A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
(In this case I roasted 5 bulbs of garlic because I figured I would use the rest for something else, but you don’t have to! Roast one or two) You’ll need: 1-2 whole bulbs garlic Olive oil Salt 4 oz Gorgonzola 4 oz butter (I …
Sauce 3 Tbsp Brown Sugar 5 Tbsp Soy Sauce 2 tsp fish sauce 2 tsp sambal oelek 2 Tbsp water Whisk together in a small bowl and set aside Veggies 1 red bell pepper, seeded and sliced (or do as I did, the equivalent of …
The marinade
1/2 cup soy sauce (probably should have used low sodium, see note on sauce later)
3 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon Sambal Oelek or other chili sauce
1 teaspoon lemongrass paste
1 teaspoon garlic paste
1 teaspoon sugar
My flat iron steaks were not very thick, so even an hour marinating on the counter was enough. 4 to 8 hours in the fridge would be fine as well.
I grilled the steaks 3 minutes each side, and let them rest before slicing against the grain.
The herbs
The herbs are mint, cilantro and Thai basil, rinsed, spun dry, and chopped.
I sliced carrots and green onions on the diagonal for garnish.
The sauce
After looking up the safety of using the marinade as a sauce, I took the sauce and brought it to a full rolling boil, and let it boil. I added a couple of teaspoons of sugar as I wanted it to thicken and become more of a sauce. The problem was as it reduced it became OMG salty.
Thus commenced a series of stir-ins (after taking it off the heat). A little bit of hoisin definitely nope,didn’t reduce saltiness at all) added some more lime juice, a dab more sambal oelek, and the ultimate winner, a heaping tablespoon of peanut butter.
The final dish
Lay the sliced steak on the rice, top with the sauce, herbs, carrots and onions!
Turkey Meatballs 2 lbs ground turkey 2 slices white bread, crust trimmed off 2 Tbsp milk 1 tsp salt 1/2 tsp ground black pepper 6 cloves garlic, minced 1 sweet onion, finely diced 1 large handful fresh parsley, stemmed and finely minced 1 handful …
Carrot and Cucumber Salad
3 carrots, peeled and julienned
2 cucumbers, peeled, seeded, and julienned
1 green onion, sliced
Dressing
2 tablespoons each:
lime juice
rice wine vinegar
olive oil
1/2 tsp sugar
1/2 tsp Dijon mustard
pinch of sea salt and freshly ground pepper to taste
Whisk together the dressing, toss with the vegetables.
Toss with 2 tablespoons white sesame seeds.
It can be hard to find the small turkeys, and tonight’s was 11.9 lbs (it worked out perfectly though). 1 10 lb turkey (or thereabouts) 2 Tablespoons kosher salt 1 teaspoon freshly ground black pepper 1 yellow onion 1 Granny Smith apple 2 Tablespoons butter …
Slow Cooker Beans 1 lb black-eyed peas 1 bay leaf 1 stalk celery 1 smoked ham hock 4 cups Chicken broth This is my favorite way to cook up a batch of beans. Just put everything in a slow cooker, make sure the liquid …
I started with slicing three chicken breasts in half horizontally. Only 1 of the halves was still thicker than 1/2 inch, so I did pound that out with a meat mallet to even it out. I generously seasoned all the halves with salt and pepper.
I prepared 1 plate with two eggs, beaten; 1 plate with maybe 3/4 cup of flour; and 1 plate with a cup or so of panko and 1/2 cup or so grated Parmesan along with 1 tsp garlic salt.
Using tongs, I lightly coated the halves with flour, dipped in the beaten eggs, and coated with the Panko mixture. I set each chicken breast half into a large dish as they were coated.
Next, I set the oven to preheat to 450 Fahrenheit and started heating 1/2 cup of olive oil in a large skillet set at medium high heat.
Once the oil was shimmering, I fried three halves at a time for just 2 minutes on each side. I didn’t want to crowd the chicken even tough there may have been room for all six halves.
I brushed a large Pyrex dish with olive oil and spooned some of the marinara sauce into a thin layer in the dish. I then created a single layer of the chicken and spooned about 1/3 cup of the sauce on top of each breast. A light sprinkling of grated Parmesan cheese came next, followed by 2 slices of mozzarella on each piece of chicken.
I baked the chicken for 15 minutes, then turned on the broiler and broiled an additional 2 minutes.
The chicken came out very moist, and the coating crispy. Not bad for a first try with no measuring!
3 boneless, skinless chicken breasts
salt & pepper
1/2-3/4 cup flour
2 eggs, beaten
2 cups panko
1/2 cup finely grated Parmesan
1 tsp garlic salt
olive oil
marinara sauce (I used Rao’s jarred sauce)
Grated Parmesan
Fresh Mozzarella (I used Belgioioso pre-sliced)
Preheat oven to 450 Fahrenheit
I did this backwards. All the instructions are above!
Beans: 1 lb Great Northern dried beans 1 bay leaf 1 stalk celery 1 medium onion Chili: 2 lbs cooked chicken 1 T olive oil medium onions, chopped 4 cloves garlic, minced 2 4 oz cans mild chopped green chiles 2 tsp ground cumin 1 …
