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

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.

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.

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.

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

Chickpea Curry

Quick and easy meatless meal for you!

Chickpea Curry

Adapted from The Pioneer Woman

Serves 3

2 cups Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk

2 cups shelled edamame
1 Tablespoon Honey, More To Taste
1 Tablespoon Sriracha Or Hot Sauce (more To Taste)
Lime Wedges, For Serving (optional)
Cilantro Leaves, For Garnish

Cook rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat.

Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. 

Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. 

Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. 

Add the edamame, coconut milk, honey and a squirt of sriracha. 

Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. 

Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
Serve the curry over the rice. Garnish with the cilantro.

Stove Top Beef Stew

Brrrr it was cold today! I really was craving some beef stew! In our house the beef stew is very basic and heavy on the meat, potatoes, and carrots.

I had planned on making it in the slow cooker but errands (including the grocery store where I was getting dinner ingredients) took longer than expected. So I cobbled together several recipes to make some beef stew on the stove!

I wish I had grabbed some bread for this because then the meal would have been perfect!

Do I prefer my stove top beef stew or my slow cooker beef stew? The stove top beef stew was very rich because it had added butter and the potatoes/carrots were on the crunchier side - but that could have been because I was rushing to get dinner on the table! The easier version is easily the slow cooker but if you have the time then making it on the stove is a great option!

Stove Top Beef Stew

adapted from Food Network, Once Upon a Chef, and Delish

serves 6-8

Olive oil for searing
1/2 cup flour
2-3 lbs beef chuck, cut into 2-inch cubes
2 tbsp unsalted butter
2 small onions, cut into sixths (or blitzed in the food processor)
3 tsp garlic powder
1 can tomato sauce
2 cups cold water

2 cups chicken or beef broth, homemade or low-sodium canned
2 tsp thyme
2 bay leaves

1 tbsp red wine vinegar

1 tsp Worcestershire Sauce

2 tbsp balsamic vinegar

2 lbs medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces

1 bag frozen peas

salt & pepper

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate. Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted wooden spoon, transfer the beef to a plate. Repeat with the remaining beef.

In the same pot with the beef grease and such, add the onion and garlic. Cook, stirring, until lightly browned, about 5 minutes. Add the tomato sauce and cook, stirring, until lightly browned, about 1 minute more. Return the beef to the pot and add the red wine vinegar, Worcestershire sauce, balsamic vinegar, water and broth, and bring to a boil. Cover and set to low. Stew the meat until tender, about 1 1/2 hours. I stirred mine about every 15 minutes to keep it from sticking but I also struggle with the temperature of my stove.

Add the potatoes and carrots and bring back to a simmer. Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 30 minutes to 1 hour.  Season with salt and pepper to taste. Divide among bowls and serve immediately.

Copy Cat Chex Mix

I love salty savory snacks and chex mix always hits the spot!! But... I don't want all the funky ingredients and lets be real, I pick around the stuff I want to eat. So here is a recipe that you can make with ONLY the tasty bits you want to eat! 

To sum it up, 16(ish) cups of stuff (cereals, pretzels, chips, cheerios, cheese its, bagel crisps, nuts, etc) and then coat it all in the seasoned butter mixture. Bake for 1 hour and stir every 15 minutes!

The only changes I'd make next time? I'd add a little more seasoning and make sure you mix it all up well so the things are coated nicely!! I've updated the amounts below! Enjoy!!

Copy Cat Chex Mix

adapted from Brown Eyed Baker

5 cups corn chex

4 cups wheat chex

2 cups pretzels

1 cup honey-nut cheerios

2 cups cheese its

1 cup almonds

1 1/2 cups peanuts

¾ cup butter, melted
5 tablespoons Worcestershire sauce
1 1/2 tablespoon seasoned salt
2 teaspoons garlic powder
2 teaspoon onion powder
1/4 - 1/2 teaspoon cayenne pepper (optional, a little goes a long way!)

1. Preheat oven  275F
2. In a large roasting pan, stir together the cereals, pretzels and nuts.
3. In a small bowl, whisk together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne pepper. Drizzle evenly over the cereal mixture and, using clean hands, toss to combine, making sure that the mixture is evenly moistened.
4. Bake for 1 hour, stirring every 15 minutes. Once cool, store in an airtight container at room temperature for up to 2 weeks.

White Bean Dip

What an easy make ahead dip for parties and a nice change from the sour cream dips! The recipe is adapted from Giada De Laurentiis.

I adapted the recipe with beans seasoned with garlic, rosemary, and sage (Wegman's Tuscan Cannellini Beans). Because the beans were flavored I changed the recipe to only combine the beans (not rinsed, slightly drained), lemon juice, and 1/4 cup olive oil. I used a box of wheat crackers instead of making my pita chips as well.

This recipe can be easily adapted! Alternate flavors to use with the beans include roasted red peppers, sun dried tomatoes, extra garlic, basil, thyme, and more!

White Bean Dip and Pita Chips
Serves: 6 servings (or more depending on how polite everyone is!)

Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1 teaspoon dried oregano

1/4 cup (loosely packed) fresh Italian parsley leaves
Salt & Black Pepper
Pita Chips/Crackers

Directions
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Hearty Slow Cooker Chili

I adapted this recipe from many different recipes available online and based off of the food in my kitchen. I really didn't want to have to go to the grocery store!

I used a combination of ground pork and ground turkey, roughly 2 -2.5 pounds and tomato sauce for tomato puree. I also added in some tomato sauce that was left over from dinner the other night. I actually keep a small container of the Chili Seasoning pre-mixed which is handy for assembling this meal!

I browned the meat and combined everything in the slow cooker the night before and stored it, covered, in the fridge. When I woke up I popped the insert into the cooker and set it on low. Volia! Dinner is served!

Serve with my Quick Rise Bread or with tortilla chips!

Hearty Slow Cooker Chili
serves 4-6

2 pounds ground beef (or pork or turkey or combination)
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper (optional)
2 teaspoons garlic powder
2 teaspoon Italian seasoning
2 (10.75 ounce) cans tomato puree (or sauce)
2 (15 ounce) can kidney beans, drained
1-2 tablespoons Chili Seasoning

1. Place the meat in a skillet over medium heat, and cook until evenly brown. Drain grease.
2. In the slow cooker combine the meat, onion, celery, green bell pepper, garlic, tomato puree, and kidney beans.
3. Add 1 tablespoon of chili seasoning, stir, cover and cook on low for 8 hours. 
4. After a while (when you get home from work?) taste it and see if you want it spicier, if so add more chili seasoning.

Slow Cooker Orange Chicken

Very flavorful! I did not brown the chicken prior to putting into the slow cooker because I was worried that it would over cook. Would I make this again? Maybe. If I did - I would prepare it differently. I didn't think the slow cooker aspect was necessary. As the slow cooker only needs 4 hours (at a maximum), it is tough to start when you would normally be at work.

If I was trying to save time, next time, I would make the sauce the night before and clean and cut the chicken up. Then that evening I would fry/brown/crisp the chicken while the rice was cooking.

But the flavors were great and we did finish it off quickly!

Slow Cooker Orange Chicken
Adapted from The Recipe Critic
Serves 4

3-4 boneless chicken breasts, chopped into small pieces (approx 2 pounds)
3 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon rice wine vinegar
2 tablespoons soy sauce
½ teaspoon sesame oil
¾ cup orange marmalade
2 tablespoon brown sugar
½ teaspoon salt
½ teaspoon ginger

1 teaspoon garlic
pinch of pepper
Sesame seeds (optional)
Scallion, sliced (optional)

1. In the crock pot bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt and pepper. 
2. In a ziplock bag, add the cornstarch and chicken. Shake to coat. 
3. Add chicken to the crock pot OR Pour vegetable oil in the skillet and brown the sides of the covered chicken. The chicken doesn't need to be fully cooked since it is going in the crockpot.
4. Add chicken into crockpot with the sauce mixture. 
5. Stir.
6. Cook on low 4-5 hours or high 2-3 hours.
7. To serve, sprinkle with sliced scallion and a handful of sesame seeds!

Rice Pilaf

I grew up eating the boxed rice pilaf and I had a craving for it the other day. The boxed stuff has a lot of sodium so I was curious about making it at home from scratch. This was so easy and I don't know why people use the boxed mix.

I will give you a warning...red onion turns green so you should use the white onion.

Rice Pilaf

Adapted from All Recipes 

Serves 4

2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced white onion
2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth or veg broth

1/2 cup slivered almonds (optional)

Melt the butter in a lidded pot over medium-low heat. Stir in almond and orzo pasta until golden brown. Add onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Chicken Fajitas

I was looking for ways to change up our regular grilled chicken and this is one of the new recipes that I tried!  This recipe is adapted from Simply Recipes.

It was nice that this whole meal could be prepared on the grill since it has been so hot outside! 

I made a couple substitutes based on what was available in the house. I used lemon juice instead of lime juice, garlic powder instead of garlic cloves, and red pepper flakes instead of jalapeno.

Yum!

Chicken Fajitas

Serves 4

1 pound of chicken breast

3 peppers, sliced into stripes

2 small onions, sliced into stripes

Marinade
2 tbsp lime juice or lemon juice
3 tbsp olive oil
1 garlic clove, minced or 1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp chili powder or 1/4 tsp of cayenne powder and 1/4 tsp paprika
1/2 jalapeno, seeded and minced or 1/2 tsp red pepper flakes
1/4 cup chopped cilantro

Butterfly the chicken breast. Put into a pie plate.

Combine all marinade ingredients in a small bowl. Pour over chicken.

Marinade for 1 hour at room temperature or in the fridge for 4-6 hours.

While grill is preheating, put the veggies on a large piece of tinfoil, fold the foil in half. Fold the edges in to form an envelope/packet. Put on the grill for 10 minutes while grill continues to heat.

Grill the chicken for 3-6 minutes per side. Once cooked remove from heat and onto a plate to rest. 

Continue to cook peppers and onions until charred.

Slice chicken and serve on a tortilla.

Maple Walnut Vinaigrette Salad Dressing

My neighbor makes this dressing all the time so I had to steal it from her :) Thanks Angela! This Maple Walnut Vinaigrette Dressing is adapted from The Yummy Life.

It took about 5 minutes to take all the ingredients out and put it through the food processor. This made about 9 oz of dressing which is almost a regular size bottle of dressing.

Enjoy!

Maple Walnut Vinaigrette Salad Dressing

approx 9 servings

1/2 cup pure maple syrup
1/2 cup walnuts
1/4 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon ground white pepper or 1/4 tsp black pepper
1 teaspoon ground dry mustard
1/8 - 1/4 teaspoon garlic powder
1/4 c olive oil

Combine all ingredients except the oils in a food processor. 

Blend until well combined and walnuts are pureed. 

With food processor running, pour olive in a slow steady stream through the feed tube. 

Transfer to jar or other airtight container and chill in fridge.

Note: If the dressing is thicker than you like, add water 1 tablespoon at a time until it's the desired consistency.

Homemade Shake n' Bake Chicken

Need a dinner idea? This ended up being a crowd pleaser and I will make this again. I was going to purchase store brand Shake n' Bake or Oven Fry but both use High Fructose Corn Syrup. Since it was mostly breading I figured I would try and make it at home and I would also save some money!

I decided to use this recipe from The Black Peppercorn. I did make a few changes based on what was available in our house. I omitted the onion flakes, reduced the sugar to 1 tsp and reduced the black pepper to 1/2 tsp. Instead of a mix of parsley, basil, and oregano I used 2 tsp of Italian seasoning. I did use the 1/2 tsp cayenne but I would use 1/4 tsp or omit next time. It was ok, but the kids commented that there was a bit of spice (not that it stopped them from eating it).

Instead of shaking the chicken in a plastic bag I used a glass pie plate and dipped the chicken.

I used almost all of the seasoning on 6 flattened chicken breast so I estimate that the full amount of seasoning made below would coat 8 chicken breasts.

I served this with mashed potatoes and Oven Roasted Broccoli. I cooked the broccoli for about 15 minutes while the chicken was baking.

Homemade Shake n Bake Seasoning 
3 cups Panko bread crumbs
¼ cup vegetable oil
just under 1 tbsp salt
3 tsp paprika
1 tsp sugar
1 tsp garlic powder
½ tsp black pepper
¼ tsp cayenne pepper
2 tsp Italian seasoning

Mix all ingredients in a large bowl until evenly mixed and the bread crumbs are no longer 'clumpy' from the oil. Pour jar or plastic container and store in the freezer for 1-2 months.

Shake n Bake Chicken

• Preheat oven to 400F. 
• Pound chicken breast to about ¼- ½ inch thick. 
• Rinse chicken in cold running water. Let excess water drain off.
• Place chicken, one piece at a time, in the bag with a couple cups of the shake n bake.
• Seal and shake the bag so that the chicken is totally coated in the breading.
• Remove the chicken from the bag, shaking off excess breading.
• Place on a cookie sheet lined with aluminum foil or on a silpat mat
• Bake boneless chicken for 20-25 minutes.

Note: 3 cups makes a lot. If you are making 4 large chicken breast I would suggest halving the recipe or even using 1/3.

Chicken Rice Soup

While it is almost 90F… fall is coming! I swear it! So here is a quick and easy chicken soup recipe that you can quickly assemble for those cool evenings. The roux will create a creamer thicker broth for the soup.

If you are cooking for picky kids puree the onion, garlic, and celery in the food processor. You’ll get the flavor but none of the texture. Rice can be substituted for pasta. Left over chicken would work too. And any veggies that may be having a slow death in your crisper drawer could be included in this as well! Flavors that would be tasty would include a few slices of ginger in the broth while cooking (remove before serving) or lemon juice in the broth.

This soup freezes well, just omit the rice/pasta. When you are ready to eat make the pasta/rice when the soup is heating up and then combine. This prevents the rice/pasta from being gummy and mushy.

Chicken Rice Soup
Makes 4-6 servings

2 tbsp oil
Small Onion, diced
3 garlic cloves, minced
3 carrots, sliced
3 stalks of celery, sliced
4 tbsp flour
2 tbsp butter
1 tbsp seasoning (oregano, Italian seasoning, or parsley)
1 can of corn (optional)
4-5 cans of chicken broth (it seems like a lot of broth but it will absorb and thicken as then soup sits in the fridge)
3 chicken breasts (cooked)
1 cup brown rice (uncooked)
Salt and pepper

To Cook Chicken:
Preheat oven to 350F. Season chicken with salt and pepper. Cook for about 30 minutes. When it is done take it out and let it cool. Shred and put aside.

To Cook Rice:
1 cup rice in 1 ½ cups of liquid (I do a split between water and chicken both). Bring to a boil then reduce to a simmer. When liquid is mostly absorbed (after approx. 25 minutes) turn off the heat and put aside.

To Make Soup:
While the chicken and rice are cooking, start making the soup! Heat large pot. Add a little oil and add in the garlic, onion, carrots, and celery. Season with salt and pepper. Let it sauté 5 minutes. Add butter and stir into the veggies. When melted add in the flour. Stir to coat the veggies. Add in seasoning of your choice. Season with salt and pepper. Add ½ can of broth and stir so the broth doesn’t become lumpy. When broth is smooth add in rest of the broth. Add chicken and rice when they are done cooking.

Thai Sweet Potato Veggie Burger

I like veggie burgers. I know most people won't agree with me, but I just like the texture and taste so much better. This is a Thai Sweet Potato Veggie  Burger adapted from Oh She Glows. I also made these Sweet Potato Bean Burgers!

The burgers can be frozen (after baking and cooling). To reheat bake for 20 minutes at 400F. Just keep an eye on the burger so they don't get too dried out. To reheat an unfrozen patty I microwaved for 30 seconds. 

I served on these fresh rolls. 

I topped with sriracha and some soy sauce. 

Thai Sweet Potato Veggie Burgers

8 patties 4-5 inches in diameter.

1 large sweet potato

1/2 cup cilantro, finely chopped

1/4 cup fresh basil leaves, finely chopped

3 large garlic cloves, minced

3 teaspoons finely grated ginger

1/2 cup roasted and salted peanuts, chopped

3/4 cup rolled oats, processed into a coarse flour

1 (15-ounce) can chickpeas, drained and rinsed

1 egg

1/2 tablespoon sesame seed oil

½ fresh lime juice

½ tsp cayenne pepper

Salt/pepper to taste

Cook sweet potato: Slice off ends of potatoes, stab with a fork a few times. Bake at 350F for 1 hour. Once soft take the peel off and slice into chunks. Puree it up in the food processor. 

To the sweet potato in the food processor...add in chick peas, garlic, ginger, peanuts. For a few pulses. Pour into a bowl. Stir in cilantro and basil.

Back in a food processor, add the oats and process until it looks like coarse flour. Add to the bowl. Add in egg. Stir in the sesame oil, lime juice, salt, and pepper all to taste. I found it easier to stir this mix in the kitchen aid with the paddle attachment, but a spoon also works.

Shape the mixture into 8 patties, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet.

Bake for 20 minutes, then gently flip the patties and bake for another 15-17 minutes until golden on both sides.

Sweet Potato Bean Burger

Burger with red onion, cheese, and
salsa on a homemade bun!

Sweet potato bean burger, this was so yummy and very filling! This recipe was adapted from Peas and Crayons. Also check out these Thai Sweet Potato Burgers!

The burgers can be frozen (after baking and cooling). To reheat bake for 20 minutes at 400F. Just keep an eye on the burger so they don't get too dried out. 

I served on these fresh rolls. 

Sweet Potato Bean Burger

makes 8 patties

1 large sweet potato, cooked

1 [15oz] can of chickpeas or equivalent

1  [15oz] can of cannellini beans or kidney beans

1/2-1 cup of diced bell pepper

1 medium-large jalapeno, diced

1 cup red onion, diced

1 cup white onion, finely diced

3 cloves of fresh garlic, minced

2 eggs

1 ½ -2 cups of rolled oats

2 tbsp oil

1 1/2 tsp cumin

1 tsp each oregano and basil

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp cayenne pepper

1/2 tsp salt and pepper

Cook sweet potato: Slice off ends of potatoes, stab with a fork a few times. Bake at 350F for 1 hour. Once soft take the peel off and slice into chunks. Puree it up in the food processor. Add in kidney beans and chickpeas and pulse a few times (I like it a little chunky). Put into a big bowl.

While the sweet potato is baking, saute the onions, bell pepper, and jalapenos in approx 2-4 tablespoons of oil with black pepper and a sprinkle or two of red pepper. After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender. 

Once your veggies are ready, transfer to a large bowl with the beans, sweet potato, and raw oats, and then add your herbs/spices to season.  Adjust spices as needed. I found it easier to stir this mix in the kitchen aid with the paddle attachment, but a spoon also works.

Shape the mixture into 8 patties, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet.

Bake for 20 minutes, then gently flip the patties and bake for another 15-17 minutes until golden on both sides.

Crispy Baked Zucchini Fries

Chicken on the left, Zucchini on the right

Here was some tender and savory baked zucchini fries. The recipe comes from The Lean Green Bean and Chocolate Covered Katie.

I used the same process and dredge for chicken strips too. I did the chicken after the zucchini to prevent any contamination of the ingredients too.

Crispy Baked Zucchini Fries

2-3 small zucchini, sliced into fry shapes

¼ cup flour

¼ tsp salt

¼ tsp garlic powder

¼ tsp paprika

1 egg

1 cup breadcrumbs

1/2 cup Parmesan cheese

Preheat oven to 450F.

In one bowl combine flour, salt, garlic powder, and paprika. In another bowl scramble an egg in a separate bowl. In a third bowl pour breadcrumbs and Parmesan cheese.

Dip each zucchini stick in the flour, then the egg, then the breadcrumbs.
Place on a cooling rack or silpat mat on a cookie sheet. Bake 18-19 minutes. Check at 10 minutes to see if you need to flip them.

Spinach and Ricotta Manicotti

We just bought a basil plant, so we have to make some fresh Italian food! Manicotti was on the list, it is a bit of a pain but makes for a special meal. I'm OK with making lasagne instead for a faster meal.

Spinach Ricotta Manicotti
Makes 10

15 oz ricotta cheese
1 bag baby spinach
1 bag Italian mix cheese
5 cloves Garlic, minced
1 Egg
Basil
Salt and Pepper
Jar of sauce
1 box of Manicotti pasta shells

Combine everything except for the sauce and the shells. I put the filling into a zip top bag and then sliced off a corner to pipe the shells.
Layer sauce in the bottom of pan. Fill each shell and place into the pan. Cover with remaining sauce and some cheese.
Bake at 350F for 30-45 minutes. Serve hot!