ANGEL BISCUITS

Whenever I make these biscuits, they take me back to happy, delicious memories of my childhood. When we visited my grandparents in Kentucky, we would wake up to the smell of these biscuits baking in the oven. My grandmother, Pearl Gill, would be in the kitchen rolling out dough, and I would hop on a barstool and watch her perform her magic. These biscuits are a cross between a traditional biscuit and a yeast roll. Because they are lighter than a traditional biscuit, they truly heavenly, hence their name. 

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Use all purpose flour. I prefer normal buttermilk to lowfat buttermilk, but sometimes it is difficult to find. As you can see my biscuit cutter is quite small.

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It is better to scoop the flour into the measuring cup instead of dipping the measuring cup into the flour. Ina Garten taught me this.

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Use the flat side of the knife to scrap off the excess flour.

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Sift together in a large bowl your flour, baking powder, salt, baking soda and sugar. 

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Measure out 1/3 cup warm tap water (110° to 115° F) and add the yeast and 1 teaspoon of sugar. Stir to combine and let it rest several minutes till it begins to bubble and grow.

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Cut the shortening into cubes.

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Place the shortening cubes in the flour. Use 2 knives in criss cross patterns to break up the shortening into small crumbs.

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Once the flour is mixed with the buttermilk and yeast mixture, you can dump the mixture on a generously floured surface and knead the dough. 

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You must knead the dough for several minutes. I like to press the heel of my hand into the dough, then fold the dough onto itself and repeat. Then place the dough in a bowl, twice the size of the dough, cover with plastic wrap and store in the fridge. The dough will double in size overnight in the fridge.

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Cut out your biscuits with a floured biscuit cutter or small glass. You will have to gather the dough up again when you have run out of room on the dough...probably 2 times to cut out all the biscuits.

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Dip each biscuit in the melted butter. My grandmother used to dip them in melted shortening, but I prefer butter.

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I usually can fit all the biscuits into 3 cake pans. Let the biscuits sit for 10 minutes to get to room temperature before baking. Preheat the oven to 400 degrees. Bake 12-14 minutes till golden.

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I honestly can say that these biscuits are my favorite food of all time. There is absolutely nothing better than a hot biscuit slathered with strawberry butter...simply amazing!

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ANGEL BISCUIT RECIPE

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Serves: 10 People
Prep Time: 25 minutes
Cooking Time: 12-14 minutes

INGREDIENTS

• 5 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon baking soda

• 3 tablespoons + 1 teaspoon granulated sugar (divided)

• 1/3 cup warm water (110° to 115° F)

• 2 packets of yeast (assuming 1/4 ounce or 2 1/4 teaspoons per packet)

• 1 cup shortening

• 2 cups buttermilk

• 1 cup butter, melted

EQUIPMENT NEEDED

• sifter

• rolling pin (or wine bottle)

• biscuit cutter (or small glass) I like a 1 1/2" diameter mold

preparation

1. Sift together flour, baking powder, salt, baking soda, and 3 tablespoons of sugar in a large mixing bowl. (You will use the remaining teaspoon of sugar in the next step.)

2. Measure 1/3 cup warm water into a bowl and add your 2 packets of yeast and the remaining 1 teaspoon of sugar. Stir to combine. Set aside and let it begin to bubble and activate, about 5 minutes.

3. Cut up your shortening with a knife into chunks and add the shortening to the flour mixture. Use a pastry cutter or 2 crisscrossing knives to break up the shortening into fine crumbs.

4. Add the yeast mixture and buttermilk to the flour mixture and stir to combine. When all the flour is absorbed, turn the dough onto a generously floured surface. Knead the dough for about 3 minutes. (I like to knead by pressing the heel of my hand into the dough, then fold the dough over and repeat)

5. Place in a medium sized bowl, twice as large as your dough, since it will double in size in the fridge. Cover with plastic wrap.

6. Place in the fridge overnight. It can last in the fridge for up to 3 days.

7. When you're ready to bake your biscuits, place the dough on a generously floured surface, and knead a few times. Preheat the oven to 400° Fahrenheit

8. Roll out the dough with a rolling pin (or a bottle of wine) to 1/2" thickness. Cut out the biscuits with a biscuit cutter or a small glass. I personally prefer smaller diameter biscuits because that is how my grandmother made them, but the size is up to you. Once you have used all the space on the dough, gather back into a ball and roll out again to cut out the remaining biscuits.

9. Dip each biscuit in the butter and place in a pan. I like to use cake pans. Leave a little space between the biscuits since they will rise in the oven. Let the biscuits sit for 10 minutes to get to room temperature before baking.

10. Bake 12-14 minutes till golden brown.

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Note: Serve with strawberry butter.

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GUILT FREE REFRIED BLACK BEANS

I should call these pureed black beans, because that is what they really are. The traditional way to make refried beans is to puree the beans and then heat them in lard or bacon fat. I have skipped this unnecessary and unhealthy step, because there is no need to add any fat to these beans. They are creamy and smooth and you can eat as much as you want guilt free.  Our housekeeper Candy, taught me how to make these beans back in 1990, when my son Chris was still a baby. This was his first food and his first spoken word. He loved these beans and we did too. Christopher is 28 years old now and his love of refried beans has never wavered.

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I like the organic 1 pound bag of black beans from Trader Joe's. You must soak the beans overnight or do a quick soak. Directions for both methods are on the package. The jalapeno does not make the beans spicy, it just gives the beans added flavor.

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Once you have soaked and rinsed the beans you add the beans back into a large pot, and add the onion, jalapeno, cilantro and garlic. Then add 7 cups of water and bring to a boil. Reduce heat to medium and cover.

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Once the beans have simmered for 2 1/2 hours your can let them cool or you can carefully blend them in the blender while they are hot. Use a slotted spoon to remove the beans, onions, etc. from the pan. Pour the remaining liquid in a measuring cup and reserve 1 1/2 cups to add if needed to the beans as you blend them. Add your salt and carefully blend the beans till smooth and creamy, adding more liquid till you achieve the consistency you prefer. I prefer creamier beans, like the ones they serve at Taco Deli. I believe most places serve refried beans that are too dry. Be careful and allow steam to escape from the lid so you do not have a blender explosion.

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I always freeze half the beans for later. These HEB brand containers (see below) are perfect for storing your beans.

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I love these Quart containers from HEB. I use them to freeze soup and beans and also to store my salsas, and leftovers in the fridge. These have a screw on lid so they will not spill and they can stack on top of each other.  They are also great for taking foods to friends, since they are so inexpensive, your friends do not need to return the container. 

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Your family will be so impressed with your homemade Mexican food. It may become a Christmas Eve tradition like it is in our family. I have been making chicken enchiladas with black beans and rice since my kids were young. We begin our Christmas Eve meal with chili con queso and salsas, (also on my blog) and margaritas of course, and then we devour our enchiladas, rice and beans...muy delicioso!

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GUILT FREE REFRIED BLACK BEANS RECIPE

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Serves: 8-10 servings
Prep Time: 10 minutes
Cook Time: 2 1/2 Hours

INGREDIENTS

• 1 pound dried black beans, soaked overnight, drained and rinsed

• 1 onion, peeled and sliced into quarters

• 4 cloves garlic, peeled

• 1 jalapeno

• 5 sprigs, of cilantro, stems and all

• 7 cups water

• 2 1/2 teaspoons salt

PREPARATION

1. It's important to soak your beans with the overnight method or the quick soak method described on the package. After soaking the beans, drain, and rinse them and put them in a large pot.

2. Add the onion, garlic, jalapeno, and cilantro and 7 cups of water. (Do not add the salt till after the beans have cooked, otherwise the salt will make the beans tough)

3. Bring the beans to a boil. Reduce heat to medium and cover.

4. Cook for 2 1/2 hours. Sample one bean to see if it is squishy enough, if not, cook a little longer.

5. With a slotted spoon, place the bean mixture in the blender. Then pour the liquid left in the pot into a large measuring cup. Pour all but 1 1/2 cups liquid into the blender. Add the salt and blend till smooth and creamy. Test the consistency and add more liquid as needed. (I prefer a thinner mixture, not a thick mixture.) Be careful blending the hot mixture, open the blender top a little to allow the steam to escape.

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Note: These beans freeze well. So I always freeze half the batch for later.

Note: You may garnish the beans with crumbled queso fresco.

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LAURITA'S MEXICAN RICE

My mother in law Laurita, who lives in Monterrey, taught me how to make this rice years ago when she was visiting us here in Houston. We spent the day together cooking rice, cheese enchiladas, and several other Mexican dishes. I learned so much from her that day. We wrote down these family recipes, so that they can be passed down to the next generation. So now you too can cook delicious authentic Mexican rice. It's so easy and so good. To me it tastes like the rice that Ninfa's here in Houston serves but better!

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I like to use a long grain rice, either Jasmine or Basmati is fine. I also love to use Knorr's chicken bouillon (dehyrdated chicken broth) to add flavor to the rice. Knorr's is also great in soups, so it will not go to waste if you buy it. 

Add 2 cups of water to a blender, then add your tomato, garlic, salt, cumin, lots of black pepper and the chicken bouillon. If you do not have chicken bouillon just add more salt in place of it. Blend till smooth.

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You can prep this stage ahead of time and save the mixture till your ready to begin your rice. 

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Peel your carrot, and chop as finely as possible. Remember you want the carrots to be small in proportion with the rice.

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Chop up the onion as finely as you can, you want to be as small as rice grains.

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Add the onions and carrots to a nonstick medium saucepan. Add your butter and turn heat to high. Cook for 4 minutes, stirring occaisonally. 

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After cooking the onions and carrots for 4 minutes the carrots and onions have now softened. 

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Enjoy!

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LAURITA'S MEXICAN RICE RECIPE

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Serves: 4 people
Prep Time: 10 minutes
Cooking Time: 35 Minutes

OPTIONAL EQUIPMENT

• A nonstick pan

INGREDIENTS

• 1 tomato, sliced into 4 quarters

• 2 cloves of garlic, peeled

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons chicken bouillon

• 1/2 teaspoon salt

• freshly ground pepper

• 2 cups water

• 1/2 cup carrots (1 medium carrot) chopped finely

• 3/4 cup onions (1/2 of a medium onion) chopped finely

• 1 tablespoon butter

• 1 cup long grain rice

PREPARATION

1. In a blender combine the quartered tomato, 2 cups water, 2 cloves of garlic, cumin, chicken bouillon, salt, and lots of ground pepper. Blend till smooth and combined.

2. Cut up your carrots and onions as fine as you can dice them.

3. Combine the carrots and onions in a medium sauce pan with your butter.

4. Turn the heat on high and saute the onions and carrots for 4 minutes, stirring occasionally.

5. After 4 minutes, add your rice and cook for 1 more minute stirring constantly.

6. Now carefully add your liquid mixture to the rice, the pan is so hot it might sizzle as you put it in.

7. Let the mixture come to boil. Set the timer for 30 minutes, put the lid on and turn the heat down to medium.

8. Cook for 30 minutes. Stir before serving.

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SALSA ROJA

Every week I make either red sauce or green sauce for my husband and I to enjoy during the week. My husband puts it on almost everything he eats. I like it best on eggs, fish and with tortilla chips. Once you make this and realize how easy it is you will never buy red sauce again. 

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I prefer making salsa with fresh tomatoes, instead of canned tomatoes. It gives the sauce a better texture and fresher taste. Roma tomatoes work best for this recipe. I tested the recipe using vine ripened tomatoes, but the Roma's worked better since they are less juicy.  Roma tomatoes are oval and elongated. You can use a white or yellow onion. When I make the salsa I use equal numbers of peppers to tomatoes, but I know this is too spicy for most people.

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Combine all the ingredients except the salt and cilantro to a medium sized pan. Cover with water and bring to a boil. Once boiling, reduce heat to medium high and simmer for 10 minutes.

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Drain the mixture well before adding to the blender. I would not recommend a Nutri bullet for this since the hot mixture will cause an explosion, plus it will blend it too much.

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Add your salt to the mixture. Add one serrano at a time, and taste for hotness before adding more. Blend till combined, then add the cilantro and blend once more. Let the blender lid open a little, so the steam can escape and not cause a blender explosion. 

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There is nothing better than warm salsa, chips and a margarita. Enjoy!

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SALSA ROJA RECIPE

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Serves: 8-10 servings
Prep Time: 5 Minutes
Cooking Time: 10 minutes

INGREDIENTS

• 1 1/2 pounds roma tomatoes (about 6 tomatoes)
• 3-5 serrano peppers, stems snapped off
• 1/2 medium onion, peeled and sliced in half
• 3 cloves of garlic, peeled
• 1 1/2 teaspoons salt
• 1/2 cup packed cilantro, long stems chopped off

PREPARATION

1. In a medium sized saucepan combine tomatoes, serrano peppers, onion, and garlic and add enough water to cover.
2. Bring mixture to a boil on high heat.
3. Once it boils, reduce heat to medium high and let simmer for 10 minutes.
4. Remove tomatoes, onions, garlic and one serrano with a slotted spoon and place in blender. Add salt and blend till smooth. (If the mixture is hot, let the blender top open up a little bit to allow the steam to escape.) Taste the mixture for spiciness, and add more serranos as your taste buds allow. 
5. Add the cilantro and blend once again.
6. Let cool and store in the refrigerator for up to a week.

Note: I like to microwave the salsa, just to warm it up before I serve it, especially if has been in the fridge and I'm serving it on something warm like eggs.

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HEALTHY CHOCOLATE SHAKE

My name is Julie and I am a chocoholic. I love chocolate more than cheese and margaritas, which is a big statement. To satisfy my cravings and not feel guilty, I combined all the flavors of a Almond Joy candy bar: coconut flakes, almond butter and cacao powder into a smooth rich chocolatey shake. I recently discovered that combining avocado to the mixture created a smoother creamier shake while adding healthy fat.

Cacao Powder has amazing health benefits:

• 40 times the antioxidants of blueberries

• Highest plant based source of iron

• Full of magnesium for a healthy heart and brain

• More calcium than cow's milk

• A natural mood elevator and anti-depressant

• Contains four times the antioxidant content of regular processed dark chocolate

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Whole Foods has an almond butter machine that makes fresh almond butter with a press of a button. Make sure your coconut chips are unsweetened; I buy mine from Whole Foods as well. And keep your coconut water stored in the fridge to keep you smoothie colder longer. 

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These are additional items I often like to add to the smoothie. I use flaxseed and psyllium husks for fiber, and protein in the morning to keep myself from starving during the day. Once opened, flaxseed needs to be stored in the fridge.

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The secret of this smooth and cold smoothie is the addition of a frozen banana. I have found if you do not chop it first it takes a while for your Nutribullet or blender to breakdown the banana. This is why I cut the banana is pieces and freeze bags with one banana in each bag. Buy a bunch of perfectly ripe bananas and it takes 5 minutes to prep for the week.

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HEALTHY CHOCOLATE SHAKE RECIPE

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Serves: 1 serving
Prep Time: 5 minutes

INGREDIENTS

• 1 cup coconut water, chilled (keep your coconut water in the fridge)

• 1 tablespoons cacao powder

• 2 tablespoons unsweetened coconut flakes

• 1 tablespoon almond butter (unsweetened)

• 1 teaspoon agave or honey

• 1 banana, chopped and frozen

• 3 ice cubes

• 1/3 of a large avocado, or 1/2 of a small avocado

Optional ingredients

• 1 tablespoon flax seed

• 1 tablespoon protein powder

• 1/2 teaspoon psyllium husks

PREPARATION

1. Buy a bunch of perfectly ripe bananas. Chop one banana at a time into pieces, place in a baggie and freeze the bags with a banana in each bag. (This makes your blender’s work a little quicker and easier.)

2. Combine all ingredients in your Nutribullet or blender and blend till smooth.

Note: This shake is great as a mid day snack when you are craving something sweet. It is also delicious for breakfast if you add protein powder (so you will not be starving by 10:00 am).

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