Posts filed under ‘Main Course’

Skillet Chicken Enchilada – A small batch

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2 cups cooked shredded chicken
4-6 tortillas, cut into eighths
2 cups enchilada sauce, red or green
2 cups shredded cheese
1/2 cup corn
1 small can pickled chilies
1/2 cup sliced olives

Preheat the oven to 400°F

In an oven proof skillet begin layering
start with half the tortillas pieces, then half the chicken, corn, chilies, olives, and sauce
the second layer should end with the cheese

Bake 15-20 minutes until browned and bubbly

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November 12, 2017 at 7:28 pm Leave a comment

Vietnamese-style Pork Meatballs

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aka Bun Nem Nuong

1 lb finely ground pork (but beef or chicken will work as well)
1 tablespoon sugar + more later
2 teaspoons corn or potato starch
salt & pepper
1 teaspoon baking powder
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon oil
1 cloves garlic, minced finely

Mix all the ingredients together
allow the mixture to rest overnight in the refrigerator

Preheat oven to 425°F

Form golf ball-size meatballs
sprinkle the meatballs with more sugar, coating evenly
place on a baking sheet
bake at 425°F for 15-20 minutes or until golden brown

Serve with prepared rice noodles and an assortment of vegetables
dress with this classic sauce

Dressing
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
1/2 cup water
1 garlic clove, grated
1/4 teaspoon red pepper flakes

November 10, 2017 at 5:17 pm Leave a comment

Skillet Lasagna – A smaller batch

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The recipes I’ve read for skillet lasagna instructed the cook to build this dish in the pan. I found out the hard way, that this method makes a pretty big mess. So, I recommend the ‘brown and dump’ method into a bowl, which is so much easier.

6-8 no-boil lasagna noodles, broken into 2-inch pieces
2 sweet Italian sausage links, casings removed
1/2 an onion, chopped
1 clove garlic, minced
8 ounces mushrooms, sliced
1  14-ounce can crushed tomatoes
1  8-ounce can tomato sauce
8 ounces chicken broth
8 ounces ricotta cheese
1 cup mozzarella
1/4 cup Parmesan cheese
1 teaspoon oregano
1 teaspoon basil
salt and pepper
oil

Break the no-boil lasagna noodles into a large bowl

Heat some oil in an oven-proof skillet
brown the sausage, breaking up the links into little pieces
once browned, put into the bowl with the broken noodles, and set aside
in dirty pan brown onions, garlic, and mushrooms
add more oil if needed
once browned and wilted, put into the bowl and set aside
deglaze the pan with broth
add crushed tomatoes and sauce
once warmed through put into the bowl

Add half of the ricotta to the other ingredients in the bowl
add spices and seasonings
mix well to combine

Turn on your broiler

Add all the ingredients back into the skillet
sprinkle the rest of the cheese evenly over the top
put the skillet on the stove top and cover
cook for 20 minutes

Remove the cover and broil for approximately 5 minutes

November 1, 2017 at 10:34 pm Leave a comment

Korean-style short ribs – A small batch

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aka LA Galbi or Kalbi

1 lb thin-cut short ribs
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar or mirin
2 cloves garlic, grated
1 inch fresh ginger, grated
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon sesame seeds
pinch black pepper
red pepper flakes or chili sauce to taste (optional)
2 scallions, thinly sliced

Soak the ribs quickly in cold water, changing the water a few times to remove any loose bits of bone and dust

Mix all the ingredients together, except the scallions, in a zip-top bag
all ribs to the bag
marinate overnight in the refrigerator

Traditionally the ribs are grilled, but I broil mine.

Preheat the broiler
lay the meat in a single layer on a foil-lined broil pan
cook until the ribs are slightly charred and caramelized, 5 to 6 minutes
flip them over and cook for an additional 3 – 4 minutes

Be sure to set a timer, there’s a fine line between charbroiled and burned.

Garnish with scallions

October 20, 2017 at 4:28 pm Leave a comment

Faux Tandoori Chicken – A small batch

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Because no one I know has an actual Tandoori oven.

2 chicken breasts (or four thighs if you’d prefer)

Wet rub
1 tablespoon lemon juice
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon paprika
pinch of salt

Combine and set aside

Marinade
1/4 cup whole milk yogurt
1 teaspoon grated fresh ginger
1 teaspoon grated garlic
1/2 teaspoon chili powder (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon prepared curry or garam masala
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon sugar
1 tablespoon lemon juice
pinch of salt

Combine and set aside

Divide the breast meat into 4 even pieces
cut deep slits into the chicken
coat the meat with the wet rub, be sure to get it into the slits

Place the coated chicken into the marinade
coat well
cover and refrigerate for a minimum of 2 hours

Preheat to 425°F

Line a baking sheet with foil
over the foil place a grill rack
put the chicken on the rack, making sure leave space around the pieces

Bake for 20-30 minutes depending on the thickness of each breast

Turn on the broiler
brown the chicken for 5 minutes or until well browned

June 26, 2017 at 8:30 pm Leave a comment

Spicy Thai Style Shrimp Salad – A small batch

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Dressing
1 tablespoon lime juice
1 tablespoon lemon juice
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon garlic-chili sauce

Mix all ingredients together and set aside

1/2 pound large shrimp, cleaned and cooked
2 cups thinly sliced assorted vegetables
(cucumber, carrot, bell pepper, avocado, tomato, shallot)

Combine the ingredients
toss with dressing

Garnish with a drizzle of peanut sauce, chopped peanuts, mint, and or cilantro
serve over rice or rice noodles

 

June 20, 2017 at 9:41 pm Leave a comment

Pepperoni Pizza Pasta Bake – A small batch

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This recipe is perfect for cleaning out your fridge. The ingredient list offered is what I found buried in mine, but most are interchangeable with your favorites, or whatever you have on hand.

3/4 cup uncooked pasta, prepared
1 cup tomato sauce
1 1/2 cups shredded mozzarella
3/4 cup pepperoni slices
1 cup sliced mushroom
1/2 cup sliced bell pepper
1 bag baby spinach
1/2 cup diced onion
1 grated clove garlic
1 hamburger patty
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper

Preheat oven to 350°F

On the stove top saute the ground meat
add onions, bell pepper, spinach, garlic, and mushrooms
add seasoning
allow to saute and brown

In a large bowl, mix all the ingredients together
reserve 1/2 cup of cheese and a dozen slices of pepperoni for the top
pour into an oven-proof casserole or skillet
add cheese and pepperoni slices
bake for 30 minutes or until hot and bubbly
the top should get crispy and brown

June 19, 2017 at 9:02 pm Leave a comment

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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
#audreycancook Another #leftover creation, skillet #appletart, a #smallbatch #audreycancook Skillet chicken #enchiladas a #smallbatch.  A great recipe for clearing out the fridge. On the blog soon. #audreycancook I've been working on a recipe for #icecream made without a machine. They're all over the web. I'm still not convinced, it's overly sweet and the texture is like frozen mousse. #audreycancook