FRENCH BREAD

FRENCH BREAD - warm from the oven!

This bread is so delicious and unbelievably easy to make.  Don't worry if you don't have a pan like this, you can use a cookie sheet.  I first came across this recipe while watching The Food Nanny.  Just last month I finally tried it out and HEAVEN HELP ME it's good.  Everyone loved it so much we had to make it the next night too. 

FRENCH BREAD

recipe from The Food Nanny

1 1/2 c. warm water

1 1/2 Tbsp yeast

2 tsp. sugar

3 1/4 c. flour

2 tsp. salt

Combine 1/2 c. of the water, yeast and 1 tsp. of the sugar in a bowl, let stand 5 minutes until bubbly.  In a large mixing bowl, combine the flour, salt, remaining sugar and yeast mixture.  Add the rest of the water and mix (I just used a spoon).  Pour out on a floured counter and knead briefly.  Cut the dough in half and shape into two long loaves.  Place on a greased baguette pan or cookie sheet and gently score the top of the bread with a sharp knife.  Let rise under a towel for 30 minutes. Preheat your oven to 450 degrees and place a shallow pan of water in the bottom rack of the oven to create steam.  Bake for 15 minutes.  

Optional: melted butter 

you can brush the tops with butter half way through baking 

OR brush with butter after they come out of the oven for a softer crust

I brushed it with butter out of the oven the first night, but the second I opted to omit the butter. 

Heaven!

BROCCOLI SALAD

This is one of my favorite salads!  It's so yummy and I get so many compliments on it.  Last week, my cousin's wife requested it at her baby shower.  Yesterday, it was served at my brother's wedding (one of my friends was kind enough to make it for me).  Next week, I'll be making it after General Conference with our extended family.  It's really good and easy.  You can chop everything up and add the dressing just before you're ready to serve it.  Enjoy!

BROCCOLI SALAD (from Bronwyn Brown, found in our church cookbook)
8 c. chopped broccoli
1 1/2 c. chopped celery
1/2 c. raisins
1/4 c. roasted sunflower kernels
1 lb. bacon, cooked and chopped up
Dressing:
1 c. mayo
3/4 c. sugar
3 Tbsp. apple cider vinegar

Mix the broccoli, celery, raisins, sunflower kernels and bacon in a large bowl.  In a separate bowl, stir the mayo, sugar and vinegar together. Stir well.  Add your dressing to the salad and mix well before serving.

BLUEBERRY MUFFIN SMOOTHIE

Photo from here

This is an easy recipe and the latest pin on my Pinterest Success Board.  Brandi from Bran Appetit! came up with it and Asher and I really like it.  It's really easy, but you need to do a little prep the night before.

BLUEBERRY MUFFIN SMOOTHIE

From Bran Appetit!

The night before in a pint jar, I place 1/2 c. oats, 1 c. milk, 1/2 t. vanilla, 1 t. chia seeds, and a pinch of salt.  Tighten the lid and give a quick shake and place in the fridge overnight.  In the morning, pour the contents into your blender and add 1/2 c. milk and 1 c. frozen blueberries.  I also added a little honey.  Blend until smooth.  It says one serving, but we've shared it.  So yummy!

BACON & JALAPENO POPPERS GRILLED CHEESE

Oh my heavens this was good!  I found the recipe on Pinterest, imagine that.  Just a little prep work before you can build this sandwich.  First, roast your jalapenos.  I placed mine on a cookie sheet and put it in my oven on broil, flipping the peppers once.  When they are roasted, place in a paper sack and close the bag up.  15 minutes later, I was able to easily peel them, then seed them.

 Next up, bacon.  We choose turkey bacon, but use what you like.  I cook mine on our electric griddle.

 It wouldn't be jalapeno popper grilled cheese without cream cheese.  The original recipe called for 8 oz. of cream cheese, that was way too much for us.  3 - 4 oz. would have been just right.  When the cream cheese is softened, mix in the shredded cheese.  I used mild cheddar and monterey jack.

 Things are prepped and it's time to make the sandwich.  Butter one side of each slice of bread.

 I stacked the bread, butter sides together.  Then spread on some of the cheese mixture.  If it's difficult to spread, just take a little bit at a time and press it onto the bread.

 Stack your bacon and jalapenos next.  I used 1 1/2 slices of bacon per sandwich. Then cook on both sides until it's golden brown and the cheese is all melted.

 And some baked sweet potato fries would be divine next to it!

 Doesn't it look delicious!

 And yes, I did make a little fry sauce for those fries, thanks for asking!

 Roscoe REALLY wanted some too.  Poor Roscoe!

BACON & JALAPENO POPPERS GRILLED CHEESE
(original recipe here)
4 jalapenos
6 slices of bacon (OK, we just make up the entire package and store the rest in the fridge for sandwiches or with eggs)
3 - 4 oz. cream cheese
1/2 c. shredded cheddar
1/2 c. shredded monterey jack
8 slices of bread
butter
Broil your jalapenos until they are roasted nicely.  Place the peppers in a paper sack and fold the bag down - we even clipped the bag with a chip clip.  15 minutes later, peel & seed them and set aside.  Cook up your bacon and set aside.  Bring the cream cheese to room temperature and then mix in the other cheeses.  Butter one side of each slice of bread.  Place two slices of bread, butter sides together.  Spread on a layer of the cheese mixture and stack 1 1/2 slices of bacon and one jalapeno on top.  Place the bottom slice of bread on top of the sandwich and cook until golden brown and then cheese is melted.  Optional: Cut in half to look at that beautiful sandwich you made!  I added a side of baked sweet potato fries.  Delicious meal!

STUFFED PEPPERS

This is the first time that I've ever made this recipe.  I searched tons of recipes and decided to go with fully cooking my filling and then stuffing my peppers.  It was a really easy meal to make and it got rave reviews!  The truth is, I've always wanted to make Stuffed Peppers and finding 10 yellow bell peppers/$1 was just the push I needed to act. (I found them at Superstition Ranch Market)

Don't they look yummy!

I really love yellow peppers.

 

I couldn't believe that my boys were so excited about them.  Asher even asked if he could eat the pepper and was surprised that he could eat the "bowl" it was cooked in.  In fact, my boys loved it so much that they even had seconds.  (boys=my teenagers, my 8 year old was not impressed, but he did eat one bite) 

 Ready to eat!

STUFFED PEPPERS
(You can make this recipe southwestern with black beans and corn.  Have fun and get creative!  This was similar to Texas Hash, that's probably why my boys loved it so much!)
4-6 bell peppers (any color - my dish fit 7....OK, I squeezed 7 in there!)
1 T. oil 
1 med. onion, diced
1 lb. ground beef (you can use ground turkey or chicken, or make it vegetarian with beans)
salt/pepper to taste
I also used Italian seasoning and chili powder
1 (15oz) can diced tomatoes
1 1/2 c. cooked rice (I used white,you could use brown or couscous, quinoa, or any other grain)
1 c. shredded cheese (any kind - I used up the last of my pepper jack and some mild cheddar)
First, I did choose to boil my peppers for 3-4 minutes before stuffing them.  Just boil a pot of water and prep the peppers by cutting the tops off and pulling the seeds and membranes out of the center.  Then put them in the boiling water for 3-4 minutes.  After pulling them out, I set them upside down to drain.  For the filling, I cooked up some rice then use a skillet to start cooking the diced onions in the oil.  After a few minutes, I added the ground beef and cook until all the pink is gone.  Season the meat and then add the tomatoes and cooked rice.  Stir until blended.  Place the peppers in your dish and stuff.  Top with cheese and bake in a 350 degree oven for 30 minutes. 

BAKED PUMPKIN DOUGHNUTS

Sorry I'm a day late on this recipe.  I've been wanting to try out my new doughnut pan, so I picked Baked Pumpkin Doughnuts.  After the first batch was done, I asked my kids to try it.  They loved them!  Then I took a couple to the neighbors and they loved them too!  SUCCESS!  It was simple enough to make, but I wish I had another doughnut pan.  Since I knew I didn't have the patience to use my one doughnut pan for all of them, I made a batch of 24 mini muffins - which I called doughnut holes.  I was able to get 12 doughnuts and 24 mini muffins out of this recipe.  Next time I want to glaze them....yum!
BAKED PUMPKIN DOUGHNUTS
(recipe from King Arthur Flour)
1/2 c. vegetable oil
3 large eggs
1 1/2 c. sugar
1 1/2 c. canned pumpkin puree
1 1/2 t. pumpkin pie spice (or you could use 3/4 t. ground cinnamon, 1/4 t. ground nutmeg, 1/4 t. ground ginger)
1 1/2 t. salt
1 1/2 t. baking powder
1 3/4 c. + 2 T. all-purpose flour
3 T. cinnamon sugar
Preheat the oven to 350 degrees.  Lightly grease two regular doughnut pans.  If you don't have doughnut pans, you can bake them in a mini muffin tin.  Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.  Add the flour, stirring just until smooth.  Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 c. of batter in each well.  Bake the doughnuts (or mini muffins) for 15 - 18 minutes, or until a cake tester inserted into the center of one comes out clean.  Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.  While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.  Cool completely, and wrap airtight; store at room temperature for several days.

DAY 30 - PASTA SALAD

(3 years ago this Halloween night wore my 5 year-old out!)

It's late and I can't believe that I haven't posted my recipe yet.  It's my basic pasta salad recipe.  We love this salad.  Colton especially loves it and takes it in his lunch whenever we have it. Make sure you make it in advance.  The key is to let the dressing soak into the pasta for the best flavor.  I make it the night before we are having it.  In a pinch, you could make it in the morning to have for dinner that night.
PASTA SALAD
1 lb. box bowtie pasta (this is our favorite, but choose what you like)
10 oz. fresh tortellini (I buy the spinach tortellini at Trader Joe's for $1.99)
1/4 c. Bernstein's Cheese Fantastico Dressing  (this dressing is so good, you won't believe it's also low in calories!)
1/4 c. Ranch Dressing (homemade or from a bottle)
Now for the fun - YOU decide what you want in your salad
(what we choose quite often)
1 c. black olives
1/2 c. (or more) green olives
handful of grape tomatoes
diced carrots
broccoli
Occasionally I'll add some white beans or kidney beans to the salad
I cook the pastas according to the directions, drain them and rinse them off to cool them.  Put the pasta in a large bowl.  Add the diced the veggies, olives and beans on top of the pasta.  Then pour the dressings on and toss the salad.  Make sure it's all coated and moist from the dressing.  Add a little bit more of both dressings if needed.  Then cover the bowl and place in the refrigerator.  I prefer to leave it overnight, but you could make it in the morning for dinner.  I'm not only chilling the salad, I want the pasta to soak up all the dressing.  The next day I add a little drizzle of the Cheese Fantastico dressing and toss the salad again.  You aren't looking to use a lot of dressing, just moisten it a bit.  So, so good!

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DAY 29 - CHOCOLATE PECAN PIE

OK, so it wasn't fair to show you this picture and not give you the recipe.  It's not budget friendly for your average night, but it is a must for us at Thanksgiving and Christmas Eve.  I didn't make it once....ONCE for one of those holidays and my extended family let me know it!  I won't make that mistake again.  On Thanksgiving, everyone eats with their own families, but that evening they all come to my home and we all share desserts.  This get together is so fun and easy!  The kids run around and the adults talk and talk. (of course we eat plenty of desserts too)  For Christmas Eve, all the extended family comes over and everyone contributes to the meal and desserts.  (I generally make a soup, broccoli salad and chocolate pecan pies)  Last year we had 60 people over and the kids outnumbered the adults!  Occasionally we even have a little bit of this pie left.  (Just in case you were wondering, it makes a fantastic Christmas morning snack!)

CHOCOLATE PECAN PIE

(Recipe from Susie Rogers)

3 eggs

1/2 c. sugar

1 c. light corn syrup

1 c. chopped pecans

6 oz. semi-sweet chocolate chips

2 T. melted butter

1 t. vanilla

1 unbaked 9 inch pie shell

Preheat oven to 350 degrees.  In a large bowl, beat eggs well.  Add corn syrup, nuts, chips, sugar, butter and vanilla.  Mix very well.  Pour evenly into crust.  Bake at 350 degrees for 50-60 minutes.  Cool completely.  Serve warm or cold with whipped cream.  Can be wrapped well and frozen for later use.

***Even though I make two pies, I never double the filling recipe in the same bowl.  I make my first pie filling and put it in the pie crust, then use the same bowl (no need to clean it) and make the filling for the second pie.  I've made my own crust at times, but when you can buy 8 rolled pie crusts for under $7 at Costco - it's hard not to go that route.  One last note: this pie is good right away, but I think it's even better the next day!

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DAY 28 - SWEET POTATO GRATIN

Chocolate Pecan Pie

(and yes, I'm fully aware this photo has nothing to do with this recipe, except for the fact that they both shared the Thanksgiving table.  Unfortunately, I didn't take a photo of the Sweet Potato Gratin)

This recipe is so delicious!  I came across it in 2010 and made it for our Thanksgiving dinner and I was blown away by how good it was.  I'm used to a sweet recipe for my sweet potatoes, I really didn't think sweet potatoes and cheddar cheese would be good together.  Boy, was I wrong!  

SWEET POTATO GRATIN

(recipe from REAL SIMPLE)

5 T. butter

1 large onion, chopped (about 2 cups)

1/2 c. all-purpose flour

2 c. whole milk (I used whatever I had on hand)

1 T fresh rosemary leaves, chopped

1 t. kosher salt

freshly ground pepper

3 large sweet potatoes, peeled and shredded (about 4 1/2 c.)

2 c. cheddar cheese, shredded (8 oz)

1/2 c. bread crumbs

Heat oven to 400 degrees.  Lightly coat a 9-inch square baking dish with vegetable cooking spray.  In a medium saucepan, over medium heat, melt the butter and add the onion; cook until softened, about 10 minutes.  Remove from heat, stir in the flour, then whisk in the milk, rosemary, salt, and a few grinds of pepper.  Heat to boiling, whisking constantly.  Stir in the sweet potatoes.  Transfer to the baking dish and sprinkle with the cheddar cheese and bread crumbs.  Bake for 30 minutes or until golden.

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DAY 27 - PUMPKIN BARS

 

Tonight was our Trunk or Treat party at church.  The kids had a great time and we enjoyed pulled pork, salad and homemade rootbeer.  Dessert was simple and delicious, pumpkin bars.  Here's my mom's recipe:
PUMPKIN BARS
Bars:
4 eggs, beaten
2 c. sugar
1/2 c. vegetable oil
1 (15 oz) can Libby's pumpkin
2 c. Bisquick
2 t. cinnamon
1/2 - 1 c. raisins (optional)
Topping:
3 oz. cream cheese
1/3 c. butter
1 T. milk
1 t. vanilla
2 c. powdered sugar
With your mixer on medium speed, beat together the eggs, sugar, vegetable oil, and pumpkin.  Without your mixer, stir in the Bisquick, cinnamon and raisins.  Put in a greased 10x15x1 pan.  Bake at 350 degrees for 25-30 minutes.
Topping (once cooled): Mix the cream cheese butter, milk and vanilla.  Mix in the powdered sugar and top the pumpkin bars.

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DAY 25 - ROASTED VEGGIES

I'm so glad the weather is cooling off. (mid to high 80's for us in the Valley of the Sun)  The cooler weather makes it more manageable to use my oven.  My favorite (and easiest) way to cook most veggies is roasting them.  That's exactly what I did on Monday.  I cut up an orange cauliflower (yes, I said orange), a zucchini, two tomatoes, and two onions.  Then I tossed them with a little olive oil and spread them onto a jelly roll pan.  Sprinkle with some kosher salt and fresh ground pepper and pop it into a 425 degree oven for 35-40 minutes.  I generally turn the pan in the middle of the roasting time.  You can't really see from this photo, but I served the roasted veggies over some pasta and sauce and then sprinkled it with parmesan cheese.  So filling and delicious!

 Another favorite of my family is roasted potatoes.  Here I quartered red potatoes and roasted them in a 450 degree oven for 25-40 minutes.  (depending on the size of the potatoes)  Most nights I'm in a hurry.  I will dice my potatoes, toss with olive oil, sprinkle with salt and pepper and then put them in the oven set to broil.  I check on them after 10 minutes, turn the pan and then cook another 10-15 minutes - until they are very tender when pierced with a fork.

Then there's butternut squash, cut in half (length-wise), remove seeds, spray the cookie sheet with oil, place the halves face down and roast at 350 degrees for 45 min. - 1 hour.  Again, you want it to be fork tender.  You can use the squash as a side dish or to make some delicious soup.  Now get roasting!

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DAY 24 - SOUR CREAM SYRUP

This syrup is so delicious.  I fell in love with it when we were camping with friends.  It makes a lot and is great to make when you have a crowd over.  Good thing the holidays are coming up, lots of get togethers and opportunities to make this syrup.  It's sweet and caramel-y (that's a word, right?)......I think I need some now.
SOUR CREAM SYRUP
1 stick of butter
2 c. sugar
1 c. sour cream
1 t. vanilla
scant teaspoon of baking soda
In a big pot, melt the butter, sugar and sour cream together and stir.  After it boils, you can take it off the heat and add the vanilla and baking soda.  It will foam up! (that's why you need a big pot)  Then serve it over waffles, french toast or pancakes.  It's so, so delicious!

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DAY 23 - LEMONY ASPARAGUS

LEMONY ASPARAGUS
1 bunch of asparagus, cut into thirds
2 T. olive oil
2 T. parmesan cheese
1 t. lemon zest
salt/pepper
First, start a saucepan two-thirds full of water to boil.  Cut the woody stems off the asparagus and discard.  Then cut the asparagus into thirds.  When the water is boiling, put the asparagus in for 2-4 minutes.  (I generally separate the tip of the spears and the stems - then I boil the stems for 2 minutes and add the spears for an additional 1-2 minutes)  Drain and place into your serving bowl.  Add the olive oil, parmesan, lemon zest and salt & pepper.  Toss to coat.  Easy, quick and delicious!

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DAY 22 - CINNAMON CRUNCH POPCORN

My family loves popcorn.  It's a great treat, inexpensive and there are so many ways you can make it.  We use a Whirly Pop Popcorn Maker.  (We even have two of them!)  There are four standard recipes we use (but there are so many more we're excited to try):

Regular Buttered Popcorn

Pretty self-explanatory, pop some corn, add a little melted butter and salt.

Cinnamon Bun Popcorn

Recipe from Our Best Bites....so yummy!!!!!  (I have the title "popcorn lady" at my kids prep school because of this recipe)

Vanilla Crunch Popcorn

I make it the same way as the cinnamon bun popcorn, just white sugar instead of brown, no cinnamon and add 1/4 t. salt.

Cinnamon Crunch Popcorn

I love this recipe.  It reminds me of summer and girls camp.  Lots of people love it too and tell me it reminds them of churros.

CINNAMON CRUNCH POPCORN
(recipe adapted from Whirly Pop recipe guide)
Topping:
2 T. sugar
2 t. cinnamon
1/4 - 1/2 tsp. salt (to your preference)
pinch or two of nutmeg (I grate a little whole nutmeg into the bowl)
Place all the ingredients in a bowl and mix well.  Set aside.

Place this in the whirly pop and pop over the stove top.
1/4 c. popcorn
1/4 c. oil
1 T. sugar
When the popcorn is finished popping, open the lid and pour topping over popcorn, then close lid and stir until it's thoroughly mixed.  Pour into a large bowl and it will get crispy as it cools.  YUM!  Enjoy some this fall.

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DAY 21 - HOMEMADE TAKE-OUT NOODLES

I found this recipe $2 Noodles off of Cheeky Kitchen.  I noticed that it's not listed on there anymore.  Every time I make this recipe it really satisfies my craving for take-out noodles.  So now I call it Homemade Take-Out Noodles.  It's definitely a family favorite with my boys and even my mom! 
HOMEMADE TAKE-OUT NOODLES
(I would have included a photo, but it's always eaten too fast!  I'll try to add one soon.)
3 pkg. beef ramen
3 pkg. chicken ramen
2 T. sesame oil (I've seen dark and light colored sesame oils, I buy the dark looking oil - very flavorful)
2 T. olive oil
1 pkg. frozen stir-fry veggies (I've found the one pound packages at Fresh & Easy for 2/$3 or you could cut up veggies you have on hand)
2 t. garlic, minced
1/2 t. fresh ginger, grated
First, open all the ramen packages and remove the noodles & set aside the seasoning packets.  Get a big pot of water boiling for the noodles.  While the water is heating up, heat a large skillet and then add the oils.  Next, add the garlic and ginger, stir for about 30-45 seconds.  Add your frozen veggies and the seasoning packets and stir to coat.  Let the veggies heat up, stirring as needed.  When the water is boiling in the pot, add your ramen noodles, stirring occasionally.  When the ramen noodles are done, drain in a colander and add to the heated veggies.  Toss to coat the noodles, then taste.  You may choose to add a little more sesame oil.  Serve and enjoy!

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DAY 18 - PORK CARNITAS

OH. MY. GOODNESS!

This is too good!!!!  I found mini tortillas and we made tacos.  I can't believe how good this was, as good (or better than) Chipotle's carnitas!

PORK CARNITAS recipe from PaleoBetty.com

2 1/2 lb. boneless pork shoulder, cubed into 1 1/2 in. pieces

5 cloves garlic, minced

2 t. dried Mexican oregano

1 t. ground cumin

1 T. sherry vinegar (I used mirin)

2 t. kosher salt

freshly ground pepper (several twists)

1 yellow onion, quartered

3-4 bay leaves

Place the pork in the crock pot and add the garlic, oregano, cumin, sherry vinegar (or mirin), salt & pepper.  Stir to coat all the pieces.  Then place the onion and bay leaves on the top.  Cook on Low for 6 hours. (mine was probably done just after 5 hours)  I pulled the onions out and served them on the side.  Shred the meat and you are ready to eat!  I also set out colby jack & pepper jack cheese and pico de gallo for our tacos.

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DAY 11 - FAMILY FAVORITES

(in their Sunday best - Easter 2012)

I'll admit, with two teenagers, we often push our Friday night pizza to Sunday.  It just works when kids are really busy, but that doesn't mean we don't make some of our favorite family dishes this day.  Last Sunday, we had lots of extended family over for a potluck dinner - all salads and then we made homemade doughnuts.  (which are now a family favorite!)  The best part of Family Favorites night is that it can be anything! 

Roasted Turkey

Spaghetti Bake

Spicy Cashew Chicken

Teriyaki Chicken

Parmesan Topped Tilapia with Creamy Lemon Pasta

Waffles, Eggs & Bacon

Texas Hash

Most of these recipes have already been posted, but our absolute favorite thing about Sunday - Tony Cookies!  Whether its a full or half batch, my husband makes cookies for the boys nearly every week.  Here's his recipe - adapted from our friend, Susie Rogers.
CHOCOLATE CHIP OATMEAL COOKIES
(we half this recipe quite often, it makes a lot of cookies)
4 sticks of real butter, softened
2 c. brown sugar
2 c. sugar
3 large eggs
1/4 c. peanut butter
2 t. baking soda
2 t. baking powder
2 t. salt
2 t. vanilla extract (this will make a bubbling action)
4-5 c. all-purpose flour (depending how firm you like your dough)
2 c. old-fashioned oats
12 oz. chocolate chips
1 c. coconut (optional)
1 c. chopped pecans (optional)
Add the butter, brown sugar, sugar, eggs and peanut butter and mix well.  Then in the middle of the mixture, pile in order (that's important) the baking soda, baking powder, salt and then vanilla.  Let it bubble up and then stir well.  Add the flour, until it's the consistency you want.  Add the old-fashioned oats.  Add the coconut and pecans, if you choose.  Add 12 ounces of chocolate chips.  Mix and scoop out onto cookie sheets.  Bake at 350 degrees for 10 to 12 minutes.

I hope you enjoy these cookies as much as our family.....

& extended family.................

& friends.................

& neighbors!

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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 9 - PIZZA

Potato Rosemary Pizza recipe found here.  

It was seriously so delicious!  

 

BBQ Chicken Pizza

BBQ sauce, thinly sliced red onion, shredded chicken, mozzarella cheese

Pizza Dough (given to me by Lindy Manwaring)

I love this recipe.  It's easy to make and can be used right away.

1 c. water

1 T. yeast

1 T. oil

1/2 T. sugar

1/2 t. salt

2-3 c. flour

Mix the ingredients together and let rise for 4-10 minutes.  Add toppings and cook at 450 degrees for 15 minutes.

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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