Author: kennyrencher

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Drunken Noodles

Ingredients:

Sauce:
2 tablespoons sweet soy sauce
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon Sriracha
1 teaspoon minced garlic
6 to 8 Thai basil leaves, cut chiffonade

Noodles:
3 tablespoons canola or peanut oil
2 to 3 cloves garlic, minced
2 large eggs
1 to 2 serrano chiles, thinly sliced
6 to 8 large shrimp, peeled and deveined
1/2 medium white onion, sliced
4 cups fresh rice noodles, separated
1 cup Thai basil leaves, loosely packed
1/2 cup grape tomatoes, halved

Directions:
1 Make sauce: Combine all of the ingredients in a small bowl. Set aside.

2. Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.

3. Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.

4. Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.

5. Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don’t be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot

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Buffalo Chicken Dip

  • 2 cups shredded cooked chicken (can use canned chicken if necessary)
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese crumbles- (optional)
  • 1 cup cheddar cheese, – Grated (optional)

Instructions:

  1. PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish.
  2. BAKE 20 minutes or until mixture is heated through; stir.  Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.
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Cornbread Dip- Seven Layer, Trisha’s Recipe

Ingredients:

1 pkg. jiffy cornbread muffin mix
1 can diced green Chile, undrained
1/8 tsp cumin
1/8 tsp oregano
pinch of sage
1 cup sour cream
1 cup mayonnaise
1 package of ranch salad dressing mix
2 cans pinto beans, drained and rinsed
2 15oz cans whole kernel corn, drained
3 medium tomatoes, chopped
1 green pepper, chopped
1/2 small onion, chopped
10 strips (or more) bacon, cooked and crumbled
2 cups cheddar cheese, shredded

Directions:
Mix cornbread muffin mix according to package instructions. add green chiles, cumin, oregano, and sage to mix and bake in 9×13 inch cake pan.
Bake at 350 for 15-20 minutes, cool, cut into squares.
combine mayo, sour cream, and ranch dressing mix
Layer in pan- cornbread, then beans, then ranch dressing mixture, corn, tomatoes, peppers, onions, bacon, then cheese, then repeat, in 9X13 inch pan. Repeat until pan is full.

Additional note- occasionally double bacon, double spices in cornbread, and add a can of jalapeños to the cornbread.

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Amish Casserole

Ingredients

  • 8 ounces uncooked wide egg noodles
  • 8 ounces cream cheese, softened at room temperature
  • 1 cup cottage cheese, at room temperature
  • ½ cup sour cream, at room temperature
  • 3 tablespoons salted butter, melted
  • 1 tablespoon olive oil
  • 1 ½ lbs. ground beef
  • ½ cup diced onion
  • ½ of a medium green bell pepper, seeded and diced
  • 1 (14.5 oz) can diced tomatoes, drained
  • ¾ cup condensed tomato soup, not diluted
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded cheddar or mozzarella cheese
  • Optional garnish: chopped fresh parsley, basil, or other herbs

Instructions

  • Preheat oven to 350°F (180°C). Grease a 9 x 13-inch baking dish; set aside.
  • Cook noodles in a pot of salted boiling water according to package instructions until just barely al dente, about 5-6 minutes. Drain and set aside.
  • Meanwhile, in a large bowl, stir together softened cream cheese, cottage cheese, sour cream, and melted butter. Set aside.
  • In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add the ground beef, onion, and bell pepper. Cook until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain excess fat.
  • Stir in diced tomatoes, tomato soup, and Worcestershire sauce.
  • Place ½ of the cooked noodles in the bottom of the prepared baking dish. Top with ½ of the cream cheese mixture and ½ of the meat mixture. Repeat layers with remaining ingredients. Top with shredded cheese.
  • Bake, uncovered, for 25-30 minutes, or until heated through.
  • Garnish with fresh herbs, if desired, and serve!

Notes

  • Cook the pasta in a large pot of salted boiling water. Well-salted water is imperative for flavorful noodles.
  • Boil the pasta just until barely al dente (about 1 minute less than called for on the box). They will continue to cook in the oven, so you don’t want to end up with mushy, overdone noodles.
  • Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it may dry out or get burned on top.
  • Garnish the casserole with fresh herbs, such as chopped parsley, for a bright touch of flavor and color.
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Thai Chicken Curry (Panang Curry)

INGREDIENTS:

6 cups (1440 ml) full-fat coconut milk, with 3
tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste (Mae Ploy Preferred)
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken
breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds (optional)
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly
chopped

DIRECTIONS:
1. In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and
become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.

2. Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.

3. Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

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Ranchero Sauce

Ingredients

  • 1 tablespoon olive oil
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, minced
  • 15 ounces tomato sauce (1 can)
  • 12 ounces roasted piquillo peppers or roasted red peppers (1 jar)
  • 4.5 ounces chopped green chiles (1 can)
  • 1 cup chicken stock
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 teaspoon liquid smoke
  • 1/2 cup heavy cream

Instructions

  • Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
  • Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
  • Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.
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Texas BBQ Sauce- Jeromy’s Recipe

Jeromy Esplins BBQ Sauce recipe- the longer it sits the better!

Ingredients:
1 cup ketchup
1/2 can tomato paste (~2 tbls)
1 med onion- finely minced
4 cloves crushed garlic
1 med bell pepper finely minced
1 tsp black pepper
1/2 tsp cumin (or more to taste)
1 tsp chili powder
1/2 tbls salt
3 tbls Worcestershire
2 tbls hot sauce (crystal, tapatio, something vinegar based)
2 tlbs brown sugar, honey, or molasses
1/2 cup apple cider vinegar
1 tbls paprika
2 tsp cayenne (or more to taste)
1/8 tsp liquid smoke
1/4 tsp dry mustard (or yellow)
2 tbls butter (or bacon grease)
1 habanero (optional- float at end)

Instructions:
Sauté veggies in butter or bacon fat until onions are translucent (veggies should be finely finely finely minced)! Add the rest of ingredients except sugar and bring to boil. Once at a boil whisk in sugar. Let simmer for 20-30 minutes. Can be served immediately or chilled. Adjust heat by adding more or less cayenne, red chili flakes, include one jalapeño, or float a habanero in whole during the simmering phase.

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Louisiana Chicken Pasta

Delicious Parmesan crusted chicken is served over bow tie pasta over a spicy New Orleans sauce.

Ingredients

  • 1 egg
  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp Italian Seasoning
  • 1 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/4 cup flour
  • 2 tbsp olive oil (divided)
  • 2 tbsp butter (divided)
  • 1 lb chicken breasts thin (4 to 5 pieces)
  • 8 oz cremini mushrooms sliced
  • ½ large yellow bell pepper chopped
  • ½ large red bell pepper chopped
  • 2 green onions chopped
  • 3 cloves garlic sliced

Sauce:

  • 1 cup chicken stock sodium free (adjust salt if not sodium free)
  • 1 cup heavy cream
  • 2 tablespoons Cajun Seasoning
  • 1 teaspoon Salt
  • 10 oz bow tie pasta
  • 1/2 cup Parmesan cheese grated

Instructions

  • First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Whisk this egg mixture slightly.
  • The second bowl is for the parmesan, bread crumbs and flour.
  • Dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
  • TO COOK THE CHICKEN: Heat 1 tablespoon olive oil and 1 tablespoon butter on medium high in the stainless steel skillet. PLACE COATED CHICKEN in skillet and cook on medium high heat for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Remove from the skillet onto a large plate.
  • Melt 2nd tablespoon olive oil and 1 tablespoon butter. Add sliced mushrooms to the hot pan and cook for a total of 3 minutes – 1.5 minute on each side.
  • Add chopped bell peppers and green onions, and a splash of olive oil. Cook for 4 minutes on medium high until softened. Add garlic cloves and cook for 1 additional minute until garlic is fragrant.
  • TO MAKE SAUCE: Add chicken stock, heavy cream, Cajun Seasoning, and salt to taste. 
  • TO COOK PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. For authentic “al dente” pasta, boil your pasta uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
  • Add pasta to the pan and stir until fully coated in sauce. Add Parmesan to the sauce now. Taste and season with more salt if necessary. 
  • Slice chicken into thin strips and serve on top of pasta in individual plates. Sprinkle with additional shredded Parmesan and chopped fresh green onions, if desired.
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