Hash Benedict

Here's an alternative to regular Eggs Benedict.  For me, it's easier to time the overall presentation than the traditional way, since I don't have to worry about the english muffins getting overly-toasted, dry, etc.  And for our 2-year old, it's a lot easier to eat, thanks to the hash browns.

---

Ingredients:
1 pkg shredded potatoes (hash browns)
6 eggs
1 pkg Hollandaise sauce mix
boiling water
2-3 Tbsp vinegar
Canadian bacon (optional)

Directions:
Prepare Hollandaise sauce according to package directions. To make it from scratch, here's a recommended recipe.  Set aside on low heat to keep warm.  Brown potatoes in a frying pan or skillet; use 1 Tbsp canola oil and 1 tbsp butter, or whatever oil desired to keep potatoes from sticking to the pan.  Once potatoes are brown, also set aside on low heat to keep warm.

Prepare poached eggs.  Now that I know how to make them in the microwave, that's the technique I use.  (So easy! Thank you, Foodess!)  You can also learn how to do them the classic way, following these instructions if you've never poached eggs before.  Assemble everything together by layering hash browns on a plate, placing 1-2 poached eggs on top, and smothering with hollandaise sauce. (If adding Canadian bacon is desired, place on the potatoes before placing eggs.)

Makes 4-6 servings.

~~~~~
GBAdams
03/25/2012

Chicken Adobo by Germ

So here is yet another recipe I thought I had already posted on Mélange, but it turns out I was wrong.  I did publish it as a note on my Facebook page, but forgot to replicate it to my blog, once it was created.  Oops!

Filipino Adobo, unofficially known as the national dish of the Philippines, has its roots in Spanish cuisine, but its preparation and flavor is entirely Filipino. Although it also shares a name with some Mexican dishes, they are not the same by any stretch.

This is by no means the only way to cook The Philippines' national dish; this is just how I've prepared it since I was in college. There are so many varieties based on region and preference. Some more spicy, some with more savory elements (like fresh herbs, etc.). However, all share two main, basic ingredients: soy sauce and vinegar. It's the vinegar that sets this dish apart and gives it its unique flavor. I make it with sugar so it ends up a sort of adobo/sweet-and-sour hybrid. Very popular at pot lucks.  You can modify it according to your own tastes, either using less sugar or omitting it altogether.  Just don't take out the vinegar.  ;)

---

Ingredients:
1 whole fryer chicken, cut up (about 8-10 pieces, depending if you cut up the split chicken breasts)
4-5 cloves garlic, chopped
2-3 white onions, roughly chopped - larger slices
1 Tbsp peppercorns
3-4 Bay leaves
2 Tbsp sesame oil (or enough to barely coat bottom of pan or pot)
1 C soy sauce (use gluten-free variety to make this a GF dish)
1 C apple cider vinegar
1 C sugar
1 C warm water
White sticky rice

Directions:
In mixing bowl or large measuring cup, combine soy sauce, vinegar, sugar and water. Set aside.  In stock pot or dutch oven, heat to medium high, add sesame oil, then add chicken.  Brown one side.  Flip, then add garlic and continue to brown other side.  Add onions, soy sauce mixture, peppercorns and bay leaves.  Bring liquid to a boil, then reduce heat to simmer for a minimum of 15 minutes, or until onions begin to turn translucent.  Serve with rice.

Serves 6-8.

~~~~~~
GBAdams
03/08/2010

Crock Pot Dr Pepper Carnitas

Here's an easy crock pot recipe that's pretty tasty on the day it's made...and then even better in subsequent days after the spices have had a chance to really marinate in the meat.  My family loves having these leftovers over tortilla chips with cheese ... they make amazing nachos!  ;)

Now that I'm back in the full-time workforce, I'm finding that I'm really getting into different ways of cooking with my crockpot.  Not only from a practicality standpoint, but also due to the quality of the meats when it's all said in done.  (Sooooo tender!)  I love putting a given recipe all together in the morning before I leave for work, and then coming home to a meal, one that's ready to go and has filled our house with the aroma of whatever's been cooking all day long. It's also an easy clean-up meal...one pot to clean, as opposed to multiple pots/pans and/or bowls such as when I create stove-top meals.

One thing I should mention, I've included a picture of the brand/type of spice packet I use in this recipe. I've found that I end up only needing and then using half the packet in a given recipe; I usually end up re-sealing the leftover spices with my Food Saver so that I can use it again for another meal later on.  However, this is subjective and if you feel like you want to use the entire package, that's totally at your discretion.  Regardless of how closely (or not) you follow this recipe, I hope you enjoy the finished product!  ;)

---

Ingredients
One 3-4 lb package of pork butt or shoulder roast
1 medium to large white onion, thickly sliced
1 14-oz package frozen pepper strips
1 package of carnitas spices
8 oz (1 can) Dr Pepper

medium-sized tortillas (flour)
shredded cheese (cheddar, monterey jack, Mexican blend, etc.)
shredded lettuce
fresh salsa
sour cream
lime wedges



Directions
Rub carnitas spices all over pork roast. If one side has more fat than the others, place that side up in crockpot. Place onions over meat, then pour Dr Pepper over all.

This is how it all looked at 7am, just before I added the sliced peppers and put the lid on.

Add pepper strips. Set crock pot on high and cook for a minimum of 6-8 hours.  Once meat is fork-tender, shred by pulling apart with a fork.  Serve over warmed tortillas with cheese, lettuce, salsa and/or sour cream; garnish with lime wedges, as desired.

This was the end result, after slow-cooking for 10 hours.
It was so tender, I could have separated the meat with my pinky fingers!

~~~~~~
GBAdams
03/06/2012

Mascarpone Frosting/Filling

This is my new favorite dessert filling/frosting.  I like it much better than a cream cheese frosting, because it doesn't have that sour component.  :)

---

Ingredients:
1 stick butter, softened to room temperature
¾ C powdered sugar
16 oz mascarpone cheese
1 t vanilla
1 t meringue powder

Directions:
Cream together butter, powdered sugar, and meringue powder until smooth.  Add vanilla and continue to beat. When vanilla is incorporated, add mascarpone cheese and beat for 2 minutes.  Scrape side of bowl & beat again for another 2 minutes, or until all ingredients are well-blended.  Be careful not to over-beat to the point where mascarpone begins to separate.  Can be frosted over cakes or put into pastry bag and piped over cupcakes or whoopie pies.  Refrigerate any unused frosting in an airtight container, up to 1 week.

~~~~~~
GBAdams
03/05/2012

Crispy Fish Tacos

I can't believe I forgot to post this to my blog.  *facepalm*  This is a recipe that I came up with early last year (2011), and added as a note to my FB page.  Then late last summer I started up my blog...and I *thought* I had transferred all my recipes over.  Woops, I was wrong.  ;)

Here's a quick, easy and tasty variation on tacos.  I've had them both ways - crispy and grilled, and I really prefer the crispy preparation.  Perfect for a busy family any time of the year because it's so easy, but we like to have these in the summer because of the cool crema sauce & crisp cabbage. (Not to mention it's an easy Friday dinner during Lent!)

Modifications -- The soft flour tortillas can be substituted with crunchy corn taco shells, if that's how you roll.  If you do use corn shells, as well as use gluten-free fish sticks, then this can be a good dish for those needing that specific dietary modification.

Enjoy!

---

Ingredients:
1 C Crema (Mexican cream, like Cacique)
⅓ C Mayonnaise
1 tsp ground cumin
½ tsp chili powder
1 Tbsp honey
½ tsp salt
1-2 tsp garlic powder
1 lime -- ½ squeezed for lime juice, ½ cut into wedges
24-32 Fish sticks (Gortons, Van de Kamps, etc., 3-4 per taco)
8 Soft Tacos (small or medium flour tortillas)
Medium or Hot Salsa (fresh is best, not in jars)
pre-cut cole slaw (shredded cabbage)
shredded cheddar cheese

Directions:
Crema sauce
Combine crema, mayo, chili powder, cumin, honey, salt and lime juice in a bowl. Whisk until well-blended. Place in an air-tight container and refrigerate.

Tacos
Line cookie sheet or jelly roll pan with parchment paper to prevent sticking. Lay fish sticks out on pan, 3-4 per taco, depending on the size of the sticks.  Lightly sprinkle fish sticks with garlic powder.  Heat them up according to instructions on the package until they're very crispy. When sticks are nearly done, heat up tortillas: lay a damp paper towel on them and microwave for about a minute until warm. Assemble tacos with tortilla and fish sticks; garnish with cheese, salsa, crema sauce and shredded cabbage. If desired, squeeze a lime wedge over tacos. Enjoy!

Serves 4 -- 2 tacos per person. (If making for less than 4, leftover crema can be refrigerated and used up to a week after.)

~~~~~~
GBAdams
03/11/2011