Bourbon Chicken
Total Time:
35 mins
Prep Time: 15 mins
Cook Time: 20 mins
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions:
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.
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1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions:
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.
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Creamy Pasta & Tomato With Italian Sausage
Total Time:
20 mins
Prep Time: 5 mins
Cook Time: 15 mins
========================================================================
Per serving: Calories 242; Total Fat 10.5 grams; Saturated Fat 1.5 grams; Protein 26 grams; Total Carbohydrate 11 grams; Sugar: 6 grams; Fiber 1 gram; Cholesterol 74 milligrams; Sodium 791 milligrams;
Prep Time: 5 mins
Cook Time: 15 mins
Ingredients:
1 lb Italian sweet sausage, browned and drained
1 (7 1/4 ounce) box Kraft macaroni and cheese
2 1/2 cups water
2 (14 ounce) cans chicken broth, low sodium if possible
1 (5 1/2 ounce) can v8 juice, Spicy Hot
1 (10 3/4 ounce) can tomato soup, Creamy
1 (10 1/2 ounce) can tomatoes, Diced with Garlic, Basil, Oregano
1/4 cup evaporated milk
4 tablespoons margarine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 cup Italian cheese, grated (optional)
Parmesan cheese, to taste (optional)
Directions:
1 Brown meat in skillet, drain and set aside.
2 In a large sauce pan, mix chicken broth and water; bring to a boil.
3 Add 2 Tablespoons of margarine, macaroni and cook 6 to 8 minutes or until pasta is firm but not hard (Al Dente).
4 Drain pasta and set aside.
5 In large sauce pan melt 2 Tablespoons of margarine; add evaporated milk and cheese package and mix well; add V8, dice tomatoes, tomato soup and spices mix well.
6 Add macaroni and meat to sauce mixture and cook for 5 minutes, sauce will slightly thicken.
7 Top with additional cheese if you like and serve hot.
1 (7 1/4 ounce) box Kraft macaroni and cheese
2 1/2 cups water
2 (14 ounce) cans chicken broth, low sodium if possible
1 (5 1/2 ounce) can v8 juice, Spicy Hot
1 (10 3/4 ounce) can tomato soup, Creamy
1 (10 1/2 ounce) can tomatoes, Diced with Garlic, Basil, Oregano
1/4 cup evaporated milk
4 tablespoons margarine
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 cup Italian cheese, grated (optional)
Parmesan cheese, to taste (optional)
Directions:
1 Brown meat in skillet, drain and set aside.
2 In a large sauce pan, mix chicken broth and water; bring to a boil.
3 Add 2 Tablespoons of margarine, macaroni and cook 6 to 8 minutes or until pasta is firm but not hard (Al Dente).
4 Drain pasta and set aside.
5 In large sauce pan melt 2 Tablespoons of margarine; add evaporated milk and cheese package and mix well; add V8, dice tomatoes, tomato soup and spices mix well.
6 Add macaroni and meat to sauce mixture and cook for 5 minutes, sauce will slightly thicken.
7 Top with additional cheese if you like and serve hot.
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Louisiana Style Shrimp
TOTAL TIME:
1 hr 5 min
Prep:
30 min
Inactive Prep:
--
Cook:
35 min
YIELD:
4 servings
LEVEL:
Easy
ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 pound andouille sausage, diced or crumbled
- 3 tablespoons butter
- 1 green bell pepper, seeded and chopped
- 1 onion, chopped
- 3 to 4 small ribs celery, chopped
- 4 cloves garlic, chopped
- 1 red hot chile pepper, seeded and finely chopped
- 2 tablespoons finely chopped thyme leaves
- 2 bay leaves
- 1 tablespoon smoked sweet paprika or sweet paprika
- 2 tablespoons all-purpose flour
- 1 (12-ounce) bottle beer (recommended: Abita)
- 1 cup chicken or seafood stock-in-a-box
- 1 tablespoon Worcestershire sauce
- Hot sauce, to taste
- 1 1/2 pounds medium-large shrimp, peeled and deveined
- Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions
Directions
In a large pan over medium-high heat, add 1 tablespoon
extra-virgin olive oil, a turn of the pan. Add the sausage and cook
until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves
and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika
and stir, then add the flour and stir for 1 minute more. Pour in the
beer and cook down for 2 minutes. Stir in the stock and Worcestershire,
then reduce the heat to low and simmer
for about 3 minutes to combine flavors. Stir in hot sauce, to taste.
Add the reserved browned sausage to sauce. The sauce can be cooled and
refrigerated for a make-ahead meal.
Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.
Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.
Bal's No-Butter Chicken
TOTAL TIME:
27 min
Prep:
7 min
Inactive Prep:
--
Cook:
20 min
YIELD:
4 servings
LEVEL:
Easy
ingredients
- 2 tablespoons grapeseed oil
- 1 small red onion, chopped
- 2 tablespoons chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon cumin seeds
- 1 tablespoon garam masala
- 1 teaspoon red chile flakes
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 pound chicken breasts, boneless and skinless, cut into cubes
- 1/4 cup low-fat yogurt
- 1/2 cup water
- Serving suggestion: Serve with roti or rice.
Directions
Put a large skillet over medium-high heat and add the oil.
When it starts to get hot, add the onion, garlic, and ginger and cook
for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric,
and salt and cook for 2 minutes. Add the chicken cubes and stir well to
coat. Add the yogurt and water and cook, stirring until the chicken is
done, about 8 minutes. Serve the chicken with roti or rice.
Per serving: Calories 242; Total Fat 10.5 grams; Saturated Fat 1.5 grams; Protein 26 grams; Total Carbohydrate 11 grams; Sugar: 6 grams; Fiber 1 gram; Cholesterol 74 milligrams; Sodium 791 milligrams;
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Slow Cooker Bolognese Sauce
TOTAL TIME:
7 hr 20 min
Prep:
15 min
Inactive Prep:
--
Cook:
7 hr 5 min
YIELD:
8 to 10 servings
LEVEL:
Easy
ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 yellow onion, finely chopped
- Kosher salt and cracked black pepper
- 3 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry red wine
- 2/3 cup heavy cream
- Two 28-ounce cans crushed tomatoes
- 1 pound ground pork
- 1 pound ground sirloin
- Pasta, for serving
Directions
Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. Deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper.Carefully transfer to the slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving.
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Favorite Chicken Pasta from Light & Tasty Taste of Home
Total Time:
30 mins
Prep Time: 20 mins
Cook Time: 10 mins
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Prep Time: 20 mins
Cook Time: 10 mins
Ingredients:
1 1/4 cups uncooked bow tie pasta
1/2 cup boiling water
1/4 cup chopped sun-dried tomato (not packed in oil)
1 teaspoon chopped shallot
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup white wine or 1/4 cup reduced-sodium chicken broth
2 tablespoons sliced ripe olives
1 tablespoon prepared pesto sauce
1/8 teaspoon pepper
1 1/2 teaspoons all-purpose flour
1/2 cup fat-free half-and-half
1 (6 ounce) package ready-to-serve grilled chicken breast strips
1 tablespoon shredded parmesan cheese
2 teaspoons pine nuts, toasted
Directions:
1 Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes.
2 In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer.
3 Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4 Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts. Yield: 2 servings.
1/2 cup boiling water
1/4 cup chopped sun-dried tomato (not packed in oil)
1 teaspoon chopped shallot
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup white wine or 1/4 cup reduced-sodium chicken broth
2 tablespoons sliced ripe olives
1 tablespoon prepared pesto sauce
1/8 teaspoon pepper
1 1/2 teaspoons all-purpose flour
1/2 cup fat-free half-and-half
1 (6 ounce) package ready-to-serve grilled chicken breast strips
1 tablespoon shredded parmesan cheese
2 teaspoons pine nuts, toasted
Directions:
1 Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes.
2 In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer.
3 Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4 Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts. Yield: 2 servings.
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Beef Bourguignon
TOTAL TIME:
3 hr 10 min
Prep:
20 min
Inactive Prep:
20 min
Cook:
2 hr 30 min
YIELD:
8 servings
LEVEL:
Intermediate
ingredients
- For the garnish
- 1 tablespoon olive oil, plus more if needed
- 6 to 8 slices bacon, cut into lardons
- 40 baby onions, peeled
- 16 ounces mushrooms
Directions
Preheat the oven to 325 degrees F.
Remove the meat from the refrigerator and bring to room temperature, about 20 minutes.
Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.
While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside.
When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.
Remove the meat from the refrigerator and bring to room temperature, about 20 minutes.
Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.
While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside.
When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.
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Chicken Sauce Piquante
ingredients
Directions
Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven
over medium-high heat. Season the chicken with 1 teaspoon of the salt.
In a bowl combine the Essence with 1/2 cup of the flour and stir to
combine. Dredge
the chicken pieces in the seasoned flour mixture and shake to remove
any excess flour. Brown the pieces, in batches if necessary, until
golden on all sides, 10 to 12 minutes. Transfer to a plate and set
aside.
Stir in the onions, bell peppers, celery,
remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and
bay leaves. Cook, stirring occasionally, until the vegetables are soft
and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of
the flour and cook, stirring, to cook the flour without browning, 1 to 2
minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
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Kittencal's Italian Melt-In-Your-Mouth Meatballs
Total Time:
50 min
Prep Time:
20 min
Cook Time:
30 min
2 Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
3 Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
4 Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
5 After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
6 **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Ingredients:
1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Directions:
1 Mix all ingredients together in a large bowl.
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Directions:
1 Mix all ingredients together in a large bowl.
2 Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
3 Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
4 Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
5 After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
6 **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
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Skillet Bacon Mac and Cheese
TOTAL TIME:
1 hr 15 min
Prep:
20 min
Inactive Prep:
5 min
Cook:
50 min
YIELD:
6 servings
LEVEL:
Easy
ingredients
- Bechamel sauce, recipe follows
- 1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)
- 1 teaspoon dry mustard, or to taste
- 1/4 teaspoon ground cayenne pepper
- 2 cups grated sharp Cheddar cheese
- 1 cup grated Gruyere cheese
- 1 cup, plus 1/2 cup grated Parmesan cheese
- 1 cup milk
- 1/4 cup heavy cream
- 1 1/2 cups panko (Japanese) bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat
- 1/4 cup unsalted butter
- 1/4 cup flour
- 3 cups hot whole milk
- 1/4 teaspoon nutmeg
- Salt and freshly ground pepper, to taste
Directions
Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet. Bring
a pot of salted water to a boil and cook the pasta until nearing al
dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.
Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
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Chicken Chow Mein
TOTAL TIME:
30 min
Prep:
20 min
Inactive Prep:
--
Cook:
10 min
YIELD:
2 servings
LEVEL:
Easy
ingredients
- 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
- 1 teaspoon sesame oil, plus more as needed
- 11 ounces skinless chicken breasts, sliced into strips
- Dash dark soy sauce
- 1 teaspoon five-spice powder
- 1 teaspoon chile sauce, optional
- 1 tablespoon cornstarch
- 2 tablespoons groundnut oil (peanut)
- 1 red bell pepper, seeded and finely sliced
- 5 ounces bean sprouts
- 1 large spring onion (green), sliced lengthwise
- 2 tablespoons light soy sauce
- Freshly ground black pepper, finely ground
- *Can be found at specialty Asian markets.
Directions
Cook the noodles for 3 minutes in a pan of boiling water until all denote, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.
Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.
Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.
Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.
Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.
Notes This is a classic takeaway dish and a classic
Chinese snack - Chow mien in Mandarin Chinese is pronounced 'Chao mean
and it means 'stir-noodle', i.e. stir-fried noodle.
I love this simple dish with plenty of fresh crunchy vegetables and the usual Chinese condiments of light soy sauce and toasted sesame oil - but the trick to getting a good-quality chow mien is in the quality of the noodle used. I use shi wheat flour noodles - 'shi' means 'thin' and whether yellow shi or white - they are easy to cook, 3 minutes in boiling water. Then all the ingredients go into a wok - couldn't be easier or healthier!
I love this simple dish with plenty of fresh crunchy vegetables and the usual Chinese condiments of light soy sauce and toasted sesame oil - but the trick to getting a good-quality chow mien is in the quality of the noodle used. I use shi wheat flour noodles - 'shi' means 'thin' and whether yellow shi or white - they are easy to cook, 3 minutes in boiling water. Then all the ingredients go into a wok - couldn't be easier or healthier!
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Salmon en Croute
TOTAL TIME:
40 min
Prep:
10 min
Inactive Prep:
5 min
Cook:
25 min
YIELD:
6 servings
LEVEL:
Easy
Ingredients
- 1 salmon fillet (about 1 1/2 pounds/750 g)
- 1 pound/500 g asparagus, trimmed
- Salt
- 1/4 cup/60 ml creme franchise
- 3 to 4 tablespoons chopped fresh dill
- Zest of 1 lemon
- Freshly ground pepper
- 1 pound/450 g puff pastry (2 sheets)
- 1 egg, lightly beaten
Directions
Skin and bone the salmon and set aside. Preheat the oven to 450 degrees F/230 degrees C.
Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme franchise, dill and lemon zest to blend. Season with salt and pepper and set aside.
Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the asparagus puree over top.
Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.
Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.
Cut the tips off the asparagus. Reserve the stems and poach the tips in boiling salted water until tender, 3 to 5 minutes. Drain well, refresh in ice cold water, then drain again, leaving to sit so that all the water comes off. Puree the asparagus and stir in the creme franchise, dill and lemon zest to blend. Season with salt and pepper and set aside.
Lay 1 sheet of puff pastry on a damp baking sheet with the long edge facing you. Lay the salmon on the pastry, like a picture in its frame. Sprinkle with salt and pepper. Lay the raw stems of asparagus on top of the salmon, like pencils. Spread the asparagus puree over top.
Brush the margins of the pastry with the egg wash. Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli. Trim the edges, leaving a 1-inch/2.5 cm border. Press with the tines of a fork, then, with the dull edge of a knife, scallop the edges. Make 2 or 3 slits in the top to allow steam to escape. Brush all over with the egg wash and bake until puffed up and golden brown, about 20 minutes.
Remove from the oven and let cool for 5 minutes before slicing. This dish is also good at room temperature.
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Portuguese Yogurt Cake
Ingredients:
2 cups sugar
4 eggs
2 cups flour
1 teaspoon baking powder
1/2 cup butter
6 ounces yogurt
8 raspberries
confectioners' sugar, for dusting
Directions:
1 blend yogurt butter then add eggs.
2 add sugar.
3 add flour.
4 add baking powder.
5 pour into greased tube pan bake 40 minutes 375.
6 dust with sugar place raspberries on top.
4 eggs
2 cups flour
1 teaspoon baking powder
1/2 cup butter
6 ounces yogurt
8 raspberries
confectioners' sugar, for dusting
Directions:
1 blend yogurt butter then add eggs.
2 add sugar.
3 add flour.
4 add baking powder.
5 pour into greased tube pan bake 40 minutes 375.
6 dust with sugar place raspberries on top.
===============================================
Creamy Cajun Chicken Pasta
Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Directions:
1 Place chicken and Cajun seasoning in a bowl and toss to coat.
2 In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3 Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4 Pour over hot linguine and toss with Parmesan cheese.
=====================================================================4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese
Directions:
1 Place chicken and Cajun seasoning in a bowl and toss to coat.
2 In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3 Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4 Pour over hot linguine and toss with Parmesan cheese.
Creamy Chicken & Pasta
Total Time:
45 min
Prep Time: 15 min
Cook Time: 30 min
Prep Time: 15 min
Cook Time: 30 min
Ingredients:
1 (8 ounce) package pasta
16 ounces cream cheese, softened
2/3 cup milk
2 teaspoons minced onions (dried or fresh)
2 teaspoons chives (fresh or dried)
1/4 cup parmesan cheese, grated
2 cups chicken meat, cooked & cubed
2 cups frozen broccoli, chopped, drained (thawed)
1 (4 ounce) jar pimientos, diced, drained
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions:
1 Preheat oven to 350; grease a 13x9 pan; cook pasta according to package directions; drain; set aside.
2 On stove or in microwave, heat cream cheese briefly to soften; stir until smooth; add onions, chives and Parmesan cheese; stir to blend well.
3 Reserve 1 cup of cream cheese mixture; set aside.
4 Combine remaining cream cheese mixture with chicken, broccoli, pimiento, and pepper. Mix with pasta of choice (ie., layer lasagna, stuff manicotti or shells, etc.) and arrange in 13x9.
5 Spoon reserved cream cheese mixture over the top; sprinkle with paprika.
6 Cover tightly with foil and bake for 25-30 minutes (heated through).
16 ounces cream cheese, softened
2/3 cup milk
2 teaspoons minced onions (dried or fresh)
2 teaspoons chives (fresh or dried)
1/4 cup parmesan cheese, grated
2 cups chicken meat, cooked & cubed
2 cups frozen broccoli, chopped, drained (thawed)
1 (4 ounce) jar pimientos, diced, drained
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions:
1 Preheat oven to 350; grease a 13x9 pan; cook pasta according to package directions; drain; set aside.
2 On stove or in microwave, heat cream cheese briefly to soften; stir until smooth; add onions, chives and Parmesan cheese; stir to blend well.
3 Reserve 1 cup of cream cheese mixture; set aside.
4 Combine remaining cream cheese mixture with chicken, broccoli, pimiento, and pepper. Mix with pasta of choice (ie., layer lasagna, stuff manicotti or shells, etc.) and arrange in 13x9.
5 Spoon reserved cream cheese mixture over the top; sprinkle with paprika.
6 Cover tightly with foil and bake for 25-30 minutes (heated through).
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