Wednesday, June 26, 2019
3/4 cup flour
1 tablespoon sugar
1 tablespoon cornmeal
2 teaspoons baking powder
1/2 teaspoons salt
3/4 cup milk
2 and 1/2 cups chopped onions- about 2 small onions.
oil for frying
Mix together dry ingredients.
Add milk and stir, batter will be thick.
Add onions and mix thoroughly
Heat 1/2 inch oil in skillet over medium high heat
drop batter by tablespoons in hot oil, flatten slightly
Brown on both sides until nice and crisp
Drain on paper towels
Saturday, June 22, 2019
Mey loves to bring goodies over and this carrot salad is my favorite. I asked her for the recipe and she said a little of this and this much of that. I had to experiment till I came somewhat close to hers.
Mey uses a mortor and pessel to grind the peanuts first, then adds the habanero ( each time she makes it the amount changes). Add the amount of heat you desire.
In the mortor, which now contains the crushed peanuts and haberno add a clove of garlic and crush.
about 2 tablespoons Peanuts - Mey likes the honey roasted.
Habanero- add as little or as much depending on the degree of heat you like
1 peeled clove -garlic
4 to 5 large carrots
1 medium tomato
salt to taste
Peel and shred 4 or 5 large carrots into a medium sized bowl.
Cut 1 medium sized tomato and add to mortor and crush.
Add the mixture of peanuts,habanero, garlic and tomato to shredded carrots. Mix well.
Juice 1 lemon and add to carrot mixture and salt to taste.
Once in awhile Mey will add anchovies. No salt required if you add them.
You can use regular peanuts instead of honey roasted. Add sugar the mixture to taste.
If someone makes this and likes it and shares- please remember it is Mey's original recipe.
Tuesday, June 18, 2019
Ae-yun is generously supplying me with lots of cucumbers. I planted a few cucumber seeds and might get some. Very difficult to grow anything now due to no rain and temps in the upper 90's.
2 Carrots, Large
1 medium size onion ( or you use green onion)
1/4 cup Peanuts
2 Seedless cucumbers
1/2 tsp Red pepper flakes
1/2 tsp Salt
1/3 cup rice vinegar
1 tablespoon toasted Sesame oil
2 tbsp Sugar
Slice the cucumber in half and then in slices. Slice the onion in thin stripes.
Peel and shred carrots
Add cucumber, onions and carrots to a medium sized bowl.
In a small bowl combine rice vinegar, toasted sesame oil, salt, sugar and red pepper flakes. Pour over cucumber mixture and stir to combine.
Sprinkle peanuts on salad.
Thursday, June 13, 2019
Mey gave me a little container of rice. Not wanting to waste it since I'm not a rice enthusiast I figured I would make fried rice for Gabe.
I had chicken left over from DELMARVALOUS CHICKEN, and cabbage from Crack Slaw (Asian Cole Slaw)
Recipe in the short video above.
Wednesday, June 12, 2019
3 boneless, skinless chicken breasts
1 or 2 teaspoons garlic powder
1 teaspoon dried oregano
Red crushed chili pepper flakes, optional
Pinch of salt and fresh cracked pepper
1 cup shredded mozzarella cheese (or Gruyere)
2 to 3 tablespoons unsalted butter
5 large onions, thinly sliced
3 cloves garlic, minced
1/4 to 1/2 cup chicken broth
Fresh chopped parsley, for garnish
1. Preheat oven to 400°F . Spray a 9×12-inch baking dish and set aside.
2. Melt butter in a large skillet over medium-high heat. Add onions, add salt and pepper. Cook for 5-8 minutes until soft.
3. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth to deglaze if your pan gets too dry, and keep stirring until onions are browned.
4. Stir in fresh minced garlic and cook until fragrant, about 1 minute.
5. Season chicken breasts with oregano, salt, pepper, and garlic powder. Arrange chicken breasts in the baking dish.
6. Divide caramelized onions on top of each chicken breast. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven, until fully cooked and cheese is bubbly. Then broil for 2 minutes to crisp up the cheese.
Tuesday, June 11, 2019
2 cups frozen Pineapple chunks
2 -3 frozen banana's ( slice first then freeze on tray)
6 oz Pineapple Juice ( used the juice from pineapple rings in heavy syrup*)
Blend all ingredients in strong blender or food processor until whipped.
If mixture is too runny, add 1/4 cup ice and process further.
* Added rings to the dehydrator - took 12 1/2 hours to dry
Monday, June 10, 2019
This is an easy recipe and so very good. Hope you enjoy it as much as I did.
1 10 oz can cream celery soup
1 T flour
4 T butter
1/2 t. garlic salt (or fresh minced garlic) shopping list
1 box 20 oz frozen chopped spinach, cooked and drained
1 small chopped onion (cooked in just a bit of butter)
salt and pepper to taste
In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt (or fresh minced garlic), salt and pepper until smooth and piping hot.
Combine with spinach and chopped onion.