Sunday, May 25, 2014

Beef Lo Mein

1 pound flank steak, cut in half lengthwise, then sliced across the grain in thin slices
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons cornstarch
2 tablespoons oyster sauce
1/2 teaspoon sugar
1/2 pound fresh Chinese egg noodles (lo mein noodles)
1 tablespoon sesame oil
4 tablespoons oil, divided
2 carrots, cut julienne
about 8 leaves Chinese cabbage or romaine lettuce, cut in crosswise shreds
1 small (4-ounce) can sliced mushrooms, drained

Mix beef with 2 tablespoons soy sauce, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Let stand 20 minutes.

Combine remaining soy sauce and rice wine with oyster sauce and sugar. Set aside.

Bring a large pot of water to a boil. Add noodles, stirring to separate. Cook about 2 minutes, until al dente. Drain, rinse with cold water, and toss with sesame oil. Set aside.

Heat 1 tablespoon oil in a wok. Add carrots and stir-fry 1 minute. Add shredded cabbage or lettuce and mushrooms and stir-fry 1 minute longer. Remove.

Heat another tablespoon of oil in the wok. Add beef mixture and stir-fry until browned, about 2 minutes. Remove.

Wipe out wok. Heat remaining 2 tablespoons oil in wok. Add noodles and stir-fry until they are heated through. Stir in vegetables and beef. Add sauce and stir-fry to mix well.

Serves: 4 person

Source: Real and Healthy Chinese Food Recipes

Saturday, May 24, 2014

Bonefish Grill's Chimichurri Sauce

8 cloves garlic, minced
1 tsp. plus Kosher Salt
1 tsp. oregano, dry leaves
1 tsp. black pepper, ground
1 tsp. red pepper flakes
Finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup olive oil

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.

Add Italian parsley and pulse chop until parsley is 1/8 inch in size.

Add the olive oil and blend in quickly. (Do not over blend)

Allow the sauce to marinate for 30 minutes before serving.

Makes 10 servings.

Source: Bonefish Grill

Friday, May 23, 2014

Tony Roma's Baked Potato Soup

1/2 medium brown OR yellow onion, chopped (about 3/4 cup)
1/4 cup (1/2 stick) butter
1/3 cup flour
1 quart chicken broth
2 cups half-and-half
7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes
Seasoned salt and garlic pepper to taste
1 to 1 1/2 cups shredded Cheddar cheese
1 to 1 1/2 cups crumbled cooked bacon
1/2 cup finely chopped green onions

In large soup pot, cook brown onion in butter over medium heat until tender. Blend in flour until smooth; cook 1 minute, stirring. With wire whisk, slowly whisk in chicken broth and half-and-half
until smooth; cook, whisking until smooth, over medium heat until mixture boils. Boil, stirring, 1 minute. Reduce heat to low. Add potatoes. Season to taste with seasoned salt and garlic pepper.
Heat through a few minutes.

Divide soup into 6 soup bowls. Garnish with rows of Cheddar cheese, crumbled bacon and green onions. Serve immediately.

Makes: 6 servings.

Source: The Recipe Secret Forum

Thursday, May 22, 2014

Sfoglia's Chicken al Mattone

1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry
4 tablespoons fresh lemon juice, divided
3 tablespoons grapeseed oil or olive oil, divided
1 tablespoon chopped fresh rosemary plus additional sprigs for garnish
2 garlic cloves, pressed
Coarse kosher salt
1/4 teaspoon dried crushed red pepper
Chopped fresh Italian parsley

Brick wrapped in aluminum foil or heavy cast-iron skillet

Open chicken flat like book; place butterflied chicken, skin side down, on rimmed baking sheet. Mix 2 tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon chopped rosemary, and garlic in small
bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.

Preheat oven to 400°F. Sprinkle chicken with coarse salt and freshly ground black pepper. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add chicken,
skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over). Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer.

Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tablespoons lemon juice and sprinkle with crushed red pepper and parsley. Garnish with rosemary sprigs.

Serves: 4 person

Source: Bon Appetit

Wednesday, May 21, 2014

Robin's Salmon Bisque

1/4 cup salted butter
1 cup sliced leeks
1 cup sliced white mushrooms
1 tablespoon minced garlic
2 3/4 cups (22 ounces) clam juice
2 cups crushed tomatoes
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill, plus fresh sprigs for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cubed fresh salmon (bones removed and cut into ½-inch cubes), about 1 1/2 pounds
2 tablespoons flour
2 cups heavy cream

Heat a heavy-bottomed pot over medium-high heat until hot. Add the butter, and, when it is melted, stir in the leeks, mushrooms and garlic. Cook, stirring frequently, until the leeks are translucent and soft.

Stir in the clam juice, crushed tomatoes, chopped parsley and dill, and season with the salt and pepper. Bring to a simmer, then stir in the salmon. Continue to simmer until the salmon is fully cooked,
3 to 5 minutes.

While the soup is cooking, whisk the flour into the heavy cream in a small bowl. Slowly add the cream to the soup when the salmon is cooked. Continue to simmer until thickened, about 5 minutes.

Ladle the soup into bowls, and serve garnished with dill sprigs.

Serves: 4-8 person

Source: LA Times

Tuesday, May 20, 2014

Guilt-Free Mini Peanut Butter Cups

6 Tbsp. unsweetened organic cocoa powder
3 Tbsp. virgin coconut oil
3 Tbsp. Maranatha Creamy Organic Peanut Butter
1/2 tsp. vanilla extract (optional)
4 tsp. coconut sugar
1 pinch finely ground Celtic Sea Salt
8-10 drops NuNaturals Stevia (to taste)

In a medium saucepan, combine cocoa powder, coconut oil, and nut butter over very low heat. Stir occasionally until mixture is completely liquefied.

Remove from heat and stir in salt, vanilla (if using) and coconut sugar. Add stevia to taste.

Pour mixture into silicone candy molds, silicone muffins cups, or paper mini muffin liners in a mini muffin pan.

Transfer to freezer to set (about 15 minutes).

Pop the peanut butter cups out of silicone molds

Store them in airtight container in freezer or refrigerator.

Makes: 16 Servings

Source: Carefree Candies

Monday, May 19, 2014

Green Salad With Strawberry Balsamic Vinaigrette

2 tsp strawberry jam
1 Tbs balsamic vinegar
3 Tbs extra-virgin olive oil
Salt, to taste
Freshly-ground black pepper, to taste
1/2 small red onion, sliced
1 pint strawberries, sliced
4 cups chopped romaine or mixed greens of any kind

Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil.

Season the dressing with salt and pepper.

Add the strawberries and greens to bowl and toss to coat evenly in dressing.

Serves: 4 person

Source: The Best Salads