Thursday, September 27, 2012

Martha Stewart's Original Linguine with Garlic and Breadcrumbs

This dish is wonderful, and if you love HOT you will love it that much more. There are many renditions of this dish from fast and easy to ones that take more preparation (like this dish). If you choose the dish with extra preparation you can choose the chile peppers to add to your dish. I added ghost chilies. I wonder if Martha Stewart would dare to make this dish with ghost chilies.

Here is the recipe which I think came from the Martha Stewart Cookbook:

Hot food for a autumn day,

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Wednesday, September 26, 2012

Hash in a Dash

There is nothing like going shopping and having an idea for an easy dish. My idea was a hash. Simple, healthy, and easy to make.
Here are the ingredients I used - OreIda Has Browns Southern Style, Butter, Egg, White Onion, chopped Garlic and chopped Italian parsley, salt and pepper.
 Put the pan on the stove, I used a cast iron pan, heat it, add some butter than add the onions. Season them with salt and pepper.
Add the garlic and cook until the onions are translucent.
Add the hash brown potatoes and more butter.
Add the parsley. Cook until the potatoes are almost cooked through.
Add the egg. Put it a little more in the center of the pan than I did.
Cover the pan until the egg is cooked to your liking.
Here is my egg in the pan ready to take out. Season more if necessary.
Ta da! It was yummy. This is very easy to make, and if you have another things you want to add to this dish when you prepare it, go ahead!

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Saturday, September 15, 2012

English Country Chicken

This meal was wonderful. The hardest prep work was cutting up the chicken. Here it is served with a brown rice pilaf and green beans. I did make a few slight changes to this recipe. I made it with a roaster instead of a chicken (believe it or not the roaster was cheaper). The recipe also calls for a 16-oz jar orange marmalade. Have you ever seen a 16-oz jar of orange marmalade in the supermarket? I found a 12-oz jar and an 18-oz jar, but not 16-oz. So I went with the 18-oz. I also made the sauce right in the pan I baked the chicken in. I figured why waste a pan.

2½ to 3 lb. chicken, cut up and skinned
½ tsp. salt
16 oz. jar orange marmalade
2 tbsp. lemon juice
⅓ c. prepared mustard
½ c. water
½ - 1 tsp. curry powder
2 tbsp. cornstarch
Arrange chicken in 2 quart shallow baking dish. In saucepan heat marmalade, mustard, curry powder and salt until melted. Add lemon juice; pour over chicken. Cover with foil. Bake 375°F for 45 minutes. Remove foil and baste. Bake 30 minutes longer. Remove chicken to platter. Pour sauce into pan. Combine water and cornstarch. Blend into sauce. Cook until thickened. Pour over chicken.
This chicken was a big hit at my house, I hope it is a hit at yours.

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Saturday, September 8, 2012

Easy Udon Noodles

 I have always had an appreciation for Asian flavors. Growing up one of my favorite chefs was Martin Yan. I am absolutely addicted to summer rolls which are Vietnamese. This recipe is definitely not Martin Yan's but is tasty just the same. It has a lovely peanut sauce that is very easy to mix up. Why else would the recipe be called 'Easy'. I substituted Udon Noodles for Soba Noodles because they didn't have any other Japanese noodles available.

I loved the sugar snap peas, broccoli heads and carrots mixed in with the noodles. All the vegetables are cooked with the noodles and the sugar snap peas are added in the last minute of cooking so they are nice and crisp.

I cannot give credit to anyone for this recipe because I do know know where I found it. I have had this recipe for a very long time.

Easy Soba(Udon)  Noodles  
Makes 4 servings
Fresh Japanese soba noodles are found in the refrigerated section of most supermarkets. Fresh fettuccini may be substituted.
½ cup creamy peanut butter
¼ cup soy sauce
2 tablespoons fresh lime juice
3 tablespoons honey
2 tablespoons seasoned rice vinegar
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
1¼ to 1½ pounds uncooked fresh soba noodles
2 cups broccoli flowerets
2 carrots, peeled and cut into thin strips
2 cups sugar snap peas, trimmed
1 tablespoon black sesame seeds or toasted
white sesame seeds
Whisk together the peanut butter, soy sauce, lime juice, honey, vinegar, Worcestershire sauce, and mustard in a medium bowl; set aside. Bring 3 quarts of water to a boil in a 4-quart saucepan. Add the noodles, broccoli, and carrots. Cook for amount of time indicated on the noodle package. Add the peas during the last 1 minute of cooking; drain. Toss the noodles and vegetables with the peanut butter sauce. Sprinkle with the sesame seeds. Serve warm or at room temperature.
If you are looking for a meal that is easy and different this is a great choice.

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