Thursday, September 24, 2009

September Dinner


Oh it's so great to be back to having our dinners! Our September dinner was hosted by Christina and Lindsey and they did a fabulous job! The food was yummy, and the desserts were to die for!! I'll be making them soon! It was so fun meeting our newest members too! Looking forward to the rest of the year!




Sesame Chicken Skewers

2 pounds boneless, skinless chicken thighs

1/2 c. soy sauce
1/2 c. brown sugar
2 T. sesame oil
3 cloves garlic, minced

Cut each thigh into long, thin pieces and thread the chicken onto bamboo skewers. Place the skewers in a slow cooker, layering them as flat as possible. Combine the soy sauce, brown sugar, oil, and garlic in a small bowl. Pour this sauce over the skewers. Marinate overnight for better flavor (or you can cook them immediately, too). Cover; cook on low for 3-4 hours. Turn the skewers over and cook for another 1-2 hours (4-5 hours total).

Thai Coconut Chicken Meatballs

1 lb. ground turkey
2 green onions, chopped (both white and green parts)
1 clove garlic, minced
2 t. sesame oil
1 t. fish sauce
2 t. mirin
1/2 c. coconut milk
1/4 c. chicken broth
1 t. Thai red curry paste
2 t. brown sugar
2 t. lime juice
1 T. cornstarch
2 T. cold water

In a large bowl, combine the chicken, green onions, garlic, sesame oil, fish sauce, and mirin. Mix well with your hands and form into meatballs. Brown the meatballs in the oven (I usually put them in for about 10-12 minutes on 425). Place the meatballs in a slow cooker. Add the coconut milk, chicken broth, curry paste, and sugar. Cover and cook on high for 3 1/2 - 4 hours. Add the lime juice and mix well. In a small bowl, whisk together cornstarch and cold water, stirring until the cornstarch is completely dissolved. Add this mixture to the slow cooker and stir until well-mixed. Cook on high 10-15 minutes or until the sauce is thick enough to coat the meatballs.


Napa Cabbage Salad

1 pkg. uncooked Ramen noodles, crushed
1/4 c. butter
4 oz. sliced almonds
4 oz. sunflower seeds
1 large Napa cabbage, shredded
6 green onions, chopped


1/2 c. rice wine vinegar
1/2 c. oil
2/3 c. sugar
2 T. soy sauce

Brown the crushed noodles, almonds, and sunflower seeds in butter in a skillet. Remove and cool. Mix the shredded cabbage and green onions. Pour the dressing over the cabbage up to 15 minutes before serving. Mix well. Just before serving, toss in the noodle mixture.


Nanya Fried Shrimp

8 to 10 oz. rice vermicelli
8 oz. cooked, peeled shrimp
2 T. peanut oil
1/2 white onion, sliced
3 garlic cloves, minced
1 stalk lemon grass, cut into 1 1/2-inch pieces

2 T. soy sauce
1/2 c. water
2 t. sugar
1/2 t. salt
1/2 to 1 t. crushed red pepper flakes

Cook vermicelli according to package directions. Drain in a colander, rinse with cold water, and drain again. Heat oil in wok until hot. Add the onions, lemon grass, and garlic and stir fry until the onion is cooked. Remove the lemon grass pieces. Meanwhile, mix the soy sauce, water, sugar, salt, and crushed red pepper in a small bowl. Add the vermicelli back to the wok. Pour the sauce over the vermicelli mixture. Toss and stir until the sauce is absorbed. Add the shrimp to the hot mixture and let the heat of the noodles warm the shrimp through. Add white pepper to taste.

Ham Fried Rice Cook

rice a few days ahead and keep it in the fridge -- fried rice is what Chinese people make with old, leftover rice. Chop up ham and green onions into little pieces. Mince garlic. Beat a few eggs; add salt and sugar to taste. Heat oil in a wok until hot. Add the eggs and cook them like you would scrambled eggs. Remove the eggs from the wok and set aside. Heat additional oil in the wok, enough to coat all of the rice you previously made. Add the chopped-up ham and stir it around until you can smell it. Add the chopped green onions and garlic and stir fry for a minute or two. Add the rice and stir until all the rice is coated in oil and heated through. Add good-quality soy sauce, stirring and tasting until the rice is salty enough. Add the eggs back to the wok; add frozen green peas. Heat through and serve.

Sweet and Sour Pork Sorry guys -- this one is a Mom Chou secret recipe and I've promised not to share it! But if you'd like to have it again, call me and invite yourselves back to my house!


Strawberry Cupcake with Strawberry Cream Cheese Frosting

1 (18.25-ounce) box white cake mix

1 (3-ounce) box strawberry-flavored instant gelatin (I prefer using half a package)

1 (15-ounce) package frozen strawberries in syrup, thawed and pureed

4 large eggs

1/2 cup vegetable oil

1/4 cup water Strawberry Cream Cheese Frosting

1/4 cup butter, softened

1 (8-ounce) package cream cheese, softened

1 (10-ounce) package frozen strawberries in syrup, thawed and pureed

1/2 teaspoon vanilla extract

7 cups confectioners’ sugar

Freshly sliced strawberries, for garnish, optional

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans, or prepare cupcake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.

Yellow Buttercake cupcake with Fresh Raspberry Frosting

Yellow Cake
1 box Yellow Cake Mix
4 eggs
1 large box vanilla instant pudding
1 cup sour cream
1/2 cup oil
1/2 cup water
Mix well and bake according to cake box directions.

Fresh Raspberry Frosting
1/2 cup butter, softened
1/2 cup fresh raspberries
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Note: Be sure to wash and thoroughly dry raspberries before adding to frosting. I also added a capful of Raspberry extract. I felt it gave it a stronger raspberry taste.


Chocolate Caramel Cupcake with Snickers Frosting

Chocolate Caramel Cake
1 Box German Chocolate Cake Mix
4 Eggs
1 large box chocolate pudding
1 Cup Sour Cream
1/2 Cup Oil
1/2 Cup Water
Favorite Caramel Sauce (homeade or store bought)
Mix well and bake according to box instructions. Once cooled and just before serving inject cupcakes with caramel sauce.

Snickers Frosting
1/4 cup butter melted
1/4 cup cocoa
1/4 tsp salt
1/4 cup milk
1 1/2 tsp vanilla
3 1/2 cups powdered sugar
Combine butter, cocoa and salt. Then add milk and vanilla. Mix in sugar until smooth. Frost cupcakes then add snickers pieces and drizzle with caramel sauce.

1 comment:

Sara Jensen said...

I so wish I was there. I have hours upon hours of homework to do before Monday and all I can do is think about how much I miss my cooking groups. Glad someone is getting to enjoy them!