Cabbage Salad ... aka Oriental Salad
small to medium size head of cabbage (or use the slaw mix in a bag)
8 green onions
1/2 cup roasted peanuts or other nut, chopped
1/2 cup sesame seeds, lightly toasted
2 pkgs ramen noodles, crushed
1/2 red pepper, chopped
Dressing (for easiest way, put all in jar with tight lid & shake):
4 tbs sugar
1 tsp pepper
1/2 cup veg or canola oil
2 tsp salt (recommend less)
6 tbs rice wine vinegar
*if using the seasoning packet, omit the pepper & salt*
Finely shred or chop cabbage & mix with onions & red pepper.
Before serving, mix seeds, nuts & noodles with salad. Pour dressing over all & mix well to coat.
Tuesday, January 6, 2009
Teriyaki Chicken Thighs
Teriyaki Chicken Thighs
½ cup soy sauce
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
2 tsp garlic
½ tsp red pepper flakes (more or less)
2 tsp sesame seeds
Squeeze of ginger (ok, this is when I use the minced stuff in a tube – or a nice grate of fresh or a few tsp of dry)
Chicken thighs (I use boneless/skinless from Costco, about 10 total)
Mix all except sesame seeds & thighs. Pour over thighs in zip bag or baking dish. Allow to marinate at least 1 hour, up to 4.
Bake chicken (or grill) til cooked through. You can turn the broiler on at the end if you are looking to make it crispy on the outside, just be careful as it will burn quickly. I generally bake mine for 1 hour or so at 375 as hubby will NOT eat chicken unless it’s 100% cooked. Sprinkle with sesame seeds before serving.
Serve with rice or sesame noodles
½ cup soy sauce
3 tbs brown sugar
4 tbs sherry
4 tbs rice wine vinegar
2 tsp garlic
½ tsp red pepper flakes (more or less)
2 tsp sesame seeds
Squeeze of ginger (ok, this is when I use the minced stuff in a tube – or a nice grate of fresh or a few tsp of dry)
Chicken thighs (I use boneless/skinless from Costco, about 10 total)
Mix all except sesame seeds & thighs. Pour over thighs in zip bag or baking dish. Allow to marinate at least 1 hour, up to 4.
Bake chicken (or grill) til cooked through. You can turn the broiler on at the end if you are looking to make it crispy on the outside, just be careful as it will burn quickly. I generally bake mine for 1 hour or so at 375 as hubby will NOT eat chicken unless it’s 100% cooked. Sprinkle with sesame seeds before serving.
Serve with rice or sesame noodles
Thursday, January 1, 2009
Easy Peasy Lemon Squeezy Pizza Sauce
1 can tomato sauce
2 tbs parmesan cheese
½ tsp garlic powder
½ tsp honey
½ tsp onion powder
½ tsp Italian seasoning
1/8 tsp pepper
DASH of cayenne pepper (we learned hard way, NOT a sprinkle!)
Salt to taste (not really needed IMO)
Mix all together & let sit while you prepare the dough. Can be simmered on low for a little to thicken up if desired but not necessary.
2 tbs parmesan cheese
½ tsp garlic powder
½ tsp honey
½ tsp onion powder
½ tsp Italian seasoning
1/8 tsp pepper
DASH of cayenne pepper (we learned hard way, NOT a sprinkle!)
Salt to taste (not really needed IMO)
Mix all together & let sit while you prepare the dough. Can be simmered on low for a little to thicken up if desired but not necessary.
Pizza Time!
Chicago Style Pan Pizza (usually made in a LARGE round pan with a thicker crust)
2 cups water
¾ tsp yeast
1 tbs salt
7-8 cups flour
¼ cup olive oil
¼ cup cornmeal
Toppings of choice
Dissolve yeast in warm water in bowl to mixer (if you don’t have electric mixer, that’s ok, but takes a lot of muscle). Add all other ingredients EXCEPT cornmeal. Mix on low and once in a ball, mix on high 2 to 3 minutes til smooth and elastic like. NOTE: I had to take the dough out & do on countertop by hand as my KA sounded like it was going to blow it’s motor. 8 cups is way too much dough & this stuff is DRY.
Place in bowl coated with olive oil, cover & let rest for 4 hours.
After 4 hours, dump dough out on counter and stretch out. This is not your typical dough. It’s tough. It’s heavy, not light & airy at all. Once patted out, sprinkle cornmeal on a large rimmed baking sheet. Place dough on sheet & form crust, carefully forming corners as you do.
Dress your baby. Add cheese FIRST, then your toppings & then your sauce (sauce is on top). Bake at 425 30 to 40 minutes til done. Let cool a bit before cutting (I removed mine from pan as I was using my BEST pan just in case the dough was going to try & stick).
This was the first time I made this dough. I was very very skeptical of it once it was kneaded. After 2 hours, told dh maybe I need to just make my normal dough as a backup. Boy was I surprised that it actually tasted ok. Whew.
2 cups water
¾ tsp yeast
1 tbs salt
7-8 cups flour
¼ cup olive oil
¼ cup cornmeal
Toppings of choice
Dissolve yeast in warm water in bowl to mixer (if you don’t have electric mixer, that’s ok, but takes a lot of muscle). Add all other ingredients EXCEPT cornmeal. Mix on low and once in a ball, mix on high 2 to 3 minutes til smooth and elastic like. NOTE: I had to take the dough out & do on countertop by hand as my KA sounded like it was going to blow it’s motor. 8 cups is way too much dough & this stuff is DRY.
Place in bowl coated with olive oil, cover & let rest for 4 hours.
After 4 hours, dump dough out on counter and stretch out. This is not your typical dough. It’s tough. It’s heavy, not light & airy at all. Once patted out, sprinkle cornmeal on a large rimmed baking sheet. Place dough on sheet & form crust, carefully forming corners as you do.
Dress your baby. Add cheese FIRST, then your toppings & then your sauce (sauce is on top). Bake at 425 30 to 40 minutes til done. Let cool a bit before cutting (I removed mine from pan as I was using my BEST pan just in case the dough was going to try & stick).
This was the first time I made this dough. I was very very skeptical of it once it was kneaded. After 2 hours, told dh maybe I need to just make my normal dough as a backup. Boy was I surprised that it actually tasted ok. Whew.
Thursday, December 18, 2008
Chicken Marsala
½ cup flour (or breadcrumbs)
1 ¼ tsp salt, divided
3 chicken breast, split, skinned & boned (slice thinly in half)
¼ cup oil
¼ cup (1/2 stick) margarine
½ cup marsala wine or sherry
1 cup chix broth/bouillon)
½ tsp pepper
½ tsp garlic powder
1 tbs parsley flakes
1 cup sliced mushrooms
In shall dish, mix flour & 1 tsp salt. Dredge chix in flour and shake off excess.
Heat oil over med hi heat in large skillet & sauté chix 6 to 8 minutes, til brown on both sides.
Remove chix from skillet & set aside (keep warm), add margarine, wine, broth, ¼ tsp salt, pepper, garlic powder and parsley. Reduce heat & simmer 2 to 3 minutes. Return chix to pan, add shrooms, cover & let simmer 10 minutes more til chix is tender & no longer pink.
NOTE: This is a simple recipe from my Mr. Food Cooks Chicken book. I usually double the sauce mix and serve with pasta. Also, you can use canned shrooms with this.
1 ¼ tsp salt, divided
3 chicken breast, split, skinned & boned (slice thinly in half)
¼ cup oil
¼ cup (1/2 stick) margarine
½ cup marsala wine or sherry
1 cup chix broth/bouillon)
½ tsp pepper
½ tsp garlic powder
1 tbs parsley flakes
1 cup sliced mushrooms
In shall dish, mix flour & 1 tsp salt. Dredge chix in flour and shake off excess.
Heat oil over med hi heat in large skillet & sauté chix 6 to 8 minutes, til brown on both sides.
Remove chix from skillet & set aside (keep warm), add margarine, wine, broth, ¼ tsp salt, pepper, garlic powder and parsley. Reduce heat & simmer 2 to 3 minutes. Return chix to pan, add shrooms, cover & let simmer 10 minutes more til chix is tender & no longer pink.
NOTE: This is a simple recipe from my Mr. Food Cooks Chicken book. I usually double the sauce mix and serve with pasta. Also, you can use canned shrooms with this.
Chicken Picatta
Coarse salt & ground pepper
½ cup flour
3 lbs chicken cutlets (can take b/s breast and slice in half thinly)
4 tbs olive oil
16 oz linguini
3 cups spinach (optional)
6 tbs butter
1 ½ cup dry white wine
4 tbs lemon juice
4 tbs capers, rinsed & drained
Bring large pot of water to boil.
Place flour in shallow bowl. Season chix with salt & pepper. Dip in flour, turn to coat, shake off excess.
Heat 1 tbs oil over med hi heat in large skillet. Add half chix, cook until lightly browned & opaque, 1 to 2 minutes per side. Transfer to plate & keep warm. Repeat with remaining oil & chix.
Meanwhile, cook linguini according to package directions. Reserve ½ cup of pasta water. Add spinach & stir til submerged. Drain pasta/spinach & return to pot, toss with 1 tbs butter. Season generously with salt & pepper. Add some reserved water if necessary and cover to keep warm.
In skillet (that you cooked chix), pour wine & lemon juice. Cook over med hi heat, stirring to loosen brown stuff on bottom until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat & swirl in remaining butter. Add capers, season with salt & pepper. Divide linguini & chix onto plates and top with sauce.
Enjoy!
NOTE: I have never ever added the spinach to this. Just isn’t what I imagine the piccata to have.
½ cup flour
3 lbs chicken cutlets (can take b/s breast and slice in half thinly)
4 tbs olive oil
16 oz linguini
3 cups spinach (optional)
6 tbs butter
1 ½ cup dry white wine
4 tbs lemon juice
4 tbs capers, rinsed & drained
Bring large pot of water to boil.
Place flour in shallow bowl. Season chix with salt & pepper. Dip in flour, turn to coat, shake off excess.
Heat 1 tbs oil over med hi heat in large skillet. Add half chix, cook until lightly browned & opaque, 1 to 2 minutes per side. Transfer to plate & keep warm. Repeat with remaining oil & chix.
Meanwhile, cook linguini according to package directions. Reserve ½ cup of pasta water. Add spinach & stir til submerged. Drain pasta/spinach & return to pot, toss with 1 tbs butter. Season generously with salt & pepper. Add some reserved water if necessary and cover to keep warm.
In skillet (that you cooked chix), pour wine & lemon juice. Cook over med hi heat, stirring to loosen brown stuff on bottom until liquid has reduced to 1/3 cup, 4 to 5 minutes. Remove from heat & swirl in remaining butter. Add capers, season with salt & pepper. Divide linguini & chix onto plates and top with sauce.
Enjoy!
NOTE: I have never ever added the spinach to this. Just isn’t what I imagine the piccata to have.
Sunday, December 7, 2008
Mexican Wedding Cake Cookies
These are easy peasy lemon squeezy (sorry, it’s going through my head all day, have no idea what commercial it is and then I have hubby walking around saying it too)
1 cup butter (2 sticks) room temp/soft
½ cup powder sugar (plus extra for rolling them in)
¼ t salt
1 t vanilla
2 ¼ cup flour
1 cup chopped walnuts (we don’t do nuts I our cookies, but did add 1 cup on mini choc. chips)
Cream butter, sugar and vanilla.
Slowly mix in salt, flour and then stir in nuts/chips
Roll 1 T of dough into ball, place on ungreased cookie sheet (for easy peasy lemon squeezy cleanup, use parchment paper!)
Bake at 350 10 to 15 minutes
Roll cookies in additional powder sugar while still warm (but not HOT otherwise it melts and turns gooey!)
I made the dough & baked 12 cookies to be sure they were suitable. Then rolled out the rest of dough, place all on one baking sheet & froze before putting in a Ziploc. These will be cooked Friday night (if not Saturday morning) for the boat parade. If I make them any sooner, the animals will eat them up!
1 cup butter (2 sticks) room temp/soft
½ cup powder sugar (plus extra for rolling them in)
¼ t salt
1 t vanilla
2 ¼ cup flour
1 cup chopped walnuts (we don’t do nuts I our cookies, but did add 1 cup on mini choc. chips)
Cream butter, sugar and vanilla.
Slowly mix in salt, flour and then stir in nuts/chips
Roll 1 T of dough into ball, place on ungreased cookie sheet (for easy peasy lemon squeezy cleanup, use parchment paper!)
Bake at 350 10 to 15 minutes
Roll cookies in additional powder sugar while still warm (but not HOT otherwise it melts and turns gooey!)
I made the dough & baked 12 cookies to be sure they were suitable. Then rolled out the rest of dough, place all on one baking sheet & froze before putting in a Ziploc. These will be cooked Friday night (if not Saturday morning) for the boat parade. If I make them any sooner, the animals will eat them up!
Subscribe to:
Posts (Atom)