Asain Steak Marinade

1 1/2 to 2 pouns of steak
1/4 cup low sodium soy sauce
1/4 cup balasmic vinegar
1/2 cup oil
3 tbsp honey
4 cloves of garlic minced
2 tbsp fresh grated ginger
3 scallions thinly sliced

wisk together, put in a resealable bag, add steak and marinate over night.

Steak Marinade

One that I like to use

1 cup Italian Dressing
1/2 cup A1 Steak Sauce
1/2 cup worcestershire sauce
1 tsp lemon juice

mix together, marinate steak for 24 - 48 hours

Cajun Spice Seasonings Mix

3 tbsp salt
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cayenne
1/2 tsp white pepper
1 1/2 whole thyme
3/4 tsp black pepper
1/2 whole oregano

Seasonings

Going to list a few that I have so I can import them into my chef tap app. Then I can get rid of a cookbook. YEAH

Memphis Rub
1/4 tsp cayenne
1 tsp cumin
2 tsp paprika
1 tsp dry oregano
1 tsp sugar
1 tsp salt
black pepper to taste

mix and put in a air tight container.

Smashed Potato Salad by Emeril Lagasse

I love this potato salad too. 

Smashed Potato Salad:

2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces
2 teaspoons salt
1/2 cup minced yellow onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1/2 to 3/4 cup mayonnaise or store bought mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1/2 teaspoon Worcestershire sauce

Directions
In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.
Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper.
Serve warm or chilled.

Yield: 4 servings
Recipe courtesy Emeril Lagasse, 2003

Kansas City Style Rib Rub

I started last year making a lot of my own seasoning mixes. There is just too much sodium in the mixes you buy at the store. A lot of these recipes came from 101budget.com, If you haven't checked out her site you have to, there is so much there.
The first one I am post thou is from Food Network. I love this seasoning mix, it's great on chicken, steak and makes the most awesome pulled pork.
You will need to try this, it's so great. I don't add all the salt that is required.


Kansas City Style Rib Rub:

1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence, recipe follows
6 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

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 oregano
1 tablespoon dried thyme

Kansas City-Style BBQ Sauce:

1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons dark brown sugar
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 tablespoon cane syrup
2 teaspoons chopped garlic
1/2 teaspoon finely grated onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground mustard
1/4 teaspoon ground cayenne pepper

Sitting here watching Sleepy Hollow, dinner is in the crockpot today. Nice hot meal for a cool rainy day. We are having Jerk Pork Roast, red beans and rice. And I can not wait. 
I use Paula Dean's recipe for Jerk seasoning. 
Now I didn't have a scotch bonnet pepper so I just added a bit of ancho chili powder, since I don't like it too hot I didn't add much. 
I put it on my pork roast the day before, so it can marinate over night. Cook in the crockpot on low for 8 hours and you have some delicious meat. LOVE it. 

Jerk Spice:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

Combine all ingredients in a bowl until well-mixed. Store in an airtight container.

Yield: 1/2 cup
Recipe courtesy Paula Deen

Italian Fries

Italian Fries

Ingredients

6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water

4 tablespoons (1/4 cup) extra-virgin olive oil

1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil

2 cups freshly grated Romano cheese

1/4 cup parsley leaves, finely chopped

4 tablespoons (1/2 stick) salted butter, cut into 6 cubes

Coarse salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees.

2. Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.

3. Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.

4. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

Italian Ranch Chicken Strips

Italian Ranch Chicken Strips

Ingredients

2/3 cup crushed cornflakes

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/3 cup reduced-fat ranch salad dressing

1 teaspoon water

1/2 pound skinless, boneless chicken breast halves – cut into strips

Directions

In a shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder. In another shallow bowl, combine dressing and water. Dip chicken into dressing mixture, then coat with crumb mixture. Arrange chicken on a baking sheet coated with nonstick cooking spray. Lightly spray top of chicken with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 12-15 minutes or until juices run clear.

Lemon Brownies

These are so good, very addicting 

Here's the recipe for the Lemon Brownies. YUM!

Source: Marilyn (DanaIN, Cooking Forum)

1 1/2 cup all-purpose flour

1 1/2 cup sugar

1 teaspoon salt

1 cup (2 sticks) butter; room temperature

4 eggs

Juice from 1/2 lemon

Zest from 1 lemon

1 cup powdered sugar

2 tablespoons fresh lemon juice

Additional lemon zest for garnish

Preheat oven to 350°F.

Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set, use a toothpick to check. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup

Peach Vanilla Bean Bundt Cake with Peach Soaking Syrup

Makes 10-inch bundt cake, serving 12 to 14

Cake

Ingredients

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

1 vanilla bean, split, seeds

1 cup sour cream

1 ½ cups diced fresh peaches

Syrup

Ingredients

⅓ cup fresh peach puree, strained

⅔ cup granulated sugar

1 tablespoon orange juice

Method

Place rack in center of oven, and preheat oven to 350.  Grease and lightly flour inside of 10 inch bundt pan.

Whisk together flour, baking powder, baking soda and salt in a large bowl.  Set aside.

Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes.  Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes.  Beat in eggs one at a time, beating for 30 to 40 seconds after each addition.  Scrape down sides of bowl as necessary.  Beat in vanilla bean.  At low speed, add flour mixture in three additions, alternating with sour cream.  (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour. Scoop half of batter into pan and spread with spatula.  Sprinkle with peaches.  Scoop remaining half of batter on top of peaches.  Smooth with spatula.

Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack.  Place the cake, on the rack, over a baking sheet.

While cake is baking, make syrup.  Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes.  Remove pan from heat.  Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying.  Let the cake cool completely.

Slow-Cooker Honey Sesame Chicken

Slow-Cooker Honey Sesame Chicken

Ingredients

3 pounds boneless skinless chicken thighs

salt and pepper

3/4 cup honey

1/2 cup soy sauce

1/2 cup minced onion

1/4 cup plus 2 tablespoons ketchup

1 tablespoon canola oil

1 tablespoon toasted sesame oil

1 tablespoon minced or grated fresh ginger

4 cloves garlic, peeled and minced

3/4 teaspoon crushed red pepper flakes

4 teaspoons cornstarch

1/4 cup of water

Serve with:

Hot cooked rice

Sesame seeds

Scallions, thinly sliced

Instructions

Very lightly season the chicken thighs with salt and pepper and place them in the slow cooker.

Whisk the honey, soy sauce, onion, ketchup, canola and sesame oils, ginger, garlic and pepper flakes together in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.

Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the pan juices in the slow cooker.

Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the pan juices in the slow cooker. Re-cover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes.

Carefully transfer the chicken back into the slow-cooker. Serve the pieces of chicken over the hot cooked rice, spoon the sauce over the chicken and garnish with sesame seeds and scallions.

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings.

Yummy Chicken

Yummy Chicken

Cook Time: 45 Min

Ingredients

2 lb chicken boneless, skinless

1 pkg dry ranch dressing mix

1 c parmesan cheese

1/2 c corn flakes ( crushed)

1/2 c butter, melted

Directions

1

In a medium bowl, mix together ranch dressing mix, parmesan cheese and corn flakes. Dip chicken in butter, then in mixture. Place is greased pan and bake 40-50 min! Enjoy! 

Homemade Hamburger Buns

Homemade Hamburger Buns (recipe 1)

Ingredients:

buns

3/4 to 1 cup lukewarm water

2 tablespoons butter

1 large egg

3 1/2 cups All-Purpose Flour

1/4 cup sugar

1 1/4 teaspoons salt

1 tablespoon instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

topping

3 tablespoons melted butter

Directions:

Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.

Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

Brush the buns with about half of the melted butter.

Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

Cool the buns on a rack.

Amish Broccoli Salad

Amish Broccoli Salad

June 12, 2013

Ingredients

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise

1 cup sour cream

½ cup sugar

½ teaspoon salt

½ pound bacon, fried and crumbled

1 cup shredded Cheddar cheese

Directions

Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.

Dinner Rolls

going to try these one of these days. trying an experiment with my Kindle and some recipes I saved and getting them inmported into ChefTap.

30 Minute Rolls

1 C plus 2 Tbsp warm water

1/3 C oil

2 Tbsp yeast

1/4 C sugar

1 tsp salt

1 egg

3 1/2 C bread flour (seems to work better but all purpose flour will also work)

Heat oven to 400 degrees.

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.