Authentic Thai Chicken Stir Fry
Authentic Thai Chicken Stir Fry
Want to cook Thai stir fry just like the restaurant? Surprise your family and friends with this authentic Thai recipe.
The key of having that authentic Thai stir fry taste lies in the coconut milk, every other ingredient has to maintain the same ratio with how much coconut milk you put in.
Basic ingredients:
- 1 quart water
- 3/4 cup coconut milk
- 2 cups uncooked jasmine rice
- 1 1/2 cups chopped fresh basil leaves
- 1 tablespoon olive oil
- 2 tablespoons fresh ginger root, minced
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 3/4 teaspoon red pepper flakes
- 1 1/2 tablespoons fish sauce
- 1 medium onion, sliced
- 5 green onions, chopped
- 3 cloves garlic, minced
- 3 shiitake mushrooms, sliced
- 2 pounds skinless, boneless chicken breast halves, cut into 1/2 inch strips
Ingredients adjustment (base on personal taste):
Spicy - Add more red pepper flakes and chile oil.
Blend - Less vinegar and more mushrooms.
Directions:
1. Boil rice and water in a pot.
2. Cover pot, reduce heat to low for 20 minutes.
3. Mix the following in a bowl:
- coconut milk
- soy sauce
- rice wine vinegar
- fish sauce
- red pepper flakes.
4. Heat oil with skillet over medium-high heat.
5. Stir in ginger, onion and garlic.
6. Cook until lightly browned.
7. Add chicken strips, cook for 3 minutes (or until browned).
8. Stir in the sauce from the bowl.
9. Cooking until sauce is reduced to 1/3.
10. Mix in green onions, basil and mushrooms.
11. Cook until everything is heated through.
12. Serve over the cooked rice.
Alice Anderson is a mother of 2 lovely boys, she loves cooking and spending a lot of time in the kitchen trying new taste and sharing recipes with others, recently she is interested in Cooking Crab Legs and Bose Home Theater.
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Thai Rice Salad - A Real Winner!
By Ed Dugan
I love living where I do and wouldn’t think of moving. I just wish someone would open up a Thai restaurant in our community. Being a chef I might have an advantage over knowing how to cook Thai food over a lost of people but then there’s the problem of getting the right ingredients. When I travel the first place I look up is a Thai restaurant.
This recipe has no ingredients that cannot be found in your neighborhood supermarket and it is one of the most delicious Thai recipes that I have ever tasted. The salad gets its heat, traditional in Thai dishes, from cayenne pepper but using dried red pepper flakes instead allows everyone to make it as spicy as they wish. However, it has to be a little bit spicy or it wouldn’t be Thai.
For 2 people:
1 1/2 cups cooked long grain rice
2 tablespoons olive oil
3 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
1 heaping tablespoon sugar
Pinch of cayenne pepper
4 scallions chopped, including the green parts
3 carrots grated
1 cucumber peeled, halved lengthwise, seeded and cut into 1/4 inch dice.
1/4 cup fresh cilantro chopped (you can substitute parsley if you have to but I would rather use dried cilantro)
Combine the oil, lime juice, fish sauce, sugar and cayenne and let stand for five minutes. Then, combine all of the ingredients in a large bowl and toss until thoroughly mixed. Let stand at room temperature until ready to serve.
NOTE: Now that I have given you the basic recipe it’s time for you to use your imagination. The salad is wonderful just like you made it but it’s even better with the addition of poached shrimp or scallops, thinly sliced chicken breasts or, my favorite, very thin slices of rare beef.
I can guarantee that if you make this once you will make it again.
This recipe, along with 325 others, can be found in my cookbook, Help-I Gotta Cook! named Cookbook of the Year in 2007. Go to my webpage http://www.ineedtocook.com to find out what others think of the book or to Amazon.com to order it.
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Experience the Flavor of Indian Cuisine - Recipe For Murgh Makhani (Butter Chicken)
Indian cuisine is best known world wide for its use of spices. Its non-vegetarian side features a large variety of juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here, I have discussed an amazing recipe for one of the most popular Indian dishes, the ‘Murgh Makhani‘, the delicious Indian version of Butter Chicken.
‘Murgh Makhani’ is an authentic Indian dish, which is now popular as ‘Butter Chicken’ in several countries all around the globe. The origin of this dish can be traced back to the times when the Mughal Empire ruled India. The dish was first invented in Delhi, the capital city if India, by a person working in the kitchen staff of a famous restaurant named ‘Moti Mahal’, located in a small place called ‘Daryaganj’ in the heart of Delhi. Although the basic recipe of ‘Murgh Makhani’ remains same, the actual flavor differs from restaurant to restaurant in India and abroad.
Served with steamed rice, ‘naan’, ‘roti’, or ‘parathas’ (forms of Indian breads), Murgh Makhani is prepared by marinating a chicken overnight in a mixture of yoghurt and various spices. The chicken is then grilled and roasted, and finally added to the Makhani sauce, which is made using butter, cream, tomatoes, almonds, and a mixture of various Indian spices.
Here is a detailed recipe for this popular Indian dish:
Ingredients:
For Chicken Marinating:
- Chicken Pieces (boneless): 800 g
- Coriander Powder: 1 teaspoon
- Sour Curd: 1 tablespoon
- Ginger Paste: 2 teaspoons
- Garlic Paste: 1teaspoon
- lemon juice: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Onion paste: 1 tablespoon
- Red Chili Powder: 1 teaspoon
- Salt to taste
- Few drops of orange color
For Chicken Gravy:
- 4 large tomatoes chopped
- 4 tablespoon Butter
- 1 tablespoon Fresh Cream
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Black Pepper Powder
- 2 teaspoon Ginger finely chopped
- 2 teaspoon Green Chilly finely chopped
- salt to taste
- sugar to taste
For Garnishing:
- Melted Butter
- Fresh Cream
- Coriander Leaves finely chopped
Recipe:
1) Make small cuts in the chicken pieces.
2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.
3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).
4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.
5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.
6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.
7) Add the whipped cream and cook on low flame for 5-7 minutes.
Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.
9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.
10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a ‘tandoori roti’ or a ‘naan’. You can also serve it with rice.
If you would like to learn more interesting Chicken Recipes, visit the online Indian Recipe Guide at abcdrecipes.com - Explore The Flavor of Indian Cooking with over 700 Indian recipes.
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How to Cook Shoyu Chicken - The Hawaiian Treat
Last year, my husband and I took a dream vacation to Hawaii. We got to tour most of the islands and saw all sides of Hawaii, from Honolulu and the glitzy beach resorts to little towns well off the main tourist track.
Everywhere we went, we could count on finding an ubiquitous dish called shoyu chicken. Sometimes it came served with exotic garnishes, usually in the fancier restaurants, and sometimes it came straight out of the cooker and served on paper plates from some roadside stand, but it was always delicious.
When we got home, I knew I had to try cooking some shoyu in my own kitchen.
There must be thousands of different recipes for this dish. The differences are mainly in the ingredients for the sauce, but even the chicken itself can be cooked any way you like, from boiling in a pot to baking in the oven to grilling on the barbecue.
No matter the recipe, one ingredient you’ll always find is soy sauce. That’s because that’s what shoyu means–soy sauce. If you want, you can just call this dish soy sauce chicken. But I prefer to use the word “shoyu” in tribute to its native home in Hawaii.
If you would like to cook shoyu chicken, why not go all the way and make it the food centerpiece of a Hawaiian-themed party? Break out the leis, put on some ukulele or Don Ho music, and have some tropical fun.
This shoyu chicken recipe serves 12 people. If you want to make it just for your family instead of for a party, cut back the recipe portions accordingly.
Ingredients
12 pounds of chicken thighs
3 cups brown sugar
4 cups soy sauce
4 cans chicken broth
1/2 cup white wine
6 cups pineapple juice
1 cup vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup Worcestershire sauce
chopped green onion tops
4 cloves garlic, crushed
2 tablespoons ground ginger
2 cans pineapple rings
Directions
1. Wash and drain the chicken thighs.
2. Combine the sauce ingredients (everything listed above except the pineapple rings).
3. Combine the chicken and the sauce in a large pot. Bring to a boil, cooking 30 minutes or until the chicken is tender.
4. Place chicken thighs on serving platter; decorate with pineapple rings and serve.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: www.solid-gold.info/most-wanted-recipes.html
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Fast Healthy Recipes - Asian Green Bean Stir Fry
If you work all day, the last thing you want to do when you get home is to slave in front of a hot stove to prepare dinner. However, you don’t want to fall to temptation and drive through the take out window for some sub-standard fast food. If you are trying to eat healthy and watching your weight, you want to eat foods that are nutrient rich, giving the most goody for the calories you consume.
The below recipe is great for a quick snack or as an accompaniment to a main entrée. It’s a great complement to chicken, fish, pork or beef.
Asian Green Bean Stir Fry
1 teaspoon sesame oil
1 pound green beans, cut 1-inch portions
Pinch of crushed red pepper
1/2 cup water
1 1/2 cups fresh or frozen mixed stir-fry vegetables (thaw if frozen)
1 tablespoon black bean-garlic sauce (found in Asian food section of most large grocery stores)
Directions:
1. In large frying pan heat sesame oil over medium-high heat.
2. Add green beans and crushed red pepper.
3. Cook 2 to 3 minutes until seared, stir often.
4. Add water, cover, reduce heat to medium.
5. Cook 3-6 minutes, stir occasionally, cook longer for tender vegetables.
6. Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce.
7. Cook until heated through, stirring often.
8. Dish is ready when the majority of the liquid has evaporated.
Serves approximately 4,1 cup servings.
Health Benefits:
Beans are rich in fiber and protein but also a great source of iron and Vitamin B6. Low in fat and calories, providing antioxidants that protect the heart.
Karen Ficarelli is the founder and CEO of Fitness4Her.com, a diet, exercise program and women’s fitness blog, developed especially for women. A sports nutritionist and personal trainer, Karen has a treasure chest full of healthy recipes that will keep you eating healthy and lean.
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Bistek - A Very Simple, Yet Extremely Tasty Filipino Dish
One of my friends likes to cook up some Filipino dishes every now and then. Some of my favorites that he makes include lumpia, chicken adobo, and pancit. Recently, he taught me how to cook bistek (pronounced “bee-stek”) and I gotta say, it is one awesome tasting main dish! As with many Filipino foods, the ingredients are very simple, but the finished product has quite a punch! The flavor is very strong, so it goes great with some white rice, as is the Filipino custom to eat with just about every meal.
The ingredients for bistek include beef steak (any thin cut steak is fine), onions, black pepper, and of course, soy sauce. Filipinos like to eyeball the amounts in their recipes, so if you want to make it truly authentic, just set aside those measuring cups and spoons for this dish.
Cut up the steak into small 3-inch strips and throw them into a small pot. Now pour some soy sauce in, just enough to cover the bottom of the pot (maybe a tad more, just don’t make it deep). Then pour water in deep enough so that all the meat is completely covered. After you have the meat, soy sauce, and water in the pot, bring it to a boil and let it sit for about 3 minutes, then turn down the heat and let it just simmer for around 20 minutes to half an hour. After it’s simmered long enough, go ahead and slice up your onions and toss them in, along with your preferred amount of black pepper, then just keep it simmering until the total amount of soy sauce has reduced by about half.
Voila, you have now cooked bistek. I hope you’ve also cooked a pot of white rice to go with it, because eating this dish without rice is just wrong! Well I suppose it’s your call since you’re the cook, but it does go great with rice. Bon apetit!
Ethan has been writing for the past 2 years and has been a musician since first picking up a guitar 18 years ago. In addition, he also enjoys creating informational websites. Check out one of his latest sites on Christmas sweaters and holiday clothing.
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Homemade Spaghetti Bolognese Recipe
Chef Anne Burrell shares secrets to restaurant-quality spaghetti Bolognese. This video is part of Secrets of a Restaurant Chef show hosted by Anne Burrell . Enjoy this Homemade 
spaghetti bolognese recipe.
Cajun Cooking From A to Z
Andouille- Cajun andouille is made of butt or shank meat and fat, and seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours.
Boudin- is a treat found only in Southern Louisiana, traditionally made with pork, rice and various vegetables. However, you won’t find one central recipe, because each butcher makes boudin a different way. Everyone has their own family recipe. Some are spicier, and some use different meats and flavorings, but the results are always delicious.
Crawfish- While there is no doubt the favorite crawfish recipes among true Cajuns are crawfish boils, crawfish etouffee, crawfish pies and fried crawfish po’boys; the mudbugs can also be seen in seafood gumbos, appetizer selections and even savory deserts, like a crawfish beignet.
Dirty Rice- is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark (”dirty”) color and a mild but distinctive flavor. Similar to a pilaf, it also includes green bell pepper, celery and onion (the “holy trinity”).
Etouffee- in French, the word etouffee literally means “smothered,” which is a good way to describe this Cajun dish, as it is basically smothered crawfish over rice. Unlike gumbo, which is made with a dark roux, etouffee is made from a lighter, spicier roux. A proper etouffee will be orange-colored, with a hint of brown. It should be spicy, as its main spice ingredient is cayenne pepper, and saucy enough to form a thick gravy for the rice. However, take note that it is not gumbo, and should not be served like soup. The gravy in etouffee is much thicker than the roux of a gumbo.
File’- is a spice made from dried and ground sassafras leaves. It is used in the making of some types of gumbos and stews. It is sprinkled sparingly over gumbo as a seasoning and thickening agent, giving it a distinctive flavor and texture. Filé was originally an okra substitute when okra was not in season.
Gumbo- The word gumbo comes from an African word for okra, kigombo, which shows how important an ingredient okra was in early gumbo recipes. Gumbo originated in Southern Louisiana, where okra was easy to grow.
Holy Trinity- The holy trinity of cuisine refers specifically to the use originated from the Cajun and Creole cuisines of Louisiana where chopped celery, bell peppers, and onions are the staple base for much of the cooking.
Ingredients- There’s an old Cajun saying that says, “With ingredients like these a monkey could cook”. This is perhaps a testament to the use of simple yet delicious ingredients that are commonly found in most Cajun cuisine. (i.e. Holy Trinity)
Jambalaya- There are two distinct versions of Jambalaya, Cajun and Creole. Creole jambalaya, as with most Creole dishes contains tomato, which is the primary distinction from Cajun jambalaya. As with many other traditional Cajun dishes, Jambalaya became a popular choice due to the availability of rice in Southern Louisiana. Coupled with the trinity and whatever meats were available at the time, (duck, deer, pork, chicken) jambalaya provided a quick easy dinner.
King Cake- the French tradition of baking a special cake to honor the three kings, “A King’s Cake,” began in 1311. Today, King Cakes are enjoyed in Louisiana from the Feast of Epiphany until Mardi Gras day. A plastic or porcelain baby is inserted into the cake to symbolize the Baby Jesus. The cake is covered in sugar, specially colored in purple for justice, green for faith and gold for power - these are also the colors of Mardi Gras.
Lagniappe- derived from American Spanish and passed on to English from Louisiana French, the term lagniappe basically refers to “something extra”. With regard to Cajun cooking, lagniappe could be anything the chef might have lying around that could be added to the dish.
Maque Choux- is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and sometimes garlic and celery. The ingredients are first braised in a pot. The vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken stock or water added as necessary. The dish is finished with salt and a combination of red and black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity.
Nutria- the meat from this rodent is lean and low in cholesterol. While there have been many attempts to establish markets for nutria meat, all documented cases have generally been unsuccessful.
Okra- originally used as a thickening agent for gumbos, this fruit was a very frequently used ingredient in many dishes due to its wide availability in South Louisiana.
Po-Boy- the main distinction between a po’boy and hoagies, subs, and grinders would have to be the bread. Traditional po’boys are made using French bread, which tends to have a crispier crust while remaining nice and fluffy on the inside. Common ingredients in the sandwich include fried shrimp or oysters, sausage, ham, roast beef and usually dressed with lettuce, tomato, pickles, onion, and mayonnaise.
Q- sorry I got nothin’.
Roux- made using either vegetable oil or lard and wheat flour, roux is a very common ingredient in countless Cajun dishes such as gumbo. There are two basic types of roux, light and dark. Light roux, commonly referred to as “blond roux” is primarily used as a thickening agent in many soups and stews. Dark roux which is the further cooked version, which results in the darker color, provides more flavor but less thickening power.
Sauce Picante’- refers to a spicy tomato based sauce commonly used in Cajun/Creole cuisine. Usually combined with seafood or poultry and served over rice.
Tasso- a version of smoked pork made from the shoulder butt. This cut is typically fatty, though leaner cuts are often used and have a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 inches thick. These are dredged in a salt cure, which usually includes nitrates and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing Cayenne pepper and garlic, and hot-smoked until cooked through.
Understanding the Process- any true Cajun dish should not contain a lot of anything, except TLC. The biggest misconception about Cajun food is that it should be extremely spicy. Knowing the difference between “seasoned well” and “spicy” goes a long way with this style of cooking. Most dishes will start with the Trinity or a roux and can be tailored to fit anyone’s taste. The greatest thing about Cajun food is that it can be anything to anyone.
Varying Spices- there are many people that believe cayenne pepper is the only spice that goes into Cajun food. This couldn’t be further from the truth.
White Beans- another Cajun favorite. White beans are a common side dish, often slow cooked and including some type of pork, usually tasso.
X- sorry I got nothin’.
Yes we have dessert too- some of the more common desserts enjoyed are pecan pie, praline candies and sweet potato pie. Although very popular amongst Cajuns, bread pudding and beignets do not originate in the South.
Zapp’s Potato Chips- Louisiana’s unofficial brand of potato chips. These potato chips are kettle cooked in peanut oil and are offered in a variety of true Cajun flavors such as Spicy Cajun Crawtators, Cajun Dill, and Sour Cream and Creole Onion.
You don’t have to be a culinary genius to prepare good Cajun/Creole dishes, but you do need the right ingredients. For those of you interested in crafting some Cajun concoctions of your own, check out Cajun Grocer online. Cajun Grocer offers a huge selection of all things Cajun, and you are sure to find everything you need including tried and true recipes from the Queen of Cajun Cooking, Marcelle Bienvenu.
Check out Cajun Grocer’s selection of Boudin, Crawfish, Fresh Shrimp and other wide varieties of Cajun Food.
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How To Make a Homemade Pizza
By Rob Coffey
homemade pizza.
I grew up in New York City a long time ago (Remember those big old yellow checker cabs?) Back when I was a kid I remember going around the corner to Sal’s pizzeria and for twenty five cents I got the largest, most delicious slice of pizza you could imagine. If you got it right out of the oven all of the cheese and sauce would ooze out of the sides as you gave yourself third degree burns to the insides of your mouth. Oh, it hurt so good.
I have moved around the country a lot since I left and discovered that not all pizza is created equal. When I first went to Chicago I was shocked to see that people there actually ate their pizza with a knife and a fork and even claimed to have invented it. In Conneticut, brick oven fired, Neopolitian style is king and in California you’re lucky if you can find the cheese with all of the various toppings they use (Tofu, pinapple, lobster pizza anyone?)
The point is good pizza is good based on where you come from. I can’t think of any other type of food that can be so different and still be called by the same name.For me, I set out to make my own pizza to see if I could get close to the taste I remembered as a kid.
At first I went the boxed Chef Boy-Ar-Dee route and all I could say was Ugh-h-h-h. So much for trusting that jovial old Italian chef on the box cover. It was the first time I knew what cardboard must actually taste like. Even the cheese was terrible. I mean it was powdered cheese in an envelope for crying out loud.
Undeterred, I pressed on in my quest to make a decent homemade pizza. I decided to go to the local grocery store where I bought some fresh dough (Now we’re cookin), some Ragu Pizza sauce and some shredded mozzarella cheese. I even splurged for one of those pizza stones. Now I was ready to make my masterpiece.
The first thing I did was set the store bought dough in a bowl and put aside to warm up. Then I turned on the oven with the pizza stone inside. I remember that in the old days those pizza ovens we’re pretty hot, upwards of 500-600 degrees. I wasn’t going to do that with my old Kenmore electric oven but I set it at 475 and hoped it wouldn’t smoke too much. At least not enough to set off the smoke detectors.
I also remember that when the pizza guys worked they had everything right in front of them, so I pre-cooked my sausage and laid all of the other ingredients out in front of me. Now I was ready to start preparing the dough.
Throwing a little flour on the cutting board, I plopped down the dough and started to smack it around and knead it just like I remember seeing at Sal’s. After about 3 minutes of doing this along with singing a few verses of Che La Luna, I realized my crust was about 3 inches wider than it was than when I started. Three more minutes of this activity gained me another 2 inches but my hands were starting to bruise up and sting just like they did back in th 4th grade when Sister Mary Needaman smacked me with her ruler for not having my homework. This was not going to work. It was time for the rolling pin.
Now, traditional pizza makers would probably just shake their heads and snicker at this activity, but I was getting desperate, never mind hungry (Remember the cooked sausage sitting in a bowl next to me?)
Rolling it actually got me closer to the size I was looking for but alas the crust was no longer round, in fact you would be stretching the truth to even call it elliptical. It was at this point that I made my second fatal mistake.
Back at Sals, the pizza guy would throw the crust way up in the air with a spinning motion and make a spectacular catch to the O-o-o’s and A-h-h-h’s of all who observed.
I said to myself, “Why not? I can do that”.
Smart guy that I am, I realized that it was the centrifical force that stretched out the dough and made it circular. I started out carefully, only throwing it up a few inches and everything was fine. Getting a little cocky now I gave it a more of a twist as I tossed it even higher. After five or six of these I was ready for the pizza maker Olympics. Starting a new chorus of Che La Luna, I gave it a big twist and hurled it up to the ceiling.
Here in Buffalo we have a saying we use to describe anything that goes wrong. It goes back to the missed field goal that allowed the N.Y. Giants to win the Superbowl a few years back. We say things like “That guy is just a little bit wide right” or “I won’t be at work today because I’m feeling a little wide right”.
Well that’s where that crust went, wide right. It looked like a frisby sailing across a field on a tranquil summer’s day. Boy, was it beautiful. My dog must of thought so too because he came right out of the sleeping position to 3 feet off the ground and snagged that crust in mid air. Lucky me, here I thought It was going to hit the dirty floor.
I got it back, minus a few puncture marks and one large U-shapped hole. No harm done (My wife wasn’t home.)
At this point I had had quite enough so I took the stone out of the oven and placed it on a pan holder (You see, I’m not a complete moron), pieced the torn up dough back together on the hot stone, very carefully I might add, and added some sauce and cheese. Everything now was getting somewhat back to normal and I was feeling a little happier about the whole situation. I wasn’t back to singing yet, but I was getting there.Working quickly so as not to let the stone cool too much, I added some oregeno, basil, pepper and salt. Then I topped with my sliced sausage and sprinkled some olive oil on top. Voila, I was ready.
Into the oven it went. I cooked it for around 25 minutes and it was done. I have to say except for that single lava stream of sauce and cheese which was erupting from the side of the broken crust it looked pretty good. It tasted pretty good too, but it wasn’t the same as I remembered.
Since that time I have been looking on how to improve my pizza making. The internet has made it a lot easier to find resources on how to make a homemade pizza. I continued making improvements over the years but it wasn’t until a few months ago that I stumbled upon a resource that taught me how to make the best pizza I have ever tasted.
Like I said earlier, I’m from New York City and that is the style of pizza that I personally crave. I know most of you folks don’t come from New York City but if any of you have ever tasted this type of pizza while while visiting, you know what I’m talking about. If you’ve never tasted New York City pizza before but would like to without actually having to travel there, this is your chance. I can now also make many other styles of pizza like Chicago, Detroit, St. Louis and Sicilean. Over the years I’ve learned how to make great pizza, I wish I could say the same about my singing.
If you would like to learn not only how to make a pizza at home but actually make the best pizza you ever tasted just follow my link.
http://www.usfreeads.com/1183032-cls.html
Do yourself a favor and not only skip the mess I made in the kitchen but, start right off making the best darn pizza you ever had - right in your own kitchen! See some of the secrets the experts use and learn pizza making the right way. This not just a receipe book. The FREE DVD actually shows you professional pizza making from start to finish. Since I’ve learned how to properly toss the dough into the air, the only one who’s sorry that I ordered this is the dog. He really misses the edible frisbee.
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Chicken & Black Bean Soft Tacos
By Cristie Will
CHICKEN & BLACK BEAN SOFT TACOS
Ingredients:
1-package (10 small) Flour tortillas
1-packet Taco seasoning mix
2-cups Mexican blend shredded cheese
2-tablespoons Oil
1-pound Chicken breasts, boneless & skinless, sliced
1-medium Onion, chopped
15-ounce can Black beans, drained
1-cup Whole kernel corn, drained
½-cup Black olives, sliced
½-cup Water
2-tablespoons Lime juice, fresh
1-tablespoon Lemon juice, fresh
2-cups Salsa
Instructions:
Slice chicken into 2-inch strips and set aside. Heat oil in a large skilled over medium-high heat; add chicken strips and chopped onion; cook for 5 minutes or until chicken is no longer pink. Stir in taco seasoning mix, beans, corn, black olives, water, lemon juice and lime juice. Bring to a boil. Reduce heat to low; cook, stirring often for 5 minutes or until mixture is thickened.
Take tortillas out of plastic bag and microwave on high, 100% power for 15 seconds or until warm. Or heat each tortilla one at a time in a small to a medium skillet over medium-high heat until warm.
Fill each tortilla with ½-cup chicken mixture, 1-tablespoon salsa and 1 tablespoon of shredded cheese. Serve warm.
Makes 10 tacos
You can find these and many more recipes at Cristie’s Cookin. While you are visiting don’t forget to submit your favorite recipe for a chance to win a free “Gotcha Covered” apron. Check out Cristie’s unique specialty spices and if you love high suspense novels then you will want to check out Cristie’s “11.11.11″ by TJ stokes.
Cooking lessons for Cristie began at 8 years old with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at http://www.cristiescookin.com and http://www.tjstokes.com
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