Author: Chez Starz

I have a passion for food and travel. I am always looking for delicious recipes to cook and share with my family. This site is simply a way to share family recipes and those I find in cookbooks and online.

Fried Rice

 

This is my own version of fried rice adapted from the Food Network and courtesy of Tyler Florence.

My daughter came home from her friends and said she loved fried rice. I had never made it before so I found a recipe online and served it to her. She said “yuck peas”, so a couple weeks later I tried again, but this time I replaced the peas with mushrooms, which she loves. This version turned out great but I took the cabbage and shrimp out of Tyler’s recipe. The nice thing is you can add whatever veggies you like and include or omit shrimp and/or chicken.

Ingredients:

  • 6 Tbs peanut oil
  • 2 shallots
  • 1 (2in) piece ginger, peeled and grated
  • 2 cloves garlic, minced
  • 6-8 oz mushrooms, sliced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice, preferably cooled.
  • 3 Tbs soy sauce
  • ¼ bunch scallions, sliced for garnish
  • ½ cup chopped peanuts, for garnish

Directions:

Heat 2 Tbs of the peanut oil in a wok or large nonstick skillet over medium high. Give the oil a minute to heat up, then add the shallots and ginger stir-fry for 1 minute until fragrant. Remove from pan and set aside.

Add 2 more Tbs of peanut oil, add the garlic and sauté until fragrant, sauté mushrooms until tender, set aside.

Add remaining oil in wok and when hot, crack the eggs into the center. Scramble the egg lightly, and then let it set without stirring so it stays in big pieces. Fold the rice in and toss with egg until well combined.  Return all other ingredients to dish and season with salt and soy sauce, heat through. Garnish with scallions and peanuts.

 

Dawn’s Tri-tip Marinade and Seasoned Red Potatoes

 

 

My best friend, Dawn, was watching my children one day so that I could go to work and I came home to this delicious meal. My response was “when can you move in?” She is a fantastic cook and creates delicious meals without recipes. These are both her creations and as far as measurements, you will have to add to taste.

Dawn’s Tri-tip Marinade

Ingredients:

  • Montreal steak seasoning
  • Olive oil
  • Soy sauce
  • Worcestershire sauce
  • Red wine vinegar

Directions:

Cut tri-tip into 1 inch slices and marinade for a couple hours in fridge. Grill or bake to preference.

Seasoned Red Potatoes

Ingredients:

  • 1 lb red potatoes
  • Olive oil
  • Dried thyme, rosemary, salt and pepper or anything that you fancy for seasoning
  • Seasoning salt

Directions:

Cut potatoes into bite size  pieces. Put in bowl and stir in olive oil and seasoning to taste. Spread in one layer on cookie sheet and sprinkle seasoning salt on top. Roast for 30 minutes at 450 degrees. Broil last few minute to crisp and brown tops.

Spicy Oven Fried Chicken

My best friend Dawn gave me the Bon Appetit Fast Easy Fresh cookbook for my last birthday.

My favorite recipe in this book is this Spicy Oven Fried Chicken. It is very simple to make and bursting with flavors. My children love the taste. I have used boneless chicken breast with or without skin. You can reduce the cayenne pepper if you want it less spicy as it does have a kick. Don’t omit the melted butter because that adds crisp to the final dish.

Ingredients:

  • 1 ¼ cups buttermilk
  • 2 Tbsp Dijon mustard
  • 4 garlic cloves, pressed
  • 2 Tbsp salt, divided
  • 1 ½ tsp cayenne pepper, divided
  • 12 chicken pieces with skin and bones (4 breasts, 4 thighs, and 4 drumsticks)
  • 1 cup unseasoned dry breadcrumbs
  • 1/3 cup freshly grated parmesan cheese
  • ¼ cup all-purpose flour
  • 2 tsp dried thyme
  • ½ tsp paprika
  • 3 Tbsp unsalted butter, melted

Directions:

Whisk buttermilk, mustard, garlic, 1 tsp salt, and 1 tsp cayenne in large bowl. Add chicken and turn to coat. Cover and chill at least 3 hours or overnight, turning occasionally.

Preheat oven to 425 degrees.

Place 1 rack on each of 2 large rimmed baking sheets. Mix breadcrumbs, cheese, flour, thyme, paprika, remaining 1 tsp of salt, and ½ tsp cayenne in medium bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Working in batches, add chicken to breadcrumb mixture; turn to coat. Arrange chicken pieces, skin side up, on racks. Let stand 30 minutes at room temperature. Drizzle butter over chicken; bake until crisp, brown, and cooked through, about 50 minutes.

Pot Roast by Julia and Jacques

Watching Julia Child’s show on PBS is the reason I started my passion for cooking. This recipe is from Julia and Jacques cooking at home show. I have found I need to add more liquid to keep the roast tender and the cooking time will vary depending on the size of the roast. She added a large white turnip cut into pieces, but I omitted that because I don’t like turnips. I have been attempting to make the perfect pot roast and this one has a delicious flavor and is one of my favorites thus far.

Ingredients:

  • 1 chuck roast
  • 1-2 Tbsp Vegetable oil
  • 1 white onion, chopped
  • 2 bay leaves
  • 1 tsp fresh thyme
  • 5-6 tomatoes, chopped
  • 1 ½ cup white wine (add enough wine and water to cover meat and keep meat covered by liquid at all times)
  • 1 cup water
  • Salt and pepper
  • 8-10 small whole onions
  • ½ pound small baby carrots
  • 4 russet potatoes, peeled and cubed

Directions:

Cut fat off roast, salt and pepper entire roast. Heat vegetable oil in stock pot that is oven proof. Brown meat on all sides. Add white onion, thyme, tomatoes, white wine, water, and salt. Bring to boil. Cover and place in oven for 3-4 hours at 350 degrees.

Add small onions, carrots, potatoes and return to oven, cook covered in oven 1-1 ½ hours.

Sweet Potato Puree with Streusel

This recipe, found on epicurious.com, is the sweet potato dish I have been making with my Thanksgiving and Christmas meals for the past couple of years. It is delicious and very sweet, if you add marshmallows on top of the streusel. Look out sugar rush.

Ingredients:

  • 5 pounds orange-fleshed sweet potatoes, such as Louisiana, jewel, or garnet yams
  • 3/4 cup all-purpose flour
  • 3/4 cup plus 1/3 cup (packed) light brown sugar
  • 14 tablespoons (1 3/4 sticks) unsalted butter, softened

Directions:

Position rack in center of oven and preheat to 400°F. Butter 9- by 13-inch baking dish or 2-quart casserole. Line rimmed baking sheet with aluminum foil.

Pierce each potato with fork and transfer to baking sheet. Bake until tender, about 50 minutes. Cool until easy to handle.

Meanwhile, make streusel: In medium bowl, combine flour, 3/4 cup brown sugar, and 1 stick butter. Rub mixture between fingertips until blended and crumbly. Set aside.

Halve potatoes lengthwise and scoop out flesh into large bowl. Add remaining 1/3 cup brown sugar and 3/4 stick butter and mash with potato masher or, for a smoother purée, handheld electric mixer. Spread mixture in prepared dish and cool completely. (Streusel and purée can be made up to 2 days ahead and refrigerated, separately, covered.)

Sprinkle streusel over potatoes. Bake until golden brown, about 40 minutes. Let stand 5 minutes before serving. (Completed dish can be prepared up to 1 day ahead and refrigerated, covered. Remove from refrigerator 1 hour before reheating and let come to room temperature. Bake, loosely covered with foil, until heated through, about 25 minutes.)

Variation:
Sweet potato purée with marshmallows: Omit streusel. Spread purée in baking dish, cover with foil, and bake until heated through, about 30 minutes. Sprinkle top with 3 cups miniature marshmallows and broil until marshmallows are lightly browned, about 1 minute. Serve immediately.

Ardenwood Oatmeal Crispie’s

Ardenwood Oatmeal Crispie's

This is the best oatmeal chocolate chip cookie recipe I have ever tasted. Many years ago, I went to Ardenwood Farms in Union City, California, to watch a civil war re-enactment. Everyone was dressed up from the civil war era, it was quite amusing. They had many recipes sitting out and this is the one that peaked my interest. I have since made them many times for my family and while stationed at the fire station. Everyone loves them. They are my children’s favorite.

Ingredients:

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups white flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups oatmeal

1 package chocolate chips

Directions:

Cream together the butter and the sugars. Mix in the eggs and then vanilla. Stir in the flour, baking soda, salt, oatmeal and chocolate chips. Bake at 350F for 10 minutes. Remove from oven and cool.

Mom’s Turkey Gravy

This is a very simple recipe, but for some reason I have always had difficulty making a tasty gravy. I have finally perfected mom’s turkey gravy and it sure does dress up a turkey dinner.

Ingredients:

  • Giblets from turkey
  • Flour
  • Bay leaf
  • Salt
  • Pepper

Directions:

Take the giblets from the turkey and place in a pan of cold water. Add bay leaf and a few dashes of salt and pepper. Simmer while turkey is cooking to make stock. Add water if necessary just keep the heat low.

When turkey is done, remove from roasting pan and use drippings for gravy. Place roasting pan on stove and shake some flour and water in a small container. Add flour mixture with turkey stock to drippings and simmer until gravy is the appropriate thickness for you. Keep adding flour mixture and stock until flavor is good. Season with salt and pepper.

Mom’s Turkey Stuffing

 

This stuffing is simple, yet delicious. My mom started using toasted bread to include my brother and me in the process of cooking Thanksgiving and Christmas dinner. We were delighted to help with the toasting and tearing. I no longer stuff the bird but cook it separately as recommended for safety due to the possibility of stuffing inside the turkey harboring bacteria.

Ingredients:

  • 2 loafs white bread
  • 1 pound margarine
  • 3 tsp poultry seasoning or season to taste
  • 1 yellow onion chopped
  • 5-6 stalks celery chopped
  • Turkey stock

Directions:

Toast white bread and tear into bite size pieces. Slowly melt margarine in large sauté pan. Add poultry seasoning to taste. Add chopped celery and onions. Sauté vegetables until tender, around 5-10 minutes. Mix with bread bites. Add a bit of turkey giblet stock to taste. Add more poultry season if needed. Bake separately at 400 degrees for around 10 minutes or until heated through.

Roast Turkey and Mom’s Gravy

I have made my Thanksgiving and Christmas turkey this way for the past couple of years and it is tender and juicy. It is very different placing the turkey upside down in the pan but it truly is a way to keep the turkey breast moist. I spent my entire childhood stuffing the turkey with dressing with my mom, but cooking it outside the turkey is safer and you can use turkey stock for flavoring. My mom’s gravy recipe follows.

Roasted Turkey

Ingredients:

  • 1 turkey, approx. 15 lbs
  • Juice of a lemon
  • Salt and pepper
  • Olive oil or melted butter
  • 1/2 yellow onion, peeled and quartered
  • Tops and bottoms of a bunch of celery
  • 2 carrots
  • Parsley
  • Sprigs of fresh rosemary, thyme
  • Bay leaf

Directions:

Bring the turkey to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound.

Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing and gravy. Put the turkey giblets into a small saucepan, cover with water, add salt and a bay leaf. Bring to simmer and continue cooking until you are ready to make the gravy (add more water as needed).

Preheat the oven to 400 degrees F.

Wash out the turkey with water. Pat the turkey dry with paper towels. Rub the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey. Use caution with this step, too much salt leads to over salted gravy since you will use the drippings. I made this mistake two years in a row.

Do not make the stuffing in the turkey because it increases the cooking time and is unsafe due to the possibility of bacteria in the stuffing. For flavor, insert 1/2 a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery inside the cavity. Close up the turkey cavity with either string (not nylon string) or metal skewers. Make sure that the turkey’s legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.

Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey. Sprinkle pepper over the turkey.

Place turkey breast down on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. If you do not want to cook the turkey upside down, that is okay. Be aware that it will not be as juicy if it’s right side up.

Add several sprigs of fresh thyme and rosemary to the outside of the turkey.

Put the turkey in the oven. Cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.

If you want the breast to be browned as well, you can turn the bird over so that the breast is on top, and put it in a 500°F oven or under the broiler for 4-5 minutes, just enough to brown the breast. Note that if you do this, you will have a higher risk of overcooking the turkey breast.

Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175°F for the dark meat (thighs and legs) and 165°F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170°F, and for the breast 160°F. If you don’t have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.

Mom’s Gravy Recipe

This is a very simple recipe but needs some attention to get it right. I have finally perfected mom’s turkey gravy and it sure does dress up a turkey dinner.

Ingredients:

  • Giblets from turkey
  • Flour
  • Bay leaf
  • Salt
  • Pepper

Directions:

Take the giblets from the turkey and place in a pan of cold water. Add bay leaf and a few dashes of salt and pepper. Simmer while turkey is cooking to make stock. Add water if necessary just keep the heat low.

When turkey is done, remove from roasting pan and use drippings for gravy. Place roasting pan on stove and shake some flour and water in a small container. Add flour mixture with turkey stock to drippings and simmer until gravy is the appropriate thickness for you. Keep adding flour mixture and stock until flavor is good. Season with salt and pepper.