Tuesday, June 30, 2009

PF Chang's Lettuce Wraps and Crab Meat Won-Tons

Just Like the Restaurant...Crab Rangoon
from recipezaar.com
12 ounces cream cheese, room temperature
1/2 teaspoon soy sauce
1/4 teaspoon garlic powder
2 green onions, minced
3/4-1 cup crabmeat, picked
50 wonton wrappers
oil (for frying)
1) Cream the cheese, soy sauce, garlic powder, and green onions; stir in crab meat.
2) Place 1 teaspoon filling in just below the center of each won ton wrapper.
3) Roll up wrapper, leaving top half unrolled.
4) Moisten the right and left corners with water; bring them over the filling and press firmly to meal.
5) Fry a few at a time in oil heated to 375 degrees 2-3 mins., or until golden brown.
6) Drain on paper towel.

from recipezaar.com
PF Chang's Chicken Lettuce Wraps

Serves 2-3

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onion
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
1) Make the special sauce by dissolving the sugar in water in a small bowl.
2) Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3) Mix well and refrigerate this sauce until you're ready to serve.
4) Combine the hot water with the hot mustard and set this aside as well.
5) Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6) Bring oil to high heat in a wok or large frying pan.
7) Saute chicken breasts for 4 to 5 minutes per side or done.
8) Remove chicken for the pan and cool.
9) Keep oil in the pan, keep hot.
10) As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11) Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in small bowl.
12) When chicken is cool, mince it as the mushrooms and water chestnuts are.
13) With the pan still on high heat, add another Tbsp of oil.
14) Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15) Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups".
16) Top with "special sauce".

Tyler Florence Roasted Acorn Squash Stuffed with Cheese Tortellini

Roasted Acorn Squash Stuffed with Cheese Tortellini
from Tyler Florence, Stirring the Pot

2 medium acorn squash (about 1 pound each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 pound store-bought fresh or frozen cheese tortellini
2 cups heavy whipping cream
1 garlic clove, peeled and crushed
1 sprig fresh thyme, leaves only
1 cup grated Parmigiano-Reggiano, plus more for topping
1/8 teaspoon freshly grated nutmeg
Fresh sage leaves, for garnish

Preheat oven to 350 degrees F. Cut the squash in half through the equator and scrape out the seeds with a spoon. Cut a small piece off the rounded edge of both halves to give them a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with oil and roast for 25 to 30 minutes until tender.

Cook the tortellini in salted boiling water according to package directions; drain well, reserving some of the pasta water. Set tortellini and pasta water aside.

In a separate saucepan heat the cream over medium heat. Add garlic and thyme; cook 5 to 7 minutes, until liquid is reduced and mixture coats the back of a wooden spoon. Add the 1 cup of Parmigiano-Reggiano and the nutmeg, stir over low heat to melt the cheese. Toss tortellini into cream mixture. (Use some of the pasta water to thin sauce, if necessary.) Season with salt and pepper, then divide among cooked squash bowls.

Turn the oven to 400 degrees F. Sprinkle the tops with Parmigiana-Reggiano and fresh sage leaves; bake for 10 minutes more, until the cheese is melted and golden.

Wednesday, June 24, 2009

Tyler Florence Chicken with Mushrooms & Marsala

Chicken with Mushrooms and Marsala
from Tyler Florence's Stirring the Pot

1 3-pound whole free-range chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 stick unsalted butter, room temperature
2 garlic cloves, peeled and minced
1/2 bunch fresh thyme sprigs (about 8 sprigs)
2 cups button mushrooms, halved
2 shallots, diced
1-1/2 cups sweet Marsala wine
1 cup chicken broth
1/2 stick unsalted butter, cut into cubes
2 cups penne pasta

Rinse the chicken pieces with cool water, then pat dry with paper towels. Season the chicken pieces well with salt and pepper.

In a large roasting pan heat a 3-count of olive oil (about 3 tablespoons) over medium heat. Add chicken and brown in hot oil about 10 minutes, until golden all over, turning pieces occasionally to brown on both sides. Remove chicken from pan and set aside on a plate tented with aluminum foil. Add garlic, thyme, mushrooms, and shallots to hot roasting pan. Season with salt and pepper and saute until mushrooms are brown and shallots are slightly caramelized. Deglaze the pan with Marsala and chicken broth, scraping the brown bits off the bottom of the pan with a wooden spoon.

Nestle the chicken back in the pan, making sure each piece has good contact with the bottom of the pan. Top each chicken piece with butter. Cover the pan, leaving lid slightly askew. Cook over medium-low heat for 30 minutes until chicken is cooked through (180*F), basting the chicken with the pan juices periodically.

Meanwhile, in a large pot of boiling salted water, cook penne pasta according to package directions; drain. Season the chicken with salt and pepper. Serve with hot pasta.


Crab Cake Sandwiches

Crab Cake Sandwiches
Made 4-1/2 cakes (4 adult sandwiches, one mini-sandwich for toddler)

1 lb lump crabmeat
1/2 cup breadcrumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1/4 teaspoon pepper
2 tablespoons worchestershire sauce
squirt of brown mustard

Mix together eggs, may, Old Bay, pepper, worchestershire sauce and mustard until creamy. Add bread crumbs. Add crab meat and mix well. Heat olive oil in pan and patty into sandwich bun size patties. Saute in pan until browned, turning to brown other size. Transfer to a cookie sheet, and bake on 350 until done through. Serve on sandwich bun with lettuce and tarter sauce.

Thursday, June 18, 2009

Tyler Florence Shrimp Scampi with Linguine

Shrimp Scampi with Linguine
from: Stirring The Pot

1 lb dry linguine
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 garlic cloves, minced
Pinch red pepper flakes
1 lb large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes
1 lemon, juice only
Extra-virgin olive oil
1/4 cup fresh basil leaves, for garnish

In a large stockpot of boiling salted water, add the linguine, stirring to make sure the pasta separates. When the water returns to a boil, cook 6-8 minutes until the pasta is not quite done. Drain, set aside.

In a large saute pan combine 2 tablespoons of the butter and 2 tablespoons oil and place over medium-high heat to melt butter. Add shallots, garlic, and crushed red pepper; saute for 3 to 4 minutes, until the shallots are translucent. Season the shrimp with salt and pepper; add to the skillet and cook for 2 to 3 minutes or until shrimp turn pink. Remove shrimp and keep warm. Add wine, tomatoes, and lemon juice to the skillet, crushing tomatoes with the back of a wooden spoon. Bring mixture to a boil. Reduce heat and simmer for 15 minutes to reduce the liquid. Return the shrimp to the skillet along with the cooked pasta. Stir well and season with salt and pepper. Drizzle lightly with olive oil and garnish with torn basil leaves.

Tuesday, June 16, 2009

Mushroom Swiss Burgers

Mushroom Swiss Burger
1 lb 80/20 ground beef (I like higher fat content on burgers because of the delicious taste-bad, I know)
1 packet of dry onion soup mix
2 tablespoons of Hamburger seasoning
Swiss cheese
mushrooms, sliced
splash of white wine
2-3 tablespoons butter
hamburger buns

Mix ground beef with packet of onion soup mix and hamburger seasoning. Patty into patties. In skillet, saute mushrooms in butter and splash of white wine. Grill hamburgers until cooked through (I like mine medium). Melt Swiss cheese on burgers. Layer mayonnaise on buns, with a little black pepper, and a some lettuce. Stack burger with sauteed mushrooms.

Taco Salad

Taco Salad
1 lb ground beef
1 pack of taco seasoning
tortilla shells
shredded cheese
sliced black olives
shredded lettuce
sliced black olives
sour cream
homemade salsa

Cook ground beef over medium-medium high heat until no longer pink. Drain. Stir in taco seasoning with 2/3 cup of water and let water cook down. In the meantime, heat tortilla shells in oven in taco shell pans. Lay shredded lettuce in taco salad shell, top with seasoned ground beef, shredded cheese, black olives, scoop of sour cream, and homemade salsa.

Homemade Salsa

Homemade Salsa
5 large tomatoes, diced
1 can of petite diced tomatoes, with juice
2 medium onion, diced
1 large bundle of cilantro, coarsely chopped/torn
5 peppers, diced with seeds
splash of lemon juice

After all your stuff is diced and chopped, mix together in a bowl (I use the can of tomatoes to make sure it has enough juice). Add some lemon juice (I free hand, so I don't have an exact measurement).

Saturday, June 13, 2009

Beer Brats


Beer Brat Sandwiches
pack of beer brats
1/2 can of beer
medium onion
green bell pepper
minced garlic
splash of white wine
hoagie buns
couple of slices of cheese (I used American)
minced garlic
splash of white wine
In a skillet, steam the brats in beer until browned. In seperate skillet, sautee onion and peppers with minced garlic with butter and a splash of white wine. Toast hoagie buns with cheese. Once everything's together, make into a sandwich.

Mexican Chicken

Mexican Chicken
4 boneless, skinless chicken breasts
taco seasoning
medium salsa
blended shredded cheese

Tear off 4 sheets of tin foil, sprinkle taco seasoning on chicken breasts and lay in center of foil, top with a generous amount of salsa. Close up the foil into little packages. Bake 30-45 on 350. Open up packets and sprinkle with shredded cheese and put back in the oven until cheese is melted.

Tuesday, June 9, 2009



1 lb lean ground beef
Fideo noodles (which can be purchased at a Mexican grocery store)
olive oil (about 2 tbsp)
2 cap fulls of apple cider vinegar
minced garlic
cilantro, as much as you like
(3) serrano peppers, whole
red bell pepper, sliced
2 tbsp Knorr caldo de tomate
can of Rotel diced tomatoes with lime juice & cilantro
avacado for garnish

Cook ground beef in skillet, when cooked through drain and set aside. As this is about done, in a seperate saucepan, add 4 cups of water, 2 cap fulls of apple cider vinegar, 2 tbsp of Knorr, and can of diced tomatoes, until boiling. In skillet, add a little olive oil and brown vermiccili fideo noodles and minced garlic until browned. Add boiling saucepan mixture--make sure its boiling. Add ground beef, sliced pepper, whole serrano peppers, and cilantro. Cover and simmer 10-15. Garnish with avacado and extra cilantro if you like.

Sunday, June 7, 2009

Heather's Won Ton Snacks

Heather's Won Ton Snacks
1 lb sausage
1 small onion, diced
1 green pepper, diced
1 package mushrooms, diced
1 package cream cheese
1 2-cup package shredded mozzarella cheese
Italian seasoning
Garlic pepper

Brown your sausage, crumbling it as it cooks. When cooked through, add seasonings and veggies and sautee until they are tender. Drain excess grease. Pour on top of cheeses in a bowl. Wait a few minutes and mix together, incorporating the cheeses. Take a mini-muffin tin and take won ton wrappers, making them into little cups. Fill little won ton cups with mixture. Spray the won ton edges with cooking spray. Bake in oven, 350, until won tons are crispy and mixture is melted together and bubbling. Remove from oven and let cool before removing, so they will hold their shape.