boiling on high for boiling the eggs. Heat another medium pot of salted water to boiling on high for the pasta. Add pasta to medium pot and cook 14-16 minutes, or until tender. Turn off heat, drain thoroughly, and return to pot.
- Add eggs to small pot of boiling water and cook 9-10 minutes. Drain and rinse under cold water for a minute. When cool enough to handle, carefully peel the cooked eggs. Thinly slice into rounds and season with salt and pepper.
- Combine lemon juice, tahini, 2 Tbsps water, 2 Tbsps olive oil and minced garlic in a bowl for the dressing. Whisk until smooth. Season with salt and pepper.
- To the pot of cooked pasta, add the roasted vegetables, chopped almonds, crumbled cheese, dressing, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste.
- Serve topped with egg and another drizzle of olive oil. Garnish with mint.
Here’s the back of the napkin scribblings from the last boil:
- Add water to pot, turn on burner
- as water comes to boil, add powder, salt and splashes of liquid crab boil
- add bay leaf, whole red potatoes, halved onions, halved lemons, garlic
- test potatoes for doneness, once done…
- add crawfish and cook 5-8 minutes
- cut off heat and soak 30 minutes
- add sausage, mushrooms, corn and whatever else while soaking
- check saltiness and add more if necessary
- 2 cups spinach
- 2 cups unsweetened coconut milk or your favorite nondairy milk
- 1 orange, peeled
- 1 cup cooked sweet potato, chilled
- 1 cup frozen pineapple
- 1/2 inch fresh ginger, peeled
- Juice of 1⁄2 lime
- 1 1/2 Tbsp flax or some other hippy seeds or protein powders
- Blend the spinach and coconut milk until smooth.
- Add the orange, sweet potato, pineapple, ginger, lime juice, and protein. Blend again.
Makes 2 good sized smoothies. Adapted (..ahem) from thugkitchen.com
- 1 1/2 tsp salt
- 2 tsp paprika
- 1 tsp black pepper
- 2 lbs boneless Boston butt pork roast (or tenderloin)
- 2 cups chopped onion
- 3 carrots, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1 1/2 cups water
- 1 (14-ounce) can low-salt beef broth
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/2 cup raisins
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 (14.5-ounce) can no salt-added stewed tomatoes, undrained
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 2 (15.5-ounce) cans golden hominy, drained
- 1 1/4 cups shredded Boston lettuce
- 2/3 cup unsalted baked tortilla chips
- 2/3 cup minced fresh cilantro
- 2/3 cup thinly sliced radishes
- Combine 1 tsp salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.
- Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, bell pepper and garlic to pan; sauté 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through tomatoes).
- Remove 2 large chile and 2 1/2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.
- Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 tsp salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes.
- Ladle stew into bowls. Top each with lettuce, chips, cilantro, and radishes.
From Chris and Britta and adapted from myrecipes.com/recipe/posole-0