Monday, February 27, 2017

Chicken Chow Mein

We have soooo many Chinese noodles in our house right now! I have been looking for recipes to start to use them up. This one jumped out at me because we had a lot of the ingredients already in the house. I only needed to get cabbage and bean sprouts!

Don't be overwhelmed by the steps, just prep all your ingredients before starting to cook. Things move quick when you stir fry!

I used my large dutch oven pot because when you add the cabbage it gets quite tall and it is easier to mix everything with the higher sides. Often I crowd my pan because I'm making a lot... someday I'll do it correctly. When the pan gets crowded things steam more and won't get as crispy/browned. Things will still cook but it changes the texture a little bit. The recipe below is updated to what I used to feed 2 adults and 2 big kids (pre-teen age kids).

There are a lot of different types of Chinese noodles that you can use. I used regular thin wheat noodles that are similar to a linguine. Dried rice noodles and fresh noodles can also be used too.

I was intrigued by coating the chicken in the baking soda. Cooks Illustrated validated this technique so I continued to follow the directions. It really made a big difference in the chicken breast!! According to other websites make sure you rinse it off and don't let it sit for longer then 15 minutes. 

The cabbage seemed like a lot but wilted down to next to nothing!

Recipe Tin Eats: Charlie Sauce - This is the link to make the larger quantity of sauce to keep in your fridge. This has quite a bit of kick to it. I followed the recipe and only used 1 tsp of the white pepper. I would use 1/2 - 3/4 of a tsp next time. It did seem very salty but I used all low-sodium soy sauce. I am going to investigate the all purpose soy sauce for next time. 

Chicken Chow Mein
adapted from Recipe Tin Eats
Serves: 4-5 adult size portions

4 cups chicken thigh breast, cut into bite size pieces
½ tsp baking soda
1½ tbsp olive oil
16 oz noodles
6-8 cups green cabbage (savoy/green/napa), finely shredded
2 carrot, matchsticks
2 cup bean sprouts
6 scallions, sliced
5 cloves garlic, minced
1 cup water
1/2 cup + 1 tbsp Chow Mein Sauce
Chow Mein Sauce: mix all ingredients
4 tsp cornstarch
3 tbsp soy sauce
3 tbsp oyster sauce
3 tbsp Chinese cooking wine
4 tsp sugar
1/2 tsp sesame oil
1/4 White pepper
  • Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
  • Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.
  • Prepare the noodles according to the package instructions.
  • Heat oil in wok or large fry pan over high heat.
  • Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. 
  • Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
  • Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 1 - 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
  • Add the cooked & drained noodles, Chow Mein sauce and water. Toss to coat everything in the sauce.
  • Add bean sprouts and remaining shallots/scallions. Stir and remove from heat. Serve immediately

Sunday, February 26, 2017

Black Bean Enchiladas

Looking for a quick semi homemade meal? Look no further! I was able to put this meal together in about 15 minutes and then leave it to cook later that day. Corn tortillas will break - but don't worry, you are covering them in sauce and cheese so any broken tortillas will blend in.

From the original recipe...what changes did I make?
  • Reduce cheese from 24 ounces of cheese to 8 ounces of cheese because I'm a not a huge fan of cheese. You can easily add more if you prefer but I thought it was plenty cheesy.
  • I used Wegmans organic black beans because they use less salt. 
  • I couldn't find Wegmans enchilada sauce so I used a can of El Paso enchilada sauce.
According to reviewers if you don't have a Wegmans nearby you can use black bean soup and doctor it up with some Mexican inspired spices, onion, and peppers. 

I think adding chopped spinach to the black bean mix, topping with cilantro, or adding in shredded chicken would also make this quite tasty!



Black Bean Enchiladas
adapted from Wegmans
makes 12 enchiladas 

2 cans (15 oz each) Black Beans (I used organic to reduce the sodium)
16 oz container Wegmans Caribbean Black Bean Soup
2-3 cups of Shredded Mexican Cheese
10 oz can of Red Enchilada Sauce
1 bunch of green onions, thinly sliced
Directions
  • Preheat oven to 350 degrees. 
  • Add 1 can beans to large bowl; mash into paste. Add remaining beans, soup, and 1/2 cheese; stir to combine. Set aside.
  • Heat tortillas in microwave for 30 seconds so they are soft and pliable. 
  • Spread 1/4 cup sauce on bottom of a 9x13-inch casserole dish. 
  • Spread 1/4 cup bean mixture in the center of each tortilla. Gently roll up; place seam-side down in casserole dish. Arrange in 2 rows of 6 in each casserole dish. 
  • Pour remaining sauce over enchiladas and top with remaining shredded cheese.
  • Bake, covered with foil, 25 min; remove foil. 
  • Bake 5-10 min until sauce bubbles. 
  • Remove from oven; let rest 5-10 min before serving. Garnish with green onions.

Saturday, February 4, 2017

Slow Cooked Asian Chuck Roast

It is a new year and I am going to again say that I'm going to post once a week! I'd like to try one new recipe each week. I have a few recipes tagged and I'm really looking forward to what comes next!

This week I made a Slow Cooked Asian Chuck Roast which is a Wegmans recipe. 

A few changes:
- Used a dutch oven instead of crock pot
- Used prepared dried noodles instead of the frozen Udon noodles
- Instead of pan searing flour I used flour with a pinch of salt and white pepper
- Canned baby corn instead of frozen since it wasn't at the grocery store
- Fresh broccoli instead of frozen since that is what I had at home

The Thai stock smells amazing! It is a great way to add flavor without needing a purchase lot of ingredients. I have 2 cups left so I need to figure out how to use the rest of it! I'm thinking noodle soup!

The BBQ sauce had a bit of kick too it but it actually was sweet when it had all cooked out.

Slow Cooked Asian Chuck Roast
Adapted from Wegmans
serves 4

Ingredients
2 1/2 - 3 lbs Boneless Beef Chuck Roast
2 Tbsp Olive Oil
1 bottle (20 oz) Asian-Style BBQ Sauce
2 cups Thai Culinary Stock
1 can Baby Corn, sliced in 1/2-inch rounds
16 oz (1 package) Broccoli
Chinese Noodles, prepared per pkg directions

Directions
Dust meat with flour; pat off excess. Heat oil in large braising pan on med-high, until oil faintly smokes. Add meat. Brown, turning to brown all sides, 3-4 min per side. (move to slow cooker if using). Stir in BBQ sauce and stock.

Cook meat in slow-cooker 4-5 hours on high or 7-9 hours on low or in dutch oven for 2-3 hours. Remove just the meat and transfer to clean platter.

Add corn and broccoli to slow-cooker on high; stir to combine. Cover; cook 5-15 min, or until vegetables are thoroughly heated. Stir in noodles; transfer to serving platter and top with meat.

Wednesday, January 25, 2017

Baked Ginger-Soy Chicken Wings

I made these for New Years and a couple times since! Super easy. Get the frozen Tysons wings or you can get the wingettes from the store. It is cheaper to get the wings with first, second, and third parts...but then you have to spend a lot of time cutting the third parts off. I recommend paying the extra ten cents to have it already cut!

Changes: Instead of straining the sauce I left the ginger pieces in and tossed the wings in with it. I drizzled the rest of the sauce over the wings when everything was done being cooked.

Crispy Baked Ginger-Soy Chicken Wings
adapted from Epicurious

Sauce
1/4 cup honey
2 tablespoons soy sauce
3 large garlic cloves, crushed
1 2x1 inch piece of ginger, peeled, sliced

Wings
2.5lbs chicken wings
1 tbsp vegetable oil
1/2 tbsp kosher salt
1/4 tsp fresh ground black pepper

Sauce

  • Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey.
  • Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-8 minutes. 
  • Strain into a medium bowl. 
  • Let sit for 15 minutes to thicken slightly. 
Note: Can be made 5 days ahead.  Cover; chill; Rewarm before using.

Wings

  • Preheat oven to 400°.  
  • Combine oil, salt, pepper, and wings in a large bowl; toss to coat. 
  • Place wings on cookie sheet covered in tin foil or silpat mat and spread out in a single layer. 
  • Bake wings until cooked through and skin is crispy, 45-50 minutes. 
  • Dip wings in ginger-soy sauce and toss to evenly coat. Place wings back in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes.

Wednesday, October 19, 2016

Single Serving Blueberry or Apple Pie

When you have cravings for pie but don't want to go into the effort of making an entire pie...this was a perfect treat!

Blueberry Filling
2-1/4 teaspoons cornstarch
1/8 teaspoon salt
1 tablespoon white sugar
1/8 teaspoon ground cinnamon
1 cup fresh blueberries

Apple Filling
1 apple, peeled, cored, diced small
1 tablespoon sugar
½ teaspoon cinnamon
1 teaspoon lemon juice

Crust
5 tablespoons all-purpose flour
1/2 teaspoon sugar
pinch of salt
2 tablespoon butter, chilled - plus 1 additional tablespoon butter, chopped to dot on top of filling
2 teaspoon ice water

Instructions
Preheat oven to 375 degrees F.
Combine filling ingredients for either apple or blueberry. Set aside.
In a small bowl, combine the flour, sugar and salt.
Using a fork, cut in the butter until the mixture resembles wet sand. Add the water and stir to form dough.
Split into 2 sections, one slightly smaller then the other. On a lightly floured surface, roll out the dough into a circle for both.
Fit the crust into the pan (I used a 2 cup glass pyrex).
Pour in filling and dot with butter. Cover with remaing dough.
Bake for 20-35 minutes or until crust is golden brown

Friday, September 23, 2016

Argentinian Beef Empanadas

Like all dumplings these are a labor of love! This took a while but the end product?! Flaky, light, and delish!!! I will be making these again. They freeze/reheat well too! I used the tomato sauce can with both ends cut off as my cookie cutter.

Argentinian Beef Empanadas
Adapted from: Turntable Kitchen
Makes approximately two dozen small empanadas

For the dough:
2 1/4 cups of flour
1 1/2 teaspoons of salt
1 stick of cold unsalted butter, diced
1 large egg
1/3 cup of ice water
1 tablespoon of distilled white vinegar

For the filling:
1/2 pound of lean ground beef
1 tablespoon of smoked paprika
1 tablespoon of ground cumin
1/2 red bell pepper, seeded and diced
1/2 large onion, finely chopped
2 tablespoon of capers, finely chopped
olive oil
1 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes
salt and pepper, to taste

1 egg, gently beaten with a fork (for the egg wash)

1. Sift flour(s) along with the salt into a large bowl. Use a pastry blender to work in the butter until the mixture is the texture of coarse meal and has only a few remaining small lumps of butter. You can also do this with your fingers by rubbing the butter into the flour.
2. In a separate small bowl, beat the egg, water and vinegar together with a fork. Stir it into the dry mixture until it’s just incorporated.
3. Flour your hands and shape the dough into a ball. Place it on a lightly floured surface and use a light hand to knead it gently a few times before forming it into a flattened ball. Wrap the dough in plastic wrap and refrigerate for an hour.
4. To make the filling, heat approximately two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook for about five minutes (until it begins to soften). Add the pepper and continue cooking for another five minutes or so. Adjust the heat so that you do not burn the onion. Next, add the diced tomatoes with their juices and let cook for a few minutes.
5. Add the beef, crumbling it with your fingers. Stir in the spices, capers, and parsley. Season with salt and pepper, to taste. Cook until the beef has browned. Stir, occasionally, so that the meat cooks evenly. Stir in the egg and dial down the heat to its lowest point.
6. Preheat your oven to 400 degrees F. Remove the dough from the refrigerator and roll it out until it is about 1/4 inch thick (you can split the ball into several pieces, working with only a small piece of it at a time). Cut out roughly 4 inch round circles in the dough. Place 1-2 tablespoons of filling in the center and fold the circle into a half moon. Use more or less filling, depending on the size of your circles. Pinch and fold the edges to seal them and place the formed empanada onto a prepared baking sheet. Continue to do this with the remaining dough and filling.
7. Once you’ve formed all of your empanadas, brush them with the egg wash. Bake the empanadas for approximately 25 minutes (until golden brown). You can freeze formed empanadas in a freezer bag and also refrigerate uneaten empanadas. They’ll last (and be pretty tasty!) for several days.

Wednesday, September 14, 2016

Stacked Roasted Vegetable Enchiladas

This was incredible!! It did take a bit longer then expected because roasting the veggies takes a while. But this would be awesome for veggies that are starting to turn or if you were hanging out one day with a bit of the extra time. I would probably roast the veggies one day and then assemble/cook the next day.

Picture didn't come out so well because I didn't wait for it to slightly cool before cutting :)

Stacked Roasted Vegetable Enchiladas
Adapted from Two Peas and Their Pod
Serves 5-6

Ingredients:
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 cup corn
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced (optional)
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce (canned el paso)
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese (Mexican cheese)

Directions:
1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Thursday, September 8, 2016

Zesty Slow Cooker Chicken Barbecue

Super easy recipe with hardly any prep!! I discovered this recipe when we were going to an impromptu cookout and I didn't have anything to make! I googled to see what I could make with frozen chicken breast and this did not disappoint! I have added this to our meal rotation to change up the pulled pork.

Zesty Slow Cooker Chicken Barbecue
adapted from:All Recipes

Ingredients
6 frozen skinless, boneless chicken breast halves
1 12 oz bottle BBQ sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Directions
In slow cooker, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Add chicken and stir around a bit.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Monday, September 5, 2016

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

I'm trying to use my crockpot more (and not just for beef stew/pulled pork) and this has been so popular in my house! I've made it 3 times and it is still requested! I serve it with roasted veggies and white rice or buttered noodles! I doubled the sauce and then stored the extra in the fridge for the next time. I will say we are a bunch of big eaters, this recipe says it should serve 6 but we find 4 servings and then still have room for dessert.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Adapted from: Food52
Serves 3- 4

1 teaspoon Italian seasoning or poultry seasoning or sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
  • Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
  • Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
  • 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
  • Heat over medium and stir until mixture thickens, about 4 minutes.
  • Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  • Serve with remaining glaze on the side

Sunday, August 21, 2016

Two Step Slow Cooked French Dip with Au Jus

This was so easy! I also used my bread maker so we would have some fresh bread! This is a meal that A will often get at fancy steak places so I figured I'd try making it at home. I also want to use my slow cooker for more then pulled pork and beef stew.

I used chuck roast which can also be used in beef stew and it comes in a family pack from Wegman's. Other sites recommend using Sirloin because it is less greasy.

These can be served as sliders, on hoagie rolls, or on french bread. I used my bread maker to serve it with fresh bread!

2 Step Slow Cooked French Dip with Au Jus
adapted from All Recipes

3 lbs beef - chuck roast
1 can beef broth
1/2 bottle of dark beer
1 packet onion soup mix
1 pinch rosemary and thyme
1 tsp oregano
1 tsp Worcestershire sauce
1 tsp browning sauce
1 onion, sliced
  1. Combine all ingredients in slow cooker and then set for 7 hours on low. 
  2. Slice beef and then put back into the juice until ready to serve on crusty bread.