Limoncello

Ingredients:

10 organic lemons, washed and dried
1 750-ml bottle vodka (100-proof preferred, or 80-proof)
2 to 4 cups sugar, to taste
3 C. water
2 C. sugar 

Directions:

1. Use a vegetable peeler to remove the peels from all the lemons. Try to remove only the outer yellow skin and as little of the pith as possible. Trim away any large pieces of pith with a paring knife, but don't worry about trimming every last scrap.
2. Transfer the lemon peels to a 1-quart jar and cover with vodka. Screw on the lid.
3. Let the vodka and lemon peels infuse somewhere out of the way and out of direct sunlight for at least 4 days or as long as a month. The longer you let the vodka infuse, the more lemony your limoncello.
4. Line a strainer with a large coffee filter and set it over a 4-cup measuring cup. Strain the infused vodka through the filter. You may need to stir the vodka in the strainer if the flow stops.
5. Prepare a sugar syrup of at least 3 cups of water and 2 cups of sugar — bring the water to a simmer and stir in the sugar to dissolve; allow to cool. 
6. Pour the sugar syrup into the infused vodka. 
7. Stir gently to mix. 
8. Taste the limoncello, and add additional sugar syrup gradually until you reach a flavor you like — up to 4 cups of water with 4 cups of sugar. More water will dilute the alcohol base, making a less alcoholic, milder, and smoother-sipping liqueur. More sugar will make a sweeter limoncello.
9. Insert the funnel in the neck of one of the bottles and fill with limoncello. Repeat with remaining bottles.
10. Chill the limoncello in the fridge or freezer for at least 4 hours before drinking. Limoncello can be kept in the fridge for up to a month or the freezer for up to a year (and often much longer!).

Beef Stew

Ingredients:

2 lbs. stewing beef, trimmed and cubed

3 T. flour

½ t. garlic powder

½ t. salt

½ t. black pepper

3 T. olive oil

1 onion, chopped

6 C. beef broth

½ C. red wine, optional

1 lb. potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1 inch pieces

3 T. tomato paste

1 t. dried rosemary or 1 sprig fresh

2 T. cornstarch

2 T. water

¾ C. peas

Directions:

1. Combine flour, garlic powder, salt, and pepper. 
2. Toss beef in flour mixture. 
3. Heat olive oil in a large Dutch oven or pot. 
4. Cook the beef and onions until browned.
5. Add beef broth and red wine while scraping up any brown bits in the pan.
6. Stir in all remaining ingredients except for peas, cornstarch and water. 
7. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
8. Mix equal parts cornstarch and water to create a slurry. 
9. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).  
10. Stir in peas and simmer 5-10 minutes before serving . 
11. Season with salt and pepper to taste.

Fried Shrimp Balls

 Ingredients:

1 lb. shelled and deveined shrimp, defrost

1 egg white, lightly beaten

1 t. salt or fish sauce

1 t. sugar

1 T. corn starch

½ t. sesame oil

1 T. oil or some pork fat

3 dashes white pepper powder

8 pieces spring roll wrapper (8-inch square)

Directions:

1. In a mini food processor, add the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil and white pepper. Blend until the ingredients form the shrimp paste.
2. Fold the spring roll wrappers up. Cut the spring roll wrappers into tiny strips using a pair of scissors. Cut them into shorter strips. Lay them on a flat surface. 
3. Wet your hands and form the shrimp paste into balls (about 1 tablespoon) and roll the shrimp balls onto the bed of spring roll strips.
4. The spring roll strips will stick to the shrimp ball.
5. Trim off the spring roll strips using a pair of scissors. Make sure that the strips coat the shrimp ball evenly. You can reuse the strips that had been trimmed off.
6. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown, about 5 minutes. 
7. Drain on paper towels, and serve hot with Thai sweet chili sauce or your favorite chili sauce.

Bao

 Ingredients:

4 C. flour

¾ t. dry yeast

500 ml. water

1 lb. ground pork

1 lb. Chinese cabbage, minced

1 carrot, minced

2-3 green onion stalks, chopped

1 egg

1-2 t. ground ginger

1 t. olive oil

½ t. chicken bouillon powder

1 t. oyster sauce

2-3 t. cooking wine

salt and pepper

Directions:

1. Mix flour with yeast in a mixing bowl.
2. Add water and knead until a solid dough ball forms. If it gets too sticky, add more flour. If it’s too dry, add more water.
3. Let the dough rise for about 2 hours.
4. Cook half of the ground pork in a pan, and mix it with the raw pork.
5. Mix the pork with the remaining ingredients.
6. Once your dough has risen, dust your countertop with flour and roll out the dough into a long rope using the “windmill technique”.
7. Cut the dough rope into ½-inch pieces. Roll each piece out into a wrapper.
8. Spoon ½ tablespoon of filling into the center of wrapper. Then carefully pinch and fold the wrapper closed, twisting the top to finish. Make sure to press the dough tight to seal the top. 
9. Bring a pot of water to a boil. Place the baos in a steaming basket lined with cabbage leaves to prevent sticking and place the basket on top of the boiling pot of water. Close lid. Steam for 15 minutes, then turn off heat and let the baos rest for 5 minutes.

Mosquito Repellant Bracelet

 Ingredients:

1 C. witch hazel

15 drops citronella essential oil

15 drops lemongrass essential oil

5 drops lavender essential oil

5 drops peppermint essential oil

Directions:

1. Add witch hazel and essential oils to a spray bottle.
2. Shake to combine.
3. Spray the essential oil mixture onto both sides of a paracord bracelet until it is thoroghly saturated.
4. Set aside to dry.

Easy Quesadillas

 Ingredients:

1 T. vegetable oil

1 onion, finely chopped

1 lb. ground beef

½ t. ground chili powder

½ t. ground paprika

½ t. ground cumin

Kosher salt

Freshly ground black pepper

8 medium flour tortillas

1½ C. Monterey Jack, shredded

1 avocado, sliced

2 T. cilantro, chopped

Directions:

1. In a large pan over medium heat, heat oil. 
2. Cook onion until soft, 5 minutes. 
3. Add ground beef and spices, breaking up the meat with a wooden spoon, and season with salt and pepper. 
4. Stir occasionally and cook until the meat is cooked through and no longer pink, about 8 minutes.
5. Remove pan from heat and drain excess fat. 
6. Season mixture with salt and pepper to taste. 
7. Clean pan and return over medium heat.
8. Meanwhile, assembly quesadillas: Divide cheese between 4 tortillas. 
9. Top with beef mixture, avocado, and cilantro then top each tortilla with a second tortilla.
10. Working one at a time, transfer quesadillas to hot pan and cook until golden-brown underneath, about 3 minutes. 
11. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). 
12. Cook until golden-brown on other side. 
13. Slice into wedges before serving. 

Cheesy Kielbasa Hashbrown Casserole

Ingredients: 

1 32-oz. bag of hashbrowns defrosted

18 oz. kielbasa thawed and cut into small pieces

1 small onion, diced

½ C. butter, melted

2½ C. shredded cheddar cheese

10.5 oz. can cream of chicken soup

1 C. whole milk

½ C. heavy cream

1 t. black pepper

½ t. onion powder

Directions:

1. Combine hash browns, seasonings, kielbasa, onion, and 2 cups of the cheese in a greased crock pot.
2. In a separate bowl, combine cream of chicken soup, butter, cream and milk. 
3. Pour over hash brown mix.
4. Sprinkle remaining cheese over top.
5. Cook on high for 3 hours.

Tip:  Great recipe to use up those homemade hashbrowns.