••••CHICKEN TAMALE PIE🇲🇽🐔🌰🍮🌿🧀🌽🍶🥧🍚🍳!!••••

(Source: Delish.com recipe and photos and Parker Feierbach and Jonathan Boulton and Delish video)



















••••CHICKEN TAMALE PIE!!

••••KATHY’S TOUR OF FOOD

•••••CONTINUES IN MEXICO 🇲🇽!!

••••ENJOY THE VIDEO!!

https://www.delish.com/chicken-tamale-pie-recipe 

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 0 HOURS 50 MINS

INGREDIENTS

Cooking spray
1 box Jiffy corn muffin mix
1/2 c. sour cream
1 large egg
1/2 c. corn kernels (canned, fresh, or frozen)
2 tbsp. melted butter
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. taco seasoning
Kosher salt
2 c. cooked shredded chicken
3/4 c. enchilada sauce, divided
1 c. shredded cheddar
1 c. shredded Monterey jack
Freshly chopped cilantro, for garnish

DIRECTIONS

Preheat oven to 400o and grease a large ovenproof skillet with cooking spray. In a medium bowl, whisk together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake until golden, 15 minutes. 

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add taco seasoning and season with salt. Add chicken and 1⁄2 cup enchilada sauce and stir until combined. 

Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1⁄4 cup enchilada sauce over poked holes and top with chicken mixture. 
Top with both cheeses and bake 20 minutes more. 

Garnish with cilantro before serving. 

🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚🥧🧀🍚

••••AUSTRALIAN PAVLOVA🇦🇺🍓🍇🍒🍥🥮🍚🍳🍮!!••••

(Source: norecipes.com recipe and photos and recipe by Marc Matsumoto and recipe tin EATS video and pink lotus travel and Wikipedia photos and LinkedIn photos)


























••••AUSTRALIAN PAVLOVA!!

••••ENJOY THE VIDEO!!

••••CONTINUE KATHY’S TOUR OF FOOD 

••••IN AUSTRALIA🇦🇺!!

https://norecipes.com/pavlova-recipe

Ingredients

105 grams egg whites (aged) 
120 grams superfine sugar 
2 teaspoons corn starch 
1 teaspoon vanilla extract
 1/2 teaspoon white vinegar

Steps

Preheat the oven to 250 degrees F (120 C) on convection mode. If your oven can't do convection it's fine, but you'll want to increase the heat by about 20 degrees F and you may need to bake the pavlovas longer. Line a baking sheet with parchment paper.

Add the egg whites to a very clean glass bowl (or in the bowl of your electric mixer) and beat until it's foamy and soft peaks start to form.

Whisk together the sugar and potato starch in a small bowl. Add the sugar mixture in 4 
additions to the egg whites, beating the mixture in between each addition. 
If you have an 
electric mixer, you can just let the mixer run while you slowly pour the sugar in.
Once the meringue is glossy and holds firm peaks (you should be able to hold the bowl upside-down without the egg whites falling), add the vanilla and vinegar and beat until well incorporated.

If you're making a big pavlova, just scrape all the meringue into the center of the parchment paper lined baking sheet. If you're making mini pavlovas, divide the meringue into 5 small mounds, each about the same height. Give each pavlova a twirl with a spatula from the outside towards the center to give them a nice shape and put the pan in the oven.

The pavlovas are done when the outside is crisp (about 45-60 minutes in a convection oven). Tapping on them should result in a hollow sound and the meringue shell should be at least 5mm thick, while the inside is still soft. Allow them to cool completely on a wire rack.

To construct the pavlova, use a spoon to knock down the middle of the meringue making a well in each pavlova. Fill the shell with cream, then top with seasonal fruit of your choice. I used cherries, peaches, kiwifruit and passionfruit for mine, but strawberries, raspberries, and blueberries are also delicious.

••••RECIPE BY MARC MATSUMOTO 

🍳🍚🍮🍓🍳🍚🍮🍓🍳🍚🍮🍓🍳🍚🍓🍳🍚🍮🍓🍳🍚🍮🍓🍳🍚🍮🍓🍳🍚🍮

••••TRAVEL TIPS✈️🚞🚚🚙🚲🛳👒🧳👜🕶!!••••

(Source: Pinterest and LinkedIn and google+ photos and Pinterest.uk and yoktravels.com and rd.com and businesstravelife.com and eden 11 programs.com and merryparking.cu.uk  and lemony.com and bright side video and ameteur gourmet photos and Marriott.com and election pop.com)























••••TRAVEL TIPS!!

••••ENJOY THE VIDEO!!

✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙✈️🚚🚙

••••DUTCH BUTTER CAKE••(BOTERKOEK)🇾🇪🥮🍮🍚🍳🥘🍰🥛🍋!!••••

(Source: cakieshq.com recipe and photos and cooking channel video and Netherlands Tourism photo)



















••••DUTCH BUTTER CAKE (BOTERKOEK)!!

••••KATHY’S TOUR OF FOOD CONTINUES ••••IN HOLLAND🇾🇪!!


••••ENJOY THE VIDEO!!

https://www.cakieshq.com-Dutch-butter-cake(BOTERKOEK)-recipe

Type Cakes & Pies

 Cuisine Dutch

 Prep Time 10 minutes
 Cook Time 25 minutes
 Passive Time 30 minutes
 Servings 16 pieces 

INGREDIENTS
1 cup butter 250 grams
1 cup sugar 250 grams - preferably caster sugar (a fine sugar)
1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
1 teaspoon lemon zest
pinch of salt
1 egg
2 cups all-purpose flour 250 grams

Tools

butter cake pan 9 inch / 24 cm - or brownie pan / spring form pan

INSTRUCTIONS
Add sugar, vanilla sugar, salt, lemon zest and butter to a bowl and use a dough hook to mix the sugar with the butter. Till the sugar is just incorporated.
When the sugar and butter are incorporated (make sure not to over mix it), lightly whisk the egg and add about 2/3 of the egg to the butter and add all of the flour. Mix until a dough starts to form.

Once the dough is formed, take it out of the bowl and if needed, lightly knead it on a floured work surface. The dough will be very soft, so don't knead too much, usually 30 seconds to form the dough and check if everything is incorporated is enough.
Take the dough and wrap it in clingfilm. Flatten the dough to help it cool faster. Leave the dough in the fridge for at least 30 minutes.
Preheat the oven to 350°F/175°C. Grease a butter cake pan. If you don't have a butter cake pan, grease and line a brownie pan or spring form with baking paper.
Press the dough into your cake pan. If needed put a piece of baking paper on top of the dough to smooth out the dough more easily.

Take a fork and run the back of the fork on the dough to create a pattern. Use the remaining egg to brush the top of the butter cake.
Bake in the oven for 20-25 minutes, till golden.
To serve, cut small triangle pieces or little cubes.

RECIPE NOTES
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

If you don't have vanilla sugar, you can substitute it with 1 teaspoon of vanilla extract.
You can make vanilla sugar easily yourself by following the vanilla sugar recipe on the site.
You can garnish the butter cake with sliced almonds. Sprinkle the sliced almonds on top of the butter cake before baking.
If you would like the butter cake with a stronger almond flavor you substitute the vanilla and lemon with 1 teaspoon of almond extract.

🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳🇾🇪🥮🍳

••••SLOW COOKER SAUSAGE AND PEPPERS🇩🇪🥘🌭🍅🌶🍷🥫🌰!!••••

(Source: spruce eats.com recipe and photos and Linda Larsen and Delish video)















••••SLOW COOKER SAUSAGE AN PEPPERS!!

••••ENJOY THE VIDEO!!

Total:
7 hrs 20 mins
Prep:
20 mins
Cook:
7 hrs
Yield:
Serves 6

••••KATHY’S TOUR OF FOOD STOPS IN
••••GERMANY🇩🇪!!

https://www.thespruceats.com-slow-cooker-sausage-and-peppers-recipe 

Ingredients
2 pounds sweet or hot Italian sausages
2 onions, chpped
2 red peppers, cut into 2" pieces
1 orange or yellow bell pepper, cut into 2" pieces
2 cloves garlic, minced
1 (14 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup dry red wine or beef broth
1 tablespoon dried Italian seasoning
1/4 teaspoon pepper

🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶🌭🥘🌶