Manage my Fridge

wanna say I used about equal parts maybe a little heavy on the juice, but I simmered it down a minute. Salt pepper. Used bbq sauce bottle to measure the cream. So good.

For as long as I have been making these, you would think I would have a recipe down to paper by now, but honestly we have never found an official one.

So as much as I hated reading this in other people’s recipes …. Imma do the same thing

I put this in…. Find the mix/taste that hits your memory…. Its a pretty easy gf adaptation just read your labels

Sauce Ingredients:

Soy sauce base

Hoison sauce

Thai chili paste

Sriracha sauce

Fish saice

Rice wine vinegar

Garlic minced

Ginger minced

Oyster sauce

Veggies:

I do not do mushrooms so if you are looking for an exact P.F. Chang’s copy use shitake, but tuis is what I use:

Water chestnuts, diced or shredded carrots, radishes. Proportionate, but light on carrots. I would use volume as a guide, and use at least 1 1/2 to 2 times the volume of raw vegetables to chicken to end up near 1/2 and 1/2 mix.

Note: We were looking for local produce when we were putting together at Fusion, and I believe we used Bok Choy sometimes.

Presentation:

If you are thinking about bringing it to a part, here is what we dis. We used a crock pot with the lettuce on the side. We also have white holder with two sides. One with sriracha one for the spoon.

See right side of board set up.

*Missing were the crunchy rice noodles…. We were shopping in Maine. Extra sauce. For simplicity we made a wetter mixture that people could spice up instead of the additional sauces the restaurant serves.

Triple-Citrus Cheesecake

Lettuce Wraps

Charcuterie Board

We did a take on our citrus cheesecake with a gf lemon ginger crust. We used Tate’s for the lemon cookie crumbs. But watch out their ginger cookies have chunks I had to sift out.

(5) packs Cream Cheese - I use a mix of fat and 1/3 less fat. Philadelphia brand name out of habit (its a take on one of their recipes.

(5) eggs

(2) cups sugar

(2) tsp Vanilla (pure and natural)

Zest and Tbsp. Juice from lemon, lime and orange.

Blend until very smooth.

Crust:

Crust about 1 1/2 cups crumbs of ginger and lemon cookies to taste and a quarter cup butter

Note: Don’t obsess about getting them all wet with butter, it all comes together with oven magic.

I figured out the spice. A pinch of nutmeg and about a 1/2 teaspoon of cloves! I had always assumed cinnamon was in there and experimented with the other two (and more), but nope. Left that out and there she was, the flavor I was hunting.

If I turn the oven off early and let them

Sit, I can just about get the texture but it’s still the ‘classic’ cookie shape. Like a small island highest point in the middle.

I’m still messing around with the temperatures to get the shape. Their are perfectly round and level ( and thick) so more to come.

It’s a fun experiment.

Use your standard toll house choc chip recipe

Another outing with the triple citrus cheesecake from Kraft Philly recipe.  Used a great gf graham cracker crust.  And here is where I should put that brand name so you can know about them... Next time I get to Olivers...

It was kind of a strange gathering as none of us really knew one another, but were all invited to a house, for a dinner expecting to be the only guests.  Worked out fine, but it started like a murder mystery.

So I have for years, been trying out how to eat oatmeal to lower my cholesterol, because it really seems to, and enjoy doing it.  So here it is.

I merged the usual baked oatmeal recipes with our old apple cake recipe..

about 3 cups small diced apples.  so we are looking at the height and width dimensions about that of an oat, (obviously not the thickness).  

The a cup of brown sugar.

Let those two sit for an hour or so until the apples get good and wet.  Then add one teaspoon of vanilla, and a teaspoon of cinnamon, as well as some salt (1/4 tsp maybe)

stir that around.  

Add 2.5 cups of oats and strip around.

Then a beaten egg and a cup of milk.  Stir that all up.  

Another thing I hope I find a pic of.  Nice job by Jaquesy on these.

Peanutbutter Cookies

1 cup of butter (melted) 1 cup of creamy peanutbutter 1 cup white sugar 1 cup brown sugar3 eggs 1 tsp vanilla 3 cups flour 2 tsp baking soda ¼ tsp salt

Fresh Cajun salsa

Blueberry Brutus

4 cups Romaine 2 oz Blueberry Vin ¾ cup chix

Toss in Bowl

Top with: ¼ cup candies walnuts ½ Tbls dried Blueberries ¼ cup Parm shredded

This salad was so simple, but really worked.

Oh and of course...

Dressings Blueberry Vinegarette

Egg Nog Pancakes

3 egg yolks 1 whole egg 1 ½ cup of half and half 1 ½ cup of flour 2 tablespoons of sugar 1 teaspoon vanilla ½ teaspoon of freshly ground nutmeg 4 teaspoons of baking powder (I used 6 because I like them puffy) Pinch of sea salt

Bourbon-Maple Syrup

½ cup of real maple syrup ½ shot of bourbon (more depending on your relatives)

Crouton Spice Mix

Crab cakes: 1 pound of claw crab meat 1 cup of breadcrumbs 6 Tablespoons of mayo 2 tsp of salt 2 tsp of black pepper 3/4 red pepper fine diced 1 stalk of celery fine diced 2 Tbsp of parsley

I can't seem to find a pic of it, but we made a rocking carrot cake.  It was as, many of my recipes are, my Mom’s version of a mass market favorite.