Tasty Tuesday

Chicken Pot Pie Soup

Ingredients:
1/2 cup butter
8 oz mushroom, sliced
1/2 onion, diced
2 garlic cloves, minced
1/2 cup flour
3 cups chicken stock
2 cups milk
3 cups cooked chicken meat
1/2 cup frozen crinkle cut carrots
1/4 cup frozen green beans
1/4 cup frozen peas
1/4 cup frozen corn kernels
salt and pepper

Instructions:
Step 1. Melt butter in a large soup pot.  Add mushrooms a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.

Step 2. With the last batch of mushrooms, add onion and garlic.

Step 3. Saute mixture until onion and garlic are soft. Sprinkle flour over mushroom mixture.  Stir and cook several minutes until flour is golden.

Step 4. Add chicken stock and milk and heat to a boil.

Step 5. Simmer soup, stirring frequently until thickened.

Step 6. Add chicken and frozen vegetables, heat soup until hot, stirring occasionally.

Step 7. Salt and pepper to taste, serve over a scoop of mashed potatoes.

Serve with biscuits or shapes cut out of pie crust or puff pastry (or you could forget the potatoes and serve in a bread bowl).  If you store or freeze the soup be sure to store it separate from the mashed potatoes.  Otherwise, when you reheat the soup the potatoes will melt completely and throw off the texture.

Tasty Tuesday

Back Posting ;)

Sauted Green Beans with Cranberries and Pecans

Ingredients:

2/3 cup (about 3 ounces) dried cranberries

1-1/4 cups fresh orange juice

2/3 cup (2 ounces) toasted pecans

3/4 pound sweet potatoes, peeled and cut into 1/4-inch dice

1/4 cup maple syrup

1/2 teaspoon plus 1/4 cup kosher salt; more as needed

1/4 teaspoon freshly cracked black pepper; more as needed

1 to 1-1/4 pounds fresh green beans, rinsed well, stem ends trimmed

3 ounces (6 tablespoons) unsalted butter

2 tablespoons finely chopped fresh sage 

 

Instructions:

Step 1: Heat the oven to 350 degrees F. Put the cranberries and 1 cup of the orange juice in a small bowl and let sit at room temperature for at least 30 minutes.

 

Step 2: Increase the oven temperature to 450 degrees F. Toss the diced sweet potato with the maple syrup, the remaining 1/4 cup orange juice, the 1/2 teaspoon salt, and the black pepper. Spread the potato pieces on a rimmed baking sheet, stirring occasionally, until just tender, 10 to 15 minutes. Set aside

Step 3: Meanwhile, bring 4 quart water and the 1/4 cup salt to a boil in an 8-quart pot. Put the beans in the boiling water, stir once or twice to distribute them, and cook until just tender throughout, 4 to 5 minutes, depending on their size and freshness. Drain the beans well in a colander.

Step 4: When ready to serve, strain the cranberries and reserve the juice. Melt the butter in a large (preferably 12-inch) skillet over medium-high heat until bubbling but not browned. Add the chopped sage and let sizzle for just a few seconds, stirring, to flavor the butter and crisp the sage. Add the green beans and spread them out in the pan. Let them cook for 2 to 3 minutes without stirring. Add the cooked sweet potatoes, toasted walnuts, and strained cranberries. Toss all together and cook, stirring occasionally, for 2 minutes more, to let the ingredients warm and their flavors mingle. Add the reserved orange juice, stir well, and cook until most of the liquid has evaporated, about 1 minute more. Taste and season with salt and pepper as needed. Transfer to a serving dish and serve immediately.

Make Ahead:
You can make this recipe up to 4 hours ahead, stopping after you par-cook the green beans. Plunge the hot green beans into an ice bath to stop the cooking, drain well in a colander, and set aside until ready to proceed with the recipe.

Recipe adapted slightly from the recipe.com website

Tasty Tuesday

Chocolate Peppermint Bark

Ingredients:
1 pound dark chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
3/4 cup crushed peppermint candies, such as Candy Canes or Starlight mints


Instructions:
Step 1: Line a 13 x 9 inch pan with foil.  Set aside.

Step 2: In top of a double-boiler or in microwave (I used the microwave), melt dark chocolate chips.  Spread into prepared pan.  Refrigerate until JUST ABOUT set, about 15-20 minutes.  The just about part is important as this will help meld your chocolate together.

Step 3: In top of a double boiler or in  microwave, melt white chocolate chips.  Stir in peppermint extract.  Spread on top of dark chocolate.  Sprinkle with crushed peppermint candies.

Step 4: Refrigerate until set, about an hour.  Remove from pan and break into pieces.  Store at room temperature.

Tasty Tuesday

Chinese Chicken Salad

Ingredients:
Dressing:
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8ounce) package  rice noodles
1 head iceberg lettuce (rinsed and chopped)
4 boneless skinless chicken breasts halves (cooked and shredded)
1 small can mandarin orange slices (drained)
3 green onions (chopped)
1 tablespoon sesame seeds (toasted)

Cooking Instructions:
Step 1: To make the dressing- In a salad dressing carafe or container combine brown sugar, soy sauce, sesame oil, vegetable oil, and rice vinegar. Shake and mix well (dressing should be prepared a half hour before making the salad)

Step 2: To cook rice noodles- Heat a wok with a few tablespoons of oil. Break off a little bit of the rice noodles and add them to the skillet and fry them (they will puff up so only add a few at a time). As the rice noodles begin to puff up, remove from the wok and drain on paper towels.  Be sure to cook them longer enough because undercooked rice noodles will be very hard to eat.

Step 3: In a large bowl combine iceberg lettuce, cooked chicken, mandarin oranges, green onions and toasted sesame seeds. Let chill for 10 minutes in the refrigerator. Just before serving add the rice noodles. Pour dressing on the salad or allow everyone to put the dressing on their own plates of salad.

(Makes 6 Servings)

Tasty Tuesday

Eggnog Cupcakes

Ingredients:
 1 1/2 cups AP flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
1/3 cup softened butter
1 egg
1 tsp vanilla
1 tsp rum extract
3/4 cup eggnog
1 tsp cinnamon
1/2 tsp nutmeg

Cooking Instructions:
 
Step 1. Sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 2. Cream the sugar and butter together until fluffy. Add the eggs, vanilla and rum extract and beat until smooth. Alternate adding the flour mixture and eggnog, beating well with each addition. Continue beating for 1 more minute.

Step 3. Spoon batter evenly into 12 muffin liners and bake at 350 degrees for about 18 minutes until toothpick inserted in center of cupcakes comes out clean. Cool completely before frosting.

Rum Frosting

Ingredients:
2 cups powdered sugar
1/4 cup softened butter
1/4 cup vegetable shortening
1 tsp rum extract
1-2 tbsp eggnog

Instructions:
Beat the powdered sugar, butter, shortening, and rum extract on low speed until blended. Add the eggnog 1 tsp at a time until desired consistency is reached.Wait until cupcakes are cooled completely to frost them.

Tasty Tuesday

Moo Shu Beef

Ingredients:

1/2 pound deli roast beef, cut 1/8 inch thick

1 tablespoon dry sherry

3 teaspoons reduced-sodium soy sauce, divided

2 teaspoons cornstarch, divided

1 teaspoon minced fresh ginger

1 clove garlic, minced

1/2 teaspoon sugar

1/4 cup cold water

1/4 cup beef broth

3 tablespoons peanut or vegetable oil, divided

1 egg, lightly beaten

1 cup shredded carrots

1 can (8 ounces) sliced bamboo shoots, drained and cut into thin strips

3 green onions with tops, cut into 1/2-inch pieces

Hoisin or plum sauce

8 flour tortillas (7 to 8 inches), warmed

 

Cooking Instructions:

 

Step 1. Cut beef into thin strips. Combine sherry, 1 teaspoon soy sauce, 1 teaspoon cornstarch, ginger, garlic and sugar in large bowl; stir until smooth. Add beef and toss to coat. Marinate 10 minutes.

Step 2. Stir water, broth and remaining 2 teaspoons soy sauce into remaining 1 teaspoon cornstarch in cup until smooth; set aside.

Step 3. Heat wok over high heat about 1 minute or until hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Pour egg into wok; tilt to coat bottom. Scramble egg, breaking into small pieces as it cooks. Remove from wok.

Step 4. Add remaining 2 tablespoons oil to wok and heat 30 seconds. Add carrots; stir-fry 1 minute. Add beef mixture, bamboo shoots and green onions; stir-fry 1 minute. Stir broth mixture until smooth; add to wok. Cook and stir 1 minute or until sauce boils and thickens. Cook 1 minute more. Stir in egg.

Step 5. Spread equal amount of hoisin sauce on each tortilla. Spoon beef mixture over sauce. Fold bottom of tortilla up over filling, then fold sides over filling. Transfer to serving plate.

 

(I found this yummy recipe on-line at TLC Cooking.)

Tasty Tuesday

Southwestern Chicken 

Ingredients:
1 Tbsp. oil
4 small boneless skinless chicken breasts cube (1 lb.)
2 cups of water
1 cup salsa, thick 'n chunky
1 pkg. (10oz.) frozen corn
2 cups brown rice, uncooked
1/4 cup cheddar cheese, shredded

Cooking Instructions:

Step :1 Heat oil in large skillet on medium-high heat. Add Chicken; cover. Cook 4 minutes on each side or until cooked through (170*F).
Step 2: Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to a boil.
Step 3: Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted.

(Makes 4 servings)

Tasty Tuesday

Sorry about skipping last week but there was so much excitement from receiving LOA that I totally forgot!

General Tso's Chicken
 
Ingredients:
1 pound boneless, skinless chicken breast
3 dried red chilis
2 teaspoons minced ginger
2 teaspoons finely chopped garlic
3 cups peanut oil for deep-frying
2 cups cornstarch
1 big pinch white sesame seeds, for garnish
Scallions, thinly sliced, for garnish

Marinade:
2 teaspoons dark soy sauce
2 teaspoons sesame oil
1 egg yolk

Sauce:
1 1/2 tablespoons tomato paste, mixed with 1 tablespoon water
1 teaspoon cornstarch
3 teaspoons white sugar
2 teaspoons dark soy sauce
1 teaspoons rice vinegar
3 tablespoons chicken stock or water

Cooking Instructions:


Step :1 Mix ingredients for marinade. Slice chicken into 1-inch cubes and add to marinade mixture. Let sit for 15 to 20 minutes.

Step 2: Mix ingredients for the sauce. Set aside.
Drip excess marinade off the chicken, and toss cubes in the 1 cup cornstarch. Shake off excess cornstarch before frying. Add about 2 inches of peanut oil to your wok. Heat wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove chicken with a metal slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

Step 3: Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat wok over medium-heat heat. Add dried chilis, garlic, and ginger to wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add sauce mixture and stir until thickened, about 1 to 2 minutes. Return chicken to wok and stir well to coat with sauce. Transfer chicken to serving dish.

Step 4: Sprinkle with white sesame and scallions. Serve with white rice and vegetables.

(Makes 4-5 servings)

Tasty Tuesday

CHICKEN RIGGIES

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 sticks (3/4 cup) butter or margarine
1/2 pint heavy cream
2 cups chicken broth
2 to 3 red and/or green bell peppers, cut into strips
1 to 2 medium onions, diced
2 to 3 cloves garlic, minced
olive oil (as needed)
3/4 cups plain tomato sauce (I use one LARGE can of Hunts sauce)
Hot Cherry peppers (to taste)
1 cup GOOD grated cheese
1 1/2 tbsp cornstarch
1/4 cup GOOD white wine
2 pounds rigatoni, uncooked

Cooking Instructions:

Step 1: In a large pan, melt butter and saute peppers and onions until soft and onions are translucent. Add garlic and cook about 1 minute more. Remove and put aside.

Step 2: Put chicken in pan and cook until lightly brown. You may have to add some olive oil, as there may not be enough butter. Add peppers and all other ingredients (except macaroni) and simmer about 1 hour.

Step 3: Cook rigatoni according to package directions.

Step 4: Pour chicken mixture over cooked pasta and toss.

Tasty Tuesday

Pumpkin Buttermilk Bundt Cake

Ingredients:

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For glaze:

2 T butter
1 cup powdered sugar
1-3 T cream or milk

Cooking Instructions:

Step 1: Preheat oven to 350°F. Butter and flour bundt pan.

Step 2: Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.

Step 3: Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Step 4: Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then turn cake over and let cake cool on rack. Cool 10 minutes more.

Step 5: To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.

Side note - Cream Cheese Frosting is a great choice as well!

Tasty Tuesday

Spaghetti Pie

Ingredients:

6 oz. spaghetti, cooked and still warm
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese
1 c. cottage cheese
1 c. Mozzarella cheese, shredded
1 (28 oz.) jar spaghetti sauce

Cooking Instructions:

Step 1: Combine hot cooked spaghetti with butter until butter is melted. Add egg and Parmesan cheese. Place in pie dish and form a "crust".
Step 2: Spread cottage cheese over spaghetti in pie dish.
Step 3: Cover with spaghetti sauce and sprinkle with mozzarella cheese.
Step 4: Bake 30 minutes at 350*F or until bubbly. Let set, then cut into slices and serve.

(Makes 9 servings)

Spicy Vegetable Lo Mein

Every Tuesday I will be posting a new recipe. My post titles will read Tasty Tuesdays. Today I am posting one that we tried just this past week. I must say it was awesome. I tad bit spicy but very good! I'm not sure where I stumbled upon this recipe but I thank the person put it out there for the world to have!

For those of you who are not familiar with Lo Mein, Lo Mein is a Chinese noodle dish. The noodles are first cooked and then mixed with a brown sauce and an assortment of vegetables. This dish uses quite a few vegetables and no actual meat. If you would prefer to add a little meat putting in some cooked chicken, pork, or shrimp would be great as well. Vegetable Lo Mein could be a main course or even go great as a side dish with your favorite Chinese chicken recipe. For the noodles, I used linguini but spaghetti or vermicelli will work just as good. Enjoy.

Ingredients:

8 ounces linguini, spaghetti or vermicelli noodles (cooked until al dente)
¼ cup vegetable oil
1 teaspoon dried red pepper flakes
2 cups fresh mushrooms (sliced)1 carrot (peeled and sliced into thin strips)
1 red bell pepper (sliced)
1 onion (sliced)2 tablespoons garlic (minced)
2 teaspoons ginger (minced)1 green onion (chopped)
1 tablespoon cornstarch
1 cup chicken broth¼ cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
¼ teaspoon curry powder salt and pepper (to taste)

Cooking Instructions:

Step 1: In a small bowl mix together chicken broth and cornstarch. Set aside. Heat oil in a large skillet or wok. Add the red pepper flakes and stir fry for 30 seconds. Add mushrooms, carrots, onion, red pepper, garlic and ginger. Stir fry until tender. Add in green onion and stir fry for 1 minute.
Step 2: Add in the chicken broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder. Stirring until sauce has thickened. Season with salt and pepper to taste.
Step 3: Mix sauce with cooked noodles tossing to coat and serve.

(Makes 4 servings)