Waffles from Scratch

2 eggs
2 C. flour
1 3/4 C. milk
1/2 C. canola or vegetable oil
1 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. vanilla
1/4 tsp. salt

-Start heating the waffle iron before mixing batter.
1. Beat eggs on low/medium speed until fluffy.
2. Add in remaining ingredients and beat until mixed well.  Cook and serve!

p.s. Substitute 1/2 C. applesauce for the oil for a healthier version.

Chicken Pot Pie with Biscuit Topping

1 lb. chicken breast tenders, chopped
2 carrots, peeled and chopped
1-2 potatoes, chopped
1/2 C. frozen peas
1 can cream of mushroom soup
2 cans chicken broth
1/4 C. flour
Garlic powder
Onion powder
Parsley
Dried sage
Olive oil

Easy Biscuits:
2 C. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. shortening
3/4 C. milk
1/2 C. grated cheese (optional)

-Preheat oven to 400
1.  In large skillet heat oil on medium heat and cook chicken with seasonings.  While chicken is cooking prepare veggies.
2.  Once chicken is cooked add remaining ingredients, seasoning to taste, and bring to a boil.  Reduce heat and let simmer while preparing biscuit mix. 
3.  In medium bowl combine flour, baking powder and salt and mix well.  Cut in shortening with a fork.  Add milk gradually and stir in with a spoon until a dough forms.  Add in cheese and mix in well.
4.  Pour chicken and veggies into a greased baking dish and top with biscuit mix (just drop by spoonfuls).  Bake 30-45 minutes until biscuits are golden brown and veggies are soft.  Serve.

Pear Crisp

Topping:
2/3 C. flour
1/2 C. packed brown sugar
3/4 C. oats
5 Tbsp. butter, softened

Filling:
*8-10 pears, peeled, cored and chopped into pieces (about 1" long and no more than 1/2" thick)
1 Tbsp. lemon juice or white grape juice
2 tsp. vanilla extract
1/3-1/2 C. sugar
1/2 tsp. ground cinnamon
4 1/2 tsp. cornstarch

-Preheat oven to 350
1.  Mix all ingredients for the topping together either with your hands or with a fork until it starts to stick together.  Set aside.
2.  Combine all ingredients for filling together and pour into an 8x8" greased baking dish.  Cover with topping.
3.  Lower heat to 325 and bake for about 70 minutes or until golden brown and pears are tender.  Serve warm

-Serves about 6

*You can also use fresh or canned peaches (1 large can) if you prefer them over pears. 

Sweet & Sour Pork

1-1 1/2 lb. pork, cubed ( I just used pork chops)
1 tsp. salt
1/4 tsp. white sugar
1 tsp. soy sauce
1 egg white
1-2 green onions, chopped
1/2 C. corn starch
Canola oil

Sauce:
1 C. water
1/4 tsp. salt
3/4 C. sugar
1/3 C. apple cider vinegar
1/4 C. ketchup
1/2 tsp. soy sauce
8 oz. can of pineapple chunks, with juice
2 Tbsp. cornstarch
1/4 C. hot water

White rice (Optional)

-Combine pork with salt, sugar, soy sauce, egg white and green onion and mix well. Refrigerate at least 1 hour before cooking.
1. Heat oil in large skillet. Oil will be steaming slightly and there will be little bubbles on the bottom of the pan when the oil is hot enough for frying.
2. Toss pork with 1/2 C. cornstarch and coat evenly. Fry pork for 10 minutes or until golden brown. Remove and let drain on paper towels.
3. While pork is frying combine all sauce ingredients except for the pineapple, 2 Tbsp. cornstarch and 1/4 C. hot water in a medium pot and bring to a boil. Once boiling add pineapple with juice and continue to boil. Dissolve cornstarch in hot water and add to sauce to thicken. Remove from heat.
4. Toss sauce with fried pork in medium bowl. Serve with rice.

Brazilian White Rice

1 large clove garlic, crushed well
1 C. rice
2 C. water
1 Tbsp. oil
Salt

1. Heat oil on medium heat in saucepan. Brown rice in oil with the garlic. Cooking the rice in the oil first prevents the rice from being sticky when finished cooking. My husband told me that most Brazilians are actually embarrassed if they serve sticky rice.
2. Add the water and salt (season to taste) and bring to a boil. Cook 20 minutes. Serve.

Picanha on the Stove (Brazilian Garlic Sirloin)

2 top sirloin steaks
3 Tbsp. Olive oil
1 Tbsp. Kosher salt
4-5 cloves garlic, finely chopped

1. Mash oil, salt and garlic together to form a paste or mash only slightly if you prefer chunkier garlic. Rub all over meat and let sit for at least an hour before cooking.
2. Heat a small amount of oil in a large skillet on med/high heat. You want the pan to be very hot before adding the meat so that the juices are seared in.
3. Add steaks and let sear 2 minutes on each side. Do not do anything to them while searing! For medium steaks cook for about a total of 8 minutes turning the steaks every 2 minutes. Serve.

-We didn't have access to a grill but if you would prefer a grilled steak then just before grilling remove some of the paste from the steaks and brush on while the steaks are grilling.

Brazilian Lemonade

2 limes
1/2 C. white sugar
3 Tbsp. sweetened condensed milk
3 C. water
Ice (about 4 for blending and 4-8 for serving)

1. Wash limes, cut off ends and slice into 8 wedges.
2. Combine all ingredients in blender. Pulse 5-6 times, holding each pulse for about 2 seconds.
3. Strain immediately and serve over ice.
-Serves 2-3 glasses

-You need to make then only when you're planning to serve it right away. If you let it sit for too long it will become too acidic and won't be very enjoyable to drink.

Pao de queijo (Brazilian Cheesebread)

1/2 C. water
1/2 C. milk
1/4 C. vegetable oil
1/2 tsp. salt
2 1/4C. tapioca flour (easiest to find in a whole foods market)
1-2 eggs
3/4-1 C. grated Parmesan ( I used just under a cup)

-Preheat oven to 350
1. Heat water, milk, oil and salt on med/high heat and bring to a boil. Remove from heat and quickly stir in flour with a wooden spoon. Let cool.
2. In medium bowl knead eggs into dough then knead in cheese until dough is smooth.
3. Roll dough into balls (it's easiest if you grease your hands) and place onto a greased cookie sheet.
4. Bake 20-30 minutes until beginning to brown. Remove and let cool for a minute or two. Serve warm.