Chili Oil is made about once a month, in a large Chinese Restaurant I use to work for, and this literally is the way it’s done. It’s very straight forward and easy to make. Of course the Restaurant required more volume so I’ve Dumbed this recipe down quite a bit just to give you what you need for your kitchen. You can use this oil to spice up many of you’re favorite recipes and it can be added through out the cooking process or served as condiment for individuals to add to their specific tastes.
Chili Oil Ingredients:
1 cup Red Chili’s
2 cups Canola Oil
To make Chili Oil, combine Oil add Red Chili’s in a pan and Heat Oil to 180 degrees Fahrenheit for approximately 5 minutes, then kill the heat and let it rest 2 to 3 hours before straining. Other ingredients can be added, if you want more flavor than just the heat. Garlic and Ginger are great examples but the possibilities are endless.
Poor the oil into your favorite receptacle or mason jar for safe storage. On a side Note, this can irritate your eyes when it’s cooking, so it’s not a bad idea to cook this outside if you have an outside burner on a barbecue or something. And if you want more potency, crush the red chili’s up and cook with the lid off until there is a Red hue to the Chili Oil.
1 lbs Edamame
1/2 cup Water
2 tbsp Olive Oil
1 tsp Margarita Salt
2 tbsp Parmesan Cheese, bottled
2 tsp Balsamic Vinegar
If Frozen, Microwave the Edamame with 1/2 cup Water for 5 Minutes, if thawed, 2 Minutes, still using the Water. Then strain the water add place the Edamame in a Large Salad bowl. Add the Olive Oil first and toss. Then add Salt and Parmesan Cheese and toss one more time. Plate the Edamame and splash 2 tsp of Balsamic Vinegar over the top and serve.
I love Chicken Alfredo and this particular recipe is a favorite of mine because it holds everything that I love and hold dear to my heart, when it comes to Italian food. I’m talking about pasta tossed in Alfredo, topped with marinated and grilled Chicken(Blackened), and fresh chopped Tomato and Parsley. So it’s a hearty dish with plenty of Carbs, Fat and protein. What more could you possible want on your plate?
Chicken Alfredo in Restaurants
There’s no doubt that Chicken Alfredo is very common and popular, these days, among most Italian restaurants. You can even order it on a pie from your favorite pizza delivery service. But every where I go it’s always made a little different. Seems like everyone has got their own way to of making white sauce. And there are some really good recipes out there, however, there are some that are just plain awful. So you really have to be careful with who you trust to make your sauce. This particular recipe is a copy cat of local restaurant here in town called, “Wingers” and it’s fashioned around the idea of an old “50’s” style diner. They serve popcorn, wings and the best Vanilla Coke in town. They also have a recipe called Blackened Chicken Alfredo on their menu and I order every time I’m there.
Blackened Chicken Alfredo Ingredients:
2 to 4 boneless Chicken Thighs (one for each plate)
1 pkg Lemon & Herb Marinade (or your favorite marinade)
Pasta
2 cups Penne Rigate Pasta (or your favorite)
1 tsp Salt (for boiling water)
4 tbsp Olive oil (2 for Boiling water and 2 after pasta is cooked)
Alfredo Sauce
1 tbsp Unsalted Butter
1 chopped Garlic Clove
1 chopped Green Onion
3 tbsp chopped Red/Green Bell Pepper
1 cup Whipping Cream
1/3 cup Parmesan Cheese
1 tbsp Creme cheese
Topping
1 chopped Roma Tomato
2 tbsp fresh chopped Parsley
Salt and Pepper to Taste
Marinate the Chicken and start Grilling First, then start boiling the water and season with salt and olive oil. Cut all the veggies. In a hot skillet on High, add butter, Garlic, Scallions and Bell Pepper. Saute for 1 minute then add creme 1/4 cup at a time. Stir, boil then add until it’s gone. Add Parmesan Cheese and Cream Cheese, then take off the heat. Be sure to watch the chicken and turn once after chicken has Blackened with Grill marks (not Burned). Strain Pasta, add remaining olive oil, then stir into Alfredo Sauce. Lay each serving of pasta down first, on a plate, then cut each Grilled Chicken Thigh into 1/4 inch slices and lay over the pasta, and garnish the Chicken Alfredo with some chopped Tomato and Parsley, then serve.
