Traditional Mandarin Fried Rice - Anne Geren style

This is my version of fried rice. It is fast and easy and is a one pot wonder! You can use any meat or seafood you wish. It is very versatile. It is so popular that it does not last for multiple meals in our household. You can shoose to use white or brown rice. I prefer the brown due to the health factors and benefits brown rice has. To save you some time here are some tips on the ingredients:

You can buy BBQ pork pre-made in any asian store or in Wal-Mart's grocery. That is where I found it!

The peas and carrots are purchased frozen and I microwave it while I am prepping the ingredients. I hope you enjoy it!

It is recommended to use day-old rice so that the drier rice can soak up the flavors.

Ingredients

• Canola oil
• 4 eggs
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 4 chopped scallions, green and white separated
• package of BBQ pork (premade) or any meat/seafood
  
• 4 cups cooked, day-old long grain white or brown rice
• 1 cup cooked peas and carrots
  
• 5 tablespoons thin soy sauce
• 1/2 teaspoon white pepper
• Salt

Directions

In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and BBQ pork/meat. Add rice and mix thoroughly. Add soy sauce, white pepper, green tops of scallion, cooked green pea/carrot mixture and scrambled eggs. Check for seasoning. Serve immediately.

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Spiced Holiday Egg Nog and Mulled Apple Cider

I attended a cooking series at Whole Foods in Las Vegas. We got to taste everything the chefs of the Wynn made and their Mixologist was there to share some holiday cheer with her fabulous drink mixes. Below is the Egg Nog she made and it went down so smooth that you could not taste the alcohol.


-5 oz. Horizon Organic Low fat Eggnog
-3/4 oz. Captain Morgan Spiced Rum
-3/4 oz. Amaretto di Saronno Liqueur
-1/2 oz. Canton Ginger Liqueur
-1 turn of Freshly Ground Nutmeg

Method: Combine the above ingredients into a mixing glass. Add ice and shake well to chill. Drop contents of mixing tin into a white wine glass. Garnish. Serve.
Garnish: A dollop of freshly whipped cream, a small mint sprig and a light dusting of ground nutmeg.


She also made a mulled apple cider. This was a great hot-totty!

Mulled Apple Cider

-1 ½ oz. Daron Fine Calvados
-8 oz. Mulled Apple Cider (***see recipe below)

Method: Heat a tempered, 11 oz coffee mug with scalding water for 1 minute. Discard water and add calvados, followed by the hot apple cider. Garnish. Serve.

Garnish: A half slice of fresh orange, placed into mug

***Mulled Apple Cider Recipe

-1 quart unfiltered apple juice (Martinelli’s or other preferred brand)
-1 cinnamon stick, 3 inches long
-3 allspice berries
-2 whole cloves
-1 ½ oz. Sonoma Vanilla Infused Simple Syrup (www.ultimatebarchef.com)
-1/2 fresh orange (sliced ¼ inch thick, with skin left on)

Method: Combine the above ingredients into a pot on the stove. Simmer for 30 minutes on low heat. Remove from heat and cool. Strain through cheesecloth or a fine mesh strainer to remove residue. Store in the refrigerator until ready for use; will keep for up to 2 weeks.

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Adding Spice to your Healthy Lifestyle

It’s not news to most of us that a healthy diet and exercise can pave the way to a longer and fuller life. You know you should eat plenty of fruits and vegetables, whole grains and lean proteins. Thirty minutes of daily exercise is a priority on your to-do list or maybe on your New Year’s resolution list. So what if you could do something great for your health that takes no more than a pinch of time? Would you be interested?

Each day more and more research shows the extraordinary benefits of including certain herbs and spices as part of your healthy diet. They are rich in antioxidants, add flavor without the extra sodium and may even help you maintain your weight. Here are just some of the herbs and spices found to have big benefits according to McCormick & Company and The Mayo Clinic:

Cinnamon: This spice is packed with antioxidants and helps regulate blood sugar. Add it to oatmeal, sprinkle it on fruit or whip up a sweet and savory chicken dish. And don’t forget to sprinkle it on your low-fat latte.

Oregano: Another powerhouse of antioxidants, this herb has also been found to inhibit bacterial growth. Toss fresh oregano in your salads, include a generous dose in your pasta sauces, and sprinkle atop steamed or grilled vegetables.

Ginger: This warming spice does more than just up your antioxidant intake; it also does wonders for an upset stomach. Add it to a soothing tea, cool salads and Asian-inspired dishes.

Turmeric: This exotic spice may reduce inflammation, inhibit the growth of cancer cells, and potentially protect against Alzheimer’s disease. With so many key benefits, why not add it to everything?

Crushed Red Pepper: If you’re looking to manage your weight, this might be the spice for you. This spicy addition helps to increase your feeling of fullness, prompting you to eat fewer calories. Incorporate it into a variety of savory dishes to keep the holiday weight at bay.

Looking for more ideas on how to incorporate these herbs and spices into your daily dishes? Search McCormick’s recipe database for ideas or stop by your favorite restaurants to see how they incorporate them into your favorite dishes.

Click Here for the recipe database

Filet Mignon with Crab Cake Dinner

Boy is this dish a staple in our household! The Filet Mignon is very simple and the shallots I add on top add a nice sweetness with the salt in the meat. Here is the recipe for the crab cakes and aoli. I usually just buy the crab they sell in a can. It saves you time and frustration...not to mention, I hate it when I eat a crab cake that has cartilage still in it! Ouch!



Mini Crab Cakes with Herbed Aioli


Garnish these delicate cakes with chives, and serve with lemon wedges.


Aioli:
1/2 cup fat-free mayonnaise
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
2 teaspoons fresh lemon juice
1 garlic clove, minced

Crab cakes:
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
3 tablespoons reduced-fat mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
1 teaspoon canola oil
Cooking spray

Preheat oven to 350°.

To prepare aioli, combine first 5 ingredients in a small bowl; set aside.

To prepare crab cakes, combine bell pepper and next 7 ingredients (through black pepper) in a large bowl; stir well with a whisk. Add panko and crabmeat; toss gently. Divide the crab mixture into 12 equal portions, shaping each into a 1-inch-thick patty.

Heat oil in a large ovenproof skillet coated with cooking spray over medium-high heat. Add patties; cook 2 minutes. Carefully turn patties over. Place pan in oven; bake at 350° for 6 minutes.


Yield: 6 servings (serving size: 2 crab cakes and about 1 tablespoon aioli)

CALORIES 138 (23% from fat); FAT 3.5g (sat 0.4g,mono 0.5g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 56mg; CALCIUM 60mg; CARBOHYDRATE 9.9g; SODIUM 554mg; PROTEIN 17.2g; FIBER 0.9g

Cooking Light, SEPTEMBER 2007

CLICK HERE TO PRINT THIS RECIPE



FILET MIGNON (My own recipe)

2-4 Filet Mignon
Montreal Steak Seasoning
Grill or Grill pan
Olive oil
3-4 Shallots sliced

Bring the filet mignon to room temperature. Sprinkle each side with the Montreal Steak seasoning. On your grill pan, heat up about 1 tablespoon of oil. Sear each filet on medium heat to your liking. We sear each side 5-7 minutes depending on thickness for medium rare.

In the same pan, add 2 Tblsp of oil and fry shallots on medium heat until tender/cooked. Serve shallots on top of the filet mignon.

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Almond, Pine Nut, Apricot Crumb Cake

I had a craving for a cake and was perusing my Giada cookbook...I had all the ingredients for this one except for apricot so I used dried cranberries instead. It turned out FABULOUS! Only one problem...when I toasted the nuts...I put them on the counter with the food processor to grind and totally forgot to put them into the batter! I did not realize it until I put the nuts on the top of the cake and turned around to the counter with the food processor and made many derogative statements! Even though the nuts didn't end up in the cake, it still was good. So good, that my husband helped himself to about 4 pieces...it is a keeper and we cook this often. Don't forget to put the toasted nuts in! LOL! Enjoy!

Almond, Pine Nut, Apricot/Dried Cranberry Crumb Cake

Recipe courtesy Giada De Laurentiis

Prep Time:15 min

Cook Time:55 min

Level: Intermediate

Serves:6 to 8 servings

Ingredients

• 1/2 cup whole almonds, toasted, plus 1/4 cup sliced almonds, toasted
• 1/4 cup pine nuts, toasted, plus 1/4 cup
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/4 cups sugar
• 1 1/2 sticks butter, melted
• 1/3 cup milk
• 1/4 teaspoon almond extract
• 1/2 cup chopped dried apricots or cranbery

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.

Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.

In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

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Lemon Pepper Pappardelle Two Cheese Pasta Dish with Shrimp

I was walking down the aisle in Trader Joes and discovered this interesting pasta! Lemon Pepper Pappardelle. At first, my husband said he did not want any. He is not a big fan of pasta dishes. I, on the other hand LOVE to cook anything combo'd with pasta due to the fact it kills two birds with one stone. Because of the intense lemon flavor, I needed a subtle flavor (healthy) cheese sauce to go with and at the end, I threw in pre-cooked shrimp and minced fresh parsley. Needless, to say, my husband tasted the leftovers and asked, "when are you making that again?" It turned out YUMMY!

Ingredients

Serves 4.

• Coarse salt
• 12 ounces fettuccine / 1 package of Trader Joes Lemon Pepper Pappardelle
  
• 2 tablespoons butter
• 1 cup half-and-half
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh parsley
• Pre-cooked shrimp, tails removed
  

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
2. In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands).
   
3. Add your desired amount of shrimp. Serve sprinkled with parsley.

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Emerilized Tilapia and Clancy's Fried Oysters with Brie

This is something I threw together at the last minute...the idea for the fish was derived from an oyster recipe I found by Emeril. The seasoning I used for the fish was the oyster recipe creole seasoning. It was not spicy at all. This dish was a hit. I caught a picture of it before it was devoured by my husband!

First the Oyster recipe:

Clancy's Fried Oysters with Brie

Recipe courtesy Emeril Lagasse

Prep Time:10 min

Inactive Prep Time:0 min

Cook Time:18 min

Serves:4 servings

Ingredients

• 1 dozen shucked Louisiana Oysters
• Essence, recipe follows
• 1 cup flour
• 1/2 cup vegetable oil
• 4-ounce wheel of Brie, cut into 12 equal slices
• 1 tablespoon olive oil
• 2 tablespoons minced shallots
• 1 tablespoon chopped garlic
• 1 pound fresh spinach, washed and stemmed

Directions

Preheat the oven to 400 degrees F. Pat the oysters dry. Season the oysters with Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Now, for the Emerilized Fish (this is my own recipe):

6 Tilapia whole fish filets
1 Cup of flour
1/2 cup of the seasoning
Vegetable oil

Work with defrosted fish filets. Heat vegetable oil in the frying pan at medium high heat. If you are going to make both dishes, I would fry the fish first. The oysters will get messy in the oil!

Mix 1 C of flour with the 1/2 c of Creole seasoning from the oyster recipe.

Coat the fish in the flour/seasoning mixture and fry on each side for about 2-3 minutes each.

Serve!

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