I have been gathering recipes for a couple months now and here are some things that I made recently that we really have enjoyed!

Authentic Belgian Waffles

(Liege Waffle)

1 (1/4 ounce) package yeast

1/3 cup lukewarm water

1 1/2 tablespoons granulated sugar

1/8 teaspoon salt

2 cups flour

3 eggs

1 cup softened butter

1 cup pearl sugar

1. Mix yeast, water, sugar and salt, and let develop for 15 minutes.
2. 2 Place flour into a large bowl.
3. 3 Make a well, pour in yeast mixture, and begin to knead.
4. 4 Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well.
5. 5 Let dough rest in bowl until doubled.
6. 6 Gently mix in pearl sugar.
7. 7 Let rest for 15 minutes.
8. 8 Heat waffle iron.
9. 9 When hot, butter waffle iron, pour in 3 tablespoons dough per waffle.
10. 10 Cook for 3-5 minutes, until waffles lightly brown on top.
11. 11 Serve warm or room temperature

I got my Pearl Sugar from Ikea in the food area.

Sticky Rice with Pork

I got this recipe from a friend of mine I met while in Germany, she was from Thailand and made the best food!!! My kids LOVE sticky rice, or sweet rice, I couldn't find it in the regular grocery store here, so I had to go to an Asian Market and they had plenty of it.

For the Sticky rice you have to let it soak in water for at least 4 hours, then you drain the water and steam the rice until it is shiny in color.

For the meat you cut up the pork shoulder and marinate in the rest of ingredients overnight is best then you grill....sooooo good!!

Pork 1 kg (shoulder)
eggs 3-5 ( small for 5 , big just 3)
brow sugar 1/3 cup
garlic 1 tsp (ground)
corianders 1/2 tsp(ground)
pepper 1/2 tsp
oyster sauce 2 tbsp
soy sauce 1 tsp
maggi 1 tsp (if you don't have maggi you can use soy sauce for 2 tsp)
coconut milk (use when gill)

Tortilla Soup

I can't take credit for this one I got it off Food Network, but hands down the best soup ever!! Even Sergio loved it! It is spicy though, so if you don't like spicy I would cut out some of the Chili Powder in the soup base or the jalapeno (something made it spicy). The best part is the chicken, you can even just eat the chicken with some rice or something!!! Don't leave out the tequila either, it makes the chicken sooo good, and it doesn't taste like tequila. I also didn't fry up the tortillas strips (too much work) and I didn't make the tequila sour cream because I am pregnant, (we just used regular sour cream)

For marinade:

• 2 tablespoons olive oil
• 2 ounces silver tequila
• 2 limes, juiced
• 1 chipotle pepper in adobo sauce
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 4 cloves garlic
• 1 teaspoon Mexican oregano
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 4 chicken thighs, bone-in, skin removed

For soup base:

• 1 jalapeno, roasted and minced
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon chili powder, plus some for dust tortilla strips
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 8 cups chicken stock, make sure this is stock, not broth(recommended: Kitchen Essentials)
• 1 (14.5-ounce) can crushed fire roasted tomatoes (recommended: Muir Glen)
• 1 lime, zested and juiced
• 1 corn tortilla, cut into strips

For serving:

• 2 1/2 cups vegetable oil, for frying
• 8 corn tortillas, cut into strips
• 1 teaspoon salt, plus more for seasoning
• Pinch chili powder
• 3/4 cup sour cream
• 2 tablespoons tequila
• 1 teaspoon freshly cracked black pepper
• 1 Hass avocado, halved, pitted and flesh diced
• 1/2 bunch cilantro, leaves roughly chopped
• Lime wedges, for garnish

Directions

Put the vegetable oil, tequila, lime juice, chipotle pepper, cumin, chili powder, garlic, oregano, salt, and pepper in a small food processor or blender and blend until smooth. Put the marinade in a plastic bag along with the chicken. Seal the bag and refrigerate for 6 to 8 hours.

Preheat a grill or grill pan to medium-high heat. Add the jalapeno and grill until the skin is well charred. Remove the jalapeno to a small bowl and cover with plastic wrap to sweat the skin. When cool enough to handle, remove the stem, skin, and seeds, then finely mince.

Heat a large, heavy bottom pot over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the onion and saute until starting to caramelize, about 5 to 7 minutes. Add the garlic, minced jalapeno, chili powder, cumin, salt and pepper, to taste. Cook about 3 or 4 minutes, being careful not to burn the mixture.Deglaze the pan with some of the chicken stock, scraping up any brown bits from the bottom of the pan.

Add the remaining chicken stock, the crushed tomatoes and the lime juice. Add the tortilla strips and bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Taste and adjust seasoning.

While soup base is simmering, heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and put on grill. Grill, turning until cooked through, about 14 to 18 minutes. Remove from the grill, to a large plate and when cool enough to handle, remove the skin and bones and shred. Keep warm.

For serving:

Heat the vegetable oil in a tall sided skillet to 350 degrees F. Add the tortilla strips and fry until they are golden brown. Remove to a paper towel lined plate and season with 1 teaspoon of salt and apinch of chili powder.

Combine the sour cream, 2 tablespoons tequila, and the remaining lime zest in a small bowl and season with salt and 1 teaspoon black pepper.

To serve, put some of the shredded chicken in the bottom of each bowl and pour in the hot soup base. Top with diced avocado, fried tortilla strips, the tequila crema, and cilantro. Garnish with lime wedges and serve.

Lasagna Rolls

Another recipe I got off Food Network, a different way to make lasagna, it was super super easy to make.  You don't use meat you use Proscuitto and Spinach and even if you don't like Spinach try it because you can't really taste it.  This was really good, the kids didn't eat it of course because it looked weird!  But it was even better for leftovers!

Sauce:

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes.Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water.Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagnanoodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Strawberry Cheesecake Torte

This recipe is from Pampered Chef and I make it ALL the time if we are going to a friends house or having a potluck or something, it is soooo good!! You have to try it! (Sorry about picture, we ate some of it before I remembered to take a picture)

1 package (16 ounces) pound cake mix (plus ingredients to make cake)
1/2 cup water
1 package (3 ounces) strawberry gelatin
1/4 cup seedless strawberry jam
1 lemon
1 package (8 ounces) cream cheese, softened
1/3 cup cold milk
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.4 ounces) cheesecake instant pudding and pie filling
1 kiwi, peeled, sliced and halved
1 cup hulled and sliced strawberries




Preheat oven to 400°F. Line stoneware bar pan with 13-inch piece of parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15-18 minutes or until cake tester inserted in center comes out clean; cool 10 minutes. Carefully lift cake onto cooling rack; cool completely.
In small micro-cooker, microwave water on HIGH 1-2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Invert cake onto smooth side of large cutting board; remove paper. Prick cake at 1/2-inch intervals. Brush cake evenly with all but 2 tablespoons of the gelatin mixture. Trim 1/4 inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
Zest lemon; set aside. Juice lemon to measure 2 tablespoons juice. In a bowl, combine cream cheese and lemon juice; whisk until smooth. Add milk; whisk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix.) Sprinkle with pudding mix; mix well. (Mixture will be very thick.)
Place one cake layer on a platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer. Place 4 scoops of filling down center; spread evenly to border. Top with second cake layer. Repeat filling as above. For third layer, pipe a decorative border around edge. Spread any remaining filling down center.
Slice kiwi; cut slices in half and arrange on top of cake. Hull strawberries and slice. Place strawberries and reserved gelatin mixture in a bowl; mix gently. (If gelatin mixture has set, microwave on HIGH 5-10 seconds or until softened.) Spoon strawberries over top of cake; sprinkle with reserved lemon zest.

Chocolate Cupcakes and Frosting

This recipe if off this Blog  http://glorioustreats.blogspot.com/  I follow and it is really really good! and easy too!  Sergio needed a cake for work and wanted to incorporate M & M's somehow so I saw this cake on the web and used the recipe for the chocolate cupcakes and made a cake, put kit kats around it and a big bad of M & M's on top.  He tells me it was a hit at work!

Well that is all for now....I am sure there will be more to come! 

-Darcy