Wednesday, December 31, 2008
My, oh my....this is some fine eating my friends!
Pound of large shrimp (think 16 - 20 count) peeled and butterflied. I even took off the tails - I don't want to have anything in my way when I eat!
1 cup of flour with salt and a bit of cayenne pepper
2 large eggs beaten
1 cup of panko crumbs (is that what they're called?? doesn't sound right.)
1 big bottle of canola oil
Put oil in skillet to heat. I used my 30 year old electric skillet, poured the oil halfway up the side and heated to 350 degrees.
Put the flour mixture in a ziploc baggie. I put all the shrimp in at once and shaked 'em up a bit coating them thoroughly with flour. I then dipped each of them into the egg making a bit of a glue on the shrimp -- then on to the panko coating each one completely. I did about half the shrimp at a time letting the coating rest a bit before plunking them into the oil. It was a quick fry - about 5 minutes on one side and maybe 2 or 3 on the other side.
A bit of fresh lemon juice and some awesome cocktail sauce -- oh my!! These are so crispy and good. Even good the next day for lunch. I reheated in a 400 oven on a cookie sheet with some cooking spray until I heard them start to sizzle a bit.
Saturday, December 20, 2008
Box of no-boil noodles
Leftover homemade sauce with spicy sausage
32 ounces of whole milk ricotta
Parmesan - the powder stuff
4 cups of shredded mzzerella
Dried Italian seasoning
I basically followed the directions on the noodle box. Except the ricotta mixture. I mixed the ricotta with the two eggs and seasonings, a handful of mozzerella and a handful of parmesan. This doubles the cheese mixture. Bake as directed.
Wished (now) that I had taken a picture of a slice of lasagna. It really held together well and was quite pretty!
Monday, December 15, 2008
Sunday, December 14, 2008
Saturday, December 13, 2008
Tuesday, December 9, 2008
So giving full credit to Ree (by the way, check out her amazing website) -- http://www.thepioneerwoman.com/ here is the original recipe -
Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Lawry’s Seasoned Salt
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.-Slice cube steak against the grain. Season with Lawry’s. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.-Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
Sunday, December 7, 2008
Saturday, December 6, 2008
I got the recipe from http://www.allrecipes.com/.
Chicken Pot Pie
Refrigerated Pie Shells
1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons finely chopped onion
3 cups chicken broth
1 1/2 cups sliced mushrooms
3 tablespoons butter
3 cups cooked chicken, chopped
2 carrot, finely chopped
2 stalks celery, finely chopped
2 potatoes, peeled and cubed (I didn't use potato but I added a handful of frozen peas)
Preheat oven to 400 degrees F (200 degrees C.)
In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.
Ok....here's the thing. I don't unless I absolutely have to use multiple pans. I sauteed the vegetables first, added the 1/2 cup of butter and flour to make a roux. Then the chicken broth. I also added a glog of cream for some richness. I made sure that the mixture was very thick. I even let it set to cool a bit before baking to set up some more.
Look how it stayed together!