Chicken Pad Thai

Are you a Thai food fan? If so, you absolutely have to try this. As good as the one from Thai restaurants!

8 ounces package dried rice noodles
1/4 cup salted peanuts, finely chopped
3 tbsp fish sauce
2 tbsp lime juice
2 tbsp packed brown sugar
4 tsp rice vinegar
1 tbsp Asian chili sauce
1 pound boneless chicken breasts, cut into bite-size strips
1 clove garlic, minced
3 tbsp vegetable oil
1 cup fresh bean sprouts
1/3 cup sliced green onions
2 tbsp snipped fresh cilantro

    Place noodles in a large bowl. Add enough hot tap water to cover, Let stand for 15 minutes, drain well.
    In a bowl combine fish sauce, lime juice, brown sugar, rice vinegar, chili sauce, stir until smooth.
    In a large nonstick skillet cook chicken and garlic in 1 tbsp oil until chicken is tender. Transfer chicken to a bowl.
    In the same skillet heat remaining oil, add drained noodles, sprouts and green onions, stir-fry for 2 minutes. Add fish sauce mixture and chicken, cook until heated through. Serve immediately, sprinkle with chopped peanuts. Garnish with cilantro.

Corn Chowder

Healthy corn chowder, served with crackers or garlic bread, I guarantee everybody will LOVE it!!

1/4 lb lean pork, cubed, seasoned with salt
1 onion, chopped
1 clove garlic, minced
2 potatoes, cubed
1 cup sweet peas
1&1/2 cups boiling water
1 cup evaporated milk
1 can whole kernel corn (1&1/2 cups)
1/2 tsp salt
1 tbsp butter, room temperature
2 tsp flour

    Saute pork, onions, peas, garlic in a large saucepan. Add potatoes, boiling water and salt, cover and simmer until potatoes are tender. Add corn and milk. Blend together butter and flour evenly and stir in chowder. Simmer, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickedned.  
    Season to taste with salt and pepper.

Blueberry Swirl Cheesecake Bars

What else can I make out of the blueberries we picked besides muffins? I found a recipe from New Cookbook - blueberry cheesecake bars. Umm.... yummy

2 tbsp granulated sugar
2 tsp cornstarch
1 cup fresh or frozen blueberries
1/4 cup orange juice
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, cut up
1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar
1 tbsp all-purpose flour
2 eggs,
1 tsp vanilla

    Preheat oven to 350 degrees. Line a 13*9 baking pan with foil, extending foil over edges of the pan.
    For crust, in a large bowl stir together 2 cups flour and 1/2 cup powdered sugar. Cut in butter until fine crumbs form. Pat mixture into the baking pan, bake for 20 minutes.
    Meanwhile, in a saucepan stir together 2 tbsp sugar and cornstarch. Stir in  blueberries and orange juice. Cook over medium heat until thickened and bubbly. Remove from heat.
    In another bowl beat cream cheese, 1/2 cup sugar and 1 tbsp flour until smooth. Beat in eggs and vanilla. Pour the mixture over baked crust, spreading evenly. Spoon blueberry mixture over cheese layer. Use a knife to marble the mixture.
    Bake for 20 minutes. Remove from oven and cool completely. Cover and chill for 1 hour. Use foil to lift the uncut bar out of pan. Cut into bars. Store in a container in fridge.

Blueberry Oatmeal Muffins

I was thrilled to make something out of the blueberries we picked last week at Hatcher Pass. Blueberry muffins are the best !!

1&1/2 cups all-purpose flour and 3/4 cup quick-cooking oats (if you like whole wheat stuff,  use 1/2 cup all-purpose flour and 1&1/2 cups whole wheat flour)
1/4 cup granulated sugar or packed brown sugar
1&1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
3/4 cup applesauce
3/4 cup milk
2 tbsp butter, melted
3/4 cup fresh or frozen blueberries

    Preheat oven to 400 degress. Grease 12-cup muffin baking pan. In a bowl stir together flour, sugar, baking powder, baking soda and salt.
    In another bowl beat in eggs, stir in applesauce, milk, and butter. Pour egg  mixture to flour mixture. Stir until moistened. Fold in bluberries.
    Spoon batter into muffin cups, filling each cup 2/3 full. Bake for 18 minutes.

Potato Salad

2 pounds potatoes (6 medium), diced
1/4 tsp salt
1&1/4 cups mayonnaise
1 tbsp yellow mustard
1/2 tsp salt
1/4 tsp black pepper
1/3 cup chopped onion
1/2 cup chopped sweet or dill pickles, or pickle relish
6 hard-cooked eggs, chopped

    In a saucepan place potatoes, 1/4 tsp salt and enough water to cover, bring to boil, reduce heat, simmer until tender. Drain well, let cool.
    Meanwhile, in a large bowl stir together mayonnaise, mustard, salt and pepper. Stir in onions, pickles. Add potatoes and eggs. Toss to coat. Cover and chill. When serving, sprinkle with paprika if desired.

Beef Chili

Best homemade chili ever! Serve with bread & butter, sooooo good......

1&1/2 pounds ground beef or beef stew meat
3 cups chopped onions or green pepper
4 cloves garlic, minced
1 tbsp vegetable oil
2 (15 oz) cans red kidney or black beans, rinsed and drained; or uncooked beans, soaked overnight
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 cup water
2 tbsp chili powder
1 tsp dried and crushed basil leaves
1/2 tsp black pepper
shredded cheese for topping if desired

    In a large pot cook beef, onions, and garlic in hot oil until meat is brown. Drain fat. Stir in beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and pepper. Bring to boil, reduce heat. Simmer, covered for 20 minutes for ground beef,  60 minutes for cubed stew meat. Stir occasionally. Top with cheese when serving.
    If you cook this with a slow cooker, the meat will be even tender. Cook meat, onions and garlic as directed. Drain fat. Transfer the mixture into a 4- to 5-quart slow cooker. Add beans, tomatoes, tomato sauce, 1/2 cup water, chili powder, basil and pepper. Cover, cook on high-heat setting for 4 hours. Top with cheese when serving.

Caramel-Chocolate Brownie Torte

2 packages brownie mix
1/2 cup butter
1 cup whipping cream
3/4 cup packed brown sugar
3 tbsp light-color corn syrup
1 tsp vanilla
4 ounces semisweet chocolate chips
1 cup chopped pecans

    Preheat oven to 350 degress. Grease bottom of two 9*1.5-inch round cake pans.
    Prepare each brownie mix according to package directions. Spread batter evenly into pans. Bake 45 minutes. Cool completely.
    Meanwhile, for caramel, in a saucepan, combine butter, half of the whipping cream, brown sugar and corn syrup. Bring to boil, whisking occasionally. Reduce heat, stir in vanilla. Transfer caramel to a bowl, cool comletely.
    For chocolate, in a saucepan bring the remaining whipping cream to boil. Remove from heat, add chocolate (do not stir), let stand 5 minutes. Stir until smooth. Let cool.
    Place one brownie cake on a plate. Top with chocolate mixture, spread evenly. Spoon 1/2 cup of the caramel sauce over chocolate, spread evenly. Spinkle half of the pecans. Add the other brownie cake, spoon the remaining caramel over top. Sprinkle with the remaining pecans.