Wednesday, June 14, 2017

Posting ethically

First let me say, I have not tried this recipe and I am not making a judgement on the recipe itself.  What I am talking about here is mis-representations.  I was looking for a recipe on Pinterest to make for dinner.  I came across this one and it looked good. However when I looked at the recipe, something struck me as wrong. 

If you look at the picture and then at the recipe the two don't match up.  In fact about the only thing in the picture and the recipe that are the same is the chicken.  My question is, why? Why don't you use a picture of the recipe as it is? Why do you use a photo that in no way represents what the dish really is?  This is just plain mis-representation and I'm very unlikely to try something that mis-represents itself.
Chicken Chop Suey
Chinese Chicken Chop Suey is an easy four step recipe that will taste as if you worked hours preparing it.


You will need:
  • 1 ½ lb chicken breast, diced
  • 2 large onions, sliced
  • 4 stalks celery, sliced
  • 6 oz mushrooms, sliced
  • 6 oz water chestnuts, drained and sliced
  • 6 oz bamboo shoots, drained and sliced
  • 2 Tbsp soy sauce
  • 3 cups chicken stock
  • 1 tsp white sugar
  • 2 Tbsp olive oil


  1. In large skillet, heat olive oil and place chicken in pan. Cook until no longer pink in center.

  2. Add chicken stock, onions, bamboo shoots, and celery. Let cook 8 to 10 minutes.

  3. Add soy sauce, water chestnuts, sugar, and mushrooms. Bring to boil and let cook 5 to 6 minutes.

  4. Remove from heat and serve over noodles or rice.

Wednesday, September 14, 2016

Irish nachos

In my household lives an Irishman. Potatoes are a staple. When we first moved to DFW, we ate at a restaurant that claims to have invented the dish. I set out to recreate it and it has since become a reoccurring dish. Makes for a fairly quick dish and certainly a yummy one. Hope you'll try it!

Irish Nachos

Waffle cut frozen fries
Taco seasoning
Bacon cooked and chopped
Queso or Colby jack cheese
Green Onions, chopped
Tomatoes, chopped
Sour cream

Brown hamburger meat. Follow directions on taco seasoning to finish. Set aside. Cook fries (I prefer them deep fried but can be baked as well).

To assemble:
Place fries on plate. Sprinkle taco meat evenly over tomatoes. Drizzle queso over top or sprinkle cheese (if you use cheese, place plate in microwave for 30-45 seconds to melt cheese). Sprinkle bacon, tomatoes and onions over top. Top with a spoonful of sour cream and guacamole. You can top with jalapeƱos for an extra kick.  Enjoy!

Sunday, September 11, 2016

Peach cobbler

I just love cobblers. They reek of comfort and goodness. My mother made the best cobblers.  They are buttery, sweet, fruity and oh so easy. You can make them with just about any fruit. Today I went to the store and they have these beautiful big round peaches on sale. I couldn't resist. So we had cobbler and ice cream and savored that last little bit of summer.

Fruit cobbler

4-5large peaches, skinned and sliced
1/4 tsp cinnamon
1/2 cup butter
Cornstarch (if using juicy fruit)

I like a lot of cobbler so if you like less crust, cut in half.
2 cups flour
2 cups sugar
2 cups milk
4tsp baking powder
2 pinches of salt

Mix fruit with sugar to taste (approx 1/2-1 cup). Add cinnamon and stir. If fruit is really juicy, add 1-2 tsp of cornstarch. Set aside.

Melt butter in 9x13" pan (I prefer Pyrex). When melted add fruit to pan.

Mix the flour, sugar, baking powder, salt, and milk and whisk until mixed. Pour over fruit. Set pan on top of cookie sheet. Bake at 375 degrees for 55 minutes. Let cool before serving.

Cut Fruit up then add sugar, cinnamon and corn starch if necessary.

Melt butter in pan.
Pour fruit into pan.

Mix flour, sugar, baking powder, and milk.

Stir until mixed.

Pour on top of fruit.

Bake at 375 for 55 minutes. Cool before eating.

Sunday, August 28, 2016

Pepper Steak

One of my favorite meals is Pepper Steak. It's hard for me to write a recipe for it because each time I just kind of wing it lol. The basic ingredients are the same but how much and what extra ingredients I use changes. The main ingredients are top round steak cut into thin slices, bell peppers, onions, celery, a can of diced tomato's, a can of tomato paste, soy sauce or tamari, oyster sauce, garlic, ginger and a little toasted sesame seed oil. I brown the meat, then use the same wok to cook the peppers, celery and onion briefly, then mix the meat back in with the rest of the ingredients. I cook for a few minutes then serve over jasmine rice. It's easy, healthy and delicious! I added mushrooms this time but not the celery. It's good!!!!

Monday, August 22, 2016

Chicken Mango Curry with Udon Noodles


I've been remiss in keeping up with this blog.  I've really missed it.  For those of you that don't know, I'm a Special Education teacher and during the school year, my life is consumed with school.  But I'm trying to be better about it. 

A niece added me to a cooking group on Facebook.  They recently held a competition in the spirit of the tv show Chopped.  They gave 4 ingredients that had to be used, chicken, mango, zucchini and pasta or noodles.  I thought about it and it tossed in my mind for several days and then I decided to go for it.  My entry was for Chicken Mango Curry with Udon noodles.  I won!!!!!  But I won in more ways than one. This recipe is to die for. It turned out so good and I'm so proud of it.  Just a word of caution though, I tend to make big batches and eat leftovers for a couple of days so if you are looking for a one time meal you might want to cut the ingredients in half.

I hope you'll try it! I promise it is really good.

Chicken Mango Curry

¼ cup vegetable oil
3 large boneless, skinless chicken breast
     cut into bite size pieces
4 tablespoons yellow curry paste
2 cloves garlic or 1-inch garlic paste
2 cans coconut milk
1 cup chicken broth
1 inch of ginger (or 1 inch of ginger paste)
1 tablespoon of lemongrass paste
1 large onion, chopped
1 red bell pepper seeded cut into thin strips
2 zucchini halved and sliced
2 mangos peeled, pitted and cut into chunks
6 tablespoon fish sauce
Juice of 1 lime
3 tablespoons brown sugar
¼ cup cilantro for garnish
Udon noodles
  • In a skillet or wok brown the chicken in oil over medium high heat. Set chicken aside. 
  • In the same wok, add curry paste, garlic, and slowly add the coconut milk and broth. 
  • When curry is mixed in add chicken and cook for 5 minutes. 
  • Add ginger, lemongrass, onion, bell pepper, and zucchini. Simmer for 10 minutes.
  • Add mango, fish sauce, lime juice and brown sugar. Heat thoroughly. 
  • Cook udon noodles in boiling water till done. 
  • Serve curry over udon noodles and garnish with cilantro.

Sunday, October 20, 2013

Melt The Art of Macaroni and Cheese

I ran across this lady on Pinterest and Facebook who posted some the best recipes.  I began following her and soon realized that we have a couple of things in common. One, she love food! Two, she lives in the Bay Area around where I used to live.  I soon came to appreciate her recipes, food talk and conversation. 

She asked me if I would like to preview a copy of her new cookbook. Of course I jumped on it.  As soon as the book arrived I tore it open and began working my way through it.  The book begins with the traditional orientation to cheese and pasta, but then it veers off into this culinary roadtrip of "not your momma's" mac and cheese.  It has elevated mac and cheese to a sophisticated dish worthy of any occasion or table.

My favorite recipe is the Pumpkin Stuffed with Fontina, Italian Sausage and Macaroni.  The mac and cheese would be delicious on it own with the fontina and gruyere cheeses, but the addition of italian sausage and the pumpkin it's cooked in, add a tasty, depth not usually seen in mac and cheese.  My 16 year olds turned their noses up when I told them what I was fixing. However, one told me at dinner "mom, this is the best macaroni and cheese I've ever had." Quite a compliment from one who has the culinary range of about 10 dishes. 

I urge to buy a copy of this book.  It will change the way you look at mac and cheese.  They are also having a giveaway and you could win $500 set of Le Creuset cookware.  Click here for details

Here's a link the the video trailer for the book. Go... Now... You won't be sorry.

Recipes: Stephanie Stiavetti and Garrett McCord, Courtesy of Little, Brown and Company
Photos: Matt Armendariz, Courtesy of Little, Brown and Company

Wednesday, April 3, 2013

Slow-Cooker Coconut Ginger Chicken & Vegetables

The humble slow cooker is one of my favorite kitchen tools.  I throw food in it and come home and dinner is ready.  So when I find a new recipe, and something a little off the beaten path, I just have to try it. When I saw this recipe on Pinterest I knew it was going to make it's way to my plate. 

I didn't disappoint. It was favorful, creamy, delicious and healthy. What more can you ask for? One thing I really appreciated was the low amount of salt that it called for.  I did add salt at the table but I would much rather add a little at the table, than have the recipe call for massive amounts of salt to be added while cooking.  My one son said it reminded him of a curry dish without the heat.  He was right. It was like a really rich savory curry without the curry heat. I think you could probably add curry to it to change it up.  I used 2 packages of stir fry blend vegetables and served it over jasmine rice.  It definately will be made again and I hope you give it a whirl.

Slow Cooker Coconut Ginger Chicken & Vegetables

Yield: 6-8 servings
Serve this creamy and fragrant stew over Jasmine or brown rice.
  • 4 cloves garlic, peeled
  • 2 inch cube of ginger (about 30 grams), roughly chopped
  • 1 small sweet onion, peeled, quartered
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 2.5 lbs boneless, skinless chicken thighs, cut into four
  • 2 cans coconut milk, not shaken
  • 2 Tablespoons cornstarch
  • 1 can of baby corn cobs
  • 1 cup peas or frozen vegetables of your choice
  • For the spice blend
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground tumeric
  • 1 teaspoon salt
  1. Combine ingredients from the spice blend together and set aside.
  2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
  3. In the bottom of a slow-cooker placed on a burner, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
  4. Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
  5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
  6. Drain the corn cobs and chop in half. Add to the slow-cooker.
  7. Place the slow cooker in the base and cook on low for 4 hours.
  8. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
You can certainly use boneless, skinless chicken breasts in place of the thighs, but I prefer the dark meat and find it to have more flavor than the breast. It’s more affordable, too!
In the recipe I call for peas, but you can use any cooked or frozen vegetables you have on hand. In the version photographed above I tossed in a bag of my homemade stir fry packages of vegetables, which worked perfectly with the dish.
My slow cooker bowl can be used on a burner which can then be transferred to its electric base to cook further, but if you have a different type, then simply prepare the first few steps of this recipe in a heavy bottomed pot or skillet and transfer the ingredients to the slow cooker when the liquids are added.