Honey Chicken Marinade

Ingredients:

  • 2/3 cup honey
  • 1/4 cup ketchup
  • 1/3 cup soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Directions:

  1. Combine all ingredients and mix thoroughly.
  2. Marinate chicken 1 to 6 hours.
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Braised Eggplant with Garlic and Basil

Ingredients

serves Serves 2 to 3, active time 5 minutes, total time 20 minutes

  • 1/4 cup light soy sauce
  • 1 teaspoon sugar
  • 2 teaspoons chili bean sauce
  • 1 teaspoon cornstarch
  • 3 tablespoons vegetable or peanut oil
  • 1 pound Chinese eggplant (about 2 large), sliced into 1/2-inch disks
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/4 teaspoon salt
  • 1/4 cup fresh basil leaves (preferably Thai basil)

Procedures

  1. Combine 1 1/2 cups water, soy sauce, sugar, and chili bean sauce in a small bowl and stir. Combine 1/4 cup water and the cornstarch in a separate bowl.
  2. Heat the oil over a medium-high heat in a large fry pan or Dutch oven until shimmering. Add the garlic and eggplant and sprinkle with the salt. Cook, stirring occasionally, until lightly softened and fragrant, about 2 minutes.
  3. Stir in the water, soy sauce, sugar and chili bean sauce mixture. Bring to a boil. Reduce heat to a gentle but consistent simmer and cook, uncovered, stirring or flipping eggplant occasionally, for until eggplant slices are tender and liquid has reduced by about half, about 15 minutes.
  4. Stir the cornstarch and water mixture in its bowl to loosen it up. Stir it into the pan with the eggplant and allow it to thicken. Taste for seasoning, adding any extra salt, soy sauce, chili sauce, or sugar as desired. Remove from heat and stir in the whole basil leaves. Serve immediately.

Mushroom-Herb Mac n Cheese

Ingredients:
1 lb. pasta shapes
6 tbsp. unsalted butter, divided
1 lb. cremini (baby bella mushrooms), roughly chopped
1/4 cup chopped red onion
2-3 cloves garlic, finely minced
Salt and pepper, to taste
1 tbsp. white wine vinegar
3 tbsp. all-purpose flour
2 tsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
2 cups whole milk
6 oz. (1½ cups) shredded Gruyere cheese, divided
6 oz. (1½ cups) shredded white cheddar cheese, divided
½ cup panko breadcrumbs

Directions:
Grease a 9 x 13″ baking dish.  Bring a large pot of salted water to a boil.  Cook the pasta according to the package directions, just until al dente.  Drain the pasta, return to the pot, and set aside.

Meanwhile, melt 2 tablespoons of the butter in a 12-inch skillet over medium heat.  Add the chopped mushrooms and onion to the pan and sauté until the mushrooms are tender and almost all of the liquid has evaporated from the pan, about 5-7 minutes.  Stir in the garlic and sauté about 1 minute more, just until fragrant.  Remove the pan from the heat, season the mixture with salt and pepper, and mix in the white wine vinegar.  Set aside.

In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat.  Once the butter is completely melted, whisk in the flour to form a paste.  Cook for 1-2 minutes, stirring constantly, until golden.  Stir in the fresh herbs and cook for 30 seconds, just until fragrant.  Whisk in the milk and cook the mixture, stirring frequently, until the mixture simmers and begins to thicken.  Once the mixture has thickened, remove from the heat.  Whisk in the shredded Gruyere and cheddar cheeses until completely melted and smooth.

Pour the cheese sauce over the cooked pasta.  Add the mushroom and shallot mixture to the pot as well.  Toss well to thoroughly combine.  Transfer the mixture to the prepared baking dish.  In a small bowl combine the panko breadcrumbs with the remaining 1 tablespoon of butter, melted.  Toss with fork to coat the crumbs evenly.  Sprinkle the breadcrumbs evenly over the pasta in the baking dish.

Bake for 15-20 minutes, until browned and bubbly.  Let stand 10 minutes before serving.

Source:  http://juliatylerfoodblog.wordpress.com/2010/10/11/mushroom-herb-mac-n-cheese/

Retro Ranch Dressing

Ingredients:
1 cup buttermilk
1/2 cup mayonnaise
1 tablespoon minced parsley
2 teaspoons minced chives
2 teaspoons lemon juice
1 1/2 teaspoons minced dill
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt
pepper

Directions:
Whisk together all ingredients in a small bowl. Cover and refrigerate 1 hour before serving or overnight.