Recipes

Chicken Fried Rice


3 cups rice, prepared
½ lb boneless, skinless chicken breasts, cooked in bite sized pieces
1-cup peas & carrots, frozen
½ white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
¼ cup soy sauce

1.     Prepare rice according to package, yield 3 cups cooked rice
2.     Cook chicken in wok, set aside
3.     Heat sesame oil in wok on medium heat
4.     Add onion, garlic, peas, and carrots. Stir fry until tender
5.     Crack eggs into pan and scramble, mixing throughout the vegetables.
6.     Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Crispy Honey Garlic Salmon

2 tablespoons honey
1-tablespoon lemon or lime juice
2 garlic cloves, minced
½ tsp. salt
½ tsp. ground black pepper
6 x 3 oz. each salmon fillets, skin on/off
1-2 tsp. coconut oil
2 green onions, finely chopped

1.     In a small bowl, whisk together honey, lemon juice, garlic, salt and pepper. Place Salmon filets in a large Ziploc bag and pour marinade over. Place flesh side down and let marinate for 15 minutes.
2.     Preheat large non-stick skilled on low-medium heat and add coconut oil, making sure it coats the bottom of skillet evenly
3.     Place salmon fillets flesh side down leaving enough space between them.
4.     Cover with lid and cook for 3 minutes
5.     Remove lid and cook another minute.
6.     Flip over, cover, and cook 3 more minutes, remove lid, cook one more minute


Chicken Lo Mein for Two

4 oz. dry spaghetti
1-tablespoon oyster sauce
2 tablespoons soy sauce
¼ cup chicken broth
Pinch of red chili pepper flakes
1 Tablespoon canola oil, divided
1 large chicken breast, cut into strips
Salt and pepper
1 large carrot, thinly sliced
1 large celery stalk, thinly sliced
4 oz. mushrooms, sliced
1-cup broccoli florets
2 green onions, chopped

1.    Cook spaghetti in a large pot of salted boiling water until al dente. Drain, set aside
2.    Combine oyster sauce, soy sauce, chicken broth and red chili flakes in a small bowl then set aside.
3.    Season chicken strips with salt and pepper, set aside
4.    Heat an electric wok to high heat. Add 1-teaspoon oil then add chicken until cooked through. Remove to a place and set aside
5.    Heat another teaspoon of oil in the skillet and add carrots and celery. Cook until tender.
6.    Add remaining teaspoon of oil then add mushrooms, broccoli and green onion. Cook until vegetables are tender, about 3 minutes.
7.    Add cooked chicken and noodles back into the wok. Pour in sauce, then mix together well and serve.


Ramen Oriental Chicken Salad

Dressing:
¾ cup vegetable oil
4 ½ Tbsp. Rice vinegar
4 ½ Tbsp. sugar
2 teaspoons salt
1-teaspoon pepper


Salad:
2-3 chicken breasts, cooked and shredded
1 head cabbage, chopped
1 bunch green onion, finely chopped
¼ cup sunflower seeds
3 tablespoons vegetable oil
2 ½ ounce package slivered almonds
1 package Top ramen noodles crushed into small pieces

1.    In a small bowl, whisk together vegetable oil, rice vinegar, sugar salt and pepper. Cover and store in fridge.
2.    In a large bowl, combine cooked chicken, cabbage, sunflower seeds
3.    In a pan over medium heat, warm up vegetable oil, add top ramen noodles (without flavor packets) and cook until slightly brown.
4.    Add slivered almonds and continue stirring until golden brown. 
5.    Once cool, add ramen mixture to the cabbage mixture and stir to combine
6.    Add dressing to coat before serving to avoid the noodles getting soggy.




Sweet Corn Crisps

½ cup flour
1 tsp. salt
¾ tsp. baking powder
½ tsp. cumin
¼ tsp. sugar
1/8 tsp. cayenne pepper
1 large egg
¼ cup milk
1 Tablespoon butter, melted
1 ½ cups can or frozen corn, thawed if frozen
¼ cup finely chopped scallions
Vegetable oil

1.    In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne.
2.    In a medium bowl, whisk together the egg, milk and butter
3.    Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
4.    Pour oil into a large nonstick skillet (until it comes up ¼ inch on the sides and heat over medium-high heat until the oil is shimmering
5.    For each crisp, drop a slightly rounded tablespoon of batter into the oil.
6.    Fry them in batches until they are golden, about 2 to 3 minutes
7.    Transfer the crisps to a paper towel lined sheet pan, sprinkling them immediately with a bit of salt









Cowboy Caviar

15 oz. can black beans, drained
15 oz. can black eyed peas, drained
3 small tomatoes, chopped
2 cups frozen corn kernels, thawed
½ medium purple onion, chopped
¼ green bell pepper, finely chopped
1/2 tsp. salt
1 cup Italian salad dressing**
¾ cup chopped cilantro
1 lime, juiced

** Italian dressing
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. sugar
2 Tbsp. dried oregano
1 tsp. pepper
¼ tsp. thyme
1 tsp. basil
1 Tbsp. parsley
1 tsp. salt
½ tsp. red pepper flakes
¼ cup red wine vinegar
2/3-cup olive oil

Mix everything together. Cool in the refrigerator for at least 20 minutes before serving. Serve with tortilla chips.




Dutch Baby Pancake

½ cup (1 stick) butter
6 eggs
1 ½ cup milk
1 Tbsp. vanilla
1 ½ cup flour
½ tsp. cinnamon
powdered sugar
maple syrup

1.   Remove one rack from your oven or set racks so that there is a lot of space between them. Preheat oven to 425 degrees
2.   C cut the butter into chunks and place butter in a 9x13 casserole dish, and then place in oven for butter to melt.
3.   White the butter is melting; mix eggs with mixer or blender for one minute. Add milk and vanilla while motor is still running then add flour and cinnamon until well mixed, about 30 seconds more. Do not over mix.
4.   Remove dish from oven and pour in egg mixture over hot melted butter.
5.   Bake until puffy and browned, about 14-20 minutes
6.   Remove from oven and sprinkle with generous dusting of powdered sugar
7.   Serve with a side of maple syrup

Baking time: 20 minutes
Number of servings: 8




Snickerdoodle Cookies

1-cup butter, softened
1 ½ cups sugar
2 eggs
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt

2 Tablespoons sugar
1 tsp. cinnamon



1.   Mix together flour, cream of tartar, baking soda, and salt together. Set aside
2.   Cream together sugar and butter. Add eggs and blend well
3.   Add dry ingredients to wet ingredients and mix well.
4.   Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture
5.   Place 2 inches apart on ungreased cookie sheet
6.   Bake for 8-10 minutes at 350 degrees




Makes about 4 dozen cookies






Chicken Noodle Soup

4 cups cooked chicken, chopped
1-cup celery, sliced
¼ cup chopped carrots
¼ cup chopped onion
¼ cup butter
8 ounces noodles
12 cups water
9 cubes chicken bouillon
½ teaspoon marjoram
½ teaspoon pepper
1 Tablespoon parsley

1. In a large stock pot, sauté celery and onion in butter
2. Add chicken, carrots, water, bouillon cubes, marjoram, pepper, and parsley. Simmer for 30 minutes
3. Add noodles and simmer for 10 more minutes



Gnocchi with Sage-Butter Sauce

2 (12 ounce) packages of potato gnocchi
¼ cup butter
1 clove garlic, minced
1 tsp. dried sage
¼ tsp. salt
¼ cup grated Parmesan cheese
¼ tsp. pepper
2 Tablespoons grated Parmesan cheese


1.   Bring a large pot of lightly salted water to a boil over high heat
2.   Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes; drain
3.   Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes.
4.   Stir in the sage and salt for a few seconds, then add the cooked gnocchi
5.   Toss gently with ¼ cup of parmesan cheese and the pepper
6.   Sprinkle with remaining 2 tablespoons of parmesan cheese, serve.






Herbed Chicken & Mushroom Marsala

1/3 cup of flour
1 tsp. salt
1 tsp. garlic, minced
1 tsp. marjoram leaves
1 tsp. dried onions
½ tsp. pepper
6 thin-sliced boneless, skinless chicken breasts
3 Tablespoons butter, divided
1 tsp. basil leaves
2 Tablespoons olive oil
8 ounces of sliced mushrooms
½ cup chicken broth
¾ cup Marsala Wine
¾ teaspoons parsley

1.    Mix first 6 ingredients in shallow dish. Reserve 1 tablespoon of flour mixture. Coat chicken with remaining flour mixture.
2.    Heat 2 Tablespoons of the butter and oil in large nonstick skillet on medium-high heat.
3.    Cook several of the chicken pieces 3 minutes per side until golden brown.
4.    Remove from skillet; keep warm, repeat with remaining chicken.
5.    Add mushrooms to skillet, cook and stir 5 minutes or until tender.
6.    Mix broth and reserved flour mixture.
7.    Add to skillet along with wine
8.    Bring to boil, stirring to release browned bits in bottom of skillet.
9.    Stir in remaining 1 Tablespoon butter and basil, cook 2 minutes or until sauce is slightly thickened.
10.                  Spoon sauce over chicken to serve
11.                  Sprinkle with Parsley






Cilantro Lime Chicken Drumsticks

8 chicken drumsticks, skin on
2 limes zest and juice
¼ cup fresh cilantro, chopped
¼ cup olive oil
1 tsp. honey
3 cloves garlic
¼ tsp. ground cumin
½ tsp. salt

1.  In a blender, combine all ingredients except the chicken. Pour the marinade in a Ziploc bag and add the chicken drumsticks. Leave to marinate in the fridge for at least an hour, to overnight.
2.  Preheat the oven for 400 degrees. Lightly spray a large baking dish with cooking spray
3.  Take the drumsticks out of the marinade and arrange in the dish in a single layer, without touching eachother
4.  Roast for about 40 minutes or until cooked through and the juice run clean when pierced with a fork
5.  If they need a bit more color, turn on the broiler for a minute or two and watch them closely.
6.  Serve with rice, quinoa or steamed veggies. Garnish with additional cilantro if desired.

Serves 4


“One Pot Wonder” Tomato Basil Pasta

12 ounces linguine pasta
1 can (15 oz.) diced tomatoes with liquid
1 medium sweet onion cut in thin strips
4 cloves garlic, very thinly sliced
¼ tsp. red pepper flakes
2 tsp. dried oregano
4-½ cups vegetable or chicken broth
2 Tablespoons olive oil
1 bunch basil, diced
Parmesan cheese for garnish

1.   Place pasta, tomatoes, onion and garlic in a large stockpot.
2.   Pour in brother.
3.   Sprinkle on top the pepper flakes, and oregano.
4.   Drizzle top with oil.
5.   Cover pot and bring to boil.
6.   Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.
7.   Cook until almost all liquid has evaporated
8.   Season to taste with salt and pepper
9.   Add basil leaves and stir in pasta several times to distribute the liquid in the bottom

10.                 Serve with parmesan cheese

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