What should we eat?

Recipe for Monkey bread

For the dough you would need

1 C milk heated to 110'

1/3 C warm water at 110'

2 TBS unsalted butter/melted

3 tsp rapid rise yeast

3 1/4 C of all purpose flour

2 tsp salt.

For the brown sugar coating

1C light brown sugar

2 tsp ground cinnamon

8 TBSP unsalted butter/melted

For the dough you would need to whisk the milk water sugar melted butter and yeast together

Then combine the flour and salt in a stand mixer. Using the dough hook on low speed, slowly add the milk mixture and mix until dough forms about 1 minute. Then you want to increase speed to medium and knead until dough is smooth.

Transfer dough to lightly flour counter and knead by hand to form a smooth round ball..about 15 seconds. Then you want to cover the flour ball tightly with greased plastic wrap, and let rise in double size for 1 to 1 1/2 hours.

For the Brown sugar coating

You want to combine the sugar and cinnamon together in a small bowl. Place the melted butter in a separate bowl. You would want to greased a bundt pan..I use my cast iron.

After the dough rises you want to transfer the dough to a floured counter..you would want to pat it into rough 8 inch square. Then cut into 64 pieces..I cut them into how many pieces I want.

Working with one piece at a time, roll it into a ball Then dip it in the butter Then roll into the sugar. Place them in the bundt pan. Cover the pan with another piece of plastic and let it rise for another 1 to 1 1/2 hours.

Finally at 350'F you want to bake them 30-35 minutes

I will make kabab recipe is

Ingredients of Seekh Kebabs

• Oven temp: 375 F- 205 C
• 2 cups keema (minced mutton/lamb/beef)
• For marination:
• 1 tbsp vinegar
• 2 tbsp fenugreek leaves, chopped
• 1/2 tbsp garlic paste
• 1/2 tbsp ginger paste
• 1 1/2 tbsp salt
• 1/4 tbsp black pepper, powdered
• 1/4 tbsp garam masala
• 2 tbsp coriander leaves, chopped
• 1 tbsp green chillies, finely chopped
• Skewers to make the kebabs
• Oil for brushing
• chaat masala
• lemon wedges

How to Make Seekh Kebabs

For the marination:

1.

In a large bowl, mix lamb mince with few Tbsp of vinegar, fenugreek leaves.

2.

Then add garlic paste, ginger paste, salt and black pepper as per taste.

3.

Add chopped coriander leaves and green chillies.

4.

Refrigerate the meat mixture, covered, to marinate for at least 5 hours.

For the kebabs:

1.

About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated oven (also on a drip tray) and bake for 20-25 minutes.

2.

Brush them with oil and cook for another 2 minutes.

3.

Using oven mittens or a cloth, carefully push the kebab from one end, on to a serving dish.

4.

Garnish with the chaat masala, onions, lemons and serve along with green chutney.

I make a Mexican dip, there are plenty of different ways to make it, some make it with up to 7 layers, it depends on your preference and the people ( if you know them) who are coming over.

Whisk a pack of cream cheese and 500 ml of sour cream and place in a 9x13 dish. Add salsa on top ( medium or spicy) then add shredded cheese ( what ever you want, I mix cheddar and Monterey Jack) and that’s it. Serve with nacho chips

Some will add refried beans, black olives and guacamole, that’s up to you but this dip never has leftovers 😂

A family always asked me to make homemade banana pudding for Thanksgiving.