Recipe Swap #3

I am really loving these recipe swaps!  They are so much fun and so far I have gotten some really great recipes!  I am actually anxiously awaiting the next one, but in the meantime I will post about my last one!  I got to "host" this past one.....which basically meant, I got to pick the category and then once the recipes were submitted by others, I mixed them all up and randomly paired each submitter up with a new recipe to try!   So much fun!   

I picked a category that I love to cook (within reason), but don't make enough of.  It's something that the girls and I normally would eat (via takeout), but Joe doesn't...unless it's sushi! 

I picked Asian!!!!   The recipe could be anything from any country in Asia...and it didn't have to be 100% Asian, it could've just had an Asian-flair.   There were so many delicious recipes submitted I want to eventually try them all!  They ranged from homemade Wonton Soup to Thai Food to a Malaysian Pizza!  I submitted a General Tso's Chicken recipe(which I haven't blogged about yet, but plan on doing soon!  So stay tuned!)

As soon as I saw the recipe I was making I was so excited!  I knew it was something Joe would enjoy too.  I wasn't sure about my girls because once I looked over the ingredients there was some "spice"!  The recipe came from Sara at A Taste of Home Cooking and it did not disappoint!  I will be adding this to our rotation.  It was super easy.....and unbelievablly good!  The combo of flavors in this dish were literally mouth watering!  It has just the right amount of spice....and Olivia LOVED it, but Ava did not (hey -- 1 of 2 isn't too bad) and Joe and I both agreed it was something I'd make again...and SOON!

Sara recommended using white rice with it, but I prefer fried (and my waist proves it) with any of my Chinese food that I make or take out!  But I know it would be just as delicious with any kind of rice you choose!  THANK YOU, SARA!!!

Ginger, Scallion and Garlic Shrimp
Ingredients:


1 large egg white

1 tablespoon cornstarch

1-1/2 teaspoons sugar

2 teaspoons salt

1/2 teaspoon freshly ground pepper

1-1/2 pounds large (26 to 30 count) shrimp, shelled and deveined

6 garlic cloves, finely chopped (about 3 tablespoons)

One 1-1/2-inch piece of ginger, scraped and finely chopped (about 1 tablespoon)

1/2 teaspoon crushed red pepper flakes (optional)

¼ cup canola or vegetable oil

3 scallions, halved lengthwise, cut into 1-inch-pieces, dark green parts set aside

Steamed rice, fried rice or soba noodles

Directions:

1.In a medium bowl, whisk the egg white with the cornstarch, sugar, salt and pepper until a paste forms. Add the shrimp and toss to coat. Set the shrimp aside to marinate for 10 minutes. In a small bowl, combine the garlic, ginger and red pepper flakes; set aside.

2.Heat a large, heavy skillet over high heat for 3 minutes. Add the oil and swirl to coat the bottom of the skillet. Add the shrimp and the white and light green scallion pieces and stir to coat with the oil. Cook, stirring and scraping up any brown bits from the bottom of the skillet, until the shrimp are almost cooked through, about 2 minutes. Add the garlic mixture and the dark green scallion pieces and cook, stirring, until the shrimp are cooked through, about 1 minute more. Season to taste with salt and pepper. Transfer the shrimp to a large platter and serve with rice.




~Gianna~

Mexican Casserole

I decided to try a new recipe tonight and it was so simple and really, very good.   The recipe came from Sing For Your Supper (SHOCKER!) and I did some tweaking of my own with ingredients I had on hand and it was still very, very yummy!  My girls, both tried it....and neither liked it...so they got some Cheerios with milk and Joe and I ate this!   It makes way too much for just Joe and I.....but we will keep it on the back burner for when we have family or friends over!

Mexican Casserole
1 pound ground turkey


1 can black beans

1 10-12 ounce bag tortilla chips, crushed

1 can diced tomatoes with chilies (I used mild, but you can use anything)

1 small onion, chopped

2 cups shredded cheddar cheese, divided  (I used a mix of plain cheddar and a Mexican blend)

1 package taco seasoning

1 can cream of chicken soup

1/2 cup water

sour cream and salsa for serving



Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.



Grease a 9×13 baking dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.


ENJOY!

~Gianna~

Kung Pao Chicken

I've been on an Asian kick lately......Joe isn't always open to trying new things and Chinese food is one thing he really doesn't like or eat.  But I find more and more if I cook it.....he will at least try it, and normally he likes it!  I have made a few recipes in the past that were Asian or Asian inspired and this was a new one we tried tonight!  It DID NOT disappoint!  In fact the whole meal was 2 large pans filled with food and both were totally empty when everyone was done!  Sooooo delish even my girls ate it!  So this one will be added to my rotation. 
I got the recipe from Amy at Sing for Your Supper and she always has winning recipes for me and my family!    I tweaked it a little bit because I didn't have all of the ingredients, and like I said it was delicious.....so the tweaking worked this time!!!

Kung Pao Chicken


1lb boneless, skinless chicken breasts (cut into 1” pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons of Vidalia onion chopped (I didn't have green onions)
3 garlic cloves (minced)

1/4 teaspoon crushed red pepper flakes (I used less than she called for b/c 2 of my taste tasters are my kids)

½ teaspoon ground ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry approx 7-10 minutes or until no longer pink inside.  (Amy calls for a 5-7 minute cooking time, but took a little closer to 10 minutes)  Remove chicken from wok.

Add onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.  Place over white or fried rice. 

I served ours with fried rice....I make my fried rice 2 ways....the "cheating way" which I think so much better or the regular way..which is still just as good and easy, but in my opinion not nearly as flavorful!   And it's the same as with the seasoning packet I use, but without the seasoning packet!  :)







Vegetable Fried Rice -- 1 packet of Sun-Bird Fried Rice Seasoning Mix  (and follow the directions OR do what I do)......

Ingredients


1 package (3/4 ounce) Sun-Bird® Fried Rice Seasoning Mix

2 tablespoons vegetable or canola oil

3 cups cooked white rice (COLD.....the colder it is the better it fries)

1/2 Vidalia onion chopped (or 3 green onions)

2 teaspoons soy sauce

2 eggs, beaten

Approx 10 baby carrots steamed

Approx 1/2 cup peas thawed or steamed


Preparation

In a pot of water boil carrots for approx 5 minutes.  Drain and chop.  Cook peas also.

In a large skillet, heat oil. Stir-fry rice and onions until heated through.

Add seasoning packet and soy sauce.  Continue to stir fry for one minute.

Push rice mixture to the sides of the skillet leaving an empty well in the center. Add eggs and scramble. Combine into rice when cooked.

Stir in peas and carrots  Cook for approx 2-3 minutes.  Serve

So SIMPLE...and So delicious!  you won't regret it!

******IF YOU DO NOT HAVE THE PACKET.....FOLLOW THE EXACT SAME DIRECTIONS EXCEPT.....drizzle with a little sesame oil when you add in soy sauce....just to give it a little more flavor.

Feel free to add cooked chicken, pork or shrimp to this recipe also!


~Gianna~

Sundried Tomato Risotto

OH....SOOOOO.....GOOD!!  This maybe one of the most delicious risotto I have had in a long time!  While risotto is a bit time consuming, the end result is very worth it!   After a 14 day cruise and an empty fridge on their return home....my parents came over for dinner and I decided to make this risotto.  I got it from my friend, Kelly's blog, and she originally got it from The Pioneer Woman (a blog that I visit daily).  I made this with Parmesan Crusted Tilapia and Roasted Cauliflower and everyone enjoyed it very much!  My parents, my husband and even my children! 



Sundried Tomato Risotto
from The Pioneer Woman

Ingredients

4 Tablespoons Butter
2 Tablespoons Olive Oil
½ whole Large Yellow Onion, Diced  (I USED VIDALIA)
3 cloves Garlic, Minced
2 cups Arborio Rice, Uncooked
8 whole Sundried Tomatoes Packed In Oil, Drained And Minced
1 cup Dry White Wine (optional)
7 cups Low Sodium Chicken Broth
Freshly Ground Black Pepper
1 cup Parmesan, Freshly Grated
¼ cups Heavy Whipping Cream
Fresh Basil, Chiffonade (I used dried basil)


Preparation Instructions

Heat broth (note: it’s important the broth be low sodium) in a saucepan or in a microwave safe pitcher. Set aside.

Heat butter and olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and cook for 3 to 4 minutes.

Add dry rice. Stir to coat and cook for 3 minutes, stirring gently.

Pour in wine. Stir and cook over medium-low heat until most of the liquid is absorbed. Add in minced sundried tomatoes and stir.

Then begin adding broth, one cup at a time, stirring gently while the rice absorbs the liquid each time. Repeat this until the rice is done—it usually takes between 6 and 8 cups of broth. The rice should have a slight bite to it, but not be crunchy at all.

Remove from heat, then stir in Parmesan and heavy cream. Adjust salt and pepper to taste.

~Gianna~

Parmesan Crusted Tilapia

I have been dying to try Tilapia, it's something I had never had before (GASP!) simply because I never found a recipe I liked!  Until I ventured over to my friend, Kelly's website and found one that sounded really delicious!    My parents had just gotten home from a 14 day cruise (so jealous) and my Mom hadn't done food shopping yet, so I invited them over for dinner.  I decided to pair the talpia with Kelly's Sundried Tomato Rissoto and the Roasted Cauliflower.  And this meal did not disappoint! 

As everyone knows I am always looking for recipes that my kids and husband will eat (I pretty much eat everything -- well........except bananas, tuna fish, yellow mustard and of course I limit my red meat), and this was a hit! 

Parmesan Crusted Tilapia

6 Talapia filets
6 sundried tomatoes
1/4 cup pine nuts
1 cup Paresan cheese (grated)
2 TBSP dried basil


Heat oven to broil

In a food processor add sundried tomatoes, pine nuts, cheese and basil and pulse until mixed well and very finely chopped.

Rinse fish and pat dry with paper towels.  Place on a baking sheet that has been sprayed generously with cooking spray.   Put under the broiler for 3 minutes and then remove.

 Flip filets over and sprinkle generously with the mixture...making sure you coat the whole thing.

Put back under the broiler for an additional 3-4 minutes.   KEEP THE OVEN DOOR OPEN and keep an eye on this...because it cooks very quickly.

ENJOY!!!

~Gianna~