Twice Baked Potatoes

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 1 to 2 hrs
SERVINGS: 4

WHAT'S NEEDED:

• 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
• 2 to 4 TBSPs unsalted butter
• 1/3 cup sour cream
• 1 scallion, finely chopped
• Ground nutmeg (NOTE A)
• 1/2 cup sharp cheddar, shredded 
• Salt
• Ground black pepper
• 4 pcs bacon (NOTE B)  

HOW TO:

1. Preheat the oven to 400 degrees F.
2. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes.
3. Pierce each potato in a couple spots (top, bottom, sides) with a fork and continue to bake until tender, about 30 minutes more.
4. While waiting for the potatoes to cook, fry the bacon strips until they are very, very crispy. Pat the excess oil off the fried bacon with a paper towel. On a saucer or small bowl, crush the bacon strips into little pieces with your hands. (NOTE B)    
5. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
6. Hold the potato with an oven-mit or towel, trim off the top of the potato to make a canoe-like shape. Reserve the tops.
7. Carefully scoop out most of the potato (including the canoe-like shape top) into a big bowl. Take care to leave enough potato in the skin so the shells stay together. The skin of canoe-like top is disregarded. (NOTE C)
8. Mash the potatoes lightly with fork along with 2 to 4 tablespoons of the butter and sour cream.
9. Stir in the nutmeg and season with salt and pepper, to taste. (NOTE D)
10. Refill the shells with the potato mixture mounding it slightly.
11. Sprinkle the cheese on top of the potato filling. If you want more cheese, create a small well at the center of the potato mixture using a small spoon and then place cheese in it, as much as you want. (NOTE E)
12. On top of the cheese, sprinkle over the scallions and bacon bits. (NOTE D)
13. Set the potatoes on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

NOTES:

• (A) The original recipe recommends the addition of nutmeg; I'd say it's a must! :-D
• (B) This is my personal addition to the recipe.
• (C) The original recipe reserved the canoe-like tops and just sprinkled it with salt and pepper before returning it back to the oven. I prefer scooping the potato off the canoe-like top and add it to my potato mixture.
• (D) The original recipe added the scallions at this step. However, I prefer to sprinkle the scallions on top to give option to people (of whether to eat them or not with the potatoes) and for a little pop of green color (i.e., together with the bacon bits).
• (E) I love more cheese so this is what I personally do.

Chicken Nuggets with Honey Mustard Dipping Sauce

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 2 to 3

WHAT'S NEEDED:

For the Honey Mustard Dipping Sauce:

• 1/4 cup mayonnaise
• 1 TBSP honey
• 2 tsps yellow mustard (NOTE A)
• 1 tsp lemon juice or juice from 1/4 lemon
• Horseradish, to taste (NOTE B)
• 2 tsps (more or less as needed) orange juice (NOTE B)

For the Chicken Nuggets:

• 2 cups (more or less as needed) sour-cream-and-onion-flavored potato chips, crushed (NOTE C)
• 1 egg
• 2 TBSPs milk
• 2 boneless and skinless chicken breasts, cut into 1 1/2-inch cubes
• 1/3 cup butter, melted

HOW TO:

For the Honey Mustard Dipping Sauce:

1. Combine all ingredients except orange juice; stir well.
2. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice.
3. Cover and chill for 2 or 3 hours. (NOTE D)

For the Chicken Nuggets:

1. Preheat the oven to 350 degrees F.
2. Spread the crushed potato chips in a shallow dish.
3. Beat together the egg and milk in a shallow bowl.
4. Dip the chicken cubes into the egg mixture and then dredge them in the chips. (NOTE E) 
5. Place the chicken nuggets on a baking sheet and drizzle with melted butter.
6. Bake for 15 to 18 minutes, or until golden brown. (The chicken nuggets can be frozen after baking.)
7. Serve with your favorite sauce, such as honey mustard or ranch dressing.

NOTES:

• (A) I specifically used Dijon mustard.
• (B) I skipped both the horseradish and orange juice but my dipping sauce still turned out good.
• (C) I bought a family-sized bag of Ruffles for this recipe. You'll never know when you're gonna need more!
• (D) If you've decided to try this honey mustard dipping sauce, then plan ahead and prepare it way ahead of time. As for me, it was too late when I saw that it has to be chilled for 2 to 3 hours. So I made the sauce first then chilled it until the chicken was done; thankfully, it was still ok. :-)
• (E) Next time, I'll try seasoning the chicken nuggets with Emeril's Creole Seasoning or coating the nuggets with the dipping sauce before I dredge them in the crushes potato chips.
• I served the chicken nuggets together with fresh green salad. I tossed in whatever I had at hand: lettuce, sliced green olives stuffed with pimiento, fried tofu, parmesan cheese, and small slices of apples. And I just used the honey mustard dipping sauce as my salad dressing. Perfect! :-D

Beef Shepherd' Pie

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 1 to 2 hrs
SERVINGS: 2 to 3

WHAT'S NEEDED:

For the mashed potatoes:

• 3/4 lb (or about 2 large pieces) russet potatoes, peeled and quartered
• 1/3 tsp iodized salt, plus more for seasoning (NOTE A)
• 1/3 cup whole milk
• 3 TBSP unsalted butter
• 1 TBSP fresh flat-leaf parsley, chopped
• Ground black pepper

For the beef filling:

• 1 TBSP extra-virgin olive oil
• 1 TBSP unsalted butter
• 1/2 medium onion, diced
• 1&1/2 medium carrots, peeled and sliced
• 1/2 rib celery, sliced
• 1/4 lb (4 oz) cremini mushrooms, quartered
• 1 clove garlic, minced
• 1/2 tsp iodized salt (NOTE A)
• 1/3 tsp dried oregano
• 1&1/2 TBSP tomato paste
• 1/2 lb ground beef
• 1/8 cup canned low sodium beef broth
• 1/4 tsp Worcestershire sauce
• Ground black pepper
• 1/8 cup Parmesan, grated (optional) (NOTE B) 
• 1 cup Colby Jack cheese, grated (optional) (NOTE B)
• Non-stick cooking spray (optional) (NOTE C)

HOW TO:

For the mashed potatoes:

1. Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes.
2. While waiting for the potatoes to cook, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
3. When the potatoes are cooked, drain them and return to the saucepan. Toss the potatoes over medium heat until dry.
4. Using a food processor, combine the potatoes and the heated milk mixture. Run pulse for until the potatoes are just slightly chunky, then stir in the parsley and season with salt and pepper, to taste. (NOTE D)

For the beef filling:

1. Preheat oven to 375 degrees F.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes.
3. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more.
4. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
5. Transfer the meat and vegetables to an oval or round casserole dish/baking pan and spread the mashed potatoes over the top, leaving a 1/2-inch boarder around the edge. (NOTE E)
6. If you're using both Parmesan and Colby Jack cheeses, sprinkle first with the Colby Jack cheese then top with Parmesan, leaving a 1/2-inch boarder around the edge. (NOTE E) Either dot the cheese with butter or spray with cooking spray.
7. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes.
8. Let cool for 10 minutes before serving.

NOTES:

• (A) The original recipe used kosher salt. I, on the other hand, used iodized salt; hence, i cut the measurement into 1/3 of what's required.
• (B) I highly recommend adding these cheeses to this dish.
• (C) Butter may be substituted for the non-stick cooking spray.
• (D) I highly recommend that the potatoes be slightly chunky instead of being mashed finely.
• (E) I increased the space provided in the original recipe since the cheese will melt anyway into this area. I believe that the space from the border to the potatoes and cheese will allow for the steam from the beef filling to escape, therefore creating a thicker and richer beef filling.

Chicken Enchiladas

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 2 to 3

WHAT'S NEEDED:

• 1&1/2 TBSP oil
• 1/2 TBSP flour
• 1/8 cup chili powder (NOTE A)
• 8 oz chicken stock (NOTE B)
• 5 oz tomato puree
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• Salt
• 1&1/2 cups cheddar cheese, grated  
• 1 cup chicken, cooked and shredded  
• 1/2 onion, chopped
• 5 corn tortillas
• 1/2 cup sour cream, for garnish
• 1/4 cup chopped green onion, for garnish

HOW TO:

1. Preheat oven to 350 degrees F.
2. Make the sauce. In a saucepan heat the oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
3. Make the filling. Combine cheese, chicken and onion for filling.
4. Heat the tortillas, one at a time, on a dry pan to soften it. (NOTE C) Dip each tortilla in the sauce then transfer it on a plate, fill it with a generous spoonful of the filling, then roll it up. Place the enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes.
5. To serve, top with sour cream and green onions.

NOTES:

• (A) The original recipe called for New Mexican chili powder. I had California chili powder at that time and it still worked good for me.
• (B) Save the chicken stock when you cook the chicken. To add more flavor to the chicken stock, cook the chicken with chopped celery stalks and onions, diced carrots, and season with salt and pepper to taste.
• (C) The original recipe instructed that the corn tortillas be heated by dipping them in hot oil. I tried this but my corn tortilla tore up, especially when I try to dip it in the sauce. It was a disaster!!! Hence, for my next batch, I just heat the corn tortillas on a clean, hot pan and it worked! :-)

Linguine with Shrimp Scampi

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 3

WHAT'S NEEDED:

• Vegetable oil
• Kosher salt
• 3/4 lb linguine
• 3 TBSP unsalted butter
• 2&1/2 TBSP good olive oil
• 1&1/2 TBSP (about 4 cloves) garlic, minced 
• 1 lb (about 16 pcs) large shrimp, peeled and deveined
• 1/4 tsp freshly ground black pepper
• 1/3 cup fresh parsley leaves, chopped  
• 1/2 lemon, zest grated
• 1/8 cup (about 1 lemon) freshly squeezed lemon juice  (NOTE A) (NOTE B)
• 1/8 tsp hot red pepper flakes (NOTE C)

HOW TO:

1. Cook the linguine according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!
3. Add the shrimp, 1&1/2 teaspoons of kosher salt (or about 1/2 teaspoon iodized salt), ground black pepper, red pepper flakes, and saute until the shrimp have just turned pink, about 5 minutes, stirring often. (NOTE D)
4. Remove from the heat, add the parsley, lemon zest, and lemon juice. Toss to combine.
5. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

NOTES:

• (A) The original recipe required 1/4 cup of lemon juice. However, trying it for the first time, my pasta turned out very sour to my taste. Therefore, I cut the required lemon juice here into half. I still strongly suggest that you mix in the lemon juice GRADUALLY instead of throwing in all the 1/8 cup and/or have an extra lemon on hand in case you find out that you want it more tangy.
• (B) The original recipe required thin slices of lemon. I omitted this one here as the lemon juice suffices. The slices of lemon is good for garnishing though.
• (C) I love the added kick brought about by the pepper flakes...so don't be afraid to add a little more spice into your life! Just add it gradually or else....
• (D) In contrast to the original recipe, I added the red pepper flakes before I remove the sauce from the heat. I believe that heating the red pepper flakes gives it more time to give off its flavor.

Chicken Pot Pie

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 2 to 3 hrs
SERVINGS: 4 to 5 small individual pot pies

WHAT'S NEEDED:

For the pastry:

• 1&1/2 cups all-purpose flour
• 1/4 tsp iodized salt or 3/4 tsp kosher salt
• 1/2 tsp baking powder
• 1/4 cup vegetable shortening
• 1/8 lb (2 oz) cold unsalted butter, diced
• 1/4 to 1/3 cup ice water
• 1 small/medium egg beaten with 1/2 TBSP water, for egg wash
• Salt
• Ground black pepper

For the filling:

• 1&1/2 whole (3 split) chicken breasts, bone-in, skin-on
• 1&1/2 TBSP olive oil
• Salt
• Ground black pepper
• 2&1/2 cups chicken stock (NOTE A)
• 1 chicken bouillon cube
• 6 TBSP (3/4 stick) unsalted butter
• 1 cup (about 1 pc) yellow onion, chopped  (NOTE B)
• 1/4 and 1/8 cup all-purpose flour
• 1/8 cup heavy cream
• 1 cup medium-diced carrots, blanched for 2 minutes (NOTE C)
• 1 cup (5 oz) frozen peas
• 1/4 cup fresh parsley leaves, minced 

HOW TO:

1. Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. (NOTE D)
2. While waiting for the chicken to cook, prepare the pastry. Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with a spatula until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
3. When the chicken is cooked already, set it aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into dices, the size of which depends on your preference. (NOTE E) You will have 2 to 3 cups of cubed chicken.
4. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.
5. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 teaspoon salt, 1/4 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas and parsley. Mix well.
6. When the pot pie filling is cooked, preheat the oven to 350 to 375 degrees F. (NOTE F)
7. Divide the filling equally among 4 to 5 ovenproof small bowls. (NOTE F)  
8. Divide the dough equally to 4 to 5 and then roll each piece into a 6- to 7-inch circle, depending on your bowls.
9. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick.
10. Brush the dough with egg wash and make 3 slits on the top. Sprinkle with salt and ground black pepper.
11. Place the bowls on a baking sheet and bake for 1 to 1&1/2 hours, or until the top is golden brown and the filling is bubbling hot.

 NOTES:

• (A) The original recipe notes that homemade chicken stock is preferable. I did use homemade chicken stock when I decided to try this recipe by cooking my chicken over boiling water instead of baking it. However, please see related Note D.
• (B) The original recipe required adding 3/4 cup of frozen small whole onions. However, I skipped on this as I have not found these in the groceries. Besides, the first try turned out to be really good that I didn't care to look for these small whole onions when I tried this recipe again and again.
• (C) I finely dice my carrots so I don't blanch them anymore. However, if you want to blanch your carrots, then blanch it when doing Step 4 to save time. 
• (D) On different occassions, I tried making this dish using baked chicken and chicken that's cooked in boiling water (This is when I made my homemade chicken stock. I added chopped celery stalks, finely diced carrots, salt and pepper into the pot of boiling water). I prefer baking the chicken to keep its flavor intact.
• (E) I prefer dicing my chicken into small bite pieces (about 1/2 inch by 1/2 inch).
• (F) Preheat your oven depending on your bowls' limitations. In my case, I used small Corelle bowls, which can only be subjected to 350F or less as per its packaging instructions.

Mozzarella Sticks

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 2 to 3 hrs
SERVINGS: 3 to 4 (about 28 sticks in total)

WHAT'S NEEDED:

• 3/4 cup Italian-style dried breadcrumbs (e.g., Progresso)
• 1/2 cup Parmesan, grated (NOTE A)
• 1/2 tsp salt
• 8-oz block of pasteurized mozzarella, cut into 4" by 1/2" sticks
• 2 large eggs, beaten to blend
• 3/4 cup vegetable oil

HOW TO:

1. Stir the bread crumbs, Parmesan and salt in a medium bowl to blend.
2. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. (NOTE B) 
3. Cover and freeze until frozen, about 2 hours and up to 2 days. (NOTE C)
4. Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 15 seconds for each of the 4 sides. Don't overfry it because you would want your cheese sticks to be gooey inside yet retaining its log-like form. If you start to see cheese oozing out then it's time to take them out of the pan. (NOTE D) 
5. Transfer the fried cheese sticks onto a plate covered with paper towel before serving them. If you're not serving them immediately or if you find the cheese inside are not yet gooey, then try to heat it up inside the toaster. Again, if you start to see cheese oozing out then it's time to take them out of the toaster. (NOTE E) 

NOTES:

• (A) The original recipe called for freshly grated Parmesan. I just used a ready-to-use grated Parmesan by Kraft.
• (B) To avoid the bread crumb mixture from sticking to my fingers, I use a fork to dip and lift a cheese stick from the egg. Then I drop the the cheese stick (yes, one at a time) into a square plastic container, which contains my bread crumb mixture, and just shake the container to and fro and let the cheese stick roll and be covered with the bread crumb mixture. 
• (C) It is very important to freeze the cheese sticks by at least 2 hours as this will help the sticks retain its log-like forms when being fried. I tried freezing a batch by an hour only and they didn't turn out so good as they melted right away when being fried.
• (D) Overfrying the cheese sticks is messy! The 15-second count for each of the 4 sides is based on my experience, that is, after working on so many batches of cheese sticks!
• (E) The original recipe called for sprinkling additional Parmesan on top of the fried cheese sticks; I skipped on that. Also, the original recipe contained a recipe for Marinara sauce which is to be served with the cheese sticks. However, I have always skipped on doing this sauce as I usually serve my cheese sticks with spaghetti. Besides, these cheese sticks are sooo good that you can eat them all by themselves!

Mashed Potatoes

SOURCE: Foodnetwork.com
ANNIE’s RATING: 3 Stars
READY IN: Less than 1 Hr
RECIPE’s MINIMUM YIELD: 3 to 4 servings

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COOK’s MODIFICATION(S):

• Although the recipe called for golden creamer potatoes (i.e., Yukon Gold or Red potatoes), I have only used Idaho potatoes. I learned that golden creamer potatoes are really good and I definitely have to try them!
• Although the recipe called for chives (which is really pricey), I substitute it with finely chopped green onions.
• I always add a dash of ground nutmeg in all my mashed potatoes ever since I tried another mashed potato recipe that requires it. I have discovered how the ground nutmeg enhances the flavor of the potatoes.

COOK’s NOTE(S):

• After draining the potatoes, bring back the potatoes to the pot under very low heat to let the remaining water evaporate. Letting the potatoes dry under very low heat is something I learned from another mashed potato recipe that I tried. I thought it was a good technique to avoid having too much liquid into the mashed potatoes.
• The recipe instructs one to use a ricer or a food mill. Though I have a potato ricer, I prefer to use a food processor since I like chunkier "mashed" potatoes.

Shrimp and Pork Shumai

SOURCE: FoodNetwork.com
ANNIE’s RATING: 3 Stars
READY IN: 1 to 2 Hrs
RECIPE’s MINIMUM YIELD: 10 to 13 shumais

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COOK’s MODIFICATION(S):

• The original recipe called for 1/4 lb pork butt. However, I just use ground pork as a substitute. What's important is that there should be enough fat in the meat.
• The dipping sauce requires 1 TBSP mushroom soy, which isn't a staple in my kitchen so I skip on this requirement.
• The dipping sauce requires Thai chile but I just used red pepper flakes, which I never go out of in my kitchen.

COOK’s NOTE(S):

• The dipping sauce is ok. But I still prefer the ready-made chili paste, to which I just add soy sauce and lemon juice, that I enjoyed in a local Chinese restaurant back in the Philippines (i.e., Hen Lin and Chowking). Sadly, I don't know how to make this---and so my quest for the perfect dipping sauce continues!

Hot and Sour Soup

SOURCE: FoodNetwork.com
ANNIE’s RATING: 3 Stars
READY IN: 2 to 3 Hrs
RECIPE’s MINIMUM YIELD: 2 to 3 servings

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 COOK’s MODIFICATION(S):

• Since barbecued pork is sold at large quantities by the local grocers, I tried cooking this soup using plain ground beef and Italian sausage (mild hotness) in different occassions. I highly recommend using Italian sausage (e.g., Johnsonville).
• If ground white pepper is not available, ground black pepper may be used.
• The original recipe called for Chinese Chicken Stock, the recipe of which is included in the source's link as provided above. However, I use ordinary chicken stock (e.g., Progresso)---makes life easier!

COOK’s NOTE(S):

• I tried cooking this soup using cornstarch and flour in different occassions. I highly recommend using cornstarch as it is creates a transparent slurry while flour creates a translucent slurry.
• Moreover, when adding the cornstarch mixture, never ever use hot/warm water. Also, don't ever think of putting undissolved cornstarch into the soup. In both instances, lumps will be produced.
• I like using green onions for garnishing more than cilantro.
• It is important to stop stirring the soup before you pour in the beaten egg. I've made this mistake a dozen times! And it made my soup look like "egg soup". Just let the egg rest undisturbed for about 5 minutes.

Asian Grilled Salmon

SOURCE: Foodnetwork.com

ANNIE's RATING: 3 stars
READY IN: Less than 1 Hr

RECIPE's MINIMUM YIELD: 3 servings

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COOK's NOTE(S):

• The 10-minute marination is enough. Overnight marination of the fish will let it absorb too much of the soy sauce, therefore, making it too salty.
• Although grilling is the best way to cook this salmon recipe, it may be baked too for about 5 to 10 mins at about 300F. When baking, check the salmon once in a while until it is thoroughly cooked to the center but not overcooked.