|
|
 Some of my families favorite recipes are Asian Inspired dishes. They are flavorful and often times healthier if made at home. I thought it was time that I assemble the recipes I use most often and share my collection with you all - in one spot.
Enjoy! Diane 13 Lucky Chinese Inspired Recipes {No Need for 'Take Out'} *Click on each Recipe Title to go directly to that recipe: Soup: Hot & Sour Soup Appetizers: Vegetable Egg Rolls Chicken: Chicken Lo Mein Sticky Wings Sesame Chicken Szechuan Chicken Honey Garlic Chicken Honey Cashew Chicken {Spicy} Spinach & Chicken Lo Mein Vegetable: {Spicy} Peanut Noodle Salad Vegetable Lo Mein Beef/Pork: Beef & Broccoli Mom's Chop Suey
0 Comments
 FRENCH DIP SANDWICHES
{slow-cooker} *updated with a link to NOLA Style French Bread Rolls Ingredients: 2 pounds flank steak , 2 pounds brisket or 2 lbs Tri Tip, trimmed 2 cups low-sodium beef broth/stock 1 large onion, sliced 2 cloves garlic, smashed 2 tablespoons Worcestershire sauce 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/2 teaspoon Kosher salt 1/4 teaspoon pepper (corn starch slurry to thicken sauce) 8 slices of cheese, if preferred: we like Provolone, White American or Swiss Cheese One large baguette—cut into 4 pieces, split horizontally, and lightly toasted or : French Dip rolls from my NOLA Style Recipe http://www.canningandcookingathome.com/dianes-blog/new-orleans-style-french-bread-rolls Yield: 2 lbs of meat makes about 4 large sandwiches with 2 slices of cheese each. . Directions: 1. In a 4- to 6-quart slow cooker, combine the broth, onion, garlic, Worcestershire, oregano and thyme. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper and place in the slow cooker. Cover and cook until very tender, on low for 7 to 8 hours or on high for 5 to 6 hours. 2. One hour before serving, transfer the beef to a cutting board and slice beef against the grain or shred using two forks. Return beef to slow-cooker to continue cooking. Place 2 Tbs corn starch in a small cup with a bit of cold water and stir until you get a smooth paste, add to slow-cooker and stir(this will help thicken sauce) . 3. When ready to serve, dividing evenly, form sandwiches with the baguette, beef, onions. Serve with the cooking liquid, for dipping. *add slices of cheese onto bread and melted under broiler before placing beef onto bread, if preferred Tip: For an even richer broth, brown the brisket in a skillet in 1 tablespoon canola oil for 2 to 3 minutes per side before adding it to the slow cooker. Don't forget to scrape up any browned bits from the pan and add them to the slow-cooker. Recipe and Photo by: Diane Baker for Canning and Cooking at Home  Chicken Ranch Burritos {Slow-Cooker} Ingredients: 1 packet of taco seasoning, your choice (or homemade) 1 packet of (dry) ranch seasoning 2 cups of thick and chunky salsa, your choice 4 oz can of green chilies, hot or mild, your choice 1 1/2 cups corn 2 lbs chicken breast meat 1/4 cup olive oil 1/4 cup water Directions: Place everything but, chicken and corn into slow cooker and give it a good stir. Lay the chicken breast meat on top of mixture and turn to coat, cook on Low or Medium for 6-8 Hours. The last hour before cook-time is done, take the chicken out and shred with two forks, place shredded chicken back into slow cooker and stir into the sauce/juices. Add in the corn and finish cooking the final hour. (Serve with soft burrito wraps, and any toppings your family likes: cheese, avocado, lettuce, black olives, green onion, tomato, re-fried beans) Recipe Note: I used a slow-cooker liner for this recipe and clean-up was a snap. I used two large chicken breasts in this recipe and turned them over in the sauce halfway thru the cook-time to coat in sauce. I did assemble all the ingredients (except the corn) and placed in a freezer gallon baggie and froze this 'meal' until ready for cooking. The flavors are excellent and held up wonderfully to being frozen and thawed/cooked. Recipe adapted from: Who needs a Cape? Photos by: Diane Baker for Canning and Cooking at Home  I wanted to bake a decent homemade roll that will hold up to the juices from my French Dip Sammies that I am making for the Superbowl today (and by the way , great for making Po' Boys too) I found this easy recipe from King Arthur Flour and decided to give it a try. They aren't "pretty" looking rolls but, have a nice crusty exterior and a supper soft inside/crumb. What is nice, you can roll this dough into what fits your needs. One gal I know rolled this dough into two muffuletta shaped (circles) for a party and said it was a hit. Enjoy! ~Diane NOLA-Style French Bread Rolls Ingredients: 2 cups lukewarm water *or water temp your yeast needs to activate 2 tablespoons sugar 2 tablespoons active dry yeast 2 tablespoons olive oil 5 to 6 cups Unbleached Bread Flour 1 tablespoon table salt Instructions Pour the water into the bowl of a stand mixer. Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow to sit for 15 minutes, until frothy and bubbling. Add the remaining tablespoon of sugar, olive oil, 5 cups flour, and salt. Use a spatula to bring the ingredients together into a shaggy dough. Place the bowl on the mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl. Add more flour, a few tablespoons at a time, if the dough seems too sticky. Turn the dough out onto a floured work surface and knead by hand for a minute or two. Lightly coat the mixing bowl with cooking spray or oil. Return the dough to the bowl and cover with plastic wrap. Allow it to rise in a draft-free place for 1 to 1 1/2 hours. After the first rise, deflate the dough and divide it into four equal pieces. Let the dough rest for 15 minutes, then shape each piece into a ball and cover with greased plastic wrap, while you prepare a clean, lightly floured (or lightly greased) work surface. The plastic wrap will keep any waiting dough soft and moist as you shape the loaves. Roll each piece of dough into a 16" x 3" log. Place on two parchment-lined baking sheets, putting two on each pan. Cover with greased plastic wrap and let them rise for 1 hour. While the loaves are rising, place racks in the center and upper third of your oven and preheat to 375°F. Place the risen loaves in the oven and bake them for 30 minutes, or until they're deep golden brown. Rotate the baking sheets halfway through the baking time (top to bottom, bottom to top). Remove the bread from the oven and cool it on a rack before using it to make sandwiches. Yield: 4 loaves or 8 shorter sub-rolls Recipe Note: I wanted 6" sub-type rolls for my French Dip Sandwiches. I rolled out 8 individual rolls. They turned out great - coming in at 6 inches long and approx 3-4 inches wide. Recipe by: King Arthur Bread Company Photos by: Diane Baker for Canning and Cooking at Home  This is a nice slow-cooker recipe. I say nice because it's not completely JUST cooked in the slow-cooker. The taste is amazing but, there are extra 'steps' that are needed to complete the recipe - if I told you it was 'solely' slow-cooker recipe, you'd be sad in the end that you had a bunch of chicken thighs floating around in a 'soupy-sauce'. Here is what I did: I let my chicken cook (from fresh) on HIGH for one hour and then switch to Medium (which is more like Low on other models) for the final 4 hours. About one hour before slow-cooker time ended, I placed in large slices of onion. At the end of slow-cooker cook time, I removed all the thighs to a foil lined baking sheet and proceeded to 'thicken up' the soupy sauce...all the taste is in there - it just needs a little help getting to 'sauce' stage! I added a cornstarch/slurry mix to thicken the sauce in the slow-cooker. I then basted the chicken thighs with the sauce and popped it into the oven for 10 minutes, letting the chicken brown up and 'marry' to the sauce. I served the remaining sauce/onion mix separate and the baked thighs in sauce over steamed rice. We LOVED the taste of the meal. ~Enjoy! Diane
Honey-Garlic Chicken Thighs Ingredients 6-8 skinless, boneless chicken thighs 1/2 cup soy sauce 1 Tbs ketchup 1/2 cup tomato sauce 1 large onion, sliced 1/3 cup honey 3 cloves garlic, minced 1 teaspoon dried basil 1 Tbs hot chili oil, optional 2 Tbs cornstarch for slurry at end Directions Lay chicken thighs into the bottom of a 4-6 quart slow cooker. Whisk soy sauce, ketchup, tomato sauce, honey, garlic, and basil together in a bowl; pour over the chicken. Add sliced onion into slow-cooker one hour before end of cook time. There are some 'final' prep steps that are needed with this recipe. I use about 2 Tbs cornstarch and a bit of cold water added to make a paste (slurry) that is added to the sauce to thicken. I remove my chicken to a foil lined baking sheet, heat my oven to 375 and thicken the sauce and onion mixture that is in my slow-cooker. Once the sauce is thickened, I baste the chicken that is on the baking sheet and pop into the oven for 10 minutes. Serve chicken over steamed rice. Serve the extra sauce/onions on the side. Cook on Low in slow-cooker for 5 hours - Finish in oven 10 minutes (check chicken with an instant read meat thermometer to ensure it's done) Recipe & Photos by: Diane Baker for Canning and Cooking at Home |
RSS Feed
