Yucatan shrimp

Yucatan shrimp with red rice and guacamole

Yucatan shrimp
I love the flavors of  sambal oelek and  sriracha. 
These are both fiery hot sauces, but used in moderation, they add amazing flavors, to a dish.
I found this recipe at N.Y. Times ,that either of these sauces are great in.
But combine it with red rice and guacamole, Wow, each perfectly compliments, the other. I like to drizzle any leftover sauce, over the top of it, but this really kicks up the heat. If you don't mind the heat, you could add even more hot sauce. Quick and easy.

Ingredients:
1/4cup real butter
1Tbl. minced garlic
2lbs. raw peeled shrimp
juice of two limes
2Tbl. sambal oelek or sriracha
1/2tsp. salt
1/4tsp. pepper
1tsp. dried, or 1Tbl. fresh chopped cilantro

Melt the butter, in a saucepan, stir in the garlic.Cook, stirring 2-minutes.
Add the lime juice and sriracha, salt and pepper.Turn off the heat, and let stand, while making the shrimp.
Add the shrimp, to a pot of boiling water, with a tsp. of salt, added to it. Cook until the shrimp turn bright pink.
Quickly drain the shrimp. Add them to the sauce. Sprinkle with cilantro and toss. Serve.

Garlic Mushrooms

Garlic Mushrooms with Pauls fire in hole beans and Gambas al Ajillo

A traditional Spanish Tapas. These are so good.

Ingredients:
1Tbl. olive oil
1Tbl. minced garlic
1 minced red jalapeno
1Tbl. chopped parsley
salt and pepper

Preparation:
Heat the oil in a skillet.
Add the garlic and jalapeno, saute 10 seconds.
Add the mushrooms, saute until they begin to darken in color. The garlic can burn very easily, once the juices from the mushrooms evaporate.
Remove from the heat, stir in the parsley, salt, and pepper to taste. Serve.

Giant Breaded Pork Tenderloin Sandwich

              

Giant Breaded Pork Tenderloin Sandwich -There is a  hamburger bun, hiding under this monster.

This is a very popular sandwich, here in the Midwest. You will see it on the menu, of most restaurants, in my hometown. I love these, they are served the same way, as you would, a breaded chicken sandwich.
You can do this, with thin sliced pork loin too, and a lot of restaurants get away with it. (shame on them)
Although it's very good too, but it's not quite the same flavor, and not as tender. Traditionally, they are served with the whole piece of tenderloin, but we cut them in half, and put them on two buns.
1lb. will make about 5 giant, or 10 regular sandwiches.

Ingredients:
oil for frying-I like corn oil for these
1lb. pork tenderloin-sliced into 2 inch pieces
1cup buttermilk
a gallon storage bag
Kaiser rolls or hamburger buns
Any combination of -lettuce, sliced tomato, sliced onion, sliced pickles, and mayo. Some people like mustard and ketchup too.

For the breading:
1/4cup cornmeal
1/4cup flour
1cup breadcrumbs
1tsp. salt
1tsp. paprika
1/2tsp. onion powder
1/2tsp. garlic powder
1/4tsp. pepper

Preparation:
Place one of the sliced pieces of tenderloin, cut side up, in the storage bag. Pound it with the flat side of a meat tenderizer, until very, very thin. Continue the same way with the other pieces.
Toss the flattened pieces, in the buttermilk,and let stand 5 minutes.
Heat 1/2 inch of  oil, on a medium flame.
Take one piece of tenderloin, out of the buttermilk, allowing any excess to drip.
Dredge it through the breadcrumbs. and fry, turning often, until cooked through and browned, on both sides. 3-5minutes. frying only one piece at a time. continue the same way for the other pieces. Serve Hot.

Cut the tenderloin into about 2-inch pieces. I'm making 2lbs. so I double the breading.

Put one piece, in the storage bag, cut side up. Pound with the flat side of a mallet, until very thin.(this piece was laid on it's side, and produced a long narrow piece. if you lay it cut side up it makes nice round, piece)

Pounding them so thin, gives you the advantage, of becoming cooked through, in just a few minutes.

Mongolian Beef

                                             Mongolian Beef

I Love The Golden Dragon's Mongolian beef. No other restaurant, tastes like their version. I have tried every recipe I've found, for this dish, plus did a little experimenting of my own, to duplicate theirs, But no real success. Until now..

Emily Koh over at emylogues is fast becoming my favorite foodie. I've tried several of her recipes, all were very good. Such an amazing cook, at a young age, I'm more than, impressed! Here's her link for Mongolian beef 

I added more dark brown sugar, and forgot to buy mushrooms, so I used canned. Is it just me, or do grocers, no longer stock, dark brown sugar? (I added 1/4tsp. molasses to 1/2Tbl. light brown sugar to make, dark brown sugar). The molasses is a very important component of this dish, you don't want to leave it out.

Ingredients:
For the marinade: This made the beef very tender
1 pound flank steak, (sirloin, or round works well too)- very thin sliced
2Tbl. kikkoman's soy sauce
1-1/2Tbl. cornstarch
1/2Tbl. dark brown sugar

You'll also need:
2Tbl. oil
4oz. fresh mushrooms-sliced
1/2 a bunch of green onions-cut into 1inch sections.
1/2tsp. grated ginger- I used 1/4tsp. pureed
2-1/2Tbl. kikkoman's soy sauce
1/2tsp. minced garlic
2Tbl water
1Tbl. dark brown sugar

Preparation:
Combine the beef and marinade ingredients, in a bowl. let stand 2 hours.
Heat the oil in a skillet. fry the steak, until almost done.
Add the mushrooms and green onions, and and fry until the mushrooms sweat.
Add the ginger, 2-1/2Tbl. soy sauce, garlic, water and 1Tbl. dark brown sugar.
Fry a few minutes longer, until the sauce thickens. Serve over rice.

Linguini with Garlic Shrimp

                                       Linguini with Garlic Shrimp

This is a variation of one of Chef Curtis Stone's recipes. It's super-fast to throw together, and makes for a very light tasting meal.
It tastes like an expensive dish, that took hours to cook.

Ingredients:
1lb. linguini
1lb. raw, small to medium shrimp- peeled, de-veined and thawed
2Tbl. olive oil
1Tbl. minced garlic
2Tbl. prepared pesto
Parmesan cheese

Preparation:
Prepare pasta according to package directions.
While the pasta is cooking, heat the olive oil in a skillet, add the garlic and shrimp and cook a few minutes, until the shrimp is beginning to turn pink.
Add the pesto, Cook stirring a minute longer. Turn off the burner.
The pasta should be done, by this point, place a colander, over a bowl, and drain the pasta, reserving the cooking liquid.
Return the pasta back to the pan, add the shrimp and sauce.
Toss very quickly, and thoroughly, to coat, adding as much of the reserved liquid as needed, to moisten.
Serve topped with lots of Parmesan cheese. It's great with garlic bread and salad.
We've served this topped with salsa cruda too, really good contrast.

Pineapple Ice Cream Topping

                                      Pineapple Ice Cream Topping

Ingredients:
1-8oz. can crushed pineapple-and it's juice
2Tbl. sugar
1tsp. cornstarch

Preparation:
Add everything to a saucepan. Bring to a boil , whisking constantly.
Remove from the heat, and cool. Refrigerate until needed.

Strawberry Sauce

I prefer to use, frozen, sliced strawberries for my Strawberry Sauce, they use almost over-ripe berries for that product, which gives it an intense flavor. This could be used for icecream, pancakes, cake. etc..

Ingredients:
1 cup sliced, frozen strawberries-thawed
1/4cup sugar
1tsp. cornstarch.

Preparation:
Whisk everything together, in a saucepan. Heat until it comes to a boil. Turn off the burner and cool. Refrigerate until needed.

Thick, Rich Hot Fudge Sauce

I like using 3 kinds of chocolate, to make a really rich sauce. This sauce becomes very fudgey, almost chewy, when it comes in contact with the ice cream. If you prefer a thinner sauce, increase the amount of cream.

Ingredients:
2Tbl. real butter
1/2cup heavy cream
2Tbl. dark-chocolate cocoa powder
pinch of salt
1/4cup sugar
1/3 cup semisweet chocolate chips
2/3cup milk chocolate chips
1/2tsp. vanilla

Preparation:
Whisk together, the butter, cream, cocoa, salt, and sugar in a heavy saucepan.
Heat on high, whisking constantly, bring to a boil. Continue to boil 1 minute or until it thickens slightly.
Remove from heat and add both kinds of chocolate chips, and the vanilla.
Whisk until well blended. It's ready to use.
Store covered in the fridge. Reheat in the microwave, before using.

10 minute Chocolate-Peanut Butter Bars

                                 10 minute Chocolate-Peanut Butter Bars

The secret to making these (or any similar recipe) taste like Reese's is... Salt. Reese's peanut butter cups are loaded with it. You could add even more than what I use, in this recipe.

Ingredients:

Peanut butter layer:
1cup peanut butter
1tsp. salt
1/2tsp. vanilla
2cups confectioners sugar
water-(up to 1Tbl.)

Chocolate layer:
12oz. milk chocolate chips
1Tbl. peanut butter ( it gives the chocolate a fudge-like texture)

Preparation:
Stir together, the peanut butter, salt, and vanilla, in a bowl.
Add all the sugar, stirring in as much as possible, then knead in the rest.
At this point no two batches, I make, are the same. They are usually, a bit dry, so I add 1tsp.of water at a time, until it is about the texture of play-doh.(neither crumbly or sticky)
Press the mixture, evenly, into a small baking, or casserole dish, about 9x7 or 9x9. Set aside.
Add the ingredients for the chocolate layer, to a microwave safe bowl.
Heat 30-60 seconds, to melt the chocolate. Stir to combine.
Using a rubber spatula, spread the chocolate, evenly, over the  peanut butter layer.
Refrigerate 30 minutes. Cut into fudge sized pieces, when the chocolate is firm.

New England Clam Chowder

                          My version of New England Clam Chowder
 

 I once read, that most of the vitamins in a potato, are just under the surface of the skin. If you peel it, you lose most of the nutrients. So, I never peel them anymore, unless I absolutely have to. (My kids once gave me the stink-eye for leaving the skins in mashed potatoes... I had to try.)
Kids really are your most honest critics. This is usually an endearing quality, except when they use this same, said quality, on those craz,...um.. I mean, brave enough to visit a family with 4 energetic children.

Once, while a neighbor lady was visiting, My oldest son, who was about 3 or 4 years old, threw his arms around her waist, chin on her tummy, and said " I love you!... you're the fattest person in the whole world!"
I just stood there, with my mouth unhinged, trying to think of anything to disarm the situation... when she burst out guffawing.
Phew!, close one. You can peel the potatoes if you like, but I think the peel adds a rustic charm to this old favorite.


Clam Chowder
3-4 strips bacon - chopped
1/2cup celery- diced
1onion-diced
4cups water
6cups potatoes-diced
2 cans minced clams- and their juices
1can evaporated milk-with 1Tbl. cornstarch dissolved in it


Preparation:
In a 4quart pot, fry the bacon until it's just starting to crisp.
Add the onion and celery, and cook until the onions are transparent.
Add the water and potatoes. Cook until the potatoes are just beginning to soften.
Add the milk and clams, and bring to a boil.
Turn off the burner and let stand about 30 minutes to thicken further.
Since the potatoes, at this point, are about the same temperature as molten lava, it's probably a good idea anyway.

Creamy Tuna and Noodles- The One Pan Wonder

                           Creamy Tuna and Noodles-with fettuccine.

It wasn't until I was 10 years old that I realized Mom was a really good cook.
I spent 2 months in the hospital, (most of it in traction) starving on their so called "food". The first thing I asked for, when I came home, was this dish.  So, I guess this fits into the comfort food category.
Mom used egg noodles, but I prefer the thicker texture of fettuccine and kluski noodles instead.
I've always planned to make this dish from scratch using celery, mushrooms and homemade noodles, I'll get around to it someday. Besides, it's nice to have meals like this, that you can throw together quickly.

Ingredients:
2 packages noodles-12-16oz. each
2Tbl. butter
4 cans of tuna in water
2 cans cream of celery soup
1 can cream of mushroom soup
1 can of sweet peas
1 can evaporated milk

Preparation:
Cook the noodles according to package directions.
Drain the pasta and return it to the pot.
Stir in  the tuna (including the water)butter, soups and milk.
Heat until it almost comes to a boil.
Stir in the peas (including the water) and heat another minute or two to heat through.
Salt and pepper to taste.
Serve with dinner rolls.

Thai Coconut Chicken Curry

                                  Thai coconut chicken curry- with zucchini
 I found another use for the mountain of zucchini Paul has been harvesting

My husband introduced me to this dish.
Paul takes great pride in creating food that's too hot for anyone else to eat.
You should see the devilish grin he gets, like a proud Papa.
In his search to inflict culinary agony, He occasionally discovers something, even my less developed palate can handle.
I love the complex combination of spices in green curry paste: chilies, garlic, lemongrass, ginger, curry leaves and Kaffir lime leaves.
I'm posting the recipe as I usually make it (minus the zucchini)
This is only mildly hot, great dish. Fast and easy too.

Ingredients:
14oz. can of coconut milk
4Tbl. green curry paste
3-4 boneless chicken breast- cut into bite sized pieces
4Tbl. fish sauce
2Tbl. brown sugar
1/2 cup chicken broth with 1tbl. cornstarch dissolved in it
4-6 cups cooked rice-jasmine rice is best.
1 cup frozen peas
a can of bamboo shoots- drained

Preparation:
In a 4quart pan, add the coconut milk and curry paste. Simmer 5 minutes.
Stir in all other ingredients, and simmer for 10 minutes.
Mix the rice into the curry and serve.

You can find coconut milk, green curry paste, and fish sauce in the Asian section of your grocer.

Taco Spaghetti Sauce

             Taco Spaghetti Sauce- tastes similar to Steak 'n Shake's Chili 3-way

Mom made spaghetti once a week. Weeek, after weeek, after week.
I vowed, once I became an adult, I would "Never eat spaghetti again!"
(That was my Scarlett O'Hara period, lucky I lived through it.)
Anyhow, here's a change of pace from the typical spaghetti sauce.


Ingredients:
1lb. ground chuck
1/2 to 1 envelope taco seasoning - (I double this recipe and use the entire envelope)
1-29oz. can tomato sauce
salt and pepper to taste
1lb. cooked pasta

Preparation:
Brown and chop the ground beef.
Drain the meat dripping.
Add the beef back to the pot, along with the seasoning and tomato sauce.
Simmer 5 minutes. Add to cooked and drained pasta.
Serve with garlic bread and salad.

Easy Black Beans and Rice

                                             Easy Black Beans and Rice


 I have always used an authentic Cuban recipe to make this dish but it makes enough to feed an army.
I had to downsize it considerably, too much waste.
I have only altered it by using canned black beans and instant rice, and ketchup instead of tomato paste.
Other than that, this is the real thing.


 Ingredients:
2 cans black beans- drained and rinsed
2 cups instant rice - uncooked
2 cups chicken broth - or - (2 cups hot water with 1 or 2 Tbl chicken base or bullion dissolved in it.)
1tbl oil
1 onion -diced
1 green bell pepper -diced
1tsp. minced garlic
2Tbl. ketchup
1/2 tsp. vinegar
1/2 tsp. oregano
1/2 tsp. ground cumin
1 bay leaf
1tsp. salt
black pepper to taste

Preparation:
Saute the pepper,onion, and garlic in a 4qt. pan, until the onions are transparent.
Add the beans, ketchup, vinegar and spices.
Cook stirring gently for an additional 5 minutes.
Add the chicken broth, bring to a boil.
Turn the burner off and add the rice.
Stir to combine. Cover and let stand 5 minutes.
Adjust the salt and pepper to taste. Serve.

Baked Chicken Cordon Bleu

                                  Baked Chicken Cordon Bleu
After running across the recipe for  Parmesan Crusted Chicken.
It got the wheels turning.
I love Chicken Cordon Bleu, but once again fried foods are so unhealthy.
I've made a few attempts to lighten it up, but... so-so.
But this is really close. Very easy and only the oil in the salad dressing.

Ingredients:
Butterfly- 4 chicken breasts
1/2 cup sour cream
2 Tbl. honey mustard salad dressing -I use Ken's steakhouse honey mustard
6-8 thin sliced smoked ham
4-6 slices Swiss cheese
breadcrumbs

Preparation:
In a bowl mix the sour cream and honey mustard until blended.
Place the chicken in a baking pan.

Spread 1/2 the sour cream mixture onto the chicken.
Layer with ham and cheese.
Followed by the remaining sour cream mixture.
Sprinkle the breadcrumbs over all.
Bake at 375* until chicken is cooked through and golden.

French Onion Burgers

                                               French Onion Burger
There is a tiny little restaurant in my town, Maid Rite that has been around since 1926 .
I've seen a lot lot of restaurants come and go, but this one's still around and busy as ever . Their claim to fame is loose meat sandwiches, Served on slices of sandwich bread.

 The Maid Rite Sandwich Shop, when I was a little girl, I though this was a houseboat, LOL.

This is a really good loose meat sandwich recipe ( Not Maid Rite's recipe) that even the kids love. Quick and easy too.

Ingredients:
2lbs. ground chuck
1 can of french onion soup

 Preparation:
Brown and chop the the beef
Drain the fat and return it to the pan, add the soup and simmer until the soup has nearly evaporated.
Serve on white bread slices or buns.
Another variation I have used is to add a 4oz. can of mushrooms- chopped, and top it with a slice of Swiss cheese.

 I use an old wire potato masher to chop the beef, It breaks it up into very fine pieces, The waffle shaped ones don't work well, but these accordion folded ones are perfect.

Parmesan Crusted Chicken

                                         Parmesan Crusted Chicken
I ran across an amazing chicken recipe yesterday.  I can't wait to share. I just happened to be thawing chicken breast for dinner last night. So I decided to give it a try. It looks like the recipe originated at   The Enchanted Cook-blog
Someone made a suggestion to use yogurt or sour cream, instead of mayo. I decided to try the sour cream.
Wow this is REALLY amazing, and easy. I didn't use any measurements. I'll be making this often.

Ingredients:
Chicken breast
Sour cream
Parmesan cheese
Plain breadcrumbs

Preparation:
Place the chicken in a baking dish.
Spread a thin layer of sour cream onto the chicken.
Sprinkle with Parmesan cheese.
Top with bread crumbs, I added a pretty heavy layer of breadcrumbs.
Bake at 375* until cooked through, and golden.

Beer Batter Cod Fillets

                                                         Beer Batter Cod
This is the best batter I've used, restaurant quality. It works well for shrimp tempura also.
Ingredient:
12oz. any beer
1-1/2 plus another 1 cup flour
1/2tsp. garlic powder
1/2tsp. pepper
1tsp. salt
1tsp.tarragon-crushed
2lbs. cod fillets

Preparation:
I prefer to salt my fillets before dipping. This step can be omitted
Add the seasonings to the 1-1/2cups flour. Whisk together.
Add the beer and whisk until well blended.
Dip fillets into the batter, allowing any excess to drip.
Then dredge them in the 1 cup of remaining flour.
Fry at 375* until golden and cooked through, about 5 minutes.

Grandpa's Chinese Noodles

                                      Grandpa's Chinese Noodles

My Grandparents were raising a family during the great depression. They told me stories about families getting together and creating soups out of whatever ingredients they could scrape together. Even entire neighborhoods would come together and cook soup to survive. There are a few that have become family traditions. This is one of those. Even the kids love this one. It tastes like wonton soup, but more filling. And that must have been the point during the great depression. Cheap, quick and filling.

Ingredients:
2lb. vermicelli
1 onion-diced
1lb. ground beef
1 bottle la-choy- type soy sauce
scallions-from about 10 green onions

Preparation:
In a 4quart pot bring 2quarts of water to boil.
Add diced onion
Pinch bite sized pieces of the ground beef and drop them into the boiling water.
Boil for a few minutes and add the vermicelli.
Cook until the pasta is cooked through, you may need to add more water to make it somewhat soup like.
Add scallions to the pot.
At this point you can add soy sauce to the pot (according to taste) or, do as I do, let everyone add it to their bowls according to taste. You really should try this, it's yummy ( as Ariel puts it)

Sausage Gravy

                         Sausage Gravy for Biscuits or Breakfast Horseshoes
 

Ingredients:
1lb.  mild breakfast sausage- I use Bob Evans country mild
2tbl oil (omit this if you are using a sausage with a lot of fat)
1 can evaporated milk
6tbl. flour
3cups water

Preparation:
Brown sausage in a skillet. Don't drain meat drippings, you'll need it for the roux.
Add the flour and whisk for about 1 minute.
Add the milk and water and whisk until smooth .
Cook and stir (scraping the bottom) until the gravy just begins to boil.
The gravy will thicken as it cools. Add more water if needed.