Friday, May 27, 2016

Panda Express Mushroom Chicken

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I made this when my parents came to town and it was a super busy night so I didn’t get to take step by step pictures. I for sure want to make this again because it was really really good so I’ll update with pictures next time.

Panda Express Mushroom Chicken

(Adapted from Dinner then Dessert)

 

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1 pound boneless skinless chicken breasts, cut into thin bite sized slices

3 tablespoons cornstarch

1 tablespoon canola oil

1 tablespoon sesame oil

8 ounces crimini mushrooms, sliced (white mushrooms are authentic to the recipe, but I love crimini)

1 medium zucchini, cut in half lengthwise, then in ½ inch slices

¼ cup soy sauce

2 tablespoons balsamic vinegar

3 garlic cloves, minced

2 teaspoons minced ginger (or ½ teaspoon ground ginger)

sesame seeds, for garnish (optional)

 

Toss the chicken with cornstarch.

 

Heat the canola and sesame oil in the pan.

 

Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.

 

Remove chicken from the pan, and turn the heat up to high.

 

Add in the mushrooms and zucchini and cook until they start to brown.

 

Add the garlic and ginger and cook/stir for 30 seconds.

 

Cook for another 2-3 minutes as vegetables soften a little.

 

Add the chicken back in and stir to coat.


Add in the soy sauce and balsamic vinegar and stir to coat.

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Wednesday, May 25, 2016

Eddie V’s Crab Fried Rice

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Eddie V’s Restaurant has to be one of my top 5 places to eat. Their seafood and steaks are out of this world good! Last time we where there we ordered a side of crab fried rice. Imagine the excitement when I saw a copycat recipe on Pinterest. Sadly it’s not the exact same, but it’s nice or a different side dish to the same ole same we usually have. We liked a little more spice so I ended up adding in some extra chili paste in at the end.

Eddie V’s Crab Fried Rice Copycat Recipe

(Adapted from I’m Bored Let’s Eat)

Serves 4 as a side item or 2 as a main dish

 

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1 tablespoon vegetable oil

1 red chili pepper (Fresno) seeded & minced I used a sorano

1/2 cup sliced bella mushrooms I used a 8oz package

2 scallions sliced thin (green parts only)

2 garlic cloves, minced I used 3 cloves

2 cups cooked white rice I used 2 bags of Success 10 minute Rice

3 tablespoons soy sauce

1 egg cooked and scrambled I used 2 eggs

1 large lemon

2 tablespoons unsalted butter, cubed

1/2 cup jumbo lump crab meat (precooked) I used an 8oz container

 

In a wok or large skillet add the vegetable oil on medium-high heat. Throw in the mushrooms and red pepper and sauté for about 3 minutes until softened.

 

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Once softened, add garlic and scallions and cook for another 3 minutes.

 

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Add to the wok the cooked white rice.

 

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Drizzle soy sauce on top and mix everything really well until the rice turns an even light brown color from the soy sauce. If you have patchy areas of white rice, feel free to drizzle another tablespoon of soy sauce to reach that even coloring. Don’t go too crazy with the soy sauce, remember it is a form of salt and adding too much can make this overly salty. You are looking for a balance of color and flavor. This is a perfect opportunity to do a taste test and make sure it’s that perfect amount of soy. At this point reduce heat to medium.

 

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Now it’s time to build the last layers of flavor by squeezing the juice of one large lemon over the rice and stir. Be careful to catch the seeds when squeezing the lemon or you’ll be fishing them out of the rice while eating. Add the butter incorporating it until it melts into the rice. Toss in the scrambled egg and jumbo lump crab warming it through for a few minutes and serve immediately.

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Monday, May 23, 2016

Eggs Benedict with Bacon and Arugula

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On the weekends I like to do a nice stick to your ribs breakfast. I love benedicts and this was a nice twist with the arugula added. Although I broke my sauce it still came out pretty tasty.

Eggs Benedict with Bacon and Arugula

(Adapted from Food & Wine)

 

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8 large whole eggs

4 large egg yolks

2 tablespoons dry white wine

Salt

1 stick unsalted butter, melted

1 1/2 tablespoons fresh lemon juice

1/4 teaspoon Tabasco

8 slices of applewood-smoked bacon, halved crosswise

5 ounces baby arugula

2 tablespoons distilled white vinegar

4 English muffins, split and toasted

 

In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.

 

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate.

 

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Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.

 

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.


Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.

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Friday, May 20, 2016

Sugar Free Low Carb Coffee Ricotta Mousse

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I’m not a huge coffee with dessert fan. I like my coffee iced and with lots of sugar and all the bad stuff for you….that’s why I don’t drink them very often. This dessert hit the spot for me getting my coffee fix in with a light dessert that’s sugar free! I have to admit on the leftovers it needed something sweet so I cheated and poured on some chocolate syrup. Hubby wasn’t a fan since he’s not big on certain textures. This had a very light grainy texture from the ricotta so he didn’t care for it, as for me I got lots of leftovers!

Sugar Free Low Carb Coffee Ricotta Mousse

(Adapted from Sugar-Free Mom)

 

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2 1/2 teaspoons dry gelatin

1/2 cup hot brewed coffee

2 cups Ricotta cheese

1 teaspoon instant espresso

1 teaspoon vanilla extract

1 teaspoon vanilla liquid stevia

pinch salt

1 cup heavy whipping cream

optional: shaved sugar free chocolate to garnish

 

Pour the gelatin into the hot coffee and stir until dissolved. Set aside to cool slightly.

 

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Add the ricotta, espresso, vanilla extract, stevia and salt to a stand mixer.

 

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Blend until combined well.

 

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Pour in cooled coffee gelatin mixture and blend until smooth.

 

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Pour in whipping cream and blend on high until thickened and whipped.

 

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Spoon into serving dishes and garnish with shaved chocolate if desired.

 

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Place in refrigerator for 2 hours then enjoy!

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Wednesday, May 18, 2016

Crawfish Cornbread

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Sorry I’ve missed out on doing some post. We had a family vacation over the weekend and my schedule has been crazy busy lately. Lots of good things happening in the works that I hope to share soon.

We love crawfish season down here in the South! This recipe is perfect come Fall when I make more rice and beans for those cool weather nights. I think the only thing I would change is adding a little sugar to the recipe. Otherwise the flavor is really good.

Crawfish Cornbread

(Adapted from The Runaway Spoon)

 

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2 cups yellow cornmeal

1 teaspoon baking powder

1 teaspoon salt

¼ teaspoon Creole seasoning

6 eggs

2/3 cup vegetable oil

1 yellow onion, finely diced

8 ounces cheddar cheese, grated

1 (12-ounce) bag frozen corn, thawed

2 pounds crawfish tail meat, finely chopped

1 (4-ounce) can diced jalapenos

 

Preheat the oven to 350°. Grease a 9 by 13 inch baking dish.

 

Stir the cornmeal, baking powder, salt and Creole seasoning together in a very large bowl.

 

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Stir in the eggs and oil and mix thoroughly.

 

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Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

 

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Spread the cornbread into the prepared pan, smoothing out the surface.

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Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

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