Pizza Crust

I have a huge fear of making bread of any type. I have watched countless videos on foodnetwork and yet it always felt like so much work and I hated the idea I would make it and it would suck. I have a friend here in Seattle who used to make pizza for us when I was in high school. Kosta went on to open his own restaurant and happens to still make very delicious pizza and many other dishes at Varlamos pizzeria. I asked if he would show me just how to make a crust and he was generous enough to walk me through it. We made a dough and set it aside to rise while we chatted about our lives and old high school stories. I took that dough home and he gave me toppings for it so I could create a pizza for me and my family. 

I made my stock sauce that I often make for pasta and made pepperoni for the kids. I added a little onion on the second half and arugula for the second pie. The dough we made allowed me to make 4 medium size pies. I like my crust thin so I was able to get 4 easily. 

The recipe he gave me is for a basic Italian crust. It is not his restaurants recipe but damn good. The best things I learned from this experience is that crust is quite easy to make. I also learned that if you treat it with love it will taste wonderful and have great texture. I've made this for a few of my family members and they all said I make the best pizza they have ever had. 

The second time I made it my mom said she would like the sauce to have more garlic so I doubled it and it was even better. Kosta taught me to not be afraid and just play with it. He also said I can let the dough rise in the fridge and I have done that both times. I am no longer afraid of pizza and wanted to share my story with you all. Try it and let me know what you think. 

Ingredients for crust

3 1/2 - 4 cups of flour

2 tablespoons sugar

1 1/2 tablespoons salt

2 tablespoons olive oil

1 1/2 cups water 110 degrees

1 package of instant yeast

Stock sauce

Recipe

In a mixer with hook attachment add flour, yeast, sugar and salt and mix around. Pour in hot water and olive oil slowly. mix together until it all comes together. Add more flour to your counter and place dough on top. You will have to kneed dough and add flour until it is no longer sticky. Place in a bowl that has light coating of olive oil. Let it rise for a 2-3 hours or overnight.

Pre heat oven to 500 degrees

Once it is all puffed up take dough out and cut into 4 pieces. I use four pieces because I like crust to be thin. lightly oil a pan and slowly start to stretch out the dough and push onto a pan until you get desired thickness. add sauce but don't over do it or it gets to soggy. Then add cheese and whatever toppings you enjoy. Bake at 500 for about 10-15 minutes. start with 10 and check it.

I didn't add my sauce recipe because you can add whatever sauce you enjoy. You can even use jar sauce if you want. If you choose to add arugula and I add it after is baked. I toss it with tiny bit of olive oil and add as much or little as you want.

Thank you Kosta for being so wonderful. I look forward to exploring even more with dough. 

Beef Burritos aka Mexi Melts

I found these on Pinterest under copycat of a Mexi Melt. I never had a one of those but I know that it looked amazing so I needed to make it. The combination of taco meat, cheese and pico de gallo is so wonderful and it has become a great addition to taco night. My mom loved them so much she said she can no longer eat Taco Time anymore. What's also great about them is how easy they are to make. Coolidge who doesn't even like tomatoes likes these. 

Give it a try and let me know what you think. 

Ingredients

1 pound ground beef
1 package taco seasoning
8 ounce pepper jack cheese
8 ounce cheddar cheese
8-10 flour tortillas
Pico de Gallo

Recipe

In a large skillet brown ground beef. Add taco seasoning and cook according to instructions.

To each tortilla add pepper jack cheese, spoon over beef mixture, pico de gallo, and then cheddar cheese. Wrap and microwave for 30 seconds to 1 minute.

Yes it's that easy.

One pot Burrito bowl

I was on pinterest and found this yummy recipe from a blog called I heart nap time. I love burrito bowls at Chipolte so I thought I should check it out. The photo was amazing and all the ingredients looked great together. I didn't realize how much it would make but for big eaters this is perfect. I sent some of the leftovers to my neighbors and they replied back very happy with it. 

My mom just loved it and has been using the it in a burrito for that last couple days. I'm adding it to my blog because everyday she keeps reminding me how great it is. Definitely going to have to make this again. Hopefully the next time I will have a better photo to add to this post. 

Ingredients

1 tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound ground beef
1/3 cup chunky salsa
1 (15 ounce) can of black beans rinsed
1 cup frozen corn thawed
1 (4 ounce) can of green chilis
1 (15 ounce) can of chopped tomatoes
1 cup Jasmin rice or if you use long grain add about 10 minutes on cooking time.
1 tablespoon taco seasoning
1/2 teaspoon chili powder
2 cups chicken broth
1 cup Mexican blend shredded cheese or cheddar
salt and pepper to taste

additional toppings: chopped scallions, cilantro and sour cream and salsa.

Directions

In a large pan heat oil and saute onions and peppers for about a minute. Add ground meat and brown. Once cooked through add salsa, black beans, corn, tomatoes, green chilis, taco seasoning, chili powder, and rice.

Pour in chicken broth and bring to light bowl. Reduce heat, cover and cook for 15-20 minutes until rice cooked. Add cheese and cover for 2-5 minutes until cheese is melted. You can add additional topping if desired.

Serve as is or over romain.

Panang Curry with Chicken

When I go out for Thai food my favorite item to order is Panang Curry with Chicken. I finally have found a recipe that is just like it. It has taken me a long time to figure it out and have tried many but this one is finally loved by me and my husband. 

I found a recipe on pinterest that was mouth watering so I decided to try it. I changed it a bit but it was a great guide to finding just what I wanted. Try it and let me know what you think. 

Ingredients

2 Chicken Breast cut up in cubes or strips

2 tablespoons olive oil

2 tablespoons red curry paste 

1 clove garlic minced

1/2 onion diced

1 can of Trader Joe's coconut cream

1 cup slivered carrots

1/2 cup green beans or green pepper

salt and pepper to taste

Directions

In large skillet add olive oil. Once it is pipping hot add chicken and salt and pepper and cook for about 10 minutes or until cooked through. Add diced onion, carrots and green beans and cook about 2 minutes. Add garlic and cook 1 minute. Add red curry paste to get aroma and flavor mixed in with every thing. Then add coconut cream and stir. Let simmer another 10 minutes until carrots are cooked. 

I like to serve over rice 

Garlic Creamy Parmesan Pasta

I found this recipe on pinterest and couldn't believe it could be cooked in one pot or be very tasty but the photos were mouth watering so I had to try it. It was amazingly easy and tasted like a cross between Lipton noodles (I used to make when I was a teen) and fettuccine Alfredo. 

I was in disbelief that only using milk and chicken broth could get thick and creamy but because the pasta is cooked in it the starch thickens it up perfectly. The best part is that it is one pot. I used linguine but the recipe calls for fettuccine. You can also use spaghetti. I personally love linguine when it comes to creamy pasta recipes. I also changed this recipe by adding 2 cups of milk. In the original it is 1 cup. I made it twice and both times had to add lots of milk so now I make it with 2 cups. Try it and let me know what you think. 

Ingredients

1 tablespoon olive oil
4 cloves of garlic minced
2 cups chicken broth
2 cups milk (add more if needed)
2 tablespoons of butter
salt and pepper
8 ounces of uncooked linguine
1/4 cup of Parmesan
2 tablespoons chopped parsley

Directions

Heat olive oil in a large skillet on medium heat for 1-2 minutes just until garlic is cooked but not brown.

Stir in chicken broth, milk, butter, salt and pepper and linguine.

Bring to a boil, reduce heat and simmer for 18-20 minutes. I use tongs to move the the pasta around and will slowly thicken. You can add milk if it gets to thick. Once pasta is almost done add parmesan. Garnish with parsley and serve. 

Prime Rib

I cooked my first Prime Rib this New Years day. I was terrified I was going to over cook or under cook it because I have heard stories of both. My mom and I went to Costco and saw these pre seasoned and were worried we wouldn't like them and that they would be over seasoned but it was a perfect combination of peppercorn and garlic all done for you. They sliced it off the bone but kept the bone attached with string and layed a massive amount of garlic inside. All I had to do was place it on a pan and follow the instructions. This is what I did and it turned out perfect. I will no longer be afraid. I hope you to try it. 

I will have to remember all of this for next year because it was worth all the stress and much easier than I every thought. The price was high but when I see that I feed 12 people and fed 8 the next day I think it wasn't that much after all. I hope my story inspires you to make one also. 

Ingredients

11 lb prime rib roast (which fed 12 adults and plenty left over for the next day)

3 carrots sliced

1 onion chopped to large pieces

3 celery stalks chopped into large pieces

1 package of au jus for pasting and gravy

Directions:

I had the roast sit out for at least an hour before cooking. 

Pre heat oven to 500 degrees. Cook Au jus according to package directions.

I bought it pre seasoned so if you didn't I would just season with your favorites. I placed roast in roasting pan on a rack with chopped up onion, carrots chopped, and celery chopped. 

I cooked it at 500 for 25 minutes then turned it down to 200 degrees. I basted it and cooked slowly for 3-4 hours until thermometer read 140 degrees. The directions said to cook for 20-30 minutes per pound. That gave those people who like it rare slices in the middle those who like it medium it was perfect for them on the end. I had a thermometer in at all times and made it very easy to watch without to much opening the oven. 

Once the temperature was just right I took it out and let it rest for 20-30 minutes. In the mean time I made a gravy with the drippings and added left over au jus that I basted with. It was perfection and I can't wait to make another one. I was also surprised that we had enough left over to make french dips for 8 people the next day. 

Pasta E. Fagioli (Olive Garden Copy Cat)

One of the reasons I love having a facebook page is that friends share their wonderful recipes. I posted a question about favorite soups and a friend recommended this recipe. I had to change it a bit because my crock pot was not big enough to double just about everything. I wish it was because then we could have some for dinner and freeze some for a later day. She also added Tabasco sauce. I would normally add that but my son sometimes has a hard time with tomato base soup and the added extra spice would make it even more difficult for his tummy. I am not used to making soup with pasta and 8 oz seemed like so little so I made 16 oz and added as much as I thought made sense. I regretted that because the pasta soaks up a lot of broth and I had to add more broth later.

This soup reminded me of a cross between lasagna, chili, and minestrone. We all loved it and had seconds except Brody. He doesn't really like chili or lasagna so it made sense he didn't like this soup. I loved it and am looking forward to making it again.

The next time I make it, I may change adding the pasta. I may only add it to each bowl. It might be better when reheating. Try it and let me know what you think.

Ingredients

1lb Ground Beef. 

1/2 onion chopped

2 carrots chopped

2 celery stalks chopped

1 can diced tomato 

1 can red kidney beans rinsed

1 can northern beans rinsed

4 cups beef stock or broth

1 (25 oz) jar Prego spaghetti sauce (I used tomato garlic)

2 teaspoon dried Oregano

salt and pepper to taste

8 oz ditalini pasta

Parmesan cheese for topping 

Directions

In a large skillet brown ground beef. Add it and all ingredients except pasta to the crock pot. Cook on low for 7-8 hours or low for 4-5 hours. The last hour of cooking you should boil pasta and under cook slightly. Drain and add during the last half hour. 

Swiss Steak

My mother made this recipe for me a few times. She got the original recipe from her mother-in-law Lucy. Lucy was an amazing cook and I hope to one day make Macaroni and cheese just like hers. What I love about this recipe is that it is easy and it slow cooks for hours. You put it in the oven and forget it. It's wonderful for a cold winter day. I like it over mashed potatoes but you could do it over egg noodles and rice. It makes lots of gravy. Try it and let me know what you think. 

One of the things that drives me crazy about recipes is the cuts of beef are very different in different states. I went to the store and asked for round steak. I saw a package of round steak London broil. I asked a guy if that was the same thing. He looked at me like I was crazy. Luckily I was right. I worried the whole time. It was a tender as a young maiden's heart. That is a quote from my mom. 

Ingredients

2 lbs round steak (London broil) 

1 14 ounce can stewed tomatoes

1/2  onion sliced

1 package of brown gravy mix

1/2 cup of water

2 carrots

2 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon pepper. 

Directions

Pre heat oven to 225 degrees. Prepare gravy mix according to package. It is important you do this and not just add the gravy mix to pot. Tenderize the meat. I don't own a tenderizer mallet so I stabbed it with a fork all over on both sides and banged it a couple of times with my large ladle. It seemed to have worked just as well. 

In a large skillet heat oil. Salt and pepper both sides of the meat. I cut the steak into 3 pieces so I was easier to work with. flour the meat and brown in the pan once it is piping hot. Brown both sides. Add onion and cook for 1 to 2 minutes. Add stewed tomatoes, gravy and 1/2 cup of water. Add a bit more salt and pepper and couple handfuls of baby carrots. 

Cover and bake for 2-3 hours.

Brisket

I moved to NYC to be a nanny over 16 years ago. One of the coolest parts of the job was that I learned a whole lot of new traditions, religions and recipes. I had never even heard of Brisket until I moved here. I quickly learned that it is a big holiday dish especially for Passover.

I got this recipe from the lady I worked for the longest and taught me the most. I made this brisket for her family for many years and now I make it almost every Christmas for my family.

What I like about it is that it is very easy to make and it cooks on the stove top which frees up your oven for other baked goodies. I especially love it with Romanoff Potatoes because it soaks up all the yummy gravy that the roast cooks in. Try this for any occasion and I guarantee you and your guests will be very happy.

Ingredients

2 onions sliced
1 clove garlic minced
3 Tablespoons Canola Oil
3 to 4 lb brisket
1/4 cup water
2 teaspoons White Vinegar
1 tablespoon brown sugar
1/2 tsp salt
3 tablespoons ketchup
2 bay leaves


Directions

In a large pan brown onions. Once they are brown take one minute to brown garlic with onions. Remove onions from pan. Salt and pepper Brisket and Brown it on each side in the same pan. While it is browning add all the other ingredients in a bowl. After meat is brown add onions and garlic and sauce to the pan. Cover and simmer on low for 2 1/2 hours. Serves 6 to 8.

Most important thing to remember if you have never cooked brisket or any type of meat like it is that when you slice it you cut against the grain. This meat comes out perfect and super tender every time.

Hamburger Dip

My mother has been making these for me for as long as I can remember. I am a huge fan of a good french dip and a hamburger dip is a great substitution. When I moved to NYC I was amazed to find they don't even know what a french dip is. I had to slowly introduce my husband to them and now he loves them but not as much as me. 

My kids love hamburgers but they don't love dipping them in au jus so I make hamburger dips for Ben and I and regular hamburgers for them. I hope one day their taste buds will change and they too will love these. 

The trick to them is the bread. You need a good crust on the outside and soft in the inside hoagie roll. That way when you dip it, the bread doesn't get too soggy. And don't over dip. I hope you try these and like them as much as me. 

Ingredients
1 lb ground beef
1 packet of au jus
3 hoagie rolls
6 slices of sharp cheddar cheese
butter for bread
salt and pepper

Directions

Add packet to medium pot and follow directions. Heat while you make burgers.

Pre heat griddle. Separate ground beef into thirds. Form patties into oval long burgers the same shape as bun. Salt and pepper each patty and when the griddle is hot place each patty on and cook for 4 minutes depending on thickness. 

Flip burger and add cheddar cheese and cook for another 4 minutes. Don't be shy with the cheddar. Butter each side of the hoagie and toast in broiler for about 2  minutes. 

Assemble sandwich cut in half and add au jus to small bowl on the side. 

Crockpot Chili

My sister Brandi has been telling me about this chili recipe for quite some time. Her and my other sister Lindsy make it all the time and said my dad loves it. Well its safe to say my dad is a bit picky so I had to try it for that reason and because it just seemed so darn easy. I am always looking for a good crock pot recipe because with two kids it can be very hard to make dinner every night.

Well we all loved it and am looking forward to making it again. Maybe next time I will add two cans of everything like she recommended so I can freeze some for a later date. Try it and let me know what you think.


Ingredients

1 CAN OF TOMATO SAUCE
1 CAN OF PETITE CHOPPED TOMATOES
1 SMALL CAN OF CHOPPED CHILI PEPPERS
1 CAN OF CHILI BEANS (sometimes 2 cans) 
1 CAN OF PORK AND BEANS
1/2 ONION - diced
1 LB OF GROUND TURKEY
1 PACKET OF CHILI SEASONING

Directions

Add all the cans with juices to the cold crock pot and then turn on. Then I chop the onion and throw it into a hot pan with a little oil til they are soft and then brown the turkey until no longer pink. Then I add the chili seasoning to the turkey/onion mixture and then pour all of it into the, hopefully hot, crock pot. Cook on low all day or high for 4-6 hours. 

Salisbury Steak

My son loves Salisbury Steak with mashed potatoes. I totally understand because I too loved it as a kid but I never had someone make it for me. I either had it in the cafeteria or in a tv dinner. I had tried to make it a few times and Coolidge was very happy with what I came up with but I was not. I kept searching and found a recipe on Tasty kitchen by a blog called Meeshie's mom. It got 5 stars and I found it was just what I was looking for, so I gave it a try. It was just what I hoped it would be so I want to share it with all of you. I altered it a bit because my son doesn't like certain things.

Ingredients

1/4 cup onion finally diced or even grated

1 clove garlic minced

3 tablespoons of butter

1 1/2 lbs ground beef

2 eggs

1/2 cup bread crumbs

1 tablespoon of dried parsley

1/4 cup butter

1/4 cup flour

2 cans low sodium beef broth or beef consomme

Saute garlic and onion in 1 tablespoon of butter until translucent. Set aside and cool.

Mix beef, eggs, bread crumbs, dried parsley, and onion mixture. Form into patties.

Saute patties in 2 tablespoons butter. Brown on both sides and becareful when flipping because they will be delicate. Place in roasting pan or casserole dish.

Preheat oven to 375 degrees. In a skillet melt 1/4 cup butter. Add 1/4 cup flour and cook until flour is cooked through and resembles wet sand. Slowly add beef consomme 1/3 at a time whisking each time and simmering for about 30 minutes.

Pour gravy over patties and bake at 375 degrees for 45 minutes.

Makes about 5 to 6 patties depending on how thick you make them.

Ravioli with Pesto Cream Sauce

I love pesto and could add it to almost every dish and be completely happy. I have added it to the filling in my stuffed shells, sandwiches, and in any cream sauce. I don't make my own pesto. I would love to make my own but it just seems so expensive to make it. It cost over $8 dollars just to buy a small package of pine nuts and I bought a huge container of pesto at Costco for $8.99 the other day.

I added pesto to my cream sauce and poured it over mushroom ravioli. It was so delish and very easy. Your kids will love it. Give it a try and let me know what you think.

Ingredients
2 heaping tablespoons of pesto sauce
1 1/2 cups heavy cream
salt and pepper
Parmesan cheese for the topping (optional)
12 mushroom ravioli or any pasta of your choice.

Directions

In a stock pot boil water and add ravioli. Cook according to package.

In a large saute pan add pesto sauce. heat up just a little and then add heavy cream and salt and pepper. Cook and allow to thicken up about 5 minutes.  Pour over ravioli with a little parmesan cheese on top.

Mom's Lasagna

Right out of the oven

My mom has been making this Lasagna for as long as I can remember. She makes her own meat sauce and doesn't skimp on the cheese. It is usually an all day event but easy to feed a large crowd. I only get it once a year and because it is so fantastic nobodies lasagna even compares. If you have ever had my mom's lasagna then you probably have asked for the recipe. She is now known for it and you know you are special if she is making it the day your are over. I think it is so good because she puts so much love and attention into it. However if you don't like cheese this is not the recipe for you. You can not be lactose intolerant for this dish. If you do try it let me know what you think.

Ready to bake

Ingredients

1 1/2 lb ground beef

salt and pepper

1 onion chopped

2 garlic cloves minced

2 teaspoon dried basil

2 teaspoon oregano

2 teaspoon parsley

3 cans tomato sauce

1 can stewed tomatoes

1 tablespoon sugar

2 tablespoons water

1 cup sour cream

1/2 cup small curd cottage cheese

1 1/2 cups ricotta cheese

1 egg

1 box Barilla lasagna noodles

3 packages of mozzarella sliced

1 cup parmesan cheese

Directions

To make the sauce add ground beef to a large stock pot and brown on medium heat. Break it up into small pieces (the trick to this sauce to make sure the pieces are very small) and add salt and pepper, 1 teaspoon basil, oregano, and parsley. Once meat is pretty much done add chopped onion and garlic minced. Cook 2 minutes and then add three cans tomato sauce, 1 can stewed tomato cut into smaller pieces. (I use scissors and cut them up right in the can).

Add another teaspoon of basil, oregano, and parsley and 1 tablespoon sugar. Add water and simmer for all day or around 4 hours. Don't let it boil the sauce needs to cook low and slow. (You can make the sauce the night before if you want.) Once your sauce is ready you can build your lasagna.

Pre heat oven to 350 degrees.

Make cheese mixture in a medium bowl. Add sour cream, cottage cheese, ricotta and egg. Using a whisk mix together well.

Using a 9x13 pan take 3 scoops of sauce to cover the bottom of the pan so noodles don't stick.

1st layer add noodle and make sure bottom is covered. Using a spoon add cheese mixture to cover the noodle. Add sliced mozzarella over the cheese mixture. Add sauce over the mozzarella and then sprinkle parmesan over the top of the sauce.

Repeat this 2 more times. Bake at 350 for 30 minutes or until bubbling. Let sit 10 minutes before slicing.

Check out those layers

Mexican Stuffed Shells

I made this for my mother, aunt, and family over the summer vacation. I found it on pinterest and immediately pinned it because of the mouth watering photo. I pin with my eyes first and then if I can't stop thinking about it I will go back click on the blog and read the directions.  If it seems easy and delish I will give it a try. If it is fantastic I then share it on my blog. I was a bit worried with this one because to me pasta and Mexican food do not sound appetizing. However every time I looked at the photo my mouth watered and I just had to give it a try. My mom is not easiest person to please so I was really worried that I would sit down look at her face and she would say nothing and politely push it around while taking small bites. However, she, my aunt and my husband loved it. They said it tasted like tamales. We each had two helpings and I will definitely make this one again.

This is a great dish to serve for guests with some Spanish rice and salad. It calls for monterey jack cheese. I didn't have any on hand so I left it out. Next time I will for sure buy some and add it because I think it would add another nice kick to it.  Try this and let me know what you think.


Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning or any taco seasoning you prefer
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 cup salsa
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream (optional)

Preheat oven to 350°

Cook the pasta shells according to directions; don't over cook and drain. Rinse with cold water so they don't stick together.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool. 

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

This fabulous recipe came from the blog, This way to his Heart.

Mexican Chicken Chili Casserole

My mother makes this dish for me and guests at least once a year. It is super delish and leftovers are even better. I guarantee you will like it also and it is very easy to make. Give it a try and let me know what you think. 

1st layer of tortillas

Then add 1/2 chicken soup mixture

Then add 1/2 the cheese before you start the next layer

Ingredients

4 Chicken Breasts with bone

2 cups water

1 cup chicken broth 

4 oz diced green chilies

1 pound cheddar cheese

1 cup milk

1 can cream of mushroom soup

2 tablespoons grated onion

1 package corn tortillas cut into 4 triangles

Directions

Place chicken in skillet with 2 cups of water or enough that it just covers chicken and simmer for about 25 minutes depending on the size of the chicken breasts. Once it has cooled Shred the chicken 

My mother reserves the broth and adds 2 chicken bouillon cubes. From that she uses one cup of it for the chicken, cheese and soup mixture. You can use 1 cup of chicken broth also.

In a medium bowl combine 1 cup chicken broth, milk, soup, onion, chilies, mix together well. Then add shredded chicken. You can use this mixture now or let sit in the fridge for a few hours ahead of time.

Butter a 9x13 pan and then lay down 6 tortilla pieces that have been cut into triangles. Then layer half the the chicken mixture. On top of that layer half the shredded cheese. Then add another layer of 6 tortillas, then chicken mixture and top with the remainder of cheese.

Bake at 350 for 45 minutes. let sit for at least 5 to 10 minutes before serving. 

Applebee's Oriental Salad

I found this recipe on pinterest. I am not a big fan of Applebee's but we do go there from time to time for family dinners and the only thing I like is the Oriental Salad. When I saw this recipe on pinterest I had to check it out because I love the dressing so very much. I have to thank Mommy, I'm hungry's blog because I made this salad for me and my mom and we both devoured it. I did change the salad a bit but the dressing is the same except I added salt and pepper. Try it and let me know what you think.

Ingredients for Dressing

3 tablespoons Honey

1 1/2 tablespoons Rice Vinegar

1/4 cup mayo

1 teaspoon Dijon Mustard

1/8 teaspoon Sesame Oil

Add all ingredients to a small bowl and whisk until well blended. Let sit until chicken and salad is prepared. This made enough for two salads but I would double it if you plan to make more.

Ingredients for Chicken

1 lb chicken tenderloin

2 eggs well blended

1 cup of flour

1 teaspoon salt

1 teaspoon of pepper

1 cup of canola oil

Heat Canola oil until very hot. Mix flour with salt and pepper. Salt and pepper each piece of chicken. Dip each tenderloin in egg and then dredge in flour. Place it in the oil and fry until brown. Then turn and brown the other side. Cool and drain on a paper towel. Once the all chicken is cooked prepare each salad.

Ingredients for Salad

1/2 of head of lettuce chopped

1/2 bag of prepared coleslaw

2 scallions chopped

1 cup of chowmein noodles
1 cup slivered almonds toasted

Prepare each plate with salad ingredients and then add at least one or two cut up fried tenderloins. Drizzle dressing over the top.

Sesame Chicken

In Seattle I grew up eating Almond fried chicken and when I moved to New York City I learned quickly that it is not on the menu at an Chinese restaurant. I soon then fell in love with General Tso Chicken. However, my kids don't like it anything spicy so we often order Sesame Chicken. If you have been following my blog you know how and why I barely order out. I have learned to make my own Chinese food favorites through many trial and errors. I found this recipe after googling Sesame Chicken. I liked what I watched on the video and decided to give it a try. My husband LOVED it and so did my kids. He made me promise to put it on my blog. He likes just about everything I make but when he couldn't stop talking about it I knew this was a winner.

Tips to for this recipe is to cut chicken in bite size pieces and egg and let sit in fridge. Also make sauce earlier and keep in fridge. These two tips make it much easier when cooking so you are not bogged down with so much at one time. 

Ingredients

1/4 Cup chicken stock

2 tablespoons sugar

2 tablespoons vinegar

1 tablespoon hoison sauce

1 tablespoon sesame oil

1 teaspoon corn starch

1 tablespoon soy sauce
2 teaspoon chili sauce

1/4 cup chopped scallion

1 lb chicken breast cut into bite size pieces

3 cloves garlic minced

1 teaspoon ginger minced

1 egg

1 cup of flour

1 1/2 cup vegetable oil

1 1/2 cup peanut oil

1 tablespoon sesame seeds

Directions

In a medium bowl mix together first 7 ingredients and set aside.

In a medium pot heat oil until 375 degrees. In a medium bowl blend egg with fork and add cut up chicken to it. make sure chicken is covered in egg and then add each piece to another bowl with flour. dredge in flour and then add to oil that is ready for frying. Make sure it gets browned on all sides and then remove from oil and drain on paper towel. You will work in batches. 

Once all the chicken is fried add a little oil from the pot to a large skillet and heat on high. add onion and cook 1 minute. Add garlic and ginger and cook for 1 minute. Add the sauce you set aside and let it thicken a bit and bubble to a quick boil. Then add fried chicken and makes sure completely coated and warmed through about 1 minute add a sprinkle of sesame seeds.  Serve over rice and enjoy. Let me know what you think. 

Edit: I found that frying the chicken was a lot of work and not as healthy. I wanted to go on her because I now chop chicken into chhunks and strips and grill in olive oil. It is so much easier and taste better. 

Chicken Parmesan

Chicken Parmesan is one of my families favorite meals. I used to make this dish every week for a the family I worked for and because I made it so often I couldn't even stand the smell of it for quite some time. I am weird that way. I have to take breaks from time to time from certain dishes or I start to hate the site and smell of it. I took a very LONG break from making it (about 2 years). All of the sudden I got a craving for it and decided to give it a try. My husband was so happy to see it back on the menu. I like to serve mine with a side of spaghetti and salad but you can add mashed potatoes for whatever you like best. 

Ingredients

Basic tomato sauce

5 thin chicken cutlets

5 thick slices of Buffalo Mozzarella

1/2 cup grated Parmesan (divided)

1 1/2 cups bread crumbs

1 cup flour

3 eggs beaten

4 tablespoons vegetable oil

4 tablespoons olive oil

salt and pepper

Directions

Start making Basic Tomato Sauce Once you have that simmering start with the chicken. 

In One large bowl add eggs and blend well. In another bowl add bread crumbs, 1/4 cup parmesan cheese and a little salt and pepper. In the 3rd bowl add flour. 

In a large skillet add 4 tbs vegetable oil and 4 tbs of olive oil. Let it heat until piping hot. In the mean time add one piece of chicken into flour and get it all coated. Pat off the excess flour and then add it to egg. Get it completely coated and then add to bread crumbs. Make sure it also gets completely coated. Add it to the pan with oil and cook on each side until brown. I can usually cook 3 at a time in my pan. Take each piece of chicken out and let cool on a paper towel to soak up oil. 

Once all the chicken is cooked add a little bit of the sauce to the bottom of the pan so the chicken doesn't stick. Lay each piece of chicken down and add at least one piece of Buffalo Mozzarella on top. If you don't have buffalo mozzarella just use any kind you like. 

Now spoon sauce around and the chicken and a little on top. I don't like to smother the chicken in sauce because I like some of the chicken to stay crispy. Add the remaining 1/4 cup of parmesan cheese on top. Bake at 350 for 20 minutes or until the cheese is bubbling. 

Don't let it get to brown. 

One of the reasons I love NYC...this cheese is everywhere.

Try this recipe and I promise your family will ask for it again and again. But don't forget to let me know what you think. 

Ravioli with Garlic Wine Cream sauce

I have never made my own ravioli. It is so easy to buy fresh pasta here and it is pretty affordable so I figure why go through all that work. I am sure it taste even better but Fairway sells some great ravioli and this time I got the wild mushroom. I had some heavy cream left over from Easter so I decided to make a garlic wine cream sauce to go with it. It was so fantastic that I licked my plate clean. 

Ingredients
1 package of 24 ravioli
3/4 cup heavy cream
1/4 onion chopped
2 cloves garlic
1 tbs olive oil
1/4 cup white wine
salt and pepper
1/8 cup Parmesan cheese

Directions

In a medium pot boil enough water for Ravioli and follow cooking instructions.  I boiled mine for 6 minutes. While it boils saute onion and garlic in a large saute pan with olive oil. Cook for about 2 minutes or until onion is translucent. Add white wine and cook for 1minutes and scrape all bits off the bottom of the pan. Add heavy cream and simmer while it thickens. Cook for 1 -2 minutes and then add cheese. Stir it sauce and pour a few big spoonfuls over ravioli. 

I hope you enjoy it as much as we did. I made it 2 nights in a row because it was just so delish.