Bamigoreng

Bamigoreng
From the Kitchen of: Lisette Meynders

4 pieces bacon cut into 1/2” pieces
1/2 lb sausage
3 c cooked pork roast, cubed
1 onion, chopped
1 c celery, chopped
1/4 c cabbage, thinly sliced
Seasoning mix
Noodles

Cook the bacon, sausage, onion, and celery in a wok or large pot. While that’s cooking soak the seasoning in about 1/2 c HOT water. Cook noodles according to package directions. When bacon mixture is cooked add cabbage and cook for a couple of minutes. Add the Seasoning with the water. Let it simmer. It shouldn’t be too wet. Drain the water from noodles and toss noodles with mixture in wok.

Chicken and Raspberry Spinach Salad

Chicken and Raspberry Spinach Salad

1/4 cup raspberry vinegar or white wine vinegar
5 Tbsp extra-virgin olive oil
1 tsp honey
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/4 tsp fresh ground pepper
4 boneless, skinless chicken breast halves (abt. 12 oz.)
8-10 cups torn spinach or torn mixed greens
1 cup fresh raspberries
1 papaya*, peeled seeded, and sliced

In a screw-top jar, combine the vinegar, 4 Tbsp of the oil, the honey, orange peel, salt, and pepper. Cover and shake well. Chill until serving time.
In a medium skillet, cook the chicken in the remaining 1 Tbsp of oil over medium heat for 8-10 minutes or until the chicken is tender and no longer pink. Turn the chicken often to brown evenly. Remove the chicken from the skillet. Cut into thin, bite-size strips.
In a large bowl, toss together the warm chicken strips and the spinach or mixed greens. Shake the dressing well. Add the dressing and raspberries to the chicken mixture. Toss lightly to coat well.
Divide the chicken mixture among 4 salad plates. Arrange the papaya slices on each plate.

*You may substitute 2 medium nectarines, pitted and sliced, or 2 peaches, peeled, pitted, and sliced for the papaya

Gingered Chicken Breasts

Gingered Chicken Breasts

1 Tbsp lemon juice
1 1/2 tsp grated fresh ginger
1/2 tsp fresh ground pepper
2 cloves garlic
4 boneless skinless chicken breast halves

Combine lemon juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.
Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.

Salsa Chicken

Salsa Chicken

8 cups finely shredded iceberg lettuce
3 Tbsp chili powder
1 tsp ground cumin
1 lb boneless, skinless chicken breast, cut into 1” pieces
2 large egg whites
2 Tbsp extra-virgin olive oil
8 oz chunky tomato salsa
1/2 cup sour cream
Cilantro sprigs (optional)

Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture.
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot add the chicken and stir-fry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish with Cilantro sprigs if using.

Lop

4 chicken breast, ground
3 cloves garlic, minced
2 Tbsp oil
Oyster sauce
Red Rooster sauce
1 bunch cilantro, minced

Cook ground chicken in oil and garlic. Add cilantro. Add Oyster sauce (1-2 cups) and Red rooster sauce to taste. Red rooster sauce is spicy so use in moderation.

Serve with sticky rice & peanut sauce

Honey Glazed Chicken

2 chicken breasts, cubed
1/4 cup flour
1 tsp seasoning salt
1 Tbsp oil
1-2 Tbsp honey

Mix flour and seasoning salt in bowl. Add chicken and stir to coat. Heat oil in pan, add chicken and saute. Once cooked thru drizzle with honey, stir, cover, turn off heat. Let sit for 5 minutes stirring occasionally.

Fried Rice

6 slices bacon chopped
8 baby carrots diced
1/2 small onion diced
1 stalk celery thinly sliced
1 cup sliced cabbage
1 large mushroom diced
1 clove garlic minced
1 inch ginger grated
2 Tbsp soy sauce
1 Tbsp sesame oil
3 eggs
2 cups rice
2 Tbsp butter
1 Tbsp olive oil
1/3 cup soy sauce
1/2 cup yoshida sauce

Cook 2 cups rice with 4 cups water and 1 Tbsp butter, set aside.

Cook bacon in frying pan until crispy, set aside reserving fat. Cook carrots, onion, cabbage, mushroom, garlic, & ginger in bacon fat until tender. Add 2 Tbsp soy sauce and 1 Tbsp sesame oil. Set aside.

In large frying pan add 1 Tbsp butter and 1 Tbsp olive oil. Add rice and vegetables. Stir. Add remaining soy sauce and yoshidas sauce to taste. Slide rice mixture to one side of pan. crack eggs into other side of pan and scramble. Mix eggs with rice. Add crispy bacon, stir, and serve.

Fajitas

3-4 chicken breasts, sliced
1 cup oil
2 Tbsp chili powder
1 tsp pepper
1 clove garlic, minced
3/4 tsp salt
1 dash steak sauce
4 Tbsp butter
2 Tbsp flour
1 large onion sliced
2-3 bell peppers sliced

Mix oil, chili powder, pepper, garlic, salt and steak sauce together as marinate. Marinade chicken for 2 hours. Drain marinade and discard. Add 4 Tbsp butter to skillet. Add chicken and lightly dust with flour. Cook until browned and tender. Remove chicken and set aside. Saute vegetables in same pan until tender. If desired mix chicken and vegetables. Serve with warmed tortillas, sour cream, salsa, & guacamole

Beef Stroganoff

1 Tbsp olive oil
1 clove garlic minced
2 lbs london broil, sliced thinly
1 onion, chopped
2 c mushrooms, sliced
1 c sour cream
1 can cream of mushroom soup
salt and pepper to taste

Brown onion and meat in large skillet. Add mushrooms and garlic, cook for an additional 5 minutes. Add cream of mushroom soup, sour cream, salt & pepper.

Serve over rice or egg noodles.

Enchiladas

I love these. And like many of my recipe's I make variations all the time. This past weekend I make an enchilada casserole (which I'll post about that sometime). Sometimes if we have leftover roast I'll use that (beef or pork) or a roasted chicken is always a good standby, but here it is, the basic enchilada recipe.... modify as you see fit. 

  Chicken Enchiladas 

 2 tsp oil 

1 med onion, diced 

2 boneless skinless chicken breasts, diced 

1 can diced tomatoes 

1 can diced green chiles 

12-14 corn tortillas 

1 c grated cheese 

1 can enchilada sauce (red or green.... or make your own.) 

1 pkg (8oz) cream cheese (optional) 

 Saute chicken in oil until cooked. Add green chiles and mix together. Remove from pan and set aside. In the same pan that you cooked the chicken cook the onions, until soft & translucent. Add the chicken mixture to the onions. Open can of tomatoes (and cream cheese if desired) and pour in with the chicken/onion mixture. Mix together. Heat tortillas. Fill tortillas with chicken mixture. Place in 9x13 pan. Cover with sauce and cheese. Bake at 350 for 20 minutes or until cheese is melted.

Shrimp Linguini

Shrimp Linguine 

 16 oz linguine 

7 Tbsp butter 

3 Tbsp olive oil 

1 lb uncoocked shrimp 

8 cloves garlic, diced 

1/3 cup shallot, chopped 

2/3 cup clam juice 

1/2 cup white wine 

1/2 cup chopped fresh parsley 

1/4 cup dill (1 Tbsp dry) 

1 tsp pepper 

 Cook pasta. Heat oil and saute 3 minutes. Take shrimp our and add garlic, shallots and 1 Tbsp butter. Cook 2 minutes. Add clam juice and wine. Boil until reduced by half. Reduce to med-low heat. Add remaining butter, shrimp, parsley, dill, pepper, and pasta. Toss. Season to taste with salt. *adding frozen peas after sauce has reduced adds some nice flavor, color and texture.

Chicken Broccoli Casserole

This is a family favorite, and it's REALLY easy to put together. 

  Chicken Broccoli Casserole

4-6 chicken breasts 

2 bunches of fresh broccoli, chopped 

2 cans cream of chicken soup 

1 cup mayonnaise 

1 tsp lemon juice 

1 cup shredded sharp cheese 

 Bake chicken 1 hour, set aside to cool. Cook broccoli slightly. Mix soup, mayonnaise, 1/2 cup shredded cheese, and lemon juice. Shred Chicken. Layer chicken and broccoli in baking dish. Pour soup mixture over. Cover with remaining shredded cheese and bake at 350 for 30 minutes. *2 bags of chopped frozen broccoli may be used. *The bags of broccoli florets from Costco work great. *may substitute a whole roasted chicken shredded.

Pugmire Burgers

We call them Pugmire Burgers, they call them BBQ burgers... although you don't actually BBQ them... whatever they are they sure are delicious. A moist burger covered with oodles of onions and loads of sauce.

Pugmire Burgers 

 Hamburger pattys (we just use ground beef and form our own), browned 

1 (or 3) large onions, sliced into rings (depending on how much you like onions) 

1 cup ketchup 

1 cup water 

1 Tbsp Worcestershire sauce 

1 Tbsp mustard 

2 Tbsp sugar 

1 Tbsp brown sugar 

1 Tbsp vinegar 

1/2 tsp ground cloves 

Saute onions for a couple of minutes in a large saucepan just to get them started. While onions are starting, in a bowl combine ketchup, water, worcestershire sauce, mustard, sugars, vinegar and cloves. Pour this sauce over the onions. Add the hamburgers. Cover and simmer 1 hour. Remove cover and simmer 15-30 minutes uncovered so sauce has a chance to thicken. Serve over buns.

African Peanut Soup

African Peanut Soup 

 1 med. onion, chopped 

1 lg carrot, peeled & diced 

1 rib celery, diced 

1 green pepper, seeded & sliced 

3 Tbsp flour 

5 c chicken broth 

2/3 c peanut butter 

1 can (28 oz) chopped tomatoes 

2 c chopped chicken 

1 c milk 

pepper 

cayenne pepper 

 Saute onion, carrot, celery, and pepper. Stir in flour. Slowly add broth. Stir frequently, heat to boiling. Add peanut butter and simmer 15 minutes. Add tomatoes, chicken, and milk. Season to taste and simmer 30 minutes.

Fish Tacos

Ok.... this is a family favorite, but there are SO many different ways to prepare it. Also, it's not a picky dish, if you don't have something in the house you can easily substitute something else.

Fish Tacos

Tortillas:
you can use either corn or flour. if we have corn that's generally my first choice to use for fish tacos.... i think it's more authentic that way.

Filling:
this consists of 3-4 things: fish, sauce, salsa, salad.
Fish: easiest way is to throw a couple of fish sticks in the microwave, but that doesn't generally taste the best. if i do use fish stick, baking them so they're nice and crispy is best. or you can make your own fried fish. or if you want to do it a little healthier, (and this is what i generally do because it is quick and pretty inexpensive) is you can get your own fish (i generally use a white fish, tilapia or cod, but really you could experiment with any kind of fish) and then prepare what i call scrambled fish: in a frying pan put a couple teaspoons of oil or butter. add a clove of minced garlic, let the garlic cook about a minute and then add your fish. as the fish cooks let it break apart into small chunks. season with salt and pepper.
Sauce: Mayonaise and tabasco. Use as much or as little tabasco as you want to get the desired heat. I don't use a lot in mine (sometimes none at all) but husband normally likes it so hot that he sweats.
Salsa: I just use my pico de gallo.... you can find the recipe here.
Salad: I use either shredded lettuce or cabbage... and if i don't have either, no biggie, i'll leave it out. but it does add some nice texture.

Honey, Mustard, and Rosemary Pork Roast

Honey, Mustard and Rosemary Pork Roast 

 3/4 c beer 

1/2 c dijon mustard 

6 Tbsp honey 

1/4 c olive oil 

2 Tbsp chopped fresh rosemary (1 Tbsp dried) 

2 Tbsp chopped garlic 

2 lb boneless pork roast 

1/2 c whipping cream 

 Wisk first 6 ingredients to blend in a glass bowl. Add pork and turn to coat. Let stand at room temp. 1 hour or cover and refrigerate overnight, turning occasionally. Preheat oven to 350. Transfer pork to roasting pan and reserve marinade. roast until thermometer inserted into center reaches 150 (abt 55 minutes) Let stand 15 minutes. Strain marinade into sauce pan. add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups (abt 15 minutes) Season with salt and pepper.

Pork Chops in Sour Cream Sauce

Pork Chops in Sour Cream Sauce

1 Tbsp olive oil
6 pork chops
1 c water
1/2 medium onion diced
1 clove garlic minced
1 cube beef bullion
2 Tbsp brown sugar
1/4 c ketchup
2 Tbsp flour
1/4 c water
1/2 c sour cream

Brown pork chops in olive oil. Add water, onions, garlic, and bullion. Cover and simmer 30 minutes. Remove pork chops and set aside. Add brown sugar and ketchup to onion mixture. Mix together and cook on medium high for 1-2 minutes (add extra water if needed). In a small bowl combine flour and water. Slowly add to ketchup mixture. Cook until thickened. Add sour cream and remove from heat. Add pork chops and turn to coat. Serve with rice.

Beef Stew

Beef Stew

2 Tbsp olive oil
2 lbs stew meat (1" pieces)
2 c flour
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp salt
2 c sliced mushroomos
3 c beef stock
2 tbsp tomato paste
1 lb new potatoes diced
1 c diced carrots
1 c diced onion (or frozen pearl onions)
1/2 c frozen peas
4 fresh thyme sprigs
4 fresh oregano sprigs
4 fresh rosemary sprigs
2 bay leaves

In a medium bowl combine flour. pepper, garlic powder, onion powder, cayenne pepper, paprika, and salt. Heat olive oil in large skillet. Dredge meat in flour mixture and brown in olive oil. Remove from heat and place in a large pot. Add 1 c stock to skillet and scrape all the goodies off the bottom. Add thyme, oregano, rosemary and bay leaves. Pour mixture into pot with meat. Add mushrooms remaining stock and tomato paste. Cover and simmer 2-3 hours. Remove bay leaves, thyme, oregano, and rosemary sprigs. Add potatoes, carrots and onion. Cook for an additional 20 minutes. Add frozen peas during last minute of cooking. Serve hot with homemade bread.

Pollo Loco

Crazy chicken. This was one of Marco and my favorite meals from a restaurant back in Raleigh. It's not exact, but it's the closest thing.

Pollo Loco 

4 chicken breasts, fillet and pound flat 

juice from 1 lemon 

juice from 1 large orange 

2 Tbsp vinegar 

1 tsp worchestershire sauce 

3/4 c chili sauce (I substitute ketchup with a LOT of chili powder) 

2 tsp sugar 

2 tsp garlic powder 

1 dash tobasco sauce 

2 Tbsp oil 

 Wisk all ingredients together and marinade 4-24 hours. Grill on medium high, 6-8 minutes each side. Serve with spanish rice, pico de gallo, and a salad. This also makes a great freezer meal.... prepare the chicken, throw together the marinade. Place it all in a plastic bag and throw it in the freezer... it marinades as it thaws.

Italian Chicken

This is a great crock pot recipe. It was passed on to us from my sister-in-laws aunt. It's great for Sundays... Put it in the pot before you go to church and dinner's ready when you get home! 

Italian Chicken 

 4 chicken breasts, boneless & skinless 

1 pkg dry Italian salad dressing mix 

1/2 cube butter 

1 can cream of mushroom soup 

milk 

1 pkg cream cheese 

 Melt butter in crock pot, mix in seasoning. Add chicken and coat well. Cook 6-7 hours on low or 3-4 hours on high. 1 hour before serving, mix soup, milk to dilute, and cream cheese in sauce pan and pour over chicken. Serve over rice, pasta, or baked potato.