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Chicken Noodle Soup

Recipe From: Tyler Florence – Food Network

Total Cook time: 2 hours 20 minutes

Ingredients

Chicken Stock

  • 1 Whole Free-Range Chicken (3 ½ Pounds), rinsed, giblets discarded
  • 2 Carrots, Cut in Large Chunks
  • 3 Celery Stalks, Cut in Large Chunks
  • 2 Large White Onions, Quartered
  • 1 Head of Garlic, Halved
  • 1 Turnip, Halved
  • ¼ Bunch Fresh Thyme
  • 2 Bay Leaves
  • 1 Tsp Whole Black Peppercorns
  • 3 Quarts Cold Water to cover or
  • Optional:  3 Quarters Chicken Stock

Chicken Soup

  • 2 Tbsp Extra-Virgin Olive Oil
  • 1 Medium Onion, Chopped
  • 3 Garlic Cloves, Minced
  • 2 Medium Carrots, Cut Diagonally into ½-inch Slices
  • 2 Celery Ribs, Halved Lengthwise, Cut ½-inch Slices
  • 4 Fresh Thyme Sprigs
  • 1 Bay Leaf
  • 2 Quarters Chicken Stock
  • 8 Oz Dried Wide Egg Noodles
  • 1 ½ Cups Shredded Cooked Chicken
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 Handful Fresh Flat-Leaf Parsley, Finely Chopped

Directions

Chicken Stock

  1. Place the chicken and vegetables in a large stock pot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.  Toss in the thyme, bay leaves, and peppercorns, and allow to slowly come to a boil.
  2. Lower the heat to medium-low and gently simmer for 1 to 1 ½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  3. Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  4. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot into a sink full of ice water and stir to cool down the stock.  Cover and refrigerate for up to one week or freeze.

Chicken Soup

  1. Place soup pot over medium heat and coat with oil. Add the onion, garlic, carrots, celery, thyme and bay leaf.  Cook and stir for about 6 minutes, until vegetables are softened but not browned.
  2. Pour the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  3. Sprinkle with chopped parsley before serving.
Notes: For the Chicken stock I use the boxed Chicken Stock instead of water.
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Fish Tacos

Recipe From: Gordon Ramsay

Cannot find reference link

Prep time:25 minutes

Cook time:1 hour 5 minutes

Ingredients

Chipotle Lime aioli

  • 2 Cups Mayonnaise
  • Pinch Sugar
  • ½ Cup Light Modelo or Corona Beer
  • 2 Tbsp. Chipotle in Adobo – saucy part only
  • Zest and Juice of 1 Lime
  • 2 Scallions – Minced

Cabbage slaw

  • ¼ Med Green Cabbage Head, Shredded Thin
  • ¼ Med Red Cabbage Head, Shredded Thin
  • 1 Cup Shredded Carrots
  • Juice of 1 Lime
  • ¼ Cup Olive Oil
  • Salt & Pepper to Taste

Fish Tacos

  • 4 (2 oz. portions) Mahi Mahi or similar white fish
  • Salt and Pepper to Taste
  • Grapeseed Oil
  • 4 Corn Tortillas
  • Cilantro Leaves

Directions

Chipotle Lime aioli

  1. Whisk together the mayonnaise, sugar, modelo, chipotle sauce and zest
  2. Fold in the green onions

Cabbage slaw

  1. Make a quick vinaigrette with the olive oil and lime juice
  2. In large bowl mix the cabbage, carrots, vinaigrette, and season to taste

Fish Tacos

  1. Season Mahi Mahi with salt and Pepper
  2. Heat a large non-stick sauté pan over medium heat
  3. Sear the fish on both sides about 2 to 3 minutes each side until cooked through
  4. Assemble tacos with corn tortilla, Mahi Mahi, pinch of coleslaw, drizzled with chipotle lime aioli and garnished with cilantro leaves
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Belgian Waffles

Recipe From: Genius Kitchen

Ready In: 40 minutes

Yield: 4 Waffles

Ingredients

  • 2 Cups Flour
  • 4 Tsp Baking Powder
  • ½ Tsp Salt
  • ¼ Cup Sugar
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • 2 Cups Milk
  • 1 Tsp Vanilla

Directions

Dry Ingredients

  1. Sift all the dry ingredients together in a large bowl

Wet Ingredients

  1. In a separate bowl, mix together egg yolks, milk, oil, and vanilla.
  2. Stir Slightly
  3. Add to dry ingredients and mix well

Egg Whites

  1. Beat egg whites until stiff peaks form
  2. Fold in the egg whites

Cooking

  1. Cook in waffle iron on medium-high heat for around 5-10 minutes
Notes: Add Mini M&Ms to the batter when in the waffle iron, but make sure it is covered by the batter so the waffle iron does not burn the chocolate.  Can also add pecans.
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Meat Pie with Crust

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

Crust

  • 1 Cup Gold Medal All-Purpose Flour
  • 1/2 Tsp Salt
  • 1/3 Cup Plus 1 Tbsp Shortening
  • 2 to 3 Tbsp Cold Water

Meat Pie

  • 1 Lrg Potato
  • 1 1/2 Lb Ground Lean Beef
  • Poultry Seasoning
  • Seasoned Salt

Directions

Crust

  1. Mix flour and salt in medium bowl.
  2. Cut in shortening, using pastry blender. (or pulling 2 table knives through ingredients in opposite Directions), until particles are size of small peas.
  3. Sprinkle with cold water, 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
  4. Gather pastry into a ball.
  5. Shape into flattened round on lightly floured surface.
  6. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  7. This allows the shortening to become slightly firm, which helps make the baked pastry flakier.
  8. If refrigerated longer, let pastry soften slightly before rolling.
  9. Roll pastry, using floured rolling pin, into 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  10. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute if desired.
  11. Prick bottom side of pastry thoroughly with fork.
  12. Bake 8 to 10 minutes at 475°F or until lightly brown; cool on wire rack.

Meat Pie

  1. Preheat oven to 350°F
  2. Cook large potato until very mushy then peel of skin and mash.
  3. Add ground beef to potato and blend with your hands.
  4. Pan Cook the meat stirring constantly.
  5. As the meat browns add the seasoned salt and poultry seasoning.
  6. Taste before putting it in the cooked pie crust.
  7. Add the meat then top with a second crust.
  8. Take strips of tin foil and wrap around the crust on the edges and poke holes in the top of the crust.
  9. Bake then remove the foil during the last few minutes. When light brown it is done.
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Stuffed Grape Leaves

Ingredients

  • 1 Jar Grape Leaves
  • Box of Wild Rice
  • 1 1/2 lbs Ground Beef
  • Pasta Sauce

Directions

  1. Preheat oven to 350°F
  2. Cook the ground beef draining off any excess fat.
  3. Cook wild rice according to directions.
  4. Mix the cooked beef with the rice. Add spoonful of mixture to grape leaf and wrap like you would an egg roll.
  5. Place in tray and cover with pasta sauce.
  6. Cook for 25 to 30 minutes to make leaves tender.
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Stroganoff

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 1 lb Ground Beef
  • 1 Box Spiral Pasta
  • 8 oz Sour Cream
  • 2/3 Cups Worcestershire
  • 10 3/4oz Can Cream Of Mushroom Soup
  • 4 oz cream cheese (optional)

Directions

  1. Cook ground beef, drain, and add it to large pot.
  2. Cook pasta according to directions, drain, add it to the large pot.
  3. Stir in sour cream, Worcestershire, cream of mushroom, and optional cream cheese.
  4. Cook until all is hot.
  5. Salt and pepper to taste.
Notes: Use ½ block of cream cheese to make thicker and creamier
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Chop Sewey

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 8 oz Can French Cut Green Beans (Drained)
  • 8 oz Can Bean Sprouts (Drained)
  • 1 lb Ground Beef
  • 1 ½ Cups Soy Sauce
  • 1 Tsp Ground Ginger
  • 1 Celery Bunch

Directions

  1. Cook beef in large skillet, drain excess fat
  2. Slice up the celery
  3. Add all ingredients when beef is done, mix in
  4. Cook until celery is soft
Notes: Mom’s recipe includes a can of mushrooms pieces and sliced water chestnuts
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Egg Rolls

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

Egg Rolls

  • 2 Cups Boneless Chicken Thighs Boiled (or use Rotisserie Chicken)
  • 8 oz Can Bean Sprouts Drained
  • 17 oz Bag Broccoli Florets
  • 1/2 Cup Soy Sauce
  • 1 Tbs Ginger Powder
  • 1 Pkg Egg Roll Wraps
  • 3-4 Cups Vegetable Oil

Mustard Sauce

  • 2 Cups Mustard
  • 1/4 Cup Soy Sauce
  • 2Tbs Hot Sauce

Directions

Egg Rolls

  1. Boil chicken and dice, or dice up rotisserie chicken
  2. Cut any large broccoli up into smaller pieces
  3. Mix chicken, broccoli, sprouts, soy sauce & ginger
  4. Lay egg roll wrap down diagonally, place filling in middle fold up to the bottom then from the sides
  5. Wet top corner (with chicken broth) and roll wrap upwards
  6. Heat up oil in large pan before placing egg rolls in
  7. Cook each side until golden brown then place on napkins to absorb excess oil

Mustard Sauce

  1. Mix mustard, soy sauce & hot sauce in bowl
  2. Mix in enough soy sauce to darken mustard
Notes: Use a Rotisserie Chicken to save time

 

 

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Pork & Lemongrass Dumplings

Recipe From: Epicurious

Servings: About 30 dumplings

Time: 1.5 hours

Ingredients

Dumplings

  • 1/2 pound ground pork
  • 2 scallions, light white and green parts thinly sliced (about 1/4 cup)
  • 1/4 tbs freshly grated or minced ginger
  • 2 cloves garlic, grated or minced
  • 4 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sesame oil
  • 2 stalks lemongrass, trimmed and minced (about 1/4 cup)*
  • 1/2 package of gyoza or wonton wrappers (about 30 wrappers)
  • 2 tbsp vegetable oil, or more as needed
  • 1/4 cup water

 Dipping Sauce

  • 1/2 cup soy sauce
  • 1 tsp sambal or garlic-chile sauce
  • 1 tbsp rice wine vinegar

Directions

Dumplings

  1. In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat.
  2. Prepare your workstation. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.
  3. To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.

To Pan-Fry

  1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.
  2. Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and Cook until the wrappers are translucent and the filling Cooked, about 2 minutes more. Meanwhile, prepare the dipping sauce by combining the ingredients in a small bowl. Serve with the dumplings.

To Boil

  1. Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.
Notes: This recipe makes about 30 dumplings, give or take. Before starting, set up foil- or parchment-lined baking sheets to arrange the completed dumplings.
Tip: Using a micro plane is an easy and fast way to grate ginger or garlic.