I like to eat.
I like to cook.
I like to try new things.
Here’s a peek into my life and what I’ve eaten the past couple of weeks.
Spicy Pad Thai
I was blessed with the chance to visit my aunt, uncle, and cousins whenever they were missionaries in Thailand. Before traveling across the globe, I had never experienced Thai food. Chinese food? Yes. Hibachi? Yes. Americanized Asian food? The answers are all yes. Authentic Asian food is 10 billion times better than what they serve at Pei Wei. I was craving something that Bangkok Royal in Waco couldn’t satisfy, so this is what I came up with.
- 1 TBS crushed red pepper
- 1/4 cup Veg oil
- 1/2 cup olive oil
- 3 TBS soy sauce
- 3 TBS honey
- 1 egg
- angel hair pasta
Begin boiling pasta and set aside.
Combine crushed red pepper, vegetable oil, and olive oil in a pan and heat for 2 minutes. Then strain the pepper, but save the oil.
Add honey and soy sauce, mix well, then add to the pasta.
In skillet that was used to make sauce, place desired amount of chicken. Once almost done cooking, place an egg in the skillet as well and scramble.
Mix the chicken and egg in with noodles and enjoy!
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1 cup milk
- 6 large eggs
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
Dip slices of bread in egg mixture and place on greased baking pan. Pour the mixture that is left after dipping the bread, over the slices on the pan.
Place butter in skillet. Place slices of bread in skillet and brown on each side until crispy.
Add syrup, powdered sugar, and fruit if desired.
Go ahead and cue Zac Brown’s song. I made fried chicken. Now, this isn’t your ordinary Babe’s Fried Chicken. It’s different, but still so good.
- 1 qt Coca-Cola
- 1 tsp Liquid Smoke (optional)
- 2 1/2 tbsp Worcestershire sauce
- 1 tbsp Tabasco
- 3 tbsp ground black pepper
- 3 tbsp coarse salt
- 1 egg
- 3/4 cup olive oil
Dry Mix (well combined):
- 2 tsp baking powder
- 2 tbsp coarse salt
- 4 tsp ground black pepper
- 1 tbsp cayenne pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 1/2 cups flour
Rinse chicken, drain, and set aside. Blend together brining mix until salt dissolves. Place chicken in brine in a large covered bowl and marinate, refrigerated, for 4 hours.
Whisk egg well in a stainless-steel bowl and add peanut oil and 21/2 cups water. Add in dry mix, whisking slowly so batter doesn’t clump.
To prepare chicken: Fill a large cast-iron skillet halfway with equal amounts peanut oil and lard. Slowly bring temperature to 375 degrees. (Use a candy thermometer.) While oil is heating, remove chicken from brine and place in a colander in sink. Once chicken has drained, pat dry with paper towels (a critical step) and season with salt and pepper.
Dip chicken in batter and place (carefully) in hot oil. Adjust heat, as the chicken will bring the oil temperature down dramatically — you want it back up to just above 350 degrees. Turn chicken regularly using tongs to prevent burning. After 8 or 9 minutes, remove a piece, prick it to the bone with a fork, and mash it. If the juices run clear, it’s done. Continue cooking if necessary.
Canadian Beaver Tails
I went to Montreal least summer and was feeling reminiscent recently. My mom joked that I ate my way through Canada and New York on my trip, which is true. Here is a recipe for my favorite Canadian treat.
- 1/2 cup warm water
- 1 cup warm milk
- tsp cinnamon
- 1/3 cup sugar
- 1 1/2 teaspoons salt
- 1 teaspoon vanilla
- 2 eggs
- 1/3 cup oil
- 4 1/4-5 cups self rising flour
- a pinch of baking powder
- a pinch of baking soda
- oil (for frying)
- granulated sugar and cinnamon(for dusting)
Orange Butter Cookies
- 10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
- 1/2 tsp. table salt
- 1/4 tsp. baking powder
- 8 oz. (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 Tbs. finely grated orange zest
- 2 large egg yolks
- 1 whole egg
- 1 tsp. pure vanilla extract
4 oz. (1 cup) confectioners’ sugar
1 Tbs. orange extract
1-1/2 Tbs. heavy cream; more as needed
2 tsp. finely grated orange zest
Pinch of table salt
Cajun Chicken Pasta
- chicken breasts
- 1-2 tsp Cajun seasoning (or to taste)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/3 cup skim milk
- 1 tbsp flour
- 3 tbsp light cream cheese
- fresh cracked pepper
- salt to taste
Sugar Cookies with Buttercream frosting.
I made these for a class presentation and they were a hit. (yes. I’m the girl who always brings food, because it wins people over and they are more apt to listen)
- 3 cups Flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1/4 cup cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, sugar, and cream cheese (if you’re using it) until light and fluffy.
Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.
Place on the prepared baking sheets, leaving 2″ between them. Using a flat-bottomed glass, flatten the cookies to about 1/4″ thick.
Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.
Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.
- 3 cups confectioners’ sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
- food coloring
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
I used neon food coloring. If you’d like to add color, wait until the end and make sure it’s mixed well, then frost.
Hope you have feasted with your eyes!