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Stromboli

1 Pizza dough (from the deli)

1/3 cup mixed olives in oil, finely chopped

1 TBSP capers, finely chopped

1/3 cup Sun-dried tomatoes in oil, finely chopped

4 oz (~8 slices) Genoa salami or sliced pepperoni

4 oz sliced Provolone cheese

4 oz Italian ham

4 oz fresh Mozzarella cheese, thinly sliced

Fresh Basil, finely chopped

1 egg, beaten

Directions:

  1. Let pizza dough sit out and come to room temperature. Roll it out on a piece of Parchment paper to ~12×16 in. You may need to do this in stages to let the dough “rest” for 15-20 mins between attempts to roll out.
  2. Preheat the oven to 450 F. Place the dough on the parchment paper onto a baking sheet.
  3. Leave 1.5 in margin on the two short sides and 1 long side of the dough. Start by spreading the olive and caper mixture down the long side of the dough, making a ~4 -5 inch wide strip.
  4. Layer as follows:
    • Salami (or pepperoni)
    • Provolone cheese
    • Sun-dried tomatoes
    • Ham
    • Mozzarella
    • Fresh basil
  5. Next fold up the 1.5 in long edge and the two short edges. Then fold the wider long edge up tightly to cover over the 1.5 in section. Finger press the dough tightly together all the way around.
  6. Allow to rest for ~15 minutes.
  7. Brush then entire top and sides with beaten egg.
  8. Bake in the oven for 25-30 mins. If baking two at a time, use convection.
  9. Remove from the oven and allow to rest for 10-15 minutes before cutting.

Singapore Curry Noodles

Ingredients

  • .5lb chicken, diced (breast tenderloin)
  • Canola oil
  • 4 teaspoons Asian fish sauce
  • 8-10 ounces dried rice stick noodles
  • Minced garlic
  • 2 teaspoons soysauce
  • 2 teaspoons Mirin
  • Sriracha
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon sugar
  • 4 eggs, beaten and salted
  • .5lb Chinese roast pork (char siu)
  • 1/2 medium onion, very thinly sliced
  • Medium red bell peper, stemmed, seeded, julienned
  • Medium carrot, julienned
  • 2 tablespoons curry powder, divided
  • 4 scallions, sliced very thinly on the bias
  • 4 teaspoons toasted sesame oil

Method

  1. Roast pork. Keep warm.
  2. Place rice noodles in a large bowl and cover with boiling water for 5 minutes. Drain, rinse with cold water, cut up.
  3. Place garlic, Mirin, white pepper, sugar, fish sauce, and Sriracha into a bowl and mix well.
  4. Heat oil in wok or LARGE cast iron pan. Add eggs and cook for 10 seconds. Break up, cook through, and place in a large bowl.
  5. Wipe pan clean. Add more oil and stir fry chicken for one minute. Add roast pork and onion, fry an additional minute. Add red bell pepper, fry 30 seconds. Add carrots, 2 teaspoons curry powder. Season with salt. Toss until well combined and scrape into bowl with eggs.
  6. Wipe pan clean. Heat more oil. Add noodles and stir fry for 30 seconds. Add sauce and 4 teaspoons curry powder. Stir until evenly distributed. Return remaining ingredients. Add scallions, drizzle with sesame oil, mix well, and serve.

Serious Eats’ Halal Cart-Style Chicken and Rice with White Sauce

Ingredients

For the chicken:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground coriander
  • 3 garlic cloves, roughly chopped
  • 1/4 cup light olive oil
  • Kosher salt and freshly ground black pepper
  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tablespoon vegetable or canola oil

For the rice:

  • 2 tablespoons unsalted butter
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1 1/2 cups long grain or Basmati rice
  • 2 1/2 cups chicken broth
  • Kosher salt and freshly ground black pepper

For the sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup greek yogurt
  • 1 tablespoon sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper

To serve:

  • 1 head iceburg lettuce, shredded
  • 1 large tomato, cut into wedges
  • Fluffy pockets pita bread or naan, brushed in butter, lightly toasted
  • Hot sauce

Method

  1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season with salt and pepper. Place the chicken in a one gallon ziplock and add half the marinade (reserving the rest in the refrigerator). Turn the chicken to coat, remove air and seal. Marinate for at least one hour and up to four, turning occassionally.
  2. Remove the chicken from teh bag and pat dry with paper towels. Season with salt and heavy pepper. Heat oil in a cast iron pan. Add the chicken and brown 4 minutes on first side, 6 on second (or until cooked through). Transfer to a cutting board and allow to cool. Roughly chop into chunks, transfer to a bowl, add remaining marinade, cover loosely with plastic, and refrigerate while the rice is cooked.
  3. For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned. Add rice and stir to coat. Cook, stirring frequently, until rice is lightly toasted (about 4 minutes). Add chicken broth. Season with salt and pepper. Raise to high, bring to a boil. Cover, reduce to a simmer, and cook 15 minutes without disturbing. Remove from heat and allow to rest until the water is completely absorbed and the rice is tender (about 15 minutes).
  4. For the sauce: In a small bowl, combine the mayo, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt.
  5. To serve: Return the entire contents of the chicken bowl (chicken, marinade, all juices) to the skillet, Cook over medium-high heat until heated through.

Thai Chicken Fried Rice

Ingredients

For rice:

  • 5 cups cooked rice (cold)
  • 2 chicken thighs, cubed (optional)
  • 1 tablespoon soy sauce
  • Oil for frying
  • 4 green onions, sliced, white parts separate from green
  • 3-4 garlic cloves, minced
  • 1 red or green chili, sliced (or a sprinkling of chili flakes)
  • 5-7 shiitake mushrooms (dried or fresh)
  • 1 stalk celery (sliced)
  • 2 tablespoons chicken stock
  • 1 egg

For stir fry sauce

  • 3 tablespoons chicken stock
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1/8 teaspoon white pepper
  • 1 teaspoon sugar

Method

  1. Marinate chicken in soy sauce
  2. Combine all sauce ingredients in a small bowl
  3. Drizzle oil in hot frying pan or wok. Add white parts of spring onion, garlic, and chili. Stir fry one minute.
  4. Add chicken. Stir fry until 3 minutes (chicken will not be done).
  5. Add mushrooms and celery. Stir fry until chicken is cooked through. Add chicken stock if things get dry.
  6. Keeping heat high, add rice. Stir fry and thoroughly incorporate. Add a little oil if necessary.
  7. Add sauce 2 tablespoons at a time until well incorporated.
  8. Create a well in the middle of the rice, add egg and scramble, then incorporate.

Beef Satay

Ingredients

  • 1 large whole flank steak or steak tips (2 lbs)
  • 1/8 cup fish sauce
  • 1/8 cup soy sauce
  • 1/4 cup peanut oil
  • 2 tablespoons Sriracha
  • 1/4 cup packed dark brown sugar
  • 1/4 cup minced fresh cilantro leaves
  • 2 medium garlic cloves, minced
  • 4 scallions, white and green parts, sliced thin
  • Beef Skewers

Method

  1. Soak beef skewers to prevent burning on grill
  2. Slice steak thin
  3. Combine remaining ingredients and blend thoroughly
  4. Marinate steak minimum 4 hours
  5. Skewer, grill over direct heat

Thai Peanut Sauce

Ingredients

  • 1 cup smooth peanut butter
  • 1/2 cup hot water
  • 4 tablespoons lime juice (3-4 limes)
  • 4 tablespoons Sriracha
  • 2 tablespoons fish sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons cilantro, minced
  • 2 medium garlic cloves, minced
  • 2 tablespoons grated or squeeze ginger
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 4 scallions, green parts, sliced thin

Method

  1. Whisk together HOT water and peanut butter
  2. Whisk in all other ingredients
  3. Serve room temperature

Crock pot PB cup Chocolate Cake

Notes: This stayed warm for quite a while in the crock pot. It was done before dinner, and it was still nice and warm when it was time for dessert after. It’s best served warm the first time 🙂 Soooo good.

To store, we just covered the crock pot in plastic wrap. Could also transfer it to another airtight container.

To reheat, scoop your portion into a bowl and microwave for 20-30 seconds.

Vanilla ice cream is probably amazing with this, I’ll try that next time.

Ingredients:

  • 1 box Devils food cake mix
  • 8 TBSP (1 stick) butter, melted
  • 1 cup water
  • 3 eggs
  • 1/2 cup Reese’s PB chips
  • 1/2 cup chocolate chips
  • 1 cup Peanut butter (not natural style)
  • 1/3- 1/2 cup confectioners sugar
  • 1 bag Reese’s PB cups (~20 total), chopped into quarters
  • Vanilla ice cream (optional)

Directions:

  • Spray your crockpot with non-stick spray
  • In a large bowl, beat together the cake mix, melted butter, water, and eggs until combined.
  • Stir in the PB chips and Chocolate chips.
  • Pour batter into the crockpot
  • spread half of the PB cup quarters on top of the batter
  • Cover and cook on high for 2 hrs, then turn off heat and open the lid so it doesn’t keep cooking
  • In a medium bowl, microwave the PB until melted
  • Mix in confectioners sugar and stir to combine
  • Pour mixture over the cake
  • Top with the remaining PB cup quarters
  • scoop your portion out with a spoon, it’s too messy to neatly cut.

Best Banana Bread

Finally found the perfect Banana bread recipe!

I have made it with marscapone and sour cream.

Ingredients:

  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (packed) dark brown sugar
  • ⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 large eggs
  • 4 large very ripe bananas, mashed (about 1½ cups)
  • ½ cup chopped bittersweet or semisweet chocolate (optional)
  • ½ cup chopped walnuts (optional)

Directions:

  1. Preheat the oven to 350 F. Grease a bread pan and line with parchment paper.
  2. In a medium bowl whisk together flour, baking soda, and salt
  3. In a separate bowl, mash the bananas and set aside.
  4. In a large bowl beat together brown sugar, mascarpone/sour cream/yogurt, and butter on medium speed until fluffy. ~ 4 minutes.
  5. Add eggs one at a time mixing well between.
  6. On low speed, add in the flour mixture and beat until just combined.
  7. Next, mix in bananas until just combined.
  8. Fold in chocolate chips or nuts.
  9. Bake in the oven for 60-65 minutes.

Instant Ramen Fried Rice

Ingredients

  • 1 bag of ramen noodles (chicken or beef flavor), crushed
  • Boiling water
  • Neutral frying oil
  • Egg (if desired)
  • 1 cup cooked, cooled rice
  • Kosher salt

Method

  1. Put crushed ramen noodles into a bowl with seasoning packet. Add boiling water until noodles are just submerged. Set aside.
  2. Heat oil in frying pan. Scramble egg and fry.
  3. Add cold rice. Stir until toasted.
  4. Add ramen mixture and mix thoroughly. Heat until all liquid has evaporated.
  5. Season with additional salt, if necessary.

IP Corned Beef

Ingredients

  • 3 lb corned beef, flat
  • Onion, sliced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • Peppercorns
  • Allspice berries
  • Bay leaf
  • Ground ginger
  • Ground mustard
  • Ground cumin

Method

  1. Toasted allspice berries and peppercorns. Transfer to a food processor and pulse until the majority are cracked. Add bay leaf and pulse again. Sprinkle ginger, cumin, and ground mustard into the mix. Shake into pressure cooker.
  2. Layer onion slices and garlic into bottom of pot. Place the rack into the cooker.
  3. Rinse the meat of all liquid and gelatin. Place in slow cooker.
  4. Pour beef broth over the meat.
  5. High pressure, 90 minutes. Slow release, 15 minutes.
  6. If cooking vegetables in same liquid (potatoes, cabbage, carrots), remove meat from rack and place them in the slow cooker. High pressure for 3-5 minutes. Quick release.
  7. Slice and serve.