Our Favorite Marinade

This is the best marinade I ever tasted.  Use it on beef or chicken.

1/2 cup soy sauce

1 large clove garlic, minced or mashed

1 t. ground ginger

2 T. brown sugar

2 T. fresh lemon juice

2 T. salad oil

1/4 t. freshly ground black pepper

1. Whisk all ingredients together in a small bowl.
2. Pour over meat and place in the refrigerator and marinate for several hours or overnight.
3. I place meat in a large baggie and turn often.

Classic Egg Souffle

3 T. butter (plus more for greasing)

3 T. all-purpose flour

1 c. whole milk

1/2 t. salt

1/4 t. black pepper

1/4 t. nutmeg (optional)

4 large eggs, separated

1/2 c. grated cheese (Gruyere, cheddar or Parmesan)

1/2 t. cream of tartar (optional, helps stabilize egg whites)

1.  Preheat the oven to 375 degrees and prepare ramekins.
2. Grease 3- 5 1/2-inch ramekins (or one larger souffle dish) with butter.
3. Make the bechamel base by melting the 3 T. butter in a saucepan.
4. Stir in the flour and cook for about 1 minute until smooth.
5. Slowly whisk in milk, stirring constantly, until the mixture thickens (about 2-3 minutes).
6. Remove from heat and stir in salt, pepper and nutmeg.  Cool for a few minutes.
7. Whisk the egg yolks to the bechamel sauce one at a time.
8. Stir in the grated cheese until melted and combined.
9. Whip egg whites in a clean bowl until soft peaks form.  Add cream of tartar for extra stability.  Continue beating until stiff peaks form.
10. Gently fold 1/3 of the egg whites into the yolk mixture to lighten it.
11. Carefully fold in the rest using a spatula, keeping as much air in as possible.
12. Pour the mixture into 3-5 1/2" ramekins.
13. Bake for 20 - 25 minutes or 30 - 35 minutes for a large dish until puffy and golden.
14. Serve immediately as souffles deflate quickly.
15. Serves 2-3 people.

Best Garlic Bread

I finally found a recipe and technique for garlic bread that works for me.  My son said this is the best garlic bread he ever ate.  

1 long thin baguette

1 stick (8 T.) butter, softened (do not melt)

2 T. finely chopped fresh garlic

2 T. finely chopped flat leaf parsley

1. Cut the baguette lengthwise in half.
2. Mix the softened butter, garlic and parsley.
3. Spread evenly on the baguette halves.
4. Place on a baking pan.
5. Bake at 400 degrees until golden brown, about 12 to 20 minutes.  Watch it closely.  You want the sides of the bread crusty and the middle of the bread soft but brown.

Lemon Garlic Marinated Shrimp

This must be made 1 day ahead to let the flavors develop.

3 T. minced garlic

2 T. extra-virgin olive oil

1/4 c. fresh lemon juice

1/4 c. minced fresh parsley

1/2 t. kosher salt

1/2 t. pepper

1 1/4 pounds cooked shrimp

1. Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.
2. Add lemon juice, parsley, salt and pepper.  Stir to combine.
3. Let cool.
4. Toss with shrimp in a large bowl.
5. Chill overnight and serve.

My favorite Bundt Cake

 

1 box yellow cake mix

1 small box instant chocolate pudding

1/2 c. sugar

1 cup cooking oil

4 eggs at room temperature

1/4 c. vodka

1/4 c. Khalua

3/4 c. water

1/4 c. flour

1. Mix together in a bowl.  Beat well.
2. Pour into a greased and floured Bundt pan.
3. Bake 60 minutes at 325 degrees.
4. Cool in pan for 10 minutes.
5. Remove from the pan onto a serving plate.
6. Poke holes in top of the cake with large fork tines.

                                         Glaze: 

1/4 c. sugar

1/4 c. butter 

1/8 c. Khalua

1. Drizzle over cake.
2. Sprinkle with powdered sugar when completely cooled.

Black Pepper Chicken

Marinade:

1 T. light soy sauce (or soy sauce)

1 T. dry sherry

1 T. cornstarch

Sauce:

1/2 c. chicken broth

2 T. light soy sauce

2 T. dry sherry

2 t. dark soy sauce

1 T. cornstarch

1 1/2 T. sugar

2 t. coarsely ground fresh pepper, (I will use 3 t. next time I make it, but I love pepper)

1/8 t. salt

Stir Fry:

1 pound boneless, skinless chicken breasts, cut in bite sized pieces

2 T. peanut or vegetable oil

1 T. minced ginger

2 cloves garlic, chopped

1 red bell pepper, cut in strips

1 green bell pepper, cut in strips

1 small to medium white onion, cut in strips

1. Combine chicken, soy sauce, dry sherry and cornstarch in a medium size bowl.  Gently mix by hand until the chicken is coated with a thin layer of the mixture.  Marinate for 10 to 15 minutes.
2. Combine all sauce ingredients in a small bowl.  Mix well and set aside.
3. Heat 1 T. of oil in a large skillet over medium-high heat until hot.  Add the chicken.  Stir fry until just done.
4. Add the remaining 1 T. of oil to the skillet.  Add the ginger and garlic and stir until fragrant.
5. Add the white onion and peppers.  Stir and cook for 30 seconds. (This does not seem long but will ensure that they are tender crisp when serving).
6. Stir the sauce mixture and add to the skillet.  Stir until thickened.  
7. Add the cooked chicken and stir until all ingredients are coated.  
8. Immediately transfer to a serving dish so the cooking process stops.
9. Serve hot as a main dish.

Homemade Chicken Noodle Soup

 

I made this recently for my daughter and family and the whole family loved it.  I believe the small dice of the carrot, celery and onion make the recipe.  I never liked huge chunks of carrots and celery in my chicken noodle soup.

4 boneless skinless chicken breast 

tenders (about 1 pound), remove silver tendon. You can also use boneless, skinless breasts

16 cups chicken broth

4 T. olive oil

4 celery stalks (1 cup), chopped finely

4 carrots (1cup), chopped finely

1 medium onion, small dice

1/2 t. thyme

2 t. minced garlic

1 t. salt

1 t. pepper

4 bay leaves

2 c. medium egg noodles

4 c. water

1. Drizzle oil in a medium stock pot.
2. Add the minced garlic, carrots, celery and onion.
3. Cook for 5-8 minutes until the vegetables begin to soften.
4. Add chicken, chicken broth, water and seasonings.  Bring to a boil.
5. Cook until the chicken is cooked through.  Remove the chicken and shred.
6. Add the chicken back to the pot. Add pasta and cook on medium heat until desired noodle doneness.
7. Remove the bay leaves.