French Toast

I like using a cinnamon swirl bread or a raisin cinnamon bread too. And they freeze well.

eatmyfood in Home Cooking

Mint chocolate chip cookies?

Here is a recipe to try --

Fudgy Mint Chocolate Chip Cookies

makes about 40 cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter (1 1/2 sticks), softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 (3.4 ounces) package instant chocolate fudge pudding
2 extra large eggs
1 teaspoon vanilla extract
2 cups mint chocolate chips

Preheat oven to 350 degrees. Using a standing mixer or a large bowl with a hand mixer, cream butter and sugars. Beat in pudding mix until well blended. Beat in the eggs and vanilla. Slowly add the flour, baking soda and salt. Stir in white chocolate chips.

Line 2 baking sheets with parchment paper. Drop cookie dough by rounded tablespoons about 2 inches apart onto baking sheets. Bake for about 9 - 11 minutes. Remove from sheets and cool.

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Need help with Spring Break meal

How about Grilled Chicken Caprese Sanadwiches? Everything can be made ahead of time. Have all the sandwiche ingredients prepped ahead of time - grilled chicken, roasted peppers, sliced tomatoes, rolls - and guests can assemble the sandwiches themselves with what they like on them. Serve big bowls of dill pickle potato salad and crunchy slaw. For dessert - a Texas sheet cake is always a hit.

Grilled Chicken Caprese Sandwiches

makes 5 sandwiches

1 1/2 pounds chicken tenders
olive oil
salt and pepper
balsamic vinegar
2 large balls of fresh mozzarella
2 large tomatoes
1 (12 ounces) jar roasted red peppers, drained
about a dozen large fresh basil leaves
5 long rolls, split

Heat a grill or grill to high. Season the chicken with salt and pepper and grill for about 3 - 4 minutes per side or until cooked through. Remove from grill and place in a shallow dish. Drizzle with about 2 - 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.

For each sandwich, open one of the rolls and top with a couple of the chicken tenders. Layer the tomato, mozzarella, roasted red pepper, and basil leaves on top. Drizzle the top roll with a little more balsamic vinegar and olive oil and then place on top of the sandwich. Slice in half and serve.

Mini Texas Sheet Cakes

makes about 8 dozen

for the cake-
1 cup of butter
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

for frosting-
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar

Tube of white icing from craft store or grocery store
Candy stars or sprinkles

Preheat oven to 400 degrees. Grease an 18 x 12 inch baking sheet and set aside.

In a small saucepan over medium heat add the butter, cocoa, and water and cook until it just comes to a boil. Remove from heat.

In a large bowl, combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly. Add the buttermilk, eggs, and vanilla extract and mix until combined. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.

While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Let cool and then refrigerate for 1 hour.

Remove the cake from the refrigerator and cut into 1 and 1/2 inch squares. Top with a squiggle of frosting and decorate with candy stars or sprinkles. Refrigerate until ready to serve.

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Chinese Take Out Dishes - Want to Make Them at Home

My most recent favorite Chinese take out recipe --

General Tso's Chicken

serves 4

3 eggs, beaten
1/2 cup cornstarch plus 2 teaspoons, divided
1 1/2 pounds chicken tenders, cut in 1-inch chunks
2 tablespoons rice wine vinegar
3 tablespoons rice wine
3 tablespoons sugar
1/2 teaspoon ginger
3 tablespoons low sodium soy sauce
safflower or peanut oil
8 dried chili peppers
1/4 teaspoon red pepper flakes

4 cups cooked jasmine rice

In a large bowl, combine the eggs and 1/2 cup cornstarch. Add the chicken and toss to coat. Set aside.

To make the sauce, in a small bowl combine the 2 teaspoons cornstarch, rice wine vinegar, rice wine, sugar, ginger, and soy sauce. Set aside.

In a large saute pan, heat about 1 inch of oil over medium high heat. Add the chicken in batches (do not crowd the pan) and cook until just cooked through and lightly browned. Remove from pan to paper towels.

Over medium high heat, add chicken back to the pan and add chili peppers. Cook for 30 seconds being careful not to burn the peppers. Add in the sauce mixture and toss with the chicken and peppers for about 1 minute.

Sprinkle with the red pepper flakes and serve over jasmine rice.

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Ideas for fresh strawberries

This is not a dip, but it is tasty and unique.

Cheesecake Stuffed Strawberries

-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

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Fish market in Northern/Northwestern NJ

Any new fish markets in the northern/northwestern new jersey area?

eatmyfood in New Jersey

Besides stew, what can I do with a leftover roast?

I second the sandwich suggestion. Slice the roast as thinly as possible and heat in a saucepan with beef stock, some thyme, basil oregano, and salt and pepper. Place on a toasted bun with roasted red peppers or spicy peppercinis, top with provolone or mozzarella and melt in oven for a few minutes - YUM!

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need make-ahead main for picky company-please help

Here is a recipe for Thai Chicken Tenderloin Satay with Peanut Sauce that I like to make for company. Check out my write up of the menu I served with it when trying to make my guests happy.

http://dinnersforayear.blogspot.com/2008/08/dinner-122-thai-chicken-tenderloin.html

Thai Chicken Tenderloin Satay

this makes a lot of chicken so you will have some for leftovers

3 lbs. of chicken tenderloins
1/8 cup peanut oil
1/4 cup soy sauce
2 tablespoons balsamic vinegar
juice and zest of 1 lime
1/2 teaspoon ginger
1 teaspoon cumin
4 garlic cloves, chopped
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoons peanut butter
1/4 teaspoon red pepper flakes
a few shakes of hot sauce

12-inch wooden skewers

* I don't soak them because they always seem to burn anyway

Place chicken in a large resealable bag. Whisk the remaining marinade ingredients together and pour over chicken. Let marinate in refrigerator for 2 and up to 24 hours.

Heat a grill to hot. Remove chicken from marinade and skewer one piece on each skewer. Grill for about 3 minutes per side or until cooked through. Serve with Peanut and Red Onion Dipping Sauce.

Peanut and Red Onion Dipping Sauce

adapted from a Barefoot Contessa recipe
http://www.foodnetwork.com/recipes/ina-garten/grilled-lemon-chicken-skewers-with-satay-dip-recipe/index.html

2 tablespoons peanut oil
1 tablespoon sesame oil
3/4 cup small diced red onion
3 garlic cloves, minced
1/2 teaspoon ginger
2 tablespoons red wine vinegar
2 tablespoon white wine
3 tablespoons soy sauce
1/4 cup brown sugar
1/2 cup peanut butter
1/4 cup ketchup
a squeeze of lime juice
a few shakes of hot sauce

In a small saucepan, heat oils and cook red onion, garlic, and ginger over medium heat for about 10 minutes. Whisk in red wine vinegar, white wine, soy sauce, brown sugar, peanut butter, ketchup, lime juice, and hot sauce. Cook for another minute or two. Cool.

eatmyfood in Home Cooking

Mmmmm Peanut Butter

How about these -

Peanut Butter Power Bites

adapted from a recipe in the April, 2011 All You magazine

makes 50

4 tablespoons butter
1 1/3 cups peanut butter
1/2 cup confectioners' sugar
1/3 cup honey
2 teaspoons vanilla extract
3 cups Rice Krispies cereal
2 1/2 cups oats
1 cup mini chocolate chips

Melt butter in a medium saucepan over medium heat. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla. Stir in Rice Krispies and oats and allow mixture to cool.

Stir in the chocolate chips. Form mixture into 1-inch balls, pressing tightly to form balls. Store in refrigerator.

eatmyfood in Home Cooking

So many cookbooks and nothing to cook

Here is a favorite recipe of mine that I think meets your criteria.

Pan Sauteed Chicken and Mushrooms with Garlic Spinach

serves 4 - 5

olive oil
2 tablespoons butter, divided
3 large boneless chicken breasts, sliced lengthwise into 2 thin cutlets each
salt
pepper
flour
2 cups sliced baby portebello mushrooms
2 bunches of baby spinach, washed and drained and paper towels
3 large cloves of garlic, chopped
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken stock
squeeze of lemon juice

Heat a large saute pan to medium high and drizzle with olive oil and about 1 tablespoon of butter. Season chicken cutlets with salt and pepper and dredge in flour. Saute for 3 - 4 minutes per side until lightly browned. Remove cutlets from pan and cover with foil to keep warm.

In the same pan, drizzle a little more olive oil and add the sliced mushrooms. Saute for 5 - 7 minutes until they begin to brown slightly. Remove from pan and keep warm with the chicken.

In the same pan, drizzle a little more olive oil and add the spinach in 2 batches. Cook each batch until the spinach is wilted and most of the water has cooked away. Remove spinach to a plate. Add garlic to pan and cook for 1 - 2 minutes until it just begins to brown. Add more olive oil if the pan seems dry. Add back the wilted spinach and a pinch of salt and pepper and toss to combine. Remove to a plate and cover with foil to keep warm.

In the same pan, melt the remaining 1 tablespoon of butter. When it just begins to bubble, whisk in the 1 tablespoon of flour. Cook for about 30 seconds. Whisk in wine and stock and cook for 2 - 3 minutes or until the sauce thickens slightly. Add a squeeze of lemon juice and season with salt and pepper. Turn heat to low and keep sauce warm.

To serve, place Garlic Spinach on a large platter. Top with the sauteed chicken and mushrooms and drizzle with the wine sauce. Serve.

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Gnocchi!

I agree that ricotta gnocchi is easy to make. Here is the recipe I like to use that I received from a personal chef friend of mine.

Ricotta Gnocchi in a Flash!

2 pounds ricotta cheese
all purpose flour (enough to fill the cheese container, leveled off)
1/2 teaspoon salt
fresh basil marinara
grated Parmesan cheese

Place the ricotta into a mixing bowl. Measure the exact amount of all purpose flour needed to fill the container. Level it off. Add to the ricotta cheese with the salt and blend well.

Take the dough and roll it onto 1 inch ropes. Cut into 1/2 inch pieces. Press with your thumb to make an indentation or roll off a fork like traditional gnocchi.

Place prepared gnocchi onto a parchment paper lined baking sheet. They may be frozen at this point. Freeze, then place in Ziploc bags for later use. Fresh or frozen, to prepare gnocchi, bring a large pot of salted water to the boil. Add the gnocchi and return to boil. When the gnocchi float to the top they are done, about 3 - 5 minutes.

Fresh Basil Marinara Sauce
makes about 4 cups

2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 (28 ounce) can peeled whole plum tomatoes, chopped
1 teaspoon salt
red pepper flakes to taste
1 tablespoon sugar
2 stalks fresh basil leaves or 1 heaping teaspoon dried basil

In a saucepan over medium high heat, add the olive oil and onion. Saute for 6 - 8 minutes until the onions are translucent. Add the garlic and saute an additional minute. Carefully pour in the tomatoes and add the salt, red pepper flakes, and sugar. Stir and bring just to a boil. Turn the heat down to a simmer, add the basil and continue cooking for about 20 minutes.

Remove basil from the sauce. Cool, package and refrigerate until ready to enjoy.

If you want to check out some photos to go along with the recipe, here is a link to them.

http://dinnersforayear.blogspot.com/2010/01/ricotta-gnocchi-in-flash.html

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Thanksgiving - I get the vegetables...

Here is a Brussels sprout recipe that is a favorite of mine and my personal chef clients -

Maple Glazed Brussels Sprouts with Bacon
serves 6

4 slices of bacon, chopped
olive oil
1 large sweet onion, thinly sliced
about 2 pounds Brussels sprouts, cleaned, small ones left whole and large ones halved
1/3 cup chicken broth
2 tablespoons maple syrup
2 teaspoon Dijon mustard
salt and pepper to taste

In a large saute pan over medium high heat, cook bacon until crisp. Remove bacon from pan and drain on paper towels.

Add enough olive oil to the pan along with the bacon drippings to equal about 2 tablespoons. Add onion and saute until just beginning to brown, about 8 - 10 minutes. Add the Brussels sprouts and saute for about 2 - 3 minutes. Add the broth, maple syrup, and Dijon mustard and stir to combine. Reduce the heat to medium low. Cover and cook for about an additional 8 - 10 minutes or until the Brussels sprouts are tender. Season with salt and pepper and top with the cooked bacon.

I am having trouble uploading the photo so here is a link to the blog post w/this recipe -

http://dinnersforayear.blogspot.com/2009/11/maple-glazed-brussels-sprouts-with.html

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Thanksgiving --- something awesome and fun and great to eat .... that can hold for a day or two and travel

This is a favorite recipe of mine that is easy to cook, reheats well, is a little out of the ordinary and delicious.

Butternut Squash and Green Bean Risotto

serves about 5

adapted from this recipe from Bon Appetit February, 2005

7 cups low-salt chicken broth
2 tablespoons butter
1 1/2 cups chopped onion
1 (2-pound butternut squash) peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice
1/2 cup dry white wine
2 cups green beans cut in 1-inch pieces, steamed
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter. Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy and stirring occasionally, about 18 - 20 minutes. Stir in green beans and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

http://dinnersforayear.blogspot.com/2011/09/butternut-squash-and-green-bean-risotto.html

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What's For Dinner? Part 66

Lots of cooking going on in my kitchen. A favorite this past week was Chicken with Shiitake Marsala

Chicken with Shiitake Marsala

serves 5

olive oil
5 chicken breasts (about 6 ounces each), boneless and skinless halves
salt
pepper
1/2 medium onion, chopped (about 1/2 cup)
4 garlic cloves, chopped
1 package (3.5 ounces) shiitake mushrooms, sliced
1 package (10 ounces) crimini mushrooms, sliced
1/2 teaspoon dried basil
1 heaping tablespoon flour
1/2 cup Marsala wine
1 cup chicken stock, low sodium
1 medium tomato, chopped (about 1 cup)
3 scallions, thinly sliced

Heat a large saute pan to medium high heat and add just enough olive oil to coat the bottom of the pan. Season the chicken with salt and pepper. When the oil is hot, add the chicken and cook for about 4 - 5 minutes per side or until just barely cooked through. Remove the chicken from the pan to a plate and cover with foil to keep warm.

In the same saute pan over medium high heat, add about 1 tablespoon of olive oil, the chopped onion, garlic, both types of mushrooms, and basil. Saute for 8 - 10 minutes or until the onions and mushrooms are tender. Sprinkle with the flour and cook for a minute, stirring constantly. Stir in the Marsala wine and cook for 2 minutes. Stir in the chicken stock and bring to a boil. Reduce heat to medium and simmer for 2 - 4 minutes or until the sauce thickens. Add the tomatoes and the chicken and continue cooking for about 5 minutes or until it is heated through. Sprinkle with the scallions and serve.

http://dinnersforayear.blogspot.com/2011/01/chicken-and-shiitake-marsala.html

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Why can't I cook seafood?

As others have said, find a reputable fish market and ask what is the freshest fish they have available. Start with a mild fish like tilapia or flounder. They are neutral in taste and will take well to different preparations.

Here is one of my favorite recipes with tilapia --

Fish in a Foil

The recipe serves one. Just make as many packets as you have dinner guests.

1 teaspoon butter
1 cup shredded cole slaw mix (a combination of shredded cabbage and carrots)
sesame oil
salt
pepper
1 6-ounce fish fillet such as corvina, halibut, salmon, pollock or tilapia
1 tablespoon hoisin sauce
2 button mushrooms, sliced
1/2 cup sugar snap peas
soy sauce

Preheat oven to 350 degrees.

Tear off a 2 - 3 foot long piece of foil. Position the short end facing you and butter the center of the foil. Place the cole slaw mix on top of the foil and drizzle with sesame oil and season with a little salt and pepper. Top with fish fillet and spread hoisin sauce on fish. Add mushrooms and sugar snap peas and a drizzle of soy sauce.

Fold the short end that is farthest from you over to meet the other short end of the foil. Crimp the edges tightly to seal the packet, but leave enough room for the fish and vegetables. Place packet on a large baking sheet. For thin fillets such as tilapia, bake for 12 - 15 minutes. For thicker fillets such as salmon, corvina, pollock, and halibut bake for 20 - 22 minutes.

Remove from oven and cut a slit in the top being careful of the steam. Either remove the fish and vegetables from the packet and serve on a plate or serve in the foil.

http://dinnersforayear.blogspot.com

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Your Favorite Blondies Recipe?

Adding my favorite recipe to the list --->>

Dark Chocolate Butterscotch Blondie Bars

Recipe by Dinners for a Year and Beyond

1 cup (2 sticks) butter, softened
1 3/4 cups brown sugar, packed
1 tablespoon vanilla extract
2 eggs
2 cups dark chocolate chips, divided
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with parchment paper. Set aside.

Beat butter, brown sugar, and vanilla extract in a large bowl until creamy. Combine flour, baking powder, and salt. Beat in eggs. Gradually beat flour mixture into butter mixture. Stir in 1 cup of the chocolate chips. Spread into prepared pan and sprinkle remaining chocolate chips on top.

Bake for 30 - 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan. Invert pan on a cutting board, remove parchment and cut into bars.

http://www.dinnersforayear.blogspot.com

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Favorite shrimp recipes please

Here are some favorites of mine --->

Penne a la Vodka with Shrimp and Chicken

adapted from a Lidia Bastianich recipe in her cookbook Lidia's Italian-American Kitchen

serves 6

3/4 pound whole wheat penne
olive oil
salt
pepper
1 pound chicken tenders, cut in bite-sized pieces
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons olive oil
6 garlic cloves, peeled and crushed
dash of red pepper flakes
1/4 cup vodka
1 pound medium shrimp, peeled
1/2 cup light cream
1 tablespoon butter
3/4 cup grated Parmesan cheese, plus additional for serving

Bring a large pot of water to a boil over high heat and add the penne and cook for 9 - 11 minutes. Drain and set aside.

Meanwhile preheat the oven to 400 degrees. Place the chicken on a rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 - 15 minutes or until just cooked through. Remove from oven and set aside.

While the penne and the chicken are cooking, heat the 3 tablespoons of olive oil in a large pot over medium heat. Add the garlic and cook, stirring occasionally, until the garlic is lightly browned, about 3 minutes. Add the both cans of tomatoes and bring sauce to a boil. Season with salt and the red pepper flakes. Boil for 2 - 3 minutes. Pour in the vodka and simmer for about 5 minutes. With a slotted spoon, take out the garlic and add the shrimp. Continue cooking the sauce until the shrimp are just cooked through, about 3 - 5 minutes.

Add the cream, butter and chicken and stir to combine. Place the pasta in a large serving dish and add the sauce and the Parmesan cheese. Stir to combine and add more salt and red pepper flakes if desired. Serve with additional Parmesan cheese.

Spicy Shrimp, Sausage, and Spinach Fettuccine

serves 5

1 pound fettuccine
olive oil
1 medium onion, chopped, about 1 cup
3 links of hot Italian sausage, removed from casing, about 1/4 pound
2 large garlic cloves, chopped
1 1/4 pounds of large shrimp (21 - 25/pound), peeled and deveined
4 large handfuls of baby spinach, about 4 cups loosely packed
1 cup corn
1/2 cup pasta water
1/2 - 1 cup Parmesan cheese, freshly grated and not packed, plus more to serving
salt
pepper

Cook fettuccine in a large pot of water according to package directions. Drain pasta, reserving 1/2 cup of the pasta cooking water. Set aside.

While the pasta cooks, heat a large saute pan over medium high heat. Add 2 tablespoons of olive oil and onions and saute for about 5 minutes. Add the sausage in small pieces and the garlic and cook until until the sausage is cooked and browned.

Add shrimp to pan and cook for 2 - 3 minutes. Add spinach and cook for 3 - 4 minutes or until it is slightly wilted. Add corn and pasta water to saute pan and scrape up any bits cooked on to the bottom of the pan. Add pasta and toss to mix. Season to taste with salt and pepper. Place in a serving bowl and top with Parmesan cheese. Serve with extra cheese.

Roasted Shrimp and Balsamic Spring Vegetables

A versatile recipe that can feature different vegetables as vidalia onions or radishes. Just make sure all the vegetables are cut in the same size chunks.

serves 5

olive oil
salt
pepper
6 red potatoes, cubed in bite-sized pieces
1 pound asparagus, cut in 2-inch pieces
2 cups sliced carrots
2 cups quartered baby portebello mushrooms
2 tablespoons balsamic vinegar
1 1/2 pounds shrimp (21 - 25/pound) peeled and deveined
1 1/2 teaspoons grill seasoning such as Penzey's BBQ of the Americas

Preheat oven to 425 degrees.

On a large, rimmed baking sheet, place red potatoes and toss with about 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for 20 minutes, stirring once.

Remove sheet form oven and add asparagus and carrots and drizzle with another tablespoon of olive oil and sprinkle with salt and pepper. Return sheet to oven and roast for an additional 15 minutes. Remove the sheet from the oven and add the portebello mushrooms and drizzle all the vegetables with balsamic vinegar. Return baking sheet to oven and roast for 5 minutes.

Toss the shrimp with the grill seasonings and place on top of the roasted vegetables. Return pan to oven and roast an additional 5 - 7 minutes or until the shrimp are cooked through. Remove pan from oven and serve in large bowls.

Bang Bang Orange Shrimp and Chicken

Serves 4

2 egg whites
1/4 cup cornstarch
1 teaspoon sesame oil
salt
pepper
1 pound chicken tenderloins, cut in 1-inch chunks
1/2 pound large shrimp, peeled and deveined
1/4 cup canola oil
1/2 cup onion, chopped
2 garlic cloves, chopped
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon water mixed with 2 teaspoons cornstarch
1/4 to 1/2 teaspoon red pepper flakes
4 cups hot white or brown rice

In a small bowl, whisk together egg whites, cornstarch, sesame oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken and shrimp and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium high heat. Cook the chicken and shrimp in 2 or 3 batches for about 2 - 4 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined plate.

In the same skillet, add the onion and saute over medium high heat for 6 - 8 minutes. Add the garlic and saute for for 1 minute. Add the orange juice, soy sauce, and sugar. Bring to a boil and cook until syrupy, about 4 or 5 minutes. Add the cornstarch and water mixture and cook for an additional minute. Add 1/4 teaspoon red pepper flakes if you like your dish with a little bang. Add 1/2 teaspoon red pepper flakes if you like your dish with a bang bang.

To serve place 1 cup of the rice on 4 plates. Divide the shrimp and chicken among the plates and drizzle with a generous amount of the orange sauce.

http://www.dinnersforayear.blogspot.com

eatmyfood in Home Cooking

ISO recipe for cheese blintz-danish

From your description, I envision a sweet cheese danish. I have adapted a Barefoot Contessa recipe that includes sauteed apples. but if you just want a cheese danish, omit the apples.

Apple Turnovers filled with Spiced Cream Cheese

makes 8 turnovers - 4 for yourself and 4 to share

2 sheets of puff pastry - like Pepperidge Farm
4 apples, peeled and sliced kinda thin
2 -3 TB brown sugar
dash of cinnamon
1 TB butter
4 oz cream cheese, room temp.
1 egg yolk
1 tsp vanilla
1/2 tsp cinnamon
dash of nutmeg
sugar for sprinkling - best if you have the big crystals

1 egg mixed with 1 tsp water for the egg wash

Preheat oven to 400 degrees. In a pan, cook the apples, in the butter with the brown sugar and cinnamon. They should just begin to get tender. Let cool. Mix together the cream cheese, egg yolk, cinnamon and nutmeg. Roll out one sheet of the pastry to about a 12 inch x 12 inch square. Cut into 4 smaller squares. Place a dollop of the cream cheese mixture in the center of each square of the pastry and top with a glob of the apples. Brush the edges of the square with the egg wash and fold the 2 opposite corners to the center to overlap. Brush the outside of the pastry with the egg wash and sprinkle with sugar. Place on a baking sheet lined with parchment paper. Repeat with the remaining pastry to make a total of 8 turnovers. Bake for about 20 minutes until golden brown.

http://www.dinnersforayear.blogspot.com

eatmyfood in Home Cooking

What do you cook for non-chowhounds?

When I have guests similar to the ones you describe, I prepare "American" foods but may add a little twist. The guests will still enjoy the foods they know/think they like - such as steak, chicken and pork - but in a slightly different way.

Here are a couple of my favorite recipes you may want to try ....

Pan Sauteed Chicken and Mushrooms with Garlic Spinach

serves 4 - 5

olive oil
2 tablespoons butter, divided
3 large boneless chicken breasts, sliced lengthwise into 2 thin cutlets each
salt
pepper
flour
2 cups sliced baby portebello mushrooms
2 bunches of baby spinach, washed and drained and paper towels
3 large cloves of garlic, chopped
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken stock
squeeze of lemon juice

Heat a large saute pan to medium high and drizzle with olive oil and about 1 tablespoon of butter. Season chicken cutlets with salt and pepper and dredge in flour. Saute for 3 - 4 minutes per side until lightly browned. Remove cutlets from pan and cover with foil to keep warm.

In the same pan, drizzle a little more olive oil and add the sliced mushrooms. Saute for 5 - 7 minutes until they begin to brown slightly. Remove from pan and keep warm with the chicken.

In the same pan, drizzle a little more olive oil and add the spinach in 2 batches. Cook each batch until the spinach is wilted and most of the water has cooked away. Remove spinach to a plate. Add garlic to pan and cook for 1 - 2 minutes until it just begins to brown. Add more olive oil if the pan seems dry. Add back the wilted spinach and a pinch of salt and pepper and toss to combine. Remove to a plate and cover with foil to keep warm.

In the same pan, melt the remaining 1 tablespoon of butter. When it just begins to bubble, whisk in the 1 tablespoon of flour. Cook for about 30 seconds. Whisk in wine and stock and cook for 2 - 3 minutes or until the sauce thickens slightly. Add a squeeze of lemon juice and season with salt and pepper. Turn heat to low and keep sauce warm.

To serve, place Garlic Spinach on a large platter. Top with the sauteed chicken and mushrooms and drizzle with the wine sauce. Serve.

Beef Kebobs with Roasted Red Pepper Dipping Sauce

serves 6

1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
1 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced

Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
1 cup ready-to-serve beef broth (I subbed 1 tsp. beef bouillon in 1 cup water)
2 teaspoons cornstarch

Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.

Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.

Meanwhile cut beef steak into 1-inch pieces. Combine pepper, salt, paprika and garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six skewers, leaving small space between pieces.

Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare to medium, turning once. Serve with dipping sauce.

Raspberry Hoisin Glazed Roast Pork Loin

Serves 5

2 tablespoons olive oil, divided
salt
pepper
1 pork loin, about 2.5 pounds
1 cup red onion, chopped
2 tablespoon soy sauce
1/4 cup hoisin sauce
1/2 cup seedless raspberry preserves

Preheat oven to 375 degrees.

In a large, oven proof saute pan, heat about 1 tablespoon of olive oil. Season pork with salt and pepper. Sear pork loin over medium high heat on all sides until golden brown. Transfer pan with seared pork loin to the oven.

Meanwhile, in a small saucepan over medium high heat add 1 tablespoon olive oil and red onion. Saute, stirring occasionally until just beginning to brown, about 5 - 6 minutes. Add soy sauce, hoisin sauce and raspberry preserves and stir until the glaze is combined. Turn off heat and leave sauce on burner.

Roast pork loin in oven until the thickest part of the roast registers 135 degrees on a thermometer, about 45 to 60 minutes. About 10 minutes before the pork is done (it will register about 110 degrees on a digital thermometer), brush with the pork with some of the glaze. You will have extra glaze to serve with the pork.

Remove roast from oven and place on a cutting board and tent with foil for about 10 minutes. Slice the pork loin and serve with the extra glaze. Rewarm the glaze if it gets too thick.

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eatmyfood in Home Cooking

Recipes You've Never Heard of Outside Your Family - Part 2

My brother-in-law makes a dish called Kokomo Noodles ever Thanksgiving. It is a nod to his relatives from Indiana. The noodle-based dish includes Polish Kluski noodles in a turkey gravy.

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eatmyfood in Home Cooking

What's your "Cooking Personality"?

I have loved to cook for as long as I can remember and was lucky enough to have a mom who let me experiment in the kitchen. Dinner is an important meal around our house and I enjoy providing great meals for my family and friends.

My love of cooking has lead me to starting my own personal chef business to cook for other families also. I also teach cooking classes to teach others the joys of cooking. I like to instill a cooking confidence in my students so they feel comfortable in the kitchen.

I read cookbooks like novels and am comfortable in my cooking skills to adapt many recipes to suit our family's tastes and what I have on hand. I generously offer my recipes so others can see how easy it it to make delicious food at home.

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eatmyfood in Home Cooking

What's your best holiday nut recipe?

This is my latest recipe for toasted and spiced pecans - my favorite by far. It is sweet, salty and a little spicy.

Honey Spiced and Toasted Pecans

This make ahead appetizer is addictive with its sweet and spicy combination. Make more than you think you’ll need because they go quickly!
Makes 2 cups

2 tablespoons honey
¼ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon nutmeg
¾ teaspoon cinnamon
¼ teaspoon chipoltepowder
2 cups pecan halves
2 tablespoons brown sugar
¾ teaspoon salt

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a small saucepan, combine honey, ginger, allspice, nutmeg, cinnamon, and cayenne pepper. Warm through. Stir in pecans and stir well to coat.

Spread coated pecans in a single layer on prepared baking sheet. Bake until toasted and fragrant, about 15 minutes.

In a medium sized bowl, combine the brown sugar and salt. Remove pecans from oven and allow to cool for a minute or two. Pour pecans into the bowl and toss to coat.

Spread pecans on parchment paper to cool.

Serve or store in an airtight container up to 3 days.

Recipe by
EAT! A Personal Chef Service
www.eatpersonalchefservice.com

eatmyfood in Home Cooking

Holiday party -- want different but easy tasty finger foods

As a personal chef, I am always looking for appetizers that have a "wow" factor. This is a refreshing appetizer that is different than any other.

Parmesan Walnut Salad in Endive Leaves

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
a 1/4-pound piece of Parmesan, shredded
1/2 cup finely chopped celery
4 Belgian endives
1 cup walnuts, toasted lightly and chopped fine
1/4 cup finely chopped fresh flat-leafed parsley leaves

In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.

Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.

Stir walnuts and parsley into salad.

To assemble a large flower design, spoon about 1 tablespoon of salad onto the bottom end of each endive leaf. Arrange around the edge of a round platter with pointed tips outward. Add a second, smaller layer on top of the first, starting so each leaf of the second layer is between two leaves of the bottom layer. Mound remaining salad in the middle, plunging in a third even tighter circle of endive leaves if desired.

Makes about 40 hors d'oeuvres.

Source: epicurious.com

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eatmyfood in Home Cooking

HELP dessert for a wedding

here are a couple recipes to try --

Mini Texas Sheet Cakes

makes about 8 dozen

for the cake-
1 cup of butter
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

for frosting-
1/2 cup butter
1/4 cup cocoa
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar

Tube of white icing from craft store or grocery store
Candy stars or sprinkles

Preheat oven to 400 degrees. Grease an 18 x 12 inch baking sheet and set aside.

In a small saucepan over medium heat add the butter, cocoa, and water and cook until it just comes to a boil. Remove from heat.

In a large bowl, combine the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly. Add the buttermilk, eggs, and vanilla extract and mix until combined. Pour batter into prepared pan and spread it evenly out. Bake for about 18 - 20 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.

While the cake is baking, prepare the frosting. In a small saucepan over medium heat, add the butter, cocoa, and milk. Bring the mixture to a boil and then remove from heat. Whisk in the vanilla extract and powdered sugar until smooth. When the cake comes out of the oven, immediately pour the frosting over the top and spread it out evenly. Let cool and then refrigerate for 1 hour.

Remove the cake from the refrigerator and cut into 1 and 1/2 inch squares. Top with a squiggle of frosting and decorate with candy stars or sprinkles. Refrigerate until ready to serve.

Petit Banana Cakes

makes about 60 cakes with some leftovers for the cook

2 sticks unsalted butter -- softened
2 extra large eggs
1/2 cup sugar
1 1/2 cups brown sugar
6 very ripe bananas
1 tablespoon vanilla
3 cups flour - I used white whole wheat for a nutty taste
2 teaspoons baking soda

1 1/2 cups semi sweet chocolate chips
4 - 6 tablespoons half and half

Preheat oven to 400 degrees. Spray a 12 x 17 inch baking sheet with cooking spray and line with parchment paper. Set aside.

In large mixing bowl, combine butter, egg and sugars. Add bananas, breaking up and pressing against side of bowl. Stir in vanilla. Combine flour and baking soda. Add to banana batter.

Spread batter into prepared baking sheet. Bake for 20 minutes. Tent with foil if the cake is getting too dark.

Remove from oven and let cool. Remove from baking sheet and cut into 1 inch by 3 inch pieces.

For ganache, melt chocolate and half and half in a small saucepan. Watch closely so the chocolate doesn't scorch. Add enough half and half to make a good drizzle consistency of the ganache. Let cool slightly. Put ganache in a ziploc bag. Trim off a small corner of the bag and drizzle ganache over the petit cakes.

eatmyfood in Home Cooking

Pork shoulder ideas

How about pulled pork? Roast pork shoulder in 250 degree oven for 6 - 7 hours until it is nicely browned and falls off the bone. The internal temperature should be 170 degrees. Let cool until it can be handled and shred. Mix with your favorite bbq sauce and serve topped with cole slaw on buns.

Sweet and tangy slaw

1/4 cup canola oil
1/4 cup sugar
2 tablespoons apple cider vinegar
1 heaping teaspoon salt
1/4 teaspoon pepper
dash of hot sauce
1/2 teaspoon poppy seeds
1 (14 ounce) bag of shredded cabbage and carrots such as Dole Cole Slaw

Place first 7 ingredients in a large bowl and whisk to combine. Add cabbage and carrot slaw and toss to combine. Store covered in refrigerator for up to 3 days.

or
Fennel, Celery, and Apple Slaw

1 fennel bulb, sliced thin
1 medium apple, sliced thin
2 celery stalks, sliced thin
2 tablespoons lemon juice
1/4 cup olive oil
big pinch of salt
big pinch of pepper

To make the slaw, in a large bowl, combine fennel, apple, and celery. In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Toss dressing with the fennel mixture.

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eatmyfood in Home Cooking

Oven fried fish disaster

This is my favorite oven fried fish recipe. One trick I use is to place the coated fish on a baking rake in the baking sheet. That seems to let the fish crisp up on all sides.

Cornmeal Crusted Fish Sticks
adapted from a recipe by John Ash

makes about 30 - 34 fish sticks

1 cup flour
1 cup Italian salad dressing, low calorie
2 large eggs, lightly beaten
2 cups seasoned bread crumbs
1 cup yellow cornmeal, coarse ground
2 pounds cod fillets, can use pollack, halibut or grouper

Preheat oven to 400 degrees. Place a baking rack in a large baking sheet and spray with nonstick spray. This setup enables the fish sticks to be cruncky on all sides.

Place the flour in a shallow dish. Whisk the salad dressing and eggs together in another shallow dish to blend. To a third shallow dish add the breadcrumbs and cornmeal. Stir to combine.

Cut the fish into 4" by 1" by 1/2" strips. Dip the fish sticks into flour; then into the egg mixture; then into the crumbs, covering the fish completely. Place them on the prepared baking sheet. They can be coated up to 4 hours ahead; cover and keep refrigerated.

Bake the sticks until they are cooked through, crisp, and firm to the touch, about 15minutes. Transfer them to a platter and serve warm with tartar sauce, ketchup, marinara or lemon wedges.

Note - you may have extra coating when you are finished.

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eatmyfood in Home Cooking

What to do with baby carrots?

My favorite way to prepare carrots is to roast along with thickly sliced fennel, drizzled with olive oil, sprinkled with salt and pepper for 20 - 30 minutes at 400 degrees.

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eatmyfood in Home Cooking

What do you put in your burger meat?

For each pound of ground beef:

1 small onion, diced
1 slice of bread soaked in milk, squeezed of extra milk
salt
pepper
1 egg

Only way to cook a burger is on a grill. And to medium rare. Lightly toast bun. Add lettuce, tomato, special sauce.

Serve with a side of oven roasted fries/

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eatmyfood in Home Cooking

Do you prefer to bake or buy dessert?

I so so much prefer to make my own desserts. Whenever I buy them, I am usually disappointed with my purchases. One exception lately has been the stash of Girl Scout cookies in my pantry. You can neveer go wrong with a Girl Scout cookie or 2.

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