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A cooking and recipe blog. Chef Tom teaches you how to cook his favorite dishes.
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Recipe Snoop 5.00 
2009-10-08 14:21:09I love Chef Tom\'s recipes. Easy to follow and delicious to eat!
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Chicken Noodle SoupChicken Noodle Soup This is an easy soup to make using leftover chicken. Servings6-8 servings Ingredients 6cups chicken stockpreferably homemade 1Tbs olive oil 1 small onionchopped 3-4 carrotsdiced 2-3stalks celerydiced […]
- 6cups chicken stockpreferably homemade
- 1Tbs olive oil
- 1 small onionchopped
- 3-4 carrotsdiced
- 2-3stalks celerydiced
- 2cloves garlicminced
- 2Tbs parsleychopped fine
- 2cups chickencooked and diced
- 6oz small soup shells
- saltto taste
- black pepperto taste
- 1 bay leaf
- Heat olive oil in a large pot over medium heat.
- Add carrots, celery and onion to the pot. Saute for 5 minutes.
- Add garlic and bay leaf. Season with salt and black pepper.
- Add chicken stock and bring to a boil.
- Once boiling add the soup shells. Let cook for 5-6 minutes.
- Add the diced chicken, stir to combine. Season again with salt and black pepper, to taste.
- Serve.
Spicy Szechuan Sauce
This spicy sauce is great for all kinds of stir-fry dishes. If you are just using this as a dipping sauce, you can omit the cornstarch. Spicy Szechuan Sauce Servings1/2 […]
This spicy sauce is great for all kinds of stir-fry dishes. If you are just using this as a dipping sauce, you can omit the cornstarch.
- 2tablespoons brown sugar
- 1tablespoon cornstarchoptional*
- 1tablespoon chili garlic sauce
- 1tablespoon rice vinegar
- 1/2teaspoon Chinese five spice powder
- 1/2teaspoon crushed red pepper flakes
- 1/2teaspoon garlic powder
- 1/2teaspoon ground ginger
- Whisk all ingredients together in a bowl until combined. Taste, and adjust seasonings as needed. For more heat, add more red pepper flakes.
Easy Baked Halibut
This baked halibut recipe couldn’t be easier to prepare. Feel free to to add other fresh herbs to the seasoning. The end result is simple, yet tasty. Easy Baked Halibut […]
This baked halibut recipe couldn’t be easier to prepare. Feel free to to add other fresh herbs to the seasoning. The end result is simple, yet tasty.
- 2 5oz bonelessskin-on halibut fillets
- 1tsp olive oil
- 1clove largegarlicminced
- 2tsp lemon zest
- Juice 1/2 lemondivided
- 1tbsp chopped flat leaf parsley
- Pinch each salt and fresh cracked black pepperor to taste
- 1 lemoncut into wedges
- Preheat oven to 400°F.
- In a large nonstick baking dish, add halibut skin side down and drizzle with oil.
- Top each fillet with garlic, parsley, lemon zest and 2 tbsp lemon juice. Season with salt and pepper.
- Bake for 12 to 15 minutes, until halibut flakes easily when tested with a fork. Drizzle with remaining lemon juice and serve with a wedge of lemon.
Crispy Air Fryer Chicken Tenders
These crispy chicken tenders are prepared in an air fryer for a healthier result. Don’t have an air fryer? No problem, just bake them in the oven. Set your oven […]
These crispy chicken tenders are prepared in an air fryer for a healthier result. Don’t have an air fryer? No problem, just bake them in the oven. Set your oven to 425 degrees F and bake them for 15-20 minutes. Flip them half way through.
- 1lb. chicken tenders
- non-stick cooking spray
- 1/4cup all-purpose flour
- 2 eggs
- 1/2 cup grated Parmesan
- 1cup Panko bread crumbs
- 1/4tsp salt
- black pepper, to taste
- 1tsp paprika
- 1/2tsp Lawry's seasoned salt
- 1dash cayenne pepper
- Preheat air fryer to 330 degrees F.
- Place flour in a shallow dish, season with salt and black pepper.
- Lightly beat eggs in a separate shallow dish.
- Combine bread crumbs, Parmesan, seasoned salt, paprika and cayenne pepper in another shallow dish.
- Dip the chicken tenders in the flour, then egg, then breadcrumb mixture. Repeat with remaining chicken tenders.
- Spray fry basket with non-stick cooking spray. Place the chicken tenders in one single layer in the basket. Spray the top of the chicken tenders with cooking spray.
- Place in the air fryer and cook for about 8-10 minutes. Flip the chicken tenders half way through the cooking process. Repeat with remaining chicken tenders.
- Serve with your favorite dipping sauce.
Crispy Baked Chicken Legs
These chicken legs come out nice and crispy by baking them in the oven at a high temperature. Serve as is, or during the last few minutes of cooking brush […]
These chicken legs come out nice and crispy by baking them in the oven at a high temperature. Serve as is, or during the last few minutes of cooking brush them with your favorite sauce like buffalo or barbecue.
- 10-20 chicken drumsticks
- 1/2cup all-purpose flour
- 2 1/2teaspoons salt
- 1/2teaspoon ground pepper
- 2teaspoons paprika
- 1/2teaspoon garlic powder
- 1/2teaspoon onion powder
- 1/4teaspoon cayenne pepper
- non-stick cooking spray
- Heat oven to 450 F. Place a wire rack in a baking pan.
- In a food storage bag, combine flour and seasonings.
- Coat the chicken with seasoned flour mixture, shaking 2-3 legs at a time in the bag. Place the chicken on the baking pan. Spray lightly with non-stick cooking spray.
- Bake the chicken legs in the preheated oven, uncovered, for 30 minutes. Turn the chicken over and bake 15 to 20 minutes longer, or until tender and nicely browned. Check for an internal temperature of 165 degrees F.
Roasted Baby Carrots
Roasted Baby Carrots Servings4 Servings Prep Time5 minutes Cook Time40 minutes Ingredients 1 1/2lbs of 5 inch long baby carrotsrinsed, scrubbed clean, patted dry, carrot greens cut to 1 inch […]
- 1 1/2lbs of 5 inch long baby carrotsrinsed, scrubbed clean, patted dry, carrot greens cut to 1 inch above top of carrot
- 1 medium red onionhalved lengthwise, then cut into 8-12 wedges
- 2 Tbsp olive oil
- 1 Tbsp fresh chopped rosemary
- 2-3cloves garlicpeeled and crushed
- salt
- Freshly ground black pepper
- honey
- Preheat oven to 400°F. Line a roasting pan with aluminum foil.
- Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with salt and pepper.
- Roast at 400°F for 30 to 40 minutes until well browned and caramelized around the edges. Drizzle with a little honey during the last 10 minutes. Remove from pan and serve.
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