Spanish Rice

I tried out this recipe for Spanish rice and we loved it. The only change I made is to add chili powder while I browned the onion. Corn would have been good with it, but didn't have any on hand.

Ground Beef with homemade seasoning.

Macaroni and Cheese with Broccoli

Yummy!!! I also added chicken.

Recipe here.

Recipes

Shredded Potato Casserole Recipe

 

 Cozonac - made with Brioche Recipe "5 Min a Day" Book

Chicken Pot Pie - with potatoes, chicken, peas, carrots, home made condensed soup, and homemade crust.

Little Muffin Legs.

Braided Bread crust with feta and spinach inside.

Baked Teriyaki Chicken (homemade sauce)

Pasta Salad

...with left over rotisserie chicken, tomatoes and German yogurt dressing.
...with garlic & butter croissants.

Baked Potato Soup

INGREDIENTS
4-1/2 baking potatoes
1/3 cup butter

1/2 chopped onion
1/3 cup all-purpose flour
2 1/2 cups whole milk

1 1/2 chicken broth
salt and pepper to taste
3-4 bacon strips - chopped into bits
2 green onions, chopped
3 ounces shredded Cheddar cheese


DIRECTIONS

1. Peel and cube the potatoes. Add to water and biol until cooked through. Once done, drain and mash by hand.

2. In a large saucepan over medium heat, melt 2 tbsp of butter. Add onion and cook until soft. Add remaining butter and melt. Stir in flour and cook about a minute.

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3. Whisk in milk and broth, a little at a time, stirring constantly until thickened.

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4. Stir in potatoes, salt, pepper, bacon bits, green onions and cheese. Cook until thoroughly heated.

Chicken Pot Pie

Ingredients

• 2 cups, frozen vegetable mix, peas, carrots, corn - steamed
  
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low sodium chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 cups cubed boiled chicken
• 1 package puff pastry

Directions

1. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery.

2. In another saucepan, heat the broth and milk.

3. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper.

4. Toss the steamed vegetables and the chicken. Pour into a oven safe dish and top with one puff pastry sheet. Cut two slits and fold corners over if they are hanging out.

5. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

This recipe is adapted from Alton Brown. It's supposedly for 6-8 people... my husband and I finished the whole thing alone. I guess it was that good!!!

Chicken A La King

For the biscuits:

Ingredients:
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
dash of salt
2 Tbl. sugar
1/2 c. butter
3/4 c. buttermilk (Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.)

Directions:
Mix dry ingredients. Add butter, milk and form into soft dough. Do not over knead! Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever. Cut into serving size portions before you cook. Bake at 400′ for 15 to 20 minutes or until done and golden brown. This recipe is from here.

For the chicken and Sauce:

Ingredients:

1/4 cup butter or margarine
1/4 cup flour
2 tablespoons chopped onion

1 cup frozen peas and carrots
1 teaspoon salt
2 cups milk
2 cups diced cooked chicken

Directions:

Melt butter or margarine in a medium saucepan. Cook onion over medium low heat until onion is tender. Add peas and carrots and cook for 30 seconds more. Add flour and salt, stirring until mixture is smooth. Gradually stir in milk. Continue cooking and stirring for about 3 minutes or until mixture is thick and begins to bubble; stir in chicken..Chicken a la king recipe serves 4.
Top biscuit with it.

Creamy Chicken and Rice with Peas and Scallion

Ingredients:
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4 boneless skinless chicken breasts

1/2 cup unbleached all-purpose flour

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 medium onion, minced

3 medium cloves garlic, minced

1/8 teaspoon red pepper flakes

1 1/2 cups long-grain rice

1/2 cup dry white wine (vermouth)

4 1/2 cups low-sodium chicken broth

1 cup frozen peas

5 scallions, sliced thin

2 tablespoons fresh lemon juice

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Directions:

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1. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in flour to coat and shake off any excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.

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2. Off the heat, add the butter to the skillet, and swirl to melt. Add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in the rice thoroughly and let toast for about 30 seconds.

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3. Stir in the wine and let the rice absorb it completely, about 1 minute. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice, browned side facing up, including any accumulated juices. Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.

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4. Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.

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5. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice to the rice. Season with salt and pepper to taste and serve with the chicken and lemon wedges.

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So I overcooked this a little, what's new?! We loved this recipe and its turn out. This will be a repeat someday soon. I got the recipe here.

Quesadilla

I made the best Quesadilla's a few days ago. Used the Mission Tortilla Soft Taco's topped with a layer of cheddar cheese chicken, sauteed onions, jalapeno, green and red peppers and another layer of cheese. I would highly recommend trying these!
Jalapenos from my garden

Quick, healthy salsa in the food processor.

Turkish Pizza

Dough:

just under 1 tsp yeast

1/2 tsp sugar

3 cups flour

1 tsp salt

1 tbsp oil

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Topping:

2 small onions, finely diced

2 garlic cloves, minced

2 tbsp olive oil

1 pound ground beef

2 tomatoes, seeded and chopped

1 bunch parsley, finely chopped

2 tsp tomato paste

2 tsp sweet paprika

1 tbsp sumac (i used a dash of vinegar (apple cider) and the juice of 1/2 a lemon instead)

1/2 tsp cuminsalt and pepper

4-5 oz crumbled feta

Prepare dough:

1. Mix the yeast, sugar and 1 cup warm water in a mixing bowl. Add flour, salt and oil, mix slightly, then knead the dough on a floured board until smooth (2-3 minutes).

2. Shape into a ball, cover and let dough rise for about an hour.

For the Filling:

1. Heat oven to 450°.

2. Heat a skillet over medium heat, add the oil and saute the onions and garlic for about 5 minutes, stirring occasionally. Transfer to a medium mixing bowl.

3. Add a bit of oil to the skillet if needed, then cook the meat until no longer pink. Add to the bowl with the onions and garlic.

4. To the bowl, add the tomatoes, parsley, tomato paste, spices and feta, and mix it all up. Taste and adjust seasonings.

5. Divide dough into 8 portions and roll out to thin circles. Line 2 baking sheets with parchment, and place 4 dough circles on each one.

6. Spread some of the topping on the first 4, then put the baking sheet in the oven. Have 1/2 cup of cold water ready, and toss it in the bottom of the oven quickly, then shut the door.

7. Bake for 8-10 minutes. Repeat with last 4 pieces of dough.Remove from pan to a cooling rack. Roll pizzas up to eat.

I found this recipe on this web site. These were really good, especially the dough. I will defiantly reused the dough recipe for other things. I wouldn't say that these are authentic. I lived in Germany, where on every corner there is a Turkish 'fast food' restaurant (Anadolu) and I can't say that these tasted like their Turkish pizza. Their pizza's are topped with a meat paste like mixture and they're sooo spicy. Again, these were very good though!

Gnocchi di Ricotta

Ingredients:

1 egg
8 oz ricotta cheese, well drained
1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling
1/4 cups parsley
2 garlic cloves, mashed through the garlic press
pinch of salt & pepper
1 teaspoon of olive oil

3/4 cup of flour or more if needed

Directions:

1. Combine all ingredients then add flour last. Work ingredients together with your hands to form a dough.

2. Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding a little more flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.

4. Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.

5. Bring a large pot of water to a boil. Add a teaspoon of olive oil oil and the gnocchi.

6. Cook, uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes.

I tossed mine in a olive oil, sauteed garlic and chopped tomato sauce and sprinkled with Parmigiano-Reggiano cheese and fresh Italian parsley. Che fantastica mangiata!

Tortilla Española

Ingredients:

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1 medium onion
5 medium potatoes
3 large eggs, beaten lightly
olive oil
Vegetable oil

Salt

Pepper

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Directions:

1. Heat up vegetable oil on medium heat. Peel and cut potatoes length wise. Slice each side thinly.

2. Fry potatoes until soft. Don't let them get crispy, just cooked enough so they are soft. Let them drain on a paper towel. Season with salt and pepper.


3. Cut and slice onion the same as the potato. Fry in olive oil until golden.

4. Combine the cooked potatoes, onions and eggs and stir lightly until well incorporated.

5. Heat up a little olive oil in a non stick skillet and transfer the potato mixture to it. Cook until golden.

6. Flip the tortilla over using a plate that's wider than the pan, place it on top of the pan. Put one hand (with a glove) on the plate. Use the other hand to grab the pan and with one swift motion, flip the pan so the plate ends up on the bottom and the tortilla on the plate. Put the tortilla, cooked side up, back in the pan and cook for another few minutes, until golden.

7. Remove form heat and enjoy. It's the breakfast of champions! Truly! If you're an onion fan, don't be shy to add them, it's what give it its taste. Thanks to this site for the great idea!

Glazed Chicken Legs

Directions:

1. Heat broiler. Rinse chicken wings; pat dry. Place on a baking sheet, wing tips down.

2. Broil until golden brown, rotating sheet occasionally, 35 to 40 minutes. Transfer wings to a large bowl. Drain off fat from baking sheet.

3. Toss wings with desired sauce, and return to baking sheet, wing tips down. Reserve sauce in bowl. Broil wings again until glazed, 2 to 3 minutes, rotating sheet once. Toss wings with reserved sauce. Serve hot, with celery and carrot sticks, and Blue-Cheese Dip.

Yet another Martha Stewart recipe. I was surprised. They tasted like they were cooked on the grill. I have a gas oven, so maybe that's why.

Chicken Thighs Braised in A White Wine Sauce

Ingredients:

Serves 4
8 bone-in skinless chicken thighs (about 2 3/4 pounds)
Coarse salt and ground pepper
4 cloves garlic, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat-leaf parsley
Cooked rice, for serving (optional)

Directions:

1. In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.

2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.

3. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

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This recipe is from Martha Stewart. . The chicken was very moist and the wine taste was not over powering. Very nice turnout.

Chicken Pesto with Peas

I found this recipe in one of my cookbooks. Not my favorite pesto pasta, I must say. 9 cloves of garlic is a bit excessive, don't you think?


If you like Ina Garten's stuff, give it a try.

Wanna-be Papa John's Pizza

I found this dough recipe here and the sauce recipes here. The dough is very fluffy. I, of course, forgot to grease the dough and poke holes in... blah blah blah. This is an easy dough recipe and tastes great too. Papa John's?....almost. I topped mine with chicken, mushrooms and tomatoes. I have rewritten the recipe the way I made it:

For the Dough:

2 1/2-3 cups flour
1 tablespoons sugar
2 1/4 teaspoons fast rising yeast
1/2 teaspoon salt
1 cup very warm water(120 to 130 degrees)
2 tablespoons olive oil

1. In the food processor, combine 1 cup flour, sugar, undissolved yeast, and salt; blend well.

2. Gradually add water and oil to mixture. Blend at low speed until moistened, then pulse for 2 minutes. Add 1 1/2 to 2 cup of flour until dough pulls away from sides of bowl.

3. On a floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic. Cover loosely with plastic and let rest in a warm place for about 15 minutes.

4. Press out dough onto (2) 12-inch pizza pans (*I would recommend using 1 larger pan, since this dough has no problem rising to the same Papa John's thickness). Prick randomly with a fork. Let rest again in a warm place for 10-15 minutes.

5. Brush crusts lightly with oil then prebake them in a 450 degree oven for 5 minutes.

6. Top as desired, then bake again in 450 degree oven for 5 minutes, or until cheese melts.

Special Garlic Sauce:

1/2 cup margarine, spread
1/4 teaspoon garlic powder

1. Combine ingredients in a small bowl and mix well until completely blended.

2. Place the bowl into the microwave and cook on 1/2 power for 20 seconds. Stir to blend.

I made this with butter and fresh garlic - not the same taste.

Pizza Sauce

1 (14 ounce) can tomato puree
1 tablespoon sugar
1 teaspoon olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1 small minced garlic

1. Combine all ingredients in a small saucepan over medium heat. Stir well as bring to a boil.

2. When the sauce begins to bubble, reduce the heat and simmer for 15 to 20 minutes. Stir often.

Sweet and Sour Chicken

Chicken:

2 chicken breasts - cut into chunks
2 tbsp corn starch
1 egg white
salt and pepper

Mix corn stach, egg white, salt and pepper together. Coat the chicken in it and deep fry until golden brown. Drain on a paper towels.

Sauce:

2 tbsp of ketchup
2 tbsp of sweet chili sauce
1 tsp of sugar
1 tbsp of vinegar
1 1/2 tsp of corn starch
3/4 cup water
Salt and pepper to taste

1. Whisk all but the cornstarch and 1/4 cups of water together.

2. Over medium-high heat, bring the sauce to a boil, stirring occasionally. Reduce the heat.

3. In a small cup, mix the cornstarch into the water until dissolved.

4. Stir into the sauce and simmer, stirring occasionally, until the sauce thickens, approximately 5 minutes.



Vegetables:

1 half red and 1 half yellow pepper - cut to bite size pieces
1 cup of pineapple
1 small sliced chili-more or less depending your spiciness preference
3-4 slices of ginger
1 small onions - cut into chunks


1. Heat up wok with 1 tbsp of oil. Saute the onions & ginger until lightly browned.

2. Add in all the vegetables and stir fry for 1 min.

3. Add in sauce and toss the fried chicken until it's well coated. Serve with warm rice.

My Perfect Thai Dinner

What a delightful dinner this was! I had to use the rest of my veggies and kind of threw everything I had in the wok. I turned out to be the best dinner this week.

Here is what I used:

Chicken, julienned carrots, green pepper, onion, chilly pepper, sprouts, scallions, garlic, ginger and cilantro. AS for the sauce, I used soy sauces and a spicy ginger teriayki sauce. Served it with Jasmine rice and egg.




Now this might not be considered a Thai meal to some but these are the flavors I remember from dinning out.