Emeril's Essence

5 tbsp paprika
1/4 C salt
1/4 C garlic powder
2 tbsp pepper
2 tbsp onion powder
2 tbsp cayenne
2 tbsp oregano
2 tbsp thyme

Mix together.  BAM!

Auntie Sue's Yorkshire Pudding

I may have posted this one before, I don't remember.

1C flour
1C milk
3 Eggs
1 tsp butter
dash of salt

Mix altogether.  Spray muffin tins with Pam.  Bake at 425* until done.  Works best if ingredients are cooled in the fridge while the over is heating.

Mom's ideas for turkey leftovers

1. Chow Mein

2. Shepherd's Pie - using turkey for the base and mashed yams for the top.  Follow the normal recipe for sheperd's pie.

3. Turkey Loaf - Cook and stir for 1 min 1 1/2 tbsp grated onion in 1 tbsp butter.  Add to it 2 C cooked turkey, 3/4 tsp salt, 1 cup cracker or bread crumbs, 3/4 C gravy or stock, 3/4 C milk, 2 beaten eggs, 1/2 C chopped celery.
Place in a well greased loaf pan.  Bake 50 mins at 350*.  Place loaf pan in a pan of hot water while baking.

Emptying my recipe box

I've got an over-stuffed recipe box.  Recipes friends have given me.  Email recipes I've printed off.  Basically, it's a jumble-y mess.  One of my projects is to get a little more organized.  I bought a recipe organizer and want to re-write everything and print it off.  So I'm using my blog.  These recipes will not have pictures, and very little directions (a lot of note form).  I figure if I can follow them from that, you foodies can too :o)  enjoy!

Peanut Butter Bars

Warning - these are extremely easy to make and extremely addictive to eat! 

I found this recipe on the side of the PC Brand Honey Nut O's box.  Oh my goodness, I love them.  I probably shouldn't make them again, but I will.  They are very yummy.

3 cups mini marshmallows
1/2 cup peanut butter
1/4 cup butter
1/2 tsp vanilla
4 cups Honey Nut O's
1/4 cup chocolate chips

Melt the marshmallows, peanut butter and butter in a heavy saucepan over medium heat.   Stir until smooth.  Stir in Vanilla.  Add the cereal, mix well.  Press into a 9 inch square pan.  Shake chocolate chips over top.  Allow to cool (I put mine in the freezer so the chocolate chips wouldn't melt).  Cut into bars.  I am storing this in the fridge as it is pretty warm right now.

Chiang Mai Curry Noodles

This is without a doubt the most beautiful cookbook I've ever read. The authors have spent years traveling throughout Southeast Asia.  As they traveled they learned how to cook like the locals.  This book is part cookbook, part travel/photo essay, and it's gorgeous.  They follow the Mekong River, noticing how the cooking of the regions are similar, yet different as the river flows - sort of like we group Mediterranean cooking together.  There are similarities, yet each region has its own take on its dishes.  I happened upon this book via a new friend.  The first time we had lunch with their family, she has make a chicken noodle dish from us from this book.  The second time, she made an Indian dal dish from another of their books, Mangoes and Curry Leaves.  The cooking was so delicious and so what my husband and I enjoy that we ordered both books from Amazon. 
I decided that the first dish I cooked would be this soup from Northern Thailand.  It was quite simple to put together and very tasty.  It was even better the next day as the flavors really had a chance to melt together.

2-3 garlic cloves, peeled
1 tsp ground tumeric
1 tsp salt, plus a pinch
1 tbsp red curry paste
1 tbsp peanut or vegetable oil
3 cups coconut milk, with 1/2 cup of the thickest milk set aside
1/2 pound boneless flavorful beef (sirloin tip or trimmed stewing beef), cut into 1 inch chunks
1 tbsp sugar
1 cup water
3 tbsp Thai fish sauce
1 tbsp lime juice
peanut oil for deep frying noodles (optional)
1 pound Chinese egg noodles (bamee)

Toppings and Condiments: Fried noodle nests
1/2 cup coursely chopped shallots
1/2 cup minced scallions
1/2 cup pickled cabbage (Thai style)
1 lime, cut into wedges

Finely mince the garlic, place in a small bowl with the tumeric, a pinch of salt and curry paste and mix well together.
Place a large heavy pot or wok over high heat.  Add the 1 tbsp oil and when it is hot, toss in the curry mixture.  Stir fry 30 seconds, then add the reserved 1/2 cup coconut milk and lower the heat to medium high.  Add the meat and sugar, stirring frequently for 4-5 minutes, until the meat has changed color all over.  Add the remaining 2 1/2 cups coconut milk, the water, fish sauce and the remaining 1 tsp salt and bring to a boil.  Reduce heat to medium and cook at a strong simmer for about 10 minutes.  Remove from the heat and stir in the lime juice.  (this soup can be prepared up to an hour ahead and then reheated just before serving).
Meanwhile make the crispy noodles (optional, but I heartily recommend them).  Place a plate lined with several layers of paper towels by your stove.  Place a large wok or heavy pot over high heat and add about a cup peanut oil, or 1/2 inch oil.  When the oil is hot, drop in a strand of uncooked noodle to test the temp.  It should sizzle slightly as it falls to the bottom and immediately puff and rise to the surface: adjust the heat if necessary.  Toss a handful (about 1 cup) of noodles into the oil and watch as they puff up.  Use a spatula or long tongs to turn them over and expose all of them to the hot oil.. They will crisp up very quickly (less than 1 minute).  Lift the crisped noodles out of the oil and place on paper towel lined plate.  Give the oil a moment to come back to temperature, and then repeat with a second handful of noodles.  (the noodles can be made ahead of time and left standing at room temperature for several hours).
To serve: bring a large pot of water to a vigorous boil over high heat.  Drop in the remaining noodles (or all noodles, if you didn't make the crispy noodles), bring back to a boil and cook until tender but not mushy (about 6 minutes) - drain well.
Divide the drained noodles among 4 large bowls.  Ladle over the broth and meat.  Top with crispy noodles and a pinch each of the shallots and scallions (I just used shallots).  Serve with the remaining condiments set out in small bowls so guest can garnish their soup as they wish.  Provide each guest with chopsticks and a large spoon.

Chicken Korma

This is the third recipe I've tried from Jamie's Food Revolution and the third recipe that we've loved (I'm seeing a pattern here with this book).  I made it mild (omitted the chili) so my kids would try it too.  My oldest (who is 5) decided he didn't like it because the chicken was pink (he decided this before tasting, he did admit it tasted good after one bite).  My 2nd (who is 3) surprised the heck out of me by eating all of his because he is usually so picky, but he really like this.  I'll have to make it again.  It was fun plating it out to look pretty with the garnishes.  I served it with basamati rice and Na'an bread.

1 3/4 pounds skinless chicken breasts
2 medium onions
1 fresh green chili (optional)
a thumb size piece of fresh root ginger
a small bunch of cilantro
1 15 oz can of garbanzo beans
peanut or vegetable oil
a pat of butter
1/2 cup korma or other mild curry paste (I used Patak's Tandoori mild)
1 14 oz can of coconut milk
a small handful of sliced almonds (I had slivered on hand)
2 heaped tsp unsweetened shredded coconut
sea salt and freshly ground pepper
2 cups natural yogurt
1 lemon

Cut the chicken into 1 inch pieces.  Peel, halve and finely slice onions.  Halve, seed and finely slice the chili (if using).  Peel and finely chop the ginger.  Pick the cilantro leaves and finely chop the stalks.  Drain the garbanzo beans.
Put a large pan on high heat and add a couple lugs of oil.  Add the onions, chili, ginger and cilantro stalks with the butter.  Keep stirring it enough so it doesn't catch and burn but turns evenly golden. Cook for about 10 minutes.  Add the curry paste, coconut milk, half the almonds, the beans, coconut and chicken.  Fill the empty can with water, pour it into the pan and stir again.  Bring to a boil, then turn the heat down and simmer for 30 minutes with lid on.  Check the curry regularly to make sure it's not drying out (add extra water if neccessary).  When the chicken is tender and cooked, taste and season with salt and pepper.  (I let the korma continue to simmer with the lid off after 30 minutes to let the sauce thicken up a bit).

Serve with rice.  Add a few spoonfuls of yogurt dolloped on top, and sprinkle over the rest of the sliced almonds.  Finish by scattering over the cilantro leaves and serve with lemon wedges for squeezing over.