- 1/2 c. chicken broth
- 3 Tbsp. creamy peanut butter
- 1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
- 1 1/2 Tbsp. honey
- 3 Tbsp. soy sauce
- 1 1/2 Tbsp. fresh minced ginger
- 2-3 cloves garlic, pressed or minced
- 8 oz. Udon or linguine noodles
- Chopped green onions
- Chopped cilantro
- 2 limes, cut into quarters
- Chopped peanuts
Real House Fiancee of Shreveport
Culinary adventures in Louisiana
Thursday, July 21, 2011
Thai Peanut Noodles
Saturday, July 16, 2011
Saturday morning breakfast
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
Friday, July 15, 2011
Thank you basket
- 1 c vanilla cake mix
- 1/4 c sweetened condensed milk
- 1/2 tsp vanilla extract
- 1 tbsp agave (optional and you can just use all sweetened condensed milk if you don’t have agave on hand)
- 1 to 1.5 c chocolate chips
In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.
This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c of cake mix to get the perfect consistency.
After you have made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up.
Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer.
My Edits: I changed the amount of chocolate needed to 1 to 1.5 cups. I found that one ghirardelli chocolate bar was enough. I broke it up and melted it in the microwave (stir every 30 seconds).
Thursday, July 14, 2011
Healthy frozen treat
- 2 1/4 cups frozen watermelon cubes
- 1/2+ cup water
- 2 Tbsp maple syrup
- 1 lemon, squeezed (lime juice also works!)
- 1 banana
Tuesday, July 12, 2011
Turkey roast french dip? Yes please!
- 3 tablespoons unsalted butter, softened
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly cracked black pepper
- 1 large onion, roughly chopped
- 1/2 cup low-sodium chicken broth
- 3 tablespoons Worcestershire sauce
- 1 (3-pound) bone-in turkey breast
- 6 demi French baguettes, sliced in half
- 3 tablespoons unsalted butter, softened
- 12 slices Gruyere cheese
For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.
Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker. After the breast has rested, remove the skin and slice very thinly using a sharp knife.
For the sandwich: Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown.
Carefully remove from the oven. Pile the sliced turkey on the bottom half of each sandwich before topping it with the cheesy top. Serve the turkey au jus left over in the slow cooker for dipping.
My Edits: I did not have any fresh herbs therefore I substituted 1 teaspoon of dried herbs instead. Next time I'll make sure to pick up the fresh herbs from the grocery store to see the taste difference. Additionally, I had Havarti cheese in the fridge and decided to use that instead of buying Gruyere... Next time I won't make that substitute unless it is dill Havarti.
Monday, July 11, 2011
Yogurt Balsamic Dressing
- 1/4 cup balsamic vinegar
- 1 tablespoon light soy sauce
- 1 1/2 tablespoon Dijon mustard
- 1 1/2 tablespoon honey
- 3 tablespoons nonfat Greek yogurt (may substitute regular nonfat yogurt but finished product will be a little different)
- 1/2 tablespoon extra-virgin olive oil.
Thursday, July 7, 2011
Crock pots are the truth
- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed.
- Can of Corn, drained.
- Can of Rotel
- Small scoop of low-fat sour cream
- Red pepper flakes
Wednesday, July 6, 2011
Mom knows best
- 1 cup yellow Cornmeal (1 box of jiffy mix)
- 1 cup all-purpose flour
- 2 teaspoons baking powder (heaping)
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 2 eggs
- 1/4 cup oil (I used canola/olive blend)
- 1 1/2 cups shredded cheddar cheese (approx. 6 oz)
- 1 can cream corn (15-16 oz)
- 1 (4 oz) can chopped green chilies (I used 1/2 can jalapenos)
Monday, July 4, 2011
Happy 4th!
- Jars (I used 1/2 pint canning jars)
- 1 Vanilla cake mix (from a box or from scratch)
- Frosting (from a can or homemade)
Prepare the batter of your favorite vanilla cake (from a box or from scratch). Divide the batter as equally as possible into three bowls. Color one bowl of batter red, and one blue (using concentrated gel coloring). The final bowl will remain uncolored. Prepare 3- 9″ cake pans (round or square) by greasing the pan lightly (with butter or oil), and lining with parchment paper. Fill pans with batter. Bake cakes according to recipe instructions.
Once baked, cool cakes completely. Remove cakes from pans, and level cakes as needed. Then, use a 2″ round cookie cutter to cut out circles of cake. Prepare a batch of frosting and fill a piping bag fitted with a large round or star tip. Layer cake and frosting as shown above (blue cake, a little frosting, white cake, a little frosting, red cake, a nice swirl of frosting). Top with festive sprinkles.
My edits: I've never made a cake from scratch so I was hesitant to go down that road when making food for others but I hope to learn soon. Therefore I used a boxed cake as well as a jar of frosting. Judge away :)
Saturday, July 2, 2011
I heart chicken wings
Ingredients
- 2 tablespoons vegetable oil, plus extra for oiling rack
- 5 pounds chicken wings, split, wing tips cut off and discarded
- Kosher salt and freshly cracked black pepper
- 1 cup hot pepper jelly (recommended: Stonewall Kitchens)
- 1/2 cup freshly squeezed lime juice
- 1/2 cup hot sauce (recommended: Frank's)
Directions
Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack.
Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1 layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes.
In a small saucepan over moderate heat, whisk the hot pepper jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 1 to 2 minutes. Brush 1/4 cup sauce on the cooked wings and broil 1 to 2 minutes. Brush the wings with 1/4 cup sauce again, and then turn the wings over and brush with another 1/4 cup sauce. Broil until crispy about, 2 to 3 minutes. Brush with the remaining sauce before serving.
My edits: I actually have no edits for this recipe. It is pretty point on flavor wise and technique. Enjoy :)