Saturday, June 29, 2019

Meal Prep Monday Summer Addition


  • Potato Salad w Eggs
  • Chicken salad with Grapes
  • Macaroni Salad
  • Devil Eggs
  • Corn Off the Cob

Old-Fashioned Macaroni Salad with Sweet Pickles
  • 3 cups (10 1/2 oz./330 g.) elbow macaroni
  • Salt and freshly ground pepper
  • For the dressing:
  • 1/3 cup (3 fl. oz./80 ml.) mayonnaise
  • 1/4 cup (2 oz./60 g.) sour cream
  • 1 tsp. Dijon mustard
  • 1-2 tsp. sweet pickle juice
  • 1/2 white onion, finely chopped
  • 3 celery ribs, finely chopped, leaves reserved and finely chopped
  • 3 sweet pickles, finely chopped
  • 2 hard-cooked eggs, chopped
  • 1/2 cup (2 1/2 oz./75 g.) pimiento-stuffed green olives, chopped
  • 1/2 bunch fresh chives, snipped
Bring a pot of salted water to a boil over high heat. Reduce the heat to medium, add the macaroni, and cook until tender, according to package directions. Drain and rinse under cold running water and set aside to drain.
To make the dressing, in a serving bowl, combine the mayonnaise, sour cream, mustard, pickle juice, 1/2 teaspoon pepper and 1/2 teaspoon salt. Stir to mix well.
Add the onion, celery and pickles and stir to mix again. Add the macaroni and turn to coat. Add the hard-cooked eggs, green olives and celery leaves and turn once again. Taste and adjust the seasoning with salt, if needed. Transfer to a serving bowl, garnish with the snipped chives, and serve. Serves 6.

Thursday, March 14, 2019

Taste The Farm

Farm food , food you have no idea you love!
Once you have tried and tasted quality farm raised animals , it will open up a world of all new cuts.

Taiwanese Popcorn Chicken


  • 1 cup chicken breast or thigh, cubed into bite size pieces
  • 2 eggs
  • 1 ½ cup sweet potato flour
  • 4 cups vegetable or canola oil
  • 3 tbsp soy sauce
  • 2 tbsp garlic, minced
  • 1 tbsp brown sugar
  • 1 tbsp Chinese 5-Spice
  • 1 tbsp mirin
  • 1 tsp ginger, minced
  • 1 tsp sesame oil
  • 1 tbsp Chinese 5-Spice
  • 1 tbsp white pepper
  • 1 tsp smoked paprika
  • 1 tsp red pepper powder
  • ½ tsp salt

In a medium bowl, combine ginger, garlic, brown sugar, Chinese 5-spice, mirin, soy sauce, and sesame oil. Whisk until well mixed. Add cubed chicken to the mixture. Allow meat to marinate for at least 30 minutes (the longer the better).
In a medium size bowl combine ginger, garlic, brown sugar, Chinese 5 spice, mirin, soy sauce, and sesame oil. Whisk together until incorporated. Add the cubed chicken to the soy mixture. Allow the chicken to marinate in the fridge for at least 30 minutes. The longer the better.
In a small bowl, combine seasoning spice ingredient and set aside until needed. Optional: toast spices on a pan over medium heat for 3-4 minutes or until you can smell the aroma. This is a quick way to intensify both the flavor and aroma. Constantly shake the pan to prevent burning. Burnt spices emit smoke.
Beat two eggs in a medium size bowl. Place sweet potato flour in a second medium size bowl. To coat the marinated chicken, dip the chicken first in egg mixture. Then coat in sweet potato flour.
Heat oil to 400 F in a medium pot. Slowly drop coated chicken into the oil and cook until golden brown (about 4-5 minutes). The internal temperature of the chicken should be 165 F. Once cooked, remove chicken from oil (chicken will be hot!). In a large bowl, toss chicken with seasoning spice until coated. Enjoy!

Thursday, February 21, 2019

Classic Gougères


  • 1/2 cup water  
  • 1/2 cup  milk 
  • 6 Tbs.  unsalted butter, cut into
     small pieces
  • 1/2 tsp. kosher salt
  • Pinch of cayenne pepper
  • 1 cup unbleached all-purpose flour
  • 4 eggs
  • 1 cup  shredded Gruyère cheese
  • 1/4 cup grated Parmesan cheese


Preheat an oven to 400°F Line 2 baking sheets with parchment paper.

In a heavy saucepan over medium heat, combine the water, milk, butter, salt and cayenne. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place the pan over medium-high heat and beat until the mixture forms a mass in the center of the pan and the pan bottom begins to be coated with the cooked mixture, 2 to 3 minutes.

Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the flat beater. Let the dough cool for 2 minutes. Add 1 of the eggs to the mixture and beat on medium speed until completely blended, then beat in the remaining eggs, one at a time and beating well after each addition. The mixture may look curdled at some point but keep beating until the mixture is smooth. Add the Gruyère and beat until thoroughly blended.

To form the gougères, spoon the paste into a pastry bag fitted with a plain tip 1/2 inch in diameter. (If you don't have a pastry bag and tip, use a teaspoon.) Pipe mounds of the paste about 1 inch in diameter and 1/2 inch high  onto the prepared baking sheets, spacing the mounds 2 inches apart.

Sprinkle the Parmesan over the tops of the gougères, pressing down gently so that the Parmesan adheres but taking care not to mash them down. Bake until the gougères are lightly browned and nearly doubled in size, 22 to 24 minutes. Transfer the gougères to wire racks. Serve warm or at room temperature, piled into a large bowl or passed on trays