Chicken Pho Ga (Vietnamese Chicken Noodle Soup)

I am in love with pho. We have this small place in st. Paul MN that me and hubs go to just to have pho. It is about a 45 minute drive but very worth it. This one is close but. But coming from a Ukrainian I know this is very good.

Ingredients

• 8 ounces rice noodles
• 3 chicken thighs
•  salt and freshly ground pepper
• 1 large onion, halved
• 1 4-inch piece ginger, sliced
• 8 cups chicken Broth
• 4 star anise pods
• 1 cinnamon stick
• 1 stick lemon grass
• 1/4 Cup fish sauce
• 3 tablespoons brown sugar
• 1 sliced lime
• 4 Green onion
• 1 Thinly Sliced Jalapeno
• 1/2 cup fresh cilantro
• 1 cup fresh Bean Sprouts
• 2 hard boiled eggs

Directions

Place a large pot over high heat. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a pot with broth. Add the onion, ginger, Star Anise, cinnamon to the pot; reduce the heat and simmer about 2 hours. 

Meanwhile, thinly slice the green onions and jalapenos (remove seeds for less heat) and tear the cilantro. When meat is cooked, remove from bone and thinly slice the meat against the grain. Cook noodles per package instructions.

Add the fish sauce and brown sugar to the broth and simmer 5 minutes. Divide the noodles among 4 bowls; top with the broth, chicken, green onions, cilantro, bean sprouts, jalapenos, lime and half egg.

* you can adjust taste by adding more sugar or fish sauce.

 

 

  

 

  

 

 

 

Sour Cream Starwberry Tart

Sugar cookie loaded with whipped cream cheese and sour cream topped with fresh sweet strawberries and drizzled with chocolate. The sweetness of the crust balances the cream which has sweetness to it but not over powering.



Ingredients
8 oz of sugar cookie crust ( I made my own)
1/2 cup sour cream
4 oz cream cheese
4 tablespoons powdered sugar
2 tablespoons condensed milk
10 oz strawberries
chocolate morsels

To prepare
In a spring form non stick pan. butter pan and flour it, shaking out any extra. Spread cookie dough on the bottom portion and bake at 375 until golden brown. (do not burn) about 10-12 minutes. My cookie was honey colored. If it will be to light, the crust will look like it was not baked enough and icky. Cool cookie

While cookie is cooling,
In a mixing bowl beat cream cheese and sour cream for 5 minutes add sugar and condensed milk and beat additional 2 minutes. I beat mine using kitchen aid mixture on 10 setting.

Spread cream on to cooled cookie, top with sliced Strawberries and drizzle with dark chocolate.

I make four slices on my strawberries and use the sides on the outside to it holds up nice.

let it sit couple of hours so the moisture from the cream seeps into the crust. Over night is even better. But keep it covered.

Broiled Artichoke with Garlic Lemon and Parmaesan

I know you probably had an artichoke in a can or in a dip. When you steam it  with a bit of salt and garlic it transfers into this pure goodness. Broiled with garlic lemon and cheese as topping, makes it heavenly. I made it and gave it to my sister who did not know how to eat it she took a bite into the top leafy portion. It was funny because the leaves are tough. but when you try the heart that is where the goodness is. the leaves, you can eat but only scraping the inside of the leaf using your teeth. So good.



 You will need
1 large artichoke
2 garlic cloves
3/4 cup parm cheese
1 tablespoon butter
salt
1/2 lemon

To Prepare

In a pot, bring one clove garlic, bay leaf, pepper corns and some lemon rind to a boil. ( I have a small steamer) If you don't use a colander.

Cut the top portion of the artichoke and and the outer leave off. Slice garlic into thin slices and stuff into artichoke in between leaves salt it and add a tap of butter to the top. Close with lid and steam for 45 minutes.

after done steaming cut in half salt it, squeeze lemon juice and sprinkle with cheese. Broil on high just so the cheese will get some color.

Enjoy with lemon and butter dip.

Ukrainian Green Onion Radish Egg Salad

This is by far the best Egg Salad. The crunch from radish is just what egg salads are usually missing. This salad old recipe that is used in Ukraine often. The cheap ingredients will make this salad into a wonderful gourmet meal that is full of spring.


You Will Need

4 Hard Boiled Eggs
4-5 green onions
4-5 large radishes
1/2 Cup mayo
salt and pepper to taste


To prepare
Dice Eggs, Onions,Radishes, salt and pepper mixing gently so you don't mash up the eggs.  I whip mayo with a fork first so it incorporates some air bubbles making it easier to mix into eggs.

Mix in mayo taste for salt and pepper. Go easy on the salt since mayo is salty already.

Great side dish or filling for your sandwich.

Garlic Portabella Mushroom Steak Topping

Because grilling season is in! Portabella mushrooms are my steaks best friend! its one of the best toppers for the steak. Add garlic and it turns into a great aromatic meal.



You will need
8 oz portabella mushrooms
1 garlic bulb/8 large cloves
2 tablespoons butter
1 sprig of thyme
salt and pepper


To prepare
Cut the mushrooms in half! In a large frying pan, cut garlic in half and add to pan with butter and thyme. Gently cooking it on low heat. Once garlic is soft about 4-5 minutes. Remove thyme turn up the head and add mushrooms. Do not crowd mushrooms otherwise they will not brown but steam. Saute mushrooms for 4-5 minutes and serve over steak.

Garlic Green Beans

Soon those of you who garden will get tons and tons of green beans. So while I'm waiting for mine I buy them! Sill good but not as good. So to makke them taste even better I use garlic and butter and you will get a very tasty full of vitamins side dish.



Ingredients

8 oz green string beans fresh
1 tablespoon butter
1 garlic Clove
Salt to taste


To Prepare
Bring a large pot of salted water to a boil. Water should taste like sea water. Blanch beans for about 45 seconds and put them into salted ice bath. (To stop cooking)

Heat pan and add pressed garlic and butter. When butter melts add beans saute just so they are heated through.  Season and serve.

Worcestershire Ranch Hamburger stuffed with Chedder

I never liked  patties from the freezer section. And just I never made my own. So while watching kids under the age of 10, I decided to make some for them. Even if I used lean beef they still turned out juicy. I think as long as you don't over cook them they will be good. Also the cheddar inside patties was very good.

2 lb 20/80 ground beef

1 garlic clove pressed

1 heaping tablespoon Worcestershire sauce

1 heaping tablespoon ranch dressing

6 oz cheddar cheese cut into small squares

To Prepare

Mix Ground beef with the first three ingredients shape into patties. Make a small opening in the middle, put a slice of cheddar and close it with more hamburger.

Heat grill on medium high heat, oil the grill and grill about 4 minutes per side or to your liking. 

(I cant really give you a correct cooking time since burgers depend on thickness)

Also for juicy burgers do not on the patty let it cook.

Top with toppings you like. Makes 6-7 Patties

Hollandaise sauce Over Crepes with Chicken and Spinach

This is the prefect breakfast. Its a bit of work but the results are so good and the fillings are endless. the soft crepe is loaded with spinach and broiled chicken the creamy hollandaise sauce just wraps it all up together. with a beautiful creation on your plate.





Ingredients for

Hollandaise sauce

1 Tablespoon lemon Juice
3 Egg Yolks
1 Sick Salted butter melted
1 tablespoon fresh dill optional
Pinch of Salt
Pinch of white Pepper

1 large chicken breast
1 teaspoon paprika
1/2 teaspoon garlic powder
salt and pepper
16 oz spinach
6 crepes




To Prepare

Hollandaise sauce

Beat the egg yolks and lemon juice together with mixer in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a pan with simmering water. The water should not touch the bottom of the bowl. Continue to beat rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly pour in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in pepper,salt and dill. Serve over Crepes.

Makes about 1.5 Cups of sauce.

Pound chicken breast so its even. rub with paprika, garlic salt, pepper and olive oil. Broil about 6 minutes per side. Slice into strips.

Saute spinach just so its wilted season with salt, pepper and garlic.

Load onto crepes spinach, chicken and Holllandaisesauce. Fold sides in and top with more hollandaise sauce. Serve right away. Sauce will curdle if reheated in the microwave.