Rogers Yums!

2 skinless chicken breasts                                     1 C low-sodium chicken broth 1/2 t turmeric                                                             1/2 t thyme 1/2 t cumin                                                      ...

  Basic Bread Recipe  I only share this information on a knead to know basis. Bread cannot be hurried so just flow with it.  When flour is made the various parts of each kernel of wheat are taken apart and then recombined in different ratios to produce different types of flour.  Bread is very forgiving. You can substitute ingredients as much as you want as long as you keep your eye on the results and make needed adjustments downstream to repair the change.  All purpose flour is just that. It can be used to make anything except bread. Bread flour was designed to be paired with yeast and its high protein content produces more gluten (the stretchy stuff that gives bread its flexible texture). In a pinch you can add extra gluten to AP flour and still get satisfactory results.  Any kind of fat can be used depending on the texture and flavor you want. Old time cooks would keep a drippings can near the stove which they would use to drain the fat off ...

Here's a new favorite recipe around our house.  I adapted an old recipe from my aunt and merged it with some recipes online and added some other things.  We've really enjoyed it lately. Love, Aubrey  3 packages pork carnitas (about 6 pounds) 10 oz can mild red enchilada sauce 14.5 oz can petite diced tomatoes 1 1/4 cup packed brown sugar 3 TB dried onion 1/4 tsp baking soda (after cooking) 1/2-1tsp garlic powder 1+ tsp salt                                    Cooked first 5 ingredients in the Instant Pot for 40 minutes at high pressure, 15 minutes cooling down, then release pressure.  Strain sauce into a skillet and reduce until fairly thick and syrupy.  While it’s reducing, add ¼ teaspoon baking soda, ½-1 tsp garlic powder and 1+ tsp salt (to taste).    Shred the pork. After the sauce ...

 I'm not going to call these totally healthy, but they come closer than any other muffin recipe I know (at least of the ones that taste good).  This is a variation of the chocolate cake recipe found on the back of the Kodiak Cakes dark chocolate pancake mix.  It has more fiber and protein than most other mixes, and it tastes good, too. I found that adding some pudding mix greatly enhances the texture.  And I added the salt, cocoa, and chocolate chips just for extra yumminess. 2 cups Kodiak Cakes dark chocolate mix 1 cup sugar 4 eggs 1/2 cup oil 2 teaspoons vanilla 1 cup water 1 small box instant chocolate pudding mix (can be sugar free) 1/4 cup cocoa 1/4 teaspoon salt 1/2 cup semi-sweet chocolate chips Preheat oven to 350 F. Put everything except the chocolate chips in a bowl and whisk just until smooth.  Then mix in the chocolate chips.  Divide the batter into lined cupcake pans.  A #24 disher is just the right size. Bake for about 25 minutes. Makes 2...