Monday, December 31, 2018

Japanese Fried Rice

This will be your new favorite rice recipe.


4 servings

Ingredients

4 C. cooked rice or 1 cup uncooked rice
1 C. peas
2 Tbs. carrots, finely diced
2 eggs, beaten
1/2 C. onion, diced
1 1/2 Tbs. butter
2 Tbs. soy sauce
salt
pepper

Directions


  1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).

  2. Pour rice into a large bowl to let it cool in the refrigerator.

  3. Scramble the eggs in a small pan over medium heat.
    Separate the scrambled chunks of egg into small pea-size bits while cooking.

  4. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.

  5. Carefully toss all of the ingredients together.

  6. Melt butter in a large frying pan over medium/high heat.

  7. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.

  8. Cook rice for 6-8 minutes over heat, stirring often.

Saturday, December 22, 2018

Thai Chicken Satay with Spicy Peanut Sauce







I've always enjoyed Chicken Satay, but I've never made them myself.
So now's my chance.

Of course, there would have to be one ingredient that I'm unfamiliar with.  You can find tamarind paste in an Asian or Indian Market. Or, I was able to find a substitute recipe for the Tamarind paste.






Ingredients

Chicken Marinade
     Bamboo Skewers
    
     1 pound chicken
     1/2 cup coconut milk
     2 TBL curry Powder
     1 Teas salt
     1 Teas sugar
    
     Peanut Sauce
     3/4 cup coconut milk
     1 TBL red curry paste
     2 TBL fish sauce
     3 TBL peanut butter
     3 TBL sugar
     1 TBL tamarind paste  * 
    Chicken Marinade
     In Medium bowl, mix ingredients together, cut chicken into strips, add chicken to bowl, mix to 
     coat well and let marinade several hours.

     Peanut Sauce
     Add well stirred coconut milk to a pan, on a medium low heat.  As the milk warms, add the curry paste, mixing to
      break up.  When you see the red oil shimmering, add the rest of the ingredients.

    * Tamarind Paste Substitute
     1 TBL chopped dates
     1 TBL Chopped Prunes
     1 TBL Chopped Dried Apricots
     1 TBL Lemon Juice
Place all fruit into a small bowl and pour enough boiling water over them to cover completely.  Let stand 5 minutes, drain water.  Place drained fruit and the lemon juice into a food processor.  Blend to a thick paste.  Store in fridge.
shopping list    







Monday, December 17, 2018

Enchilada Stuffed Spaghetti Squash

Spaghetti Squash is SO healthy.  It's also well liked by my family. 
This recipe has a little Mexican flare, which we all love.

Vegetarian Enchilada Stuffed Spaghetti Squash...A healthy dinner with tons of flavors!  323 cal and 9 Weight Watcher PP | cookincanuck.com #recipe


I cooked the spaghetti squash first in the microwave, which only takes 15 minutes. If you’re partial to roasting it in the oven, by all means do that. You can cook the squash earlier in the day and scoop out all of the strands to use later. This will make dinner prep easy-breezy.

Just before serving, sauté some onions, garlic and red bell peppers, then mix them with black beans, corn and enchilada sauce before scooping the mixture back into the shells of the squash. A couple of minutes under the broiler will make the cheese all melty and golden brown.

Vegetarian Enchilada Stuffed Spaghetti Squash...A healthy dinner with tons of flavors!  323 cal and 9 Weight Watcher PP | cookincanuck.com #recipe

This recipe can easily be made vegan (use vegan cheese) or gluten-free (use gluten-free enchilada sauce, such as Hatch). I went the easy route and used a canned enchilada sauce, but making your own enchilada sauce is pretty darn easy.  


A Helping of Healthy

There are more reasons to eat spaghetti squash besides its taste and texture. It’s a great choice when you’re looking for an easy way to replace more calorie-laden foods.
  • One cup of spaghetti squash contains only 42 calories and 0.5 grams of fat. Pile it on to your plate!
  • It’s a good source of Vitamins A, B6 and C, which are all powerful antioxidants.
  • It’s a great source of potassium, which is good news for people with high blood pressure.
  • If you’re following a low-carb diet, spaghetti squash may become one of your best friends. It has only 10 grams of carbs per 1 cup serving.

Enchilada Stuffed Spaghetti Squash
Ingredients
  • 2 small (2 lb. each) spaghetti squash
  • 2 tsp olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 (14 oz.) can black beans (drained & rinsed)
  • 1 c frozen corn kernels, defrosted
  • 1¾ c enchilada sauce
  • ½ tsp salt, or to taste
  • ½ tsp ground pepper, or to taste
  • ⅔ c grated Monterrey Jack cheese
  • 3 tbsp minced cilantro
Instructions
  1. Using a large, sharp knife, pierce a spaghetti squash in several places.  Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
  2. Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers.
  3. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
  4. Preheat the broiler.
  5. Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the red bell pepper and cook until just tender, about 2 minutes. Add the garlic and cumin, and cook for 30 seconds.
  6. Stir in the spaghetti squash strands, black beans, corn and enchilada sauce, and cook until heated through, about 2 minutes. Season with salt and pepper.
  7. Scoop the spaghetti squash mixture into the spaghetti squash shells and top with the Monterrey Jack cheese.
  8. Place the stuffed spaghetti squash onto a baking sheet and place under the broiler. Cook until the cheese is melted, about 2 minutes.
  9. Sprinkle with cilantro and serve.

Wednesday, December 12, 2018

Chicken Francese




Chicken Francese, sometimes called chicken French, is one of those rare restaurant dishes that's truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it's a French or Italian dish ("Francese" means French in Italian), it's actually neither: Like spaghetti and meatballs, it's a mostly Italian-American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.
 
 
 

Ingredients

  • 2 eggs
  • 2 tablespoons whole milk
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon ground black pepper, plus more for seasoning
  • 1 cup all-purpose flour
  • cup olive oil
  • cup vegetable oil
  • 4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
  • 3 to 6 tablespoons unsalted butter
  • 1 lemon, thinly sliced, seeds removed (optional)
  • ½ cup dry white wine
  • Freshly squeezed juice of 1 lemon, more to taste
  • 2 cups chicken stock
  • 3 to 4 tablespoons freshly minced parsley 

Preparation

  1. In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
  2. In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
  3. Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
  4. When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat. 
  5. If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside. 
  6. Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
  7. Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.                  

Tuesday, November 27, 2018

Holiday Appetizers

I will be serving finger foods for an event this weekend and I am searching for ideas.
These are several appetizers I am considering.



Roasted Red Pepper,
stuffed with a Mozzarella bite,
toasted on a baguette,
with a garnish of green onion.


Goat Cheese Stuffed
Bacon Wrapped
Dates



Boursin, Prosciutto Fillo Cups
1 Package Athens mini Fillo Shells (makes 15)
(1) 5.2 oz. pkg. Garlic & Herb Boursin Cheese
6 slices Prosciutto Diced and crispy fried
1/2 cup sliced green onions, more for garnish.
Mix Prosciutto, Green onion and Boursin.
Fill thawed Fillo cups, garnish with more green onions.
Refrigerate until serving.


Spinach Artichoke Fillo Bites
6 oz. Cream Cheese
1/4 cup grated Parmesan cheese
1/4 cup sour cream
1/4 cup grated mozzarella cheese
(1) 10 oz. package frozen chopped spinach, cooked drained and liquid squeezed out
1 cup quartered artichoke hearts, drained, rinsed, roughly chopped.
1/4 Teaspoon cayenne pepper
Salt & Pepper to taste
45-60 Athens Mini Fillo Shells (3-4 packages)

Mix cream cheese, parmesan cheese, sour cream, drained spinach, chopped artichokes, and cayenne pepper.  Salt & pepper to taste.
When you are ready to serve, preheat oven to 350 degrees Fahrenheit. Fill Fillo shells with heaping teaspoon, rounded on top. Bake 10-12 minutes or until heated through and golden brown on top. 


English Muffin Appetizers

1 Jar Old English
½ C Butter
1 ½ Teaspoon Mayo
1 ½ Tsp Garlic Powder
1 Can Crab Meat
Spread on 6 English Muffins (12 halves)
Broil till Crusty – Allow to cool – Cut to bite size


These are all tried and true.  Hope you enjoy.  ~~Shelly

Monday, November 26, 2018

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto





beef-tenderloin-crostini-with-whipped-goat-cheese-and-pesto

This is one of my favorite appetizers to serve my guests.


Ingredients
½ baguette, cut into ¼-inch slices (you should have about 25 slices)
4 tablespoons extra virgin olive oil, divided
5 cloves garlic, divided
2 8-ounce pieces beef tenderloin
Salt
Fresh ground pepper
1/3 cup pesto of your choice
For the Whipped Goat Cheese:
4 ounces cream cheese, softened
4 ounces goat cheese, softened
2 tablespoons extra virgin olive oil
½ teaspoon crushed red pepper flakes
Pinch of salt


Instructions
  1. Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 tablespoons of oil for this) and sprinkle with a little salt. Place bread under the broiler for 1-2 minutes on each side until lightly brown.
  2. Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper.
  3. Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain.
  4. While the steaks are resting, make the whipped goat cheese.  Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth.
  5. Assemble the crostini! Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.


Preparing your Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto:
Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 tablespoons of oil for this) and sprinkle with a little salt.

beef-tenderloin-crostini-with-whipped-goat-cheese-and-pesto-step-1

Place bread under the broiler for 1-2 minutes on each side until lightly brown. Please pay attention while you do this, peeps, it is scarily easy to burn crostini.


Heat 2 tablespoons olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan.


beef-tenderloin-crostini-with-whipped-goat-cheese-and-pesto-step-5

Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain. (Please don’t skip the resting step!!! You need to let all the beef’s glorious juices redistribute.)

beef-tenderloin-crostini-with-whipped-goat-cheese-and-pesto-step-8

While the steaks are resting, get going on the whipped goat cheese.  Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth.

beef-tenderloin-crostini-with-whipped-goat-cheese-and-pesto-step-7

To assemble your crostini: Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. 

oscar-party-appetizer-beef-tenderloin-crostini-with-whipped-goat-cheese-and-pesto-7

My guests are going to enjoy this appetizer.

This recipe was revised just a bit from this website.









Monday, November 19, 2018

Saltine Toffee Candy with Pecans

Saltine Toffee Candy with Pecans - An easy and delicious candy recipe! | browneyedbaker.com














This recipe comes from The Brown Eyed Baker.  Sweet.Savory.Sinful


This was an incredibly easy recipe and I imagine it would be very simple to scale it up and make multiple pans at once if you are baking for the holidays.
First a baking pan is lined with saltine crackers, then butter and brown sugar are melted together and boiled. That gets poured over top of the saltines in an even layer and then baked in the oven until bubbly. Out of the oven, chocolate chips are sprinkled on top and left to soften, then spread evenly over top. Finally, chopped pecans are added as the finishing touch before it gets shipped off to the refrigerator for an hour to set.
Saltine Toffee Candy with Pecans - An easy and delicious candy recipe! | browneyedbaker.com
I love how the saltine crackers add a salty kick to counter the sweetness of the toffee and chocolate. I’m a huge sucker for the sweet and salty combo and this candy absolutely delivers. If you’re new to candy making or intimidated by using a thermometer, this is a great beginner recipe.
I just may have to start a new toffee tradition of my own come holiday time!

Saltine Toffee Candy with Pecans - An easy and delicious candy recipe! | browneyedbaker.com
ENJOY!

Ingredients:

30 to 34 saltine crackers
1 cup salted butter, cut into small cubes
1 cup light brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans, toasted


Directions:

1. Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with foil. Spray the foil with non-stick cooking spray.
2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.
3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.
4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.
5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

(Recipe adapted from Taste of Home)

Monday, November 5, 2018

Sweet Potato Casserole

Now is the time to start thinking about what will be served at our Thanksgiving meal.
Do you have a favorite sweet potato recipe?  This one has no marshmallows, but it's still sweet and delicious.

For the sweet potatoes
2 1/2 lb. sweet potatoes, peeled and cut into cubes    
4 tbsp. butter, softened
1/2 c. milk, preferably whole
1/2 c. packed brown sugar      
large eggs      
1/2 tsp. ground nutmeg      
1/4 tsp. pure vanilla extract      
1 tsp. kosher salt      
For the topping
1/2 c. all-purpose flour      
4 tbsp. melted flour      
1/2 c. chopped pecans             
1/4 c. packed brown sugar           
1/2 tsp. kosher salt      
       
Directions
  1. Preheat oven to 350° and grease a medium with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.
  2. Add butter to sweet potatoes and use a potato masher, or two forks, to mash. Add milk, brown sugar, eggs, nutmeg, salt and vanilla and stir until smooth. Transfer to prepared casserole dish.
  3. In a medium bowl, add all of the topping ingredients and mix until combined.
  4. Sprinkle the topping mixture over the sweet potatoes and bake until warmed through and golden on top, 25 minutes. Serve warm.


Ethan Calabrese

Monday, October 29, 2018

Baked Ham and Cheese Sliders




"These small, delicious sandwiches are perfect for any party.  They can also be made up the day before, cover with foil and refrigerate overnight.  When ready, bake at 350 degrees for 25 minutes with the foil on, then uncover and bake an additional 5 minutes."  ~Shelly 




Image result for ham and swiss slidersIngredients

  • 3/4 cup melted butter
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 24 King;s Hawaiian Original Sweet Dinner Rolls
  • 1 pound thinly sliced cooked deli ham
  • 1 pound thinly sliced Swiss cheese

Directions


  1. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.
  2. Preheat oven to 350 degrees F.  Grease a 9x13-inch baking dish.
  3. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Image result for ham and swiss sliders
Image result for ham and swiss slidersImage result for ham and swiss sliders

Monday, October 22, 2018

Ribeye Steak with Onion and Blue Cheese Sauce

This recipe comes from the The Pioneer Woman.  A customer first brought it to my attention and now I make it for guests all the time.  EVERYONE loves it, and it's SO simple. 
 

Ingredients
2 whole Ribeye Steaks (T-Bone or Porterhouse works well also)
2 Tablespoons Butter
Salt
Pepper
4 Tablespoons Butter
1 whole Very Large Yellow Onion, Sliced
1 cup Heavy Cream
1/2 cup Crumbled Blue Cheese

Instructions
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

*******************************************
REE_9066REE_9065
   Grab a large onion.
Very large.
 
   Cut it in half from root to tip…
REE_9074REE_9067REE_9070 
  



Then peel off the outer layer and make relatively thick slices. Not huge, but definitely not thin.
 

REE_9072 


Melt 1/2 stick (4 tablespoons) butter in a heavy skillet
over high heat.
 
When it’s all melted… 

REE_9080 
REE_9076Throw in the sliced onions.
Stir them around, then let them sit and cook over high heat. Stir them only occasionally; we want them to get nice and brownish/black.
REE_9092
 
Meanwhile, grab a Harter House Ribeye Steak
Since the sauce is so flavorful, all I use to season is salt and pepper.

REE_9097REE_9086 


Heat up the grill outside, or heat up a grill pan. Add lots of butter so it’ll get brown.
 
 

 
REE_9102REE_9100
While the steak cooks, go ahead and make the (very easy) sauce.
 
Turn the skillet with the onions down to low heat…
REE_9107 


REE_9108

Then pour in 3/4 to 1 cup heavy cream.
 

 

REE_9112 


REE_9113
Heat it all up…
And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing.
REE_9117REE_9116 



You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth.
 
REE_9121REE_9119Stir in 1/2 cup crumbled blue cheese.

Please do this, even if you think you don’t like blue cheese.




Now stir it around while the cheese melts and makes the sauce even more creamy than it was before.
 
REE_9126

REE_9134REE_9132 
To serve, make a nice, generous bed of sauce on a large plate.
This dish is for, shall we say, hearty appetites.
 

 


Then place the steak, which is now grilled (medium rare) to perfection, right on top!
 

 

REE_9140
 

 
REE_9144
 

Enjoy! 
Be ready to accept much praise from your guests.