Thursday, August 21, 2014

Chinese Chicken Ginger Jook-Quick, Easy, Tasty

Chinese Jook (rice porridge) is a dish often served after Thanksgiving, when there is leftover turkey and turkey bones.  The savory ginger and garlic in the jook is aromatic, and gives this dish just enough flavor on a cold night, or comfort food when you are sick.

You don't have to wait until you have turkey on hand to make jook.  You can use leftover chicken and carcass anytime.  I've found the chicken from Costco or Sam's Club is easy, and has a lot of seasoning, that you don't have to add more salt or flavorings to the jook.

Fill a pot with water and boil the entire chicken (cut in sections) until the chicken begins to separate from the bones.  Add 2 1/2" of smashed fresh ginger and two cloves of smashed garlic to the pot.
Skim the fat and scum from the top.  Remove chicken and bones from the pot.  Skim the fat again.  Reduce heat to simmer.
Shred/chop the chicken into small pieces and reserve on the side.  Add vegetables (I like to use shiitake mushrooms and carrots) cut into small pieces.  Put into pot and bring to a boil until the vegetables are tender.  Add chicken back to pot.
Add uncooked, washed, rice to the pot (use 1 cup rice to 8 cups water for best results) and boil until rice is cooked.  This is approximately 20-25 minutes.  Add chicken broth to pot until you have the right, thick porridge consistency.
Serve hot and enjoy.  Make a double recipe as this freezes well.

Saturday, February 8, 2014

Broken Glass Jello Recipe

Love jello, but wish there were more flavors in each bite?  Love rainbow jello dessert but hate to make it because each layer takes forever to set?  (I've been impatient before and have had flavors bleed into each other.  Still yummy, but looks icky.)  Well, this broken glass jello recipe is both super easy to make, and so delicious!  The best part?  You can change up the jello flavors/colors for any occasion!

The photo below shows the broken glass jello dessert I made for the 2014 Super Bowl game day--team colors for the Denver Broncos and the Seattle Sea Hawks!  It was a favorite from fans from both teams!

1 3-oz box of (total four different colors) jello
1 cup boiling water
1 can condensed milk
1/2 can hot water
1/2 can tap water
4 envelopes unflavored gelatin
1 cup hot water

In separate bowls, dissolve each package of Jell-O in one cup of boiling water.  Chill until set.  In a large bowl, blend condensed milk, 1/2 can hot water and 1/2 can tap water.  Stir to blend well.  Mix 4 envelopes gelatin into 1 cup hot water.  Stir well.  Combine condensed milk into mixture.  Set aside to cool.

When Jell-O is firm, cut up into "broken glass" pieces and distribute evenly into 9x13" pan.  Pour milk mixture into the pan.  Chill until set.  Cut into pieces and enjoy!

Thursday, January 2, 2014

Caramel Apple Dip Recipe

Caramel Apple Dip Recipe
No baking required, this delicious dessert will be a favorite!  My family, friends, and co-workers absolutely love this quick, and simple treat.  I have to give credit to my friend Jamie, who introduced me to this wonderful dessert many years ago.  One word, YUMMY!

1 8 oz package of cream cheese
Powdered sugar (to taste, but I use 1/3 of the box)
Caramel sauce (you can make your own, but I use the thicker sauce found in the ice cream section of your grocery store)
Toffee candy bars (SKOR, Heath Bar, or Hershey's Symphony with toffee bits and almonds)

Mix powdered sugar with cream cheese, spread on the bottom of a pan or dish
Drizzle caramel sauce
Sprinkle chopped candy pieces over the top
Serve with cut apples
Refrigerate until ready to serve (there will be no left overs, trust me!)

Tip:  See my other post, "How to keep cut apples from browning"

Pumpkin Crunch Pie Recipe

Pumpkin Crunch Pie Recipe
This is by far, the BEST Pumpkin Pie you will ever have.  Your friends, family, and co-workers will ask you to make this recipe for every Thanksgiving for years to come.  My friends love it so much, they ask me to make it for Halloween, and even Christmas!  The best part, is this can be made ahead of time, and kept in the refrigerator for days, or freezer for weeks!  And...because the butter flavor comes out in time, it actually tastes even better the next day!  Oh, and did I mention it is super quick and easy to make?  This photo doesn't do it justice...but the whipped topping makes it even yummier!

1 can (29 oz) pumpkin
1 can evaporated milk
3 eggs, beaten
1 1/4 cups sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cloves
1 box yellow cake mix, dry
1 cup butter, melted
1 cup chopped nuts (I like to use macadamia nuts, but walnuts or any other nut will work)

Combine all ingredients except cake mix, butter and nuts.  Pour into 9x13" pan.  Sprinkle dry cake mix over the pumpkin mixture.  Pat down gently with the back of a large spoon, or spatula.  Sprinkle chopped nuts.  Drizzle melted butter over entire pie.  Bake at 350 degrees for 50-60 minutes.

Refrigerate for 8 hours or more to set.
Tip:  I like to make this a day ahead to give it ample time to get firm, so when it is cut, it gives the perfect square piece.  If in a rush, I put it into the freezer for several hours to speed up the process, then put into the refrigerator for several hours. 
If you want it to look a little fancy, sprinkle a little cinnamon on the top for garnish to give it that store bought look.