Sunday, January 31, 2016
Pan Seared Pork Chops With Dijon Mustard Sauce
4-6 Pork chops (Bone in or boneless)
1 Tbsp unsalted butter
1/2 Cup Chicken stock
3/4 Cup Heavy whipping cream
1/2 cup Dijon Mustard
Salt and pepper to taste
3 Tbsp olive oil
Chopped parsley for garnish (if desired)
Salt and pepper Chops, in large pan, heat oil, add chops to pan and fry on both sides 3-4 minutes, or until no longer pink.
Remove from pan. In same pan, add butter, scraping bottom of pan to release any left over flavorings. Then add remainder of ingredients. allow to reduce 4-5 minutes on med heat, stiring often.
Spoon sauce over pork chops and garnish with parsley.
Enjoy!
4-6 Pork chops (Bone in or boneless)
1 Tbsp unsalted butter
1/2 Cup Chicken stock
3/4 Cup Heavy whipping cream
1/2 cup Dijon Mustard
Salt and pepper to taste
3 Tbsp olive oil
Chopped parsley for garnish (if desired)
Salt and pepper Chops, in large pan, heat oil, add chops to pan and fry on both sides 3-4 minutes, or until no longer pink.
Remove from pan. In same pan, add butter, scraping bottom of pan to release any left over flavorings. Then add remainder of ingredients. allow to reduce 4-5 minutes on med heat, stiring often.
Spoon sauce over pork chops and garnish with parsley.
Enjoy!
Thursday, January 28, 2016
Wednesday, January 27, 2016
Garlic Chicken Stir Fry With Ramen Noodles
1 Can Chicken stock (divided in half)
4 Tbsp Low sodium soy sauce
1 Tbsp sugar
1 Tbsp Cornstarch
3 Tbsp Sesame oil
1 tsp ginger
1 cup chopped green onions
6 cloves Fresh garlic minced
1 lb boneless skinless chicken cut into strips. (I use Thighs)
2 medium onions sliced
1 red bell pepper thinly sliced
1 cup sliced cabbage
1 cup broccoli
1 cup sugar snap peas
1 chicken bullion cube
1 pack Ramen noodle broke in half, then half again. (discard seasoning pack)
Mix together 1/2 of chicken broth, soy sauce, cornstarch, and sugar in small bowl, set aside
In wok or deep frying pan, add 1 1/2 tsp oil, and 1/2 of your fresh minced garlic, ginger and green onions on med heat until fragrant, 1-2 minutes, add chicken. Cook til no longer pink, 5-6 minutes.
Remove from pan to clean bowl, In same pan add remaining oil and your sliced vegetables. saute for 3-4 minutes, add remaining half of chicken stock and bullion cube, cook additional 3-4 minutes.
Then, add chicken back into pan with vegetables, add mixture that was set aside, Salt and pepper to taste. Continue to cook 2-3 minutes. Add Ramen noodles, cook additional 2-3 minutes, tossing noodle to separate.
Enjoy!
1 Can Chicken stock (divided in half)
4 Tbsp Low sodium soy sauce
1 Tbsp sugar
1 Tbsp Cornstarch
3 Tbsp Sesame oil
1 tsp ginger
1 cup chopped green onions
6 cloves Fresh garlic minced
1 lb boneless skinless chicken cut into strips. (I use Thighs)
2 medium onions sliced
1 red bell pepper thinly sliced
1 cup sliced cabbage
1 cup broccoli
1 cup sugar snap peas
1 chicken bullion cube
1 pack Ramen noodle broke in half, then half again. (discard seasoning pack)
Mix together 1/2 of chicken broth, soy sauce, cornstarch, and sugar in small bowl, set aside
In wok or deep frying pan, add 1 1/2 tsp oil, and 1/2 of your fresh minced garlic, ginger and green onions on med heat until fragrant, 1-2 minutes, add chicken. Cook til no longer pink, 5-6 minutes.
Remove from pan to clean bowl, In same pan add remaining oil and your sliced vegetables. saute for 3-4 minutes, add remaining half of chicken stock and bullion cube, cook additional 3-4 minutes.
Then, add chicken back into pan with vegetables, add mixture that was set aside, Salt and pepper to taste. Continue to cook 2-3 minutes. Add Ramen noodles, cook additional 2-3 minutes, tossing noodle to separate.
Enjoy!
Tuesday, January 19, 2016
New York Cheesecake
4-8oz pkg Cream cheese (room temp)
1 stick unsalted butter (room temp)
2 Cups Sour cream (room temp)
2 tsp corn starch
1 1/4 Cup sugar
5 large eggs(room temp)
2 tsp vanilla
1 1/2 tsp Lemon juice
1 sleeve of Original gram crackers (crushed)
6 tbp butter (melted)
For cracker crumb crust- combine crushed graham crackers with 6 tbs butter, combine well,
***Very important to have listed ingredients at room temp***
In standing mixer add cream cheese, 1 stick butter, mix on med low setting until well combined. Add Sour cream, cornstarch, sugar, vanilla and lemon juice. Combine well, approximately 3-4 minutes. Slowly add eggs until just combined .
Wrap spring form pan tightly with foil. spray liberally with non stick cooking spray, Spoon crust onto bottom of pan.. Smooth out, pour cheesecake batter into pan.
Place foil wrapped pan into large baking pan and fill with water just slightly half way up.
(this will prevent cracking by keeping your oven moist)
Bake in 300 degree oven for 2 hours.
allow to cool completely then remove spring form pan. Allow to chill overnight in refrigerator for maximum taste. Top with your favorite toppings.
ENJOY!
4-8oz pkg Cream cheese (room temp)
1 stick unsalted butter (room temp)
2 Cups Sour cream (room temp)
2 tsp corn starch
1 1/4 Cup sugar
5 large eggs(room temp)
2 tsp vanilla
1 1/2 tsp Lemon juice
1 sleeve of Original gram crackers (crushed)
6 tbp butter (melted)
For cracker crumb crust- combine crushed graham crackers with 6 tbs butter, combine well,
***Very important to have listed ingredients at room temp***
In standing mixer add cream cheese, 1 stick butter, mix on med low setting until well combined. Add Sour cream, cornstarch, sugar, vanilla and lemon juice. Combine well, approximately 3-4 minutes. Slowly add eggs until just combined .
Wrap spring form pan tightly with foil. spray liberally with non stick cooking spray, Spoon crust onto bottom of pan.. Smooth out, pour cheesecake batter into pan.
Place foil wrapped pan into large baking pan and fill with water just slightly half way up.
(this will prevent cracking by keeping your oven moist)
Bake in 300 degree oven for 2 hours.
allow to cool completely then remove spring form pan. Allow to chill overnight in refrigerator for maximum taste. Top with your favorite toppings.
ENJOY!
Sunday, January 17, 2016
Cherry Vanilla Smoothie.
2 Cups Frozen Black Cherries (Pitted, and thawed 20 minutes before making)
1 Cup Milk
1 1/2 Cups Vanilla Yogurt (I use Greek)
2 tsp. Lime Juice
1 tsp Vanilla
Add Cherries to blender, Pulse several times, breaking cherries up. Add all other ingredients into blender, Blend until well combined, smooth. Garnish with cherries and lime slices if desired.
ENJOY!
2 Cups Frozen Black Cherries (Pitted, and thawed 20 minutes before making)
1 Cup Milk
1 1/2 Cups Vanilla Yogurt (I use Greek)
2 tsp. Lime Juice
1 tsp Vanilla
Add Cherries to blender, Pulse several times, breaking cherries up. Add all other ingredients into blender, Blend until well combined, smooth. Garnish with cherries and lime slices if desired.
ENJOY!
Saturday, January 9, 2016
Chocolate Lava Cake
(makes 4)
3 Tbsp butter.
12 oz Chocolate ( I used semi sweet)
4 Tbsp granulated sugar
2 beaten egg
1 tsp. vanilla extract
4 Tbsp flour (self rising)
In medium pot on med/low heat, add butter and chocolate, combine well, stiring until completely melted.
Add sugar, beaten egg and vanilla. Combine well, stiring often.,
Add flour, combine well.
Pour into 4 medium sized ramekins (sprayed with cooking spray)
Bake in 400 degree oven (preheated) for 12-13 minutes
Allow to cool 5-10 minutes (Middle will be VERY hot)
(makes 4)
3 Tbsp butter.
12 oz Chocolate ( I used semi sweet)
4 Tbsp granulated sugar
2 beaten egg
1 tsp. vanilla extract
4 Tbsp flour (self rising)
In medium pot on med/low heat, add butter and chocolate, combine well, stiring until completely melted.
Add sugar, beaten egg and vanilla. Combine well, stiring often.,
Add flour, combine well.
Pour into 4 medium sized ramekins (sprayed with cooking spray)
Bake in 400 degree oven (preheated) for 12-13 minutes
Allow to cool 5-10 minutes (Middle will be VERY hot)
Friday, January 8, 2016
Sandy's Wedge Salad
You can use any vegetables you like or have on hand, and you can use as many as you like. These are the vegetables I prefer..
This recipe will make 4 Beautiful Wedge salads
1 Head Iceberg lettuce (cut into 4 wedges)
Loose leaf Lettuce (I like the red)
2 large Tomato Diced
3 Green Onion Chopped
1 Avocado Sliced in thin wedges
Green or Black olives
4 boiled eggs
8 0z oz shredded cheese (Your choice)
2 small Cucumber Sliced
2-3 Oz of your favorite dressing
Wash lettuce, head and leaf thoroughly before using.
Place bed of leaf lettuce on plate, then place 1 wedge of Iceburg lettuce in the middle.
Add the vegetables mentioned above around and on top of wedge. (creating a beautiful salad)
Slice boiled egg and place on side of plate.
Top with shredded cheese
Add 2-3 oz of your favorite dressing in small bowl for dipping.
ENJOY!
,
You can use any vegetables you like or have on hand, and you can use as many as you like. These are the vegetables I prefer..
This recipe will make 4 Beautiful Wedge salads
1 Head Iceberg lettuce (cut into 4 wedges)
Loose leaf Lettuce (I like the red)
2 large Tomato Diced
3 Green Onion Chopped
1 Avocado Sliced in thin wedges
Green or Black olives
4 boiled eggs
8 0z oz shredded cheese (Your choice)
2 small Cucumber Sliced
2-3 Oz of your favorite dressing
Wash lettuce, head and leaf thoroughly before using.
Place bed of leaf lettuce on plate, then place 1 wedge of Iceburg lettuce in the middle.
Add the vegetables mentioned above around and on top of wedge. (creating a beautiful salad)
Slice boiled egg and place on side of plate.
Top with shredded cheese
Add 2-3 oz of your favorite dressing in small bowl for dipping.
ENJOY!
,
Thursday, January 7, 2016
Chicken Fajitas
1 tsp Cumin
1 tsp Chili powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Onion Salt
2 Tbsp Lime juice
Salt and Fresh ground pepper to taste.
4-5 Whole chicken breast
3 Large Bell peppers, Julianned. (your desired colors) I like red and green
1 Large Onion sliced
2 Tbsp Vegetable oil, or canola
2 Tbsp Olive oil.
2 Cloves of Minced Garlic.
Place chicken in large bowl,
Combine dry ingredients and sprinkle 1/2 of mixture over chicken, add Lime juice. Coat chicken in mixture until thoroughly covered. Cover, and refrigerate for at least 1 hour. (The longer you marinate, the tastier the chicken).
Heat Vegetable oil in large frying pan, Cook chicken on both sides for 5 minutes OR until no longer pink in the middle. (Thicker cuts of chicken may take longer)
Remove from pan, wrap in foil.
In same pan, add Olive oil, Fresh garlic and onions, cook for 1-2 minutes, add ENJOY!
1 tsp Cumin
1 tsp Chili powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Onion Salt
2 Tbsp Lime juice
Salt and Fresh ground pepper to taste.
4-5 Whole chicken breast
3 Large Bell peppers, Julianned. (your desired colors) I like red and green
1 Large Onion sliced
2 Tbsp Vegetable oil, or canola
2 Tbsp Olive oil.
2 Cloves of Minced Garlic.
Place chicken in large bowl,
Combine dry ingredients and sprinkle 1/2 of mixture over chicken, add Lime juice. Coat chicken in mixture until thoroughly covered. Cover, and refrigerate for at least 1 hour. (The longer you marinate, the tastier the chicken).
Heat Vegetable oil in large frying pan, Cook chicken on both sides for 5 minutes OR until no longer pink in the middle. (Thicker cuts of chicken may take longer)
Remove from pan, wrap in foil.
In same pan, add Olive oil, Fresh garlic and onions, cook for 1-2 minutes, add ENJOY!
Monday, January 4, 2016
Soft Pretzel Dogs And Soft Pretzels
Hot dogs or Sausages of choice
Pretzel Dough:
1 1/2 Cups warm water
1 Tbsp Sugar
1 Tsp Kosher Salt
1 Pkg Active dry yeast
4 1/2 Cups all purpose flour
1/4 Cup unsalted butter (melted)
2 Tbsp Vegetable oil
BAKING SODA BATH
8 Cups water
1/3 cup baking soda
EGG WASH TOPPINGS
2 eggs beaten with 1 tbsp water
Kosher salt (to sprinkle over pretzels)
Instructions
In standing mixture, combine warm water, salt, and yeast, stir and allow to sit undisturbed for 5 minutes.
Add flour and butter into yeast slurry and mix on low for 1 minute until combined, then increase speed to medium and mix /Kneed for 5 minutes. (Using dough hook attachment).
Remove dough from mixing bowl, coat with vegetable oil and cover tightly with foil, place in draft free area for 1 hour or until dough has doubled in size. I use my oven.
(DO NOT TURN OVEN ON)
Preheat oven to 425f, line 2 baking sheets with foil or parchment paper and spray with non stick cooking spray.
Bring 8 cups of water and baking soda to a boil in large sauce pan or roasting pan.
Turn the dough out onto your work surface and divide into small pieces
Roll each dough ball into rope and wrap it around hot dog or sausage, pinching the ends onto themselves to prevent from unwrapping, to make pretzels, holding the ends of the rope, cross each other and press onto bottom of the U in order to form the shape of a pretzel.
One by one, place the pretzels, and pretzel dogs into boiling water, baking soda mixture carefully. Allow to boil for 30 seconds, then with slotted spoon or spatula, remove and place onto foil lined baking sheet.
Brush with beaten egg mixture and sprinkle with kosher salt.
Bake for 12-15 minutes or until golden in color. Enjoy!
Hot dogs or Sausages of choice
Pretzel Dough:
1 1/2 Cups warm water
1 Tbsp Sugar
1 Tsp Kosher Salt
1 Pkg Active dry yeast
4 1/2 Cups all purpose flour
1/4 Cup unsalted butter (melted)
2 Tbsp Vegetable oil
BAKING SODA BATH
8 Cups water
1/3 cup baking soda
EGG WASH TOPPINGS
2 eggs beaten with 1 tbsp water
Kosher salt (to sprinkle over pretzels)
Instructions
In standing mixture, combine warm water, salt, and yeast, stir and allow to sit undisturbed for 5 minutes.
Add flour and butter into yeast slurry and mix on low for 1 minute until combined, then increase speed to medium and mix /Kneed for 5 minutes. (Using dough hook attachment).
Remove dough from mixing bowl, coat with vegetable oil and cover tightly with foil, place in draft free area for 1 hour or until dough has doubled in size. I use my oven.
(DO NOT TURN OVEN ON)
Preheat oven to 425f, line 2 baking sheets with foil or parchment paper and spray with non stick cooking spray.
Bring 8 cups of water and baking soda to a boil in large sauce pan or roasting pan.
Turn the dough out onto your work surface and divide into small pieces
Roll each dough ball into rope and wrap it around hot dog or sausage, pinching the ends onto themselves to prevent from unwrapping, to make pretzels, holding the ends of the rope, cross each other and press onto bottom of the U in order to form the shape of a pretzel.
One by one, place the pretzels, and pretzel dogs into boiling water, baking soda mixture carefully. Allow to boil for 30 seconds, then with slotted spoon or spatula, remove and place onto foil lined baking sheet.
Brush with beaten egg mixture and sprinkle with kosher salt.
Bake for 12-15 minutes or until golden in color. Enjoy!
Sunday, January 3, 2016
Homemade Wonton Soup
Ingredients for Wonton meat filling:
Wonton Wrappers
1/4 tsp. Sesame Oil
6oz Ground Pork
1 tsp. Soy Sauce
1 Chopped Green onion
2 Small Cloves Fresh garlic (Minced)
1/4 tsp. Ginger (you can use fresh if you have it on hand)
1 tsp. Dry Sherry
1 tsp. Corn Starch
1 tsp. Sugar
Ingredients for Wonton Broth:\
2 1/2 Cup Chicken Broth
2 Cup water
3 Whole cloves of Garlic (Large)
1/4 tsp. Ginger
2 Green onions ( cut in half)
1 tsp. Soy Sauce
1/2 tsp Garlic Powder
Direction:\
In medium bowl, Combine all ingredients, (Except wrappers of course), for meat filling thoroughly
In Medium to large pot, Combine all ingredients for Wonton Broth and bring to a boil. Cover with lid and reduce heat to simmer. While Broth is simmering, You may begin to fill your wonton wrappers with meat filling.
To fill Wonton wrappers with meat filling, Take 1 Wrapper, with your finger, moisten 2 sides of wrapper, as seen in my video, add 1 tsp meat filling to center of Wrapper and bring corners together. Pinch sides to seal. Moisten one of the remaining corners and bring together. Continue this process until all Wontons are filled.
Once all Wontons are filled, Remove whole garlic cloves and green onions from broth and disregard. Carefully drop one at a time into simmering broth. Cook on medium/low heat for 12-15 minutes. Stir often carefully not to disrupt Wontons. Garnish with Fresh green onions (chopped), ENJOY!
Ingredients for Wonton meat filling:
Wonton Wrappers
1/4 tsp. Sesame Oil
6oz Ground Pork
1 tsp. Soy Sauce
1 Chopped Green onion
2 Small Cloves Fresh garlic (Minced)
1/4 tsp. Ginger (you can use fresh if you have it on hand)
1 tsp. Dry Sherry
1 tsp. Corn Starch
1 tsp. Sugar
Ingredients for Wonton Broth:\
2 1/2 Cup Chicken Broth
2 Cup water
3 Whole cloves of Garlic (Large)
1/4 tsp. Ginger
2 Green onions ( cut in half)
1 tsp. Soy Sauce
1/2 tsp Garlic Powder
Direction:\
In medium bowl, Combine all ingredients, (Except wrappers of course), for meat filling thoroughly
In Medium to large pot, Combine all ingredients for Wonton Broth and bring to a boil. Cover with lid and reduce heat to simmer. While Broth is simmering, You may begin to fill your wonton wrappers with meat filling.
To fill Wonton wrappers with meat filling, Take 1 Wrapper, with your finger, moisten 2 sides of wrapper, as seen in my video, add 1 tsp meat filling to center of Wrapper and bring corners together. Pinch sides to seal. Moisten one of the remaining corners and bring together. Continue this process until all Wontons are filled.
Once all Wontons are filled, Remove whole garlic cloves and green onions from broth and disregard. Carefully drop one at a time into simmering broth. Cook on medium/low heat for 12-15 minutes. Stir often carefully not to disrupt Wontons. Garnish with Fresh green onions (chopped), ENJOY!
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