Date Night Doin's

Here's a site you don't want to miss.  My friends Kan & Patti Fisher.

http://www.datenightdoins.com/Our_Recipes.html

Sliders ~ Everybody Loves Them

We love hamburgers and these little sliders are no exception. Very simple and extra delicious--they're a sure fire hit for SuperBowl Sunday, or any other day for that matter. Served on fresh, fluffy sweet rolls these mini burgers are certain to please your crowd. See for yourself~

1 pound ground sirloin

1/4 cup finely chopped onion

2 Tablespoons butter

1 egg

1/4 cup seasoned bread crumbs

Cheese slices cut into rounds slightly smaller than the uncooked burgers

3 Roma tomatoes

Salt & pepper

1 package (dozen) KINGS Hawaiian Dinner Rolls

Pickle slices

Thousand Island Dressing, optional

Saute onion in butter until very tender.

Add to sirloin. Add egg and crumbs and mix to combine.

Divide into 12 equal portions and make into small patties. Cover burgers and chill for 15 minutes.

Meanwhile, slice tomatoes and season with salt & pepper.

Heat skillet or griddle to 400 degrees.

Add burgers and cook for 5 minutes.

Turn and cook for 3 minutes longer.

Add cheese and cook until melted.

Place burger on sliced roll spread with Thousand Island dressing. Add tomato and pickle slices.

Serve.

This makes 1 dozen sliders and serves 4 easily.

*Great recipe to double or triple and serve as a party food.

NOTE: There's only 11 burgers on my griddle because I dropped one on the floor while it was still raw...not even the "three second rule" could apply.

Christmas Dinner 2012 -- Cheers to you all

Christmas dinner is pretty special around here.  We don't have a "traditional" meal that I serve every year, but whatever we have...it's good.

This year the vote was for Surf & Turf.  I bought large lobster tails that I'm going to stuff like my Father-In-Law taught me.  Alongside that we'll have Big Bear Bloody Mary Shrimp, Steamed King Crab legs, petite filet mignon with Shelley Sauce & buttered green beans.
I can't wait~!
The girls have procured a delightful Yule Log for dessert from Babette's so I'm off the hook for making Creme Brulee..although I'll have to make it for New Year's now...no doubt.

There are few things I enjoy more than having a wonderful meal with the people I love the most.

Wishing you all a fantastic 2013.  See you in the New Year.  XXO

Chicken Rick

In the 90's my neighbor Rick--a fantastic cook--taught me to make this chicken dish. It's always a hit when I serve it.

The shallots cook away, almost completely, leaving a savory richness that can't be beat. 

Try it yourself and see how simply delicious it is!

3 Tablespoons extra-virgin olive oil--divided use

1-1/2 pounds boneless, skinless chicken, thighs or

    breasts, each pounded flat into 1/4 in. thickness

Kosher salt & freshly ground pepper

2 large shallots, minced (shallots look like garlic bulbs and are usually right next to them @ the market)

3/4 cup dry white wine

1-1/4 cups chicken stock or broth

1/2 cup heavy whipping cream

2 Tablespoons Dijon-style grainy mustard

2 Tablespoons fresh tarragon

1/2 teaspoon salt

1/2 teaspoon pepper

Sliced lemon, for garnish

Fresh parsley, chopped, for sprinkling on top

Buttered egg noodles--if desired

In a very large skillet, heat 2 T. of the oil. Season the chicken with salt & pepper. Add it to the skillet in a single layer.

Cover over medium high heat, turning once--until browned evenly but not cooked through. About 6 minutes total.

Using a large slotted spoon, remove chicken to a large plate. Pour away any fat and discard.

Add the remaining tablespoon of oil to the skillet. 

Add the shallot, and cook and stir for 3 minutes. 

 Add the wine and cook until reduced to 2 Tablespoons--about 4 minutes. 

 Add the stock, cream and mustard. Bring to a boil. Cook and stir until this sauce has been reduced by half. About 6 or 7 minutes total.

Return the chicken to the skillet and simmer over medium low heat for about 5 minutes. Season with salt and pepper and add fresh tarragon. Serve over buttered egg noodles & garnish with lemon & fresh parsley, if desired.

Crispy Asian Beef

This recipe is something I've been tinkering with. 

I've used both flank steak and thinly sliced sirloin and I'm not certain which I prefer, they're both delicious. 

You can easily spice up this meal by doubling the amount of chile paste, I love it like that, but it's too spicy for our children's liking.

Also, I think it's equally good whether served on rice or buttered Asian noodles and looks especially pretty with freshly steamed broccoli on the side. 

Other than the chile paste & the fresh ginger, you probably have everything on hand to try it yourself tonight.

Check it out~

1/4 cup cornstarch

1/2 teaspoon salt

1/4 teaspoon pepper

1 pound flank steak, thinly sliced--can use sirloin 

--oil for deep frying

1/4 cup soy sauce

2 Tablespoons rice wine vinegar

1-1/2 Tablespoons honey

1/3 cup granulated sugar

1 Tablespoon chile paste

1/4 cup water

3 Tablespoons fresh ginger root, minced

2 Tablespoons vegetable oil

4 cloves garlic, finely chopped

1/2 cup onion, slivered

1/2 cup red bell pepper, slivered

Noodles or steamed rice

Heat the oil in an electric skillet to 375 degrees.

Mix the cornstarch, salt and pepper in a shallow dish, and coat the strips of flank steaks with the mixture.

Deep fry the steaks just until golden brown.

When done, remove them from the oil and drain.

Place the soy sauce, rice wine vinegar and honey in a bowl and mix well.

Add sugar, chili paste, water, and ginger, and mix again.

Heat 2 Tablespoons oil in a wok, and saute the onions, garlic and red pepper until crisp-tender, or to your liking.

Add the soy sauce mixture and heat until warm.

Last, add the fried strips of beef and toss well to coat thoroughly in sauce.

Serve with noodles or steamed rice.

Rob's Juicy Chicken With A Handle

Many, many years ago my neighbor taught me to make fried chicken the way she had learned, decades before.  

Her recipe was simple and delicious.  She began by marinating her raw chicken pieces, overnight in buttermilk--which adds to their juicy deliciousness later.  

While her recipe was more of a salt/ pepper/ flour  seasoning, I have switched my version up a little.  

I find that the Good Seasonings gives the coating a zippy kick that kids seem to love.  

My children prefer drumsticks only for this recipe...which they have dubbed "Mom's Chicken With A Handle".

With a little practice you'll find you'll never call upon KFC again.  Enjoy~!

Bonus, it's as good cold--the next day--for a picnic.  Just cool completely, wrap tightly and refrigerate overnight.  

• 3 pounds chicken pieces, assorted-- to your liking (we do drumsticks)


• 2 cups milk


• ¼ cup vinegar


• 2 cups flour


• 1 package (0.7 ounces) Good Seasonings Italian Salad Dressing  mix--use dry


• 1 Teaspoon garlic powder


• 2 Teaspoons paprika


• 1 Teaspoon black pepper


• 1 Teaspoon onion powder


• ½ teaspoon salt-optional


• Oil, for deep frying


• Macaroni & cheese, warm biscuits with butter or gravy, optional

To Do:

Mix together milk & vinegar in a large, resealable plastic bag. Soak chicken pieces in milk mixture for at least 2 hours or overnight. 
Turn once or twice, if possible.

Mix together flour, Good Seasons mix, garlic powder, paprika, black pepper, onion powder, and salt. Dip chicken pieces from milk mixture into flour mixture, pressing to coat pieces evenly with flour.
Meanwhile, heat 2 inches oil in heavy pan, until very hot. (375 degrees F)  

When oil is ready, add chicken pieces, a few at a time. 
Fry for 5 minutes and turn. 
Fry for 5 minutes, and turn again. 
Fry for 5 minutes again, and then turn for final time. (15 minutes total should cook everything but breasts--which need about 22 minutes total for the meaty ones)

Drain and keep warm until serving--cover with foil and place in oven set to WARM (170F)

Wishing you all a very Merry Christmas~!