Month: November 2022

Mashed Potatoes

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Ingredients:

  • 5 lbs of Idaho Potatoes
  • 1/2 lb of butter, cubbed
  • 1 cup of half and half (or cream)
  • 1 tsp of freshly cracked black pepper
  • 1 tbs of Onion powder
  • 1 tbs of Garlic powder
  • Fresh Rosemary (optional)
  • 1 heaping tbs of Chicken Bouillon

Wash potatoes under lukewarm water. Once clean, poke holes in potatoes utilizing a fork. Microwave on high for 10 minutes on each side, or until soft. Toss whole, unpeeled potatoes into large mixing bowl. Start mashing while adding in butter, and rosemary. Add in seasonings, bouillon, and half and half. Mash until achieve desired texture. Add additional half and half, if needed.

Christmas Hunch Punch

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Ingredients:

  • 1 quart of Apple juice
  • 1 quart of Cranberry juice
  • 1 quart of Pineapple juice
  • 2 cups of pomegranate juice
  • 1/2 cup of lime juice
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1 cup of pomegranate aperils
  • 1 large orange, sliced

Combine all ingredients. Stir well. Flavors will be best if mixture is allowed to sit for 12-24 hours.

Add desired spirt, and quantity of choice.

Bacon Brussel Spouts

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Ingredients:

  • 12oz of fresh Brussel spouts, cleaned, and sliced (or quartered, if larger)
  • 1 lb of sliced bacon, cubed
  • 2 lemons, halved
  • 1/2 a bunch of fresh cilantro, chopped

Sauté bacon until slightly brown. Do not drain fat. Add in Brussel Sprouts. Continue, over medium heat, while stirring. Cook until bacon crisps, and sprouts soften. Remove from heat, add in cilantro, and squeeze in lemon juice.

Pozolé (Mexican Pork Stew)

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Ingredients:

  • 2 large cans of Las Palmas Enchiladas Sauce
  • 2 large cans of Juanita’s Hominy
  • 3 cans of water (enchilada sauce size)
  • 1 pork butt shoulder
  • 1 large onion
  • 1 clove of garlic
  • 4 bay leaves
  • garlic powder
  • onion powder
  • Knorr Chicken Flavor Bouillon

Raw Toppings:

  • Sliced jalapeños
  • Shredded green cabbage
  • Cilantro
  • Queso Fresco
  • Sliced radish
  • Lime wedges
  • Diced red onion
  • Sliced green onion
  • Salsa
  • Tortilla Chips (optional)
  1. Place pork butt in large stew pot. Add enchilada sauce, hominy, water, onion, garlic, bay leaf, garlic powder, and onion powder. Bring to boil. Simmer for 5 hours, or until tender. Stir occasionally, flip pork but as needed. Shred pork.
  2. Serve hot, add toppings of your liking.