Fried Rice

Heat 3-4 tbsp olive oil in a skillet

3 eggs

4 cups cooked jasmine or basmati rice

bunch green onion finely chopped

1 tsp white pepper

1 cup fresh or frozen peas

salt to taste 2 tbsp soy sauce (low sodium)

4 slices ham cut into cubes

cook eggs in skillet on high heat, add rice, chopped green onion, white pepper, frozen peas, soy sauce and ham mix together well.

by leaving out the ham, this is a great vegetarian dish

I enjoy this when I have cooked the rice the day before and let it sit in the fridge overnight.

This is my original recipe so the song I chose for this is Frank Sinatra's "My Way"

Dinner for Dad

My dad struggles from Prostate Cancer and most foods don't taste good to him. I decided while I was visiting to try some cooking and see what we could find that would taste good.



So far... The Marinated Flank Steak has tasted great

We Broiled Asparagus for him and he enjoyed that as well.

I also tried a potato recipe that I will have to give you to try out



You take about 7 red potatoes, cut them up into small squares and put them into a plastic bag, with a little water and put them into the microwave for about 7 minutes. You then place in a mixing bowl and add 3 tbsp. olive oil and 2 tbsp butter. Add salt, garlic, Lawry's, fresh basil, chili flakes, Rocky Mountain Seasoning, approx. 4 tbsp. and Parmesan cheese. Then mix together. Bake or Broil if you wish on an baking sheet covered with tin foil for 30 minutes. Stirring every 15 minutes.


We served Marinated Flank Steak and Roasted Asparagus. Dad Loved it..

We all decided that the perfect song for this was...Rainy days and Mondays always get me down.

Split Pea Soup

Ham Bone
1 Bag Split Peas

I put the Ham bone and split peas together and let simmer on Med. heat for 4 to 5 hours.

5-6 carrots
stalk of celery
2 small onions

My dad loves split pea soup, but has a great dislike for carrots. I wanted him to have the nutrients so I take my vegetable and run them through the food processor until they are chopped very fine. (almost invisible to the eye)

1-2 cloves of garlic
1-2 bay leaves
salt
fresh ground pepper

I add the vegetables and let them simmer for 20-30 minutes, while the vegetables are simmering I take the meat off the ham bone and add it to the soup.

While cooking this, I think the perfect thing to listen to would be the Black Eyed Peas!

Chicken Scallopine with Sage and Fontina Cheese

6 (4 1/2 to 5 1/2 ounce) chicken cutlets, pounded thin
salt and freshly ground black pepper
6 sage leaves
3 ounces grated fontina cheese
3 tbsp olive oil
1 garlic clove, halved
1/2 cup white wine, I used Martinelli's sparkling cider
1 28ounce can while San marzano tomatoes
1/2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp red pepper flakes
toothpicks

place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces with 1/2 (about 2 tbsp) fontina cheese. Roll up the chicken and seal with one or two toothpicks.

Warm the Olive oil and halved garlic clove in a large, heavy skillet over medium heat until the garlic is fragrant about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the oil and garlic. Add the wine (martinelli's) and let simmer for 2 minute's while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine mixture in pan. Simmer for 5 minutes to let the flavor marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through 5 - 7 minutes


This is so absolutely amazing that every time I have made this I have put on Michael Buble and listened to "Feeling Good"

Mango Salsa

1 medium mango, peeled, seeded, and finely diced
6 tbsp freshly squeezed lime juice
1/4 cup minced red onion
1/4 cup minced red bell pepper
1 tbsp minced ginger
1 tbsp minced fresh cilantro
1 tsp minced jalapeno chile
1 tsp light brown sugar
Salt

Mix all the ingredients together.
This is great served over grilled Pork.

I was listenting to Lady GaGa Poker Face while I was putting this together.

Marinated Flank Steak

Marinade:
1/2 cup tomato juice
1/2 cup soy sauce (I used sodium-reduced)
1/2 cup packed dark brown sugar
1/4 cup vegetable oil
2 tbsp. rice vinegar
2 tbsp. steak sauce
3 cloves garlic
1 flank steak

Mix together first 7 ingredients, use a fork to poke holes in flank steak (both sides). Place in a large resealable plastic bag and pour in marinade. Press out most of air. Massage the bag a bit to distribute the marinade evenly. Marinate in refrigerator for at least 6 hours or up to 24, turning the bag 2 or 3 times. I let mine marinate overnight.
I broiled for 10 - 12 minutes on each side, cut the steak crosswise on the diagonal. This would be amazing grilled, we were rained out the night we had this.
I served this with baked potatoes and steamed spinach (my family does eat spinach)

Sadly I must admit that I put on some Christina Aguilera and Rick James while preparing this.

Jai Ho

The reason I chose the song Jai Ho for this dish was because it actually did come on while I was preparing this dish. I am aware this is an Asian dish but, it is a catchy song.

LETTUCE WRAPS

1 1/4 pounds chicken or turkey

1/4 cup lime juice

3 cloves garlic, minced

1 jalapeno, cored, seeded, and finely minced

2 tbsp soy sauce

1 tbsp unseasoned rice wine vinegar

1 tbsp garlic chili paste

1 tsp granulated sugar

2 tbsp sesame oil

1 head iceberg lettuce

1/2 cup lightly packed mint leaves

1/2 cup light packed basil leaves

3 tbsp chopped green onions

Combine chicken, lime juice, garlic, jalapeno, soy sauce, vinegar, chili paste and sugar in a medium bowl and stir well to blend. Heat the sesame oil in a large heavy skillet over med. heat. Add the chicken mixture and cook, stirring to break the meat into small pieces, for about 5 minutes, until the chicken is cooked through.

Ginger-Lime Dipping Sauce

1 1/2 tbsp hot water

1 tbsp granulated sugar

1/4 cup lime juice

1/4 cup Asian fish sauce, such as nam pla

2 tbsp minced or grated ginger, (1 tbsp of ginger)

1 clove garlic

Combine the water and sugar in a small bowl and let sit, stirring accasionally, until the sugar is dissolbed and the mixture cools. Whisk in thelime juice, fish sauce, ginger, and garlic. Transfer to a small bowl and set aside.

PEANUT DIPPING SAUCE

1 tbsp vegetable oil

1/4 tsp chili oil

2 cloves garlic, pressed or minced

1/4 cup creamy peanut butter

3/4 cup water

2 tbsp soy sauce

2 tbsp hoisin sauce

2 tbsp lime juice

1 tsp brown sugar

1 tsp ginger

heat vegetable oil and chili oil in a small saucepan over med. heat. Add the garlic and cook, stirring, for about 1 minute, until aromatic but not browned. Add the peanut butter and stir until softened, then stir in the wter,soy sauce, hoisin sauce, lime juice, brown sugar, and giner. Bring just to a low simmer, then decrease the heat to med-low and cook for 1 - 2 minutes, until the sauce thickens slightly. Transfer to a small bowl and set aside.

Hold a lettuce leaf in the palm of your hand and spoon some of the chicken mixture into the leaf. Add a couple mint and basil leaves, roll up, and enjoy, dipping into either of the sauces.

Listening to Elvis on a Rainy day...............

Tortilla Soup w/ Roasted Poblanos

1 med. yellow onion

6 corn tortillas

5 tbsp. corn oil

6 cloves of garlic

2 Poblano chiles, roasted, peeled, seeded, and diced

1 jalapeno chile, cored, seeded, and diced

2 tbsp chopped fresh cilantro

1 tbsp fresh ground black pepper (toasted)

2 dried bay leaves

8 cups chicken stock

1 can diced tomatoes 14 1/2 oz

1 1/2 tsp chili powder

1 1/2 tsp salt

1tbsp ground cumin

GARNISHES:

1 avocado, peeled, pitted and diced

1 cup grated asadero cheese

chopped plum tomatoes

chopped fresh cilantro

sour cream

Lime wedges

Puree the chopped onion in a food processor until smooth, cut 3 of the tortillas into 1/4 inch dice.

Heat 3 tbsp of the oil in a large saucepan over medium heat. Stir in the garlic and cook for a few seconds. Add the diced tortillas, stir to evenly coat, and cook for about 5 minutes, or until they begin to crisp, be sure the garlic doesn't get too brown. Stir in the onion, poblanos, jalapeno, cilantro, cumin, pepper, and bay leaves. Cook, stirring, until the chiles and spices are aromatic, 3 to 4 minutes.

Add the chicken stock and diced tomatoes (with liquid) and bring to a boil over medium-high heat. Decrease the heat to low and simmer for 30 minutes. Stir in the chili powder and salt and simmer for 10 minutes longer. Discard the bay leaves.

Cut the remaining 3 tortillas into 1/4 inch strips. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the tortilla strips and cook, stirring often , for about 5 minutes, until lightly toasted and aromatic. Drain on a paper towel.

To serve, ladle the soup into individual warmed bowls. Garnish with the crisp tortilla strips, avocado, cheese, tomatoes, cilantro and sour cream. add wedges of lime for squeezing.

Roasted Asparagus

2 bunches medium asparagus
2 tablespoons extra virgin olive oil
1/2 tsp kosher salt
freshly ground pepper

Preheat oven to 400 f.
Trim the woody ends from the asparagus, usually about 1 1/2 inches, lightly peel the remaining stalks. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper and roll to coat thoroughly.
Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, shaking the pan halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

My opinion on this was I could eat this every day for the rest of my life and be content. So yummy!

Chocolate Cheesecake Cupcakes with Ganache Frosting

1 cup all purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1/2 tsp. salt

6 tbsp. butter, room temp.,

3/4 cup sugar, plus 2 tbsp.

1 egg, room temp.,

2/3 cup milk at room temp.,

3 ounces creme cheese

1 teaspoon vanilla

2 tbsp. mini semi sweet chocolate chips

2 tbsp. chopped walnuts

Place rack in middle of oven and preheat to 350f. Line 12 muffin cup with cupcake papers. In a medium bowl, sift together the flour, cocoa, baking powder, salt and set aside. Using a mixer, creme the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half the flour mixture and stir until just incorporated. Mix in the milk, add the remaining flour mixture and stir until combined. Set aside.

In a small bowl, mix together the cream cheese, 2 tbsp. sugar, and vanilla. Stir in the chocolate chips and walnuts.

Fill prepared cupcake lines with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese should not be visible).

Bake at 350 for 20 minutes. Let the cupcakes stand in the pan for 3 to 5 minutes and then remove and allow to cool completely on the rack. Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.

Ganache:

3/4 cups semisweet chocolate chips

1/2 cup heavy cream

Place a heat proof bowl over a pot of simmering water, and whisk together the chocolate, and cream. Continue whisking until chocolate is melted and mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.

We had these as part of our Easter dinner and have had then once again since, anything with cheesecake filling I find the be a real winner....

Scalloped Potates with Creme Fraiche

2 cloves garlic, smashed
2 tbsp unsalted butter
3 waxy potatoes (such as Yukon gold or Yellow Finn) peeled
3 cups half and half
1/2 cup creme fraiche
2 tbsp all purpose flour
2 tsp. chopped fresh thyme
1/8 to 1/4 tsp. ground mace
Kosher salt and freshly ground pepper
1/4 tbsp chopped chives

Preheat oven to 350. Rub garlic all over the inside of a 3 quart baking dish, then mince it. Grease the dish with about the butter.
Slice the potatoes about 1/8 inch thick. Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tbsp. butter, the half and half, creme fraiche, flour, thyme, mace, 2 1/2 tsp. salt and pepper to taste. Bring to a boil over medium heat and cook stirring until the mixture thickens slightly, 1 - 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake uncovered, until the potatoes are fork tender, about 1 hour and 15 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

I served this for Easter dinner, so I was listening to Seal, Otis Redding and Ray Charles.

Krispy Kreme Bread Pudding

I am not a fan of bread pudding but I even enjoyed this.

2 doz. Krispy Kreme doughnuts. (glazed) torn into little chunks, the crullers give it a more bread-like pudding, but go with your fav. Put into a largo bowl.

3 eggs well beaten.

1 can sweetened condensed milk.

Vanilla flavoring to taste (I used 1tsp.)

1/2 stick butter (melted)

Cinnamon to taste, t-2 tsp depending on how much Cinnamon you like

Mix sweetened condensed milk, vanilla, butter and cinnamon in a bowl together with beaten eggs and pour over doughnuts chunks. It will be too dry, you can make a choice at this time you can add a can of fruit cocktail, this will cut down on the sweetness, or you can start adding milk, slowly until it has the consistency of lumpy cake batter.

Add pecan about 1 cup (optional) raisins 1cup (optional). Pour into a 13x9 glass pan and cook at 350 Fahrenheit for 30 minutes.

Let it cool and then top with a Simple Sugar Glaze:

2 cups confectioner's sugar

3 to 4 Tbsp milk or water

mix together until it becomes smooth and pourable. Drizzle over the bread pudding. Make more if this isn't enough.

Buttermilk Glaze (my fav.)

1/4 cup buttermilk

1/2 cup sugar

1/4 tsp soda

1 1/2 tsp cornstarch

1/4 cup butter

1 1/2 tsp vanilla

Combine first five ingredients in a saucepan, bring to a boil, remove from heat. Cool slightly, then stir in the vanilla. Pour over the pudding.

The Theme from Star Wars was playing in the background when I started this, it made me feel powerful, the song that came on after that was Smoke on the Water by Deep Purple.