Jasmin's Pad Thai Recipe at Epicurious.com

Jasmin's Pad Thai Recipe at Epicurious.com:


Ingredients:

"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)
An egg
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

For garnish:
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."


Preparation:

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.

Chicken Tortilla

Yummy! This is a great week-night meal. I changed a few things: No cheese on top, low fat sour cream, and I used canned diced tomatoes instead of fresh. To add a little moisture I added most of the juice from the tomatoes. What would I change? Probably less sour cream. The truth is, I think that I like a dryer enchilada, I liked the extra juice from the tomatoes, though. My family liked this as well!

Thank You Nikki!!

Chicken Tortallas

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!

Tortilla Con Pollo

I made this recipe tonight and my family liked it. I thought the filling was kinda bland. It is similar to the filling for my personal Chicken Enchilada recipe and I really missed the enchilada sauce. I only used 1 cup cheese and 1 cup sour cream and one can soup. I knew it would be too gooey if I followed the recipe and as it was, I wish I'd have left the soup out. Anyway, I put the green onions in the filling and liked that. Topped it all with olives, chiles, tomato and cheese. Andy and AJ chowed while Abigail and I each had one portion. I think I'll stick to enchiladas mainly because I missed the sauce so much.

Crock pot chicken

I am not sure about this. I love the ease of the crock pot and the flavors were so interesting! On one hand I totally loved the sweetness with a bit of "twang" but, was also unsure what to do with the leftovers. I did a whole chicken because I had one in the freezer. I think I will totally do it again when we have company over but, not just for the 2 of us. I did really like it and will keep it in my back pocket for week night entertaining when I don't have time to cook!!! Fun stuff!!!

Chicken Mahkini (spelling??)

So I tried this indian dish a little bit ago and forgot to post. I have to say I was quite impressed. I didn't have as much spice in mine but, next tie will kick it up. I think it may be very tasty with the coconut milk basmati rice we did last year. I thought the 2 may be a good compliment to each other. I love trying new foods and this will be had again in our home!!!! Katrina loved the sauce but, as a self proclaimed vegetarian boycotted the actual chicken!!! Thanks ladies for another lovely meal!!!

Chicken Tortillas

Alright ladies here it finally is. I'm so sorry it is up so late.

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:
Cheese
Green oninons
Tomates
Green chiles
Olives

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!

Tangy & Tasty

I cooked up Carrie's chicken recipe last week, and Jeremy and I both really liked it. It was sweet, but also a little tangy with the vinegar and soy sauce - I thought it was a tasty combination. I also loved how the chicken was so tender that it just fell apart! I also enjoyed the ease of getting dinner together by using the crock pot. I have got to do that more! Thank you Carrie!

Brown Sugar Chicken

I made this last night for some friends and boy it was a hit! Everyone loved it and i even gave the recipe to one of the ladies! I did use 4 chicken breast and used a little less then 1/2 a cup of the brown sugar. What i loved about this was i got it all ready and went to a baby shower and came home to a house that smelt great and dinner was just about done! Got to love the crock pot!I served the chicken with brown rice and a side salad and we are eating the leftovers tonight.

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!

Crock Pot Sweet Chick

I made the crock pot chicken last night. I followed the recipe (using chicken breasts) exactly except for the brown sugar. I used a 1/4 cup of the brown sugar. I still thought it was too sweet! I really think that with the amount of sugar in the 7Up that next time I will try it with no brown sugar.
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!

Garlic Brown Sugar Chicken

Hello Again! I am so glad the blog is active again! I am looking forward to all the new recipes. I think we are all feeling a little slow starting up and I have to say that I haven't made the Indian Chicken yet but I think that instead of trying to catch up I am just going to join in now and then make it sometime in the future. So that one can be my one freebie.


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.

Indian Chicken

I couldn't remember the name so sorry for the lame title. I finally made this last night and I really enjoyed it. I omitted the cayenne pepper as I did not want it too hot for the girls but I think next time I would add it for myself as I would have liked even more kick. Elyse liked it Kaelyn thought it was too spicy and Jonathan wasn't home for dinner so I feel like we don't have a full family review. It was kind of funny at first because we make peanut chicken alot and the colors were close enough that I kept expecting it to be sweet.

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.

Crock Pot Garlic Brown Sugar Chicken

Alright ladies sorry this is late, life ya know. So I have not done this recipe before but saw it on a blog I frequent and I'm always up for a good crock pot recipe. I'm going to put the info to the site that has the recipe as well. The original recipe calls for using a whole chicken and cooking for 8 hours but many of the reviewers changed it to boneless skinless breasts and about 4 hours. Lots of reviewers did all sorts of different variations so really any chicken in any form could work for this.
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)

1. Place chicken in crock pot.

2. Mix all remaining ingredients and pour over chicken.

3. Cook on low for 6-8 hours. (4-5 hours for boneless skinless)
   

4. Serve over rice or noodles.

5. You can thicken the juices after cooking with a little cornstarch.

I plan on serving over brown rice with veggies on side....likely carrots and broccoli as those are the girls' favorites.

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)