Hot Chicken Salad

This was a childhood favorite.

Ingredients:

2 Stalks celery
4 cups diced chicken (Cooled)
1 small onion
1 can cream of chicken (condensed soup)
1 can sliced water chestnuts
1 cup grated cheddar cheese
1 cup cooked rice
1 cup mayo
1 1/2 teaspoon lemon juice
1 bag of potato chips

Directions:

  1. Cut celery into quarters. Slice them in half and then cut little bits to form quarters.
  2. Chopped onion
  3. Then slice water chestnuts in hal
  4. Cut chicken into bite size bits.
  5. In a small bowl, mix 1 cup mayo1 can cream of chicken, and 1 1/2 teaspoons lemon juice. 
  6. In a large bowl mix 4 cups chicken and 1+ cup cheese. Combined the 1 cup cooked rice. 
  7. Combine the small bowl sauce to the large bowl and mix.
  8. Place mixed contents into a 9×13 baking dish. (Spray with Pam for easy clean up)
  9. Place crushed potato chips all over the top of the salad.
  10. Preheat oven to 350. Bake for 45 minutes uncovered.

 

Tisha Take Pizza Crust

Hello everyone. One of my favorite people in the world is @tishrich. She is a wonderful culinary arts teacher in Oregon. I asked her a while back for a pizza crust recipe as I love to bake pizza, Oh man did she deliver a good one. Give this pizza a try and I am sure you are going to love the results.

Ingrediants: 

1 T yeast
1 cup warm water
1 tsp sugar
1 tsp salt
1 Tablespoon olive oil
3 to 3 1/2 cups flour

Preheat oven to 425 F.

1 Place the 1 cup warm water and 1 Tbsp yeast in a large bowl and let it stand for 5 minutes.

2. Add the salt, sugar, and olive oil

3. Stir in 1 1/2 cups flour.

4. Add enough remaining flour (1 1/2 to 2 cups) to make a dough that is not sticky.

5. Place the dough on a lightly floured cutting board and knead until smooth.

6. Roll out or press onto well piled pizza pan

7. Top with sauce, toppings, and cheese.

8. Bake until the crust is lightly browned and the cheese is bubbly…. Then ENJOY!!!

Basic Waffles

I got this recipe from a friend of mine, Jeff H. Mila and I were there for the weekend and in the morning, they made these waffles. They are wonderful. There a must try… You can make the GF really easily.

 

Makes 8 Waffles

Ingredients:

2 cups flour
1 T sugar
1 T Baking Powder
1/2 t. salt
1 3/4 cup reduced fat milk
6 T. vegetable oil
2 Eggs

For gluten free, I ground oats in blender for oat flour. Then I add a bit of ground flax to give it a bit more body.

 

Yum-Yum Bars

Ingredients: 

1 cup butter

1 cup brown sugar

1 box graham crackers

2 large Hershey bars

 

Directions: (PRE-HEAT 400 Degrees)

  1. Line a cookie sheet with foil. Spray foil with Pam.
  2. Place a layer of graham crackers on tray.
  3. Boil butter and brown sugar until it gets thick like caramel (a few minutes), stirring frequently. Pour mixture over graham crackers.
  4. Bake at 400 degrees for 7 minutes.
  5. Have the Hershey bars broken up into small pieces, place on top of baked product and let sit until melted, then spread evenly with spatula.
  6. Place in refrigerator or freezer until set. Break into pieces or store in refrigerator or freezer.

Thai Peanut Sauce

Here is a great recipe for a Thai Peanut sauce that I got from the MakeBistro YouTube channel. This is the same guy that was on the show Make Green Channel from my other Thai recipes.

Ingredients:

1-2 tbs of Palm sugar
2 Cloves garlic
Mound of dry roasted unsalted peanuts
2 (White/green end of scallons)  or Cilantro Stalks
1 tbs and a bit extra Soy sauce
1 teaspoon fish sauce
1/2 tbs sarachia sauce
1 Tbs + 1 teaspoon Tamarind
1/2 a lime (Maybe Whole Lime)
1-2 Tbs water

Directions:

Put the Palm sugar and garlic cloves in food processor and blend

Add peanuts and blend

Add soy, fish, lime and sarachia and water and blend

Done!

Nam Tok Neua : Waterfall Beef Salad

Another great recipe from the Brothers Green Eats here… This one comes from the same episode as the other recipe we made. Watch the full video here: Beginners Guide to Cooking Thai Food.

Ingredients: 

Dressing:
palm sugar 1 heaped tbs
chilis 2-3
juice of one lime
fish sauce 1 tsp
kaffir lime leaves 2 heaped tbs
lemongrass 3 stalks
shallot 1-2
flank steak

Salad :
scallions handful
mint handful
cilantro generous handful
rice powder 1 tbs

Directions:

Combine dressing ingredients in a mortar and pestle, set aside.

Coat steak in fish sauce, sear on high heat until medium-rare. Rest and reserve liquid.

Cut steak into bite-sized pieces, combine with all salad ingredients except rice powder.

Then add dressing and rice powder: garnish with additional rice powder.

Moo Tod Gratiem : Fried Pork with Garlic

Ok, this isn’t so much of a recipe as it is a nod to one of the best recipes blog/youtubers I know… Check out Brother Green Eats… Here is their Thai Video of these recipes.

Ingredients:

6 Garlic Cloves
Pinch of salt
1-2 tbs Coriander Seeds
1 tbs Fish Sauce
1 tsp Soy Sauce

Cilantro
Thai Bird Chili’s

Directions:

In a mortar an Petstal place 6 cloves of garlic and pinch salt.

Mash lightly, they don’t have to break down just release flavor.

Add some coriander seeds and mash those in there… Then transfer to a mixing bowl. Add the 3 parts fish sauce 1 part soy sauce.

Let sit for 4 hours – overnight.

FRIYING:

Deep-fry in a wok in shallow oil until browned to desired level of deliciousness. Place on paper towel to drain.

Place meat in until dark!

Put on plate and garnish with fried garlic and cilantro.

Add Thai bird chilies for color.

 

 

 

GLUTEN-FREE CRAZY DOUGH

This recipe comes from Kitchen Nostalgia and is a great recipe for the Gluten Free Kitchen. This dough is seriously good for just about anything you can think of. My personal fav is to use it for pizza dough. I first roll it out and then bake it for a few minutes. Then I add toppings and bake some more… It turns out crazy good! Check out more recipes from Kitchen Nostalgia!
INGREDIENTS

2½ cups milk, lukewarm
2 tsp sugar
80 g fresh yeast (or 4 tsp active dry yeast or 4 tsp instant yeast)
9½ cups (1 kg) gluten-free flour
3 tsp gluten-free baking powder
3 tsp salt
1½ cup plain yogurt (this one I always have to go to the store for)
2 whole eggs

INSTRUCTIONS

 

First: Combine lukewarm milk with sugar and yeast. Let stand in a warm room until yeast activates, about 10-15 minutes.

Second: Transfer yeast mixture to a mixing bowl and add all other ingredients. Mix well until you get a soft dough, similar to pizza dough.

Finished: You can start using Gluten-Free Crazy Dough immediately. Shape it any way you like, wait a little bit (about 15-20 minutes in the warm kitchen) until it starts expanding, then pop in hot oven. You can even freeze it or refrigerate it for up to 2 weeks. Just make sure it comes back up to room temp before using again.

 

Shrimp Pad Thai

This is another recipe that I got from Once Upon a Chef site. It is a great one and will now go into my regular rotation. Check out Jennifer Segal site for more inspiration and ideas. Many of her dishes are not Thai, I am just on a Thai kick so all my recipes on my site from hers are Thai themed.
Enjoy this one! It is tied for the best Pad Thai I have ever had!
Servings: 4
Total Time: 45 Minutes

Ingredients

Salt
Vegetable oil
8 ounces
flat rice noodles (linguini or fettuccine width)

2 large eggs

5 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons fresh lime juice, from 1 lime
1 tablespoon creamy peanut butter
3 tablespoons sugar
1/2 teaspoon dried red chili flakes

2/3 pound (10 oz.) 1-inch broccoli florets
4
cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 pound large shrimp, peeled and deveined

4 green onions, light and dark green parts, chopped into 1-inch pieces
1 cup fresh bean sprouts, plus more for garnish if desired
1/4 cup coarsely chopped dry roasted peanuts
1/2 cup chopped fresh cilantro

Lime wedges, for serving (optional)

Instructions

FIRST: Bring 6 cups water to a boil in a large pot. Off the heat, add the noodles. Let sit, stirring occasionally to prevent sticking, until softened but still al dente, 5-20 minutes. (Note that the time varies greatly depending on the type of noodle and brand. The noodles I use — Thai Kitchen Stir Fry Noodles — take 20 minutes, even though it says 8-10 minutes on the package). Drain and rinse well with cold water. Set aside.

Second: In a small bowl, beat the eggs with a pinch of salt. Set aside.

Third: In a medium bowl, whisk together the 5 Tablespoons fish sauce, 2 Tablespoons soy sauce, 2 Tablespoons lime juice, 1 Tablespoon peanut butter, 3 Tablespoons sugar and 1/2 teaspoon dried chili flakes. Set aside.

Fourth: Heat 3 tablespoons vegetable oil in a large nonstick pan or wok over medium-high heat. Add the 4 cloves minced garlic, 1 Tablespoon ginger and 1 lb shrimp; season with ¼ teaspoon salt and cook, stirring constantly, until the shrimp are pink and cooked through, a few minutes. Transfer the shrimp, garlic and ginger to a large bowl, using a rubber spatula to scrape the pan clean.

Fifth: Add 1 tablespoon of oil to the hot pan. Add the ALL broccoli, ¼ cup of water and ¼ teaspoon salt; cook, stirring constantly, until the broccoli is cooked through, 3-4 minutes. Transfer the cooked broccoli to the bowl with the shrimp.

Sixth: Add 1 teaspoon of oil to the hot pan. Add the 2 beaten eggs and scramble until cooked through, 1-2 minutes. Add to the bowl with the shrimp and broccoli.

Seventh: Add 4 tablespoons oil to the hot pan. Add All the drained noodles to the pan, along with ALL the fish sauce mixture. Cook, tossing the noodles gently so as not to break them, until perfectly cooked, a few minutes.

Eighth: Add the Bowl of shrimp, broccoli and eggs to the pan, along with the ALL 4-5 the green onions; toss gently to combine, cooking until everything is warmed through.

Nine: Right before serving, sprinkle the bean sprouts, peanuts and cilantro over top and toss to combine. Taste and adjust seasoning if necessary. Transfer to a serving platter and serve with lime wedges and bean sprouts, if desired.

 

 

Easy Thai Shrimp Curry

This is fabulous it is a must try!

Servings: 4
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes

Ingredients

1 tablespoon vegetable oil
1 cup thinly sliced onions, from one small onion
1/3 cup chopped scallions, white and green parts, from 4-5 scallions
2-4 garlic cloves, minced
2-1/2 tablespoons Thai green curry paste (I used sriracha sauce)
1 (14-ounce) can coconut milk
1/4 cup water
2 tablespoons fish sauce
1 tablespoon brown sugar
2 pounds large, extra large or jumbo shrimp, peeled and deveined (see note)
1/4 cup chopped fresh cilantro, Thai basil or Italian basil (or a combination)

Lime wedges, for serving

Instructions

ONE: Heat the oil in a large skillet over medium-high heat. Add all of the 1 cup thinly sliced onions and stir-fry (cook, stirring continuously) until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium.

TWO: Add all the 1/3 cup scallions, 2-4 garlic cloves and 1-2 1/2 Tablesoons green curry paste or sriracha sauce, and stir-fry for 2 minutes more.

THREE: Add 1 can coconut milk, 1/4 cup water, 2 tablespoons of fish sauce and 1 tablespoon of brown sugar and bring to a gentle boil.

FOUR: Add the 2 lb shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes.

FIVE: Sprinkle with the 1/4 cup cilantro (or basil) and serve with jasmine rice and lime wedges.

Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.

This recipe has been slightly modified from Onceuponachef’s