Good Ol’ Shrimp Boil Potato Salad

Good Ol’ Shrimp Boil Potato Salad ~ We decimated more than half this meal before I remembered to take a photo!!!

This is a tasty, quick and easy meal to prepare, especially when you are about to head out of town for 5 days for another fishing trip to the coast. This time, Halibut Fishing! Many of you might remember my shark adventure from couple of years ago when we tried to catch halibut, and on the same trip my hubby caught a manta ray! Hopefully we’ll get the right species this time around.

Kathryn the Shark Woman

I saw this recipe in my most recent issue of Southern Living magazine, and with lots of shrimp in the freezer, it called my name. This takes very little time to prepare, especially if you use my “secret” Bundt-pan corn trick, shown below from another post. (I do actually stick a corn-cob holder in the top to stabilize the corn when cutting, but I had no helper to take a photo when I shot this. The foibles of food photography!)

Cutting the Corn off the Cob

I couldn’t find Creole mustard at the store that it called for (well, I do live in Oregon) but a quick google search came up with an easy substitute with items I had on hand.

I hope you enjoy this as much as me and my husband did, eating al fresco out on our back deck in glorious sunny weather. This tastes great warm or cold, I had leftovers the next day cold and just WOW! The flavors really intensified. This would be a great potluck or picnic meal, no mayo!

Good Ol’ Shrimp Boil Potato Salad
Adapted from Southern Living

1/4 pound smoked sausage, cut into thin slices
1 1.5-ounce package boil-in-bag shrimp-and-crab boil (I used McCormick’s)
1/2 pound baby red potatoes
1 ear fresh sweet corn, husks removed
1/4 cup fresh lemon juice
1/4 cup olive oil
1/8 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons course-ground Dijon mustard
1/4 teaspoon Worcestershire sauce
Several dashes of Tabasco
2 green onions, sliced
1 garlic clove, minced
A few shakes of paprika
1/2 teaspoon horseradish sauce
1 pound peeled and deveined shrimp

Brown the sausage over high heat in a skillet for just a few minutes, remove and set aside. Add the crab boil packet, potatoes, and corn cob with enough water to cover an inch over the veggies over high heat.

Once boiling, cook for about 10 more minutes until potatoes are softened.

Meanwhile, whisk together the rest of the ingredients except the shrimp in a bowl.

Once potatoes are done, add the shrimp and cooked sausage, turn off heat, then cover for 5 minutes.

After 5 minutes, drain and pour the food into a large serving bowl. Remove the corn and cut the kernels off the cob and add the kernels to the bowl. (I halved the potatoes after they were done but failed to add that to the PDF version recipe.) Pour the seasoned lemon/oil mixture over it, and stir to combine well. Serve immediately, or cover and refrigerate up to 24 hours. YUMMMM!

I won’t have a post up again for about a week and a half, don’t miss me too much, lol. 😀

Download and Print this Yummy Recipe!

 

 

 

 

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

I follow some fantastic food blogs, and many of their recipes are the inspiration for our meals. The past couple of days yielded a bonanza for me for a meal that had everything I already had in the pantry, garden, or freezer. The hubby thought it was quite good!

Huge thanks to Linda at Fabulous Fare Sisters and to Mimi at Chef Mimi Blog for providing the motivation to make this super-tasty meal. Go check out their blogs when you have a chance!

On to the preparation!

Sage-Infused Sirloin Tips and Mushrooms
Inspired by Linda at Fabulous Fare Sisters

Garden Sage Plant

8 ounces sirloin tips
2 tablespoons fresh chopped sage
2 tablespoons fresh chopped green onions (green part only) or chives
2 garlic cloves, minced
4 ounces sliced mushrooms
3 tablespoons extra virgin olive oil, divided
Fresh ground pepper and salt or Mrs. Dash, to taste

Finely Chopped Sage and Green Onion

Place the chopped sage, green onion or chives and garlic in a shallow dish. Add 3 tablespoons of the olive oil, pepper and salt or Mrs. Dash, and whisk to combine.

Add the sirloin tips, mix well, then marinate at room temperature for a half hour.

Sirloin Tips in Herby Maridade

Meanwhile, add another tablespoon of olive oil to a cast iron skillet over medium-high heat. Add the mushrooms and cook until liquid has released and mushrooms have browned. Remove from skillet and set aside and turn off heat.

Cooking the Mushrooms

Next, prepare the Cacio e Pepe (recipe below).

When pasta is cooked, reheat the same cast iron skillet on high. Drizzle a little olive oil into the hot skillet. Add the sirloin tips and sage mixture and sauté 3 to 5 minutes until cooked to your liking.

Steak Tips in Sage Sauce

Add the mushrooms and stir until heated through. Remove from heat and serve immediately with the Cacio e Pepe.

Cacio e Pepe
Inspired by Chef Mimi Blog

2 ounces Pecorino Romano cheese, finely grated
4 ounces dried spaghetti noodles
1 teaspoon ground black pepper, plus more for serving

Finely Grated Pecorino Romano Cheese

Place a large pot full of salted water on the stove over high heat and cook spaghetti according to package directions.

When the pasta is done to your liking, reserve 2 cups of the pasta water in a bowl. Drain the pasta and return the pasta to the pot. Immediately add about a half cup of pasta water to the pot, stirring gently.

Add a teaspoon of coarsely ground pepper and the grated cheese, along with more pasta water as needed, (I kept having to add about a 1/4 cup at a time throughout and did end up with some clumpy cheese at the bottom, but that’s OK).

Pasta, Cheese, and Pepper

Stir vigorously through out this process until cheese is melted and pasta is creamy. Keep warm until steak tips are done, and add a little more pasta water to loosen up just before serving. Serve with additional ground pepper, if desired (recommended!)

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Download and Print this Yummy Recipe!

Homemade Sweet and Spicy Chile Sauce and Shrimp Spring “Unrolls”

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

I tried. I really really tried. I wanted to make shrimp spring rolls to go with this amazing chile sauce I came up with, but spring rolls were not to be. During the fourth attempt at rolling the same rice paper, it fought back and exploded in the middle, dumping the contents onto the plate below. I threw my hands in the air, added more lettuce to the mix, and used the dipping sauce as a salad dressing. Take that spring unroll!

It was quite delicious, if I don’t say so myself! I wish I made more of the chile sauce, as it really does make an amazing salad dressing and of course would go great with spring or egg rolls too. I let hubby roll his own, and he didn’t have much success either. I think we both tried to put too much in each one. But we both ended up with a lovely meal, mess and all.

Rather than bore you with all the details of what went in my “salad,” I basically used the same recipe that I used another time a made spring rolls, but used medium whole shrimp instead of diced deli shrimp and switched up a few of the veggies/herbs. Recipe here —> Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce. OK let’s get to the chile sauce (and double this up if you want more to grace your fridge for future use):

Homemade Sweet and Spicy Chile Sauce
Adapted from picturetherecipe.com

4 tablespoons sugar
1/4 cup rice vinegar
1/8 cup water
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1/2 teaspoon Sambal Oelek
1 1/2 teaspoons cornstarch mixed with same amount of water
3/4 teaspoon fish sauce

Add the sugar to a small sauce pan, then whisk in the rice vinegar and water. Turn heat to medium high and bring to a boil, whisking until sugar is dissolved.

Whisking the Chile Sauce

Add the minced garlic, crushed red pepper flakes, and Sambal Oelek. (You can substitute Sriracha if you don’t have any.)

Adding the Sambal Oelek ~ Shhh! It’s the secret ingredient!

Turn heat down and let simmer for several minutes until it slightly thickens.

Whisk in the cornstarch slurry, then simmer at a high bubble until the sauce clears and thickens. Turn off heat, stir in the fish sauce, then set aside to cool down.

Cooling the Chile Sauce

Once cool, store in airtight bottle in the refrigerator until ready to use. Serve as a dipping sauce with spring rolls, or as a sweet/spicy dressing to any salad.

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

Download and Print this Yummy Recipe!

 

Shrimp Risotto with Cajun-Spiced Shrimp

Shrimp Risotto with Cajun-Spiced Shrimp

Ahhhh, risotto. It is such a lovely taste and texture but can be the bane of a cook who doesn’t have the time to bring it up to that incredible creamy  “ahhhh” in your mouth sensation. But if you are short on time, a pressure cooker will take all that “non-time” away to give you a perfectly creamy risotto, full of flavor. Add some Cajun-spiced shrimp on top, and tah-dah! Dinner served. In less than a half-hour. Job accomplished.

Shrimp Risotto with Cajun-Spiced Shrimp
Risotto recipe adapted from Perfect Risotto at bonafidefarmfood.com

For the Risotto:

1/2 cup finely diced yellow onion
4 tablespoons unsalted butter, divided
1/4 cup dry white wine
1 cup Arborio or California Pearl rice
4 to 5 cups shrimp stock, recipe here —> Homemade Shrimp Stock
1/2 cup fresh-grated Parmesan cheese, from a block

Diced Onions ~ HEY! Who doesn’t eat microwaved popcorn while prepping dinner, huh???

For the Cajun-Spiced Shrimp:

1 tablespoon unsalted butter
1/2 pound large shrimp, shelled and deveined
Cajun-spiced seasoning, to taste
Fresh-grated Parmesan cheese, for garnish
Chopped green onion ends, for garnish
Lemon wedges, for garnish

Get all your ingredients prepped. This doesn’t take long at all!

Prepping the Ingredients

Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter until hot, then add the chopped onions. Cook until soft, about 5 minutes.

Wine Pouring Shot ~ Something went awry with my camera settings for this shot so you get the “Instagram” look!

Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice  and the shrimp stock.

Risotto Ready to Pressure Cook

Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions. (I have a manual one, that means when the pressure gauge starts rocking. Results may vary by what you have.)

My Pressure Cooker

Once the gauge is rockin’ (or up to pressure for you high-tech electronic owners), set the timer for 7 minutes.

Meanwhile, cook the shrimp. Add a tablespoon of butter to a hot skillet and heat until foamy. Add the garlic, then add the shrimp in one layer. Season with Cajun-seasoning of choice. Cook for about 2 to 3 minutes per side. Don’t overcook! Remove shrimp from skillet and set aside until risotto is done.

Cajun-Spiced Shrimp

At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. Don’t remove the lid until all pressure is released.

Stir in the rest of the butter and the half cup of Parmesan cheese.

Perfect Risotto

Serve Risotto in bowls , topped with the Cajun-Spiced Shrimp, and garnish with fresh-grated Parmesan cheese, green onions, and lemon wedges.

Shrimp Risotto with Cajun-Spiced Shrimp

Download and Print this Yummy Recipe!

Chicken and Bok Choy Soup

Chicken and Bok Choy Soup

Fall is in the air, at least where I live. And that means SOUP season! This is another recipe I made several months ago during a cool spell. The hardest thing about writing a recipe months after the fact is interpreting the scribbles hastily written down while cooking and photographing. I’m sure at the time I thought I would remember what it all means. So if I’ve missed a step or ingredient, please forgive me! But what I do remember is how much I enjoyed this soup.

Don’t let all those bottled sauces intimidate you, as very little of each is used and they keep for a long time in the refrigerator.  And it’s always nice to have just the sauce you need when you’re in the mood for an Asian dish. I think I’ll make this again very soon, as the cool, fall air is making me hanker for some warm, soothing soup!

Chicken and Bok Choy Soup

1 teaspoon sesame oil
1 teaspoon olive oil
2 cloves garlic, minced
1/2 cup grated carrot
1­ inch piece ginger, peeled and minced
4 to 5 cups homemade or low­sodium chicken broth
8 ounces boneless, skinless chicken breast tenders
1 serrano or jalapeño pepper, stemmed and thinly sliced
2 heads baby bok choy, sliced crosswise
2 green onions, green part only, chopped
2 teaspoons rice wine vinegar
2 teaspoons oyster sauce
1 tablespoon low-sodium soy sauce
1/4 teaspoon fish sauce
1 teaspoon Sambal Oelek (optional)
Lime wedges, for serving

Chicken and Bok Choy Soup Ingredients ~ I started to crop this photo but couldn’t after I spotted our darling Hannah Banana in the background!

Add the oils to a wok or Dutch oven heated over medium high. Add the shredded carrot and sauté for a few minutes, then add the garlic and ginger and stir until fragrant.

Pour in the chicken broth, rice wine vinegar, oyster, soy and fish sauces to the broth. Raise the heat and cook until starting to boil, then add the chicken tenders and sliced chile pepper.

Simmering the Chicken

Reduce the heat to medium and cook at a low simmer until the chicken is cooked through, about 10 to 15 minutes depending on the thickness. Remove the chicken from broth and set aside until cool enough to handle.

Bok Choy and Green Onions Added

Meanwhile, add the bok choy and green onion to the broth. Optionally, add the Sambal Oelek if you like a little spicy. Simmer until greens are just tender, about 5 minutes.

Shred the chicken tenders with forks, then add back to the pot until warmed through.

Shredded Chicken Added

Serve in bowls with a lime wedge for squeezing into the soup, to taste.

Chicken and Bok Choy Soup

Download and Print this Yummy Recipe!

Asian Pork and Shrimp Noodles with Bok Choy

Asian Pork and Shrimp Noodles with Bok Choy

I had a hankering for fried egg rolls a few weeks ago and thought I was all set with my ingredients, but when I took the egg roll wrappers out of the freezer to defrost, they were totally freezer burnt! I was NOT going to make a trip to the store just for egg roll wrappers, so I put on my thinking cap and decided we could enjoy all the deliciousness of egg rolls — unwrapped! The meal came out perfectly delicious, and just think of all the calories we saved without the fried grease (although I’m not one to pass up a fried egg roll if given the chance).

If you do decide to make this healthier alternative, just make sure you get all your ingredients prepped ahead of time, as it comes together pretty quick once you start cooking.

Asian Pork and Shrimp Noodles with Bok Choy

4 ounces dried rice noodles
1/2 pound ground pork
2 teaspoons toasted sesame oil, divided
2 or 3 green onions, chopped (about 1/2 cup)
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup grated carrot (I used bagged)
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
2 teaspoons rice wine vinegar
1 tablespoon brown sugar
1 cup chicken broth
2 baby bok choy, trimmed and sliced
1/2 pound shrimp (I used frozen deli shrimp)
4 ounces fresh bean sprouts
1 tablespoon cornstarch mixed with 1 tablespoon water
1 teaspoon Sambal Oelek (optional)
Lime wedges, for garnish

Asian Pork and Shrimp Noodles Ingredients

Soak rice noodles in hot water according to package directions. (Usually about 10 or 15 minutes.) Drain noodles and set aside. (Ignore my angel hair noodles in the pic and sub in your mind with the green onions I forgot for the shot.) After adding the rice noodles and bean sprouts, I had plenty of food already!)

Browned Ground Pork

In a wok or large skillet, brown the ground pork with 1 teaspoon of toasted sesame oil over medium heat until thoroughly cooked through. Remove from skillet, drain on paper towels, and set aside.

Cooking the Veggies

In the same skillet (without wiping out oil), add the grated carrots and cook about 5 minutes, stirring occasionally. Add the ginger, garlic, and green onions, and cook for several more minutes. Remove to a bowl and set aside.

Add another teaspoon of sesame oil to the skillet, then add the sliced bok choy, cooking until just wilted.

Wilted Bok Choy

In a small bowl, whisk together the soy, oyster and fish sauces along with the rice wine vinegar, brown sugar, and chicken broth and pour over the bok choy. Now add all the rest of the ingredients to the skillet (pork, veggies, shrimp, noodles, and bean sprouts.)

Last, stir in the cornstarch slurry and the chili sauce if you like a little spicy and bring up to a simmer. Turn off heat, then serve in bowls with a squeeze of lime wedge.

Asian Pork and Shrimp Noodles with Bok Choy

Download and Print this Yummy Recipe!

 

Spanakopita

Spanakopita

My sister made this wonderful authentic Greek dish for the family one night when she was here visiting last week. It was so much fun being able to snap some photos while she explained every step of the recipe and demonstrated the “technique” of this dish. This recipe came from her boyfriend’s mother who hailed from Greece, Zora St. Martin (her Greek maiden name was Zaharias, she married a French Canadian). Zora died about two years ago at age 88, and had a successful catering business in Newport, NH. Before she passed on she wrote down the recipe for her son, which I have shared below. As a bonus, she also included the recipe for Tiropita, which is similar to Spanakopita but doesn’t have spinach.

Spanakopita and Tiropita Recipes

The first thing my sister said before making this was to correct my pronunciation of the dish. I’ve been saying it wrong all these years! It is span-uh-KOH-pih-ta, NOT span-uh-koh-PEE-ta. This also makes a very large amount. She said whenever they cook this at home, they wrap up individual packages to give to friends. They actually have friends calling them asking them when they are going to make it again, it is that good! This also makes a wonderful breakfast or brunch. It took us a few days, but we ate every last bit of this! My sister also found some cute little lamb chops on sale at the store, which she marinated in soy sauce, honey, and red chile flakes and grilled them up as a nice “side” to the Spanakopita. Thank you Molly for an awesome dinner!

Spanakopita

1 package Filo (Phyllo) dough, thawed in refrigerator
3 10-ounce packages frozen spinach, thawed
1 bunch green onions
Handful of fresh dill sprigs
16-ounce container cottage cheese
24-ounces crumbled Feta cheese
6 well-beaten eggs
2 sticks melted butter (1/2 pound)

Spanakopita Ingredients

Preheat oven to 400 degrees. Place the thawed spinach in a colander and squeeze out as much liquid as possible with your hands. Literally grab bunches of the spinach and wring it out like a wet washcloth. My sister demonstrated this beautifully:

Squeezing the Water Out of the Spinach

Chop the green onions…

Chopping the Green Onions

then mix them thoroughly with the spinach in a large bowl.

Mixing the Onion and Spinach

Mince the dill, then add to the spinach mixture along with the cottage and Feta cheeses and the beaten eggs. Combine thoroughly.

Spanakopita Filling

Brush a 13 x 9 inch baking pan with some of the butter. Layer 5 or 6 Filo sheets in the bottom of the pan, including up the sides.

First Layer of Filo Sheets

Press in 1/4 of the spinach mixture in an even layer.

First Layer of Spinach Mixture

Layer 3 or 4 more sheets of Filo, then coat with butter evenly with a brush.

Brushing the Filo with Butter

Repeat layers of spinach, Filo, and butter. The top layer should be at least 5 or 6 sheets of Filo. Pour any remaining butter over the top and brush around.

Brushing the Last of the Butter Over Top

Bake in the preheated heated oven for 45 minutes until the top is golden-brown. If it starts to get too brown you can lightly cover it with a piece of foil. After 45 minutes, turn oven down to 350 and bake for 15 more minutes. Remove from oven, and let sit for about 15 minutes before serving.

Spanakopita Out of the Oven!

While the Spanakopita was resting, these pretty babies were thrown onto the grill for a few minutes on each side.

Marinating Lamb Chops

Dinner is served!

Spanakopita and Lamb Chop Dinner

 

 

Download and Print this Yummy Recipe!

Chicken Enchilada Skillet

Chicken Enchilada Skillet

I’ve been keen on making one-pot meals these days. I had a hankering for enchiladas, but I sure mess up a lot of dishes in that process. I’ve done the enchilada casserole before, which does use a few less dishes, but that is still too many when you just want to throw everything into ONE dish and cook it. Yes, a slow cooker works like that, but it was 6 pm and no time for that. A few interwebz searches yielded the brainchild for the following recipe. I’ve decided to call it Chicken Enchilada Skillet, because that is exactly what it is. And you could make it with ground burger, steak, or pork too! A cheesy, filling dish that tastes like enchiladas, but made in only a skillet! Win-win.

Chicken Enchilada Skillet

1 pound boneless, skinless chicken (white or dark)
2 tablespoons olive oil
Ground black pepper, to taste
1 teaspoon cumin
2 teaspoons chili powder
3/4 cup chopped onion
3/4 cup uncooked rice
1 1/2 cups chicken broth
1 10-ounce can Rotel diced tomatoes with green chiles (off-brands are now available)
1 10-ounce can red enchilada sauce (freeze the rest if larger)
1 cup frozen corn
1 15-ounce can black beans, drained and rinsed.
1 cup grated cheddar cheese
2.25 ounce can sliced black olives
Cilantro, diced green onions, for garnish
Sour cream and warmed tortillas, for serving

Chop the chicken into bite-size pieces, then season with the pepper, cumin, and chile powder.

Seasoned Chicken and Onions

Add the oil to a large oven-proof skillet over medium-high heat, and cook the chicken and onion until browned, about 7 minutes, stirring occasionally.

Browning the Chicken and Onions

Add the rice to the skillet and cook about 3 to 4 more minutes, stirring occasionally.

Sauteing the Rice with Chicken

Next add the chicken broth, canned tomatoes with green chiles, enchilada sauce, and corn. Heat up to a low boil, then turn down to a simmer.

Simmering the Enchilada Mixture

Cover the skillet and cook for 20 to 25 minutes, until the rice is cooked through and absorbed most of the liquid.

Enchilada Skillet Ready for Garnishes

Remove from the heat, then add the black beans. Top with the grated cheese and black olives. Put under a broiler for a few minutes until the cheese is melted. Garnish with the green onions and cilantro, and serve with sour cream and tortillas.

Chicken Enchilada Skillet

You can add the mixture to a tortilla and roll into a burrito, or just use it to dip into the enchilada skillet surprise!

Download and Print this Yummy Recipe!

One Pot Creamy Sausage and Pasta with Vegetables

One Pot Creamy Sausage and Pasta with Vegetables

I’ve been eyeing a bunch of “one pot” meals lately, which are very much needed in this small temporary kitchen. And what is also great about them is that they are very versatile! You can use pretty much any vegetables you have in your fridge (such as the yellow pepper that needed to be used STAT) and any kind of pasta sitting in your pantry.

And fortunately for me this time, I didn’t have to make a run to our freezer that is stored and plugged in at the garage of our new house, as on my last “house run” I grabbed two bags of frozen chicken broth instead of just one! Even if you don’t have chicken broth on hand, you could always just use water instead.

Last, my FAVORITE thing about this meal, is that you can get it prepped and on the table in about a half hour! Which was also a lifesaver this weekend with a busy schedule running my daughter all over town and helping to decorate for her dance team’s annual Spook House.

And the flavor? DEE-LICOUS! Don’t skimp on the spicy seasoning, it is not that spicy at all but adds just enough heat to round out the creamy, cheesy flavors. I can see this one in my rotation for sure, and I hope you will too!

One Pot Creamy Sausage and Pasta with Vegetables

1 tablespoon olive oil
1/2 pound smoked turkey sausage (1/2 horseshoe link), sliced
1 cup onion, roughly chopped
4 ounces mushrooms, sliced
1 yellow bell pepper, roughly chopped
2 cloves garlic, minced (about 2 teaspoons)
2 cups homemade or low-sodium chicken broth
1 can diced tomatoes, homemade if you have some!
1/2 cup heavy cream (half and half or milk will work too)
8 ounces dry pasta (any pasta will work, I used Penne)
1/2 teaspoon Mrs. Dash Southwest Chipotle seasoning (or sub with 1/4 teaspoon crushed red pepper flakes)
Ground black pepper, to taste
1 cup shredded Monterey Jack cheese
2 green onions, chopped, for garnish

Browning the Sausage and Veggies

Add olive oil to a large pot or Dutch oven pan over medium heat. Add the onions, mushrooms, bell pepper, and sausage. Cook until lightly browned and mushrooms have released their liquid, about 10 minutes, stirring occasionally. Add the garlic and seasonings and cook until fragrant, about a minute more.

Stir in the chicken broth, tomatoes with liquid, cream and pasta. Bring the mixture up to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.

Pasta Ready to Simmer in the Creamy Sauce

Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with chopped green onions and serve.

Download and Print this Yummy Recipe!

Egg Foo Young ~ With all the Fixin’s or Vegetarian!

Egg Foo Young

Can you say incredible? Oh my gosh, these were so good that my husband and daughter practically ripped the extra one on my photoshoot plate right off from under the camera! They were like vultures, I tell you! I let them split it with each other, as one egg pancake was plenty for me since I filled mine with all the extras.

I had wanted to make this dish the first time I set eyes on it last April over at Lemony Thyme. Libby makes these wonderfully tasty dishes and presents everything so well with her photography. I pretty much followed this recipe except I sauteed the mushrooms first, cooked up some ground pork instead of using ham, plus I added the optional shrimp. Any of the fillings are optional, so this adapts well to a vegetarian dish. Oh and I don’t own a sifter, so I made a corn starch slurry instead.

Since you can only make these one at a time (unless you want to dirty up more skillets), I made each Egg Foo Young to order. This recipe makes enough for four of them. My daughter only wanted the pork added and no mushrooms in hers. My husband didn’t want the shrimp in his (this surprised me, he loves shrimp!) but did want the pork and mushrooms. I wanted it all, so added all three to mine. The final pancake had only pork so my daughter would eat it.  Aren’t I accommodating?

I have always spelled this dish Egg Foo Young, but Libby spelled hers Egg Fu Yung. I got curious and did a little internet searching, and it turns out both spellings are perfectly acceptable. But no matter how you spell it, this is an incredibly delicious meal to serve for breakfast, lunch, or dinner!

Egg Foo Young Ingredients

Egg Foo Young
Adapted from Egg Fu Yung at Lemony Thyme

Hint: Before you get started, you will want to have everything mise en place. That’s just a fancy phrase for getting everything prepped and ready in one place before you start cooking the final dish.

Brown Gravy:

1 cup chicken or vegetable broth
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar
2 tablespoons corn starch, mixed with a little cold water

Egg Foo Young:

1 cup ground pork
4 ounces mushrooms, sliced thin
1/2 cup green onions, chopped small
1/2 cup cooked deli shrimp, diced small
8 to 10 water chestnuts, chopped
6 eggs, beaten
1 tablespoon flour, mixed with a little cold water
1 teaspoon reduced sodium soy sauce
1 teaspoon sesame oil
1 cup bean sprouts
Ground black pepper, to taste
3 to 4 tablespoons vegetable oil, divided, for frying
More sliced green onions, for garnish

Egg Foo Young

Start by cooking the brown gravy and just get that out of the way. You can reheat and stir it a bit on the stovetop when ready to serve. In a small saucepan over medium heat bring all brown gravy ingredients, except the corn starch slurry, to a slight boil then reduce the heat to low. Mix about half the corn starch slurry into the broth whisking constantly. Return the gravy to a simmer, and slowly add a bit more of the slurry while simmering, until desired consistency. Remove gravy from heat and set aside.

If you are going to use pork in this dish, now crumble up the ground pork in a skillet sprayed with a little oil over medium heat. Cook until pork is browned through. Drain and reserve in a bowl and set aside. Next, if using mushrooms, add those to the same skillet and saute about 5 to 7 minutes, until they release their liquid and start to brown. Remove from skillet and set aside in another bowl. Now is the time to dice up or measure all the other ingredients in preparation for the eggs.

In a medium bowl, crack in six eggs and beat in the flour slurry while whisking until well combined. Whisk in soy sauce and sesame oil, then add in bean sprouts, green onions, chestnuts, and black pepper and combine well. Heat a skillet over medium-high heat, add a tablespoon of vegetable oil then about a half cup of the egg mixture. I have this wok-like skillet that has a flat 6-inch bottom I used, but any skillet would do. I suppose a smaller skillet would help make the pancakes thicker. I digress.

Next spread on top of it a portion of any of the pork, shrimp, or mushrooms and cook until the bottom is nice and set. You can swirl the pan around to get some of the uncooked egg on top to add to the sides of the pancake. It’s all good. Flip it over, then cook until the other side is done and set. Add about a tablespoon (or less) of oil between batches. Serve with the reheated brown gravy and sliced green onions. This is seriously amazing!

Download and Print this Yummy Recipe!