JDLT Eats

Ingredients 1 tsp (5g) dry active yeast 1 3/4 (420ml) warm water (~105° F) 4 1/2 cups (625g) of all-purpose flour 2 tsp (5g) kosher salt 2 Tbsp (30ml) olive oil Instructions Add the lukewarm water into a stand mixer bowl. Sprinkle yeast over water and let dissolve, about 2 minutes. Add flour, salt and olive oil into the mixer bowl. Using a kneading hook, mix on low until the flour is incorporated and dough forms, about 5 minutes. Gradually increase the speed to knead lightly until the dough looks smooth, about 3 to 4 minutes.  Turn dough out onto a work surface lightly dusted with flour. Cut the dough into four equal pieces, about 8 oz each. Store each piece in a resealable zipper bag, then refrigerate overnight or freeze for later use. (You can thaw dough overnight in the refrigerator or leave at room temperature for several hours.) To use the dough, transfer it to a work surface lightly dusted with flour and form it into a smooth firm ball. Transfer to a parchment-lined baking sh...

Ingredients 8 oz softened cream cheese 1 cup shredded cheddar cheese ⅓ cup crumbled cooked bacon 3-5 jalapeños, seeded and diced 2 green onions, finely sliced ½ tsp garlic powder salt and pepper to taste wonton wrappers Instructions Mix together the cream cheese, cheddar cheese, bacon, jalapeños, green onions and garlic powder until well combined. Add salt and pepper to taste. Place wonton wrapper with the point towards you. Add 1 tablespoon filling on the bottom one-third of the wrapper. Brush a little water on the edge of the wrapper. (You can use your finger.) Fold the sides in and roll up making sure it is completely sealed. Repeat with remaining wrappers and filling. Heat oil (350 degrees F) in a deep fryer, and deep fry egg rolls for 3-4 minutes, until golden brown, turning as needed. Remove to a paper towel-lined plate and allow to cool slightly before serving. Sources https://lovetobeinthekitchen.com/wp-json/mv-create/v1/creations/274/print

Ingredients 2 tsp olive oil ½ onion 2 garlic cloves 2 scallions 2 Tbsp red bell pepper 3 Tbsp cilantro 15 oz can black beans, do not drain ½ cup water 1 bay leaf few pinches of cumin and oregano 1 tsp red wine vinegar salt and pepper to taste Instructions Chop onion, garlic, scallions, red pepper and cilantro in a food processor or mini chopper. Add oil to a medium sized pot on medium heat.  Add vegetables to the pot and sauté until soft, about 3 minutes. Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and pepper, and bring to a boil. Lower heat and cover. Simmer for 15 minutes, stirring occasionally. Add more water if necessary. Taste and serve. Sources: https://www.skinnytaste.com/quick-and-deliciouso-cuban-style-black/

Ingredients: 2 lbs frozen yuca 2 cups of water 1 teaspoon of salt     Seasonings: ½ tsp smoked paprika ½ tsp kosher salt ½ tsp ground salt 1 tsp dried oregano ¼ cup olive oil ½ tsp garlic powder 1 Tbsp dried parsley      Cilantro Garlic Sauce: ¼ cup mayonnaise ¼ cup sour cream 2 Tbsp fresh cilantro 1 garlic clove ¼ tsp salt ¼ tsp pepper Instructions: Blend the ingredients for the cilantro garlic sauce until smooth. Scrape down the sides with a rubber spatula a couple of times while blending. Transfer sauce to a small bowl and refrigerate. Add water and salt to the base of the Instant Pot. Place a silicone steamer basket inside the pot and add frozen yuca to the basket. Cover, SEAL and cook on MANUAL for 25 minutes with KEEP WARM turned off.  When timer goes off, allow up to 30 minutes for NATURAL RELEASE. Carefully strain yuca and spread it out on a large platter to cool completely, or place it in the fridge. Cut the yuca into 1 in...

Ingredients 4 lbs boneless pork shoulder      Mojo de ajo: ¾ cup extra virgin olive oil 1 Tbsp orange zest ¼ cup fresh orange juice ¼ cup fresh lime juice 2 tsp dried oregano 2 tsp ground cumin ¼ tsp crushed red pepper 2 bay leaves 4 garlic cloves, minced 1 cup cilantro, finely chopped ¼ cup lightly packed mint leaves, finely chopped Instructions Combine mojo ingredients in a large plastic bag and mix well to combine. Carefully place the pork shoulder into the bag and seal, removing as much air from the bag as possible. Shake the bag to evenly coat the pork with the marinade. Place the sealed bag on a plate and leave in the refrigerator to marinate overnight.  The following morning, transfer the pork and marinade into the Instant Pot. Cook on LOW for 8 hours or HIGH for 6. When the pork is done, skim the fat off the top. Serve with juices. * For a thicker sauce, make a cornstarch slurry (1 Tbsp water + 1 Tbsp cornstarch), add to slow cooker and cook on high...

Ingredients 3 large eggs ½ cup half and half ¼ cup orange juice ½ teaspoon vanilla extract 2 tablespoons butter ½ challah loaf sliced into 4 thick slices Maple syrup, powdered sugar and fruit for serving Directions In a medium bowl, whisk the eggs until the yolks and whites are fully incorporated. Whisk in the milk, orange juice, vanilla extract, and a pinch of salt. Transfer to measuring cup. Melt ½ tablespoon butter in a large skillet over medium-high heat. Pour half of the egg mixture into a large deep plate. Coat two slices of challah on both sides with the egg mixture until it is mostly absorbed, then carefully transfer them to the pan. Cook the first side until golden brown, about 2 minutes, then add another ½ tablespoon butter to the pan. When it’s melted, flip the bread and cook until golden brown on the second side, another 2 minutes or so.  Repeat with remaining butter, bread, and egg mixture. Source   https://slate.com/c...

Ingredients 5 Poblano peppers 1 tsp olive oil 1 onion 5 garlic cloves 1/2 lb. cooked shredded meat (chicken, pork) 1 cup yellow corn 4 oz cream cheese (1/2 bar) 1 can media crema 1 Tbsp chicken bouillon 8 corn tortillas, warm 1 cup shredded Manchego cheese 1/2 cup shredded Parmesan cheese Instructions Preheat oven to 400°F. Roast, peel and devein poblano peppers, then slice into thin strips. Slice half of the onion into strips. Peel four garlic cloves and mince. Heat oil in a large skillet on medium heat. Sauté onion slices 3-5 min until lightly browned. Add minced garlic and sauté 1-2 min until fragrant. Add half of the poblano peppers, the yellow corn and cooked meat, mix well to combine. Turn off heat and set aside. For the sauce, blend the remaining poblano peppers, half onions and garlic clove with the cream cheese, media crema and bouillon until smooth. Set aside. Carefully pack and roll tortillas with filling and transfer to an oiled baking...