No Knead Bread stuffed with chili peppers & Cheese! (Pan relleno de chiles y queso!)


After I posted a photo of my homemade bread stuffed with cream cheese and candied chili peppers in a Facebook group, everyone all but demanded I show them how to do it. Of course I agreed happily, as any excuse to make this wonderful bread is welcomed in my house. I have to thank Steve Gamelin off of YouTube who has taught me so much about making bread easily. I have adapted this technique and hope to show you many recipes using the no knead overnight method. If you would like to check out his book, and I HIGHLY suggest you do because it is awesome. Here a link to amazon where it can be purchased or borrowed with amazon unlimited. My No-Knead Bread Cookbook (B&W Version): From the Kitchen of Artisan Bread with Steve.
I decided to make 4 larger sized rolls with this recipe so I used 1/2 block of cream cheese and 4 ounces of jalapenos but you can make 6, just adjust the recipe accordingly.



3 cups all purpose or bread flour (unbleached is best)
12 ounces of cool water
1/4 teaspoon instant yeast
1 teaspoon salt


1 ounce cream cheese per piece of bread
1 ounce pickled/candied jalapenos per piece of bread

Topping: (optional)
1 whole egg
1 tablespoon water
1 tablespoon sesame seeds

Suggested Materials:

Baking stone that can go at least 450° F
Parchment paper cut to the size of your stone
Wire cooling rack
Bowl/bench scrapper
Large glass bowl
Plastic wrap
Silicone brush


At least 8 hours before you want to make the bread, (14 is better), mix the dough ingredients in a bowl like shown in the video. A large glass bowl works best for you. Cover with plastic wrap and let set on your kitchen counter overnight. If your house is cold/drafty place into the oven and close the door. This should help keep it slightly warmer.

Once your dough as more than double in size, scrape it out onto a well floured work surface. Form it into a ball as shown in the video and divide into 4 or 6 pieces. Take one piece of dough at a time and flatten it into about the size of your hand (roughly 6in x 3in). Place your cream cheese and jalapenos on top and pinch it closed. (really watch the video, much easier than describing it)

Place onto parchment paper or baking sheet. Repeat with all pieces of dough. Cover with a flour sack towel or any lint free towel and let rise on your counter for 90 minutes. After 90 minutes get your oven preheating to 450°F and set your timer for an additional 30 minutes. In total dough should rise for 120 minutes (2 hours). *If you don’t own a pizza stone please see note below*

After 2 hours, prepare your egg wash by mixing water and egg thoroughly. Use your silicone brush to thoroughly baste the tops of the dough with egg. Cut 2 or 3 slashes onto the tops with scissors and sprinkle with sesame seeds if desired.

Put into a hot oven on a pizza stone for 20-25 minutes. Bread should be nicely browned and when you tap on the bottom they sound hallow. Transfer to a wire rack and let cool for at least 20 minutes before cutting into them. If you skip the step the dough might not be cooked all the way through… and that would be sad. :(

Store in the fridge for 3 days at most for best results. Bread can be frozen if desired. Cool completely. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Store in a zip top bag and use within a few months, but lets be honest guys. This recipe is so easy just eat it when you make it, you can always make more!

Note* If you do not have a pizza stone you CAN make this without, you just might not get as good of crust. Line a baking sheet with parchment paper or sprinkle down cornmeal on the bottom to prevent sticking. Let dough rise for 1 hour 45 minutes. Preheat the oven for only 15 minutes and baking directly on the tray. Remove from the tray onto rack when done cooking.

If you make 4 servings like myself each bread is roughly 470 calories, 11g fat, 83mg cholesterol, 500mg sodium, 73g carbs (3g fiber 1g sugar), 16g protein. 65% Vitamin A and 25% Iron.

Here is a pretty picture of the bread before baking:


Pork & Shrimp Shumai w/ vinegar soy dipping sauce recipe


A probably not very traditional pork and shrimp shumai recipe that is easy to make and very customize-able. Feel free to replace all or most of the shrimp with pork or another meat. Try chicken or lamb, skys the limit! They are lighter in flavor so feel free to double the seasoning if you prefer stronger flavor.

Ingredients for dumplings:

1/2 to 3/4 lb ground pork
1 lb shrimp, raw shrimp is preferred but if you cannot find choose cooked shrimp that you have thawed for atleast 24 hours
1/4 cup onion or 6-8 green onion
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons ginger, about a 2 inch piece
1 tablespoon crushed garlic
pepper to taste
1 tablespoon potato or corn starch
30-60 circle style dumpling wrappers or cut square wrappers with a 4 inch circle cutter


Pulse shrimp, garlic, ginger, and onion in a food processor until small pieces. Try not to blend it into a paste, you want some texture. If you prefer you can turn half of it into a paste, but no more than that.

Mix in a bowl with the pork, soy sauce, sesame oil, and starch powder very well. Use your hand and get in there and squeeze it together. Let this mixture sit at least 15 minutes. Several hours is better up to 8 hours in the fridge.

After at least 15 minutes, get a pot of water boiling with your steam basket. At least an inch, maybe two. I suggest you wrap your lid like shown in the video to prevent water from dropping into your shumai.

For filling, wet the wrapper with water quickly and take 1 tablespoon of meat mixture and place into the middle of the wrapper. Make a circle with your hand and use that to push the filling into the wrapper. Pinch the top a bit and pleat the insides if necessary. Squeeze in the middle a little and push against the counter to flatten the bottom. Repeat this for the entire bowl. You should get 30-60 depending on how much you add into the wrappers. I got 42.

Once you’re done making all the shumai, add them to your steamer, you want to fill the steamer but don’t let them touch. Steam them for 10-20 minutes depending on the size you made. I checked mine after 15 minutes and they were done. You’ll want to cook it until the internal temp reaches 145. (If you don’t own a thermometer and you should!) cook until the inside is no longer pink.

Let cool for a few minutes before eating. Serve with soy sauce or a vinegar soy dipping sauce. Recipe is below. Based on 42 servings there are about 60 calories per shumai, 7g carbs, 2g fat, 4g protein, and 77mg sodium. I suggest eating 5-6 as a serving with rice. yummy!

Ingredients for dipping sauce:

2 tablespoons rice wine vinegar
2 tablespoons soy sauce
some chopped onion
some chopped chili peppers or pinch of ground chili, optional for heat
1/2 teaspoon sesame oil
pinch sugar


Mix together and serve. The onions taste amazing if you let this sit in the fridge overnight however.

Healthy Cornbread – Whole grain, low fat, and dairy free!


This recipe is a culmination of MANY years of tweaking many recipes I have found online. I wanted to try to use something other than sugar and no milk products but yet still have a “tangy” taste. This recipe fits the bill and best of all it only 170 calories per slice!


1 cup cornmeal
1 cup whole wheat flour
1 cup water
1 tablespoon apple cider vinegar
5-8 tablespoons maple syrup *
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
1 egg
2 tablespoons oil
1/2 cup applesauce
1 teaspoon sugar for sprinkling, optional **
1 tablespoon vanilla, optional ***


Preheat your oven to 400°F or 200°c. Once preheated add in a large cast iron skillet or a metal baking tray and preheat for another 5-10 minutes.

In a large mixing bowl add in all your dry ingredients, mix well, and set aside. In another bowl mix all your wet ingredients except 1 tablespoon of the oil. Set these aside until your skillet or pan is heated.

After the 5-10 minutes of preheating your skillet, carefully remove it from your oven and add in your 1 tablespoon of oil. Use a brush if available to spread the oil around the bottom and sides to prevent sticking, this also creates a very yummy crust.

RIGHT before adding it to the pan completely mix the wet into the dry ingredients removing any lumps. Add the mixture from a height to remove large air bubbles and make sure it coats the bottom of the pan. Return to oven and bake 30-35 minutes or until a toothpick comes out clean.

Let cool in pan 20 minutes and enjoy!

* – in this recipe I used maple syrup. You can replace it with honey or another liquid sweetener if you choose. If you would like to use sugar you’ll need to add 1/2 cup to 3/4 cup depending on sweetness and another 1/4 to 1/2 cup of water to adjust the consistency. For a mild tasting cornbread only add 5 tablespoons of maple syrup (even then it’s slightly sweet), this is great for mixing with spicy chili. If serving as more sweet add 8 tablespoons maple syrup.

** – I used about 1 teaspoon of sugar to sprinkle on the top because it makes the top crunchy, this is totally optional and usually I don’t do it!

*** – I don’t normally add vanilla but if you want a more dessert tasting cornbread add 1 tablespoon of real vanilla extract.

Cut into 8 servings is suggested. Each serving is 170 calories, 28g carbs, 5g fat, 4g protein, 261mg sodium, and 3g of fiber.
These values were calculated on using whole wheat flour, whole grain cornmeal, coconut oil, maple syrup, and a large sized egg.