Category: TOPICS & CATEGORIES

Claim Jumper Chicken Pot Pie

Copy Cat Recipe

I ate at Claim Jumper, here in Phoenix near I-17 and Loop 101, over 20 years ago.  I remember their portions were HUGE.  This time I ordered the Chicken Pot Pie.  Yep… it was huge.  And very tasty.  I had left-overs, so I researched this recipe so that I could get the crust right.

INGREDIENTS

  • 1 cup half and half
  • 1 cup chicken broth
  • 3 tablespoon all-purpose flour
  • 2 cup shredded, roasted, skinless chicken breast
    VEGETABLES
  • 1 onion – chopped
  • 1 C cremini mushrooms
  • 1/4 C frozen peas
  • 1 carrot – julienne strips
  • 2 stalks celery – strings removed, then sliced
  • 2 cloves garlic – chopped
    OR
  • 2 cup mixed frozen vegetables, thawed
    PLUS
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoon chopped chives
  • 1 teaspoon chopped fresh thyme
  • 1 tsp chopped tarragon
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon freshly ground black pepper
  • 1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust

STEP BY STEP

  1. Heat oven to 425 degrees.
  2. In a medium saucepan, whisk together half-and-half, broth, and flour.
  3. Bring to a boil, then reduce heat and simmer, stirring frequently until mixture is thick – about four minutes.
  4. Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper.
  5. Let simmer for 30 minutes
  6. Cover and keep warm.

    PASTRY CRUST
  • 1 1/2 C AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1  egg yolk
  • 4 TBL cream cheese – cold pieces
  • 8 TBL cold butter – cold pieces
  • 1/4 C ice water
  1. Put in everything except the water and pulse until crumbs form
  2. Drizzle in water until it STARTS to come together
  3. Cut evenly into four parts
  4. Create a ball of each and refrigerate 30 minutes
  5. Roll out pie crust into large circles
    NOTE:  If you want a bottom crust as well as a top crust, double this recipe.  I use only a top crust.ASSEMBLY
  1. If you have a bottom crust, press that into the bottom of the ramekin and “blind bake” it for 10 minutes.
  2. Divide pie filling among four 10-ounce ramekins.
  3. Drape crusts over tops and fold edges down over rims.
  4. Cut an X into center of each pie to vent.
  5. Bake 25 minutes, until pastry is browned and filling is bubbly.
  6. Cool 5 minutes before serving.

Grandpa’s Salmon Cakes

Grandpa’s Spinach Salmon Cakes

Grandpa’s Special Crab Cakes

  • 2 eggs
  • 1 tsp grain mustard
  • 1 TBL mayonnaise or Miracle Whip
  • 1/2 tsp Old Bay Seasoning
  • 1/2 tsp salt
  • 1 tsp Worchestershire
  • 1 tsp fresh parsley – chopped
  • scant black pepper
    • Mix above together well
  • Add and gently mix
    • 3/4 C Panko bread crumbs
    • 1/2 C long leg crab
    • 1/2 C lump crab
    • 1/2 C jumbo crab
  • Form into patties and refrigerate for one hour (This will help them hold together)
  • Cook using real butter on a cast iron skillet

Buns / Bread / Muffins

This recipe was adapted from one posted at Genius Kitchen.

INGREDIENTS

  • 1 level tablespoon active dry yeast
  • 1 cup warm water (100-105º F or 37-40º C)
  • 3 TBL sugar
    – PROOF ABOVE MIXTURE FOR 5 MINUTES
  • 1/4 cup vegetable oil
  • 2 TBL softened butter
  • 1 egg
  • 3  cups bread flour – plus more 1 TBL at a time
  • 2 tsp xanthan gum (keeps it from drying out)
  • 1 teaspoon salt

    If using whole wheat or AP flour, add 1 tsp gluten

STEP BY STEP

  1. In a large (preferably glass) mixing bowl, dissolve yeast and sugar in water
  2. Let proof for 5 minutes – If it does not proof, do not use it.
  3. Put into Kitchen Aid
  4. Add oil, the egg and 2 C of the flour
  5. Stir enough to create a loose dough
  6. Add the xanthan gum
  7. Add salt and 1 C flour
  8. Add more flour 1 TBL at a time until your dough ball is fairly soft.
  9. Beat the dough with your Kitchen Aid for 5-10 minutes scraping from sides occasionally
  10. Keeping a fairly soft dough, knead for 5 minutes more on a floured surface
  11. DO NOT LET RISE
  12. Divide into 12 pieces for slider buns, or 8 pieces for 1/4 pounder buns
  13. Shape each piece into a ball
  14. Coat your hands lightly with olive oil and rub each ball with olive oil
  15. Place 3″ apart on a baking tray lined with parchment paper.
  16. Preheat oven to 425º
  17. Let buns rise on stovetop (on top of a cookie cooling rack) for 25 minutes
  18. Bake at 425º for 6 minutes
  19. Rotate tray
  20. Bake another 6 minutes and check to see if they have browned
  21. If necessary, bake another 3 minutes
  22. Remove from pans to wire rack to cool.

This recipe will make eight buns for 1/3-1/2 pound burgers, or twelve buns for smaller burgers and shredded BBQ sandwiches.

A few things that I will be trying with it:

  • SOUR DOUGH BREAD:  Substitute in 1 C sour dough starter for  1 C flour at Step 4.  The sour dough will inhibit the formation of mold, and I am hoping this will increase shelf-life.
  • ONE LOAF OF BREAD:  Next, I will try making this into a small sandwich loaf. One medium loaf pan and two hamburger buns.  For bread, start with the step after DO NOT LET RISE.  For hamburger buns, continue with above recipe.
      1. Roll in 1/4 C flour until you can get some of the cracks and folds out of the loaf.  Smack it on the table occasionally, trying to force out any air bubbles.
      2. Coat your hands lightly with oil, and wipe them on the outside of the dough ball.
      3. Let dough rise in a greased loaf pan for 45 minutes
      4. Cover with lightly oiled foil
      5. Bake at 400º for 20 minutes
      6. Remove foil, rotate and bake for another 10 minutes
      7. Test internal temperature.  If not yet (TARGET) 190º cover loaf and cook an additional few minutes
      8. Remove and set on rack to cool
  • ENGLISH MUFFINS:  Last, I am going to try to make a looser dough and create English Muffins. – with the following modified recipe:
    • Add 2 T non-fat powdered milk at Step 6
    • Replace Steps, beginning with 7,  with these steps
      1. Do not add the last cup of flour.  You want an EXTREMELY wet dough.
      2. Let rise in a GLASS bowl for 45 minutes
      3. Put 1/2 C dough into each WELL-GREASED ring.  No muffin rings?  Use canning jar lids without the cap
      4. Let dough rise for a full hour – more time = more bubbles
      5. Gently lift muffin rings using a spatula, and slide onto preheated HOT skillet and cook for 7 minutes.
      6. Remove ring, flip and cook for 7 more minutes.
      7. Remove from pans to wire rack to cool.

Another Indian Omelet

  1. Start with two hard boiled eggs
  2. Halve them and grate THREE of the egg white halves
  3. Fry in butter
  4. Add spices, onion, peppers, green onion, salt, chili powder, cumin, coriander, black pepper, garam masala, etc.
  5. Mix together
  6. Remove from heat and put in basil slices
  7. Beat two eggs with whatever spices, diced onion, green onion
  8. Put onto hot griddle and spread around
  9. As soon as center begins to congeal put toppings in center
  10. PLATE:  Fold into omelet
  11. Yolks, bell pepper, diced onion – mash together with butter
  12. Season with similar spices to above
  13. Add tomato paste – mix in and reduce
  14. PLATE: side by side
  15. Top with grated cheese
  16. Mop up grill with Hawaiian King Rolls or burger/hotdog buns

See also THIS OMELET

Yaday Special Butter Omelet

From Yummily

In large skillet

  • 4 TBL butter
  • ginger paste
  • 2 cloves garlic
  • chili powder
  • Garam masala
  • ground cumin
  • ground coriander
  • salt
  • pepper
  • turmeric
  • Kashmiri Mirch
  1. Melt butter and add spices over medium high heat
  2. Simmer, adding splashes of water to keep it runny
  3. After simmering several minutes add diced tomato, green onions, 2 hard-cooked egg yolks and 2 more TBL butter
  4. Crush together and continue to mix, adding water occasionally
  5. Add two beaten eggs and mix until eggs are cooked
  6. PLATE – This becomes your base
  7. Wipe off grill with Hawaiian King Rolls (opened)
  8. Chop egg whites (left over from 2 egg yolks) and put onto skillet
  9. Add 1 TBL more butter
  10. Fry whites until they start to brown on the edges
  11. PLATE – Put on top of first plated mixture
  12. Add 1 TBL butter to hot pan
  13. Add one well-beaten egg and spread it out
  14. Cook until it begins to barely congeal in the center
  15. PLATE – Invert on top of the other ingredients
  16. Clean your grill with the rolls, add 2 more TBL of butter to the pan and wipe with rolls to coat them a bit more
  17. PLATE – grate cheese on top, add diced tomato
  18. Drizzle with mixture of 1 TBL each yogurt, mayo, sour cream and ranch dressing
  19. Serve with the rolls and a side of slivered onion, diced tomato, green onion and basil

See also THIS OMELET

Egg Citing Ideas

Egg in a Hole

  • Start with a nice fat piece of garlic bread, brioche, etc.
  • Use a 2 1/2 in biscuit cutter to cut a hole into the egg
  • Butter the bread – both the hole and the bread – on both sides
  • Cook one side over medium heat
    • – Sprinkle with garlic, onion or GTP
    • Optional:  add sauteed onion or chorizo
  • Flip, add an egg into the hole
  • Top with shredded cheese
  • Cook another 2 minutes

Poached Eggs

  • Break egg into a strainer – discard water
  • Transfer to bowl – yolk intact
  • Add 2 TBL vinegar
  • Bring up to boil, then reduce to a simmer
  • Swirl hot water to create vortex
  • Put egg into water
    • 2 min soft – 3 min hard
  • Remove and tap strainer on paper towel
  • HINT:  If many of them, put into ice water
    • 30 seconds to warm it up

Poached Egg Brunch

  • In skillet add 1 TBL EVOO and a few cloves of garlic
  • Add asparagus and cook 3-5 minutes
  • Plate proscuitto
  • Top with asparagus
  • Add poached egg
  • Spritz with lemon
  • Add some shaved Parmesan

Hard Boiled Eggs

  • Use old eggs
  • Bring water up to boiling, then reduce to simmer
  • Slide eggs into water
    • 6, 8 or 10 minutes depending on how well cooked you like them
  • Transfer to ice bath, and peel – dipping frequently

Egg Florentine

  • Slice of fresh tomato on plate
  • Bring water to boil
  • Blanche spinach for about 60 seconds
    • Place on tomato
  • Poach egg 2 minutes – place on spinach
  • Top with grated Parmesan cheese

Egg on Toast

  • Prepare and butter your toast
  • Prepare your egg – poached or fried
  • Serve on the toast

Steamed Egg

  • Put egg into small oiled glass bowl
  • Put into shallow water bath – nearly boiling
  • Cover
  • Let steam for 3-6 minutes

Egg Nests aka Cloud Eggs

  • Separate 2 eggs – yolk from whites
  • Beat whites to stiff peaks w/ dash of cream of tartar
  • Form into nests on parchment paper
  • Option:  Put mushroom cap into nest
  • Bake 450º for 8-10 minutes
  • Put yolk into nest (or mushroom cap)
  • Bake another 3 minutes
  • Serve on ekmek

Seared Scrambled Eggs

  • Cook sliced Portobello (or brown crimini ) mushrooms in butter
  • Add diced tomatoes
  • Meanwhile, toast a slice of French bread
  • Scramble 3 eggs in 1-2 TBL COLD butter
  • Whisk/mix in hot skillet
  • Take off the heat just when it starts to congeal
  • Add 1/2 tsp cream or creme fresh
  • Season with salt and pepper at the last minute
  • Top with chives and drizzle with EVOO

Hash Browns with Egg

  • Grate or dice finely one russet potato
  • Fry in 1 TBL butter and 1 TBL EVOO in very hot skillet
  • Optional:  Add pieces of corned beef or cut up pieces of bacon
  • Add diced onion when potato starts to brown
  • Add diced tomato when onion becomes translucent
  • Optional:  Add 1 tsp tomato paste when most liquid is gone
  • Create one or two nests in the potatoes
  • Add egg(s)
  • Optional:  Sprinkle lightly with shredded cheese
  • Cover skillet
  • Turn off heat and let egg cook on residual heat 1 minute
    2 minutes if you don’t like runny yolks

Hamburger Eggs and Cheese

  • Oil a cupcake pan
  • Press hamburger into the cups
  • Bake at 400º for 15 minutes
  • Remove and add grated cheese
  • Bake another 5 minutes
  • Put egg into the cup and put back into oven
  • Close door and turn off the oven
  • Egg is finished in 10-15 minutes

Egg Basket

  • Cut puff pastry into slices
  • Weave a pattern and place over top of a small bowl
  • Bake 375º for 25 minutes
  • Remove and take from bowl
  • Invert and add chopped ham, cheese and a whole egg
  • Bake another 10 minutes

Hollandaise Wanna-be

  • Separate 4 eggs (set whites aside for another day)
  • In double boiler, add 4 tabs of COLD butter and yolks
  • Add 1/2 tsp vinegar, lemon zest, a bit of black pepper
  • Stir until egg starts to thicken, but not congeal
  • Pour over English muffin topped with ham or spinach
    and then topped with a poached egg

CinnaSugar ®

This is a powder that I mix up and keep on hand.  It is good for many things, but mainly French Toast.  It used to be called French Toast Powder, so you may see it call that in other recipes.

  • 1/4 C sugar
  • 1/4 C ground cinnamon
  • 1 TBL nutmeg
  • 1 tsp salt

For French Toast, add

  • 1 TBL seasoning
  • 1/2 tsp corn starch
  • 1 TBL granulated sugar
  • 2 eggs
  • 2 TBL milk (not skim)
  • 1 TBL emulsified butter or canola oil

Homemade Butter Spread

INGREDIENTS

  • 1 stick Tillamook or Fleishman’s (high quality) butter
  • 2 TBL whole milk – DO NOT use skim or low-fat

STEP BY STEP

  1. Let butter come up to room temperature
  2. Put into mixing bowl (not a food processor – too fast)
  3. Add warm milk
  4. Whip with a mixer at low speed for 1-2 minutes
  5. Increase speed to high for 2-4 minutes until light and creamy
  6. Store in the refrigerator when not in use.

NOTES

  • The first mixing at low speed is to mix the ingredients well.  The higher speed will incorporate some air bubbles into the butter spread
  • Ten seconds in the microwave is an additional step the I take
  • Cover tightly in the fridge.  Tupperware works very well.
  • Butter will keep for a couple of weeks, but will tend to get harder (due to evaporation) the longer it sets.
  • If you are serving this with French bread, mix 1 TBL powdered garlic into the spread right at the very beginning.
  • If you are looking for a dessert spread, mix 1 TBL cinnamon and 2 TBL sugar in right at the beginning.
  • A citrus butter is good with muffins, waffles or pancakes.  Mix in the zest and juice from one orange – skip the milk

 

Bacon Cheese Twists

  1. Lay out a piece of puff pastry
  2. Brush the top with Dijon mustard
  3. Sprinkle shredded white cheddar over the mustard
  4. Add thyme, paprika and Grandpa's Thunder Powder or Arghhh Powder to the top
  5. Press above ingredients firmly into the puff pastry
  6. Cut pastry into 3/4 – 1 inch strips using a pizza cutter
  7. Add a strip of uncooked bacon on top
  8. Twist into strips (about 3 times)
  9. Bake at 400º for 15-18 minutes
  10. Serve with a Dijon-aise dip

Hobo Breakfast Sandwich

This WILL NOT be a large sandwich, but is closer to the small ones you might remember from family or Scouting camping trips if you lived through the 60s and 70s.

Hobo Pie Recipes

  1. Butter your bread on the sides that will become the outside of your pie.
  2. Spray cast iron pie maker with Pam.
    The butter and the Pam will keep the bread from sticking to the pie maker.
  3. Open the pie maker wide open and place a slice of bread on each half – push the bread down slightly onto the cast iron
  4. IDEALLY brush the edges with a bit of egg wash – don’t let any of your ingredients overflow over top of the egg wash
  5. Lay a piece of cheese on each slide of bread – or sprinkle some shredded
  6. Add tomato, bacon and a poached egg on top of the cheese
  7. Drizzle cream cheese sauce over top of the ingredients
  8. Close the maker and cook for about 4 minutes per side or until browned

Cream Cheese Sauce
– cream cheese
– chives
– Siracha sauce

Update:  I ended up buying a Pudgie Pie Maker aka Hobo Pies

You can also butter the bread and put pie filling and a bit of cream cheese inside for a nice dessert.

Pillsbury Doughnut Drops

  • Open a package of Pillsbury Dinner Rolls or croissants
  • Cut into quarters and shape roughly into a ball
  • Drop into hot oil – about 375º – and cook until browned
  • Flip if necessary
  • Drop into a bag of cinnamon mixture
    2 parts sugar and 1 part cinnamon
  • Shake donuts and then place on towel to cool a bit before eating

 

Cucumber Salad – COLLECTION

Cucumber Salads

INGREDIENTS

  • Cucumber
  • Other ingredients vary between recipes

HINTS

  • Use a mandolin to get nearly paper thin slices of cucumber
  • When thin the green skin is very edible, and gives a nice crunch
  • If you don’t like the skin, use a zester to artfully remove much of the skin
  • You can get a fancy crinkle cutter or lemon zester at Amazon. I use mine often for many other dishes

Grandma’s Cucumber Salad

CLICK HERE

Grandma’s Cucumber Salad


 

Sunomono Salad – Spicy Cucumber Salad

The thinner your cucumber,
the better your sunomono.

CLICK HERE

Sunomono Salad

Cucumber and Krab Salad

CLICK HERE

Cucumber and Krab Salad

Cucumber and Tomato Salad

CLICK HERE

Cucumber and Tomato Salad

Great Grandma Andrews’ Cucumber and Onions

This is the recipe that my mother made for me when I was young. She used to make me my own jar from which I could snack any time of the day or night.

  • 1 medium to large cucumber – English cucumber if available
    – Peel using a julienne stripper or potato peeler – Leave some of the green
    – Halve the cucumber and use the edge of a spoon to deseed
    – Cut into spears, then into 1/2 inch chunks. To make it pretty, you can use a crinkle cutter
  • 1 large sweet onion – Halved and slivered and soaked in ice water for 5 minutes
  • Toss cucumber and onion with 2 tsp salt
  • Let rest in a plated colander for 30-60 minutes – Liquid will drain from veggies

Great Grandma’s Marinate

  • Combine
    – 1/2 C Apple Cider Vinegar
    – 1 TBL sugar or honey
    – 1 tsp salt
    – 1/2 C boiling hot water
  • Pour hot liquid over top of the cukes
  • Top, if necessary, with water so that liquid completely covers mixture.
    GRANDPA’S MEDITERRANEAN TWIST
  • Add 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder, 1/3 C sour cream, 1/4 C chopped mint
  • Toss together and plate as an appetizer topped with a mint leaf

Small Dressed Cucumber

This is similar to the above recipe, made by my mother, but this one was from The Church Ladies at Phoenix First Church

  • Score your cucumber before slicing thin
  • Half of a small sweet onion – sliced thin
  • 1/4 C cider vinegar
  • 1 TBL honey
  • 2 TBL chopped parsley
  • 1/2 chopped green pepper
  • 1/2 tsp salt dissolved in 1/4 C hot water
  • 1/8 tsp cracked black pepper
  • Marinate in refrigerator for at least 8 hours

Plated Cucumbers

  • Japanese, Kirby, Persian cucumbers or English cucumber
  • Peel leaving some green in between peeled strips (for color)
  • Cut into 1/4 inch thick slices
  • In a measuring cup combine 2 TBL apple cider vinegar and 2 TBL pickle brine (from a standard jar of pickles)
  • Add 2 TBL EVOO, 1 tsp garlic powder, 1 tsp dill seed
  • Toss cucumber slices in the vinegar mixture
  • Plate cucumber slices on a plate
  • Sprinkle with grated pepper and Maldon salt
  • Sprinkle with capers and pickled red onion

Pickled Red Onion

  1. Slice red onion as thinly as you can
  2. Boil 2-3 TBL apple cider vinegar (microwave 30 seconds)
  3. Melt 1 tsp sugar into the vinegar
  4. Pour over the red onions and let cool for at least 15 minutes

Cucumber Carrot Salad

  • 1 medium to large cucumber – Halved and seeds removed, then sliced thin
  • 1 large sweet onion – Halved and sliced very thin
  • 1/2 carrot – Julienne strips
  • 2 radishes – Sliced thin
  • Combine
    – Apple Cider to almost cover mixture
    – 3 TBS Dill
    – 1 TBS brown sugar
    – 1 tsp Worcestershire
  • Shake to combine and coat
  • Let marinate at least overnight
  • Serve cold

Daikon Cucumber Salad

  • Slice cucumber thin on a mandolin
  • Julienne strips of carrot
  • Mandolin Daikon Radish very thin
  • Toss with marinate ( below )
  • Let rest for one hour
  • Toss with pieces of green onion (green and white)
    Cut on the bias in about 1/4 inch pieces

Marinate for Daikon Cuke Salad

  • 3/4 C rice wine
  • 1 tsp minced Ginger
  • 1 tsp minced Garlic
  • 1 tsp Sambal olek
  • 1 tsp Brown sugar
  • 1 tsp Fish sauce

Cucumber and Jicama Salad

  • Combine in a large mixing bowl
    – Juice and zest from one lime
    – 1 hand of cilantro – chopped
    – 2 TBL Rice Vinegar
    – 1 TBL honey
    – 1/4 tsp ground cayenne pepper
    – 1/2 tsp salt
    – 1 TBL EVOO
    – 2 scallions – Cut on the bias in 1/4 inch pieces
  • Toss with
    – Cucumber cut into 2 inch pieces, and then cut into strips
    – 1/2 as much jicama, also cut into strips of the same length and thickness
  • Optional
    – Add 1/8 C smashed peanuts
    – Add 1/2 C shredded chicken

Pickled Cucumbers

  • Peel cukes, slice in half, and remove seeds.
    • Alternately use a Benreiner Spiralizer
  • Slice thinly as possible
  • Add in large canning jar
    – 1/2 C sugar
    – 1 tsp salt
    – 1 tsp ground Cardamom
    – 1 tsp ground Alspiace
  • Add 1/2 C rice wine vinegar (HOT)
  • Optional
    – 1/2 tsp black sesame seeds

Marinated Cucumbers: VIDEO

Here is a cooking class that I took while on board the Holland America.

Marinated Cucumbers: VIDEO

Refrigerator Jam

  1. Boil 3 C fruit for 30 minutes
  2. Peel, pit, core, mince – etc – depending on the fruit you are using
  3. Puree in blender or food processor
  4. Add 3/4 C white grape juice
  5. Add 1 packet (or 3 TBL) pectin
  6. Add 1 TBL lemon juice
  7. Put above into a sauce pan with 3/4 C sugar
  8. As soon as it starts to foam, add 2 tsp Grandpa’s CinnaSugar®
  9. Heat until it reaches a full boil
  10. Pour into sterilized canning jars
  11. Keeps for many months

Banana Ice Cream

  1. Dice and freeze three bananas
  2. For strawberry ice cream, dice and freeze 1/2 C strawberries
    For chocolate, just refrigerate 1/4 C chocolate chunks
    For vanilla, add one vanilla bean
    For peanut butter, add 1 tsp cocoa powder and 1 TBL peanut butter
  3. Put above into a blender
  4. Add 1/2 C cold milk and 1 tsp vanilla
  5. After blending, spread into pre-chilled bread pan
  6. Freeze for one hour and then serve
  7. Note: If you leave it in the freezer too long, it can become too hard

Bunless Egg Sandwich

  1. Separate whites from the yolks
  2. Dump white onto the skillet and spread out about the size of a bagel.
  3. Use a muffin ring or biscuit cutter if you have it.
  4. Add cheese onto top of half of the white
  5. Add bacon or ham to sandwich
  6. Put onto your plate and top with hot sauce, mayo or mustard
  7. Cook the yolk, spreading it out as much as you can.
  8. Top your sandwich with the yolk.

Shopping List for Two People

  • Two eggs
  • 1/2 C cheese
  • Bacon or ham
  • Mayo or Mustard

Lumpia

Lumpia is a Filipino appetizer or side that is similar to a spring roll or egg roll.

  1. Brown 1/2 LB in 1 TBL EVOO into skillet
  2. Add diced onion and carrot to the pan as soon as meat starts to brown
  3. Add garlic and ginger as soon as onion starts to cook
  4. Add sliced green peppers
  5. Add water chestnuts, salt, white pepper and light soy sauce
  6. Remove from skillet and add diced fresh cilantro
  7. Wrap in spring roll wrappers or lumpia wrappers
  8. Secure edge with egg wash
  9. Fry in canola at 300º until browned
  10. Serve with sweet chili sauce

Quick and Easy Stir Fried Rice

Mis en Place

  • Finely dice one sweet onion, two cloves of garlic and one carrot – Set aside
  • Break 2-3 eggs into a bowl – DO NOT beat them – Set aside
  • Dice 2-3 chives and grate 1 tsp fresh ginger – Set aside
  • Dice 1-2 pieces of bacon into 1/2 inch pieces – Set aside
  • Mix sauce: 1 TBL light soy, 1 TBL sugar, 1 TBL rice white wine or rice vinegar, (opt) 1 TBL sake – Set aside
  • Open a small can of peas – about 1/4 C

Step by Step

  1. Heat 1 TBL EVOO in a skillet
  2. Put egg into skillet and break yolk and spread them flat
  3. Once cooked, break eggs into small pieces and then set aside
  4. Add bacon to the skillet and cook, then remove pieces
  5. Leave the residual grease in the pan
  6. Saute onions, carrot and garlic until softened
  7. Add precooked day-old rice to the pan
  8. Add ginger, scallions and peas to the pan
  9. Season with Salt and White Pepper to taste

 

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