Category Archives: Featured

Featured, Recipes

Coconut Shrimp

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Coconut ShrimpIngredients

  • 1 lb. large (15 to 20 count) shrimp, peeled, deviened, and butterflied. Frozen bags of uncooked shrimp from trader joe’s usually works well
  • 1/2 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 4 egg whites
  • 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
  • Canola or peanut oil, for frying
  • Peanut Sauce (we usually buy a side from the closest Thai restaurant) and/or orange marmalade

Directions

Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.

In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce or orange marmalade

Link to original recipe

Featured, Recipes

Chicken Tortilla Soup

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Chicken Tortilla SoupAfter years of trying to figure this one out, I finally combined Rick Bayless’ version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic.

Ingredients

  • 1 large dried pasilla (negro) chile
  • 1 15oz can fire-roasted diced tomatoes
  • Olive oil
  • 1 medium onion, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 3 garlic cloves
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 quarts chicken broth
  • About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4″ cubes and put in at the end (be sure it cooks for about 5 minutes)
  • 2 limes
  • 1 large avocado, cut into cubes
  • 1.5 cups mexican melted cheese (Chihuahua, quesadilla, or asadero) or a mexican cheese blend
  • Tortilla chips
  • 1/4 cup chopped fresh cilantro

Directions

  1. Add the tomatoes (including juice) to a blender jar (or the cup that came with your stick blender). Toast the chili by holding it over a gas burner for a few seconds until it becomes fragrant. Let cool for a few seconds then break apart and add to the blender jar, discarding seeds and stems. Blend together until as smooth as possible.
  2. Heat a few tablespoons of oil in a large saucepan over medium heat. Add the onion and bell pepper, then cook until soft (about five minutes or so). Add the garlic, and cook for another two minutes. Add the chili powder and cumin and stir until it evenly covers the mixture. Cook for another 30 seconds, then scoop up this mixture and add to the blender jar. Blend until smooth.
  3. Return pan to medium high heat. When hot, add the puree and stir constantly until it is thickened to the consistency of tomato paste (six to eight minutes). Add the chicken broth and bring to a boil, then reduce heat to low and simmer for 15 minutes. Taste to check for seasoning, add salt if needed.
  4. Add the chicken and cook for a few minutes or until the chicken is hot (if using raw chicken at this stage, return the heat to medium and make sure it boils for five minutes or so until the chicken is fully cooked). Remove from heat.
  5. Zest one of the limes and add it to the soup. Cut this lime in half and add its juice as well, along with half of the chopped cilantro. Cut the remaining lime into six wedges.
  6. Ladle portions into bowls and then top individually with avocado, cheese, and tortilla chips, and serve with a lime wedge.
Featured, Recipes

Home-made Chicken Noodle Soup

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Ingredients for soup:

  • 3 to 3.5 lbs broiler-fryer chicken, cut into pieces
  • Cold water to cover
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium stalk celery with leaves, cut up
  • 1 carrot, cut up
  • 1 small onion, cut up
  • 1 sprig parsley

Ingredients for noodles:

  • 2 cups all-purpose flour
  • 3 large egg yolks
  • 1 large egg
  • 1 teaspoon salt
  • 1/3 to 1/2 cup water

Directions:

  1. Begin by making the broth, which is essentially a 1.5 hour chicken stock from scratch. Add all soup ingredients to the pot (don’t include the liver, but other giblets and neck can be added if desired) and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes or until chicken is cooked (be sure to skim foam from the broth regularly).
  2. Meanwhile (this can be started when the broth is just starting to simmer), begin making the noodles. In a medium bowl, add the flour and then make a well in the center. Mix in eggs yolks, egg, and 1 teaspoon of salt and mix thoroughly. Add 1/3 to 1/2 cup of water (about 1 tablespoon at a time) until dough is stiff but easy to roll.
  3. (See the bottom of this post for photos of this part) Divide dough into about 4 equal parts, then roll out on a floured surface until about 1/4 inch thick (this is a personal preference — if you like big chunky noodles, roll thicker; and vice-versa). Flour the top of the sheet of noodle dough and then roll up like a jelly roll. Use a knife to cut into 1/2 inch thick slices, then unroll and you’ll have the individual noodles (if they’re too long, they can be cut in half). Place the unrolled noodles on towels or a floured surface and let stand while the broth cooks so that they dry out slightly.
  4. After simmering for about 45 minutes, remove chicken pieces from the broth, let cool for about 10 minutes, then separate meat from the bones and set aside. Return bones to the broth,and simmer for an additional half hour.
  5. Strain the broth to remove the bones and vegetables (cheesecloth will do a better job of removing all the little stuff, though a strainer will also work), then return to a boil.
  6. Add the noodles to the broth and cook until they rise to the surface, about 5 to 7 minutes (if you’ve made thicker noodles, you may need to cook longer). Reduce heat to low, then return the chicken pieces to the pot and cook until they return to temperature, about 2 more minutes.
  7. Ladle soup into bowls and enjoy!

Based on the Egg Noodles and Chicken and Broth recipes in the Betty Crocker Cookbook, but combined the way my Grandma Ruthie made this when I was growing up.

Noodle photos:

Roll out the dough:

Roll up the flattened dough:

Slice the roll crosswise into 3/4″ (or personal preference) wide noodles:

Unroll and let dry on a floured surface or paper towels:

Featured, Recipes

Chorizo and Goat Cheese Pizza

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chorizo and goat cheese pizzaI typically buy all the ingredients for this pizza from Trader Joe’s so I’ll list the specific products I buy there, but just about everything is substitutable if desired.

Ingredients:

  • Trader Joe’s pizza dough (can be found in plastic bags in the refrigerated section)
  • Trader Joe’s chicken chorizo sausage
  • Goat cheese (Trader Joe’s sells pre-crumbled goat cheese which I find works just fine for this recipe)
  • Trader Joe’s pizza sauce
  • Mozzarella cheese (I used to by the “authentic” style that is packed in water, but the pre-shredded works just fine and is much easier to work with)
  • Flour and corn meal

Directions:

Let the pizza dough sit at room temperature for a few minutes per the ingredients on the package. Roll out on a floured work surface, and letting it sit for a few minutes can help it to loosen it so it stays rolled out (roll it again after letting it sit for a few minutes, and it should stay this time).

Take the 1-2 links of chorizo out of the casing, cut into smaller chunks, and then saute for a few minutes in a skillet to get the cooking started (otherwise, it may not completely cook while the pizza is in the oven). Break it up bit more with a spoon while it cooks in the skillet.

Pre-heat the oven to just about as hot as it will go (but don’t set it to broil). Transfer the rolled-out pizza dough to a pan that has been dusted with corn meal (to prevent sticking), then add the tomato sauce, a little bit of mozzarella cheese, the chorizo and goat cheese, then top with some more mozzarella. Add to the oven and cook until the outer crusts are starting to brown (probably about 10 minutes, but it totally depends on your oven so keep a close eye on it).

Once cooked, cut the pizza into slices and serve with dried oregano, crushed red peppers, and grated Parmesan cheese.