Saturday, February 26, 2011

Thai Larb Salad

Larb Chicken Salad

Bon Appétit | September 1998

user rating

86% would make it again

user rating

user rating:
Larb Chicken Salad3½ forks

at a glance

main ingredientsChicken, Onion, Leafy Green, Herb



yield: Serves 6

Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
  • 2/3 cup fresh lime juice
  • 1/3 cup fish sauce (nam pla*)
  • 1 tablespoon sugar
  • 2 teaspoons Thai roasted chili paste* in oil or chili-garlic sauce*

  • 3/4 cup canned low-salt chicken broth
  • 1 1/2 pounds ground chicken
  • 1 cup thinly sliced green onions
  • 3/4 cup thinly sliced shallots
  • 3 tablespoons minced fresh lemongrass*
  • 1 tablespoon thinly sliced Thai chilies* or serrano chilies
  • 1/2 cup chopped fresh cilantro leaves
  • 1/3 cup chopped fresh mint leaves

  • 2 small heads Boston lettuce, separated into leaves

  • *Available at Asian markets and some supermarkets nationwide.
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Whisk first 4 ingredients in medium bowl to blend; reserve sauce.

Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.

Spoon into lettuce leaves; serve.

I didn't use mint. I didn't use the chilis either. It was YUMMY! It is one of our favorite things to get at a Thai restaurant. I used the grinder attachment for my KitchenAid to grind the chicken breast.

Macadamia Nut Crusted Mahi Mahi

This is one from Alton Brown on the Food Network. It is so simple and SO tasty!


  • 5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter, melted
  • Vegetable oil, for brushing foil
  • 4 (6 to 8-ounce) mahi mahi fillets
  • Kosher salt and pepper
  • 2 tablespoons coconut milk


Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with thecoconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Tuesday, February 08, 2011

Maple-Oatmeal Scones

WEll since my quest for the perfect chocolate chip cookie has finished, I had time to dedicate myself to my other age-old quest: the perfect scone. i've tried dozens of scone recipes over the past few years, and recently banged out 3 new ones. These are the very clear winner. perfect texture, perfect flavor, perfect ease of making. I halved this recipe from Ina Garten on the foodnetwork. but after having my breakfast scone this morning i wished i hadn't halved it- i want more!!! :)

3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract


Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar, and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

** I didn't do this step. for one i don't like kneading and flouring and getting all sticky. for another i like lumpy, craggy scones. for a third, it was much faster to just lop off some dough and make 6 equal balls.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
(i also forgot to do this. doh! i think it would be great and is highly reocmmended)

To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.
*this is MUST DO. the glaze is delicious!

Sunday, February 06, 2011

Sloppy Joes

Sloppy Joes

| | |


  • 2 Tablespoons Butter
  • 2-½ pounds Ground Beef
  • ½ whole Large Onion, Diced
  • 1 whole Large Green Bell Pepper, Diced
  • 5 cloves Garlic, Minced
  • 1-½ cup Ketchup
  • 1 cup Water
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder (more To Taste)
  • 1 teaspoon Dry Mustard
  • ½ teaspoons Red Pepper Flakes (more To Taste)
  • Worcestershire Sauce, To Taste
  • 2 Tablespoons Tomato Paste (optional)
  • Tabasco Sauce (optional; To Taste)
  • Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • Kaiser Rolls
  • Butter

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

I don't particularly like sloppy joes, but this added a new flair to them and the homemade ones were DELICIOUS! I hope you'll give them a try sometime!

Thursday, February 03, 2011

white chocolate cranberry blondies

A white chocolate and cranberry studded blondie, topped with cream cheese frosting.

Recipe adapted from “Taste of Home.” A link to my post and the original recipe can be found under “related blog post.”

  • Prep Time 20 Minutes
  • Cook Time 20 Minutes
  • Difficulty Easy


  • ¾ cups Salted Butter, Cubed
  • 1-½ cup Light Brown Sugar, Packed
  • 2 whole Eggs
  • ¾ teaspoons Vanilla
  • 2-¼ cups All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ⅛ teaspoons Cinnamon
  • ½ cups Dried Cranberries
  • 1 cup White Chocolate Chips
  • _____
  • 1 package (8 Oz. Package) Cream Cheese, Softened
  • 1 cup Powdered Sugar
  • ½ Tablespoons Grated Orange Or Clementine Peel
  • 1 cup White Chocolate Chips, Melted
  • ½ cups Dried Cranberries, Chopped

Preparation Instructions

In the microwave, melt butter; stir in brown sugar. Transfer the mixture to a large bowl and cool to room temperature. Beat in the eggs and vanilla. Combine the flour, baking powder, salt and cinnamon in a medium bowl and gradually add to the butter mixture. Mix in cranberries and white chocolate.

Spread into a parchment paper-lined 13×9 inch baking dish. Bake at 350°F for 18-21 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack.

For the frosting, beat the cream cheese, confectioners’ sugar and orange or clementine peel until blended. Gradually add half of the melted white chocolate and beat until blended. Frost blondies and sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars and store in the refrigerator.