Pantry Pad Thai

Trader Joe's used to have a Pad Thai kit.  I loved it.  But, like my favorite lip gloss, TV shows and other things of yesteryear, they discontinued it.  Boo.

I bought rice noodles instead, thinking, "surely I can make my own Pad Thai sauce."  Every recipe I came across called for weird ingredients.  Things like fish sauce, tamarind paste, palm sugar and sriracha.

Only one problem.  I refuse to buy spices and such that can't be repurposed for another recipe.  So Google to the rescue. A little substituting here, some tweaking there... and bingo.  Pad Thai can be made with things quite possibly already in your pantry!

Pantry Pad Thai

Serves 4

Ingredients

• Sauce
• 2 tablespoons brown sugar
• 2 limes, juiced, plus additional for garnish
• 3 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 1/4-1/2 teaspoon red pepper flakes { depending on how spicy you'd like }
• 1/4 teaspoon Chinese five spice
• Main Dish
• 8 oz rice noodles
• 2 small chicken breasts
• 2 teaspoons Chinese five spice
• 3 teaspoons vegetable oil
• 3 scallions, whites and greens separated and thinly sliced
• 1 clove garlic, minced
• 2 eggs, beaten
• 1/2 cup fresh cilantro
• Bean sprouts { optional }
• Chopped peanuts for garnish

Instructions

• Prepare noodles according to package directions.  Drain.
• Whisk together sauce ingredients and set aside.

• Slice chicken into one-inch cubes and season with Chinese five spice.  Set aside.

• Prep scallions, slicing whites thinly and greens in 2-3 inch lengths.

• Heat 2 teaspoons oil in a large skillet over medium-high heat.
• Add chicken and saute until done, about four minutes.  Transfer to a plate, cover with aluminum foil and keep warm.

• Add remaining teaspoon of oil, scallion whites and garlic to skillet, cooking and stirring until fragrant { about 30 seconds }.

• Add eggs and scramble until nearly set.  Transfer mixture to a plate and set aside.

• Add noodles, scallion greens and sauce to skillet.  Cook and toss until noodles are soft { about one minute }.

• Return chicken and egg mixture to pan.  Gently break up eggs while tossing with noodles.

• Plate each portion, top with crushed peanuts, cilantro and bean sprouts. Garnish with lime wedges and serve.

It may not be authentic, but it sure is delicious!

Spencer's Lemon Bars

Sometimes, Spencer comes with me to the grocery store.  He pushes the buggy while I run around matching coupons with sales and tracking down the things on our list.  And trying to stay out of his way so the back of my ankles don't get run into.  :)

A few weeks ago, we were on the baking aisle. { Surprise, surprise. I practically live there. } I returned to the cart with a bag of flour, and Spencer was standing there with his arms outstretched holding a box.  He asked, "Maybe one day will you make these for me?" Bless his sweet heart, the man wants lemon bars.  And the reality is, control-freak-me usually makes what I want.

So if the man wants lemon bars, lemon bars he will get.  And not from a box.

I've no idea where I got this recipe.  It's been on a piece of paper in my blue pantry folder for years.  Crust like a shortbread cookie paired with a delightfully tangy topping.  When I made them, Spencer wouldn't let me take them to work.  That's the sign of a sure-fire winner in this house!

Spencer's Lemon Bars

makes 18 bars

Ingredients

• Crust
• 1 cup { 2 sticks } cold butter
• 1 3/4 cup flour
• 2/3 cup confectioner's sugar
• Topping
• 1 1/2 cup plain white granulated sugar
• 1/4 cup flour
• 1 teaspoon baking powder
• 4 eggs, slightly beaten
• 1/2 cup lemon juice
• 2 teaspoons lemon zest

Equipment

• Whisk
• Pastry blender
• Medium and large mixing bowls
• 9"x13" baking pan

Instructions

• Preheat oven to 350*.
• Begin preparing crust.  Whisk flour and confectioner's sugar together in a medium bowl.

• Cut in butter { using a pastry blender or knife and fork } until coarse and crumbly.

{ Cutting the butter into tablespoons will help it blend more easily. }

{ It will still be very dry, so don't worry! }

• Pour mixture into a 9" x 13" pan.

• Press mixture evenly into bottom of pan.

• Bake for 20 minutes or until golden brown.

• While crust is baking, prepare topping.  Start by mixing sugar, flour and baking powder in a large bowl.  Then add slightly beaten eggs, lemon juice and lemon zest.

• Mix well and pour over warm baked crust.

• Bake for 20-25 minutes.
• When cool, cut into bars and dust with confectioner's sugar.

• Keep refrigerated.  Serve cool and enjoy!

Cheddar & Scallion Drop Biscuits

Ever read Three Many Cooks?  It's by a lady named Pam Anderson { and no, not that Pam Anderson } and her two daughters.  They post recipes that sound delicious, but usually beyond my culinary ability or bravery.  Until now.

Last week, I conquered my first 3MC recipe.  Drop Biscuits with Cheddar and Scallions.  They were every bit as good as you'd think they'd be.  So good, in fact, that Spencer wouldn't let me take them to the office to get rid of them.  I was traveling, and he wanted them all to himself.  You'll want them all to yourself, too.

Cheddar & Scallion Drop Biscuits

Makes 12 { 3MC says 10, but I easily got 12 }

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powdered
• 1/4 teaspoon baking soda
• 3/4 teaspoons salt
• 1 cup freshly grated extra-sharp cheddar cheese { pre-packaged shredded cheese will work, but it won't incorporate as well }
• 1/4 cup thinly sliced scallion greens
• 1 stick unsalted butter, frozen solid
• 1 cup + a few teaspoons cold buttermilk

Equipment

• Medium mixing bowl
• Fork
• Box grater

Instructions

• Preheat oven to 450*.  Adjust rack to lower-middle position.
• Using a fork, mix first four ingredients in a medium bowl.

• Coarsely grate frozen butter into bowl using a box grater.

• Working quickly, rub mixture with fingertips to blend.  { You don't want the heat from your hands to melt the butter, just to blend the butter in with the flour mixture. }

• Add cheddar and scallions and toss to coat.

• Mix buttermilk into dry ingredients using a fork until everything just comes together.

{ Basically, just move the dry ingredients over the buttermilk so that they can absorb it. }

{ Not quite there... I had to add a little more buttermilk. }

{ Perfect.  It's already starting to form little biscuit clumps.  Any more liquid and they'd be too sticky. }

• Drop dough into 12 rough rounds on a Silpat-lined or greased cookie sheet.

• Bake for 15-18 minutes or until golden brown.

Then sit back, relax and enjoy the cheesy goodness!

Salmon "Steaks"

If Spencer had his way, we'd have steak every night of the week.  But sadly, neither our budget nor our waistlines can handle that.  So we eat a lot of chicken.  But the more ways I can find to prepare things other than steak and chicken... the better.

Up until recently, Brown Sugar Citrus Glazed Salmon was pretty much the only way I knew how to prepare fish. { Scales, eyes, potential stench... I'm still kind of scared of the little creatures. } But in perusing the blogosphere, I came across Pan Seared Salmon Steakettes over at Kevin & Amanda.  Easy and delicious.  My kind of meal!

If you don't follow Amanda, I highly recommend it.  She makes adorable fonts { and gives them away free! }, takes beautiful pictures and clearly posts good recipes.  And she lives right here in the south, to boot.  Amanda even re-tweeted me once.  She'd gone to see Water for Elephants and I told her about hanging out with Tai the elephant.  She seems like the kind of person I'd want to be friends with.. : )

Anyway, the salmon.  Enjoy!

Salmon "Steaks"

Ingredients

• 2 salmon fillets { I go for the skinless variety }
• Dale's Steak Seasoning or soy sauce
• Weber Steak 'N Chop Seasoning or other dry steak seasoning
• Freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

Equipment

• Shallow container or plastic bag for marinating
• Large, heavy skillet

Instructions

• In plastic bag or shallow dish, marinate fillets in Dale's for at least 30 minutes, flipping halfway through.

• Warm skillet over high heat.
• Season both sides of each fillet with Weber seasoning and pepper.

• When skillet is hot, add oil and butter.  Heat until butter is melted and reduce to medium-high.
• Add fillets to skillet and cook until the lower portion of meat is opaque { about 5 minutes }.

• Turn fillets and continue to cook another 3-5 minutes until desired doneness is reached.

• Serve and enjoy!

{ And yes, I think that's The Office on TV in the background.  Told you this was a good weeknight dinner! }

Melted Ice Cream Cake

I love cake.  I love ice cream.  I love ice cream with cake.  If you fall into any of these categories, you'll love this.  { And if you don't, well... I'd like to know how you resist. }

This post is based on a very simple formula:

White Cake Mix + 2 Cups Melted Ice Cream + 3 Eggs = Melted Ice Cream Cake

I don't even think you can even call this a recipe.  It works with any flavor (try Ben & Jerry's Cherry Garcia!), but for my sister-in-law's birthday I went with Cookies & Cream.  Coupled with my favorite butter cream cheese frosting, I'd venture to say that this is the best Oreo cake I've ever had!

Cookies & Cream Melted Ice Cream Cake

Adapted from The Cake Mix Doctor

Ingredients

• 1 box White Cake Mix { I like Duncan Hines }
• 2 cups melted super premium Cookies & Cream Ice Cream
• 1 frozen pint should get you what you need
• I don't recommend whipped or low fat varieties... they have too much air and won't yield 2 cups melted from 1 pint
• 3 eggs
• 1 18-ounce package Oreo Sandwich Cookies
• Butter Cream Cheese Frosting { double batch }

Special Equipment

• Food Chopper { or plastic bag and mallet for crushing cookies }
• Stand Mixer

Instructions

• Set ice cream out approximately 30 minutes ahead of time to soften and begin to melt.
• Preheat oven to 350*.

• If you're using an ice cream package larger than 1 pint { and clearly don't want to melt it all }, just spoon some out into a measuring cup.

• Count out ten Oreos from the package.  Eat one.  Then pop the rest into your food chopper.

• Don't have a food chopper?  Don't fret.  Just grab a big zip-top plastic bag and a mallet or heavy soup can.  Pound away your frustrations. : )
• Pulse the chopper until cookies are roughly chopped.  You want the them about in fourths.

• Transfer chopped Oreos to a bowl.
• Then, grab 12 more Oreos.  Pop these in the food chopper and pulse until finely crumbled. Place the crumbles in a separate bowl.  { Pictured in front below. }

• Check and see if your ice cream is a consistency about like the below.  It's okay if it's not entirely liquid, the mixer will take care of the rest.

• Using a stand mixer, combine melted ice cream, cake mix and eggs on low speed until just incorporated.  Scrape the sides of the bowl down with a spatula if necessary.
• Increase speed to medium and mix for two minutes.

• Notice that all of those yummy cookie pieces are pulverized.  Let's fix that.  Remove bowl from mixer { let someone lick the beater! } and fold in the Oreo chunks.  These are the larger pieces from the food chopper.

• Divide batter evenly between two greased and floured { or greased and lined! } 9" round cake pans.

• Bake for 23-28 minutes, or until a toothpick inserted comes out clean.

• Cool in pans for ten minutes.
• Then transfer cakes to wire racks and cool completely. { If you used the liner method, remove the wax paper immediately after inverting.  Otherwise, it traps heat and will take longer to cool. }

• While cakes cool, make a double batch of Butter Cream Cheese Frosting.
• Spoon out about 1/3 of frosting into a separate bowl.

• Fold remaining cookie crumbles into the smaller bowl of frosting.

• Place one cake layer on a cake stand or cardboard cake round, dome side up.  Using an offset spatula, spread cookie/frosting mixer evenly on top.

• Invert second cake domed side down to stack cakes.

• Spread a thin layer of plain frosting around the entire cake - top, sides and all.  It needn't be pretty or perfect. { This is what's called a crumb coat.  It'll keep crumbs out of your top layer of frosting! }
• Then pop the cake into the fridge for at least 15 minutes.  It's a good chance to do the dishes. 

• Once the crumb coat has set, decorate away with remaining frosting.  I used more Oreo crumbs, a 1M piping tip and a few Oreo halves.

• Slice, share and enjoy!