I am trying to replicate P.F. Chang's Chicken Lettuce Wraps. Yes, I realize that there are a ton of "recipes" on the internet, BUT most of them involve a lot of work (dicing up chicken breasts) or have too much sodium and sugar (in the hoisin sauce and soy sauce). My first foray was semi-successful using ground turkey, white wine vinegar, chili sauce and low sodium soy sauce (among other things), but it's still not there just yet. So stay tuned...I plan to give it another go over the weekend.
Before I left the house this morning, I glanced in the refrigerator to see what was on hand for tonight's dinner. Here's what I have:
* smoked turkey sausage
* zucchini
* yellow squash
* onion
* bell pepper
* tomatoes
We'll see what happens once I get home and start playing around. Stay tuned!
Tuesday, June 29, 2010
Monday, June 14, 2010
Eggplant Pasta
I didn't get home from tennis until 8pm and after running around on the courts for an hour in the scorching heat, this Busy Chick was famished. Popcorn or a salad was not going to cut it tonight. I needed carbs and I needed them fast!
After looking in the fridge and seeing that I did have some leftovers and fresh produce (an eggplant and sliced mushrooms) that needed to be used, here's what I did:
Leftovers:
* sausage (leftovers from a BBQ joint)
* whole grain pasta
* bagged spinach leaves
Staples in the frig & pantry:
* canned diced tomatoes, Italian
* butter
* EVOO
* onion
* minced garlic
* shredded Parmesan cheese
* spices (salt, pepper, red pepper flakes)
From the garden:
* Basil
DIRECTIONS:
* Start water for pasta with salt and EVOO. Once boiling, cook per instructions.
* Cut up the link sausage. If you are not using pre-cooked leftovers like I did, cook it in a skillet and then set aside in a bowl.
* While sausage is cooking, peel and dice the eggplant (I don't know why it looks orange in this pic, so use it to gauge the size rather than the color):
* Chop 1/2 of an onion.
* In same skillet used to cook sausage, heat 1 Tablespoon butter and 2 Tablespoons EVOO.
* Add minced garlic, onion, eggplant and mushrooms. Cook until browned and softened...approximately 5 minutes.
* While cooking, season with salt, pepper and red pepper flakes.
* Add sausage and spinach leaves. Let the spinach cook down for about 2- 3 minutes.
* Add 1 can of Italian flavored diced tomatoes and continue to season to taste.
* Serve over pasta and top with fresh basil and shredded Parmesan cheese. Voila!!!
I swear this only took me 20 minutes to make and that included taking notes and the pictures you see here.
Add maybe 10 more minutes if you are cooking the sausage and pasta at the same time.
SUBSTITUTIONS:
* You can use squash or zuchinni instead of eggplant, but I would cut down on the cooking time a bit as they both cook faster.
* Try rotisserie chicken instead of sausage. Just shred it and toss it in at the same time you would the sausage.
* Leave out the meat all together. The veggies are substantial enough on their own.
Let me know any other ideas you can think of for this recipe please!!!
After looking in the fridge and seeing that I did have some leftovers and fresh produce (an eggplant and sliced mushrooms) that needed to be used, here's what I did:
Leftovers:
* sausage (leftovers from a BBQ joint)
* whole grain pasta
* bagged spinach leaves
Staples in the frig & pantry:
* canned diced tomatoes, Italian
* butter
* EVOO
* onion
* minced garlic
* shredded Parmesan cheese
* spices (salt, pepper, red pepper flakes)
From the garden:
* Basil
DIRECTIONS:
* Start water for pasta with salt and EVOO. Once boiling, cook per instructions.
* Cut up the link sausage. If you are not using pre-cooked leftovers like I did, cook it in a skillet and then set aside in a bowl.
* While sausage is cooking, peel and dice the eggplant (I don't know why it looks orange in this pic, so use it to gauge the size rather than the color):
* Chop 1/2 of an onion.
* In same skillet used to cook sausage, heat 1 Tablespoon butter and 2 Tablespoons EVOO.
* Add minced garlic, onion, eggplant and mushrooms. Cook until browned and softened...approximately 5 minutes.
* While cooking, season with salt, pepper and red pepper flakes.
* Add sausage and spinach leaves. Let the spinach cook down for about 2- 3 minutes.
* Add 1 can of Italian flavored diced tomatoes and continue to season to taste.
* Serve over pasta and top with fresh basil and shredded Parmesan cheese. Voila!!!
I swear this only took me 20 minutes to make and that included taking notes and the pictures you see here.
Add maybe 10 more minutes if you are cooking the sausage and pasta at the same time.
SUBSTITUTIONS:
* You can use squash or zuchinni instead of eggplant, but I would cut down on the cooking time a bit as they both cook faster.
* Try rotisserie chicken instead of sausage. Just shred it and toss it in at the same time you would the sausage.
* Leave out the meat all together. The veggies are substantial enough on their own.
Let me know any other ideas you can think of for this recipe please!!!
Crab Dip
This can also be salmon dip or shrimp dip or any combination you can think of. Whole Foods sells their versions for approximately $20 for 6-8 servings and it's mostly mayonnaise...just saying.
Let's say that one of your girls calls you over on Sunday morning for an impromptu brunch. Aside from bringing a bottle of bubbly, you should probably contribute some nibbles as well. Here's something quick and super easy:
INGREDIENTS:
* 2 - 8 ounce cans of crab meat
* 8 ounces cream cheese (softened on the counter for about an hour)
* 3 teaspoons sour cream (approximate)
* fresh green onion chopped
* Dried seasonings: dill, black pepper, Tony Chachere's Hot & Spicy, paprika
DIRECTIONS:
* Mix the cream cheese by stirring in a mixing bowl.
* Drain the canned crab meat and add to the cream cheese.
* Add sour cream 1 teaspoon at a time, until you get the consistency that YOU like.
* Season with dill, black pepper and Tony Chachere's Hot & Spicy. Start with a dash of each here and there until you get the taste that YOU like. (NOTE: save paprika for the end for color and topped flavoring)
* Transfer to serving bowl.
* Top with paprika and chopped green onion.
SUGGESTIONS:
* Other substitutions: rough chopped cooked shrimp or smoked salmon.
* If you want a bit more heat and spice, add a few drops of Tabasco sauce after you have added your dried spices until it's where you want it.
* Serve with chopped sweet onion, capers and flatbread crackers. These are my current favorite:
Let's say that one of your girls calls you over on Sunday morning for an impromptu brunch. Aside from bringing a bottle of bubbly, you should probably contribute some nibbles as well. Here's something quick and super easy:
INGREDIENTS:
* 2 - 8 ounce cans of crab meat
* 8 ounces cream cheese (softened on the counter for about an hour)
* 3 teaspoons sour cream (approximate)
* fresh green onion chopped
* Dried seasonings: dill, black pepper, Tony Chachere's Hot & Spicy, paprika
DIRECTIONS:
* Mix the cream cheese by stirring in a mixing bowl.
* Drain the canned crab meat and add to the cream cheese.
* Add sour cream 1 teaspoon at a time, until you get the consistency that YOU like.
* Season with dill, black pepper and Tony Chachere's Hot & Spicy. Start with a dash of each here and there until you get the taste that YOU like. (NOTE: save paprika for the end for color and topped flavoring)
* Transfer to serving bowl.
* Top with paprika and chopped green onion.
SUGGESTIONS:
* Other substitutions: rough chopped cooked shrimp or smoked salmon.
* If you want a bit more heat and spice, add a few drops of Tabasco sauce after you have added your dried spices until it's where you want it.
* Serve with chopped sweet onion, capers and flatbread crackers. These are my current favorite:
Photo Credit: Joshua McMorrow-Hernandez
Jerk Roast Beef
Sorry y'all. Life just gets in the way sometimes I guess. After a long break, I am back with a dish I absolutely LOVE!!! If you like beef and you like it spicy, then give this a try. I wasn't planning on making a roast, but as I have mentioned before, I only buy meat when it's on sale. I happened upon beef shoulder roast at HEB for $2.49/pound! This particular roast was a tad bit over 3 lbs.
The other main ingredient that I use is Walkerswood Jamaican Jerk Seasoning. I can always find it at Fiesta in the International Foods section and it looks like this:
INGREDIENTS:
* 3 lb beef shoulder roast
* 4 celery stalks, cut in half
* 1 medium yellow onion, cut into thick slices
* 5 ounces Walkerswood Jamaican Jerk Seasoning
(approximately 1/2 jar)
* 1 cup red wine
* Worcestershire sauce
DIRECTIONS:
* Using a Dutch oven, spray it with nonstick olive oil spray
* Then layer the bottom with the celery and onion slices. You don't want the meat sticking or cooking on the outside too quickly, so elevate it with veggies. If you have carrots, use can those too!
* Coat the roast on both sides with the Walkerswood Jerk Seasoning.
*Top with additional slices of onion.
* Pour the red wine over the roast and add Worcestershire sauce.
* Marinate the roast in the refrigerator 7-8 HOURS.
* Bake it while covered at 275 degrees for approximately 7-8 HOURS.
I typically season this in the morning before going to work. Don't worry, the prep time is about 15 minutes if that! Then I cook it OVERNIGHT while I am sleeping. I feel safe doing this because it it cooking at a very low temperature. Besides, there is NOTHING like sleeping with the smells of food wafting through the house.
Here is the finished product cut into pieces and plated. It is extremely flavorful and tender.
Now...this is the very spicy version. If you have a sensitivity to heat, I would suggest that you only use 1/4 of the jar...approximately 2-3 ounces.
RECOMMENDATIONS:
* Add a packet of brown gravy about an hour before it's done cooking. Just sprinkle the packet on top and add about 1/2 cup to 1 cup of water. I just eyeball it and gauge how thick you want it.
* Serve it with rice. I did mention there was gravy, right? This helps if it's on the spicy side too.
*Steamed veggies are great on the side. I just grab one out of the freezer and they are ready in less than 5 minutes.
As always, questions and comments are always welcome!!!
The other main ingredient that I use is Walkerswood Jamaican Jerk Seasoning. I can always find it at Fiesta in the International Foods section and it looks like this:
* 3 lb beef shoulder roast
* 4 celery stalks, cut in half
* 1 medium yellow onion, cut into thick slices
* 5 ounces Walkerswood Jamaican Jerk Seasoning
(approximately 1/2 jar)
* 1 cup red wine
* Worcestershire sauce
DIRECTIONS:
* Using a Dutch oven, spray it with nonstick olive oil spray
* Then layer the bottom with the celery and onion slices. You don't want the meat sticking or cooking on the outside too quickly, so elevate it with veggies. If you have carrots, use can those too!
* Coat the roast on both sides with the Walkerswood Jerk Seasoning.
*Top with additional slices of onion.
* Pour the red wine over the roast and add Worcestershire sauce.
* Marinate the roast in the refrigerator 7-8 HOURS.
* Bake it while covered at 275 degrees for approximately 7-8 HOURS.
I typically season this in the morning before going to work. Don't worry, the prep time is about 15 minutes if that! Then I cook it OVERNIGHT while I am sleeping. I feel safe doing this because it it cooking at a very low temperature. Besides, there is NOTHING like sleeping with the smells of food wafting through the house.
Here is the finished product cut into pieces and plated. It is extremely flavorful and tender.
Now...this is the very spicy version. If you have a sensitivity to heat, I would suggest that you only use 1/4 of the jar...approximately 2-3 ounces.
RECOMMENDATIONS:
* Add a packet of brown gravy about an hour before it's done cooking. Just sprinkle the packet on top and add about 1/2 cup to 1 cup of water. I just eyeball it and gauge how thick you want it.
* Serve it with rice. I did mention there was gravy, right? This helps if it's on the spicy side too.
*Steamed veggies are great on the side. I just grab one out of the freezer and they are ready in less than 5 minutes.
As always, questions and comments are always welcome!!!
Subscribe to:
Posts (Atom)
Posts
