Archive for July, 2009

I have never tried these but they look yummy!

lettuce wraps

P. F. Chang’s Chicken Lettuce Wraps


3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Make the special sauce by dissolving the sugar in water in a small bowl.

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this sauce until you’re ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.

Saute chicken breasts for 4 to 5 minutes per side or done.

Remove chicken from the pan and cool.

Keep oil in the pan, keep hot.

As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.

Top with “Special Sauce”.

This recipe found here: P. F. Chang’s Chicken Lettuce Wraps

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olive cheese melts

Olive Cheese Melts


1 cup black olives, chopped
1/3 cup green onions, chopped
1 1/2 cups shredded Cheddar cheese
1/2 teaspoon curry powder
1/2 cup mayonnaise
1/2 teaspoon salt
8 English muffins, split in half


Preheat oven to 400 degrees F (200 degrees C).

In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.

Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time!

Arrange the muffin pieces on a cookie sheet.

Bake at 400 degrees F (200 degrees C) for 10 minutes

This recipe found here: Olive Cheese Melts

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Hush Puppies


2 quarts vegetable oil for frying
3 cups cornmeal
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk
1/2 cup water
1 egg, beaten
1 small onion, minced


Heat vegetable oil to 365 degrees F (185 degrees C).

In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion.
Shape the batter into small balls, approximately 1 tablespoon each.

Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot. Be sure to drain well before serving.

Recipe found here: Hush Puppies

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grilled yellow fin tuna

Grilled Yellow Fin Tuna with Grilled Pineapple Salsa

1 pineapple, peeled and cut crosswise into 1/2-inch slices
6 tablespoons olive oil
1/4 cup finely chopped red onion
1/4 cup minced red bell pepper
1/4 cup rice wine vinegar
2 jalapeno peppers, seeded and minced
2 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro leaves
1 1/2 teaspoons minced garlic
1/2 teaspoon salt, plus 1 teaspoon
4 (6-ounce) tuna steaks
1 tablespoon Essence, recipe follows
Fresh cilantro sprigs, for garnish


Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.

Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Recipe courtesy Emeril Lagasse, 2007
Show: The Essence of EmerilEpisode: Grilling
Recipe found here: Grilled Yellow Fin Tuna with Grilled Pineapple Salsa

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Pork Chops with Mushrooms
    Crockpot Pork Chops with Mushrooms

These are really good with either egg noodles or with garlic mashed potatoes

1 large onion, sliced
4 to 6 medium potatoes, peeled and sliced
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 to 6 pork chops
mushrooms (preferably fresh)
1/2 can of water or vegetable broth
salt and pepper to taste

Lightly spray slow cooker with butter or garlic flavored non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Add mushrooms and water or broth. Cook on low for 6 to 8 hours, until tender.

Serves 4 to 6.

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Old-Fashioned Strawberry Shortcake

Cook Time: 15 minutes

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, chilled
2/3 to 3/4 cup half and half, milk, or cream
1 quart strawberries
1/3 cup sugar
1 1/2 cups whipping cream for topping, or non-dairy whipped topping

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.
Preheat the oven to 425 degrees. Set rack at center level.

In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn’t have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot buscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.
Serves 8.

Recipe found here: Old-Fashioned Strawberry Shortcake

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sesame veggies

Stir Fried Sesame Vegetables with Rice

1 1/2 cups vegetable broth
3/4 cup uncooked long-grain white rice
1 tablespoon margarine
1 tablespoon sesame seeds
2 tablespoons peanut oil
1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil

Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.

Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside.

Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

This recipe found here: Stir Fried Sesame Vegetables with Rice

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fruited macaroni salad

Fruited Macaroni Salad


1/3 cup sugar
1 tablespoon all-purpose flour
Pinch salt
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, undrained
1 egg, lightly beaten
2 cups cooked elbow macaroni
1 cup whipped topping
1/4 cup chopped pecans, toasted


In a saucepan, combine the sugar, flour and salt. Drain juice from oranges and pineapple into a 1-cup measuring cup; cover and refrigerate fruit. Add enough water to the juice, if needed, to measure 1 cup; stir into the sugar mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat; cook and stir 1 minute longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
In a bowl, combine the macaroni and cooked dressing. Cover and refrigerate for 8 hours or overnight. Just before serving, fold in whipped topping and reserved oranges and pineapple. Sprinkle with pecans.

This recipe was found here: Fruited Macaroni Salad

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cantaloupe soup
Cantaloupe Soup

1 cantaloupe, peeled, seeded, and cubed
1/4 cup dark rum
1/4 cup cream
1 lemon, zested
2 tablespoon orange juice concentrate
4 mint leaves, julienned


Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer. Chill. Serve in chilled martini glasses with juilenned mint.

This recipe found here: Cantaloupe Soup

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Slow Cooker Chicken Parisienne

Slow Cooker Chicken Parisienne

6 skinless, boneless chicken breast halves
salt and pepper to taste
paprika to taste
1/2 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
1/4 cup all-purpose flour


Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.

In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.

Cover, and cook on Low for 6 to 8 hours.

This recipe found here: Slow Cooker Chicken Parisienne

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