Monday, August 31, 2015

Cheese Crusted Chicken Cutlets



This is by far one of the best breaded Chicken Cutlets I've ever Made and Tasted, The secret is the cheese in the breading, it's so Juicy and Tender and doesn't take very long to cook at all.
Enjoy Good Food

Serves 4

What you Need:
4 pieces boneless, skinless chicken breast(slice in half butterfly style)
Salt and freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup all-purpose flour
3 large eggs
1/4 cup milk
1 cup plain bread crumbs
Freshly grated nutmeg, about 1/4 teaspoon(or 1/2 ground)
3/4 cup grated Parmigiano-Reggiano Cheese

How to Make it:

Heat 1/4" of oil in large skillet to hot while preparing the Chicken; and if you can't cook all 4 at one time Preheat the oven to 275 degrees F.

Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.

Set up a breading bowls: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and  milk, and 1 pan of bread crumbs seasoned with nutmeg, onion powder and garlic powder and combined with cheese. Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture. Set aside.

Arrange a cooling rack over a baking sheet and put it in the middle of the oven.

Fry the chicken, about 3 minutes on each side. You can transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch if you have a smaller pan that wont fit all 4 at once.


Saturday, August 22, 2015

American Macaroni Salad



It's the last dog days of summer and this salad is fresh with fresh veggies and a twist of boiled eggs with some pickles in it, enjoy your last summer days and don't spend a lot of time cooking with this recipe, Enjoy Good Food

what you need:
1 pound elbow macaroni or 4 cups uncooked
1 cup miracle whip salad dressing
2 tablespoons cider vinegar
2-2 tbs sugar or Splenda
Mustard to taste or 1 tablespoon or so
1 ½ tsp salt
½ tsp pepper
1 large sweet onion, chopped fine or ½ - 1 tsp onion powder
2 stalks thinly chopped celery
3 boiled eggs
2 grated Kosher dill pickles
1 grated carrot
½ cup frozen baby peas, thawed

How to make it
Bring a large pot of salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. Place in a covered dish and refrigerate. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt, pepper, onion, celery, eggs, dill pickles and carrot. Make the dressing the day before and refrigerate. Just before serving, stir in the thawed peas and add dressing to the macaroni. It doesn't absorb the dressing and is more creamy. Sprinkle salad with paprika after placing in a serving bowl and place a tomato that has been cut into eights on top decoratively.

Monday, August 10, 2015

Fresh Hoisin Sauce



I cook a lot of Chinese and often I find recipes that call for Hoisin Sauce and it always seems I am out so I got to thinking I bet I can make my own, and guess what You can and you will save money because you probably have what you need in the kitchen.
Here is my recipe for Hoisin Sauce, it's easy and fresh when you need it There is a small quantity and a large depending on how often you use it


What you need:
Hoisin Sauce-small quantity
1/4 c. low-sodium soy sauce
1-2 T. black bean paste or creamy peanut butter(I prefer PB)
1 T.  molasses, honey, or brown sugar, firmly packed (I used molasses)
2 t. unflavored rice wine vinegar, white wine vinegar, or white vinegar (use use rice wine vinegar)
2 t. sesame oil
1 clove garlic, minced or 1/4 t. garlic powder (I used the powder)
1/8 t. onion powder
2 t. cornstarch
10 drops hot sauce, preferably Chinese (you can leave it out)
1/8 t. black pepper

Combine soy sauce, peanut butter, molasses, vinegar, sesame oil, garlic, onion powder in a glass measuring cup.  Microwave on high 30 seconds to melt peanut butter for easier mixing.  Beat with a wire whisk until well blended  and cool.  Stir in cornstarch, beating until well blended.  Microwave 30 seconds to 1 minute until mixture is thickened.  Stir well.  Add hot sauce and black pepper.  Makes about 1/3 cup.

Hoisin Sauce-large quantity
1 c. beef broth (low sodium if possible)
1/2 c. low-sodium soy sauce
1/3 c. dry sherry or white wine
2 T. cornstarch
2 T.  molasses
2 T. brown sugar
2 T. tomato paste
1-2 cloves garlic, crushed
1/2 t. ginger
black pepper to taste

How to Make it
Combine all ingredients in a 1 qt. glass measuring cup or microwave-proof bowl.  Stir with a whisk to dissolve cornstarch.  Partially cover with plastic wrap.  Microwave on high 2 minutes.  Stir with whisk.  Microwave 1 1/2 to 2 more minutes until thickened.  Stir again with whisk until smooth. Ingredients may also be put in a small saucepan, and mixture cooked on the stove until boiling and thickened.  Let cool and store in refrigerator up to 2 weeks.
Makes about 2 cups.

Red Chinese (CHARSU) Pork


This is My Recipe for making Red Chinese (CHARSU) Pork I saw this made on a TV show of Guy Fieri,  on D D & D, a restaurant in Hawaii Makes, and I just had to make my own so I researched recipes and this is my version of how I made it, including a homemade hoisin sauce. It turns out so tender and sweet, melts in your mouth with each bite.


What you Need:

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce(I make my own recipe is here)
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons minced garlic
1 teaspoon powdered ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
1 (2-pound) boneless pork shoulder (Boston butt), trimmed and sliced in half long way
1/2 cup fat-free, lower-sodium chicken broth
1 bottle red food coloring(optional but I leave it out, it's just to color the meat and it's not necessary really, adds no taste)


How to make it:

First day preparation:
First slice the pork shoulder or butt roast in half the long way so it's thinner, then in half the short way so you basically have 4 pieces
To make the marinade, combine the first 8 ingredients in a marinating container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
Second day preparation:
Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
Brush with half of remaining glaze and roast 10 minutes more.
Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack , serve it up!
I made Baked Macaroni and Cheese to go with this





Here's my recipe for Baked Macaroni and Cheese







Baked Macaroni and Cheese

 

A dash of mustard powder and grind of black pepper adds extra kick to a creamy cheese sauce. Stir cooked macaroni into the sauce and bake with a layer of Ritz crackers over the top Serve this dish with my Red Chinese (Charsu) Pork

Servings: 6
What you need:
1 1/2 cups uncooked elbow macaroni
1/4 cup butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon ground black pepper
2 cups milk
8 ounces American cheese,cubed
8 ounces processed cheese food (eg. Velveeta), cubed
1/4 cup Ritz Cracker crumbs

How to make it:
Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish.
Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.

In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.

Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle cracker crumbs over the top.
bake for 20 to 25 minutes, or until sauce is thick and bubbly.
Mmm It's hot and bubbly fresh out of the oven

Red Chinese (Charsu) Pork


Sunday, August 9, 2015

Best Zucchini Muffins



I like Zucchini Muffins and these top them all, the sweet crunchy topping just makes them even better and these aren't make with lots of sugar so they are better for you, plus the added honey and cinnamon give you that get up and go energy, I know we all need that right?
Enjoy Good Food


Makes 12 muffins

What you Need:
1 cup whole wheat flour
2/3 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini (drained)
1/2 cup nonfat milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 tablespoon sugar
1/4 teaspoon ground cinnamon

How to Make them
Preheat oven to 400.
Combine first 7 ingredients in large bowl (through salt); stir with whisk.
Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
Bake at 400 for 15 minutes (start checking on them by 12 min).
Remove from pans immediately; cool on a wire rack. Enjoy!


Best Sandwiches and Burgers Ever



This is where I am going to be posting some of the best SANDWICHES AND BURGERS EVER!!
so check back often for more additions for the top rated as I find them and make them.


Mushroom Muenster Cheeseburger with Red Onions another winner




MeatLoaf Burger

This is the finest of meatloaf made, here is my crock pot recipe for The Easiest Meatloaf and tasty oh it's so good, then I turned it into YES a Burger, gotta try this and top it with your favorite cheese and toppings.


Another Great Burger here We made Pepper Jack Bacon Burgers
They are amazing
Homemade burgers are the best



Friday, August 7, 2015

Fresh Basil Mint Pesto



I grow several Herbs and I like to make Fresh Pesto
Here is my Recipe for Basil Mint Pesto
You should try this recipe and Enjoy Good Food
I serve this over my Crock Pot Meat Loaf

You can freeze this, I just don't add the cheese until I thaw it and right before serving

 Makes about 1 cup
 You definitely should take a free hand with this—more basil? Why not? Want to add parsley? Go ahead. Imagine that right before every ingredient on the list it says “about.”

 What you need:
1 cups mint leaves, washed
2 cup basil leaves, washed
1/3 cup Pine nuts
¼ cup finely grated Parmesan cheese (optional)
¼ cup olive oil (not extra virgin, just regular)
 Salt to taste

How to Make it:
Add all the ingredients in a food processor and blend to a puree. Add water to thin the pesto to about the consistency of runny yogurt if you want it that thin, I generally leave mine a little thicker, your choice, try it both ways

Serve immediately, or if you want to hold the pesto for a couple of hours, add a scant ¼ teaspoon Fruit Fresh or vitamin C to hold the green color, otherwise the pesto will oxidize and turn brownish. (It’s still okay to eat.)

To preserve, don’t thin with water. Pour the thick pesto into a sterilized half pint jar, cover with a drizzle of olive oil and refrigerate for up to ten days. You can also freeze pesto.

Fresh Tomato Basil Pasta Sauce



This is a spicy Tomato and Basil Pasta Sauce that is zesty but also has just the right amount of Parmesan Cheese added to make it Italian Good, serve over Pasta

what you need:
4 pints Cherry Tomatoes (halved)
good Olive Oil
2 tbs butter
2 tablespoons minced Garlic (6 cloves)
18 large Basil Leaves (julienned; plus extra for serving)
1/2 teaspoon crushed Red Pepper Flakes
a sprig of thyme, leaves pulled off the stem or 1/2 tsp dried
Kosher Salt
1/2 teaspoon freshly ground Black Pepper
1 large red onion, chopped
1 pound dried Angel Hair Pasta
1 1/2 cups freshly grated Parmesan Cheese (plus extra for serving)


How to make it
Cut your tomatoes in half(I use the two lid method to cut cherry tomatoes easily, 2 lids plastic same size, 1 right side up, lay tomatoes on lid, place other lid upside down over and hold gently as you take a sharp knife and slice through the lids, wallah sliced tomatoes easily.
Heat Olive oil and butter in skillet till its nice and hot, put in tomatoes, garlic, onions and chili peppers, cook with lid on about 20 minutes to pop those tomatoes, add the thyme. Then when your pasta is done, save 1 cup of the pasta water, and add it to the tomato sauce, stir in and finally just before you're ready to serve stir in 1 cup of Parmesan cheese.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil
and 2 tablespoons salt to a boil and add the pasta.  Cook al dente according to the
directions on the package (be careful – it only takes 2 to 3 minutes!).  Drain the pasta, save 1 cup of water for sauce above.
Serve the Fresh Tomato Basil Sauce over the Pasta
I serve this with Crock Pot Meat loaf
Enjoy Good Food

Crock Pot Meat Loaf



Sometimes we all need meals that are tasty but easy to make and ready when we get home from our busy day out. Well here is my recipe for a good meat loaf in the crock pot, Plus I make a Fresh Basil-Mint Pesto that I put over the meat loaf before Serving. Enjoy Good Food
I  put this with a Fresh Tomato Basil Pasta that I cooked the sauce for the night before then I just warm it up and add the cheese last and serve.

What you need:
2 1/2 lbs. ground beef or ground turkey
1/2 lb of ground pork
1 T. brown sugar
1/2 tsp. salt
1 tsp. garlic, fresh or dried, minced
1 tsp thyme fresh or 1/2 tsp dried
1/2 tsp pepper
1/4 tsp. onion powder
1 - 2 T. mustard
1/4 c. ketchup
1 T. Worcestershire sauce
1 egg
1 c. breadcrumbs or crackers crushed well
1/4 c. milk, (you can even use Almond Milk, but you can use what you have on hand, even water)
1 onion, small, diced
1 small can of tomato sauce for topping meat loaf the last hour or so

Honestly BEST and Easiest Meatloaf EVER! It is moist and has a ton of delicious flavor!
Mix all ingredients in a large bowl.
Form into a loaf to fit crock pot. Place a strip of foil under the meatloaf and place in crock pot, cover top of meatloaf with tomato sauce --the last hour before it's done.
Cover. Cook on Low for 8 hours.The last hour don't forget to top with the tomato sauce
NOTE: Foil is to make it easier to lift out! TOP with a little fresh basil mint pesto and serve

Make Pesto up the night before
My Basil Mint Pesto recipe

Thursday, August 6, 2015

Sweet and Spicy Peach Chicken Veggie Stir Fry



You all know I like cooking Chinese food and we eat it often, here is a quick and easy dish that will save you money from getting take out and it has no MSG or other ingredients that restaurants might put in your food. It's really easy to make. I would suggest investing in a good large wok to cook in, I love mine. This dish uses homemade Peach Jelly, but you can use Orange or lemon Jelly or Jam if you like. My peach Jam recipe is here


What you need:
1 1/2-2 pounds chicken cut in small pieces
6 cloves garlic chopped(2 tsp)
1 onion diced small
Olive oil
A few drops of sesame oil(1 tsp or less)
2 tbs rice wine vinegar
1/2 cup soy sauce(I like low sodium)
1 cup peach jelly
1 tsp 5 Chinese spice
1/2 tsp red chili peppers
A little sea salt and some pepper

You can put any veggies that you like in your recipe, here's what I used tonight
1 zucchini chopped
1/2 cup diced carrots or sliced thin
1/2 cup celery sliced thin
1 cup broccoli chopped small
1 cup snow peas

2 cups cooked rice
My recipe for perfect rice is cooking perfect brown rice

How to make it:
First drizzle about 1/4 cup olive oil in your pan, heat till nice and hot, throw your onions and garlic, and celery in the pan and cook a couple minutes, then add your chicken. Cook about 5 minutes till its good and done, I want my chicken cooked through
Toss in your sesame oil, rice wine vinegar and soy sauce stir, then add your veggies cook till they are just crispy tender, add a little more soy sauce if needed, I usually add about 1/2 cup more now
Serve over rice


Monday, August 3, 2015

Extra Vanilla Divine Cheesecake



For cheesecake with the richest vanilla flavor, use the best highest strength vanilla extract you can find. This Cheesecake is Rich and so Delicious it's Divine



What you need:

Vanilla Wafer Crust:
50 vanilla wafers, finely crushed (2 cups)
1/3 cup butter, melted
1/4 cup sugar
1-2 teaspoon Pure Vanilla Extract

Cheesecake Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 eggs
1 cup sour cream
1 tablespoon Rich Pure Vanilla Extract --Like McCormick Extra Vanilla Extract

How to make it
Preheat oven to 325°F. For the Vanilla Wafer Crust, mix vanilla wafer crumbs, butter, sugar and vanilla in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan do not grease pan or your crumbs wont stick on the sides of pan

Set aside.
For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and vanilla; mix well. Pour into prepared crust.

Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

Serves: 12
(amount per serving)
Calories: 447

Sunday, August 2, 2015

Double Cheese Stuffed Jalapeno Poppers



Oh these are the best Jalapeno Poppers you'll ever put in your mouth, you can stuff them with different cheese, add things like bacon, onions,olives, think about the choices. Try this recipe!!

What you need
6 whole jalapenos, sliced in half and seeds and stems removed
1 cup flour
1/2 cup corn starch
1 package cream cheese (softened)
1/2 cup cheese of your choice,of shredded cheese
anything else you want to add to the cream cheese
1 cup panko bread crumbs
1 cup milk

How to make it
First cut and slice your jalapenos in half the long way, then remove seeds and stems and veins
Mix your cream cheese with your shredded cheese add anything else you want
fill each half pepper with cheese, then dip in milk and the flour/corn starch mixture
let set to dry and do the next pepper , once all peppers are filled and dipped once, dip again
in milk then flour corn starch mixture, let dry a minute and then dip once again in milk
then this time dip in  panko bread crumbs to coat
Heat oil (350) in a pan or use a fry daddy to cook each pepper till gold and crispy
Place on paper towel lined plate and serve up with your favorite dipping sauce or just eat and Enjoy Good Food, these are delicious, crispy and zesty.