Delicious soft, sweet oat bread made in the bread machine. Modified from this recipe: https://www.tasteofhome.com/recipes/honey-oatmeal-bread/
Ingredients
1 1/4 cups warm water
1/2 cup honey
2 Tbsp butter
1 cup rolled oats
1 1/2 tsp salt
3 cups plus 2 Tbps bread flour
2 1/4 tsp active dry yeast
Directions
Add ingredients as directed by bread machine directions. Ours requires dry, then wet ingredients. Select bake, light and large loaf. Bake in the machine and enjoy!
Tuesday, December 4, 2018
Spicy Asian Chicken Noodle Soup
Winter is coming and that means hot soup, roasted chicken and leftovers! Here's a tasty number inspired largely by this recipe in Cooking Light: https://www.myrecipes.com/recipe/spicy-asian-chicken-noodle-soup
Ingredients
4.5 cups homemade chicken stock
1.5 cups shredded roasted chicken
1/2 -1 cup raw, peeled shrimp
1/2 cup julienned carrots
1/2 cup thinly sliced red pepper
2 tsp Siracha
2 tsp Thai red curry paste
2 tsp soy sauce
1 2 inch peeled, chopped fresh ginger
canola oil
2 blocks Ramen Millet, Rice noodles (from Costco)
Scallions sliced as garnish
Directions
Heat ginger in canola oil. Stir in Siracha, red curry paste and soy sauce. Slowly add chicken stock. Add roasted chicken and allow to simmer for 20 minutes. Bring mixture to boil. Add carrots and red pepper. Low boil for 5 minutes. Add shrimp and cook until shrimp are cooked thoroughly. Cook ramen according to directions. Fill bowls with ramen and pour soup mixture over noodles. Garnish with green onions.
Ingredients
4.5 cups homemade chicken stock
1.5 cups shredded roasted chicken
1/2 -1 cup raw, peeled shrimp
1/2 cup julienned carrots
1/2 cup thinly sliced red pepper
2 tsp Siracha
2 tsp Thai red curry paste
2 tsp soy sauce
1 2 inch peeled, chopped fresh ginger
canola oil
2 blocks Ramen Millet, Rice noodles (from Costco)
Scallions sliced as garnish
Directions
Heat ginger in canola oil. Stir in Siracha, red curry paste and soy sauce. Slowly add chicken stock. Add roasted chicken and allow to simmer for 20 minutes. Bring mixture to boil. Add carrots and red pepper. Low boil for 5 minutes. Add shrimp and cook until shrimp are cooked thoroughly. Cook ramen according to directions. Fill bowls with ramen and pour soup mixture over noodles. Garnish with green onions.
Saturday, October 6, 2018
Hickory nut encrusted salmon
Don't think about this recipe, just do it!
Ingredients
2 salmon fillets
1/2 cup hickory nuts
1/2 cup panko flake crumbs
2 Tbsp sweet spicy sweet baby rays
3 tsp honey
3 Tbsp melted butter
salt and pepper to taste
parley flakes to taste
Directions
Preheat oven to 400 degrees Fahrenheit. Sprinkle salmon with salt and pepper. Sprinkle dried parsley flakes. Combine melted butter, honey and BBQ sauce. Pour over salmon. Combine nuts and panko flakes. Sprinkle over salmon. Cook for 12 minutes. Enjoy!
Ingredients
2 salmon fillets
1/2 cup hickory nuts
1/2 cup panko flake crumbs
2 Tbsp sweet spicy sweet baby rays
3 tsp honey
3 Tbsp melted butter
salt and pepper to taste
parley flakes to taste
Directions
Preheat oven to 400 degrees Fahrenheit. Sprinkle salmon with salt and pepper. Sprinkle dried parsley flakes. Combine melted butter, honey and BBQ sauce. Pour over salmon. Combine nuts and panko flakes. Sprinkle over salmon. Cook for 12 minutes. Enjoy!
Sunday, July 15, 2018
Singapore Curried Chicken Noodles
Inspired by a variety of singapore noodle recipes. I didn't have shrimp or pork, but this marinade made the chicken taste amazing....
Ingredients:
2 chicken breasts, cubed
3 Tbsp sweet soy sauce + 1 1/2 Tbsp sweet soy sauce
1/2 tsp five spice powder
2 tsp hot madras curry powder + 1 tsp hot madras curry powder
sesame oil
1 cup sliced red peppers
1 cup julienned carrots
2 green onions, sliced
1 package frozen edamame, shelled
1 10 oz package lo mein noodles
Directions:
For the marinade, mix 3 Tbsp sweet soy sauce, 1/2 tsp five spice powder, 2 tsp madras curry powder and place over the cubed chicken breasts. Allow to marinade at least 2 hours.
Prepare noodles by boiling water and following directions on the package. Two minutes before the noodles are cooked, add frozen edamame and bring to boil. Drain noodles and edamame. Rinse with cold water.
Heat sesame oil and stir fry vegetables (red peppers, carrots and 1 green onion) for 4 minutes in a large dutch oven pan or wok. Remove from pan. Add chicken and cook over medium low heat until chicken is fully cooked. Remove chicken from the pan. Add remaining 1.5 Tbsp sweet soy sauce and 1 tsp curry powder to pan. Add noodle mixture and stir to coat. Add chicken and vegetable mixture. Cook for 2-3 minutes until fully coated and heated thoroughly. Serve garnished with green fresh green onion.
Ingredients:
2 chicken breasts, cubed
3 Tbsp sweet soy sauce + 1 1/2 Tbsp sweet soy sauce
1/2 tsp five spice powder
2 tsp hot madras curry powder + 1 tsp hot madras curry powder
sesame oil
1 cup sliced red peppers
1 cup julienned carrots
2 green onions, sliced
1 package frozen edamame, shelled
1 10 oz package lo mein noodles
Directions:
For the marinade, mix 3 Tbsp sweet soy sauce, 1/2 tsp five spice powder, 2 tsp madras curry powder and place over the cubed chicken breasts. Allow to marinade at least 2 hours.
Prepare noodles by boiling water and following directions on the package. Two minutes before the noodles are cooked, add frozen edamame and bring to boil. Drain noodles and edamame. Rinse with cold water.
Heat sesame oil and stir fry vegetables (red peppers, carrots and 1 green onion) for 4 minutes in a large dutch oven pan or wok. Remove from pan. Add chicken and cook over medium low heat until chicken is fully cooked. Remove chicken from the pan. Add remaining 1.5 Tbsp sweet soy sauce and 1 tsp curry powder to pan. Add noodle mixture and stir to coat. Add chicken and vegetable mixture. Cook for 2-3 minutes until fully coated and heated thoroughly. Serve garnished with green fresh green onion.
Saturday, July 14, 2018
Chicken and Queso Dip
Credit to Wes Robinson for the recipe
Ingredients:
2 chicken breasts, cubed
1 lb white american cheese (we purchased this from the deli)
1/2 large onion, thinly sliced and broken into individual pieces
olive oil
taco seasoning
salt and pepper to taste
Directions:
Heat olive oil in skillet. Caramelize onions. Remove onions from skillet and set aside. Add more olive oil and chicken. Season chicken with salt, pepper and some taco seasoning. Cook chicken until brown. Add back in the onions. Place american cheese on top and stir until melted. Serve warm with tortilla chips. We ate this, Mexican rice and a salad as a complete meal!
Ingredients:
2 chicken breasts, cubed
1 lb white american cheese (we purchased this from the deli)
1/2 large onion, thinly sliced and broken into individual pieces
olive oil
taco seasoning
salt and pepper to taste
Directions:
Heat olive oil in skillet. Caramelize onions. Remove onions from skillet and set aside. Add more olive oil and chicken. Season chicken with salt, pepper and some taco seasoning. Cook chicken until brown. Add back in the onions. Place american cheese on top and stir until melted. Serve warm with tortilla chips. We ate this, Mexican rice and a salad as a complete meal!
Sunday, March 11, 2018
Chicken and Shrimp Gumbo
This takes a little extra work but makes a ton of gumbo for weekday leftovers!
Ingredients:
2 Tbsp butter
3 cloves garlic
1 cup onion
1 cup celery
1 lb okra, chopped (I use frozen but I'm sure fresh is good!)
1/4 cup butter
1/2 cup all-purpose flour
1/2 lb cubed chicken breast
4 cups chicken stock (I use homemade)
1 (14.5 oz) diced tomatoes
1 tsp thyme
2 bay leaves
pinch salt
1/2 tsp ground cayenne pepper
pinch around black pepper
1 lb andouille sausage cut into bite sized pieces (I use chicken andouille from Costco)
1 lb jumbo shrimp, peeled and deveined
1 tsp hot pepper sauce
1/8 cup Worcestershire sauce
Directions:
1. Chop garlic, onion, celery in a food processor. Meanwhile, melt butter in a large skillet over medium heat. Cook garlic, onion, and celery and stir in okra. Stir occasionally until fragrant. Set aside.
2. In a large dutch oven, over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown.
Stir in the chicken breasts. Add thyme, bay leaves, salt, cayenne pepper, and black pepper. Cook, until the chicken breasts are seared. Add the vegetable mixture and stir in chicken stock and diced tomatoes. Bring to boil, reduce heat, and simmer for 2 1/2 hours.
3. Add shrimp and andouille sausage. Stir in hot pepper sauce and Worcestershire sauce. Simmer an additional 10 minutes. Serve - I've always eaten this over rice!
Ingredients:
2 Tbsp butter
3 cloves garlic
1 cup onion
1 cup celery
1 lb okra, chopped (I use frozen but I'm sure fresh is good!)
1/4 cup butter
1/2 cup all-purpose flour
1/2 lb cubed chicken breast
4 cups chicken stock (I use homemade)
1 (14.5 oz) diced tomatoes
1 tsp thyme
2 bay leaves
pinch salt
1/2 tsp ground cayenne pepper
pinch around black pepper
1 lb andouille sausage cut into bite sized pieces (I use chicken andouille from Costco)
1 lb jumbo shrimp, peeled and deveined
1 tsp hot pepper sauce
1/8 cup Worcestershire sauce
Directions:
1. Chop garlic, onion, celery in a food processor. Meanwhile, melt butter in a large skillet over medium heat. Cook garlic, onion, and celery and stir in okra. Stir occasionally until fragrant. Set aside.
2. In a large dutch oven, over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown.
Stir in the chicken breasts. Add thyme, bay leaves, salt, cayenne pepper, and black pepper. Cook, until the chicken breasts are seared. Add the vegetable mixture and stir in chicken stock and diced tomatoes. Bring to boil, reduce heat, and simmer for 2 1/2 hours.
3. Add shrimp and andouille sausage. Stir in hot pepper sauce and Worcestershire sauce. Simmer an additional 10 minutes. Serve - I've always eaten this over rice!
Monday, March 5, 2018
Spanish chicken and rice
One pot meals are the best - especially, when they are flavorful and chicken and rice are involved! Adapted from https://www.lecremedelacrumb.com/one-pan-spanish-chicken-rice/ check out this rendition of latin/spanish chicken and rice:
Ingredients
4 chicken thighs (bone-in)
dash of olive oil
1 cup uncooked rice (I use jasmine)
2 1/4 cups chicken stock preferably homemade
juice of 1/2 a lemon
3/4 cup chopped red and yellow peppers
1 1/2 tsp minced garlic
Spice mixture
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 tsp coriander
1/2 tsp Italian seasoning
dash of crushed red pepper
ground black pepper to taste
Directions:
In a small bowl, whisk together the ingredients to the spice mixture. Place chicken in a bowl. Drizzle with olive oil and 1/2 of spice mixture. Set aside. In a dutch oven, add olive oil and bring to medium heat. Sear chicken and transfer to plate. Add rice and remaining seasoning. Stir for a minute until fragrant. Add peppers and stir for 2 minutes. Then add chicken stock and juice from 1/2 lemon. Bring to a boil. Return chicken to a pan and cook for 20-25 minutes. Preheat oven to 300 degrees. Cook for an additional 15 minutes until chicken is fully cooked.
Ingredients
4 chicken thighs (bone-in)
dash of olive oil
1 cup uncooked rice (I use jasmine)
2 1/4 cups chicken stock preferably homemade
juice of 1/2 a lemon
3/4 cup chopped red and yellow peppers
1 1/2 tsp minced garlic
Spice mixture
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 tsp coriander
1/2 tsp Italian seasoning
dash of crushed red pepper
ground black pepper to taste
Directions:
In a small bowl, whisk together the ingredients to the spice mixture. Place chicken in a bowl. Drizzle with olive oil and 1/2 of spice mixture. Set aside. In a dutch oven, add olive oil and bring to medium heat. Sear chicken and transfer to plate. Add rice and remaining seasoning. Stir for a minute until fragrant. Add peppers and stir for 2 minutes. Then add chicken stock and juice from 1/2 lemon. Bring to a boil. Return chicken to a pan and cook for 20-25 minutes. Preheat oven to 300 degrees. Cook for an additional 15 minutes until chicken is fully cooked.
Thursday, January 4, 2018
Chicken spinach and wild rice soup
Baby it's cold outside! What's better then a bowl of soup in freezing, snowy temperatures? Check out this chicken wild rice soup with tons of veggies - great way to use leftover roasted chicken:
Ingredients
1 clove garlic minced
1 cup sliced carrots
1 cup sliced celery
1 tsp kosher salt (to taste)
1/2 tsp ground pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
2 cups roasted leftover chicken
6 cups chicken stock (I use homemade chicken stock)
1 cup uncooked wild rice mix (I used Royal Blend texmati brown and red rice)
spinach
Directions
Add garlic, carrots, celery, salt, pepper, basil, oregano, thyme, stock, chicken, and wild rice to dutch oven. Bring to boil. Simmer for 1.5-2 hour or until rice is soft. Enjoy!
Ingredients
1 clove garlic minced
1 cup sliced carrots
1 cup sliced celery
1 tsp kosher salt (to taste)
1/2 tsp ground pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
2 cups roasted leftover chicken
6 cups chicken stock (I use homemade chicken stock)
1 cup uncooked wild rice mix (I used Royal Blend texmati brown and red rice)
spinach
Directions
Add garlic, carrots, celery, salt, pepper, basil, oregano, thyme, stock, chicken, and wild rice to dutch oven. Bring to boil. Simmer for 1.5-2 hour or until rice is soft. Enjoy!
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