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FISH SAUCE CHICKEN WINGS (From thewoksoflife.com) 2-1-20 Top of page
8 garlic cloves, finely chopped
1/8 tsp. salt
1/4 cup warm water
1/2 cup Vietnamese fish sauce (Phu Quoc or Three Crabs
brand)
1/2 cup superfine sugar
1 1/2 lbs. chicken wings (about 12), split at the joint
(discard the wingtips)
2/3 cup Thai rice flour
2 tbsps. cornstarch
1/4 cup water
1-2 tsps. Thai roasted chili paste (naam phrik pao)
First make the marinade. Mince the garlic with the salt. We used a garlic press and mixed the salt in. Add the warm water and let sit for 10 minutes. Add the fish sauce and sugar, stirring to dissolve. Place the chicken wings in a separate large bowl with 1/2 cup of the fish sauce mixture and toss. Marinate for 4 hours or overnight, setting aside the rest of the fish sauce mixture in the refrigerator. When the wings are done marinating, transfer to a colander, and let drain for 15 minutes. Mix the rice flour and cornstarch together, and toss the wings in the dry mixture until coated. Bake the wings at 475° for 24 minutes, flipping halfway through. Halfway through the cooking time, start to make the glaze. Add 1/4 cup of water to the reserved fish sauce mixture and transfer to a hot wok. Add the chili paste. Bring to a boil in a wok, and reduce for 1-2 minutes. Add the wings and toss to coat them in the glaze, about 1 minute. Serve with some refreshing sliced cucumbers on the side!
FRANKS RED HOT BUFFALO CHICKEN DIP (From hy-vee.com) 2-1-20
8 oz. cream cheese, softened
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
or Frank's RedHot Buffalo Wing Sauce
1/2 cup blue cheese or ranch salad dressing
Add blue cheese or ranch salad dressing
2 cup shredded cooked chicken
1/2 cup crumbled blue cheese or your favorite shredded
cheese
crackers or vegetables, for serving
Heat oven to 350°. Combine cream cheese, buffalo sauce, salad dressing, chicken and crumbled cheese in a 1-quart baking dish. Bake 20 minutes or until mixture is heated through. Garnish as desired. Serve with crackers or vegetables.
BEST BROWN BUTTER CHOCOLATE CHIP COOKIES (From ambitiouskitchen.com) 2-1-20
2 1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter (2 sticks)
1 1/2 cups packed dark brown sugar
1/4 cup granulated sugar
1 large egg + 1 additional egg yolk, at room temperature
1 tbsp. vanilla extract
1 tbsp. plain greek yogurt
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips (or sub dark chocolate chips)
Maldon sea salt, for sprinkling on top
Add butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Be sure to whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch. With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until combined. In a separate large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low-speed just until combined. Add both chocolate chips and mix on low speed until just incorporated into the dough. Chill dough for 2 hours in the refrigerator, or up to 12-24 hours. Do not try to speed up this process. The dough needs to chill in order to be perfect. Once dough is chilled, preheat the oven to 350° and line a baking sheet with parchment paper. Once ready to bake, measure 2 heaping tbsps. of the dough or use a medium cookie scoop. It doesn't have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets for 5 minutes to allow them to set up, then sprinkle each cookie with sea salt. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Makes 24-36 cookies.
SALMON IN CREAMY SUN DRIED TOMATO SAUCE (From lecremedelacrumb.com) 2-8-20 Top of page
4 salmon fillets, skin removed
salt and pepper to taste
2 tbsps. butter
2 tbsps. honey
3 tsps. minced garlic
2 tsps. Italian seasoning blend or combination or dried
thyme, basil, oregano and parsley
1/2 cup julienned sun dried tomatoes (they come in a
jar packed with oil, be sure to drain excess oil)
1 cup chicken broth
1/2 cup half and half OR heavy cream (use heavy cream
for a thicker, creamier sauce!)
2/3 cup parmesan cheese
grated parmesan cheese, fresh herbs, cracked black pepper
for topping optional
Season salmon with salt and pepper to taste on both sides. Melt butter in a large skillet over medium heat. Once melted stir in honey. Add salmon to pan and cook 4-6 minutes on each side until caramelized around the edges and cooked through the center. Transfer to a plate and cover to keep warm. Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes). Return salmon to the pan and spoon the sauce over the salmon. Top with cracked black pepper, grated parmesan cheese, fresh herbs if desired, and serve.
CILANTRO PISTACHIO PESTO SHRIMP PASTA (From ambitiouskitchen.com) 2-8-20
For the pesto:
3/4 cup packed fresh cilantro
1/3 cup shelled roasted pistachios
1 jalapeno, seeds removed
2 cloves garlic
1/2 lime, juiced
3 tbsps. avocado or olive oil
2-3 tbsps. water, to thin pesto
1/2 tsp. salt
Freshly ground black pepper
For the shrimp:
1/2 tbsp. olive oil
1 lb. raw shrimp, deveined and tails off
1/2 tsp. garlic powder
Freshly ground salt and pepper
For the pasta:
10 oz. brown rice spaghetti (or regular)
To garnish:
1/4 cup goat cheese
Extra cilantro
Chopped roasted pistachios
Make the pesto by adding the following to the bowl of a food processor: cilantro, pistachios, jalapeño, garlic cloves, lime juice, olive oil, water and salt and pepper. Process until smooth, scraping down the sides and processing again, if necessary. Next cook the shrimp: add olive oil to a large skillet or pan and place over medium high heat. Add in shrimp, garlic powder and salt and pepper; cook until shrimp is no longer pink. Remove from heat and set aside. Cook the pasta until al dente, according to the directions on the package. Drain pasta, then add back to pot. Stir in the pesto and shrimp until well coated. Add pasta to bowls and garnish with goat cheese, a few cilantro leaves and a sprinkle of crushed pistachios. Serve immediately. Makes about 4 servings.
SKILLET CHICKEN CORDON BLEU WITH CREAMY DIJON SAUCE (From cookingclassy.com) 2-8-20
3/4 cup low-sodium chicken broth
2 tsps. cornstarch
1/4 cup heavy cream
1 tbsp. dijon mustard
4 (5-6 oz.) chicken breasts, pounded to an even thickness
(about 1/2-inch)
1/4 cup all-purpose flour
Salt and freshly ground black pepper
1 1/2 tbsps. olive oil
4 thin slices smoked deli ham
4 slices swiss cheese
3/4 cup garlic butter croutons , finely crushed
2 tbsps. chopped fresh parsley
Whisk together chicken broth and cornstarch until smooth, mix in cream and dijon mustard. Pour flour into a shallow dish, whisk in 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken in flour then add to skillet. Cook about 4 - 5 minutes until golden brown on bottom then rotate to opposite side and cook until center registers 165° on an instant read thermometer, while layering ham and then cheese over chicken during last 1 - 2 minutes of cooking (if the ham is too large for the chicken fold it in half). Transfer chicken to a plate, cover plate with a skillet lid to keep chicken warm. Whisk chicken broth mixture once more then pour into skillet. Season lightly with salt and pepper. Allow to cook, stirring constantly, until mixture reaches a light boil then allow to simmer about 1 minute, while stirring. Return chicken to skillet, sprinkle crouton crumbs and parsley over chicken. Serve warm, topping each serving with some of the sauce and season with more salt and pepper if needed.
POTATO GNOCCHI WITH PORK RAGÙ (From countryliving.com) 2-8-20
1 pkg. potato gnocchi (or prepare yourself)
1 tbsp. olive oil
2 cloves garlic, pressed
1 lb. ground pork
1 tbsp. tomato paste
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup fresh flat-leaf parsley, chopped
2 tbsps. fresh chives, chopped
1 tbsp. fresh tarragon, chopped
Grated Parmesan, for serving
Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 1 minute. Add pork and season with salt and pepper. Cook, breaking pork up into small pieces, until browned, 4 to 6 minutes (drain off excess fat, if necessary). Add tomato paste and cook, stirring, until pork starts to get crispy, 2 to 3 minutes. Add wine and simmer until mostly evaporated, 2 to 3 minutes. Add stock and bring to a simmer; remove from heat. Stir in parsley, chives, and tarragon. Bring a large pot of salted water to a boil. Cook gnocchi until they begin to float to the surface, 2 to 4 minutes; drain. Serve topped with sauce and sprinkled with Parmesan.
SPAGHETTI SQUASH WITH TURKEY 2-8-20
1 lb. ground turkey
Italian seasoning
garlic powder
onion powder
Mrs. dash
1/2 red pepper
1/2 cup baby bell mushrooms
Brown meat and remaining ingredients until meat is cooked. Drain.
Add:
1 pkg. frozen spinach
1/2 bag frozen broccoli
1 jar alfredo sauce
Cook until vegetables are done. Serve over spaghetti squash or noodles.
TOMAHAWK STEAK 2-8-20
Brush olive oil on both sides of tomahawk steak. Rub with garlic salt. Place in plastic container and refrigerate for 8 hours. Remove from refrigerator and let rest at room temperature for 1 hour. Place cast iron pan in oven and brush with peanut oil. Heat oven to 500°. Let bake for 15 minutes. Put pan on stove top and turn on high. Place steak in pan and sear for 2-3 minutes on each side. Return to oven and bake to desired doneness. (Internal temperature 145° for medium rare)
MARINATED BROILED SHRIMP 2-15-20 Top of page
juice of 1 lime
juice of 1 lemon
1/4 cup olive oil
1 tsp. minced garlic
salt and pepper
Put in ziploc bag and add shrimp. Seal and toss. Marinade for 30 minutes. Turn oven to broil and cook for 2-3 minutes or until done.
PAN SEARED STEAK 2-15-20
Rub both sides of steak with garlic infused olive oil. Rub with garlic salt and cracked pepper. Wrap in foil and let rest to room temperature. Place cast iron pan in oven and brush with peanut oil. Heat oven to 500°. Let bake for 15 minutes. Put pan on stove top and turn on high. Unwrap steak and place in pan and sear for 1-2 minutes on each side. Return to oven and bake to desired doneness. (Internal temperature 145° for medium rare)
PINEAPPLE PORK MARINADE 2-15-20
2 (1/2 inch thick) pork chops
1 1/2 cups pineapple juice
3/8 - 1/2 cup olive oil
1 tbsp. salt
1/2 tbsp. cracked black pepper
1 tsp. powdered ginger
1/2 onion, minced
cilantro
1/2 a red or green bell pepper, chopped
cinnamon sprinkled on if desired
Put into a gallon zipper bag and marinade for 30 minutes to an hour before frying/grilling.
KETO CHOCOLATE MOUSSE (From lowcarbyum.com) 2-15-20
1 tsp. gelatin
1 tbsp. cold water
2 tbsps. boiling water
1/4 cup low carb sugar substitute more or less to taste
1/4 cup cocoa powder
1 cup heavy cream chilled
1 tsp. sugar free vanilla extract
In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Stir together sweetener and cocoa in medium bowl. Then add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally if needed, until mixture is thickened. Pour in gelatin mixture and beat until well blended. Spoon into serving dishes and refrigerate for at least 2 hours before serving.
ULTIMATE FLAKY BUTTERMILK BISCUITS FROM AMERICA'S TEST KITCHEN (From copymethat.com 1-18-20) 2-15-20
3 cups King Arthur all purpose flour
2 tbsps. sugar
4 tsps. baking powder
1/2 tsp. baking soda
1 1/2 tsps. salt
16 tbsps. (2 sticks) unsalted butter, frozen for 30 minutes
1 1/4 cups buttermilk, chilled
Line rimmed baking sheet with parchment paper and set aside. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Coat sticks of butter in flour mixture, then grate 7 tablespoons from each stick on large holes of box grater directly into flour mixture. Toss gently to combine. Set aside remaining 2 tablespoons butter. Add buttermilk to flour mixture and fold with spatula until just combined (dough will look dry). Transfer dough to liberally floured counter. Dust surface of dough with flour; using your floured hands, press dough into rough 7" square. Roll dough into 12x9" rectangle with short side parallel to edge of counter. Starting at bottom of dough, fold into thirds like business letter, using bench scraper or metal spatula to release dough from counter. Press top of dough firmly to seal folds. Turn dough 90 degrees clockwise. Repeat rolling into 12x9" rectangle, folding into thirds, and turning clockwise 4 more times, for total of 5 sets of folds. After last set of folds, roll dough into 8 1/2-inch square about 1 inch thick. Transfer dough to prepared sheet, cover with plastic wrap, and refrigerate for 30 minutes. Adjust oven rack to upper-middle position and heat oven to 400°. Transfer dough to lightly floured cutting board. Using sharp, floured chef’s knife, TRIM 1/4 INCH OF DOUGH FROM EACH SIDE OF SQUARE AND DISCARD. Cut remaining dough into 9 squares, flouring knife after each cut. Arrange biscuits at least 1 inch apart on sheet. Melt reserved butter; brush tops of biscuits with melted butter. Bake until tops are golden brown, 22 to 25 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes before serving.
MARGARITA (From gimmesomeoven.com) 2-22-20 Top of page
1 1/2 oz. silver tequila
1 oz. orange liqueur (Cointreau, Grand Marnier or Triple
Sec)
3/4 oz. freshly-squeezed lime juice
ice
agave sweetener or simple syrup, optional
lime wedge and coarse salt, optional
If you would like salt-rimmed glasses, begin by running a lime slice (the juicy part) around the top rim of a glass. Fill a shallow bowl with salt, and dip the rim in the salt until it is covered with your desired amount of salt. Set aside. Add tequila, orange liqueur and lime juice to a cocktail shaker, and shake or stir until combined. Taste, and if you would like the margarita to be sweeter, stir in a half teaspoon of agave or simple syrup at a time until the mix reaches your desired level of sweetness. Fill glass with ice. Pour in the margarita mixture over the rocks. Serve immediately, garnished with an extra lime wedge if desired.
MARGARITA 2-22-20
Equal parts:
lime juice
triple sec
Add 2 parts tequila. Add mandarin orange juice to taste.
CURRIED PEANUT DIP (From bonappetit.com) 2-22-20
1 tbsp. vegetable oil
1/4 cup jarred red curry paste
1 14.5 oz. can coconut milk
1/2 cup creamy peanut butter
3 tbsps. unseasoned rice vinegar
1 tbsp. fish sauce
1 tbsp. honey
Kosher salt
Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes. Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes. Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.
SALMON (From foodnetwork.com) 2-22-20
12 oz. salmon fillet, cut into 4 pieces
coarse salt
freshly ground black pepper
Preheat the oven to 450°. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
SALSA 2-22-20
1/2 avocado, mashed
1 tsp. rinsed capers
1 tbsp. balsamic vinegar
onion, minced, to taste
1/2 tsp. garlic, minced
cilantro, to taste, optional
Stir to combine. Serve with salmon.
MARGARITA 2-22-20
1 cup lime juice
1 cup maple syrup
ice
water
Combine and add water and ice to taste.
FISH TACOS (From foodnetwork.com) 2-22-20
1 lb. white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tbsp. ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the following garnishes.
Garnishes:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
EXTRA-HOT YUCATÁN-STYLE ROASTED-HABANERO SALSA (From seriouseats.com) 2-29-20 Top of page
1 whole head garlic, split into cloves, cloves left unpeeled
24 whole habanero chilies
2 tbsps. juice from 1 grapefruit
2 tbsps. juice from 1 orange
2 tbsps. juice from 2 limes
salt
Thread garlic cloves on a metal skewer and roast directly over a gas flame until well charred on all surfaces, about 5 minutes. Alternatively, roast in a dry skillet over medium-high heat, tossing, until charred on most surfaces, about 5 minutes. Transfer to a bowl until cool enough to handle, then peel blackened skins and discard. Roast habaneros in a dry skillet over medium-high heat, tossing, until charred on most surfaces, about 5 minutes. Transfer to a bowl and allow to cool. When cool enough to handle, pick out stems and discard. (See note; you may want to use gloves for this task.) Combine peeled garlic, habaneros, and grapefruit, orange, and lime juice in a blender or molcajete. Blend or pound until a smooth but still pulpy consistency is reached. Be very careful when opening blender or pounding in molcajete to avoid getting liquid or vapors near your eyes and nose. (It will burn your eyes and make you cough/sneeze.) Transfer salsa to a bowl, let rest for 15 minutes, then season to taste with salt. Salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.
SMOKED SALMON CRISPS (From foodandwine.com) 2-29-20
4 1/2 tbsps. all-purpose flour
2 tsps. sugar
1/2 tsp. kosher salt
1 chilled large egg white
4 tbsps. unsalted butter, at room temperature
1 tbsp. black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 1/2 tsps. very finely chopped shallot 1 1/2 tsps. very
finely chopped chives, plus a few snipped, for garnish
1/4 tsp. finely grated lemon zest
Freshly ground white pepper
1/2 cup crème fraîche
Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy. Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2 1/2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 8 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden. Let cool. In a medium bowl, combine the salmon with the shallot, chopped chives, lemon zest and a pinch of white pepper. Spoon the salmon onto the tuiles and top with a dollop of crème fraîche and a couple of snipped chives. Serve right away.
CAULIFLOWER BOLOGNESE (From epicurious.com) 2-29-20
12 oz. mushrooms, such as shiitake or crimini, stems removed
1 medium head of cauliflower (about 2 1/4 lb.), broken
into florets
1/4 cup plus 2 tbsps. extra-virgin olive oil, plus more
for drizzling
4 tbsps. unsalted butter, divided
1 large onion, finely chopped
6 garlic cloves, thinly sliced
1 chile, such as serrano, Holland, or Fresno, thinly
sliced, or 1/2 tsp. crushed red pepper flakes
1 tbsp. finely chopped rosemary
1/3 cup double concentrated tomato paste
Kosher salt
1 lb. rigatoni
2 oz. finely grated Parmesan (about 1 cup), plus more
for serving
3 tbsps. finely chopped parsley
1/2 lemon
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl. Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go. Heat 1/4 cup oil and 2 tbsps. butter in a large heavy pot over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 4-6 minutes. Add onion and 2 tbsps. oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6-8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6-8 minutes. Season with salt, then keep warm over low heat. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Using a slotted spoon, transfer pasta to pot with sauce. Add 1 cup Parmesan, remaining 2 tbsps. butter, and 1 cup pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes. Remove from heat and stir in parsley. Taste and adjust seasoning with salt (it'll probably need another pinch or two). Finely zest lemon over pasta and toss once more. Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.
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