Lemony Asparagus and Green Beans

Ingredients

• 1 large lemon
• 1 lb. green beans, trimmed
• 2 lb. asparagus, trimmed
• 1 cup mayonnaise
• 5 slices bacon, chopped
• 2 medium shallots, finely chopped
• 1/4 c. chopped pecans
• 2 tablespoons minced fresh tarragon
• Salt & Pepper to taste

Directions

• Grate lemon zest, squeeze the juice & set aside.
• Heat large saucepot with salted water to boiling on high.
• Add green beans; cook 1 minute.
• Add asparagus; cook 2 minutes then drain
• In skillet cook bacon until crisp, transfer to small plate.
• To bacon fat in skillet, add shallots; cook 3 minutes, then turn off heat.
• Whisk in lemon juice, salt, pepper, mayonnaise & tarragon
• In pot used to cook vegetables, toss shallot mixture with vegetables; transfer to serving platter.
• Top with bacon, pecans and lemon zest

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Mexican Street Corn Casserole

Ingredients:

• 48oz frozen corn (3 pkgs) thawed
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 cup grated jack cheese
• 1 cup grated parmesan cheese
• 1 cup grated cotija cheese
• 1 egg
• 2 tablespoons butter
• 1/2 large onion diced
• 4 oz. can diced green chiles
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• salt & pepper to taste
• chili powder for garnish
• Jalapeño chopped

Directions:

• Preheat the oven to 400 degrees.
• Sauté onion in butter for 5 minutes
• Stir in mayonnaise, sour cream, jack cheese, parmesan cheese, egg, green chiles, jalapeño, cumin, salt, pepper, paprika, corn and half of the cojita cheese
• Grease a casserole dish with butter and spoon in mixture
• Bake for 20 minutes
• Top with remaining cojita cheese and a sprinkling of chili powder

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Hard Knox Corn Muffins

Ingredients

• 1 1/2 cup all-purpose flour 
• 2/3 cup granulated sugar 
• 1/2 cup yellow corn meal 
• 1 Tbsp baking powder 
• 1/2 tsp salt 
• 1 1/4 cup milk 
• 2 eggs, lightly beaten 
• 1/3 cup vegetable oil 
• 3 Tbsp butter, melted 

Instructions 

1. Pre-heat oven to 350 degrees F.  Grease or paper-line muffin cups. 
2. Combine flour, sugar, corn meal, baking powder, and salt in a medium bowl. 
3. Combine mlk, eggs, vegetable oil, and butter in small bowl; mix well.   
4. Add to flour mixture; stir just until blended.   
5. Pour into muffins cups 2/3 full. 
6. Bake 20 minutes.

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Greek Lemony Chicken Soup

Ingredients

• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 3 medium carrots, finely chopped
• 1 large leek, finely chopped
• 10 cups unsalted chicken stock
• 2/3 cup dry jasmine rice
• 1/2 cup lemon juice
• 2 large eggs
• 1 tablespoon finely chopped fresh dill
• 4 cups spinach
• 1 rotisserie chicken, meat picked and shredded into bite-size pieces (about 14 ounces) or https://ykcirzeravla.blogspot.com/2018/09/velveteen-chicken-for-stir-fry.html
• 2 teaspoons salt
• Cracked black pepper, for serving (optional)

 

Directions

• Heat oil in a large stockpot over medium heat.
• Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes.
• Add chicken stock to vegetables and bring to a boil.
• Add rice and reduce heat to medium-low; cook, stirring occasionally, about 20 minutes.
• Whisk together lemon juice and eggs in medium bowl.
• Slowly pour 1 cup of hot broth into egg mixture, whisking constantly
• pour egg mixture back into pan,  stirring.
• Add dill, spinach, chicken, and salt, cook for 10 minutes more.
• Sprinkle with black pepper

 

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Chicken Afritada

Ingredients

• 2 lbs chicken, cut into serving pieces or https://ykcirzeravla.blogspot.com/2018/09/velveteen-chicken-for-stir-fry.html
• 1 large potato, quartered
• 1 large carrot, sliced
• 1 large bell pepper, sliced
• 1 jalapeno pepper, chopped
• 1 cup green peas
• 1 can garbanzo beans
• 8 ounces tomato sauce
• 4 cloves garlic, minced
• 4 pieces hotdogs, sliced
• 1 medium onion, diced
• 1¼ cups chicken broth or stock
• 2 pieces dried bay leaves
• 1 teaspoon granulated white sugar
• 4 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

1. Pour-in cooking oil in a cooking pot or casserole then apply heat.
2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
3. Remove the chicken from the cooking pot.
4. On the same cooking pot, sauté garlic and onions.
5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
7. Add the potato and carrots then simmer for 10 minutes until the vegetables are soft.
8. Put-in the bell pepper, jalepeno pepper, green peas, garbanzo beans, salt, sugar, and ground black pepper then cook for 3 minutes more.

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Velveteen Chicken (for Stir Fry)

Chinese restaurants use this trick to velvetize chicken for their dishes...

Ingredients: 

1 lb boneless, skinless chicken meat, cut into thin strips 

2 Tsp Rice Vinegar 

1 egg 

1 Tbs cornstarch 

1 teaspoon salt 

2 Tbs Oil  

Preparation: 

Whisk the egg white, cornstarch, vinegar, salt and oil in a medium bowl until smooth. 

Add the sliced chicken and mix until well coated. 

Refrigerate (marinate) 30 minutes or more

To cook:

slowly drop loosened chicken strips into boiling water

bring back to a boil, stir and cook for 1 minute

Remove the chicken with a slotted spoon or into a colander to fully drain

or you can drop loosened chicken directly into boiling soup , return to boiling, and cook for a minute more

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