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Chicken Fried Rice

21 Feb
Fried Rice

Fried Rice (Photo credit: chooyutshing)

Fried Rice is best made with left over rice

 

2 boneless skinless chicken breast, diced

1/4 cup vegetable oil, divided

2 large eggs

1/2 large red bell pepper, diced

1/2 large sweet onion, diced

1/2 cup frozen sweet green peas, thawed

3 cups cooked white or brown rice

1/4 cup soy sauce

1 tsp chili-garlic sauce

4 green onions, sliced

 

Heat 3 TBSP oil in a skillet over medium-high heat. Add chicken, cook until browned and well done on the inside. Remove from skillet and set aside. In a small skillet, heat 1 TBSP oil over medium high heat. Add eggs; cook 1 minute on each side. Remove from skillet; chop and set aside. In the same skillet the chicken was cooked in, add 2 TBSP oil and heat over medium-high. Add bell pepper and onions; stir constantly for 5 minutes. Add peas, and next 3 ingredients; stir-fry 4 minutes or until heated through out. Stir in eggs and sprinkle with green onions.

 

Serves 4

 

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True Southern Fried Chicken

9 Feb
English: Several pieces of fried chicken.

Image via Wikipedia

3 quarts water

2 TBSP salt

8 pieces frying chicken

Salt to taste

Black pepper to taste

Garlic powder to taste

1 cup flour

2 cups vegetable oil

1/4 cup bacon grease

 

Combine water and 2 TBSP salt in a large bowl. Add chicken; cover and refrigerate for 8 hours. Drain chicken; rinse with cold water and pat dry. Sprinkle chicken pieces with salt, pepper and garlic powder to taste. In a one gallon zip loc bag, add flour, 1 TBSP salt, 1 tsp black pepper; shake to mix well. Add 2 pieces of chicken and shake to coat. Repeat with two pieces of chicken at a time until all have been coated. Combine vegetable oil and bacon grease in a large deep skillet over medium high heat or in an electric skillet set to 360 degrees. Add chicken skin side down three pieces at a time. Cook 3 minutes then add three more pieces, cooking for 3 minutes, then add remaining pieces. Cover and cook 6 minutes; uncover and cook 9 minutes; turn chicken pieces during the last three minutes for even browning. Drain on paper towels.

 

Serves 4

 

 

Baked Apple Pancake

9 Feb
pancakes front and center

pancakes front and center (Photo credit: digiyesica)

1 cup pancake mix

2/3 cup milk

2 TBSP vegetable oil

1 egg, beaten

1/4 cup butter

1/3 cup packed light brown sugar

1 medium Golden Delicious apple, peeled and sliced

 

Preheat over to 350

In a bowl, combine pancake mix, milk, oil,  and egg. In an 8 inch oven proof skillet, melt butter. Stir in brown sugar, and apple slices; saute until sugar is dissolved. Pour batter over apple mixture. Cook, uncovered, over medium heat until bubbles form on top of pancake.

Bake, uncovered for 12 to 17 minutes or until golden brown. Invert onto serving plate.

 

Serves 1 to 2

Country Fried Venison

9 Feb
Venison Steaks 29,80 p/kg @ Baars Poelier, Mar...
Image via Wikipedia

Venison is a staple in many Southern homes. This recipe takes the wild flavor away.

2 pounds venison tenderloin

1/2 cup soy sauce

1/2 cup Worcestershire sauce

1/2 cup butter, melted

2 tsp liquid smoke

1 egg, beaten

1 cup buttermilk

1 cup flour

2 tsp seasoned salt

2 tsp vegetable oil

 

Cut tenderloin into eight steaks. In a large zip loc bag, combine soy sauce, Worcestershire sauce, butter and liquid smoke. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours.

In a shallow bowl, combine egg, and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discard marinade. dip steaks in buttermilk mixture, then into flour mixture. In a large skillet over medium-high heat. cook steaks in oil for 12 to 14 minutes, turning occasionally.

 

Serves 8

 

Apple Dapple Cake

9 Feb
English: Bundt Pan

Image via Wikipedia

3 large eggs

1-1/4 cups vegetable oil

2 tsp vanilla

2 cups sugar

3 cups all-purpose flour, divided

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

3 cups apples, peeled and diced

1 cup chopped pecans or walnuts

1 cup sweetened flaked coconut

 

Preheat oven to 350

Grease a  9 inch Bundt pan; set aside. In a large bowl beat eggs on medium speed; add oil, vanilla, and sugar beating well. In another bowl, sift together 2-3/4 cups flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture. Combine remaining 1/4 cup flour,  with apples, nuts, and coconut; fold into cake batter. pour into prepared Bundt pan. Bake for 1 hour 10 minutes. Remove from oven and let stand 5 minutes. Remove from pan to a cooling rack.

Combine 1/3 cup butter, 1 cup firmly packed light brown sugar, 1/4 cup milk, and 1 tsp vanilla in a saucepan and bring to a boil. Cook for 3 minutes. Pour over warm cake.

***** This cake may be baked in a 13 x 9 x 2 pan and a 9 x 5 loaf pan. There is too much batter for a 13 x 9 pan only. Bake for 40 to 45 minutes.

 

Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce

8 Feb
Bread

Bread (Photo credit: ulterior epicure)

1 loaf of each–French bread, diced into 1 inch cubes

1 loaf Shallah bread, diced into 1 inch cubes

1 package Keiser rolls, diced into 1 inch cubes

1 ( 8 oz) package cream cheese, softened

9 large eggs, room temperature

1/4 cup sugar

3 tsp vanilla extract, divided

3 cans Solo Almond Filling

1 cup butter, melted and divided

2-1/2 cups heavy cream

Dash of salt

2 TBSP Almond filling

2 TBSP sugar

1 egg yolk

1/4 slivered almonds

Amaretto Cream Sauce

Preheat oven to 325

Coat a 13x9x2 baking dish with cooking spray. Arrange one third of bread cubes in baking dish. Beat cream cheese, 1 egg, 1/4 cup sugar and vanilla with mixer until smooth. Spread half of mixture over bread. Whisk together 1-1/4 cups almond filling and 1/2 cup melted butter. Spread half of mixture over cream cheese mixture on bread. Repeat layers once, using bread and remaining cream cheese mixture and almond mixture; put remaining bread cubes on top. Whisk together 8 eggs, 2 tsp vanilla, heavy cream, and salt. Pour over bread mixture. Cover and chill 30 minutes or until most of egg mixture is absorbed. Whisk together 1/2 cup melted butter, 2 TBSP almond filling, 2 TBSP sugar and egg yolk until blended. Drizzle evenly over bread. Sprinkle with almonds.

bake 1 hour or until set. Serve with Amaretto Cream Sauce

Amaretto Cream Sauce:

1/2 cup Amaretto liquer

2 TBSP cornstarch

2 cups whipping cream

1/2 cup sugar

Combine liquer and cornstarch, stir until smooth. Cook cream in heavy saucepan over medium heat; stirring often, just until bubbles appear. Gradually stir in amaretto mixture. Bring to a boil and add sugar;  cook until slightly thickened. Remove from heat. Cool completely.

Black Bean and Smoked Chicken Soup

30 Jan
1900 advertisement for Lea & Perrins' Sauce.

Image via Wikipedia

1 can (15 oz) black beans, drained and rinsed

Light vegetable cooking spray

1/2 cup peeled and chopped broccoli stems

1/2 cup diced carrots

1 cup diced celery

1 cup diced onion

1 TBSP dried thyme

1 TBSP dried basil

1/2 cup sweet white wine

8 ounces  boneless, skinless chicken breast

4 TBSP  low-calorie barbecue sauce (no oil variety)

1 cup low-fat chicken broth

12 ounces evaporated skim milk

2 cups broccoli florets

1 TBSP cornstarch, dissolved in 2 TBSP cold water

1 TBSP liquid smoke

1 TBSP Worcestershire sauce

1 tsp Tabasco sauce

1/4 cup fresh cilantro

 

In a medium saucepan add 2 cups water and the black beans; add bay leaf. Bring to a boil over medium heat. Cook for 10 minutes. Drain beans and discard bay leaf. Preheat oven to 400 degrees.

In a heavy Dutch oven over medium heat; heat for 1 minute, then spray twice with cooking spray. Add broccoli stems, carrots, celery, and onion. Cover, reduce heat to low, and cook 5 minutes, stirring once or twice. Stir in thyme, basil, and wine. Simmer, uncovered, for 15 minutes or until wine has reduced by half.

In the meantime, coat chicken thoroughly with barbecue sauce and bake 10 minutes on the top shelf of oven, Remove from oven and cool long enough to handle. Cut the chicken into small cubes. Add chicken, broth, and beans to the pot. Cook over low heat for 3 minutes. Stir in evaporated milk and broccoli florets. Cook 5 minutes, stirring to keep soup from coming to a boil. Add corn starch mixture and cook for 2 minutes , stirring constantly. Stir in liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with cilantro.

Serves 4

 

368 calories per serving

3.6 grams fat

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