Shrimp Pad Thai

Sauce
3 tbs Aji Mirin
3 tbs Thai Peanut Satay Sauce
2 tbs Tamarind Paste
1 tbs Fish Sauce
1 tbs Chili Paste*

Noodles & Shrimp
8 oz Rice Noodles
1 lb Fresh Shrimp (cleaned and peeled)
1-1/2 Cups Snow Peas
1 Red Bell Pepper (sliced)
4 Green Onions (sliced)
4 Cloves of Garlic (minced)
3 tbs Canola Oil
1/4 tsp Sesame Oil

*Only use 1 tsp if you prefer mild spice

(1.) Combine all sauce ingredients and mix thoroughly. Set aside. (2.) Soak dry noodles in 4 to 5 quarts of hot water. (3.) In a wok or a deep skillet, heat 1-1/2 tsp canola oil and the sesame oil to saute the garlic and shrimp. Once cooked, remove shrimp and garlic immediately from pan but keep juices. (4.) In the same skillet, add remaining canola oil and saute the peppers for 2 minutes. Then add the green onion and then the snow peas and cook for an additional 2 minutes.  (5.) Return shrimp and garlic to wok and reduce heat. Drain noodles and rinse with water. (6.) Add noodles and sauce to wok and mix thoroughly. Heat for 2 minutes and serve. Once on the plate, add cilantro as a garnish and add a squirt of lime.

A-Roi-Mak!

Hint: I used the products pictured below. You can use pork, beef or chicken instead of shrimp and virtually any veggies you like. Just be sure to marinate the meat in 50/50 Aji Mirin and Soy Sauce.

PS... I know it seems like a LOT of ingredients to buy – but you only need a little each time so they last a while. You can always buy a bottle of Pad Thai sauce to avoid buying those ingredients. I like less salt, so I make it by combining the ingredients so I can control the flavor.

Chicken Tetrazzini

2 Extra Large Chicken breasts (boned and skinless)*
1 tbs Canola Oil
1/2 tbs paprika
1/2 tbs black pepper
2 Cups Baby Bella Mushrooms Sliced
1 Cup Yellow Onion Diced
1 Cup Red Bell Pepper Diced
1/2 Cup White Wine†
2 Cups 2% Milk
6 oz Laughing Cow Swiss Cheese
16 oz Wheat Spaghetti (we use Barilla)
1/4 Cup Parmesan Cheese
1/4 Cup Bread Crumbs (plain)



*Substitute a pre-baked chicken from your grocer
† Substitute chicken broth

(1.) Heat oil in skillet. Mix pepper and paprika and sprinkle on both sides of chicken breasts and brown both sides in skillet. After second side is browned, reduce heat, cover and cook until almost done. Remove chicken saving juices, wrap in tin foil and set aside. Place pasta in boiling water. (2.) Add onions, garlic and peppers to skillet and cook until onions are transparent. If using a baked chicken, add 2 tbs Canola oil to skillet. (3.) Add mushrooms and continue to saute until they become soft. Remove pasta when cooked and strain. (4.) Add white wine to skillet and reduce slightly for 2-3 minutes. (5.) Chop chicken and add to skillet. Warm as needed. (6.) Mix pasta, ingredients from skillet, milk and cheese and mix thoroughly. Transfer to large baking dish. Cover with bread crumbs and parmesan and bake in over at 375˚F for 15 minutes or until top is browned and cheese is melted.

Tetralicious!

Hint: If you must have it more creamy you can substitute cream cheese for the laughing cow and cream of mushroom soup for the Baby Bellas but you will add a large amount of fat, calories and sodium. For the wine and cheese, I recommend these below.

Monthly Giveaways!

As a special thanks to all of my followers, once a month I will hold a drawing for a fun or helpful kitchen thingy-do! The first drawing will be on March 31st, 2012 (for the goodie pictured at left) and the winner will be announced the following day on the blog. You have to join to win.

If you are a winner, I will send you a message for the address where you want the prize sent. I really appreciate your messages and comments!

Thank you!

Jilly

Veggie Burger with Mushroom Swiss

4 Veggie Burgers*
4 Wheat Buns
2 Slices of Boar's Head Lacey Swiss
1 tbs Canola Oil
1 tbs Cooking Sherry
1 tsp Worchestershire Sauce
8 Baby Bella Mushrooms Chopped
3 Shallots Chopped

*We prefer Morning Star pictured at bottom the best!

Don't run away from this – it is really good. The trick to any veggie burger is to add a sauce or toppings that dominate. (1.) Start off by heating the canola oil in a skillet, then add the Worchestershire, sherry, mushrooms and shallots and saute until the shallots are caramelized. Remove from heat and set aside. (2.) In another skillet, cook the veggie burgers according to the package. (3.) Once finished, divide mushroom/shallots into four equal portions and cover each patty. Then add one half slice of cheese to each burger and cover until cheese is melted. Place on hamburger buns and enjoy!

Veggieburgerrrific!

Hint: If you are expecting a juicy, greasy hamburger you will be disappointed. Go into it with an open mind and I think you will like it. Be sure to follow the cooking instructions on the package for your burgers.

Sirloin Beef Tips

1-1/2 lbs Sirloin Beef (cut into 1" cubes)
1 Medium Onion Chopped
1 Cup Portabello Mushrooms Sliced
1 Cup Beef Broth
2 tbs Canola Oil
1 tbs Flour
2 tsp Worchestershire Sauce
1/2 tsp Paprika
1 tsp Salt/Pepper

Toss cubed beef in flour, paprika, salt and pepper until thoroughly coated. Heat canola oil to medium high in large pot with a lid. (1.) Brown beef cubes on all sides and set aside keeping juices in pot. (2.) Sauté mushrooms and onions in remaining juices until onions become translucent. Once ready, add beef back into pot with beef broth and Worchestershire sauce. (3.) Cover and simmer on low for 90-120 minutes. Serve over rice or noodles with your favorite veggie!

Beefalicious!

Salmon Salad with Blood Orange Vinaigrette

Dressing
1/4 Cup Blood Orange Olive Oil
3/4 Cup Champagne Vinegar
1 tsp Controy Licor De Naranja
1/4 tsp Salt
Orange Zest

Salad
Smoked Salmon
Romaine Lettuce/Salad Mix
Cherry Tomatoes
Red Onion
Chopped Walnuts
Boiled Egg Whites*
Bleu Cheese Crumbles
Small Avacado

*Remove yolks after boiling

This is an amazing salad that takes very little time to put together. It is best if you can make the dressing ahead of time (at least one hour). See the photo below for the brand of oil and vinegar. It is important to get those brands for the proper taste. Controy can only be purchased in Mexico so substitute Cointreau if you cannot get a bottle. Simply combine the ingredients and add a small amount of orange zest. For the salad just combine those ingredients in the ratios you prefer. If you prefer it a little sweet, substitute the chopped walnuts for praline pecans.

Simplicious!

Special thanks on this one to Patty for inspiration, the Keyes family for introducing us to "O" and to Mag and Kim for keeping us in Controy!

Chicken Florentine

3 Chicken Breasts (boned/skinless)
1 Bunch Spinach
1 Medium Yellow Onion Chopped
2 Cloves Garlic Minced
4 tbs Bread Crumbs
2 tbs Cup Canola Oil
1 Cup Chicken Stock
1/2 Cup Bacon* (5 thick slices)
1/3 Cup Parmesan Cheese Grated

*Substitute with sun dried tomatoes if needed

One at a time, place chicken breast between two sheets of plastic wrap and pound flat. Clean and dry spinach thoroughly and place in pan on low heat. (1.) Saute until wilted (about 5 minutes). (2.) Place spinach in a sheet of cheesecloth (or a clean towel), squeeze dry, chop and set aside. (3.) Cook bacon in a skillet and then set aside — saving the juices in the pan. Once cooled, remove all fat from bacon and break into small pieces. (4.) Add onion and garlic to skillet with remaining bacon juices and cook until translucent. Remove and put in mixing bowl — saving juices in pan. Add cooked bacon and chopped spinach to sauteed onions and garlic. Add parmesan and breadcrumbs and mix thoroughly. Take 1/3 of the mixture and cover one side of a single chicken breast. (5.) Starting with the smaller side, roll the breast up and secure with butcher's string or toothpicks. Repeat for the remaining two breasts. (6.) Add canola oil to pan with remaining juices and heat. Brown chicken breasts thoroughly on all sides. Reduce heat to medium, add chicken stock, cover and simmer until chicken is cooked through (about 5 minutes). Remove from heat and allow to rest. Reduce remaining juices in pan over low heat, slice, add reduction and serve!

Luscious!