Thursday, June 29, 2017

Sesame Chicken and Egg Rolls





I am always on the search for new recipies that help me not miss eating out.  I miss Chinese Food quite a bit. I've gone through lots of recipies, keeping some, tossing some, tweaking most of them and I have managed to recreate some of our favorites. Egg rolls are really simple to make, but it took me a while to get the rolling technique mastered. I think I am almost there!


To make my egg rolls, I buy a bag of the preshredded cole slaw mix. I take a pound of ground pork, season with garlic powder and powdered ginger and cook until done; drain and mix with the cabbage and carrot mix. Follow the directions on the egg roll packaging for assembling the egg rolls.

If you want to change them up a bit, you could make all veggie, use ground chicken or chopped shrimp. A bag of coleslow, a pound of meat and a pack of egg roll wrappers makes about 18-20 egg rolls. I freeze any extras and take them straight from the freezer to the fryer.

Tuesday, June 27, 2017

Pan Roasted Brussels Sprouts with Bacon



We really like Brussles Sprouts and I have several different ways that I cook them, but I think this is our favorite. Anything with bacon is better, right? 



Pan Roasted Brussels Sprouts with Bacon

4 strips thick-cut bacon

2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Thursday, May 11, 2017

Chicken Fajitas




We really enjoy eating Mexican food, and we have it once a week or so. I try to vary the type of dish that I serve though. Tonight we are having Chicken Fajitas with a side of black beans, corn and Rotel served over rice. Here is the recipe that I use for my Fajita seasoning mix. I usually double or triple the recipe so that I always have it on hand when I need it.


Fajita Seasoning

¼ teaspoon garlic powder
½ teaspoon onion powder
¼ - ½ teaspoon cayenne (amount depends on how much heat you want)
¼ teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon sugar
1 chicken bouillon cube, crushed
Mix all the ingredients in a small bowl.
Store in an airtight container or zip top bag until needed.

Tuesday, April 11, 2017

Breakfast for dinner





I am not a morning person at all. Not even the tiniest piece of me likes early mornings. I do however, lover breakfast foods. Me getting up early enough to make breakfast before I leave to go some where almost never happens. I still want those breakfast foods so once a month or so, I like to make breakfast for dinner.

I grew up with a Dad that worked swing shift and if he had worked all night and slept all day, he wanted to eat breakfast. Mom had several breakfast meals she would rotate through and we would have breakfast the week he was on midnights each month.  I love to cook, and I am told I am good at it, but my Mom makes the best biscuits!! Hands down she wins that contest. I actually like her gravy a little better than my own too!

Monday, April 10, 2017

Tuscan Soup



It doesn't matter that it was almost 80 degrees today; we love soup and eat it all year long. This is a favorite of ours. It is similiar to the Zuppa Tuscana from Olive Garden, but there are enough differences to keep making both! The original recipe called for spinach or kale, I use spinach in this one since the other recipe uses kale.


Tuscan Soup

1 lb mild Italian sausage
6 cups chicken broth
12 oz evaporated or condensed milk 
1 cup half and half
8 red potatoes, diced
1/2 large onion, chopped
1//2 tsp basil
1/2 tsp oregano
1/4 tsp rosemary
1/4 tsp sage
1/4 tsp margarom
1/4 tsp thyme
Salt or garlic salt to taste
Pepper to taste
1-2 cups torn spinach

Cook the sausage in the same large stew pot you'll use to cook the soup, drain excess fat and return sausage to pot.

Add the chicken broth and evaporated milk and bring to a boil.

Reduce heat so soup simmers. Add potatoes, onions, seasoning, salt and pepper.

The soup is done when the potatoes are cooked through, about 20-30 minutes. If using spinach or kale, add during the last few minutes of cooking.

Tuesday, April 4, 2017

Fettuccine Alfredo



We love pasta! In fact, I think I could eat pasta at most meals and be a happy girl. I haven't made an alfredo sauce in a while so I decided tonight was the night. I didn't make the pasta though, I relied on a box to get dinner on the table quicker. I did make the sauce and that is the most important part. I started by grilling some chicken, seasoned with some roasted garlic and then sauteed some mushrooms and spinach. While the pasta cooked, I started my sauce and then combined everything as I plated it.

Alfredo Sauce
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve

Thursday, March 23, 2017

Loaded Baked Potato Soup




We do love soup at my house! I try and plan soup at least once a week or so. We have many soups that we love, but this one is at the top of the list, especially for my husband!


Baked Potato Soup
2/3 cup butter
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
bacon crumbles

In a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Top with additional cheese, sour cream, green onions and bacon crumbles if desired.

Thursday, March 2, 2017

Reubens for Dinner



When making my meal plan for the week, I try and take my schedule into consideration. It is easier to stick with a meal plan when I do that. On days that I have a lot going on I make sure that I have simple meals planned. Tonight, we had Reuben Sandwiches. If we have sandwiches for dinner I prefer them to be hot sandwiches and this is one of our favorites. Homemade Thousand Island  dressing makes this even better!

Thousand Island Dressing

1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoon white vinegar
2 teaspoons sugar
1 tablespoons sweet pickle relish
1 teaspoon white onion, finely minced
1/8 teaspoon salt
1/8 teaspoon black pepper

Throughly mix all the ingredients in a small bowl.

Thursday, February 23, 2017

Coconut Curry Chicken Soup



Coconut Curry Chicken Soup

4 cups water
3 cups fresh spinach leaves
1/2 pound snow peas, trimmed and cut in half crosswise
1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
1 tablespoon canola oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (13.5-ounce) can light coconut milk
2 1/2 cups shredded cooked chicken breast (about 1 pound)
1/2 cup chopped green onions
2 tablespoons sugar
2 tablespoons fish sauce
1/2 cup chopped fresh cilantro
4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
lime wedges
Preparation
Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Thursday, February 16, 2017

Chicken Scampi



We love pasta here and my house! This dish is a favorite of mine, I love the lemon and garlic combo that this recipe has. If I had garlic bread it would have been a perfect meal!



Chicken Scampi

2 boneless skinless chicken breast, cut into chunks or left whole

1/3 cup butter
1/3 cup olive oil
1/4 cup chopped scallions or onions
2 tablespoons parsley
3 tablespoons lemon juice
1/4 teaspoon pepper
2 teaspoons chopped garlic
Linguini cooked according to package directions
freshly grated Parmesan cheese to taste

In a large skillet, add butter and oil over medium heat
Add scallions or onions, garlic,and pepper
Sauté for a few minutes until onions start to get soft
Add chicken, lemon juice, and parsley
Sauté for 7 to 10 minutes or until the chicken is no longer pink
Add parmesan cheese to the linguini and mix well
Serve the chicken over the linguini and enjoy!

Tuesday, February 14, 2017

Enchilada Soup



This is one of those super easy soups to throw together on a busy night. It is delicious and can be made in a matter of minutes with ingredients that I usually have on hand most of the time.

When I take food to someone in need, I try to give things that can be readily made into meals. Since all the ingredients are canned, this is an easy one to give. Tuck in a small recipe card and you are good to go!


Enchilada Soup

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, OR a can of Rotel
1 (15 oz) can sweet corn, drained
1 (12.5 oz) can chicken breast, drained
1 (10 oz) can of cream of chicken soup
1 (10 oz) can green enchilada sauce
1 (14 oz) can chicken broth
1 (1 oz) packet taco seasoning

Optional toppings:
chopped cilantro
shredded cheese
sour cream
jalapeño slices
tortilla chips

Mix all ingredients together and simmer until heated through.

Monday, February 13, 2017

Chicken Teriyaki over Rice



It has been a while since I have posted here, but I've missed it, so I am back! 

Tonight for dinner we had Chicken Teriyaki served over rice. When we started trying to eat healthier a couple of years ago, we decided to stop eating out so much. One of the first things that I did was to start looking for recipes that were similar to foods that we like to eat when we do go out. Some of the recipes found were okay, but needed to be tweaked here and there to meet the taste that we preferred. I do still enjoy the occasional Chinese delivery, but now if we are craving something specific I am more likely to prepare it at home rather than having it delivered. 

For this dish, I took a couple of chicken breasts and cubed them. The pieces were then cooked until browned and then I poured the teriyaki sauce over the chicken and let it simmer for a few minutes and then added the cornstarch/water combination. Chicken and sauce simmered until it was just thickened and then served over rice. Some sesame seeds were sprinkled over the top before serving.

Teriyaki Sauce

1/2 Cup Honey
1/2 Cup Low Sodium Soy Sauce
1/3 Cup Rice Wine Vinegar
1/4 cup finely chopped red onion,
2 cloves of Garlic, minced
1 Tablespoon fresh, minced Ginger
Pepper


1/4 Cup Cold Water
3 Tablespoons Cornstarch