Wednesday, April 18, 2018

Asian Shrimp


Yield 4 servings
Ingredients:
Kosher Salt
Black Pepper
Raw Shrimp peeled, de-veined 1 lb.
Minced Garlic 1-1/2 T
Minced fresh Ginger 1T (optional)
1/4-1/2 cup white sake or Sherry
Seasoned rice Vinegar 2 T.
5 Stalks scallions, white & green parts
¼ cup Cilantro, chopped
2-3 T fresh lime juice
1/3-1/4 cup Sweet Chili sauce (Mai Ploy)
¼ cup roasted peanuts chopped (optional but do it!)
1-2 T canola oil
2 oz. cold butter cut into small pieces
½ an avocado diced (or you can use mango or papaya diced (optional). We loved the avocado
Preparation:
Pat shrimp dry, eliminating the excess moisture.
Season with kosher salt & pepper to your liking (easy on the salt)
Heat a nonstick pan on medium heat and when warm add canola oil.
Add the shrimp for a few minutes and sautee on both side to obtain a light cold color. Shrimp is done when it kisses its tail- don’t let it do that here! Transfer shrimp to a bowl.
Add garlic and ginger to the pan and cook briefly. Don’t allow the garlic to color.
Quickly mix the shrimp, garlic,ginger,scallions & Sake (or Sherry) in the pan & reduce the liquid to half.
Add the rice vinegar, again reducing liquid to half.
Turn off the heat and add lime juice & sweet chili sauce. Using a whisk, beat in cold butter. Add cilantro & mix well. Top with avocado (or mango,etc) and peanuts. We served on a bed of greens but can eat alone or over rice or noodles.

Saturday, January 13, 2018

CHICKEN THAI-STYLE WITH CRISP VEGETABLES

 CHICKEN THAI-STYLE WITH CRISP VEGETABLES
1/2 c. sesame seed, 1/4 c. toasted and cooled, 1/4 cup untoasted
4 boneless chicken breasts, sliced into 8 thin breasts
1/2 cup soy sauce
2 T. lemon juice
2 T. rice wine vinegar
2/3 cup olive oil
1/2 - 1 tsp. sesame seed oil (store in refridgerator)
2 t. scant ginger peeled and minced (or microplaned/grated)
2 tsp.sugar
1/4 tsp. red pepper flakes
salt and pepper to taste
1 English cucumber sliced thin
1/2 cup or more chopped cilantro
1 green onion snipped with scissors

 2 c. Panko bread crumbs (Japanese style breadcrumbs)
Toast sesame seeds and set aside to cool. Slice chicken horizontally for thin breasts. Toss soy sauce,lemon juice,rice vinegar,olive oil,sesame seed oil,ginger,sugar and red pepper flakes. Pour 1/4 cup over chicken and set the rest aside for the salad. Marinate for 10 minutes (longer you marinate, the better the flavor!) Combine Panko, untoasted sesame seeds, salt and pepper. (Taste the crumbs, they should be well seasoned). Dredge chicken in crumbs, (patting so it sticks) and place in a large heated skillet of 1/3 cup olive oil. Cook in batches bout 2 minutes each side until brown and crispy. Set aside. Mix spinach, onion, cilantro, cucumber, and 1 T. toasted sesame seeds, toss. Place chicken on greens and drizzle vinaigrette over chicken and greens.

Note: Do ahead: You can marinate over night in fridge, fry and lay on a bake sheet.
Reheat in 350 degree oven for 10 minutes.

Saturday, December 16, 2017

PEANUT BUTTER FUDGE



5 c. sugar
1 12 oz. evaporated milk
4 T. unsalted butter, divided (* sometimes I just put whole stick in at beginning and don't divide/add later)
(7-oz.) jet-puffed marshmallow creme
18 oz. crunchy peanut butter (They have downsized Peanut butter to 16 oz. so just eyeball 2 more ounces)
2 T. creamy peanut butter

Grease an 8 x 8 and 9 x 13 pan. Put sugar, milk and 4 T. butter into a pan. Stir until combined, and sugar has dissolved. Boil sugar, milk, and butter over medium heat for about 7 minutes, or until the soft ball stage. ( That means get a coffee cup of ice water and at 7 minutes drizzle hot syrup into the mug. If it forms a nice soft ball, it's done!) Remove from heat, add peanut butter,marshmallow, and  4 T. butter. Stir until blended. Pour into pans and cool.

Note: I have never made this fudge and it didn't turn out. It's really reliable recipe. You don't have to check the weather before you cook! Those recipes scare me. It makes a lot. Makes an 8 x 8 and a 9 x 13. Freezes well. This is a modified version of Verna Woeber's recipe. Verna is a family friend.

Thursday, December 7, 2017

MOM’S BEEF VEGETABLE SOUP


Phyllis Taylor

1 1/2 lb. beef chuck or left over roast, cooked
1 onion diced
4 stalks of celery
1 can of green beans, drained
1 large can of whole tomatoes, cut up remove cores
4 c. water
2 T. ketchup
1 potato diced small
Salt and pepper to taste
1 bag frozen vegetables

Brown the beef small amounts at a time in vegetable oil and set aside. In the same pan sautee the onions celery and potatoe. Add everything to the pot. Bring soup to a boil, simmer for 1-2 hours. (I crock pot overnight)

Sunday, October 22, 2017

Sausage Stuffed Peppers

1 lb. Bob Evan's Sausage, fried and in small pieces
1 large container of Philadelphia Chive Cream Cheese
1-2 bags of small peppers, mild, seeded and sliced in half
Grated cheddar cheese

Preheat oven to 350 degrees

Brown sausage. Mix with tub of cream cheese.
Spoon into peppers and sprinkle with cheese. Bake 15-20 minutes and serve

Saturday, June 10, 2017

Louise Carey's Strawberry Pie

Louise Carey (on the left) was one of the kindest women I had met. This is her recipe for strawberry pie. It makes 2 crusts and 2 pie fillings. You need to make the pie filling in 2 separate batches.  Next to Louise was Grace, our neighbor for many years.  She was one of our neighborhood moms and played with us often. It takes a village, right? Enjoy the recipe.

LOUISE CAREY'S
STRAWBERRY PIE
Louise Carey
Crust:
1 1/2 c. flour
4 T. ice water, 1 T. at a time, may not need all 4 T.
1/2 c. plus 2 tsp. Crisco
pinch salt

Pie Filling:
2 c. water, divided 1 cup each pie
1 1/2 c. sugar, divided 3/4 cup each pie
2 T. cornstarch, divided 1 T each pie
2 qt. sliced fresh strawberries (smaller berries are sweeter) 1 quart each pie
red food coloring

Heat oven to 425 degrees. The crust makes 2 crusts, but the filling needs to be doubled, made in 2 separate batches. You could try to double, but I don't think it cooks as well. The crust: In a bowl, mix flour, Crisco, salt, strawberries, and ice water (1 T. at a time, you may not need all) with a pastry blender. From into 2 balls. Roll very thinly and place into a pie pan. bake until edges are browning around 6 minutes. (  I find it takes longer than 6 minutes for my oven) Watch closely so it doesn't burn. You want a paper-thin flaky light tan crust. Set aside to cool. The filling for one pie: In a medium saucepan place 1 cup. of water, 3/4 c. sugar, a pinch of salt and 2 T. cornstarch. Stir over medium heat. Let it boil until it thickens. Remove from heat Add a few drops of red food coloring and stir. Add in 1-quart strawberries, stir and pour into 1 baked pie shell. Now repeat the filling and give that pie to the neighbor.

Note: This recipe is why the strawberry was created by God. Makes a great pie. This is a great lady, a Proverbs 31 woman all the way.

Tuesday, May 2, 2017

Jill's Chicken Spaghetti Casserole



This is an easy & quick recipe that our family loves. Jill is a nurse that I went to Haiti with and she serves in our church. The picture below was in the mountains of Haiti, where the village made us lunch. The juice was perfectly fine, the container was creative. It reminds me of how much we waste! Thank you Jill for sharing this recipe and being our friend!

Jill's Chicken Spaghetti Casserole

2 cups cooked & diced chicken breast (we have also used breaded Parmesan chicken)
2 cups cheddar cheese (divided)
1 1/2 cups spaghetti, broken into pieces
1/4 cup pimentos (drained, small jar)
1/4 cup green peppers
1/2 medium onion
1 can of Cream of Mushroom soup (or Cream of Chicken has been substituted)
1 cup chicken broth
1/2 tsp. salt
1/4 tsp pepper

Oven on at 350 degrees & grease or spray a casserole dish.

Mix chicken, spaghetti,pimentos,peppers,onion, soup,broth, salt, pepper and HALF of the cheese. Pour mixture into a greased casserole dish. Top with remaining cheese. Cover and bake at 350 degrees for 45 minutes to 1 hour & uncover for the last 15 minutes of bake time.
Eat.