Mama's Egg Fu Yung

Mama's Egg Fu Yung

This recipe is one my Mama, Celia Avery, created at home back in the seventies.  It is delicious and a family favorite.  You can make it with or without the Wasabi Ranch Dressing.  

Mama's Egg Fu Yung

1 cup chopped and cooked shrimp, pork or chicken

1/4 cup chopped fresh mushrooms

1/4 cup chopped scallions

1/4 tsp salt

4 eggs

 

3 tsp soy sauce, divided

1 cup chicken broth
1 Tbls cornstarch mixed well with 1 Tbls water

 
3 Tbls vegetable oil, divided

To make the sauce, combine the chicken broth, 1 tsp soy sauce and cornstarch mixture in a medium saucepan.  Heat on medium high, stirring until sauce thickens.  Keep warm.

Heat 1 Tbls of the vegetable oil in a skillet to medium high.  Add scallions and mushrooms.  Cook for 1 minute.  Push aside and add the shrimp, 2 tsps soy sauce and 1/4 tsp salt.  Cook for 3 minutes, stirring well with the mushrooms and scallions.  Cool.  In a large bowl, beat 4 eggs and add the shrimp and vegetables.  Heat 2 Tbls of oil in the skillet over medium high heat.  Ladle 1/4 cup of the egg mixture and drop into the hot oil.  Fry on one side until golden and turn.  Continue frying until both sides are golden brown.  Place the egg fu yung on a large platter with shallow sides and pour the sauce over all.  Serve immediately.  You can use cooked chicken or pork instead of shrimp.

If desired, combine 1/2 to 2/3 cup of Light Hidden Valley Ranch Dressing with a desired amount of wasabi powder (this can be found at any Oriental Market).  Stir well and serve with the egg fu yung.  Enjoy! 

Pumpkin Spice Rice Krispie Treats

I do apologize to Shugary Sweets where this recipe originated from.  The page is no longer available so I thought I would share their recipe here.  It's so good.  This year I was unable to find the Pumpkin Spice Pudding Mix from Jello so I substituted the Butterscotch Instant Pudding.  It is very good with the Butterscotch too!


1/4 cup of butter (half a stick)
10 oz. bag of mini marshmallows
3.4 oz box instant pumpkin spice or butterscotch instant pudding mix
5 cups rice krispies cereal 
1 cup melted white chocolate chips
Sprinkles.  


Grease a 9 x 13 pan with butter.  Set aside.  In a large pot, melt the butter over low heat.  Add in the marshmallows ans stir constantly until melted.  Remove from heat and quickly stir in the pudding mix.  Stir until well mixed.  Fold in the cereal.  Continue stirring to coat the cereal well.  Pour into the buttered pan.  Press treats mixture into the pan but not too hard, that will dry them out. Spread melted white chocolate over the top of the treats and sprinkle immediately with sprinkles.  Allow to set about one hour.  Cut and enjoy! 

Gluten Free Crust-less Mini Quiches

 

 Gluten Free Crust-less Mini Quiches!

 Courtesy of Laura Brown Avery at Pampered Chef

 

NEW BROWNIE PAN IDEA ALERT!! LOVE this!!  Gluten Free/Crust-less Mini Quiches!  Use sliced ham to line your Brownie pan wells, pour egg mix, toppings, cheese and bake at 350 until golden brown!! So easy!!

Gluten Free Hawaiian Chicken

6 split chicken breasts with ribs
1 cup gluten free flour (for this recipe I used Betty Crocker's Gluten Free All Purpose Rice Flour Blend)
1/3 cup of gluten free butter (use caution as some butters contain gluten)
Salt and Pepper to taste
Mrs Dash Extra Spicy Seasoning Blend, for info go to this link: http://glutenfreegreenie.blogspot.com/2009/08/mrs-dash-gluten-free.html
1 can of Dole pineapple tidbits, drained into a 2 cup measure
1 cup of pure cane sugar
2 Tbls Argo cornstarch (this product is gluten free)
3/4 cup Apple Cider Vinegar,  see this link for research: http://celiacdisease.about.com/od/Gluten-Free-Condiments/f/Gluten-Free-Vinegar.htm 
1 Tbls Kikkoman Gluten Free Soy Sauce
1/4 tsp Ginger
1 tsp of chicken bouillon,  see this link:   http://www.hormelfoods.com/Brands/BrandWall/Herb-Ox-bouillon

Be sure to read all labels when purchasing foods for your GF recipes.  Sometimes you will find hidden ingredients with gluten in the product.

Wash and pat dry the chicken pieces.  Sprinkle each piece with salt and pepper. (If you want to use a seasoning blend, be sure to check the ingredients).  Place the rice flour in a zip lock bag.  Coat each piece of chicken, one at a time in the rice flour.  Brown the chicken pieces in a large frying pan with the melted butter.  Place the browned chicken pieces in a roasting pan.  I use a glass 9 x 13 pan.  To make the sauce to pour over your chicken pieces, drain the pineapple tidbits into a 2 cup measure.  Set the pineapple tidbits aside.  Add enough water to the pineapple juice to make 1 1/4 cup of liquid.  In a saucepan, combine the pineapple liquid with the sugar, cornstarch, apple cider vinegar, soy sauce, ginger and bouillon.  Boil, stirring constant until thickened.  Pour over the chicken pieces.  Sprinkle each piece with a small sprinkling of Mrs. Dash's Extra Spicy Blend and bake in a preheated 350 degree oven for 30 minutes.  Add the pineapple tidbits and bake for 35 to 40 minutes more until chicken is done and golden.  Serve with steamed white rice.  Serves 6.