tag:blogger.com,1999:blog-82546304403718535312024-03-12T03:54:56.770-04:00Kitchen Dreamin'Moving through life one recipe at a timeKatehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.comBlogger258125tag:blogger.com,1999:blog-8254630440371853531.post-18652901179894416132020-05-03T14:04:00.000-04:002020-05-03T14:04:26.605-04:00Cinnamon swirl breadCheck out that cinnamon swirl on this mornings baking adventure! Ignore my poor bread cutting skills. This is a winner and was really easy to create.<br />
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Slight adaptions to the recipe: 1/3 cup of milk and reduced water by 1/3, I used vegetable oil for the vegetable shortening, and I omitted the raisins.<br />
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Recipe: https://www.laurainthekitchen.com/recipes/cinnamon-raisin-bread/<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpzI1CDDxaiVwDY8PfEWglq61Easl1iTpK4x13NymW8ePWq_4fQ-u_DRnVFAKK6yO7PGnaYfr-j1gXDbI5QZinI8QloBFBuoUGQEgmYkhsiGVZOMIFZeubiXO0UehyphenhyphennLyg1Nyv7COz-s/s1600/7D898DB8-3EB1-4915-BB81-D2F0F9BB5D1D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpzI1CDDxaiVwDY8PfEWglq61Easl1iTpK4x13NymW8ePWq_4fQ-u_DRnVFAKK6yO7PGnaYfr-j1gXDbI5QZinI8QloBFBuoUGQEgmYkhsiGVZOMIFZeubiXO0UehyphenhyphennLyg1Nyv7COz-s/s320/7D898DB8-3EB1-4915-BB81-D2F0F9BB5D1D.jpeg" width="240" /></a></div>
<br />Kathrynhttp://www.blogger.com/profile/11214026732238956802noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-49252977720222485272020-03-26T20:20:00.002-04:002020-03-26T20:20:56.495-04:00Instant Pot: Chicken Gnocchi Soup & Chicken<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
Tasty instant pot gnocchi soup!</div>
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Step one: make chicken <a data-ft="{"tn":"-U"}" data-lynx-mode="asynclazy" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.pressurecookrecipes.com%2Finstant-pot-chicken-breasts%2F%3Ffbclid%3DIwAR3DKJEMfa3uoAIPvPW6aMG-iQK2pNUTKfQfSumX8UuWOGl_D7WWz2rFpVA&h=AT0CpHzq7JTbg7gCl1dXe47TIz6pxzZ3g-w2W3IiTOmBtiStk4wgUrZAfK1FYrihlk6PY9CIL32eQv0jeVBKMRzyC1tYfv3KeGq8ha1yd7ENSxyCiZbyQR6q84ZiINwL6LXr45gkhwh7d4PYZTFcClcFI3Hn" href="https://www.pressurecookrecipes.com/instant-pot-chicken-breasts/?fbclid=IwAR3DKJEMfa3uoAIPvPW6aMG-iQK2pNUTKfQfSumX8UuWOGl_D7WWz2rFpVA" rel="noopener nofollow" style="color: #385898; cursor: pointer; font-family: inherit; text-decoration-line: none;" target="_blank">https://www.pressurecookrecipes.com/instant-pot-chicken-br…/</a></div>
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I made 4 frozen chicken breast per the directions (yes 0 minutes!) and I’ll make chicken salad with the rest. I did add onion and garlic powders because I like it. I didn’t use rosemary. Sometimes I use poultry seasoning. Then I used the cooking liquid/broth in the soup!</div>
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Step two: make soup <a data-ft="{"tn":"-U"}" data-lynx-mode="asynclazy" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.themamaneedscake.com%2Finstant-pot-chicken-gnocchi-soup%2F%3Ffbclid%3DIwAR1_L6JPOKpxZPsi0SLcxxj12fRzxoY20UaH-6Nu_jeN-WzpfR9VZbZB07Y&h=AT2eSYMxNOlRGLA22mW__ofo2eT0pPAUY1ETneOUxokag-mkLlTQkKX0iNemS5P0d1vQUygRmhfQXEzyhtCs5oCnO0QjfKA5IsRvj66_wwyrZkRG_zW34wK7hymlCE6kYFHhLiKX9PbqdOpJKRfI-rv61fRg" href="https://www.themamaneedscake.com/instant-pot-chicken-gnocchi-soup/?fbclid=IwAR1_L6JPOKpxZPsi0SLcxxj12fRzxoY20UaH-6Nu_jeN-WzpfR9VZbZB07Y" rel="noopener nofollow" style="color: #385898; cursor: pointer; font-family: inherit; text-decoration-line: none;" target="_blank">https://www.themamaneedscake.com/instant-pot-chicken-gnocc…/</a></div>
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The directions don’t include this but... Do not dump the flour into the soup at the end or you’ll end up with big clumps. Mix it separately with the hot broth until it’s thin enough to pour and stir back into the soup.</div>
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I used whole milk instead of half and half. I doubled the gnocchi to use the entire pack. I used garlic and onion powders instead of fresh.</div>
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I found out the purpose of the “Soup” button!</div>
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It got creamier and thicker by my second bowl but I didn’t take a new picture.</div>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-80099636958852484042020-03-26T20:18:00.000-04:002020-03-26T20:18:10.203-04:00Instant Pot: Jook<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px;">
Instant Pot Jook, Rice Porridge, Congee</div>
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1 cup rice, 6-7 cups chicken broth. 20 minutes on high pressure (you can use the porridge button) and then let it natural release, took about 30 minutes.</div>
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Added 3/4 tsp powder ginger, handful of scallions, a shake of white pepper, drizzle of sesame oil, and 2 cups of poached chopped chicken.</div>
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Chicken breast was poached with Magic Seasoning by Tastefully Simple, chopped, and frozen. Stirred everything in after the rice was done and let it sit for a few minutes to thaw.</div>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-2198762076714557412020-03-26T20:16:00.001-04:002020-03-26T20:22:38.385-04:00Instant Pot: Chicken and Dumplings<a href="https://www.pressurecookrecipes.com/instant-pot-chicken-and-dumplings/?fbclid=IwAR0pD_nhFloY8Fd8ZZeT3c1iQSTz4QJrIBQkgtuWUKl6kUgNIpkYXugvz_4">https://www.pressurecookrecipes.com/instant-pot-chicken-and-dumplings</a><br />
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<img height="200" src="https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/70967406_10216157628033779_1397932269104005120_n.jpg?_nc_cat=109&_nc_sid=110474&_nc_ohc=OYnBurXl6a4AX_MOS7v&_nc_ht=scontent-iad3-1.xx&oh=bff1ad6e29df2306cb9d7795e3055c2c&oe=5EA32F58" width="150" />Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-48822105631591175592020-03-26T20:15:00.002-04:002020-03-26T20:22:48.069-04:00Instant Pot: Beef Plov<a href="https://natashaskitchen.com/instant-pot-rice-recipe-beef-plov/?fbclid=IwAR3wPtc7Wx13QTn9iNN0UNHVuoDzxHDV_kLsDfMRA9KoRGqvLkZF2kPsMdU">https://natashaskitchen.com/instant-pot-rice-recipe-beef-plov</a><br />
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<img height="240" src="https://scontent.fphl2-4.fna.fbcdn.net/v/t1.0-9/71489518_10216157627953777_9018351476627472384_n.jpg?_nc_cat=108&_nc_sid=110474&_nc_ohc=TDgLU3U6V4gAX-jsEK6&_nc_ht=scontent.fphl2-4.fna&oh=eb40960e48b293297dffe5f706b1d4a3&oe=5EA0EE5F" width="320" />Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-11960402833478785662020-03-26T20:14:00.001-04:002020-03-26T20:23:10.188-04:00Instant Pot: Beef and Broccoli<a href="https://www.paintthekitchenred.com/instant-pot-lo-mein-with-beef-and-broccoli/?fbclid=IwAR1DktDmKYI2MnPC_vyD49g6MVAKDj5S5Oog4f7R7YiY1eTvy0cc7n0JpCU">https://www.paintthekitchenred.com/instant-pot-lo-mein-with-beef-and-broccoli</a><br />
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<img alt="Image may contain: food" height="200" src="https://scontent.fphl2-4.fna.fbcdn.net/v/t1.0-9/72097162_10216235807948228_1772442954774872064_n.jpg?_nc_cat=107&_nc_sid=110474&_nc_ohc=XEvUtdmEMx8AX9sGzcI&_nc_ht=scontent.fphl2-4.fna&oh=998ad5a4407ae3cd30a132a2c6edd23d&oe=5EA384B6" width="150" />Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-42754284443791545912020-03-26T20:11:00.001-04:002020-03-26T20:23:20.286-04:00Instant Pot: Steel Cut Oatmeal<div style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px;">
This was steel cut oats made in my instant pot!</div>
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1 cup of steel cut oats<br />
1.5 cups of water<br />
1.5 cups of milk (or water, use milk of your choice, I used whole milk, but almond and others work from what I’ve read)<br />
Optional: 1 diced apple</div>
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Stir. High pressure 15 minutes and then natural pressure release.</div>
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And now you can go crazy with the fixings!</div>
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Suggestions for yummy things to stir in: 1 tsp cinnamon, 1-2 tsp vanilla, 1 tbsp brown sugar, healthy drizzle of honey/maple syrup, handful of raisins or walnuts, add berries or sliced banana.</div>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-69841439253787130072019-04-26T17:49:00.001-04:002019-04-26T17:49:56.546-04:00Slow Cooker Barbacoa Beef<span style="font-size: large;">Slow Cooker Barbacoa Beef</span><br />
Adapted from <a href="https://therecipecritic.com/slow-cooker-barbacoa-beef/">https://therecipecritic.com/slow-cooker-barbacoa-beef/</a><br />
serves our family of 4<br />
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Served with rice and guac on a tortilla... taco style!<br />
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Ingredients<br />
4 lbs chuck roast<br />
2 Tbsp vegetable oil<br />
2 cups beef broth<br />
6 garlic cloves, crushed<br />
1 onion, cut in half<br />
2 bay leaves<br />
3 Tbsp ground cumin<br />
2 Tbsp dried oregano<br />
1 1/2 tsp salt, then more to taste<br />
1 tsp ground black pepper<br />
1/2 tsp ground cloves<br />
¼ cup fresh lime juice (I used lemon since that is what I had on hand)<br />
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Instructions<br />
1. Combine all ingredients in slow cooker, set to high for 6-8 hours.<br />
2. Shred the meat with two forks and turn on warm.Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-68400268237207149542019-04-25T18:21:00.001-04:002022-05-06T20:41:10.619-04:00Slow Cooker Korean Beef<span style="font-size: large;">Slow Cooker Korean Beef</span><br />
Adapted from: <a href="https://www.allrecipes.com/recipe/237005/simple-slow-cooked-korean-beef-soft-tacos/">https://www.allrecipes.com/recipe/237005/simple-slow-cooked-korean-beef-soft-tacos/</a><br />
Serves 4-6<br />
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We loved the tastefully simple seasoning sauce but it was discontinued. My family was so upset as it is one of their favorites! This was very good and all the kids were excited to eat it!<br />
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Ingredients<br />
1 (3 pound) beef chuck roast, trimmed and cut into 2 inch chunks<br />
1/2 onion, diced<br />
1/2 cup dark brown sugar<br />
1/3 cup soy sauce<br />
10 cloves garlic<br />
1 jalapeno pepper, diced (optional)<br />
1 star anise<br />
1 (1 inch) piece fresh ginger root, peeled and grated<br />
2 tablespoons seasoned rice vinegar<br />
1 tablespoon sesame oil<br />
ground black pepper to taste<br />
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Directions<br />
Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.<br />
Cook on High for 8 hours (or on Low for 10 hours). Remove star anise. Shred meat with a pair of forks and stir into the liquid in the slow cooker.<br />
Serve over rice or noodles.<br />
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Pressure Cooker/Instant Pot<br />
Browned chuck roast, removed, added spices/ liquid/scraped the bottom, put meat back in, 45 minutes pressure, 10 min NPR. Served with rice, topped with scallions!</div>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-20833873115010041412019-04-20T10:40:00.000-04:002019-04-20T10:40:33.467-04:00Flourless fudge cookies<div>
Tricky recipe, read the King Arthur Flour site for additional tips and troubleshooting. Mine came out more like meringues and the site cookies were round and flat. </div>
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Flourless Fudge Cookies<br />Adapted from: <a href="https://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe">https://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe</a><br />Makes 18 tbsp cookies<br /><br />2 1/4 cups confectioners' sugar<br />1/4 teaspoon salt<br />1 cup cocoa powder<br />3 large egg whites<br />2 teaspoons vanilla extract<br />2 cups chocolate chips<br /><br />Directions<br />Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Yes, grease the parchment; these cookies are sticky, and need to be baked on a greased surface.<br />Whisk together the egg whites and vanilla. In a separate bowl, whisk together the dry ingredients, except for the chips/nuts/fruit. Stir the wet and dry ingredients together. Scrape the bottom and sides of the bowl, and stir again until smooth. The sticky batter will be the consistency of a thick syrup. Add the chips and/or nuts, if you're using them.<br />Drop the syrupy batter onto the prepared baking sheets in 3" circles (for large cookies), or 1 3/4" to 2" circles (for smaller cookies); a <a href="https://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=5639">tablespoon cookie scoop</a> or <a href="https://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=5638">teaspoon cookie scoop,</a> respectively, work well here. Let the cookies rest on the baking sheets for 30 minutes, while you preheat your oven to 350°F.<br />Bake the cookies for 7 minutes (for smaller cookies), 8 to 9 minutes for the larger cookies; they should spread slightly, become somewhat shiny, and develop faintly crackly tops. Note: large cookies with added chips/nuts will need to bake for 10 minutes.<br />Remove the cookies from the oven, and allow them to cool right on the pan. When they're nearly cool, carefully loosen them from the pan with a spatula.<br />Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-23938884894000580192019-04-18T15:05:00.000-04:002019-04-18T15:08:21.207-04:00Cheesy Taco Pasta<span style="font-size: large;">Cheesy Taco Pasta </span><br />
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Adapted from <a href="https://dinnerthendessert.com/cheesy-taco-pasta" target="_blank">Dinner then Dessert</a><br />
Serves 4<br />
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Ingredients<br />
1 pound large shells pasta<br />
1 pound ground beef<br />
3 tablespoons taco seasoning<br />
3/4 cup water<br />
1 cup jarred salsa<br />
1 1/2 cup shredded cheddar cheese and/or Mexican cheese<br />
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Instructions<br />
1. Cook the shelled pasta according to the directions on the box and drain.<br />
2. Add the ground beef to the pan and brown well.<br />
3. Drain the fat.<br />
4. Add the taco seasoning and 3/4 cup of water, stir and cook until water is gone.<br />
5. Add the pasta back into the pot with the salsa and cheese.<br />
6. Stir to combine.<br />
7. Serve immediatelyKatehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-37498487945999311462019-04-12T17:35:00.000-04:002019-04-18T17:35:15.486-04:00Fettuccine with Roasted Pepper SauceFettuccine with Roasted Pepper Sauce<br />
Adapted from: <a href="https://cooktoria.com/fettuccine-with-roasted-pepper-sauce/">https://cooktoria.com/fettuccine-with-roasted-pepper-sauce/</a><br />
Serves 4<br />
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Ingredients<br />
16 oz fettuccine<br />
1 lb chicken, diced<br />
1 tbsp olive oil<br />
1 garlic cloves, finely chopped<br />
16 oz jar roasted peppers<br />
1/2 cup Half&Half (or heavy
cream)<br />
1/4 cup chopped fresh parsley (or oregano)<br />
salt and pepper<br />
grated Parmesan cheese to
garnish<br />
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Directions<br />
1. Bring a large pot of water to a boil and cook
fettuccine according to the package instructions. Drain and set aside.<br />
2. Place the peppers (with the liquid from the
jar) into a food processor or blender and process until smooth.<br />
3. Add olive oil to a large, non-stick pan and cook the chicken for 5
minutes on medium heat. Season with salt and pepper.<br />
4. Add garlic and cook for about 30 seconds.<br />
5. Add blended peppers and Half&Half.<br />
6. Cook, stirring occasionally for about 10 minutes, until the sauce starts
to thicken.<br />
7. Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheeseKatehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-17617518808328125382019-04-02T17:05:00.000-04:002019-04-18T17:06:35.525-04:00Short Rib Ragu and Noodles<span style="font-size: large;">Short Rib Ragu</span><div>
Adapted from: <a href="https://pinchofyum.com/slow-cooker-beef-ragu-with-pappardelle" target="_blank">Pinch of Yum</a></div>
<div>
Serves 4</div>
<div>
<br />Ingredients<br />1 teaspoon olive oil<br />6 garlic cloves, smashed slightly<br />3 pounds beef short ribs<br />salt and pepper<br />1 (28 ounce) can crushed tomatoes<br />2 cups reduced sodium beef broth<br />1 carrot, chopped<div>
1 onion, diced<br />2 bay leaves<br />2 sprigs fresh thyme<br />16 ounces pappardelle pasta or egg noodles<br />Parmesan, ricotta, and parsley for topping<br /><br />Directions<br />In a large braiser or dutch oven, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes. Remove from pan.<div>
Season the beef with 1 teaspoon salt and pepper to taste. Brown the ribs on all sides in the oil the garlic was cooked in. Remove the meat.</div>
<div>
Saute carrots, onion, until soft. Add garlic, beef, tomatoes, broth, bay leaves, and thyme.</div>
<div>
Cover, vent slightly, and cook on low for 8-10 hours. Sauce will reduce and thicken. Discard the bay leaves and shred the beef in the pot using 2 forks.<br />Cook the pasta according to package directions. Drain.<br />Divide among 4 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!</div>
</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
TIP:</div>
<div>
This is a great make in advance sauce because if you chill the ragu you can remove a lot of the fat/grease that remains on top.</div>
Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-24568188851259884632019-02-09T10:51:00.000-05:002019-02-09T10:51:05.824-05:00Flourless Peanut Butter Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuXrnH4im2Yv7TpR-5APb59dl7mwmCo7tGXYcYU4ne74y9hhstHcHe0rRosAOtCKOA-TcW5cn-MLxBprM-fpjqvyTW-NS6FiF8tTffNOvuckxWW_tY2QixPIDAQzQ2XiEGIrq5iaXsVo/s1600/C2E3544C-52FF-4349-9EBA-C5A1ED3046F5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuXrnH4im2Yv7TpR-5APb59dl7mwmCo7tGXYcYU4ne74y9hhstHcHe0rRosAOtCKOA-TcW5cn-MLxBprM-fpjqvyTW-NS6FiF8tTffNOvuckxWW_tY2QixPIDAQzQ2XiEGIrq5iaXsVo/s320/C2E3544C-52FF-4349-9EBA-C5A1ED3046F5.jpeg" width="240" /></a><br />
<br />
Flourless Peanut Butter Cookies<br />
Adapted from <a href="https://www.allrecipes.com/recipe/9998/flourless-peanut-butter-cookies/" target="_blank">All Recipes</a><br />
Makes approx 28 cookies<br />
<br />
Ingredients<br />
1 cup creamy peanut butter<br />
1/2 cup brown sugar<br />
1/2 cup white sugar<br />
1 tsp vanilla<br />
1/2 tsp salt<br />
1 egg<br />
<br />
Directions<br />
Preheat oven 350F<br />
Combine all ingredients and mix well<br />
Scoop 1 tbsp size scoops of dough and criss cross with a fork<br />
Bake 10 minutes (cookies didn’t spread very much)<br />
Let cook 5 minutes then remove from cookie sheet<br />
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-53753347580384399142017-03-06T11:36:00.000-05:002017-03-06T11:36:59.241-05:00Baked French Toast Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-0mKUuJmSoDaCpzH1f5nGhwBSea3q1mWIOsBkl5E87yasO_Z-vYJavZhGHWx0323uiRcleQZGd_08Be7m6f9e31VROXIAVXgiWV6KhmWhGaMTP-SYihWG0N-fPlELVKwPKmmuPID1AQ/s1600/IMG_9565.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-0mKUuJmSoDaCpzH1f5nGhwBSea3q1mWIOsBkl5E87yasO_Z-vYJavZhGHWx0323uiRcleQZGd_08Be7m6f9e31VROXIAVXgiWV6KhmWhGaMTP-SYihWG0N-fPlELVKwPKmmuPID1AQ/s320/IMG_9565.JPG" width="240" /></a>For a Paula Deen recipe this actually wasn't tooooo unhealthy! Super easy for a morning brunch AND the directions actually want you to make it the night before - so no super early morning preparing! This would be easy enough to make multiple batches and was so tasty!!<br />
<br />
Both kids said they didn't like french toast - tried some and changed their minds!<br />
<div>
<br /></div>
<div>
I served this baked french toast with bacon, <a href="http://kitchendreamin.blogspot.com/2017/03/spinach-and-bacon-quiche.html" target="_blank">Bacon and Spinach Quiche</a>, and fresh fruit. A perfectly easy mostly make ahead brunch!<br />
<div>
<br />
<span style="font-size: large;">Baked French Toast Casserole with Maple Syrup</span><br />
Adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2" target="_blank">Paula Deen</a><br />
Serves 6 to 8<br />
<br />
Ingredients<br />
1 loaf Challah bread (16 ounces) cut/ripped into 1 inch squares<br />
8 large eggs<br />
1 1/2 cups half-and-half<br />
1 cup 1% milk<br />
2 tablespoons granulated sugar<br />
1 teaspoon vanilla extract<br />
1/4 teaspoon ground cinnamon<br />
Dash salt<br />
<div>
<br /></div>
<div>
Praline Topping - combine the following ingredients in a medium bowl:<br />
1 stick butter, softened<br />
1 cup packed light brown sugar<br />
1 cup chopped pecans/waluts<br />
2 tablespoons maple syrup<br />
1/2 teaspoon ground cinnamon<br />
<br />
Directions<br />
Tear or slice bread into 1-inch squares. Arrange cubes in a generously buttered 9 by 13-inch baking dish.</div>
<div>
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, and salt and wisk until well blended. </div>
<div>
Pour mixture over the bread and make sure all are covered evenly with the milk-egg mixture. </div>
<div>
Cover with foil and refrigerate overnight.<br />
<br />
The next day, preheat oven to 350 degrees F.<br />
Spread Praline Topping evenly over the bread and bake (without foil) for 40 minutes, until puffed and lightly golden. </div>
<div>
Serve with maple syrup.</div>
</div>
</div>
Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-27701232308774865052017-03-05T20:11:00.000-05:002017-03-05T20:18:48.711-05:00Spinach and Bacon Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CMEumXb5qNLL5cDNzk_TB3cDbOTaumEvSIKsiIkmE8RAJiZjhMCJqwoIF58A9RmFv9vG9bJIO4cEW53GwnJYzD_xQIaL2ltfqsjKqIJ6MgVEY0VrfGJQfsMukXq599KlgkHX3WG0TzA/s1600/IMG_9564.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CMEumXb5qNLL5cDNzk_TB3cDbOTaumEvSIKsiIkmE8RAJiZjhMCJqwoIF58A9RmFv9vG9bJIO4cEW53GwnJYzD_xQIaL2ltfqsjKqIJ6MgVEY0VrfGJQfsMukXq599KlgkHX3WG0TzA/s320/IMG_9564.JPG" width="240" /></a></div>
Um, this was incredible and totally was perfect for brunch! It has protein right?! I swapped out the heavy cream for half and half, used 1/3 pound of bacon, omitted the extra salt, and only used a small sprinkle of cheese. I adjusted the amounts and it will JUST fit into the 9 inch pie plate. If you are going to add more cheese I would reduce the bacon and use 5 eggs.<br />
<div>
<br /></div>
<div>
This is easy enough to make the morning of your brunch within an hour (about 15 minutes of prep work) - but make the bacon the night before!</div>
<div>
<br /></div>
<div>
I baked the bacon at 350F for 15 minutes on a foil lined cookie tray.</div>
<div>
<br /></div>
<div>
<span style="font-size: large;">Spinach and Bacon Quiche</span><br />
<div>
adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe" target="_blank">Paula Deen</a><br />
serves 8<br />
<br />
6 large eggs<br />
1 1/4 cups half and half<br />
Pepper<br />
2 cup chopped fresh baby spinach, packed<br />
1/3 pound bacon, cooked well done and crumbled<br />
A sprinkle of cheese (cheddar, Swiss, or mozzarella)<br />
3 scallions, chopped<br />
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate<br />
<br />
Preheat the oven to 375 degrees F.</div>
<div>
Bake pie crust in 9 inch pie plate for 10 minutes.</div>
<div>
<br /></div>
<div>
Meanwhile...</div>
<div>
Microwave spinach for 2-3 minutes, then chop. Squeeze spinach in a couple paper towels or a cheese cloth to remove most of the water.</div>
<div>
Whisk the eggs, cream, and pepper in a large bowl - really really well!</div>
<div>
<br /></div>
<div>
On the hot pie crust add a sprinkle of cheese (this helps keep the crust from getting soggy), then add the spinach, scallions, and the crumbled bacon.</div>
<div>
Pour the egg mixture on top. </div>
<div>
Bake for 35 to 45 minutes until the egg mixture is mostly set with a slight jiggle. </div>
<div>
Cut into 8 wedges.</div>
</div>
Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-18186516218957647382017-02-27T20:11:00.000-05:002017-02-27T20:11:31.600-05:00Chicken Chow Mein<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZhOcsgJ9r45douj5MB65O6pPGhsKObQRC_1sK4DjaSWF1GMIJ4_gYZqngJqos-UpW6mYNKieifV3Js2qtQPJqPwZsFuRIm4NdMBBnfD6isJ1PGMmmYbAa8tCsKV3VsNLbzbSEpdZcoU/s1600/IMG_9504.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZhOcsgJ9r45douj5MB65O6pPGhsKObQRC_1sK4DjaSWF1GMIJ4_gYZqngJqos-UpW6mYNKieifV3Js2qtQPJqPwZsFuRIm4NdMBBnfD6isJ1PGMmmYbAa8tCsKV3VsNLbzbSEpdZcoU/s320/IMG_9504.JPG" width="320" /></a></div>
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!<br />
<div>
<br /></div>
<div>
Don't be overwhelmed by the steps, just prep all your ingredients before starting to cook. Things move quick when you stir fry!</div>
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<br /></div>
<div>
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).<br />
<div>
<br /></div>
<div>
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.</div>
<div>
<br /></div>
<div>
I was intrigued by coating the chicken in the baking soda. <a href="https://www.cooksillustrated.com/how_tos/6707-tenderizing-meat-with-a-baking-soda-solution" target="_blank">Cooks Illustrated</a> 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. </div>
<div>
<br /></div>
<div>
The cabbage seemed like a lot but wilted down to next to nothing!<br />
<br />
<a href="http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/" target="_blank">Recipe Tin Eats: Charlie Sauce</a> - 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. </div>
<div>
<br />
<span style="font-size: large;">Chicken Chow Mein</span><br />
<div>
adapted from <a href="http://www.recipetineats.com/chicken-chow-mein/" target="_blank">Recipe Tin Eats</a></div>
<div>
Serves: 4-5 adult size portions<br />
<br />
4 cups chicken thigh breast, cut into bite size pieces<br />
½ tsp baking soda<br />
1½ tbsp olive oil<br />
16 oz noodles<br />
6-8 cups green cabbage (savoy/green/napa), finely shredded<br />
<div>
2 carrot, matchsticks<br />
2 cup bean sprouts<br />
6 scallions, sliced<br />
5 cloves garlic, minced<br />
1 cup water<br />
1/2 cup + 1 tbsp Chow Mein Sauce</div>
<div>
Chow Mein Sauce: mix all ingredients<br />
4 tsp cornstarch<br />
3 tbsp soy sauce<br />
3 tbsp oyster sauce<br />
3 tbsp Chinese cooking wine<br />
4 tsp sugar<br />
1/2 tsp sesame oil<br />
1/4 White pepper<br />
<ul>
<li>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.</li>
<li>Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.</li>
<li>Prepare the noodles according to the package instructions.</li>
<li>Heat oil in wok or large fry pan over high heat.</li>
<li>Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. </li>
<li>Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.</li>
<li>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.</li>
<li>Add the cooked & drained noodles, Chow Mein sauce and water. Toss to coat everything in the sauce.</li>
<li>Add bean sprouts and remaining shallots/scallions. Stir and remove from heat. Serve immediately</li>
</ul>
</div>
</div>
</div>
</div>
Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-79948229471321388592017-02-26T12:16:00.000-05:002017-02-26T14:18:44.027-05:00Black Bean EnchiladasLooking 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.<br />
<div>
<br /></div>
<div>
From the original recipe...what changes did I make?</div>
<div>
<ul>
<li>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.</li>
<li>I used Wegmans organic black beans because they use less salt. </li>
<li>I couldn't find Wegmans enchilada sauce so I used a can of El Paso enchilada sauce.</li>
</ul>
<div>
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. </div>
</div>
<div>
<br /></div>
<div>
<div>
I think adding chopped spinach to the black bean mix, topping with cilantro, or adding in shredded chicken would also make this quite tasty!</div>
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<div>
<span style="font-size: large;">Black Bean Enchiladas</span></div>
<div>
<div>
adapted from <a href="https://www.wegmans.com/meals-cooking/recipes/main-course/black-bean-enchiladas.html" target="_blank">Wegmans</a><br />
makes 12 enchiladas </div>
<div>
<br /></div>
<div>
2 cans (15 oz each) Black Beans (I used organic to reduce the sodium)<br />
16 oz container Wegmans Caribbean Black Bean Soup<br />
2-3 cups of Shredded Mexican Cheese<br />
10 oz can of Red Enchilada Sauce<br />
1 bunch of green onions, thinly sliced</div>
<div>
Directions<br />
<ul>
<li>Preheat oven to 350 degrees. </li>
<li>Add 1 can beans to large bowl; mash into paste. Add remaining beans, soup, and 1/2 cheese; stir to combine. Set aside.</li>
<li>Heat tortillas in microwave for 30 seconds so they are soft and pliable. </li>
<li>Spread 1/4 cup sauce on bottom of a 9x13-inch casserole dish. </li>
<li>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. </li>
<li>Pour remaining sauce over enchiladas and top with remaining shredded cheese.</li>
<li>Bake, covered with foil, 25 min; remove foil. </li>
<li>Bake 5-10 min until sauce bubbles. </li>
<li>Remove from oven; let rest 5-10 min before serving. Garnish with green onions.</li>
</ul>
</div>
</div>
</div>
Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-87453883404585265982017-02-04T19:16:00.000-05:002017-02-04T19:16:05.684-05:00Slow Cooked Asian Chuck Roast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12cEj-l2c2C3x5J3x259T4TwbJLZ3kEsSbm2r1EU0Wf44yMy9C68ITXzkB54UanjeOIUYKGilet35k0HHy-O02Iy8YLYrYjYq87N2iN9w-tcO7b3RCX7Z0fBhzZqQj4iRmgpnxQLk2mk/s1600/IMG_9103.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12cEj-l2c2C3x5J3x259T4TwbJLZ3kEsSbm2r1EU0Wf44yMy9C68ITXzkB54UanjeOIUYKGilet35k0HHy-O02Iy8YLYrYjYq87N2iN9w-tcO7b3RCX7Z0fBhzZqQj4iRmgpnxQLk2mk/s320/IMG_9103.JPG" width="240" /></a></div>
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!<br />
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This week I made a Slow Cooked Asian Chuck Roast which is a Wegmans recipe. </div>
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A few changes:</div>
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- Used a dutch oven instead of crock pot</div>
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- Used prepared dried noodles instead of the frozen Udon noodles</div>
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- Instead of pan searing flour I used flour with a pinch of salt and white pepper</div>
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- Canned baby corn instead of frozen since it wasn't at the grocery store</div>
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- Fresh broccoli instead of frozen since that is what I had at home</div>
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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!<br />
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The BBQ sauce had a bit of kick too it but it actually was sweet when it had all cooked out.<br />
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<span style="font-size: large;">Slow Cooked Asian Chuck Roast</span></div>
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Adapted from <a href="https://www.wegmans.com/meals-cooking/recipes/main-course/slow-cooked-asian-chuck-roast.html" target="_blank">Wegmans</a></div>
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serves 4</div>
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<br />
Ingredients<br />
2 1/2 - 3 lbs Boneless Beef Chuck Roast<br />
2 Tbsp Olive Oil<br />
1 bottle (20 oz) Asian-Style BBQ Sauce<br />
2 cups Thai Culinary Stock<br />
1 can Baby Corn, sliced in 1/2-inch rounds<br />
16 oz (1 package) Broccoli<br />
Chinese Noodles, prepared per pkg directions<br />
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Directions<br />
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.<br />
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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. <br />
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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.</div>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-864606284236462152017-01-25T15:06:00.000-05:002017-02-26T14:23:29.013-05:00Baked Ginger-Soy Chicken Wings<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIAWg7MzZKNOfUDTzTh3zIB55oCrWOwfNVU1FWf9T0Cg19qIOh-Ju3qG-CyuRnn307staDT9ZXGqII1kHOXU-A45FT8UXEBOKceBA81J3WDG1X4E6HM9tUVLEIc8J4HeMUrXM8wwI5PQ/s1600/16406745_10209072266424167_5664238197245310389_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIAWg7MzZKNOfUDTzTh3zIB55oCrWOwfNVU1FWf9T0Cg19qIOh-Ju3qG-CyuRnn307staDT9ZXGqII1kHOXU-A45FT8UXEBOKceBA81J3WDG1X4E6HM9tUVLEIc8J4HeMUrXM8wwI5PQ/s320/16406745_10209072266424167_5664238197245310389_n.jpg" width="240" /></a>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!</div>
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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.</div>
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<span style="font-size: large;">Crispy Baked Ginger-Soy Chicken Wings</span><br />
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adapted from <a href="http://www.epicurious.com/recipes/member/views/crispy-baked-ginger-soy-chicken-wings-51795801" target="_blank">Epicurious</a><br />
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Sauce<br />
1/4 cup honey<br />
2 tablespoons soy sauce<br />
3 large garlic cloves, crushed<br />
1 2x1 inch piece of ginger, peeled, sliced<br />
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Wings</div>
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2.5lbs chicken wings<br />
1 tbsp vegetable oil<br />
1/2 tbsp kosher salt<br />
1/4 tsp fresh ground black pepper</div>
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Sauce</div>
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<br />
<ul>
<li>Bring all ingredients and 1/4 cup water to a boil in a small saucepan, stirring to dissolve honey.</li>
<li>Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7-8 minutes. </li>
<li>Strain into a medium bowl. </li>
<li>Let sit for 15 minutes to thicken slightly. </li>
</ul>
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Note: Can be made 5 days ahead. Cover; chill; Rewarm before using.</div>
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Wings</div>
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<ul>
<li>Preheat oven to 400°. </li>
<li>Combine oil, salt, pepper, and wings in a large bowl; toss to coat. </li>
<li>Place wings on cookie sheet covered in tin foil or silpat mat and spread out in a single layer. </li>
<li>Bake wings until cooked through and skin is crispy, 45-50 minutes. </li>
<li>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.</li>
</ul>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-78068223390349107312016-10-19T20:00:00.000-04:002016-10-19T20:55:08.951-04:00Single Serving Blueberry or Apple PieWhen you have cravings for pie but don't want to go into the effort of making an entire pie...this was a perfect treat!<br />
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Blueberry Filling<br />
2-1/4 teaspoons cornstarch<br />
1/8 teaspoon salt<br />
1 tablespoon white sugar<br />
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1/8 teaspoon ground cinnamon<br />
1 cup fresh blueberries<br />
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Apple Filling</div>
1 apple, peeled, cored, diced small<br />
1 tablespoon sugar<br />
½ teaspoon cinnamon<br />
1 teaspoon lemon juice<br />
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Crust<br />
5 tablespoons all-purpose flour<br />
1/2 teaspoon sugar<br />
pinch of salt<br />
2 tablespoon butter, chilled - plus 1 additional tablespoon butter, chopped to dot on top of filling<br />
2 teaspoon ice water<br />
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Instructions<br />
Preheat oven to 375 degrees F.<br />
Combine filling ingredients for either apple or blueberry. Set aside.</div>
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In a small bowl, combine the flour, sugar and salt.</div>
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Using a fork, cut in the butter until the mixture resembles wet sand. Add the water and stir to form dough. <br />
Split into 2 sections, one slightly smaller then the other. On a lightly floured surface, roll out the dough into a circle for both.<br />
Fit the crust into the pan (I used a 2 cup glass pyrex).<br />
Pour in filling and dot with butter. Cover with remaing dough.<br />
Bake for 20-35 minutes or until crust is golden brown</div>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-41400339171308953412016-09-23T20:30:00.002-04:002022-05-08T16:45:23.050-04:00Argentinian Beef Empanadas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aV-e5lrUzQsh7SeMD0ovNIGyjjs1Oo_cArT1nhqt8jtWzRjWbeLGkSmK11ylXzMJ0sjgIsoT0vdzOyVb1C-IzSJ2umGE3TTuByAXFw4aywIspYvzbQlY3upWy3vr5OTisKaWh8ekAh0/s1600/14440637_10207925296550637_1043037561799266200_n.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_aV-e5lrUzQsh7SeMD0ovNIGyjjs1Oo_cArT1nhqt8jtWzRjWbeLGkSmK11ylXzMJ0sjgIsoT0vdzOyVb1C-IzSJ2umGE3TTuByAXFw4aywIspYvzbQlY3upWy3vr5OTisKaWh8ekAh0/s320/14440637_10207925296550637_1043037561799266200_n.jpg" width="320" /></a></div>
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.<br />
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<span style="font-size: large;">Argentinian Beef Empanadas</span></div>
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Adapted from: <a href="http://www.turntablekitchen.com/recipes/argentinian-beef-empanadas-a-return-to-calm/" target="_blank">Turntable Kitchen</a><br />
Makes approximately 16 5 inch empanadas<br />
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For the dough:<br />
4 1/2 cups of flour<br />
3 teaspoons of salt<br />
2 stick of cold unsalted butter, diced<br />
2 large egg<br />
2/3 cup of ice water<br />
2 tablespoon of distilled white vinegar<br />
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For the filling:<br />1 pound of lean ground beef<br />2 tablespoon of smoked paprika<br />2 tablespoon of ground cumin<br />
1 red bell pepper, seeded and diced<br />
1 large onion, finely chopped (or 6 tbsp dried onion minced)<br />4 tablespoon of capers<br />
olive oil<br />2 hard-boiled egg, roughly chopped<br />
1 cup of chopped, canned tomatoes (1 6oz can tomato paste)<br />
salt and pepper, to taste<br />
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1 egg, gently beaten with a fork (for the egg wash)<br />
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1. Combine Butter, Salt, and Flour in the food processor until reaching a sandy texture.<br />
2. In a separate small bowl, beat the egg, water and vinegar together with a fork. Pulse into the dry mix until just combined.<br />
3. 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.<br />
4. To make the filling, heat approximately olive oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften. Add the pepper and continue cooking. Next, add the diced tomatoes with their juices and let cook for a few minutes.<br />
5. Add the beef, use the spoon to crush it up in the frying pan. Stir in the spices and capers. Season with salt and pepper, to taste. Cook until the beef has browned. Stir, occasionally, so that the meat cooks evenly. Stir in the hard boiled egg and let it cool.<br />
6. Preheat your oven to 425 degrees F. Remove the dough from the refrigerator and roll it out until it is about 1/4 inch thick. Cut out roughly 4 inch round circles in the dough then use your fingers to spread it to about a 5 or 6 inch circle. Place 3 heaping tablespoons of filling in the center and fold the circle into a half moon. Pinch and fold the edges to seal them and place onto a prepared baking sheet. Continue to do this with the remaining dough and filling.<br />
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.</div>
Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-25284425458215317762016-09-14T20:32:00.000-04:002016-10-19T20:50:20.877-04:00Stacked Roasted Vegetable Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6atJVJHKvqJ4GxdRyDOMuNw_d9wjd8gtZH-KILtsMinWuW9b_k-lpsJ5BEPNt8k-SkpzlEBIJwY0nOfqpZNOpGn9B4ftnvtxRchvzZOJTlB-HsbcX5HjK2Y5ZAq_LBF8VizokoJs00XE/s1600/14317545_10207859609028490_2266030232154531992_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6atJVJHKvqJ4GxdRyDOMuNw_d9wjd8gtZH-KILtsMinWuW9b_k-lpsJ5BEPNt8k-SkpzlEBIJwY0nOfqpZNOpGn9B4ftnvtxRchvzZOJTlB-HsbcX5HjK2Y5ZAq_LBF8VizokoJs00XE/s320/14317545_10207859609028490_2266030232154531992_n.jpg" width="320" /></a>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.<br />
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Picture didn't come out so well because I didn't wait for it to slightly cool before cutting :)<br />
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<span style="font-size: large;">Stacked Roasted Vegetable Enchiladas</span><br />
Adapted from <a href="http://www.twopeasandtheirpod.com/stacked-roasted-vegetable-enchiladas/?m" target="_blank">Two Peas and Their Pod</a><br />
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Serves 5-6 <br />
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<div>
Ingredients:<br />
1 large red pepper, chopped, seeds removed<br />
1 medium zucchini, chopped<br />
1 medium yellow squash, chopped<br />
1 large onion, chopped<br />
1 cup corn<br />
1 tablespoon olive oil<br />
Salt and pepper<br />
1 can black beans, rinsed and drained<br />
1 teaspoon ground cumin<br />
1 teaspoon chili powder<br />
2 garlic cloves, minced<br />
1 jalapeño, minced (optional)<br />
1/2 cup chopped fresh cilantro<br />
Salt and pepper, to taste<br />
2 cups red enchilada sauce (canned el paso)<br />
9-10 small corn tortillas<br />
2 cups shredded Monterey Jack cheese (Mexican cheese)<br />
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Directions:<br />
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.<br />
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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.<br />
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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.<br />
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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.</div>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-7044980031009742762016-09-08T16:40:00.000-04:002017-02-04T16:43:39.938-05:00Zesty Slow Cooker Chicken Barbecue<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNznxe0WYHGPvTuUURj6rWWS-fZOC1xUi_lbjcWAFwqNWsdYupnNS3LVMXYfNM8ihpOZOKg7hFgojt_Qb7i1kB3OSBojrvSpIYxmCunKwLF5O63mNYNnwHa9GmNTkAm5Bb99QxBf2ypww/s1600/MVOK1210.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNznxe0WYHGPvTuUURj6rWWS-fZOC1xUi_lbjcWAFwqNWsdYupnNS3LVMXYfNM8ihpOZOKg7hFgojt_Qb7i1kB3OSBojrvSpIYxmCunKwLF5O63mNYNnwHa9GmNTkAm5Bb99QxBf2ypww/s320/MVOK1210.jpg" width="180" /></a>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.<br />
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<span style="font-size: large;">Zesty Slow Cooker Chicken Barbecue</span><br />
adapted from:<a href="http://allrecipes.com/recipe/65896/zesty-slow-cooker-chicken-barbecue/">All Recipes</a></div>
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<br />
Ingredients<br />
6 frozen skinless, boneless chicken breast halves<br />
1 12 oz bottle BBQ sauce<br />
1/2 cup Italian salad dressing<br />
1/4 cup brown sugar<br />
2 tablespoons Worcestershire sauce</div>
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<br />
Directions<br />
In slow cooker, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Add chicken and stir around a bit.<br />
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.</div>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0tag:blogger.com,1999:blog-8254630440371853531.post-87076411489894196212016-09-05T20:51:00.000-04:002016-10-19T20:53:42.283-04:00Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uTn_03D82LZ1ufSZ1ehtEFUH1bsvbvteSAA4LKBuurnx7Xi4-hs9v8b1h87w8-v-HI27jRJdbgkvGBPyVAHAecxYhvNnCUOzrsK54gNJ7hZ739l29UqgBLjx7U1ddEqbjLKaZbJFjhY/s1600/14184369_10207778442079367_8003626745094688602_n.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uTn_03D82LZ1ufSZ1ehtEFUH1bsvbvteSAA4LKBuurnx7Xi4-hs9v8b1h87w8-v-HI27jRJdbgkvGBPyVAHAecxYhvNnCUOzrsK54gNJ7hZ739l29UqgBLjx7U1ddEqbjLKaZbJFjhY/s320/14184369_10207778442079367_8003626745094688602_n.jpg" width="320" /></a>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.<br />
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<span style="font-size: large;">Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin</span><br />
Adapted from: <a href="https://food52.com/recipes/22841-crockpot-brown-sugar-balsamic-glazed-pork-tenderloin" target="_blank">Food52</a><br />
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Serves 3- 4</div>
<div>
<br />
1 teaspoon Italian seasoning or poultry seasoning or sage<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1 teaspoon garlic powder<br />
1/2 cup water<br />
2 pounds pork tenderloin<br />
1/2 cup brown sugar<br />
1 tablespoon cornstarch<br />
1/4 cup balsamic vinegar<br />
1/2 cup water<br />
2 tablespoons soy sauce<br />
<ul>
<li>Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.</li>
<li>Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.</li>
<li>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.</li>
<li>Heat over medium and stir until mixture thickens, about 4 minutes.</li>
<li>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.)</li>
<li>Serve with remaining glaze on the side<div class="separator" style="clear: both; text-align: center;">
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</li>
</ul>
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Katehttp://www.blogger.com/profile/16887040503670418962noreply@blogger.com0