My wife's Awesome Homemade Churros Recipe

Ulibarri Homemade Churros

Who doesn't love a Churro? Making them at home is easier than you think. Our kids and their friends eat these up in a heartbeat and crave more when they are gone!

Ingredients

• 1 Cup water
• 5 Tablespoons butter
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour
• Cinnamon and sugar mix (to taste) 

Directions

1. In a microwave safe mixing bowl put the water, butter, sugar and salt in. Microwave for 3 minutes and stir. Important! Let the liquid cool to room temp (so the eggs don't scramble when introduced) we place the bottom of the bowl in a cold water bath to speed up the cooling process.
2. Add eggs and vanilla then whisk together until incorporated.
3. Lastly add the 1 and 1/4 cups flour and whisk again until batter is ready.
4. Heat oil to 375 degrees
5. Using a cake decorating pouch and star tip (pictured below), squeeze batter into the hot oil. Fry in a deep fryer or in a deep frying pan.
6. Cook churros turning once until both sides are brown. Place directly in the cinnamon/sugar mixture and plate immediately.
7. ENJOY!

Churros are great with many different things:

• straight up
• drizzled with Nutella
• with hot chocolate or coffee
• with icing
• Ice cream etc.

THE SKY IS THE LIMIT! Hopefully your family will love these as much as our does and we are happy to share the recipe with you all!

Tricep Workout

David's Tricep Workout

Straight Bar Tricep Pushdowns

Starting with your palms on top of the bar and your elbows at a 90 degree angle keeping your arms at your sides and shoulders stationary. Tighten your core and press straight down using a weight for 10-12 reps the first 2 sets. The next 2 sets increase weight for sets of 6-8 and lastly 4-6 reps. You should have a good burn going after these 4 sets.

Tricep Kickbacks

Start with a dumbbell in one hand with your palm facing your torso. Keep your arm close to your body and in a controlled manner use your tricep to raise the weight until the arm is fully extended then back again. Once again FORM is very important to gets the best results from this exercise which is one of my all-time favorite tricep exercises. Complete 3 sets of 6-8 reps.

Reverse Grip Tricep Pushdowns

I like to finish with this exercise, it gives a great pump to end with. This exercise the weight you will use is much lighter than all the other exercises. This is a sculpting movement and form is more important than the weight. I finish with 3 sets of 10-12 reps for a great burn!

There are several other exercises I mix in every so often to keep the body guessing like. Rope tricep pushdowns or dips until failure for a great finishing burn.

Ranch Chicken Thighs

Ranch Chicken Thighs

This is such a super easy recipe that can be made any night of the week!

Ingredients

• 6-8 chicken thighs bone-in and skin on.
• 1 packet of dry ranch dressing mix
• 2 tablespoons olive oil
• 2 cloves minced garlic

Directions

1. Pre-heat oven to 400 degrees
2. Wash and pat dry thighs
3. Line a baking sheet with foil and spray with cooking spray
4. Place thighs skin side up and lightly season with pepper.
5. In a separate bowl mix dressing mix, olive oil and garlic (it will have the consistency of a paste)
6. Brush the tops of each thigh with ranch mixture.
7. Bake for 30-40 minutes or until internal temp is at least 165F and juices run clear. 

Serve with whatever side you would like (pictured is a kale and craisin salad).

Hope you enjoy!

Bicep Workout

David's Bicep Workout

Alternating Standing Bicep Curls

I like to start out with this exercise and pyramid up in weight. This exercise is where I go the heaviest. You want to start at a weight that you can keep GOOD FORM and complete 8-10 reps for 2 sets to get warmed up. I then go up in weight the next set where I can do 6 minimum again keeping GOOD FORM. Then the last set I select a weight I can do 4 minimum to 6 reps. I rest 30secs-1minute between sets. You will see me always emphasis keeping GOOD FORM. If you have to swing the weight or arch your back to complete a rep you will hurt yourself and your bicep will not be getting any benefits.I use standing barbell curls as a alternative, just to mix it up and keep your muscles guessing! Same reps and sets apply.

Seated Concentration Curls

This exercise is all about form and not about weight! This is a great isolation/sculpting exercise. I want to complete 3 sets with a weight I can do 6-8 perfect reps keeping my elbow against the inside of my knee. I will use preacher curls as an alternative to this exercise.

Low Cable Rope Curls

I use a weight to complete 3 sets of 10-12 reps this gets a super good burn going.

Seated Hammer Curls

I like to finish with this exercise. I know a broken record, but form is important for sculpting the outer bicep muscle. For this exercise I again pyramid up in weight and less reps. Starting with a weight to complete 8-10 then next set 6-8 and the last set 4-6 reps.

I train biceps usually twice a week. Listen to your muscles and they will let you know if they need longer rest before training again. Proper recovery time is important. For me usually after 48-72 hours my biceps feel 100% ready to go. I would recommend at first keeping a workout journal so you can document the weight used in each set. It will also let you see your progress over time as you get stronger.

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Chicken Fried Steak and Eggs

Here is my recipe as promised. I love a comfort food once in awhile like anyone else. But don't be scared to make this and think it's an unhealthy dish "fake news". I also buy a package of chicken tenderloins to keep in the fridge for the boys to heat up after school, since the breading is the same and it is a labor of love.

Ingredients:

1. 4 cubed steaks and chicken tenderloins
2. 2 cups buttermilk
3. 2 cups seasoned flour
4. 5 eggs and 3/4 cups milk
5. 2 cups crushed Club crackers
6. 2 cups wheat panko
7. 3 Tablespoons Red Robin Seasoning

 

This dredging station and coating mixture came from many variations over the years and this is the one that has passed the test of time for me.

Directions:

• Coat cubed steaks and chicken tenderloins in buttermilk (separate pans...duh}
• Cover both sides in the flour seasoned with salt and pepper. shake off excess flour.
• Dip both sides into the egg wash of 5 eggs and 3/4 cups milk whisked.
• Cover each side in the 50/50 Panko Club cracker and Red Robin Seasoning mixture. Let sit for 10 minutes on a platter.

When pan frying I always use an electric skillet. Getting the temperature maintained at 350 degrees is crucial to keep the oil from going into the meat. I use canola oil. Once the temp is to 350 put 2 steaks in and cook 4 minutes each side until no red is running out.

Put onto a platter lined with paper towels to soak oil and immediately season once again with seasoning salt or my secret ingredient Red Robin Restaurant seasoning.

Gravy: You can use the downhome milk pepper gravy recipe, but due to my low calorie lean diet I used a packet of 2 cup country gravy mix using 1 cup water and 1 cup milk.

 

Roasted Chicken Thighs in a Rosemary White Sauce with Parmesan Garlic Broccoli

Roasted Chicken Thighs in a Rosemary White Sauce w/ Parmesan Garlic Broccoli

This is my wife's very favorite dinner I make! She made me promise to share this with you all, so here it is!

Ingredients:

• 2 pounds of boneless skinless chicken thighs
• broccoli cut into florets
• 4 sprigs of fresh rosemary (dried rosemary can work but not how I do it)
• 3 cups chicken stock
• 1 cup whole milk
• 1/4 cup white cooking wine
• 4 Tablespoons olive oil
• 3 cloves of garlic mashed

Directions:

1. In a large mixing bowl put the thighs and 2 Tablespoons of olive oil, rosemary leaves from 2 sprigs torn by hand, salt, pepper, seasoning salt. stir until coated set in refrigerator for 1-2 hours.
2. Place thighs on a cookie sheet covered with aluminum foil and sprayed with cooking spray. Cook for 45 minutes to 1 hour until thighs are fork tender and clear liquid is seen.
3. In a large pan on medium high heat pour chicken stock, cooking wine, the other 2 sprigs of rosemary leaves and roasted thighs. Cover and bring to a boil for 3 minutes. Uncover and add the whole milk, mix in a cornstarch slurry according to directions on box, bring back to a boil until desired thickness is achieved (I love it best more on the runny side rather than a gravy thickness).
4.  Season with salt, pepper to taste.

Broccoli:

1. Cut broccoli into florets and steam covered for 10-15 minutes until fork tender.
2. Drain pan and broccoli in a colander.
3. Heat a pan on medium high heat. Add 2 tablespoons olive oil, a small pat of butter,1/4 cup of chicken stock (helps to keep moist)  2 cloves minced garlic, 3 Tablespoons Parmesan cheese, 1 teaspoon brown sugar, red pepper flakes (to taste or optional), salt and pepper to taste. Sautee for 2 minutes.

Pad Thai Shrimp on Zoodles

Pad Thai Shrimp on Zoodles

I selected shrimp for this dish, however you can replace it with any protein you choose. That's why I cook the protein first so the rest of the ingredients don't come in contact with raw meat. Hope you all enjoy, I know we did!

Ingredients: Pad Thai Shrimp on Zoodles

• 3 medium zucchini
• 2 Tablespoons Olive oil
• 1pound peeled and de-veined jumbo shrimp
• 3 cloves garlic minced or crushed
• 1 red bell pepper julienned
• 5 green onions long slices of the green end
• 1 large egg
• 1 cups bean sprouts
• 1/2 cup crushed roasted peanuts
• chopped cilantro for garnish
• lime wedges

Ingredients for the sauce:

• 4 Tablespoons rice vinegar
• 4 Tablespoons fish sauce
• 6 Tablespoons ketchup
• 2 teaspoons packed brown sugar
• 1 teaspoon cayenne pepper powder
• 2 teaspoons chili garlic sauce
• 1 teaspoon soy sauce

Directions:

1. In a mixing bowl stir all sauce ingredients together and set aside.
2. Cut the zucchini into noodles using a spiralizer tool.
3. Heat a large pan on medium heat. Add 1 Tablespoon olive oil and garlic. Cook the garlic about 30 seconds, add shrimp and cook until shrimp is cooked through, about 3-4 minutes.
4. Add the bell peppers and green onions and cook for 2-3 minutes until tender. Add the egg and stir with the veggies until egg is cooked.
5. Add the zucchini noodles, bean sprouts, and sauce mixture to the pan. Stir and cook for about 2 minutes or until zoodles are soft but not soggy. It doesn't take very long and you need to keep taking samples to taste during this phase.
6. Serve immediately on a plate garnished with cilantro, lime wedges, and topped with crushed roasted peanuts ( I used the bottom of  coffee mug on a small plate to crush).