FoodAskew » randilicious

The Califunky Hot Brown

Trish — Tue, 17 Nov 2009 05:49:07 +0000

Submitted by randilicious
Serves 2

5 tbsp canola oil		3 tbsp all-purpose flour
1½ c. milk		6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded		1 egg, beaten
½ tbsp pepper		½ tbsp oregano
1 tsp paprika		1 tsp Old Bay seasoning
1 c. mushrooms, sliced		8 stalks asparagus
1 tomato, thinly sliced		4 slices of bread, toasted
1 avocado		leftover turkey slices and/or ¼ lb. pork roast thinly sliced

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Decadent Huevos Doritos

Trish — Wed, 04 Feb 2009 19:00:19 +0000

Kickin’ it old school Food Askew, recipes were shared and inspiration occurred! Our chef for this recipe, randilicious, was inspired by SweetIrony!’s Huevos Doritos and his overflowing amount of leftover chili and voila! Decadent Huevos Doritos were born!

Submitted by randilicious
Serves 6-8

1 small bag Nacho Cheese Doritos		2 eggs, yolk & white
1 egg white		Shredded Cheddar cheese
2 – 3 c. randilicious chili

1. Scramble together the 2 whole eggs & 1 egg white.
2. Spread chips onto a plate.
3. Place scrambled eggs over the top of the Doritos.
4. Add shredded cheddar over top, to taste.
5. Top with chili.
6. Top with more cheese.

Chef’s Note: I actually used a slightly healthier alternative called Cactus Joe 100% Stone Ground Corn Nacho Cheese chips instead of Doritos.

Randilicious Chili

Trish — Tue, 03 Feb 2009 19:00:58 +0000

Submitted by randilicious
Serves a lot

1 large onion, finely chopped		4 cloves garlic, minced
1 green bell pepper, finely chopped		1 jalapeno pepper
2 tbsp tomato paste		2 tbsp butter, cut into pieces
¼ c. all-purpose flour		1 tbsp dried oregano, crushed
1 tsp ground cumin		2 tsp crushed red pepper
½ c. chili powder		14.5 oz. diced tomatoes with liquid (1 can)
1 lb lean ground turkey		15.25 oz. kidney beans, drained and rinsed (1 can)
2 tbsp Jack Daniels whiskey		salt & ground black pepper to taste

1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chilli powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
5. Simmer covered at low heat until serving time.

Guiltless Mushroom Gravy

Trish — Tue, 18 Nov 2008 00:03:00 +0000

Submitted by randilicious
Serves 6

3 tbsp canola oil		2 c. mushrooms, sliced thin
1 onion, finely diced (about 1½ c.)		4 cloves garlic, minced
1 c. red wine		4 tbsp whole wheat flour
10 oz. chicken broth (1 can)		½ c. water
salt & pepper to taste

1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
3. Mix in the flour. Stir well & often until it becomes a paste-like mixture.
4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken.
5. Add water to the desired consistency.
6. Add salt & pepper to taste.

Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.

Saucepot Tips – Kahlua instead of Vanilla Extract

Trish — Thu, 10 Apr 2008 19:00:13 +0000

Submitted by randilicious
If the recipe calls for vanilla extract & you have none on hand, try using equal amounts of Kahlua instead. Alternately when a recipe calls for vanilla extract, along with the vanilla toss in a half portion of Kahlua (e.g. if the recipe calls for 1 tbsp of vanilla extract, toss in 1 tbsp vanilla extract and ½ tbsp Kahlua). If you’re concerned about getting drunk on your creation, only do this for recipes that involve heating as the alcohol will boil off but the taste will remain.

Turkey Jack Chilli

Trish — Tue, 08 Apr 2008 20:40:13 +0000

Submitted by randilicious
Serves 8

1 large onion, finely chopped		1 green bell pepper, finely chopped
4 cloves garlic, minced		3 roma tomatoes, diced
2 tbsp tomato paste		1 tbsp butter
¼ c. all-purpose flour		1 tbsp dried oregano, crushed
1 tsp basil		1 tsp ground cumin
2 tsp crushed red pepper		½ c. chili powder
14.5 oz. whole peeled tomatoes w/ liquid, chopped		1 lb. ground turkey
15.25 oz. kidney beans		1 jalapeño pepper
2 tbsp Jack Daniels whiskey		salt & ground black pepper to taste

1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
4. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
5. Goes great over baked potatoes & some cheddar cheese on top.

Low Fat Chocolate Chip Banana Nut Bread

Trish — Sun, 30 Mar 2008 04:00:59 +0000

Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate

2 eggs		2/3 c. white sugar
4 very ripe bananas, mashed		¼ c. apple sauce
1/3 c. nonfat milk		1 tbsp extra virgin olive oil
1 tbsp vanilla extract		1 tbsp Kahlua
1¾ c. all purpose flour		2 tsp baking powder
½ tsp baking soda		½ tsp salt
1/3 c. chopped walnuts		1 c. chocolate chips

1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.

Cookies N Cream Pie

Trish — Sun, 30 Mar 2008 03:15:51 +0000

Submitted by randilicious

6oz pkg instant chocolate pudding mix		1 (12″) prepared graham cracker pie crust
2½ c. cold milk		1½ c. crushed Oreos
12oz container frozen whipped topping, thawed		1 tbsp Kahlua
1 egg white, beaten

1. Prepare pie crust by brushing egg white over pie crust. Bake crust in oven preheated to 375°F for 5 minutes.
2. Combine milk & pudding mix & stir well. Once pudding thickens, add Kahlua & mix well.
3. When pudding is set, fold in half of the whipped topping & crushed cookies. Pour mixture into crust.
4. With leftover whipped topping, add a thin layer to the top of the pie in any decorative pattern you like.
5. Freeze overnight.
6. Just before serving thaw in refrigerator for approximately an hour.

Za Jiang Mein (Pork & Bean Chinese Noodles)

Trish — Sun, 30 Mar 2008 01:16:53 +0000

Submitted by randilicious

3 tbsp extra virgin olive oil		1 lb ground pork
¼ c. brown bean sauce		2 tbsp sugar
¼ c. beer		1 lb Chinese noodles (non egg-based)
¼ c. chopped scallions		½ c. shredded cucumbers
3 cloves garlic, minced		1 tsp red pepper flakes
¼ c. bean sprouts (optional)		1 pkg tofu, chopped into small pieces (optional)

1. Heat the oil in the wok. When oil is ready, add the garlic, then the pork. Brown evenly. If so desired, add tofu after pork has been browned.
2. In a separate bowl, mix beer & brown been sauce. Blend well.
3. Add the bean sauce mixture to the ground pork.
4. Sprinkle sugar & red pepper flakes into sauce. Stir until the sauce is piping hot. Reduce heat & allow to simmer uncovered.
5. As sauce simmers, in a separate pot, boil noodles in water for approximately 3 minutes. Drain the noodles.
6. To serve, put noodles into a bowl, then spoon sauce over noodles. Garnish generously with scallions, bean spouts, & cucumber on top.

Chef’s Note: You can find the brown bean sauce in most Asian grocery stores.

Cajun Blackened Catfish

Trish — Sat, 29 Mar 2008 22:56:46 +0000

Submitted by randilicious

2 tsp cayenne pepper		2 tsp lemon pepper
2 tsp garlic powder (or fresh)		1 lb catfish fillets
½ c. Italian salad dressing		2 tbsp butter, melted

1. Preheat oven to 350°F. Lighting grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, & garlic powder.
3. Brush both sides of catfish fillets with butter. Rub fillets with the pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, & fry approximately 2 minutes on each side until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, & coat with Italian dressing. Bake 30-35 minutes in the preheated oven, until fish is easily flaked with a fork.
6. Serve over freshly steamed rice & lightly sauteed vegetables on the side.