Monday, May 16, 2016

Pho-king hot noodles

Serves 2

Ingredients-

- 1/4 Red Onion
- 3-4 Baby Portabello Mushrooms
- 1 Habenero Pepper
- Fresh Cilantro
- 2 Green Onions
- 1 Chicken Breast -  Sliced
- 1/2  a bag of Rice Noodles
- 1 Tbsp. Goat Cheese
- 1 Roma Tomato
- 1/4 cup milk

- Spices:
- Turmeric -1 Tsp
- Paprika   - 1/2 Tsp
- Ground Cloves 1/4 Tsp
- Garlic  1/2 Tsp
- Salt
- Soy Sauce  to taste
- Chili Paste   1 Tsp

Directions:
Coarse chop red onion and mushrooms, and saute in butter on medium heat.
Dice as finely as possible Habenero, add to sauteing pan.
Add goat cheese, and milk, simmer for 3-4 minutes.
Add spices ( except chili paste)

Boil rice noodles as directed on bag, drain.
Add saute mixture to noodles, and continue to let simmer.

Use pan that mixture was in to cook chicken in. Add the chili paste to chicken, so that it coats the outside.  It should take about 3-4 minutes to cook.

Chop cilantro and green onion, and slice tomato to garnish with.

Plating:
 Layer noodles down, stack chicken diagonally on one side, Roma tomato slices on the other side.
Sprinkle in tight formations on separate spots  green onion and cilantro.
Display with chopsticks.

This dish is an Indian/Oriental flavoring perfect for spicing up your palate.




Thursday, April 14, 2016

Stuffed Acorn Squash

Earlier this week, I was trying to decide on what to cook over the next few days. Daniel suggested we have some of the Stuffed Acorn Squash that we had several times back in the fall. So I bought a couple of Acorn squash.
I wish I could convey how much I love this dish. I have been snacking on the cooling stuffing mixture (prior to adding the eggs) while the squash bakes.

Stuffed Acorn Squash
Acorn Squash (1 squash serves 2 people)
Mild Italian sausage links, casings removed (I used one per person)
Apple, chopped (with or without peel) (I had gala that needed to be used, but this is also fantastic with Granny Smith) (1/2 apple per squash)
Onion, chopped (1/2 sweet or yellow  small onion per squash)
Celery, chopped (1/2 to 1 rib per squash)
minced garlic (I used jarred for easiness)
Butter  1 teaspoon more or less per squash
sage (I used dried rubbed sage)
corn flakes or Panko bread crumbs about 1/3 cup per squash (I combined and used both) 
Parmesan cheese, grated (About 1/2 cup, or to taste)
Eggs, one per squash

Preheat oven to 350*

Wash the squash skin (rind) well. It often has a waxy coating. Since the peel is not consumed, you just really need any dirt/ contaminants off them.

Split the squash in half lengthwise. Remove seeds. (Discard, or roast and eat seeds!)

Melt the butter, and add some garlic and sage to the melted butter.
Brush the squash well with the melted butter.
Place the seasoned squash cut side down in a greased baking dish.
Bake in preheated oven approximately 25 minutes, until the squash is just becoming tender.

While the squash is baking,  cook and crumble the Italian sausage in a heavy skillet. (Actually, I did the stuffing step first, and reused the skillet to bake the squash, allowing the stuffing mix to cool a bit in a bowl before adding the eggs)
Remove sausage to a large bowl, and reuse the skillet to cook the apple, celery, and onion. I added a bit more minced garlic here, as well as my leftover butter/ sage mixture. Maybe a bit more sage to taste.

When the onion mixture is soft (onions will be semi-transparent), remove mixture to the bowl with the sausage.

Add the crumbs and Parmesan cheese, mix well. Just let it sit without the eggs in it, until the squash is ready. 
Remove the squash from the oven, and turn over, so the cavities are facing up, ready to be filled.
Add the eggs to the stuffing mixture, and combine well.
Scoop the stuffing into the squash cavities, mounding as needed.
Carefully return stuffed squash to oven. Bake another 20 minutes, until stuffing is turning golden.





Wednesday, February 17, 2016

Whitney's Chicken

My friend Whitney Knight created a very tasty chicken recipe. I tweaked it to reflect the ingredients I had on hand, so I will notate where I deviated from her recipe. This was definitely a keeper, featuring chicken, avocado, and grilled onions.

Ingredients:

 Boneless, skinless chicken breast portions (One per serving, naturally thin or pounded flat)

Onions, sliced (I used sweet Peruvian onions, 1/2 onion per serving was barely enough, we really love grilled onions!)

Bell peppers, sliced (I omitted, because I didn't have any on hand)

Ripe Avocado, sliced (I used 1/4 avocado per portion)

Portobello mushrooms, sliced

Sliced cheese (Whitney used Pepperjack. I used Muenster, because it was on hand)

Fajita seasoning (Packaged, or as you like it. I mixed a small amount of salt, garlic, smoked paprika, celery powder, and cumin)
Lime to squeeze over, if desired

olive oil

**********************************************************
Preheat oven to 375*
Rub thawed chicken breast portions with fajita seasoning, set aside. Squeeze lime juice over raw chicken.

I used a cast iron skillet and a small amount of olive oil to saute the onions. Just before they were done, I added my sliced mushrooms, as mushrooms don't take as long to cook. (If you are using bell peppers in this recipe, cook them along with the onions.) Stop cooking just short of completely done.

As the onion/ peppers cook, spray oil or lightly oil a casserole dish. (I used a stoneware jelly roll pan. If all your chicken will fit into your cast iron skillet, just plan to use it here.)

Set the cooked onion mixture aside, out of the pan. Add a small amount more oil to the pan (if necessary) and sear/ brown the chicken portions on both sides. (My cast iron skillet would not accommodate all of the chicken, so as the pieces browned, I set them onto my oiled baking dish.)

Once all the chicken is browned, top each portion with a layer of the onion/pepper/ mushroom mixture. Top this with sliced avocado, and finally, cover the avocado with sliced (or grated!) cheese.
Place into hot oven to finish cooking. Time will vary with thickness of chicken... internal temperature should reach 160* on thermometer. Ours took approximately 25 minutes.

Tuesday, February 2, 2016

Meet the Cooks, Updated!

Meet The Cooks

It has certainly been awhile since we updated this blog. I am beginning with our introductions. There is a new link to the updated "Meet The Cooks" post above... or use the link of the same name on the sidebar.

Since the blog began back in 2010, quite a bit has changed in our family. If you don't already know us, feel free to follow the link and learn more about our clan.
I have ten grandkids, ranging in age from a freshly minted 15 year old, down to a fourteen month old toddler.
In 2012, one of my sons (Bill Joe) passed away. He was followed a few months later by my brother, (Roger). Bill Joe had asked me many times to write a cookbook- and was the primary reason I started this blog.

Maybe one day, it will turn into an actual cookbook.

Thanks for visiting!
~Tammy~  February 2016

Thursday, October 29, 2015

Chicken, Cabbage, Tomatillo Soup

Any time I have the guys ASK to take soup in their lunch boxes, or request I warm it up for the next meal, I know I have a winner. I tried the original recipe for Beef and Cabbage soup in Tomatillo Broth at Hispanickitchen.com . I followed their recipe quite closely (for me!).  Dan and I gobbled down nearly  the entire pot, leaving barely enough for Tom and Sam to get a bowl each.

I decided to try my own version:
Chicken Cabbage and Tomatillo Soup
2 or 3 chicken leg quarters
Chicken Stock, 6 cups
celery- 2 ribs, chopped
onion- chopped (I used one medium sweet onion)
garlic= minced (Heaping teaspoon- +/- however much YOU like)
4- 6 fresh mushrooms- sliced (I used Portobello)
(olive oil)
cabbage (1/2 small head) (chopped)
kale- 6 ribs, (washed and chopped) (ribs removed)
collard greens, washed and chopped (used 3 large leaves) (ribs removed)
turnip greens, washed and chopped (used 3 or 4 leaves) (ribs removed)
1 squash- rough chopped or sliced (Have used yellow and zucchini, either works, or both) (Added leftover acorn squash)
3-4 tomatillos- chopped fine or slightly pureed
chopped green chiles- 7 oz can
rotel (or roma tomatoes and jalapeno peppers) (used a 16 oz jar of home canned)
Oregano 1/2 tsp/ to taste
cumin 1/2 tsp
celery powder 1/2 tsp/ to taste
turmeric 1 tsp / to taste
salt- to taste
pepper- to taste
Boil leg quarters in chicken stock. Remove quarters from stock when cooked, remove and discard skin and bones. Coarse chop chicken, return to broth.
While quarters are boiling, sauté celery and onions in olive oil. When onions are translucent, add minced garlic (fresh or from a jar) and several sliced mushrooms. Cook briefly.
Chop the greens. Add the greens, rotel, chopped green chilies, sautéed mixture and squash.
Add seasoning. Cook until greens/ squash are tender. Adjust seasoning.

May be served with rice.

Tuesday, September 16, 2014

Eggrolls

Eggrolls
 
 
 
 
 
 
(Thank you to my Internet friend, Sharon Morrow for the picture of her eggrolls (above) as the "final product" Mine disappeared as fast as they were cooked, and I didn't get a finished photo!)
 
ground meat (I usually use unseasoned ground pork. Tonight was hamburger. Have used ground chicken, and ground turkey. Once tried small chopped shrimp.)
1 Small head* of cabbage, chopped
3* carrots, peeled and grated
1* small onion, chopped
Peppers, if desired. Tonight I had fresh banana peppers handy.
 
(Other vegetables in whatever amount you have on hand. I have added celery, bok choy, broccoli, bean sprouts, just about any stir fry type vegetable)
 

(Or just use bagged slaw mix)
Seasonings:
 Better than Bullion Chicken flavoring
Teriyaki Sauce
Soy sauce
 sesame oil
garlic
ginger
turmeric (because it's good for arthritis and colors everything a pretty golden yellow)

Egg Roll Wrappers
Oil for frying.

Cook the ground meat.
Season! (I used about a tablespoon of Better than Chicken Bullion, a few drops of sesame oil- it has a strong flavor!, half a teaspoon of ginger, half a teaspoon of garlic powder, and liberal sprinklings of teriyaki and soy sauces. )
 
 
Add the chopped  vegetables. (Feel free to use a larger pan- I underestimated the amount of slaw, and you can see I spilled it.
Cover and cook over low-medium, stirring every few minutes until the cabbage is tender.
See, It cooked down!





Egg roll wraps, available in many grocery stores in the produce section.

Place a couple tablespoons of the cooked filling onto a wrapper.
 
 
Wrap the sides in.

Fold in the corners, and roll up. Seal with a drop of water if necessary.



Drop into preheated oil and fry until golden brown.
 
Drain, and serve with your choice of condiments. Tom and the boys like Tabasco sauce. I prefer melted plum jelly.
You'll never want frozen eggrolls again!
 
We have done this recipe without frying or rolling. Simply spray a muffin tin with spray oil. Spray your eggroll wraps with the oil as well. Line the muffin cups with them. Spoon the cooked filling into the muffin cups on top of the eggroll wrappers. Bake in a 375* oven until wrappers are turning light golden brown.

Saturday, August 17, 2013

Brussels Sprouts

These may be just a bit over the top... but oh.... I thought I was making enough for two.

Brussels sprouts. I started with frozen.
 Bacon- two strips- or one per person
chopped onion.

As usual, I cooked in a cast iron skillet!

Brown the bacon.
 Slice the Brussels sprouts in half.
 Add the onion and Brussels sprouts to the bacon and bacon grease in the skillet.
Brown.
 enjoy!