Friday, March 25, 2011

P.F. Chang's Lettuce Wraps


Special Sauce

  • 1/4 cup sugar
  • 1/2 cup water
  • tablespoons soy sauce
  • tablespoons rice wine vinegar
  • tablespoons ketchup
  • tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • tablespoon hot mustard (optional)
  • teaspoons HOT water (optional)
  • 1 -2 teaspoon garlic and red chile paste (optional)

Stir Fry Sauce

Directions: ** you might want to use a food processor to speed things along!

  1. 1 Make the special sauce by dissolving the sugar in water in a small bowl.
  2. 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
  3. 3 Mix well and refrigerate this sauce until you're ready to serve.
  4. 4 Combine the hot water with the hot mustard and set this aside as well.
  5. 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
  6. 6 Bring oil to high heat in a wok or large frying pan.
  7. 7 Saute chicken breasts for 4 to 5 minutes per side or done.
  8. 8 Remove chicken from the pan and cool.
  9. 9 Keep oil in the pan, keep hot.
  10. 10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
  11. 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  12. 12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
  13. 13 With the pan still on high heat, add another Tbsp of vegetable oil.
  14. 14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
  15. 15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
  16. 16 Top with"Special Sauce".

Tuesday, March 22, 2011

Spinach and Sausage Soup

Ingredients: -8-10 potatoes, sliced thinly -6 chicken bullion cubes or 3 Knorr bullion cubes or enough for 6 cups chicken broth (usually 6 tsp) if using powder -1 lb sausage -3-4 cloves garlic, minced -1 Tbs butter or margarine -heavy dash pepper -1 box frozen spinach, thawed -2 cans evaporated milk Cover potatoes with water, add bullion cubes and cook until tender. Cook sausage in separate pan and drain oil. Add to the cooked potatoes. Saute garlic in butter. Add to potatoes along with pepper and spinach. 5 minutes before serving heat evaporated milk in separate pan and add to soup. Heat through and let flavors mix. I'm unsure why you need to heat the evaporated milk separately but I did it because I was afraid to mess up the recipe. Adapted from Michelle Bartlett's family's recipes

Pineapple Upside-down Cake

Have all ingredients at room temp before beginning. Have ready a 9-inch skillet or a 9x2 inch round pan or bunt pan.

7 slices canned, unsweetened pineapple (from 20 oz can)
3 TBSP unsalted butter
3/4 cup packed brown sugar
19 maraschino cherries (optional)
19 cooked pitted prune halves or quarters (optional)
19 pecan halves (optional)
2 large eggs
2 Tbs buttermilk (to make your own: mix 1/2 Tbs white vinegar or lemon juice with almost 1/2 cup milk. Let sit 5 min. You will use 1/2 cup total in this recipe)
1/2 tsp vanilla

1 cup flour
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (don't add if using regular butter)

6 Tbs (3/4 stick) unsalted butter, softened
6 Tbs buttermilk

Drain pineapple and place on 1 layer on paper towels to absorb the excess juice

Place butter in the skillet or cake pan. Place the pan in the oven just until the butter is melted, or melt it on the top of the stove. Tilt to coat all sides with butter. The extra butter will settle in the bottom of the pan.

Sprinkle brown sugar evenly over the bottom of the pan.

Place 1 pineapple ring on the brown sugar in the center of the pan and arrange 6 more around it. In the center of each ring and in the spaces between them, place cherries, prunes or pecans (all optional).

Whisk together eggs, buttermilk and vanilla with a fork.

Mix flour, sugar, baking powder, baking soda and salt for a few seconds with an electric mixer in a large bowl.

Add softened butter and  6 Tbsp buttermilk (8 Tbsp total)

Beat on low speed just until moistened. Increase speed to medium with a hand held mixer and beat for exactly 1.5 minutes. The batter will be stiff. Add 1/3 egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly. Bake until toothpick inserted comes out clean, about 35-40 minutes at 350 degrees. Remove cake from oven and tilt pan in all directions to detach from the sides. Let cool 2-3 minutes before unmolding. Invert a serving platter on top of pan and flip. Scoop remaining fruit/topping from pan and spoon over cake.

Recipe from The Joy of Cooking Cookbook

Saturday, March 12, 2011

Creamy Chicken Spaghetti Casserole

■1 whole Cut Up Fryer Chicken
■1 stick 1/2 Cup Butter
■16 ounces, weight White Mushrooms, Sliced
■¼ cups Dry White Wine
■Kosher Salt And Pepper
■¼ cups Flour
■2 cups Chicken Broth (reserved From Chicken Or Canned)
■1-½ cup Whole Milk
■¼ cups (additional) Dry White Wine
■1 cup Freshly Grated Parmesan Cheese
■1 cup Whole Black Olives, Chopped
■1 teaspoon Kosher Salt, Or To Taste (didn't need to add any)
■Freshly Ground Black Pepper
■Extra Cheese, For Sprinkling
■1 pound Thin Spaghetti

Preparation Instructions
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.
Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.

Recipe by the Pioneer Woman

I made this recipe a couple days ago and everyone loved it.
I substituted the cut up fryer chicken for 3 chicken breasts boiled. I also substituted the dry white wine for white wine vinegar. I used the fake Parmesan cheese. So, I boiled the chicken and shredded it (big pieces). Cooked the pasta with water not on chicken broth. I used the bouillon cube for the chicken broth required in the sauce. I also forgot to put it in the oven, and it was still delicious! Next time, I'll put it in the oven.