Fresh Eggs, Avocado Toast and Fruit Salad - Breakfast of Champions

JR cooked! Thanks Burritts for farm-fresh eggs. 

#local #avocado#nofilterneeded #instantgood #instadaily#instafood #oxnardstrawberries #fruitsalad#family #eggs #toast

https://instagram.com/p/4kMHImmEuz/?taken-by=eudaemonius

Recipe - Everyday Cooking - Sriracha Chicken Breasts on Fried Rice and Spinach

Sriracha Chicken Breasts on Fried Rice and Spinach

4 Chicken Breasts, marinated in Sriracha sauce
4 Teaspoons Sriracha Chile Sauce

1 Pound Breakfast Sausages

3 Cups Cooked Rice

6 Ounces Mushrooms, sliced

1 Tablespoon Garlic, minced

2 Tablespoons Vegetable Oil

2 Tablespoons Sweet Soy Sauce

4 Large Handfuls Spinach, raw

Cover a baking sheet with aluminum foil and press into the corners to keep the juices contained.  Place chicken breasts and sausages in one layer across the tray.  Bake in the oven at 350°F (180°C) for 30-40 minutes or until the chicken has an internal temperature of 165°F.

While the meat is baking, place oil in a large hot pan.  Sauté the mushrooms on high heat until they are about half the original size.  Add the garlic and mix well.  Crumble in the rice and add the soy sauce mixing well. When the meats are done, pour juices into the rice mixture.  Let meats rest for 10 minutes then slice sausages into bite-sized pieces and add them to the fried rice.  Slice the chicken breasts into slices against the grain of the meat. Place one big handful of Spinach into a plate or into a bowl for each diner.  Place 1/4^th of the rice on the spinach, then a sliced chicken breast. Arrange the chicken nicely for a great presentation. Enjoy!  R-

  

#Chicken #Sriracha #YourEveryDaySanta #EasyCooking #Leftovers #Spinach #EudaemoniusMarkII #Sausage #FriedRice #Eudaemonius #Home #Cooking #FamilyDinner #ThirtyMinutes

How To Make REAL BELGIAN WAFFLES - Day 16,723

New Video posted.  This will become your new obsession!



#Waffles #Waffle #Eudaemonius #EudaemoniusMarkii #Belgium #Belgian #CookingShow #YouTube #Breakfast #Instagood #Instafood #Dessert

Liege Style Belgian Waffles Recipe

1 1/2 (6g) Teaspoons Active Dry Yeast

1/4 Cup (60ml) Scalded Whole Milk Cooled to 110-115°F (43-46°C)

2-1/2 (40ml) Tablespoons Water at 110-115°F (43-46°C)

1 Large Egg, room temperature, lightly beaten

4 Teaspoons (16g) Light Brown Sugar

3/4 Teaspoon (5g) Salt

1/2 Cup (115g) Butter, Room Temperature

1 (21g) Tablespoon Honey

2 Teaspoons (10ml) Vanilla Extract

2 Cups (260g) Bread Flour

3/4 Cup (140g) Pearl Sugar

Place yeast and warm water into mixing bowl or stand mixer and mix slightly with paddle attachment to moisten the yeast.  Then allow to sit for 10 minutes.  Then add other ingredients except salt, flour and pearl sugar and mix well.  Add 1/2 the flour mix well.  Scrape down the bowl and remove paddle.  Cover the bowl and allow to set at room temperature for 90 minutes.  The dough should become bubbly and lighter.  Add the rest of the flour and the salt. Using the dough hook, mix slowly for about 4 minutes.  The dough should develop into a ball and come away from the sides of the bowl. Scrape down the bowl one last time, and mix for 30 seconds more. 

Scrape down the bowl and lightly sprinkle the dough with flour.  Cover the bowl with plastic wrap and allow to set at room temperature for 4 hours.  Then, place the bowl into the refrigerator for 30 minutes.  After 30 minutes, remove from the refrigerator and press it down to deflate from gasses.  Place dough on a piece of plastic wrap forming into a loaf shape.  Wrap it tightly and place back in the refrigerator for 8 hours or overnight. 

The next day, in a large mixing bowl add the unwrapped dough and the pearl sugar.  Knead it gently to incorporate the sugar pieces.  Cover the dough loosely in plastic and allow it to set for another 90 minutes. 

Heat waffle iron to 365°F (185°C).  Cut off a piece of dough to fit your iron and place between irons.  Cook for about 2 minutes until golden brown, and sugar is melted.  You might have to play around to get your timing just right.  If you have an American style everyday waffle iron, it might be too hot.  In this case, heat it up, place in dough and then turn way down or unplug.  Allow it to cook for about 2 minutes.  Again, you might have to play with the timing to get it the way you like.  You should get crunchy sugar on the outside and cooked through on the inside.  Remove from the iron, and allow to cool for a few minutes.  This allows the sugar to get a bit crunchy again.

You will love these!!

How To make GLUTEN FREE COCONUT CAKE DELUXE - Day 16,716

Gluten Free Coconut Cake Deluxe



#Coconut #Cake #GlutenFree #LayerCake #Eudaemonius #EudaemoniusMarkii #Baking #Recipe 

Gluten Free Coconut Cake Deluxe

2 Cups (250g) All-Purpose Gluten-Free Flour

1 Cup (120g) Coconut Flour

2 Cups (400g) Sugar, white

1/2 Pound (2 sticks) (225g) Butter, softened

2 Cans (14Oz) (400ml) Coconut Milk

5 Large Eggs, separated

3 Teaspoons (12g) Baking Powder

1 Teaspoon (6g) Salt

1 Teaspoon (2g) Guar Gum

1 Teaspoon (3.5g) Cream Of Tartar

3 Ounces Shredded Coconut, toasted

Method:

Preheat oven to 350°F (180°C) degrees. Cut parchment for the bottoms of 3 each, 8" or 9" (20-22cm) round cake pans. Place a dab of butter in the center of each pan to hold the paper down.  Butter the sides of the pans.

Preheat your oven to 350°F (180°C). Into one large bowl, separate the egg whites. Keep the egg yolks in a separate container to be used later. With your stand mixer, begin to mix the egg whites.  Add the cream of tartar and continue mixing. Once the mixture begins to form peaks, slowly add in a 1/2 cup of sugar as you continue to mix. Check to ensure that the mixture has firm, shiny peaks.  Set this to the side. Place egg white in a separate bowl and return bowl to the mixer. To the Mixing bowl, add the remaining ingredients but only one can of the coconut milk, then beat until smooth. Add the egg yolks one my one mixing between each well.   By hand, slowly add the egg white mixture to the batter and fold in. Continue until both mixtures are well incorporated.  Be careful not to beat too much or the cake will be deflated.

Divide the batter between the 3 pans evenly and bake for about 30 minutes or until toothpick inserted in centers comes out clean. Remove from the oven and run a knife around the cake edges to loosen.  Cool in cakes for 15 minutes in the pans, the invert onto a cooling rack.  Remove the parchment paper and allow cakes to come to room temperature.  Bake in the preheated 350◦ F oven for about 30 minutes or until a knife inserted in the center comes out clean.

While the cakes are still warm, but not hot, poke with a tooth pick about 50x on the top of each cake.  Pour coconut milk over each cake and brush over evenly.  Allow cakes to come to room temperature, then put in the refrigerator for 1/2 hour.  While they are chilling, make the frosting.

Pandan Butter Cream Frosting

3 Cups (330g) Confectioners' Sugar

1/2 Pound (2 sticks) (225g) Butter, softened

1-1/2 Teaspoon (7ml) Pandan Flavoring

1 to 2 Tablespoons (20-30ml) Whipping Cream

4 Ounces (120ml) Raspberry Jam

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add pandan flavoring and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. 

Assembly

Smear the tops of two layers of cake with a thin layer of jam.  In a small bowl add the remainder of the jam and about 1/3 of the icing and mix well.  Place one jammed came layer on your serving dish and put half of the jammed icing on the top.  Set the second jam smeared layer on top and use the remaining jam flavored icing on it.  Place the third cake layer on and then frost the whole cake with the remaining white frosting.  Chilling the layers before icing the whole cake can be helpful in warm weather.  After the cake is iced, press toasted coconut onto the sides of the cake, and sprinkle a small amount on top.  Serves 14-18.

Vlog - ALLERGIES - Day 16,712

Allerigies Suck!



#Allergies #Eudaemonius #Vlog #RobertEJonesJr #Video #YouTube #Suffering #YourEveryDaySanta

How To Make GERMAN CHOCOLATE CAKE - Day 16,716

Let me teach you ...

German Chocolate-Chocolate Cake Recipe

  

CAKE:

1 8 oz (225g) Semi-Sweet Chocolate, grated

1/2 Cup (120ml) Water

2 Cups (250g) All Purpose Flour

1/2 Teaspoon (2g) Baking Soda

1/2 Teaspoon (2g) Baking Powder

1/2 Teaspoon (3g) Salt

1/2 Pound (2 sticks) (225g) Butter, Softened

2 Cups (400g) Sugar, white

4 Eggs

1 Teaspoon (5ml) Vanilla Extract

1 Cup (235ml) Buttermilk

COCONUT-PECAN FROSTING:

4 Egg Yolks

12 Ounces (355ml) Sweetened Condensed Milk

1-1/2 Teaspoons (8ml) Vanilla Extract

1-1/2 Cups (300g) Sugar, white

3/4 Cup (1-1/2 sticks) (170g) Butter

6 Ounces (170g)) Coconut, shredded

1-1/2 Cups (190g) Pecans, chopped

Preheat oven to 350°f (180°C) degrees. Cut parchment for the bottoms of 3 each, 8" or 9" (20-22cm) round cake pans. Place a dab of butter in the center of each pan to hold the paper down.  Spray or butter the sides of the pans.

Cake preparation:  To your mixing bowl, add the sugar. Place butter and 1/2 the chocolate pieces in a microwave safe dish. Heat just enough to mile the butter slightly and melt the chocolate.  Heat only little by little until the chocolate is dissolved.  Pour chocolate mixture into mixing bowl and mix well until smooth.  Add the eggs one at a time being sure to completely mix before the next is added.  Add the water, vanilla and milk, mixing well until the liquid is smooth. 

In a separate bowl add all the dry ingredients and mix well with a whisk. Add the flour mixture into the wet ingredients a bit at a time, being sure to mix well each time.  Continue until all of the flour mixture is worked in.  Add the remainder of the chocolate pieces and mix in by hand.

Divide the batter between the 3 pans evenly and bake for about 30 minutes or until toothpick inserted in centers comes out clean. Remove from the oven and run a knife around the cake edges to loosen.  Cool in cakes for 15 minutes in the pans, the invert onto a cooling rack.  Remove the parchment paper and allow cakes to come to room temperature.

Frosting preparation:  In a large sauce pan, add the egg yolks, milk and sugar.  Mix well with a whisk then add the butter.  Bring to a simmer and immediately remove from the heat.  Add the vanilla, nuts and coconut.  Stir well and allow cooling off the stove.  This should be enough for a three layer cake or 3 dozen cupcakes.

Assembly:  Place one layer of cake, and enough frosting to cover.  Repeat and on third layer use remainder of frosting.  Serve.  This is a large cake, enough for 15-20 people.

#GermanChocolateCake #Cake #Pecans #Coconut #Homemade, EudaemoniusMarkII #Eudaemonius #RobertEJonesJr #Recipe

Product Love - SWEET GARLIC SEASONING

Alright, I have a new kitchen love.  And, my mother is the one that turned me on to it!  This is the small size bottle but of course I brought the big-ass size from Costco.  It is now one of my go-to's in the kitchen.  I've had it on steamed veggies, grilled shishito chilies, eggs and it is even great just on plain white rice. It has a nice crunch because of the sesame seeds and other goodies it it.  It has a slight sweetness to it, but plenty of savory flair with the ginger and garlic. Give it a try.  I would love to know your thoughts, and what you might be trying it on.  R-

#SimplyAsia #Ginger #Garlic #Seasoning #YourEveryDaySanta #EudaemoniusMarkII #Kitchen #Seasoning #Flavor #Asian #Cooking #RobertRecommends #TasteTest

Recipe Love - GASPARILLA CHUCK STEAK & SOPAIPILLAS

Just some nice looking old recipes from today's work.
Laurie Glerum Collection - Estate Sale Box LS0011

 
#Gasparilla #Chuck #Steak #Sopaipillas #YourEveryDaySanta #Recipes #MagazineClippings #Vintage

Recipe - VANILLA'D STRAWBERRIES

Weekend Treat - Vanilla’d Strawberries

I love berries of all kinds, but living in Southern California, the strawberry is king!  With major production both north in Santa Maria and south in Oxnard, these luscious gems are available for a much longer season than most places. With that being said, you never know when someone will be thinking of you and just hand you a flat or two.  Nope, not complaining at all, but fatigue can set in so I have a few strategies on how to make them last.  On of my favorites and a true delight for others is what call Vanilla'd Strawberries. 

Many people will sugar and freeze their berries, but I like to add a little hint of vanilla.  I find this adds just a little mystery in the background, and when they come out of the freezer they are ready or baking or topping your favorite Saturday morning quick bread, like waffles, hot cakes or just topping some yogurt.  Give these a try, and tell me what you think.  R-

Vanilla’d Strawberries

6 Baskets Strawberries (about 3 quarts hulled)

1 Cup Sugar, White

1 Tablespoon Vanilla

Wash, core and quarter berries.  Add sugar and vanilla then toss well.  Place in jars in the refrigerator or in zip top bags to freeze. When freezing, be sure to lay out your bags flat.  Then, when they are frozen you can just break off a piece to use and are not committed to defrosting the whole bag.

#Strawberry #Strawberries #Topping #Weekend #Treat #YourEveryDaySanta #FruitSauce #Preserving #Home #EudaemoniusMarkii #Homesteading #Recipe #Cooking #RobertEJonesJr

Taste Test - TJ's CALIFORNIA RICE

This morning's Taste Test posted just now.  Come see what I thought of this Sprouted Organic California Rice from Trader Joe's.

So, I made up an easy "rice"ipe today using this cooked rice.  It is a dip, and was great...and sorta healthy! Go to the bottom, and check this out...

Here is the actual package for this product.

Chili and Brown Rice Dip - Sounds Horrid, tastes amazing!

1 Chili Brick, Dolores's

1 Pack Trader Joe's Sprouted Organic California Rice

5 Cups Water

Chili Sauce (I like Tapatio)

Cook rice in water until soft in the normal way.  Place cooked rice in a large bowl, and add defrosted Chili Brick.  Stir well to combine, and microwave if needed to melt the brick more.  Add 2 cups non fat greek yogurt and mix in.  Place dip in your favorite serving vessel and splash on your Tapatio or favorite hot sauce.  Serve with tortilla chips or pretzel thins.  Serves the whole team!

#BrownRice #YourEveryDaySanta #TasteTest #EudaemoniusMarkii #TraderJoes #Product Review