Chinese Fried Rice

Fried Rice.  We will eat it on a Monday, a Wednesday, a Sunday afternoon.  We will take it to school for lunches, we will mass produce it and put it in individual serving size jars to grab and go.  We like on a house, with a mouse, on a train, in a tree.  We like fried rice, we do indeed!


There are 3 important things that make a good fried rice.
1.  Have the rice precooked and cold
2.  Use both oil and butter
3. Use a dash of toasted sesame oil.  This is a finishing oil and should be added to food after you remove from heat.  Pour a small amount in ( a little goes a long way) and stir.

Recipe adapted from blogger Gimmesomeoven.

FRIED RICE

Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!

TOTAL TIME: 15 MINS

 

PREP TIME: 5 MINS

 

COOK TIME: 10 MINS

INGREDIENTS:

• 3 tablespoons butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 tablespoons soy sauce, or more to taste
• 1/2 teaspoons toasted sesame oil

DIRECTIONS:

1. Heat 1/2 tablespoon of butter in a large saute pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.

Girls Weekend Spaghetti Sauce

This Sauce is Christine Vicks so you know it will be top notch, no questions asked - its not your average everyday sauce - this one is a little bit fancier and it is Talbots favorite.   Christine made this for one of our girls weekend retreats.    Minimal work.  Totally delicious.  Looks fancy.   Don't tell anyone it didn't take you hours to prepare


1 Diced onion, Finely diced

Throw this into a pot

1 Big can diced tomatoes
Kosher salt and pepper
Diced Black Forrest Ham


Let this all simmer for 1 - 1/2 hours


Sautee mushroooms in butter until caramelized.
Add these to the pot and add cream.


Serve over warm noodles and fresh shaved parmesan.

Heidi's Spaghetti Sauce

You Chipman girls have grown up on this sauce.  We have it once every other week for dinner.  It is easy to mass produce and freeze.  It was something that we made in mass quantities when Christine was sick and took to put in her freezer for dinners for her kids.  The recipe come from our friend Heidi Benjaminsen.   Whenever I say we are having Spaghetti for dinner it inevitably happens that one of you will say "is it Heidi's?" Yes " okay then"


1lb. Ground beef
1 Cup diced onion
1 garlic
1 small can tomato paste ( contadina )
2 large can sauce ( contadina )
1/4 tsp Oregano
3 Bay leafs
1/4 cup Romano Cheese
1 Tbsp sugar
1 can of water ( large tomatoe can size )


Brown the beef and the onions
Add all of the rest in the pot.
Let simmer for several hours.
This always tastes better the next day.
* it tastes best with Contatdina sauce - trust me

H O T F U D G E S A U C E

Around these parts we take our hot fudge seriously.  It is intense.  You could say we are devoted to our sauce.  We have been diligent in finding the one we love the best - it has taken quite a bit of time and effort but for this cause we were driven.    Our favorite recipe at this point in time is based on the blogger The Nap Time Chefs recipe "Aunt Rhodas Peppermint Hot Fudge Sauce".   We have tweaked and altered parts of it to make the Chipman taste buds sing.   The great part about this it that when we make it we double the batch leaving out the peppermint flavoring - split it into three - leave one just plain chocolate - make one coconut flavored  - and do one the peppermint way.  Everyone is happy.  Everyone has a flavor that they love.  Guest think you are over the top amazing and shhhh don't even tell them that it takes all of 15 minutes of your time.   Serve with brownies, ice cream, use as the syrup for chocolate shakes, keep in fridge and when feeling needy and down take jar into closet and eat by the spoonful while no on is looking.

Recipe

Rhoda’s Peppermint Hot Fudge Sauce

a recipe from Rhoda Janis

Ingredients

2 c.	unsweetened cocoa powder
1 ½ c.	sugar
1 c.	brown sugar
¼ t.	Kosher salt
2 c.	heavy cream
1 c.	unsalted butter, cut into pieces
2 t.	pure peppermint extract OR pure vanilla extract

Yields 4 cups

Instructions

1. In a doubler boiler, or a heatproof bowl over simmering water, stir together cocoa, sugars and salt. Immediately add the cream and butter.

2. Cook this mixture over the simmering water, stirring constantly to make sure it stays smooth.  Bring to a boil for 1 minute, then remove from the heat.
3. Allow the sauce to cool for 5 minutes. Then stir in the peppermint or vanilla extract.

4. This will store well in the refrigerator for up to one month. If giving as gifts pour the sauce into sterilized, airtight mason jars.

What Do You Feed A crowd of 50 plus People - Chicken Linguine

What do you you feed a crowd of 50 plus people?   Something that can be made ahead?  Kids will actually each it?   

This dish is yummy just for a family dinner and leaves plenty of extra for our family of 8.  It can be made to look fancy or just your basic Tuesday night dinner.  The good news is that it can be made ahead.


Chichen Linguine

12 oz flat linguine
1/2 cup butter
4 1/2 cups diced cooked chicken *
9 Tbsp Flour
1 1/2 cups mozzarella cheese
4 1/2 cups chicken broth
1 1/2 cups half and half
diced green pepper
mushrooms
1 1/2 cups grated Parmesan



Precook both the chicken and the noodles.
I like to season chicken with garlic, salt and pepper, pan fry a bunch of it so it is browned on each side - then play on a tray and bake at 350 until cooked thru.  ( mass produce this and bag and have on hand for salads, wraps, whatever)

Melt the butter in a saucepan and blend in the flour.  Let cook for a few moments.  

Add Chicken broth, half and half,salt and pepper, green peppers and mushrooms.   Whisk the sauce to make sure all of the lumps are out.

Add all to the pot except for the mozzarella

Layer in 9x13 pan just as you would lasagna - the cream and noodle mixture, then some mozzarella.   End it all with some cheese.

Bake at 350 for 30 minutes or until bubbly.


_________________________________________________________________________________



X 9 = 50 plus people

I usually do 1 and 1/2 boxes of noodles for every sauce recipe

8lb bag of mozzarela is enough

1 costco plastic jug of shredded parmesan 

   jugs of 1/2 and 1/2

This Is The Veggie Dip

We all love veggie dip.  Its the way we get small people to each more vegetables.  There are many varying opinions on what is THE BEST, but at our house this is the one we love.  Tried and true.  The one my mom used to use, not too salty, not chunky . . . it just is The Veggie Dip that is served whenever there are vegetables, or chicken strips, or pizza, or baked potatoes . . . . . 




Bon Appetite Dip/ Dill Weed Dip


1/2 cup mayonnaise
1 cup sour cream
1 Tbsp. Parsley Flakes
1 Tbsp. Dill
1 Tbsp Bon Appetit seasoning  **
1 Tbsp. onions or chives
1 Shake lemon pepper


Mix this all together and chill for 2 hours.

**some times Bon Appetite is hard to find in the seasoning section at the grocery store so I substitute Beau Monde seasoning and a shake of Chrisitnes magical swiss seasoning.   Not nearly as good but does work and most won't notice.