DAY 10 - GRILL/WOK

 (our traditional Christmas day dinner - Teriyaki Chicken!)

OK....confession time, we don't always cook on Saturday.  I mean, I have great intentions.  I think without the kids in school or the hubby at work I should have all day to prepare fabulous meals.  Then I remember we have football or soccer or a church activity or a family gathering OR I'm just tired of cooking ALL WEEK and don't want to be in the kitchen. (that's the most common reason)  We generally eat leftovers and occasionally hubby treats us to something out.  Especially when we're working hard on the house or yard.  For grilling, we're simple - hot dogs for the kids and occasionally hamburgers or turkey burgers.  For the wok (or oven or stove), well I have a few recipes to share.  Years ago I took several Asian cooking classes from House of Rice, I wish they still offered them.  I also wish I was into sushi back then.  They had several sushi classes and a hands-on class is what I need.  Here are some of our favorite recipes.  Oh, and get to a Asian market for great prices on many of these ingredients.  In my area I visit House of Rice and LeeLee's Market.

CHICKEN STIR-FRY
(you can substitute fresh mushrooms for the dried, or change out the veggies for what you have on hand.  That's the best part of cooking at home, make it EXACTLY what you want!)
 2 chicken breasts, thinly sliced
4 dried black mushrooms, rehydrated, then sliced
1 carrot, julienned
1/2 c. bean sprouts
5 oz. slivered bamboo shoots
4 green onions, shredded
"sauce"
2 T. cornstarch
3 T. soy sauce
1 t. salt
1 c. chicken broth

2 t. sesame oil
8 oz. fried chowmein noodles

1. Soak dried mushrooms in warm water a minimum of 30 minutes.  Squeeze out excess water and slice thinly, discarding the stems.
2. Heat your wok and add 2 T. cooking oil.  Stir fry the chicken slices until the color changes to white.  Remove to a plate.
3. Heat another 2 T. oil and stir fry the dried mushrooms for a few seconds.  Add the carrots, bean sprouts, banboo shoots and green onions and stir fry together.
4. Add the cooked chicken pieces, the "sauce" and gently stir until the sauce thickens slightly.  Stir in the 2 t. sesame oil for extra flavor and serve over a bed of crispy fried chowmein noodles.  (we also make rice)

TERIYAKI CHICKEN
 (One of my family's favorite meals.  It's now our tradition to make it on Christmas day!)

8 boneless chicken thighs (thawed)
toasted sesame seeds for garnish

"A"
3 T. soy sauce
1 T. water
1 T. sugar
1 T. mirin

"B"
1/2 c. Japanese soy sauce (make sure it's this kind, the regular soy sauce in the grocery store will not taste right)
3/4 c. water
1/2 c. sugar
1/4 c. mirin
1/2 t. ground ginger (use fresh!)
1 clove minced garlic

"C"
1 T. cornstarch
1 1/2 T. water

Serve on top of cooked short grain rice

1. Marinate the chicken in "A" for 30 minutes.
2. Mix together the "B" Sauce in a small pan and bring to a boil.  Add "C" cornstarch slurry and stir until sauce has thickened.
3. Bake the chicken on a broiler pan (add 1/2 inch of water to the bottom of the pan) in a 350 degree oven for 10 minutes on each side.  Brush some sauce on top of the chicken and continue baking for 5 minutes.  Turn, baste with sauce and cook another 5 minutes. (make sure chicken is cooked through)
4. Cut chicken into bite sized pieces.  Serve on a bowl of rice (use short grain rice - that makes sticky rice) topped with more teriyaki sauce, and garnish with toasted sesame seeds.


HOMEMADE TAKE OUT NOODLES
(from cheeky kitchen, but can't find the recipe on her site anymore)
3 pkg. beef ramen
3 pkg. chicken ramen

2 T. sesame oil
2 T. olive oil
1 pkg. stir-fry frozen veggies (or you could clean out your crisper drawers and use what you have)
2 t. minced garlice
1/2 t. fresh ginger, grated

In a pot of boiling water, cook all 6 packages of noodles together, set the seasoning packets aside.  In a heated skillet, add the sesame & olive oil, garlic and ginger and cook for a minute.  Then add the stir-fry veggies and ramen flavor packets (you can use all 6 or reduce it to the amount you want).  When the noodles are cooked, drain and add them to the cooked veggies in the skillet.  Toss to cover in the sauce and mix with the veggies.  So yummy and satisfies my Chinese noodle cravings!

My 31 days started here

Fellow 31 dayers here

DAY 8 - SOUP, SALAD OR SANDWICHES

Soups, salads & sandwiches...oh my!  I love all of them.  Here are some of our favorite recipes/links right now.

(Butternut Squash Soup with a little cream.....HEAVEN!)

 

Butternut Squash Soup & Creamy Potato Soup

Basic Veggie Soup

Lemon Chicken Orzo Soup

 

Black Bean Soup

 

Zuppa Toscana Soup - recipe from twopeasandtheirpod.com

(I LOVE SOUP!!!  Bonus that a big pot fills us up for dinner and a lunch or two - budget friendly!)

1 lb. Italian Sausage 

1 1/2 tsp. red pepper flakes (I used 1 tsp)

1 large white onion, diced

4 slices of bacon, chopped

3 cloves of garlic, minced

8 c. chicken broth

2 c. water

1 c. heavy cream (I just used the 1% milk from the fridge - it was great!)

3 large russet potatoes, peeled and chopped (if your potatoes are smaller, just use more)

3 c. kale, washed & roughly chopped

salt and pepper to taste

In a medium skillet, saute the Italian sausage with the red pepper flakes.  Drain excess fat, set aside.  In a large soup pot, saute the bacon.  When the bacon is halfway cooked, add the onions and garlic.  Saute until the onions are tender - about 5 minutes.  Add the chicken broth and water.  Bring to a boil.  Add the potatoes and cook until soft, about 30 minutes.  Add in the heavy cream (or milk) and sausage and cook until the soup is heated.  Stir in the chopped kale.  Season with salt and pepper.  Serve hot.

Serves 8.  Our family enjoyed this for dinner and a couple of lunches!

 

Tassajara Warm Red Cabbage Salad

Bacon Fried Cabbage

Grilled Chicken & Berry Salad

Thai Peanut Noodle Salad

BASIC COLESLAW DRESSING
(it's currently my favorite dressing)
1/2 c. mayo
2 Tbsp. lemon juice
2 Tbsp. rice wine vinegar
2 Tbsp. sugar
1 tsp. salt
fresh ground pepper
Whisk together the ingredients in the bowl you will serve the coleslaw in.  Then add your 4 -6 c. thinly sliced cabbage or broccoli slaw.  Toss well to coat and serve immediately or refrigerate to chill.
THE B.E.A.S.T.
Bacon (turkey bacon) - Egg-salad - Avocado - Spinach (cooked down) - Tomato
Toast your bun/bread.  Add the B.E.A.S.T. toppings and enjoy!!!!!!!  DELISH!!!!!!!

Here's my beautiful Chicken Broccoli Braid.  Homemade bread dough, steamed broccoli, shredded chicken (only one chicken breast), a little cream cheese and a few slices of cheese.

 REALLY DELICIOUS!!!!

Some nights it's just a simple grilled cheese.  Some nights we have awesome leftovers that make into a great sandwich.  This was our leftovers from pizza night.  Add a toasted bun, pizza sauce and toppings, throw it under the broiler for a delicious open face pizza sub.

 

My 31 days started here

Fellow 31 dayers here

DAY 6 - CROCK POT/HOT DISH NIGHT & RECIPES

All my boys have a church activity on Wednesday night, so I really wanted to find something easy to make.  Enter the crock pot - (actually it's really a slow cooker, Crock Pot is a brand....whatever.)  and the Hot Dish.  (Remember, my boys don't like the word casserole...I gave up trying to figure them out!)  Both are pretty self-explanatory.  Let's just jump right to the recipes.

TEXAS HASH
2 T. oil
1 large onion, diced
(opt) lg. green bell pepper or 2 stalks of celery, diced
1 lb. ground beef
1 28-oz. can diced tomatoes
1 c. uncooked rice
1  tsp. chili powder
2 tsp. salt
1/8 tsp. pepper
Preheat oven to 350 degrees.  Grease/spray a 9x13 pan and then evenly pour the rice in the bottom of the pan.  Set aside.  Cook the onion (and bell pepper or celery, if using) in the oil until soft.  Add the ground beef and cook until browned.  Next, add the tomatoes and seasonings, gently pour the mixture on top of the rice in the 9x13 dish.  (making sure the rice is completely covered by the tomato/beef mixture.  Cover dish with foil and place in the oven for 45 minutes.  Remove the foil and cook another 15 minutes.  My boys polish off the dish in record time!

SPAGHETTI BAKE

1 lb. spaghetti

1 lb. breakfast sausage

dollop or two of sour cream

1 can/jar spaghetti sauce

Cook the pasta according to directions, drain and place in a greased 9x13 baking dish.  Spoon a dollop or two (your preference) of sour cream into the pasta and mix.  (I generally use two forks)  Smooth out your pasta evenly in the dish.  Next, brown the sausage in a skillet.  When fully cooked, pour your spaghetti sauce into the skillet.  I also put an inch or so of water in the can from the sauce and add that to the skillet.  Stir the sauce and meat around to pick up the bits from the bottom of the pan.  Then carefully pour the sausage/sauce mixture on top of the pasta.  Spread evenly over the top and place in a 350 degree oven for 20-30 minutes.  (everything's cooked, just warming it through)  You can choose to sprinkle cheese over it while it bakes.  We generally sprinkle with parmesan cheese at the table.  ENJOY!

CROCK POT DRUMSTICKS

(I've seen this recipe on a few different blogs.  I'll just credit the one I first grabbed the recipe from at Creatively Domestic  I think this is the best recipe!  Inexpensive, easy and it actually tastes better without the skin!!!)

2 tsp. salt

1 Tbsp. paprika

2 tsp. chili powder

1 tsp. onion powder

1 tsp. dried thyme 

1/2 tsp. garlic powder

1/2 tsp. black pepper

3-4 lbs. chicken drumsticks, skinned (optional, but it tastes better!)

foil for crumpling up in crockpot

In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken. Crumple up foil  and put in the bottom on your crock pot. Top the foil with the spice rubbed chicken pieces. Cook on LOW for 8-12 hours until very tender. (hers was perfect after 6 hours on Low)

**MY TWO CENTS: I use a little cooking rack in the bottom of my crock pot.  You want to keep the chicken off the bottom of the crock pot.  With the skin off and the spices rubbed into the drumsticks, it makes a nice, firm outer shell with the incredibly tender chicken inside.  TRY THIS ONE!

HONEY BOURBON CHICKEN

(From Real Mom Kitchen)

1 lb. boneless, skinless chicken thighs

salt & pepper

1 onion, diced (she only used 1/2 cup)

1 c. honey

1/2 c. low sodium soy sauce (I use a Japanese soy sauce since it's lower in sodium)

1/4 c. ketchup

2 T. canola oil

2 cloves of garlic, minced

1/4 tsp. red pepper flakes (you can omit or increase, to taste)

1-2 T. cornstarch

Hot Rice

Sesame seeds, optional

Salt & pepper chicken and place in your slow cooker. Place onion on top of chicken. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, and red pepper flakes. Pour mixture over the chicken in the crockpot. Cook on low for 3-4 hours. Remove chicken from crock pot and slice into strips. In a small bowl, combine 1 Tbsp. cornstarch with 1 Tbsp. water. Pour into sauce remaining in the crock pot and stir to combine. If sauce in not thick enough repeat with another Tbsp. of the cornstarch water. Place the chicken back in the sauce and stir around to recoat the chicken in the sauce. Serve over cooked rice and sprinkle some sesame seeds on top (optional).

**MY TWO CENTS: Those were her directions, but I like to pressure cook it.  I place everything in the pressure cooker (following directions #1-3) and cook on high pressure for 8 minutes.  Then I let it naturally release and follow the directions from #5-8. It's quick and DELICIOUS!!!!

  
CROCKPOT PESTO LASAGNA recipe from Anna Jensen

1 (26 oz) jar prepared pasta sauce
1 (10 oz) box lasagna noodles
1 (11 oz) container of pesto (or use the pesto recipe above)
1 (15 oz) container of ricotta cheese (I use cottage cheese - you can process in the food processor for a smoother consistency)
12 oz. fresh spinach
1 c. grated parmesan cheese
16 oz. mozzarella cheese, sliced
1/4 c. water
Put 1/4 c. pasta sauce in bottom of your crock pot and swirl in around.  Add layer of uncooked noodles (you can break them) Smear ricotta cheese (or cottage cheese) and pesto onto the noodles.  Add a handful or two of spinach and top with a layer of parmesan and sliced mozzarella cheese.  Repeat until you run out of ingredients (squish it down)  Add 1/4 c. water on top.  Cover and cook on low for 6 hours or on high for 3-4 hours.  It will be done when top layers begin to brown and cheese in melted and bubbly.  Uncover and let it sit for 10 to 15 minutes before serving.  So yummy!

My 31 days started here

Fellow 31 dayers here

DAY 5 - MAKING YOUR OWN STOCK (the easy-peasy way)

First, if I can make chicken stock - ANYONE CAN!  This was my first attempt and I'm so proud of myself, I had to share!  Let's start at the "why" first.

 It all started with whole chickens on sale at Fresh & Easy last week for $0.64/lb.  I purchased two chickens (3lb & 3.5lb) for just over $4 total.  I decided to roast them together the other night for dinner.  (DELICIOUS, by the way)  My family devoured one whole chicken and a small portion of the second chicken.  My husband then took the meat off the second chicken for another meal and the carcasses went directly into the crock pot.  I added some carrots, two very small onions (didn't even peel them) and one red bell pepper cut into quarters.  Then I filled it with water from the tap, set it to low.  Just let it cook on low all night and you wake up with chicken stock.  THAT'S IT!!!! (I told you it was easy-peasy!)

 Just look at it!  It smells heavenly and looks divine.  Tonight I'm making potato soup and I can't wait to try it with my new stock.  I love the value too.  Two chickens for $4 = two meals and 3 quarts of chicken stock.  You can't beat that!

ROASTED WHOLE CHICKEN

1 whole chicken around 3 lbs. (If roasting two at a time, just double the ingredients below)

2 T. butter

2 T. oil (I used olive oil)

2 t. paprika

1 t. salt

1 t. onion powder

1 t. thyme

1/2 t. garlic powder

1/4 t. cayenne

1/4 t. pepper

1 onion (opt)

Preheat oven to 450 degrees.  Rinse your chicken off and pat dry with paper towels.  You may cut up the onion and place in a shallow roasting dish to support your chicken.  (or you can omit and use a rack)  Mix the paprika, salt, onion powder, thyme, garlic powder, cayenne, and pepper in a bowl and set aside.  Next melt your butter and then mix with the oil.  Rub this all over your chicken.  Then sprinkle the rub on the bird.  Place in the 450 degree oven for 20 minutes.  Then reduce the heat to 400 degrees and continue to cook for 30-40 minutes.  If the chicken is getting too dark, tent with foil.  (Make sure internal temp is 165 degrees) Make sure to follow the directions above to make your own chicken stock.

Tomorrow - Soup, Salad, Sandwiches (in any combination)

Plus - a delicious Potato Soup recipe!

My 31 days started here

Fellow 31 dayers here

LEMON CHICKEN ORZO SOUP

( André Karwath via Wikimedia Commons)

I love soup!  It's delicious, comforting and generally inexpensive.  I make it often throughout the year, even in the summer.  I think my veggie soup is made the most.  One of my sons complains every time I make the veggie soup, he loves, loves, loves chicken noodle. He loved the canned soup, but I don't buy that anymore.  I've tried different recipes to make it for him, but he's always had a complaint or two.  One day I tried this recipe because it sounded good to me.  I wasn't sure anyone else would like it.  With lemon in it, I didn't even consider this would be a chicken noodle soup to appease my son.  Turns out - HE LOVES IT!  I think you will too.
LEMON CHICKEN ORZO SOUP
8 c. chicken broth
1 large boneless, skinless chicken breast (I put it in straight from the freezer)
3-5 carrots, peeled and sliced
3 stalks of celery, diced
1 onion, chopped
freshly ground pepper
1 c. orzo pasta (I've even substituted cooked rice, just make sure it's fluffy rice before putting it in the soup)
1 whole lemon, juiced
Place all the ingredients except the lemon juice in a stock pot.  Cover and bring to a boil over high heat.  Reduce the heat to low, cover and simmer, stirring occasionally, for 30 minutes (or until the veggies are tender and the chicken is cooked)  Remove the chicken breast and cut into strips or diced.  Then return to the pot, add the lemon juice and stir well to mix.  (taste and add salt if needed)
DELICIOUS!

CHICKEN!

(Preschool farm day)

Chicken is inexpensive, delicious and good for you!  You can also cook it a million ways.  I typically buy a bag of boneless-skinless breasts, boneless-skinless thighs, and drumsticks.  Leg quarters are also a great buy.  Here's where I buy my chicken and some of our favorite recipes.

Costco: I buy the frozen bag of chicken thighs here.  (approx. $1.85/lb.) I sometimes buy the chicken breasts here too. (approx. $2.00/lb)

Grocery ads: right now there are chicken breasts for $1.67/lb. at a local grocery store.  I generally buy drumsticks while they're on sale at the grocery store as well.  Currently leg quarters are $0.75/lb - 10 lb. bag - at another store. (remember: WalMart does ad match.  Bring in the grocery ad and they will match the price for you - see store for details)

Boneless-Skinless Chicken Breasts

Cooking and shredding chicken is great for Mexican Fiesta Night.  We use it on nachos, in burritos, salads or enchiladas.  Chicken salad sandwiches are good for lunch or dinner and adding shredded chicken to my vegetable soup makes it a hearty meal. We also love Chicken Spinach Fettucini, Buffalo Wing Chicken Dip, Chicken Crescent Rolls, Mexican-ish Chicken, Chicken & Broccoli Braid, Lemon Chicken Soup, Chicken Scampi, Chicken Lettuce Wraps or just grilling it.

Boneless-Skinless Chicken Thighs

Years ago I took some Asian cooking classes and they used the thighs because the higher fat content made them more tender and juicy.  I agree and they're used in our home for Honey Bourbon Chicken, Teriyaki Chicken, and Stir-Fry (although you can use chicken breasts)

Drumsticks

These are great baked, barbecued, and as Crock Pot Drumsticks - our favorite!  I've seen recipes for "oven-fried" chicken, when I try it, I'll share.

Leg Quarters

We normally don't buy them, but when we do we grill them with a little BBQ sauce at the end.  Growing up I had them in a chicken & rice casserole.  You can also cut the leg and thigh apart and use them separately.

RECIPES

CHICKEN SPINACH FETTUCCINI

1 lb. boneless-skinless chicken breast

1 lb. fettuccini noodles

1 (8-10 oz) pkg. spinach (frozen or fresh)

3 Tbsp. olive oil

Lemon Herb Seasoning

Salt & Pepper to taste

Season the chicken with the salt, pepper, and extra, extra lemon herb seasoning.  Put the olive oil in a baking dish and add the chicken.  Bake at 325 degrees for 45 minutes.  Prepare the fettuccini and heat the frozen spinach, then mix together. (if using fresh spinach, I just coarsely cut it and throw it in the pan with the hot, drained noodles - cover with the lid until the spinach is wilted) When the chicken is cooked, cube it and add to the fettuccini and spinach.  Make sure you add all the chicken drippings to the dish.  Sprinkle with more lemon herb seasoning if needed.

**If I'm in a rush, or don't have my chicken already thawed, I generally use the pressure cooker.  I place the chicken, oil and seasonings in and pressure on high for 8-10 minutes.  Let release naturally, then cube it and add to noodles and spinach.

HONEY BOURBON CHICKEN

(From Real Mom Kitchen)

1 lb. boneless, skinless chicken thighs

salt & pepper

1 onion, diced (she only used 1/2 cup)

1 c. honey

1/2 c. low sodium soy sauce (I use a Japanese soy sauce since it's lower in sodium)

1/4 c. ketchup

2 T. canola oil

2 cloves of garlic, minced

1/4 tsp. red pepper flakes (you can omit or increase, to taste)

1-2 T. cornstarch

Hot Rice

Sesame seeds, optional

Salt & pepper chicken and place in your slow cooker. Place onion on top of chicken. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, and red pepper flakes. Pour mixture over the chicken in the crockpot. Cook on low for 3-4 hours. Remove chicken from crock pot and slice into strips. In a small bowl, combine 1 Tbsp. cornstarch with 1 Tbsp. water. Pour into sauce remaining in the crock pot and stir to combine. If sauce in not thick enough repeat with another Tbsp. of the cornstarch water. Place the chicken back in the sauce and stir around to recoat the chicken in the sauce. Serve over cooked rice and sprinkle some sesame seeds on top (optional).

**MY TWO CENTS: Those were her directions, but I like to pressure cook it.  I place everything in the pressure cooker (following directions #1-3) and cook on high pressure for 8 minutes.  Then I let it naturally release and follow the directions from #5-8. It's quick and DELICIOUS!!!!

CROCK POT DRUMSTICKS

(I've seen this recipe on a few different blogs.  I'll just credit the one I first grabbed the recipe from at Creatively Domestic  I think this is the best recipe!  Inexpensive, easy and it actually tastes better without the skin!!!)

2 tsp. salt

1 Tbsp. paprika

2 tsp. chili powder

1 tsp. onion powder

1 tsp. dried thyme 

1/2 tsp. garlic powder

1/2 tsp. black pepper

3-4 lbs. chicken drumsticks, skinned (optional, but it tastes better!)

foil for crumpling up in crockpot

In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken. Crumple up foil  and put in the bottom on your crock pot. Top the foil with the spice rubbed chicken pieces. Cook on LOW for 8-12 hours until very tender. (hers was perfect after 6 hours on Low)

**MY TWO CENTS: I use a little cooking rack in the bottom of my crock pot.  You want to keep the chicken off the bottom of the crock pot.  With the skin off and the spices rubbed into the drumsticks, it makes a nice, firm outer shell with the incredibly tender chicken inside.  TRY THIS ONE!