Aces High 2nd Annual Recipe Swap

[DiabloTX]

For you Diablo....one from the personal recipe box!


Egg Salad Sandwich (Mediteranian)

4 medium eggs
1/4 cup mayonnaise (extra for spreading)
1/2 lemon, juiced
3 T Extremely finely diced celery
2 T Extremely finely diced stuffed Spanish Green Olives
1/4 T freshly ground black pepper (Or 6 turns from a pepper mill)
2 pieces of fresh lettuce
8 slices whole grain bread, slightly toasted (Beefsteak Rye works great, whole wheat is better)


Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel.
Roughly mash the eggs in a bowl with the mayonnaise, and lemon juice.

Season with pepper. Include olives & celery, mix thouroughly.

Spread 2 slices of toast with mayonnaise, if you like. Spread each with 1/2 of the egg salad.  Place a large piece of lettuce on each, top each sandwich with another slice of toast and serve.



Options:  (Pick ONE for each making)

Black olives instead of green olives
Greek Olives (pitted) + 1/2 T Greek Seasoning
2 T REAL bacon bits
A dab of dijon mustard on one side of the bread as well as a  dab of mayonaise




ROX

Sounds good!  Thanks ROX!

[angelsandair]

okay, heres mine

Mc Donalds

Ingredients:

1 Car
1 Gallon of gas (or 2)
5$$


the rest is easy. 

(Hold on, I got a really good Texas Gumbo recipe for ya guys)

[Iron_Cross]

Dang it ROX, Waukegan, is just spitting distance from where I went to RTC and A-school at Great Lakes Naval Training Center.  I just loved getting on the train, and going to Chicago to get some deep dish slice of heaven, at pizzaria Uno's.  To this day I still only tolerate the "New York" dreck the nation has adopted as "true" pizza.

Any way.  To make sure ya'll get enough veggies in ya to grow strong.

Quick curried peas

4Tbl Butter
4     Garlic Cloves (minced fine)
2tsp Curry powder
2     16 Oz. pkgs. Frozen Sweet Peas
1     15 Oz. can of Diced Potatoes drained(optional, but really goes nice with the peas and helps thicken the sauce)
1     15 Oz. can of Coconut Milk

Melt butter in a large pot. Add garlic, curry powder, and potatoes if you decided to add them.  Let saute for 1 min.  Add coconut milk, stirring occasionally.  Add peas when liquid just starts to boil.  When liquid returns to a boil reduce heat and simmer for 10-15 min, or until the sauce thickens up to desired consistency.  Serves 8.

For the Vegans out there, you can substitute 4 Tsp of Olive Oil for the Butter.  No Coconut milk, substitute 1-1/2 cups of cow juice.  If you want to kick it up a notch, add 1/8 tsp of cayanne pepper with the garlic and curry powder.

[texasmom]

Dang it ROX, Waukegan, is just spitting distance from where I went to RTC and A-school at Great Lakes Naval Training Center.  I just loved getting on the train, and going to Chicago to get some deep dish slice of heaven, at pizzaria Uno's.  To this day I still only tolerate the "New York" dreck the nation has adopted as "true" pizza.

Any way.  To make sure ya'll get enough veggies in ya to grow strong.

Quick curried peas

4Tbl Butter
4     Garlic Cloves (minced fine)
2tsp Curry powder
2     16 Oz. pkgs. Frozen Sweet Peas
1     15 Oz. can of Diced Potatoes drained(optional, but really goes nice with the peas and helps thicken the sauce)
1     15 Oz. can of Coconut Milk

Melt butter in a large pot. Add garlic, curry powder, and potatoes if you decided to add them.  Let saute for 1 min.  Add coconut milk, stirring occasionally.  Add peas when liquid just starts to boil.  When liquid returns to a boil reduce heat and simmer for 10-15 min, or until the sauce thickens up to desired consistency.  Serves 8.

For the Vegans out there, you can substitute 4 Tsp of Olive Oil for the Butter.  No Coconut milk, substitute 1-1/2 cups of cow juice.  If you want to kick it up a notch, add 1/8 tsp of cayanne pepper with the garlic and curry powder.

Iron Cross, I appreciate you having posted this one very much.

I've got one son who would eat peas at all meals every day if I let him. I run out of ways to cook those real quick.  In fact, I'm thinking that a pea recipe book is going to be a gift from me to him for when he moves out of the house.

[ROX]

Nwbie:  I wrestled a lot in your neck of the woods.  Some of those guys I wrestled at state (Bolingbrook, etc) Funny, Oalkawn is the name of the horse track here.  I ran a "racino" there for 3 years.  One of my VIPs was from Oak Lawn, IL--strange coincidences.

Rollins:  GREAT side, I GOTTA try that one! 

Iron Cross:  We loved "Great Mistakes".  As a kid many service folks went to church with us.  I met folks from all around the country.  It was a great experience.  Gotta try that peas recipe--the cayene & coconut milk sounds authentic, because that recipe has Thai written all over it.  I'll look back to last year's thread, but even if I did post it, Chicago Deep Dish Pizza is worth another post.  Sadly, some have never had the pizza of the gods!

TXMom:  For all you do, these peas recipes are for YOU 


Au Gratin Sweet Peas

Source:  Emeril Lagassi

1 T        plus 2 T butter  (ED: OR Extra Virgin Olive Oil)
1           cup minced onions
            Salt
            Freshly ground white pepper
2 T       all-purpose flour
2 cups   whole milk
4 cups   sweet green peas, blanched
1/2 cup  fine dried bread crumbs
            Emerils Essence (if you don't have it from last year see below
4 oz      sharp cheddar cheese, grated (ED: use Kraft Crackerbarrel, if possible)



Preheat the oven to 400 degrees F. Grease an 8 cup oval gratin dish with 1 teaspoon of the butter.
 
In a large sauté pan, over medium heat, melt the remaining 2 tablespoons of the butter Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the peas and mix thoroughly.
 
Pour into the prepared pan. Season the bread crumbs with Essence. Sprinkle the bread crumb mixture over the peas. Top with the grated cheese.
 
Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes.
 
Spoon onto serving plates and serve.

Yield: 4 to 6 servings





Emeril's Essence Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme


Combine in a food processor on high for about :60 seconds.


While it's available in stores, Emeril's Essence (Bayou Blast) is easy to make, and you save money making it at home.  Emeril is good people or he wouldn't reveal the exact ingredients.







TXMom...if you make this one for the family, they are going to accuse you of passing of Italian take-out for your own work, so let them see you actually making it.  At the table, you will be the heroine!



Peas and Pasta Piasan

2 cups           shelled green peas   (You can use fresh or frozen..double it if your family likes peas)
1 package      of fresh cheese tortellini, blanched and shocked
2/3 cup         extra-virgin olive oil
2 T               Balsamic vinegar (*See notes below)
2 T               minced garlic (I use 4 T, but then again me & wife cant get enough garlic)
2 T               chiffonade fresh basil   (You can use dry basil)
Honey           to taste (I use 2 T)
                   Salt and pepper to taste
1 cup            small diced Italian Roma tomatoes (I double it)
1/2               small red onion, julienned (julianned means to slice into thin strips about the size of matchsticks)
1/2               pound proscuitto, julienned
1/2 cup         grated Asiago cheese  (Use Romano if you cant find it)
2 T               chiffonade fresh basil
                    A couple of slices of focaccia



Bring a pot of salted water up to a boil. Blanch the peas for 1-2 minutes. Remove the peas and drain. Shock the peas in an ice bath and drain. In a mixing bowl, whisk the extra-virgin olive oil and balsamic together. Add the garlic and basil. Season with honey, salt and pepper. In a mixing bowl, combine the peas, pasta, tomatoes, onions, and proscuitto together. Toss with the vinaigrette. Season with salt and pepper, if needed. Mound the salad in the center of a platter. Garnish with grated cheese and basil. Serve with focaccia.


* Balsamic vinegar runs the gambit from Walmart for a couple of bucks to imported to $100 or more.  Unless you won the lottery, go with the chain store brand. 

Yield: 4 servings






ROX

[texasmom]

Thank you!!!!!!!!  Those are perfect!

[ROX]

Another good one TXMom...and this one is simple & quick...


Herbed Orzo with Peas


8              ounces orzo pasta
1/2 cup     frozen peas (double it if they like peas)
1/4 cup     olive oil
1 T           lemon juice
1/4 cup     chopped green onions
3 T           chopped fresh parsley leaves (You can use dried)
2 T           chopped fresh basil leaves (You can use dried)
               Salt to taste



Bring a medium pot of salted water to a boil. Add the orzo and cook until tender, about 8 minutes. Add the peas and cook until tender, about 1 minute. Drain and rinse under cold running water. Drain well.

In a large bowl, toss the pasta with the oil and lemon juice. Add the green onions, parsley, and basil and toss to combine. Add salt to taste.

Serve at room temperature or slightly chilled.

Yield: 4 servings

Option:  Add 1 T finely chopped garlic






ROX

[Nwbie]

"ROX, NwBie- old midwest brethren, who knew.  Born and raised in Hazel Crest and Chicago Heights.
Try these potatoes with that batch of NwBie meatloaf  (and I second the need for the ground pork, it really makes it)
Saw this on Food Network and tried it, some of the best things I've ever had. "

McAllister Potatoes - my heart valves are clogging reading this recipe already - cant wait to try em - i luv tater recipes- but what the H is a pepedew pepper? never heard of it -- Hazel Crest and Chicago Heights - real fine towns - my wife is a states attorney - felony review - many clients in those towns these days
Got this one from my sister years & years ago when I asked for some appetizers for a party I was having for a friend opening up a business years ago, he needed "models" for a traveling lingerie "modeling' business in the local bars and clubs- lol- he asked me to help him impress the applicants to show them  he had more class then just chips and dip and beer - he was a nut lol-
I scarf em up- not sure where the original recipe came from

Impress the girls Tex Mex Wontons
1.5 lbs Chicken Breast
2 teasp. chili powder
1 cup Ranch Dressing
2 teasp. Paprika
1/2 teasp salt
1/2 teasp. pepper
2 teasp. Garlic Powder
2 cups shredded Monterey Jack Cheese
1 Red Pepper, 1 Green Pepper - Chopped into small pieces
1 package wonton wrappers
2 T oil
Container Sour Cream
Salsa

Preheat oven to 350
Cook Chicken in oil in frying pan til done, and chop into small pieces
In bowl mix ranch dressing and spices- mix in chicken pieces
place wonton wrappers in a small muffin tin pan to form cups - (or like I first had to - using tin foil, make tiny cup forms with tin foil and position on a baking sheet with wonton wraps inside - it actually works - but muffin tin way less time consuming)
bake wrappers for 6 minutes and let cool
Spoon about 1 T mixture into each wonton cup - cover it with shredded jack cheese, and sprinkle the chopped peppers on them
Bake for 10 minutes -
Serve with sour cream and salsa
They are delicious

NwBie

ROX - Next trip to the grocery store gonna get some nanners and do it up for the kids - I think it will be a nice treat for them - especially with this upper 80's weather we are getting now - nice cold treat - and they need the nanners for the vitamins - they have no problem asking for candy right after they say they are too full to eat their dinner - lol

 

[Joker]

   Calabacitas

3 tablespoons olive oil
1 medium onion, chopped
4 medium zucchini, or maybe 5-6 if they are smallish, chopped into ~1/2" cubes
2 cloves of garlic, chopped fine
1 15 oz can diced Rotel tomatoes ( optional )
3 small cans of whole kernel corn ( not sure how many ozs...the cans I get are about 3" tall )
chopped geen chilis...amount according to taste. I use maybe 4-5 serranos but pablanos or even jalapenos are good too
2 cups shredded cheese: cheddar, colby-jack, or "Mexican 4-cheese" mix...any will do fine


Prep:

In a large skillet saute the chopped onions for 3 or 4 minutes in the oil.
Add the corn ( drain it first ), garlic, the peppers, tomatoes if using them, and the cubes of squash.
Cover the skillet and cook over medium heat for about 8-12 minutes, stirring frequently. Don't overcook the squash to the point that it gets mushy.
After squash is cooked, remove from heat and mix in shredded cheese, then replace cover. After cheese is melted, salt and pepper to taste and serve.

Our family loves this and it is about the only way we got the kids to enjoy eating squash.


Joker






 

[ROX]

Nwbie  We've had the same old stompin' grounds. 

Joker:  Great job!  That looks AWSOME for a guy on a diet like me.


And joker brings up a valid point for folks with kids!

HOW do you get finicky kid eaters to eat things that are good for them??   AND...(TXmom is lucky to have a son who likes peas) HOW do you get them to LOVE veggies that are good for them????  (Like peas, zucchini, squash, etc?)

Answer?



"Pizza Veggies"

By :  ROX


1 T               olive oil
1/3 cup         chopped yellow onions
1/2 T            salt
1/4 T            freshly ground black pepper
1 T               minced garlic
2 cups          tomato sauce, canned
1 T               chopped fresh basil leaves (you can use dry)
2 T               chopped fresh oregano leaves  (you can use dry)
1/2 cup         chicken stock (two boullion cubes in 1 cup water reduced to 1/2 cup works fine)
5 to 8           (small diameter) pizza sized pepperoni slices, cut in quarters
                   Parmegian or Romano cheese.

ADD             fresh/canned/frozen vegatable that your kids normally don't like or are actually Good for them...sliced & halved yellow squash & zucchini work best.  You can use just about any staple vegatable...even peas or fresh green beans.

Heat the oil in a large saucepan over high heat. Add the onions, salt, and black pepper and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add tomatoes, basil, oregano, and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened and fragrant, about 15 minutes.
 
Remove from the heat and puree in a food processor or blender.

Return to saucepan and stir in quartered pepperoni slices over low heat.

Add the  fresh/canned/frozen vegatables and stir until bubbly.

Served topped with sprinkled Parmesan or Romano cheese.  (OR--2 T Mozzarella)


Serve as a side dish.


Serves 4


Options:

Diced Green Pepper
Sliced Mushrooms




Your kids are going to ask "what's for dinner", right?  Tell 'em "Pizza Veggies"...watch it dissappear.

PS...my kids also didn't like chicken breasts (for some reason), so I covered grilled chicken breasts cut into large chunks with this sauce an entree.  Didn't tell them what it was until after they admitted they liked it.




ROX

[ROX]

I made this last night.





My Wife’s Favorite Homemade Seafood Stir Fry

I like to make this for my wife when it’s her day off.  She likes it non-spicy…I load mine up with hot pepper flakes on the plate.  It’s VERY low fat, cholesterol, and carbs (except for the rice).


1        bag frozen Deluxe Chinese vegatables*
1 lb             imitation crab meat
1        small can of bay shrimp
1        1lb bag of medium or large shrimp, deveined w/tail notch
1        large Vidallia onion, quartered & layers pulled apart
1        can of baby corn
1        can of bamboo shoots
1        can of sliced water chesnuts
2 T             Sesame Oil for marinade (plus one T for cooking)
2T              white cooking wine or sake
¼ T            Chinese five spice powder
½ T            curry powder
½ T            ginger powder
2 T             peanut oil (use a different oil if you are alergic)
1        8 or 10 oz store bought curry-garlic sauce (or clam sauce) (Oriental section at Walmart)
2        LARGE garlic cloves, roughly chopped
1T              Kitchen Bouquet sauce enhancer
3T              Corn starch (with 3T water)**


Take the tails off the shrip and SAVE them! 

Marinade the shrimp and crabmeat in 2T of sesame oil, toss gently and refridgerate for a few hours(unless the shrimp or frozen, then simply set aside to help defrost them.

Take the shrimp tails (extoskelatal part) and boil in 4 cups of water plus a few shakes of sesame oil.  Continue boiling until it’s reduced down to about a cup & a half of liquid, then remove the tails with a slotted spoon. Add the curry powder , ginger powder, and chinese five spice powder and set aside to cool, about 5 minutes.

In a large saucepan, place the shrimp liquid.  Add the chopped garlic, and set the heat to medium.  Carefully add the Kitchen Bouquet and slowly stir in the cornstarch/water mixture (you will have to keep the cornstarch/water mixture stirred or it will want to form a semi-solid) until the sauce has thickened to your liking, then set the heat to low.

In a large wok or large Correllware type cooking dish, put in the oil & remaining T sesame oil and set the hear to high, but not to the point it’s smoking!  Add vidalia onion and stir fry quickly for 2 minutes.

Add the cooking wine and the bag of chinese vegatables (not the canned ones yet) and stir well until they are hot, about 4 minutes.

Stir in the reserved shrimp-garlic sauce, store bought sauce, and all other remaining ingredients except the seafood.

Once it starts to bubble, turn the heat down to medium and add the seafood, stirring well.

Once it starts to bubble again, turn the heat down to low & cover.  Let simmer for 2 minutes.


Serve over fresh hot rice.***

Serves 4




*  Deluxe Chinese Vegies, found at Walmart, usually contain broccoli, baby corn, spring peas in the pod, snap beans etc.

** This corn starch/water combo is the basic component of most cuisine thickening agents.  Look on the bottle of most sauces.  You can use this same technique to thicken anything from chinese sauces, BBQ sauces, hot sauces, etc.  Learn this, and you can make just about any oriential entrée.

*** Perfect rice every time is a simple equasion.  (For 4 people) Simply bring 4 EXACTLY cups of water to a boil, add a dash of salt and a few shakes of sesame oil.  Add 2 EXACTLY cups of rice.  Stir and let it come back to a boil for a few seconds.  You MUST cover and reduce the heat to low.  After 20 minutes or so, the rice will “fisheye”, or create small holes where the final water has boiled into the rice.  Cook a few additional minutes and serve.

It will not hurt to leave the covered rice on low up to 10 minutes longer while preparing other dishes.  Longer than that, take it off and place in a warm oven, if necessary.





Options & Additions (Usually pick one or two):

Kids like it served with chow mein noodles

Top with 2 chopped green onions  for serving

Add dry roasted peanuts for a kung-pao feel

Add cashews

Add hot pepper flakes (about 3T) to make it spicy

Add poopake mushrooms


PS---"Add poopake mushrooms"...ya GOTTA LOVE the auto text filter     .  Let's try this....(SHAH-TA-KEE Mushrooms).  (Sheesh!)




Looks complicated but it's really not.  Total cooking time 20 minutes, about the same time it takes to make the rice.





ROX

[SlapShot]

Grilled Salmon with Red Onions and Strawberries

Salmon:

But some nice Salmon that will stand up to the Grill ... how much depends upon how many are going to serve/eat.

Red Onions:

For me, red onions have to be rock hard or they are crap ... slice them relatively thin ... and then cut each slice in half (so you end up with 1/2 rings) ... again, how much will depend upon how many servings of salmon you are going to cook. You want enough, for each piece of Salmon ... for each fork full.

Strawberries:

Slice them so they have some body to stand up to cooking (1/4 thick) ... again, how much will depend upon how many servings of salmon you are going to serve. You want enough, for each piece of Salmon ... for each fork full.

Keep the Strawberries off to the side, you will get to them later.

--------------------------------------------------------------------------------------------------------------------------------------------

In a saute pan, generously cover the bottom of the pan with Raspberry Wine Vinegar and sweat the onions in the Vinegar. I like to sweat them to the point that they still have a little consistency. The object here is to enfuse the onions with the raspberry taste so don't go too overboard on the vinegar.

Take the saute pan off the heat and add 1/2 stick of butter (or more) and let it melt gently in the pan. You do not want to cook the butter and cause it to separate. If the butter doesn't completely melt, put the pan over low heat until it is all melted. Once that is done, put it off to the side.

Now ... go and start to cook the Salmon to your liking.

Just prior to the Salmon steak being cooked, put the saute pan back on medium high heat. Once the butter begins to bubble, add your strawberries, and gently mix them in with the onions and butter. Cook the strawberries for about 30 seconds and then take the pan off the heat and cover.

The reason for waiting to do the Strawberries so late in the process is that I HATE LIMP AND SOGGY STRAWBERRIES, so the timing of finishing off the onions and strawberries, and how you like your salmon cooked ... can make this last step a little hectic ... but well worth it.

Take your salmon off the grill and plate ... take your red onions and strawberries and place enough over the salmon to your liking ... and don't forget to spoon out some of that butter/vinegar sauce too.

Enjoy ...

[ROX]

Grilled Salmon with Red Onions and Strawberries

Best submission so far!  =              


WTG Slapshot!

[indy007]

Chicken Pesto Pizza (second edition)

Boboli's pizza crust
Thin cut chicken breast
Pesto
Basil
Goat Cheese
Fresh lemon
Tomatos

Season the chicken to taste with salt & pepper
Grill the chicken in a pan, squeeze the fresh lemon over it while it's cooking.
Chop the grilled chicken into strips.
Make from scratch/open your container of pesto, put down a layer on the pizza crust.
Toss on the chicken, thinly sliced tomato, and fresh basil (I keep small basil plants in the garden for a few dishes).
Throw little clumps of goat cheese all over it (it's normally very sticky, but crumbles easily. a hot knife does wonders here.)
Bake it in the over on a pizza stone, or directly on the over rack at 425 until your eyes & nose tell you it's done.

I used to prefer mozzarella, but the goat cheese is just so much better on it.

To turn it into a "tart" and impress the ladies with your vegetarian culinary skills, toss out the chicken & pizza crust. Get a tart pan, throw down a pie crust or pasty puff sheet, use the same recipe as above. Works very well, and it's a bit tastier than the partically fast-food stuff from Cafe Express.

[indy007]

Here's one that's definately not mine, but it is really really tasty (thank you google!). Serves 2 as an appetizer. There's a restaraunt on the San Antonio Riverwalk... Las Canaris or something like that. They have a ginger duck main course that got me hooked on these flavors.

Gingered Duck Potstickers

1/2 pound ground boneless duck breast
1/4 pound ground pork butt (or any other ground pork
1/4 pound ground chicken breast
1 Tbsp orange zest
1 tsp of Mirin
1 tsp of soy sauce
1 tsp chopped thyme
1/2 tsp chopped sage
1 tsp chopped rosemary
1 Tbsp freshly ground chopped ginger
2 Tbsp sweet Thai chili sauce
Salt and pepper to taste
1 scrambled raw egg
1 package won ton wrappers


1) Add all ingredients to a large mixing bowl except the egg
2) Mix ingredients together
3) Spoon onto wonton wrappers
4) Use fingers to go around one half of the wrapper with egg wash
5) Fold over wrapper and seal edges with a fork
6) Steam potstickers in double boiler for 9 minutes