Sesame Chicken

To Serve:
1 3/4 cup Chicken Broth
1 Tablespoon Butter
3/4 teaspoon Salt
1 cup Jasmin Rice
Green Onions, chopped
Chicken:
3 Tablespoons Cornstarch
2 Eggs, lightly beaten
1/2 cup + 2 Tablespoons Flour 
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Salt
2 teaspoon Paprika
5 Tablespoons Oil
3 Chicken Breasts, chopped into bite size chunks
Sauce:
1 Tablespoon Sesame Oil
2 Cloves Garlic, Minced
1 Tablespoon Rice Vinegar
2 Tablespoons Honey
2 Tablespoons Franks
3 Tablespoons Ketchup
2 Tablespoons Brown Sugar
4 Tablespoons Soy Sauce

Bring broth, butter, and salt to a boil until butter is melted.  Stir in rice.

Cover, reduce heat, and simmer for 15 minutes.

Remove from heat, uncover, and fluff with a fork.

Place the cornstarch in a shallow bowl and the egg in another shallow bowl.  Add the flour, salt, pepper, garlic salt, and paprika to another shallow bowl and mix together.

Heat oil in wok until hot.

Dredge the chicken in the cornstarch, then dip in the egg, and finally dredge it in the seasoned flour.  Add to wok and cook on high heat for 6-7 minutes, turning 2-3 times during cooking, until well browned.  Remove from pan and place in a bowl lined with kitchen towels.

Add all the sauce ingredients to the hot wok.  Stir and bubble on a high heat until the sauce reduces by about a third (~2-3 minutes).  Add the chicken back in and toss in the sauce to coat.  Cook for 1-2 minutes.  

Serve over rice and sprinkled with green onions.

Creamy Cajun Chicken Pasta

Seasoning Mixture:
     1 teaspoon salt
     1 teaspoon garlic powder
     1 1/4 teaspoon paprika
     1/2 teaspoon black pepper
     1/2 teaspoon onion powder
     1/2 teaspoon cayenne pepper 
     1/2 teaspoon dried oregano
     1/2 teaspoon dried thyme

Chicken and Pasta:
     1/2 rotisserie chicken, shredded
     1 lb fettuccine noodles
     2 teaspoons oil
     2 bell peppers, any color, sliced into thin strips
     1 yellow onion, cut into thin half moon slices

Sauce:
     1 tablespoon butter
     2 cloves garlic, finely minced
     4 ounces cream cheese, softened
     1 cup milk
     1/2 cup chicken broth
     1 1/2 tablespoons cornstarch
     1/2 jar Alfredo Sauce
     1 cup shredded parmesan
     Salt and pepper to taste

Mix together all the seasoning spices in a small bowl and toss all but 1 teaspoon of the mixture with the shredded chicken, reserving the 1 teaspoon for later..

Bring a large pot of salted water to a boil and cook the noodles according to package directions.

While the noodles are boiling, heat the oil in a large nonstick skillet over medium to medium-high heat. Add the peppers and onions. Sprinkle the reserved spice mixture over the top and cook for 4-5 minutes, stirring often, until the onions are softened. Right before veggies are done add shredded chicken and toss.  Remove to a large mixing bowl.  

Return the skillet to the heat and make the sauce by adding the butter and garlic. Stir constantly for 30 seconds or so until the garlic is fragrant. Add the cream cheese in large pieces and whisk or stir until smooth and thick.

In a large liquid measuring cup, whisk together the milk, broth and cornstarch until well combined.  Gradually pour this mixture into the skillet, whisking vigorously to avoid lumps. Bring the mixture to a simmer, stirring constantly, and cook for 2-3 minutes until the sauce is slightly thickened.   Add the Alfredo Sauce and parmesan cheese and stir till cheese is melted.  Add salt and pepper to taste 

Add the chicken, peppers and onions and stir to coat with sauce. Remove from the heat.

Once the noodles are finished cooking, drain and add to the bowl with the veggies and chicken mixture.  Pour the sauce mixture over the top and toss to coat everything with sauce. Serve immediately, garnishing with green onions, if desired.

Creamy Chicken and Quinoa Cordon Bleu Casserole

2 cans cream of chicken soup
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup quinoa, rinsed well and drained
1/2 rotisserie chicken, shredded
1 cup chopped deli ham (or leftover ham of any sort)
1/2 cup shredded Swiss cheese
1/2 cup shredded Monterey Jack cheese
1 head broccoli, chopped into bite-size pieces
1/4 cup shredded Parmesan cheese

Preheat the oven to 375. 

Lightly grease a 9X13-inch pan with cooking spray.

In a large bowl, stir together the soup, broth, salt, pepper, quinoa, chicken, ham, Swiss cheese and Monterey Jack cheese.

Spread the mixture evenly in the prepared pan. Cover with foil and bake for 30 minutes. 

Remove the casserole from the oven, uncover, and give it a good stir. Return to the oven and bake uncovered for about 10 more minutes.

While the casserole bakes, steam the broccoli for 5 minutes on stovetop.  

Stir the broccoli into the casserole, sprinkle the Parmesan cheese on top and bake for another 10 minutes until the quinoa is plump and tender and the edges are golden and bubbling.


Remove the casserole from the oven and let sit for 5-10 minutes before serving. This is really important as it will help the casserole to firm up and also make sure the quinoa is completely tender. Serve warm - don't wait too terribly long to serve it as it gets less creamy the longer it sits

Broccoli Salad

Dressing:

     3/4 cup mayo

     1/4 cup sugar

     1 tablespoon balsamic vinegar

Salad:

     1 1/2 pounds fresh broccoli, chopped into small bite­sized pieces

     3/4 cup sunflower seeds

     1/4 cup red onion, finely diced 

     1 cup shredded cheese

     6 slices bacon, cooked and crumbled

In a small bowl, whisk together all of the dressing ingredients. Set aside.

In a large bowl, toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce. 

Chill in the refrigerator for at least 2 hours before serving. 

Right before serving, give the salad another good toss to recombine any dressing that may have settled at the bottom.

Sweet and Sour Chicken

Chicken:

2 lb. skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 large eggs, beaten

1/4 cup canola, vegetable or coconut oil

Sauce:

1 cup granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar

2 tablespoon soy sauce

2 teaspoon garlic salt

Rice:

1 3/4 cup Chicken Broth or Water

1 Tablespoon Butter

3/4 teaspoon Salt

1 cup Jasmin Rice

Preheat oven to 325.

Cut the chicken into 1 inch pieces. Season with salt and pepper.

Place the cornstarch in a gallon ziplock bag. Put the chicken into the bag and seal, tossing to coat the chicken.

Whisk the eggs together in a shallow pie plate.

Heat the oil in a large skillet over medium heat until very hot and rippling.

Dip the coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.

Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (This is where it's really important to have a hot skillet with oil)

Place the chicken pieces in a single layer in a 9/13 pan and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl.

Pour half the sauce over the chicken. Bake for 1 hour, turning chicken once or twice while cooking to coat evenly with sauce.

For the rice, bring the broth, butter, and salt to a boil until butter is melted. Stir in rice.

Cover, reduce heat, and simmer for 15 minutes.

Remove from heat, uncover, and fluff with fork.

In the last 15 minutes of the chicken cooking pour the other half of the sauce into a small saucepan and cook on the stovetop at a simmer for 8-10 minutes until it reduces and thickens.

Serve chicken over rice with extra sauce if needed.

Chicken Enchilada Stuffed Shells

1 red bell pepper

18 jumbo pasta shells

1/2 rotisserie chicken, shredded, ~2 cups.

1 Tbl. taco seasoning, or to taste

3/4 c. sour cream

2 Tbl. chopped cilantro, plus more for garnish

1 Tbl. chopped green onion, plus more for garnish

1 large tomato, diced, divided

2 c. grated Monterey or Pepper Jack cheese, divided

White Enchilada Sauce:

3 Tbl. unsalted butter

3-4 Tbl. flour

1 (14.5 oz.) can chicken broth

1/3 c. green salsa

1/4 c. sour cream

Preheat oven to 350.

Preheat the toaster oven to 500.

Cut the red bell pepper into quarters. Remove the seeds and the membranes. Roast the pepper in the toaster oven until the skin blisters and turns black. Remove from the oven and cover with plastic until cool. The skins should peel away off of the peppers easily when cooled. Chop up the roasted bell pepper.

Cook shells according to package directions.

In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, chopped cilantro, chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.

Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.

In a medium skillet over medium heat, melt the butter. Whisk in the flour, one Tablespoon at a time, until a thick paste forms. Cook for two minutes, stirring occasionally. Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness. Stir in the green salsa and sour cream.

Pour sauce over stuffed shells. Top with remaining cheese.

Bake in the oven for 20 minutes or until cheese is melted and bubbly.

Broil for a few minutes until cheese is browned.

Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato.

Quinoa Bowls

Quinoa 4 cups cooked

2 large tomatoes, chopped

1 can black beans, rinsed

4 oz Feta cheese, crumbled

1 red onion, chopped

1/4 cup cilantro, chopped

1 cup tortilla chips, crushed

3/4 cup Red Pepper Dressing

Make Quinoa according to package directions.

Add tomatoes, black beans, feta, and red onions to quinoa in a large bowl.

In individual bowls sprinkle on top a bit of cilantro and broken up tortillas chips for crunch.

Top with red pepper dressing. 

Homemade Pizza

1 cup warm water

2 Tablespoons Olive Oil

3 cups Flour

1 teaspoon Salt

1 Tablespoon Sugar

1 Tablespoon Yeast

1 teaspoon Garlic powder

1 teaspoon basil

1 teaspoon oregano

Combine in a bread machine add ingredients in order your bread machine prefers. 

Mine: water, oil, flour, salt, sugar, yeast, garlic powder, basil, and orgeno in a large bowl.

Transfer dough to a lightly floured surface.  Punch down the dough and divide in half.  Form each into a ball and cover with a clean towel and let rise for 30 minutes.   

Spread out on 2 large pizza pans.  Poke holes all over with prongs of a fork.

Bake at 375 for 7 minutes.

Add toppings and continue baking for 15 minutes.

Note: garlic bread Roll into sticks and top with olive oil, crushed garlic, and parmesan cheese.  Bake for 20 minutes.

Sally's Stew

1 lb. large stew beef chunks
2 teaspoon olive oil
1 large onion, thickly sliced into wedges
1 Tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/4 teaspoon ground ginger
1/2 cup hoisin sauce
2 teaspoon sesame oil
3 Tablespoons Water
Heaping Tablespoon Cornstarch
1 red bell pepper, cut into strips and then cut in half
Fresh Broccoli florets
1 3/4 cup Chicken Broth
1 Tablespoon Butter
3/4 teaspoon Salt
1 cup Jasmin Rice
A few tablespoons toasted sesame seeds for garnish (optional)

Pound beef chunks flat with meat hammer/tenderizer or bottom of flat heavy object. Place in bottom of crockpot

Combine oil, onion, garlic, soy sauce, water, brown sugar, ginger, hoisin sauce, and sesame oil in a small bowl.

Pour over beef and stir to evenly distribute.

Cook on high for 1 hour and on low for 4 hours.

Remove as much of the liquid and place in saucepan.

Make a slurry of water and cornstarch.

Add to liquid and cook until it thickens. (add a little more cornstarch/water mixture if not thick enough. 3:1 ratio water to cornstarch). It should be like a nice thick gravy or sauce.

Return thickened liquid back to crockpot and stir.

Place red bell pepper and broccoli florets on top of beef and sauce and stir a little to get moist. Cover. (20 minutes is just right about the amount of time for cooking the rice.)

Start making your rice by bringing broth, butter, and salt to a boil until butter is melted. Stir in rice.

Cover, reduce heat, and simmer for 15 minutes.

Remove from heat, uncover, and fluff with a fork.

Serve stew over rice and add sesame seeds to garnish.

Banana Apple Bread

2 3/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
2 cups sugar
4 eggs
1 cup plain greek yogurt
1 1/2 teaspoons vanilla
3 very ripe bananas, mashed
2 apples, peeled, cored, and cubed
3/4 cup chopped walnuts
1/2 cup packed brown sugar
1/2 cup sugar
1 Tablespoon cinnamon
1/4 cup flour
3 Tablespoons Butter, softened

Preheat oven to 350.

Grease two 7x3-inch loaf pans.

In a bowl, whisk together flour, cinnamon, baking soda, and salt until thoroughly combined.

In a separate mixing bowl, beat the melted butter with 2 cups of sugar until smooth, and mix in the eggs, one at a time, followed by the Greek yogurt and vanilla extract.
Stir in the flour mixture just until incorporated.

Fold in the bananas, apples, and chopped walnuts until combined; do not over mix. There should be small chunks of banana visible in the batter.

Pour half the batter into each prepared loaf pan.

Mix the brown sugar, sugar, cinnamon, flour, and softened butter together in a bowl until the mixture resembles coarse crumbs.

Sprinkle half the crumb topping over each loaf.

Bake in the preheated oven for 45 minutes, then remove and cover each pan with aluminum foil. Return to oven, and bake an additional 10 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

Allow to cool before serving.

Note: if using mini loaf pans cook for about 20 minutes before covering.