Recipe: Beef Chow Yum

Estimated Cost:  $10.00

Prep Time:  10 minutes

Cooking Time:  20 minutes

Serves:  4

It’s great to find a recipe that matches the flavor you get with Chinese takeout.  Beef Chow Yum does this wonderfully.  The Bean-garlic sauce combined with brown sugar is the key to its “is this takeout?” secret formula.

8 oz. wide rice OR egg noodles
1/2 cup rice vinegar or dry sherry
4 tsp. black bean garlic sauce
1 Tbs. soy sauce
2 tsp. brown sugar
2 tsp. cornstarch
4 tsp. canola or peanut oil, divided
1 tsp. ginger, minced (how to)
1 sm. onion, thinly sliced
1 bag (16 oz.) frozen stir-fry vegetables
1/2 cup water, divided
8 oz. sirloin steak, cut into thin slices

1. Prepare noodles according to package directions. Drain, rinse with cold water and transfer to a large bowl.

2. In a small bowl, combine rice vinegar, black bean-garlic sauce, soy sauce, brown sugar, and cornstarch; mix well and set aside.

3. In a large sauté pan, heat 2 teaspoons of the canola oil over medium heat. Add the ginger and onion, stirring often, until softened about 1 to 3 minutes. Add vegetables and 1/4 cup of the water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 3 to 5 minutes. Transfer the vegetables mixture to the bowl with the noodles.

4. Heat the remaining 2 teaspoons of canola oil in the sauté pan over medium-high heat. Add steak and cook, stirring, until browned, 1 to 3 minutes. Add the reserved sauce from step #2 to the pan; stirring, until the sauce has thickened slightly, 1 to 2 minutes.

5. Return the noodles and veggies to the sauté pan along with the remaining 1/4 cup water; tossing to coat with sauce, until heated through, about 2 minutes more.

Mike’s comments:

The recipe for Beef Chow Yum works equally well with tofu for a vegetarian meal or boneless, skinless chicken breast. Sliced cucumbers and tomatoes tossed with rice vinegar, sesame seeds, and a pinch of salt make for a perfect side.

Black bean garlic sauce, rice vinegar, and rice noodles, sometimes called “Pad Thai noodles” or “straight-cut” can be found in the Asian or international food sections at most supermarkets.

Recipe: Weeknight Chicken Manicotti

Estimated Cost:  $10.00

Prep Time:  20 minutes

Baking Time:  1 hour

Serves:  7

Manicotti are very large pasta tubes usually ridged, that are intended to be stuffed, then baked and topped with a traditional Italian white béchamel that is usually made with Romano or Parmesan cheese, or red sauce, or both. Traditionally, the filling is ricotta cheese mixed with cooked chopped spinach which may or may not include ground meat such as veal.

This western adaptation streamlines the process and is super easy!  No precooked noodles, just five ingredients and only three very simple steps.  A perfect weeknight, one casserole dish that does not sacrifice flavor for ease of preparation.

1 jar (24 oz.) Marinara sauce
3/4 cup water
1 tsp. garlic powder
1/2 tsp. salt
1 1/2 lb. chicken breast tenders
14 uncooked manicotti shells
2 cups shredded Mozzarella cheese
chopped fresh basil leaves, if desired

1. Preheat oven to 350°F. In medium bowl, mix Marinara sauce and water. Spread about 1/3 of the Marinara sauce mixture in ungreased 13×9-inch glass baking dish.

2. Sprinkle garlic and salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.

3. Bake about 1 hour, at 350°F, or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered an additional 5 minutes, or until cheese is melted. Sprinkle with basil if desired.

Mike’s comments:

Personalize this recipe with your favorite Marinara or pasta sauce. Personally, I’ve always been a fan of the Newman’s Own line of pasta and Marinara sauces.

Recipe: Penne and Beef Casserole

Estimated Cost:  $12.00

Prep Time:  15 minutes

Baking Time:  30 minutes

Serves:  5

This scrumptious meal couldn’t be easier to prepare.  It has a zesty Italian flavor and is a very hearty meal.  I have a friend who requests I prepare this every time I have them over for dinner.  Try this one out, you won’t be disappointed!

2 1/2 cups dried penne pasta
12 oz. lean ground beef
1 jar (24 oz.) marinara sauce
2 cups frozen Italian-style vegetables
1/3 cup Parmesan cheese, grated
3/4 cup mozzarella cheese, shredded

1. Preheat oven to 375° F.

2. In a large nonstick sauté pan, over medium-high heat, cook beef, stirring occasionally, until no longer pink; drain. Stir in pasta, sauce, vegetables and half of Parmesan cheese. Spoon into ungreased 13 x 9-inch baking dish. Sprinkle with mozzarella cheese and remaining Parmesan cheese.

3. Bake at 375°F for about 20 minutes or until cheese is melted and mixture is heated through.

Mike’s comments:

It’s become a tradition, in my family, to serve this delicious casserole with Homemade Cheesy Garlic Bread with Striped Delight for dessert.

Recipe: Caesar Salad

Estimated Cost:  $5.00

Prep Time:  15 minutes

Total Time:  15 minutes

Serves:  4

Without question my favorite green salad.  The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States.  His daughter Rosa recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.”

I’m usually dramatic enough, when entertaining guests, that I can get away with tossing in the kitchen then serving.

1/4 cup freshly shredded Parmesan cheese
1/4 cup mayonnaise
1/4 cup water
2 Tbs. lemon juice
2 cloves garlic, finely chopped (how to)
1/2 tsp. Worcestershire sauce
1/4 tsp. ground black pepper
1/8 tsp. ground mustard
1 bag (1 lb.) chopped romaine lettuce
2 cups Italian croutons

1. In a small bowl, cheese, mayonnaise, water, lemon juice, garlic, Worcestershire sauce, pepper and mustard; mix until creamy.

2. In a large serving bowl, combine the lettuce and dressing; toss well to coat. Sprinkle with Italian croutons. Serve immediately.

Mike’s comments:

For a little extra wow-factor, I like to heat the croutons in the oven (350°F) for 5 minutes just before adding to the salad.

Recipe: Shrimp with Garlic Cream Sauce over Linguine

Estimated Cost:  $15.00

Prep Time:  10 minutes

Cooking Time:  15 minutes

Serves:  4

An elegant meal on the table in under 30 minutes.  You are sure to impress guests with this mouth-watering shrimp dish.  Every time I prepare it I am amazed how quickly it goes together.  Let them think you slaved away in the kitchen to serve this one! <wink>

1 cup hot water
1 cup powdered coffee creamer
8 large cloves garlic, unpeeled
16 lg. shrimp, peeled and deveined (how to)
2 Tbs. extra virgin olive oil
1 tsp. cornstarch
3 Tbs. finely chopped parsley OR 3 tsp. parsley flakes
3/4 cup freshly shredded Parmesan cheese
1/2 pkg. (8 oz.) linguine, cooked

1. Prepare linguine per package directions. Have it boiling as you prepare the recipe so the linguine is done just as the shrimp mixture is ready. This is the only trick to the recipe, it’s simple timing.

2. In a medium bowl, whisk together the water and powdered creamer until smooth.

3. In a medium saucepan, bring 6 cups water to a boil. Add unpeeled garlic cloves; boil for 2 minutes. Add shrimp; boil an additional 2 minutes, or until they turn pink. Drain. Peel and chop garlic.

4. Heat oil in a large sauté pan, over medium-high heat. Once oil is hot, add garlic; cook, stirring frequently, for 1 minute.

5. Add powdered creamer mixture and cornstarch to hot sauté pan; whisk until cornstarch is dissolved. Cook, whisking occasionally, for 3 to 4 minutes or until sauce begins to thicken. Stir in parsley, cheese and shrimp. Season with salt and ground black pepper. Pour sauce over pasta; toss to coat.

Mike’s comments:

Don’t have any linguine pasta on hand? No worries, spaghetti pasta works just as well.

Original recipe source: Nestle Kitchens

Recipe: Weeknight Chicken Fajitas

Estimated Cost:  $10.00

Prep Time:  20 minutes

Cooking Time:  20 minutes

Serves:  4

I love chicken fajitas, but often times I don’t have the time to put together my traditional fajita meal.  On nights like that, I pull this recipe out, and am eating in under an hour for under 10 bucks.  This is good chow.

1 lb. boneless chicken breasts, cut into strips
1 pkg. (1.25 oz.) taco seasoning mix
1 tsp. vegetable oil
1/4 cup Italian salad dressing
1 pkg. (16 oz.) pepper stir fry frozen vegetable mix
8 flour tortillas (6 inch), heated (how-to)
1 1/2 cups shredded Cheddar cheese
chunky salsa
sour cream

1. In a medium-bowl combine the sliced chicken and taco seasoning and vegetable oil; mix to coat.

2. Preheat a large nonstick skillet over medium heat. Add chicken mixture; cook and stir 5 minutes or until done, stirring occasionally.

3. Stir in dressing, frozen vegetables; cook 5 minutes or until vegetables are crisp-tender, stirring occasionally.

4. Spoon down centers of heated tortillas; top with cheese, salsa, and sour cream.

Mike’s comments:

Substitute frozen Asian mixed vegetables, or your favorite blend, in place of the pepper stir fry veggies.

Recipe: Mike’s Banana Bread

Estimated Cost:  $4.00

Prep Time:  15 minutes

Cooking Time:  1 hour

Serves:  10

My solution for a delicious quick bread that will keep you from throwing out over-ripe bananas.

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 1/2 cups mashed banana (approx. 3 lg.)
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon

1. Preheat oven to 350°F. Grease and flour one 9×5-inch loaf pan.

2. In an electric mixer cream butter and sugar until smooth. Beat in eggs, then bananas. Add flour, soda, salt, and cinnamon; mixing just until combined.

3. Pour into greased loaf pan and bake at 350°F for about 1 hour, or until a toothpick comes out clean when inserted into middle of bread.

Mike’s comment’s:

I always seem to end up with 3 or 4 bananas, uneaten and over-ripened, in my pantry. It doesn’t matter if I buy 8 bananas at the grocery store or 4 – I still end up with 3 or 4 about to go bad. This recipe is my quick way of ensuring I don’t waste them.

I like to keep my banana bread in the fridge, in a Ziploc bag.

Recipe: Weeknight Chicken Cordon Bleu

Estimated Cost:  $9.00

Prep Time:  20 minutes

Cooking Time:  20 minutes

Serves:  4

Perfect for those nights after a long workday when you want something with a high yum factor but low amount of preparation required!

1 Tbs. butter
1 1/4 lb. skinless, boneless chicken breast halves
1 can (10 3/4 oz.) cream of chicken soup
2 Tbs. water
2 Tbs. white wine OR chicken, beef or vegetable stock
1/2 cup shredded Swiss cheese
1/2 cup diced cooked ham
6 oz. medium egg noodles, cooked and drained (about 4 cups after cooked)

1. Prepare egg noodles per their package; drain and set aside.

2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

3. Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.

Mike’s comments:

I’ve been preparing this quick and easy recipe for more years then I can recall. I remember stumbling across this great recipe in a small cookbook put out by Campbell’s Soup. It was that cookbook and my Doors Greatest Hits CD that I missed most after my divorce.

Recipe: Outer Banks Shrimp Burgers

Estimated Cost:  $11.00

Prep Time:  15 minutes

Cook Time:  8 minutes

Serves:  4

The first time I had a shrimp burger was in the Outer Banks in North Carolina at a diner just off the beach.  I’ve tried to replicate that culinary experience for years, and I think I’ve gotten pretty close.

1 lb. shrimp, peeled and deveined
2 garlic cloves
1/8 cup cilantro or freshly chopped parsley
1 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1 tsp. Old Bay Seasoning
1/8 tsp. cayenne pepper
1/2 cup Panko breadcrumbs
1 egg, lightly beaten
1 Tbs. vegetable oil
4 whole wheat hamburger buns
lettuce and mayonnaise if desired

1. Coarsely chop half of the shrimp and add to a medium-bowl.

2. Place the remaining shrimp, garlic, and cilantro in the food processor. Pulse shrimp mixture to create a chunky paste, approximately 5-7 pulses. Mix the shrimp paste in the bowl with the chopped shrimp.

3. Add the salt, paprika, onion powder, Old Bay Seasoning, cayenne pepper, Panko breadcrumbs, and egg; mix only to combine.

4. Form into 4 patties.

5. Heat a skillet over medium high heat with the vegetable oil. Add the burgers and cook for 3-4 minutes on each side. Serve on a whole wheat roll with lettuce and mayonnaise.

Mike’s comments:

The topping and condiment combinations for Shrimp Burgers are endless. Get creative and use items your family loves the most. One of my personal favorite condiments for Outer Banks Shrimp Burgers is Old Bay Horseradish Mayonnaise.

Recipe: Basil and Sun Dried Tomato Dip

Estimated Cost:  $7.50

Prep Time:  10 minutes

Chill Time:  2 hours

Serves:  8

I love dips, this is probably due to the fact I am one myself.  Basil and Sun Dried Tomato Dip is really easy to make and is an awesome addition to any party.  Bring this dip to the next get-together you are invited to, and I guarantee you’ll be asked for the recipe.

6 sun dried tomato halves, packed in oil
1 cup all natural plain yogurt
2 1/2 Tbs. fresh basil, chopped
1 Tbs. extra virgin olive oil
1 clove garlic, crushed OR 1 tsp. garlic powder

1. Drain and chop sun dried tomatoes.

2. In a medium-bowl, combine sun dried tomatoes, yogurt, basil, oil and garlic; mix well. Salt and pepper to taste.

3. Chill for 2 hours to let flavors combine. (You can skip chilling if time is short)

Mike’s comments:

I like to serve Basil and Sun Dried Tomato Dip with pita chips and raw veggies. It’s even great with potato chips.