Drunken Noodles (Pad Kee Mao)

Recipe taken from Kevin Curry from Fit Men Cook app.

I didn't follow it correctly when I should have, and it ended up being too acidic (add lime juice, didn't add the sugar). Also, need to add less fish sauce because Eric doesn't like a lot.  I ended up adding Hoisin to his meal and he liked it better.  I also doubled the recipe because I was adding a ton of veggies.

Also the brown rice noodles instructions were to cook for 4-5 min, and I did 3 min, but still think it could have been less.  Just looked up a different way to cook them from KitchenSkip.com

1. Boil water

2. Turn off heat

3. Add noodles

4. Soak for 6-10 min

5. Drain

6. Rinse in cold water - rinsing makes it less sticky

Ingredients:

-Garlic, minced

-Chicken, diced

-Roma tomatoes, small diced - I used 3, but would do 4 like it said

-4 Tbsp fish sauce (do 3)

-4 Tbsp soy sauce

-4 tsp coconut sugar (didn't add, but need to next time)

-3 tsp lime zest (don't add the juice!)

-2 Tbsp thai chili sauce 

-32 oz tofu shirataki noodles - I just used 1 box of brown rice noodles and was perfect for 6 servings

-Thai basil, chopped

-Veggies used: 1 yellow onion, 2 bell peppers, 1 large zucchini - for 6 servings

Directions:

1. Cook garlic + serrano in pan.  Add chicken. Set aside.

2. Combine tomatoes, fish sauce, soy, coconut sugar, lime zest, and chili sauce into pan.  Cook for about 5 min, until tomatoes have created their own paste and sauce

3. Add veggies and cook

4. Add uncooked noodles????

5. Combine with chicken

6. Garnish with thai basil

Party snacks

Over the years, I've thrown a lot of parties.  I know what works and what doesn't work.  Or at least what I feel does/doesn't work. I could be wrong.  We used to buy food like fajitas or pizza, but people don't really eat food.  Except a Chick-fil-a chicken platter.  People will eat that up.  Anyways, I wrote my list of recipes out on a piece of paper, but I threw it out/gave it to Jasmine, so writing it down here.  The salsa is on here already, but will just write it again. This latest set of recipes was for the last party we threw for NBA All-star Feb 2019.

Salsa

-1 can of diced tomatoes (14 oz)

-1 can of original Ro-tel (10 oz)

-1/2 small white onion

-1 jalapeno

-1 lime

-1 clove garlic

-handful of cilantro

-1 tsp honey

-1/2 tsp salt
-1/4 tsp cumin

Guacamole (x3 for onions, no onions, and for 7-layer dip)

-3 large oavocados

-1 lime

-1/2 white onion

-3 Tbsp cilantro

-2 roma tomatoes

-1 tsp garlic powder

-1 jalapeno

-1 pinch cayenne/cumin/salt

Queso

-1 package of cream cheese, cubed (8 oz)

-White American cheese, cubed (1 lb)

-1 Tbsp salted butter

-4 Tbsp milk (or more)

-1 can of diced green chiles (4 oz)

-1/2 Tbsp diced jalapenos

-2 Tbsp cilantro (optional)

Ritz cracker + candied jalapenos

-1 jar candied jalapenos

-1 box of mini Ritz crackers

-cream cheese

7 layer dip (basketball shaped)

-1 can refried beans + taco seasoning

-guacamole (no tomato/no onion)

-sour cream (16 oz) + cream cheese (8 oz)

-roma tomatoes (or salsa, but not the watery kind)

-shredded lettuce

-shredded cheese

-olives (in shape of basketball)

Ranch dip (for veggie tray)

-sour cream (16 oz)

-1 ranch packet

Veggie platter

-baby carrots

-broccoli

-cucumber

-cheese cubes

x tomatoes - nobody eats

x celery - nobody eats

Fruit tray (don't think I ever made)

-pineapples

-strawberries

-blueberries

-mandarin oranges

Punch (refrigerate everything)

-1 quart cranberry juice

-1 quart pineapple juice

-1 frozen OJ can

-1 frozen lemonade can

-1 quart ginger ale (add right before serving)

-vodka…a lot of vodka 

Mediterranean Roasted Vegetables

Haven't made yet, but looking at recipes from Little Ferraro Kitchen and a Cedar Spoon
Added balsamic vinegar to mix.

Veggies to consider:

-red onion

-bell peppers

-zucchini

-cherry tomatoes

-chickpeas

Seasonings:

-olive oil

-garlic cloves, minced or 1/2 tsp garlic powder

-1 tsp oregano

-1 tsp thyme (don't have)

-1 tsp za'atar

-1/2 tsp smoked paprika

-1/4 tsp turmeric (sprinkle)

-1/4 tsp salt

-Black pepper to taste

-balsamic vinegar

-chopped fresh parsley or basil as garnish (don't have)

-lemon juice as garnish (optional and probably won't use since using balsamic)

Directions:

1. Preheat oven to 425

2. Toss veggies and seasonings and layer on sheet

3. Roast for 30-35 min

Mini Pecan Phyllo Tarts

Taken from Skinnytaste.

Pretty good, but much better warm.

Very simple to make!

Ingredients:

-1 Tbsp butter, melted

-1 large egg

-4 tsp brown sugar

-2 Tbsp honey

-1/4 tsp vanilla

-1/2 cup pecans chopped

-15 mini phyllo shells, Athens

Directions:

1. Preheat oven to 350 F

2. In a medium mixing bowl, combine all ingredients except pecans.  Mix well.

3. Stir in chopped pecans

4. Arrange mini shells on a baking sheet.  Fill with one heaping tsp of pecan mixture.

5. Bake for 10-15 min.  Cool before serving.

Cranberry Brie Bites

Recipe seen around Instagram, but used The Country Cook as base recipe.

It was nice to have something different to snack on.  I made NYE with Jasmine and Thomas there to eat some.  Eric even ate a few.  Didn't blow us away though. 

Made again for UFC night and very good.  Was very generous with the toppings and fit in the hole pretty good when you bake it.

Ingredients:
-all purpose flour for dusting on cutting board

-8 oz crescent dough sheet

-8 oz wheel of brie cheese

-1 cup whole berry cranberry sauce (not jellied)

-fresh rosemary sprigs

-chopped pecans

Directions:

1. Preheat oven to 375 F

2. Spray mini muffin tin with cooking spray

3. Spread flour on cutting board and roll out crescent dough

4. Pinch seams and cut dough into 24 equal pieces and place in tin

5. Cut brie into small pieces and place into tin

6. Add spoonful of cranberry sauce, rosemary sprigs, and pecans

7. Bake until crescent dough is a light golden brown - about 15 min

Pumpkin Pie*

HAVE NOT MADE YET
Recipe taken from San Antonio magazine.

Was going to make for Thanksgiving, but our oven broke.

Ingredients for filling:

15 oz pumpkin solids

14 oz condensed milk

1/2 tsp iodized salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp Chinese 5-spice

1 egg

Directions:

1. Whisk pumpkin, egg yolks, and egg with a mixer until smooth

2. Add condesned milk, cinnamon, ground ginger, salt, ground nutmeg, and Chinese 5-spike and mix until incoporated

3. Pour in filling (1 lb, 7 oz of filling) for a 9 inch pie pan.

4. Bake at 275 F for 46 min

Vietnamese Lemongrass Chicken

Recipe taken from Gimme Some Oven

I grew lemongrass in the back, and haven't used it all season, so wanted to use.  

I served with (Vietnamese) jasmine rice and broccoli.

Ingredients:

-1/4 cup lime juice (used 2 limes)

-3 Tbsp fish sauce (felt was a bit too much/salty)

-2 Tbsp maple syrup (or brown sugar)

-2 Tbsp avocado oil

-1 Tbsp low sodium soy sauce

-4 small garlic cloves

-2 stalks lemongrass, tender white parts only, roughly chopped

-1 medium shallot, peeled and halved (or half of a small red onion)

-2 lbs chicken breasts cut into pieces

-pepper (wasn't listed in ingredients, but then listed in instructions?)

Instructions:

1. Combine lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass, and shallot in a blender or food processor.  Puree until smooth.

2. Set aside a little bit of marinade for Vietnamese rice (if doing).

3. Marinate with chicken for at least 30 min

4. Dump in pan and cook.

Vietnamese rice:

I had an extra shallot!

Cooked shallot + serrano + extra marinade --> add to cooked rice

Notes:

Recipe calls for grilling, but I just dumped the whole thing in the pan and chicken basically boiled.  I wanted to cook the chicken with the marinade, though.

Could consider leaving chicken as tenders and bake in oven without the marinade.

Served with broccoli.