Thursday, February 28, 2013


Picture from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour


 “This drink will appear in most "Top 100 Cocktails" lists that you see.  It's a very easy drink to make, and its simple ingredients make it a perfect cocktail for someone that doesn't have a lot of experience at mixing cocktails, but would like to impress their friends.  Vodka, Cranberry Juice, and Orange Juice, combine to make a delicious drink... in our featured cocktail, the Madras.  Cheers!” hamptonroadshappyhour


2 oz. Vodka

2 oz. Cranberry Juice

2 oz. Orange Juice

Lime Wedge and/or Cherry for garnish


Pour all of the liquids into an ice filled cocktail shaker. 

Cover, shake well, and strain into an ice filled Rocks glass. 

Garnish accordingly, insert a couple of sipping straws, and start sipping your simple, yet 
delicious, Madras. 

Some people prefer to simply pour the ingredients into a Rocks glass, and give it a gentle 
stir...equally delicious! 

Enjoy this awesome recipe and many more when visiting hamptonroadshappyhour, and please 
drink responsibly.  Thanks!

Lemon Chicken Asian Style

Lemon Chicken Asian Style
Picture from: thibeaultstablerecipes
Image Credit:  Ann

Lemon Chicken Asian Style                     


Boneless chicken breasts

Green Onions


1 cup flour

¼ cup cornstarch

1 teaspoon baking powder

Salt and pepper, to taste

2 egg yolks (optional)

Soda Water

Lemon Sauce:

½ cup lemon juice

1½ cup chicken broth

2 to 4 tablespoons honey

1 teaspoon grated ginger

1 minced garlic clove

1 teaspoon cornstarch mix with a little water.


Place Lemon juice, chicken broth, honey, ginger and garlic in small sauce pan and simmer until 
reduced by half. 

Mix cornstarch with a little broth or water and add to sauce.

Cook a few minutes.


Mix the flour, cornstarch, baking powder and salt and pepper together. 

Beat egg yolks (if using) and mix with soda water. 

Add to flour mixture. 

Add enough soda water to make a batter that is slightly thinner than a pancake batter.

 Note:  I prefer a thinner, crispy, tempura style batter, for a thicker batter use less soda water.

Pound the chicken breasts out lightly.

Fry chicken breasts, one at a time. 

Dip chicken breast into this batter. 

Hold over bowl, letting excess batter drip back into bowl. 

Slowly add chicken breast to hot oil, and fry until golden brown, turning once or twice.

Drain on paper-towels and then place cooked chicken on a rack over baking sheet and place 
in oven to keep warm while cooking remaining chicken.  

Note:  placing on rack will prevent the batter from becoming soggy

To serve, slice chicken, drizzle with lemon sauce and finish with chopped green onion.

Enjoy this amazing recipe and many more when visiting thibeaultstablerecipes

Tuesday, February 26, 2013

Minestrone Soup

Minestrone Soup
Picture from:  thibeaultstablerecipes
Image Credit: Ann

Minestrone Soup

“A very basic Outline on how I make my Minestrone Soup.” Ann


Very Rich Beef Broth, preferably homemade, but canned will work

Olive oil





Green beans



Canned tomatoes




Chick Peas

Kidney Beans

Small pasta

Homemade pesto

Parmesan Cheese (optional)

I like to add some broccoli and cauliflower to my minestrone soup as well.


Make Beef broth or use canned.

Sauté onions, celery, carrots in olive oil, add garlic and add beef broth and canned tomatoes 
and parsley.

Season with basil, salt and pepper.

Simmer for 30 minutes and then add green beans, zucchini and simmer for another 20 minutes.

If using broccoli or cauliflower add now as well.

Add kidney beans and chickpeas and spinach.

Cook the pasta separately.

To serve ladle soup into bowls, add some of the cooked pasta and a dollop of pesto and 
sprinkle with fresh parmesan cheese.

Enjoy this wonderful recipe and many more when visiting thibeaultstablerecipes

Monday, February 25, 2013

Applebee's Oriental Chicken Salad

Applebee's Oriental Chicken Salad
Recipe from: restaurant-recipes 
Image Credit: restaurant-recipes 

Applebee's Oriental Chicken Salad       


Oriental Dressing:

3 tablespoons honey

1½ tablespoons rice wine vinegar

¼ cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard

⅛ teaspoon sesame oil


1 egg

½ cup milk

½ cup flour

½ cup corn flake crumbs

1 teaspoon salt

¼ teaspoon pepper

1 boneless, skinless chicken breast half

2-4 cup vegetable oil (for frying)

3 cup chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

½ carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

⅓ cup Chow Mein noodles


Preheat oil in deep fryer or deep pan over medium heat.

You want the temperature of the oil to be around 350°F.

Blend together all ingredients for dressing in a small bowl with an electric mixer.

Put dressing in refrigerator to chill while you prepare the salad.

In a small, shallow bowl beat egg, add milk, and mix well.

In another bowl, combine flour with corn flake crumbs, salt and pepper.

Cut chicken breast into 4 or 5 long strips.

Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece 

Fry each chicken finger for 5 minutes or until coating has darkened to brown.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa 
cabbage, and carrots.

Sprinkle sliced green onion on top of the lettuce.

Sprinkle almonds over the salad, then the Chow Mein noodles.

Cut the chicken into small bite-size chunks.

Place the chicken onto the salad forming a pile in the middle.

Serve with salad dressing on the side.

Makes 1 dinner-size salad.

Enjoy this amazing recipe when visiting restaurant-recipes

Sunday, February 24, 2013

Cream of Mushroom Soup with Buttered Crackers

Cream of Mushroom Soup with Buttered Crackers
Picture from: richestoragsbydori
Image Credit: Dori

Cream of Mushroom Soup with Buttered Crackers
“I am in love with this recipe. There is something special about a homemade soup from scratch instead of buying it in a can. The taste is unmatched. The buttered crackers in the end make it perfection. Once those babies sink in that hot soup and the butter melts you will be in heaven. “ Dori


2 tablespoons Olive Oil

¼ cup of butter

1 small onion, finely chopped

2 garlic cloves, minced

3 cups of mushrooms sliced and diced

2 tablespoons of Flour

2 Cans of Chicken Broth

Salt and Pepper, to taste

1 to 1½ cups of Heavy Whipping Cream

Mini Saltines or desired Crackers with Butter

1 Ham hock (optional)


Heat 2 tablespoons of oil and ¼ cup of butter in a pot set at medium heat.

Add the chopped small onions and cook until soft. 

Next add the mushrooms and the minced garlic.

Add some salt and pepper to taste.

Cook the mushrooms until they are soft, and they start to turn golden.

Moisture will start to come off of them.

Add the flour and stir to coat the mushrooms.

Cook for a few minutes. 

Add the two cans of chicken broth and bring to a simmer.

Next add the heavy whipping cream, the ham hock, salt and pepper and let simmer  until the flavor from the ham is the desired taste.

Top with mini saltines and butter.

Enjoy this amazing recipe and many more when visiting richestoragsbydori

Grilled Prawns with Gazpacho

Grilled Prawns with Gazpacho
Picture from: thibeaultstablerecipes
Image Credit: Ann

Grilled Prawns with Gazpacho

“A combination of a number of different Gazpacho recipes.” Ann


7 ripe Italian tomatoes cut into chunks

¼ small English cucumber cut into ½ inch pieces

2 cloves of garlic minced

½ green pepper cut into pieces.

1 stalk of celery cut into ½ inch pieces

½ small red onion cut into pieces

1 tablespoon tomato paste



Cayenne pepper


Good splash of olive oil

1 tablespoon red wine vinegar


Mix ingredients together and refrigerate for 6 to 8 hours.

Place ingredients in blender or food processor.


½ jalapeño pepper

Italian parsley

Homemade chicken broth

Clamato juice

Fresh Squeezed lime

Pulse until the vegetables are minced but still retain some texture.

Add more broth or juice to taste.

Pour into bowls and garnish with:

Cucumber, Red onion, Tomato, Chopped cilantro and Avocado, finely diced.

Marinate Prawns with Minced garlic, hot red Pepper flakes, tequila, lime, olive oil, salt and 

Marinate for 30 minutes.

Grill over high heat and serve with Gazpacho.

Enjoy this amazing recipe and many more when visiting thibeaultstablerecipes

Saturday, February 23, 2013

Devil's Dew

Picture from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour

Devil's Dew

“Our cocktail is a slight play on words from the Shakespearean phrase, "Give the devil his due."  A term which basically means to acknowledge something positive in an adversary.  Our Devil's Dew is a wickedly divine cocktail that is certainly worthy of adversarial accolade.  With 2 Rums, Kahlua, and 2 fruit juices, this tropical tasting concoction will leave you feeling a bit impish, and the Blood Orange garnish only adds to the intrigue.  We hope you enjoy our featured cocktail, the Devil's Dew!” hamptonroadshappyhour


1 oz. Gold Rum

1 oz. Pineapple Rum

1 oz. Kahlua

3 oz. Pineapple Juice

1 oz. Cranberry Juice

Blood Orange slice and/or Cherry for garnish


Combine all of the liquids into an ice filled cocktail shaker. 

Cover, shake well, and pour into your favorite cocktail glass. 

Garnish accordingly.

Add a couple of sipping straws, and get ready to pay the devil his due, with our... Devil's Dew.  

Enjoy this awesome recipe and many more when visiting hamptonroadshappyhour, and please drink responsibly.  Thanks!

Crock Pot Teriyaki Chicken and Rice

Crock Pot Teriyaki Chicken and Rice
Picture from: richestoragsbydori
Image Credit: Dori

Crock Pot Teriyaki Chicken and Rice

“The chicken is SO GOOD cooked in the crock pot. I would stick with chicken thighs though, I don't know how good chicken breasts would be, and the thighs just fell apart. I used boneless but there is no reason you can get the ones with bones in the just take off the skin.” Dori


12 Boneless Chicken Thighs

¾ cup of sugar

¾ cup of soy sauce

5 tablespoons Cider Vinegar

¾ teaspoon ground ginger

1 teaspoon minced garlic

¼ teaspoon of pepper

4 ½ teaspoons of cornstarch

4 ½ teaspoons of water

Hot cooked rice


Cook your rice.

Place your washed chicken in the crock pot.

 In a separate bowl mix together the sugar, soy sauce, cider vinegar, ground ginger, minced 
garlic and the pepper.

Pour mixture over the chicken.

Cover your crock pot with lid and cook on low for 4 to 5 hours.

 Remove the chicken and put on a platter.

When the chicken cools you can shred it.

Skim the fat off the liquid and pour into a sauce pan and bring to a boil.

Before it gets to a boil mix together the cornstarch and the water and when it starts to boil 
gradually add the cornstarch water and cook until thickened.

Remove from heat.

Serve over hot rice and top with chopped green onions and sesame seeds.

Enjoy this amazing recipe and many more when visiting richestoragsbydori

Recipe adapted from Lake Lure Cottage

Friday, February 22, 2013

Boston Cream Pie

Boston Cream Pie
Picture from: thibeaultstablerecipes
Image Credit: Ann

Boston Cream Pie   


⅓ Cup butter

1 Cup sugar

1 egg

1½ Cup sifted all-purpose flour

2½ teaspoons baking powder

¼ Teaspoon salt

⅔ Cup milk

½ teaspoon vanilla


Cream the butter and sugar until light and fluffy.

Add the egg and beat until creamy.

Sift the flour, baking powder, and salt together.

Add alternately with the combined milk and vanilla.

Turn the batter into a greased and floured 9-inch round layer cake pan.

Bake in a 350°F oven for about 30 minutes, or until the cake springs back when lightly touched 
in the center.

Cool on a rack for 5 minutes, then turn out and cool completely.

Place the cake on a serving plate and split horizontally into two layers with a serrated knife.

Carefully remove the top layer.

Fill with the chilled Cream Filling.

Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the 

Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake 
and filling seem almost as one.)

Cream Filling:

½ cup sugar

3 egg yolks

3 tablespoons flour

1 tablespoon butter

¼ teaspoon salt

½ teaspoon vanilla

1½ cups milk

Combine the sugar, flour, and salt in a saucepan.

Gradually stir in the milk.

Cook over low heat, stirring until the mixture comes to a boil.

Boil, stirring for 1 minute.

Beat the egg yolks slightly.

Gradually stir in about half the thickened sauce.

Return to the heat and cook.

Stirring 2 or 3 minutes longer to take away the flour taste.

Remove from the heat and blend in the butter.

Strain into a bowl.

Cool for a few minutes, and then blend in the vanilla.

Cover and cool, then chill.

Chocolate Icing:

2 squares of chocolate

1 cup sifted icing sugar

2 tablespoons butter

1 tablespoons hot water

1 teaspoon vanilla

Melt the chocolate and butter in the microwave on medium low power.

Stir until smooth, and blend in the icing sugar and hot water.

Stir until smooth and slightly thickened (do not beat).

Stir in the vanilla.

Use immediately.

Enjoy this excellent recipe and many more when visiting thibeaultstablerecipes

Strawberry and Mint Frosty

Strawberry and Mint Frosty
Picture from: livingthegourmet
Image Credit: Catherine

Strawberry and Mint Frosty

“This drink is refreshing and satisfying and so easy to make.”  Catherine


2 cups of milk

2 cups of fresh strawberries

2 tablespoons honey

2 tablespoons sugar

1 inch piece of fresh ginger, sliced

Small handful of fresh mint

Juice of ½ lemon or lime

24 ice cubes


In a blender combine all of the above ingredients and blend until smooth and frosty.

Enjoy this awesome recipe and many more when visiting livingthegourmet

Thursday, February 21, 2013

Steak and Mushroom Melt

Steak and Mushroom Melt
Picture from: richestoragsbydori
Image Credit: Dori

Steak and Mushroom Melt

“I am a steak and potato girl and this is my all time favorite sandwich in the whole world. The flavor is amazing; I can't even describe in words how much I love this! My husband goes crazy over it every time I make it. I made a few changes this time and now it is just right.” Dori


Package of Petite Sirloin Steak

Seasonings for steak

Olive Oil

One yellow onion

1 package of mushrooms sliced

1 stick of butter

Mozzarella Cheese sliced

White Bolillos Rolls - I bought these at Smith's in the Bakery. Perfect for this sandwich.


Pan Searing Steak:

Pour Extra Virgin Olive Oil all over the tops of the steaks and make sure they all get coated in 
the oil on both sides.

Season both sides with your favorite seasonings.

Heat the butter (½ stick) and 1 Tablespoon of olive oil in a cast iron skillet to a screaming hot 

Preheat your oven to 400°F.  

Sear the steaks in a screaming hot pan for about 2-3 minutes per side, or until a nice brown 
crust has formed.

While the steak is searing, continue to spoon the residual butter in the pan on top of the meat 
while it’s cooking. 

Once both sides are seared, place in the center of the oven for about 4-5 minutes, depending 
upon how thick your steak is.

Take out of oven and put back on stove and cook about 2 minutes each side depending on 
how pink you want it.

Your steak will be ready when it is approximately 135°F in the center, or when you push lightly 
on the top center of the steak and it gently and slowly bounces back. 

Note, this is medium rare. If you are afraid of pink just cook it longer.

Don't slice your steak until you are ready to put it on the sandwich and don't throw away the 
juice that is in the pan.

The Sandwich:

Set oven on Broil

Slice up some mozzarella cheese and slice up the onion.

Heat 4 Tablespoons of Butter in a different pan and saute the onions.

When those are done take them out but leave the juice in the pan.

Add in the mushrooms and saute those until done.

When they are done pour the mushrooms and the juice in the pan you seared the steaks in.

Make sure that pan is hot.

Saute all those flavors together.

Slice the bread in half and dip each side in the pan the mushrooms are in now.

Add a layer of mushroom on the bottom half, slice up the steak now and add slices on top of the 

Put some of the grilled onions on top and layer top with cheese.

Put bottom bread piece in the oven and broil until cheese is melted.

Add the top bread piece in the oven a little bit before the cheese is done melting to get hot.

When melted take out of oven and sprinkle salt and pepper on top, put hot sandwich top on 
which will help melt the cheese some more.

Cut in half and serve.

Enjoy this awesome recipe and many more when visiting richestoragsbydori

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