Jalapeno Popper Dip

by Closet Cooking(makes 4 snacks sized servings)
Ingredients:1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

Chicken and Marinara Sauce

This is great just as a basic marinara sauce too, I did let the chicen sit in the sauce a while and take on some of the flavor and we ate it with noodles

6 plum tomatoes
· 2 tablespoons canola oil
· Kosher salt and freshly ground black pepper
· 1 bone-in, split chicken breast (1 1/2 to 2 pounds)
· 1/2 cup chicken broth
· 1 tablespoon spicy brown mustard
· 1 tablespoon chopped fresh oregano
· 3 tablespoons unsalted butter, cut into pieces
Directions
Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes.
While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors

Quick and Easy French Baguettes

2 cups very warm water
1 packet yeast
2 tablespoons sugar
1 1/2 teaspoon salt
3-4 cups flour
Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.
Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.
Now for the SECRET: Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.erve fresh and hot with your favorite olive oil for Ingredients

Thai Basil Chicken

(this was the most delicious dish of the whole cooking course - yummy!)

Thai Basil Chicken

Sauce:
1 can (15 oz) coconut milk
1 C. packed fresh Thai bail leaves
2 T. Thai fish sauce
1 T. red chili sauce with garlic (Rooster in the Farm brand)

Combine the basil, fish sauce, and chili sauce in a food processor. Pulse until the basil is coarsely chopped. Add the remaining coconut milk and process just until blended. Set aside for later use. 

1 T. sesame oil
4 cloves garlic, minced
1 large sweet onion, chopped
1 1/2 lb boneless skinless chicken breasts, cut into 3/4" cubes
2 red bell pepper, seeded and cut into bite size pieces
1 t. salt
1/2 t. freshly ground pepper

Heat the wok over medium heat, warm the sesame oil and swirl to coat the bottom of the pan. Add the garlic and cook until light tan. Add the onion - cook until it is golden brown. Add the chicken and cook about 3 minutes until chicken nearly cooked through. Add the bell peppers and coconut sauce, reduce the heat to low, cover and bring to gentle simmer for about 15 minutes. Uncover and cook 2 more minutes. Add the salt and pepper - stir well, then remove from heat. Serve immediately with steamed rice. **Adding potatoes and carrots are great with this dish!

Spicy Basil Beef

(this was the dish Matt and I made, and it was delicious!!)

Spicy Basil Beef
2 lbs sliced beef (top sirloin or flank steak)
2 T. cooking wine
3 T. soy sauce
2 T. cornstarch

Marinade the beef with all the ingredients above and set aside for later use. Add 2 T. oil to the meat mixture just before cooking, to prevent it from sticking together during cooking.

Sauce:
2 T. oyster sauce
2 T. sugar
3 T. fish sauce
1/2 t. black pepper
To make the sauce, mix all the above ingredients in a bowl together and set aside.

4 cloves garlic, minced
2 Thai chilies, chopped
1 small yellow onion, sliced
1 C. fresh Thai basil
2 T. canola oil

Heat the wok and add 2 T. oil to the pan. Be sure the oil is hot enough and then carefully add the marinated meat to the hot oil. Cook until the meat is brown on both sides. Remove the cooked beef to the plate.
Heat the wok and add 2 tablespoons of oil to it, then add the onions and garlic to the oil. Stir-fry for 3 minutes on medium high heat; add the Thai chili pepper to the pan and mix all together. Add the cooked meat and fresh basil to the wok, and then pour the sauce over the top. Quickly mix them all together. Then place in a serving dish. Serve warm with rice.

Shrimp Pad Thai

Shrimp Pad Thai

8 oz dried rice stick noodles
4 T. canola oil
2 cloves garlic, minced
1 lb raw shrimp
3 eggs, beaten
2 green onions, cut into 2" lengths
1 C. bean sprouts

Sauce:
1/4 C. fish sauce
1/4 C. sugar
1 T. paprika
2 T. soy sauce
1/4 C. water

1/4 C. roasted peanuts, chopped
cilantro
shredded carrots
lime sliced

Soak dry rice noodles in warm water for an hour or until soft. Heat the wok until hot: add the oil, garlic, shrimp; cook until shrimp are turning pink - about 3 minutes. Reduce the heat to medium. Add the drained noodles and beaten eggs to the shrimp mixture. Stir fry until noodles are soft, then add sauce, bean sprouts, and green onions. Combine thoroughly and transfer to serving plate. Sprinkle top with chopped peanuts. Serve noodles on the side with cilantro, lime sliced and shredded carrots is desired. So good!!

Coconut Custard

Coconut Custard

4 eggs
6 T. brown sugar
1 C. coconut milk
1 tsp. vanilla extract
powder sugar
fresh fruit - we used fresh mango (sprinkled with a little sugar)

Preheat oven to 300 degrees. Whisk the eggs and sugar in a bowl until smooth. Add the coconut milk and vanilla extract and whisk well.
Strain the mixture into a jug or pitcher; then pour it into lightly greased four individual heat proof glasses, ramekins or an oven proof dish.
Stand individual dishes in a roasting pan. Fill the pan with hot water to reach halfway up the sides of the dishes.
Bake for about 40 minutes or until the custards are set. Test with a fine skewer or toothpick.
Remove the roasting pan from the oven, lift out the dishes to cool.
If you like, turn the custards on to serving plates. Decorate the custard with a dusting of powder sugar, and serve with fresh fruit.