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Szechuan Beef 🔥

Szechuan Beef 🔥

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Yield: 4 Servings

Sue & Gambo


Beef & marinade:

  • ½lb sliced beef, tenderloin or sirloin
  • ½tsp salt
  • 1tsp sesame seed oil
  • 1pinch of white pepper
  • 1egg white
  • 3TBS corn starch
  • 4TBS oil

Stir-fry:

  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¾cup onions
  • ½cup carrots
  • ¾cup green peppers
  • 1cup celery
  • 1cup mushrooms
  • 4-8Szechuan peppers
  • 1TBS Shaoxing wine
  • 1cup water + 2 TBS water
  • 1TBS oyster sauce
  • ½tsp hot pepper sauce
  • 1heaping tsp sugar
  • 1tsp dark soy sauce


Marinating the beef:

In a bowl, mix the beef, salt, sesame seed oil, white pepper, egg white, 2 TBS of corn starch and 1 TBS of oil.

Stir fry:

Heat 2 TBS of oil in a wok and add the Szechuan peppers. Stir fry for 30 seconds and add the beef and stir frying until the beef is golden-brown.

Set the beef and Szechuan peppers aside to drain.

In a wok add 1 TBS of oil, minced ginger, minced garlic and stir-fry for few seconds.

Next add all the vegetables and stir fry for a minute. Add Shaoxing wine and a cup of water, enough to just cover the vegetables. Cover and cook for 1 minute.

To make the sauce add 1 TBS oyster sauce, ½ – 1 tsp hot pepper sauce, and a heaping tsp of sugar.

Return the cooked beef and 1 tsp dark soy sauce to add color.

To thicken the sauce, whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl and slowly add to your stir-fry until it’s the right thickness.

Chicken with Garlic Sauce

Chicken with Garlic Sauce

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Yield: 2 to 4 Servings

Sue & Gambo

Slightly spicy chicken with garlic sauce stir-fry recipe.

  • Chicken and Marinade
  • 1lb of chicken breast and/or thighs sliced
  • 1pinch of salt
  • 1pinch of white pepper
  • 1egg
  • 4TBS of corn starch
  • 1-2TBS oil

Vegetables

  • 1cup sliced mushrooms
  • ½cup sliced white onions
  • ½cup sliced red, green and/or orange peppers
  • ½cup of celery, 2-inch pieces, split into narrow strips.
  • ½cup of sliced Black Fungus (wood ear mushrooms) cut into thin strips
  • â…“cup green onions chopped into 2-inch pieces
  • 1-2TBS oil
  • 1tsp minced garlic
  • 1tsp sliced ginger
  • ¼tsp crushed red pepper

Premix sauce:

  • 1TBS of white vinegar
  • 2TBS of cooking sherry wine
  • 1TBS of oyster sauce
  • 1TBS of sugar
  • ½TBS sesame seed oil
  • ½TBS of Koon Chun double black soy sauce
  • 4TBS of water

Marinate the chicken

Add pinch of salt, pinch of white pepper, 1 egg with the 12 oz of chicken. Mix well.

Add around 3 TBS of corn starch to the chicken. Mix again.

Lastly around 1 to 2 TBS of oil to the chicken and mix again.

Premix sauce:

Mix 1 TBS oyster sauce, 1 TBS sugar, ½ TBS sesame seed oil, ½ TBS double black soy sauce, and 2 TBS of water.

Slurry:

Mix 2 TBS of water with 1 TBS of corn starch as a thickening agent for the sauce.

Boil the vegetables

Boil the celery, wood ear mushrooms, green peppers, and mushrooms for 4-5 minutes

Set the cooked vegetables aside.

Cook the chicken

Add some oil to the wok and then cook the chicken until it is golden brown and cooked through. After it’s cooked, set the chicken aside in a bowl.

Stir fry

Add some oil to the wok and then minced garlic, sliced ginger and crushed red pepper.

Stir for a few seconds and next add the cooked vegetables and stir fry. After a minute add a TBS of white vinegar and a TBS of Shaoxing wine. Stir through. Add premix sauce.

Add slurry a little bit at a time until the sauce is to your preferred thickness.

Lastly add the chicken and the chopped green onions and stir for a minute or two.

Serve.

Cashew Chicken

Cashew Chicken

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Yield: 4 Servings

adapted from: recipecritic

Sheet Pan Cashew Chicken is an easy weeknight meal with all the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.

For the sauce:

  • 6TBS low sodium-soy sauce
  • 1TBS hoisin sauce
  • ¾TBS apple cider vinegar
  • 2TBS honey
  • 1tsp toasted sesame oil
  • ½tsp fresh minced ginger
  • 2cloves garlic minced
  • 2TBS cornstarch
  • ½cup water plus more as needed to thin out sauce

For the chicken and vegetables:

  • 2medium skinless boneless chicken thighs or breasts cut into 1-inch cubes
  • salt and pepper
  • 1½cups broccoli florets
  • 1red bell pepper cut into chunks
  • ½green bell pepper cut into chunks (optional – for extra color)
  • ½red onion cut into narrow wedges (optional)
  • â…”cup roasted unsalted cashews

Optional garnishes:

  • toasted sesame seeds and chopped green onions


For the sauce:

In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables:

Preheat oven to 400°F.

Line a half sheet pan with parchment paper or foil coated with cooking spray and set aside.

Season chicken with salt and pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.

Cook in preheated oven for 8 minutes then remove the pan.

Arrange the broccoli florets, bell peppers, onions, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.

Remove pan from oven and drizzle with remaining sauce.

Serve over rice and garnish with green onions and toasted sesame seeds, if desired.

Cajun Blackened Chicken & Rice Bowls

Cajun Blackened Chicken & Rice Bowls

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with Spicy Crema

Yield: 2

Adapted from: Hello Fresh

Blackened chicken with savory veggies on top of scallion-flecked rice, all finished with a drizzle of spicy crema. Note: add pre-cooked Andouille sausage into this rice for an all-in-one dish
Prep: 10 Cook: 40

  • 12oz chicken breasts
  • 8oz Andouille sausage, pre-cooked (optional)
  • 1carrot
  • 1Roma tomato
  • 1oz chicken stock concentrate
  • 1tsp hot sauce
  • 1long green pepper
  • 1TBS blackening spice
  • 3celery
  • 2scallions
  • ½cup jasmine rice
  • 4TBS sour cream
  • salt & pepper
  • 1TBS olive oil
  • 1TBS butter

Cook rice:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and rice and cook for 30 seconds. Stir in chicken stock concentrate and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Turn off heat, and keep covered until ready to serve.

Cook chicken:

Meanwhile, pat chicken dry with paper towels. Season all over with salt, pepper, and half the Blackening Spice. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and sear until browned, 2- to 4-minutes per side. Turn off heat, transfer to a baking sheet. Bake on top rack until cooked through, 7-10 minutes. Wipe out pan.

Prep:

Wash and dry all produce. Core, de-seed, and dice green pepper into ½-inch pieces. Dice celery into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Dice tomato.

Cook veggies:

Heat a large drizzle of olive oil in pan used for chicken over medium-high heat. Add green pepper, celery, and carrot. Cook until slightly softened, 4- to 5-minutes. Add tomato, remaining Blackening Spice, salt, and pepper and Andouille. Cook until softened and tender, 3-5 minutes more.

Tip: If veggies begin to stick, stir in a splash of water.

Make spicy crema and finish rice:

Meanwhile, in a small bowl, combine sour cream, hot sauce (to taste), and a pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Stir rice into pan with veggies and Andouille. Season with salt and pepper (to taste).

Finish and serve:

Transfer chicken to a cutting board, then slice crosswise. Divide rice mixture between bowls. Top with sliced chicken and drizzle with spicy crema. Garnish with scallion greens. Top with any remaining hot sauce, if desired.

Blackening Spice Blend

  • 3tsp smoked paprika
  • 1½tsp garlic powder
  • ½tsp white pepper
  • ½tsp black pepper
  • ¼tsp thyme
  • ¼tsp oregano
  • â…›tsp low heat cayenne
Chicken Chop Suey

Chicken Chop Suey

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Yield: 4 Servings
Adapted from Wolfe Pit

2019: I don’t think I’ve had chop suey since I was a kid.  It was time and the urge struck, so here it is.  Probably only vaguely resembles the La Choy version that came in a can, but that’s likely a good thing.  This was quite good.

Chicken & Marinade

  • 1lb cubed leftover rotisserie chicken
  • 1tsp Shaoxing Chinese wine or dry Sherry
  • 2tsp oyster sauce
  • 2tsp corn starch

Vegetables & sauce

  • 2TBS vegetable oil
  • 2tsp garlic, minced
  • 4celery stalks, sliced thin on sharp diagonal
  • ½bell pepper, sliced thin
  • 3-4scallions, sliced thin, white and green parts separately
  • 12snow peas, trimmed and cut in half on diagonal
  • ¼cup carrots, julienned
  • 8oz bean sprouts
  • ½tsp salt
  • ¼tsp white pepper
  • 1cup chicken broth
  • 2TBS oyster sauce

Slurry

  • 1TBS cornstarch
  • 1TBS water


Preparation:

This cooks fast so you need everything cut, measured and ready to cook before heating the wok or skillet.

Marinate chicken:

Combine chicken, wine, oyster sauce and cornstarch together, marinade for 15 minutes

Make Slurry:

Mix cornstarch and water to form slurry.

Stir Fry:

Heat a large skillet or wok over medium high heat. Add cooking oil and spread around.

Add chicken and garlic to wok. Stir fry for 1 minute.

Add the white section of the green onions, bell pepper, snow peas and carrots and stir fry for 2 minutes.

Add the bean sprouts, ¼ tsp white pepper, cup of chicken broth and 2 TBS oyster sauce and bring to a light boil.

Add cornstarch slurry, stir until thickened.

Top with green part of the scallions.

Serve with steamed rice and/or chow mein noodles.

Jambalaya 😊

Jambalaya 😊

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New Orleans

Yield: 4 Servings
Adapted from The Daring Gourmet

I have updated the recipe to show the hot sauce as optional. This has a decent heat level (too hot for Gayle) without any hot sauce, possibly due to the Creole seasoning. I used Tony Chachere’s. Just opening the can made my eyes water and I sneezed twice. You can change or remove any of the proteins, although the Andouille is very traditional. Some calamari would be a nice addition.

Next time: There is too much liquid for the rice. Increase the rice to 1½ cups . Also might be worth setting the cooked meat aside before adding the veg., then returning when the rice is added.

Chicken & Marinade

  • 2TBS Creole seasoning, divided
  • 1lb chicken breast, cut into bite-sized pieces
  • ½lb Andouille sausage, sliced in ¼ inch slices
  • 2TBS butter
  • 8-12oz medium raw shrimp, deveined (optional: tails removed)
  • 8oz raw calamari (optional)

Vegetables

  • 1yellow onion, chopped
  • 3cloves garlic, minced
  • 1green bell pepper, diced
  • 1-2stalks celery, diced

Jambalaya

  • 1½cups (or more) white long grain rice
  • 1(14.5 oz) can diced tomatoes
  • 0-2tsp hot sauce (optional)
  • 1tsp Worcestershire sauce
  • 2cups chicken broth
  • 2bay leaves
  • ¾tsp salt
  • 4green onions, thinly sliced

Marinate Chicken: Place the chicken in a bowl with 1 TBS of the Creole seasoning, mix well and set aside while you prep the vegetables.

Prep the vegetables: Chop & mince all of the vegetables as required. Set up the mise en place for the other ingredients.

Saute Chicken, Sausage & Vegetables: Heat the butter in a large straight sided skillet over medium-high heat and brown the chicken on all sides.
Add the Andouille sausage and cook for another 3 minutes or so until the sausage begins to brown. Remove chicken and sausage and set aside,
Add more oil if needed, the onion, celery, and bell pepper and cook for 3-4 minutes. Add the garlic and mix in. Cook for 30 seconds.

Jambalaya: Add the rice, diced tomatoes, hot sauce (optional), Worcestershire sauce, salt and pepper and if you’re brave. the remaining TBS of Creole seasoning, stir to combine. Return the meat to the pan and add the chicken broth and bay leaves.

Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir, around the halfway point. Add the shrimp (and calamari if using), cover, and simmer for another 10 minutes or until the rice is tender.

Serve sprinkled with some sliced green onions.

Spanish Rice

Spanish Rice

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Spanish Rice

Yield: 4 to 8 Servings
Adapted from: Marion Cunningham / Epicurious

Circa 2008: There are more versions of Spanish Rice around than you can count. I do know this one is good. It is vegetable heavy compared to most and it is delicious. I have added the thyme, parsley, increased the cumin and replaced the tomato sauce with a can of diced tomatoes.
Marion Cunningham wrote: “Of course, I don’t believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then — as now — in home cooking, one had to watch the cost, and rice was an inexpensive way to fill out a meal; after all, rice feeds half the world. In most American homes at the time, rice was served buttered with salt and pepper. This recipe gave rice a little style, made it a delicious “fancy” side dish to serve alongside grilled meat or chicken. If you like a little added spice, put some hot pepper sauce on the table.”

  • ¼cup olive oil
  • 2onions, finely chopped
  • 2bell peppers, 1 red and 1 green seeded, ribs removed, and finely chopped
  • 2ribs celery, finely chopped
  • 3cloves garlic, minced
  • 2cups long-grain white rice
  • 114-oz can diced tomatoes
  • 2cups water
  • 1½tsp salt
  • ½tsp black pepper
  • 1½tsp cumin
  • ½tsp thyme
  • ½tsp parsley


Sweat vegetables:

Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, celery, season with salt & pepper and sauté until soft, about 3 to 5 minutes.

Add the garlic and cook for another minute while stirring.

Add the rice and stir together to mix.

Add the cumin, thyme, parsley, salt and pepper.

Add liquids:

Carefully add the diced tomatoes and the water.

Cook:

Bring to a boil, lower the heat, cover, and simmer for 15 to 20 minutes, until the rice is done, stirring once or twice. Don’t overcook the rice!

Baked Stuffed Green Peppers

Baked Stuffed Green Peppers

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Yield: 4 to 6 servings
Source Lost

Circa 2007:  I’ve lost track of where I found this recipe. It’s probably based on an Emeril Lagasse recipe.  Don’t discard the tops of the peppers when you remove them.  Instead, cut out the stem and mince the tops to add to the stuffing.

  • 4-6green bell peppers, tops cut away and seeds removed.
  • ½cup finely chopped green bell pepper tops
  • 2TBS vegetable oil
  • 1cup finely chopped yellow onions
  • ½lb ground beef
  • ½lb ground pork or mild sausage
  • 1TBS minced garlic
  • ¼cup finely chopped fresh parsley leaves
  • ¾tsp salt
  • ½tsp ground black pepper
  • pinch red pepper flakes
  • 2cups cooked long or medium-grain white rice
  • 8oz tomato sauce
  • water

Optional

  • bread crumbs, regular or panko


Preheat the oven to 350 °F.

Check to make sure your seeded peppers stand up good.  If not, trim a very thin slice off of the bottom to give them some stability.  Try not to cut through the bottom leaving a hole.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Peppers can also be steamed upside down for 2 to 3 minutes.

Remove with a slotted spoon and dry on paper towels.

In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and red pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish.

Optional: Top with breadcrumbs and/or cheese.

Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Chicken, Sausage, Peppers, and Potatoes

Chicken, Sausage, Peppers, and Potatoes

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Yield: 6 Servings
Adapted from FoodWishes
  • 4large Italian sausage links (Hot is best, but a mix of hot and mild, if needed)
  • 1TBS olive oil, plus more as needed
  • 6-8bone-in, skin-on chicken thighs
  • 2tsp kosher salt, plus more as needed
  • freshly ground black pepper to taste
  • 2large handfuls, seeded and cut sweet peppers
  • 1sliced small red onion
  • ½sliced yellow onion
  • 4large Yukon Gold potatoes, quartered
  • 2generous tsp dried Italian Seasoning or Herbs de Provence
  • fresh Italian parsley to garnish, optional

Par-cook sausage:
In a large skillet, partially cook the sausage in a TBS of oil over medium high heat for 3 minutes per side. When you flip to the second side, poke the sausage with a knife to release oil and juices.

Remove from heat and cool til able to handle. Cut sausage into 1-2 inch chunks. I use a mix of hot and mild, and cut the hot diagonally and the mild straight.

Preheat oven to 450°F.

Trim up the chicken and make two deep slashes through the skin, down to the bone.

Put peppers in large mixing bowl, add the sliced onion and the quartered potatoes. Add chicken, sausages and all juices and fat. Season with salt, pepper and herbs. Drizzle with olive oil and mix everything well.

Pour into a large roasting pan and arrange to space thighs with the skin side up. Get potatoes exposed to the heat. Drizzle with more olive oil and season with salt.

Cook in the center rack of the over for 1 hour. Check for doneness, the thighs should be at least 185°F.