I'm so happy that Mally left 2 recipes for us. Can't wait to try the chicken dish.
Now everybody, I don't want anyone to feel pressure here. Just post if/when you can, or leave a comment (just click on 'comment' at the bottom of the post. If I can do it, anyone can do it).
Or just come by once in awhile and read.
If you have had a recipe that did NOT go so well -
Joanna R's "Microwave Peach Cheesecake from Hell" comes to mind -
maybe you'd like to post that too. It would be funny, I think.
Also, think about any food memories you may have from childhood, that make you feel good
or not so good - (tuna melts, Claire, I'm talking to you!)
Or maybe something you liked, but have improved upon.
There. I've said my piece. I just get a little too excited about food, and with being in touch with all of you. It makes me happy, ok? I'm just sayin...
Thursday, May 20, 2010
Wednesday, May 19, 2010
Stir Fry Basil Chicken
I found this recipe on melskitchencafe.com. It was so good and so easy to make. I omitted the red pepper flakes (we don't like that much kick) and used basil from a tube because I didn't have any fresh. Kurt gave it a 10 out of 10 and deemed it restaurant quality. I would have to agree. Needless to say, there were no leftovers.
1 tablespoon canola oil
3 garlic cloves, finely minced
1/4 teaspoon – 1/2 teaspoon red pepper flakes (depending on how spicy you like it – I used 1/4 teaspoon and it perfectly warm but not too spicy)
1 yellow (or other sweet) onion, cut in half and sliced in thin half moon strips
2 boneless, skinless chicken breasts (about 1 1/2 pound), cut into bite-size pieces
1/4 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 bunch fresh basil (about 1/2 cup), torn into pieces
2 large tomatoes, chopped
Heat the oil in a large non-stick skillet over medium heat. Add the garlic and red pepper flakes. Stir constantly and cook for 30 seconds to one minute, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.
Add the oyster sauce, hoisin sauce, soy sauce, and sugar and stir until everything is well coated. Reduce the heat to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes. Over medium heat, let the tomatoes and basil sit, without stirring, for about 5-7 minutes. Stir the mixture until everything is well combined and heated through.
Serve immediately over rice.
1 tablespoon canola oil
3 garlic cloves, finely minced
1/4 teaspoon – 1/2 teaspoon red pepper flakes (depending on how spicy you like it – I used 1/4 teaspoon and it perfectly warm but not too spicy)
1 yellow (or other sweet) onion, cut in half and sliced in thin half moon strips
2 boneless, skinless chicken breasts (about 1 1/2 pound), cut into bite-size pieces
1/4 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 bunch fresh basil (about 1/2 cup), torn into pieces
2 large tomatoes, chopped
Heat the oil in a large non-stick skillet over medium heat. Add the garlic and red pepper flakes. Stir constantly and cook for 30 seconds to one minute, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.
Add the oyster sauce, hoisin sauce, soy sauce, and sugar and stir until everything is well coated. Reduce the heat to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes. Over medium heat, let the tomatoes and basil sit, without stirring, for about 5-7 minutes. Stir the mixture until everything is well combined and heated through.
Serve immediately over rice.
Peanut Butter Chocolate Chip Cookies
These were so delicious! Don't even try the dough because you won't make it to baking the cookies.
1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
Preheat oven to 375°.
Cream the butter, peanut butter and sugars until light. Add the egg and vanilla and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.
1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
Preheat oven to 375°.
Cream the butter, peanut butter and sugars until light. Add the egg and vanilla and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.
Saturday, May 15, 2010
Brown Sugar Muffins
OK. Here we go. This is gonna be fun. For a long time I've been wanting to have a blog for all the chefs in our family, to share those recipes once and for all, that we've been calling eachother for. Ya know, when we've searched through our 'recipe area' drawer/cupboard/book/ and cannot seem to find the envelope/magazine page/scrap piece of paper on which we have jotted the info. I think it is only fitting that the first recipe here is one of the oldest recipes i have. I mean, I think I first made this in my second year of marriage. We were in school at BYU, and at some luncheon someone made this to go with - of all things - taco salad, which I DO NOT recommend as a combination. BUT the muffins were good and I've been making them ever since.
Brown Sugar Muffins
Cream together:
1 cup(packed) brown sugar
1/2 cup shortening ( I use crisco butter flavored, or you could use regular crisco. DO NOT use butter-contrary to popular belief everything IS NOT better with butter - sorry dairy association and all past princesses thereof. I LOVE butter, but if you use it in this recipe the muffins will not puff up all pretty and round. Save the butter to slather on top of the cut muffin while it is still warm from the oven.)
When that is all fluffy, add:
1 egg
beat and add:
1 teaspoon baking soda & 1/2 teaspoon salt
beat, then add 2 cups flour, alternately, with 1 cup milk (OK, about the milk. When my kids were little it seemed like we were always just about out of milk. That's when I discovered that MOST recipes that call for milk will also work if you used reconstituted non-fat dry powdered milk, or evaporated milk, mixed 1/2 for 1/2 with water, or just 1 cup straight from the can. No one can tell the difference in the finished product, and it saves the "real" milk for the kidlets. )
Grease 12 cup muffin pan (doesn't matter which 'grease' you use, just don't use papers)
Put an even amount of dough in 12 cups. Bake at 400 degrees for 15-20 minutes.
You kind of just need to practice to get the time just right-it depends on your oven. You can use a toothpick to check for done-ness, it should come out clean. You can also use the 'spring-back' technique, ya know, touching it with your finger to see if it bounces back.
These muffins are great right out of the oven with aforementioned butter, and a glass of milk or OJ. If any are leftover, they are good split in half, lightly buttered and then toasted under the broiler until sizzling and crispy on top. Oh yeah, this recipe makes 12 muffins. Sorry if that was too much info and not enough recipe for your liking. When you post a recipe you can write it however you want to, ok? But seriously, try the muffins, I think you'll like them. Except
DO NOT serve them with taco salad. I'm just sayin...
P.S. You will probably never see a calorie count or any such info in my recipes. Have you met me?
Brown Sugar Muffins
Cream together:
1 cup(packed) brown sugar
1/2 cup shortening ( I use crisco butter flavored, or you could use regular crisco. DO NOT use butter-contrary to popular belief everything IS NOT better with butter - sorry dairy association and all past princesses thereof. I LOVE butter, but if you use it in this recipe the muffins will not puff up all pretty and round. Save the butter to slather on top of the cut muffin while it is still warm from the oven.)
When that is all fluffy, add:
1 egg
beat and add:
1 teaspoon baking soda & 1/2 teaspoon salt
beat, then add 2 cups flour, alternately, with 1 cup milk (OK, about the milk. When my kids were little it seemed like we were always just about out of milk. That's when I discovered that MOST recipes that call for milk will also work if you used reconstituted non-fat dry powdered milk, or evaporated milk, mixed 1/2 for 1/2 with water, or just 1 cup straight from the can. No one can tell the difference in the finished product, and it saves the "real" milk for the kidlets. )
Grease 12 cup muffin pan (doesn't matter which 'grease' you use, just don't use papers)
Put an even amount of dough in 12 cups. Bake at 400 degrees for 15-20 minutes.
You kind of just need to practice to get the time just right-it depends on your oven. You can use a toothpick to check for done-ness, it should come out clean. You can also use the 'spring-back' technique, ya know, touching it with your finger to see if it bounces back.
These muffins are great right out of the oven with aforementioned butter, and a glass of milk or OJ. If any are leftover, they are good split in half, lightly buttered and then toasted under the broiler until sizzling and crispy on top. Oh yeah, this recipe makes 12 muffins. Sorry if that was too much info and not enough recipe for your liking. When you post a recipe you can write it however you want to, ok? But seriously, try the muffins, I think you'll like them. Except
DO NOT serve them with taco salad. I'm just sayin...
P.S. You will probably never see a calorie count or any such info in my recipes. Have you met me?
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