Just a quick post today for some veggies I fixed a couple of days ago. It’s a quick way to dress up a frozen vegetable blend.
1 Tbs sesame oil ~ olive oil will work too but sesame adds a nice oriental flavor
1 pound frozen stir fry vegetable blend; any combination
1/4 cup teriyaki sauce
1 Tbs soy sauce
1/2 cup cooked rice
Heat oil in large skillet or wok. Add vegetables and saute for about 6 – 8 minutes until veggies are thawed and cooked to desired tenderness. Stir in teriyaki sauce, soy sauce, and rice and heat through.
We made some batter fried shrimp and scallops tonight with a tempura batter. Very nice texture; light and fluffy yet crispy. This is an unseasoned version; perhaps next time we will zip it up a bit although like it is allows the dipping sauce to really shine. Quick and easy to do. We used a small strainer basket to allow us to handle a few pieces at a time instead of having to work one by one. A little messy but much quicker that way.
1 cup icy cold water
1 1/2 cups flour
plus additional flour to dredge
Begin by setting aside some flour to dredge the seafood. In bowl mix together egg and icy water. Stir in 1 1/2 cups flour just before frying.
First heat oil over medium high heat. Dip seafood in flour, sift then toss in batter. We used a strainer basket to work with a few pieces at a time then gently place in hot oil. Fry about 3 minutes or until lightly golden and cooked through. We served ours with some red hot sauce but cocktail sauce would be great too.
We had a little more catfish to cook today and decided to make sandwiches. This sauce was a perfect alternative to traditional tartar sauce. Very spicy with the 2 tabasco peppers so adjust to your liking or leave them out if you prefer it mild.
Tabasco Lime and Dill Sauce
1/3 cup mayonnaise
juice of 1/2 lime
1 Tbs fresh dill (packed)
1 – 2 tabasco peppers
1/4 tsp salt
1/4 tsp pepper
Combine all ingredients about 30 minutes or so before serving.
We had some awesome pork chops for lunch today. I don’t usually go for the apple and pork combo but this was pretty tasty. Easy to do and quick to make.
3-4 pork chops ~ I used boneless
1 cup apple cider
2 Tbs brown sugar
1/4 tsp cinnamon
1/4 tsp cayenne
1 Tbs cornstarch
1 Tbs cold apple cider
Heat cup of apple cider over medium heat. Add brown sugar, cinnamon, and cayenne; bring to a simmer. In small bowl whisk together tablespoon each of the cornstarch and cold apple cider. Add to simmering liquid and stir until thickened. Pour into bowl and set aside.
In same skillet heat olive oil. Season pork chops if desired with a little salt and pepper. Cook chops for 3 – 4 minutes each side. Pour apple cider glaze over the top and cover. Reduce heat to low and simmer for 10 – 15 minutes; until chops are cooked through. Stir and flip the chops occasionally to keep the sugars from burning and sticking. Serve with extra glaze for dipping.
I always thought cranberries must be terrible …. that was until I had something other that the gelatinous stuff that comes in a can. You know, the stuff that gets sliced on the lines left by the can indentations and served with a fork. Now I love cranberries. Homemade cranberries are so easy to do. It takes about 10 minutes of cooking time and can be made with any of your favorite fruits to compliment its flavor.
1 bag fresh cranberries
1/4 cup fresh squeezed orange juice
1 – 2 Tbs fresh squeezed lemon juice
3/4 cup water
1 cup sugar
zest of one lemon and one orange
1/2 cup diced apple
1/2 cup pomegranate
Combine all ingredients and bring to a boil. Reduce heat; stirring occasionally for about 10 minutes. Cranberries will pop and everything will begin to meld together. Chill until ready to serve.
I’ve been experimenting with my broiler again. Unfortunately I have an old electric range so I don’t get the browned bubbly results I always imagine but the chicken still came out fantastically. It took longer than I expected, I assumed the broiler would work a little quicker. Anyway, here is my recipe for today!
Place chicken breast on foil lined pan and broil 4 inches from broiler for about 8 – 10 minutes. Flip over pieces and continue cooking about 5 more minutes. Flip back over and spoon some bbq sauce over the top. Broil another 3-4 minutes; flip and repeat on other side. I flipped back to the top side and added a bit more sauce. I was hoping the sauce would stick a bit more but the chicken was so tender and juicy that I really can’t complain about a thing.
I was using up some leftovers today so this might not be so much of a recipe as a creation. I wanted to use up the last couple of italian sausages I had from my stew the other day but I also had a craving for spaghetti so I put the two together along with some artichokes and chicken and called it lunch!
6 o.z. italian sausage
1 chicken breast
1/4 cup diced onion
1 can quartered artichokes
1 jar spaghetti sauce
1/2 lb spaghetti ~ cooked to desired tenderness
Cook sausage and chicken breast; Leftover grilled sausages and any kind of leftover chicken would work great; I cooked mine in a skillet as both were raw. Allow to rest for a few minutes and cut into bite size pieces. Meanwhile begin sautéing onion in skillet; add sausage and chicken breast. Stir in artichoke and spaghetti sauce and heat through. Serve with cooked spaghetti.
It started out I was making a soup but as things progressed I ended up making a hearty entrée instead.
1 1/2 cups chicken stock
8 – 10 o.z. italian sausage – sliced or crumbled
1/2 medium onion
2 stalks celery
4 o.z. fresh mushrooms
1 can crushed tomato ~ 28 o.z.
2 – 3 o.z. fresh spinach
1/2 tsp oregano
cooked pasta if desired
In stock pot heat 1/2 cup of the chicken stock. Add sausage, onion, celery, and mushrooms. Cook until sausage is cooked through and veggies are desired tenderness about 10 – 12 minutes. Add remaining chicken stock and crushed tomato; simmer together; add spinach and oregano. Cook an additional 5 – 10 minutes until spinach is tender. Serve with pasta.
I made a tasty dill sauce to go with some salmon patties. A great compliment to the salmon (which I will post tomorrow); I am sure this would be delicious with any fish baked or fried. The dill works very well along side the dashes of cayenne and garlic. I think the balance of lemon juice, sour cream and mayonnaise is the key.
1/4 cup sour cream
2 Tbs mayonnaise
1 1/2 tsp fresh dill
2 tsp lemon juice
1/8 tsp cayenne
1/8 tsp garlic powder
salt and pepper to taste
Combine all ingredients ahead of time and refrigerate for 30 minutes or so before using.