3-4 large chicken breasts (cut into bite size pieces)
1-1/2 lbs. sweet sausage (cut into bite size pieces) easier to slice if slightly frozen
1 large onion sliced
3 tablespoons minced garlic
1 potato per person (cubed)
1 lb. sliced mushrooms
salt, pepper, adobo (blue lid) be careful how much you use it's very salty
1/2 - 1 cup goya olive oil
1/2 - 1 cup water
(optional hot pepper (add last 10 minutes of cooking))
Combine and mix all into a large baking dish
Bake at 400 degrees for 1 to 1-1/2 hours or until cooked thoroughly
Serve over white rice or egg noodles.
Monday, May 28, 2012
Cole Slaw
1/2 cup of mayo
3 tbsp sugar
3 tbsp milk
4 tbsp white vinegar
salt and pepper to taste
Mix all together and then add
1 package of coleslaw
3 tbsp sugar
3 tbsp milk
4 tbsp white vinegar
salt and pepper to taste
Mix all together and then add
1 package of coleslaw
Chris's Sangria
1 big jug of Carlo Rossi Burgandy
1/2 pint E&J Regular Brandy
1/2 pint triple sec (actually use a little less than 1/2 pint)
1/4 to 1/2 cup of sugar (according to your taste)
1 pint of OJ, add more if you need to, again to your taste
add fruit
to make a smaller batch, just half everything.
1/2 pint E&J Regular Brandy
1/2 pint triple sec (actually use a little less than 1/2 pint)
1/4 to 1/2 cup of sugar (according to your taste)
1 pint of OJ, add more if you need to, again to your taste
add fruit
to make a smaller batch, just half everything.
Macaroni Salad (Food Network)
Ingredients
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1/2 cup prepared mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Directions
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.
Tuesday, May 22, 2012
Ginger Sesame Chicken
GINGER SESAME CHICKEN
liz used 3 chicken breasts and suggested doubling the sauce
Ingredients:
2 T sesame seeds
1 T water
1 T low sodium soy sauce
1 T light maple syrup
1 T sherry
1 t fresh ginger root, minced
1/2 t five spice powder
2 T flour
1/2 t salt
1/4 t black pepper
1 lb raw boneless skinless chicken breast, cut into bite-sized pieces
2 t sesame oil
3 c cooked brown rice – optional*
Directions:
1. In a large skillet over medium-high heat, brown the sesame seeds until lightly toasted (2-3 minutes), shaking the pan frequently. Remove toasted seeds from heat and transfer to a dish. Set skillet aside for use in step 4.
2. In a small bowl, combine the water, soy sauce, maple syrup, wine, ginger and five spice and stir together.
3. Place the flour, salt and pepper in a Ziploc bag and shake to mix. Add the chicken pieces and seal. Shake until chicken pieces are thoroughly coated.
4. Add the sesame oil to the large skillet and bring to medium-high heat. When oil is hot, add the chicken pieces and cook through, flipping the chicken to brown on all sides (about 5 minutes). Pour the sauce mixture from step 2 over the chicken and stir to coat. Cook for a few more minutes until sauce is thickened and coating chicken. Add toasted sesame seeds to chicken and stir to coat (or sprinkle seeds over top of each serving). Split chicken into four servings and serve over rice if desired
liz used 3 chicken breasts and suggested doubling the sauce
Ingredients:
2 T sesame seeds
1 T water
1 T low sodium soy sauce
1 T light maple syrup
1 T sherry
1 t fresh ginger root, minced
1/2 t five spice powder
2 T flour
1/2 t salt
1/4 t black pepper
1 lb raw boneless skinless chicken breast, cut into bite-sized pieces
2 t sesame oil
3 c cooked brown rice – optional*
Directions:
1. In a large skillet over medium-high heat, brown the sesame seeds until lightly toasted (2-3 minutes), shaking the pan frequently. Remove toasted seeds from heat and transfer to a dish. Set skillet aside for use in step 4.
2. In a small bowl, combine the water, soy sauce, maple syrup, wine, ginger and five spice and stir together.
3. Place the flour, salt and pepper in a Ziploc bag and shake to mix. Add the chicken pieces and seal. Shake until chicken pieces are thoroughly coated.
4. Add the sesame oil to the large skillet and bring to medium-high heat. When oil is hot, add the chicken pieces and cook through, flipping the chicken to brown on all sides (about 5 minutes). Pour the sauce mixture from step 2 over the chicken and stir to coat. Cook for a few more minutes until sauce is thickened and coating chicken. Add toasted sesame seeds to chicken and stir to coat (or sprinkle seeds over top of each serving). Split chicken into four servings and serve over rice if desired
Monday, April 30, 2012
Pampered Chef Balsamic Vinagrette
Directions:
- 1Mix all ingredients well in the order listed.
- 2Enjoy!
Manhatten Clam Chowder
Manhattan Clam Chowder
Recipe courtesy Emeril Lagasse, 2001
Prep Time: -- Inactive Prep Time: -- Cook Time: --
Level:
Easy
Serves:
6 to 8 main course servings
Ingredients
8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt
Directions
In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
Here's my changes to this recipe: I went to Wegman's got already shucked clams - for the clam brother, I used an additional jar of clam juice. I omitted the carrots and added clam base to flavor this soup up. Absolutely the best chowder I have EVER MADE.
Recipe courtesy Emeril Lagasse, 2001
Prep Time: -- Inactive Prep Time: -- Cook Time: --
Level:
Easy
Serves:
6 to 8 main course servings
Ingredients
8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt
Directions
In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
Here's my changes to this recipe: I went to Wegman's got already shucked clams - for the clam brother, I used an additional jar of clam juice. I omitted the carrots and added clam base to flavor this soup up. Absolutely the best chowder I have EVER MADE.
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