Goudy Straight Trippin'

Category: Recipes

  • Thai Basil Chicken

    Thai Basil Chicken

    OH MY GOODNESS! This dish is so easy to make and it is absolutely delicious! I absolutely LOVE Thai Basil Chicken. We were introduced to a little Thai restaurant here in Bahrain last year, Chompunuch. I sometimes crave their Stir Fried Basil Chicken and decided to make it myself to see how it would turn out. I followed the recipe only adding a basil rub, some peppers and onions, and taking out a few of the peppers as I do not handle spicy well and it was fabulous! The guys gave it two thumbs up!

    Stir Fried Basil Chicken

    • 3 Tablespoons fish sauce
    • 5 cloves of minced garlic
    • 1 small onion, diced
    • 1 red pepper, sliced
    • 1/2 lb ground chicken
    • 1 Tablespoon Basil Rub (I use Pampered Chef)
    • 1-2 packages holy basil (I used fresh basil)
    • 4-7 minced Thai chili peppers
    • 2 tablespoons olive oil

    Directions

    Mince garlic and chili peppers together. Clean basil leaves and pick from their stems. Remember, the basil will shrink down when cooked so don’t worry if you think you have too many basil leaves.

    Sautee the garlic, chili peppers, onion and red peppers in olive oil. Next, add ground chicken and Basil Rub. Cook till chicken is done. Add fish sauce and basil taking care to mix the basil leaves with the meat and to not overcook it (only a couple of minutes). Remove from heat and serve hot with garlic fried rice.  

    TIPS 

    • Make sure to remove the seeds from the chili peppers, unless you like it burning hot!
    • I took a package of chicken breast and used my Food Chopper (Pampered Chef) to dice my chicken up before cooking it.
  • Wonderful Cake

    Wonderful Cake

    This cake is simple and true to it’s name! You can serve it either with nuts or without and it will sure to be everyone’s favorite!

    Ingredients:

    • 1 3/4 cups flour
    • 1 3/4 cups sugar
    • 2 tsp baking soda
    • 2 eggs
    • 1 tsp vanilla

    • 1 20-oz can crushed pineapple with juice

    Directions

    Mix ingredients together and pour into a 9 x 13 pan. Bake at 350 degrees for 30-35 min or until done.

    Icing:

    • 8 oz cream cheese
    • 1/2 cup of butter, softened
    • 2 1/2 Cup of powdered sugar, sifted
    • 3/4 Cup of nuts, optional

    Blend ingredients in food processor or mixer until smooth.

    Pour over hot cake. Allow it to cool and set, then serve!

  • Chicken Salad Sandwich

    Chicken Salad Sandwich

    Chicken Salad sandwiches are among my favorite! This recipe is quick and easy and really takes no time at all. It is also very hard to give exact measurements of the ingredients used in this recipe, as you can add or subtract according to you and your family’s tastes. Mine changes all the time depending on what I have in the kitchen.

    Ingredients:

    • 2-3 chicken breasts, cooked
    • 2 stalks of celery, diced
    • A handful of seedless red grapes, sliced
    • A dollup of mustard
    • About 1-2 cups of mayonnaise (use less or more depending on dryness and taste preference)
    • Salt and pepper to taste  

    Directions:

    Boil the chicken with onions, garlic and a celery stalk. I take the broth and freeze it for later use (i.e. soup or chicken and dumplings).

    In a food processor, place the cooked chicken and chop until it is the consistency you desire (I prefer mine to be finely shredded). Next blend in the celery, mustard, and mayo together with the chicken. Next, add salt and pepper to taste. Fold in the grapes. Cover and place prepared chicken salad in the refrigerator for about 2 hours before serving.

    Different variations: 

    • Chopped green onion also works well with the sweetness of the grapes.
    • If you don’t have grapes, you could try adding raisins or dried cranberries.
    • Walnuts are a great addition as well, however, you could substitute pecans, or cashews or actually any nut for the walnuts. 

    If you do not have a food processor, shred the chicken using forks then continue with directions as above.

  • Crack Biscuits

    Crack Biscuits

    This recipe is not your typical biscuit recipe. It only has THREE ingredients (five, if you do not have self-rising flour on hand), however, it is so delicious and easy you will find yourself making this several times a week. I have made this with Chicken and Dumplings, shrimp and grits, fried pork chops – the list of possibilities is endless. The hardest part about this recipe is knowing ahead of time that you want to make them, as it requires at least 30 minutes of refrigeration before cooking. Do not worry if your biscuits come out looking like hockey pucks or if they did not rise very much, they will melt in your mouth – I promise!

    Ingredients:

    • 16 ounces cream cheese, softened

    • 1 1/3 cup of butter, softened

    • 2 cup of self-rising flour*

    Directions:

    In a mixer, mix together the cream cheese, butter and flour until it blends together well and acquires an elastic texture. Split the dough in half, form into a ball, and flatten. Wrap the doughs wax paper or foil if you do not have any wax paper on hand, separately. Refrigerate for at least 30 min.

    Preheat the oven to 425 degrees. Lightly sprinkle your surface with flour. With floured hands or a floured rolling pin, roll out one portion of the dough at a time to about 1/2 inch thick.  Cut out the biscuits and place on to your pan.  The scraps may be combined to make additional biscuits. Place the biscuits in the freezer for 5-10 minutes.

    Bake the biscuits on the top rack of the oven for a total of 12 to 14 minutes until light golden brown. Serve hot. You can also half the recipe if you want to make a smaller amount of biscuits.

    * If you do not have self-rising flour, you can make your own. For 1 cup of all purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

  • Chicken and Dumplings

    Chicken and Dumplings

    Valentine’s Day in Bahrain means cooking a dinner at home and not going out because February 14 has a different meaning in Bahrain.  While some call this uprising, others have named it Revolution Day, and let’s just say it is safer to stay home than go out. It may sound a little scary to those of you back in the US, however, rest assured it is not too bad. So for this Valentine’s Day, I decided to make Chicken and Dumplings which taste just like my Mamaw’s, some crack biscuits and brownies. The guys love my crack biscuits! You can find the crack biscuits here. The brownie recipe was a new Pinterest recipe that FAILED and will not be posted. So gather up your ingredients and let’s get started!

    Ingredients:

    • dumplings:

      • 4 cups of self-rising flour*

      • 2/3 cup of oil

      • 2 eggs

      • black pepper

    • CHICKEN AND BROTH

      • salt

      • garlic

      • 2 cans of Cream of Mushroom Soup

      • 4 cups of chicken broth (saved from chicken)

      • 1 cup of celery, diced

      • 1 small onion, diced

    Directions:

    Boil the chicken, celery, onion with garlic, salt and pepper until the chicken is tender and cooked completely. Debone the chicken preserving the broth, add the chicken and soups back into the pot. 

    You can also use precooked chicken and chicken broth from a can or box, whatever works for you!

    * If you do not have self-rising flour, you can make your own. For 1 cup of all purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

    In a medium size bowl, mix flour, oil, eggs and pepper, adding water until doughy. Next, on a floured surface, roll out the dough until it is very thin and using a butter knife cut into long strips. Repeat until all of your dough is cut into strips. Bring your broth to a slow boil. Next, add your dumplings one at a time into the broth, keep on a slow boil until done, making sure to stir so that it does not stick or burn. Depending on how big of a batch you made, this process could take anywhere to 25-30 minutes. Enjoy!

  • Sausage and Tortellini Soup

    Sausage and Tortellini Soup

    The weather has been cooler here in Bahrain which is a perfect time for soup! I personally prefer homemade soups versus the canned variety. Soups are also one of my ‘go to meals’ when I am feeling under the weather and this one will definitely be added to the list.

    Sausage & Tortellini Soup

    Ingredients:

    1 package Italian sausage, chopped not crumbled

    1 small onion

    1/2 cup bell pepper, chopped

    1/4 cup broad pepper, chopped

    1/4 cup sliced mushrooms

    slivers of carrot

    2 cloves garlic, minced

    3 cups tortellini, cooked

    4 cups water

    3 chicken boullion cubes

    1 cup Half & Half

    1/2 cup fresh spinach leaves, torn up

    red pepper flakes to taste

    2 T Herbs de Provence

    salt & pepper to taste

    parmesan cheese

    Directions:

    Cook tortellini per package instructions, drain, and set aside. Remove the casing from the sausage. I personally do not crumble the sausage as I like it chopped up almost like tiny meatballs. Cook sausage, onion, mushrooms, slivers of carrot (as many as you would like), and both peppers till done. Dissolve boullion cubes in water then combine dissolved cubes, water and Half & Half into a soup pot. Next, add spices, spinach leaves, red pepper flakes, salt and pepper to taste. Next, add sausage and tortellini and allow to simmer for 15 minutes. 

    Sprinkle with freshly grated parmesan cheese and serve.

  • Texas Taco Platter

    This recipe is wonderful for a big crowd or family get together and has a beautiful presentation. I typically use my large bar pan which is 15 1/2″ x 10″.

    Ingredients

    • 2lbs ground beef
    • 1 large onion, chopped
    • 14 1/2 oz can diced tomatoes, with liquid
    • 12 oz can tomato paste
    • 15 oz can tomato puree
    • 2 T chili powder
    • 2 tsp Cumin
    • 1/2 tsp garlic powder
    • 2 tsp salt
    • 28 oz can Ranch Style Beans (or pinto beans, see recipe here)
    • 1 pkg of corn chips
    • 2 cups rice, cooked
    • 2 cups cheddar cheese, shredded
    • 1 medium onion, chopped
    • 1 head lettuce, shredded
    • 3 medium tomatoes, chopped
    • 1 cup picante sauce or hot sauce, optional

    Directions

    In a large skillet or Dutch oven, brown ground beef and large onion; drain. Add diced tomatoes, paste and puree, chili powder, Cumin, garlic powder and salt. Simmer for 1 hour. Add beans and heat through.
    On the large bar pan, layer the corn chips, rice, meat mixture, cheese, onion, lettuce and tomatoes. Serve with picante or hot sauce, if desired!
    This can be doubled if you are feeding a bigger crowd! A family favorite!
    Variations:
    • Several times I have omitted the tomato sauce, puree, and can of tomatoes and instead added two cans of Ro-tel in their place, and it has become my preferred choice.

     

  • Garlic Shrimp in the oven

    Quick and easy shrimp recipe!
    Ingredients:
    • 1/2 stick of butter
    • one lime, juiced
    • lime zest, whole lime
    • 2 Tbl garlic and herb seasoning
    • 2 Tbl fresh cilantro
    • 2 lb fresh shrimp
    Melt the butter in the pan in the oven. Once melted, take the pan out of the oven and lay the shrimp in the butter. Zest your lime over the shrimp, then add the lime juice over the shrimp. Sprinkle your garlic seasoning and cilantro over the shrimp. Put in the oven and bake at 350 for 15 min. Serve over pasta or rice.

    You can also marinade the shrimp a day before – we typically buy our shrimp from the market and marinade overnight in a chipotle rub.

  • Cheesecake cookies

    I made these this weekend for a party – so delicious! And they were so good, I made them for the boys at work as a Thank You for helping with some boxes! Needless to say, there were not any to bring back home! These cookies are easy to make and are really cute.

    Ingredients:

    * 1 package (14 oz) refrigerated chocolate chip cookies (the ready to bake ones) 
    * 4 oz cream cheese, softened 
    * 2 tbsp unsalted butter, softened 
    * 3/4 tsp vanilla
    * 1 1/4 cups powdered sugar
    * 3 tbsp miniature semisweet chocolate chips (regular size work just fine as well)

    Heat oven to 350F. Spray wells on the Deluxe Mini Muffin Pan lightly with oil using The Kitchen Spritzer. Place one cookie dough round in each well. Bake 15-20 minutes or until golden brown. Press center of cookie with the Tart Shaper as soon as you take it out of the oven. Cool completely in pan, about 20 minutes. Carefully remove cookie cups.

    Meanwhile, mix all other ingredients well to make the cheesecake filling. Spoon cheesecake filling into center of each cookie. Top with chocolate chips. Serve immediately or refrigerate and serve cold.

  • Cream Cheese Brownies

    Cream Cheese Filling:

    8 oz cream cheese

    2 T butter, softened

    1 cup powdered sugar

    1 tsp vanilla

     

    Bake plain brownies of your choice.  Mix together Cream Cheese Filling.  Remove brownies from Brownie Pan.  While brownies are still warm, make a slit in the side of them.  Use the Easy Accent Decorator, Decorator Bottle Set, or Wilton tip #230 to fill cream cheese mixture into the brownies.  If the brownies are really soft, it may not be necessary to make a slit in them.  Watch the tops and bottoms of the brownie as you fill it; you will see it grow as it gets full, so you’ll know when it’s filled enough.  Keep leftover brownies refrigerated.