lettuce wraps

I kinda did a mash up of 2 recipes.  this one and this one...

Ingredients:
1lb ground chicken breast (I used 3 boneless skinless breasts, chopped smallish)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced ( I used way more than this, I love fresh ginger)
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)--I didn't have this, nor did i want to buy it, so I added a sprinkling of red pepper flakes.
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
shredded carrots, shredded cabbage, shredded zucchini

Instructions

• Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

**Here I removed  the chicken and cooked the shredded carrots, cabbage and zucchini

• Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.  I doubled the sauce because I added veggies
• Add green onion and water chestnuts (I left these out, me no likey) into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
• Sprinkle with chopped peanuts (I left these out too, my peanut butter was chunky and NOT natural), and serve with cold lettuce leaves
• I like wraps with fresh veggies too, so I add a thinly sliced cucumbers and carrots to it along with cilantro.
• I also like to add rice to make it more substatial, and I like to make sauce to dip it in:

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

 To prepare dipping sauce, combine all ingredients and whisk to combine.

homemade granola bars

my kids eat a lot of bars, so I wanted to try these.  I loved them.  Almost like a rice crispie treat, but a little healthier.  I toasted the oats in the oven, and I also added some coconut and chopped almonds (both toasted with the oats).  Yum...  I doubled it and put them in a 9x13 pan.

*Note: Don’t substitute rolled oats for the quick oats because the granola bars will fall apart. If you only have rolled oats, give them a very quick process in a blender or food processor (don’t pulverize them!). Also, if you want to take these to a new level, toast the oats in the oven (350 degrees for 4-7 minutes) and let cool before using them in the recipe. Amazing.
*Makes 10-12 bars
INGREDIENTS:
4 tablespoons butter
1/4 cup honey
1/4 cup packed light brown sugar
2 cups quick cooking oats
1 cup rice krispies cereal
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
DIRECTIONS:
Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don’t have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that’s all you have, just pack the granola bar mixture into a smaller portion of the pan – the mixture doesn’t spread so that should work fine.
In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn’t pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.

pasta fagioli

recipe found here
my changes are in red.  I liked this soup a lot, similar to minestrone, but pureed beans added a different flavor that we likes.  I would like to add some grated zucchini next time I make it, my kids don't like it big.

Pasta Fagioli (Pasta and Beans)
Skinnytaste.com
Servings: 5 • Serving Size: about 2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g

Ingredients:

• 1 tbsp olive oil
• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped (I added more)
• 1 carrot, finely chopped (I added lots more)
  
• 1 15 oz can cannellini beans (I used great northern beans)
• 15 oz can tomato sauce or crushed tomatoes
  
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
  
• salt and pepper to taste
• 6 oz dry Ditalini pasta or other small pasta
• grated parmesan cheese for topping (optional)
• I also added a small can of diced tomatoes
• I also added a not pureed can of black beans at the end

Directions:

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth. I blended the can of tomatoes here, so it was smooth

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra).

spaghetti sauce, nettie style

We haven't had cable in many years, so I get my food channel fix watching America's Test Kitchen on PBS.  This recipe comes from there, but I didn't actually write it down, so it's my memory of what I watched.

1/4 cup onion, grated
2-3 cloves minced garlic
1/2 tsp sugar
1/2 tbsp butter
1 (normal size) can of tomato paste (this is my addition, if you wanted it less thick, don't add it, but I like the flavor)
1 large (28 oz can) crushed tomatoes--this makes all the difference.  I usually use Hunts brand, because I like it, and once I used another brand and it didn't taste right.
basil to taste (I add about 2 tsp)
oregano to taste (1/2 tsp)
parsley to taste (1 tsp)
red pepper flakes
salt and pepper to taste

melt butter in pan, add grated onion until it's soft, sprinkle in sugar and cook until golden to kinda carmalize them.  Add red pepper flakes (I usually do a pinch) and garlic, careful not to burn.  cook until fragrant.  add tomato paste and cook it, this kinda caramelizes too and makes it sweeter.  don't let it burn.  add  crushed tomatoes and seasonings.  Let cook for 20 or so minutes.

Water Chestnut Dip

Does everyone already have this dip from your mom? I am just copying and pasting, so I'm adding it.


1 C sour cream
1 C Mayo
2 tsp beef boullion
½ tsp worchestershire sauce
¼ tsp garlic powder
2 T green onion
1 can water chestnuts chopped

Hamburger Hot Pot

I don't know if this qualifies to be on here, but my kids love it, it's pretty basic meat and potatoes.

1 1/2 lb ground beef
6 med. Potoes, peeled and sliced
¼ tsp garlic powder
3 med onions sliced
1 tsp salt
1 can mushroom soup
¼ tsp pepper
½ cup water
(I add a layer of carrots and sometimes some mushrooms)

Brown ground beef and add seasonings to the meat. Stir together soup and the liquid you are using. In crock pot layer 1/2 potatoes, 1/2 carrots, 1/2 onions, all of the beef, potatoes, carrots, onions, then liquid.

I usually add milk instead of water and a little sour cream. I also sprinkle on paprika and seasoning salt. Cook on high for 2-3 hours or on low 6ish maybe. My crock pot cooks really hot, so yours might take longer.

Artichoke chicken with capers

4 chicken breasts
1/3 -1/2 cup half and half
Seasoned flour
2 tbsp olive oil
1/2 tsp minced garlic
1 tbsp butter
1 or more tbsp of capers
1 can quartered artichoke hearts, drained
1/2 cup chicken broth + 1/4 cup white grape juice
Salt and pepper

1. Pound chicken until very flattened. Dredge in milk and coat with seasoned flour.
2. Heat olive oil in saucepan. Add garlic and cook till tender. Add chicken and sauté in hot oil on one side until browner. Turn chicken and sauté for two minutes.
3. Add capers, artichoke hearts, chicken broth, and salt and pepper to taste.
4. Cook ingredients until mixture is reduced half, then cover until chicken is no longer pink in the middle. (add half and half to make yummier)
5. Serve over pasta with freshly steamed vegetables.

This recipe originally called for wine, my mom made the adjustment with the white grape juice and chicken broth. I like it saucier than this recipe, so I sometimes double the sauce ingredients.

Apple syrup (we use with aebleskivers)

1 cup sugar
2 tbsp cornstarch
1/2 tsp nutmeg
1/4 tsp cinnamon
1 pint apple juice
Splash of lemon
1/2 cup butter

Combine all ingredients then heat over medium heat until desired thickness. Serve warm.

Aebleskivers (Recipe I use)

2 eggs separated
2 cup low fat buttermilk
2 cups flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp grd. Cardamom
1/2 tsp vanilla
1/4 cup butter, melted

Beat the 2 egg whites in bowl until stiff, but not dry. Combine 2 egg yolks, buttermilk, flour, sugar, baking powder, soda, salt, cardamom, vanilla, and melted butter in bowl and mix until smooth. Fold in egg whites.

Pour about 3/4 tsp oil into each round of an aebelskiver pan and heat over low heat. Add heaping tbsp of batter. When bubbly around edges, turn each round upside down with chopsticks, a fork, or a skewer. Continue cooking, turning frequently, until golden and cooked through, about 5 minutes. Remove and drain on paper towels. Sprinkle with powdered sugar.

(I have never used cardamom, I have sprinkled some cinnamon or nutmeg in to replace it, don't know if it makes a difference)

Sweet Garlic Chicken

Here's yet another way to dress up your chicken, brought to you by Kelli (found on pinterest, linked to here).

I would say use the following amount for every two chicken breasts. It says four, but I say two:

3 T olive oil
4 garlic cloves minced
4 T brown sugar
sprinkle of salt and pepper

Heat the olive oil, add the garlic, cook for 30 seconds, remove from heat, add the brown sugar.
Rub the concoction on the chicken breast. Cook in the oven at 450 for 20-30 mins.

I suggest cutting your chicken breasts in two, or pounding them down or something. I just don't like giant thick breasts because they don't get coated in the flavor, you know?

This is super easy for nights you just decide last minute what you're having. I served mine with baked potatoes (and probably some other colorful veggie would be good too...like fresh green beans...but I didn't have anything like that so give me a break).
Both my kids loved it. Of course - it's covered in brown sugar!

Asian BBQ Chicken

Here's a really good marinade if you're looking to dress up some chicken for dinner.
I cooked mine on the Foreman grill.

Asian BBQ Chicken

Roasted Cauliflower and aged white cheddar soup

This is one I found on pinterest.  I really liked it.  Light, yet filling.

 A creamy white cheddar cauliflower soup with a hint of thyme
Ingredients

• 1 small head cauliflower, cut into florets
• 2 tablespoons oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
• 3 cups vegetable broth
• 1 1/2 cups aged white cheddar, shredded (I used whatever the heck cheese I had in my fridge)
• 1 cup milk or cream
• salt and pepper to taste

Instructions

1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
3. Heat the oil in a large sauce pan over medium heat.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
7. Puree the soup until it reaches your desired consistency with a stick blender.
8. Mix in the cheese, let it melt and season with salt and pepper.
9. Mix in the milk and remove from heat.

Preparation time: 10 minutes
Cooking time: 50 minutes

Number of servings (yield): 4

From closetcooking.com

Mom's Red Potatoes and Peas

Boil and drain about 4-5 small/medium red potatoes

In a saucepan, make a rue -
3 T butter
add 2 T flour - let it cook in the butter for a minute or so
1 C milk
stir until thickened
salt and pepper to taste

Combine sauce and potatoes and add frozen peas

Remember this recipe? A favorite around red potato harvest season.

Spinach Bow Tie Pasta Salad

Dressing:
3/4 c. oil
1/3 c. rice vinegar
1/3 c. cider vinegar (I usually use white)
1/2 c. teriyaki sauce
6 T. sugar
1/2 tsp. salt
1/2 tsp. pepper

Mix all ingredients together in a blender (or not).

16 oz. bow tie pasta cooked
4 chicken breasts, cooked and diced
1 can sliced water chestnuts
1 1/2 bags fresh spinach
1 6 oz bag craisins
3 cans mandarin oranges, drained
1 bunch green onions, chopped
1/4 c. toasted sesame seeds
6 oz. honey roasted peanuts (I leave this out, not a fan of nuts in salads)
1/2 c. freshly chopped parsley (sometimes this doesn't make it into the salad either)

Pour dressing over cooked pasta and diced chicken at least 2 hours before serving.  Combine all other ingredients in a giant salad bowl.  Add pasta, chicken and dressing just before serving.  Garnish with fresh shredded Parmesan cheese. 

Great as a one dish meal or potluck.

Yummy Blueberry Muffins

2 cups flour

1 tbsp. baking powder

1/2 tsp. salt

1 large egg

1 cup sugar

4 tbsp. melted butter (cooled)

1 1/4 cups sour cream

1 1/2 cups frozen blueberries

Topping:

4 tbsp. melted butter

1/2 cup sugar

1/2 tsp. cinnamon

Preheat oven to 350.

Mix flour, baking powder, and salt in a small bowl. Add frozen berries to these dry ingredients

In a medium bowl, whisk egg and sugar together. Add melted butter a little at a time. Add sour cream to combine.

Add sour cream mixture to dry ingredients. Mix for 25 to 30 seconds. The batter will be really thick.

Use a big scoop and cooking sprayed muffin tin. Cook until light brown. (20-25 mins) 

Let cool for 5 minutes and dip in butter then dry topping.