Shrimp Pad Thai

Shrimp Pad Thai

This edition of pad thai ended much better than my last attempt at it. Partly because I actually found the correct type of noodles for the dish. And partly because I gave in and bought fish sauce, which probably 99.9% of pad thai recipes use - except for the first recipe I made.

Honestly, I don't remember a whole lot about this dish and haven't made it since. I do remember that it didn't have that kick and spice that I love about pad thai. But the texture was there and the base flavors were there too.

I will have to keep experimenting and finding that perfect pad thai dish that I dream about. Luckily, I get my pad thai fix pretty regularly via work. A girl has got to eat while sitting on her behind answering phone calls at 10:00 at night.

Lasagna Rolls

Lasagna Rolls by Giada de Laurentiis

Who doesn't love lasagna? This is a nice little spin on lasagna, although maybe just as labor intensive. With lasagna it's a little easier to layer and spread the filling and layer. This recipe was more of layering of each noodle, which were delicate. Luckily there were enough extra noodles in case I tore one in the process.

This was a tasty meal and reminded me a lot of stuffed pasta shells or some other form of stuffed pasta. It's probably good for making ahead and freezing or cooking for later in the week -- just like lasagna.

Pan-Fried Noodles

It's no secret that I'm Chinese, right? I do get the random person every now and then asking me if I cook Chinese food. The short answer is no.

Growing up my family did take us out for Chinese food. And I remember the place we always went to was a little mom and pop shop called "The Great Wall." Served family style, my parents always ordered a meat dish and the pan-fried noodles. While, I wasn't super keen on what they ordered (I always ordered a plate of potstickers, and that was my dinner), I did love the pan-fried noodles. Something about the crispy noodles and sauce that eventually got soaked into the noodles, just appealed to my little-kid palate.

So, anytime I went to a Chinese restaurant, whether it was in college or afterwards, I always looked for pan-fried noodles. The closest I'd get was usually the lo mein, which satisfied my noodle sauce craving.

But one day, Wes's boss suggested we try an Asian restaurant. Asian. Not Chinese. This place has all sorts of Asian cuisine from sushi to thai-type food. Lo and behold I spied amongst their vast menu, pan fried noodles. Well, I had to give it a try. And it was delicious. Just as I remembered it as a kid. I loved it. Granted, eating out is not always a great option and I'm too lazy sometimes to take the drive all the way up to the restaurant and wait to order the food. So I searched for a recipe online. Luckily I found one. And it does not disappoint.

Hong Kong Style Pan Fried Noodles (based on sugarlens'recipe)
serves 4

1 (16 oz.) package Hong Kong style noodles (I found these in the refrigerated aisle at the Asian grocery store)
2 small chicken breasts, sliced thinly
1 small onion, sliced thinly
2 cups broccoli, chopped
2/3 cup sliced mushrooms
3 cloves garlic, minced

Marinade:
2 teaspoons corn starch
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons oyster sauce

Sauce:
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
1 cup water
2 tablespoons of sugar
2 teaspoons of cooking wine

Thickening:
1 tablespoon of corn starch
1 tablespoon of water

Add oil to a heated pan. Add noodles. The noodles should brown very quickly. Use a pair of chopsticks or a spatula to make sure the noodles are getting browned evenly. If you need to, use the spatula to press the noodles against the pan or add some more cooking oil to make sure you brown most of the noodles. Plate the noodles and set aside.

Mix together the ingredients for the marinade and add the sliced chicken. Set aside. In a separate bowl, combine the ingredients for Sauce. In a smaller bowl, combine corn starch and water. Set aside.

Add oil to a heated pan and saute garlic and broccoli for about 3 minutes or until garlic is starting to turn brown. Add a half cup of water and cover to let the broccoli finish cooking by steaming. After 5 minutes, remove cover and check to see if the broccoli is done. Salt to taste and dish out.

Add oil to a heated pan and cook onions, mushrooms, and chicken until done. Add broccoli back to the pan. Stir well. Add the Sauce mixture. Bring it to a boil.

Add the corn starch mixture and give a quick stir. Bring it to a boil.

Pour gravy on top of the noodles. Serve immediately!

I, of course, used whatever veggies I want. Usually there are green beans, water chestnuts and all sorts of other veggies in this dish. But carrots and broccoli work just fine for us. The protein is interchangeable too. Shrimp or beef would work equally well. The recipe looks labor intensive, but it's really not. It's just more mixing of multiple sauces and marinades that make it look hard.

My favorite part about this dish? When the sauce (or gravy as the recipe calls it) soaks into the noodles and softens them up. So there's a little bit of crunch, but a little bit of soft noodle that is coated in sauce. It makes my mouth water just writing about it.

If you can't find Hong Kong noodles the recipe calls for, plain spaghetti would work just fine. There's no specific texture to these noodles that requires a special pasta. But I did find a suitable noodle in the Asian section of the grocery store.

This is the one Chinese dish I can say I do cook. Traditional or not. It takes me back to my childhood and that's one of the best things.

Roasted Red Pepper and Feta Sauce

So I had a jar of roasted red peppers leftover from some other recipe and a tub of feta from when my mom was here. So I looked up some recipes where I could knock out two of these items that were sitting in my fridge. Enter the recipe for roasted red pepper and feta sauce.

Aside from it being healthier, it was pretty tasty and way easy to make. Basically you throw everything into a blender and it comes out as a sauce. I do like the saltiness of the feta and how it sort of cuts through the red pepper flavor. I added some roasted sausages at the suggestion of other commenters of the recipe. But chicken would probably work equally as well. Plus Wes likes to have some sort of protein in his meals. I don't think I could ever turn him vegetarian.

Delicious meal for a busy night!

Bolognese Sauce

I've talked about my love of pasta and carbs right? Well, I love a good meat sauce with my spaghetti. So why not try and make my own? I looked up a lot of recipes and many of them incorporated pork and beef. That's a lot of meat. Luckily, the Pioneer Woman had a guest blogger and fellow cook over at her house. And he made Bolognese Sauce. If there's a difference between bolognese sauce and meat sauce, I couldn't tell you. Pastor Ryan has his own blog here, but here's also the recipe on the Pioneer Woman's site. And here's the recipe:

Bolognese Sauce

1/2 cups olive oil
1 1/2 cups grated carrots
1 whole large red onion, diced
2 lbs. ground beef
2 Tb. dried oregano
2 Tb. dried basil flakes
1 can (6 oz) tomato paste
5 cloves of garlic, minced
1-2 cups red wine
2 Tb. Worcestershire sauce
2 cans (28 oz. each) whole tomatoes - I used a can of diced tomatoes
1 cup milk
salt and pepper to taste

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots (I grated my own carrots, but you can buy a bag at the grocery store) and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. Use fresh if you have it; if you don't it's fine. (If you use fresh herbs, double the amount.) When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally pour in milk, stir and let simmer for 30 minutes to 2 hours - however long you need. Taste here! I found out it needed some salt.

Serve with pasta and a generous sprinkling of Parmesan cheese.

Look at that melted Parmesan cheese!

Ok, I was giddy with how this turned out. I halved the recipe since as it's written above is for 8 servings. And this recipe was super easy! Definitely let the sauce simmer for a while so some of the liquid cooks out. Unless you like a runnier sauce. But the outcome was thick and beefy and so delicious. It stuck to the noodles like a good sauce should.

As I mentioned above, definitely taste the sauce. It ended up needing some salt to give the flavors an extra boost. And once that salt was added, it was so much better. I skimped on the onions for reasons we all know and didn't have any red wine. I almost ended up using red wine vinegar which would've been a big no no. Instead, I substituted some sherry, which I had. If you use red wine, the sauce would probably be a little more robust. If you're not a wine drinker, go buy the little travel/airplane size bottles that you can find. That way you're not left with a big bottle of red wine that you won't drink.

Loved this Italian meal. Of course I served this with some garlic bread, you know, for the added butter and carbs. Forget a nice green salad. Although that would've been refreshing. If you do decide to make the whole 8 servings, you probably could freeze half of it for later. The amount I ended up making was enough for dinner and lunch leftovers for both Wes and me, plus a little extra.

So, so easy and a classic. Hope you give it a try!

Enjoy!

Stove Top Mac & Cheese

Who didn't have the neon orange Kraft macaroni and cheese as a kid? While some might find it gross, I actually really like(d) it. My mom used to turn it into "tuna mac" by adding a can of cream of mushroom and a can of tuna. She would even go the extra step to bake it in the oven with some French's fried onions on top. Yummy! I've made tuna mac for Wes, but left out the onions for obvious reasons.

I've tried baked macaroni with a twist and have seen a ton of recipes for baked mac & cheese. Until I stumbled upon Alton Brown's Stove Top Mac & Cheese. A non-baked version! I had to try it out.

Stove Top Mac and Cheese

1/2 lb. elbow macaroni
4 Tb. butter
2 eggs
6 oz. evaporated milk
1/2 tsp. hot sauce
1 tsp. salt
Fresh black pepper
3/4 tsp. dry mustard
10 oz. sharp cheddar, shredded

In a large pot of boiling, salted water, cook the pasta to al dente and drain. Return to the pot an melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper and mustard. I let this mixture sit out next to the hot eye on the stove so the eggs aren't super cold when they hit the pasta. You could also bring your eggs to room temperature. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

No neon orange "cheese" here!

Does that not look WAY better than the boxed mac and cheese? And oh boy was it yummy! Cheddar cheese deliciousness in every bite. If sharp cheddar is too sharp for you, try a mild cheddar or a combo of the two.

I doubled the recipe because we have a house guest who is a bottomless stomach. So I needed enough to feed him and have some for lunch tomorrow. A huge loaf of garlic bread helped to ensure we had leftovers for the next day. So my experience with the flavors might be a little different since I didn't double the amount of evaporated milk and mustard. But it still turned out really, really good.

And can I say how easy, easy, EASY this was? One pot and a bowl to clean. I love it! Almost as easy as making it from the box. Don't skip the hot sauce. It actually adds a nice, very faint, background zing. And don't ask me what the evaporated milk does. My only guess is that it helps the creaminess of the dish.

Now with the eggs, there is a concern of the eggs curdling while mixing with the hot pasta. So if you end up with a not so creamy dish at the end, you'll know that your eggs cooked a little in the pot. The way to remedy that? You can rinse the pasta under cold water after draining to cool them off and keep the stove on low heat, heat up the egg mixture near the stove so it's not so cold, and best of all, keep stirring the mixture. If you let the bottom sit for a few minutes, some of the eggs will most likely cook. I noticed it on mine a little, but it didn't hurt the texture of the dish so much that I noticed.

The one thing I hated about boxed mac and cheese? The leftovers were disgusting. I had the same fear with this dish. While it wasn't as ooey, gooey, cheesy as the night before, it didn't get as rough of a texture as I thought it might. Good enough for lunch leftovers the next day!

So good and easy. You can't go back to box mac and cheese after this. Although, for the price, I might slip in one or two.

Happy cooking!

Pad Thai

I'm a fan of pad thai. The rice noodles, the cilantro and the spiciness is just a yummy recipe. I've been on the hunt for a pad thai recipe for quite a while. However a lot of the recipes have ingredients like fish sauce and other items that I wouldn't be using for other dishes. So I've held off. Until Everyday Food printed this recipe that didn't include fish sauce! Hooray! This is a vegetarian recipe, but I added some shrimp for protein.

Pad Thai

8 oz. dried, wide and flat rice noodles
2 Tb. dark0brown sugar
2 Tb. lime juice
3 Tb. soy sauce
2 tsp. vegetable oil
3 scallions, white and green parts
1 garlic glove, minced
2 large eggs (optional), lightly beaten
1/2 cup fresh cilantro
1/4 cup chopped, roasted, salted peanuts

Soak noodles according to package instructions and drain. In a small bowl, whisk together brown sugar, lime juice and soy sauce.

In a large, nonstick skillet, heat oil over medium high heat. Add scallion whites and garlic and cook, stirring constantly until fragrant, about 30 seconds. Add egg, if using, and cook, scraping skillet with a rubber spatula until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate.

Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts.

Wrong noodles....

This didn't turn out bad. It probably would've been a lot better if I had gotten the right kind of noodles. You'll notice that I got the thin rice noodles. While they still soaked up the flavor well, it didn't have the same texture as the wide, flat noodles that are typically seen in pad thai dishes. But props to Everyday Food for coming up with a recipe that doesn't require the use of fish sauce and kept the same basic flavors.

I do miss the spiciness of restaurant pad thai dishes. So next time, I'll probably try to find a different recipe and maybe bite the bullet and use fish sauce. I'll definitely buy the correct type of noodles too, which would probably help.

But this is a good recipe to introduce people to pad thai if you've never had it before. Super easy and no foreign ingredients, except maybe the rice noodles. Don't skip out on the cilantro! That's a key ingredient to the flavor of this pasta dish. Though the peanuts are probably another key element, I skipped those because I'm not a fan. I have seen some pad thai dishes serve sprouts also. You can definitely cook some up and toss them in this dish. Actually, you could add a lot of different things to this dish and have it come out well.

So this recipe leaves room for improvements and tweaks. Not a bad starter, and if you like the flavor of pad thai, but not the heat, you'll like this dish. Just make sure to get the right kind of noodles!

Happy cooking!

P.S. Happy Friday the 13th.....

Mozzarella & Sun-Dried Tomato Ravioli

In my little herb pot, I started off with thyme, cilantro, basil and parsley. Cilantro and basil are probably my two favorite herbs. Sadly, my cilantro plant didn't make it. It's still there, but apparently it's "gone to seed." No more cilantro. My basil however has exploded. I had to look up basil recipes because I have so much, I don't know what to do with it.

Enter The Pioneer Woman. I like to drool over her cooking and her pictures of food. She had this recipe for basil ravioli.

Mozzarella and Sun-Dried Tomato Ravioli with Basil Cream Sauce

For Ravioli:
4 whole sun-dried tomatoes
4 basil leaves
1 cup mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
1 whole egg, beaten
1 package wonton wrappers (or egg roll wrappers cut in quarters)
1 whole egg white

For Sauce:
10 basil leaves
1/3 cup dry white wine
2 cloves garlic
1 cup heavy cream
2 Tb. unsalted butter

For Ravioli: Rehydrate the sun-dried tomatoes in boiling water for 30 minutes. Pat dry and grind with 4 basil leaves in a food processor. I used tomatoes packed in oil, so I didn't have to rehydrate them.

Mix the tomato-basil and cheeses in a bowl and taste, adding more cheese if desired. Add the egg and mix to coat.

Line a baking sheet with parchment paper. Lay out 24 wonton wrappers (give or take, depending on how full you make them) and divide the filling between them. Place a spoonful in the center of the wrapper, leaving space around the edge. I used about a tablespoon of filling in each. Be careful not to make them too full or they won't seal well.

Brush the edges of the wrapper with egg white and place another (new) wrapper over top, sealing the edges together. Pick up the now assembled ravioli and press the edges together firmly and place on the wax paper.

Once they are all assembled, boil a pot of water, add salt, and boil the ravioli for 4 minutes. Keep cooked ravioli warmed on a plate in a 250 degree oven if working in batches.

For sauce: Puree the 10 basil leaves, wine and garlic in a food processor.

Transfer to a saucepan and add the cream. Whisking frequently, simmer over medium/medium-high heat for around 15 minutes or until reduced by half. Add the butter and whisk until melted.

Remove from heat and add salt and pepper to taste. Pour over ravioli and serve.

Note: Sauce will have a mild basil taste with 10 leaves; add more if you prefer a stronger basil flavor.

They may not look so pretty, but it tastes oh, so good!

I wasn't too sure how this recipe was going to turn out. I mean, wonton wrappers in place of pasta dough? Even though the wonton wrappers were a little more delicate than pasta dough, it was actually a nice alternative. It was light and a thin sort of dough. Since I didn't fill the ravioli's very full, there was a lot of extra dough. If it had been regular pasta, that would've been too much pasta with no filling. But with the wonton wrapper, it's not super dough-y.

The ravioli's don't really take 4 minutes. Since the dough is so thin, it took maybe 2 minutes total. I waited until they floated to the top and were translucent to tell when they were done. They're not the prettiest raviolis ever, but they are tasty! The sun-dried tomatoes are nice and sweet and with the mozzarella, it makes them cheesy and gooey. Mmm....

The basil cream sauce is delicious! I did add a few more basil leaves, but I'd probably even add more. It smelled so good and it's garlicky and creamy. The butter at the end adds a silkiness to the sauce that just flows over the pasta. A nice paring with the sun-dried tomatoes. Actually those two seem to go well together. Remember this recipe?

Anyway, the filling only made about 14 raviolis for me. Which was just enough sauce for me and Wes with some leftover. I'd definitely double the recipe next time and fill the raviolis a bit more. Definitely double the sauce if you double the pasta. This would also be yummy as baked ravioli and a pesto cream sauce.... mmmmm...... You can also just use one wonton wrapper and fold it over itself to make a triangle ravioli instead of adding another wrapper on top. This will save wonton wrappers for this dessert and make the raviolis a bit smaller and easier to manage.

Super easy to make and it was yummy! Next time I'll add some grilled chicken so Wes can have a little more subsistence. Happy cooking!

Spaghetti Pie

Don't get grossed out by the name of this dish. It's actually very delicious. It's something my mom made at home and again, no idea where she got the recipe from. I suspect it's from those cooking classes. Anyway, it's a favorite of mine.

And funny story associated with this meal: When Wes and I had just started dating, I made this meal for him. Well, you have to flip the pie out of the pan and onto a plate. It takes coordination and some skill. I asked him to do it for me. What happened? He flipped the pie alright, but the oil in the pan dripped onto the stove and somehow scorched his arm hair on his left arm. I felt bad. We took a picture. And Wes now refuses to help me with this dish.

Spaghetti Pie

1 Tb. shredded parsley
1 Tb. shredded basil
1 Tb. shredded oregano
3 large eggs
6 Tb. grated Parmesan cheese
4 green onions
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. ground pepper
8 oz. spaghetti - I suggest using about 10 oz.
5-6 oz. Fontina, Havarti, Provolone or Munster cheese
4 oz. pancetta or bacon
1/4 cup olive oil

Cook pasta according to package directions. When done, drain and rinse in cold water.

In a large bowl, combine herbs, eggs, Parmesan, onion, garlic, salt and pepper. Mix in cooked noodles.

Heat a nonstick 10" skillet over medium heat. Add 2 Tb. (half the oil) in the the skillet. When hot, spread half the pasta mixture into the skillet. Layer sliced cheese and bacon then add the rest of the pasta on top, covering the cheese and bacon layer. Cook for 4 minutes or until browned on the bottom. My mom likes to "forget" about it and let it go beyond four minutes which allows the bottom to get a nice, crunchy crust. Flip the "pie" out of the pan and on to a plate. **This is the technical part here: Place a plate the same size as the pan on top of the pan. Place one hand firmly flat on the top of the plate. With the other hand grab the pan handle. In one fluid motion, turn the pan upside down to loosen the pie. You should end up with the crusty side facing up and the plate in your hand like a waitress. Maybe do this away from the hot eye until you get better, so you don't end up with burned hair too.** Add the rest of the oil to the pan and slide the pie back into the pan. Cook another 4 minutes or until browned on the bottom.

Remove from pan. Slice into wedges and serve.

I'm salivating at the pictures and can't wait to eat the leftovers for lunch....

I typically don't add bacon to this even though the recipe calls for it because I'm too lazy to cook up some bacon and chop it up. In fact, I have a distinct memory of my mom cooking bacon for this dish and me stealing a couple of bites before it goes into the dish. But that's not the reason I don't add it. I'm just lazy. The recipe also suggests a lot of different cheeses you can use. For this time, I used Fontina. I actually like Havarti better, but couldn't find it at the grocery store. The store should have it though. The Havarti adds more of a bite than the Fontina. And provolone is very mild compared to the other suggestions.

I also left out the green onions because you-know-who doesn't like them. But I think they add a ton of flavor to this dish. And have typically added them in the past. But with all the herbs and different cheeses, there is a lot going on with this dish. There's also the crunchiness on the outside from the fried noodles, the softness of the cooked noodles on the inside and the creaminess of the cheese in the middle. If you add bacon, there's also that wonderful salty flavor of the bacon. It actually adds a great dimension.

It's not a hard or time consuming dish to make. The hardest part, and don't be scared by it, is the flipping of the pie out of the pan. I admit, it takes practice. But you just have to go for it. The end result is just amazing.

Oh, and I got to use the herbs from my little herb garden in this dish. Yes, I have an herb garden. Yum!

Linguine with Scallops & Sun-Dried Tomatoes

If you liked this recipe, you'll probably like this one too. Most of the ingredients are the same and it has the same feel. The differences: scallops instead of chicken and sun-dried tomatoes instead of lemon juice. Otherwise.... the ingredients are the same. Hmm... weird. Maybe these recipes came from the same place....


Linguine with Scallops and Sun-Dried Tomatoes (and pine nuts)

1/4 cup pine nuts
3/4 lb. linguine
6 Tb. olive oil
1 1/2 lbs. sea scallops
Salt
1/2 cup sun-dried tomatoes, cut into small pieces
6 cloves of garlic, minced
6 Tb. chopped fresh parsley
1/2 tsp. dried red-pepper flake

Heat the oven to 350 degrees. Toast the pine nuts in the oven until golden brown, about 8 minutes. I omitted this step because I didn't use pine nuts.

In a large pot of boiling, salted water, cook the linguine until done. Drain the pasta and set aside.

Meanwhile, heat 1 Tb. of oil in a large non-stick pan over moderately high heat until very hot. Season the scallops with salt. Put the scallops in the pan and sear until brown on the bottom, 1 to 2 minutes. Turn and sear until brown on the other side, 1 to 2 minutes longer. Remove the scallops and cut them into quarters. I left them whole.

In the same pan, heat the remaining 5 Tb. oil over moderate heat. Add the tomatoes, garlic, 2 Tb. of the parsley, the red-pepper flakes and 1/2 tsp. salt. Cook, stirring, for 1 minute until the garlic becomes fragrant. Toss with the pasta, scallops, pine nuts if using and remaining parsley.

Look at all the pretty colors!

If I could eat pasta every day, I probably would. Something about starchy noodles that I love. Maybe it's the carbs because I'd also eat bread every day too if I could. I think I'm living in the wrong country. Italy, here I come!

This dish, without a distinct sauce, ends up being kind of a lighter and simpler dish. The garlic and red pepper flakes definitely come through in the background. Of course you can change the amount of heat by adjusting the amount of red-pepper flakes. I'm sure I used more than a 1/2 tsp. But what I really love about this dish are the sun-dried tomatoes. They add a kind of tangy sweetness.

The linguine, with a winder noodle, is able to hold on better to the pan flavorings than a spaghetti or other thin noodle. It would be good to try a splash of balsamic vinegar for next time. It might add a little bit more of a sauce to the pasta if you like that and add another depth of flavor.

Of course you could serve this with chicken, but scallops are also sweet and a lighter protein that pairs well with dish. And it's easy to prepare. I put all the garlic, tomatoes and parsley into a cup so they're ready to throw in the pan. That helps with the preparation. Not a technically difficult dish to make and with the scallops it comes across as a fancy dish. Maybe a good entertaining meal?

Happy cooking!

Asian Steak with Stir Fried Noodles

This is the extent of my Chinese cooking. And I don't know that it even counts as real Chinese food. Don't hold that against me.

Asian Steak

One 3" piece of ginger
2 garlic cloves minced
2 tsp. brown sugar
1/2 tsp. ground cinnamon (optional)
1 small skirt steak or flank steak, about 1 1/2 to 2 lbs.
1/4 cup dry sherry
3 Tb. soy sauce
2 Tb. olive oil
Salt & pepper

Peel half the ginger; finely grate to make 1 Tb. Thinly slice the remaining half. Scatter grated and sliced ginger, garlic, brown sugar, cinnamon in a non-reactive baking dish. Cut steak against the grain into three 6" pieces, place in dish. Pour sherry, soy sauce, and olive oil over the steak. Marinate, turning several times for 30 minutes or refrigerate for several hours. Can probably mix all ingredients together and marinate meat in a zip lock bag.

Heat broiler. Season steak with salt and pepper; transfer to a broiler pan. Broil until brown and just charred, about 4 minutes. 5-6 minutes if using flank steak. Turn, broil another 3 minutes for medium rare. 4-5 minute if using flank. Transfer to a cutting board and let rest for five minutes. Cut into thin strips.


Chinese Fried Noodles

2 packages of flavored ramen noodles
3 eggs, beaten
vegetable oil
4 green onions, thinly sliced
1 small carrot, peeled & grated
1/2 cup green peas
1/4 cup red bell pepper, minced
2 Tb. sesame oil
soy sauce

Boil ramen noodles until softened, without flavor packets. Drain noodles and set aside.

Heat 1 Tb. oil in a small skillet. Scramble the eggs and cook until firm. Set aside.

In a separate skillet (or same skillet as the eggs), cook the vegetables until just tender. Set aside.

Combine 2 Tb. sesame oil with 1 Tb. of vegetable oil in a skillet. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil and desired amount of flavor packets over noodles and toss to coat. I use less than half a packet for the noodles. Add vegetables and egg and continue cooking, turning frequently for another 5 minutes. If you want to get the noodles crispy, let the noodles sit for a few minutes.

My "authentic" Chinese food.

I use different vegetables each time I make the noodles. Typically I'll use carrots and the red bell pepper, but this time I added snap peas. Other times I've used broccoli. It's whatever kind of veggies you feel like using. And I usually change up the protein. I've used shrimp a lot in the past.

The steak with this dish went really well together. It has a sweetness to it from the brown sugar that I really like. The prominent flavors are probably the ginger and brown sugar. Of course, adjust seasonings to your taste. I would let it sit overnight if I could just to intensify the flavor even more. I did use flank steak for this since I couldn't find skirt steak and it was very tender. So yummy.

Growing up, I loved pan fried noodles at Chinese restaurants. And I get my fix through this dish. It is a bit weird using ramen noodles, but it's so easy. And the flavor packets give it a little something extra without the fuss. I accidentally let the noodles sit a little too long on one side this time and it made some of the noodles nice and crunchy. It's a happy mistake and one that I'll repeat next time. After adding a bit of the sesame oil, soy sauce, and flavor packets at the end, try the noodles to make sure you don't over season.

Such an easy meal and I love it. It's the only close to authentic Chinese food I know how to make. Give it a try! Happy cooking!

Chipotle Macaroni and Cheese

Want to spice up boring mac 'n cheese? Try this recipe!

Chipotle Macaroni and Cheese

Bread topping:
2 Tb. unsalted butter
2 Tb. olive oil
2 large garlic cloves, minced
2 cups coarse fresh breadcrumbs

For breadcrumbs, heat butter and oil in a large skillet over medium heat. Add the garlic and breadcrumbs and cook until crumbs are golden, stirring often. Transfer to paper towels to drain and season with salt.

Macaroni:
1/2 cup unsalted butter
1/2 cup flour
3 cups whole milk, warmed in the microwave
2 cups heavy cream
1 Tb. dry mustard
2 Tb. chopped chipotle chilies in adobo
1 lb. macaroni
2 lbs. extra-sharp grated cheddar cheese

For macaroni, preheat oven to 350 degrees. Melt butter in a 4-quart saucepan over medium heat. Add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, mustard and chipotles. Simmer, whisking occasionally, 3 minutes. Must come to a full boil and thicken.

Cook macaroni in a large pot of boiling, salted water until just tender. Drain and transfer to a large bowl. Stir in chipotle sauce, cheese and salt to taste. I add approximately 1 tsp or so.

Fill a 3-quart shallow casserole, greased with olive oil, with mixture and sprinkle with breadcrumbs. Bake for 30 minutes or until bubbly.

Cheese-y goodness!

I love this macaroni and cheese. The chipotles give it a nice kick and change to the dish. The two tablespoons isn't actually that much and I'd actually might add a little more next time to make it spicier. You can control the spicy-ness level by the amount of chipotles. The toasted breadcrumbs with garlic also add a nice dimension to the meal and a nice crunch to the creaminess. I used the word "nice" a lot in that paragraph...

This definitely is NOT a diet-friendly meal with the whole milk, heavy cream AND cheese. But it's so good. I used a corkscrew type pasta instead of macaroni. It's able to keep the cheese sauce on the pasta a little better and gives the same feel as macaroni.

It didn't have the stringy cheese feel that I always envision macaroni and cheese to have. But it's rich and has a good cheddar flavor so I'm not complaining. The chipotles and cheddar play well off each other.

If you're looking for something different, try this recipe out. I'll definitely be making it again.

Beef Stroganoff

I don't think I'd ever order beef stroganoff at a restaurant. But this is probably one of my most favorite meals ever and the easiest! This recipe comes from my mom. I don't know where she got it from, but I love it. I think a lot of my food likes come from my dad because he likes this dish quite a lot too. So easy... It only takes... four ingredients. Yes, four!

Beef Stroganoff

1 lb. ground beef
1 can cream of chicken
8 oz. sour cream
Egg noodles, or whatever kind you have
Salt & pepper <-- those don't count as ingredients

Cook pasta according to directions.

Brown meat, draining fat as needed. Once all the meat is cooked, add the can of cream of chicken. Turn the heat down to low and wait until the pasta is done or almost done. Add most of the sour cream and stir. If it's too thick, add some milk to thin it to the consistency you like. Add salt to taste. Add lots of freshly ground pepper.

Dish out noodles into a bowl and spoon sauce over the noodles. Top with parsley for some color.

Add a little bit of parsley to give the dish some color.

Ok, I know beef stroganoff usually has mushrooms in it. So you could probably substitute cream of mushrooms for cream of chicken. My mom always made it this way, so I don't change it up. Have I said how much I love this dish? It must be the sour cream and pepper combo, but I can never get enough of this dish - even when I'm stuffed.

It's such an easy and quick meal to make. I have no idea what "real" beef stroganoff tastes like, but this is good enough for me. I don't always use egg noodles either. I frequently make it with spaghetti noodles. But a wide noodle definitely holds on to the sauce a lot better.

You have to try it and taste all it's deliciousness.

Enjoy!

Chicken Strips with Sun-Dried Tomatoes and Balsamic Vinegar Over Linguine

Not much needs to be changed on this dish full of bold flavors. Enjoy!

Chicken Strips with Sun-Dried Tomatoes and Balsamic Vinegar Over Linguine

2 Tb. oil oil

1 cup onion, finely chopped

2 large garlic cloves, minced

1 1/4 lb. boneless chicken breasts, cut into strips - about 3 breasts

1/4 cup slivered sun-dried tomatoes - I used some that were packed in oil

4 Tb. balsamic vinegar

2 tsp. Dijon mustard

1/4 cup chopped fresh basil

1 lb. egg linguine

2 Tb. butter

Parmesan cheese

Heat oil in a large skillet over medium high heat. Add onion and garlic and saute until just tender, about 4 minutes.

Add chicken and cook until chicken is done, stirring constantly, about 3 minutes. Stir in sun-dried tomatoes to warm. Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt & pepper.

Cook pasta according to directions. Drain well and toss with butter.

Turn out onto a serving platter and top with chicken. Sprinkle with Parmesan cheese and fresh basil. Serve immediately.

Can you see the nice sauce on the chicken in the third picture? Mmmm!

This is a wonderful flavored dish. I love the balsamic vinegar and sun-dried tomatoes together. A bit tangy and a bit sweet together. This chicken has great flavor. The only thing missing is that the noodles are lacking a bit of sauce. You could toss the noodles with a little bit of balsamic vinegar as well so that the vinegar carries through the whole dish, but don't over-do it as balsamic vinegar is a very strong ingredient. A light pesto sauce would be a nice addition. But give the dish a try as is and see what you think. I might have added even more sun-dried tomatoes just because I love them.

This makes a lot and we've had leftovers for a few days. Of course, you can always scale back the recipe, but as is, it serves about 4 people.

Very yummy! Happy cooking!

Lemon Chicken Pasta

This is an easy and very flavorful dish, not to mention healthy! My personal notes are in italics. And just for the disclaimer: This is not my recipe.

Lemon Chicken Pasta

1 lb. of pasta - I used elbow macaroni, but whatever you have will work.

2 chicken breasts, cut into slices

Salt & pepper

3 garlic cloves, sliced

1/4 tsp. red pepper flakes

3 Tb. olive oil

3 Tb. rough chopped parsley

2 lemons, juiced

1/2 cup Parmesan cheese, grated

Season chicken with salt & pepper. Heat a grill pan over medium high heat and grill chicken. Shrimp would be a good alternative. When done let chicken sit for a couple of minutes and then slice.

Cook the pasta in a pot of salted water.

Cook garlic and red pepper flakes to a pan with olive oil. Saute until fragrant. I used more like 1/3 or 1/2 tsp of red pepper flakes and 4 garlic cloves. I like things a little spicier. Add the cooked pasta and turn heat off. Mix together.

Add sliced chicken and salt & pepper as needed. Add juice of the lemons. I tasted the pasta after adding one lemon and determined that it was lemony enough for me. If you like a more distinct lemon flavor, add the second lemon. Add chopped parsley and stir. Before serving, add Parmesan cheese.

It's so pretty! Sorry about the dim lighting.

This was a different dish than I normally would make. It has a lot of different flavors going on. The first bite, you get a bit of the sweet tang from the lemon and then here comes the heat from the red pepper flakes and garlic. I honestly forgot to add the Parmesan cheese at the end, but I imagine that saltiness of the cheese would just add another wonderful dimension to this dish.

It's such an easy and quick meal and totally pack full of flavor. Hope you enjoy! We did!