Month: March 2021

Blondies

Yields: 9 – 16 Blondies. Time: 30 – 40 Minutes.

Ingredients

  • 1 Stick Butter (Melted)
  • 1 1/2 Cups Brown Sugar (Tightly Packed)
  • 1 Large Egg
  • 1/2 Cup Milk or Heavy Whipping Cream
  • 1 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Baking Powder
  • 1/8 Teaspoon Baking Soda
  • 1/8 Teaspoon Salt
  • 1 3/4 Cups AP Flour
  • Optional:
    • 1/3 Cup White Chocolate Chips or Butterscotch Chips
    • 1/4 Cup Walnuts

Directions

  1. Preheat 350 Degrees and Butter a Baking Dish(8 x 8) and Dust with Flour.
  2. Whisked Melted Butter and Sugar. Beat Egg, Heavy Whipping Cream, and Vanilla. Mix well with Butter and Sugar.
  3. Add Flour, Baking Soda, Baking Powder, and Salt. Add any Mix-in you want.
  4. Pour Batter into Prepared Baking Dish and Spread Evenly.
  5. Bake for 18 to 25 Minutes until a toothpick comes out clean.
  6. Cool and Serve or Serve Hot with Ice Cream.
  7. Enjoy.
  8. Leftovers:
    1. Store in an Airtight Container at Room Temp. for up to a Week.
    2. Freeze for up to Three Months.

Chicken Cordon Bleu

Yields 2 – 4 Servings. Time: 1 1/2 – 2 hours.

Ingredients

  • 2 – 4 Chicken Breasts
  • 1 Stick Butter (Unsalted or Salted)
  • 1 lb Manchego Cheese
  • 1/2 lb Mozzarella Cheese
  • 1 Tablespoon Lawrys Seasoning Salt
  • 1 1/2 Teaspoon Garlic Powder
  • 1 Can Cream of Chicken Soup
  • 1 Can Chicken Broth
  • 1 lb Favorite Style of Ham
  • Pepper TT(To Taste)
  • 1/2 – 3/4 Cup Panko Bread Crumbs

Directions

  1. Season Chicken Breasts with Lawrys Seasoning Salt, Garlic Powder, and Pepper.
  2. Sear Chicken in a Medium Heat. Add Chicken Broth and Cream of Chicken Soup; Poach Chicken Breasts for 15 – 20 Minutes; while Simultaneously Reducing the Liquid by Half.
  3. Pre-Heat Oven to 350 Degrees F.
  4. Transfer Chicken to Baking Pan(Glass is Best). Add Ham to the top of each piece of Chicken Breast; Pour Sauce over Chicken and Ham. Top with Cheeses, Panko, and Butter. Bake for 30 Minutes. Put Oven on Broil to Crisp Cheese up for 5 minutes (Watch Closely to not Burn). Remove when desired Color Achieved.
  5. Enjoy.

Fried Rice

Yields 4 – 6 Servings. Time: 25 – 30 Minutes; If making Fresh Rice time will probably take about an hour.

Ingredients

  • 3 Cups of Rice (Brown or White) [Fresh or 1 to 2 days old Rice Works]
  • 1/4 lb Choice Meat
  • 1 Medium Onion
  • 2 Tablespoons Soy Sauce (Shoyu)
  • 1 Teaspoon Aji-Mirin
  • 1 1/2 Tablespoons Sesame Oil
  • 1 1/2 Tablespoons Olive Oil (1 Tablespoon for cooking Onion)
  • 1 1/2 Tablespoons Oyster Sauce
  • 1 1/2 Tablespoons Hoisin Sauce
  • 1 Tablespoon Sugar
  • 1 Tablespoon Fresh Garlic
  • 1/2 Tablespoons Fresh Ginger
  • 2 Tablespoons Butter
  • Salt and Pepper TT (To Taste)
  • Add Any Veggies or Meats that you like (Cut to Bite-Sized Pieces).
    • Leftover Meat and Vegetables work great as mix-ins.

Directions

  1. Pour Olive Oil and Sesame Oil over Rice and Mix well to coat every grain (Will make sure it doesn’t stick).
  2. Heat Medium to Large Pan Medium High. Caramelize Onion, Fresh Garlic, & Fresh Ginger with Sugar and Oil. Once caramelized remove from pan. (Re-heat any Leftovers used or Sauté any other Veggies and Meats used).
  3. Add Rice to the Pan alone to fry off for a bit. Add Hoisin Sauce, Oyster Sauce, Aji-Mirin, Soy Sauce and Fry for 10 – 15 Minutes.
  4. Add Meats and Veggies to Rice. Mix Well. Fry off to desired Color. Add Butter to Finish and Mix thoroughly.
  5. Enjoy!

Carbonara

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Yields 4 – 6 Servings. Time 30 minutes.

Ingredients

  • 1 lb Choice of Pasta
  • 1 Package Thick-Cut Bacon
  • 1 Egg per serving {At Least}(Beaten)[Depends on how much sauce you want to make]
  • 2 Tablespoons Fresh Garlic
  • 2 Tablespoons Butter (Melted)
  • 2 Tablespoons Olive Oil
  • Salt & Pepper TT
  • 1 Quart Water (To Boil Pasta)

Directions

  1. Cut Bacon into Lardons. Cook Bacon on Medium Low till brown and crispy. Cool and Drain on PaperTowels.
  2. Boil Pasta Till Aldente.
  3. To a large bowl add Olive Oil, Butter, Garlic, Egg(s), and Bacon (If you want an extra Bacon Flavor add 1 Tablespoon of Bacon Grease). Combine thoroughly.
  4. Drain Pasta(Do Not Rinse). Add Hot Pasta to Bowl and Mix Well so the egg(s) don’t scramble. (Either make separate portions or all together.)
  5. Serve and Enjoy!

Pretzels

Yields 12 Pretzels. Time: 1 1/2 – 2 Hours

Ingredients

  • 1 Packet Active Dry Yeast
  • 1 1/2 Cups Warm Water (Lukewarm)
  • 1 Teaspoon Salt
  • 2 Tablespoon Brown or White Sugar (You can add both too)
  • 1 Tablespoon Butter (Melted) for Dough
    • Optional 4 Tablespoons Butter (Melted) for brushing before Baking or Egg Wash
  • 3 3/4 – 4 Cups AP Flour (May use Less or More; Plus Some for Worksurface)
  • Coarse Sea Salt for Sprinkling

Baking Soda Bath

  • 1/4 Cup Baking Soda
  • 5 Cups Water

Directions

  1. In a Large Bowl Whisk Yeast with Water and let bloom for 5 Minutes.
  2. Whisk in Sugar, Butter, and Salt. Then mix in flour till dough is smooth and slightly tacky. Let dough rest and rise for 1 hour. (For an easier option use a Stand Mixer with dough hook).
  3. After 1 hour; Punch Down dough and Knead dough for 10 Minutes. Form dough into a ball. Let Dough relax for another 10 minutes before cutting.
  4. Preheat oven to 400 degrees. (If your oven runs on the hotter side; I suggest to Lower the Temperature).
  5. Cut dough into 12 equal pieces. Roll a piece into a rope and form into Pretzels or cut rope into Bite-Sized Pieces for Pretzel Bites.
  6. For Baking Soda Bath (Makes Pretzels Chewy):
    1. Add water to a wide-mouth pot and bring to a boil and then add Baking Soda.
    2. Place pretzels in a few at a time for 1 minute and remove and place on a parchment paper lined sheet tray.
    3. If you want to skip this step this will make your pretzel on the crispier side and a little dense.
  7. After the Baking Soda bath sprinkle salt on top. (Optional: Brush with Melted Butter before sprinkling salt on)
  8. Bake until Golden Brown or desired color.
  9. Enjoy!

Beef Ramen

Yields 3 – 4 Bowls. Time: Approx. 3 – 4 Hours.

Ingredients

  • 1 – 2 lbs Bone-In Short Ribs
  • 2 Tablespoons Olive Oil (For Searing Meat)
  • Mirepoix (Carrots,Celery, Onion; Roughly Chopped):
    • 1 Small Carrot
    • 3 Stalks Celery
    • 1 Medium Onion
  • 1 1/2 Tablespoons Miso Paste (Any type of Miso Works)
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Hoisin Sauce
  • 2 Teaspoons Soy Sauce (Shoyu)
  • 1 Tablespoon Black Pepper (1/2 Tablespoon for White Pepper)
  • 1 1/2 Teaspoon Sesame Oil
  • 1 1/2 Tablespoon Fresh Ginger
  • 1 1/2 Tablespoon Fresh Garlic
  • 1 Teaspoon Aji-Mirin
  • 1 lb Bok Choy (Chopped to Bite-Sized Pieces)
  • 1 lb Napa Cabbage (Chopped to Bite-Sized Pieces)
  • 1 lb Choy Sum (Chopped to Bite-Sized Pieces)
  • 2 (32 oz) Boxes Beef Stock
  • 1 Beef Bouillon Cube
  • 1 Bunch Green Onions (For Garnish)
  • Bean Sprouts (For Garnish)
  • Your Choice of Ramen Noodles (This is what I use)
  • Optional:
    • Thinly Sliced Steak or Stew Meat
    • Protein/Bouillon Cube/Stock can be substituted for Pork or Chicken.

Directions

  1. Season Short Ribs with Salt and Pepper.
  2. Heat Medium or Large Pot to Medium High; Once heated add oil. Sear Short Ribs on all sides.
  3. Once Short ribs are seared remove from pot and Add Mirepoix to Caramelize. Once Caramelized; Add Garlic, Ginger, Beef Bouillon, and Sesame Oil to Sauté After 2 Minutes of Sautéing add Oyster Sauce, Hoisin Sauce, Miso Paste, Aji-Mirin, Soy Sauce, and Beef Stock. Bring to a Boil for 30 Minutes.
  4. After 30 Minutes are up remove Mirepoix (Carrots, Celery, and Onions).
  5. Add Short Ribs back in and Simmer for 1 1/2 to 2 hours on medium low heat (Stir Occasionally)[If you want a thicker soup just cook for a longer period to reduce it]. If adding Stew Meat also add at this time. If using Thinly Sliced Beef add at the end before serving.
  6. After you Simmer Soup; Add Cabbage, Bok Choy, and Choy Sum; Cook till desired textured.
  7. Cook Noodles in Separate pot for individual portions.
  8. Serve and Enjoy.

Crepes

When you’re craving more than just regular pancakes. Yield 12 to 14 crepes. Time: 10 – 15 Minutes.

For Consistency issues you may have add more milk if batter is too thick

Ingredients

  • 2 Cups AP Flour
  • 1 Tablespoons Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Cup Water
  • 1 Cup Milk
  • 2 Eggs
  • 3 Tablespoons Butter (Melted)

Directions

  1. Add all ingredients to a blender and blend until batter is smooth. If you don’t have a blender Sift Flour and mix until smooth with no lumps.
  2. Heat a Skillet to Medium Low.
  3. Pour 1/4 to 1/3 cup of batter into pan. Swirl in pan to evenly distribute batter (to make sure it’s a this as possible).
  4. Cook until crepes looks dry with no liquid and then flip to complete cooking.
  5. You can either cool completely and stack like a cake with filling in between each layer or eat warm with fruits.
  6. Add Whipped Cream or other toppings after cooking is finished.
  7. Enjoy

Homemade Pancakes

Pancakes from scratch to add anything to them to make your own. Here are some Cinnamon Toast Pancakes. Yields 4 – 6 Pancakes. Time: 15 – 20 Minutes.

Ingredients

  • 1 1/2 Cups AP Flour
  • 1 1/2 Teaspoons Baking Powder
  • 2 Tablespoons Sugar
  • 1 Teaspoon Salt
  • 1 1/4 Cup Milk or any Milk Alternative
  • 1 Egg
  • 3 Tablespoons Butter (Melted)

Directions

  1. Mix Dry ingredients in a separate bowl.
  2. Mix Wet ingredients in another bowl or glass measuring cup.
  3. Add the wet ingredients into the dry ingredients and mix till thoroughly combined (Do not Over-mix).
  4. Heat a Skillet to Medium.
  5. Use Non-stick spray or butter to grease pan.
  6. Pour about a 1/3 to 1/2 cup of batter in pan.
  7. Cook till small bubbles form and pop on top (May also look as if the batter is dry or not liquid anymore) and then flip. Cook until Golden brown.
  8. If you want to add anything additional like Chocolate Chips or Fruits add to pancake before flipping.
  9. Add Whipped Cream or other toppings after cooking is finished.
  10. Enjoy