Fajitas

Apr 13, 2013 by

Ingredients

  • 3 Chicken Breast
  • 2 tbsp olive oil
  • 1 large onion
  • 1 Bell Pepper
  • Greek yoghurt or sour cream
  • Mexican shredded cheese
  • salsa
  • 2 tbsp Fajita Seasonings
  • 1/4 cup of water
  • Tortillas
For the Fajita seasonings: fajita seasoning
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Cut the chicken breast or steak whatever you prefer in strips. Use two skillets, one for the meat and one for the vegetables. Heat the skillets and add the olive oil. Add to one of the skillets the chicken strips and brown on both sides. Add the vegetables to the other skillet. That shouldn’t take longer then 5 min. Add 2 tbsp fajita seasonings to the skillet with the meat and 1/4 cup of water. Take the vegetables out of the skillet and put on a plate. Clean the skillet with paper towel and add 1 tbsp olive oil. Put one tortilla in the skillet and brown. Flip the tortilla over and add to one side of the tortilla the chicken, the veggies and cheese. Fold the other half over the chicken and veggies. Add the Greek yoghurt or sour cream and salsa to the fajita.

 

Yields 4

Fajitas

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 3 Chicken Breast
  • 2 tbsp olive oil
  • 1 large onion
  • 1 Bell Pepper
  • Greek yoghurt or sour cream
  • Mexican shredded cheese
  • salsa
  • 2 tbsp Fajita Seasonings
  • 1/4 cup of water
  • Tortillas
  • For the Fajita seasonings: fajita seasoning
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Cut the chicken breast or steak whatever you prefer in strips. Use two skillets, one for the meat and one for the vegetables. Heat the skillets and add the olive oil. Add to one of the skillets the chicken strips and brown on both sides. Add the vegetables to the other skillet. That shouldn't take longer then 5 min. Add 2 tbsp fajita seasonings to the skillet with the meat and 1/4 cup of water. Take the vegetables out of the skillet and put on a plate. Clean the skillet with paper towel and add 1 tbsp olive oil. Put one tortilla in the skillet and brown. Flip the tortilla over and add to one side of the tortilla the chicken, the veggies and cheese. Fold the other half over the chicken and veggies. Add the Greek yoghurt or sour cream and salsa to the fajita.
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Spicy Cajun Pasta

Mar 24, 2013 by

I found this recipe as a copy of T.G.I Friday Spicy Cajun Pasta. I made a few changes to it. Instead of adding garlic I added pesto and couldn’t resist to add some Alfredo Sauce. If you want to lower the calories use whole wheat fettuccine noodles and leave the Alfredo Sauce out.

Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.
  6. You can make this dish lower calories by using: chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

Yields 4

Spicy Cajun Chicken Pasta

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.

Notes

You can make this dish lower calories by using:
chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

7.6.3
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Rotisserie Cornish Hens

Nov 17, 2012 by

I got this original recipe of Todd’s Secret Recipe. It suppose to be a clone for KFC baked chicken, and I got to say it truly is a tasty dish. The only change I made was to leave the msg out,added brown sugar to the brine, and used my rotisserie machine.

Ingredients

For the Marinade:
  • 8 cups water
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 2 Cornish hens
Brush with:
  • 1/4 cup vegetable oil
  • 1/4 teaspoon liquid smoke
  • 1/4 teaspoon soy sauce
Seasoning:
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon chicken bouillon powder (Knorr brand is best)
  • 1/4 teaspoon coarse grind black pepper
  • 1/4 teaspoon crushed dried rosemary
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder

 

Instructions

  1. Dissolve the salt and brown sugar in the water to make the marinade (brine). Add the chicken, cover and chill for exactly 2 hours. Whisk together the oil, liquid smoke, and soy sauce in a small bowl. Combine all of the ingredients for the seasoning in a small bowl. When the chicken has marinated, rinse each piece of chicken with water and blot dry.
  2. Brush oil over one side of each piece of chicken. Sprinkle the seasoning over the oiled side of each piece of chicken, then flip each piece, brush with oil again and sprinkle on more seasoning.
  3. If you own a rotisserie use it like I did. Put the rotisserie on for 1 hr and 10 min. If you don’t own one you can still make it in your oven. Just a bit more work for you.
  4. Preheat your oven to 350 degrees F, or 325 degrees F if you have a convection oven. Brush some of the leftover oil solution onto an oven-safe grill pan or grill plate. Set the pan over medium heat, and when the oil begins to smoke, place the chicken skin-side-down on the pan. Cook the chicken for 2 to 3 minutes or until the skin begins to brown and grill marks form on the chicken, then flip the chicken and cook it for another 1 to 2 minutes. Pop the grill pan into the oven for 20 minutes, then flip each piece of chicken and bake for another 20 minutes, or until the surface of the chicken is golden brown, and the chicken is cooked through.

Yields 4

Rotisserie Cornish Hens

15 minPrep Time

1 hr, 10 Cook Time

1 hr, 25 Total Time

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Ingredients

    For the Marinade:
  • 8 cups water
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 2 Cornish hens
  • Brush with:
  • 1/4 cup vegetable oil
  • 1/4 teaspoon liquid smoke
  • 1/4 teaspoon soy sauce
  • Seasoning:
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon chicken bouillon powder (Knorr brand is best)
  • 1/4 teaspoon coarse grind black pepper
  • 1/4 teaspoon crushed dried rosemary
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder

Instructions

  1. Dissolve the salt and brown sugar in the water to make the marinade (brine). Add the chicken, cover and chill for exactly 2 hours. Whisk together the oil, liquid smoke, and soy sauce in a small bowl. Combine all of the ingredients for the seasoning in a small bowl. When the chicken has marinated, rinse each piece of chicken with water and blot dry.
  2. Brush oil over one side of each piece of chicken. Sprinkle the seasoning over the oiled side of each piece of chicken, then flip each piece, brush with oil again and sprinkle on more seasoning.
  3. If you own a rotisserie use it like I did. Put the rotisserie on for 1 hr and 10 min. If you don't own one you can still make it in your oven. Just a bit more work for you.
  4. Preheat your oven to 350 degrees F, or 325 degrees F if you have a convection oven. Brush some of the leftover oil solution onto an oven-safe grill pan or grill plate. Set the pan over medium heat, and when the oil begins to smoke, place the chicken skin-side-down on the pan. Cook the chicken for 2 to 3 minutes or until the skin begins to brown and grill marks form on the chicken, then flip the chicken and cook it for another 1 to 2 minutes. Pop the grill pan into the oven for 20 minutes, then flip each piece of chicken and bake for another 20 minutes, or until the surface of the chicken is golden brown, and the chicken is cooked through.
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Cordon Bleu

Aug 30, 2012 by

The term “Cordon Bleu” (by itself) relates to a special order of French knights. Presumably, by association, cordon bleu as it relates to recipes (as in, chicken cordon bleu…boneless breast of chicken wrapped around cheese and thinly sliced ham) also originated in France as dishes of distinguished classes. Food historians tell us the notion is debatable.

On the other hand? Recipes are not invented. They evolve. Culinary evidence confirms roulades and bracioline composed of veal/chicken, ham and cheese were favored in centuries past by several cultures and cuisines. Most notably: Germany, Austria, Switzerland, France, and Italy. Recipes (and recipe names) varied according local tastes and language. Italian-inspired recipes generally feature prosciutto (ham) and Parmesan (cheese). “Cordon bleu,” as we Americans know it today, first surfaced in the early 1960s. Our country’s culinary interpretation parlayed prosciutto for thinly sliced deli ham and Parmesan for mozzerella, Gruyere, or Swiss cheese. Old World masterpiece going with the flow. The perfect American convergence. Of course? The timing was perfect. Source of info from foodtimeline.org

Ingredients

  • 4 chicken breast
  • 4 slices of Gouda Cheese
  • 4 slices of ham
  • 1/2 cup of flour
  • all season
  • 2 eggs
  • 1-1/2 cup of bread crumbs
  • canola oil
For the Hollandaise Sauce
  • 1 egg yolk
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon hot sauce
  • 1 stick melted butter

Instructions

  1. Butterfly the chicken breast. Don’t cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
  2. Dip the chicken breast in the flour.
  3. Dip the chicken breast in the egg wash (egg mixed with water)
  4. Dip the chicken breast in the bread crumbs
  5. Heat the canola oil to 375F (medium high on electric stove 7) and fry the chicken breast on each side. That shouldn’t take more then 3 minutes. When all the chicken breast are fried put in a preheated 350F oven for 20 minutes.
  6. In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don’t have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.

Cordon Bleu

15 minPrep Time

18 minCook Time

33 minTotal Time

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Ingredients

  • 4 chicken breast
  • 4 slices of Gouda Cheese
  • 4 slices of ham
  • 1/2 cup of flour
  • all season
  • 2 eggs
  • 1-1/2 cup of bread crumbs
  • canola oil
  • For the Hollandaise Sauce
  • 1 egg yolk
  • Pinch fine salt
  • Pinch white pepper
  • Pinch paprika
  • 1/4 teaspoon lemon juice
  • 1/4 teaspoon hot sauce
  • 1 stick melted butter

Instructions

  1. Butterfly the chicken breast. Don't cut it all the way through. Put 1 slice of Gouda Cheese and 1 slice of ham in the chicken breast, and close it. Season with seasoned salt, or any seasoning you prefer.
  2. Dip the chicken breast in the flour.
  3. Dip the chicken breast in the egg wash
  4. Dip the chicken breast in the bread crumbs
  5. Heat the canola oil to 375F and fry the chicken breast on each side. That shouldn't take more then 3 minutes. When all the chicken breast are fried put in a preheated 325F oven for 15 minutes.
  6. In the meantime you can make the Hollandaise Sauce the following way. Place the egg yolk in a food processor and add a pinch of salt, white pepper, paprika, the lemon juice and hot sauce. Place the melted butter into the food processor very slowly and turn the food processor on slow. If the sauce is not thick enough add another egg yolk and to thin it out add warm water. You don't have to eat the cordon bleu with the Hollandaise Sauce it taste good without it to.
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Chicken Parmesan

May 20, 2012 by

Chicken Parmesan, chicken parmigiana, or (Italian Pollo alla parmigiana) is a popular Italian dish. It is made up of a chicken breast covered in bread crumbs and topped with tomato sauce and mozzarella. The chicken may be baked or fried. It is always served over spaghetti. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (parmesan cheese) in addition to, or as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains Parmesan cheese; in fact both the dish and the cheese are (separately) named for the Parma region of Italy.

The “Parma” in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a “pot n’ Parma” for lunch. In some Australian states groups of Chicken Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.

I made this dish with Alfredo Sauce and Marinara Sauce. Which ever one you prefer they are both delicious.

Ingredients

  • 1 cup Italian-seasoned breadcrumbs, if you don’t have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
  • 2 tbsp all-purpose flour
  • 1/2 tsp red pepper
  • 3 boneless chicken breasts and cut in half.
  • 2 eggs, lightly beaten
  • 4 tbsp olive oil
  • 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
  2. Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to 1/4-inch thickness, using a meat mallet or whatever works for you.
  3. Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
  4. Cook chicken in hot olive oil over medium heat 2 to 3 minutes on each side or until done.
  5. Put 1 cup of tomato sauce in the pan and place chicken breasts in a single layer in the baking dish. Top evenly with parmesan cheese, then tomato Sauce. Top it off with mozarella cheese. Bake at 350F for 20 minutes or until cheeses melt.

Chicken Parmesan

15 minPrep Time

23 minCook Time

38 minTotal Time

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Ingredients

  • 1 cup Italian-seasoned breadcrumbs, if you don't have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
  • 2 tbsp all-purpose flour
  • 1/2 tsp red pepper
  • 3 boneless chicken breasts and cut in half.
  • 2 eggs, lightly beaten
  • 4 tbsp olive oil
  • 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
  2. Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to 1/4-inch thickness, using a meat mallet or whatever works for you.
  3. Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
  4. Cook chicken in hot olive oil over medium heat 2 to 3 minutes on each side or until done.
  5. Put 1 cup of tomato sauce in the pan and place chicken breasts in a single layer in the baking dish. Top evenly with parmesan cheese, then tomato Sauce. Top it off with mozarella cheese. Bake at 350F for 20 minutes or until cheeses melt.
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Chicken Boneless Skinless BBQ Thighs

May 16, 2012 by

Chicken, you can fix them so many ways. Lately I like my chicken skinless. And the good part is that it’s healthier, so I am told :), and this one doesn’t take you know time to grill, and you only need 3 ingredients.

Ingredients

  • Skinless boneless chicken thighs
  • 1 1/2 cup zesty Italian dressing
  • BBQ sauce

Instructions

  1. Put the chicken in a Ziplock bag. Pour the Italian dressing in the bag and let the chicken marinate for at least an hour. Heat up your grill to medium high, put that chicken on there. Brown on both sides, internal temp should be 180°F (82°C). Then put your favorite BBQ sauce on those thighs, brown them a little longer. You be surprised how juice and tasty they are.

Skinless Boneless Chicken Thighs

1 hrPrep Time

20 minCook Time

1 hr, 20 Total Time

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Ingredients

  • Skinless boneless chicken thighs
  • 1 1/2 cup zesty Italian dressing
  • BBQ sauce

Instructions

  1. Put the chicken in a Ziplock bag. Pour the Italian dressing in the bag and let the chicken marinate for at least an hour. Heat up your grill to medium high, put that chicken on there. Brown on both sides, internal temp should be 180°F (82°C). Then put your favorite BBQ sauce on those thighs, brown them a little longer. You be surprised how juice and tasty they are.
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Foo Young Hai (Indonesian, Dutch)

May 12, 2012 by

Foo Young Hai

I could not find a lot about the history of Foo Yong Hai, but I believe it must have had traveled through a long and winding path to become the way it is now. But Nevertheless during its spread in Western Europe Foo Young Hai has gradually changed and was adapted as a more western style omelet with fillings inside, while in Canton, the standard way of cooking fried Foo Yong eggs is actually mix the ingredients (Cantonese BBQ pork strips and other vegetables) with the beaten egg yolk before frying. Apart from that, I found out that “hai” means crab. The Foo Yong Hai that I know mostly uses prawns, shrimps or chicken. Either way it’s a delicious dish. In this recipe I used chicken.

Ingredients

6 eggs
4 skinless boneless chicken thighs
2 leeks
1 tray of mushrooms
1/2 tsp salt
3/4 tsp pepper
For the foo young hai sauce:

4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
1 cup of tomato ketchup
1/3 cup of sugar
6 tbsp ketjap manis (sweet soya sauce)
2 tsp ginger
2 cups cooked rice.

Instructions

1.  First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.

storyboard foo young hai

2. Shredd the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.

storyboard foo young hai2

3. Now it’s time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposide over the meat vegatable mixture. Put the omelet on some cooked rice and pour the babi pangang sauce over your omelet.

storyboard foo young hai 3

Yields 4

Foo Young Hai

45 minPrep Time

10 minCook Time

55 minTotal Time

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Ingredients

  • 6 eggs
  • 4 skinless boneless chicken thighs
  • 2 leeks
  • 1 tray of mushrooms
  • 1/2 tsp salt
  • 3/4 tsp pepper
  • For the foo young hai sauce: 4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
  • 1 cup of tomato ketchup
  • 1/3 cup of sugar
  • 6 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp ginger
  • 2 cups cooked rice.

Instructions

  1. First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.
  2. Shred the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.
  3. Now it's time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposite over the meat vegetable mixture. Put the omelet on some cooked rice and pour the Foo Young Hai sauce over your omelet.
Cuisine: Indonesian/Dutch | Recipe Type: Dinner
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Turkey Deep Fried

Apr 24, 2012 by

Deep Fried Turkey has become very popular in the deep south. The deep frying process seals the outside. The deep fried turkey is anything but greasy, actually it’s very juicy. About ten years ago fried turkeys received national press and caught the attention of mainstream America

Safety Tips: Remember you’re dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you. Do this outside, don’t make an attempt to do this indoors. Place fryer on level dirt or grassy area. Avoid frying on wood decks, which could catch fire. For safety reasons have a fire extinguisher ready

Ingredients

  • 1 turkey
  • 5 gallon Peanut Oil
  • 1 meat Injector Seasoning
  • 1 bottle Cajun Seasoning
  • 1 fire extinguisher

Instructions

  1. Clean the turkey inside and outside, remove giblets and drain cavity. To measure how much oil you need you put the raw turkey in the pot and add enough water to cover the turkey. Put a mark where the water was at. Take the turkey out dry the pot and fill with peanut oil to the level where you left the mark.
  2. Season the turkey with meat injector seasonings and rub slightly with Cajun seasonings. Turn on the turkey fryer and heat the oil to 350F. Depending on the amount of oil used, this usually takes about 45 min., (Its not necessary to use peanut oil to fry the turkey; it’s just what’s commonly used because of its flavor as well as its very high smoking point; you don’t want your oil catching fire. Any cooking oil that’s good for deep-frying and has a high smoking point (450F, preferably) will do corn oil, safflower oil, even canola oil.)
  3. Once the oil has come to temperature, place the basket with the turkey in the pot very slowly. Whole turkey requires approximately 3 minutes per pound to cook. ea. 18lb turkey should take about 54 minutes. Allow the turkey to rest for 20 min.

Turkey Deep Fried
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Ingredients

  • 1 turkey
  • 5 gallon Peanut Oil
  • 1 meat Injector Seasoning
  • 1 bottle Cajun Seasoning
  • 1 fire extinguisher

Instructions

  1. Clean the turkey inside and outside, remove giblets and drain cavity. To measure how much oil you need you put the raw turkey in the pot and add enough water to cover the turkey. Put a mark where the water was at. Take the turkey out dry the pot and fill with peanut oil to the level where you left the mark.
  2. Season the turkey with meat injector seasonings and rub slightly with Cajun seasonings. Turn on the turkey fryer and heat the oil to 350F. Depending on the amount of oil used, this usually takes about 45 min., (Its not necessary to use peanut oil to fry the turkey; it's just what's commonly used because of its flavor as well as its very high smoking point; you don't want your oil catching fire. Any cooking oil that's good for deep-frying and has a high smoking point (450F, preferably) will do corn oil, safflower oil, even canola oil.)
  3. Once the oil has come to temperature, place the basket with the turkey in the pot very slowly. Whole turkey requires approximately 3 minutes per pound to cook. ea. 18lb turkey should take about 54 minutes. Allow the turkey to rest for 20 min.
7.6.3
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Sweet and Sour Chicken

Jan 22, 2012 by

Ingredients

  • 1 tray of Chicken breast
  • 1 onion
  • 1 green bell pepper
  • 1 tray of mushrooms
  • 1 clove of garlic
  • 1 small can of pineapple
  • 1 jar of la Choy of sweet and sour sauce
  • 3 tbsp cornstarch
  • 2 tbsp soya sauce
  • Season all seasoning to your taste

Instructions

  1. Cut the meat up and season with pepper, all season salt and chopped garlic. Add the cornstarch and soya sauce. Mix it all up
  2. In another skillet cook the vegetables, till done.
  3. Put in the skillet 2 tbsp olive oil, fry the chicken till done on all sides. Add the cooked vegetables to the skillet with the fried chicken. Then add the sweet and sour sauce, cook for about 15 min. The last thing you add is the pineapple and cook for another 10 min.

Sweet and Sour Chicken

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

  • 1 tray of Chicken breast
  • 1 onion
  • 1 green bell pepper
  • 1 tray of mushrooms
  • 1 clove of garlic
  • 1 small can of pineapple
  • 1 jar of la Choy of sweet and sour sauce
  • 3 tbsp cornstarch
  • 2 tbsp soya sauce
  • Season all seasoning to your taste

Instructions

  1. Cut the meat up and season with pepper, all season salt and chopped garlic. Add the cornstarch and soya sauce. Mix it all up
  2. In another skillet cook the vegetables, till done.
  3. Put in the skillet 2 tbsp olive oil, fry the chicken till done on all sides. Add the cooked vegetables to the skillet with the fried chicken. Then add the sweet and sour sauce, cook for about 15 min. The last thing you add is the pineapple and cook for another 10 min.
7.6.3
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http://arrisje.com/sweet-and-sour-chicken/

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BBR Brown Beans and Rice (Suriname)

Jan 6, 2012 by

Suriname’s food is an exotic mix of East Indian, Indian, Creole, Indonesian and Chinese cuisines with a touch of Caribbean thrown in; the cheapest eateries are warungs, Javanese food stalls serving fried noodle and rice dishes. This recipe BBR is the abbreviation of Brown Beans and Rice and very popular in Suriname and Holland. The most important ingredients in this dish is beans and meat. You can use all sorts of meats: beef, chicken, pork. This is a good dish where you can use your left over meat

Ingredients

For the BBR:
  • 400 gram chicken
  • 1/2 stick margarine
  • 1 diced onion
  • 2 diced tomatoes
  • 1/2 green bell pepper
  • 1 bouillon cube (I prefer the one of Knorr)
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 2 cans of pinto beans. If you don’t have that you can use the white beans in tomato sauce.
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp curry
  • 1/2 tsp paprika
  • 1 tbsp vinegar
  • 2 tbsp sweet soya sauce
  • 1 tbsp sugar
  • 1/2 bell pepper
  • 1 tray of mushrooms
For the pickled cucumber:
  • 1 English cucumber
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp of mustard
  • 1 tbsp vinegar

Instructions

  1. Cut up the chicken breast. Season and brown the meat, when the meat is brown add the onion.
  2. Add the bell pepper and garlic. When the onion is done add the tomatoes and mushrooms. Add a cup of chicken bouillon.1 bouillon cube, and the bay leaves. Add the rinsed beans, 1 tbsp of vinegar 1 tbsp of sugar and 2 tbsp ketjap manis (sweet soya sauce), simmer for 20 min.
  3. When you simmer the beans you should also cook the rice and make the pickeled cucumber. To make the pickled cucumber you slice the cucumber thin add 1 teaspoon of salt, let it sit for about 15 minutes. Squeeze the juice out of it. Then add 1 Tablespoon of sugar, 1 teaspoon mustard and 1 tablespoon of vinegar and pepper to taste.Put the bean meat mix over the cooked rice and eat with some pickled cucumber.

Yields 8

Brown Beans and Rice (BBR)

Suriname's food is an exotic mix of East Indian, Indian, Creole, Indonesian and Chinese cuisines with a touch of Caribbean thrown in; the cheapest eateries are warungs, Javanese food stalls serving fried noodle and rice dishes. This recipe BBR is the abbreviation of Brown Beans and Rice and very popular in Suriname and Holland. The most important ingredients in this dish is beans and meat. You can use all sorts of meats: beef, chicken, pork. This is a good dish where you can use your left over meat

10 minPrep Time

20 minCook Time

30 minTotal Time

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Recipe Image

Ingredients

    For the BBR:
  • 400 gram chicken
  • 1/2 stick margarine
  • 1 diced onion
  • 2 diced tomatoes
  • 1/2 green bell pepper
  • 1 bouillon cube (I prefer the one of Knorr)
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 2 cans of pinto beans. If you don't have that you can use the white beans in tomato sauce.
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp curry
  • 1/2 tsp paprika
  • 1 tbsp vinegar
  • 2 tbsp sweet soya sauce
  • 1 tbsp sugar
  • 1/2 bell pepper
  • 1 tray of mushrooms
  • For the pickled cucumber:
  • 1 english cucumber
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp of mustard
  • 1 tbsp vinegar

Instructions

  1. Cut up the chicken breast. Season and brown the meat, when the meat is brown add the onion.
  2. Add the bell pepper and garlic. When the onion is done add the tomatoes and mushrooms. Add a cup of chicken bouillon.1 bouillon cube, and the bay leaves. Add the rinsed beans, 1 tbsp of vinegar 1 tbsp of sugar and 2 tbsp ketjap manis (sweet soya sauce), simmer for 20 min.
  3. When you simmer the beans you should also cook the rice and make the pickeled cucumber. To make the pickled cucumber you slice the cucumber thin add 1 teaspoon of salt, let it sit for about 15 minutes. Squeeze the juice out of it. Then add 1 Tablespoon of sugar, 1 teaspoon mustard and 1 tablespoon of vinegar and pepper to taste.Put the bean meat mix over the cooked rice and eat with some pickled cucumber.
Cuisine: Suriname | Recipe Type: Dinner
7.6.3
31
http://arrisje.com/brown-beans-and-rice/

 

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Chili’s Honey Chipotle Chicken Crispers

Jan 2, 2012 by

Chili’s Honey Chipotle Chicken Crispers. Is the most popular copycat recipe on my site.

Ingredients:

For the Chipotle Sauce:
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 tsp ground chipotle chile pepper powder
1/2 teaspoon salt
2 tbsp hot sauce
For the batter:
1 eggs beaten
1/2 cup milk
1/2 cup chicken broth
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp garlic powder
3/4 cup all-purpose flour
For the breading:
1 1/2 cups all-purpose flour
1 1/2 tsp salt
3/4 tsp paprika
1/2 tsp black pepper
1/2 tsp garlic powder

Instructions:

Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.

Heat the canola oil in the fryer to 350F. Whisk together all ingredients except the flour, after all combined then you add the flour.Make the breading by combining all ingredients in another pan.

When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off. Toss the chicken into the dry breading and coat completely. Drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.Remove chicken from oil and allow to drain on paper towels. When all the chicken tenders are done, drop them into a large glass or metal bowl. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with the sauce.

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Chili's Honey Chipotle Chicken Crispers

Chilis Honey Chipotle Chicken Crispers. Is the most popular copycat recipe on my site.

Save RecipeSave Recipe
Recipe Image

Ingredients

    For the Chipotle Sauce:
  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon white vinegar
  • 2 tsp ground chipotle chile pepper powder
  • 1/2 teaspoon salt
  • 2 tbsp hot sauce
  • For the batter:
  • 1 eggs beaten
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 3/4 cup all-purpose flour
  • For the breading:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp salt
  • 3/4 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp salt

Instructions

  1. Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes, then remove from heat.
  2. Heat the canola oil in the fryer to 350F. Whisk together all ingredients except the flour, after all combined then you add the flour.
  3. Make the breading by combining all ingredients in another pan.
  4. When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off. Toss the chicken into the dry breading and coat completely. Drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.Remove chicken from oil and allow to drain on paper towels. When all the chicken tenders are done, drop them into a large glass or metal bowl. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with the sauce.
Cuisine: CopyCat | Recipe Type: Appetizer/Dinner
7.6.3
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http://arrisje.com/chilis-chipotle-crispers-2/

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Chicken Enchilada

Dec 28, 2011 by

 

[ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word “enchilada” just means “in chile”. In Mexico the dish is simple “street vendor” fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in “raw” sauce then lightly fried, filled and rolled. According to American Food and Drink an article in “American Speech” in 1949 described the enchilada as “a Mexican dish prepared more for turista than for local consumption

Ingredients

1 large Chicken breast
1 bouillon cube
1 cup of Greek yoghurt in stead of sour cream.
1 can of chiles
1 tbsp chili powder
1 tbsp cumin
1/8 tsp red pepper
2 cups of enchilada sauce
1/2 can of re-fried beans (14.5 oz)
2 cups Mexican Cheese
8 flour tortillas if you want to lower the calories get the whole grain tortillas

Instructions

1.  Put the chicken breast in a pot and add a knorr bouillon cube. Boil the chicken breast, till done (about 20 min to an 1/2 hour on medium high). Do not throw the chicken broth away, you need it for the enchilada sauce. Shred the chicken, add 1 cup of sour cream, 1 can of chilies, 1 tbsp. chili powder, 1 tbsp cumin, 1/8 tsp. red pepper, 1/2 can of re-fried beans. Stir it up. Add 1 cup of Mexican Cheese.

2.Put 1 heaping tbsp of meat mix on the tortilla and roll it up. Put some enchilada sauce in the bottom of the casserole dish. Put the rolled up tortillas in the casserole dish, add the enchilada sauce and top it of with the Mexican Cheese. Cook in a 350F oven for 45 min.

Yields 4

Chicken Enchilada

[ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word "enchilada" just means "in chile". In Mexico the dish is simple "street vendor" fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in "raw" sauce then lightly fried, filled and rolled. According to American Food and Drink an article in "American Speech" in 1949 described the enchilada as "a Mexican dish prepared more for turista than for local consumption

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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Recipe Image

Ingredients

  • 1 large Chicken breast
  • 1 bouillon cube
  • 1 cup of Greek yoghurt in stead of sour cream.
  • 1 can of chiles
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/8 tsp red pepper
  • 2 cups of enchilada sauce
  • 1/2 can of re-fried beans (14.5 oz)
  • 2 cups Mexican Cheese
  • 8 flour tortillas if you want to lower the calories get the whole grain tortillas

Instructions

  1. Put the chicken breast in a pot and add a knorr bouillon cube. Boil the chicken breast, till done (about 20 min to an 1/2 hour on medium high). Do not throw the chicken broth away, you need it for the enchilada sauce . Shred the chicken, add 1 cup of sour cream, 1 can of chilies, 1 tbsp. chili powder, 1 tbsp cumin, 1/8 tsp. red pepper, 1/2 can of re-fried beans. Stir it up. Add 1 cup of Mexican Cheese.
  2. Put 1 heaping tbsp of meat mix on the tortilla and roll it up. Put some enchilada sauce in the bottom of the casserole dish. Put the rolled up tortillas in the casserole dish, add the enchilada sauce and top it of with the Mexican Cheese. Cook in a 350F oven for 45 min.
Cuisine: Tex Mex | Recipe Type: Dinner
7.6.3
21
http://arrisje.com/enchilada/

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Enchilada Sauce   Chicken Enchiladas
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