one pot chicken alfredo

2 chicken breasts cubed
3 cloves garlic

saute in pot


1 cup heavy cream
14 oz chicken stock
1/2 lb penne

bring to boil, then reduce to simmer 15-20 minutes

1.5 c parmesan cheese, mix in

Butterscotch cookies

Cookie
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened to room temperature
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup butterscotch morsels

Bake 350 for 8-10 min

baked salmon in oj

Ingredients


2 salmon steaks or 2 salmon fillets
1 teaspoon butter
10 tablespoons orange juice ( with pulp) + splash lemon juice
salt
ground pepper
1 dash oregano (or basil)
1 dash sugar (optional)
Directions


Pre-heat oven at 350 degrees.
Grease a baking dish lightly
Clean and pat dry the Salmon Steaks or Fillets.
Rub salt on both sides (not necessary on the skin-side).
Place salmon pieces in the baking dish in a single layer.
Make deep cuts in the salmon pieces, dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon.
Pour orange juice all over the fish.
Sprinkle pepper, oregano and for those who like a dash of sweet taste, sprinkle some sugar which will caramalize.
Bake until the salmon flakes. 20 min

French toast souffle

10 cup (1-inch) cubed sturdy white bread (such as Pepperidge Farm Hearty White, about 16 (1-ounce) slices) $

Cooking spray $

1 (8-ounce) block 1/3-less-fat-cream cheese, softened

8 large eggs $

1 1/2 cups 2% reduced-fat milk $$

2/3 cup half-and-half $

1/2 cup maple syrup $

1/2 teaspoon vanilla extract

2 tablespoons powdered sugar

3/4 cup maple syrup

Preparation

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°.

Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.

foaming dough

In a bowl or other container, measure out two cups of baking soda and add 2 Tablespoons of salt.  Mix throughly (little hands are very good at this).  Add 1 tsp soap and mix it into the dough well.  The dough should look crumbly.  Next add 8 Tablespoons of water.  If your dough will form a ball, you're all set.  If it's still too dry and crumbly add water 1 Tablespoon at a time until you have a dough that molds into a ball.  It will not feel like playdough - it's more smooshy and crumbly than that.  But it should form into and hold a ball.

use vinegar to foam

soap foam for playing

2 Tbsp of dish soap (we used Dawn Dish Soap) (I believe this is Washing Up Liquid in the UK?  Whatever soap you would use to wash your dishes)

1/4 cup water (please note if your tap water is especially hard or soft, you will need to substitute bottled water so that the soap will bubble well)

a mixer

food coloring or Colorations Liquid Watercolors (What are Liquid Watercolors?)**

In a bowl, add 2 Tbsp of dish soap and 1/4 cup of water.  Add food coloring or Colorations Liquid Watercolors (we used Liquid Watercolors here) to the mix if desired.  Mix on the highest possible setting for 1-2 minutes.  Your foam should be able to form stiff peaks that hold their shape.  Scoop it out into your container and repeat as necessary until you have the desired amount of foam!

shrimp broiled

Ingredients Nutrition

Servings 4 Units US

• 1 lb medium shrimp, cleaned
• ¹⁄₂ cup olive oil
• 2 cloves garlic
• 2 teaspoons parsley
• ¹⁄₈ teaspoon crushed red pepper flakes
• ¹⁄₈ teaspoon oregano
• salt and pepper
• 3 teaspoons fresh breadcrumbs

Directions

1. Preheat broiler.
2. Put shrimp in lg. bowl
3. Add all other ingredients.
4. Toss well to coat shrimp.
5. Place on shallow baking sheet.
6. Broil 7 in from heat for about 6-7 min, turning once.
7. Serve with sauce from pan.
8. Add a little butter if you like.

frozen margarita

 4oz tequila
2 c ice
2 oz frozen limeaid
1.5 oz cointreau
1 oz lime juice

bubbles

Unbreakable Bubble Recipe

• 3 cups water

• 1 cup liquid dishwashing detergent (Joy is a good choice)
• 1/2 cup white corn syrup

BAsic sear roasted lamb chops

Instructions

1. 1Heat the oven to 400°F and arrange a rack in the middle.
2. 2Pat the lamb chops dry with paper towels, then season generously all over with salt and pepper.
3. 3Place a thin film of oil in the bottom of a large ovenproof frying pan and heat over medium-high heat until smoking. Add the lamb chops and cook undisturbed until a golden-brown crust forms on the bottom, about 3 minutes. Flip and cook undisturbed until the second side is golden brown and crusty, about 3 minutes more.
4. 4Transfer the pan to the oven and roast until the chops register 130°F on an instant-read thermometer for medium rare, about 8 to 10 minutes. Remove from the oven and transfer the chops to a cutting board or serving platter. Tent with foil and let rest 5 minutes before serving.

Pan seared snapper

Ingredients

• 1/2 medium bok choy (about 1/4 pound)
• 2 teaspoons vegetable oil
• 2 teaspoons Asian sesame oil
• 1 carrot, scored lengthwise and sliced thin crosswise
• a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
• 2 tablespoons Scotch
• 2 cups low-salt chicken broth
• 1 teaspoon sugar
• 2 scallions, cut into 2-inch julienne strips
• 2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
• 1/2 teaspoon cornstarch
• 1/2 teaspoon curry powder

• Garnish: fresh coriander sprigs

Preparation

Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.

NOTES:

I usually sub onion for scallion and put it in with the ginger
Can sub sake for scotch
Usually use whatever seasoning in lieu of currry
Any leafy greens for bok choi.  Spinach

Chimmichuri

Ingredients

Nutrition

Servings 6 Units US

• 1 bunch flat leaf parsley
• 8 cloves garlic, minced
• ³⁄₄ cup extra virgin olive oil
• ¹⁄₄ cup red wine vinegar
• 1 lemon wedge (juice of) or lime
• 1 tablespoon diced red onion (can be omitted)
• handful of cilantro
• 1 teaspoon black pepper
• ¹⁄₂ teaspoon salt

Directions

1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.
3. Separate sauce into equal parts.
4. (Use half for basting or marinade).
5. (Use other half for table service).

Cinnamon roll cookies

Cinnamon Roll Cookies

Prep Time: 25 minutes

Cook Time: 12 minutes

Yield: about 36 cookies

Ingredients

• 1 & 3/4 cups all-purpose flour(210 g)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 & 1/4 cups granulated sugar (250 g)
• 2 tablespoons sugar for innards
• 3/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons pecans, chopped(optional)
• 1 teaspoon ground cinnamon

Instructions

Whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat 1 & 1/4 cups sugar and butter until light and fluffy. Mix in egg and vanilla.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Refrigerate dough for 1 hour. 

Roll out dough between 2 sheets of wax paper into into an 18"x 10" rectangle.

Combine 2 tablespoons sugar and cinnamon (and pecans). Sprinkle evenly over cookie dough. Press down gently with hands.

Starting with a long side, roll up dough in jelly-roll fashion. Place seam side down on plastic wrap. Wrap and refrigerate at least 2 hours. 

Preheat oven to 350°. Line a baking sheet with a silicone liner or parchment paper.

Cut dough into 1/2-inch slices. Place on prepared baking sheet. They spread a bit.

Bake 10 to 12 minutes, or until lightly browned.

Cool on pans for 5 minutes. Then, remove cookies to a wire rack to cool completely.

gin gin mule

• 10 mint leaves
• 1/2 ounce simple syrup (or to taste)
• 1/2 ounce lime juice
• 1 1/2 ounces gin
• 2 ounces chilled ginger beer
• garnish: lime wedge and mint sprig

Procedures

1. 1
   In a cocktail shaker, lightly muddle mint leaves with simple syrup and lime juice.
   
2. 2
   Add gin and fill with ice; shake gently until chilled (you don't want to smash the mint to smithereens), about 10 seconds. Strain into a highball glass filled with ice, add ginger beer and stir. Garnish with lime wedge or mint sprig, or both.

baked flounder

1. 4 flounder fillets (2 pounds total)
2. Salt and freshly ground pepper
3. 3/4 cup freshly grated Parmesan cheese
4. 1/2 cup coarse fresh bread crumbs
5. 4 tablespoons unsalted butter, melted
6. 2 tablespoons extra-virgin olive oil

1. Preheat the oven to 425°. In a large baking dish, season the fish fillets with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fillets. Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving

can use panko instead of breadcrumbs 

chicken rice soup asian style - congee

1 c regular rice
2/3 c sweet rice  (or all sweet rice!)
10 c water

chicken quarters or drums or legs or whole cut up chicken. whatever.

10:1 ratio water to rice
PS those cups are rice cups

Dump all that in slow cooker on low for 8-10 hours.  Add salt pepper and anything.  YOu can omit the chicken and put left over meats in at the end.

bacon wrapped meatballs

Sweet and Spicy Bacon Wrapped Meatballs

 

Print

Prep time

15 mins

Cook time

45 mins

 

Serves: about 36

Ingredients

• 1 lb bacon, cut in half (my package had 18 slices so I had 36 half-slices of bacon)
• 36 meatballs (or as many as you have bacon slices)
• 1 cup brown sugar
• 3 tablespoons chili powder

Instructions

1. Preheat the oven to 350 degrees.
2. Mix together brown sugar and chili powder in a small bowl.
3. Spray a broiler pan with nonstick cooking spray.
4. Cut a pound of bacon strips in half and wrap them around meatballs (I used store bought, fully cooked Italian style meatballs that I thawed in the microwave before wrapping them with bacon.), securing the bacon in place with a toothpick.
5. Dredge the bacon wrapped meatballs in the sugar and chili mixture, pressing to coat it well.
6. Place them on the greased broiler pan and bake at 350 degrees for 30-45 minutes, depending on how you like your bacon. I like mine crispy, so I baked them for 45 minutes.

madeleines - sea shell cookies

8 tablespoons (1 stick) unsalted butter
2/3 cup (4 1/2 ounces) sugar
3 large eggs, at room temperature
1/2 teaspoon salt
1 tablespoon vanilla extract
2 drops butter-rum flavor (optional)
1 cup (115-120g) King Arthur Unbleached All-Purpose Flour, sifted or whisked, to aerate

1/2 t baking powder option

Melt the butter, then set it aside to cool to room temperature.

In a medium-sized mixing bowl, beat the sugar, eggs and salt until they're light yellow and very thick. 8 min on high.

Stir in the vanilla and butter-rum flavor. Fold in flour in 2 batches gently.

add 1/4 c of batter to melted butter and mix thoroughly until well combined. Fold butter mixture into batter gently

 Refrigerate the batter, covered, for 10- 45 minutes or so, until it's thick.

Scoop the batter into the lightly greased wells of a standard-size madeleine pan, using 1 slightly rounded tablespoon of batter for each cookie (if you have only one pan, bake in sequence, keeping the remaining batter refrigerated). Bake the madeleines in a preheated 375°F oven for 12 to 14 minutes, until they're light brown at the edges. or 350?

Cool in the pan for several minutes, then remove from the pan and cool completely on a rack.

Sift a light coating of confectioners' sugar over the madeleines just before serving. Or, dip in chocolate glaze: gently grasp the madeleine at one end, and dip the other end in the chocolate. Set on a rack (over parchment paper, to catch any drips) until the chocolate hardens. Store in an airtight container.
Yield: about 2 1/2 dozen madeleines.

pan seared red snapper in ginger broth

• 1/2 medium bok choy (about 1/4 pound)
• 2 teaspoons vegetable oil
• 2 teaspoons Asian sesame oil
• 1 carrot, scored lengthwise and sliced thin crosswise
• a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
• 2 tablespoons Scotch
• 2 cups low-salt chicken broth
• 1 teaspoon sugar
• 2 scallions, cut into 2-inch julienne strips
• 2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
• 1/2 teaspoon cornstarch
• 1/2 teaspoon curry powder

• Garnish: fresh coriander sprigs
•  
• Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
  In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
  Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
  Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
  In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
  Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.
   
•  subbed green beans & spinach for bok choi

hot white chocolate

3/4 cup milk $

2 tablespoons white chocolate chips

2 tablespoons vanilla vodka

1 1/2 tablespoons miniature marshmallows

1/8 teaspoon unsweetened cocoa powder

Preparation

1. Heat milk in a small saucepan over medium heat until very hot. Add white chocolate chips and whisk until melted.
2. Pour vanilla vodka into a heatproof glass, add warm milk, top with marshmallows, and dust with cocoa powder.