For this recipe I left out the snow peas that it called for. Substitute broccoli.
Very good.
Ingredients:
1 (9) ounce package of Chinese noodles
2 tbsp oyster sauce
1/2 tsp soy sauce
1/2 tsp sugar
2 tsp corn starch
1/2 cup water
5 1/2 tbsp veg oil
1/2 pound trimmed snow peas (I subbed broccoli)
3 scallions finely chopped
2 tbsp minced Ginger
1 pound flank steak sliced thin against grain
Cook noodles according to package directions, drain and set aside
Stir together oyster sauce, soy sauce, sugar, corn starch and water till smooth
Heat 1 tbsp oil in medium skillet until hot.
Place noodles in skillet and fry them into a flat pancake. Press down with a spatula browning on both sides. Add more oil when flipping.
Transfer noodles to paper towl after browned.
Heat 1 tbsp oil in wok. When oil gets hot add snow peas, with pinch of salt about two minutes. Transfer to piste.
Heat 2 tbsp oil heat Ginger and scallions with 1/4 tsp salt for 30 seconds.
Add beef and brown. Remove beef.
Heat sauce in wok until boils then add veggies, beef and noodles back in pan.
Mix together well and serve.
Thursday, November 18, 2010
Wednesday, November 17, 2010
Pineapple glazed chicken with jalapeño salsa
If I could rate this recipe I would give it five stars. I don't like jalapeño peppers soni left them out of the salsa, I don't think anyone missed it.
Ingredients:
1 cup pineapple juice
8 tbsp brown sugar
4 tbsp spicy brown mustard
3/4 cup cubes fresh pineapple
3 tbsp finely diced red pepper
3 tbsp cilantro ( I left this out because I don't like it)
1 1/2 tbsp diced red onion
1 1/2 tbsp canned jalapeño chilled, coarsely cut and drained
4 boneless chicken breasts. I cut them in thin strips.
Preheat oven to 400*.
Bring pineapple juice, brown sugar, mustard, to a boil in small saucepan. Boil until sauce thickens, season with salt and pepper
Mix pineapple, onion, red pepper, cilantro, and chilis in bowl.
Line baking sheet with foil, place chicken on sheet and brush with glaze.
Bake 15 minutes brush again with glaze. Broil until cooked, browned to desire. Let rest five minutes. Use reserve sauce for dipping.
Spoon salsa over chicken and serve.
I made white rice to go with this meal. Served the extra sauce over the rice.
Bon appetite!
Ingredients:
1 cup pineapple juice
8 tbsp brown sugar
4 tbsp spicy brown mustard
3/4 cup cubes fresh pineapple
3 tbsp finely diced red pepper
3 tbsp cilantro ( I left this out because I don't like it)
1 1/2 tbsp diced red onion
1 1/2 tbsp canned jalapeño chilled, coarsely cut and drained
4 boneless chicken breasts. I cut them in thin strips.
Preheat oven to 400*.
Bring pineapple juice, brown sugar, mustard, to a boil in small saucepan. Boil until sauce thickens, season with salt and pepper
Mix pineapple, onion, red pepper, cilantro, and chilis in bowl.
Line baking sheet with foil, place chicken on sheet and brush with glaze.
Bake 15 minutes brush again with glaze. Broil until cooked, browned to desire. Let rest five minutes. Use reserve sauce for dipping.
Spoon salsa over chicken and serve.
I made white rice to go with this meal. Served the extra sauce over the rice.
Bon appetite!
Monday, November 15, 2010
Honey mustard roast pork with bacon.
Honey-Mustard Pork Roast with Bacon
Ingredients
Pork:
• 1/4 cup Dijon mustard
• 2 tablespoons whole-grain mustard (recommended: Maille)
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary leaves
• 1 (3 1/2-pound) center-cut, boneless, pork loin roast
• 12 slices bacon (about 1 pound) thin sliced works best
Salad:
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 5 cups (5 ounces) baby arugula
Directions
Special equipment: kitchen twine
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
Ingredients
Pork:
• 1/4 cup Dijon mustard
• 2 tablespoons whole-grain mustard (recommended: Maille)
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary leaves
• 1 (3 1/2-pound) center-cut, boneless, pork loin roast
• 12 slices bacon (about 1 pound) thin sliced works best
Salad:
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 5 cups (5 ounces) baby arugula
Directions
Special equipment: kitchen twine
For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
Fettucine with peas, asparagus and pancetta
12 ounces fettucine
3 ounces pancetta (more is better)
1 1/4 pounds asparagus trimmed and cut into 1 inch pieces
2 cups fresh peas (I used frozen)
1 bunch green onions thinly sliced
2 cloves garlic pressed
1/2 cup grated Parmesan cheese (more is better)
1/3 cup heavy whipping cream
3 tbsp olive oil
3 tbsp lemon juice
1 tbsp grated lemon zest
1/4 cup Italian flat leaf parsley
1/4 cup thinly slices fresh basil
Cook pasta
Drain, reserve 1/4 cup of cooking water
Cook pancetta until brown
Remove and place on paper towel to drain
Reserving the oil in pan
Add asparagus sauté 3 minutes
Add peas, onions, garlic sauté 2 minutes more
Remove from heat
Add 1/4 cup pasta cooking liquid, 1/2 cup cheese, cream, olive oil, lemon juice, zest, parsley and pasta
Mix well together
Toss adding more pasta liquid if needed
Transfer to large bowl and sprinkle on pancetta
Add additional cheese if desired
Should serve four heaping bowlfuls
3 ounces pancetta (more is better)
1 1/4 pounds asparagus trimmed and cut into 1 inch pieces
2 cups fresh peas (I used frozen)
1 bunch green onions thinly sliced
2 cloves garlic pressed
1/2 cup grated Parmesan cheese (more is better)
1/3 cup heavy whipping cream
3 tbsp olive oil
3 tbsp lemon juice
1 tbsp grated lemon zest
1/4 cup Italian flat leaf parsley
1/4 cup thinly slices fresh basil
Cook pasta
Drain, reserve 1/4 cup of cooking water
Cook pancetta until brown
Remove and place on paper towel to drain
Reserving the oil in pan
Add asparagus sauté 3 minutes
Add peas, onions, garlic sauté 2 minutes more
Remove from heat
Add 1/4 cup pasta cooking liquid, 1/2 cup cheese, cream, olive oil, lemon juice, zest, parsley and pasta
Mix well together
Toss adding more pasta liquid if needed
Transfer to large bowl and sprinkle on pancetta
Add additional cheese if desired
Should serve four heaping bowlfuls
Five spice cranberry chicken wings
Five-Spice Cranberry Glazed Chicken Wings
Makes 24
Use leftover cranberry sauce to make these sweet, fragrant roasted wings.
Ingredients
1/2 cup cranberry sauce*
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon rice vinegar
2 teaspoons expeller-pressed canola oil*
1 tablespoon reduced-sodium soy sauce or tamari
1 1/2 teaspoons Chinese five-spice powder
24 (about 2 3/4 pounds) chicken wing drumettes
2 tablespoons chopped fresh cilantro
Directions
Preheat oven to 425°F. In a large bowl, mix together cranberry sauce, honey, lime juice, vinegar, oil, tamari and five-spice powder; set aside half of the mixture. Add drumettes to bowl and toss to coat. Arrange on a large foil- or parchment paper-lined baking sheet in a single layer and bake, flipping and basting with reserved cranberry mixture every 10 minutes or so, until glazed and deep golden brown, about 45 minutes. Arrange on a platter and garnish with cilantro.
Makes 24
Use leftover cranberry sauce to make these sweet, fragrant roasted wings.
Ingredients
1/2 cup cranberry sauce*
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon rice vinegar
2 teaspoons expeller-pressed canola oil*
1 tablespoon reduced-sodium soy sauce or tamari
1 1/2 teaspoons Chinese five-spice powder
24 (about 2 3/4 pounds) chicken wing drumettes
2 tablespoons chopped fresh cilantro
Directions
Preheat oven to 425°F. In a large bowl, mix together cranberry sauce, honey, lime juice, vinegar, oil, tamari and five-spice powder; set aside half of the mixture. Add drumettes to bowl and toss to coat. Arrange on a large foil- or parchment paper-lined baking sheet in a single layer and bake, flipping and basting with reserved cranberry mixture every 10 minutes or so, until glazed and deep golden brown, about 45 minutes. Arrange on a platter and garnish with cilantro.
Terriyaki Chickn
1/2 cup tamari soy sauce
1/4 cup pineapple juice
2 tbls. Brown sugar
2 tbls. Finely chopped garlic
1/2 cup sake, optional
4 boneless chicken breasts
Whisk together soy sauce, pineapple juice, sugar, garlic and sake. Transfer half to ziploc bag and add chicken. Refrigerate for 4 hours to overnight.
Preheat grill. Grill chicken Over medium heat 15 minutes each side.
Heat reserved marinade and serve on side for dipping.
1/4 cup pineapple juice
2 tbls. Brown sugar
2 tbls. Finely chopped garlic
1/2 cup sake, optional
4 boneless chicken breasts
Whisk together soy sauce, pineapple juice, sugar, garlic and sake. Transfer half to ziploc bag and add chicken. Refrigerate for 4 hours to overnight.
Preheat grill. Grill chicken Over medium heat 15 minutes each side.
Heat reserved marinade and serve on side for dipping.
Tuesday, November 2, 2010
Bottle O Beef beef stew with fire roOsted tomatoes
2 pounds stew meat
1/2 cup flour seasoned with salt and pepper
3 carrots chopped
1 large onion
12 ounce bottle dark beer
2 cups beef broth
28 ounce can fire roasted tomatoes
3 potatoes chopped
Oil
1 cup green peas
Salt and pepper
Toss meat with flour salt and pepper
Brown in oil in heavy pan
Romove meat and brown onion
Add meat, broth, beer, and tomatoes simmer one hour
Simmer potatoes and carrots one more hour
Add peas 10 minutes before you serve
Delicious!!!!!
1/2 cup flour seasoned with salt and pepper
3 carrots chopped
1 large onion
12 ounce bottle dark beer
2 cups beef broth
28 ounce can fire roasted tomatoes
3 potatoes chopped
Oil
1 cup green peas
Salt and pepper
Toss meat with flour salt and pepper
Brown in oil in heavy pan
Romove meat and brown onion
Add meat, broth, beer, and tomatoes simmer one hour
Simmer potatoes and carrots one more hour
Add peas 10 minutes before you serve
Delicious!!!!!
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