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~!

Enchiladas for a Party~!

This enchilada recipe is great for parties as it's not too spicy--yet still very flavorful. It makes 24 enchiladas in two 9x13 baking dishes, however, I suggest making 4 pans by doubling the recipe below as these enchiladas disappear in a flash.

If you're sure your friends can tolerate the "heat" definitely increase the chili powder accordingly.

3 lb. lean ground beef

1-1/2 cups finely chopped white onion

1-1/2 cups sour cream

24 oz. shredded cheddar cheese

6 Tablespoons fresh parsley, chopped (do not use dried)

1 teaspoon black pepper

1 cup green bell pepper, chopped

2 cups water

3 Tablespoons chili powder (or more if desired)

1-1/2 teaspoons dried oregano

1 teaspoon cumin

1 can (6 oz) chopped green chilies

5 cloves garlic, chopped

45 oz. tomato sauce or puree

2 dozen corn tortillas (6 inch size)

Heat oven to 350 degrees.

In a large, deep skillet cook meat until brown, drain. Remove from heat. Stir in onion, sour cream, 2 cups cheese, parsley and pepper. Cover and set aside.

In a large saucepan heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling. Reduce heat and simmer for 10 minutes.

Pour into deep dish pie plate. Let cool slightly.

Dip each tortilla into sauce to coat both sides. Spoon 1/4 c. beef mixture into tortilla and roll up. Place in ungreased baking dish. Pour leftover sauce over top. Bake--uncovered for 20 minutes, then top with remaining cheese and return to oven for 5 minutes or until melted.

For our block parties I buy the disposable caterer-size foil baking trays and make the enchiladas all in one throw away pan.

Perfect for tailgating too~!

Easy, Creamy Chicken Piccata

I love chicken piccata and have come up with a recipe my family loves.  The chicken tenders cook fast, but of course you can use boneless chicken breasts or thighs, it will just take a bit longer.  This creamy sauce is tangy, and delicious--I think you'll agree. 

1 lb. chicken tenders

1/2 cup cornstarch

1 teaspoon garlic salt

1/2 teaspoon seasoned pepper

1 Tablespoon parmesan cheese

2 Tablespoons butter, more if necessary

2 Tablespoons olive oil, more if necessary

1 cup white wine

2 Tablespoons butter

2 Tablespoons lemon juice

1/4 cup cream or half and half

2 Tablespoons capers, more if you love them

Pasta, cooked, drained and buttered lightly

Parmesan cheese, if desired

In a shallow dish, combine cornstarch, garlic salt, pepper & cheese.

Dredge chicken pieces and coat well on all sides.

Place coated pieces on a plate in one layer and cover with plastic wrap.

Chill for 15 minutes.

In a large skillet, melt 1 T. butter and 1 T. oil. Add chicken pieces* and cook over medium heat for about 4 minutes, turn and cook about 2-3 minutes more, or until golden.

Add remaining butter & oil as needed while frying. (*reserve seasoned cornstarch mixture on plate, it should equal about 2 Tablespoons.)

Remove chicken to a plate and keep warm.

Melt 2 T. butter in same skillet, add reserved cornstarch mixture and stir constantly for 1 minute over medium high heat.

Add wine, lemon juice, and cream, stirring constantly.

Reduce heat to medium-low and continue stirring until reduced to a smooth gravy.

Add capers and heat for another minute or two.

Serve chicken pieces over buttered pasta and top with sauce. Sprinkle with additional parmesan cheese if desired.

Corn Fritters

When I was growing up in Iowa, my mom made these awesome corn fritters all the time. They're a fantastic way to use up leftover corn and your family will love them. Some people make theirs without the sugar, but not me. I can eat a pile of them for breakfast!

1-1/4 cups fresh or frozen corn, thawed

1/4 cup sugar

1-1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

Oil for deep-fat frying

Syrup, for dipping

In a large bowl, combine the corn and sugar. In a small bowl, combine the flour, baking powder & salt; stir into corn mixture. Gradually add milk, stirring until blended.

In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. 

Drop batter by 1/4 cupfuls, a few at a time, into hot oil. 

Fry until golden brown, about 2 to 2-1/2 minutes on each side. Drain on paper towels. 

Serve with syrup.

Rob's Crock Pot French Dips

The FRENCH DIP according to Wikipedia...

A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served au jus ("with juice"), that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France.

Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented.

Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole's Pacific Electric Buffet^[1] and Philippe The Original.^[1][2] Philippe's website describes the dish as a "specialty of the house",^[2] and the words "Home Of The Original French Dip Sandwich" are present in the restaurant's logo.^[2] At both of these restaurants, the roll is dipped in the hot beef juices before the sandwich is assembled, and is served "wet". The sandwich can also be requested "double dipped" at either establishment. Philippe's own brand of spicy mustard is traditionally used by patrons to complement the sandwich.^[2]

This controversy over who originated the sandwich remains unresolved. Both restaurants were established in 1908. However, Cole's claims to have originated the sandwich shortly after the restaurant opened in 1908,^[1] while Philippe's claims that owner Philippe Mathieu invented it in 1918.^[1] Cole's was the oldest restaurant or bar in Los Angeles to operate continuously since its opening at the same location. Its streak ended when it closed for remodeling on March 15, 2007. It reopened on December 4, 2008.

French dip, with bowl of jus for dipping

The story of the sandwich's invention by Philippe's has several variants^[1]: some sources say that the sandwich was first created by a cook or a server who, while preparing a sandwich for a police officer or fireman, accidentally dropped it into a pan of meat drippings.^[1] The patron liked it, and the dish surged in popularity shortly after its invention.^[1] Other accounts say that a customer who didn't want some meat drippings to go to waste requested his sandwich be dipped in them.^[1] Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that the bread was stale.^[1] Cole's account states that the sandwich was invented by a sympathetic chef for a customer who was complaining of sore gums.^[1] Some accounts tell Philippe's version of events, but assign the location to Cole's.^[1] Unfortunately, the mystery of the sandwich's invention will probably not be solved due to a lack of information and observable evidence.^[1]

The French dip is now served at a number of restaurant chains including fast food, diners and standard restaurants; however, other locations choose to serve the sandwich with jus on the side rather than already dipped.

I'm a sucker for a good French Dip. It's one of my favorite sandwiches and I always rate a deli on the quality of their French Dip.  If the FD is good, I know most everything else will be as well.

I believe I have the ideal quick & easy, make-it-yourself crock pot version.  It's a combination of 2 recipes and very simple to toss together.

See for yourself~

4 pound beef roast 

ground pepper

1 Tablespoon oil

1--10.5 ounce can Campbell's beef broth

1--10.5 ounce can  Campbell's condensed French onion soup

1--12 ounce bottle beer

6 to 8 French rolls

4 Tablespoons butter

Trim excess fat from the roast, sprinkle lightly with pepper, and brown in heated oil, in a large skillet on all sides for about 8 minutes total.

Place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

Preheat oven to 350 degrees F.

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Crisp & Buttery Sizzling Shrimp

I recently went to a local Mexican restaurant with some friends and had something fantastic. 

It was a chef's special called Crispy Shrimp and it was served fajita-style on a sizzling skillet atop a bed of grilled sweet onions. I knew I had to make it at home. 

I tried a few methods this afternoon and came up with something I love. The shrimp is tender and juicy, the coating is crisp and slightly spicy and the seasoned butter it all cooks in is rich and flavorful. Whether you serve it with rice pilaf, in warm tortillas, or atop your favorite Asian Style salad--you're going to love it. See for yourself~

Serves 2.  

2 Tablespoons butter

1 sweet onion, sliced thinly

1 colored pepper, sliced thinly

1/4 cup butter

4 cloves garlic, minced

1 jalapeno, thinly sliced

1/2 pound shrimp (medium size), rinsed, shelled and deveined

1 egg, beaten lightly

1/3 cup flour

2 T. paprika

1 teaspoon seasoned salt

1/2 teaspoon seasoned pepper

Tortillas

Salsa

Guacamole

Melt butter and saute onion and bell pepper until tender. Set aside.

Melt butter in large skillet, and cook garlic & jalapeno over lowest heat for about 20 minutes, stirring every 5.

Pour egg into shallow dish. Mix flour with paprika, salt & pepper.

Dip peeled shrimp into egg and coat all over. Dredge in seasoned flour and press to coat well with mixture. Repeat with all the shrimp.

When all the shrimp is coated, turn up the butter mixture to medium high heat.

Add coated shrimp to hot butter and turn after 2 minutes. Cook for 1 more minute or until shrimp is opaque.

Do not overcook.

This shrimp would be equally wonderful served with warm tortillas, or alongside your favorite rice pilaf--in addition to a delightful topping on an Asian-style Salad.

Rob's Homemade Egg Rolls

Homemade egg rolls are delicious and surprisingly, they are much easier to make than you might have imagined. 

Using the basic measurements in my recipe, you can create the egg rolls of your dreams by substituting whatever your heart desires.

(Find egg roll wrappers in the refrigerated section of your market, usually near the cheese section.)

*  I don't cook my pork first as it cooks thoroughly in the egg roll. If you decide to substitute chicken, or shrimp, it's fine to use it already cooked.

Rob's Homemade Egg Rolls

~This recipe makes about 20 egg rolls

1 package (16 oz.) refrigerated egg roll wrappers

3 medium size carrots, peeled and finely shredded

1/4 pound mushrooms, stems removed, finely chopped

6 scallions, with green tops--finely chopped

4 ounces shredded cabbage (Cole slaw mix is fine)

6 oz. water chestnuts, drained and chopped

1 pound lean ground pork*-- raw

1/3 cup peanut butter (microwave for 40 sec. to soften it up if needed)

1/2 teaspoon ground black pepper

½ teaspoon seasoned salt

Oil for frying

Sweet/Sour sauce for dipping, optional

Soy sauce for dipping, optional

~In a large bowl, mix together carrots, mushrooms, scallions, cabbage, water chestnuts, pork*, peanut butter and salt and pepper.

~Mix well. Shape mixture into about 20 plump, sausage-shaped logs--each about 3 inches long.

~Separate egg roll wrappers. Place a wrapper towards you diagonally.

~Place one meat log slightly below the center of the wrapper.

~Fold up bottom corner (as if making an envelope), fold in each side point to center, making it snug over roll.

~Now, roll up from bottom and press to seal.

~Heat oil to 375 degrees in a large frying pan.

~Place egg rolls, seam-side down, a few at a time--and fry until golden brown, turning once.

~Drain well on paper towels and serve hot with your favorite dipping sauce.

TO MAKE AHEAD:

~Fry egg rolls, drain, cool and freeze--tightly wrapped.

~To reheat: place on cookie sheet and heat in a preheated 375 degree oven for about 15 to 20 minutes, or until hot and crisp.