Thursday, September 21, 2017

Pad Thai

This sounds like an easy version for a family meal.

Ingredients
1-12 ounce package rice noodles
2 tablespoons peanut oil
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup peanut oil
2 cloves of garlic, minced
3 green onions, chopped
4 eggs
2 tablespoons white wine vinegar
4 tablespoons fish sauce
6 tablespoons white sugar
1 tablespoon hot chili sauce (we used Sriracha)
1½ teaspoons crushed red pepper
1/8 teaspoon cayenne pepper
2 cups bean sprouts
¼ cup crushed peanuts
1 green onion, chopped for garnish
1 lime, cut into wedges
shredded carrot and purple cabbage, for garnish
Cook noodles according to package instructions. Drain, and set aside.
Directions
Heat peanut oil in a wok or large heavy skillet over medium-high heat. Sauté chicken, garlic, and green onions until browned. Remove, and set aside.
Return the wok to the burner and add ¼ cup of peanut oil. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, softened noodles, vinegar, fish sauce, sugar, sweet chili sauce, red pepper, and cayenne pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts and a squirt of lime, and mix for 2-3 minutes. Garnish with crushed peanuts, green onions, and a lime wedge.

Tuesday, August 29, 2017

Tianlu's Easy Mouth-watering Chicken

This is my beautiful daughter-in-law's recipe.

INGREDIENTS
Two pieces of chicken breasts taken off from a rotisserie chicken
Salt: a little, depending on how flavorful the chicken breasts are
Zhenjiang Vinegar: 4 tbsp
Light Soy sauce: 4 tbsp
Sesame oil: 2 tbsp
Spicy oil or spicy sesame oil: 1 tbsp
Numbing pepper oil: 1 tbsp
Ginger: 1 tsp, finely chopped
Garlic: 3 cloves, pressed
Green onion: 1-2 chopped
Cilantro: half a bunch, chopped
Red chili pepper (fresh, dried, or pickled): depending on your taste
Sesame seeds and crushed peanuts: as little or as much as you want

COOKING
Mix chicken with all ingredients, add sesame seeds and peanuts on top. Voila!

Wednesday, August 23, 2017

Easy asian noodles

Saw this on Pinterest and thought it sounded good. 

  • 1 lb. spaghetti
  • ¼ c. vegetable or canola oil
  • 1½ tsp. sesame oil
  • 5 tbsp. soy sauce
  • 2 tsp. rice vinegar
  • ½ tsp. Sriracha (more to taste)*
  • ¼ c. peanut butter
  • 2 tbsp. honey
  • 2 cloves garlic, minced
  • 1 green onion, minced
  • ½ red bell pepper, thinly sliced
  • 1 carrot, julienned
  • ⅓ c. cilantro, chopped
  • ½ c. dry roasted peanuts (I used Planters), chopped and whole
  • ¼ tsp. crushed red pepper flakes
  • 2 tbsp. sesame seeds
Directions
  1. Bring a large pot water to boil. Add spaghetti and cook till al dente.
  2. Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and minced green onion. Whisk vigorously until smooth.
  3. Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.

Thursday, August 17, 2017

Bourbon cherry crisp from WSJ

Bourbon Cherry Crisp
Active Time: 15 minutes Total Time: 4 hours (includes soaking cherrie) Serves: 6
Papa Joe made this using frozen cherries that were defrosted and drained. He says that you should increase the sugar. He was not a big fan of the crumble either. I think it would be better by substituting some  chopped almonds for part of the flour.
For the bourbon cherries
  • ⅔ cup dried cherries
  • ⅔ cup bourbon
For the crumble topping:
  • 1¾ cup flour
  • ½ cup sugar
  • ⅔ cup dark brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
  • 12 tablespoons cold butter, cubed
To assemble:
  • 6 cups pitted cherries
  • 3 tablespoons sugar
  • 3 tablespoons orange juice
  • ⅛ teaspoon salt
  • Vanilla ice cream, for serving
1. Make bourbon cherries: Pour bourbon on dried cherries and let sit at least 4 hours at room temperature.
2. Make crumble topping: Mix all dry ingredients together in a bowl. Add butter and use your fingers to massage into flour mixture until consistency resembles a coarse meal. Chill 30 minutes before baking.
3. Assemble and bake crumble: Preheat oven to 350 degrees. In a large bowl, toss together fresh cherries, bourbon-soaked dried cherries, sugar, orange juice and salt. Pour mixture into a 9-inch square baking pan or deep pie dish. Top with crumble topping. Bake until crumble is golden brown and cherry filling is bubbling, 30-40 minutes.
4. Serve warm with a scoop of vanilla ice cream.

Friday, July 28, 2017

Lemon brownies

These sound delicious and easy.

Preheat oven to 350
Brownies
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 2 tbsp. lemon zest
  • 3/4 cup unsalted butter room temperature
  • 2 eggs room temperature
  • 3 tbsp. lemon juice
  • 1 tsp. vanilla  

  • Line 9×13 pan with non-stick parchment paper
  • In a large bowl mix the flour, sugar, salt, baking powder and zest together.
  • Add butter, lemon juice, eggs and vanilla and mix on medium speed until completely combined.
  • Pour the batter into pan.
  • Bake for 20-25 minutes.
  • Randomly test after 20 minutes using a toothpick inserted in center comes clean.
  • Remove from oven and let cool.
  • Pour lemon sugar glaze over the lemon brownies.
  • Let sit for 30 minutes.
  • Cut to serve.
  •  Lemon Glaze 
  • 1 1/2 cups confectioner’s sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest 

  • Add your sugar into a small bowl.
  • Add lemon juice and zest and stir until combined and smooth.
  • Set to the side.

Wednesday, July 26, 2017

Tomato Pie


Ingredients
  1. 1 store bought pie crust (or make your own!)
  2. 3-4 lb Tomatoes, sliced ¾" thick
  3. 1 Small onion, diced
  4. 2 Cloves garlic, minced
  5. 1 Tblsp butter or oil.
  6. ½ C assorted herbs (basil, parsley, & chives)
  7. 1C Cheddar (we used Sweetwater Valley Buttermilk Cheddar a local favorite), grated
  8. 1/4C Mayonaise (has to be Dukes in the South!)
  9. Salt
  10. Pepper
Instructions
  1. Preheat oven to 375°.
  2. Place tomatoes on baking sheets lined with parchment paper in one layer. Bake in oven for 30 minutes. Drop temperature to 300° and allow tomatoes to dry out for 45 minutes or until wrinkled.
  3. Preheat oven to 425°.
  4. Place pie crust in a 9" cast iron skillet tucking the edges under and piercing in several locations with a fork. Cover with parchment or aluminum foil and fill with pie weights or dried beans. Place in hot oven for 20 minutes or until golden brown. Remove pie weights/beans and bake another 5 minutes to brown base. Remove from oven. Reduce oven to 350°.
  5. While crust is baking, roughly chop herbs.
  6. Saute onions in butter until transparent. Adding garlic the last minute.
  7. Mix Mayo and cheese together in small bowl.
  8. Place one layer of tomatoes on base of crust and sprinkle with pepper. Add ⅓ of herbs and onion/garlic mixture. Repeat with remaining tomatoes, onions, and herbs. Top with cheese mixture.
  9. Place in 350° oven and bake for 30 minutes or until light brown. Remove from oven and allow to rest for 10 minutes (the waiting is the hardest part!). Slice and serve.

Saturday, July 22, 2017

Peaches & Cream Prosecco Cake from Better Homes and Gardens

Directions

  1. For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8 1 1/2-inch round baking pans. In a bowl combine flour, baking powder, and salt; set aside.
  2. Preheat oven to 350 degrees F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. (Batter will be light and fluffy.) Beat in flour mixture on medium-low until just combined.
  3. In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.