Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. (Note: I’m a stickler for having my onions cooked perfectly so I did this part a little differently. I sauteed my onions until slightly softened, removed them, added the chicken to the wok, and then followed the directions as stated.) Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes.
Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm. (I just kept wok on low)
Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. (Note: Here I just added the eggs from the skillet into my wok where the chicken and the vegetables were cooking.) Toss to combine.
Chinese Crepes with Scallions:
In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps. Again, I also added hot sauce here and do not forget the salt!
Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute.
Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.
Bottom Line: A fantastic dish that I will make again with the above modifications and highly suggest you try it. You may not do take out ever again! This was a yummy treat for lunch today 🙂
Kitchen Tip: Keep your Sesame Oil in the fridge…it has a tendency to turn rancid in the pantry
As part of the Valentine’s Day special last Friday, Michael Symon made what looked to be a very delicious cheese fondue. Since Jeff’s Valentine’s Day gift was a 1 1/2 hour massage at Massage Envy late Sunday afternoon, I thought that would be a perfect dish to try for a nice dinner afterwards. How did it turn out and should you try this recipe at home? Read on……!
1 cup Dry White Wine
1 Shallot (minced)
1 pound Gruyère Cheese (shredded)
1 tablespoon Cornstarch
1 tablespoon Dijon Mustard
(Note: When using broccoli, cauliflower, or carrots in my fondue, I prefer to blanch them in boiling water for 2 minutes, then rinse with cold water, dry, and keep in the refrigerator until chilled and crisp. This is entirely optional)
In a medium sauce pot, combine the White Wine and Shallots. Place over medium-high heat and bring to a simmer. Reduce for 2-3 minutes.
In the meantime, mix together the Shredded Cheese and Cornstarch. When the Wine has reduced by at least 1/3, whisk in the Cheese/Cornstarch mixture. Stir constantly until all of the Cheese has melted then season really well with Salt and the Dijon mustard. (Mix the mustard into the fondue at the end so it doesn’t break down)
Serve with your favorite dippers (crusty bread, apples, blanched vegetables, etc.). I served this in a mini crock pot dish at the table.
Keep warm to serve. (Tip: If you notice your cheese sauce curdling (separating into lumps) add a little lemon juice)
Bottom Line: This was YUMMY! If you like Gruyère Cheese, you will love this recipe! You could also do the same recipe with the same parts of Cheddar and Beef for a different twist. It made way too much for two people but my daughter, Ashleigh, is coming by after work to pick up the leftovers for a quick bite tonight! Make this recipe….you will NOT be disappointed!
So the food was great but do you really want to keep smelling it in your kitchen? You don’t have to….here is a fool-proof way of getting rid of unwanted cooking odors that we all have on hand. Coffee grounds!
FYI…If you are entering the Publix gift card contest by making the Filet Mignon with Compound Butter, you will definitely be glad you had this tip 🙂
filet mignon – two 8 ounce filets
kosher salt – 4 teaspoons
freshly cracked pepper – 4 teaspoons
butter – 1 stick
olive oil – 1 tablespoon
garlic – 2 cloves, chopped
parsley – 1 tablespoon, chopped
thyme – 1 tablespoon, chopped
lemon zest – 1/2 teaspoon (I only use 1/4..just a taste preference)
Put the potatoes in an 8-quart pot and add enough water to cover by about 2 inches. Add 1/4 cup of salt.
Cover the pot and bring to a boil over high heat. Reduce to medium low and simmer, uncovered, until the potatoes are tender, about 20 minutes. Drain, return to the pot, and stir gently over low heat to dry them.
Dump the potatoes into a bowl and then pass through a ricer or food mill back into the pot. (This is a food ricer that I bought from Williams Sonoma a couple of years ago and I love it! If you don’t have one, you can mash with a potato masher in the pan or use an immersion blender).
Whisk in the melted butter, creme fraiche (I got this at the Fresh Market but you could easily use sour cream), and milk, adding more milk as needed to reach your desired consistency.
Set aside 3 Tbs. of the shallots and stir the rest into the potatoes. (I prefer to finely chop the ones that are going into the potatoes at this point…just a consistency choice for me). Season to taste with salt and pepper. Transfer to a serving bowl, top with the reserved shallots, and serve. (I made these ahead and kept warm in a small crock pot)
Bottom Line: I love this steak and you can play with the seasonings and compound butter to create any flavor you want. It does create a smoky kitchen so have your fan stove top fan going and light some candles! FYI…Jeff’s grilled steaks are still my favorite of all but he loves this and it was absolutely delicious!
I am reblogging this post because it is one of my favorite soup recipes. Yesterday, I made it using venison from one of my husband’s recent hunting trips and no one knew the difference!
Everyone has their favorite soup recipe but with snowstorm Pax bearing down on us, I thought now would be a great time to share mine! Soup is one of the first things I learned how to make when I was young…probably because you can literally do anything with it and it is so versatile. Plus, a newbie cook always feels like they are doing something special when they are browning up onions and ground beef! (Love that smell!)
I eat this soup year round…as a matter of fact, if my husband is out of town, it is a must on my menu (except that I substitute one of his least favorite ingredients…ground turkey). Gourmet?…not this soup! Tasty?…very much so! I use lots of shortcuts so I can whip this up quickly and I definitely change it up from time to time so feel free to experiment with your favorite veggies and spices!
Warning…this recipe makes A LOT!!
Frankie’s Beefy Vegetable Soup
In a large Dutch oven, heat olive oil. Add onions, celery, and red pepper flakes and saute until tender. (I usually add a little salt here). Add ground beef and brown until cooked through; drain well.
Add remaining ingredients, bring to a bowl, and then allow to simmer for at least 2 hours for the best flavor. I usually let it simmer all day and this could easily be done in the crock pot after browning the beef.
Camping is one of my favorite things to do…even in the winter with snow in the forecast. Food is always a highlight and I love trying different ways to switch up the normal camping cuisine so I am trying Taste of Home’s Summer Sausage Hobo Packets today.
I am fortunate to have one of those husbands who loves to take care of everybody and that is even more so when we are going on any kind of trip. Jeff likes to handle the groceries and take care of all the cooking so it was a bit of a challenge for me to convince him to let me take the role of chef one night during our trip to the hunt camp, HIS domain! As I began my preparation of cutting up the veggies for the packets, I found out my “handy helper aka hubby” had forgotten a couple of items..the potatoes and the summer squash. No big deal since as most home cooks know improvising is a common step in good food! i decided to omit the chicken, no particular reason…just didn’t think it was really needed. I substituted the green bell pepper for yellow since I am not fond of the taste of green bell peppers. That turned out to be a good idea since that replaced the yellow from the missing squash (yes, even when camping, I do still like the food to look pretty on the plate)!
Directions Combine the first 8 ingredients in a large bowl. (Since it is just the two of us, I obviously used less veggies and put it in a gallon size Ziplock bag). Add the Italian seasoning to coat. (I let this marinate for 30 minutes in the refrigerator).
Divide the vegetable mixture onto 8 square foil packets, placing the sausage on top, (I just made two packets but had I been home, I would have made more for leftovers). Top each with a butter cube and seal tightly.
Grill, covered, over medium heat (20-25 minutes) until vegetables are tender, and if using chicken, it is cooked through. Carefully, pen foil packets to release steam and this easy to clean up meal is ready to serve!
Bottom Line: A wonderful camping dish! It definitely needed those starchy potatoes and in the future, I wouldn’t shred the cabbage but do a rough chop to achieve bigger pieces (hence, nice crunch!). Jeff suggested adding thin strips of jalapeño…that is why I keep this guy! Genius! 🙂
Valentine’s Day is coming soon and some of you, like Jeff and I, don’t really care about going out to eat. Instead, create your own romance with a first course of Seafood Ceviche! This recipe is something Jeff and I have tweaked over the years from variations we have had in different restaurants across the country. I truly believe our version is the best and it fits perfectly with anyone wanting a healthy light bite! (Hint: leftovers are fantastic served in lettuce wraps!)
Combine all ingredients in glass bowl, blend and chill for 1-2 hours. Serve with your favorite corn, pita, or tortilla chip. (I love black tortilla chips with this!)
Garnish with avocado wedges and sliced lime.
This weeknd, Jeff and I are going to go to his hunt camp in Middle Tennessee to get some much needed quiet time alone together. Something about being outside always make me feel especially hungry but I get tired of the same old camping foods: hamburger, hotdogs, and chili. So, during our adventure, I am going to try out Taste of Home’s “Summer Sausage Hobo Packet” packed with lots of vegetables and savory sausage.
I will share with you how this turns out later this weekend but in the meantime, how do you camp “gourmet style”? I would love to hear your ideas!
Bottom Line: Bland (Sorry, Carla)! Even the one that I added the jalapenos to fell flat. There are so many better recipes out there for if you are going to have this type of decadent dish! This one needs a lot of help and it isn’t worth making in your kitchen.
That being said, another recipe I tried from the same show turned out perfectly and I will be sharing it soon…Stay tuned!