Sunday, December 13, 2009
Gingered Carrot Soup
2 Tbs. olive oil
1/2 C. minced onion
1/4 C. minced peeled fresh ginger
3 C. (or more) chicken stock/broth (low sodium)
4 C. sliced peeled carrots (about 1 1/2 lbs.)
1 C. orange juice (best if fresh squeezed)
1/2 C. half and half
1/4 teaspoon ground cinnamon
1/4 C matchstick-size strips peeled carrot (for garnish, optional)
1 Tbs. matchstick-size strips peeled fresh giner (for garnish: optional)
**NOTE I added a little brown sugar to taste & a little salt & pepper to taste
Heat oil in heavy large saucepan over medium-heat
Add onion and 1/4 cup minced ginger and saute until onion is translucen, about 5 min. Add 3 C. chicken stock and 4 C. sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
Working in batches, puree mixture in blender or processor. **NOTE: I used an emersion blender right in the pan...worked out beautifully.
Return soup to saucepan. Mix in orange juice, than half and half. Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper.
Ladel soup into bowls, Top soup with carrot and giner strips if desired and serve.
Wednesday, December 9, 2009
Monday, December 7, 2009
Wednesday, November 25, 2009
Monday, November 23, 2009
1 can golden mushroom soup
1/2 pkt onion soup mix
1 lb ground beef (also have used turkey but then cut oatmeal if it feels dry)
1/2 c. dry oatmeal
1/2 c. finely chopped onions
1 1/4 c. sliced fresh mushrooms
1/4 c green bell pepper, finely chopped
1 pinch cayenne pepper
3 pinches garlic powder
2 dollops Worcestershire sauce
1 dollop tabasco sauce
potatoes, noodles, or rice to serve with.
Mix 1/4 c of the mushrooms and all ingredients except mushroom soup, butter, and remaining mushrooms. Cover and let rest in fridge 2 hrs (or up to 24hr). Form into patties and cook in large skillet over med. high heat until cooked through and nicely browned, time varies depending on thickness of your patties. Remove from skillet and set aside.
Add butter and mushrooms to skillet and saute until mushrooms for a few minutes, add the mushroom soup and a bit of water to thin out. Bring to boil, reduce heat add patties back, and simmer 10 minutes.
Serve over noodles, rice or mashed potatoes.
I have also made this into meatballs and it is good but I prefer the patties.
I love doing the green beans this way to serve with this.
1 lb fresh green beans cut french style
1 tsp salt
1 tb butter
Boil enough water to cover your beans and add salt and beans. Cook until beans are almost tender but not too soft. drain the water and beans, add butter to pan and melt. return beans to pan and cook about 3-5 minutes or until beans start to brown slightly, add salt or peper to taste and serve.
Saturday, November 21, 2009
Anyway, I followed the recipe exactly because this is a dish I have never made before. It was good and even though I liked it I probably won't waste my time to make it again. :(
Thursday, November 19, 2009
Wednesday, November 18, 2009
Seven Layer Bars
In a 9 x 13 pan, layer in order:
1/2 cup melted butter
1 1/2 cup crushed graham crackers
6 oz. butterscotch chips
6 oz. chocolate chips
7 oz. coconut
1/2 cup chopped nuts (if desired)
14 oz. can sweetened condensed milk
Bake at 350 for 25 minutes. When cool, cut in desired sized squares.
Tuesday, November 17, 2009
I came across this recipe online and tried it. It is a fablous quick recipe I will be making often and thought I would share. I know it is my turn to post this week and have another recipe in mind so don't let this freebie confuse you.
Crock pot Pork chops and Rice
mix 1 c. flour, 1/2 tsp dry mustard and 1/2 tsp salt in plastic bag. Throw in 4 boneless pork chops (or a small pork roast) to coat. Brown meat in skillet with oil (3-4min). Place pork in crock pot and dump a can of condensed chicken and rice soup over it. (Or as I did, 2 cups rice, 1 can cream soup, and 1 c. broth). Cook on low for 6 hrs or high 4hr (roast may take longer). The pork was soooo tender and not dry at all. I loved that I could have it ready with only about 7 min of prep time.
PS: I haven't forgotten the Pad Thai, it's on my menu for next week!
Sunday, November 15, 2009
Monday, November 9, 2009
Sorry this is late. This recipe is from a beloved Juneau cookbook, which nearly every Juneau cook has in their kitchen. This is one of my favorite recipes, of those I've tried, and I particularly like the fact that it is a hearty one-dish, vegetarian meal. Of course you can cook up some chicken with it if you have an aversion to tofu. Also, the garnishes are a must! Enjoy!
Brown Rice Salad:
(serves 2 BIG servings)
2 TBL safflower oil
1/4 cup medium diced onion ( 1 small onion)
1/2 cup medium-diced green peppers (1/2 small pepper)
1/2 cup thinly sliced mushrooms
2.25 cups cooked brown rice (I think that's about 1 cup uncooked rice - I often cook up extra rice and add a few veggies so as to have leftovers)
2/3 cups diced, firm tofu
1/2 cup Fiddlehead vinaigrette (recipe below) or other good vinaigrette dressing
2 tsp tamari or soy sauce
4 cups cleaned and torn fresh romaine lettuce
(this makes 1 cup, only 1/2 cup is needed for recipe)
3/4 cup good quality olive oil
1/4 cup red wine vinegar
2 tsp Dijon mustard
1/2 tsp minced garlic (1 small clove)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1. Whisk all ingredients together in a small bowl.
2. Store covered at room temperature for up to 1 week, whisking thoroughly before each use.
3/4 cups grated Cheddar cheese (I like white cheddar with it)
1. Heat safflower oil in a large deep pan over high heat. When oil is hot, add onion, peppers, and mushrooms and cook, stirring frequently until tender but not browned.
2. Add cooked rice, stirring thoroughly until combined and hot.
3. Gently stir in tofu, 1/4 cup vinaigrette and tamari sauce until well combined and warmed.
4. Plate lettuce in a very large salad bowl and toss with remaining 1/4 cup vinaigrette dressing. Divide lettuce mixture between plates and top with hot rice. Sprinkle rice with grated cheese and garnish with tomato and avocado slices. Serve immediately, with additional salad dressing and soy sauce if you wish.
Thursday, November 5, 2009
I don't know that I will do this specific recipe again not because it isn't good but, because I will be more likely to use the one in my head then pull this up.
FYI--totally worth finding palm sugar but if that is not possible, a little white or brown sugar does work in a pinch!
Monday, October 26, 2009
"2 tablespoons red onions, finely chopped
A dash of peanut or olive oil
Shrimp (deveined), or calamari (cleaned and sliced) or chicken or pork (thinly sliced)
A small handful of thai rice noodles
1/2 a cup (max) of chicken stock or water
4 to 5 glugs of fish sauce
A heaping tablespoon tamarind sauce*
1/2 tablespoon palm sugar or unrefined caster sugar
A pinch or 2 of crushed red chile flakes
A handful of bean sprouts
3 or 4 scallions, cut into 3-inch sticks
2 to 3 tablespoons raw cashews, coarsely chopped
Fresh lime wedges and cucumber slices
*Tamarind sauce—of course you can buy this already prepared, but it’s an entirely different sauce when it's fresh: place a small handful (about 2 to 3 tablespoons) of dried, vacu-packed tamarind nuggets in a bowl and cover with very hot water for about 5 to 10 minutes to soften. Use your hands to squish the nuggets until the water becomes really thick and gloopy. You'll notice your hands getting really soft, so spread a good amount of it all over your arms and face. Great for the skin. Anyway, using a rubber spatula, rub the sauce through a strainer, leaving the pits behind. Store the sauce in an airtight mason jar (keeps about a week). Rinse off your arms and face."
Get everything ready to go because this dish takes only about five minutes to cook.
In a wok (you can use a large frying pan but it is just not the same-even if you use a cheap wok) Fry the onion in a little peanut or olive oil. Add the protein, cook for a minute. They'll continue so don't worry too much if they are still slightly opaque, and move then over to the side. Make a well in the center. Crack the egg in there and scramble with a fork till cooked. Push over to the side along with the protein.
Break the noodles in half and add to the center with about 1/4 cup of stock, the fish sauce, tamarind sauce, palm sugar (dissolve in a little hot water if too thick), and red chile flakes. Mix well into the noodles, leaving protein and scramble off to the side.
Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they don't clump together. The noodles should be just softened-you want them nice and chewy. Taste and adjust the seasoning-add more stock if necessary.
Now add the bean sprout sand the scallions, stir everything together, and heat it through. Immediately turn onto large plate and top with the chopped cashews. Garnish with lime and cucumber slices.
Sunday, October 25, 2009
Thank You Nikki!!
So I actually liked that these were different then how we do our Chicken Enchiladas. We do our Enchiladas smoky and spicy and completely "red" no white sauce anywhere. I appreciated how incredibly easy this was. I had the chicken made from the previous day and just threw it all together. I did halve the sour cream, soup, and cheese, and thought it was a good creamy consistency that way. We topped it with taco sauce. I have all the ingredients to do this again and will whip it out one night when I'm needing an easy meal fast!
Friday, October 23, 2009
Saturday, October 17, 2009
Wednesday, October 14, 2009
2-3 cooked chicken breast- cut into bite size
3 cups chedder cheese
2 cups sour cream
2 cans of cream of mushroom soup
Mix all together in a bowl and roll into tortillas
Place tortillas into a baking pan
Sprinkle top with:
Bake on 350 for 30 minutes or until done.
We like to eat it with more sour cream and salsa on top. You can pretty much add whatever else sounds good to you and your family. We like to make this on Sundays for football! My husband would eat this everyday if he could!
Serves family of 4-6 with leftovers for sure!
Hope you all enjoy this as much as we do! Can't wait to see what you all think!
Tuesday, October 13, 2009
Monday, October 12, 2009
I just want to tell you Rachel that Carrie and I planned to get together twice to make your chicken but once i got sick and i don't rememeber what happen the other time. When Carrie made it she was going to bring me the leftovers but she forgot and i'm sure they are bad by now! I will make it soon i really want to try it!
I'm going to post my pick tonight after Monday night football. See why we are having leftovers ;) It is going to be chicken Enchiladas. This is once of my husbands favorite meals and it is easy!
Sunday, October 11, 2009
As it was, I turned off the crock when I was preparing the rest of the meal and coarsely shredded the chicken. I tasted it and thought it was too sweet so I dumped more soy sauce in, probably about as much as the recipe calls for again. This helped. I also thought it needed more garlic.
All this to say, we liked the recipe. It smelled yummy as it cooked all afternoon. I have a teriyaki recipe that is similar. In summary, I will try this recipe again and tweak it with more garlic and no sugar. The family liked it!
Friday, October 9, 2009
I made the Garlic Brown Sugar Chicken while Mark's parents were visiting. I appreciated the ease of the crockpot! Mark's parents really liked it. If I make this again I will propbably cut the sugar in half and see what it is like. I just thought it was too sweet. I didn't change the recipe at all, I served it with brown rice and a green salad (obviously). Maybe I would also try adding more garlic as well.
Wednesday, October 7, 2009
I would make this again, I think I'd like to make sure to have the flat bread and have another Indian dish to make it all seem more authentic.
Thursday, October 1, 2009
Here we go.
Crock Pot Garlic Brown Sugar Chicken
- 1 large chicken, cut into serving pieces (or 4 boneless skinless chicken breasts)
- 1 cup packed brown sugar
- 2/3 cup vinegar
- 1/4 cup Sprite or 7-Up soda
- 2-3 tablespoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon pepper (regular black or cayenne)
- Place chicken in crock pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 6-8 hours. (4-5 hours for boneless skinless)
Serve over rice or noodles.
You can thicken the juices after cooking with a little cornstarch.
Hope this is good!
http://www.recipezaar.com/Crock-Pot-Garlic-Brown-Sugar-Chicken-16531 (site info if you want to look at some of the reviewers variations)
Tuesday, September 29, 2009
So I cooked up the chicken makhani last night for some friends, and we all loved it! I followed the recipe exactly except for the cornstarch (and adding a few splashes of beer), and it was very flavorful and the perfect consistency. The chicken, which I served over rice, was nice and tender. My friend recommended adding a few cinnamon sticks to the rice in the future, advice given to her by an Indian friend. We had raitha on the side to counteract the spice of the chicken dish (which thankfully was not too spicy for my sensitive pallet) as well as squash skewers. The squash recipe can be found at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1809101 (I added zucchini & broiled them instead of grilling). I thought they went really well with the chicken dish. And of course, we had some naan too! Can you tell I love Indian food? Thank you for sharing such a fabulous recipe, Rachel!
Saturday, September 12, 2009
I found this recipe on allrecipe.com this last spring after having it at an East Indian restaurant in our city. We love it! I make it at least once a month. I strongly suggest you do not make this recipe until you obtain the garam masala, it is essential to Indian cuisine. You can find it at any specialty market (Whole Foods, etc).
A few notes. 1) I use olive oil. 2) I use fresh ginger and garlic as I've never found the paste. 3) I skip the cornstarch step because I am lazy. It's thick enough for our preference. Enjoy!!!
1 T peanut oil
1 shallot, finely chopped
¼ onion, finely chopped
2 T butter
2 t lemon juice
1 T ginger garlic paste
1 t garam masala
1 t chili powder
1 t ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half and half
1 cup tomato puree
¼ t cayenne pepper, or to taste
pinch black pepper
1 T peanut oil
1 pound boneless, skinless chicken, cut into bit sized pieces
1 t garam masala
Pinch cayenne pepper, optional
1 T corn starch
¼ cup water
1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Serve over rice. Serves 4.
Friday, September 4, 2009
Please notice I have added new dates on the right side of the main page. I felt a sadness taking Alyssa off the site. I have been sad to see Stacy and Alyssa go, both being original Chic Chefs. As I added the dates I realized that one of two things is going to happen, either we will have our last recipe the second week of December (13th) or there will be a recipe post the week of Thanksgiving. Which do you prefer to have happen?
Okay, I think we decided it was best when there was no real theme; each Chic Chef posting a recipe that fit their mood. I like it like that, seems to be more variety! A couple of reminders: recipe posts are due on Sundays and please remember to note how many servings the recipe will provide.
Monday, August 31, 2009
Thursday, August 13, 2009
I am wanting to get an idea of who is up for another round of fabulously Chic Chefs??! Let me know within the next couple of weeks. I am thinking of starting around the middle of September. How does that sound to you all? I hope you are having a great summer!
Monday, July 27, 2009
As a side note this is now one of my favorite search sites for recipes. (www.simplyrecipes.com) I've done lots of different bean and veggie salads from here this summer and have liked everyone!
Summer Squash Salad
Posted by Elise on Aug 30, 2006
Summer Squash Salad Recipe
4 small zucchini or mixed yellow and green summer squash (1 lb total)
1/3 cup loosely packed mint leaves
3 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/4 teaspoon fine sea salt
Pepper to taste
1/4 cup toasted pine nuts (1 oz.)
Grana Padano, Parmesan or Asagio cheese for shavings
Fresh mint sprigs for garnish
1 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool.
2 Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl.
3 Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl.
4 Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors.
5 Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.
Friday, July 24, 2009
1.5 cups Soy sauce
1 cup brown sugar
1/2 cup whiskey
2 Tbsp lemon juice
2 Tbsp chopped garlic
Mix together, completely submerge meat.
Thursday, July 23, 2009
Rachel and I did the flank steak recipe by Eva and the Beans by Serena back when I visited her in the spring and I just realized I never threw up the pics are put my two cents in about the review. So here are the pics and yes Rachel and I were juveniley laughing so hard we were almost on the floor over the bean pic. But everything was great! Loved the olives and tomatoes with the flank steak. The beans were on their own a stand alone meal which I dont typically like but they have a great taste and have made them sense then to go to a B-BQ but just cut down on all the meats. Happy Summer!!
Wednesday, July 1, 2009
Blue Cheese and Pear Salad
1 bunch arugula, torn
1 head romaine lettuce, torn
3 medium pears, cored and thinly sliced
1/2 cups buttermilk
1/2 cups blue cheese
1 medium garlic cloves, minced
1/4 tsp black pepper, ground
3/4 oz chopped walnuts, about 3 Tbsp, toasted
Divide arugula and romaine among plates. Arrange pears on greens.
Combine buttermilk, cheese, garlic and pepper. Toss salad in dressing.
Sprinkle with walnuts and serve.
Monday, June 22, 2009
Super easy, light, and refreshing. I've enjoyed it as plain old "Rhubarb Soda" or as the alcholic "Ruby June". Rhubarb Soda recipe compliments of the site Culinate and the Ruby June from Soulemama.
|1½||cups rhubarb, roughly chopped|
- Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.
- Turn off the heat and allow to cool. Strain syrup into a large jar.
- To make each soda, measure ¼ cup rhubarb syrup into a glass. Add enough sparkling water to fill the glass ⅔ full. Stir to mix, then add ice.
1 oz white tequila
appx. 1tsp fresh lime juice. Serve over ice.
Monday, June 8, 2009
Friday, June 5, 2009
First, Carrie came down over Memorial weekend and we took advantage of that and made the last two recipes together!
Herb Crusted Steak and Tomatoes-
This was really good! I actually liked it more than I thought I would. The tomato, olive mixture was really tasty! I don't think I would make any changes if I were to make it again.
I really liked these beans, however, I will not make them with the meats again. I am not crazy about meat in the first place so that swayed me a bit on this recipe also I think it's a lot of unnecessary fat and calories. The flavor of the beans, Worcestershire, brown sugar, etc was really good! My family loved them as well!
Monday, May 25, 2009
1lb. ground beef
about 2 or 3 cups chopped onion (sauted)(depending on how much onion you like)
2 cup chopped celery
2 beef bouillon cubes
2/3 cup boiling water-to melt bouillon (note: you can use any kind of beef stock or beef bouillon)
1/2 cup packed brown sugar(you can redue or add a lil more if you like)(i like about 3/4C)
1/2 cup maple syrup (it gives a great flavor)
1/4 to 1/2 cup worcheshire sauce (to taste)
3 cloves finely chopped or minced garlic
1 1/2 cups ketchup
3 Tbsp. prepared mustard (ground)
pepper to taste and a lil salt if you want
1 can restaurant size BAKED BEANS (your favorite style) (bushes is a great brand)(walmart has these huge cans)...can't remember how many oz/lbs it is, it's the biggest one you can buy it's like $6 at walmart)
Heat oven to 375 degrees.
All ing. will go in big dutch oven or roasting pan, you'll bake beans right in that pan.
Fry bacon and ground beef (together or apart- the bacon takes a lil longer than the beef to fy up) drain and add to dutch oven.
sautee onion and garlic & add to pan.
Dissolve bouillon cubes in boiling water; stir bouillon and remaining ingredients into meat mixture. Bake aprox 2 hours uncovered until hot and bubbly. I stir it a couple of times during cooking process. (it will be thick and rich (should not be watery))
serve hot and enjoy!
Thursday, May 14, 2009
I can't believe how fast this last round has gone by, in fact I wouldn't have realized it if the date hadn't caught my eye when I pulled up the page the other day.
I have been thinking about how involvement in the blog has sort of waned for a while and also about how busy summer-time is for all of us. I was thinking we should take a break until September... what do you think? My summer is FULL and I am guessing any amount of gourmet aspirations are on their way out and will return sometime in September. This also gives opportunity to catch up and try recipes that you may not have gotten to yet. So please let me know your thoughts and ideas about this!
Sunday, May 10, 2009
yield: Makes 6 servings
Marinate the steaks one to eight hours before grilling.
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-pound flank steaks
1 tablespoon olive oil
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar
For steak:Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
For tomatoes:Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
I made this last year for The 4th of July and it was really good. You can make this using only one flank steak and then cut down on the other ingredients accordingly. It just depends on how much your family eats. The left overs are good though, I made steak salads with the left over meat and I used the tomato mixture over eggs in the morning. Mmmmmmm.
Thursday, May 7, 2009
I really liked this salad! I was a bit nervous about actually setting the match to the warm rum so Andy did it for me but it wasn't the dramatic flame that I expected! As far as the making of the salad goes...
I did the dressing like it called for except I ended up using canola oil because I thought they were the same. I have never made dressing like this and it was good. I used light rum for the marinade because we have it on hand. That was it for the changes I made.
We had company over for dinner and they loved the dressing, I ended up sending half of it home with them because I knew we wouldn't eat it all. Also, I opted to serve dinner rolls instead of tortillas because our friends are BIG bread eaters. I am very anxious to try it with tortillas because I think that would be a really good combo! Thanks Tisha, we loved it!
Wednesday, May 6, 2009
I made the grilled chicken salad last night and we all really liked it, as well. I don't have a bbq so I broiled it which was great but I am SURE the bbq would have been better. I made a few mistakes but it still turned out great! I used vegetable oil and olive oil for the corn oil and I used part white wine vinegar instead of all red wine vinegar. Neither of these things were done purposely but everything still turned out. I also did not serve the flour tortillas and I wish I had because that sounded interesting, in a good way, to me (the pairing of the salad and the tortillas) I'd like to know what everybody thought about eating them together.
I still don't know what I am going to post next week but I'm looking forward to it!
Sunday, April 26, 2009
So it is finally feeling like spring in Juneau, so I thought I would submit a nice, summery dinner idea. This recipe comes from the Fiddlehead Cookbook, which is a mainstay in Juneau kitchens. The Fiddlehead was a cozy restaraunt with a creative menu in Juneau which closed a few years ago. The dressing is what sets this salad apart - and the fact that you get to light rum on fire, which is so much fun! I have also used the chicken and dressing in a pita with some of the salad veggies. Enjoy!
Grilled Chicken Salad
1/4 cup dark rum
1/4 cup tamari or soy sauce
1/4 cup freshly squeezed lime juice
3 whole chicken breasts
1/3 cup red wine vinegar
1 cup corn oil
2 tsp ground cumin
1.5 tsp chili powder
1 tsp salt
1 tsp freshly ground pepper
1/2 tsp minced garlic (1 clove)
1/4 tsp cayenne
9-10 cups torn mixed greens
1 carrot peeled and grated
12 tomato wedges (1.5 tomatoes)
1.5 avocados sliced
1.5 cup very thinly sliced red onion
6 warmed flour tortillas folded into quarters
1. To prepare marinade: In a small pan, warm rum slightly over low heat. Remove pan from heat and ignite rum with a match. Let alcohol burn off, gently shaking pan occasionally until flame dies.
2. In a large glass or stainless steel bowl, combine rum, soy sauce, and lime juice. Using a large spoon, stir in chicken breasts coating each with marinade. Cover and marinate in refrigerator for 1 to 2 hours, or up to 6 hours.
3. To prepare dressing: Put egg in a blender or food processor fitted with a steel blade. Add vinegar and blend briefly on high. While blender is running, add oil slowly, 1 tsp at a time at first, then 1 tbl at a time. (Do not add oil too fast or the dressing will break down. If it does, start over with an egg yolk and slowly add broken dressing.)
4. When all oil has been added and dressing is smooth, add cumin, chili powder, salt, pepper, garlic, and cayenne. Pour into a 2 cup container, cover and refrigerate for up to 3 days.
5. To assemble salad: Preheat broiler or bbq.
6. BBQ or broil chicken until no longer pink inside. Remove from heat and slice thinly on the bias.
7. Divide mixed greens evenly among plates and sprinkle with grated carrot. Arrange tomato wedges, avocado, and red onion slices on half the greens; fan out chicken slices on other half. Spoon 2 tbl dressing over salad and serve immediately, accompanied by warm tortillas and remaining dressing.
The Garlic Pepper Chicken was a hit! The carrot salad was so-so. I have already made the chicken a second time. The salad was gone at the end of the meal but I don't see it being a regular.
The Jambalaya was soo good too! Eva is hear and we made it together. That was fun! I will make it again, everyone liked it! Next time I will make the rice separately because we used 4 more cups of broth and spent more than double the cook time waiting for it the rice to finally be done. That is my only complaint. Otherwise it was yummy!
Sunday, April 12, 2009
1/8 c. oil
1/2 lb. raw chicken ( I use skinless breasts and thighs)
3/4 lb. andouille sausage (or if in a pinch kielbasa), cut into rounds
1/2 c butter
1/2 c. flour
2 c. chopped onions
1 c. chopped celery
1 c. chopped green pepper
2 tsp. chopped garlic
2 c. long grain white rice
2 1/2 c. chicken stock
1 tsp salt
3 1/2 tsp cajun seasoning or to taste ( I love to make the one from Emeril but guess any the store bottles would be fine, or you can use 1 1/2 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp white pepper)
1 c. chopped green onions
Brown chicken in oil over med-high heat in large stock pot
Add sausage and saute with chicken until chicken is cooked through. Remove both from pot.
Saute onions, celery, peppers, and garlic to tenderness you prefer and then remove from pot ( ok to add to meats)
Roux- melt butter in pot with heat at med low. once just melted add flour and stir CONSTANTLY until the flour is completely absorbed by the butter and begins to lightly brown 3-5 minutes is common for me.
Add liquid to roux slowly ( about 1/2 cup at a time) still stirring constantly to keep lumps out of your mixture don't add more until completely absorbed. Once all liquid has been added add your seasoning and the meat and veggies.
Bring everything to a boil. Add rice and return to a boil. Cover and let cook 30 minutes stopping every 10 minutes to give it all a good quick stir moving rice from bottom to top.
Once rice is tender add green onions and serve.
I hope you enjoy!
Friday, April 10, 2009
Friday, April 3, 2009
Monday, March 30, 2009
Much easier! I found making the hole to be easy but not getting it wider. I must admit all the comments had me smiling while doing this. It also put me in the mood for blueberry season and our first pork tenderloin recipe!
I'm curious for some feed back, right now I don't really feel like trying it again as the flavor really was pretty flat but I know my changes could ave been the cause as well. The idea of the recipe seems really yummy to me, so I have thought of putting my own twist on it.
Sunday, March 29, 2009
Here is my take on the torta... I love it obviously, and usually cut the salt in the spinach and the butter down. I have substitiuted panko crumbs as well as cracker crumbs for the bread with decent results although my favorite is to use a great crusty loaf for dinner one night and the leftovers for this the next. I have also changed up the spinach to use, kale, swiss chard, and various other greens. I love the swiss chard in it!!!
As for the steak, well... here is this story,
I had everything for the steak marinade but the sherry. I asked my bachelor neighbor if he happened to have some and he laughed and asked what the heck I was talking about. When I told him the recipe I was going to make he promptly got up, ran to the store and came back with sherry.... and a steak! He asked me to throw his steak in with ours because it sounded so good! We only mairnated it for about 3 hours and then grilled it! FABULOUS!!! He did a new york strip steak, i did flank and we tried each others and agree it was great with either! In fact we re doing it again tonight! YUMM-O
I CAN'T DO SLOPPY JOES!!!! I have been seriously battling guilt and beating myself up about this recipe! I have bought all ingredients 4 times now and used everything for other dishes and tossed numerous buns! The truth is my mo used to make these growing up and it is one of the dishes I remember vivdily making myself sick so as to not have to eat them. I have tried to get over this because I do have faith that it is a good recipe but I just can't let my inner chef go enough to try.
I hate to admit this but my guilt over avoiding this recipe has forced me to fall behind on the others. I kept telling myself I would move on to them as soon as I do this. Well, it just ain't gonna happen! I have asked each of my sisters and a couple friends to make the recipe and let me know what they think so I can post their reviews, everyone who has tried it has loved them!!!!
There now you know the truth! I am sorry for being a pooper on this and I will gladly move on to the others and post my results!
PLEASE NOTE: Depending on the amount of people you're making it for, you may have to double or triple or even quadruple. I would normally double this for me and my husband, but we eat a lot. You can see that it is just super-seasoned chicken, no veggies or anything. I am posting a salad that I LOVE below it as a suggestion for a side dish, but the chicken is the only "official" recipe this time.
Garlic and Pepper Chicken
(Serves however many people one chicken breast on rice would normally serve in your household!)
1 chicken breast, sliced into thin bite-size pieces (3/4 cup)
1/4 cup garlic cloves, smashed
3/4 teaspoon sugar
3/4 teaspoon white pepper or black pepper (or mix 'em!)
1 3/4 teaspoons fish sauce (I probably use a little more than this)
1-2 tablespoons vegetable oil (enough to coat bottom of pan)
2-3 tablespoons water
1 teaspoon cilantro leaves (for garnish)
1. Rinse and cut the chicken into bite-sized pieces. (I do it in thin slices that are bite size)
2. Smash the garlic lightly with the side of a knife. Remove the skin if not using thin-skinned Thai garlic. (I just finely chop it)
3. Heat the oil in a pan until very hot. Add the garlic and keep stirring so it doesn’t burn.
4. When (very) lightly browned, add the chicken. Cook until done (not raw). If it gets dry and sticky, add some water to the pan about 1-2 tablespoons at a time.
5. Add the palm sugar, fish sauce and pepper. You may need to add a bit more water here so that it mixes well.
6. Mix well and serve on rice (for a one-dish meal), or in a plate (to share with friends). Garnish with cilantro.
Thai Carrot Salad
½ tsp finely chopped garlic
2-3 Tbsp lime juice
1Tbsp sugar (I think I often skip the sugar or just cut down the amount)
3 Tbsp Thai fish sauce
4 cups shredded carrot
½ cup cherry tomato, cut in half
1 to 2 red chilies, thinly sliced
2/3 cup chopped coriander
½ cup mint
1/3 cup roasted cashew nut
Whisk the first 4 ingredients together in a large bowl
Add the next 3 ingredients, toss well
Let stand for 5-10 minutes, sprinkle with cashew nuts, coriander and mint before serving
Wednesday, March 25, 2009
PS: I always leave out the bacon because there is no need for the added fat and additional flavor.
On the lighter side of things, this was a great last recipe to do with her! We had so much fun stuffing the pork tenderloin, as Alyssa already said. Hee hee hee. It was worth it though. It tasted great. Our dad was visiting and he loved it as did Mark and Anders. Alyssa shared the details already so that is all I have to say!
Thursday, March 19, 2009
It was delicious and beautiful. We found it difficult to make the hole through the tenderloin very big, so there wasn't much fruit in the pieces from the very middle. However, there was plenty of sauce and the meat had a lot of flavor, so the middle pieces were just as excellent as the end pieces. We did use more than the half cup of fruit, so the sauce ended up less like a saucy sauce and more like a saucy chutney. No complaints there--it was fabulous! We had a large tenderloin, and though we didn't fry it longer than the 6 minutes, we did keep it in the oven for about 20 minutes versus the ten that the recipe suggests. So, we agree with you about the extra fruit and the extra cooking time.
Any suggestions on the hole-making would be appreciated (we used a sharpening steel). Maybe it was just our particular piece of meat.
We laughed a lot about how weird it felt to stick your fingers way into the hole and trying to cram the fruit in . . . We're so immature, but it was fun to laugh!
Sunday, March 15, 2009
1/2cup coarsely shopped mixed fruit dried fruit, such as golden raisins, cranberries, apricots and prunes
1/4 cup full-bodied dry red wine
1 teaspoon butter
1 Granny Smith apple, peeled, cored and thinly sliced
1/4 cup finely chopped onion
3 tablespoons water
Salt and freshly ground pepper
One 1-pound pork tenderloin
1 teaspoon vegetable oil
1/2 cup chicken stock
1) In a small bowl, mix the dried fruit with the wine. Melt the butter in a large ovenproof skillet. Add the apple and cook over moderate heat for 3 minutes. Add the onion and cook, stirring, until softened, boat 7 minutes. Add the water as the pan dries out.
2) Drain the dried fruit, reserving the wine. Stir the dried fruit into the apple and onion in the skillet and season with salt and pepper. Transfer to a plate to cook. Coarsely chop 1/2 cup of the fruit mixture and reserve it for making the sauce. Wipe out the skillet.
3) Preheat the over to 425. Insert a sharpening steel or the handle of a wooden spoon into the thick end of the tenderloin. Carefully push the steel through the tenderloin and roll the meat to widen the hole slightly. Stuff the tenderloin with the fruit mixture and seal the ends with toothpicks.
4) Heat the oil in the skillet. Season the meat with salt and pepper and brown it in the skillet over high heat, turning, for about 6 minutes.( I tend to cook it longer then the 6 minutes) Transfer the skillet to the oven and roast the meat for 10 minutes. (Again I cook it longer the the 10 minutes.) Transfer the meat to a cutting board and let rest.
5) Add the reserved wine to the skillet and cook over high heat, scraping up any brown bits, until syrupy, about 2 minutes. Add the stock and cook until reduced by half, about 5 minutes. Stir in the reserved 1/2 cup of fruit mixture and season with salt and pepper. Slice the tenderloin crosswise 1/2 thick and serve with the sauce.
So here are a few things that i have noticed in making this. I tend to add more fruit and the cook times seem much longer to me and i tend to make it in shifts. I like to get as much as i can done the night before and then finish after work the next day or do it on a weekend. I hope you ladies like this one can't wait to hear what you think.
Thursday, March 12, 2009
I liked them. I didn't LOVE them, but I liked them. I loved how fast and easy they were and that everything just goes into one pan. And I really like worcestershire sauce and used the full 4 Tbsp, which was great.
I don't really like bell peppers and I don't like my food to be sweet, except dessert-type stuff. I would be interested to try the same recipe with out the pepper in the future, why not?
I usually have all the ingredients that it calls for on hand, so I'll surely keep this in mind for anytime when I have to come up with something on the fly.
Monday, March 9, 2009
(I still haven't done the last two soups but I will!!)
Alyssa and I made the Torta together last night...delicious! We did not use as much butter as it calls for, we didn't dot the top, and the next time I will still cut down even more. I didn't see a problem because of it so, why not? We used almost 2 lbs of spinach and next time I might even try adding more, just to pack in the goodness! Even though it is clear that there are only three eggs in this I was expecting it to be more like a quiche for some reason but I am so glad it wasn't! I really liked that the bulk of the torta was the rice and spinach. Great flavor! Yes, yes, yes!!
Friday, March 6, 2009
The steak on the other hand will be made repeatedly. We thought it was like eating candy. The flavor was amazing and it melted in my mouth. I have never prepared flank steak before and although it was a bit more spendy than I usually get, I do think I'll buy it again. The kids meat I cooked medium-well but Andy & I ate ours medium-rare. Overall the meal was a big hit but next time I'll make a quiche instead of the torta to cut down on time and dirty dishes. FOUR THUMBS UP!
Thursday, March 5, 2009
First: Sloppy Joes
I did like this recipe. As I said in a comment, I really like the idea of "modernising" old recipes so I was excited for this one. I, as Tisha, liked the vegetables in it and it tasted fresh and wholesome to us. I used a little extra Worchershire sauce, which was sooo yummy! and I actually think even more would have been good or something to make the flavor not so "bright" Do you know what I mean when I say that?? Anyway, Thanks Rachel because this has got me thinking about other sort of classic recipes that I can re-vamp.
Second: Apple Brie Soup
Okay, the confession is that I did not make this myself. Rachel and Alyssa made it in JC, as they said, and they were so nice and brought me home a bit of it! Thank you guys again for thinking of me. I didn't really like it either. I think I have an explanation of why though. Have you guys every tried fruit soup? People absolutely RAVE about fruit soup. I don't like it at all!! The flavors in this remind me of fruit soup so that's probably why. Another thing that you all may have noticed is that all three sisters did not like this soup. I think this could be attributed to one of two reasons (possibly) Number one, we all tried the same soup so what if we made a mistake without knowing it in the preparation of the soup? OR number two, we come from the same family and often times that means that we have the same weird family preferences. You know what I mean we all have those! So there is my explanation. Now I am even more super curious to hear everyone else's thoughts on the soup! One more thing, weather I liked it or not, I was really excited about it when Serena posted because it was DIFFERENT. That's what I like so much about this blog. It gives me an opportunity to try things that I would not have. Thanks Serena!
Wednesday, March 4, 2009
2lbs fresh spinach (I usually only use 1lb, as thats how the Organic stuff comes from Costco and it always seems fine)
1 heaping C long grain rice
4 T butter + extra for pan
1/4 cup extra virgin olive oil
1/2 cup chopped onions
1/2 cup freshly grated Parmesan
1/8 teaspoon nutmeg
1/4 cup bread crumbs
Cut off and discard root end of spinach. (I usually do this rather loosly not necessarily getting all ends!) Soak spinach 5 minutes, in cold water. Lift spinach out and drain away water in colander. Repeat until no soil visible in water.
Put spinach in pot without water except whats on leaves. Liberally salt. Cook until tender then drain reserving cooking water. When cool to touch, squeeze dry with hands and cut into coarse bits.
In another pot cook rice as normal but using reserved water as part of the cooking water. The rice should be tender but firm so usually a little under what the normal cooking time is.
Preheat oven to 450 degrees.
Put butter oil and onion in pan. Saute over medium heat. When onions are pale golden, add spinach and rice. Cook for 3-4 minutes stirring frequently until all mixed well. Transfer to a bowl and let cool.
Grease a 10inch springform baking pan with butter. (used round pans and pie dishes before I got a springform!) Coat bottom and sides with bread crumbs tapping extra out and reserving. (Directions call for rice mixture to be cool for the next part I've done it when its still warm) When rice mixture is cool, add 1/4 cup cheese, nutmeg, and pepper. Mix in eggs one at a time. Put rice mixture into pan and level evenly. Sprinkle with remaining cheese and bread crumbs. Dot with butter and bake for 15 minutes or until light crust has formed. (directions call for it to be served luke warm but we prefer it hot!)
This is a great dish for something a little different for a side and such a great way to get in Spinach! Our girls love it! And to give credit where do this recipe was snagged from Staci who I believe snagged it from a former employer :) and so the cycle continues!
Marinated Flank Steak
I'm very new to cooking with any sort of beef other then hamburger but I got this recipe off of another cooking blog and wanted to give it a try.
1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons sesame oil
2 heaping tablespoons minced ginger
3-5 cloves minced garlic
1/2 teaspoon red pepper flakes
1 Flank Steak
Combine all ingredients in glass or ceramic dish then coat steak on both sides in marinade then marinade for at least 4-6 hours, I'm going for overnight.
There are a variety of ways to then cook it. In a grill pan stove top style, broiling in the oven or on an outside grill. The length of cooking also depends on your preference. Mooing, red, pink and so on :)
Tuesday, March 3, 2009
My first confession on this recipe is that I didn't make it! I totally cheated and honestly may do so again if the occasion arises. You see, I had all the ingredients on hand for a couple weeks. I was looking forward to it but found myself in a very chaotic schedule that left me with no time to cook. God smiled on me, and sent my sister to the rescue! She happen to have an abundance of time on her hands and enjoys cooking. SHe offered to take the ingredients, make me dinner, and deliver it!! HELLO!! So, sorry ladies but I jumped at the chance.
She claims to have followed the directions exaclty and the results were delicious!!! I will admit the first few bites I was unsure of the taste but, it quickly grew on me. She did use the saffron and I am fairly certain without it the recipe would be lacking. I loved the warm taste of hominess with the cinnamon yet, it was different and I realy enjoyed it! She and her boyfriend, both thought it was quite tasty.
Monday, March 2, 2009
Sooooo, down to the nitty gritty: . . . I wasn't a fan. :( I'm not sure what I'd do differently, I'm not of the opinion that it is a bad recipe, I just honestly think it is something that isn't up my alley. Too sweet for me. What I liked about it: it was fun to try something so different to what I'm used to. Isn't that what this is all about? Thank you, Serena!
I'd like to ask . . . what did you guys make for the rest of the meal? I thought maybe therein lies the key. What do you usually serve it with, Serena? And do you serve it as a first course?
Bring it on Carrie! I don't know if i have ever been the first one to post about a meal! Go me! ;)
Sunday, February 15, 2009
Thursday, February 5, 2009
Tuesday, February 3, 2009
Monday, February 2, 2009
please remember the measurements can be adjusted according to your individual taste..especially when it comes to the spices.
Apple Brie Soup
ING: 1/2 c your favorite white wine
1/2 c sugar
2 tbs butter
5 med to large apples (i prefer gala/fugi and maybe a couple of granny smith)
1 1/2 c half & half
1 c milk
pinch of salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. nutmeg
7 oz brie cheese
another note: i tend to make this soup "from the hip" so to speak. I usually make it from memory and by taste. It really is a simple soup to make.
basically what i do is start by peeling the apples, core and slice them and if you wanna chop them up a lil you can. In soup pot over med-low to med heat add wine,vanilla, sugar, butter and apples to pan,(stir it around a bit to coat apples w/liquid mixtre) once the wine has warmed up and begun to infuse some of the apples and the sugar begins to disolve (this will really be just a few minutes) add half and half along with the milk, salt and chunked brie cheese (rhine removed)(tip: i use a potatoe peeler to remove the rhine from the brie) add your pinch of salt and Heat thourghly but do not allow to boil,cause you don't want to burn the milk...your apples will beging to soften. Now it is time to blend.... you can transfer with ladel to blender or use a hand blender right in the pan. You want to blend soup well so there is no chunks but keeps a consistancy kinda like applesauce maybe just a little thinner. This is when your soup will thicken and take on a delious new texture. If you've transfered to your blender pour soup back in soup pot and stir in spices of cinnamon and nutmeg. Note: if your soup is a little to thin you can let simmer and reduce a bit. Serve pleasently hot! mmm I hope you guys love it.
Saturday, January 31, 2009
Can you believe it is already time for another round? WOW, time flies! An opinion or two has been expressed about the next round. It seems that we would like to go back to a non-theme blog where each one of us picks whatever type of cuisine they prefer. I also would like to suggest we stick with the same schedule (of course I'll update the dates) that we currently have. If there is anyone who would like to bow out of this round please let me know. It is understandable when a plate needs to be cleared and of course anyone who needs to take a break is always welcome to rejoin our chic club! Please leave your feedback and I'll post the new schedule asap!
Thursday, January 29, 2009
Sunday, January 25, 2009
Even with all these changes it still turned out very nice. The sweet potatoes are so good and the lemon juice, cinnamon, and ginger give it a great flavor. And the cilantro is the perfect finishing touch.
I am enjoying the recipes from around the globe . . . keep them coming!
Friday, January 23, 2009
Take two on Thai turned in to quite the ordeal! Combining what we had on hand the cost was totally doable! We planned to make it on a night we had dinner at her mom's because Mary really wanted to try this as well. I left Carrie with ALL the kids ( I know it is only 2 BUT, 3 toddlers is a handful) to make a "quick" run to Fred Meyers. I bought most of the stuff but still needed the soup mix, lemon grass, and the lime leaves. Well, after 3 more stores and $8 worth of lemongrass I still needed the soup mix so ran into a asian food mart. I didn't find the soup mix but I found twice the amount of lemongrass that was much fresher looking for $1. What is the deal with that? So, I made one final stop at another store and happened to be there just when the Taste of Thai rep was in the store. I found out that the soup mix is DISCONTINUED! Alas, I gave up my quest and headed back to the house.
Carrie and I made the soup and was impressed by how great of an aroma was lofting from the kitchen! The soup was ready and we both realized in our effort to make the soup and wrangler the kiddos we forgot to make rice. Lucky for us there was a bit left in the fridge from the night before so we carefully split the rice among the 6 bowls and served our soup.
It was mutually agreed upon that 1. we wanted a bit of a kick to the soup 2. between the girls all the parts of the soup were enjoyed, veggies for one, rice for another, and broth for the last 3. It is a soup that grows on you. We each added our own additions to kick it up a notch. I enjoyed adding thai curry sauce, Carrie like a bit of oyster sauce and soy sauce, and Mary added a spicy dried blend and sauce. I brought leftovers to my sis who added fish sauce and a "squeeze" of chili pepper blend.
I think the overall review was this would have been better with the soup mix and was a great base. We considered leaving out the chicken and serving it as a light appetizer to a Thai meal. We all felt that being a Thai recipe some added spice or flavor was a must but as we ate found it growing on us.
I'm not sure if we will rush out to make it again but will certainly keep the recipe in our file to pull out on the right occasion! How fun it is to try new things and find recipes to build on!