Homemade Sweet & Sour Takeout.

Did I say this is the best recipe for sweet and sour take out I've ever tasted...Better than restaurant...Amazing flavor, texture and versatility. Delicious for chicken, pork or shrimp. Once you've made this at home, you'll never order out again.  Mouth watering and crazy good!    First the sauce: This is a simple and delicious sauce. 1/2 cup sugar 6 tablespoons rice vinegar 4 tablespoons water 4 1/2 tablespoons ketchup For the slurry: 3 tablespoons water 3 tablespoons cornstarch To a sauce pan over medium heat, add all ingredients; except the slurry. Bring to a boil and reduce the heat to low.  In a small bowl mix cornstarch and water together and pour into the sauce to thicken, It will thicken fast, so continue to stir to incorporate. Remove from heat and set aside. The chicken or pork: 1 to 2 large chicken breast or 2 country pork ribs   Wash meat and cut into bite size cubes, about 1 to 1 1/2 inches. Place meat into a bowl. Marinade for meat: 1 teaspoon salt 1 teaspoon garlic powder 1/8 teaspoon white pepper 1/4 cup water Add marinade ingredients to bowl and mix with hands to coal well. Refrigerate for 1 hour. Batter: 1 egg 1 teaspoon garlic dash white pepper 1 teaspoon salt 1/4 cup corn starch 1 cup water  ...................................................... 1 1/4 cups flour 3 tablespoon vegetable oil 1 tablespoon baking powder   Stir ingredients together and add 1 1/4 cups flour and beat well.  Add vegetable oil and baking powder and mix well.   Heat oil to 370 F. Add chicken/pork into the batter and coat all well with hands or spoon. One piece at a time lower into hot oil. Continuously move meat in oil with spider or spoon. Once meat is lightly golden brown, remove from pan.  Wait 30 to 45 seconds and return to hot oil. Fry again to golden brown and remove from pan. Set aside. If desired, to a skillet with scant drizzle of oil,  add 1 bell pepper and 1 onion, cut into bite sized pieces and stir fry 1 to 2 minutes. Add 1 can of chunked pineapple to stir fry and serve with sweet and sour chicken or pork. Enjoy!

Pork, Potato and Cabbage Soup

Winter is hanging on here in east Texas and there's nothing more comforting than a pipping hot bowl of soup. This soup is one of my favorites. Enjoy!

Serves 6 to 8

Ingredients:

1 pound pork stew meat or any pork cut into bite size pieces
4 slices thick bacon, diced medium
 1 onion, chopped, any size you like ( I use Spanish)
3 garlic cloves, peeled and minced
6 cups chicken stock
1 28 ounce can stewed tomatoes
1/2 cup shredded carrots
1/2 medium head cabbage, chopped
2 medium potatoes, peeled and cubed
1 teaspoon salt
1 teaspoon (or less) coarsely ground black pepper
1 bay leaf
1/2 teaspoon dried thyme

Directions:

In a Dutch oven or stock pot, over medium high heat, add bacon, onion and garlic and cook until tender. Add pork and cook  until no longer pink.  Drain fat. Stir in stock, tomatoes, carrots, cabbage and seasonings. Turn heat to high and bring to a boil. Reduce heat to medium low and simmer uncovered for 40 to 45 minutes, or until cabbage is tender. Discard bay leaf. Serve hot with toasty bread.

California Girl's French Bread Pizza

I love buying the day old french bread from Wal Mart. I pay as little as 60 cents a loaf for this beautiful bread, which is still perfectly delicious. I have to give a shout out to the absolutely lovely girls working in the bakery who do such a wonderful job putting out all the wonderful goodies like it's nothing. My favorite thing to do with it is French Bread Pizza. Out of this world yummy and so simple to make. There's no right or wrong here. Use what you have on hand or like best...Italian sausage, ground beef, pepperoni, peppers, onions, olives...you name it, you can't go wrong. Add a  little cheese and pasta sauce and dinner is done! And next time you're in a bakery, think of all the hard work that goes into all the baked goods we take for granted. I hope you enjoy this idea! xx

Ingredients:
1 loaf French bread (1 pound loaf)
2 cloves garlic minced
1/2 medium onion, diced
1/2 green bell pepper, diced 
1 pound sweet Italian sausage, ground beef or a mixture of (or, ground chicken, pork or turkey, also)
1 teaspoon Italian seasoning
12 to 15 ounces pasta sauce (you favorite, chunky or plain)
 1 8 ounce package shredded mozzarella cheese or your choice

Add your favorites: pepperoni,  mushrooms, black olives, tomato slices, jalapenos, etc.
Directions:
Preheat oven to 400 degrees F. 
Slice French bread into length wise. Set aside. In a large skillet, add 1 tablespoon olive oil. When oil is hot, add onions, garlic and peppers. Stir and cook until vegetables are tender, but still have a slight crunch. Remove from pan. Set aside. To the same skillet, add ground meat and cook until no longer pink.Return the vegetables to the pan and stir Add Italian seasoning. Add pasta sauce and stir to combine. Let cook an additional 3 to 4 minutes.

To Assemble:
Spoon meat and vegetable mixture on each slice of French bread equally. Add on other toppings as desired. Sprinkle cheese on each slice and bake in a 400 degree oven for 12 minutes or until cheese is melted and bread is toasted. To serve, slice each piece of bread into 4 pieces. Serve with red pepper flakes and a crispy salad.

Winter Chicken, Sweet Potato and Mushroom Stew

Ingredients:
1 pound boneless, skinless chicken breast, cut into cubes
 2 cups chicken stock

1/4 cup dry white wine
1 onion, chopped
 4 cloves of garlic, peeled and minced

2 large sweet potatoes,peeled and cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon, dried, crushed rosemary

 8 ounces button mushrooms, sliced
1/4 cup water
2 Tbsp. flour

Directions: 

 Place chicken, stock, wine, onion, garlic, sweet potatoes, salt, pepper and rosemary in crock pot. Stir cover and cook on low for 4 hours. Stir in mushrooms, cover and cook on low for an additional hour.
Stir together the water and flour to make thickener and slowly add to stew, stirring constantly. Turn the cooker up to high, cover and cook for another 30 minutes, or until the potatoes are tender and the stew has thickened.

California Girl's Osso Bucco

A little Italiano comfort food. Rich, delicious and satisfying. 

Ingredients:
3 to 4 tablespoons olive oil
1/2 cup flour, for dredging

6 beef veal shanks or oxtails
1 large onion, diced medium

4 ribs celery, diced
3 to 4 carrots, sliced into 1/4 inch thick coins
4 cloves garlic, minced
3 bay leaves
1 tablespoon Italian herbs
1 28 ounce can crushed tomatoes

1/2 teaspoon each, Kosher salt and freshly ground black pepper or course ground pepper
1 cup good red wine
1 to 1 1/2 cups beef stock
a good handful fresh parsley leaves, chopped

Directions:
Preheat the oven to 350 degrees F.

In a Dutch oven or heavy bottom stock pot, add olive oil and heat until very hot.

In a plate combine the flour with salt and pepper. Dredge the shanks in the flour and shake off to remove any excess flour. Add shanks to the Dutch oven or pot and brown on all sides. This should take 5 to 6 minutes. When meat is browned, remove from pot and set aside.

Next add the onions, celery and carrots to the pot and cook until tender.

Add garlic and Italian seasoning and continue to cook for about 2 minutes.

Deglaze the pot with red wine, scraping up any bits from the bottom.  Add the stock and bay leaves. Bring to a boil, add the meat back, the can of crushed tomatoes, stir and cover with the lid and place into the oven.
Cook for 2 to 2 1/2 hours, or until the meat is tender. Add cornstarch, a bit at a time and stir to thicken to desired consistency. Sprinkle parsley.

Serve hot over buttery polenta, grits or creamy mashed potatoes.

Idea of the Week...California Girl Club

 So I'm thinking I need quick, yummy lunches to take to work in the coming weeks. Maybe I'll add soup or a small salad and a half sammy. Either way, I have all these ideas running through my head and here's one...   Grilled whole wheat bread Bacon Tomato Sliced chicken breast Arugala Avocado Mayo Any Questions?  

 

Asian Chicken Lettuce Wraps

 

 

Adkins friendly, healthy and delicious. A must try quick lunch or dinner for your family. I love these.

Enjoy!

 

Ingredients:
1 tablespoon olive oil
1 1/2 pounds ground chicken (Ground pork or turkey is a good alternative)
3 cloves garlic, minced
1 onion, small diced
1/3 cup hoisin sauce 

1 tablespoon rice wine vinegar

2 tablespoons soy sauce
1 1/2 tablespoons ginger , finely minced
1 (8-ounce) can water chestnuts, drained and small diced
2 green onions, thinly sliced 

Salt 

Freshly ground black pepper
1 head butter lettuce

Instructions:
Heat olive oil in a saucepan over medium high heat. Add ground meat to a skillet and cook until browned, drain excess fat. Stir in garlic, onion, and ginger until tender. About 2 minutes. Add hoisin sauce, rice wine vinegar and soy. Stir to combine.Stir in chestnuts and green onions and cook about 2 minute.Add salt and pepper to taste. Remove from heat and set aside. Wash and dry lettuce. Cut off lettuce core and pull off leaves. Dry leaves well and fill with equal amounts of filling. Fold over and serve with white or fried rice as a side.

Cajun Shrimp & Sausage with Cheesy Grits

Is there anything better than comfort food on a cold winters day? One of my all time favorites is creamy grits  and Cajun shrimp and sausage. Tummy warming and delicious!  This is my quick version of traditional Cajun dish. Enjoy!

1 cup of instant grits
1 cups water
3 cups milk
4 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper or to taste
1 cup cheddar cheese
1 to 1 1/2 pounds precooked, shelled frozen medium to large shrimp (leave tails on)
10 ounces smoked sausage, your choice, sliced  medium thin and diagonally 
6 sliced thick applewood smoked bacon, diced
2 teaspoons Cajun seasoning or to taste
4 scallions, sliced thinly

For the Grits:
Bring water, milk, 2 tablespoons butter, salt and pepper to a boil. Slowly stir in instant grits and reduce heat to medium. Cook 6 to 7 minutes, stirring constantly. When grits have thickened, stir in cheese until melted, remove from heat and set aside. If grits are too thick, add milk. Too thin, continue to cook until the mixture thickens.

Directions:
Add diced bacon to a skillet. Fry crisp, remove and drain on paper towels. Drain off most of the bacon fat. add sausage and  garlic. Fry until sausages are browned and garlic is tender.  Add shrimp and cook until pink or 3 to 4 minutes. Add seasoning and remaining butter. Stir to incorporate. Add bacon to pan and toss. Spoon over grits and sprinkle with sliced scallions.

The Kiddos Favorite Drum Sticks

This recipe is so simple and yet so yummy! My Grand kids love this chicken and two of then are super picky eaters. Give this 4 ingredient baked chicken a try and you'll love it too.

Ingredients:

Chicken Drum sticks
Greek seasoning (Like Cavenders or see my Greek seasoning recipe below : )
Paprika
Garlic powder

Directions:

Preheat oven to 350 degrees F.

Wash chicken and place on a foil lined baking sheet. Sprinkle with seasonings to taste. Place in the oven and bake for 25 to 30 minutes or until golden brown on the outside and juices run clear.

Serve with your favorite sides.

Yum it up!


California Girl’s Greek Seasoning
Makes about ½ cup of spice mix
 Ingredients:
 3 teaspoons salt  1 ½ teaspoons black pepper3 teaspoons garlic powder  3 teaspoons onion powder 3 teaspoons dried parsley, finely crushed 1 ½ teaspoons dried oregano, finely crushed 1 ½ teaspoons dried basil, finely crushed1 ½ teaspoons dried rosemary, finely crushed 1 ½ teaspoons dried thyme, finely crushed  1 ½ teaspoons fennel seed, crushed 1 ½ teaspoons marjoram leaves, crushed 1 ½ teaspoons dried mint, crushed  Directions:
Combine all ingredients in a bowl.
Store in a labeled airtight container.
Use in soups, stews, chicken, beef, lamb, turkey, casseroles, eggs.


You will use this on everything!

Mongolian Beef with Vegetables and Rice

We love Chinese food. I mean who doesn't? The fact is I would eat Chinese every time we go out to eat if I could or at least call for a take out. I would say it's my biggest weakness. And in the last few years I honed my cooking skills toward Asian dishes and now I can do just about any dish at home. NOT good! Saying I'm not going out to eat Chinese has really lost any meaning when I know I can whip it up in a matter minutes. So now it's just a matter of will power.  A couple of years ago I remembered how much I loved Mongolian grills. And I decided to learn the art. I may not be a master, but I think this rivals some of the best Mongolian Beef I've had and it's so simple. If you're like me, you're going to want this in the rotation again and again. So grab your wok and give it a go!


Makes 4 to 6 servings

Ingredients:
1 1/2 pounds tender steak, thinly sliced. I like flank steak for this.
1/2 cup cornstarch 
3 to 4 tablespoons peanut or canola oil for frying
1/2 cup carrots, cut into coins
1 tablespoon ginger, minced
2 tablespoons garlic, minced
1 cup onion, sliced
1 cup broccoli florets
1/4 cup water chestnuts
6 green onions, cut diagonally into 1 inch pieces

Sauce:
1/4 cup cornstarch
1/4 cup soy sauce
1/3 cup Hoisin sauce
1/2 cup water
1/2 cup brown sugar

Directions:
Stir sauce ingredients together in a bowl and set aside. In a skillet or wok, add cooking oil and heat until smoking. Mix steak pieces in cornstarch and place in the pan or wok. Stir fry just until it is still very pink in the middle.
Add carrots, ginger and garlic and stirfry for 2 minutes. Add onion, broccoli and water chestnuts and stir fry for 2 minutes. Toss in green onions and cook 1 minute. Add bowl of sauce. Cook until sauce has thickened and is coating the meat and vegetables. Remove and serve with white rice or your favorite noodles.

Southern Fried Chicken & Waffles

For the Chicken:
1 3 pound fryer, cut up
2 cups buttermilk
1 1/2 cups flour
1 teaspoon salt 
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon cayenne pepper

Vegetable oil, for frying

Directions:
Place cut up chicken in a shallow bowl and pour in buttermilk.Make sure all pieces are covered.  Allow to sit refrigerated for at least 1 hour or more. Heat a deep fryer or deep fryer skillet for deep frying. About 360 to 370 degrees. Mix flour and spices together and add to a plate or pan. Dredge buttermilk coated chicken in the flour mixture and coat well. Tap each piece on side of plate to remove excess four and carefully lower into the hot oil. Fry in batches until golden brown and done. Drain on wire rack with paper towels below or on paper towels if you don't have a wire rack. Make waffles.

For the Waffles:
Makes about 6 waffles

1 1/2 cups flour
1/2 cups cornstarch
1 teapoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
1/2 cup milk
3/4 vegetable oil
2 eggs
1 tablespoons sugar

Directions:
Heat waffle iron. Spray with cooking oil if necessary (if your iron calls for it). Mix dry ingredients and then wet. Combine and stir to incorporate. Don't over mix! Pour into waffle maker. Don't overfill. 

Butter and serve with fried chicken and syrup.

Philly Cheese Steak Burritos

Ingredients:
2 tablespoons olive oil
1 pound flank steak, trimmed
1 thinly sliced onion  

1 thinly sliced green bell pepper 

8 ounces fresh mushrooms, sliced 

4 cloves garlic, minced 

1/2 teaspoon cumin powder (optional)

salt and pepper to taste

4 flour tortillas

1 to 1/2 cups Mexican blend shredded cheese

Preparation:

Heat skillet with olive oil, on medium high heat. Slice beef into thin slices. Add beef slices to pan and cook until beef starts to brown.  Add onions, peppers, mushroom and garlic. Cook until vegetables are tender. Add cumin, salt, pepper and stir. Remove from heat, cover so mixture stays hot and set aside.

Roll 4 large tortillas in paper towels and heat for 30 seconds in microwave. Remove and divide filling evenly among tortillas.  Add cheese to each, fold sides and bottom in and roll into burritos. Serve warm with cheese gooey melted. Enjoy!

Note: Beef slices best when semi frozen. The thinner you cut the beef, the more tender it will be.

California Girl's Pulled Pork & Poppyseed Apple Slaw

Serves 6 to 8

Pulled Pork
Ingredients:
Rub:

1 tablespoon ground black pepper
½ teaspoon cayenne pepper
1 tablespoon chili powder
2 teaspoons ground cumin
¼ cup dark brown sugar
1 teaspoon dried oregano
2 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon granulated sugar
1 teaspoon dry mustard
1 tablespoon garlic powder
1 tablespoon garlic powder

Pork:
2 ½ to 3 pounds pork shoulder
2 cups water
Barbecue sauce

6 to 8 Poppy seed buns
Swiss or Pepper Jack Cheese

Directions:
Mix all spice rub ingredients in a bowl.

Cut pork shoulder into pieces to fit crock pot and place in a glass or plastic bowl. Sprinkle with spice mix and rub into meat. Cover with cling and allow to marinate in refrigerator for 3 to 4 hours or overnight.

Remove pork from bowl and place in slow cooker with 2 cups of water. Turn temperature to low and cook for 7-8 hours, or until meat falls apart when pulled with a fork.

When done, place meat on a cutting board and pull apart using two forks. Return shredded pork to pot and add BBQ sauce to taste.

Make sandwiches.  



Poppy Seed Apple Slaw
Ingredients:
1 small head green cabbage, washed and shredded
¼ of a small red cabbage, washed and shredded
3 carrots, peeled and shredded
1 onion, thinly sliced
2 Granny Smith apple, peeled, cored and sliced in thin match sticks with a knife
1 bottle poppy seed dressing
Salt and pepper to taste

Directions:
Toss all ingredients in a large bowl with dressing, salt and pepper.






　

Seafood Crepes

Serves 4
Whenever I make this dish, I can’t help but remember that there was a time that I couldn’t boil water. And it wasn’t for the lack of my Mom and Grandmother trying to teach me. One day it all clicked and I fell in love with the art of cooking. This was the first recipe I made that everyone loved, especially my Mom.

While working at a gourmet café and bakery, many years ago, I learned to make seafood crepes, from a Dutch Chef named Jan. He was temperamental, self absorbed and an amazing chef and teacher.

I have tweaked this recipe quite a bit to suite my taste and laziness, but the base recipe was the work of Jan. Thanks Jan, it has been my all time favorite. I can still hear you yelling to this day : ). I did master sauces, despite you!

A side note: I like to make my crepes first and set them aside. They will be going into the oven, anyway, so it really doesn’t matter if they cool a bit. You can use any seafood you like in this recipe. I trade (cheat) and use a ½ pound of seafood salad in lieu of a package of crab meat. It adds even more creaminess to the dish. You can use lobster, calamari, any firm white fish, even fried potatoes. OMG! Do I need to say versatile and incredible? Try it. Make it your own. Customize the recipe to your taste. Enjoy!

Crepe Ingredients:2 eggs
1 ¼ cup milk
1 cup all purpose flour
2 tbs melted butter
¼ teaspoon salt
1 teaspoon sugar
¼ teaspoon baking powder

Crepe Directions:In a bowl, whisk all crepe ingredients together until smooth. Cover mixture and chill for 1 hour in refrigerator.

Heat an 8 to 10 inch non-stick skillet on medium heat for about 3 minutes. Spray pan well with non-stick spray. When hot, pour ¼ cup of batter into pan and swirl the batter around to coat the bottom of the pan. When edges begin to brown, loosen the crepe with a spatula all the way around. Guiding the spatula under the crepe, gently flip the crepe using your fingers and the spatula. Brown other side (maybe 15 seconds )and continue process until you have used all the batter. Make sure you spray the pan between each crepe!

Make crepes as suggested.

Note: Crepes freeze well for up to a month or so. Separate crepes with parchment and place in a Zip lock baggie. You can freeze the seafood filling as well, in a airtight container.

Ingredients for seafood filling:2 tablespoons butter or margarine
¼ cup shallots, diced small
¼ cup mushrooms, sliced
1 large piece (jarred) sweet red pepper, diced
½ cup scallops, rinsed and chopped into small pieces
¾ cup small cooked shrimp
2 tablespoon capers
1 teaspoon dill weed (or More…or less if you don’t care for dill)
1 teaspoon old Bay seasoning
¾ cup half-and-half
1 8 ounce brick cream cheese, cubed small for easy melting
2 teaspoons fine lemon zest
1 teaspoon lemon juice
6 ounces seafood or crab salad or 6 ounces imitation or real frozen crab meat
1 to 1 ½ cups Monterrey or Pepper Jack cheese, shredded
8 crepes (for 2 each)
*If you like a little spice, add chopped jalapenos or cayenne pepper to the recipe : }.

Directions:Preheat oven to 350 degrees F.

In a frying pan, add butter and melt on medium heat. Add diced shallots and mushrooms and cook until shallots are translucent and mushroom are tender. Add red pepper, scallops and shrimp and cook for 3 minutes. Add capers, dill and seasoning, half-and-half, cream cheese, zest and lemon juice. Cook over medium heat, stirring continuously until the cream cheese is melted and sauce is smooth. Add seafood salad and stir to incorporate.

Place 2 to 3 tablespoons of the filling down the center of each crepe. Roll the crepe and place in a baking dish. Repeat until all the crepes are made. Spoon any leftover filling on top of crepes and sprinkle generously with cheese.

Bake for 15 to 20 minutes or until cheese on top is melted and stringing.

Garnish with dill and Serve hot with a side salad.

　

Potato and Asparagus Tart with Gruyere

Ingredients:
2 to 3 red potatoes, washed and sliced into rounds, medium thin
Olive oil
Kosher salt
1 ½ pounds asparagus spears, washed, thick woody ends removed
1 shallot, sliced thin
8 ounces filo pastry
1/2 cup butter, melted
1 ½ cups Gruyere cheese, shredded
1 (8-ounce) container heavy cream
1 tablespoon flour
3 large eggs
1 tablespoon Greek seasoning or see my *Greek Seasoning Recipe below*

Directions:

Preheat the oven to 375 degrees F.

Place sliced potatoes in a dish a sprinkle with olive oil and lightly with salt. Toss to coat. Arrange on plate and microwave until fork tender for 3 to 4 minutes or longer, depending on your microwave. Work in batches, if need be.

Snap off the end of one asparagus spear. Lay that spear along side the others and use it for a guide to cut the other ends off with a knife. Where ever it naturally snaps off will be the woody part of the stem.

While potatoes are cooking, add a teaspoon oil to a sauté pan and cook asparagus and shallots until just limp. This dish does not cook for a long time, so it is a must to

In a casserole dish, layer the filo pastry sheets in the dish and brush them with melted butter between each layer. Brush the top of the last layer with butter, as well. Do nothing with the pastry edges until all ingredients are in the dish. The pastry need to be about 6 sheets thick.

Using even amounts for layers, work fast to keep dough from drying, add a layer of potato slices, a layer of cheese and top with a layer of asparagus. You can cut your asparagus into smaller pieces or not. It’s up to you. Continue to layer the dish in this order until all ingredients have been used.

Cover with a wet paper towel while you make the egg custard. In a bowl, whisk cream and flour until smooth. Whisk in eggs and Greek seasoning. Pour into tart. Try not to over fill. Tuck pastry ends under all the way around and pinch between your index and middle finger to flute.

Set casserole dish on a sheet pan and place in the oven and bake for 20 to 25 minutes or until lightly golden brown. Check custard filling for doneness. Allow to cool and set up for about 15 minutes, un-refrigerated. Serve pie slices with your favorite soup or salad.







California Girl’s Greek Seasoning
Makes about ½ cup of spice mix
 Ingredients:
 3 teaspoons salt  1 ½ teaspoons black pepper3 teaspoons garlic powder  3 teaspoons onion powder 3 teaspoons dried parsley, finely crushed 1 ½ teaspoons dried oregano, finely crushed 1 ½ teaspoons dried basil, finely crushed1 ½ teaspoons dried rosemary, finely crushed 1 ½ teaspoons dried thyme, finely crushed  1 ½ teaspoons fennel seed, crushed 1 ½ teaspoons marjoram leaves, crushed 1 ½ teaspoons dried mint, crushed 
Directions:
Combine all ingredients in a bowl.
Store in a labeled airtight container.
Use in soups, stews, chicken, beef, lamb, turkey, casseroles, eggs.

Sweet Chili Thai Shrimp

Serves 2 generously

For the sauce:
1/2 cup rice wine vinegar
1/4 cup water
4 tablespoon Thai fish sauce
1/2 tablespoon soy sauce
2 tablespoons sherry
3 to 4 dried red chili peppers (Fresno), cut into pieces *Use less if you like less heat*
4 cloves garlic, minced

3 tablespoons cornstarch paste, (mix 2 tablespoons cornstarch with 3 to 4 tablespoon water)

For the dish:
2 tablespoons vegetable oil
2 carrots, peeled and julienned diagonally
1 can water chestnut, drained and rinsed
16 large shrimp, shelled and deveined
8 scallions, cut in thirds and sliced thin
1 slight handful cilantro, chopped
1 small can or bag of cashews, for garnish
1 can Crunchy Chinese noodles, for more crunch

Directions:
For the sauce, Add first 7 ingredients, in order, to a sauce pan on medium high heat and bring to a slow boil. Reduce heat and mix in cornstarch paste. Increase heat to medium high and stir until mixture thickens. Set aside, off the hot burner.

For the dish, this will go very fast from this point. In a skillet or wok, add oil and heat until it sizzles when a piece of green onion is tossed into it. Add carrots and cook for about 3 minutes.  You want the veggies still a bit crisp. Add water chestnuts and cook for 1 minute. Stir in shrimp and scallions.  Cook shrimp for no longer than 3 minutes. Toss cilantro in at last minute.  Add in the Sweet Thai chili sauce and stir to coat well. Plate in two dishes. Sprinkle with cashews and serve with crunchy noodles.


 มีความสุขกิน!
 Happy Eating!

California Girl’s Chicken-Fried Steak Breakfast with Jalapeno Gravy

Serves 2

Double this recipe for 4 fried steaks~

Ingredients:

Oil or lard for frying

1 pound round steak that will serve two to your judgement

1 cup flour

1 cup corn starch

2 large eggs

½ cup buttermilk

2 teaspoons kosher salt

1 teaspoon black pepper

½ teaspoon garlic powder

¼ teaspoon cayenne

For gravy:

2 cups flour

1 ½ cups cream

10 to 12 rings pickled jalapenos, minced or finely diced

Pan dripping from frying steak, plus additional butter if needed

Serve with biscuits, homemade or canned and hash browns.

Directions:

Cut round steak in two. Pound beef with a meat tenderizer or edge of heavy saucer until flat and about 1 ½ times original size.

Place flour and corn starch in a large bowl with seasonings and mix to incorporate. Whisk eggs in another bowl and add milk. Take piece of tenderized beef in flour and coat. Dip coated beef into egg/milk mixture and then dip back into flour/cornstarch mixture again.

Add enough oil or lard to go 1/3 of the way up the side of a large skillet. Heat until oil is hot and ready for frying. You can drop a spec of flour in the hot skillet and if it sizzles, it is ready. Place coated steaks in skillet. Turn steak when it is golden brown (about 4 to5 minutes) and cook the other side.

Drain on a paper towel lined plate and continue to cook other steak(s).

For gravy:

Reduce heat while you scrape drippings in pan. Add more butter if necessary and the flour. Stir into a rue with a whisk. Return heat to medium high and gradually, add cream, stirring constantly, until gravy thickens, but is not clumpy. If you do get a few clumps, run gravy through a strainer into a bowl, smooth out clumps with a spoon while pushing the gravy through the strainer and return to the skillet. Stir in jalapenos and serve.

Poach or fry eggs to top chicken fried steak.

To Assemble:

Cut biscuits in half and place on plate. Top biscuits with gravy. Place steak on top of gravy and top steak with egg. Add hash browns and toast to the side and enjoy!

Verdure di Carne Rigatoni Fornello

Serves 6
Ingredients:

Water for pasta
3 tablespoons olive oil
1 1/2 pounds ground beef, veal or lamb (or a combination of)
3 cloves garlic, minced
1 tablespoon Italian seasoning
2 large zucchini, sliced into cubes
1 onion, diced
1 bell pepper, diced
8 ounces mushrooms, sliced
3 tomatoes, diced
1 teaspoon sugar
1 cup Pecorino Romano cheese
10 ounces rigatoni pasta

Directions:

Fill a 5 quart stock pot with water and add 1 teaspoon salt.  Cover and let water come to a boil.

Add 1 tablespoon olive oil to a large skillet on medium high heat. Crumble ground beef and brown.  Drain fat in colander and return to skillet. Add garlic and Italian seasoning and cook for 3 minutes. Add remaining olive oil to pan and toss in zucchini. Cook for about 8 minutes, or until it is almost soft. Add onion, bell pepper and mushrooms. Cook until tender but still firm.

Add Rigatoni to boiling water and cook until al dente.

Add, tomatoes, 1 ladle of pasta water and 26 ounce jar pasta sauce (or homemade) to skillet. Stir in sugar. When sauce is hot, stir in cheese.  Allow to simmer about 20 on low heat so flavors can meld.

Drain pasta well and return to pot.  Add contents of skillet to pasta. Toss gently to combine. 

Plate in shallow bowls. Garnish with freshly grated Romano cheese. Serve with crusty Italian bread and herb dipping sauce.

Cooks Note: You can make this totally vegetarian by removing the meat.

Bacon Wrapped Spinach and Cheese Stuffed Chicken Breast

Dinner for 2 (Double this if hes a big eater like someone I know : ).

2 nice size chicken breast
2 teaspoons olive oil
1/4 to 1/2 white onion, diced
1 large handful spinach (want more, add it, less...)
1/2 brick cream cheese (4 ounces)
1/2 cup shredded mozzarella
1 tablespoon Greek seasoning, such as (Cavender's)
4 slices of Bacon

Preheat oven to 350 F.

Wash chicken breast and make a slit or lengthwise pocket in the thickest side. Set aside.
In a skillet on medium,  heat 2 teaspoons olive oil.  Add diced onion and cook until just tender,  Stir in a very large handful of spinach from the bag.  Cook just to wilt and remove.
In a microwavable bowl, add 1/2 brick of cream cheese and 1/2 cup of shredded mozzarella. Microwave for 1 minute. Mix 1 tablespoon Greek seasoning into the softened cheese. Stir well. Add the content of the skillet, spinach and onions and combine.
Stuff the slits in the chicken full and wrap 2 slices of bacon criss-cross around each.
Place stuffed chicken breast in a baking dish and cook for 45 minutes uncovered or until chicken is cooked through and white when sliced into.

Enjoy!

Spinach and Strawberry Salad with Pan Fried Shrimp

Makes 4 dinner size salads 0r up to 8 side salads

For the dressing:

8 ounces strawberry jam

1/4 cup balsamic vinegar

1/4 cup olive oil

1 orange zested

1/2 cup orange juice

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon dry mustard

Directions:

Shake all ingredients in a jar until well combined.

For the salad:

1 tablespoon unsalted butter

1 pound shrimp, peeled and deveined

1 large bag fresh spinach, stems snapped off

2 cups fresh strawberries, sliced

Directions:

Add 1 tablespoon butter to a medium pan on medium high heat.  When pan is hot, add shrimp and fry for 1 minute or so on each side. Don't overcook. You don't want rubber.  Just a quick browning on each side. Remove from pan to a paper towel.  

Add equal amounts of spinach to each plate and cover with equal parts sliced strawberries.  Top with shrimp and drizzle with dressing (to taste), as served.  

Some of my favorite add-ons:

avocado slices

blackberries

pecans

Domestic or imported cheeses, crumbled or shredded

asiago, feta, goat or bleu is especially delicious with this salad--

Enjoy!