Tuesday, 27 December 2016

Cheesy Corn Casserole

Sometimes I try to sneak a new dish into our traditional family turkey dinners.  This Christmas I gave my nephew G and my Hubby the recipe for Cheesy Corn Casserole.  It was pretty easy to make and was a hit with quite a few of our dinner companions.

Image result for Cheesy corn casserole

Preparation Time: 2 minutes
Total Time: 52 minutes
Serves: 8
Ingredients
3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons flour
1 cup shredded cheddar cheese
1 teaspoon salt
Directions
1. Preheat oven to 350 degrees.
2. In an 8-by-12 casserole baking dish, add all the ingredients.
3. Stir with a spoon to mix everything up.
4. Bake for 50 minutes.
5. Let sit on counter for 5 minutes to set.
Serve warm, enjoy.

Wednesday, 14 December 2016

Chicken Chop Suey

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4 tbsp oil
2 medium onions, chopped
4 stalks celery, sliced fine
6 mushrooms, sliced
1/2 cup boiling chicken stock or bean sprout liquid
salt
pepper
2 cups cooked chicken, cut into slivers
1 can bean sprouts, drained (save liquid)
2 tbsp cornstarch
1 tsp sugar
1/2 cup cold bean sprout liquid
2 tbsp soy sauce
steamed rice

Heat oil in wok or skillet over low heat.  Add onions, celery and mushrooms/  Cover and cook about 10 minutes.  Add boiling liquid, salt and pepper; simmer 5 minutes.  Add chicken and sprouts.

Mix cornstarch and sugar with cold liquid.  Add soy sauce.  Add 1/2 cup hot chicken mixture and mix well; then pour back into wok.

Cook stirring constantly until mixture thickens.  Serve with steamed rice.

Makes 6 servings.

Tuesday, 13 December 2016

Pam's No Name Chili

Image result for no name chili powder


1 lb lean ground beef
1 onion, sliced
6 large mushrooms, sliced (or use no name canned mushrooms)
1 cup chopped celery
1 10 oz can no name dark red kidney beans
1 12 oz can no name corn
1 19 oz can no name beans in tomato sauce
1 14 oz can no name tomato sauce
1 28 oz can no name tomatoes (whole, stewed, diced or whatever)
splashes of no name hot sauce
12 splashes of no name Worchestershire sauce
1 - 2 tsp (or to your taste) no name chili powder

Put all ingredients in a large pot.  Cook slowly over medium or lower heat, stirring frequently for a minimum of 2 hours.  You can also cook in the oven or crock pot.  The longer it is cooked, the better it tastes.

You can serve with rice and top with a daub of sour cream and grated cheese.

You can use brand name products if you want to . . . LOL . . .

Risotto with Strawberries




2 servings

1 stalk celery, finely chopped
1/2 onion, finely chopped
3/4 cup strawberries
1 cup chicken broth
1/2 tbsp unsalted butter
1 tbsp olive oil
3/4 cup arborio rice
1/3 cup white wine
salt and ground pepper

Finely chop the onion and celery.  Clean the strawberries, then put them in a blender, setting a few strawberries aside as a garnish.  Mix 1-2 minutes, until a red puree is obtained.

Heat the broth in a small saucepan on the stove or in a microwave oven.  Keep it warm while cooking the risotto (about 20 minutes).

Melt the butter and olive oil in a large skillet or saucepan.  Saute the onion and celery 2-3 minutes, until the onion becomes translucent.  Add the rice, then cook 1-2 minutes, with constant stirring, until the rice grains are well toasted and translucent.  Stir in the strawberry puree.  Pour in the white wine.

Cook the risotto, using the warmed broth until the rice is creamy but still al dente.  Remove from the heat and let stand for 2 minutes.  Season with salt and pepper to taste.  Garnish with the reserved strawberries, then serve.

Thursday, 1 December 2016

Salad Caprese




2 servings

2 tomatoes
2 bocconcini or fresh mozzarella 110g
2 tbsp extra virgin olive oil
6 fresh basil leaves
salt and pepper

Cut the tomatoes into slices approximately 5mm thick and arrange them on a flat dish.  Sprinkle with salt and let stand for 15 minutes to allow excess liquids to drain off.

Cut the bocconcini into slices with the same thickness as the tomatoes.  Arrange the cheese and tomato slices on a serving plate so that they alternate and overlap slightly.

Garnish with small fresh basil leaves on top, drizzle with oil, season with salt and pepper.  Serve.

(Hal liked it once he added ranch dressing . . . LOL . . . that man puts sauce on everything!)

Monday, 28 November 2016

Chinese Style Chicken with Snow Peas



2 servings

2/3 chicken breasts, boneless, skinless, cut into 1x5 cm strips (200g)
1-1/3 cup snow peas
1 green pepper, cut into thin strips
1 onion, coarsely chopped
2 cloves garlic, minced or pressed
2 tbsp sherry (optional)
2 tbsp cornstarch
2 tbsp soy sauce, low-sodium
2 tsp sugar
4 slices of gingerroot (6g)
3 tbsp canola oil
salt and ground pepper

Slice the chicken breast into strips.  Mix with the soy sauce, sherry, cornstarch, sugar and 2-3 slices of ginger.  Chill for at least an hour in the refrigerator.

Preheat the oven to the lowest setting.

Prepare the vegetables.  Heat 1/2 to 1 tbsp of oil in a frying pan or wok.  Add the garlic, onion and pepper, cook 2-3 minutes until they start to soften, then set aside on a warmed serving plate in the oven.

Add 1/2 to 1 tbsp of oil to the frying pan.  Add some salt, and then immediately add the snow peas.  Stir constantly for 2-3 minutes since they cook very quickly.  Put the snow peas on the plate with the other vegetables.  Keep the plate warm.

In the same wok, add the remaining oil and the marinated chicken.  Reserve the remaining marinade.  Stir constantly over medium heat 7-8 minutes until the meat is almost cooked.  Then put the vegetables back into the work, add the remaining slices of ginger plus the reserved marinade.  Cook another 2 minutes.  Add salt and pepper to taste then serve.

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Note:  Hal liked the chicken but did not like the vegetables.  I swear that man would live on canned peas and creamed corn if I let him.  Next time I make this I will switch out the veg for ones he likes. Plus I don't understand all the layering of cooking in this recipe.  Next time I will try partially cooking the meat, then adding the vegetables and near the end adding the reserved marinade.  It just seems to me this recipe has unnecessary stages.

Summer Fruit Salad

Summer Fruit Salad


Simple and lovely.  I served with whip cream for Hal and Greek yogurt for me.

Serves 2.

1 peach or nectarine
1 kiwi
1 cup strawberries
1 tbsp lemon juice, freshly squeezed
2 tsp sugar

Peel the fruit and cut them into bite size pieces.  Put the pieces in a salad bowl, add the lemon juice and sugar.  Toss to combine.  Refrigerate for 15 minutes.

Toss the fruit before serving.

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