Restaurant Recipes – chef-preneur

Crab and Cheese Stuffed Mushrooms

January 4, 2021Leave a comment

These Crab and Cheese stuffed mushrooms were on our Christmas menu. I came up with the idea for these because I was craving my crab salad but also stuffed mushrooms. I also wanted something new on the Holiday menu and then I thought hmmm, what if I put them both together and add some cheese?… Well needless to say, these turned out absolutely amazing! I was testing this recipe out so you will see double some of the ingredients in the picture. It ended up being too much stuffing so I used the rest of the stuffing up by spreading it out on slices of a fresh French Baguette and baking in the oven on 350 degrees for about 10 minutes, and they were delicious appetizer and breakfast sandwiches! So this recipe can easily be doubled (as I accidently did while testing out this new recipe) to make appetizer sandwiches too. 2 dishes, 1 recipe, same ingredients sounds like a win win to me!

Crab and Cheese Stuffed Mushrooms:

Ingredients:

2 (24 oz.) Packs Mushrooms (stems removed and finely chopped)
8 oz. Imitation Crab Meat (flake or sticks, finely chopped)
1 (8 oz.) Block Monterey Jack Cheese (shredded)
1 (8 oz.) Block Mozzarella Cheese (shredded)
4 Scallions (green part only, finely chopped)
2 TBS Mayonnaise
1 TBS Olive Oil
1 Garlic Clove (minced)

Directions:

1. Wash the mushrooms thoroughly. Carefully take out stems from the mushrooms and finely chop the stems.

2. In a small skillet, heat 1 TBS olive oil on medium heat and cook the chopped up mushroom stems. When the mushroom stems are cooked through, add 1 minced garlic clove and stir to combine. Set cooked mushroom stems/garlic mixture aside.

3. Finely chop the imitation crab meat and put it in a large bowl. Finely chop the scallions and add to the bowl. Shred the Mozzarella and Monterey jack Cheese and add to the bowl.

4. Add the cooked mushroom stem/garlic mixture to the bowl with crab meat, scallions, and cheese. Add 2 TBS Mayonnaise. Mix well to combine.

5. Preheat oven to 350 degrees. Stuff each mushroom with the stuffing mixture. Pack each mushroom in with a lot of stuffing!

6. Bake stuffed mushrooms for 20-30 minutes until slightly golden brown on top and the cheese has all melted. Best served hot! Note: If you made double the filling for the sandwiches, spread the filling out on top of fresh thinly sliced French Baguette bread and bake on 350 degrees for about 10 minutes. They should be slightly golden and the cheese should be super melty on top.

Chinese Crab Rangoons

May 5, 2020May 6, 2020Leave a comment

AE9DA459-EC22-4AD5-8B87-2D62E91655D9 Another popular Chinese food item that I have been craving during Quarantine 2020 is Crab Rangoons. We decided to make them at home and I’m so glad we did! These are super easy to make and taste even better then any Chinese restaurant/take out places we’ve tried them at. I made these for dinner one night last week and my 8 year old made them again, the next day for lunch with just a little help from me. That should tell you how easy and delicious these are. These make a great appetizer for homemade Chinese night or any party.

Chinese Crab Rangoons {Yields about 40} :

Ingredients:

Nasoya Brand Won Ton Wraps (Found in the refrigerator by veggies/tofu at most grocery stores)
Oil (For frying)
3 TBS Water
Chili Sauce (Optionally as a side dip)

For The Filling:

1 (8 oz) Package Cream Cheese (Softened)
1 (8 oz) Imitation Crab Meat Sticks (Chopped small)
3-4 Scallions (Green part only, Chopped small)
1 tsp Worcestershire Sauce
1 tsp Soy Sauce
2 tsp Sugar

Directions:

Mix all the ingredients for the filling in a big bowl.
Set up a Rangoon making station. I lay out a piece of foil, a small container with water and cooking brush, the won ton wraps, and the bowl with filling. Lay out the wonton wrap and put a teaspoon of filling in the middle.
Wet the edges of the won ton wrapper with water using a cooking brush.
Fold the wet edges across won ton wrapper to form a triangle shape and press to seal tightly so the filling doesn’t come out during the frying process.
Once all Crab Rangoons are filled and sealed, fill a pot with 1-2 inches of cooking oil and heat on low-medium heat.
Throw in a few Rangoons at a time and fry them until golden, about 2 minutes per side (flip them from one side to the other as you fry).
Transfer fried Rangoons to a plate lined with paper towels to drain excess oil.
Serve hot, Optionally with a side of Chili sauce. These reheat easily the next day for a few minutes in the oven on 350.

Tom Yum Soup With Shrimp

May 3, 2020Leave a comment

381719F1-D313-4B75-92B7-C300DAFBCD79 I came up with this Shrimp Tom Yum Soup recipe last night, during quarantine 2020. One of our favorite Thai restaurants has been closed and I have been dreaming of Tom Yum soup so I decided to try making my own. To my surprise, it turned out perfect from the very first attempt and tastes exactly like it does at the restaurant. Michael found this Tom Yum paste at an Asian Grocery store (I’ve also seen it at International stores) and it makes this recipe so simple because you have all the great flavor of Tom Yum soup without having to buy a bunch of ingredients that are hard to find. I am so excited to share this super easy and fast recipe with you all!

Tom Yum Soup With Shrimp {Yields a big pot, 12-16 servings} :

Ingredients:

2 LB RAW Shrimp
16 Cups Filtered Water
8 tsp Vegetable Flavor Better Than Bullion Paste
1/4-1/2 Jar Tom Yum Paste ( I used 1/2 Jar for a SPICY soup, use 1/4 to 1/3 if you prefer not as spicy tasting soup)
1 (12oz) Can Organic Evaporated Milk
2 (15oz) Cans Whole, Peeled Straw Mushrooms OR 1 pack Raw Oyster Mushrooms OR 1 pack Raw White Mushrooms (Straw Mushrooms taste best for this soup, I bought them at the International store)
1 Lime (to juice)
Cilantro (Optional, to garnish)

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Directions:

In a large pot, bring 16 Cups filtered water to a boil. Once it boils, add 8 tsp of the Vegetable flavor Better Than Bullion paste. Then add the Tom Yum paste. I added 1/2 the jar for a really spicy soup! If you prefer not as spicy or want to make it for kids to eat, do 1/4 to 1/3 the paste, to your taste.
Add the can of evaporated milk and lower the heat to a light boil (low-medium)
Add the 2 cans of straw mushrooms (drained and patted dry with a paper towel) or your raw mushrooms. Then add the 2 LB Raw Shrimp. Cook 10-15 minutes until the mushrooms and shrimp completely cook through.
Squeeze juice of 1 lime into the pot and mix thoroughly. Ladle into bowls and serve hot, with chopped cilantro garnished on top, optionally. That’s it Friends! Super easy, super fast, super simple ingredients! This soup also tastes great the next day, just heat up the amount you need in a small pot.

Easy Authentic Vietnamese Chicken Pho

April 18, 2020Leave a comment

4B3115C4-1A78-4D12-869F-38548C5A38D6 I got the recipe for this Authentic Vietnamese Chicken Pho from my friend and next door neighbor, Trang. We were over their house for Pho one day and it was the best, most Authentic Vietnamese Pho I have ever eaten so I knew I had to get her recipe! I was very nervous about trying this recipe because I’ve seen so many recipes and video’s on making Vietnamese Pho that I was totally overwhelmed and I put off making it for years lol! But, to my surprise this recipe was very simple and I am so exited to share it with everyone that has been waiting for me to post it! This recipe can be made with beef if you would prefer Beef Pho, you just need to have beef and beef bones to make Beef Pho and it takes more time to cook. We are definitely Pho lovers in my family and went out to eat Pho very frequently, so I was very happy when my hubby and 8 yr old son said that this Pho tastes better then any restaurant we’ve ever eaten it at. I made this Pho for lunch yesterday and my boys were already asking me to make it again next week, So I hope you all love it just as much as we did!

Easy Authentic Vietnamese Chicken Pho {Makes a big pot}:

Ingredeints:

For the Pho Soup:

3 Large Onions (Peeled, cut in halves)
1 5-6 inch long Ginger (Peeled, cut into quarter sized slices)
1/2 Jar Cot Pho Bo brand Beef Flavored Pho Soup Base (Pictured below, Yes even for Chicken Pho I used Beef Soup Soup Base per my friend’s suggestion, it makes Pho more flavorful then the Chicken Soup Base)
Organic Cage Free Chicken (Mine was 6 LBS)
Water ( I did 32 Cups in a large 16 Quart pot)
Salt
Sugar
Rice Noodles (Make sure the package says “Pho” on it. There are wide flat rice noodles, or thin noodles. I got both and we loved both.

Pho Soup Base and Pho Rice Noodles can be purchased at International Stores, or Vietnamese Stores (for my local friends in Charlotte, I purchased these ingredients at Super G Mart)

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For the Toppings/Garnish:

4 Limes
1 Bunch of Cilantro
2 Jalapeno Peppers
Bean Sprouts
Scallions
Thai Basil
Hoisin Sauce or Hot Sauce (Optional, I don’t use it)

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Directions:

Peel the onions and cut them in halves. Peel the ginger and cut into quarter size slices. Put foil on a baking sheet, and spray the baking sheet with oil and put onion and ginger on it.
Put the Onion/Ginger into the over on 350 Degrees and bake for 25-30 minutes until the onion is yellow/golden in color. This baking process is important for the onion to get a sweet taste.
Boil water in a pot. This will not be your Pho soup yet! Add the chicken into the pot (no giblets). Let in boil for 3-5 minutes. If using beef with beef bone instead of chicken, let it boil 5-7 minutes. This process cleans the meat of any impurities. Take the chicken out of the pot, discard the water in the pot and rinse/clean again with regular water.
Boil a big pot of water, as much water as you need for your Pho Soup (I did 32 cups). Add the chicken into the pot. Then add Pho Seasoning. I used half a jar of seasoning for my Pho and 1 filter bag of spices. (The seasoning is a pasty texture and has 2 filter bags of spices included in the jar.) Add Salt to taste, I added 2 tsp. Add Sugar to taste, I added 4 tsp. Add the baked onion and ginger.
Let it cook on a light boil (Low-Med heat) for 45-60 minutes, depending on the size of your chicken. I had a 6 LB chicken and I cooked it for 40 minutes. If you are using beef, it will take 2.5 -3 hrs to cook.
In the last 15 minutes of cook time, soak your Pho noodles in a bowl of water for 10-15 minutes. Boil a separate pot of water for the rice noodles. When the water comes to a boil, throw in the rice noodles and cook until just tender. About 40-50 seconds for the thin noodles(green pack) and about 3-4 minutes for thick wide noodles (blue pack)! Then run under cold water in a strainer. Be careful not to overcook your rice noodles or they will be too soft and fall apart in your soup!
When the chicken is soft enough take it out and turn off the stove. I discard the spice filter packet at this time too. Some people discard the onion/ginger but I like to keep the onion/ginger in the pot for flavor but don’t serve it. My husband liked the onion and added some to his bowl. Cut the chicken up into small strips.
To serve, put noodles and chicken into bowls. Pour the Pho broth over the noodles/chicken. Serve with a plate of toppings on the side. Limes cut into quarters, finely chopped scallions and cilantro, sliced jalapeno pepper, washed bean sprouts.
Everyone can make their own bowl according to their preferences. I like to squeeze 2 lime quarters into my bowl, add some scallions, cilantro, 1 slice jalapeno pepper, and a handful of bean sprouts! Pho can be refrigerated in the pot overnight, just let it come to room temperature before putting in fridge and store the rice noodles separate or they will make the soup broth starchy. You can microwave the rice noodles and add heated up broth to serve the next day. When we ate it the next day, we didn’t microwave the rice noodles, just heated up the broth in a small pot and added noodles at the end because we had just enough for a bowl each.

Easy Cheesy Chicken Quesadillas

March 31, 2020March 31, 2020Leave a comment

4E59D2D5-04A8-46D9-AA38-D1E2D01C8CD2 These super easy and fast Cheesy Chicken quesadillas have been a life saver for me during this 2020 Coronavirus pandemic where we are quarantined in the house and a fast, easy, budget friendly recipe was definitely needed for when I need to feed my family and I’m on a time crunch. These literally take 10 to 15 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!

Easy Cheesy Chicken Quesadillas {1-2 Quesadillas Per Serving}:

Ingredients (per 1 quesadilla):

1-2 TBS Canned Premium Chunk Chicken Breast
2-3 TBS Cheddar Jack Cheese OR Mexican Blend Cheese
1 Raw Tortilla (I buy these at Costco) OR 1 cooked Tortilla
Salsa (Optional on the side to dip)
Sour Cream (Option on the side to dip)

Directions:

Put raw tortilla in a pan and set it on Low heat setting. Cook 1 side of the tortilla until it is just cooked through on that side but not yet golden. Flip it over to the other side to fill (step 2).
Add about 1-2 TBS Canned chicken breast, spreading it evenly with a fork.
Then add about 2-3 TBS shredded Cheddar Jack or Mexican blend cheese, spreading it evenly with a fork.
Fold the tortilla closed using a spatula. Cook for a few minutes and then flip to the other side and cook for an additional few minutes until the tortilla is slightly golden on both sides.
These taste best served immediately when the cheese is warm and melty inside, with a side of Salsa and Sour Cream Optionally*.

Chinese Teriyaki Chicken Skewers

November 3, 2019Leave a comment

266C81C2-976A-41A9-BE10-ECF4E953430B These Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian or International store. Also note that this recipe is best if you let the chicken marinate overnight or for at least 6 hours, however I tried both ways and it does make a huge difference and tastes much better and more flavorful if marinated overnight! We had these for dinner 2 days ago and my boys requested them again for dinner tonight. These taste great as an appetizer or as part of a whole Chinese style meal. I like to pair them with vegetable fried rice and some steamed veggies on the side.

Chinese Teriyaki Chicken Skewers {Serves 4} :

Ingredients:

3 LB Chicken Thighs (Boneless/Skinless)
1 TBS Soy Sauce
1 TBS Sherry Wine
1 TBS Oyster Sauce
1 TBS Hoisin Sauce
1 1/2 tsp Sesame Oil
4 TBS Bull Head BBQ Sauce (the Vegetarian one, there are a few different types)
3 TBS Pineapple Juice
1/3 Cup Granulated Sugar
3/4 tsp Curry Powder
1/4 tsp Salt
1/4 tsp Garlic Powder
1/4 tsp Chinese five spice powder
1/4 tsp Ground White Pepper
Peanut Oil or any oil (for frying. Peanut oil is best for frying chicken.)

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Directions:

Wash the Chicken thighs. Pat dry with paper towels. Cut into 2 to 3 inch pieces. Set aside in a big bowl.
Mix all the marinade ingredients together in a separate big bowl.

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3. Pour the marinade mixture into the bowl of chicken. Mix the chicken well with the marinade mixture. Cover with plastic wrap and let it stand and marinate in the fridge for at least 6 hours, preferably overnight (for the chicken to be flavorful and very soft). The longer you let it marinate the better it will taste!

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4. Let the bamboo skewers soak in water for at least 30 minutes, so they don’t burn while cooking in the oven/pan.

5. Pat the bamboo skewers dry with paper towels. Using your hands, put the marinated chicken on the skewers.

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6. To cook preheat oven to 350 degrees. Line a baking rack with foil, spray it with non stick spray or use a brush to spread some oil on the foil. Put the chicken skewers on the baking sheet and bake on 350 degrees for 20 minutes, then flip the skewers oven to the other side and bake an additional 20 minutes.

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7. Heat a pan with peanut oil (or any oil would work, but peanut oil works especially well for chicken) on medium high heat (7) and fry each chicken skewer for 1 minute on each side. Set aside on a plate lined with paper towels to drain any excess oil. Serve hot! If you need to serve later, just keep them warm in the oven on warm setting or low heat setting.

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Thai Coconut Curry Shrimp Soup

July 6, 2019July 6, 20192 Comments

F8B60084-6845-4FAB-9CE0-723E54ED7364 This Thai coconut shrimp soup has quickly become a new favorite soup for our family! You will be surprised at how super fast it is to make on a busy week night, hot summer day and the taste is the quality of a Thai restaurant. You can play around with this recipe and add chicken instead of shrimp or no meat at all. You can have it with the rice or even with rice noodles (both ways are delicious!). Enjoy!

Thai Coconut Shrimp Soup {Serves 3-4}:

Ingredients:

1 LB Medium Shrimp (Peeled and deveined)
1 Red Bell Pepper (Diced)
1 Small Onion (Finely diced)
1/2 TBS Freshly Grated Ginger
2 Garlic Cloves (Minced)
2 TBS Red Curry Paste
32 oz. Vegetable Stock (4 Cups)
13.5 oz. Coconut Milk (Unsweetened)
1 Cup Uncooked Jasmine Rice
2 TBS Butter
Juice of 1 Lime
3-4 TBS Cilantro Leaves (Finely chopped)
Salt/Pepper

Directions:

In a small saucepan, cook rice according to package instructions and set aside when done cooking. Meanwhile continue with next steps.
In a large pan on Med-high heat melt butter and add the shrimp. Sprinkle with salt and pepper and cook until pink and cooked through. Set aside.
In a Medium pot on Med-high heat, add a drizzle of olive oil. Add in the onion, red bell pepper and cook until tender (about 5 mins). Add garlic and ginger and cook another minute until fragrant.
Whisk in the curry paste until combined, then whisk in coconut milk and vegetable stock until well combined. Bring to a boil.
Reduce heat to simmer and cook on low for 10-15 minutes until slightly thickened, then add the lime juice. Mix well.
To serve, put rice (or rice noodles) in a bowl, add shrimp, soup broth, and sprinkle with cilantro leaves (optional).

Mexican “Pollo Con Crema” Chicken

May 15, 2019May 15, 20192 Comments

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F “Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican so of course I had to recreate it at home and I am so glad I did! It tastes so much better home made and is fast and easy to make so perfect for a busy weeknight. I pair it with Spanish rice (recipe below) and highly recommend you make both recipes together!

Mexican “Pollo Con Crema” Chicken {Serves 4-6} :

Ingredients:

2-3 Boneless/Skinless Chicken Breasts (cut into thin strips)
2 TBS Olive Oil
1 Large Sweet Onion (cut into thin strips)
1 Pack Mushrooms (sliced thick)
2 Green Bell Peppers (sliced into thin strips)
1 (16 oz.) Container Sour Cream
1.5 Cups Heavy Cream
2 Tablespoons “Better then bullion” Chicken base
Salt/Pepper to taste
1 tsp Paprika
1/4-1/2 tsp Cayenne Pepper (for a spicy kick, to your preference)
Montreal Chicken Seasoning

Directions:

1) Do the prep work first. Wash and cut all the veggies and Chicken breast. Heat olive oil in a large pan on Med-High heat. Add the chicken breast and season it with salt/pepper and Montreal chicken seasoning.

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2) Cook until chicken cooks all the way through and gets golden. Then add in the onion, mushrooms, bell pepper, and cook until the onion is soft and translucent and all veggies are soft and cooked through well.

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3) Add in the heavy cream and chicken base. Bring to a boil and simmer for 5 minutes.

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4) Stir in the sour cream, sprinkle in the paprika and cayenne pepper and turn burner off and mix well. The cream should be a creamy but slightly thick consistency. Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!

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Spanish Rice (Restaurant Style)

May 14, 2019May 14, 2019Leave a comment

83B36211-669B-4AF4-8047-60B0ABE1877D Lately we have been really into Mexican restaurants. I always order the same dish “Pollo Con Crema” which is chicken in a white sour cream sauce and it comes with Spanish rice and a side of beans and tortillas, Yum!!! I wanted to experiment and try cooking a new cuisine at home so we decided on Mexican. I made this Spanish rice and the chicken in sour cream sauce dishes for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! The good news is I have mastered these 2 new, family favorite Mexican dishes. This Spanish/Mexican rice is surprisingly easy and pairs well with any Mexican dish or even taco’s but I highly suggest making it with my “Pollo Con Crema” recipe that I will be posting next. Enjoy!

Spanish/Mexican Rice (Restaurant Style) {Serves 8-10}:

Ingredients:

2 Cups Long Grain Rice (I used Jasmine Rice)
1/4 Cup Oil (I used Olive Oil)
4 Cups Chicken broth (I used “Chicken Better Then Boillon” with 4 cups water)
12 oz Salsa (I used Mild)
1 teaspoon Salt
2 Garlic cloves (minced)
Pepper to taste (a dash)
Cumin (a dash)

Directions:

1) Make 4 cups of chicken bouillon and set it aside. In a large skillet, heat oil on Medium heat.

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2) Add rice to the skillet and cook it starts to crisp to a golden brown color. About 3-5 minutes, stirring continually.

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3) Add the chicken broth, salsa, salt/pepper, garlic cloves, cumin into the rice and mix gently to combine.

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4) Stir and cover the pan. Simmer on low heat for 30-40 minutes until rice is cooked through and there is no liquid left. I opened and gently mixed rice with a spatula twice while it was cooking.

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Garlic, Lemon, Herb Baked Salon

March 14, 2018March 14, 2018Leave a comment

6E1B01DE-0795-4B7B-B9AE-CBA72D9873A2 This garlic, lemon, herb baked salmon is absolutely delicious!!! It has become my favorite week night dinner because it takes just a few minutes to prep and bakes in only 10 minutes! That’s right, only 10 minutes! However it is so juicy and flavorful, it tastes just like a gourmet restaurant dish. I usually pair it with mashed potatoes or rice and salad for a complete meal. I got the idea for this recipe from my friend Candice, who I met through Open Hearts And Homes hosting company and she is currently in the process of adopting a beautiful boy from Ukraine! She brought this yummy salmon to an OHHC hosting Christimas party this past year and I couldn’t get enough of it! I knew I had to find out who brought that salmon and get the recipe so of course I did and it has been on my “to cook” list for the past few months. Note, adding lemon juice was my idea but it makes the salmon even more juicy, flavorful, and delicious but it is optional. I finally got around to trying this recipe last week and mine turned out incredible too! I am still shocked at how super easy and fast this recipe is! It has seriously got to be the easiest dinner ever and healthy too? Score! My new favorite way to bake salmon. Enjoy!!!

Garlic, Lemon, Herb Baked Salmon {Serves 4-5 as a meal}

Ingredients:

1 Salmon Fillet (Mine was 2.60 LB I bought it at Costco, antibiotic free)
Olive Oil (About 3 TBS)
Salt & Peper (to taste)
Garlic, and Herb spice (Salt free)
1 Lemon

Note: I cut my salmon fillet in half because I only needed 2 servings, and made the other half of salmon the next day for dinner. Some pictures you will see are from the 2nd day that I made this salmon for dinner. I split the ingredients in half also (half a lemon etc).

Directions:

1) Wash the salmon fillet and tap it dry with paper towels. Line a baking sheet with foil and brush the foil with about 1.5 TBS olive oil. Lay the washed/patted dry salmon fillet on the oil brushed foil. Brush another 1.5 to 2 TBS olive oil all over the salmon fillet and brush around to evenly distribute the oil.

2) Preheat the over to the BROIL setting. Squeeze the lemon juice onto the salmon fillet. Sprinkle salt & pepper on it. Then generously sprinkle the garlic & herb spice all over the salmon fillet. Using the brush rub all the oil, lemon juice, and spices together on the salmon fillet.

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3) When the oven preheats to broil, stick the salmon fillet in the over and let it bake on broil for 10 minutes. Then turn the oven off and let the salmon bake another 2 to 4 minutes.

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When baked and ready it should look golden on the outside like this:

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4) Take it out of the oven when ready to serve, cut as desired and dig in! I like to pair it with mashed potatoes or rice and a salad.

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