"This savory crepe is inspired by jianbing, a savory/spicy/crunchy Chinese street-food breakfast that's starting to make its way stateside. Doubling up on the crepes makes them easier to turn for an impressive inside-out effect."
(serves 4)
Canola oil
8 ready-to-use 9&1/2-10" French-style crepes (such as Mellissa's)
4 large eggs, room temp., lightly beaten
2 bunches green onions, thinly sliced
1 cup cilantro leaves
2 T. sesame seeds (black, regular, or both)
8 t. hoisin sauce, divided
8 t. chile-garlic sauce, divided
3/4 cup drained kimchi or other Asian-style picked veggies
1 (3.5oz.) package crisp wonton strips (such as Fresh Gourmet)
Sriracha hot sauce (optional)
Preheat oven to 200. Place a baking sheet in the oven. Heat a large nonstick skillet or griddle pan over med. heat. Lightly brush with oil. Stack 2 crepes in pan. Add one quarter of the eggs, spreading to cover surface of crepe. Sprinkle with one quarter of onions, 1/4 cup cilantro, and 1&1/2 t. sesame seeds. Cook 2 min. or until egg sets. Flip and press down with back of a spatula. Fold up bottom one-third. On this fold, spread 2 t. hoisin, and 2 t. chile-garlic sauce. Top with 3 T. kimchi and about 1/3 cup wonton strips. Fold up (as you would fold a letter). Cut in half crosswise. Place in oven to keep warm. Repeat with remaining ingredients. Serve with Sriracha, if desired.
"The name of Jesus is the powerful prayer that leads us into His mighty presence."
Love,
Chef Deb
Tuesday, April 10, 2018
Monday, April 9, 2018
Honey Garlic Dijon Chicken
Easy peasy, and only takes 5 min. of prep time; 25-30 min. cooking time! This application would also work on pork.
(yields 8 pieces)
1.5 lbs. boneless, skinless chicken thighs (8 pieces)
Kosher* salt
1 large sweet* onion, cut into large pieces
1/3 cup good EVOO
3 t. Dijon mustard
2 t. honey
6 garlic cloves, minced
1 t. ground coriander
3/4 t. smoked* paprika
1/2 t. freshly* ground pepper
1/4*-1/2 t. cayenne pepper (optional
Fresh
Preheat oven to 425. Take chicken out of the fridge. pat dry and salt on both sides. Set aside for a few min. Make the honey garlic Dijon sauce: In a large bowl, combine all ingredients from olive oil down through cayenne, including a pinch of salt. Mix. Add chicken to the sauce. Coat each piece well, then transfer to a large lightly oil cast iron skillet or rimmed baking sheet. Pour any leftover sauce on the chicken. Add the onion. Bake for 25-30 min. or until thighs are cooked through (165 internal temp.). Remove from heat and garnish with parsley. Serve with a Mediterranean salad.
"Let food be thy medicine, and medicine be thy food." ~ Hippocrates
Don't forget to have some FUN today!!
Love,
Chef Deb
(yields 8 pieces)
1.5 lbs. boneless, skinless chicken thighs (8 pieces)
Kosher* salt
1 large sweet* onion, cut into large pieces
1/3 cup good EVOO
3 t. Dijon mustard
2 t. honey
6 garlic cloves, minced
1 t. ground coriander
3/4 t. smoked* paprika
1/2 t. freshly* ground pepper
1/4*-1/2 t. cayenne pepper (optional
Fresh
Preheat oven to 425. Take chicken out of the fridge. pat dry and salt on both sides. Set aside for a few min. Make the honey garlic Dijon sauce: In a large bowl, combine all ingredients from olive oil down through cayenne, including a pinch of salt. Mix. Add chicken to the sauce. Coat each piece well, then transfer to a large lightly oil cast iron skillet or rimmed baking sheet. Pour any leftover sauce on the chicken. Add the onion. Bake for 25-30 min. or until thighs are cooked through (165 internal temp.). Remove from heat and garnish with parsley. Serve with a Mediterranean salad.
"Let food be thy medicine, and medicine be thy food." ~ Hippocrates
Don't forget to have some FUN today!!
Love,
Chef Deb
Sunday, April 8, 2018
Orange and Pistachio Pilaf
Why serve ordinary rice when you can whip up this fragrant basmati pilaf made extra-delish with garlic, orange zest, fresh cilantro, and crunchy pistachios?! Editor's note to new readers (and WELCOME!): When you see an asterisk* by a word, it denotes changes or suggestions I would make, do, or use.
(serves 6)
2 cups basmati rice
1 Cara Cara* orange
3 cup low sodium* chicken stock
2&1/2 T. Kerrygold* butter
1 sweet* onion, finely chopped
2 cloves garlic
1 cup organic* carrot matchsticks
1&1/2 t. Sugar in the Raw*
3 T. unsalted pistachios, chopped
3 T. chopped fresh cilantro
Put rice in sieve; rinse until water runs clear. Cut zest away from half of orange in wide strips, slice away white pith. Cut zest into fine julienne. Squeeze juice from orange; add to stock. Heat 1 T. butter in heavy pot; sauté onion until pale gold. Add garlic; cook 2 min. Add rice; stir until beginning to toast. Pour in stock; bring to a boil (rice will start to look pitted). Reduce heat to lowest setting; cover and cook 15 min. Do not stir or rice will become sticky. Check to ensure it isn't burning at bottom. Melt remaining butter in separate pot. Add carrots; sauté until tender. Remove carrots; add zest. Cook until softened, 2 min.; add sugar and stir until slightly caramelized. Stir zest, carrots, pistachios, and cilantro into rice. Serve hot or at room temp.*.
"Our positive actions toward others can show the world that we are able to live differently because of the Holy Spirit's work in us. Live so that others will want to know Jesus."
God Bless you, and with love,
Chef Deb
++
(serves 6)
2 cups basmati rice
1 Cara Cara* orange
3 cup low sodium* chicken stock
2&1/2 T. Kerrygold* butter
1 sweet* onion, finely chopped
2 cloves garlic
1 cup organic* carrot matchsticks
1&1/2 t. Sugar in the Raw*
3 T. unsalted pistachios, chopped
3 T. chopped fresh cilantro
Put rice in sieve; rinse until water runs clear. Cut zest away from half of orange in wide strips, slice away white pith. Cut zest into fine julienne. Squeeze juice from orange; add to stock. Heat 1 T. butter in heavy pot; sauté onion until pale gold. Add garlic; cook 2 min. Add rice; stir until beginning to toast. Pour in stock; bring to a boil (rice will start to look pitted). Reduce heat to lowest setting; cover and cook 15 min. Do not stir or rice will become sticky. Check to ensure it isn't burning at bottom. Melt remaining butter in separate pot. Add carrots; sauté until tender. Remove carrots; add zest. Cook until softened, 2 min.; add sugar and stir until slightly caramelized. Stir zest, carrots, pistachios, and cilantro into rice. Serve hot or at room temp.*.
"Our positive actions toward others can show the world that we are able to live differently because of the Holy Spirit's work in us. Live so that others will want to know Jesus."
God Bless you, and with love,
Chef Deb
++
Friday, April 6, 2018
Fish en Papillote with Potatoes or Asparagus and Parsley Sauce
"Any kind of white fish works, as long it looks nice and fresh, I'm partial to rockfish, aka Pacific snapper - it's firm, but luxurious, and performs like a much pricier fish when cooked en papillote. If you're making it with potatoes, Yukon Gold are good, but really, any kind is fine. And note that if you are using potatoes, that require a little ahead-of-time prep, as follows. If using potatoes: A couple hours or a day or two ahead of time, parboil one med. potato. Wash it thoroughly, and bring enough water to amply cover it to a boil. Add potato carefully, reduce heat to med.-high and cook for 15 min. Rinse with cold water, and put uncovered in a bowl in the fridge to cool before slicing.
(serves 2)
For the Veggies:
1 med. parboiled potato, sliced into very thin rounds (a mandoline helps a lot)
OR 1 bunch (about 12 stalks) asparagus, rinsed and butt-ends snapped off
For the Fish:
Parchment paper
2 pats of Kerrygold* butter
Kosher salt and freshly ground pepper
2 fish fillets, 4-6 oz. each of rockfish, cod, flounder, or any white fish
4 thin sliced of lemon
2 T. white wine
For the Parsley Sauce:
1 cove garlic
1/2 bunch parsley (about a cup loosely packed, not including larger stems)
1/2 t. kosher salt
1/4 cup EVOO
Preheat oven to 375.
Make the parsley sauce: Mince garlic and chop parsley finely, and add to small bowl. Add salt and stir to combine. Drizzle in olive oil slowly while stirring thoroughly with a fork - you also could use a food processor or immersion blender.
Assemble your packets: Tear off two large square of parchment paper, and crease them on the diagonal. On one diagonal half of each square, near the crease, arrange a slightly larger than fish fillet shaped layer of potatoes barely overlapping, or a slightly larger than fish fillet shaped raft of asparagus, and sprinkle with S&P. Put the fish fillets atop the potato or asparagus layer; sprinkle with S&P, then top each fillet with two slices of lemon and half the parsley sauce. Pour one T. of wine over each fillet. For each packet, for the parchment paper over diagonally, then fold and crimp the open sides tightly around the fish and veggie arrangement to create a half moonish shape. You want to create a good seal; if any spots seem like they might let the steam out, use uncoated paper clips to secure. them. Bake 20 min. for potatoes, 15 min. for asparagus. Slide each packet onto a large plate, then slit the top with a sharp knife and serve immediately, letting your guest tear theirs open more themselves. Voila: impressive and fun!
"Hold fast to your friends.
Happy Friday!!
Love,
Chef Deb
(serves 2)
For the Veggies:
1 med. parboiled potato, sliced into very thin rounds (a mandoline helps a lot)
OR 1 bunch (about 12 stalks) asparagus, rinsed and butt-ends snapped off
For the Fish:
Parchment paper
2 pats of Kerrygold* butter
Kosher salt and freshly ground pepper
2 fish fillets, 4-6 oz. each of rockfish, cod, flounder, or any white fish
4 thin sliced of lemon
2 T. white wine
For the Parsley Sauce:
1 cove garlic
1/2 bunch parsley (about a cup loosely packed, not including larger stems)
1/2 t. kosher salt
1/4 cup EVOO
Preheat oven to 375.
Make the parsley sauce: Mince garlic and chop parsley finely, and add to small bowl. Add salt and stir to combine. Drizzle in olive oil slowly while stirring thoroughly with a fork - you also could use a food processor or immersion blender.
Assemble your packets: Tear off two large square of parchment paper, and crease them on the diagonal. On one diagonal half of each square, near the crease, arrange a slightly larger than fish fillet shaped layer of potatoes barely overlapping, or a slightly larger than fish fillet shaped raft of asparagus, and sprinkle with S&P. Put the fish fillets atop the potato or asparagus layer; sprinkle with S&P, then top each fillet with two slices of lemon and half the parsley sauce. Pour one T. of wine over each fillet. For each packet, for the parchment paper over diagonally, then fold and crimp the open sides tightly around the fish and veggie arrangement to create a half moonish shape. You want to create a good seal; if any spots seem like they might let the steam out, use uncoated paper clips to secure. them. Bake 20 min. for potatoes, 15 min. for asparagus. Slide each packet onto a large plate, then slit the top with a sharp knife and serve immediately, letting your guest tear theirs open more themselves. Voila: impressive and fun!
"Hold fast to your friends.
Happy Friday!!
Love,
Chef Deb
Thursday, April 5, 2018
Guacamole with Lime
YUMOLA!!
(serve 8)
4 med. Hass avocados, ripe but not mushy
1/2 cup freshly lime juice (from 3-4 limes)
1 med. red onion, minced
1*-2 med. jalapeno peppers, seeded and minced (wear gloves*)
1-2 small garlic cloves, minced
1/4 cup packed fresh cilantro, leaves and tender stems, chopped
1&1/2 t. kosher salt, or more, as needed
1 t. freshly ground black pepper, or more, as needed
Tortilla chips, for serving
Slice the avocados in half, lengthwise. Remove the pits. Place the fruit in a large bowl and mash with a fork or potato masher, leaving some avocado chunks. Discard the pit and skins. Add the lime juice, onion, peppers, garlic (to taste), cilantro, and S&P, stirring with a spatula to incorporate. Taste, adding more salt/and or/pepper, to taste. Serve with tortilla chips. Note: you may want to adjust the amount of lime juice used in the recipe to taste. You can start by adding 1/2-3/4 of the lime juice, taste it, and then add the remainder, if desired.
"Those who say we are in a time when there are no heroes just don't know where to look."
Love,
Chef Deb
(serve 8)
4 med. Hass avocados, ripe but not mushy
1/2 cup freshly lime juice (from 3-4 limes)
1 med. red onion, minced
1*-2 med. jalapeno peppers, seeded and minced (wear gloves*)
1-2 small garlic cloves, minced
1/4 cup packed fresh cilantro, leaves and tender stems, chopped
1&1/2 t. kosher salt, or more, as needed
1 t. freshly ground black pepper, or more, as needed
Tortilla chips, for serving
Slice the avocados in half, lengthwise. Remove the pits. Place the fruit in a large bowl and mash with a fork or potato masher, leaving some avocado chunks. Discard the pit and skins. Add the lime juice, onion, peppers, garlic (to taste), cilantro, and S&P, stirring with a spatula to incorporate. Taste, adding more salt/and or/pepper, to taste. Serve with tortilla chips. Note: you may want to adjust the amount of lime juice used in the recipe to taste. You can start by adding 1/2-3/4 of the lime juice, taste it, and then add the remainder, if desired.
"Those who say we are in a time when there are no heroes just don't know where to look."
Love,
Chef Deb
Wednesday, April 4, 2018
Red Flannel Hash
"Red Flannel Hash is a tasty mixture of beef, potatoes, and beets. It's a New England specialty, and takes it name and color from the red beets. This is a great recipe for leftover meat and potatoes. Simply add them to a skillet with some diced canned beets and the sauce ingredients from this recipe. There are many versions using all type of beef including corned beef. For this, I used thick sliced roast beef from the deli. Serve with a iceberg* wedge*".
(serves 2)
3/4 lb. red bliss potatoes, unpeeled, cut into 1/2-1" cubes
1 T. canola or veg. oil
1 cup sliced red onion
4 garlic cloves, crushed
2 cups drained canned beets, cut into 1/2" pieces
1 T. flour or corn starch* (GF)
1 cup fat-free, low sodium chicken broth
1&1/2 T Dijon mustard
3/4 lb. cooked deli roast beef, cut into short strips about a 1" wide
Kosher* salt, and freshly* ground pepper
1/4 cup chopped fresh parsley
Place potatoes in a microwave-safe bowl and microwave on high 2 min. Heat oil in a nonstick skillet over med.-high heat. Add the onion and sauté 1 min. Add potatoes and sauté 2 min. Add the garlic and beets and stir to combine. Stir the flour into the veggies. Mix the broth and mustard together and add to the skillet. Lower heat to med. and simmer 5 min., stirring occasionally. Add the roast beef and S&P to taste. Sprinkle with parsley.
"Don't you ever let a soul in the world tell you that you can't be exactly who you are." ~ Lady Gaga
Love,
Chef Deb
(serves 2)
3/4 lb. red bliss potatoes, unpeeled, cut into 1/2-1" cubes
1 T. canola or veg. oil
1 cup sliced red onion
4 garlic cloves, crushed
2 cups drained canned beets, cut into 1/2" pieces
1 T. flour or corn starch* (GF)
1 cup fat-free, low sodium chicken broth
1&1/2 T Dijon mustard
3/4 lb. cooked deli roast beef, cut into short strips about a 1" wide
Kosher* salt, and freshly* ground pepper
1/4 cup chopped fresh parsley
Place potatoes in a microwave-safe bowl and microwave on high 2 min. Heat oil in a nonstick skillet over med.-high heat. Add the onion and sauté 1 min. Add potatoes and sauté 2 min. Add the garlic and beets and stir to combine. Stir the flour into the veggies. Mix the broth and mustard together and add to the skillet. Lower heat to med. and simmer 5 min., stirring occasionally. Add the roast beef and S&P to taste. Sprinkle with parsley.
"Don't you ever let a soul in the world tell you that you can't be exactly who you are." ~ Lady Gaga
Love,
Chef Deb
Tuesday, April 3, 2018
Avocado Deviled Eggs
Did you know that avocados are a green Superfood? They are one of just a few fruits rich in heat-healthy monounsaturated fats. The fat in avocados also helps your body absorb vitamins A, D, E, and K.
(serves 12)
12 large hard-cooked eggs, peeled and cut in half lengthwise
1/4 cup EVOO
Zest and juice of 2 limes
1/4 cup cilantro
1 pitted and peeled avocado
Kosher* salt and freshly* ground pepper
2 sliced cooked and crumbled uncured* bacon
Spoon yolks into a food processor; arrange whites on a serving platter. To the food processor add olive oil, zest and lime juice, cilantro, avocado, S&P; pulse until smooth. Spoon mixture into a heavy-duty plastic bag (fitted with a star pastry tip, if desired). Snip 1 bottom corner; pipe avocado mixture into egg whites. Garnish with crumbled bacon. Serve immediately or cover loosely and refrigerate up to 1 day.
3 more deviled egg twists:
The Buffalo: Stir ranch dressing into filling; drizzle with Frank's RedHot sauce, and sprinkle with blue cheese.
The Chesapeake: Top with cooked crab; sprinkle with Old Bay
The Wasabi: Stir wasabi paste into filling; top with chopped cooked shrimp and thinly sliced green onions.
"Well done is better than well said." ~ Benjamin Franklin
Hope you all had a fab. Easter. I know I did!!!
Love,
Chef Deb
(serves 12)
12 large hard-cooked eggs, peeled and cut in half lengthwise
1/4 cup EVOO
Zest and juice of 2 limes
1/4 cup cilantro
1 pitted and peeled avocado
Kosher* salt and freshly* ground pepper
2 sliced cooked and crumbled uncured* bacon
Spoon yolks into a food processor; arrange whites on a serving platter. To the food processor add olive oil, zest and lime juice, cilantro, avocado, S&P; pulse until smooth. Spoon mixture into a heavy-duty plastic bag (fitted with a star pastry tip, if desired). Snip 1 bottom corner; pipe avocado mixture into egg whites. Garnish with crumbled bacon. Serve immediately or cover loosely and refrigerate up to 1 day.
3 more deviled egg twists:
The Buffalo: Stir ranch dressing into filling; drizzle with Frank's RedHot sauce, and sprinkle with blue cheese.
The Chesapeake: Top with cooked crab; sprinkle with Old Bay
The Wasabi: Stir wasabi paste into filling; top with chopped cooked shrimp and thinly sliced green onions.
"Well done is better than well said." ~ Benjamin Franklin
Hope you all had a fab. Easter. I know I did!!!
Love,
Chef Deb
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