Crispy Fish Fillets

1 egg
2 tablespoons prepared yellow mustard
1/2 teaspoon salt
1 1/2 cups instant mashed potato flakes
1/4 cup oil for frying
4 (6 ounce) fillets sole

In a shallow dish, whisk together the egg, mustard, and salt; set aside.
Place the potato flakes in another shallow dish.
Heat oil in a large heavy skillet over medium-high heat.
Dip fish fillets in the egg mixture.
Dredge the fillets in the potato flakes, making sure to completely coat the fish.
For extra crispy, dip into egg and potato flakes again.
Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Italian Sausage in Instat Pot

2 tbsp olive oil
1 onion chopped
1 bell pepper chopped
2 cloves garlic minced
1 tsp thyme
1 tsp paprika
5 Italian sausage
14 oz pasta uncooked
1/2 tsp salt
2 cups chicken broth
1 cup water
14 oz crushed tomatoes
1 cup mozzarella cheese
1/2 cup grated parmesan cheese
1/3 cup parsley chopped

Set Instant pot on saute function.
Pour olive oil in the instant pot and saute onion, bell pepper and garlic until the onion is translucent.
Add in thyme and paprika. Stir well.
Add in Premio Italian chicken sausage and bread it using a spatula. Cook until it's fully brown.
Add in pasta, salt, chicken broth, water and crushed tomatoes. Stir well.
Close and secure the lid. Set the valve to seal and do pressure cook for 5 minutes.
Once the five minute cook is done, do a quick release.
Open the lid and stir in mozzarella cheese.
Serve Italian sausage pasta with parmesan and parsley.

Notes

Italian Sausage Pasta Bake Method:
Preheat the oven to 375F.
Cook Pasta according to the instructions on the packaging.
Saute onion, bell peppers and garlic in some olive oil over medium heat.
Brown sausage with the vegetables and spices.
Add crushed tomatoes to the sausage mixture and stir in the pasta.
Transfer everything to an oven safe dish and top with mozzarella cheese.
Bake for 30 minutes and serve warm.

Italian Sausage Pasta Stove Top Method:
Saute onion, belle pepper and garlic in a large pot over medium heat.
Add in spices and Italian chicken sausage. Brown the sausage.
Add in pasta, crushed tomatoes and chicken broth. bring to simmer.
Cover and cook for about twenty to thirty minutes until the water is absorbed and the pasta is cooked.
Stir in mozzarella and top with parmesan.

Wick Fowler 2 Alarm Chili

2 pounds ground beef

Spice Mix

1 1/2 teaspoon paprika
2 tablespoons masa
2 teaspoons dehydrated onion (1/2 cup chopped fresh onion)
1/2 teaspoon dehydrated garlic (1 teaspoon minced fresh garlic)
1 1/2 teaspoon salt
1 1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 cup chili powder
1/2 teaspoon oregano
8 ounces tomato sauce
16 ounces water

Brown the beef in a large pot or dutch oven.
Drain beef. Add the spices (with the exception of the masa) and stir in thoroughly.
Add tomato sauce and water. If desired add 1 14 ounce can of beans. Reduce temperature to simmer.
Simmer for about 30 minutes.
If you want to thicken the chili, mix the masa in a 1/4 cup of hot water.
Stir the masa until smooth. Pour the masa mixture into the chili.
Cook until the chili thickens.
Top with cheddar cheese and serve.

Loaded Mashed Potato Cakes

3 slices bacon
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1/4 teaspoon minced garlic
1 1/4 cups mashed potatoes
1/2 cup shredded American cheese
3/4 cup all-purpose flour
1 egg, slightly beaten
1/4 teaspoon prepared yellow mustard
1/8 teaspoon ground black pepper
1 dash hot sauce
1 tablespoon vegetable oil
2 tablespoons sour cream

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes.
Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
Heat vegetable oil in a clean skillet over medium heat.
Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes.
Serve with sour cream.

Chicken Divan Casserole

2 skinless, boneless chicken breast halves
4 cups broccoli florets, or to taste
3 tablespoons butter
1 small onion, chopped
1 1/2 teaspoons minced garlic
1/2 teaspoon garlic salt
1/8 teaspoon dried parsley
salt and ground black pepper to taste
3 cups cauliflower florets
1 cup chicken broth
1 cup heavy whipping cream
1 teaspoon lemon juice
1/2 cup mayonnaise
2 cups shredded Cheddar cheese

Place chicken breasts into a large pot and cover with water; bring to a boil.
Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes.
An instant-read thermometer inserted into the center of a breast should read at least 165.
Remove chicken from the water.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 6 minutes.
Chop broccoli.
Preheat oven to 350.
Melt butter in a deep saucepan over low heat.
Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes.
Add garlic salt, parsley, salt, and pepper.
Pulse cauliflower in a blender or food processor until it resembles rice.
Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes.
Add heavy cream and lemon juice.
Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes.
Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
Pull chicken apart with 2 forks into bite-size pieces.
Add 1/2 the pulled chicken to the sauce.
Line the bottom of a casserole dish with the rest of the pulled chicken.
Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli.
Top with Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes.
Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more.
Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

Top Secret Recipes of 2018

As we prepare to welcome 2019, lets take a look back at the 10 best secret recipes from the past year.

10. Olive Garden’s Citrus Glazed Salmon



In this dish, salmon is grilled with a sweet and tangy glaze that consists of garlic, soy sauce, orange marmalade and a blend of citrus juices.

Get The Recipe Here: Olive Garden’s Citrus Glazed Salmon


9. Panera Bread(™) Green Goddess Cobb Salad



The Green Goddess Cobb Salad is loaded with mixed greens, grilled chicken breast, crispy bacon, chopped tomatoes, pickled onions and a hard boiled egg. This wonderful salad is topped with a green goddess dressing that’s made with mayonnaise, chives, tarragon, lemon and other great flavors.

Get The Recipe Here: Panera Bread Green Goddess Cobb Salad


8. Outback Steakhouse(™) Aussie Cheese Fries



Crispy fries are topped with melted Monterey Jack, Cheddar and chopped bacon. Serve this with ranch dressing on the side.

Get The Recipe Here: Outback Steakhouse Aussie Cheese Fries


7. Little Debbie(™) Oatmeal Raisin Cream Pies



Two soft and chewy oatmeal raisin cookies are baked and then layered with cream.

Get The Recipe Here: Little Debbie Oatmeal Raisin Cream Pies


6. Smashburger(™) French Onion Burger



The French onion burger features sauteed onions, Boursin and Swiss cheese with two beef patties.

Get The Recipe Here: Smashburger French Onion Burger


5. Shoney’s(™) Hot Fudge Cake



Vanilla ice cream is sandwiched between chocolate devils food cake and then topped with hot fudge, whipped cream and a cherry.

Get The Recipe Here: Shoney’s Hot Fudge Cake


4. P.F. Chang’s(™) Beef a la Sichuan



A fiery pepper sauce is wok-tossed with crispy strips of marinated flank steak, julienne carrots and celery.

Get The Recipe Here: P.F. Chang’s Beef a la Sichuan


3. Applebee’s(™) Green Bean Crispers



Fresh green beans are battered and fried to a golden crisp and served with a lemon garlic aoli dipping sauce.

Get The Recipe Here: Applebee’s Green Bean Crispers


2. Starbucks(™) Iced Cinnamon Dolce Latte



You’re in for a real treat when you add milk and cinnamon dolce flavored syrup to your favorite strong espresso.

Get The Recipe Here: Starbucks Iced Cinnamon Dolce Latte


1. Cheesecake Factory(™) Celebration Cheesecake



If you love Funfetti cake, then this new cheesecake is going to blow your mind. Aptly named the Celebration Cheesecake, this colorful cake features layers of Funfetti cake, cheesecake, and multicolored layers of buttercream frosting.

Get The Recipe Here: Cheesecake Factory Celebration Cheesecake


-----

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The hottest photos of Ariana Grande (explicit)..

Pork Marsala

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic salt
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops or tenderloin, pounded thin
3 tablespoons butter
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
3/4 cup Marsala cooking wine

Mix flour, salt, garlic salt, garlic powder, and oregano together in a medium bowl.
Add pork chops, and toss until well coated.
Heat butter and olive oil in a large skillet over medium heat.
Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides.
Add mushrooms and minced garlic; cook and stir briefly.
Stir in wine, scraping the skillet to loosen any brown bits.
Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes.
If sauce is too thick, adjust by stirring in a small amount of wine.

Note
I prefer tenderloin.

Lemon Cheesecake Cookies

1/2 cup unsalted butter, softened
3 ounces cream cheese, softened
1/2 cup white sugar
1 egg yolk
1 tablespoon freshly grated lemon peel
1 teaspoon lemon extract
1 3/4 cups all-purpose flour
1/2 teaspoon salt
5 drops yellow food coloring (optional)
cinnamon candies

Preheat the oven to 350.
Line a baking sheet with parchment paper.
Beat butter and cream cheese together in a bowl.
Add sugar and beat until light and fluffy.
Add egg yolk, lemon peel, and lemon extract and beat well.
Sift flour and salt together in a bowl.
Add to the bowl with the butter mixture in 3 additions, mixing well after each.
Add food coloring and mix in thoroughly.
Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc.
Press 1 red hot cinnamon candy into the center of each cookie.
Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
Transfer cookies to a wire rack to cool completely.

Loaded Mashed Potato Cakes

3 slices bacon
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1/4 teaspoon minced garlic
1 1/4 cups mashed potatoes
1 cup shredded American cheese
3/4 cup all-purpose flour
1 egg, slightly beaten
1/4 teaspoon prepared yellow mustard
1/8 teaspoon ground black pepper
1 dash hot sauce
1 tablespoon vegetable oil
2 tablespoons sour cream

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.

Chicken with Provençal Sauce

4 (6-ounce) skinless, boneless chicken breast halves or thighs
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 Tbs olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 tsp dried herbes de Provence
1 tsp butter
1 tsp fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap.
Pound to 1/2-inch thickness using a meat mallet or rolling pin.
Sprinkle chicken evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium heat.
Add chicken; cook 6 minutes on each side or until done.
Remove chicken from pan; keep warm.
Add garlic to pan; cook 1 minute, stirring constantly.
Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits.
Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).
Remove from heat; add butter and lemon juice, stirring until butter melts.
Pour sauce over chicken.
Garnish with thyme sprigs, if desired.

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Crumpets

2 teaspoons active dry yeast
1 teaspoon white sugar
2 3/4 cups warm water, divided
3 cups all-purpose flour
2 tablespoons dry milk powder
1 1/2 teaspoons salt
2 tablespoons water
1 teaspoon baking soda
cooking spray
Crumpet rings

Dissolve yeast and sugar in 1 cup of warm water.
Let stand until foamy, about 10 minutes.
Meanwhile, mix flour, milk powder, and salt together in a large bowl.
Make a well in the middle. Add the yeast mixture and remaining 1 3/4 cups warm water.
Mix well with a wooden spoon until dough is the consistency of cake or waffle batter.
Cover with plastic wrap and let stand in a warm spot until bubbly, about 1 hour.
Combine 2 tablespoons water and baking soda in a small bowl.
Mix into the batter.
Let stand for 15 minutes.
Heat a cast iron griddle or nonstick pan over medium heat.
Lightly grease the griddle and inside of the crumpet rings with cooking spray.
Arrange the rings on the griddle.
Fill crumpet rings 2/3 of the way with batter.
Cook until tops are covered in bubbles and starting to look dry, 5 to 8 minutes.
Carefully lift up crumpet rings, flip the crumpets, and cook until second side is lightly browned, 1 to 2 minutes.
Turn heat down if crumpet is overly dark or still raw in the middle.

Buffalo Chicken Calzone

1 pound skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup Buffalo wing sauce
1 refrigerated pizza dough
2 tablespoons vegetable oil, divided
2 cups shredded mozzarella cheese

Preheat oven to 410 degrees F (210 degrees C).
Grease a pizza pan.
Place chicken into a large pot and cover with salted water; bring to a boil.
Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes.
An instant-read thermometer inserted into the center should read at least 165 degrees.
Transfer chicken to a bowl and shred with two forks.
Melt butter in a skillet over medium-high heat.
Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, 2 to 4 minutes.
Turn pizza dough out onto a generously floured surface.
Roll dough into a 12-inch round.
Brush dough with 1 tablespoon vegetable oil and spread 1 cup mozzarella cheese in the center of the dough, leaving a 1-inch border.
Spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese.
Fold pizza dough in half and pinch edges together to seal.
Transfer calzone to prepared pizza pan and brush top with remaining 1 tablespoon oil.
Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.

Dairy Queen Oreo Blizzard

3 cups vanilla ice cream softened
6 Oreo cookies crushed

Allow the ice cream to soften at room temperature until it just begins to melt.
Place ice cream into a blender, and puree until it becomes "liquified". Add half of the oreo cookies, and pulse once or twice.
Pour ice cream into a glass, and sprinkle the remaining cookie crumbs on the top of the Blizzard.

Baked Brie

1 shallot, minced
2 cloves garlic, minced
1/4 teaspoon white pepper
1 tablespoon dry vermouth
1 (8 ounce) round Brie cheese
3 sheets phyllo dough
2 tablespoons melted butter

Preheat an oven to 350 degrees F (175 degrees C).
Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside.
Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge.
Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top.
Fold the phyllo sheets in half to make square pieces.
Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese.
Trim the corners if needed to avoid tucking too much pastry underneath.
You want complete enclosure, but without too much overlap.
Brush the top with melted butter to make the pastry brown in the oven.
Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes.
Serve warm.

Note:
It is best when using phyllo to brush each layer with melted butter.
This results in a crispier, fluffier crust, but takes a lot of work.

Ghirardelli Mini Bittersweet Chocolate Cakes

1 (10 ounce) package Ghirardelli® Dark Chocolate 60% Cacao Baking Chips, divided
1 teaspoon shortening
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt, divided
1 1/2 cups unsalted butter, divided, at room temperature
4 eggs
2 teaspoons pure vanilla extract
1 1/2 cups buttermilk
8 cups powdered sugar, divided
1/3 cup milk
2 teaspoons pure vanilla extract
3/4 cup Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips

Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan.
Line with parchment paper. Grease and flour the paper; set pan aside.
In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening.
Heat over low heat until melted and smooth; set aside to cool.
In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds.
Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each.
Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
Bake about 25 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan on a wire rack.
Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool.
In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds.
Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined.
Beat in milk and vanilla. Gradually beat in the remaining powdered sugar.
If necessary, beat in enough additional milk until smooth and spreadable.
Cut rounds of the cake using a 3-inch round cutter or heart cutter.
Halve the cakes crosswise to form 2 thin layers.
Spread frosting over each round (both layers).
Stack one frosted round over the other.
Sprinkle with mini baking chips.

Note
Make "cake pops" with leftover cake scraps: Coarsely crumble scraps and combine with the remaining frosting or 1 sixteen-ounce container of chocolate frosting. Scoop into desired-size mounds, chill, insert pop sticks, and dip in melted Ghirardelli® Dark Chocolate 60% Cacao Baking Chips.

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Cream Cheese, Havarti, and Parmesan Herbed Christmas Tree

2 (8 ounce) packages cream cheese, softened
1/2 cup shredded Havarti cheese
1/2 cup grated Parmesan cheese
2 tablespoons + 2 tablespoons chopped fresh basil
2 teaspoons grated lemon peel
1/2 teaspoon minced garlic
1/4 cup chopped fresh parsley

Mix cream cheese, Havarti cheese, Parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl.
Transfer cream cheese mixture to a piece of plastic wrap.
Roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree.
Stand the 'tree' upright and remove the plastic wrap.
Cover the visible portion of the 'tree' with 1/4 cup basil and parsley.
Gently wrap the 'tree' with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.

Hawaiian Pork Pizza

1/2 batch of pizza dough, or one large pre-made crust.
1 cup pulled pork
1/2 cup BBQ sauce
1/2 cup pineapple, diced
1/4 cup red onion
2 Tbs scallions, chopped fine
8 oz mozzarella cheese
cornmeal

Preheat oven to 500F with a large baking sheet in the oven for at least 30 minutes.
Place a sheet of parchment paper on a separate baking sheet and sprinkle it with cornmeal.
Toss the pork with the BBQ sauce in a medium bowl.
On a lightly floured surface roll out your pizza into desired shape.
My pizza dough decided to be a rectangle this day. I let it do it’s thing.
Place pizza dough onto the prepared parchment paper.
Next, lay down a thin layer of BBQ sauce.
Evenly distribute BBQ pork on top, followed by pineapple, red onion, scallions and finally the cheese.
Carefully transfer the pizza (with the parchment paper) from the cooled baking sheet to the baking sheet in the oven.
Bake for approximately 15 minutes, or until the cheese is browned.

Wheat Thins

1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons unsalted butter
1/4 cup water (you might need to add a little more)
1/4 teaspoon vanilla

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine. Cut the butter into small pieces and add it to the bowl. Using a pastry blender, mix the butter into the dry ingredients thoroughly. Combine the water and vanilla in a small measuring cup or bowl. Add to the butter/flour mixture and mix until a smooth dough forms. If the dough is still dry, add a little more water.

Divide the dough into 4 pieces. Work with one piece at a time, keeping the others covered with a towel so they don’t dry out. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle. Lift the dough and turn it as you roll to ensure it’s not sticking. You want to roll the dough as thin as possible, try to make sure it’s 1/16-inch thick at most. If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides. Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide.

Transfer the dough squares to the prepared baking sheets. You can place them close together because they will not spread. Sprinkle the squares lightly with salt. Repeat the rolling and cutting process with the remaining 3 pieces of dough. Save all of your scraps under the towel to keep the dough from drying out; reroll them all at once to create a final batch of crackers.

Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes. Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them from the oven. The crackers can burn quickly so you want to keep a close eye on them. Remove crackers from oven and place on a wire rack to cool. Store the crackers in an airtight container.

Tom Yum Goong Soup

2 quarts chicken or seafood stock
2 stalks fresh lemongrass, sliced into 2 inch pieces
5 kaffir lime leaves
1 inch piece fresh ginger, sliced
2 red chiles (whole or sliced) see notes
6 tablespoons fish sauce
6 tablespoons freshly squeezed lime juice
2 teaspoons brown sugar
1 - 2 tablespoons red curry paste
1 (15-ounces) can straw mushrooms
1 pound large shrimp, peeled, deveined with tails on
A handful of fresh cilantro, roughly chopped

To Make the Broth

In a medium pot, bring the stock to a boil over medium heat. Add the lemongrass, lime leaves, ginger and red chile peppers and lower the heat to medium-low. Cover the pot an simmer for 20 minutes.

To Make the Soup

Uncover the pot and add the fish sauce, lime juice, brown sugar and red curry paste to the broth. Stir and simmer for 5 minutes.
Add the mushrooms and the shrimp and cook for 6 to 8 minutes or until the shrimp is cooked through. Turn the heat off and add the cilantro. Serve.

Notes

When making the Thai broth, I usually add the chiles whole so I can control the heat level.
The lemongrass and lime leaves are not to be eaten. You can remove them before serving if you wish.
Red Curry paste is spicy. If you are not familiar with it, add 1 tablespoon and taste. You can add more if desired.

Angel Hair Pasta With Creamy Mushroom Sauce

Angel Hair Pasta With Creamy Mushroom Sauce

4 ounces angel hair pasta (capellini)
1 1/2 cup sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon butter
1 package (3-ounce size) cream cheese, cut into cubes
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
2 tablespoons snipped chives

1.Cook pasta according to package directions; drain.

2. Meanwhile, for sauce, in a medium saucepan cook the mushrooms and onion in the margarine or butter until vegetables are tender.

3. Stir in cream cheese, salt, and pepper. Cook and stir over low
heat until cheese is melted.

4. Gradually stir in milk and chives; heat through.

5. Pour sauce over pasta. Toss to coat. Serve immediately.

Serves 4

Recipes From The Middle East

Recipes From The Middle East

This cookbook features a collection of authentic recipes from the Middle East.

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Chick Fil A Sweet Tea

Chick Fil A Sweet Tea

2 Lipton Family Size Tea Bags
4 cups of hot, not boiling, water
Simple syrup (3/4 cup of water + 3/4 cup of sugar)

Put teabags in the bottom of a 2-quart pitcher and pour 4 cups of hot water over them.

Let the tea bags steep for 15 minutes.

While tea is steeping, start making your simple syrup. Add 3/4 cups of water and 3/4 cups of sugar to the small pot. Stir constantly until sugar is dissolved.

After 15 minutes, remove your tea bags and add your simple syrup.

Fill remainder of your pitcher with cold water.

Chill & enjoy!

Panera Bread Green Goddess Cobb Salad

Pickled Onions

1 cup sliced red onion
1/2 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup warm water

Salad Assembly

6 ounces salad blend use arugula, romaine, kale, and raicchio blend
6 ounces grilled chicken breast
2 tablespoons crisply cooked bacon
3 tablespoons chopped avocado
1/2 cup chopped tomatoes
1 hard boiled egg cut in half
2 tablespoons feta cheese
2 tablespoons pickled onions

Green Goddess Salad Dressing

1 cup mayonnaise
2 tablespoons tarragon leaves
3 tablespoons minced chives
1 cup flat leaf parsley
1 cup packed watercress cleaned and tough stems removed
2 tablespoons lemon juice
1 tablespoon champagne vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Pickled Onions

Slice onions as thin as possible, I like to use the 1/8 inch setting on my mandolin. Place the onions in a glass far. In a small bowl combine white vinegar, sugar, salt, and warm water. Stir until the sugar and salt are dissolved. These should rest about 30 minutes for using.

Green Goddess Salad Dressing

Place all of the dressing ingredients in the bowl of a blender or food processor and blend for about 30-45 seconds, or until the salad dressing is mostly smooth and creamy.

Salad Assembly

Place the salad in the bottom of a large salad bowl. Thinly slice the chicken breast, and place onto the lettuce. Add bacon, chopped avocado, chopped tomatoes, feta cheese, hard-boiled egg halves, and pickled onions. Drizzle over as much salad dressing as desired. Remaining salad dressing can be stored in an air-tight container for 1 week.