Quick Beef Pho

Posted on February 5, 2023 by Talk2USoon™

Courtesy of Food Network .com

I’m totally down with this quick version of Beef Pho 🍲

Asian, Soups & Stews

Prep Time: 20 min Cook Time: 1 hr Difficulty: Easy Servings: 2 large or 4 small bowls Source: foodnetwork.com

INGREDIENTS

Pho Stock:

2 tablespoons (30 g) beef bouillon or base

1 tablespoon (15 g) Vietnamese fish sauce

1 tablespoon (15 g) white sugar

One (2″ [5-cm]) piece ginger, sliced into thin tiles

1/2 yellow onion, large dice

Pinch kosher salt

2 whole cloves

2 whole star anise

1 cinnamon stick

Assembly:

1/2 pound (240 g) thin rice stick noodles, rinsed

1/2 pound (240 g) beef strip loin or fillet, shaved thin

1 cup (240 g) Vietnamese basil leaves

1 cup (240 g) bean sprouts

1/2 cup (95 g) cilantro leaves

5 jalapeno or serrano chiles, sliced thin

4 scallions, sliced thin on the bias

1/2 yellow onion, sliced paper thin

1 lime, cut into wedges

Hoisin sauce, for the table

Chili sauce, such as Sriracha, for the table

DIRECTIONS

For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.

Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.

For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.

Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

NUTRITION

Fat: 22g
Calories: 875
Saturated Fat: 8g
Sodium: 1019mg
Fiber: 12g
Cholesterol: 93mg
Carbohydrate: 131g
Sugar: 19g
Serving Size: 1 of 2 servings
Protein: 40g

Strawberry 🍓 Bread

Posted on January 7, 2023 by Talk2USoon™

Strawberry Bread

★★★★★

Breads, Fruit,

Cook Time: 50 minutesServings: Prep time 10 minutesSource: tastesoflizzyt.com

INGREDIENTS

FOR THE BREAD:

3/4 cup granulated sugar

1/2 cup milk

1/2 cup oil

1 large egg

1 teaspoon vanilla extract or almond extract

2 cups all-purpose flour

2 teaspoons baking powder** (see notes)

1/4 teaspoon salt

2 cups diced strawberries

2 tablespoons all-purpose flour

FOR THE GLAZE:

2 cups powdered sugar

2 tablespoons melted butter

1/3 cup finely diced strawberries

1/2 teaspoon vanilla extract or almond extract

1-2 tablespoons heavy cream or milk** (optional)

DIRECTIONS

Preheat the oven to 350 degrees.

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.

Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

NOTES

*I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I’m not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze!

*We have added up to 2 ½ cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups.

**We like the strawberry bread as written, but if you’d like a higher rise on the bread, reduce the baking powder to 1 teaspoon and add ½ teaspoon of baking soda. This will change the texture slightly, but some like it a little better.

**We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don’t add too much!

***Many people find that they can make half of a recipe of glaze and it is plenty. If you don’t like a lot of glaze, halve the ingredients.

****The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

NUTRITION

Buffet Chicken Cacciatore

Posted on March 6, 2022 by Talk2USoon™

Lots of steps to this so you’ll need an afternoon, but OH so WORTH IT.

The chicken will be falling off the bone tender.

Buffet Chicken Cacciatore

About half way done …

Goes back into the oven until sauce comes to a boil. Remove from oven. Remove the chicken, stir and place back into pan. Cover with foil and bake another hour.

★★★★★

Italian, Poultry

Servings: 4-6 servings

INGREDIENTS

Olive Oil

2 large onions — chopped

1 clove garlic

1 frying chicken, cut up

salt and pepper

2 28 oz. cans Italian plum tomatoes

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon oregano

½ teaspoon basil

½ tablespoon thyme

⅛ teaspoon red pepper flakes

1 teaspoon sugar

1 bay leaf

1 green pepper — cut into strips

DIRECTIONS

Preheat oven to 350

Cover bottom of roasting pan with olive oil. Add onions and garlic. Brown lightly. Salt & pepper chicken parts and lightly brown.

Break up tomatoes, add sugar, red pepper flakes. salt, pepper, oregano, basil, thyme, & bay leaf. Mix well. Add green pepper . Pour over chicken and let come to a boil.

Remove chicken pieces, stir sauce and pour over chicken. Cover with foil and bake one hour.

Remove foil, increase oven to 450 & bake until chicken is delicately brown. Baste with sauce, and serve with small pasta.

Making your own cream cheese is a GAME-CHANGER!

Posted on February 22, 2022 by Talk2USoon™

I’m not sure why @chefsymon, the originator of this recipe, makes it outside on his grill BUT it made me want to try it.

Homemade Cream Cheese

Looks easy enough!

Prep Time: 15 min Cook Time: 20 hr 15 min Difficulty: EasyServings: Yield: 1 cup Source: foodnetwork.com

INGREDIENTS

1 quart (4 cups) cream or whole milk (or a mix of both)

One .05-ounce packet cream cheese starter

Kosher salt

DIRECTIONS

Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.

Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.

The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.

The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you’d like a firmer cheese, continue to press.)

Air Fryer Buffalo Chicken Nuggets

Posted on February 1, 2022 by Talk2USoon™

Air Fryer Buffalo Chicken Nuggets are spicy and easy! Great for game day eats, lunch or dinner over a big salad.

Air Fryer Buffalo Chicken Nuggets

Appetizer, Poultry

Prep Time: 5 mins Cook Time: 16 minsServings: Yield: 4 servings Source: skinnytaste.com

Buffalo Chicken Nuggets

INGREDIENTS

1 lb boneless, skinless chicken breast (2 breasts)

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp chili powder, use ground cayenne to make it hotter

1/8 tsp black pepper

3/4 cup seasoned panko, or gluten-free crumbs

olive oil spray

3 tablespoons Frank’s Hot Sauce, or your favorite hot sauce

optional: celery stalks and carrot sticks, 1/2 cup blue cheese dressing, for serving

DIRECTIONS

Cut the chicken into small bite sized chunks. Season with garlic powder, paprika, chili powder and black pepper.

Place panko in a small bowl. Place the hot sauce in another small bowl.

Dip the chicken into the hot sauce a few at a time, then into the crumbs and place on the air fryer basket in a single layer, in batches if needed.

Spray the top generously with olive oil and air fry 8 minutes at 400, flipping halfway and spraying the other side when you flip.

Serve with celery and carrot sticks and blue cheese dressing, if desired.

NUTRITION

Calories: 180kcal, Carbohydrates: 9.5g, Protein: 27g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 83mg, Sodium: 501.5mg, Fiber: 0.5g, Sugar: 1g

A no recipe RECIPE for Speedy Fish Chowder

Posted on January 4, 2022 by Talk2USoon™

🚨Full no-recipe recipe alert🚨
Speedy Fish Chowder: nyti.ms/2BGcxlP

Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.

Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.

Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.

Emeril Lagasse’s Gazpacho

Posted on September 6, 2021 by Talk2USoon™

I cannot believe I haven’t shared this recipe until now. THIS is summer in a bowl. Freezes great and one of my all time favorite soups.

Basic Gazpacho

★★★★★

Soups & Stews, Vegetable

Servings: Yield: 6 servings

Source: emerils.com

INGREDIENTS

3 pounds ripe tomatoes, peeled, seeded and chopped

1/2 pound cucumber, peeled, seeded and chopped

1 cup chopped celery

1/2 cup chopped red pepper

1/2 cup chopped red onion

1 teaspoon chopped garlic

1 tablespoon chopped jalapeno pepper

3 tablespoons red wine vinegar

1/4 cup good olive oil

12 ounces tomato juice

Salt, pepper, ground coriander

3 tablespoons chopped cilantro

1 lime cut into slices

6 slices toasted French bread

Gazpacho Relish:

2 tablespoons each – small diced red pepper, cucumber, red onion and red tomatoes

1 teaspoon minced garlic

1 tablespoon lime juice

1 tablespoon olive oil

Salt and pepper

DIRECTIONS

Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth. Transfer to a large bowl and refrigerate for 4 hours. Meanwhile prepare relish.

Relish: Combine and chill for 1 hour. Ladle out soup into pretty bowls, top with a large tablespoon of relish, 1 crouton, and a slice of lime.

My tomato press separates the seeds and skins from the pulp

Chillin’ that first hour in the fridge. Yields about 2 quarts

Chicken Enchilada Soup

Posted on July 15, 2021 by Talk2USoon™

Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup!

Chicken Enchilada Soup (Slow Cooker and Instant Pot)

★★★★★

Skinny Taste, Soups & Stews

Prep Time: 10 mins Cook Time: 20 mins Servings: Yield: 6 servings Source: skinnytaste.com

INGREDIENTS

2 tsp olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

3 cups less sodium chicken broth

8 oz can tomato sauce

1-2 tsp chipotle chili in adobo sauce, or more to taste

1/4 cup chopped cilantro, plus more for garnish

15 oz can black beans, rinsed and drained

14.5 oz can petite diced tomatoes

2 cups frozen corn

1 tsp cumin

1/2 tsp dried oregano

2 skinless chicken breasts, 16 oz total

For topping:

3/4 cup shredded part skim cheddar cheese

1/4 cup chopped scallions

1/4 cup chopped cilantro

4 oz 1 small haas avocado, diced

6 tbsp reduced fat sour cream, optional

DIRECTIONS

Slow Cooker Directions:

Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Instant Pot Directions:

Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.

Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.

NUTRITION

333 Cals 30 Protein 35 Carbs 10 Fats
Serving: 11/2 cups, Calories: 333kcal, Carbohydrates: 35g, Protein: 30g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 65.5mg, Sodium: 812.5mg, Fiber: 9.5g, Sugar: 6g Blue Smart Points: 3 Green Smart Points: 7 Purple Smart Points: 3 Points +: 8

Grilled Vegetable Orzo Pasta Salad

Posted on May 7, 2021 by Talk2USoon™

Grilled Vegetable Orzo Pasta Salad

★★★★★

Healthy, Make Ahead, Pasta, Salads, Side dish

Prep Time: 10 mins Cook Time: 15 mins Servings: Yield: 5 servingsSource: skinnytaste.com

INGREDIENTS

1 1/4 cups uncooked orzo pasta, wheat or gluten-free

1 cup chopped cherry tomatoes

1 clove minced garlic

extra virgin olive oil spray

1 small red onion, quartered

1 red bell pepper, seeded and sliced into 4 pieces

1 yellow bell pepper, seeded and sliced into 4 pieces

1 large, 10 ounce zucchini, sliced into 1/4 inch thick rounds

kosher salt

black pepper, to taste

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

1/4 cup chopped basil

DIRECTIONS

Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.

Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.

Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.

Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.

Toss with the remaining olive oil and vinegar and top with chopped basil.

NUTRITION

267 Cals 6.5 Protein 39.5 Carbs 9 Fats
Serving: 11/3 cups, Calories: 267kcal, Carbohydrates: 39.5g, Protein: 6.5g, Fat: 9g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 4g, Sugar: 4.5g Blue Smart Points: 7 Green Smart Points: 7 Purple Smart Points: 7

I’m Hooked 🎣 on Sitka Salmon Shares

Posted on April 29, 2021 by Talk2USoon™

I know my way around cooking shellfish, but cooking fish in general, intimidates me.
That’s why I joined an Alaskan co-op of fisherman last year. You don’t get more land locked than living in Nebraska 😉.
Sitka Salmon shares not only sells you the fish, they provide great (easy!) recipes.
Tonight I made Teriyaki Wild Alaskan Black Cod (Sablefish) from the vessel known as the Bella Dawn. I’m hooked 🎣😍

Stu Weathers’ Teriyaki Sablefish (Black Cod)

★★★★★

GRILLED, Healthy, Main Dish, Seafood

Prep Time: 5 min Cook Time: 20 min Servings: Serves:4 Source: sitkasalmonshares.com

INGREDIENTS

1 lb sablefish (black cod) fillets, cut into 4 pieces

1 teaspoon cornstarch

1 teaspoon water

1/2 cup soy sauce

3 tablespoons brown sugar

1 tablespoon freshly grated ginger

4 garlic cloves, minced to a paste

1/4 cup mirin

DIRECTIONS

MAKE TERIYAKI SAUCE

Combine water and cornstarch in a small bowl to create a slurry. In a small saucepan over medium-low, combine soy sauce, brown sugar, ginger, garlic, and mirin. Stir in cornstarch slurry and simmer until sauce is thick enough to coat the back of a spoon. Let cool completely.

MARINATE

In a large resealable bag, place sablefish fillets with teriyaki sauce. Marinate for at least 2 hours—overnight is preferable.

GRILL SABLEFISH

Preheat a gas or charcoal grill over medium heat. Place marinated sablefish fillets skin-side down on the grates. Cover and cook for approximately 12–15 minutes or until the fish begins to flake. Serve immediately!

NOTES

Note: You can use 3/4 cup of your favorite teriyaki sauce mixed with 1 Tbsp freshly grated ginger and 4 finely minced garlic cloves to make this even easier.