It has been forever since I have shared a food failure or culinary success on my blog!
Here are some of the relatively eatable recipes I’ve made lately:
My favorite summer time snack! Beans, corn, scallions and tomato salsa with tortilla chips.
Add Romaine, croutons and hot peppers.
Baked Chicken Tenderloins with Blackberry Sauce and Sautéed Greens – I baked the chicken, and sautéed the greens in fish sauce. Delightful!
That sauce was so awesome…
Husband did some cooking, too! The chicken is one of his delicious creations. Cayenne pepper, hoisin sauce and a slew of stuff he doesn’t remember.
He’s creative sometimes.
I got creative, too!
I made a Suzy-Q cake! (Well, I made the frosting. Cake mix confession.)
Husband preferred an ice cream dessert treat…
That’s not a root beer float.
That’s a beer float.
A Guinness float to be exact.
Pretty tasty, even for a girl who likes Belgium whits.
Last week I made Chicken Pad Thai! Too many noodles, and I added extra bean sprouts, Romaine lettuce and carrot sticks.
School steals your soul and the ability to remember to take pictures. Just recipes below!
Chicken Pad Thai
- 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
- 1/4 cup salted peanuts, finely chopped
- 1/2 teaspoon grated lime peel
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons packed brown sugar
- 4-1/2 teaspoons rice vinegar
- 1 tablespoon Asian chile sauce with garlic
- 3 tablespoons cooking oil
- 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
- 1 tablespoon finely chopped garlic
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/3 cup sliced green onion
- 2 tablespoons snipped fresh cilantro
Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.
Smoked Sausage and Bean Soup
- 1 medium onion, finely chopped
- 1 teaspoon bottled minced garlic
- 2 tablespoons margarine or butter
- 6 cups water
- 2 medium potatoes, chopped (2 cups)
- 1 pound fully cooked smoked turkey sausage, sliced
- 2 15-ounce can red kidney beans, rinsed and drained
- 1 teaspoon instant beef bouillon granules
- 2 cups chopped cabbage or packaged shredded cabbage with carrot (coleslaw mix)
- 1/4 cup tomato paste or catsup
- 3 tablespoons vinegar
In a 4-quart Dutch oven or large pot cook the onion and garlic in margarine or butter until tender but not brown. Add the water, potatoes, sausage, beans, and bouillon granules. Heat to boiling. Reduce heat; simmer, covered, for 15 minutes. Add the cabbage or coleslaw mix, tomato paste or catsup, and vinegar. Simmer, covered, 10 minutes more. Makes 6 servings.