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Memorial Day Recipes

Karyn’s Pasta Salad with Sundried Tomatoes, Feta, and Basil

“ This recipe combines similar flavors, but it is a nice alternative if you don’t want sandwiches for your picnic. “ – Karyn Brooks

PRINT RECIPE Karyn’s Bowtie Pasta Salad with Sundried Tomatoes, Feta, and Basil (1)

8 oz farfalle (bowtie) or rotini pasta, cooked to package directions
3 oz sundried tomatoes, julienne cut (I like Mariani. They are simple sundried tomatoes with no added oil. They come in a plastic package usually located with other tomato products in the grocery store.)
1 cup packed fresh basil, chiffonade cut
4 oz feta cheese, crumbled (also try this with the sundried tomato-basil feta)
2 oz fresh Parmesan cheese, grated
½ c light olive oil
Salt & Pepper to taste
½ c Kalamata olives, pitted and quartered (optional)

Toss first 6 ingredients together, adding Kalamatas at the end. This keeps well for three or four days in the refrigerator. If you are eating this after refrigeration, you made need to toss in a little more oil to revive. This salad is delicious hot or cold, and it is safer for picnics than mayonnaise-based pasta salads.

Chicken BBQ Sliders
Makes 24 sliders

PRINT RECIPE BBQ CHICKEN SLIDER

2 lbs rotisserie chicken, shredded
1 cup of your favorite BBQ sauce

Combine the Chicken and BBQ Sauce in a medium saucepan. Heat to a slow simmer.

24 rolls or slider buns
Olive oil or butter

Preheat a grill pan or broiler on high heat. Brush each side of the buns with olive oil or butter. Grill or broil for about 1 – 2 minutes.

2 cups Jo Ann’s Slaw (recipe below)
Monterey Jack Cheese, sliced

To assemble:
Place cheese on bottom bun. Top with ¼ cup chicken and some slaw. Serve immediately.

Jo Ann’s Slaw Recipe

1 medium cabbage, shredded fine
1 small onion, thinly sliced
1 cup sugar
1 cup white vinegar
¾ cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 tablespoon salt


Put cabbage and onion in a large bowl; top with the sugar.
In a medium saucepan, combine vinegar, oil, mustard, celery seed, and salt. Bring to a boil. Pour hot mixture over cabbage and cool. Cover and refrigerate for 4 hours or up to 2 days.

Vanilla Bean Ice Cream
Makes 1 quart

PRINT RECIPE Vanilla Bean Ice Cream

2 Whole Vanilla Beans
1 teaspoon natural fruit pectin
¼ cup sugar
2 ½ cups whole milk
3 tablespoons milk powder
½ cup sugar
¼ cup Raw Honey
1 ½ cups heavy whipping cream
2 egg yolks

Slice the vanilla beans in half and scrape the seeds from each half into a large saucepan. Add the beans, combine the pectin and ¼ cup sugar in a bowl and mix to combine.

Add the milk and milk powder to the saucepan. Add ½ cup sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 185 degrees, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 39 degrees.

Chill covered, for 12 hours. Strain the mixture and pour into an ice cream freezer container. Freeze using the manufacturer’s directions.

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Thanksgiving Turkey with Seasoned Herbed Butter

Whether you’re roasting a turkey for the first time or looking for an easy, foolproof recipe, this one is worth a try. We’ve used this method to roast our holiday turkey for years and it never disappoints.

Thanksgiving Roast Turkey with Seasoned Herbed Butter

PRINT RECIPE

Serves 12

  • 12 – 14 lb turkey, thawed, giblets and neck removed from the cavity
  • 12 tablespoons softened unsalted butter
  • 2 tablespoons Pepper Creek All Purpose Seasoning
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 – 3 large carrots
  • 2 stalks celery
  • 1 large onion, cut in half
  • Fresh herbs such as sage, thyme and rosemary (optional)
  • Water

Directions:

  1. Add the seasonings to the herbed butter and mix to combine.
  2. Place some of the carrot, celery and onion into the bottom of the roasting pan and add two cups of water.
  3. Place the remaining carrot, celery, onion and optional herbs into the cavity of the turkey.
  4. Loosen the skin from the breast and add the butter under the skin.
  5. Place the turkey on a rack inside the roasting pan.
  6. Let the turkey “rest” for 30 – 45 minutes.
  7. Preheat oven to 325 F.
  8. Loosely cover the turkey with foil.
  9. Roast the turkey for 15 min per pound.
  10. During the last 15 minutes of cooking, remove the foil and increase the temperature to 375 F.
  11. Remove the turkey from the oven and keep covered with foil until serving. (Internal temperature of the turkey should register 165 F.)

Crockpot Turkey

PRINT RECIPE

READY IN: 7hrs 10mins

SERVES: 10

INGREDIENTS

  • 6 -7 lbs  turkey breast, thawed, if frozen
  • 1⁄2 cup chopped onion
  • 1⁄2 cup chopped celery
  • 8 T unsalted butter
  • 2 teaspoons Pepper Creek All Purpose Seasoning
  • 2 teaspoons salt
  • 1 teaspoon fresh coarse ground black pepper
  • 1⁄2 cup  chicken broth
  • Option: fresh sage or thyme leaves

GRAVY:

  • turkey broth, from crock pot
  • 3 1/2 cups chicken broth
  • 3 tablespoons  flour

DIRECTIONS:

Place onion and celery in cavity of turkey breast. (If using herbs, place them inside with the vegetables.)

Sprinkle turkey with seasonings and place in 5 to 6 quart slow cooker.

Pour broth over turkey, cover and cook on low for 7 to 8 hours.

Remove turkey to serving platter, cover with foil to keep warm while making gravy.

Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.

In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.

When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.

Cook until it bubbles and thickens, stirring often.

 

 

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Healthy Bean Thread Noodle Salad

Chicken Salad with Bean Thread Noodles (Serves 6)

Chinese Cuisine Made Simple, Chef Dorothy Huang
Chinese Cuisine Made Simple, Chef Dorothy Huang
1 pound boneless chicken breast 2 tablespoons oyster sauce
¼ teaspoon salt 1/8 teaspoon freshly ground pepper
4 ounces dried cellophane noodles  

Salad dressing:

1 teaspoon minced garlic 1 tablespoon sugar
1 tablespoon soy sauce 2 tablespoons oyster sauce
2 tablespoons sesame oil 4 tablespoons rice vinegar

Salad:

2 cups shredded carrot 2 cups shredded cucumber
Several sprigs of cilantro 1 tablespoon toasted sesame seeds

 

In a mixing bowl, mix chicken with oyster sauce, salt and pepper. Preheat oven to “Broil”. Broil chicken on the upper rack for 5 to 7 minutes on each side, or until golden brown. Slice chicken across the grain 1/8- inch thin slices.

Soak dried cellophane noodles in a pot of hot water for 10 minutes. Drain well. Cut into 3 to 4-inch lengths.

Combine salad dressing ingredients in a jar. Shake well.

In a mixing bowl, toss noodles, carrots, and cucumber with 2/3 of dressing. Transfer to a serving platter. Place chicken slices on noodles. Drizzle the rest of the dressing over. Garnish with sprigs of cilantro.  Sprinkle sesame seeds on top. Serve at once.

** Make it vegetarian! Add tofu, mushroom or edamame instead of chicken.

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The Accidental Fried Chicken Salad

It all started with my trying to improve on the proven. Family gathering coming up, and I wanted to make the ULTIMATE fried chicken–being the matriarch and all. Surely the recipe from one of the top Food Network chefs would be the ticket! SO—I bought a large cast iron chicken fryer from “you know where,” bought just the right sizes of Organic Chickens to the tune of $3.00+ per pound along with a large amount of Crisco, buttermilk, and fresh flour. (Flour gets stale if you don’t cook anymore than I do, and you forget to put it in the freezer.)  The instructions read to be sure to keep the cooking fat at a steady temperature. Borrowed a cooking thermometer and  I was ready.

After work on Saturday I began the process of making this perfect fried chicken. I learned from my grandmother that chicken needs to be put in salty water–brining, it’s called now. Buttermilk, salt, some 
seasonings  All set for the first step toward perfection. Place chicken pieces in the mixture. Refrigerate overnight. Done.
The next day all the ingredients were assembled:  Crisco melting in the pan, thermometer clipped to the side of the fryer, chicken drained and dipped in the flavored flour. When the Crisco reached the appropriate temperature, I strategically placed the chicken into the frying pan. Temperature watched carefully to be sure it is steady, letting brown, turning (h-m-m–seems to be getting a little TOO brown at that temp, but must follow directions.)
Eventually, all the chicken had been fried, and after it had cooled, I took a bite–Yum? NO-O-O! Yuck! TOO SALTY!!!!! We had to order TAKE-OUT. But I couldn’t throw all of that expensive chicken into the trash. SO–Strip off the skin and crust, debone, boil in fresh water three times, shred, add chopped hard-cooked eggs, finely chopped celery, dill relish, mayonnaise and a few red grapes, and, believe it or not, just a little salt. Delicious! Just what I had in mind in the first place.

Thus my recipe for Accidental Chicken Salad. Enjoy! But as for fried chicken, I’ll go back to doing it the way I ‘ve done it for 60+ years.
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Cold Weather Warm Soup

Once in awhile I run across a dish or a recipe that creates calm out of chaos. I guess this is what “comfort food” really is. Our chef, Rachel Solano, introduced me to Thai Cocanut Chicken Soup, a fabulous soup recipe that may rival Grandmom’s Chicken Soup. Here it is. Thanks, Rachel!

Check out our website at www.GourmetGalleryWaco.com. We post new recipes regularly.

Happy Cooking!

Karyn Miller
Gourmet Gallery

Thai Coconut Chicken Soup

This Thai soup is so delicious and unique, you may find yourself replacing your old chicken noodle soup!

Serves: 6 -8 Time: 40 – 45 minutes

2 T Vegetable oil
2 T Grated Fresh Ginger (or Gourmet Garden’s her b blend in 4 oz tube)
2 T Fresh Lemongrass (or Gourmet Garden’s herb blend in 4 oz tube)
3 T Red Curry Paste
1 ½ T Fish Sauce
1 ½ T Soy Sauce
2 T Sriracha Chili Sauce
6 c Chicken Broth
1 T Light Brown Sugar
2 14 oz Cans Coconut Milk
1 lb Chicken Breasts, cut in 1 inch cubes
¼ – ½ lb Sliced White Mushrooms
4 T Fresh Lime Juice
Salt to taste
Large Handful of Fresh Cilantro Leaves

In a large Dutch oven or stockpot, heat vegetable oil over medium heat.
Add ginger, lemongrass, chili sauce, and curry; cook for 1 minute.
Add about a cup of chicken broth to dissolve curry mixture.
Add the remaining broth, fish sauce, soy sauce, and brown sugar and simmer for 10 min.
Add the coconut milk, chicken, and mushrooms and simmer 5 – 10 min to cook the chicken.
Finally, stir in the lime juice and add salt if necessary.
Serve over steamed white rice and a few tablespoons of the cilantro.