Showing posts with label Lunch Recipes. Show all posts
Showing posts with label Lunch Recipes. Show all posts

BBQ PINEAPPLE CHICKEN SANDWICHES

November 19, 2019
These tasty BBQ Pineapple Chicken Sandwiches area unit simply another good way to get pleasure from BBQ Pineapple chicken!

I created these at the beach for the family and everybody precious them. They’re primarily based off of the BBQ Pineapple Chicken Tacos that I denote some weeks ago!

BBQ PINEAPPLE CHICKEN SANDWICHES
BBQ PINEAPPLE CHICKEN SANDWICHES

If you examine the BBQ Pineapple Chicken Tacos that I created, you’ll understand that I fell loving with the manner Katerina makes her  BBQ Pineapple chicken on her diary, “Diethood”. Whereas you'll be able to after all serve it up like she will as is, I’ve love turning that straightforward chicken dish into tacos and sandwiches!

This pineapple BBQ chicken couldn’t be easier to make! simply toss the chicken into AN vegetable oil coated casserole dish, sprinkle it with salt and pepper, pour on some tasty BBQ sauce and high it with diced pineapples before baking it!

BBQ PINEAPPLE CHICKEN SANDWICHES

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 cups BBQ Sauce (I used Brown Sugar BBQ Sauce)
  • 2 1/2 cups fresh diced pineapple (or 20oz can diced pineapples, drained)
  • 8 -12 buns
  • 2 1/2 - 3 pounds boneless, skinless chicken breasts
  • 1/4 teaspoon salt

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Rub a 1.5 - 2 qt baking dish with olive oil.
  3. Sprinkle chicken with salt and pepper.
  4. Lay chicken in baking dish and cover with 1 cup BBQ sauce.
  5. Cover with drained pineapple pieces.
  6. Bake at 400F for 1 hour or until chicken is done. Chicken needs to reach 165F if you are checking with a meat thermometer.
  7. Remove from oven and shred chicken. Stir in 1/2 cup of BBQ sauce or more until chicken is well coated.
  8. Pile high on buns and serve.

CILANTRO LIME CAULIFLOWER RICE

November 18, 2019
This cilantro lime cauliflower rice direction are often enjoyed on its own as a dish or as a base for a dish bowl or another favorite Mexican direction.

CILANTRO LIME CAULIFLOWER RICE
CILANTRO LIME CAULIFLOWER RICE

You will produce the riced cauliflower with a head of cauliflower employing a kitchen appliance to grate the cauliflower otherwise you can use frozen riced cauliflower. I tend to shop for the frozen stuff as a result of then it’s there after I would like It and that I don’t got to worry concerning it going dangerous before I exploit it. And it’s a large time saver.

This cauliflower rice direction is simple to create on the stove high. Heat an oversized frypan over medium heat and saute some onions and minced garlic in oil. Add the cauliflower, seasonings and vegetable broth, and increase heat to medium high or high and cook till warm. Add in juice at the top and serve. It’s prepared in concerning ten minutes just about. It’s associate degree amazing direction for after you don’t have loads of your time.

CILANTRO LIME CAULIFLOWER RICE

INGREDIENTS :

  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 2 tablespoons vegetable stock
  • 1/2 teaspoon salt
  • 1/2 tsp cumin
  • 1/2 cup white onion chopped
  • 3 cups riced cauliflower frozen is fine
  • 1/2 cup fresh cilantro chopped and divided
  • juice of 1 lime

INSTRUCTIONS :

  1. Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent.
  2. Add the garlic and cook for a minute until the garlic becomes fragrant. Stir the whole time.
  3. Add the cauliflower to the skillet. Stir to mix everything together well.
  4. Stir in the vegetable stock, about half the cilantro and the salt and cumin. Turn the heat up to high and cook for another minute. Lower the heat again and add the lime juice. Mix in to the rice well.
  5. Taste and season with more salt as needed. Stir in the remaining cilantro. Continue to stir until warmed. 
  6. Serve and enjoy!

SLOW COOKER BEEF AND NOODLES

November 13, 2019
Occasionally, I create the noodles from scratch like my grannie and ma do and alternative times, I simply purchase them frozen! 

SLOW COOKER BEEF AND NOODLES
SLOW COOKER BEEF AND NOODLES

Depending on the day, typically I prefer my Beef and Noodles with a lot of broth than alternative times. Be at liberty to regulate the liquid to your family’s preference and to your slow cooking utensil. If you wish a thicker instruction, use less liquid – and if you wish it a lot of sort of a soup, use a lot of liquid. In my slow cooking utensil, I used the initial will of broth combineed with soup mix, soup, and garlic – and, I later supplementary eight cups (2 full cartons) of broth – that yields what you see in these photos.

I typically begin the meat the night before therefore it’s nice and tender within the morning. I quickly shred it and add in some further broth before going concerning my day. Then, concerning associate degree hour before hour, I add the noodles. It very is that simple and you won’t believe however made and flavoursome this dish is till you are attempting it!!

SLOW COOKER BEEF AND NOODLES

INGREDIENTS :

  • 2-3 lb. beef roast
  • 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
  • 3-4 cloves garlic, minced
  • 6-8 cups beef broth or water, more if desired
  • 1 can (14 oz.) reduced-sodium beef broth
  • 1 envelope (from a 2.2 oz. box) beefy onion soup mix
  • 1 pkg. (24 oz.) frozen home-style egg noodles
  • Salt and pepper, to taste

INSTRUCTIONS :

  1. In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
  2. Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
  3. In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
  4. An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.

BBQ PULLED PORK SANDWICH

November 11, 2019
BBQ force pork sandwich is usually a crowd’s favorite at potlucks and parties. Soft buns square measure stuffed with tender, BBQ-flavored meat and as several toppings together desires!

In the inner pot of your Instant Pot, combine the sauce, stock and sugar along. Then cut the pork shoulder into four items. Mix salt, pepper, paprika and cinnamon along and rub this everywhere the meat chunks. This is often an easy dry rub however it provide BBQ force pork sandwiches the proper quantity of flavor – while not being irresistible .

BBQ PULLED PORK SANDWICH
BBQ PULLED PORK SANDWICH 

Then simply cook fraught for fifty minutes, then look ahead to ten a lot of minutes before cathartic the pressure manually. At this stage the meat ought to be further tender, and you ought to be ready to pull it apart with no effort any.

The easiest thanks to do is, prepare everything onto an oversized receptacle and let your diners select what they need to stuff their BBQ force pork sandwich with.

BBQ PULLED PORK SANDWICH

INGREDIENTS :
For the pulled pork:

  • 1½ cup Chicken Stock
  • 1 tbsp Brown Sugar
  • 1 cup BBQ Sauce
  • 2 lb Pork Shoulder , trimmed (1kg)
  • ½ tsp Black Pepper
  • 2 tsp Paprika
  • 2 tsp Salt
  • ½ tsp Ground Cinnamon

For the sandwiches:

  • Coleslaw
  • 1 small Red Onion
  • 6-8 Buns
  • Romaine Lettuce

For the sauce (optional):

  • ½ cup Mayonaisse
  • 1 tbsp Mustard

INSTRUCTIONS :

  1. In the inner pot of your instant pot, combine the BBQ sauce, chicken stock and brown sugar.
  2. Cut the pork into 4 similar looking pieces. In a small bowl, mix salt, pepper, paprika and cinnamon and rub this mixture into the meat chunks. Place the chunks into the instant pot. Turn them around so they are all coated in the sauce.
  3. Cover with lid and lock it into its position. Turn the steam release valve to SEALING and cook on high pressure for 50 minutes.
  4. When the active cooking is finished, wait 10 minutes before manually releasing the pressure (you can also wait until the pressure drops naturally before opening the lid).
  5. When ready, pour the liquid into a sauce pan. Using 2 forks, pull the meat apart and pour some of the sauce (as much as you like) over the pork. Stir well.
  6. Serve with buns, coleslaw, mustard sauce (optional) and toppings of your choice.


LENTIL SOUP ITALIAN VEGETABLE

October 10, 2019
Lentil Soup will are available many types. that is jactitation with zesty Italian flavors and much of contemporary vegetables! It tastes plenty like vegetable soup, however with the addition of protein-rich lentils. 

It full with wholesome ingredients, it’s dead filling and it’s super simple to create. Plus, it’s dead comforting for of these cold fall days.

LENTIL SOUP ITALIAN VEGETABLE

This soup will freeze well and reheats well. I prefer to freeze in individual servings and let thaw nightlong within the icebox, then heat up for lunch successive day.

This feeder soup could be a should in your dinner rotation. I’ve tried many alternative varieties of soup and this is often simply the one I’d label the best!

LENTIL SOUP ITALIAN VEGETABLE

INGREDIENTS :

  • 1 1/4 cups dried brown lentils , rinsed and picked over
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/2 tsp dried basil
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (3 medium)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 4 (14.5 oz) cans vegetable broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 1/2 cups diced zucchini (1 medium)
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice
  • Parmesan cheese , for serving (optional)

INSTRUCTIONS :

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. 
  3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. 
  4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. 
  5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. 
  6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). 
  7. Serve warm with parmesan cheese if desired.

ONE POT TACO ZUCCHINI NOODLES

October 04, 2019
This is a healthier, low carb and protein free version of 1 pot taco pasta, victimisation ground turkey and zucchini noodles. It’s a simple meal and everything cooks in one pan.

ONE POT TACO ZUCCHINI NOODLES

But since we’ve been attempting to eat healthier, I made a decision to form a lighter version, victimisation ground turkey rather than hamburger and zucchini noodles rather than pasta. 

The zucchini noodles stoppage quite well and take in a great deal of the taco pasta sauce.

ONE POT TACO ZUCCHINI NOODLES

INGREDIENTS :

  •  1 tbsp olive oil
  •  1/2 cup shredded cheddar cheese
  •  1 lb lean ground turkey
  •  1 clove garlic minced
  •  1/2 small brown onion peeled and finely chopped
  •  3 tbsp of homemade taco seasoning or one packet of your favorite taco seasoning
  •  1/4 cup water
  •  2 large zucchinis spiralized
  •  14 oz can diced tomatoes
  •  fresh cilantro leaves
  •  one lime sliced into wedges

HOMEMADE TACO SEASONING:

  •  1 1/2 tsp ground cumin
  •  1/4 tsp dried oregano
  •  1 tbsp chili powder
  •  1/4 tsp garlic powder
  •  1/4 tsp onion powder
  •  1/2 tsp paprika
  •  1 tsp table salt
  •  1 tsp ground black pepper

INSTRUCTIONS :

  1. In a large pan or skillet, add olive oil and bring to medium high heat. Add zucchini noodles and cook until zucchini release water and are just cooked. Drain water and remove noodles from pan, setting them aside for later.
  2. Add garlic, onions and ground turkey to your skillet. Cook until ground turkey has browned, crumbling the ground turkey as you cook it. Drain out excess fat.
  3. Sprinkle taco seasoning across turkey. Add entire contents of the diced tomatoes (including the liquid), 1/4 cup water and stir into the turkey mixture. Stir and cook on medium heat until everything is evenly mixed, turkey is cooked through, and sauce has thickened.
  4. Turn heat down to low and add in zucchini noodles. Gently toss zucchini into the sauce, but be careful not to cook the zucchini further or else the noodles will release more water and make the sauce watery. Sprinkle cheese over the pasta. Turn off heat and cover with a lid until cheese is melted.
  5. Garnish with cilantro and squeeze lime juice if desired before serving.

LEMON BUTTER CHICKEN

September 30, 2019
This savory Meuniere butter Chicken is simply over the top! packed with flavor, each bite is unforgettable. The lemon bechamel mixed with recent garlic and Parmesan cheese pairs absolutely with the tender and juicy chicken. Therefore savory this dish can leave you coming for more!

LEMON BUTTER CHICKEN

Let’s say straightforward} ingredients during this dish as a result of we have a tendency to all want a bit little bit of easy and straightforward. Chicken breasts, recent garlic, recent spinach, paprika, lemon, recent cracked pepper and cream. Easy! American state and within the ingredients you'll see a splash of vino this is often all facultative.

This dish has simply become a family favorite! it's and tastes adore it took a protracted time to form, however it’s super straightforward and completely fantastic! I promise, you'll devour each single bite all the way down to the last drop! Happy chuck on this Meuniere butter Chicken dish!

LEMON BUTTER CHICKEN

INGREDIENTS :

  • 1/4 cup freshly grated Parmesan cheese
  • Splash of dry white wine optional
  • 1/2 cup heavy cream
  • 4 Boneless Skinless Chicken Breasts cut in half
  • 1/2 Tablespoon paprika
  • 3 Tablespoons butter divided
  • 4 garlic cloves
  • 1 cup chicken broth
  • Juice of 1 lemon
  • 1/2 teaspoon dried thyme
  • 2 cups baby spinach
  • Dash salt and fresh cracked pepper to taste

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F.
  2. Season the chicken with salt, pepper and paprika. Set aside.
  3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
  4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
  5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
  6. Stir in chicken broth, splash of dry white wine, lemon juice and thyme.
  7. Bring to a boil and reduce heat and let the sauce reduce and thicken.
  8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
  9. Add the heavy cream, Parmesan cheese, turn temperature down and cook for a minute or two.
  10. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
  11. Once your sauce is to the desired thickness, return the chicken to the skillet.
  12. Place in the oven and cook for about 15-20 minutes until internal temperature of the chicken reaches 165 degrees.
  13. Remove the dish and let sit for about 5 minutes before serving.

EASY MEXICAN RICE

September 25, 2019
This simple Mexican Rice is light-weight, fluffy, and flavorful! the simplest half is that everything gets tossed into the rice cooking utensil, you go forth, and therefore the magic happens in minutes.

This Mexican Rice is light-weight, fluffy, and flavorful! And It’s a delicious accompaniment to simply regarding something.

EASY MEXICAN RICE

The rice is really flavoursome as a result of it simmers during a puree of tomatoes, onions, garlic, jalapeño and stock therefore it extremely absorbs all of these delicious extra flavors.

Just throw the rice and therefore the vegetable mixture into the rice cooking utensil. The sole issue you have got to remember of is mensuration the liquid to rice quantitative relation. I like to recommend victimisation the cup that comes with the rice cooking utensil for the rice to show out soft nonetheless dampish and tender.

EASY MEXICAN RICE

INGREDIENTS :

  • 4 garlic cloves
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 3 cups long white rice (see notes)
  • 3 cups chicken stock
  • 3 Roma tomatoes ,chopped
  • 1 jalapeno pepper ,seeded
  • 1 medium yellow onion ,chopped
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups frozen mixed vegetables (peas corn, and carrot) (optional)

INSTRUCTIONS :

  1. Place rice into the cooking pot.
  2. Place chicken stock, tomatoes, garlic, jalapeño, onion, tomato paste, salt and pepper into a blender and blend until all ingredients are well-chopped.
  3. Add mixture from the blender to the cooking pot with the rice. Add oil and frozen vegetable (if using) and mix to incorporate.
  4. Close the cooking pot and set the cooker on “white rice” mode. Hamilton Beach rice cooker takes 45 minutes.
  5. the Add cilantro and serve with lime wedges.

SLOW COOKER MEATLOAF

September 22, 2019
A simple and delicious straightforward Slow cooking utensil dish instruction employing a juicy, classic dish instruction and roast within the Crock Pot. 

SLOW COOKER MEATLOAF

You can homework it within the morning, or maybe as late as lunch time, and it'll be prepared for dinner, with no crazy homework work throughout the atrocious afternoon wizard hours.

This Slow cooking utensil dish instruction really uses our classic favorite family dish instruction. The sole distinction is that you simply cook it within the slow cooking utensil. Therefore simple! Therefore yummy!

SLOW COOKER MEATLOAF

INGREDIENTS :

  • 2 tablespoons fresh parsley chopped (or 2 tablespoons dried parsley flakes)
  • 2 tablespoons fresh thyme chopped (or 1 teaspoon ground thyme)
  • 2 lbs ground beef
  • 2 eggs beaten
  • 3/4 cup bread crumbs
  • 1 tablespoon olive oil
  • 1/2 of a large onion chopped
  • 3 garlic cloves minced
  • 1/2 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper

INSTRUCTIONS :

  1. Heat oil in a skillet over medium heat.
  2. Saute onions and garlic until onions are tender, about 3 minutes.
  3. Stir in parsley and thyme and saute for an additional 2 minutes. Set aside to cool.
  4. Combine beef, eggs, bread crumbs, ketchup, Worcestershire, pepper, and cooled veggies.
  5. Place mixture in lined crock and spread evenly.
  6. Cook on low for 3-5 hours, or until cooked through (meat thermometer reaches 160°
  7. Drain excess grease, and let your meatloaf set for 5 minutes before slicing.
  8. Did you make this recipe?
  9. I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

SLOW COOKER CHICKEN POT PIE SOUP

September 17, 2019
Slow cookware Chicken Pot Pie Soup in bowls with cordate puff pastry. This instruction is solid winter slow cookware material! 

SLOW COOKER CHICKEN POT PIE SOUP

It’s fun on each fronts: the creamy chicken pot pie soup created within the slow cookware (with heart puff pastries! adorable!) And this new factor we have a tendency to did this month and it’s referred to as the Reader instruction, that is precisely adore it sounds: recipes from readers!

She suggested a Chicken Pot Pie Soup instruction to United States of America, and whereas I used to be excited regarding the creamy chicken, the veggies, the herbs and potatoes and every one that, the factor that basically got Pine Tree State excited was, hate to mention it, however the center formed Puffts on top!

SLOW COOKER CHICKEN POT PIE SOUP

INGREDIENTS :

  • salt and pepper
  • half an onion, diced
  • 2–3 cloves garlic, minced
  • 1 large russet potato, peeled and diced
  • 2 boneless skinless chicken breasts
  • a sprig of fresh rosemary (sub a small pinch of dried herbs)
  • a spring of fresh thyme (sub a small pinch of dried herbs)
  • 32 oz chicken broth
  • 1 package frozen peas and carrots (2–3 cups)
  • 2 tablespoons flour
  • 1 cup of heavy cream
  • 3 tablespoons cornstarch
  • fresh chopped parsley
  • 1 thawed sheet of puff pastry

INSTRUCTIONS :

  1. Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.
  2. Make it Creamy: Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.
  3. Bake the Puff Toppers: Cut your puff pastry into triangles, circles, or hearts! Bake as directed (we did 375 for 10-15 minutes).
  4. Serve: Stir the parsley into the soup to add a little fresh color. Divide the soup among bowls and top with the puff pastry. Yummy!

ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA

September 11, 2019
Sweet cooked Butternut Squash, caramelized onions, mixed with salty crisp bacon, pecans, and a creamy chevre alimentary paste, yea its pretty much as good because it sounds!

The food was delicious, the wine was excellent, and also the company was the cherry on prime. Sensible food and family continually equals an excellent time!

ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA

Todays instruction is additional savory than sweet however it will have one in all my favorite fall vegetables in it. Butternut Squash and thats sort of sweet! 

I another bacon. Some pecans for crunch and so dry sage as a result of sage is just like the final fall spice!

ROASTED BUTTERNUT SQUASH CREAMY GOAT CHEESE PASTA

INGREDIENTS :

  • 1 red onion, cut into 1/2” cubes
  • 3–4 tablespoons of olive oil
  • salt & pepper to taste
  • 3/4 cup of Diamond Nut pecan pieces
  • 3–4 lb butternut squash, peeled, seeded and cut into 3/4” cubes
  • salt & pepper to taste
  • 1 lb of mezzi rigatoni {or penne pasta}
  • 10 oz. of goat cheese, crumbled
  • 1 teaspoon of dry sage
  • 5 strips of bacon, diced and cooked to crispy
  • 3/4 cup of reserved pasta water

INSTRUCTIONS :

  1. Preheat oven to 425.
  2. Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread out on baking sheet so it is in a single layer.
  3. Bake for 40-45 minutes, until vegetables are tender.
  4. In the meantime, heat a skillet to medium high heat. Add diced bacon and cook until crispy, stirring occasionally. {about 4-5 minutes}
  5. Remove bacon from the pan and place on a plate lining with paper towel to soak up some of the grease.
  6. Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente {follow directions on the back of the box, usually 8-10 minutes}
  7. Once pasta is done, reserve 3/4 cup of the cooking water and set aside. Drain the rest of the water.
  8. Add butternut squash, onions, pecans, bacon, goat cheese, cooking water, and sage to pasta pot. Toss to coat everything, season with salt & pepper to taste.
  9. Bon Appetite!

CHICKEN EGG FOO YOUNG

September 06, 2019
Egg foo young could be a Chinese omelet created with eggs, generally meat, and vegetables. Here within the United States of America, it’s smothered in a very brown gravy and infrequently served with rice. This instruction uses chicken, however you may additionally use shrimp, pork, beef, or tofu.

Working on this Egg Foo Young instruction very brought back some recollections from those eating place days, once I initial learned to create it.

CHICKEN EGG FOO YOUNG

Most people most likely don’t recognize that egg foo young is deep cooked, since several recipes merely use a forged iron frying pan or frypan.

This egg foo young instruction uses the terribly classic takeout eating place methodology of deep sauteing the patties, that not solely creates that authentic style, it really makes the egg foo young pancakes a small amount lighter and races preparation time.

CHICKEN EGG FOO YOUNG

INGREDIENTS :
For the pancakes:

  • 1 tablespoon water
  • 1 teaspoon soy sauce
  • 2 teaspoons cornstarch (divided)
  • 1 tablespoon vegetable or peanut oil (plus 4-6 cups for frying, depending on the size of your wok)
  • 1 medium onion (about 1 ½ cups diced)
  • 10 ounces boneless skinless chicken breast or thighs (280g, cut into small cubes)
  • 6 large eggs
  • 2 cups mung bean sprouts
  • ¼ teaspoon sesame oil
  • 1 scallion (chopped)
  • Sesame seeds (optional)

For the gravy:

  • 1 tablespoon flour
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 2 teaspoons soy sauce
  • 1/8 teaspoon onion powder
  • 1 tablespoon vegetable or peanut oil
  • 3 cups low sodium chicken stock
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper (or to taste)
  • 1/4 cup cornstarch
  • Salt (to taste)
  • 1/4 cup chicken stock

INSTRUCTIONS :

  1. Mix the cubed chicken with 1 tablespoon of water until the water is absorbed by the chicken (for more on this technique, check out our Spicy Chicken Stir-fry recipe). Add 1 teaspoon soy sauce and 1 teaspoon cornstarch until well combined, and set aside.
  2. Next, make the gravy. In a medium pot or saucepan, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon of flour to make a roux, and cook for 15-20 seconds. Stir in the turmeric, paprika, garlic powder, and onion powder. Let fry for 15 seconds, and whisk in the chicken stock.
  3. Bring the mixture to a simmer, and add the soy sauce, oyster sauce, sesame oil, and freshly ground white pepper to taste. The gravy should be slightly thickened from the roux. Mix the cornstarch with the ¼ cup of chicken stock or water to make a slurry (i.e. until the cornstarch is completely dissolved), and slowly stir in two-thirds of the mixture. Let cook for 30 seconds. Add more of the cornstarch slurry if necessary, until the gravy is thick enough to coat a spoon. Add salt or more soy sauce to your own taste. Be careful not to over-salt the gravy. Cover and set aside.
  4. Next, sear the chicken. Heat 1 tablespoon of oil in your wok until it just starts to smoke, and add in the marinated chicken cubes. Sear for 1 minute on each side, and then stir-fry for another minute until just cooked through. Transfer back to the marinating bowl, and set aside to cool.
  5. In a wok or deep pot, pre-heat your 6 cups of frying oil to 350F. Use a candy thermometer to check the temperature––too high a temperature will result in burned Egg Foo Young patties, and too low a temperature will give you greasy patties or will make your patties fall apart!
  6. Meanwhile, place the cooled chicken, diced onion, and bean sprouts into a mixing bowl. Add the eggs, sesame oil, and second teaspoon of cornstarch. Do not add any salt or seasonings to this mixture, or your Egg Foo Young patties may not hold together when frying!
  7. Use a large soup ladle or hoak (a Chinese ladle that’s often used together with a Chinese spatula) to fold the mixture together until just combined. The eggs should look like they are slightly beaten and only just mixed with the rest of the ingredients. If you over-mix the eggs, the whole mixture will become too watery and will not form a patty during frying.
  8. Using your ladle, work quickly to slowly drop three separate scoops of the mixture into the wok for the first batch (you can also work in batches of 2 if your wok is smaller). Each scoop should be about 3/4 cup of the mixture. The correct technique is to tilt your ladle close to the oil, and pour the mixture starting from the edge where the oil meets the wok. Pour it slowly so the ladle barely touches the oil. Don’t let the egg cook while it’s in the ladle, or it will stick to the ladle, and you won’t have a smooth drop for the next Egg Foo Young patty.
  9. Let the patties fry for about 40 seconds. You can also use your wok spatula to gently flip some hot oil on top of the uncooked patty to speed the cooking time. When each patty is solid and turning golden brown, use your wok spatula to turn them over in the same order that you dropped them into the oil.
  10. After another 60 seconds, scoop each patty onto a mesh strainer, giving it a few gentle taps to remove excess oil. Place each patty on a wire rack over a sheet pan to drain until all of your patties are cooked.
  11. Transfer the Egg Foo Young patties from the cooling rack to a serving plate (ideally these are served individually, rather than on a big family-style platter), pour the gravy over the top, add a sprinkling of scallions and toasted sesame seeds, and serve with additional gravy on the side.

LASAGNA SOUP

September 03, 2019
This simple formula might look a touch intimidating because of the long list of ingredients however tons of it's storage room staples you seemingly have already got thus don’t miss out on this formula thinking it’s an excessive amount of.

LASAGNA SOUP

This Lasagna Soup is in an exceedinglyll|one amongst|one in every of} all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and therefore the melty cheese simply takes it over the highest.

You get Associate in Nursing herbed tomato primarily based broth that’s crammed with hearty bits of hamburger, and it’s finished off with a generous mound of cheese that melts utterly into the steaming hot soup.

It’s truly simple to create and ideal for weeknights. Strive it shortly, it’s seemingly to become a cold night staple!

LASAGNA SOUP

INGREDIENTS :

  • 4 1/2 cups low-sodium chicken broth, then more to thin as desired
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 3/4 tsp dried basil
  • 2 Tbsp olive oil, divided
  • 1 lb lean ground beef
  • 1 large yellow onion, diced (1 3/4 cups)
  • 5 garlic cloves, to taste, minced
  • 1 (14.5 oz) can crushed tomatoes
  • 2 1/2 Tbsp tomato paste
  • 3/4 tsp dried oregano
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 8 lasagna noodles, broken into bite size pieces (6.5 oz)
  • 1 1/4 cups (5 oz) shredded mozzarella cheese
  • 1/2 cup (2 oz) finely shredded parmesan cheese
  • 8 oz ricotta cheese
  • 2 Tbsp chopped fresh parsley, plus more for garnish

INSTRUCTIONS :

  1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. 
  2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. 
  3. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste. 
  4. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
  5. Meanwhile, prepare lasagna noodles according to directions listed on package.
  6. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
  7. Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
  8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

EASY SLOW COOKER CARNITAS

August 30, 2019
These simple Slow cooking utensil Carnitas makes killer tacos or dish bowls that the total family is certain to love. 

If you’re something like Maine, nothing brings such a large sense of accomplishment to my day than having dinner virtually done at the top of an extended workday. 

EASY SLOW COOKER CARNITAS

Obviously, I even have tons to mention regarding these simple slow cooking utensil carnitas. However before I start the direction, I need to give thanks our sponsor, the Gopher State Pork Board, for conveyance you the second direction in our four-part direction series that includes pork. Here’s a cool proven fact that I didn’t realize pork production that I needed to share with you.

EASY SLOW COOKER CARNITAS

INGREDIENTS :
For the Carnitas:

  • 4 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced (about a 1 heaping cup)
  • 1 Tbsp. chili powder
  • 2 tsp. dried oregano
  • 3 lbs. boneless pork shoulder or butt roast, patted dry (about 3½ lbs. bone-in)
  • 1 Tbsp. cumin
  • Pinch of cinnamon (about ⅛ tsp.)
  • Pinch of chipotle powder (about ⅛ tsp.), more if you like it spicier
  • 2 tsp. salt + more to taste 
  • ½ tsp. black pepper
  • Juice of 2 limes (about 2 Tbsp.)
  • Juice of 1 large orange (about ¼ cup)

For the Cilantro-Lime Sauce:
  • 1 cup fresh cilantro leaves
  • ¾ mayonnaise (such as Primal Kitchen Avocado Oil Mayo)
  • 2 cloves garlic, peeled and smashed
  • ½ tsp. salt + more to taste
  • Juice of 1 lime (about 1 Tbsp.)
INSTRUCTIONS :
  1. Pat pork shoulder dry with paper towels. 
  2. In a small bowl, combine chili powder, cumin, dried oregano, cinnamon, chipotle powder, salt, and black pepper to make the spice rub.
  3. Rub spice mixture onto the entire surface of the pork shoulder. This can be done up to 3 days in advance and the pork stored, covered, in the fridge until ready to cook.
  4. Place pork shoulder in the slow cooker, fat cap facing up (the ‘fat cap’ is the thick layer of fat). Place onions and garlic on top of the pork.
  5. Pour lime and orange juice over all and place lid on the slow cooker. No stirring necessary!
  6. Set slow cooker to low and cook for 8-9 hours or until pork shreds easily with a fork. 
  7. When pork is done, remove pork from the slow cooker to a bowl or baking dish and shred pork with two forks, adding a little of the liquid from the slow cooker as needed to moisten and season the meat. Taste and season with additional salt, if needed. 
  8. Optional: Spread shredded pork on a baking sheet and broil for 3-4 minutes until edges of pork are crispy. Alternatively, you can place pork in a hot, preheated cast iron skillet and allow it to sit, undisturbed, for  5-6 minutes to allow pork to get crispy. Stir and cook an additional 2-3 minutes or until edges are crispy.
  9. Serve with desired toppings.
To make the Cilantro-Lime Sauce:
  1. Place all sauce ingredients in a food processor or blender. Blend until well-combined, add a few drops of water to thin it if needed.
  2. Taste and adjust salt to taste. Store in a covered container in the fridge up to 5 days.

ONE POT TACO PASTA

August 27, 2019
This One Pot Taco alimentary paste is of course vegetarian, protein free. With condiment and black beans, and several facultative additions, it's a supermolecule made lunch or dinner, packed with mouthwatering flavors and a winning combination for everybody.

One pot Pine Tree Stateals ar magic to me. I’m forever in. It’s seriously the simplest factor for a fast dinner, lunches, or straightforward nighttime meals.

ONE POT TACO PASTA

I create several of my and your favorite recipes during a single pot. No hassle, no juggling of the many pans or pots.If you're attempting to search out out a way to create taco alimentary paste, you'll notice a great deal of recipes. However, those ar the classic recipes.

A classic taco alimentary paste version typically has boeuf, cheddar, sour creme, and therefore the like on the ingredients list.

Obviously, such a version isn't diary free or plant primarily based. And that we would like another choice while not these ingredients, however with all the style.

ONE POT TACO PASTA

INGREDIENTS :

  • 1 cup corn
  • 5 cups cooked pasta (I used gluten free)
  • 3 cups salsa
  • 6 cloves garlic, minced
  • 2 tbs taco seasoning (try my version from the Vegetarian Fajita Pasta)
  • 1 15 oz can black beans, drained
  • salt, pepper to taste

Optional additions:

  • 4 tsp chili powder
  • 1/2 cup chopped onions
  • 1 cup chopped bell pepper

INSTRUCTIONS :
  1. Heat a bit of oil (or vegetable broth for oil-free cooking) in a pot and fry the garlic and optional onions and bell pepper for around 4 minutes.
  2. Add beans, corn, taco seasoning, optional chili powder, cooked pasta, and salsa. Season with salt and pepper and cook for 7 minutes more.
  3. Divide onto plates or bowls and enjoy.

SPINACH AND ARTICHOKE MELTS

August 23, 2019
I have no plan what was in this soften apart from spinach, artichokes and chicken. Honestly I can't even believe I keep in mind what it tasted am fond of it was see you later past, however I created a fairly smart copy cat.

SPINACH AND ARTICHOKE MELTS

Basically the unfold could be a lightened up version of spinach and artichoke dip. Seriously, I might eat factors|these items} with a spoon it’s thus smart (good thing the instruction makes further dip, you recognize for the “taste test”). Spread it on thusme staff of life and grill during a pan so it gets all leaky, gooey, tender and delicious! yea, I know. Whoa!

Trust Maine this is often gonna brighten your weekday right up. Oh and hey, isn’t that huge sporting event thingy this Sunday? OH yea the Super Bowl. Yeah, this is often just about excellent for that.

SPINACH AND ARTICHOKE MELTS

INGREDIENTS :

  • 1 tablespoon butter 
  • 1 clove garlic minced or grated
  • 1 tablespoon flour
  • 1 ounce cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup greek yogurt I used 0%
  • 1/2 cup milk (I used 2% but whatever you have will be fine)
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon pepper
  • 1/2 cup frozen chopped spinach thawed, about 5 ounces
  • 1 (8 ounce) jar grilled artichoke hearts or you can sub marinated artichokes chopped
  • 1 chicken breast grilled and sliced thin (optional)
  • 8 slices thick sourdough or tuscan bread
  • butter for spreading

INSTRUCTIONS :
  1. Melt butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
  2. Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Dip will be thick, just use some muscle and stir in those veggies!
  3. Heat a skillet (or griddle, etc) oven medium-low heat. Butter the outsides of every bread slice, then spread a good amount (any where from 1-3 tablespoons) of the spinach and artichoke dip on the inside (the non-buttered side) of each slice. If using, top one slice with the sliced grilled chicken. Top off with another slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.
  4. Slice and serve.

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