Nina's Kitchen

Authentic Philidelphia Cheesesteak Sandwich

Ingredients

• 1 2 large hoagie rolls or 2 large sub rolls
• ½ lb (250g) deli roast beef (very rare, sliced wafer thin)
• 1 White Onion (thinly sliced)
• 1 green bell pepper (capsicum) (thinly sliced)
• 2 teaspoons garlic (minced) (2 or 3 cloved through a garlic press is about right)
• ½ lb provolone cheese (thinly sliced or coarsly shredded)
• Extra Virgin Olive Oil (for grilling)
  salt and pepper (to taste)
• Marinara Sauce or Ketchup (optional)

Directions
• Heat a griddle or a large saute pan over medium-high heat.
• When hot, cover bottom with olive oil.
• Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
• Add the garlic, salt and pepper, and cook for about 30 seconds.
• Then, push the mixture off to one side of the griddle.
• Add the meat to the hot part of the griddle.
• Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
• Mix the meat and the caramelized onions and bell pepper together.
• Divide into 2 portions, and top both portions with the cheese to melt.
• If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
• Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
• When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

I have to say Yum!

---

INGREDIENTS
• 6 Bell Peppers (any color, or a combination of colors)
• 2 teaspoons Olive Oil
• 1 ½ pounds Ground Chicken Thigh
• ½ cup Onion (finely chopped)
• 2 teaspoons Garlic (minced)
• 1 ½ cups White or Brown Rice (cooked, do not use raw rice)
• 1 Can (15oz) Tomato Sauce
• 1 ½ cups Manchego Cheese (3 month aged) or Mozzarella Cheese (shredded, divided use)
• 2 tablespoons Parsley (chopped)
• ½ teaspoon Seasoning (You can buy packaged 'Mexican' seasoning or Taco seasoning, but I make my own:

• 2 tablespoons Dried Basil
• 2 tablespoons Dried Oregano
• 1 tablespoons Dried Rosemary
• 2 tablespoons Dried Parsley
• 1 tablespoon Dried Thyme
• 1 teaspoon Red Chili Flakes (use more or less to adjust to your preferred heat)
• 1 teaspoon Garlic Powder

INSTRUCTIONS

• Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray.
• Slice the tops off the peppers and remove the ribs and seeds inside.
• Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish.
• Cover the dish with foil and bake for 25 minutes.
• While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
• Add the ground beef and season with salt and pepper.
• Cook for 5-6 minutes, breaking up the meat with a spatula, until meat is cooked through.
• Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
• Add the rice, tomato sauce and Italian seasoning. Stir to combine. Stir in 1/2 cup cheese and salt and pepper to taste.
• Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
• Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
• Sprinkle with parsley, then serve.

NOTES
Look for peppers with flatter bottoms so that they will stand up in the pan. If your peppers are not completely flat on the bottom you can cut a thin slice off to help them stay up better.
Be sure to use cooked rice in this recipe, raw rice will not work.
If you are using meat that has a higher fat content, you may need to drain excess grease from your pan after it is cooked.

---

Bacon Brown Sugar Chicken Tenders
Chef: Sabrina Snyder

Ingredients
• 2 chicken breasts boneless skinless
• 1/2 cup brown sugar
• 1/2 teaspoon Kosher Salt
• 1/8 teaspoon ground black pepper
• 8 strips bacon


Instructions
• Preheat oven to 375 degrees.
• Cut each chicken breast into 4 long, thin chicken strips.
• In a bowl add the brown sugar, salt and pepper.
• Add the chicken tenders and toss in the brown sugar.
• Wrap the chicken in a strip of bacon and put into your baking dish.
• Sprinkle over the remaining brown sugar.
• Cook for 20-25 minutes or until bacon is cooked through and crisp (as pictured).

---

Mexican Ranchero Shrimp

Shrimp Mexican Style, or “Ranchero Style”, is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better.

Course: Main Course, Seafood
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 210 kcal
Author: Mely Martínez

Ingredients

• 2 Tablespoon olive oil*
• ½ of a medium white onion finely chopped
• 2 small garlic cloves minced
• 2 Serrano peppers**
• 1 Pound tomatoes diced
• 1 Pound raw shrimp cleaned and deveined.
• ½ cup cilantro chopped
• Salt and pepper to taste

Instructions:
• Heat oil over medium-high heat in a large skillet.
• Add the onion and cook for about 2 minutes until it starts looking transparent.
• Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.
• Stir in the chopped tomato, cover, and reduce heat to medium.
• Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
• Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color.
• Remove from heat and stir in the chopped cilantro.
• Serve immediately with rice, warm corn tortillas, and lime wedges.

Notes:
• Sometimes I like to mix 1 tablespoon of olive oil and 1 tablespoon of butter.
• You can use jalapeño peppers if you can’t find Serrano, and adjust the amount to your liking.

Nutrition:
Serving: 4oz | Calories: 210kcal | Carbohydrates: 7g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 889mg | Potassium: 420mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1110IU | Vitamin C: 24.7mg | Calcium: 185mg | Iron: 2.8mg

---

White Chicken Enchiladas

Creamy and filling, these white enchiladas are perfect for any family dinner! They are
ready in 30 minutes, so they are perfect for any of those busy, on-the-go nights!

Ingredients:
White Enchilada Sauce:

• ¼ cup butter
• ¼ cup flour
• 3 cups chicken broth
• 4 ounces can diced green chilies (or use fresh)
• 1 cup sour cream
• ½ cup shredded Monterey Jack cheese

Filling:

• 2 cups cooked chicken breasts (shredded)
• 6 ounces cream cheese (softened)
• ½ cup sour cream
• 4 ounces can diced green chilies (or use fresh)
• 1 teaspoon cumin
• 1½ cups shredded Monterey Jack cheese
• 10 8 inch Corn tortillas

Topping:

• 2 cups Monterey Jack cheese
• chopped cilantro for garnish

Instructions:
To Make the White Enchilada Sauce:

1. In a medium-sized saucepan over medium-high heat, add the butter and melt.
2. Whisk in the flour and create a roux.
3. Slowly add in chicken broth and whisk.
4. Add in the diced green chilis, sour cream, and Monterey Jack cheese.
5. Whisk until it starts to thicken and remove from heat.

To Make the Filling:

1. In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.

To Assemble:

1. Preheat the oven to 350 degrees.
2. Spray a 9x13 inch dish with cooking spray.
3. Lay a tortilla on a flat surface.
4. Divide the filling evenly and roll the tortilla up and put it in the baking dish.
5. Continue until you have used all of the tortillas.

---

Thai Grilled Chicken (Gai Yang)

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavor into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavor. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!


Ingredients:

• 2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)

Marinade:

• 1 large lemongrass stalk , white part only very finely chopped (about 2 tbsp) (Note 2)
• 6 cloves garlic, minced
• 2 tbsp lime juice
• 2 tsp finely chopped red chili (optional but recommended)
• 3 tbsp fish sauce
• 2 tbsp Chinese cooking wine , sherry or sake (Japanese cooking wine) (Note 4)
• 1 tsp sesame oil (optional)
• 3 tbsp brown sugar or palm sugar
• 2 tbsp honey (or 1 tbsp brown sugar)
• 1/2 tbsp black pepper (adjust to taste - this adds spiciness)

To Serve:

• Lime wedges
• Red chili , finely sliced (optional)
• Cilantro/coriander leaves (optional)

Instructions:
Place Marinade ingredients in a large Ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Cook the chicken until golden brown - around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

Notes:

• 1. This recipe can be made with any cut of chicken, just adjust the cooking time to suit. If using chicken breast, I recommend adding 1 tbsp of oil to the marinade to help with the caramelization.
• 2. Lemongrass is available at most Asian and fresh-fruit and vegetable stores. Peel the outer green layers off to expose the white part at the bottom of the stalk. Only use the white / very pale green parts - the other parts are tough and "reed" like.
• 3. This can also be baked in the oven at 350°F/180°C/ for around 35 to 40 minutes, depending on the size of your fillets. Turn once and baste at least once (preferably twice) using the remaining Marinade.
• 4. The cooking wine is an important ingredient in this so I really urge you to use it if you can. But if you cannot, then use chicken broth.

---

Gaeng Keow Waan แกงเขียวหวาน (Green Curry Chicken)
Author: Pailin Chongchitnant
Yield: 4 servings

★★★★★

Ingredients

• 1¾ cup coconut milk, divided
• 50 g (~3 Tbsp) green curry paste, store bought or homemade (see recipe at bottom)
• 1 cup chicken stock, unsalted
• 1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)
• 2 Tbsp palm sugar, finely chopped (can substitute brown or granulated sugar, see note)
• 1½ - 2 Tbsp fish sauce
• 3-4 kaffir lime leaves, roughly torn
• 1½ cup bamboo shoots, canned (can use sliced or strips)
• 1 cup Thai basil
• 1 spur chilies or ¼ red bell pepper, julienned
• Jasmine rice for serving

★★★★★

Instructions
• Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it's okay, just proceed with the recipe).
• Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk. When using store bought curry paste, the saltiness and spiciness can vary greatly between brands. I would suggest starting out with about 50g (~3 Tbsp) of paste, and you can always add more after.
• Add chicken thigh and stir to mix with the paste. *See added instruction below if using chicken breast.
• Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar (If using granulated or brown sugar, start with just 2 tsp and taste and adjust from there.) and 1 Tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
• Once the curry is done simmering, add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
• Taste and add more fish sauce and/or sugar as needed.
• Stir in Thai basil and spur chilies or bell peppers.
• Serve with jasmine rice

* If Using Chicken Breast:
• Marinate in 2 tsp fish sauce while you prep other ingredients
• After sautéing the curry paste, add kaffir lime leaves, coconut milk, chicken stock, palm sugar and 1 Tbsp fish sauce; bring to a boil over high heat. If using granulated or brown sugar, start with just 2 tsp and taste and adjust from there.
• Add chicken breast and cook until chicken is about 70% done, about a minute. Add bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
• Taste and add more fish sauce and/or sugar as needed.
• Stir in Thai basil and spur chilies or bell peppers.
• Serve with jasmine rice.

★★★★★

Homemade Curry Paste
(This makes 4-5 Tbsp, probably more than you need for this amount of curry, but you can add more for extra spiciness is desired. The paste can also be frozen.)

Ingredients

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp white peppercorns
• 15 green Thai chilies
• 1 tsp salt
• 15 Thai basil leaves, finely julienned
• 3 Tbsp lemongrass, thinly sliced
• 1 Tbsp galangal, finely chopped
• 2 tsp kaffir lime zest, finely chopped (or sub lime zest)
• 2 tsp cilantro roots, finely chopped, or 2 Tbsp cilantro stems, finely chopped
• 3 Tbsp shallots, finely chopped
• 2 Tbsp garlic, finely chopped
• 1 tsp fermented shrimp paste (gapi)

~ ~ ~ ~ ~

Instructions

1. Toast coriander seeds by adding them to a dry sauté pan and stir constantly over medium-high heat until the seeds are aromatic and slightly darkened, about 4 minutes. Cool on a plate. Repeat with the cumin seeds.
2. Using a mortar and pestle, grind toasted coriander seeds, toasted cumin seeds, and white peppercorns into a fine powder. Remove from mortar and set aside.
3. Cut at least 8 green Thai chilies in half horizontally and, with a paring knife, scrape off and discard the seeds and pith, then finely chop along with the remaining chilies. Note: The seeds and pith are removed from some of the chilies to tone down the heat, you can remove seeds from all of the green chilies if you wish to tone it down even more
4. Add chopped chilies and salt to a heavy-duty mortar and pestle; pound into a fine paste. If the mixture feels too wet at any point, add some of the ground spices to absorb the liquid.
5. Add basil leaves; pound into a fine paste.
6. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
7. Add shallots, garlic, and any remaining ground spices; pound into a fine paste.
8. Add shrimp paste and pound to mix.

Guacamole
By Alyssa Rivers
Guacamole is the perfect creamy dip that's loaded with avocado and tomatoes and spiced with jalapeno and cumin. Beware because this crowd-pleasing dip is such a hit it disappears quickly!


INGREDIENTS

• 3 avocados
• 1/2 cup red onion diced
• 2 roma tomatoes diced
• 1/4 cup cilantro chopped
• 1 jalapeno diced
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• juice of one lime

INSTRUCTIONS
In a medium sized bowl combine avocados, red onion, tomatoes, cilantro, jalapeño, cumin, salt, pepper and lime juice. Using a fork, mortar or masher mash the avocado and combine the ingredients until desired consistency.

Chicken Stir Fry

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil!

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2


Ingredients

• ½ lb (250g) boneless, skinless chicken thigh cut into 1-inch (2.5cm) cubes (Can use breast)
• 1 tbsp olive oil divided
• 1 cups broccoli florets
• ¼ yellow bell pepper (Capsicum) cut into 1-inch (2.5cm) pieces
• ¼ red bell pepper (Capsicum) cut into 1-inch (2.5cm) pieces (I usually just use a half of one. Less colorful, but less wasteful.)
• ¼ cup baby carrots sliced
• 1 tsp minced ginger
• 1 garlic cloves minced
• Salt & Pepper to taste

Stir Fry Sauce

• 1½ tsp corn starch
• 1 tbsp cold water
• 6tsp (⅛ cup) low sodium chicken broth
• 1½ tbsp low sodium soy sauce
• 6 tsp honey (⅛ cup)
• ½ tbsp toasted sesame oil
• ¼ tsp crushed red pepper flakes

Instructions

1st - make the stir fry sauce:
• In a medium size bowl, whisk together corn starch and water.
• Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.

• Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
• Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
• Reduce heat to medium and add remaining tablespoon of oil to the skillet.
• Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
• Add chicken back into the skillet and stir to combine.
• Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
• Bring to a boil, stirring occasionally, and let boil for one minute.
• Serve with rice if desired.

---

Cheesy Sausage Dip
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 10
Calories: 379 kcal
Author: Stacey Little

Ingredients

• 1 (16-ounce) package bulk ground Italian sausage
• 1 (8-ounce) package cream cheese
• 1 (16-ounce) package processed cheese product (like Velveeta)
• 1 (15-ounce) can whole kernel corn, drained
• 2 (10-ounce) cans diced tomatoes and green chilis (mild or hot), drained
• 1/2 teaspoon garlic powder

Stovetop Instructions:

• In a large skillet, brown the ground sausage.
• Drain any grease away.
• Return the pan with the meat to medium low heat.
• Cut the cheeses into cubes and add them to the pan.
• Cook until the cheese has melted, stirring occasionally.
• Add the drained whole kernel corn, two cans of drained tomatoes and chilis, and garlic powder.
• Cook until heated through. Transfer to a serving dish or to a slow cooker on warm to keep it warm.
• Serve alongside corn or tortilla chips.


Slow Cooker Instructions:
• In a large skillet, brown the ground sausage.
• Drain any grease away.
• Cut the cheeses into cubes.
• Add the sausage, cheeses, drained whole kernel corn, drained tomatoes with chilis, and garlic powder to the bowl of a slow cooker.
• Cover and set to low.
• Cook until the cheese has melted then turn to warm.
• Serve alongside corn or tortilla chips.