Monthly Archives: March 2012

American, Desserts

Best-Ever Chocolate Chip Cookies

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Ingredients: 
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips
Directions:
1.  Preheat oven to 350 degrees F.
2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)
5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.
Asian, Thai

Pad Thai Recipe

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Ingredients:

  • 8 ounces uncooked flat rice noodles (pad Thai noodles)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha or chili garlic sauce
  • 3 tablespoons canola oil
  • 1 cup (2-inch) green onion pieces
  • 8 ounces peeled and deveined large shrimp
  • 5 garlic cloves, minced
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped unsalted dry-roasted peanuts
  • 3 tablespoons thinly sliced fresh basil

Directions:

  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  6. Serve noodles with lime wedges, topped with cilantro and peanuts.

http://browniesfordinner.com/2010/05/11/easy-pad-thai/

 

American, Seafood

Blackened Tilapia

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Ingredients:

  • 3 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 pinch garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper(to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon celery seed
  • 1 tablespoon kosher salt(to taste)
  • 1 lb tilapia fillet
  • 1 lemon, cut into wedges
  • 1 tablespoon vegetable oil
Directions:
  • Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
  • Over high heat, add oil to skillet, and heat until hot.
  • Cook fillets for about 3 minutes per side, or until fish is opaque and can be flaked with a fork.
  • Remove from the pan.
  • Pour pan juices over them and squeeze lemon juice all over.
Italian

Penne with Roasted Asparagus and Balsamic Butter

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INGREDIENTS
  1. 1 pound asparagus
  2. 1 tablespoon olive oil
  3. 2 teaspoons salt
  4. 1/2 teaspoon fresh-ground black pepper
  5. 1/2 cup plus 2 tablespoons balsamic vinegar
  6. 1/2 teaspoon brown sugar
  7. 1 pound penne
  8. 1/4 pound butter, cut into pieces
  9. 1/3 cup grated Parmesan cheese, plus more for serving
Directions:
  1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
  2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
  3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Variations:

• Penne with Roasted Broccoli and Balsamic Butter When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.

• Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.

http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter

American

Corned Beef and Cabbage Soup

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Ingredients:

  • 2 tsp olive oil
  • 2 leeks, chopped (whites and light green only)
  • 2 cloves garlic
  • 3 medium carrots, chopped
  • 1 yellow pepper, chopped
  • 1 lb lean corned beef brisket (yields 9 oz cooked)
  • 6 cups of water
  • 2 bay leaves
  • 1/4 cup chopped parsley, plus more for garnish
  • 1 small head cabbage, cored and chopped
  • 1 large potato, peeled and cubed
  • fresh pepper to taste

Directions:

  • In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sautéuntil soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
  • Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
  • Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes.

http://www.skinnytaste.com/2012/03/corned-beef-and-cabbage-soup.html

Asian

Orange Chicken

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Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

 Cooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.
Asian, Dinner This Week

Soy Seasoned Tofu (Doobu Jorim)

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Ingredients for Soy Seasoning: 
4T soy sauce
1t minced garlic,
1/2 t red chilli powder,
2t sesame seeds,
1/2 T honey,
1/2 T sugar,
4T chopped green onion,
1/2T white rice wine (or any white cooking wine),
1T water
1/2 T rice vinegar
1/2 t sesame oil

Other Ingredients:
1 package of firm tofu
3T corn starch
3T flour
2-3 T cooking oil
extra sesame seeds and chopped green onions for garnish

Directions:  

1. Mix all the ingredients for soy seasoning in a bowl. Set aside.

2. Pat the tofu dry with a paper towel. Slice half lengthwise then into 1/2 inch slices.

3. Mix the corn starch and flour in a shallow bowl. Then dredge the tofu slices in the mixture. Shake off the excess.

4. Heat oil in a fry pan. When pan is hot place the tofu in the pan. Heat for 3-4 minutes or until the bottoms are golden brown.

5. Flip the tofu slices and cook the other side until it is golden brown. If the pan is too dry add an extra tablespoon of oil.

6. Spoon all the soy seasoning onto the tofu slices. Reduce heat and simmer until liquid is mostly gone.

7. Put on serving plate and garnish with extra green onion slices and some sesame seeds.

http://bapstory.blogspot.com/2011/04/soy-seasoned-tofu-doobu-jorim.html

Mexican

Homemade Taquitos

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Ingredients:

  • Vegetable Oil
  • Canned Roast Beef
  • Corn Tortillas
  • Salt

Directions:

  • First, open the roast beef and break apart the clumps with a fork until their are no large pieces.
  • Next, microwave about 10 tortillas at a time until soft enough to roll without breaking. Be sure to wrap them in paper towels or cover them with paper plates before you microwave so they don’t get rubbery.
  • Spread a heaping tablespoon worth of meat onto the edge of a tortilla.
  • Tightly roll up the tortilla and place in a cookie sheet seam side down.
  • Continue this step will all your tortillas {make a lot, trust me}.
  • Once all the taquitos are prepped, you are ready to start frying them.
  • Pour enough vegetable oil in the pan to cover the bottom.
  • Turn the burner onto medium/high heat and wait for the oil to get hot.
  • Use tongs to place the taquitos seam side down in the pan.
  • Taquitos should take approximately 5 minutes to brown on one side (takes longer for a larger pan). Once brown on one side, flip with the tongs.
  • Sprinkle salt to taste while they finish cooking.
  • Remove the taquitos from the pan and place on a paper towel lined plate to remove excess grease. And of course, top with cheese.

http://www.littlemissmomma.com/2011/06/taquitos-recipe.html

Mexican

Homemade Chipotle Burrito Bowl

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The Rice

Cook long grain rice according to package directions. When done, finish with:

  • Small pat of butter
  • Salt
  • Juice of 1/2 a lime
  • Sprinkle of chopped cilantro

2. The Beans

In a microwave safe bowl, heat up 1 can drained and rinsed black beans with:

  • Splash of chicken broth
  • Dashes of chili powder, cumin, oregano & cayenne pepper

3. The Chicken

Cook two chicken breasts in a skillet seasoned with:

  • Chili Powder
  • Garlic Salt
  • Onion Powder
  • Cumin
  • Oregano

4. The Pico

Whip up this easy Pico De Gallo with:

  • 1 tomato (plus some cherry tomatoes I had on hand)
  • 1 jalapeno
  • 1 garlic clove
  • 1/4 small red onion
  • Sprinkle of chopped cilantro
  • S&P
  • Juice of 1/2 lime

http://iowagirleats.com/2009/09/15/4-step-homemade-chipotle-burrito-bowl/

American, Crock Pot

Honey Sesame Chicken

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Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 

  • Season both sides of chicken with lightly with salt and pepper, put into crock pot.
  • In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
  • Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
  • Remove chicken from crock pot, leave sauce.
  • Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
  • Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
  • Sprinkle with sesame seeds and serve over rice or noodles.

http://www.sixsistersstuff.com/2012/01/slow-cooker-honey-sesame-chicken-recipe.html