Finally the Right Recipe!

  Ingredients 1 cup plus 2 tablespoons water (70° to 80°), divided 3 cups all-purpose flour 3 tablespoons brown sugar 1-1/2 teaspoons active dry yeast 2 quarts water 1/2 cup baking soda  Coarse Salt Directions In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape.  Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels. Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt. Drop in a fryer at 350 degrees for 30 seconds to crisp u

  Prep Time:   15   minutes   Cook Time:   30   minutes   Total Time:   45   minutes Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What’s even better? It comes together in one pot. Ingredients Chicken Tortilla Soup 1   Tbsp   olive oil 1   medium onion   chopped 3   garlic cloves   minced 1   jalapeno pepper  seeded and diced 1   tsp   ground cumin 1   tsp   chilli powder 1   lb   chicken breasts   (2 medium) 20   oz   crushed tomatoes  32   oz   chicken broth  14   oz   black beans   drained and rinsed 14   oz   corn   drained and rinsed 1/2   cup   cilantro   chopped, divided (reserve 1/4 of it for garnish) 1   lime   juiced 1   tsp   salt   or to taste Homemade Tortilla Strips 1/4   cup   olive oil 8   corn tortillas  (6" tortillas) Toppings 1   large avocado   diced 1   lime   cut into wedges, to serve Instructions Tortilla Strips:  Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil

  Pineapple Mango Salsa Ingredients 2   tablespoons   freshly squeezed lime juice   from approximately 2 limes 1   tablespoon   minced fresh jalapeno 3   tablespoons   finely chopped red onion 1   small   garlic clove   finely grated  2   cups   chopped fresh pineapple 2   cups   chopped fresh mango ½   cup   chopped red bell pepper 1   tablespoon   chopped parsley or cilantro Salt and pepper   to taste Chicken Tacos ▢  1 ½   pounds   boneless skinless chicken breast ▢  2   tablespoons   lime juice ,  plus zest of 1 lime ▢  1   teaspoon   honey ▢  1 ½   teaspoons   ground cumin ▢  1   teaspoon   chili powder ▢  ¾   teaspoon   smoked paprika ▢  ¾   teaspoon   kosher salt ▢  ½   teaspoon   onion powder ▢  ½   teaspoon   garlic powder ▢  ½   teaspoon   black pepper ▢  ¼   teaspoon   oregano ,  dried ▢  ¼   teaspoon   cayenne pepper ,  ground ▢  3   tablespoons   olive oil ,  divided ▢  8   tortillas ,  flour or corn, 6-inch Instructions   Thinly slice or pound out the chicken to ½-inch th

  Chicken Marinade: (For 1 lb of chicken) ¼  Lemon Juice freshly squeezed 1 tablespoon garlic minced ( I used powder garlic and it as great) ½ cup olive Oil ¼ cup balsamic Vinegar ¼ cup Worcestershire sauce 1/3 brown sugar ¼ soy sauce 2 teaspoon dried Italian seasoning 1 tablespoon Dijon mustard 2 teaspoon Black pepper 1 teaspoon Kosher salt Cut chicken breasts into 1 inch pieces.  Marinade on the counter for 30 minutes - 1 hour or in the fridge for 4-8 hours. Put on a kabab with vegetables coated in olive oil of your choice. My preference, White Onion, Red Pepper, Orange and Yellow Pepper, Zucchini. Grill to perfection ... turning each kabab as the meat cooks and is no longer sticking to the grill grate when you go to turn them.