Authentic Caesar Salad Dressing in 30 Seconds

• 1 pasteurized egg, at room temperature
• 1 c. olive oil, mild or extra virgin, your choice, at room temperature
• 1/4 c. grated Parmigiano Reggiano cheese
• 1 clove garlic, smashed (add 1 more clove if you love garlic)
• 4 Tbsp fresh lemon juice
• 1 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 tsp fresh cracked black pepper
• 1 1/2 tsp anchovy paste

Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.

Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked pepper.

Keep refrigerated and eat within a few weeks.

Fancy Hashbrown Casserole

Casserole:

• 2 lb bag shredded hashbrowns (defrost in refrigerator if frozen) 
• 8 oz block extra sharp cheddar cheese, grated
• 16 oz. Sour Cream
• 10 oz. can cream of chicken soup
• 1 whole med. yellow or white onion, diced fine
• 2 Tbsp unsalted butter 
• Sea salt & Fresh Ground Black Pepper, to taste

Topping:

• 2 c. Cornflakes cereal, crushed OR
• 1 c. Cheez-It crackers plus 1 c. French Fried Onion Rings, crushed) 
• 1/2 stick unsalted butter

Lightly sauté onions in 2 Tbsp butter.  Do not cook all the way because they will cook more during baking.

In a large bowl, combine thawed hashbrowns, onions, cream of chicken soup, sour cream, cheese, salt, and pepper.  Blend well.  Pour in a 9x13 casserole dish that has been sprayed with cooking spray.

In a small saucepan pan, melt 1/2 stick butter and add crushed cornflakes.  Stir to coat well.  Top casserole with cornflakes.

Bake for 45 minutes at 350°.

General Tso's Chicken

** I have not made this myself yet, but ot looks delicious! 1-3-19

 Prep Time: 15 minutes

 Cook Time: 5 minutes

 Total Time: 20 minutes

 Servings 2

Ingredients:

10 oz boneless skinless chicken meat thigh or breast, cut into bite-sized pieces

1/2 tablespoon Shaoxing wine

Pinch of salt

1/3 cup corn starch

Oil for deep frying

1 1/2 tablespoons oil

3 slices peeled ginger finely minced

1 clove garlic finely minced

4-5 dried red chiles rinsed and seeded

2 stalks scallion white-part only, cut into 1-inch lengths

Sauce:

2 1/2 - 3 tablespoons Chinese rice vinegar

2 1/2 tablespoons soy sauce

1/2 tablespoon dark soy sauce

1 teaspoon Hoisin sauce

1/4 cup water

2 1/2 tablespoons sugar

1/2 tablespoon Shaoxing Wine

1 scant tablespoon cornstarch

Instructions

Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.

Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.

Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.