Ground Turkey "Stroganoff"
Thursday, September 25, 2008
Ground Turkey "Stroganoff"
Thursday, September 18, 2008
3/4 cup mini peanut butter cups (I used Trader Joe's)
For this batch, I made the basic blondie recipe (borrowed from my blondie-making inspiration, the appropriately named Baking Blonde), and added Heath chocolate-covered toffee bits. If I had pecans on hand, I would have added those as well, but alas, I did not. I might also add some toffee bits and chopped pecans on top once it's almost baked. As my pans are 9x9, the bars were a little thin. Next time I make two batches of blondies, I'll likely triple the recipe before dividing it in two. The texture of these bars were that of a cookie cake. Rich and delicious.
Wednesday, September 17, 2008
I'm actually looking forward to left overs tonight.
Monday, September 15, 2008
Corn Fritter Casserole
3 large egg whites
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 (15 1/4-ounce) can whole-kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
1/4 teaspoon black pepper
Wednesday, September 10, 2008
Tuesday, September 9, 2008
Normally if I were to order the lettuce wraps at the restaurant I would ask not to include the fried cellophane noodles, as I think they taste like styrofoam packing peanuts, but we fried them Mr. Mom-style because the presentation is nice.
PF Chang's Lettuce Wraps
Source: adapted from Top Secret Insiders' Recipes Master Edition
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
Salt and pepper
1 1/2 pounds ground chicken
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
1 Tbsp Thai Chili Sauce, or to taste
8 ounce can bamboo shoots, minced
8 ounce can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
2 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
1 Tbsp oyster sauce
2 Tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups"
Mince mushrooms, bamboo shoots and water chestnuts in food processor. Set aside. Mix all ingredients for cooking sauce in bowl and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat. Add chicken and stir fry for about 3−4 minutes. Set aside. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
Break cooked cellophane noodles into small pieces and surround chicken in serving dish with them. Spoon into lettuce leaf and roll.
White Zinfandel Sangria
Monday, September 8, 2008
Creme Brulee Mini Cupcakes
Source: How To Eat A Cupcake
My chicken was a little tough due to it being cooked for too long. I often have that problem with my crock pot, even if I cook for shorter times than the recipe calls for. That said, I am anxious to make this again, as the meat was falling off the bone upon its removal from the crock pot (see photo above). I can tell that had I turned off the heat an hour or so earlier, it would have been amazing. Plus, it was too easy not to keep in rotation. You can use whatever spices you have on hand. We ate the whole bird, however, between that night's meal and curry chicken salad made with leftover meat.
Whole chicken, crock pot-style