Tuesday, April 27, 2010

Yakimeshi No Tori (Japanese Chicken Fried Rice)

This is Yakimeshi No Tori with the addition of bacon crumbles

This is one of the recipes that my mom brought back from when she lived in Japan. It was one of my favorites growing up, my mom would sometimes use bacon instead of the Tori (chicken) or she'd add it in addition to the Tori. Which isn't traditional, but very good.

Oddly enough Ive never been a fan of Chinese style Chicken (or pork for that matter) Fried Rice because of the large amounts of soy sauce that they use. Often seeing so much soy sauce that the rice is dirty brown, and in my opinion un-appealing.

These are "general guidelines" as when you make it all the time things change one way or another. I like to use leftover rice from the night before, especially if Im just making it for lunch, I also rarely measure any of my veggies, just add them until it "looks right", though the first time I would suggest measuring. ;)
Yakimeshi No Tori 
(Japanese Chicken Fried Rice)

Ingredients

1/4 cup Light Vegetable Oil (Safflower is good)
5 cups Cooked Rice
2 cups Shredded Cooked Chicken (or 1/2lb bacon or 15-20 shrimp)
1/2 cup Diced Onion
1/2 cup Diced Celery
1/4 cup Diced Bell Pepper
1/2 cup Peas, Diced Carrots & Corn
1 teaspoon Minced Garlic
2 Well-Beaten Eggs
1 Tablespoon Soy Sauce


Directions

Heat Oil in pan (wok is best), add rice and stir-fry. Add Ccicken, onion, celery, bell pepper, garlic, stir-fry until well blended. Stir in beaten eggs and soy sauce.

If you don't want your eggs "glued" to your rice you can cook the egg separate and then just add it in at the end, make sure not to over cook your egg if you do this.

Serve hot, leftovers can be re-heated or served cold

Note: To make sure that the recipe is gluten free remember to use gluten free soy sauce

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Mojo Moulies


I'm a huge fan of Alton Brown, and watch his show "Good Eats" all the time. A few weeks ago on one of the reruns the had a show on mussels. This was the recipe featured, Ive been wanting to try it since!

Mojo Moulies

Ingredients

2 tablespoons minced garlic
1 large leek, cleaned, trimmed, and chopped
Pinch kosher salt
3 tablespoons olive oil
20 mussels
1 ripe tomato, seeded and chopped
1 1/2 cups white wine
Chopped parsley

Hardware:

8-quart nonreactive, stainless steel stockpot
Metal colander or steamer insert

Directions

  1. In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat. Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers.
  2. Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer. Insert the colander of mussels into the stockpot and cover. After 3 minutes, check to see if the mussels have opened. If some are still closed, cover the pot, and cook for an additional 30 seconds. Discard any unopened mussels.
  3. Place the mussels in a serving bowl. Remove 10 mussels from their shells and add them to the stockpot. Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency.
  4. Pour the sauce over the mussels and garnish with chopped parsley. Serve with a loaf of crusty bread.


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Review:

Made it, the mussels were awesome, the sauce.... needed some help. I'm not sure if my leek was too big or if my tomato was too small but the flavor was flat and thin as well as being green in color instead of red.
I added about 1/8 teaspoon dried thyme, a pinch of oregano and white pepper as well as about 4 grinds of black pepper we well as another large tomato. It made it a lot better to me, but still felt little flat. To thicken it I put it back on the heat and slowly added about a teaspoon of corn starch.
I will probably make it again with with less leek, more tomato and the added thyme and oregano.

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Vanilla Panna Cotta


Here's a panna cotta thats pretty good for those that like rich custards. you garnish with a fruit sauce... I usually use raspberry for the red/white look.

Panna Cotta
(yield: 6 5-oz servings)
Ingredients
2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy cream
2/3 cup sugar
1 1/2 teaspoon vanilla extract*
pinch of salt
3/4 cup sour cream

Directions
  1. Sprinkle the gelatin over the cold water and set aside. This is called blooming and softens the gelatin so it is dissolved better. In 5-10 minutes it will set up into a soft, pliable disc.
  2. In a large sauce pan over medium heat, warm cream, sugar, vanilla, and salt. Stir occasionally just until it starts to steam, 5-7 minutes (do NOT boil). Turn off heat and stir in bloomed gelatin until dissolved and dispersed.
  3. cool the cream mixture in the pan 5 minutes; place sour cream in a large bowl with a pour spout. Slowly add 1 cup of the warm cream into the sour cream; whisk until smooth. Now whisk in the remaining cream.
  4. Place small, ungreased custard cups or ramekins onto a baking sheet -- this helps make handling and storage easier. Pour 2/3 cup panna cotta mixture into each cup. Cover with plastic wrap and refrigerate overnight or 24 hours.
  5.  To unmold, run a sharp knife around a chilled panna cotta, then dip cup in boiling water 5 seconds. Run knife around edge again and invert onto a serving plate. To loosen, hold cup tightly against the plate and shake gently.
  6. When it pulls away from the sides, remove the cup (if it wont release repeat step 5). Smooth imperfections with your finger or a sharp knife. Garnish with 1-2 tablespoons strawberry, raspberry or other fruit sauce. Serve cold.

* I use clear vanilla for this recipe but I dont think that it will make too much of a difference other than the white panna cotta will be more of an off white.

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Sunday, April 25, 2010

Chocolate Chip Cookie Pie


This looks amazingly good.... I just have to try it!

Chocolate Chip Cookie Pie

Ingredients:

1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

Directions
  1. Preheat oven 325 degrees F.
  2. Beat eggs in large mixer bowl on high until foamy.
  3. Beat in flour, granulated sugar and brown sugar. Beat in butter.
  4. Stir in morsels and nuts and spoon into pie shell.
  5. Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.

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review --
Very good, took longer to bake than it stated though... I left it in for 60 min and it was still very doughy in the center so I put it in for another 5 min and it turned out great

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Wilted Spinach Salad with Hot Bacon Dressing


This is a smaller slightly tweaked recipe that my husband grew up with... they never made the dressing ^.^
Instead of all that onion Im going to be using a few (2-3) boiler onions I have left over from a kabobs a few nights ago

Wilted Spinach with Hot Bacon Dressing

Ingredients:

1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
4 pieces of thick-cut bacon or 6 pieces thin cut, chopped
1/4 cup minced onion
1 clove garlic
2 Tablespoons cider vinegar (or the same amount as the bacon fat)
A pinch of salt
Two pinches of pepper
2 teaspoons sugar

Directions:
  1. Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.
  2. Chop the bacon and fry until crisp. Remove with slotted spoon and drain on paper towels.
  3. If you like a lightly dressed salad, leave about 2 Tablespoons of the bacon fat in the pan. If you want more dressing, leave more fat and then balance it with more vinegar and a bit more sweetener. (This dressing is a sweet and sour sort of thing.)
  4. Cook the onion in the fat for 2-3 minutes, and then add the garlic - cook for 15-30 seconds or until it is starting to be fragrant. Be careful not to brown the garlic or it will get bitter.
  5. Add the vinegar, and scrape up the brown bits in the pan. (The vinegar will seem potent, but it mellows quickly with the heat and sweetener.) Add the salt, pepper, and sugar. Stir to dissolve, and pour the dressing over the spinach.
  6. Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with bacon bits and other toppings as desired.

Makes three ample servings as a side dish.

Hot Bacon Dressing

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Review --

I wouldn't really call this "wilted spinach" as it never really touched a pan. BUT I would call it good. I did make it the way it called and I also wilted some spinach with water and apple cider vinegar. Tastes great both ways, but much better as a hot dressing on cold spinach.

I did however not like how little liquid there was for the "dressing", when I put the apple cider vinegar into the pan it sizzled and pretty much evaporated. But what little was left was amazing. I definitely will be making this dressing again, and I dont think that it needs to be reserved just for spinach, heck I even put some on my steamed rice and my husband ate what was left right out of the bowl.

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Hot & Sweet Drumsticks


A friend of mine showed me this recipe a few weeks ago and I've been meaning to try it. Im going to be serving with steamed white rice and a wilted spinach salad (recipe will be on the next entry)

Hot and Sweet Drumsticks

Yield 6 servings

Ingredients

1 Cup Apricot Preserves
1/2 Cup Ketchup
1/4 Cup Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Hot Pepper Sauce
3 Lbs. Drumsticks (about 12)

Directions
  1. Preheat oven to 350*. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. 
  2. Cook and stir over medium-low heat until preserves are melted.
  3. Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. 
  4. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking.
Note: to make gluten free, be sure to use gluten free soy sauce
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Review --

When making the sauce I used ground red cayenne pepper (1 1/2 tsp) and I didnt like the tomato-ish taste so since it was essentially a bbq sauce I added about 2tsp of clover honey and 2 Tbsp of light brown sugar. made it MUCH better, in my opinion.

Once the chicken cooked the tomato flavor came back, so I really dont know how to rate this one. I did eat it just fine, but my husband and kids did not, they scraped the glaze off.

Needless to say -- we wont be doing this one again. Would be a great recipe for some though.

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Saturday, April 24, 2010

Sizzled Citrus Shrimp

My husband has been asking me to make Citrus Shrimp for a bit now so I found this recipe and it looks pretty good, so I think Im going to try it tonight, but I need to buy more EVOO(extra virgin olive oil), bay leaf and parsley as I seem to be completely out. (used the last of my olive oil last night).

This appears to be a dish that you can either make as a main course or an appetizer. I think we're going to either have surf and turf tonight or I'll be making Alton Browns Mojo Moulies.

Sizzled Citrus Shrimp

4 servings, about 3/4 cup each

Ingredients
Marinade and shrimp

3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp, (30-40 per pound), peeled and deveined

Sauce
1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt, or to taste
2 tablespoons chopped fresh parsley

Directions

  1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. 
  2. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. 
  4. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Nutrition
Per serving: 171 calories; 6 g fat (1 g sat, 3 g mono); 172 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 23 g protein; 1 g fiber; 315 mg sodium; 271 mg potassium.

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Review--

SO good, a bit spicy but very delicious!! I will be adding this one to my list of favorites!
the citrus gives it kind of a tangy taste and the pepper gives it a kick. watch out though, if you get a seed on your tongue this dish goes from a low-med heat to a med-high heat very quickly!

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Thursday, April 22, 2010

Tilapia with Mango Chutney

Im going to be cooking this one tomorrow night, I really hope it turns out well. I can already say that I will be cutting down on how much avocado and red onion are used in the chutney as they're really not that favored in my house. And as always jalapeno should be to taste instead of one set measurement. I think I will also "marinate" the fish in the poaching liquids for a bit (20-30min) before cooking to enhance the flavor.

Tilapia with Mango Chutney

Yield 4 servings

Ingredients

4 tilapia fillets
2 tablespoons olive oil
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste


Chutney:
1 mango - peeled, seeded and diced
1 small red onion, finely chopped
1 avocado - peeled, pitted and diced
3 roma tomatoes - peeled, seeded and chopped
1 lime, zested and juiced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt


Directions

  1. Preheat the oven to 400 degrees F (200 degrees C.)
  2. In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
  3. Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
  4. While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. 
  5. Place fillets on a platter and spoon the chutney over them to serve.


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Friday, April 16, 2010

Apricot-Glazed Cornish Hens


By glazing the hen it keeps it nice and moist as well as gives the skin a nice golden color. Cooking this tomorrow - will let you know how it turns out!

Apricot- Glazed Cornish Hens

Ingredients

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 Cornish game hens
2 tablespoons butter, melted, divided
1/4 cup apricot preserves
1 tablespoon honey
1 tablespoon grated onion
1/8 teaspoon ground nutmeg

Directions

Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture.

Place on a rack in a shallow baking pan. Bake, uncovered, at 350 degrees F for 30 minutes.

Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens.

Bake 35-40 minutes longer or until golden brown and a meat thermometer reads 180 degrees F. Cover and let stand for 5-10 minutes before serving.

Nutrition Facts: 1 serving (1 each) equals 1,028 calories, 67 g fat (23 g saturated fat), 432 mg cholesterol, 918 mg sodium, 35 g carbohydrate, 1 g fiber, 69 g protein.

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Review --

made it tonight -- SO good.

Though I did some changes to the recipe. When I made it with dried onion instead of fresh it completely overpowered the sauce even though I didnt use the whole amount. Even adding more preserves and honey didnt fix it, so DONT do that.

I ended up throwing that glaze out and making fresh with only 1/8 tsp of onion powder and it turned out awesome. Beautiful golden color, very moist & juicy and the flavor made it into the meat as well.

I also added thinly diced dried apricots to the glaze which gave it some nice yummy "chunks" to the glaze.

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Thursday, April 8, 2010

Blackened Tilapia with Secret Hobo Spices

I think Im going to try this for this week...

The author of this recipe claims to have found it in a hobo's pocket while he was asleep by the tracks and they wondered where the hobo got his Tilapia from... I wonder why they were going through a hobo's pockets...

Blackened Tilapia with Secret Hobo Spices

Yield 4 servings

Ingredients

3 tablespoons paprika
1 tablespoon onion powder
1 pinch garlic powder
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon celery seed
1 tablespoon kosher salt, or to taste

4 tilapia fillets
1 lemon, cut into wedges
Steamed white rice
1 tablespoon vegetable oil



Directions

  1. In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. 
  2. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
  3. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. 
  4. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto white rice. 
  5. Pour pan juices over them and squeeze lemon juice all over.
Amount Per Serving Calories: 245 | Total Fat: 6.8g | Cholesterol: 42mg


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Review --

made it tonight -- SO good. Update: This is one of my family's FAVORITE fish dish (being tied with Pan Fried Swai with Lemon Butter Sauce)

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My Tilapia Challenge..

So I have a few pounds of this fish in my freezer at the moment. I need to get some good recipes for it because... dun dun dun... I HATE FISH. Well, fish thats not so fresh it was still in the water less than 4 hours ago anyways...

Im going to be posting recipes for this fish that I have found here and there, and after I've made them - I'll give you guys my verdict. Feel free to share some of your own.

I've come to find that today-- I have at least ONE missing ingredient to EVERY recipe I've found. Awesome... looks like either Im going on a quick trip to the store before dinner or Im going to improvise (oh goodness, this might be interesting...)

who with the what, how?

Im Marvel a 25 yr old mom of 4 kids aged 5 and under. This is a (public) blog for me to share my thoughts about everything from food to raising kids.

Enjoy