Taylor Swift’s Chai Tea Cookies

 INGREDIENTS

For the Cookies:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• Pinch of fresh cracked black pepper
• 1 large egg
• 2 teaspoons of vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• Cinnamon sugar for rolling

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/4 teaspoon ground nutmeg, plus more for sprinkling the top of the cookies
• 3 tablespoons whole milk or eggnog

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.  Line baking sheet with parchment paper.
2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 1 minute.  Add the vegetable oil.  It may not fully incorporate with the butter, but that’s ok.  Add the granulated sugar, powdered sugar, and all of the spices. Beat to combine.
3. Add the egg and vanilla, beating on medium speed until completely incorporated.
4. Stir in the flour, baking soda and salt all at once using a wooden spoon or the mixer set on low.
5. The dough will be soft. Refrigerate the dough for 1 hour 
6. For large cookies, dollop 2 Tablespoons of cookie dough onto the cookie sheet about 2 inches apart.  For smaller cookies use 1 Tablespoon for each cookie.  Press the dough evenly with your fingers or palm to 1/4-inch thickness.  Roll each cookie dough in a small bowl of cinnamon sugar.
7. Bake for 12 to 14 minutes for larger cookies or 8 to 10 minutes for smaller cookies.  Let the cookies cool on the baking sheet for at least 10 minutes before transferring to racks to cool completely.
8. In a medium bowl, whisk together the glaze ingredients to thick but spreadable. Spread each cooled cookie with glaze just over the center, leaving the edges of the cookie free of glaze. Sprinkle with a bit of fresh nutmeg if you have it. Store cookies in an airtight container at room temperature for up to 4 days.

Tamale Pie With Fresh Tomato and Corn

 

Ingredients

½ pound fresh chorizo, or other sausage 

½ pound ground beef, or other ground meat

1 tablespoon tomato paste

2½ teaspoons cumin

1 large onion, grated on a box grater, divided

1–2 medium jalapeños, thinly sliced, seeded if desired, divided

1¾ teaspoons kosher salt, divided

2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes

2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided

8 ounces cheddar cheese, grated (about 2 cups)

2 large eggs

6 tablespoons unsalted butter, melted

⅓ cup sour cream, plus more for serving

1¼ cups cornmeal

1 teaspoon baking powder

1. Step 1

   Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef (or substitutes) dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1¼ tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1½ cups corn, and 1½  cups cheese.

   Step 2

   Whisk eggs, butter, ⅓ cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining ½ tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in ¼ cup cheese and remaining ½ cup corn.

   Step 3

   Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and ¼ cup cheese.

   Step 4

   Bake cornbread until golden brown, 15–18 minutes. Serve with sour cream alongside.

Air Fried Artichoke Salad with Lemon Parmesan Dressing

 

INGREDIENTS

  

• 2 cans artichokes in water, drained 
• 2 cloves garlic, minced
• extra virgin olive oil
• Kosher salt
• Fresh cracked black pepper
• 6 cups Brussels sprouts
• 4 stalks of celery, diced
• 1 can white beans, drained
• 1/2 cup fresh parsley, chopped
• 1 small shallot, minced
• 2 tsp Dijon mustard
• 1 lemon, juiced
• 1/2 cup Parmesan cheese, grated plus more for topping, if desired

INSTRUCTIONS

 

To make the Air Fryer Artichokes:

• Pat drained artichokes well with a tea towel, then transfer to a bowl.
• Toss artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and a few cracks of black pepper.
• Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes.
• Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Reserve.

To Make the Dressing and Salad:

• In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper. 
• Whisk or shake to combine.
• Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife. 
• Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.
• Pour the dressing over the salad and toss to combine.
• Top with a little bit more Parmesan, if desired, and serve.

Tomatillo Salsa (easy!)

 INGREDIENTS:

1 28 oz can of tomatillos (La Costena brand)  (I’m sure fresh would work too! My brother used this recipe and roasted his fresh tomatillos first. He said it was amazing!)

1 clove of garlic

1 cup of cilantro

Pickled jalepenos (as many as you want…about ¼ cup gives you a nice spice level – I used the Smith’s “special select” Sweet & Hot pickled jalepenos – and they were amazing!)

1 Tablespoon of sugar

2 Tablespoons of red wine vinegar

Blend. Super well.

Refrigerate for a minimum 2 hours then enjoy!

Summer Corn Salsa

INGREDIENTS 

10oz bag of super sweet white corn (thawed)

or 4 grilled cobs and then cut

2 avocados

1/4 purple onion

l jalapeño

1/4 cup cilantro

I tbsp lime juice + salt and pepper to taste

1-2 tbsp mayo

1/2 tsp Everything but the Elote seasoning

blend from Trader Joe's

Instantpot Pork Chili Verde

 

Ingredients

• 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks

• 3/4 pound tomatillos (about 4 large tomatillos), quartered, husks discarded (or canned!)

• 2/3 pound poblano peppers (about 2 peppers), roughly chopped, seeds and stems discarded 

• 6 ounces Anaheim or Cubanelle peppers (about 2 peppers), roughly chopped, seeds and stems discarded 

• 2 serrano or jalapeño chiles, roughly chopped, stems discarded (I only do one, because I am a wimp when it comes to heat!)

• 8 ounces white onion (about 1 medium), roughly chopped

• 6 medium cloves garlic, peeled

• 1 tablespoon cumin

• Kosher salt

• 1/2 cup loosely packed fresh cilantro leaves and fine stems 

• 1 tablespoon Asian fish sauce, such as Red Boat

• Fresh corn tortillas and lime wedges, for serving

• Directions

  1. In a pressure cooker, combine pork, tomatillos, poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.

  2. Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.

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     NOTE: 

     You can use other fresh green chiles in place of Anaheims, poblanos, and serranos. Using 100% Hatch chiles is a good way to go. You can also replace the fresh chiles with frozen or jarred roasted green chiles, using the same amount by weight. (same with the tomatillos) Also, if you want to be extra fancy, you can buy whole cumin, toast it in a pan, and then grind it up before adding. Supposedly it takes the flavor up a HUGE notch. 

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Instantpot Flan

 Ingredients

1/2 cup Sugar

1 Can Sweetened Condensed Milk

1 Can (fill the emptied can) Milk

4 eggs

1 tsp vanilla

Put sugar in a non-stick pan and heat til carmelized. Pour into flanetta pan. Put remaining ingredients into the blender and blend. Pour mix over carmelized sugar, add lid to pan and pressure cook for 15 minutes. Remove, and invert onto a plate.

Enjoy!