Vietnamese Pho with Chicken or Seafood

If you have eaten Pho at a Vietnamese restaurant and loved it then this recipe will be one you will want to make at home. We do not live near a restaurant which makes this so after eating it several times I was able to put together this dish several times to my husbands liking. If you are looking for a different type of soup recipe this winter then give this a try.

Vietnamese Pho with Chicken and/or Seafood

Ingredients

3-4 quarts of chicken stock (make your own or buy it)

2-3 pounds shrimp, crab and/or chicken breast (cut into 2 inch pieces)

1 onion, large sliced thin

1 bulb garlic, minced

3/4 cup oyster sauce or fish sauce

2 oz ginger, minced

2-3 oz lemon grass

3 whole star anise

3 whole cloves

2 cinnamon sticks

hand full of basil (not chopped)

salt & pepper

Garnish/Add ins

pho noodles (rice noodles, bean thread noodles)

Garnish-ginger, cilantro, basil, thai basil, lemon basil, bean sprouts, jalapenos, sriracha sauce, lime wedges, chili garlic sauce

Directions

1-Add all of the ingredients in a crock pot except seafood, noodles and garnish. 

2-Cook in crock pot on high for 3 hours and remove chicken. Let chicken cool and keep in fridge until ready to eat. Turn to low and let the spices cook for 1-2 hours or turn to warm and leave alone for up to 6 hours. 30 minutes before eating, add back in the chicken and/or seafood. Skim out basil.

3-Make noodles and prep all of the ingredients into separate bowls.

4-Add noodles into a bowl and add pho on top. Let each person garnish their own bowl. 

Kitchen Notes

There are so many varieties to this pho (soup). If you do not have access to star anise or whole cloves you can purchase a season pack at most International stores. Below is a photo of one of the packs I have purchased. It works great with beef but I've used it with the chicken/seafood as well. If you use one of the packs (for one crockpot recipe I use an entire box) just leave out the cloves, cinnamon and star anise. Everything else stays the same. We do not have fresh lemon grass anywhere near us. So I use Gourmet Garden tube herbs. Below are the photos of the brands that I use. Everyone adds in their favorite fresh garnish. 

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New Orleans Quick Jambalaya Recipe

We lived in New Orleans for just over 5 years until Hurricane Katrina ushered us out. Sad times but no matter what the hurricane did it could not take away all the fun memories, new recipes I learned to cook and long lasting friendships that were made. We do look upon our time there a tasty one because of all the yummy New Orleans food (click link to get more New Orleans Recipes.) Not only did we have our favorite hole-in-the-wall places to eat but I learned to cook from some of the best ladies! 

One dish that is at every pot luck and served on a regular basis is Jambalaya. I have some made from scratch recipes but honestly my favorite is from New Orleans very own Zatarain's brand Jambalaya Mix. The recipe below take the mix and fixes it up just like a made from scratch mix. This helps me because I can't readily get some of the made from scratch ingredients here in Southern Illinois. Enjoy our go-to New Orleans Quick Jambalaya.

Quick Jambalaya- If you are wanting to make a yummy quick Jambalaya buy a package of Zatarain's New Orleans Jambalaya Mix. You can't go wrong with this kit.  

Follow directions on the box. I add in 

1 large onion, diced
6 cloves of garlic, coarse chopped
6 stalks celery, coarse chopped
1 green pepper, coarse chopped
1 1/2 lbs of shrimp, chicken, ham and/or sausage

Cook as directed on box.

Kitchen Note: Andouille sausage is the preferred choice of sausage. We can't always get it so I just make sure it is some sort of spicy sausage. 
Serve with french bread and butter. Yum.

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{Breakfast Recipes} Seafood Frenzy Eggs Benedict

We love seafood and eggs Benedict but have never put the two together. Have you? Here is a recipe passed on to me to try. It is on my to do list and once I do I'll add in a photo. I often forget that seafood would be great for breakfast recipes at home but we have enjoyed seafood recipes during brunch at restaurants many times!

I don't think we could go wrong with this recipe! Eggs, Hollandaise Sauce and Seafood (salmon, shrimp and lump crab meat)! Yum!

Seafood Frenzy Eggs Benedict

Ingredients:

12 eggs

1 to 2 tablespoons white vinegar

6 English Muffins

Unsalted butter, for spreading

6 tablespoons Philadelphia Cream Cheese

12 spears of asparagus, cut in half and steamed

1 package of Knorr Hollandaise Sauce (or make your own)

1/2 lemon, zested and juiced

1 can lump crabmeat, divided into 12 portions

12 large slices of smoked salmon

12 cooked and completely peeled large shrimp

Sea salt and freshly ground black pepper to taste

12 dill sprigs, about 2 inches long


Directions: 

1. In a small bowl, prepare the hollandaise according to the package instructions. Add the fresh lemon juice. Reserve. 

 
2. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water. 

 
3. Meanwhile, toast the English Muffins and butter when warm. Top the butter with a smear of cream cheese. Top each with two pieces of asparagus. Top the asparagus with a scoop of crabmeat and a piece of smoked salmon. Place the poached egg on top. 

 
4. Top each with a shrimp and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest. (Serves 6)

More Breakfast Recipes

Crazy Breakfast- family favorite
Crustless Spinach Quiche
Eggs Benedict
Guild Free Eggs BenedictFrench Toast Casserole
Healthier, Crunchy Granola
Herb Frittata
Nutella Chocolate Amish Friendship Bread
Scrambled Egg Margarita Pizza
Speedy Sausage Muffins

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{Summer Recipe} Parmesan Grilled Oysters

Back in the day when we lived in New Orleans, my husband got to enjoy a lot of Grilled or Broiled Oysters. My favorite way to eat oysters in New Orleans were fried and on a poboy! How do you like your oysters?

Parmesan Grilled Oysters on the half shell

Ingredients

2 sticks of butter, room temp
2 cloves of garlic, minced
2 tsp tabasco sauce
2 teaspoons chives or parsley or thyme
2 teaspoons fresh lemon juice
couple shakes of salt and pepper
1-2 dozen oysters, shucked and left in the half shell

Directions

1-Mix all the ingredients together, except oysters, until well combined.
2-Put in fridge until grill is ready.
3-Prepare gas or charcoal grill. When hot, equally dab butter mixture on each half shell. Then add each oyster to the grill - either on the grate or the coals.
4-Grill until the oysters start to bubble and curl up around the edges. The butter should be melted, too! Serve these babies as they come off the grill.

We live in Southern Illinois so this isn't a recipe I get to make. We sure miss our time in New Orleans and how easy it was to go into local restaurants and get just about any food we wanted full of butter and seafood! Yum. This butter mixture is good on anything seafood. Serve the oysters with french bread to get all of the juices.

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{Pinterest Party} Seafood and Lent Recipes

Do you eat more seafood recipes during Lent? Here are some fish lent recipes for this time of the year no matter if you observe lent fasting or not.

Do you  have any fish or seafood recipes on your blog? I would especially love for you to share your favorites, favorite Pinterest board and/or Pinterest ID so that I can follow you back! My featured board is Seafood Recipes so stop in and see all the tasty recipes.

Want to join in the FUN today?

 

HOW TO JOIN THE LINKY Party (all optional)

1) Pin this Party Post to Pinterest- Please! 

2) Link up your most clicked on post, most followed Pinterest board, favorite pinterest pin, etc...anything goes.

3) Add your Pinterest name to the linky.

4) In turn pin a few things on the linky.

Please follow my boards on Pinterest- SusieQTpies Scraps of Life and cohost  Crystal and Company and  3 Boys and a Dog. We do follow back.

Here are more fish & seafood recipes on my blog:

Creole-Style Red Bean Soup with Shrimp
Springtime Menu and Recipes by Patricia L. Mote (Ota Ika)
Salmon with Balsamic Sauce
Thai Peanut Noodles 
Wild Salmon Patties with Quinoa

Fettuccine Alfredo -best ever recipe!

Pasta is such a comfort food. Here is one of our favorite pasta recipes.

Ultimate Pasta Comfort Food
A popular dish that I make occasionally is Fettuccine Alfredo. I've made it for many years using various recipes. A few years ago our paths crossed with Rich and Kristi Heinz! They both shared this recipe, "Olive Garden Alfredo Sauce" in their 2003 Saint John's Evangelical Lutheran Church in Lanesville, Indiana Cookbook.

A copy of this book was given to me to help replace my loss of several hundred cookbooks during Hurricane Katrina. One of my favorites is their Alfredo sauce! When we are having a no meat meal this is the first choice! My husband is a meat eater so I have added shrimp and chicken with this meal for those who want it!

Alfredo Sauce with Grilled Shrimp and Chicken


Ingredients

1 pint heavy cream (half & half can be used but not milk)
1 stick of butter
2 tablespoon cream cheese
1/2-3/4 c. Parmesan cheese
1 tsp garlic powder or fresh minced garlic
salt & pepper to taste

Directions

In saucepan, combine butter, heavy cream & cream cheese. 

Simmer this until all is melted and mixed well. 

Add the Parmesan cheese and garlic. 

Simmer for about 15-20 min. on low.

Serve with fettuccine noodles

While the sauce is simmering I make my pasta. You can use whatever you like. Cook according to pkg instructions.

If we are having meat I then grill the shrimp and chicken breast strips. I rub McCormick Grill Mates Seafood RUB on both the shrimp and chicken. The seasoning is just right! It has a savory, sweet, spicy blend of garlic, rosemary, lemon peel, chili peppers and cedar smoke flavor gives seafood a bold, flavorful crust that seals in juices. and it seals in the moisture of the meats!

Grill shrimp 3-5 minutes & chicken 6-8 minutes

Final step is to toss the pasta with the sauce. I usually leave a little leftover for dipping with the breadstick or garlic bread. This is a yummy dish. If you have anything to share I would love to hear it. I'm always up to trying new recipes!

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Today is National Fettuccine Alfredo Day {Copycat Olive Garden}

This is the ultimate pasta comfort food recipe. A popular dish that I make occasionally is Fettuccine Alfredo. I've made it for many years using various recipes. This one is a copycat of the Olive Garden recipe.

A few years ago our paths crossed with Rich and Kristi Heinz! They both shared this recipe "Olive Garden Alfredo Sauce" in their 2003 Saint John's Evangelical Lutheran Church in Lanesville, Indiana Cookbook.

A copy of this book was given to me to help replace my loss of several hundred cookbooks during Hurricane Katrina.  When we want a no meat meal this is the first choice! My husband prefers to have meat with his meals so I add chicken and sometimes shirmp for him.  I've included my twist to this recipe with my grilled shrimp and chicken.

*****************************************************************

(Olive Garden) Alfredo Sauce with grilled shrimp and chicken

1 pt. heavy cream (half & half can be used but not milk)

1 Stick of butter
2 T. cream cheese
1/2-3/4 c. Parmesan cheese

1 tsp garlic powder or fresh minced garlic

salt & pepper to taste

In saucepan, combine butter, heavy cream & cream cheese. Simmer this until all is melted and mixed well. Add the Parmesan cheese and garlic. Simmer for about 15-20 min. on low.

While the sauce is simmering I make my pasta. You can use whatever you like. Cook according to pkg instructions.

 If we are having meat I then grill the shrimp and chicken breast strips. I rub McCormick Grill Mates Seafood RUB on both the shrimp and chicken. The seasoning is just right! This savory, sweet, spicy blend of garlic, rosemary, lemon peel, chili peppers and cedar smoke flavor gives seafood a bold, flavorful crust that seals in juices. and it seals in the moisture of the meats!  

Grill shrimp 3-5 minutes & chicken 6-8 minutes.  Final step is to toss the pasta with the sauce. I usually leave a little leftover for dipping with the breadstick or garlic bread. This is a yummy dish. If you have anything to share I would love to hear it. I'm always up to trying new recipes!