1/2 cup butter
8oz pack cream cheese
2 tsp garlic powder ( or 1-2 cloves fresh, pressed)
2 cup milk
6 oz fresh grated parmesan cheese
1/2 tsp pepper or otional 1/4 tsp cayenne pepper
Melt butter over medium heat. Add cream cheese, then garlic. Whisk till cheese is melted (will blend as it melts)
Slowly add milk, just a bit at a time, whisking the entire time. When the mixture comes all together and cooks for a couple of minutes, add the parm and pepper and serve over fettucine or bow tie pasta.
Serve with grilled chicken breast and green vegs or salad.
Wednesday, September 26, 2012
Tuesday, August 7, 2012
Chicken Enchiladas with tomatillo sauce
Uploaded by kenzebivins to youtube on Feb 1, 2011
Ingredients
10 tomatillos
8 jalapenos
4 cloves garlic
1 onion
½ bunch of cilantro
3 Tbs salt (divided)
3 chicken breasts boiled or baked (I actually use half a small chicken in the video but its mostly white meat)
1/2 cup oil (divided)
20 tortillas
Toppings- Chopped onion, cilantro, Mexican crema
Directions;
Boil tomatillos, jalapenos, garlic, and onion in salted (1 Tbs salt) water until color changes to dark green. While veggies boil shread chicken. Add all veggies (include cilantro) to blender and blend until smooth (stop here if making salsa verde. Heat 1-2 Tbs oil in large pan and add salsa verde, fry for about 3 mins. Heat remaining oil in smaller pan (deep enough to cover a tortilla). Fry tortillas for about 10 seconds each side and then place directly into salsa verde coat both sides. Add chicken and roll. Top with chopped onion, cilantro, and Mexican crema. ENJOY!!!
My personal note: Super delicious!!! I add about 2 Tbsp sugar to cut the tang of the tomatillo, and 1/8 to 1/4 tsp baking soda to cut the acid. Serve with lots of fresh onion, queso fresco. Bone in chicken tasted better, and dry roasting the veggies does too.
Saturday, June 2, 2012
Egg Foo Yung
Warning - this makes a lot!
Video here:
http://panlasangpinoy.com/2010/07/03/egg-foo-young-recipe/
Ingredients:
1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 4 tablespoons water
1/2 cup shrimp, minced
1 cup ground pork
1/2 cup mung bean sprouts
1 medium sized onion, diced
1 red bell pepper, diced
1/2 cup crimini or white mushrooms, diced
1/2 cup green onions or onion leeks, chopped
2 cups cooking oil
7 pieces raw eggs
1 tablespoon cooking rice wine
Salt and pepper to taste
Cooking procedure:
1. Make the sauce
1.1. Heat a saucepan and pour-in the chicken broth then let boil.
1.2. Add the soy sauce and oyster sauce then stir.
1.3. Pour-in the cornstarch diluted in water then cook until the texture becomes thick.
1.4. Turn-off heat and transfer to a bowl. Set aside.
2. Spray or pour a little cooking oil in a frying pan and turn on heat.
3. When the oil is hot enough, sauté the ground pork for 5 minutes
4. Add the minced shrimps and sauté for 2 minutes more.
5. Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool.
6. In a large mixing bowl, beat the eggs (Lightly beat the eggs, but not enough so that bubbles form.) then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly.
7. Heat a cooking pot then pour-in the cooking oil.
8. When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side.
9. Transfer to a serving plate then top with the sauce and some chopped leeks.
10. Serve. Share and enjoy!
NOTES:
The Brown Sauce that frequently accompanies Beef with Broccoli works well with this dish.
To coax more flavor out of the vegetables, blanch or stir-fry before adding to the egg mixture, even if the recipe doesn't call for it.
Jo-Ann has a suggestion for a quick and easy egg/rice pancake:
"I mix whatever amount of rice is needed with enough egg to make it the consistency of a pancake. Add some thinly sliced scallions and a little light soy sauce. Fry big spoonfuls of the mixture in some oil, flattening them out as they are placed in the pan. That's it. If the rice is allowed to soak up the egg a bit, then the pancake has less egg runoff.”
Sauce alternate:
Sauce:
1 cup homemade or storebought Chinese chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper to taste
1 tablespoon cornstarch dissolved in 4 tablespoons
Warning - this makes a lot!
Video here:
http://panlasangpinoy.com/2010/07/03/egg-foo-young-recipe/
Ingredients:
1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cornstarch dissolved in 4 tablespoons water
1/2 cup shrimp, minced
1 cup ground pork
1/2 cup mung bean sprouts
1 medium sized onion, diced
1 red bell pepper, diced
1/2 cup crimini or white mushrooms, diced
1/2 cup green onions or onion leeks, chopped
2 cups cooking oil
7 pieces raw eggs
1 tablespoon cooking rice wine
Salt and pepper to taste
Cooking procedure:
1. Make the sauce
1.1. Heat a saucepan and pour-in the chicken broth then let boil.
1.2. Add the soy sauce and oyster sauce then stir.
1.3. Pour-in the cornstarch diluted in water then cook until the texture becomes thick.
1.4. Turn-off heat and transfer to a bowl. Set aside.
2. Spray or pour a little cooking oil in a frying pan and turn on heat.
3. When the oil is hot enough, sauté the ground pork for 5 minutes
4. Add the minced shrimps and sauté for 2 minutes more.
5. Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool.
6. In a large mixing bowl, beat the eggs (Lightly beat the eggs, but not enough so that bubbles form.) then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly.
7. Heat a cooking pot then pour-in the cooking oil.
8. When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side.
9. Transfer to a serving plate then top with the sauce and some chopped leeks.
10. Serve. Share and enjoy!
NOTES:
The Brown Sauce that frequently accompanies Beef with Broccoli works well with this dish.
To coax more flavor out of the vegetables, blanch or stir-fry before adding to the egg mixture, even if the recipe doesn't call for it.
Jo-Ann has a suggestion for a quick and easy egg/rice pancake:
"I mix whatever amount of rice is needed with enough egg to make it the consistency of a pancake. Add some thinly sliced scallions and a little light soy sauce. Fry big spoonfuls of the mixture in some oil, flattening them out as they are placed in the pan. That's it. If the rice is allowed to soak up the egg a bit, then the pancake has less egg runoff.”
Sauce alternate:
Thai Coconut Curry Shrimp - Yum Yum
http://www.skinnytaste.com/2010/03/thai-coconut-curry-shrimp.html
Thai Coconut Curry Shrimp
Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish. (Jamie's note: I just use Soy Sauce)
Red Thai Coconut Curry Shrimp Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g Ingredients:
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce 1/4 cup fresh cilantro, chopped
salt to taste
Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
Thai Coconut Curry Shrimp
Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish. (Jamie's note: I just use Soy Sauce)
Red Thai Coconut Curry Shrimp Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g Ingredients:
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce 1/4 cup fresh cilantro, chopped
salt to taste
Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
Sunday, February 26, 2012
Merry Berry Bars
This is a bar cookie that Quentin loves!!!!!!!!!!!!!!
Temp: 350 degress Time: 15 mins plus 45 mins
2 C Flour
1 1/2 C oatmeal (not instant)
1 pkg Cream cheese (8oz) softened
3/4 C plus 1 Tbsp firmly packed brown sugar
1 C butter, softened
1 14oz can sweetened condensed milk
1/4 C fresh lemon juice
1 16oz can Whole Cranberry sauce
2 Tbsp Corn Starch
In mixer beat butter, flour, oats and 3/4 C brown sugar till crumbly like sand.
Set aside 1 1/2 cup of this mixture. Press remaining into bottom of greased 13"X9"
baking pan. Bake 15 minutes or till slightly brown.
In mixer beat cream cheese till fluffy. Gradually add in condensed milk, beating till smooth.
Stir in lemon juice.
Spread over baked crust.
Combine cranberry sauce, starch and 1 Tbsp brown sugar. Spoon over the cheese layer.
Top with reserved crumb mixture. Bake 45 mins or till golden.
Cool - cut into bars.
Recipe from Fran S.
Temp: 350 degress Time: 15 mins plus 45 mins
2 C Flour
1 1/2 C oatmeal (not instant)
1 pkg Cream cheese (8oz) softened
3/4 C plus 1 Tbsp firmly packed brown sugar
1 C butter, softened
1 14oz can sweetened condensed milk
1/4 C fresh lemon juice
1 16oz can Whole Cranberry sauce
2 Tbsp Corn Starch
In mixer beat butter, flour, oats and 3/4 C brown sugar till crumbly like sand.
Set aside 1 1/2 cup of this mixture. Press remaining into bottom of greased 13"X9"
baking pan. Bake 15 minutes or till slightly brown.
In mixer beat cream cheese till fluffy. Gradually add in condensed milk, beating till smooth.
Stir in lemon juice.
Spread over baked crust.
Combine cranberry sauce, starch and 1 Tbsp brown sugar. Spoon over the cheese layer.
Top with reserved crumb mixture. Bake 45 mins or till golden.
Cool - cut into bars.
Recipe from Fran S.
Dry Rub for Ribs
Night before cooking, mix
1 Tbsp. Salt or less if desired
1 Tbsp. Granulated onion (or powder)
1 Tbsp. Granulated garlic (or powder)
1 Tbsp. Paprika (plain or smoked)
1 Tbsp. Fresh ground pepper
4 Tbsp. Brown sugar
Prepare babyback ribs by removing gristle and silver skin. Cut slightly into edge between bones for easier seperation after cooking. Rub thoroughly into the ribs, cover or seal and place in refrigerator for 1 to 24 hours.
Cover and bake in a sheet pan, or grill pan for 4 hours at 250 degrees.
1 Tbsp. Salt or less if desired
1 Tbsp. Granulated onion (or powder)
1 Tbsp. Granulated garlic (or powder)
1 Tbsp. Paprika (plain or smoked)
1 Tbsp. Fresh ground pepper
4 Tbsp. Brown sugar
Prepare babyback ribs by removing gristle and silver skin. Cut slightly into edge between bones for easier seperation after cooking. Rub thoroughly into the ribs, cover or seal and place in refrigerator for 1 to 24 hours.
Cover and bake in a sheet pan, or grill pan for 4 hours at 250 degrees.
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