Sesame Noodles

My step dad Jerry is the first person to make these for me. His neighbor made them for him and he fell in love and I believe he added the Hot Chili oil because he liked everything but his dessert spicy. My mom and I loved his version even more and the both of us make these oriental noodles a few times every year. 

They are great to bring to a picnic, pot luck or to just make as a side dish. If you don't like your food spicy you can just add more sesame oil. I will be honest they really are not that spicy. It just adds perfect amount of kick. My extended family loves these noodles and asks me to make them every year. This recipe is very easy and to make it even easier you can make the sauce the day before and add it to your noodles at least an hour before serving. You want the sauce to sit in the noodles to let them soak in all the flavors. You can add chicken to this but I personally don't like it because the chicken soaks up to much of the sauce and then makes the noodles to dry. 

Try them and let me know what you think. They are super easy and your friends will devour them. 

Ingredients

1/4  cup sesame oil

1/4 cup soy sauce

2 tablespoons of sugar

2 tablespoons of chili oil

2 tablespoons of balsamic vinegar

1/2 cup sesame seeds

8 scallions chopped

1 lb vermicelli

Directions

In a large stock pot bring water to a boil and cook pasta according to package. You don't want to over cook them. In a bowl mix together first 5 ingredients and whisk until combined. Let it rest.

Once noodles are cooked cool them immediately. I usually put ice cubes on top of them to get them nice and cold. Once they are cold enough I let all the water drain off completely and then add them and sauce to a large bowl. Add chopped scallions and sesame seeds. Let sit in refrigerator for about an hour. 

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.

Artichoke Dip

I've been meaning to post this recipe for quite some time. It is my most requested recipe and anybody who has tried my artichoke dip wants me to make it for every occasion. I got this recipe from a friend a long time ago. She brought it to our party and now I make this at most of our holidays.

The reason I haven't posted it is that I can't seem to get a photo of it that really shows just how amazing it is. This photo was taken before it was baked and doesn't give it any justice. My mouth is watering as I write this post because it is a ooey gooey dip with many chunks of artichokes, spicy chilis and jalapenos. If you don't like it spicy this is not the dip for you. This dip does come with a warning. If you make it you will be asked to make it all the time. Enjoy.

Ingredients

1 can of 14 oz artichoke hearts

1 can of 4 oz chopped green chilis (drained)

1 can of 4 oz chopped jalapenos (drained)

1 bar of cream cheese softened

1 cup mayo

2 cups grated Parmesan (reserve 1/4 cup for the top)

Directions

Pre heat oven to 350

Drain artichokes and chop into bite size pieces. Drain chilis and jalapenos. 

Put all ingredients in a large bowl and and stir together until all is incorporated. Pour into a 9x9 baking dish and sprinkle the remaining cheese on the top. Bake at 350 degrees for 30 min or until bubbling and golden.

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.