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Thursday, January 26, 2012

Slow Cooker Asian Lime Chicken

I love spicey Asian food and I love chicken. This recipe is the best of both worlds and easy to boot.

2# skinless chicken thighs (can substitute breasts)
1/4 cup flour

1/2 cup chicken broth
1/4 cup soy sauce
2 tbls. lime juice (Fresh if possible)
5 garlic cloves, peeled but whole
1/4 tsp black pepper
1/4 tsp white pepper
3 diced Roma tomatoes
1 small can water chestnuts, drained
1-2 small Asian chili peppers or 1/4 tsp red pepper flakes (To taste for heat)

Dredge chicken in flour and place in bottom of crock pot at low temp.

Combine other ingredients and add to crock pot. Cover and cook for 4-5 hours depending on crock pot or until meat peels from bone. If sauce is not thick enough, add a cornatrch slurry. Serve over rice with butter-sauteed snow peas and carrots. Enough to make a Thai prince's mouth water.

Serves 4 (Unless you really love it)

Tuesday, January 17, 2012

Cajun Blackened Tilapia with Black Beans and Corn

  I lived for two years way down at the mouth of the Mississippi River and travelled to New Orleans as often as I could to eat at K. Paul's, Galatoires, Emeril's Delmonico, Brennan's and even some of the little dives few people hear about. One thing was common to all - the food was Cajun. That doesn't just mean spicy and hot. Cajun cooking layers seasonings so that they produce different levels of flavor. Blackening is another favorite of mine. Here the seasonings are seared deep into the food. Try this favorite dish of mine and see what you think.

                                                     Cajun Blackening Seasoning

2 tsps. smoked paprika
4 tsps. dried thyme
2 tsps. onion powder
2 tsps. garlic powder
1 tsp. dried oregano
3/4 tsp. cumin
1 tsp. cayenne pepper (Can be reduced to cut heat)
2 tsps. salt
2 tsps. black pepper

Mix and store in a sealed container for longer shelf life.

4 pieces Tilapia, fresh or frozen. If frozen, thaw and pat dry. Rub blackening mix onto one side of fish. Heat butter or oil in med-high skillet until smoking. Sear fish 2-3 minutes on each side. As a good side, I recommend black beans. canned are fine but ad a little salt, pepper, and cumin to liven them up. Another great side is corn. Add butter, 1/4 tsp.dried oregano, fine diced red peppers, 2-3 slices of fine diced jalapeno s/p to taste. Fried potatoes or rice are an excellent starch.

Blackening seasoning can also be rubbed onto steaks or chicken before grilling. Eat and enjoy!

Tuesday, January 10, 2012

Savory Meatloaf with Basil Mashers

Good comfort food is quick and easy. This recipe is a slight twist on traditional meatloaf and mash potatoes.

                                                                Savory Meatloaf
2 stalks celery, diced
1 med white onion, diced
2 eggs
1 1/2 cups Panko bread crumbs
1 tsp dried oregano
1 dash Worcestershire sauce
1# ground beef, 80/20
1# Italian sausage, mild or hot

Saute onion and celery for 5 minutes until soft. Let cool. Mix sausage, ground beef, and remaining ingredients, including onion and celery, thoroughly and pat into a loaf. Place on sheet pan or baking pan and place in a 375 degree preheated oven.  Bake 50-55 minutes until done. Save drippings.

                                                                  Pan Brown Gravy

Place drippings in same pan used for onion and celery. Heat, add 3 tbl. spoons flour. Cook until light brown, then add 2 cups beef stock or water. Reduce until thick. Add s/p.

                                                                  Basil Mashers

2# Yukon gold potatoes, do not peel
2 cups fresh basil
2 cups heavy cream
1/4 stick butter
1/2 cup Asiago cheese

In a large pot, add potatoes and bring to a boil.  Cook 20-30 minutes until fork breaks potatoes easily. In a separate pan, heat heavy cream and basil mixture. Reduce by 1/3. (Boils over easily, so watch!) Puree in a blender or food processor.
Mash potatoes but leave chunky. Add basil cream and butter. Mix until creamy with chunks. Add Asiago and then S/P to taste.

Slice meatloaf with side of potatoes and ladle gravy over both. Mmm! Good!

Wednesday, January 4, 2012

Teriyaki Chicken with Rice

As a former professional chef, I have accumulated many recipes over the years. I have decided to share some of these easy recipes with you. Even an amateur can create delicious, appetizing meals.

                                             Stir Fry Teriyaki Chicken with Rice

2 chicken breasts - cubed
15-20 Snow peas
2 carrots - thin slice on a bias
White or crimini mushrooms - depending on size, half or quarter
1/4 head purple cabbage - cut into 1" pieces
8 ribs Nappa Cabbage - shred leaf, slice stems
1 can water chestnuts- drained
1 stalk broccoli - cut into small florets
4 stalks celery - sliced

1/4 cup chicken stock
1/3 cup teriyaki sauce
2 tablespoons soy sauce
Cornstarch slurry (Cornstarch and water)
White pepper - 1/4 teaspoon
Five Spice - 1/4 teaspoon

Add 2 teaspoons oil to saute pan (Or Wok) over med heat. Add chicken. Saute until almost done (5-6 minutes). Add carrots, water chestnuts, mushrooms, purple cabbage and cook 2-3 minutes. Add remainder of vegetables. Season with Five Spice and whiter pepper. Add teriyaki sauce and soy sauce. Toss ingredients in pan to mix thoroughly. Reduce liquid by half. Add chicken stock. When boiling, add cornstarch slurry slowly while stirring until sauce begins to thicken and remove from heat. Serve over white or brown rice. 1 cup rice per serving. Makes 4 servings.