4 eggs (separate yolks from whites) at room temperature
1 tbsp vanilla extract
3/4 c sugar
½ c butter, melted
¾ c all purpose flour
2 c lukewarm milk
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Melt butter and set aside
Warm Milk and set aside
Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
Pour batter into baking dish and bake for 40 to 50 minutes or until the top is lightly golden. Sprinkle some powdered sugar after cake has cooled.
Sweet thai sauce for chicken
Slice the chicken breast in thin but large slices something like this
marinade chicken breasts for up to 24 hours (2 hours is ok too).
Using a grill cast iron pan (or outside grill if summer) get good grill marks on chicken. Then place in over for no longer than 10 minutes
rice either make pilaf or white or basmati
Frozen asian vegetables
Stir fry ginger and garlic, then add the frozen asian blend vegetable (I use PC blend). Just for a few minutes until cooked through
1 cup mayo
1/2 cup sweet chili sauce
a few drops of sambal sauce
1/2 teaspook ricewine vinegar
1 cup cornstarch
1 teap pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups milk
4 cups panko
2 lbs shrimp deveined and sheeled
mix shrimp with egg and milk mixture
place shrimp in cornstarch mixture
Put shrimp back in egg/milk mixture
put shrimp in panko
deep fry shrimp in either peanut oil or canola oil for just a few seconds
Serve on either rice or with baby salad mix and sauce
One of the biggest issues/problems is what to make for dinner and do I really feel like making it after work. So I’ve decided to post the types of meals and deserts that we typically make during a week and generally I add in a twist of a meal or 2 to make it interesting. Hope you like these options.
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15 -ounce can refried beans
4 10 -inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving
Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Make Chi-Chi’s Mexi-sauce:
Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.