tag:blogger.com,1999:blog-68587669947064199332024-03-13T12:36:02.287-04:00Shylah's RecipesI decided that since I spend so much brain power making new food creations, I would make a blog to share my recipes with everyone. I'm going to post the dishes I've already made up and new ones as they come to me!
I'll ramble about my thoughts on food, art, and life.
Keep in mind, none of the measurements in my recipes are exact. I live to eye-ball-it. With the exception of salts and sugars, just toss in what feels right.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-6858766994706419933.post-61652630157650068322014-08-24T15:53:00.000-04:002014-06-12T10:42:22.155-04:00Shrimp and Calamari Ceviche<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pRVFDcCydck/TRUHELu4LoI/AAAAAAAABXI/xbYENFPuVeo/s1600/ceviche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="http://3.bp.blogspot.com/_pRVFDcCydck/TRUHELu4LoI/AAAAAAAABXI/xbYENFPuVeo/s320/ceviche.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>1 lb jumbo shrimp<br />
1 lb calamari cut into rings<br />
2 cloves garlic, chopped<br />
2 limes, juiced and zested<br />
1 bunch cilantro<br />
1/4 cup olive oil<br />
1 cup ripe grape tomatoes, halved<br />
1 avocado, diced<br />
1 jalapeno,de-seeded and chopped<br />
Salt to taste <br />
<br />
In a food processor, add the cilantro, lime juice, lime zest, jalapeno, garlic, oil and salt. Pulse until blended well. Add some water to thin, if necessary. Only a touch! Blend again.<br />
<br />
Quickly blanch the shrimp and calamari (for about 1-1.5 minutes in boiling water and quickly into an ice bath.
Once it is chilled, drain well.<br />
<br />
Toss with the cilantro sauce and tomatoes and garnish with avocado.<br />
<br />
Serve with crackers or crusty bread.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-86040607969571853112014-03-03T13:47:00.000-05:002014-06-12T10:30:30.308-04:00Watermelon and Feta Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pRVFDcCydck/TPKjdSgZNrI/AAAAAAAABW8/I5AdtbLAiRs/s1600/watermelonsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_pRVFDcCydck/TPKjdSgZNrI/AAAAAAAABW8/I5AdtbLAiRs/s320/watermelonsalad.jpg" width="280" /></a></div><br />
Watermelon chunks<br />
Crumbled feta cheese<br />
1 T mint, chopped<br />
2 T fresh basil, chiffonade<br />
Balsamic vinegar<br />
Olive oil<br />
<br />
Assemble and enjoy!Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-9564857904844806122013-12-24T15:38:00.000-05:002014-06-12T10:29:58.571-04:00Chap Chae<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_pRVFDcCydck/TRUEzWh3dUI/AAAAAAAABXA/OQd3M90vVsA/s1600/chap+chae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/_pRVFDcCydck/TRUEzWh3dUI/AAAAAAAABXA/OQd3M90vVsA/s320/chap+chae.jpg" width="320" /></a></div><br />
Glass noodles are so pretty! I have no idea if I'm making this dish authentically, but it really doesn't matter because the way I make it is sooooooooo good! And I looks like the traditional dish. Some korean lady might slap my hand for adding in too much spice or garlic, but other than that, I think it is pretty close to the real deal.<br /> You'll need to go to an asian store to find the particular kind of noodle. It says it is made from "sweet potato starch" and is slightly gray in color, when dried. It will cook up clear and glistening!
<br />
1 package of glass noodles *available at any asian market<br />
1 lb. thinly sliced beef<br />
Red and Orange Bell Peppers, sliced thinly<br />
Green onion, chopped<br />
Sesame Seeds<br />
Bean Sprouts<br />
Mushrooms, sliced *optional <br />
<br />
Sauce: <br />
1 cup soy sauce<br />
2 T brown sugar<br />
4 cloves garlic, chopped<br />
1 tsp minced ginger<br />
1 T siracha<br />
1 T rice vingegar<br />
3 T sesame oil<br />
<br />
Gently sautee garlic in the sesame oil on low heat. Add in the rest of the ingredients and bring to a simmer. Stir and let cook for 10 minutes.<br />
Soak the glass noodles in hot water for 10-12 mins. Do not oversoak.<br />
In a wok, add in a touch of canola oil and throw in the beef.<br />
Add in the mushrooms and peppers and keep stirring/cooking.<br />
Once the meat is mostly cooked and the veggies are tender, add the noodles to the wok and then add the sauce.<br />
<br />
Toss well.<br />
<br />
Garnish with sesame seeds, green onion and bean sprouts.<br />
<br />
Yummm!Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com1tag:blogger.com,1999:blog-6858766994706419933.post-33130161001785940042013-09-20T17:16:00.000-04:002014-06-12T10:32:15.780-04:00Shy's Pad Thai<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pRVFDcCydck/TG7uru02ZiI/AAAAAAAABVY/EjL0qTthZxs/s1600/pad+thai1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_pRVFDcCydck/TG7uru02ZiI/AAAAAAAABVY/EjL0qTthZxs/s320/pad+thai1.jpg" /></a></div><br />
1/2 package of rice noodles<br />
2 chicken breasts<br />
1 lime<br />
1 package of bean sprouts<br />
1 bunch of green onions<br />
1/2 cup chopped peanuts<br />
3 eggs <br />
<br />
<u>Pad Thai Sauce</u><br />
<br />
3 cloves of garlic, chopped<br />
1 T crushed red pepper<br />
2 T soy sauce<br />
1 T fish sauce<br />
3 heaping spoonfuls of tamarind paste<br />
1 cup of simple syrup (I made mine with 1 cup water and 1/2 cup brown sugar)<br />
2 dashes of Dave's Insanity Sauce<br />
<br />
Begin by making the sauce. Mix all of the sauce ingredients together and bring to a light boil. Reduce heat to low and let cook for a few mins. Then, just set aside. Taste and adjust heat, salt, sweet, tang.<br />
<br />
Boil/soak the rice noodles until tender.<br />
<br />
I usually poach the chicken by wrapping it in tin foil and baking it in a 400 degree oven for about 25 minutes. Let cool and then shred.<br />
<br />
In a large skillet/wok, toss the noodles with the chicken, sauce, eggs, chopped green onions and half of the peanuts. Cook until the eggs have completely cooked and the dish is heated through.<br />
<br />
Garnish with more peanuts, bean sprouts, and lime wedges.<br />
<br />
Enjoy!Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-78312017484557023642013-05-09T18:02:00.000-04:002014-06-12T10:32:32.137-04:00Korean BBQ Beef with rice<a href="http://2.bp.blogspot.com/_pRVFDcCydck/Si7eV5Bee2I/AAAAAAAABM0/Nf1vc_JWQkQ/s1600-h/bbq+beef.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5345454275400989538" src="http://2.bp.blogspot.com/_pRVFDcCydck/Si7eV5Bee2I/AAAAAAAABM0/Nf1vc_JWQkQ/s320/bbq+beef.jpg" style="cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<br />
Beef and Marinade:<br />
1 lb of top round / London Broil steak sliced very thin<br />
OR 1lb. of beef tenderloin cut into chunks <br />
1 cup soy sauce<br />
3 T brown sugar<br />
1 T ginger paste or 1/2 T fresh mashed ginger<br />
3 cloves chopped garlic<br />
3 T your favorite BBQ sauce (I like to use the darker, molasses ones for this)<br />
1/ T crushed red pepper flakes or 1 T thai chili garlic sauce<br />
1 tsp. cayenne pepper<br />
2 scallions, chopped<br />
Sesame seeds for garnish <br />
<br />
***Reserve 1/4 cup of the marinade for after the beef is cooked. Set aside.<br />
<br />
Optional Garnish:<br />
Chopped scallions, diced cucumber, shredded carrots, cilantro<br />
<br />
Freeze top round for 1-2 hours until almost firm.<br />
Slice thinly across the grain.<br />
<br />
Combine marinade ingredients and whisk together.<br />
Add beef to the marinade and make sure all of the beef is fully covered.<br />
Marinate for 2 hours to 24 hours.<br />
<br />
On a very hot grill or grill pan, sear or BBQ the beef for 2-3 mins per side.<br />
Or, sometimes I broil the meat in the oven broiler.<br />
<br />
Serve with rice and steamed broccoli. Pour remaining marinade over beef before serving.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com3tag:blogger.com,1999:blog-6858766994706419933.post-30427966125476672712013-05-05T14:28:00.000-04:002014-06-12T10:32:44.016-04:00Kung Pao Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pRVFDcCydck/S-G2yEmNVhI/AAAAAAAABTM/1ypCerp8pW8/s1600/kung+pao+chicken72.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_pRVFDcCydck/S-G2yEmNVhI/AAAAAAAABTM/1ypCerp8pW8/s320/kung+pao+chicken72.jpg" /></a></div><br />
I just recently learned how to make Kung Pao Chicken and bought a Wok from ikea. :)<br />
<br />
1 lb. chicken breast cut into cubes<br />
Broccoli florets<br />
3-4 green onions, chopped<br />
2 spoonfuls of crushed red pepper flakes or <a href="http://4.bp.blogspot.com/_7CX1U3qAXRc/Rk0nZkeGVnI/AAAAAAAAANU/4S33fUpEsNk/s320/chili+garlic+sauce.jpg">garlic chili sauce</a><br />
1/4 cup brown sugar<br />
3/4 cup soy sauce<br />
Dash rice vinegar<br />
2 large cloves of garlic chopped<br />
1/2 sweet onion diced finely<br />
1 tsp. cayenne pepper <br />
Canola oil<br />
Salt/pepper<br />
1/2 cup peanuts<br />
1 tsp. corn starch mixed with 1/8 cup cold water (make into a slurry)<br />
<br />
In a sauce pan, sweat the onions and garlic with a little salt/pepper and the cayenne pepper in about 1 T oil. Allow to cook on medium heat, stirring often until soft. Add in the soy sauce, sugar, crushed red pepper or garlic chili sauce, and vinegar and stir well. Let simmer for 5-7 minutes and then turn off the heat. Taste and re-season.<br />
<br />
Separately, in a wok (or large skillet) saute the chunks of chicken until they are almost cooked through, in a touch of oil.<br />
<br />
Blanch the broccoli in boiling water for about 3-4 minutes then chill in cold water to retain the green color. Drain.<br />
<br />
Add the broccoli to the chicken and stir over high heat. Add in the peanuts and half of the green onions and continue to stir, sauteeing for another 2-3 minutes.<br />
<br />
To the kung pao sauce, stir in the corn starch slurry and heat to a boil, stirring often. Add the sauce to your wok of chicken and broccoli and let heat through.<br />
<br />
Serve with rice.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com3tag:blogger.com,1999:blog-6858766994706419933.post-46512113975038654092013-03-29T20:28:00.000-04:002014-06-12T10:32:54.389-04:00Shylah's Cioppino<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pRVFDcCydck/TCqL0qfny9I/AAAAAAAABUY/vsG4Gv32xtE/s1600/cioppino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_pRVFDcCydck/TCqL0qfny9I/AAAAAAAABUY/vsG4Gv32xtE/s320/cioppino.jpg" /></a></div><br />
1 lb. live mussels, cleaned<br />
1 lb. calamari, cleaned and sliced into rings<br />
1/2 lb. shrimp, cleaned with shells removed (save shells)<br />
1/2 lb. cod, chunked<br />
1 can of clams, save the liquid<br />
<br />
1 jar of spicy marinara sauce<br />
2 T butter <br />
1 cup of dry white wine<br />
1 medium white onion, diced<br />
3 large cloves of garlic, chopped<br />
1 T crushed red pepper flakes<br />
1/2 T sugar<br />
Salt/pepper<br />
2 T oil<br />
Chopped flat leaf parsley<br />
<br />
Crusty bread, toasted for dipping<br />
<br />
Begin by sweating the diced onion in a bit of oil in a large pot over low/medium heat. Add in the crushed red pepper and garlic and continue to cook until soft. About 4-5 minutes. Do not brown the onions/garlic. Season with salt and pepper. Increase heat to high and add in the wine and sugar. Stir well and let simmer for about 4-5 minutes.<br />
<br />
Reduce heat to low/medium and add in the sliced calmari at this point.<br />
<br />
Add 1 cup water and the clam juice liquid to a small sauce pan and add in the shrimp shells. Simmer on medium heat for about 8 mins.<br />
<br />
Strain all of the clam/shrimp shell liquid into your garlic/onions/wine mixture. <br />
Add in the jar of tomato sauce to the large pot and stir.<br />
<br />
Heat until bubbling.<br />
<br />
Add in the chunks of cod, shrimp, clams, and mussels and butter. Cover and increase heat to high.<br />
<br />
Let cook 7-10 mins, stirring once every couple of minutes.<br />
<br />
Garnish with chopped flat leaf parsley and serve with crusty bread.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com2tag:blogger.com,1999:blog-6858766994706419933.post-72015345862631620182012-01-21T08:11:00.000-05:002014-06-12T10:33:10.662-04:00Traditional Fattoush Salad<a href="http://1.bp.blogspot.com/_pRVFDcCydck/ShVFL-_iYxI/AAAAAAAABLw/6sc6SsTWCHE/s1600-h/fattoush.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5338249005507961618" src="http://1.bp.blogspot.com/_pRVFDcCydck/ShVFL-_iYxI/AAAAAAAABLw/6sc6SsTWCHE/s320/fattoush.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
SALAD:<br />
1 head of romaine lettuce, finely chopped<br />
1 english cucumber, diced<br />
1/2 cup red cabbage, chopped<br />
1-2 ripe tomatoes, diced<br />
1/4 cup parsley, finely chopped *optional<br />
1/4 cup fresh mint, finely chopped *optional<br />
2 green onions, chopped *optional<br />
2 loaves of thin pita bread, baked in the oven until very crispy (Sometimes I brush them with olive oil and add a light sprinkle of garlic salt before baking. It adds flavor!)<br />
<br />
DRESSING:<br />
1/3 cup red wine vinegar<br />
1/4 cup olive oil<br />
juice from 1/2 lemon<br />
Dash of sugar<br />
2 T sumac <a href="http://www.apinchof.com/sumac1114.htm">http://www.apinchof.com/sumac1114.htm</a><br />
Salt/pepper<br />
<br />
Toss salad ingredients together in a bowl and crumble the baked pita into the salad. <br />
<br />
Whisk dressing ingredients together until emulsified and pour over salad.<br />
<br />
Toss well.<br />
<br />
Serve with any assortment of additonal toppings: grilled chicken, feta cheese, beets, sauteed onions, grilled lamb or beef, etc.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-55808184820671468502012-01-09T09:05:00.000-05:002014-06-12T10:36:08.193-04:00Greek-Style Orzo Salad with Feta<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pRVFDcCydck/TIUiD6sG_eI/AAAAAAAABWw/lfstLC5XtjA/s1600/orzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_pRVFDcCydck/TIUiD6sG_eI/AAAAAAAABWw/lfstLC5XtjA/s320/orzo.jpg" /></a></div><br />
1/2 box Orzo, boiled to al dente<br />
1 8 oz. package feta<br />
2 large tomatoes, diced or 1 package of grape tomatoes, halved<br />
12-15 pitted kalamata olives, halved *optional
1 bunch parsley, chopped <br />
Juice from 1 lemon<br />
2 cloves garlic, chopped<br />
1/4 cup olive oil<br />
1/2 cup White Balsamic Vinegar
1 can cannellini beans or chic peas (optional) *But a great addition!!!<br />
Salt/pepper to taste <br />
<br />
Chill cooked orzo by running it under cool water for a few minutes.<br />
Drain well.<br />
Toss with diced tomatoes, chopped parsley a small amount of the feta, olives, juice of lemon, oil, garlic and the vinegar.<br />
Add in beans, if you want. <br />
Let chill in the fridge for 1 hour.<br />
Top with more feta before serving.
You can also add in sliced beets! But, wait until you're ready to serve so that they don't turn everything pink.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-19142491287328911062010-03-06T18:36:00.001-05:002010-03-06T20:35:54.265-05:00Greek Salad Pizza with Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pRVFDcCydck/S5LlD_2cgiI/AAAAAAAABSo/lMM4wed75mU/s1600-h/greekpizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_pRVFDcCydck/S5LlD_2cgiI/AAAAAAAABSo/lMM4wed75mU/s320/greekpizza.jpg" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pizza:</div><div class="separator" style="clear: both; text-align: left;">I1 frozen pizza dough ball or pizza dough from your local pizzeria</div><div class="separator" style="clear: both; text-align: left;">1/4 cup shredded mozzarella</div><div class="separator" style="clear: both; text-align: left;">1 6-8 oz. chicken breast</div><div class="separator" style="clear: both; text-align: left;">1 tsp. cumin</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. garlic powder </div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. cinnamon</div><div class="separator" style="clear: both; text-align: left;">Salt/pepper</div><div class="separator" style="clear: both; text-align: left;">Olive oil</div><div class="separator" style="clear: both; text-align: left;">Garlic salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Salad:</div><div class="separator" style="clear: both; text-align: left;">Field greens</div><div class="separator" style="clear: both; text-align: left;">Grape tomatoes</div><div class="separator" style="clear: both; text-align: left;">English cucumber</div><div class="separator" style="clear: both; text-align: left;">Kalamata olives</div><div class="separator" style="clear: both; text-align: left;">Sliced beets</div><div class="separator" style="clear: both; text-align: left;">Red onion</div><div class="separator" style="clear: both; text-align: left;">4 oz. feta cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">White Balsamic vinaigrette:</div><div class="separator" style="clear: both; text-align: left;">1 part olive oil and 2 parts White Balsamic Vinegar, whisked </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Allow dough to thaw and rest. Preheat oven to 425.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cube chicken breasts and toss with a drizzle of olive oil, cumin, cinnamon, garlic powder, salt and pepper. Sautee until cooked through and set aside. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Stretch dough to the size of your pizza baking sheet and par-bake the crust for 5 minutes.</div><div class="separator" style="clear: both; text-align: left;">Brush with olive oil and sprinkle crust with garlic salt. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Arrange mozzarella cheese and chicken on the pizza crust and bake another 8-10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Prepare salad ingredients (slice onions, cucumbers, etc.) and toss with dressing. </div><div class="separator" style="clear: both; text-align: left;">Arrange salad on top of pizza and garnish with crumbled feta cheese.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-66593917806210208562009-12-09T10:46:00.000-05:002010-07-21T16:47:03.800-04:00Magic Noodles (Spicy Thai Peanut Curry Noodles)<a href="http://4.bp.blogspot.com/_pRVFDcCydck/SMFyD4BxOSI/AAAAAAAAAuw/u6jBMJ28p2o/s1600-h/mn.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5242596852140947746" src="http://4.bp.blogspot.com/_pRVFDcCydck/SMFyD4BxOSI/AAAAAAAAAuw/u6jBMJ28p2o/s320/mn.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<div align="left">A spicy thai-inspired dish with rice noodles and a sweet peanut curry sauce! Loaded with veggies and chicken. It is named "Magic Noodles" because use it fuels workouts. </div><br />
<br />
SERVES 6 -8 , 6 portions<br />
Ingredients<br />
Noodles<br />
1 (14 ounce) package of linguine style rice noodles<br />
Sauce<br />
1 1/2 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=460">peanut butter</a> (chunky is good!)<br />
2 tablespoons <a href="http://http//ecx.images-amazon.com/images/I/31918A441CL._SL500_AA280_.jpg">Thai sweet chili sauce</a> (1 tablespoon if you don't enjoy a little kick!)<br />
1 tablespoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=375">brown sugar</a>, level<br />
1 tablespoons yellow curry paste (red works too!)<br />
1/2 tablespoon turmeric<br />
1 tsp. garlic powder<br />
2 (10 ounce) cans <a href="http://www.recipezaar.com/library/getentry.zsp?id=145">coconut milk</a> (shake well before opening)<br />
1/2 cup chopped <a href="http://www.recipezaar.com/library/getentry.zsp?id=336">peanuts</a><br />
Vegetables<br />
1 <a href="http://www.recipezaar.com/library/getentry.zsp?id=150">green bell pepper</a><br />
1 <a href="http://www.recipezaar.com/library/getentry.zsp?id=150">red bell pepper</a><br />
1/2 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=206">broccoli floret</a><br />
1/2 cup asian style pea pods<br />
Chicken<br />
8 ounces <a href="http://www.recipezaar.com/library/getentry.zsp?id=221">chicken breasts</a> or <a href="http://www.recipezaar.com/library/getentry.zsp?id=108">firm tofu</a><br />
Directions<br />
<br />
Begin by poaching the chicken breast. (If you are using tofu, bake, fry, or steam your tofu. That is up to you!). Wrap chicken in a tin-foil wrapper and place in a baking dish. Bake at 425 for about 30 minutes or until cooked completely through. While the chicken is baking, begin the sauce.<br />
Pour the coconut milk into a large skillet with high sides and gently warm on medium heat for a couple minutes. Add the peanut butter and melt. As the peanut butter melts, add in the rest of the sauce (save 1/2 cup chopped peanuts) ingredients and stir fully. Let gently simmer on low heat for about 10 minutes.<br />
Start a large pot of water to boil for the noodles.<br />
Rinse and slice the peppers into thin strips.<br />
Rinse the rest of the veggies and add all of the veggies to the sauce.<br />
Cover and let continue to simmer on lowest heat.<br />
When the chicken is finished cooking, remove it from the oven and the foil & let it rest for a few minutes or until cool enough to slice. Slice the chicken into slices or chunks and add to the sauce and toss.<br />
Rice noodles cook fairly quickly, so keep your eye on them. Add rice noodles to boiling water and let cook according to the package directions (about 6-8 minutes). Test by eating one of the noodles for doneness. Noodle should be al dente -- cooked but not overcooked.<br />
Drain noodles.<br />
Turn off heat.<br />
Add a small amount of the coconut peanut butter sauce to the large pasta pot.<br />
Return the noodles to the pot.<br />
Pour the rest of the sauce with veggies on top of the noodles.<br />
Toss thoroughly.<br />
Serve with a garnish of chopped peanuts on top.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-67809485904744812572009-12-05T13:06:00.000-05:002010-06-07T17:08:46.165-04:00Chicken Marsala<a href="http://2.bp.blogspot.com/_pRVFDcCydck/SMFxzHJ2nSI/AAAAAAAAAuo/Bzk3WDwHGQs/s1600-h/chicken-marsala.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5242596564143611170" src="http://2.bp.blogspot.com/_pRVFDcCydck/SMFxzHJ2nSI/AAAAAAAAAuo/Bzk3WDwHGQs/s320/chicken-marsala.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<br />
<br />
4 chicken breasts<br />
2 T flour <br />
2 garlic cloves, chopped<br />
1/2 vidalia onion, chopped<br />
2 tablespoons olive oil<br />
2 tablespoons butter<br />
1 cup sweet marsala wine<br />
1/2 cup heavy cream<br />
Variety of mushrooms, sliced<br />
1 can chicken stock<br />
<br />
Chopped parsley (optional)<br />
<br />
Lightly brown chicken breasts in a skillet and set aside. *Chicken does not need to be fully cooked, only nicely browned.<br />
In the same pan, add olive oil and mushrooms, garlic, and onions. Cook for 3-5 minutes over medium heat until the mushrooms and onions become tender.<br />
Add in butter and let melt.<br />
Sprinkle in the 2 tablespoon of flour and cook for another minute or two, stirring.<br />
Once the flour has had a chance to cook for a minute, turn up the heat to med-high.<br />
Pour in the wine and stir fully.<br />
Replace the chicken breasts into the pan of wine sauce.<br />
Cover the chicken with the sauce and let simmer for about 2-3 mins.<br />
The sauce will thicken.<br />
Add in 1 can chicken stock and stir to combine.<br />
Let simmer about 10-15 minutes on low heat.<br />
At the very end, add in the heavy cream and stir well.<br />
Sprinkle with generous amounts of parmesan cheese.<br />
<br />
Serve over pasta and top with chopped flat leaf parsley.<br />
<br />
*Note: using a fat free heavy cream or light cream can sometimes curdle in dishes using acidic components (wine, tomatoes, lemon). <br />
<br />
If you use a full heavy cream, the dish will be rich and will not curdle.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com2tag:blogger.com,1999:blog-6858766994706419933.post-57462696662839556882009-11-05T16:42:00.001-05:002009-11-27T01:35:15.537-05:00Balsamic, Fresh Mozzarella, Tomato & Basil Focaccia Salad Pizza<a href="http://3.bp.blogspot.com/_pRVFDcCydck/SMGaXcNeWtI/AAAAAAAAAww/TohKyrk2Hsg/s1600-h/caprese.JPG"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pRVFDcCydck/Sw9zEwAlGiI/AAAAAAAABRk/N7EiNEYyKW8/s1600/caprese+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><br />
</div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5242641168736344786" src="http://3.bp.blogspot.com/_pRVFDcCydck/SMGaXcNeWtI/AAAAAAAAAww/TohKyrk2Hsg/s320/caprese.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /><br />
Ingredients<br />
1 1/2 cups balsamic vinegar <br />
1 tablespoon brown sugar (white is ok too) <br />
1 frozen pizza dough, ball (available in the freezer section of most grocers) <br />
4 tablespoons olive oil <br />
1 bunch fresh basil <br />
1 large ripe tomato or 2 ripe roma tomatoes <br />
1 tablespoon garlic salt <br />
1/4 cup parmesan cheese <br />
4-6 ounces fresh mozzarella cheese <br />
<br />
<br />
Directions<br />
1Thaw and allow frozen pizza dough to rest. <br />
2Balsamic Glaze: Put 1.5 cups aged balsamic vinegar and sugar in a sauce pan. Bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring. When it becomes syrupy, take off heat and put into another dish. <br />
3Chill for 30 minutes. <br />
4Once frozen dough thawed and rested, stretch or roll out dough to be about 1/4 thick in an almost rectangle shape. <br />
5Lay on pizza sheet and brush on 2 tablespoons of olive oil. Sprinkle all of the dough with garlic salt and the parmesan cheese. <br />
6Bake in a 425 degree oven for 8 minutes. <br />
7Pull out and poke the dough several times with a fork. <br />
8Put back into the oven for an additional 4-5 minutes or until golden brown. <br />
9Slice fresh mozzarella, tomatoes, and chop basil. <br />
10Arrange mozzarella and tomatoes on foccacia and sprinkle with lots of fresh basil. Drizzle remaining olive oil over the top. Use extra virgin or any good olive oil. <br />
11Drizzle with Balsamic glaze and serve with extra balsamic glaze for dipping.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pRVFDcCydck/Sw9zEwAlGiI/AAAAAAAABRk/N7EiNEYyKW8/s1600/caprese+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_pRVFDcCydck/Sw9zEwAlGiI/AAAAAAAABRk/N7EiNEYyKW8/s320/caprese+pizza.jpg" /></a><br />
</div>Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com2tag:blogger.com,1999:blog-6858766994706419933.post-80772050449049852322009-09-18T08:48:00.000-04:002010-12-24T16:11:40.873-05:00BBQ Chicken Pizza<a href="http://3.bp.blogspot.com/_pRVFDcCydck/SNJQqMNObNI/AAAAAAAAAyY/ggZ61ilvyak/s1600-h/BBQ+Chicken+Pizza.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5247345201601473746" src="http://3.bp.blogspot.com/_pRVFDcCydck/SNJQqMNObNI/AAAAAAAAAyY/ggZ61ilvyak/s320/BBQ+Chicken+Pizza.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<br />
<br />
I was bored with every flavor combination I had come up with recently and decided to make a BBQ Chicken Pizza. I liked it well enough from when I worked at CPK and figured it wouldn't bore me. I love the way cilantro, red onions, and bbq sauce taste together.<br />
<br />
1 frozen pizza dough ball, thawed and let rest<br />
1 T olive oil<br />
Garlic Salt<br />
<br />
8-10 oz. Chicken Breast, boneless skinless<br />
1 cup bbq sauce (your favorite! I used 1/2 honey and 1/2 Open Pit Original)<br />
Bunch of cilantro, chopped<br />
1/2 Red Onion, diced finely<br />
2 cups shredded mozzarella<br />
<br />
2 T Ranch Salad Dressing (high quality, don't use Fat Free or Kraft -- they taste so bad that they aren't worth it)<br />
<br />
Stretch or roll out the pizza dough to fit the size of your pizza pan. Brush with olive oil and sprinkle crust with garlic salt.<br />
Put in a preheated 400 degree oven for 4-5 mins.<br />
<br />
Grill/poach chicken breast, dice, and toss in BBQ Sauce.<br />
<br />
Pour chicken and sauce over the crust, sprinkle with a lot of shredded mozzarella and diced red onion.<br />
<br />
Put back in the oven for another 10-12 minutes.<br />
<br />
After the pizza is golden brown and melty, sprinkle with chopped cilantro and serve with Ranch for dipping.<br />
<br />
I like to have a nice green salad with this pizza.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com1tag:blogger.com,1999:blog-6858766994706419933.post-23341017903021769602009-09-10T11:32:00.000-04:002010-06-18T09:30:46.625-04:00Hot Spinach and Artichoke Dip with Fresh Tortilla Chips<a href="http://3.bp.blogspot.com/_pRVFDcCydck/SMfoxZgE1YI/AAAAAAAAAxY/n6wYM9zC12k/s1600-h/spin+dip.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5244416226452886914" src="http://3.bp.blogspot.com/_pRVFDcCydck/SMfoxZgE1YI/AAAAAAAAAxY/n6wYM9zC12k/s320/spin+dip.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<br />
1 package frozen spinach, thawed and squeezed<br />
1 T chopped garlic<br />
1/2 can artichoke hearts<br />
1/2 jar alfredo sauce<br />
2 packages of cream cheese, *softened<br />
1 tsp. garlic salt<br />
dash pepper<br />
1 tablespoon <a href="http://en.wikipedia.org/wiki/Sambuca">SAMBUCA</a>(optional)<br />
8 oz. shredded mozzarella<br />
1/4 cup shredded parmesan<br />
diced tomatoes for garnish<br />
4 flour tortillas<br />
canola oil<br />
<br />
Thaw and squeeze out spinach. In a bowl mix spinach, garlic, salt, pepper, alfredo sauce, the SAMBUCA, 2 packages cream cheese, half the shredded mozzarella and half the parmesan cheese. Mix to combine thoroughly.<br />
Chop up 1/2 can of artichoke hearts (drained well) and add to the mix.<br />
<br />
<br />
Pour into a baking dish, cover with tin foil, and bake in 350 degree oven for 15 minutes or until bubbly. Do not over bake. <br />
Take out of oven and top with remaining cheeses and diced tomatoes. Bake for an additional 5 minutes until cheese melts.<br />
<br />
In a non stick skillet, put 2 T canola oil. Cut the flour tortillas into 1/4's and fry for about 1 minute on each side until lightly brown. Sprinkle with garlic salt.<br />
Serve on the side with the spinach dip.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-68820182403928529202009-09-05T11:40:00.000-04:002010-06-18T09:31:08.940-04:00Bengabi Pizza<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_pRVFDcCydck/S5OOSmsGEnI/AAAAAAAABSw/ppisUTilJDo/s1600-h/bengabipizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_pRVFDcCydck/S5OOSmsGEnI/AAAAAAAABSw/ppisUTilJDo/s320/bengabipizza.jpg" /></a></div><br />
Ingredients:<br />
<br />
Bengabi Pesto:<br />
1 cup zaatar spice<br />
5-7 sprigs of fresh thyme, thyme removed<br />
1 tablespoon chopped garlic<br />
1/4 cup olive oil<br />
<br />
2 thin loaves of pita bread or 1 frozen pizza dough ball (pictured with pizza dough)<br />
1-2 ripe roma tomatoes<br />
2 cups shredded mozzarella<br />
<br />
1 Preheat oven to 380<br />
2 Mix zaatar, thyme, garlic, oil in bowl and let sit 1-2 mins.<br />
3 Smear onto pita, but don't get too close to the edges; leave a little crust<br />
4 Top with slices of tomato<br />
5 Top with 1 cup shredded mozzarella per pita<br />
<br />
Bake in oven on the rack for about 7 minutes or until crust is crispy and cheese is melted.<br />
If it is not done at 7 mins, check on it after 10 and it should be done.<br />
<br />
Add crumbled goat cheese or fresh mozzarella to make it realllllly good!Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-46897600384160860342009-09-05T11:13:00.000-04:002009-11-18T19:21:00.167-05:00Chicken Parmesan with Fresh Mozzarella and Fresh Basil<a href="http://2.bp.blogspot.com/_pRVFDcCydck/SMGPOhtMwtI/AAAAAAAAAwg/wOwJsnxLWOw/s1600-h/big_Chicken_Parm_entree.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_pRVFDcCydck/SMGPOhtMwtI/AAAAAAAAAwg/wOwJsnxLWOw/s320/big_Chicken_Parm_entree.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5242628920964858578" /></a><br />
Ingredients<br />
4 large good sized boneless chicken breasts <br />
1 cup mayonnaise (lite mayo works fine!) <br />
1 cup Italian seasoned breadcrumbs <br />
2 cups panko (usually in the asian section of a regular grocery store) <br />
1 (20 ounce) jar of good marinara sauce (Prego, Ragu, etc.) <br />
1 (16 ounce) can diced tomatoes <br />
1 tablespoon garlic (or 2 cloves, chopped) <br />
1 teaspoon white sugar <br />
1 dash salt and pepper <br />
8 ounces fresh mozzarella cheese <br />
1 cup fresh basil <br />
Directions<br />
1Preheat oven to 450 degrees. <br />
2Mix italian bread crumbs with panko in a large dish. <br />
3Slather each chicken breast with mayo and dredge in breadcrumbs. <br />
4Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside. <br />
5Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning. <br />
6Remove chicken from oven and pour all of the sauce over the tops of the breasts. <br />
7Reduce oven temp to 375 and bake, uncovered, for another 20 minutes. <br />
8In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven. <br />
9I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven. <br />
10Once the cheese has melted and started to bubble, remove from oven. <br />
11Top with lots of torn Fresh Basil leaves. <br />
12Serve with pasta.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-84192303852815056322009-08-13T08:30:00.001-04:002009-11-18T19:21:26.935-05:00Buffalo Chicken Pizza<a href="http://3.bp.blogspot.com/_pRVFDcCydck/SMFywUKONEI/AAAAAAAAAu4/YOra4SvA9E0/s1600-h/bc+pizza.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_pRVFDcCydck/SMFywUKONEI/AAAAAAAAAu4/YOra4SvA9E0/s320/bc+pizza.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5242597615606838338" /></a><br />
1 frozen pizza dough ball<br />
8 oz. grilled or poached boneless skinless chicken breast, diced<br />
6 oz. shredded mozzarella<br />
1 cup franks red hot<br />
olive oil<br />
garlic salt<br />
Chopped Romaine<br />
Chunky Bleu Cheese dressing or high quality ranch (not Kraft, blech.)<br />
<br />
Thaw dough ball and let rest<br />
Roll or stretch dough out to size of pizza baking sheet.<br />
Brush with olive oil and sprinkle with garlic salt.<br />
<br />
Mix diced chicken with red hot and pour all of the mixture onto the pizza crust.<br />
Top with shredded mozzarella.<br />
<br />
Bake at 400 for about 12-15 mins.<br />
<br />
I sometimes turn on the broiler feature to help melt the cheese (only for a minute or two!).<br />
<br />
Served topped with chopped romaine and chunky bleu cheese dressing.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com1tag:blogger.com,1999:blog-6858766994706419933.post-21627379703706716192009-07-15T13:15:00.000-04:002009-11-18T19:18:42.134-05:00Indian Chicken Curry<a href="http://3.bp.blogspot.com/_pRVFDcCydck/SPYnv1NDXBI/AAAAAAAAA5c/ZecA6I9Idhk/s1600-h/chicken_tikka_masala.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_pRVFDcCydck/SPYnv1NDXBI/AAAAAAAAA5c/ZecA6I9Idhk/s320/chicken_tikka_masala.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5257433317690792978" /></a><br />
<br />
<br />
I've been doing a lot of research on Indian Cuisine lately and have come up with a whole lot of conflicting information - Northern vs. Southern, regional recipes, traditional recipes, signature recipes, etc. that over the years have all been combined, mixed up, combined again, mis-named, re-named, and now we have it.<br />
<br />
But, I've created a great curry that is delicious and very close to what most Indians would agree is a Tikka Masala, with yogurt or cream added.<br />
<br />
You can modify this recipe in the ingredients you throw in. This morning, I had to make 2 meals (lunch and dinner) for myself to take to work. I am too too busy, and not exactly rich, so I need to cook & can't eat out. <br />
Today, I made it vegetarian with extra firm tofu, rinsed chick peas, and of course, the garnish of chopped onions, cilantro, and cucumber.<br />
<br />
But no matter what you put in it (chicken for most) the sauce goes like this:<br />
<br />
2 T Canola Oil<br />
1 small onion, diced finely<br />
1 tsp. chopped garlic<br />
1/2 tsp. fresh ginger<br />
1 T brown sugar<br />
2 T masala spices (email me for the exact ingredients and I'll direct you)<br />
1/2 small can of tomato paste<br />
1 can diced tomatoes<br />
3 spoonfuls of yogurt<br />
1/4 cup heavy cream<br />
<br />
<br />
Optional Ingredients:<br />
Chunks of chicken breast, tofu cubes, chick peas, peas, spinach, paneer<br />
<br />
Garnish:<br />
Chopped cilantro, red onion, cucumber (For me, this is a must!)<br />
<br />
Begin by gently sweating/sauteeing diced onions in the oil, in a large skillet. After about 10 minutes, add the 2 T of spices and stir. Cook for another 2-3 mins on low/medium heat. Add in the paste and tomatoes, sugar, ginger & garlic. Stir and let simmer.<br />
Add in your optional chosen ingredients and continue to cook. If you use chicken, add 1/2 cup water to your sauce and let simmer until the water reduces and the chicken is cooked through. If you use tofu or other vegetarian ingredients, do not use the extra water.<br />
<br />
Seperately, mix the yogurt and cream together. <br />
<br />
Once the optional ingredients are cooked or heated through, add in the yogurt/cream mixture and let heat thoroughly.<br />
Stir to combine fully.<br />
<br />
Serve with Jasmine Rice, naan, and the garnish.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-64004204703180660932009-06-20T07:55:00.003-04:002009-11-21T06:04:14.493-05:00Lasagna<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_pRVFDcCydck/SwfH5-BwOiI/AAAAAAAABRc/oBsJWPIpS4Q/s1600/how-to-cook-lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_pRVFDcCydck/SwfH5-BwOiI/AAAAAAAABRc/oBsJWPIpS4Q/s320/how-to-cook-lasagna.jpg" /></a><br />
</div><br />
This is my recipe for a traditional lasagna. Enjoy!<br />
<br />
1 small tub ricotta cheese<br />
1 package cream cheese<br />
1 lb. lean ground beef<br />
1/2 small onion, diced<br />
2 cloves garlic, chopped<br />
Fresh flat leaf parsley, chopped<br />
1 tsp. dried basil<br />
1 jar of your favorite tomato sauce<br />
1 T tomato paste<br />
8 oz. shredded mozzarella<br />
8 oz. fresh mozzarella<br />
Fresh Basil for garnish<br />
5-7 lasagna noodles (I use the no boil ones)<br />
<br />
Brown the beef, add in the onions and garlic and sautee until the onions are soft. Drain excess oil and add in the tomato paste and sauce. Stir well and set aside.<br />
<br />
Let cream cheese come to room temperature and mix with the whole tub of ricotta. Add in the dried basil and salt/pepper to taste. I do not add an egg to this mixture; personal preference.<br />
<br />
Slice fresh mozzarella and set aside.<br />
<br />
In a bread baking dish (I use a larger, glass bread baking pan, use whatever you have), put a few spoonfuls of just the sauce in the bottom of the dish.<br />
Lay down 1 lasagna noodle and sprinkle with some shredded mozzarella. Ladle on 2 large spoonfuls of the meat sauce and then another lasagna noodle.<br />
Then, add a few spoonfuls of the ricotta cheese mixture, shredded mozzarella and a couple spoonfuls of the sauce, and then another lasagna noodle.<br />
Then, add a few slices of fresh mozzarella and some meat sauce. Add another lasagna noodle.<br />
Add some more ricotta cheese mixture, shredded mozzarella, and sauce, then another lasagna noodle.<br />
Repeat until the bread pan is filled.<br />
<br />
Add 1/2 cup water to the rest of your meat sauce and pour that all on top of the lasagna you've put together.<br />
Top with shredded mozzarella and slices of fresh mozzarella.<br />
<br />
Let lasagna sit in the fridge for 1-4 hours before baking, for best results. This step is not necessary however.<br />
<br />
Bake covered with tin foil for 1 hour on 350.<br />
In the last 15 mins of baking, remove foil.<br />
<br />
Let stand for 10-15 mins before slicing and serving.<br />
<br />
Garnish with chopped fresh basil.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com2tag:blogger.com,1999:blog-6858766994706419933.post-8476553389715161742009-06-14T21:22:00.000-04:002010-07-01T17:07:51.054-04:00Shy's EASY flourless chocolate cake<a href="http://1.bp.blogspot.com/_pRVFDcCydck/SjWjz66aneI/AAAAAAAABM8/xcGJivq0pmc/s1600-h/flour+chocolate+cake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5347360244955258338" src="http://1.bp.blogspot.com/_pRVFDcCydck/SjWjz66aneI/AAAAAAAABM8/xcGJivq0pmc/s320/flour+chocolate+cake.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<br />
3/4 cup of good quality cocoa powder<br />
1 1/2 cup granulated sugar<br />
1 1/2 stick butter<br />
6 large eggs<br />
2 T kahlua<br />
<br />
Preheat your oven to 350.<br />
Melt the butter and set aside to cool<br />
Beat the eggs and sugar until creamy. <br />
Add in the kahlua and continue to beat.<br />
Gradually add in the cocoa powder and beat until fully incorporated.<br />
Finally, add the butter and continue to beat for about 1 minute.<br />
<br />
Butter a 2-quart glass baking dish and pour the batter into it.<br />
<br />
Place the baking dish into a larger baking pan and fill the larger pan with about 1 cup of hot water.<br />
<br />
Bake the cake for 45-50 minutes or until the top begins to crack.<br />
<br />
If you would like a more gooey cake, reduce the cooking time by 15 minutes.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com1tag:blogger.com,1999:blog-6858766994706419933.post-83076412025853376392009-05-29T12:17:00.000-04:002009-11-18T19:24:34.804-05:00Pesto Pizza with sliced tomatoes and sundried tomatoes<a href="http://1.bp.blogspot.com/_pRVFDcCydck/SVkGPZm0ieI/AAAAAAAAA7c/xIa-hYeqFtA/s1600-h/pizza-782609.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_pRVFDcCydck/SVkGPZm0ieI/AAAAAAAAA7c/xIa-hYeqFtA/s320/pizza-782609.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5285262499337505250" /></a><br />
<br />
This a great, flavorful pizza. I always use FRESH MOZZARELLA cheese for my more italian style pizzas because it has better, creamier, richer flavor. However, feel free to substitute any grated mozzarella cheese if you are saving cash.<br />
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Crust: I am a huge advocate of the frozen pizza dough that is available in many grocery stores. In mine, it is a secret gem at only $1.50 per ball and that feeds about 3-4 people!<br />
Let it thaw completely and rest for about 1 hour in a bowl with some olive oil on top, covered with saran wrap.<br />
<br />
***NOTE: You can also often buy a dough ball from your local pizzeria. This is economical as well.<br />
<br />
Once the crust is thawed and rested, punch it down and then slap it back and forth in your hands until it starts to open up. You can also stretch the dough and/or roll it out. Use flour if you want.<br />
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Preheat oven to 425. Spray pizza pan with a non-stick spray or canola oil. Lay crust on pan and bake for 5 mins. (You may need to poke the dough with a fork a few times to let air bubbles out.)<br />
<br />
Brush or coat the top of your crust with olive oil and then a good amount of garlic salt sprinkled on the crust.<br />
<br />
PESTO:<br />
Put 1 large bunch of fresh basil, 1/2 cup olive oil, 2 cloves garlic, 1/4 cup nice parmesan cheese, grated, and squeeze of lemon into a food processor or blender. I also add about 1/2 tsp. salt. Blend until smooth. Add in a couple TBSP. of water if you need to get it to move more freely. I don't use pine nuts for this sauce because of the added expense, but feel free to add them if you have them!<br />
<br />
Slice your tomatoes, sundried tomatoes, and fresh mozzarella into slices.<br />
<br />
Take out your par-cooked crust and smear all of your pesto sauce all over the middle and out to the sides.<br />
<br />
Top with tomato slices, sundried tomato pieces, and lots of fresh mozzarella.<br />
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Bake an additional 10 mins, THEN change oven to broil and broil for 3-5 mins.<br />
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***If you want to make it super decadent, add 5-6 small goat cheese rounds to the pizza too.<br />
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Top with additional fresh cut basil, if you wish.<br />
<br />
Serve!Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0tag:blogger.com,1999:blog-6858766994706419933.post-54656272465805627592009-05-28T11:05:00.001-04:002009-11-28T11:06:55.958-05:00Shy's Guacamole<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_pRVFDcCydck/SxFKHOqsNiI/AAAAAAAABRs/KDDM1xecYhA/s1600/guacamole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_pRVFDcCydck/SxFKHOqsNiI/AAAAAAAABRs/KDDM1xecYhA/s320/guacamole.jpg" /></a><br />
</div><br />
<br />
4 large ripened avocados<br />
1 clove garlic<br />
1 small lime<br />
1/2 cup chopped cilantro<br />
1/2 tsp. garlic powder<br />
1 or 2 TBS. hot tomato salsa (your favorite brand)<br />
1/2 tsp. sea salt<br />
a couple grinds of black pepper<br />
3 dashes tabasco sauce<br />
<br />
Mash the avocado with chopped garlic, garlic powder, salt, pepper and your favorite chunky tomato salsa. Pop the lime in the microwave for 20 seconds and then roll on the counter to loosen the juices. Squeeze all of the juice of 1 lime into the avocado mixture. Add in the tabasco sauce and cilantro & mash until combined. I like to keep the guacamole a little chunky, so don't mash it until it is a puree. Serve with chips or on tacos, chicken, or anything you'd like! Leave one avocado pit in the guacamole to help keep it bright green. If you need to store the guacamole, lay a piece of plastic wrap on the surface of the guacamole and refrigerate; this will keep it from browning.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com1tag:blogger.com,1999:blog-6858766994706419933.post-10196336945194133012009-05-21T10:05:00.004-04:002009-05-23T20:19:39.398-04:00Mozzarella Stuffed Spaghetti and Meatballs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_pRVFDcCydck/ShVgPi_2OdI/AAAAAAAABL4/h8-izshch2s/s1600-h/spag+meatballs.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_pRVFDcCydck/ShVgPi_2OdI/AAAAAAAABL4/h8-izshch2s/s320/spag+meatballs.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5338278753526495698" /></a><br /><br />This is a great traditional Spaghetti and Meatballs recipe but the secret is that the meatballs are filled with little balls of boccaccini (fresh mozzarella)!!!<br /><br />Meatballs:<br />2 lbs. ground sirloin<br />2 T A1 steak sauce<br />1 T worsheshire<br />1 T grill seasoning<br />1 T tomato paste<br />Italian Seasoning<br />1/4 cup paremsan cheese<br />2 pieces of bread, crumbled and soaked in milk (squeeze out excess milk)<br />Dash bread crumbs<br />1/2 sweet onion, finely diced *optional<br />2 cloves garlic, diced<br />2 eggs<br /><br />Combine fully and set aside.<br /><br />Sauce:<br />1 large can of high quality whole tomatoes<br />1 can diced tomatoes<br />1 jar of your choice of pasta sauce<br />Dash sugar<br />3 cloves garlic, diced<br />Italian Seasonings<br /><br />Cheese:<br />boccaccini (small balls of Fresh Mozzarella)<br />parmesan cheese<br /><br />Spaghetti<br /><br />Fresh basil<br /><br />Great served with homemade garlic bread!!!<br /><br />Form meatballs around little balls of boccaccini and set aside. Make sure the cheese is fully encased in the meat.<br />Make up to 20 meatballs. Boil large pot of water. Drop 7-10 balls at a time into the rapidlly boiling water. Allow each ball to boil for 2-3 minutes. Remove from water and set on a baking sheet or in muffin tins.<br /><br />Bake meatballs for 30 mins on 375.<br /><br />Combine sauce ingredients and bring to a boil. Reduce to simmer and smash up the whole tomatoes. Let simmer while meatballs are baking and then add the meatballs to the sauce. Let cook additional 15-20 mins.<br /><br />Top spaghetti with GENEROUS AMOUNTS OF SAUCE and 3-4 meatballs each. Garnish with lots of fresh basil and parmesan cheese.Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com1tag:blogger.com,1999:blog-6858766994706419933.post-5620695971821923672009-05-11T14:31:00.003-04:002009-11-06T18:13:11.546-05:00Curry Noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_pRVFDcCydck/Sgin2s-GegI/AAAAAAAABK4/r-K_pPftpF8/s1600-h/curry+noodles.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_pRVFDcCydck/Sgin2s-GegI/AAAAAAAABK4/r-K_pPftpF8/s320/curry+noodles.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5334698316846758402" /></a><br />
<br />
I love curry!<br />
<br />
This thai dish is pretty easy to make, and really really good. Plus, you can really add any veggies and protein that you'd like. I like scallops.<br />
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2T of red curry paste (available in any grocery near the Asian foods)<br />
1 can coconut milk (not light)<br />
1 T brown sugar<br />
1 T thai garlic chili sauce <br />
Rice noodles<br />
Chicken, shrimp, scallops, beef -- anything you'd like (par-cook it first)<br />
Broccoli, bok choy, bell peppers, pea pods, pineapple chunks, eggplant, onions, mushrooms, zucchini, etc.<br />
<br />
Heat the coconut milk over medium heat. Add in the curry paste, brown sugar, and thai garlic chili sauce. Stir well to combine the curry with the milk fully. Taste and re-season. It might need a tad more sugar.<br />
Add in your veggies and par-cooked protein.<br />
Simmer over low until the veggies are tender and cooked.<br />
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Serve curry sauce over soaked rice noodles.<br />
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Delish!Shylah Petkushttp://www.blogger.com/profile/11674771609986390202noreply@blogger.com0