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Author: vscson

Kung Pao Shrimp

Kung Pao Shrimp

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Yield: 4

Adapted from: Woks of Life

This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili—make this restaurant-quality dish at home!
For roasting the peanuts:

  • 1tsp neutral oil
  • 1cup raw peanuts (shelled, with or without the skin)

For the shrimp:

  • 1lb peeled and deveined large shrimp
  • 1tsp neutral oil
  • 1tsp Shaoxing wine
  • ¼tsp salt
  • ⅛tsp white pepper powder
  • ½tsp cornstarch

For the sauce:

  • 3TBS water
  • 1TBS rice wine vinegar
  • 1TBS light soy sauce
  • 1tsp sugar
  • 1tsp cornstarch
  • ½tsp Sichuan peppercorn powder
  • ½tsp dark soy sauce

For the rest of the dish:

  • 3TBS neutral oil
  • 3cloves garlic (smashed and sliced)
  • 1TBS ginger (minced)
  • 2-4dried red chilies (de-seeded and chopped; these can be quite spicy, so adjust to your own taste)
  • 6scallions (white parts only, cut into ½-inch/1cm pieces)


Roast the peanuts:

Heat 1 tsp of oil in a wok over medium heat. Add the peanuts. Stir constantly (or they’ll burn) for 4- to 5-minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.

They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.

Prepare the shrimp:

Butterfly each shrimp, making a small cut along its back without cutting it all the way through. Add the shrimp to a bowl, along with the oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes.

Mix in the cornstarch right before cooking.

Prepare the sauce:

In a medium bowl, make the sauce by combining the water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.

Assemble the dish:

Heat the wok over high heat, until it just starts to smoke. Add 2 TBS of oil, followed by the shrimp (be sure to stir the ½ tsp cornstarch into the shrimp before searing). Quickly sear the shrimp on both sides, and transfer to a bowl once they turn light pink. Set aside.

Reduce the heat to low. Add the remaining TBS of oil, garlic, ginger, chilies, and scallions. Cook for 1- to 2-minutes, until fragrant, maintaining low heat.

Increase the heat to high and add the shrimp back to the wok. Stir-fry for 30 seconds. Stir up your prepared sauce (the cornstarch settles to the bottom and should be re-stirred). Add the sauce to the wok, and stir-fry for another minute. The sauce should thicken very quickly. Add the peanuts and turn off the heat. Mix everything well, and serve!

Szechuan Shrimp

Szechuan Shrimp

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Yield: 2

Adapted from: https://www.chinasichuanfood.com/szechuan-shrimp-stir-fry/#wprm-recipe-container-22272

Common Szechuan stir fry usually involves Sichuan peppercorn, dried chili pepper and aromatics. You may find this one looks a similar to Mala chicken. The shrimp of this version is quite tender rather than dry-cooked.


Marinating:

  • 8oz 16-20 or 21/25 shrimp
  • ½tsp salt
  • ¼tsp ground pepper
  • 1TBS soy sauce
  • 1thumb ginger, shredded
  • 1tsp Shaoxing wine
  • 2tsp cornstarch

Stir frying:

  • 3cloves garlic, chopped
  • 1thumb ginger, chopped
  • 3scallions, cut into sections
  • 3TBS vegetable cooking oil, divided
  • ½cup dried chili pepper, pre-soaked
  • 1TBS Sichuan peppercorn
  • ½TBS Douban Jiang
  • 1TBS soy sauce
  • ½TBS cooking wine
  • 1tsp toasted sesame seeds

Prep chili pepper:

Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.

Marinate shrimp:

Mix shrimp and marinating seasonings in a medium bowl and set aside for 15 minutes. Then mix in 1 TBS of cornstarch before frying.

Stir fry:

Heat your pan or wok and then add cold oil. Place the shrimp in, let them stay for half a minute and then turn over. Fry until the shrimp changes color. Set it aside.

Add oil and fry peppers until aromatic and dry again.

Then add douban jiang and stir-fry over low heat.

Add garlic, ginger, scallion and Sichuan peppercorn, fry for half a minute.

Return shrimp to the wok. Add soy sauce and Shaoxing wine along the edges of the wok.

Then add green onion sections, toasted sesame seeds and sesame oil.

Mix well and then serve hot.

Chicken & Broccoli Casserole

Chicken & Broccoli Casserole

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Yield: 8 to 10

Adapted from: Delish

Chicken and broccoli casserole is a meal that many people grew up eating, and this recipe will make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup.

Notes: Oven method takes longer than expected to cook the rice. Consider doing the initial cook of the rice and sauce on the stove top and then mix with the chicken & broccoli and put in casserole dish.
The original recipe called for sautéing the chicken with Lawry’s Seasoned Salt. I used plain salt and don’t see any need for the Lawry’s. Certainly an option though
Prep: 10 Cook: 90

  • 4TBS unsalted butter, divided, plus more for greasing
  • 24oz cooked Chicken Breasts. I used sous vide to get nice tender chicken
  • 1TBS AP Lawry’s Seasoned Salt (use on chicken instead of regular salt during cooking)
  • 2TBS neutral oil
  • 1large yellow onion, finely chopped
  • Kosher salt
  • 4garlic cloves, finely chopped
  • 1½cups long-grain white rice, rinsed
  • 3½cups chicken broth
  • 2(10-oz) cans cream of mushroom soup
  • 2heads of broccoli, cut into florets
  • 1½cups crushed Ritz crackers
  • ¼tsp garlic powder
  • ¼tsp freshly ground black pepper
  • 1½cups shredded cheddar, divided


Prepare chicken:

Shred or cut cooked chicken into bite sized pieces.

Prepare Broccoli:

Fill a medium saucepan with water and bring it to a boil, than salt the water.

Place ice cubes in a medium bowl and fill with cold water.

Cook broccoli in boiling salted water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes. Transfer broccoli to ice water to stop cooking. Drain and transfer broccoli to a bowl with chicken, season with ½ tsp salt. Cover and refrigerate if not making casserole the same day.

See below for Stovetop Rice Cooking version.

Casserole oven only version:

Arrange a rack in the center of oven, preheat to 375°F. Grease a 13″ x 9″ baking dish with butter.

In a skillet over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of skillet. Stir in 2 cans of cream of mushroom soup. Transfer to prepared baking dish. Cover the dish with foil.

Bake rice mixture, stirring after 20 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes more.

Prepare cracker topping:

In a medium heatproof bowl, microwave 2 to 4 TBS butter until melted, about 30 seconds. Add 1½ cup (1 sleave) crushed Ritz crackers, ¼ tsp garlic powder, ¼ tsp pepper, and ½ cup cheese and toss with a fork to combine.

Finish:

Add chicken and 1/2 to 1 cup of water to skillet, cover and heat over medium heat until water is boiling. Add broccoli to skillet on top of chicken, cover and heat for 1 minute, turn off heat.  Set covered pan aside until rice is done. Drain water from skillet and add chicken and broccoli and remaining 1 cup of cheese to casserole dish, pour rice and sauce over and mix to distribute. Top with cracker topping.

Return casserole to oven, uncovered, and bake for 10 to 15 minutes more, until bubbling slowly and topping is slightly browned. Let cool for 10 minutes and serve.


Stovetop Rice Cooking:
In a large pot over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of pot. Bring to a boil.

Stir in 2 cans of cream of mushroom soup. Set heat to simmer or low, cover and cook, stirring after 15 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes total.

Preheat oven to 375°F.

Continue above at Prepare cracker topping.


Storage and re-heating:

Let casserole cool to under 90°F, then cover and refrigerate for up to 3 days.

Remove from refrigerator, cover with foil and heat in a 350°F oven for 20 to 30 minutes. Remove foil and heat uncovered for 10 to 20 minutes, until contents are hot and topping is browned.

Pinwheel Sandwiches

Pinwheel Sandwiches

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Yield: 40

Delish

Pinwheel sandwiches are here with their totally retro swirls, ready to be packed into lunchboxes, piled onto game day spreads, or just eaten as an afternoon snack. They’re easy to assemble, look great on a platter, and are ideal for a party. To make them, you’ll layer flour tortillas with ranch-flavored mayonnaise, sliced cheese, deli meats, and lettuce.
Prep: 25

  • ¾cup mayonnaise
  • 2TBS ranch seasoning
  • 8(10″) flour tortillas
  • 8oz sliced American or cheddar cheese
  • 1lb deli-sliced baked ham
  • 1lb deli-sliced turkey breast
  • 16butter lettuce leaves

In a small bowl, mix mayonnaise and ranch seasoning.

On a clean surface, lay tortillas flat. Spread each tortilla with 1 TBS mayonnaise mixture. Place 2 to 3 slices cheese on bottom two-thirds of each tortilla. Top cheese with ham and turkey. Top meat with 2 to 3 lettuce leaves and tightly roll up.

To serve right away, slice into 1″ rounds and arrange on a platter. To make ahead, place seam side down on a baking sheet and refrigerate up to 6 hours. Slice when ready to serve.

Whipped Goat Cheese Spread

Whipped Goat Cheese Spread

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Yield: 8

https://julieblanner.com/goat-cheese-spread/#wprm-recipe-container-42857

Whipped goat cheese, blended with honey, herbs and black pepper makes it the easiest last-minute crowd-pleasing appetizer.
Cook: 5

  • 8oz goat cheese room temperature
  • 1TBS honey
  • 1tsp rosemary chopped
  • ⅛tsp black pepper thick flakes preferred

Whip goat cheese:

By hand:

In a small bowl, using a spoon, add goat cheese and whip by hand until silky smooth.

Mixer:

In a stand mixer fitted with the whisk attachment, beat goat cheese on low, gradually increase speed to 3 until smooth. *I recommend doubling the recipe for workable volume.

Food processor or blender:

Add goat cheese and pulse until smooth.

Transfer goat cheese to a small bowl, shallow dish or jar. Drizzle honey around the exterior of the bowl and spiral in. Sprinkle rosemary and fresh cracked pepper and serve.

Roasted Vegetables

Roasted Vegetables

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General use roast vegetable mix. Adjust or swap vegetables to suite your needs.
Prep: 15 Cook: 20 to 30

  • 4oz fingerling potatoes or baby potatoes
  • 4-6carrots
  • 1head broccoli
  • Ranch spice mix, Optional, see below
  • Olive oil
  • Salt & pepper


Prep:

Adjust rack to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Halve, peel, and cut onions into ½-inch-thick wedges.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Cut broccoli into bite-size florets if necessary.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, a good sprinkle of Ranch Seasoning and a pinch of salt and pepper.

Toss onion, and carrots on the other side of the baking sheet with a large drizzle of olive oil, a good sprinkle of Ranch Seasoning (optional) and a pinch of salt and pepper. Toss to coat with oil and spices.

Roast on top rack for ten minutes. Remove and add broccoli to onions and carrots, toss with onions and carrots. Return to the top oven rack and roast until done, 10-20 minutes.

Ranch Spice Mix

2 TBS

  • 1tsp dried parsley
  • ¾tsp dried dill weed
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp dried onion flakes
  • ½tsp ground black pepper
  • ½tsp dried chives
Raisin Sauce for Ham

Raisin Sauce for Ham

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Yield: 4 to 6

Food Network

The raisins cook up plump and soft, and the lemon balances with the fruit’s sweetness and best of all it’s easy to make. This is a must served with ham
Cook: 9

  • ½cup packed brown sugar
  • 2TBS cornstarch
  • 1tsp ground mustard
  • 1½cups water
  • ½cup raisins
  • 2TBS white vinegar
  • 2TBS lemon juice
  • 2TBS butter

In a saucepan, combine the brown sugar, cornstarch and ground mustard.

Stir in water, raisins, vinegar, lemon juice until blended.

Bring to a boil, cook and stir for 2 mins or until thickened.

Stir in butter until it is melted.

Serve warm over sliced ham.

Chicken Enchiladas

Chicken Enchiladas

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Yield: 4

adapted from: https://www.thelazydish.com/easy-canned-chicken-dinner-recipes/

Say some nice stuff about the recipe Jed. (Maybe after I test it.)

OK, tested and it’s pretty good. You could add spinach and/or black beans or swap out the chicken for shrimp or beef.

  • 12.5 oz can chicken, drained
  • 1cup pepper jack cheese
  • 1cup cheddar cheese
  • 4oz can diced green chilies
  • 28oz enchilada sauce or red or green salsa with 2 TBS tomato paste
  • 8flour tortillas

Preheat oven to 350°F.

For salsa:

Pour salsa into a 2 qt pan. Add 2 TBS tomato paste. Heat to boil, reduce to simmer for about 10 to 15 minutes. Use a stick blender or regular blender to puree. Adjust thickness with additional tomato paste or simmer longer.

Assemble:

Spread ½ cup of the sauce onto the bottom of a greased 9×13 baking dish.

In a medium size bowl, combine the DRAINED chicken, diced green chilis, ¾ cup pepper jack, ¾ cup cheddar, and ½ cup of the sauce.

Evenly fill the tortillas with the chicken mixture and then roll and place them seam-side down in the baking dish.

Cover with remaining sauce and cheese.

Bake:

Bake for 20 to 25 minutes or until the cheese is melted and bubbly.

Remove from oven and rest for 5 to 10 minutes. Serve.

Sous Vide Salmon

Sous Vide Salmon

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Yield: 4

Serious Eats

Sous Vide Salmon Cooking Temperatures
Like firm sashimi 105°F (41°C)
Soft and buttery 110°F (43°C)
Translucent and starting to flake 115°F (46°C)
Very moist, tender, and flaky 120°F (49°C)
Firm, moist, and flaky 130°F (54°C)

Prep: 10 Cook: 50 Rest: 30

  • 4salmon fillets (5 to 6 oz each)
  • Kosher salt
  • 2TBS extra-virgin olive oil
  • Aromatics such as fresh thyme, dill, parsley, thinly sliced shallots, and/or citrus zest (optional)
  • 2tsp vegetable oil, if serving seared

Season salmon generously with salt on all sides.

Place salmon in a single layer in a gallon-size zipper-lock bag, or in batches in quart-size bags. Add olive oil to the bag or divide it between the smaller bags. Add aromatics to bags, if using. Close bags, place them in refrigerator, and let salmon rest for at least 30 minutes or up to overnight.

Using an immersion circulator, preheat a water bath according to the chart above and in the notes section. Remove the air from the zipper-lock bags using the water displacement method: Seal bag almost all the way, leaving about an inch open. Slowly lower the bag into a water bath, holding the open end above the water level. As the bag is lowered, the water pressure should force air out of it. Just before it is totally submerged, seal bag completely. Use a rack, or clip bag to the side of the cooking vessel using a binder clip, to prevent it from moving excessively. Cook for 30 to 45 minutes for fillets 1 inch thick or less, or 45 minutes to an hour for fillets between 1 and 2 inches.

Carefully remove salmon from bags (it will be very delicate) and transfer to a double layer of paper towels. Discard aromatics and gently blot the top of salmon with more paper towels.

To serve immediately: Carefully peel away skin and discard. Serve salmon immediately with the freshly skinned side down for better presentation.

To serve cold: Transfer salmon to refrigerator uncovered and allow it to chill completely. Store in a sealed container for up to a few days and serve cold in sandwiches or salads, stirred into pasta, or on top of rice bowls.

To sear: Heat vegetable oil in a cast-iron, carbon steel, or nonstick skillet over medium-high heat until shimmering. Carefully add salmon skin-side down and cook, pressing gently on fillets with the back of a flexible fish spatula to help maintain pan contact, until skin is browned and crisp, 1 to 1½ minutes. Carefully flip and cook for an additional 15 seconds. Transfer to paper towels to blot off excess oil, then serve immediately.

Hamburger Soup

Hamburger Soup

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Yield: 4

Scott Nowell

Adjust all ingredients and quantities to suit.
Note: Gayle thinks I put too much cumin. I couldn’t tell. Now reduced to 1 tsp. I inadvertently left out all of the tomatoes. I guess they really are optional.

Update: 1 tsp of cumin, used mild fire roasted tomatoes and regular diced tomatoes. Excellent!

  • 1TBS olive oil
  • 1medium onion diced
  • 2stalks celery diced
  • 1lb ground beef
  • 3cloves garlic minced
  • 1quart beef stock or broth
  • 1tsp cumin
  • 1tsp chili powder
  • 1tsp oregano, dried
  • 1lb potatoes, peeled and diced
  • 14oz canned diced tomatoes, with juice
  • 110 oz can fire roasted tomatoes with chilies (optional)
  • 1cup corn, frozen or fresh
  • 1cup green beans, frozen or fresh
  • 1cup peas, frozen or fresh
  • 1cup pearl onions
  • Salt and pepper to taste

In a 4 qt or larger soup pot, over medium heat, heat 1 TBS of olive oil until hot.

Add the onion and celery and sauté to soften, but don’t brown. Add garlic and stir for 20 seconds. Add ground beef and cook until browned and mostly cooked through.

Add 1 quart of beef stock, 1 tsp cumin, 1 tsp chili powder and 1 tsp oregano and mix in.

Add diced potatoes and bring to a boil. Cook for about 10 minutes until nearly done.

Add tomatoes, corn, green beans, pearl onions. Bring to a simmer and cook for 10 minutes or until potatoes are done.  Add peas, mix. Season to taste and serve.

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