Rice with Golden Noodles

Recipe

Total Time: 30 min

Servings: 4

Ingredients
1 cup white rice, uncooked
4 tbsp vegetable oil
3/4 cup fine egg noodles, crushed to smaller pieces
4 large garlic cloves, minced
1 tbsp salt

Steps

1. Heat a pot pan over high heat and add oil and noodles. Stir until they acquire a golden appearance (Don't over exceed cooking so noodles don't burn)
2. Add rice and garlic, mixing well
3. Add 2 cups of water and salt, stirring for a few seconds
4. Bring to a boil and let the rice almost dry up
5. Stir and cover the rice. Cook over low heat for about 10 minutes
6. Bring the rice at the bottom to the top (no stirring) and cook covered, over low heat, for about 10 more minutes

Serve with
Peach and Rosemary Breaded Chicken Breasts (Published January 10 2013)

Glazed Pecans and Parmesan Arugula Salad (Published January 10 2013)

Peach and Rosemary Breaded Chicken Breasts

Recipe

Total Time: 45 min

Servings: 6

Ingredients

Julienne cut, peeled peaches

3 skinless, boneless chicken breast halves
2 tsp salt, divided
1/2 tsp freshly ground black pepper
1/8 cup yellow mustard
2 cups canola oil
3 cups bread crumbs
1 cup rosemary leaves
6-9 rosemary twigs
3 eggs
2 julienne cut, peeled peaches, divided
1/2 cup butter
2 tbsp sugar


Steps

Chicken cutlets

1. Cut chicken breasts into thin slices (2-3 cutlets per halve breast)
2. Season breasts (if possible 1 hour before cooking) with 1.5 tsp salt, pepper and mustard. Thoroughly combine these ingredients with your hands. Set aside
3. Heat frying pan over medium heat and add butter and 1.5 peaches (Add butter and peaches at the same time so butter doesn't burn). As soon as butter melts, top peaches with sugar and stir sporadically until peaches acquire a dark yellow-brown appearance



Peach compote

4. Remove pan from heat and let cool for a couple of minutes. Pour the peaches and butter in a blender and puree. Set this compote aside
5. Mix the bread crumbs and rosemary leaves in a bowl. Place this dry mix on a flat plate. Set aside
6. In a small bowl, beat the eggs, adding 1/2 tsp salt. Set aside
7. Heat canola oil in a large frying pan. Dip each cutlet in eggs and then press into the dry mixture on both sides
8. Place each cutlet in the frying pan and saute over medium heat for about 3 minutes on each side or until they acquire a browned appearance. Place over a paper towel to remove excess oil



Chicken in frying pan

9. Top each cutlet with a tsp of the peach compote and garnish with a couple of peach juliennes and rosemary twigs

Serve with
Glazed Pecans and Parmesan Arugula Salad (To be published January 10 2013)

Rice with Golden Noodles (To be published January 10 2013)
 

Loaded Eggs Benedict

Recipe

Total Time: 20 min

Servings: 4

onion-tomato paste

Ingredients
4 eggs
3 egg yolks
1/4 tsp Dijon mustard
1 tbsp fresh lemon juice
1/4 tsp hot pepper sauce
1/2 cup butter
1 tbsp butter
1 tsp butter
1 tsp salt, divided

half muffin

4 halves English muffins
3 roma tomatoes, chopped
1/4 large white onion, diced
1/2 tsp freshly ground black pepper
1.5 tbsp cream cheese
4 slices of Canadian bacon
4 slices muenster cheese

Steps

square cut cheese

1. Grease 4 silicone egg poachers with 1 tsp butter. Place eggs in poachers and top with 1/3 tsp salt (a dash for each egg.) Set aside
2. Heat a large frying pan over medium heat and add 1 tbsp butter and onion. Add the butter and onion at the same time so butter doesn't burn). Add the tomatoes and cook until onions are transparent. Add 1/3 tsp salt and 1/2 tsp pepper. Set aside
3. Fill a frying pan (at least 3 inches depth) 1/2 full of water and bring to a boil

silicone egg poachers

4. In the meantime, bake English muffins in a 300 degree oven for a couple of minutes. Remove from oven and spread the cream cheese on top of the muffins. Square cut the cheese slices into 4 smaller squares and place on top of the cream cheese spread. Place a slice of Canadian bacon on top of the cheese slices. Bake the muffins again in a 300 degree oven until the cheese melts. Set aside

5. Place silicone egg poachers in frying pan as soon as water starts to boil and cover pan with a lid. Cook over high heat for 4 minutes (if you like them runny) 5 minutes (medium firmness) and 6-7 minutes (if you like a firmer yolk)

6. Meanwhile, prepare the Hollandaise sauce: In a blender, combine the egg yolks, mustard, lemon juice, 1/3 tsp salt and hot pepper sauce. Cover and blend. Melt 1/2 cup butter. Pour the butter into the egg yolk mixture and blend. Pour this in pot a cook over low heat and stir constantly until ready to serve

7. Remove the egg poachers from frying pan and scoop out the eggs with a spoon. Place the eggs on top of the prepared warmed muffins. Top the eggs with 1 tbsp of the egg yolk mixture and 1 tbsp of the onion-tomato paste

hollandaise sauce

According to the original recipe, after the first cut the yolks should flow out onto the plate. Anyway you should enjoy them, so if you don't like runny eggs, just cook them for a few more minutes on step 5 and eat them however you like. Just indulge yourself in a delicious breakfast and start your day with a smile!

Thyme and Rosemary Short Ribs

Recipe

Total Time: 3:00 hours

Sevings: 6

Inspired by the original recipe from Aaron Mc Cargo Jr.

Ingredients
6 beef short ribs, bone-in
1.5 tsp kosher salt
1/2 tsp freshly ground black pepper
3 tbsp olive oil
1 small white onion, diced
1 1/4 cups red wine
1/4 cup balsamic vinegar
4 tomatoes, peeled and chopped
4 cups beef stock
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves

Steps

1. Preheat oven to 375 degrees F

2. Season the short ribs with salt and pepper
3. In a large Dutch oven, over medium heat, add the oil. Sear the ribs on all sides until well colored and slightly charred for about 20 minutes
4. Remove the ribs from the Dutch oven and place on a plate. Set aside

5. Add the onions to the Dutch oven and cook for 2 minutes over medium heat
6. Add the red wine and vinegar and cook for 3 minutes
7. Stir in the tomatoes, stock and fresh herbs
8. Add the short ribs and cover the pot
9. Put in the oven and cook for 2:00 minutes. Remove from oven and serve

Serve with

 

Tropical Cole Slaw Salad (Published January 10 2013)

 

 

Butternut Squash and Saffron Risotto (Published December 26 2012)



 

Tropical Cole Slaw Salad

Easy, fast and delicious tropical coleslaw salad! The pineapple adds a refreshing, tropical twist to this loved-by-all salad. Surprise your guests, while keeping it simple!

Recipe

Total Time: 15 min

Servings: 6

Ingredients

2 cups carrots, peeled and shredded
4 cups cabbage, shredded
1 cup pineapple, diced
3/4 cup mayonnaise (Suggested brand: Hellmann's)
1 tsp salt
1/2 tsp freshly ground black pepper
1.5 tbsp sugar

Steps

1. Toss cabbage and carrots in a large bowl
2. Add pineapple and all other ingredients while mixing thoroughly 3. Refrigerate until serving time!







Serve with
Butternut Squash and and Saffron Risotto (Published December 26 2012)







Thyme and Rosemary Shortribs (Published January 10 2013)