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.

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:

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

16 cups chicken broth

4 T. olive oil

4 celery stalks, chopped finely

4 carrots, 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.

Italian Sausage Vegetable Skillet

5 or 6 Italian sausage links

1 red bell pepper

1 small red onion, sliced

4 cloves garlic, minced

salt and pepper to taste

1-28 ounce can San Marzano tomatoes, stems removed and crushed by hand

2-tablespoons tomato sauce from the crushed tomato can

1/2 c. chicken broth

1/2 t. crushed chili pepper

1 t. Italian seasoning

2 t. fennel powder, you may have to crunch fennel seeds to get this

1 scallion, sliced for garnish

fresh

fresh chopped basil, for garnish

freshly grated Parmesan

1. Heat a bit of oil in a large skillet over medium heat.  Add sausages and cook until browned on all sides.  Sausages do not have to be cooked all the way through as they will cook more in tomato sauce.
2. In the same skillet, add 1 T. oil and sauté the onions with the powdered fennel, chili pepper flakes and Italian seasoning.
3. Add the garlic, tomato sauce and sauté 1-2 minutes, stirring constantly.
4. Add bell pepper and crushed tomatoes and cook until the vegetables are crisp-tender.
5. Stir in broth and cook another minute or so.
6. Season with salt and pepper.
7. Slice sausages in 1/4" or 1/2" pieces and add back to the skillet. 
8. Cook 10 minutes until sausage is cooked through and sauce is thickened.
9. Adjust seasoning.  Garnish with basil, chopped scallion and Parmesan.  
10. Serve over rice or pasta.

The 5 Minute Baguette

 

This recipe is from YouTube.  The video is titled "The 5 Minute Baguette".  Watch it before making it.  The owner has disabled embedding but it is still available to watch on YouTube.  Very easy to make. Crispy and delicious.

7 1/2 c. flour (950 g. flour)

2 t. salt

3/4 t. dry yeast

3 c. + 1/2 t. (730 ml.) room temperature water 

1. Mix flour and salt together.
2. Stir in dry yeast.
3. Using the end of a round handed spatula, mix in the water until no loose flour is left.  It will be very shaggy. Do not remove from bowl or oil the bowl or top of the bread.
4. Cover with plastic wrap or I like to use a glass pot lid so I can easily check the rise of the dough.
5. Let rise at room temperature overnight.
6. Using a dough scraper, gently scrape the dough on to a floured surface.  Sprinkle with more flour and gently scrape the dough in to a uniform shape.  
7. Cut in to 3 or 4 pieces gently trying not to deflate the dough.
8. Gently pull the dough pieces in to a baguette shape.
9. Place the dough on parchment paper that is on a wire oven rack.
10. Place in a 450 degree oven on the lowest oven rack setting.
11. Cook 20 to 25 minutes or until golden brown.

Bacon Lettuce Tomato Salad with BBQ Dressing

1 head lettuce, washed and chilled

            10 slices bacon, crisply fried

                2 large tomatoes

      2 c. cubed cooked chicken, chilled

           1 hard cooked egg, sliced

1. Tear lettuce in bite sized pieces.  Sprinkle with chopped chicken and bacon pieces. 
2.  Chop tomatoes and sprinkle over salad.  Mix all ingredients, cover and chill.  You can also quarter and line the plate with them.
3. Garnish with egg slices.
4. Assemble the BBQ salad dressing.

Dressing:

1/2 c. mayonnaise

1/4 c. BBQ sauce

1 T. instant minced onion

1 T. fresh lemon juice, plus more if dressing is too thick.

1/2 t. salt

1/4 t. pepper

1.  Mix all ingredients, cover and chill.

Yummy Soft Bread Machine Dinner Rolls

 

This is a great recipe that can be made the day ahead and refrigerated for up to 24 hours then baked when needed.  Very easy to do and so good.  Makes 12 large or 24 small rolls.  I also use it to make bunny bread for Easter.

3/4 c. milk, warmed

6 T. soft butter

1 egg, beaten

3 cups bread flour, or 370 gr

1/4 c. sugar

1 t. salt

1 1/2 t. active dry yeast

1. Place all ingredients into a bread machine.
2. Select "dough" cycle. (note to self, press 'menu' then 'select' then scroll down to 'dough' setting.)
3. When cycle is complete, shape dough as desired or wrap in plastic wrap and refrigerate up to 24 hours.
4. If refrigerated, let dough set out for an hour before using.
5. To shape, divide dough into 12 or 24 equal parts and roll into balls. I prefer the smaller version. Place on a lightly greased baking sheet or in a casserole dish that allows for expansion.
6. Cover with a damp cloth and let rise until doubled in size, about 20 minutes.
7. Bake in a preheated 400 degree oven for 15 to 20 minutes.
8. Brush top with melted butter.