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Scallops and Shrimp Thai Curry

photo 4 thai curry
photo 4 thai curry

scallops and shrimp Thai curry

Description

Scallops and Shrimp Thai Curry, bay scallops bursting with flavor, mouth-watering shrimp, fresh zucchini, scallions and red Thai chiles in coconut milk.

Ingredients:

2 dozen Bay Scallops Fresh or frozen look for (dry pack) if buying frozen

2 dozen large shrimp cooked (frozen)26-30 ct (peeled, deveined and tail-on)

1 large zucchini sliced thin

3 scallion diced small

1 teaspoon of minced garlic

1/4 teaspoon crushed/ground ginger

1 small yellow onion diced

2 Thai chile peppers (whole)

1 tablespoon crushed chile peppers

3 tablespoon red mild chile powder

photo 4 thai curry2

Well seasoned scallops and shrimp

4 tablespoons curry powder

1 tablespoon tumeric

1 tablespoons smoked paprika

2 tablespoons coconut oil

2 13.5 oz can of Coconut milk (sweet)

 


Directions

Rinse scallops and shrimp separately  in cold water, drain and pat dry with paper towel

Remove shell attached to tail on shrimp

Always rinse produce

♦ Chef Ann’s Notes:

This Scallops and Shrimp Thai Curry dish, is a tad bit pretentious in its level of heat. The use of sweet coconut milk will help to balance this luscious dish. However, for those of you that can’t take the heat simply omit the crushed red chile peppers and perhaps one of the Thai chiles. This will truly tone things down for you! I was able to achieve the great Thai flavor of this dish without using curry paste.

Preparation before cooking
  1. In a medium bowl add 2 tablespoons of yellow curry powder and 1 tablespoon of tumeric, 1 tablespoon of red chile powder, mix with a fork and add scallops. Make sure that scallops are well coated with seasoning.
  2. Cover and Place in refrigerator.
  3. In a medium bowl add 2 tablespoon of chile powder, smoked paprika, crushed chile peppers, 2 tablespoon of yellow curry powder. Mix with a fork and add shrimp.
  4. Cover and place in refrigerator.
  5. Chop zucchini in half and slice each half in thin slices at an angle/slant, and set aside.
Preparation while cooking
  • Tune in to your favorite music channel
  • Sing out loud while you put your whole heart into the making of this Thai Curry dish.
Cooking
  • In a large non stick skillet add coconut oil and diced onion at medium high heat.  Sir for about a 1 minute then add minced garlic and ginger
  • Lower heat and add scallops, allow them to cook for about 1 and 1/2 minutes stir lightly
  • Remove scallops from skillet and place in a small dish
  • Add shrimp to the same skillet and stir mixture around in the skillet for 2 minutes
  • Pour in coconut milk and stir ingredients for about 1 minute, add Thai chile peppers (whole)and diced scallion
  • Reduce heat, cover and allow curry to simmer for 20 minutes
  • Stir every 5 minutes
  • Remove lid add scallops and zucchini at the last 5 minutes of simmering

    photo 4 thai curry

    Delicious Thai Curry

Wow you have just completed a mouth-watering dish of Scallops and Shrimp Thai Curry

Buon Appetite

Preparation time: 20 minutes


Cooking time: 20 minutes
Total time:  40 minutes
Servings: 4-6

Chef Ann’s Tip: 

Scallop and Shrimp Thai Curry, will pair delightfully with coconut or brown rice. 

Helpful information

When buying scallops or shrimp, I prefer frozen if I am unable to find fresh at my local supermarket. Here is a website I know you will find interesting.

Source:

http://culinaryarts.about.com/od/fishseafood/p/freshscallops.htm

http://www.eatingwell.com/blogs/healthy_cooking_blog/how_to_buy_the_right_shrimp_and_why_it_matters


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Chicken Chile Verde

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Description

Chicken Chile Verde, an authentic Northern Mexico/American Southwest entree is packed with flavorful slow roasted Anaheim’s and de Arbol chiles, mild banana peppers and colorful mini sweet peppers along with tangy tomatillo’s and fresh cilantro pair perfectly with the tender juicy boneless skinless chicken breast dry rubbed in cumin, garlic, smoked paprika and onion powder. This Chicken Chile Verde might have you shouting…Ole!

Ingredients:
  • 2 large Boneless skinless chicken breast
  • 6 medium Tomatillo
  • 9 medium Anaheim chilies
  • 4 chiles de Arbol
  • 2 medium banana peppers
  • 2 sweet mini yellow bell pepper diced small
  • 2 sweet mini orange bell pepper diced small
  • 1 sweet mini red bell pepper diced small
  • 1 1/2 tablespoon crushed garlic
  • 1 small white onion diced
  • 4 scallions diced small
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of cumin
  • 1 tablespoon of smoked paprika
  • 1 bunch of Cilantro chopped once (separate stems and set aside)
  • 4 1/2 cups of chicken stock/ broth (low sodium)
  • add salt to taste
  • Pinch of sugar (optional)
  • 1 Large plastic bag

Directions:

  • Preheat oven at 350 degrees
  • Remove husk from Tomatillos and disgard
  • Discard just the tip at both ends of all the scallions.
  • Wash, rinse and drain all produce before use
  • Pay special attention to rinse cilantro in a large bowl several times in cold water, making sure that all dirt and debris is removed and water looks clear before placed in colander to drain.
  • On the stems of the cilantro, discard just a pinch at the tips.
Chef Ann’s Notes:
  • This Chile Verde recipe is on the mild side, so for those of you that like to turn up the heat just add jalapenos or habaneros.
  • Make sure to use gloves when handling hot chile peppers.
  • Should it turn out that you feel it is not mild enough, just add that pinch of sugar. This should do the trick, because it will cut the heat for you.
  • You may substitute chicken stock/ broth with chicken or vegetable bullion cubes and 2 cups of water.
Preparation before cooking (Chicken)
  1. Butterfly each chicken breast or (cut in half) and remove any fat that is present.
  2. Take a fork and prick both sides of chicken breast.
  3. Season both sides of chicken with cumin, garlic and onion powder along with a pinch of sea salt.
  4. Cover and Place in refrigerator for 1 hour.
Preparation for roasting Anaheim chiles
  • Place chiles on a baking sheet side by side with a bit of space between them, do not cover
  • Place on middle rack in the oven until chiles are well charred then turn them over and repeat the process
  • Remove from oven and allow them to cool down for a minute before placing them in a large plastic bag side by side for at least 15 minutes.
  • This process will help chiles to hold a smoky flavor which will add to the taste
  • This process also makes the Anaheim chile sweat, thus aiding in the removal of the charred skin and top portion of the stem along with the cluster of seeds that are attached (discard that portion)
  • Removing all seeds is optional
  • Place chiles on a cutting board and slice them into medium strips, then slice in half and set aside in a small bowl.
Preparation for (de Arbol chilies)
  • Pull out the Comal, or (cast iron skillet) or a small sautee skillet add 1 teaspoon of cooking oil and add chiles
  • Heat at medium high temperature until chiles are charred and blistered, then turn them over and repeat process before removing from comal or skillet
  • Allow the chiles to rest then give them a few chops before adding them to the food processor
  • There is no need to remove the skin or seeds from these chiles
Preparation for Chile Verde
  1. Chop tomatillos into quarter pieces and place in food processor.
  2. Chop banana peppers in half, discard the stem and add them to the tomatillos.
  3. Add chopped roasted Anaheim chiles and de Arbol chiles
  4. Chop the tops of each mini sweet red, orange and yellow bell peppers, removing seeds is optional. Slice each pepper in thirds and add to the food processor.
  5. Add diced scallion
  6. Chop the leafy portion of the cilantro and add to food processor
  7. Blend all ingredients at medium high speed (puree)until you have a soup like consistency.
Preparation for cooking (Chile Verde)
  1. In a large stock pot add 3 cups of chicken stock, crushed garlic and all ingredients from the food processor.
  2. Bring to a boil for 15 minutes and stir ingredients for about a minute.
  3. Lower heat and allow Chile Verde to cook and simmer for 2 hours with lid on, stir every 30 minutes to make sure Chile Verde is not sticking to the bottom of the pot.
Preparation while cooking (Chicken)
  • Remove chicken from refrigerator
  • In a large skillet add 1½ cups of chicken stock, diced white onion and all 4 chicken breast portions.
  • Bring to a boil for 15 minutes, then reduce heat to medium temperature  cover with lid and allow to cook for 45 minutes.
  • Check often to make sure that your chicken is swimming in a shore of spices. You may even spoon some of that goodness over the chicken portions while you’re at it.
  • Remove lid after 45 minutes and remove from heat.
  • Place chicken on a flat pan to cool down before handling.
  • Add the remaining juices from the skillet to the stock pot of Chile Verde.
  • Chop chicken into bite-size or 1 inch chunks and add to stock pot of Chile Verde.
  • Allow Chicken Chile Verde to simmer on low heat for 1 hour with the lid on.

Stir your ingredients well and allow the chicken to intensify with the richness of infused herbs and spices. p.s. Don’t forget to add the diced cilantro stems 5 minutes before turning that pot off. This meal is So worth the wait time!

You will embrace the authentic taste that this Chicken Chile Verde brings to your palate.

Buon Appetito

Preparation time: 30 minutes


Cooking time: 2 hour
Total time: 2 hours 30 minutes
Servings:

6 – 10

 

 

♥ Chef Ann’s ‘Chicken Chile Verde’ Tip:

 

This meal is worth the wait time!

Helpful information:

Tomatillos are generally sour and very tart to the taste, for this reason it is important to perhaps start off with a small amount and make sure that you taste often as you are preparing any dish with this pungent fruit.


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Bison Sliders – jerked and broiled

Bison sliders

Ground Bison

Ground Bison

Description:

These stunning Bison Broiled Jerk sliders will have you turning flips. Seasoned to perfection with authentic Caribbean jerk spice, roasted garlic and dusted with sweet paprika. Topped with shredded Monteray Jack cheese, tasty sauteed onions, scallions and Portabella Caps.

Ingredients:

  • 2 pounds of Bison
  • 1 large red onion
  • 1 medium red bell pepper
  • 5 Scallion diced
  • 5 medium garlic cloves (roasted)and mashed
  • 5 oz. Portabella Caps
  • 1 tablespoon of Smoked Paprika
  • 4 tablespoons of Walkerswood traditional Jamaican Jerk seasoning (hot & spicy)
  • 2 tablespoon of Worcestershire sauce
  • 1/4 cup of Panko breadcrumbs
  • 2 tablespoons of rice bran oil

Directions:

Wash and rinse all produce before use

Discard the top and seeds from bell pepper.

Discard the papery layer of skin on garlic bulbs

Adjust rack in oven ahead of time for broiling

♦ Chef Ann’s Notes:

This recipe will give your sliders a modest kick in spice. For those that like extreme heat, you will need to add more jerk. Also, you may add jerk, Worcestershire and Panko crumbs to the Bison then form your sliders and refrigerate over night. This process is sure to infuse stunning flavors. This recipe is also tasty with a layer of Muenster cheese.

Preparation before cooking:

  1. Preheat oven at 350 degrees
  2. Wrap garlic cloves in foil and put in the oven for about 15 minutes.
  3. Place wrapped garlic on the middle rack.
  4. Remove from oven and set aside to cool down. Once garlic has cooled down put them on a small dish and mash each glove with a fork and set aside.
  5. Remove seeds and top from bell pepper and slice into long thin strips
  6. Remove outer skin form red onion and chop as though you are making onion rings
  7. In a large bowl add ground Bison, Panko breadcrumbs, Jerk seasoning and Worcestershire sauce. Mix well with hands until ingredients is well incorporated.
  8. Place a long sheet of parchment paper on a clean counter top
  9. Scoop a medium small amount of Bison mixture into the palm of your hand and form into a ball 2 1/2 inches wide and 1/2 inch thick.
  10. Add 1/4 teaspoon of mashed garlic to each Bison slider making sure to press down into the meat and reshape before placing each slider onto the parchment paper.
  11. You should have anywhere from 6, 8 or 10 Bison Sliders.
  12. Make sure that the oven rack is at the second level from the top of the broiler.
  13. Dust each slider on both sides with Smoked Paprika and place on broiler pan under the oven broiler.

Preparation while cooking:

  • Pour rice bran oil in a medium size sauce pan at medium high heat.
  • Add red onion and red bell pepper strips, stir for about two minutes.
  • Add mushrooms and scallions along with a dash of salt and pepper to taste.
  • Stir ingredients for about two minute then turn your heat off and cover until your sliders are out of the broiler and ready for this delicious sauteed topping.

Cooking:

  • Place Bison sliders in the oven under the broiler for about three to four minutes on each side.
  • Rare and medium rare will require a shorter amount of time under the broiler.
  • Remove sliders when you have a nice chard effect or desired cooking time, such as rare, medium, well or very well.

Time to plate your entree:

Whatever your choice of bread or leafy vegetable, (Butter lettuce or Spinach) you choose to place your Bison sliders on, make sure to top them with a crumble or shredded cheese then place a few of your red onion rings, mushrooms, scallions and red bell pepper strips to each slider for a delightful presentation.

Buon Appetito

Preparation time: 35 minutes
Cooking time: 8 – 10 minutes
Total time: approx. 45 minutes
Servings: 6, 8 or 10
Chef Ann’s Tip:

These are actually gourmet Bison Sliders, I serve them open face on lightly toasted Sourdough or flat bread with a hint of honey mustard. This way my guest are focused on the distinctive taste and flavors in the Bison. You just can’t beat sliders that are lean, tender and juicy!

Helpful information:

Bison is naturally lean, low in Cholesterol and high in protein. For those that are trying to lower their intake of beef, this makes for a great alternative! Who would have guessed that Bison Sliders, jerked and broiled is a healthy choice?

Source:

Chef Ann

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Turkey Salad

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picture of turkey salad 1

Description:
This decadent Turkey Salad will dazzle you with enticing flavors. Fresh Rosemary, Italian parsley, tarragon and a hint of fresh lemon. For those who crave a bit of crunch in their salad, you will enjoy the taste of bite-size bits of celery, shredded carrots, roasted slivered almonds and sunflower seeds. The little surprise that you will find in this charming salad is the sweet and tangy dried cranberries, which take this delicious Turkey Salad to a new dimension with its texture and taste. Garnished with lovely alfalfa sprouts, sunflower sprouts and Heirloom tomatoes.

  • 4 cups of baked turkey breast (chopped)
  • 1 small yellow onion (diced)
  • 1/2 cup of shredded carrots
  •  1 Tbsp. fresh Rosemary (crushed)
  • 1 tsp. tarragon
  • 2 stalks of celery (diced)
  • 1 large Red Bell pepper (chopped small)
  • 1 tsp. of Italian parsley (chopped small)
  • 4 Scallion (chopped small)
  • 1/2 cup of (Ocean Spray) dried Cranberries
  • 1/2 cup of roasted slivered Almonds
  • 1/4 cup of sunflower seeds (salted or unsalted)
  • 2 oz. Sunflower Sprouts
  • 4 oz. Alfalfa Sprouts
  • 1/2 cup of vegetable stock
  • 2 Tbsp.. Grey Poupon w/white wine (mild & creamy)
  • 1 Tbsp. of Honey Mustard
  • 1 tsp. fresh lemon juice
  • 3 Heirloom tomatoes sliced
  • salt & pepper to taste

Directions:

  • Always remember to wash and rinse all fruit and veggies in cold water before consuming.
  • Rinse Alfalfa sprouts and Sunflower sprouts separately and place in a colander.
  • Place sprouts on a paper towel to dry, then place in the refrigerator until you are ready to use.
  • Remove seeds from Bell pepper

Chef Ann’s Notes:
Baked or rotisserie chicken is a nice substitute for those who do not want to use turkey.

Preparation before cooking:

  • In a large bowl combine chopped turkey, rosemary, tarragon, carrots, celery, parsley and scallions. Mix well with a large spoon.
  • Add dried Cranberries, almonds and sunflower seeds
  • Place sprouts in two separate small bowls and set aside.
  • Place sliced tomatoes on a saucer until you are ready to add them to your salad plate.

Creating a warm creamy dressing:

  • Pour 1/2 cup of vegetable stock and diced onion into a small sauce pan and bring to a boil.
  • Add Grey Poupon, Honey mustard and 1 tsp. of lemon juice.
  • Whisk ingredients for about 3 minutes then add chopped red bell Pepper.
  • Continue to whisk ingredients for about 3 minutes.
  • Lower heat and add salt and pepper to taste, whisk for 2 minutes then remove from heat.
  • With your whisk, gingerly drizzle dressing over the entire bowl of turkey salad.
  • Toss mixture well so that you get an even distribution of dressing throughout your salad, just enough to hold ingredients together but not make it soggy.

Plate Turkey salad:

  1. Mount Turkey Salad carefully on a plate or bowl to a height of 3 inches
  2. Place a small handful of Alfalfa sprouts on top of salad
  3. Place Sunflower sprouts around your salad and lay your tomato along side the sprouts as displayed in the photo of this recipe.

Preparation time: 25 minutes
Cooking time: 5-7 minutes
Total time: 35 minutes
Servings: 4 – 6

Bon Appetito

Helpful information :

Please be mindful when purchasing Sprouts at your local markets.

  1. Sprouts are generally found in the produce area of your local market and are kept refrigerated.
  2. Purchase sprouts that look clean, moist and appear crisp,fresh and perky.
  3. Never purchase sprouts that appear to be browning, yellowish or have an unpleasant odor.
  4. If you are unsure how to choose a good container or package of sprouts do not hesitate to ask a produce person to help you. That is part of their job.

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Chicken Vegetable Soup – Basic Recipe

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picture of Simply Delicious chicken vegetable soup

Picture of ‘Simply Delicious’ Vegetable Soup

Description

This Chicken Vegetable Soup is a wonderful heart warming soup, perfect for a cold winter day. It is loaded with nutritious fixings for your health.

Ingredients

  • 2 large boneless skinless chicken breast chopped medium-small quarter chunks
  • 4 medium size carrots chopped
  • 4 medium zucchini
  • 4 medium yellow crook neck squash
  • 3 medium celery stalk chopped and diced
  • 1 large white onion
  • 1 tablespoon of crushed garlic
  • 64 ounces of chicken broth
  • 4 cups of water
  • 2 tablespoons of Ms Dash seasoning original blend
  • Salt and pepper to taste

Directions

Preparation before cooking
  • Wash and scrub carrots, celery, zucchini, squash and celery.
  • Peel onion and rinse in cold water.
  • Chop carrots ¼ inch thick.
  • Chop zucchini, squash and celery ½ inch thick.
Preparation while cooking
Cooking
  • In a large stock pot bring water to a boil add chicken, onions and garlic. Boil for 20 minutes with cover on.
  • Now add chicken broth to the pot and turn heat to medium.
  • Add carrots and celery let them cook for about 10 minutes occasionally stirring.
  • Turn burner off and add zucchini and squash.
  • You are ready to eat in five minutes this chicken vegetable soup is ready!

Enjoy 🙂

Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes
Servings: 4-6

♥ Chef Ann’s ‘Chicken Vegetable Soup’ Tips:

You can use chicken with skin on and just discard the skin before you add your vegetables.
You may also use any other parts of the chicken you prefer.
You may also just use all veggies in this recipe.

Helpful information

I call this Jewish Penicillin it is a great remedy for colds and flu.
The Nutritional Value of Carrots‘ | a Chef Ann blog


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Baked Salmon – Basic Recipe

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picture of ‘Simply Delicious’ baked salmon with Mediterranean spinach

Description

Baked Salmon with lemon herb sauce and Mediterranean sautéed spinach. This is a lovely lite meal for the health conscious. This is one terrific way to enjoy the omega-3 fatty acid that salmon provides.

Ingredients

  • 2 medium / large salmon steaks
  • 2 bunches of spinach
  • 2 medium tomatoes
  • 1 small white onion diced
  • 1 teaspoon lemon juice (fresh) optional
  • 1 tablespoon chicken broth
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon pepper
  • ¼ teaspoon paprika
  • dash of salt and pepper
  • 1 teaspoon olive oil
  • 1 teaspoon of Italian dressing
  • ¼ teaspoon of crushed parsley

Directions

Preheat oven on 350

Preparation before cooking
  • Wash and rinse spinach very well in cold water, then place in colander to drain.
  • Wash, Chop and dice tomatoes into medium size cubes.
  • Chop and dice onions
  • Rinse salmon under cold running water, pat dry with paper towel and lay flat.
  • Place salmon in baking dish and sprinkle with lemon pepper, paprika and drizzle a tad bit of olive oil over the top of each steak.
Preparation while cooking
  • In a small dish pour Italian dressing, lemon juice, parsley, and a dash of salt and pepper.
  • Stir and set aside until you remove salmon from the oven.
  • Take 2 slices of sourdough bread and drizzle a tad bit of olive oil and garlic powder on one side. Slice in half and set aside until your salmon is almost ready to serve.
Cooking
  • Cover the baking dish either with the lid or aluminum foil, put salmon in the oven and bake for 15 minutes.
  • While your salmon is cooking, take a medium size skillet and add 1 teaspoon of olive oil.
  • At medium high temperature add onions and a dash of salt and pepper.
  • Stir for about 2 minute then add broth, 1 bunch of spinach and garlic powder. Stir for 1 minute and add the 2nd bunch of spinach and cover for 2 minute.
  • Remove lid and add tomatoes a dash more of garlic powder, salt, pepper and lightly toss
  • Cover and remove from heat.
  • Remove salmon from the oven and pour lemon mixture over both steaks.
  • Put them back into to the oven without covering, for 5 minutes.
  • In a skillet on medium high heat add your sourdough bread face down, garlic and olive oil side. Let it brown slightly and both sides, turn heat off and remove from skillet.

Remove salmon from the oven and C’est fait (French for ‘it is done’), dinner is served, ENJOY!

Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Servings: 2

♥ Chef Ann baked salmon Tips
  • When you remove the baked salmon from the oven to add the lemon dressing, you may turn your dial to broil instead of finishing it on the bake cycle.
  • Make sure that your oven rack is 2 down from the broiler element.
  • Just allow it to broil evenly with a slight brown glaze then turn broiler off and remove salmon from the oven.
Helpful information

“Several recent studies have found that salmon contains small bioactive protein molecules (called bioactive peptides) that may provide special support for joint cartilage, insulin effectiveness, and control of inflammation in the digestive tract.” Source: ‘Salmon‘ | whfoods.com


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