Dinner

pesto chicken and pasta

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A few simple ingredients and dinner is served. Chicken breast, pesto, tomatoes and pasta. I like making my own pesto but you don’t have to. You can find it at most grocery stores.

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If you happen to have an abundance of basil out in the garden or on the windowsill you can never go wrong with making pesto. Actually just go buy some basil at the store or farmers market because basil pesto is delicious by itself with a cracker, some bread, pasta, chicken just about anything.
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basil pesto

Equipment

  • food processor

Ingredients
  

  • 6 ounces washed and dried basil leaves, stems removed
  • 4 ounces pine nuts toasted
  • 6-8 cloves garlic
  • 2 ounces parmesan cheese grated
  • olive oil
  • kosher salt and fresh cracked black pepper

Instructions
 

  • Toast the pine nuts until they are a little brown in color and let them cool a little
  • in a food processor add the basil, pine nuts and garlic, pulse until combined.
  • while processing add the olive oil until you get the consistency you are looking for.
  • add some salt and pepper to taste. use what you need and store the rest in a sealed container in the fridge.

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I really love sheet pan meals and I mostly make them in the cooler months which I am not sure why that is, there is no reason to wait. So I decided to make use of what I had on hand fresh tomatoes and garlic from the garden and basil off the back deck.

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pesto chicken & pasta

Ingredients
  

  • 4-6 pieces boneless chicken breast
  • 3/4 cup basil pesto
  • 1 box pasta - spaghetti or ziti

Instructions
 

  • Line a sheet pan with some tinfoil or parchment paper and preheat the oven to 350'F
  • Season each piece of chicken with salt and pepper. Using approximately 1/4 cup of basil pesto over all of the chicken. Arrange each piece of chicken on the sheet pan and bake for 20-30 minutes.
  • remove from the oven and place the tomatoes around the chicken and return back into the oven until the chicken is cooked through.
  • cooked pasta according to the package directions.
  • once pasta is cooked and drained add some pesto to the pasta. slice some chicken and add some tomatoes to your dish of choice and add some shaved Parmigiano Reggiano cheese

quick chicken parm

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It is Wednesday morning and I am sitting on the porch writing this weeks blog. It is so quiet and peaceful at the moment even the birds are still being quiet. I know it won’t last long pretty soon the hummingbirds will be stopping by for breakfast and we have a couple of squirrels who for some reason seem to peck at each other ALL the time. They are constantly going from one side of the driveway to the other and up one tree than over to the other one all the time squawking at each other. They are actually quite annoying I tell them to knock it off all time but they don’t listen. They must be teenagers.
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The other night we had a fish taco night and I know I have mentioned this before but when I make fish tacos I tend to always make shrimp and chicken as well. My soon to be daughter-in-law doesn’t like seafood. I know it sounds crazy but if I am going to bring out my fryer I am putting it to use. We had some friends over to discuss catering the food for my sons wedding. It is going to be a very small wedding; under 20 people but I hope it will be a great one for the kids. My friend is a great chef so I know the food will be fantastic.
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The fried mahi mahi is always the first to go, which is good because leftover fish is not something I particularly care for. There was a handful of leftover shrimp which I put on my salad for lunch the next day. There was a lot of chicken left over so I decided to make chicken Parmesan with it. My husband walked in seeing me with the leftover chicken out some cheese and marinara sauce and was like “chicken parm? yum” he was right it was yum and so simple.
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The hummingbirds are awake now!
This is how I made this yummy chicken parm dish with leftover fried chicken tenders

chicken parmesan

quick weeknight meal with leftover fried chicken tenders
Course Main Course

Equipment

  • dutch oven or heavy duty pan that can handle hot oil

Ingredients
  

Chicken Tenders

  • 1 package chicken tenders
  • 1 cup flour
  • 3 eggs beaten
  • 1 cup panko bread crumbs
  • 1 jar your favorite marinara sauce
  • 2 packages mozzarella cheese
  • 1 package provolone cheese or swiss cheese
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 4+ cups cooking oil

Instructions
 

chicken tenders

  • In a heavy duty pan, a dutch oven works great if you have one. Add the oil and heat to 350'F
  • In three separate pie plates or similar add your breading station with flour in one, egg in another and the panko in the last and season each one with salt and pepper. If you want add garlic powder, or paprika or some other flavoring.
  • dredge the chicken in the flour one at a time; shaking off the excess. dip each piece in the egg and finally into the panko. Set aside until your oil is hot at 350'F
  • Once the oil is hot add several pieces of chicken turning a couple of times till browned and cooked through. Drain on a rack or a stack of paper towels until you are ready to assemble.

Chicken Parmesan

  • In a baking dish big enough and deep enough that you will be able to add a couple of layers of chicken. Add some marinara to the bottom just enough to cover the base of your dish.
  • Place chicken tenders on top of the marinara, then cover with some mozzarella and your other cheese. add some more marinara and then another layer of chicken. repeat this with what you have left and will fit. Cover your layers with the rest of the mozzarella cheese and bake till golden brown.
Keyword chicken parmesan, chicken tenders, fried chicken tenders

 

Baked Cod and Mango Salsa

We should eat more fish – I think this a lot but yet we really don’t eat it very often and that makes me sad.  We live in New England and although our coastline is pretty small; not that that matters; we still have one and we all love eating most kinds of fish; my daughter is the only one in the family that likes salmon weird huh! None of us actually want to go out and catch it but we all enjoy eating it. I love buying fresh fish but I am not opposed to grabbing the flash frozen variety in my local grocery store. It has never done me wrong so if you see it grab some and enjoy! 

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If you have never had or made a mango salsa I would like you to check it out. I haven’t had a bad one yet and it goes great with fish cooked any way. I also make a little different one for the fish tacos we love (see link here) Taco Tuesday (Fish Tacos)

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A simple salt and pepper on the fish and place it in the oven, while it is cooking I made my salsa to spoon over the top using some fresh cilantro. I also made some sweet potato wedges using some of my fresh rosemary. I really love having fresh herbs on hand, they grow quite nicely out on my back deck in my over the railing window boxes. I wish I could have them year round but that’s not happening here in New Hampshire. At least not outside!

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baked cod and mango salsa

a simple quick any night meal
Course Main Course
Servings 4 people

Ingredients
  

Fish

  • 1 1/2 pound cod fillet cut into 3-4 sized portions
  • Kosher salt and black pepper season both sides
  • paprika if you want to add a little more seasoning

Mango Salsa

  • 2 ripe mango's peeled and diced
  • 1/2 red pepper diced
  • 1 fresh lime squeezed
  • 1-2 fresh scallions diced
  • 1 teaspoon cilantro fresh and chopped

Instructions
 

fish

  • preheat oven to 400'F bake for 20-30 minutes just until the fish is cooked through and flaky

mango salsa

  • while the fish is in the oven, add all the ingredients into a bowl and mix to combine.

sweet potato fries

  • peel and slice up one or two sweet potatoes into wedges or fries. Add a little olive oil, salt and pepper plus some fresh chopped rosemary. place on a baking sheet and add to the oven with the fish. takes about 20 minutes or longer if you want them a little browned.
Keyword baked cod, mango salsa

 

baked stuffed zucchini

We are having a bumper crop of zucchini this year, I think we have only had one year in the last 30 where we didn’t have a bumper crop. So you would think we wouldn’t plant more than; I don’t know one two maybe even three plants instead of a six pack. Today I will be starting to bake with the monster ones. I try to get out there daily, even working from home I can’t seem to get out there, could have something to do with us being crazy busy and me working till dark.
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We have been having to fight the deer for the carrots, beets and broccoli even despite the spraying for them, they are winning and pissing us off. I would be totally OK if they ate a zucchini plant or two but noooo they don’t like those. I do share with others and sometimes quite sneakily; just this last week we met friends for dinner out and I brought each of them a bag of fresh veggies. They got cucumbers, summer squash and yes zucchini and I am nice and give them eating zucchini but they also get a monster one; sharing is caring 😉

Speaking of sharing the other night I planned on making this baked stuffed zucchini for us for dinner and figured I would slice up extra to send home with my son and my in-laws. See how I did that; I got rid of some of the large ones that I know neither would have ever taken. I used what I had on hand for this dish. I had some sausage I hadn’t put in the freezer yet in the fridge, I had some leftover risotto that I figured I would use up a little of it. You can also use what you have on hand and make it your own. Slice, scoop, fill and bake. It is as easy as that!

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baked stuffed zucchini

another way to use up some of your garden zucchini
Course Main Course

Ingredients
  

  • 1-4 med-large zucchini
  • 1-4 links sweet Italian sausage casing removed, chopped up and browned
  • 1 medium onion diced
  • 1 cup mozzarella
  • 1-2 cups rice cooked, leftovers fine
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup Parmesan cheese grated
  • 1 cup cheddar cheese sliced
  • 1 large jar marinara sauce

Instructions
 

  • preheat oven to 350' F - bake for about an hour
  • Slice the zucchini lengthwise, scoop out the filling onto a chopping board, rough chop the filling and place in a large bowl.
  • brown sausage and drain the excess fat off. saute the onions until they are soft. set aside till they cool a bit, 5 minutes is fine. add these to the zucchini in the bowl.
  • dice or shred up some mozzarella and add it to the bowl with the onions, sausage and zucchini
  • Add the rice and Parmesan cheese and season to taste with salt and pepper
  • place the zucchini boats into a large baking dish. Fill each boat with the stuffing you just made.
  • cover each boat with marinara sauce and the shredded cheese. cover your dish with tinfoil and bake for 30-40 minutes. You may need to remove some of the excess liquid. Remove the foil and bake for another 20 minutes or until browned.

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BBQ Brisket Nachos

Current situation is me sitting on my porch with a cup of tea, the hummingbirds having breakfast and watching a turkey and what looks like a half dozen little ones sneaking across my field. Ooooh a hawk just flew over, he either didn’t notice or he’s thinking of coming in for a sneak attack. I’ll keep you posted.
Update: the Mom turkey watched the hawk the entire time and then shortly there after they all jumped the stone wall and into the woods.
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So I mentioned last week that I was making a brisket; and I did. It marinated for 2 days before I threw it in the oven for about 6 hours. I know not ideal for summer months but I found brisket at the store so I bought it.

I wanted to share with you a couple of things I made with it. because I don’t think they make small briskets or at least I have never seen one. Mine was a little over 8 pounds. Besides just grabbing a chunk and eating it by itself. We of course had it for dinner with mashed potatoes and some carrots.  

During the week I made shepherds pie with it. I had this at a BBQ joint a couple of years ago and went back again for more. So I have been wanting to make it ever since. I Shredded some of the meat to fill the bottom of my baking dish and I use a combination of whole kernel corn and creamed corn and then topped it with mashed potatoes and some shredded cheddar cheese and baked it till golden brown and bubbly.
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Yesterday I finished it up by shredding the leftovers and I also had a little of the BBQ sauce I made and I added the rest of that to the brisket and then made a tray of nachos. It was so good I highly recommend; if you are not going to make a brisket; when you see BBQ brisket nachos on the menu; give it a try!

BB Brisket Nachos

dclarkabal
Brisket several uses

Ingredients
  

Brisket marinade

  • 2 cans beef consomme
  • 1 1/2 cup low sodium soy sauce or mix it up for some salt
  • 1/2 cup fresh lemon juice
  • 2 tablespoon liquid smoke
  • 5-7 cloves chopped garlic
  • 8-10 pound brisket

BBQ sauce

  • 1 cup ketchup
  • 3/4 cup packed brown sugar
  • 1 1/2 tablespoon apple cider vinegar
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon Dijon mustard
  • 1 1/2 tablespoon chili powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Nachos

  • 1 bag corn tortilla chips I like the scoops so you can fill them
  • 2 medium tomatoes chopped
  • 1/4 head iceberg lettuce chopped
  • 1-2 cups cheddar cheese shredded
  • leftover brisket shredded
  • 1/3 cup BBQ sauce
  • 1/2 cup sour cream

Instructions
 

Brisket instructions

  • Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan; if you need to use a disposable pan. Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
  • when you are ready; pre-heat oven to 300'F
  • keeping the foil on the pan cook the brisket until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices
  • You can store the meat in the juice in the fridge for a couple of days, remove the fat once it solidifies.

BBQ Sauce

  • combine all the ingredients together until smooth

Nachos

  • fill your dish with chips; if using scoops; turn them into cups and fill with the BBQ sauced brisket, sprinkle with cheese and bake in a 350'F oven for about 20 minutes, till the cheese is melted and they are lightly browned.
  • once removed from the oven, add the diced tomatoes and the chopped lettuce. cover with dollops of sour cream and serve warm

 

easy BBQ sauced short ribs

Good morning and I hope you are all well and still hanging in there – I hope some day we are doing more than just hanging in there. 2020 is in my opinion kicking our ass and taking names. The whole saying that things come in 3’s I am fairly certain went out the window a few months ago.
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On the lighter side my garden is doing much better; well to the extent we harvested the garlic and it is currently drying and I wasn’t disappointed with what we got; some years I wonder why I keep planting it; OK that’s a lie I will ALWAYS plant garlic. We got to the potatoes before the worms did. And it looks like zucchini will be the winning crop this year. Local friends in need come on over my husband just picked a dozen before 6 am this morning and he is currently out there as I write this.
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Before March I was the primary grocery shopper in the house. For a few months that role changed to my husband. I do go once in a while now and the last two times I was SO glad I did. We were making a list for the store and for the most part my husband went off the list. I will admit if I saw something that piqued my interest I would easily stray from my list.  Case in point I found beautiful short ribs at one store and was super excited to find brisket at another. I have had brisket on my list for about a month now and it has been marinating in my fridge for almost 48 hours. That’s whats for dinner tonight!
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Back to the short ribs, they were probably the nicest, boneless short ribs I have ever picked up so I was excited to cook them. I made a really easy BBQ sauce and baked them in the oven. We are not huge BBQ sauce people. I mean we like it and definitely make and eat it but it’s not our go to if you get my drift. However when we were eating dinner there were a lot of compliments going around about the sauce; most notably was that I could sell it. Plus the BBQ sauced ribs were still being mentioned a week later. So safe to say this recipe is a keeper!
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Easy BBQ sauced short ribs

easy slow baked boneless short ribs
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 14 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 4 pounds boneless short ribs
  • Kosher salt
  • Fresh cracked black pepper

BBQ sauce

  • 1 cup ketchup
  • 3/4 cup brown sugar packed
  • 1 1/2 tablespoon apple cider vinegar
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 1/2 tablespoon Dijon mustard
  • 1 1/2 tablespoon chili powder
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Instructions
 

  • Preheat oven to 300' F
  • season the ribs liberally with salt and pepper on both sides, place the ribs in a 9x13 dish
  • combine all the BBQ sauce ingredients in a small bowl and stir till smooth
  • Pour about a 1/2 cup over the ribs. Flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.
    Cover the pan with aluminum foil and roast for 2-1/2 hours. Remove the foil and, if the cooking liquid is covering the meat, remove some of the liquid so that the tops are exposed.
  • Cook for 30 minutes more, uncovered, until the meat is tender and browned. If needed cut off any excess fat that remains around the short ribs (I did not need to do this) Transfer the short ribs to a serving platter. Slather the reserved BBQ sauce over the short ribs and serve.
Keyword bbq sauce, boneless short ribs, easy slow baked

Marinated Flank Steak and Salad

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I hope everyone is doing well! It looks like this pandemic BS is going to continue on for the foreseeable future. I am still working from home and I am quite content with that except I don’t get to see my working teammates or my walking buddies and I really miss them and catching up with what’s going on in their lives.

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Stir Fry Sauce – Marinade

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A few weeks ago I shared with you a stir fry sauce recipe.  If you made it you probably have quite a bit of it left over in your fridge.  I finished using mine up this last week. And I will be making more if it. I of made stir fry with it, I also marinated some boneless skinless chicken thighs and cooked them on the grill. The other day I marinated a couple of flank steaks in it overnight and then grilled them outside and they were simply divine.

So if you haven’t made the stir fry sauce, what are you waiting for

Stir Fry - Marinade Sauce

dclarkabal
Prep Time 5 mins

Ingredients
  

  • 1 cup chicken stock
  • 1 cup soy sauce
  • 1 cup oyster sauce
  • 2 teaspoon sugar

Instructions
 

  • combine all ingredients in a medium bowl and whisk until the sugar dissolves

A simple light meal for us is usually a steak and salad. It’s easy, quick and very satisfying. I added some orange supreme – simply orange slices without the pith and the membranes. When you bite into a salad you want the citrus to be smooth and membrane free. Pick your greens, add some nuts or seeds; I added marcona almonds and a some oranges and it makes for a really nice dinner you can have on the table in less than 30 minutes. Please note that I would marinate my steak over night or at least for a couple of hours so the flavors get all through your steak. So the 30 minuets does not include that.

You can use your favorite dressing on hand or make this easy vinaigrette that paired nicely with my marinated steak.
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Easy and Tasty Vinaigrette

Asian Vinaigrette

dclarkabal
Prep Time 5 mins

Ingredients
  

  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 cup canola or olive oil
  • 2 teaspoons sugar
  • 1/8 teaspoon ground ginger
  • 1 small garlic clove minced

Instructions
 

  • combine in a small jar all the ingredients, cover and shake or use a whisk

Stay healthy and safe, stay well, stay positive, play nice!

Roasted Pork Shoulder

So my kids just celebrated their quarantine birthday’s last week. Yes they are 2 years and a day apart and yes I know they are both adults but it was my daughters 30th so it’s a little more of a milestone. They actually could have been born on the same day but I told the doctor I was busy so my son was born the day after his sister’s second birthday party. We take our parties very seriously LOL.
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Anyway back to cooking! When I buy a pork shoulder or pork butt it is generally to make pulled pork. I have some leftover BBQ pulled pork in the freezer already so I wanted to make something else with it. So I covered it with garlic and herbs and roasted it in the oven. It was delicious very flavorful and so easy to make for either Sunday dinner or even during the week. Plus the leftovers made for excellent sandwiches; according to my husband.
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I know summer is upon us and maybe you don’t want to heat up your house, though around here in NH we have had some chilly days and evenings and having the oven on is kind of a blessing. But I have no doubt this would be equally good cooked out on the grill. I have cooked many pork loins out there. The only difference is there would be no pan drippings for a little au jus or to make a little gravy. You do what it best for you!
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roasted pork shoulder

Prep Time 0 mins
Cook Time 0 mins
Course Main Course
Servings 6

Ingredients
  

  • 3 tablespoon olive oil
  • 2 tablespoon garlic chopped
  • 1 clove garlic thinly sliced
  • 2 tablespoon rosemary chopped
  • 2 tablespoon fresh sage chopped
  • kosher salt and black pepper
  • 4 pound pork shoulder

Instructions
 

  • Pre-heat oven 350F
  • Liberally sprinkle salt and pepper all over the roast. 
  • In a small bowl, mix together the olive oil, garlic, rosemary, and sage.
  • spread the mixture all over the roast
  • Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits
  • Set the meat on a roasting pan on a rack if you have one
  • Cook until an instant-read thermometer inserted into the thickest part of the roast reads 155°F, about 25 minutes per pound. 
  • remove the roast from the oven and let stand for 15 minutes.
    slice and serve.
Keyword garlic and herb roasted pork shoulder, herb roasted pork, roasted pork shoulder

Chicken and Pasta bake

Late Friday afternoon my “co-worker” daughter from another company sent out an email to everyone in her company. She created a 30 day act of kindness calendar. Just a few ideas of how to show a little kindness in our area can go a long way! And it seems our country is in dire need of some kindness.
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Her only hesitation was sending it after closing time on Friday or wait till Monday morning. I told her send it, there are some who check their emails and it can’t hurt to sit there unopened until Monday either. Before she told me what she was working on I had planned to go grocery shopping for my in-laws who are 89 & 90 and finally arriving home from being quarantined in FL. My sister-in-law kept them safe for 6 months; now it is our turn.
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Browning all the meat in the same pot separately for several dishes I was making – less dishes

A friend of mine has been spreading kindness for several weeks now making fried rice and selling it with all the proceeds being spread out to some local charities, first responders, families in need you name it and she has touched a lot of lives. My daughter and I picked up some of the rice and then headed to the grocery store. While in the store my daughter was approached by a co-worker who proudly said she had already started on the list and shared with her what she had done just that day. My daughter was so excited to tell me about this. It’s working!
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When we got home and put away their grocery’s and ours I started making food. I wanted them to have a few things they could just pop in the oven, or take out of the freezer and re-heat. How to keep them safe is to keep them home. Which isn’t going to be that easy but we will try.
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I actually find it pretty easy to cook for an army; as they say. I am pretty organized in my thought pattern; say if I am making several dishes and a couple of them need onions I will cut up enough for whatever I am making. Basically I rock at mise-en-place (put in place). Yesterday I made a large pot of chili, a couple of shepherd pies, some bolognese and a I wanted to make a chicken and pasta bake of some sort. I had such a busy afternoon I popped one of the chicken bakes in the oven for dinner which I will share with you here.
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Chicken and Pasta bake

Donna Clark
Prep Time 10 mins
Cook Time 20 mins
0 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 2 Boneless skinless chicken breast cut into bite size pieces
  • 1 box pasta cook to package directions
  • 3 tbsp butter
  • 3 tbsp flour
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded mozzarella
  • 1 cup milk
  • 2 tbsp olive oil
  • 2 packets Sazon seasonings
  • 1 container mascarpone cheese small container or replace with 1/2 brick cream cheese
  • Kosher Salt, Black Pepper and your choice seasoning

Instructions
 

  • Cook your pasta to the package instructions
  • Dice your chicken breast into bite size pieces, season your pieces with your favorite seasoning liberally. I chose kosher salt, black pepper and Crop Dust all purpose seasoning from my local butchers shop The Flying Butcher.
  • In a saute pan add the olive oil and when hot add the chicken, sprinkle on the 2 packets of sazon. If you want the pieces browned do no over crowd the pan and cook in batches. Set aside.
  • In the same saute pan add the butter and flour making a roux. cook the flour for about a minute. Whisk in all the milk and keep whisking until the sauce thickens. Lower the heat and add the mascarpone cheese stir till all combined. Remove from the heat and add the cheddar and half of the mozzarella cheese stir till melted.
  • In a large bowl add the cheese sauce and the cooked chicken to the pasta. Stir till combined. Depending if you are saving for later or having now. Add to your baking dish and sprinkle with the remaining mozzarella cheese. Bake for 20 minutes or until the top is browned and heated through.

https://www.theflyingbutcher.com/

Stay Safe, Stay Healthy and Be Kind

 

Chicken wings with a Thai sweet and spicy sauce and a side of Pineapple shrimp fried rice

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Happy Mother’s Day – not sure this one will be like any other. Not sure about your area in this crazy world but flower delivery is not considered an essential business, not that I ever got flower’s for mothers day delivered. One of my kids lives with me and the other is just up the road. But I sent a few over the years. Sorry Mom your going to get a call in a bit.
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I hope you are hanging in there and staying safe and healthy! I hear about so many people cooking at home a lot more or even learning how to cook. I actually haven’t gone above and beyond my “norm” in all fairness my “norm” is usually making something I haven’t made before or changing up something we have on hand.
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Wings Ingredients 

1/4 cup Thai sweet and spicy chili sauce
2 tablespoon soy sauce
1 tablespoon chili garlic sauce
2 teaspoons sesame oil
1 teaspoon ginger 
1 teaspoon lemongrass paste
20 chicken wings, split and tips tossed

Wings Directions

Make the glaze, in a small bowl, whisk the sauces, sesame oil and ginger together.
preheat the oven to 375’F
Lightly brush or spray with the oil, and season with salt and pepper to taste.
Place wings on a sheet pan
bake for 10 minutes.brush the wings with the sauce; bake another 10 minutes.
Flip the wings and baste again with the sauce, bake for another 10 minutes. 
Turn one last time and baste with the last of the sauce and bake another minute or so until the cooked through.

Stir Fry Sauce – 1 cup chicken stock, 1 cup soy sauce, 1 cup oyster sauce, 2 teaspoon sugar combine and whisk till the sugar dissolves. the leftover can be stored in the fridge in an airtight container

This past week I needed a little more space in my freezer so I pulled out some chicken wings and had some leftover white rice that I had made for dinner a day or so ago so here is what I made that was not my “norm”
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Pineapple shrimp fried rice Ingredients

3 tablespoons vegetable oil
1 small white onion diced
1 tablespoon minced garlic
6 ounces peeled and deveined shrimp
1 egg
6 cups steamed jasmine rice – best if it is a day old
2 teaspoon sugar
3 tablespoons stir fry sauce
1/4 cup drained canned crushed pineapple
1/4 cup toasted cashews
2 green onions, cut on an angle
salt and pepper 

Pineapple shrimp fried rice Directions
make sure to have everything prepped – it goes quickly

heat am empty wok over high heat until it begins to smoke, swirl in the oil. Once the oil is shimmering, add the onion and garlic and stir-fry until they are softened and translucent. add the shrimp and cook until slightly opaque, 10-20 seconds. 

Add the egg and mix with the onion and garlic. once the egg is soft scrambled, add the rice, sugar and stir fry sauce. working the rice around the wok so the sauce distributes evenly and breaking up the egg. 

stir-fry until there is no more moisture in the rice and it is lightly toasted, not fully brown you don’t want it to stick to the wok. 

remove from the heat and add the pineapple, cashews and green onion. taste for seasoning add salt and pepper if needed. 
Serve warm

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