Mexican Street Tater Tots

 I love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. This is just another way to enjoy Mexican Street Corn.

Here's what you'll need:

A Sheet Pan Lined with Foil and spread evenly with 1 TBS of Vegetable Oil 

A 10" Cast Iron Skillet

Preheat the Oven to 350 degrees

1- 16oz. Bag of Tater Tots: Baked on a Sheet Pan at 350 degrees until Browned. 

1 TBS Vegetable Oil Heated in the Skillet on Medium Heat.

1 C Corn Roasted in the Skillet until browned.

1 tsp Cornstarch

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Dry Mustard Powder

1 oz. Cream Cheese, cut into small cubes.

1/2 C Whole Milk

1 C Shredded Monterrey Jack Cheese

2 TBS Crumbled Cotija Cheese

4 Green Onions, thinly sliced.

3-4 Sprigs on Fresh Cilantro

1/8 tsp Chili Powder (not "Chile")

The Zest and Juice of 1 Lime

Put the Browned Tater Tots in the Cast Iron Skillet.

Reduce Oven Temperature to 250 degrees.

Transfer the Skillet to the Oven and keep the Potatoes warm while preparing the Sauce.

In a Small Mixing Bowl:

Corn Starch

Salt

Garlic Powder

Dry Mustard

Whisk Well.

In a 1 - Quart Saucepan on Medium Low Heat:

Cream Cheese Cubes

Milk

Simmer while Whisking constantly.

Add:

Spice Mixture

Whisk Well and Cook 1 - 2 Minutes until Well Combined and Creamy.

Remove from Heat.

Add:

Monterrey Jack Cheese until Melted and completely incorporated.

Set Aside.

Remove the Tater Tots from the Oven.

Pour Cheese Sauce evenly over the Potatoes.

Sprinkle evenly with:

Corn

Cotija Cheese

Green Onions

Cilantro

Sprinkle evenly with Chili Powder.

Sprinkle with Lime Zest and Drizzle with Lime Juice.

Serve Hot.

Enjoy!

Peace in the Kitchen!

The French Taco

 A Bit of a Culinary Trend:

The Unlikely Rise of the French Tacos | The New Yorkerhttps://www.newyorker.com › magazine › 2021/04/19

Enjoy! 

Peace in the Kitchen!

Lemon Herbed Couscous

 I love dishes made with Lemon and Herbs. This is a delicious Couscous recipe.

Here's what you'll need:

A Saucepan with a Cover.

4 C Vegetarian Chicken Broth (I use Better Than Bouillon No Chicken Base)

2 TBS Butter (I use a Plant Based Butter)

1 TBS Olive Oil

1/2 tsp Salt

2 C Dried Plain Couscous

1 TBS Finely Chopped Fresh Parsley

1 TBS Chopped Chive or Green Onion

The Zest and Juice of 1 Lemon

In a Saucepan on Medium High Heat:

Broth

Butter

Oil

Salt

Stir to combine well and Bring to a Boil.

Add Couscous.

Remove from Heat and Cover. Allow to sit for 10 Minutes.

Add:

Parsley

Chive or Green Onion

Zest and Juice of the Lemon

Stir to combine well.

Transfer to a Serving Bowl to Serve.

Enjoy!

Peace in the Kitchen!

Gnocchi

 I happen to like this simplicity of boiling Gnocchi and serving them with a Pasta Sauce or topped with Pesto. 

Another option after they are Boiled is to Fry them in Olive Oil until they're Crispy.

There are a variety of Brands to choose from.

This is the Brand I bought.

I've simply posted a link to a video.

PastaTV - Making The Perfect Gnocchi in Napoletana Sauce ...https://www.youtube.com › watch

Enjoy!

Peace in the Kitchen!

US to Metric Conversion

 We often see a recipe in Metric Measurements and don't really want to look up each individual measurement to convert to US measurements. 

Here's an in-depth Guide.

The way the Blog is configured, a few of the conversions are on the right and slightly covered by the recipe list. I think you can figure them out if you look closely. I couldn't change that.

U.S. vs. Metric vs. Imperial (U.K.) Measures

Cooking Equivalent Measurements

Cooking can be challenging internationally due to the need to convert recipes to depending on where you live.  Compiled here are Cooking Equivalent Measurements for you to use when converting a recipe.

The charts below use standard U.S. measures following U.S. Government guideline. The charts offer equivalents for United States, metric, and Imperial (U.K.) measures.  All Cooking Equivalent Measurements are approximate and most have been rounded up or down to the nearest whole number.

 

Dry/Weight Measure

		Ounces	Pounds	Metric
1/16 teaspoon	a dash
1/8 teaspoon or less	a pinch or 6 drops			.5 ml
1/4 teaspoon	15 drops			1 ml
1/2 teaspoon	30 drops			2 ml
1 teaspoon	1/3 tablespoon	1/6 ounce		5 ml
3 teaspoons	1 tablespoon	1/2 ounce		14 grams
1 tablespoon	3 teaspoons	1/2 ounce		14 grams
2 tablespoons	1/8 cup	1 ounce		28 grams
4 tablespoons	1/4 cup	2 ounces		56.7 grams
5 tablespoons pus 1 teaspoon	1/3 cup	2.6 ounces		75.6 grams
8 tablespoons	1/2 cup	4 ounces	1/4 pound	113 grams
10 tablespoons plus 2 teaspoons	2/3 cup	5.2 ounces		151 grams
12 tablespoons	3/4 cup	6 ounces	.375 pound	170 grams
16 tablespoons	1 cup	8 ounces	.500 or 1/2 pound	225 grams
32 tablespoons	2 cups	16 ounces	1 pound	454 grams
64 tablespoons	4 cups or 1 quart	32 ounces	2 pounds	907 grams

 

Liquid or Volume Measurements

Jigger or measure	1 1/2 or 1.5 fluid ounces		3 tablespoons	45 ml
1 cup	8 fluid ounces	1/2 pint	16 tablespoons	237 ml
2 cups	16 fluid ounces	1 pint	32 tablespoons	474 ml
4 cups	32 fluid ounces	1 quart	64 tablespoons	946 .4
2 pints	32 fluid ounces	1 quart	4 cups	946
4 quarts	128 fluid ounces	1 gallon	16 cups	3.785 liters
8 quarts	256 fluid ounces or one peck	2 gallons	32 cups	7.57 liters
4 pecks	one bushel
dash	less than 1/4 teaspoon

 

 

Conversions For Ingredients Commonly Used In Baking

Ingredients	Ounces	Grams
1 cup all-purpose flour	5	142
1 cup granulated (white) sugar	7	198
1 cup firmly-packed brown sugar (light or dark)	7	198
1 cup powdered (confectioners') sugar	4	113
1 cup cocoa powder	3	85
Butter (salted or unsalted)
4 tablespoons = 1/2 stick = 1/4 cup	2	57
8 tablespoons = 1 stick =1/2 cup	4	113
16 tablespoons = 2 sticks = 1 cup	8	227

 

Oven Temperatures

Fahrenheit (Degrees)	Celsius	Gas Mark (Imperial)	Description
225	105	1/3	very cool
250	120	1/2
275	130	1	cool
300	150	2
325	165	3	very moderate
350	180	4	moderate
375	190	5
400	200	6	moderately hot
425	220	7	hot
450	230	8
475	245	9	very hot

Butternut Crust Pizza from Ree Drummond, The Pioneer Woman

 I saw this on an episode of The Pioneer Woman and I like the idea of this Crust. I'm posting a link to the recipe so I can give full credit and use the photograph.

Butternut Crust Pizza Recipe | Ree Drummond | Food Networkhttps://www.foodnetwork.com › ... › Ree Drummond

Enjoy!

Peace in the Kitchen!

Pizza Dough Salad Bowl from Ree Drummond

 I watched an episode of The Pioneer Woman, Ree Drummond, and I really like this recipe.

I'm simply posting a link to the recipe so I can give full credit and use the photograph.

Pizza Dough Salad Bowl Recipe | Ree Drummond | Food ...https://www.foodnetwork.com › ... › Ree Drummond

Enjoy!

Peace in the Kitchen!