I got this great recipe from my dear friend, Hillary who is also a Brussels sprouts lover.
1 lb. Brussels Sprouts
2 tbsp olive oil
4 cloves garlic minced
1/2 cup chicken broth
salt & pepper to taste
Clean and trim Brussels sprouts and set aside. In a large frying pan heat the oil on medium-high heat until it's smoking hot, add Brussels sprouts and saute for a minute. Add minced garlic and saute for another minute. Add salt & pepper to your desired taste then add chicken broth and cover, let it steam for about 10 minutes, stirring occasionally. Serve hot!
Sunday, June 13, 2010
Thursday, June 10, 2010
Diane's Regular Chicken
This is a simply recipe that my mother-in-law made for me and it's delicious.
1 whole chicken cut into 8 parts or thighs and drums on the bone with skin
1 packet of Lipton's Onion Soup mix
Heat oven to 400 degrees. Put chicken on a foil lined baking pan and sprinkle half of the Lipton's Onion Soup mix on the chicken. Cook in the oven for 25-30 minutes, turn chicken over sprinke on the remaining soup mix and cook in the oven for another 25-30 minutes.
1 whole chicken cut into 8 parts or thighs and drums on the bone with skin
1 packet of Lipton's Onion Soup mix
Heat oven to 400 degrees. Put chicken on a foil lined baking pan and sprinkle half of the Lipton's Onion Soup mix on the chicken. Cook in the oven for 25-30 minutes, turn chicken over sprinke on the remaining soup mix and cook in the oven for another 25-30 minutes.
Saturday, June 5, 2010
Vietnamese Chicken Pho Soup
This is my family's recipe and is very simple. Also, it's one of the most requested dishes.
Ingredients:
1 Whole Chicken (as fresh as possible, my dad says the walking kind makes this recipe really good)
1 piece of Ginger
2 White Onions (1 whole and 1 sliced thin)
2 tbsp Mushroom Seasoning (this one might be hard to find but check the Asian market, you can substitute with Accent flavor enhancer)
2 tbsp Rock Sugar (use the white kind)
12-15 Cloves
2-3 clove Garlic minced
Salt & Pepper to taste
1 15 oz can Chicken Broth
1 bunch Cilantro minced
1 bunch Green Onion minced
1 bunch Asian Basil
1 bag Bean Sprouts
1-2 Limes
Hoisen Sauce
Siracha Hot Sauce
1-2 Jalapenos
Fish Sauce to taste
Fresh or Dried Pho Noodles
Broth:
Clean Chicken and pat dry with paper towels, rub on salt and pepper until the chicken is covered. Let sit for 1/2 hour.
Fill water half way in a 5 1/2 qt dutch oven or stock pot bring to a slow boil on medium low heat. Add mushroom seasoning and rock sugar. Put cloves and minced garlic into cheese cloth or tea steeper, add to water. Cut a piece of Ginger 4 fingers wide through the middle put the pieces over an open flame to broil until a little charred and add to water. Peel a White Onion of it's flaky skin and put over an open flame and broil until a little charred almost like what you would get if you put it on a grill. Add the Onion to the water. Add the chicken and cook on low heat for 1 to 1 1/2 hours or until chicken is cooked through. Remove chicken from the broth and let cool before cutting.
Add 15 oz can of Chicken Broth to the water. Taste and add more salt or sugar if needed. Simmer until ready to serve.
Noodles:
Follow the directions on the package of how to fix. Dry noodles you will need to soak in water until it's soft. Fresh noodles you need to break apart and cut into long lengths. Using a single strainer do a big handful at a time. Bring a small stock pot of water to a boil and dip in the strainer filled with noodles. It will only take less than 1 minute for the noodles to cook if using fresh noodles. Dry noodles may take a little longer. It is your preference but I like my noodles on the al dente side. Once you put the broth you don't want the noodles to be soggy. Add the noodles into a nice size soup bowl and put 1 tsp to 1 tbsp of Fish Sauce over the noodles. Again this is your preference depending on how salty you want your soup.
Cut chicken into bit size pieces, depending on the person's preference whether they want white meat or dark. Add 5-6 pieces of chicken to each noodle bowl. Add a little Cilantro, Green Onion and Sliced White Onion on top of the chicken. Sprinkle with pepper to taste.
Ladle the broth over the noodles and chicken. Serve with basil, bean sprouts, limes, Hoisen Sauce and Siracha or Jalapenos. Each person gets to build the flavor of the soup the way the like it.
Ingredients:
1 Whole Chicken (as fresh as possible, my dad says the walking kind makes this recipe really good)
1 piece of Ginger
2 White Onions (1 whole and 1 sliced thin)
2 tbsp Mushroom Seasoning (this one might be hard to find but check the Asian market, you can substitute with Accent flavor enhancer)
2 tbsp Rock Sugar (use the white kind)
12-15 Cloves
2-3 clove Garlic minced
Salt & Pepper to taste
1 15 oz can Chicken Broth
1 bunch Cilantro minced
1 bunch Green Onion minced
1 bunch Asian Basil
1 bag Bean Sprouts
1-2 Limes
Hoisen Sauce
Siracha Hot Sauce
1-2 Jalapenos
Fish Sauce to taste
Fresh or Dried Pho Noodles
Broth:
Clean Chicken and pat dry with paper towels, rub on salt and pepper until the chicken is covered. Let sit for 1/2 hour.
Fill water half way in a 5 1/2 qt dutch oven or stock pot bring to a slow boil on medium low heat. Add mushroom seasoning and rock sugar. Put cloves and minced garlic into cheese cloth or tea steeper, add to water. Cut a piece of Ginger 4 fingers wide through the middle put the pieces over an open flame to broil until a little charred and add to water. Peel a White Onion of it's flaky skin and put over an open flame and broil until a little charred almost like what you would get if you put it on a grill. Add the Onion to the water. Add the chicken and cook on low heat for 1 to 1 1/2 hours or until chicken is cooked through. Remove chicken from the broth and let cool before cutting.
Add 15 oz can of Chicken Broth to the water. Taste and add more salt or sugar if needed. Simmer until ready to serve.
Noodles:
Follow the directions on the package of how to fix. Dry noodles you will need to soak in water until it's soft. Fresh noodles you need to break apart and cut into long lengths. Using a single strainer do a big handful at a time. Bring a small stock pot of water to a boil and dip in the strainer filled with noodles. It will only take less than 1 minute for the noodles to cook if using fresh noodles. Dry noodles may take a little longer. It is your preference but I like my noodles on the al dente side. Once you put the broth you don't want the noodles to be soggy. Add the noodles into a nice size soup bowl and put 1 tsp to 1 tbsp of Fish Sauce over the noodles. Again this is your preference depending on how salty you want your soup.
Cut chicken into bit size pieces, depending on the person's preference whether they want white meat or dark. Add 5-6 pieces of chicken to each noodle bowl. Add a little Cilantro, Green Onion and Sliced White Onion on top of the chicken. Sprinkle with pepper to taste.
Ladle the broth over the noodles and chicken. Serve with basil, bean sprouts, limes, Hoisen Sauce and Siracha or Jalapenos. Each person gets to build the flavor of the soup the way the like it.
Wednesday, June 2, 2010
Emeril's You Gotta Love Spaghetti & Meatballs
I absolutely love this recipe and so does my entire family. This recipe comes from Emeril Lagasse and the Foodnetwork site. I love this site it's a good place to find cooking inspiration. When I'm rushed for time which is often I use a big jar of store-bought pasta sauce like your favorite marinara sauce. Instead of making Emeril's Bam seasoning at home I just buy a container at the market it's also great for seasoning just about anything.
Ingredients
10 cups Best Basic Red Sauce, recipe follows, or store-bought pasta sauce
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon ground black pepper
2 teaspoons yellow mustard
1 teaspoon ketchup
1/2 teaspoon Baby Bam seasoning, recipe follows
1/2 teaspoon salt
For the Spaghetti:
1 teaspoon salt
1 teaspoon olive oil
1 pound spaghetti
Directions
Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine. Wash your hands then form the meat into balls by rolling 1 tablespoon of meat between them. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, wash your hands again and then gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful – bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
Simmer for an additional 20 minutes, and stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Remove from the heat, and serve immediately over cooked spaghetti.
For the Spaghetti: Bring a large pot of water to a rolling boil over high heat. Add the salt, olive oil and spaghetti. Reduce the heat to medium and cook 10 minutes, stirring occasionally to prevent the spaghetti from sticking together. Drain the spaghetti in a colander set in a sink, pouring away from you. Toss in the pot with the sauce and meatballs and serve immediately.
Best Basic Red Sauce:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (2 cloves garlic)
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.
Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
Yield: 10 cups, 2 1/2 quarts
Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon. Store in an airtight container for up to 3 months.
Yield: about 3/4 cup
Ingredients
10 cups Best Basic Red Sauce, recipe follows, or store-bought pasta sauce
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon ground black pepper
2 teaspoons yellow mustard
1 teaspoon ketchup
1/2 teaspoon Baby Bam seasoning, recipe follows
1/2 teaspoon salt
For the Spaghetti:
1 teaspoon salt
1 teaspoon olive oil
1 pound spaghetti
Directions
Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine. Wash your hands then form the meat into balls by rolling 1 tablespoon of meat between them. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, wash your hands again and then gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful – bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
Simmer for an additional 20 minutes, and stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Remove from the heat, and serve immediately over cooked spaghetti.
For the Spaghetti: Bring a large pot of water to a rolling boil over high heat. Add the salt, olive oil and spaghetti. Reduce the heat to medium and cook 10 minutes, stirring occasionally to prevent the spaghetti from sticking together. Drain the spaghetti in a colander set in a sink, pouring away from you. Toss in the pot with the sauce and meatballs and serve immediately.
Best Basic Red Sauce:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (2 cloves garlic)
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.
Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
Yield: 10 cups, 2 1/2 quarts
Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon. Store in an airtight container for up to 3 months.
Yield: about 3/4 cup
Tuesday, June 1, 2010
Chicken & Rice Soup
This recipe comes from one of my best girlfriends, Debbie. She got this recipe from her mom. I love this recipe because it makes use of the leftover chicken carcass from your roasted chicken. I used to roast my own chicken but Costco makes such a delicious and inexpensive chicken if you don't have one near your house Albertsons and Whole Foods make a good one also.
Ingredients:
1 Roasted Chicken carcass (preferably with some meat left on it)
1-2 Bay Leaves
2-3 Medium Carrots diced or sliced or big chunks
2-3 Stalks of Celery diced or sliced or big chunks
1 Large Sweet or Brown Onion chopped
6-8 cups water
2 tsp Better Than Bouillon Organic Chicken Base
1/2 tsp Salt
1 cup Rice (your choice, I use a wild rice blend)
salt & pepper to taste
*Throw in carrots, celery, onion and bay leaves into a slow cooker. Put the chicken carcass on top and fill with water so that it covers the carcass. Add Better Than Bouillon Organic Chicken Base and 1/2 tsp salt. Cook on low for 6-8 hours or 4-5 hours on high setting.
*Remove carcass and add back into the stock meat from the bone. You can shred the meat into small chunks or leave in big chunks, it's your preference. I prefer to dice everything for my toddler but leaving it in big chunks was originally how Debbie prepared it.
*Add rice and cook on high for 20-30 minutes. Use salt & pepper to taste.
Ingredients:
1 Roasted Chicken carcass (preferably with some meat left on it)
1-2 Bay Leaves
2-3 Medium Carrots diced or sliced or big chunks
2-3 Stalks of Celery diced or sliced or big chunks
1 Large Sweet or Brown Onion chopped
6-8 cups water
2 tsp Better Than Bouillon Organic Chicken Base
1/2 tsp Salt
1 cup Rice (your choice, I use a wild rice blend)
salt & pepper to taste
*Throw in carrots, celery, onion and bay leaves into a slow cooker. Put the chicken carcass on top and fill with water so that it covers the carcass. Add Better Than Bouillon Organic Chicken Base and 1/2 tsp salt. Cook on low for 6-8 hours or 4-5 hours on high setting.
*Remove carcass and add back into the stock meat from the bone. You can shred the meat into small chunks or leave in big chunks, it's your preference. I prefer to dice everything for my toddler but leaving it in big chunks was originally how Debbie prepared it.
*Add rice and cook on high for 20-30 minutes. Use salt & pepper to taste.
Spicy Salsa
This recipe comes from a co-worker of mine and it's wonderful. Nice and spicy my type of dish.
Ingredients:
1 Jalapeno Pepper
1 Serano Pepper
1 Yellow Jalapeno Pepper
1 Habanero Pepper
1 White Onion
4-5 medium vine ripe tomatoes (straight off the vine is best)
1 bunch cilantro
salt & pepper to taste
*Bring a large pot of water to a boil. Add chili's and tomatoes into boiling water and cook until skin on tomatoes crack. About 7-10 minutes. Remove pot from heat and leave to cool.
*Quarter white onion and add to food processor, pulse a few times.
*Add remaining ingredients, peppers, tomatoes and cilantro and pulse until your desired consistency. (This isn't a chunky salsa for me)
*Season to taste with salt & pepper and serve while still warm.
*Enjoy
Ingredients:
1 Jalapeno Pepper
1 Serano Pepper
1 Yellow Jalapeno Pepper
1 Habanero Pepper
1 White Onion
4-5 medium vine ripe tomatoes (straight off the vine is best)
1 bunch cilantro
salt & pepper to taste
*Bring a large pot of water to a boil. Add chili's and tomatoes into boiling water and cook until skin on tomatoes crack. About 7-10 minutes. Remove pot from heat and leave to cool.
*Quarter white onion and add to food processor, pulse a few times.
*Add remaining ingredients, peppers, tomatoes and cilantro and pulse until your desired consistency. (This isn't a chunky salsa for me)
*Season to taste with salt & pepper and serve while still warm.
*Enjoy
Easy Meatloaf
This recipe is from my mother-in-law, Diane and it comes from her mother. It's an easy recipe if you want some comfort food and make good leftover meatloaf sandwiches the next day.
Ingredients:
2 lbs. ground beef (I either grind it myself or go to Whole Foods where the grind it fresh daily)
1 envelope Lipton Onion Soup Mix
3/4 cup dry bread crumbs
2 eggs
1 8oz. can tomato sauce
ketchup to drizzle on top
*Preheat oven to 350 degrees. In a large bowl, combine all ingredients (I like to beat the eggs a bit before adding them).
*In 13x9 inch baking pan, shape into loaf.
*Bake for 1 hour or until done which is 160 degrees on your oven probe or thermometer. Let stand 10 minutes before serving.
Ingredients:
2 lbs. ground beef (I either grind it myself or go to Whole Foods where the grind it fresh daily)
1 envelope Lipton Onion Soup Mix
3/4 cup dry bread crumbs
2 eggs
1 8oz. can tomato sauce
ketchup to drizzle on top
*Preheat oven to 350 degrees. In a large bowl, combine all ingredients (I like to beat the eggs a bit before adding them).
*In 13x9 inch baking pan, shape into loaf.
*Bake for 1 hour or until done which is 160 degrees on your oven probe or thermometer. Let stand 10 minutes before serving.
Why I'm blogging???
I started this blog for my wonderful friends and family who want the great recipes I've found or discovered. Most of my recipes come from family or friends....these recipes are generally simple and delicious. I hope you all will continue to share your wonderful recipes with me!
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