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Wednesday, December 17, 2008

Pad Thai Peanut Butter Chicken

Pad Thai Peanut Butter Chicken
Cook one package of angel hair, spaghetti, or Pad Thai rice noodles.
While spaghetti is cooking also cook
2 large diced chicken breasts in a skillet with:
4 Tbs. soy sauce
1 Tbs. lemon/lime juice
1Tbs. fresh ginger (decrease to 1 1/2 tsp of ground ginger)
1 large carrot cut into matchsticks
1 bell pepper seeded and diced
black pepper

In a large bowl combine:
1/4 cup of chicken stock (poss sub spaghetti water with some chicken bullion)
1/4 tsp. crushed red pepper(cayenne)
1 Tbs. lemon or lime juice
1/2 tsp. ginger
3 Tbs. peanut butter (it is good with regular or crunchy) make sure it's sweet.
1 tsp. sesame oil
1 tsp. soy sauce

Add spaghetti and chicken mixture to bowl and toss well.

Easy Homemade Vanilla Ice Cream

Easy Homemade Vanilla Ice Cream
1 14-ounce can sweetened condensed milk (NOT evaporated milk!)
1 tsp. vanilla extract
2 cups heavy whipping cream

Whip cream until stiff. Pour in condensed milk and vanilla, and beat again. Pour into a container and freeze for 12-24 hours. Freeze leftovers.Chef Note: You can add anything you want to this ice cream to make it whatever flavor you wish. Mashed fresh fruit, crushed peppermint candy, chopped candy bars, chocolate sauce, crushed cookies, caramel, nuts, pretty much anything is very tasty when mixed in to this ice cream.

The add-in possibilities are endless...

Chocolate Molten Cake

I had the TV on while I was cleaning and heard this recipe on Good Things and it sounds de-lish! So I plan to attempt this one ASAP!

Chocolate Molten Cake
by Joy Bouck

12 tablespoons unsalted butter, plus more for greasing ramekins
1 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips
1/8 tsp. salt
3 large whole eggs
3 large egg yolks
1/2 cup sugar
1 cup all-purpose flour
1 cup chopped milk chocolate or semi-sweet chocolate pieces
Vanilla ice cream, for serving
Raspberries and strawberries, for garnish

Directions:Preheat oven to 375 degrees. Grease and sugar 6 6-8 oz. ramekins. Combine the butter and chocolate in a pan on low heat. Heat the chocolate mixture until melted and set aside to cool slightly.
In a mixer on medium-high speed, beat the eggs, the egg yolks and the sugar for about 5 minutes, or until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate-butter mixture.
Pour half of the batter into the ramekins, put the chocolate chunks in, and then fill them about 7/8 of the way to the top. Place on sheet tray and bake for 15 to 18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. This dessert has very thin line between being under and overdone!
Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen the sides. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with vanilla ice cream and garnish with raspberries and strawberries, if desired.
If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure the ramekins are well buttered and covered in the cocoa.

Chef Suggestion: Add a little bit of crushed peppermint candies to the middle of each molten cake when you put in the chocolate pieces.