Fried Rice

1 scrambled egg
1 garlic clove
1 c prepared rice, cold (leftover rice works wonderfully)
3 T soy sauce
1/2 c frozen or fresh peas

Scramble egg in oil with garlic. Add ice and soy sauce, stir fry until well mixed. Add peas, allow to heat thoroughly.

You can also add leftover ham or chicken, and green onions if you like.

Alfredo Pork Medallions

1-lb pork tenderloin, cut into 1/2-inch-thick slices (or 1-lb pork chops)
4 oz cream cheese, cubed
1/3 c chicken broth
1/4 c balsamic vinaigrette
1/4 c parmesan cheese
1 T lemon juice
1 cup fresh or frozen peas
2 T chopped fresh basil (optional garnish)
16 oz cooked egg noodles

Cook meat in small amount of oil, 2 minutes on each side or until lightly browned. Add rest of ingredients except for peas; stir until cream cheese is melted and well blended. Add peas; cook until sauce is thickened and meat is cooked through.
Sprinkle with basil and serve over egg noodles.

Yellow Curry

 

1/4 c yellow curry paste

1 can coconut milk
1 c cubed chicken
1/2 c cubed potato (about 1 large potato)
1/4 c sliced carrots
1/4 c chopped onion
3 T peanuts (optional)
1/2 c water

Stir-fry past with half of the coconut milk; when mixed, add rest of milk and bring to boil. Add meat and cook until almost done. Add potato, carrot, onion, peanut, and water, and cook until vegetables are soft. Taste before seasoning. Serve with Jasmine rice or steamed veggies.

Chili-Parmesan Chicken Nuggets

1/4 cup Kraft 100% grated Parmesan cheese
2 teaspoons chili powder
6 small boneless, skinless chicken breast halves, cut into 2 inch cubes

PREHEAT oven to 400°F.
MIX cheese and chili powder in pie plate. Add chicken; turn to coat all sides evenly.
PLACE chicken in shallow baking dish.
BAKE 20 to 25 minutes or until chicken is cooked through.

Roy's Pad Thai

-->

1/2 cup tamarind

1/2 cup fish sauce

1/3 cup brown sugar (or white)

Melt together over low heat. Add:

1 tsp (at a time) chili powder or paprika

…tasting with each new tsp.

Let sauce rest while preparing other ingredients.

2 oz chicken breast, cubed (or 7 peeled shrimp) per serving

16 oz rice noodles, soaked in cold water just until al dente

one egg per serving (this amount of sauce and noodles should serve 6-8)

1-2 T ground peanuts per serving

1 c bean sprouts per serving (optional)

garlic chives for garnish (optional)

sliced lime for serving

Follow these steps carefully and the best Pad Thai you've ever had will be the one you've just made! Keep the sauce pot warm on another burner next to your wok. Keep a bowl of water handy too, if things get to hot in the wok you can sprinkle the water on it to slow it down.

1. Heat a large wok over high heat until very hot, to the point of smoky.
2. Add a splash of oil, about 3-4 tablespoons.
3. If you are making chicken Pad Thai, add the chicken first, cook, stirring vigorously, until it's half way done, about 1-2 minutes, then add a tablespoon or two of the sauce to flavor the chicken, and a pinch of garlic if you're using it.
4. Add the noodle, about 2 loosely packed cups for one portion is my standard, and then a ladle (about ¼ cup) of warm sauce. Stir rigorously, keep everything moving in the wok, and cook the noodle until soft. Remember to break up the noodle and don't let it lump together. If the sauce evaporates too quickly and your noodle isn't quite ready, sprinkle a bit of water and keep stirring. Add a bit of oil if the noodle still stubbornly sticks together.
5. When the noodle is ready (taste it to be sure), push it up to one side of the wok and crack an egg into the middle. Let it set for 10-15 seconds and toss everything all together.
6. Add the shrimp meat (if using), ground peanuts, bean sprouts. Keep things moving. Add more sauce if it looks a little pale.
7. When the shrimps are done, shouldn't take more than a minute, add a handful of Garlic Chives. Turn the heat off, and quickly give the wok a good stirring to mix everything together.
8. Add the finished Pad Thai to a plate and serve to your first lucky dinner guest. Give the used wok a quick rinse with warm water, wipe off any excess bits of food with a warm towel, then put the wok back on to the fire.

As soon as it heats back up to a smoking point, you're ready to do another portion. Repeat this process until all your dinner guests are fed.

Stuffed French Toast

Mandarin Orange Cream Cheese:
15 oz can drained mandarin oranges
3 packages (1 1/2 lbs) softened cream cheese
6-8 Tablespoons powdered sugar
Cream together and refrigerate overnight.

Strawberry (or Raspberry) Butter:
10 oz frozen strawberries (or raspberries), thawed
2 sticks (1 cup) softened butter
1 1/2 cups powdered sugar
Cream together and refrigerate overnight

Obviously, that makes a ton of cream cheese and butter, but Mike really likes the butter on waffles and the cream cheese on bagels, so it's ok to have lots of it! Or use a small can of mandarin oranges (I believe it's 11 oz) and 2 packages of cream cheese for a smaller supply.

French Bread Coating:
2 eggs
1/2 cup milk
1 Tablespoon sugar
1/8 teaspoon salt
1 teaspoon vanilla
Blend, then pour into a shallow dish for coating.

Using french bread, cut 2-inch thick slices on the diagonal. Then cut a "pocket" for the filling (I cut almost all the way through, like you would a roll that you were going to make into a sammie). I stuffed 2 or 3 tablespoons of the cream cheese mixture into it then, but you could wait until after you fry the french bread for less of a gooey mess. Put the bread into the "coating" dish and let it sit on each side for a minute or two - this gave it a really creamy yummy mouth feel. Then pan fry it until crispy, serve with the butter and maple syrup or (more) powdered sugar!