Thursday, February 19, 2009

Vegetable Lo Mein

This looks so good to me!

8 ounces linguini, spaghetti or vermicelli noodles (cooked until al dente)
1/4 cup vegetable oil
1 teaspoon dried red pepper flakes
2 cups fresh mushrooms (sliced)
1 carrot (peeled and sliced into thin strips)
1 red bell pepper (sliced)
1 onion (sliced)
2 tablespoons garlic (minced)
2 teaspoons ginger (minced)
1 green onion (chopped)
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon soy sauce
1/4 teaspoon curry powder
salt and pepper (to taste)

Cooking Instructions:

Step 1: In a small bowl mix together chicken broth and cornstarch. Set aside. Heat oil in a large skillet or wok. Add the red pepper flakes and stir fry for 30 seconds. Add mushrooms, carrots, onion, red pepper, garlic and ginger. Stir fry until tender. Add in green onion and stir fry for 1 minute.

Step 2: Add in the chicken broth/ cornstarch mixture along with the hoisin sauce, honey, soy sauce, and curry powder. Stirring until sauce has thickened. Season with salt and pepper to taste.

Step 3: Mix sauce with cooked noodles tossing to coat and serve.
(Makes 4 servings

Tuesday, February 10, 2009

Breakfast Enchiladas With Cheese Sauce

I found this in Southern Living's December 2008 issue and it was a big hit!

Breakfast Enchiladas:

1 (1 lb.) package hot ground pork sausage
2 Tbsp butter
4 green onions
2 Tbsp. chopped fresh cilantro
14 large eggs, beaten
3/4 tsp. salt
1/2 tsp. pepper
Cheese Sauce
8 (8-inch) soft taco-size flour tortillas
1 cup (4 oz.) shredded Monterey Jack cheese with peppers

Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro

1. Preheat oven to 350 degrees. Cook sausage in a large nonstick skillet over medium-high heat, stirring frequently, 6-8 minutes or until sausage crumbles and is no longer pink. Remove from skillet; drain well pressing between paper towels. Wipe skillet clean.

2. Melt butter in skillet over medium heat. Add green onions and cilantro, and saute 1 minute. Add eggs, salt, and pepper, and cook, without stirring, 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4-5 minutes or until eggs are thickened but still moist. (Do not overstir.) Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

3. Spoon about 3/4 egg mixture down center of each flour tortilla, roll up. Place, seam side down, in a lightly greased 13-x9-inch baking dish. Pour remaining Cheese Sauce over tortillas; sprinkle with Monterey Jack cheese.

4. Bake at 350 degrees for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Cheese Sauce:

1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
1 (8-oz.) block Cheddar cheese, shredded (about 2 cups), (I use Sharp Cheddar for a more distinct cheese flavor.)
1 (4-oz.) can chopped green chilies, (I used hot green chilies for a stronger flavor.)
3/4 tsp. salt

1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 7 minutes or until thickened. Remove from heat, and whisk in remaining ingredients until cheese is melted.