Monthly Archives: February 2014

Special cake- custard middle (one recipe no added layers)

INGREDIENTS

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 

powdered sugar 

INSTRUCTIONS

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.

Best Roasted Chicken – super moist

  • 1tablespoon salt
  • 1/2teaspoon pepper
  • St-Hubert BBQ seasoning or the recipe below
  • St-Hubert Sauce
  • 1tablespoon olive oil
  • 1recipe pan sauce (optional) (see related recipes)
  1. 1. Remove the chicken from the refrigerator an hour before cooking it.

    Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper and seasoning mixture  an in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly.Tie legs together with twine and tuck wing tips behind back.

    2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 15 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.

    3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve.

BBQ seasoning:

BBQ SEASONING SIMILAR TO ST-HUBERT

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper

MIX ALL TOGETHER

BBQ SAUCE:

BBQ SAUCE SIMILAR TO ST-HUBERT

1 c. tablespoons butter
3 tbsp. of soup onions chopped
1 tsp. tablespoons honey
1 ½ cups broth beef hot
1  tbsp tomato paste
2 tbsp. ketchup
1 tsp. soy sauce
1 ½ tsp. tablespoon cornstarch
3 c. tablespoons cold water or beef broth
Salt and pepper

Melt the butter in a small saucepan. ADD  onions and cook for 3 minutes. ADD honey, cook for 2 minutes. ADD  all remaining ingredients (except cornstarch and water) and stir everything. Simmer 7 to 8 minutes. COMBINE cornstarch and cold water. STIR  the mixture to the sauce. Simmer 3 to 4 minutes and serve.

  1.  

Best french onion soup(slow and quick versions)

Just to make sure that all is disclosed……I burnt the first verion of the onions but the broth was great… So I ended up keeping the broth and redid the onion using the quicken version (see below)

INGREDIENTS

  • Soup
  • 3tablespoons unsalted butter, cut into 3 pieces
  • 6large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
  • Table salt
  • 2cups water, plus extra for deglazing
  • 1/2cup dry sherry
  • 4cups low-sodium chicken broth (see note)
  • 2cups beef broth (see note)
  • 6sprigs fresh thyme, tied with kitchen twine
  • 1bay leaf
  • Ground black pepper
  • Cheese Croutons
  • 1small baguette, cut into 1/2-inch slices
  • 8ounces shredded Gruyère cheese (about 2 1/2 cups)

INSTRUCTIONS

  1.  

    1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

    2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

    3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

    4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

    5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

     

TECHNIQUE

GOLDEN ONIONS WITHOUT THE FUSS

 

Forget constant stirring on the stovetop. Cooking onions in the oven takes time but requires little attention.

 

1. RAW: The raw onions nearly fill a large Dutch oven.

2. AFTER 1 HOUR IN OVEN : The onions are starting to wilt and release moisture.

3. AFTER 2 1/2 HOURS IN OVEN : The onions are golden, wilted, and significantly reduced in volume.

TECHNIQUE

TRIPLE DEGLAZE

Most recipes for French onion soup call for deglazing-—loosening the flavorful dark brown crust, or fond, that forms on the bottom of the pot-only once, if at all. The secret to our recipe is to deglaze the pot at least three times.

 

This is what I had to redo…….

INGREDIENTS

  • 6 Yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
  • Table salt
  • 3tablespoons unsalted butter, cut into 3 pieces
  • 2cups water, plus extra for deglazing
  • 1/2cup dry sherry)

INSTRUCTIONS

  1.  For the soup: Combine onions and 1 teaspoon salt in large microwave-safe bowl and cover with large microwave-safe plate (plate should completely cover bowl and not rest on onions). Microwave on high power for 20 to 25 minutes until onions are soft and wilted, stirring halfway through cooking. (Use oven mitts to remove bowl from microwave and remove plate away from you to avoid steam burn.) Drain onions (about 1/2 cup liquid should drain off).

    2. Place Dutch oven over medium-high heat and melt butter before adding wilted onions. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

    3. This is where I added in the previously prepared broth and it worked great

SLICING ONIONS

 

Slicing against the grain results in cooked onions with a lifeless, stringy texture. Onions that are cut pole to pole maintain their shape during the soup’s long cooking process.

 

Halve onion pole to pole, cut off root end of onion, then peel. Place flat side of onion on work surface, then slice from pole to pole into 1/4-inch-thick slices.

chicken thai brochette with rice and asian vegetables (frozen but good)

Sweet thai sauce for chicken
chicken breasts

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).

Oven 350°F

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
ginger
garlic

Stir fry ginger and garlic, then add the frozen asian blend vegetable (I use PC blend).  Just for a few minutes until cooked through

bang bang shrimp

mix together
1 cup mayo
1/2 cup sweet chili sauce
a few drops of sambal sauce
1/2 teaspook ricewine vinegar

mix together
1 cup cornstarch
1 teap pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder

Mix together
2 eggs
2 cups milk

other ingredients

4 cups panko

2 lbs shrimp deveined and sheeled

Method
Dry shrimp
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

MEAL IDEAS & THOSE I WANT TO TRY

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.

 

http://litehousefoods.com/livinglitehouseblog/recipe/sweet-potato-pancakes-feta-bacon-avocado/

http://busy-mommy.com/2015/03/5-minute-microwave-smore-chocolate-pudding.html

http://www.bonappetit.com/recipe/natchitoches-meat-pot-pie

 


BEEF

BRAISED SHORT RIBS.HAMBURGERS

HERB-MARINATED PORK TENDERLOINS

HERBED ROAST BEEF

HOT DOGS

JAPANESE CUBED STEAK WITH MUSHROOMS AND ONIONS

LAMB CHOPS

LASAGNA

MACARONI CHINOIS

MANDARIN STEAK SALAD

MEAT LOAF

MEAT SPAGHETTI

MONGOLIAN BEEF

POT ROAST (FREEZER MEAL)

RIB ROAST

RIBLETS

SAUSAGE MOZZARELLA AND BROCCOLI RABE WITH SHELLS

STEAK

STEAK SALAD

STEAK THAI SALAD.

STEAK WITH AVOCADO SAUCE AND TOMATO SALAD

SWEDISH MEATBALLS

TACO LAYER BAKESLOPPY JOES

TACO PASTA

TACOS

STEWS AND SOUP AND SAUCES

BUTTERNUT SQUASH SOUP WITH APPLE &BACONCABBAGE SOUP (GOURMET)

CARRIBEAN PEPPER POT STEW

CORN CLAM SHOWDER WITH JALAPENO CREAM

CREAMY MINESTRONE SOUP

FRENCH ONION SOUP

GAZPACHO

PHO BAH SOUP

SOUP &SANDWICHES

SPAGHETTI SAUCE

SPAGHETTI WITH MEATBALLS

STEAK AND  EGG SOUP

TOMATO SOUP WITH GRILLED CHEESE CROUTONS

WON TON SOUP

CHICKEN

BUFFALO CHICKEN SALADBUTTER CHICKEN

CAJUN CHICKEN PASTA

CHICKEN AND PINEAPPLE RICE SLOW COOKER-FREEZER

CHICKEN BACON MUSH

CHICKEN CLUB CASSEROLE

CHICKEN FAJITAS

CHICKEN ORZO

CHICKEN PAILLARD WITH SPRING SALAD

CHICKEN PICCATA

CHICKEN SATAY

CHICKEN TACOS

CHICKEN THAI BROCHETTE

CHICKEN UNDER A BRICK WITH RED POTATOES

CHICKEN WITH BACON, ONION AND CREAMY DIJON SAUCE

CHICKEN WITH PRESERVED LEMON, CHILLIES AND CORIANDER

CHIPOTLE’S CHICKEN/STEAK BOWL

CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

CROCKPOT CHICKEN TACOS

DEVILED DRUMSTICKS

FAHITAS

GENERA TAO

GREEK MARINADED  CHICKEN

GRILLED CHICKEN SALAD (BUTTER CHICKEN ETC)

INDIAN MEAL

KEBAB TZAZIKI GRILLED ONIONS & PEPPERS PITA & SALAD MARATHON

KUNG PAO CHICKEN

LEMON SAGE CHICKEN SCALOPINES

MEXICAN CHICKEN

ORZO SKILLET CHICKEN

PARMESAN CHICKEN

QUESADILLA

QUINOA AND GROUND CHICKEN STUFFED TOMATOES AND PEPPERS

ROASTED CHICKEN – SUPER MOIST

SLOW COOKER HONEY SESAME CHICKEN

SLOW-ROASTED GARLIC CHICKEN

SEAFOODBISTRO SHRIMP AND BACON SALAD BUTTERLY BAKED SHRIMP

FISH AND CHIPS

SESAME SEARED TUNA ON SALAD

SHRIMP BANG BANG

VEGETARIAN, VEGETABLES & SALADS

CAULIFLOWER GRATIN

CHEESE SPINACH CANNELLONI

CLASSIC CHEESE SOUFFLÉ

COBB SALAD

DECONSTRUCTED CESAR SALAD

DECONSTRUCTED CESAR SALADPOWER SALAD
FRITTATA

DIJON POTATO SALAD

FRIED RICE

GREEK QUINOA SALAD

HALUSHKI

MACARONI SALAD

PASTA PRIMAVERA

POWER SALAD

RICE PILAF (BAKED) WITH GARLIC

ROASTED BEETS WITH GOAT CHEESE AND HAZELNUTS

ROASTED BRUSSEL SPROUTS WITH BALSAMIC GLAZE

SPAGHETTI SQUASH WITH  GARLIC AND BUTTER

SPINACH AND GRUYERE SOUFFLE

SUMMER GARDEN PIE

THREE-CHEESE AND MUSHROOM ORECCHIETTE

ZUCCHINI LASAGNA

http://www.tasteofhome.com/recipes/banana-bread-puddinghttp://www.gourmantineblog.com/thai-beef-salad-with-soba-noodles/http://www.gourmantineblog.com/salmon-and-horseradish-lime-cream-canape/http://foodiewife-kitchen.blogspot.ca/2013/12/the-best-and-perfect-prime-rib-that-you.htmlhttp://www.marthastewart.com/868516/slow-cooker-garlic-chicken-couscous?czone=food%2Fcomfort-foods-center%2Fcomfort-foods-dishes&gallery=274310&slide=868516&center=854190

 

Chimichangas

Ingredients

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
Kosher salt
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
Directions

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.