• Ramen Broccoli Salad

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    This salad is so good, and a great side for a hot day.  Both Ethan and Ellie were skeptical at first, but then they tried it.  Ethan had 3 servings, and Ellie had 2 servings.  That never happens!  We had it just a few days ago and it’s already been requested for this week’s menu.  Definitely a hit!

    This is a great dish for a potluck or picnic because there’s no mayo to worry about.

    Version 1 Ingredients (Omit Seasoning Pack):

    • 1 12 oz. package of broccoli slaw mix (in produce section with packaged sugar snap peas, etc.)
    • 1 package of chicken or Oriental flavor Ramen Noodles, broken into small pieces
    • 1/4 c. grape seed oil (can use vegetable or canola oil)
    • Splash of sesame oil
    • 1/4 c. seasoned rice wine vinegar
    • 1/4 c. honey
    • 3 tsp. soy sauce
    • salt and pepper to taste
    • 1 green onion, sliced (green only)

    Version 2 Ingredients (With Seasoning Pack):

    • 1 12 oz. package of broccoli slaw mix (in produce section with packaged sugar snap peas, etc.)
    • 1 package of chicken or Oriental flavor Ramen Noodles, broken into small pieces
    • Ramen seasoning package
    • 1/4 c. grape seed oil (can use vegetable or canola oil)
    • Splash of sesame oil
    • 1/4 c. seasoned rice wine vinegar
    • 1/4 c. white sugar
    • 1 green onion, sliced (green only)

    Directions:

    1. In a mixing bowl, mix together broccoli slaw and broken Ramen noodles.
    2. In a separate bowl, whisk together Ramen seasoning package, grape seed oil, sesame oil, vinegar, and sugar.
    3. Toss dressing mixture with the broccoli slaw until well coated.
    4. Top with sliced green onion and serve chilled.

    Ramen Broccoli Salad:

    5star

  • Apricot Chicken

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    Boy do I love finding a crockpot dish that is delicious and loved by all!  Makes for an easy dinner on busy weeknights.

    Ingredients:

    • ½ c. all-purpose flour
    • 2 lbs. boneless skinless chicken breasts
    • ⅔ c. honey barbecue sauce
    • ⅔ c. apricot preserves
    • ½ c. orange juice
    • ¼ c. soy sauce
    • 2 TBSP brown sugar
    • 1 TBSP minced fresh ginger root (the ginger root paste is super quick and handy for this)
    • Crushed red pepper flakes to taste (optional)
    Instructions:
    1. In a large gallon sized bag, place the flour inside. Add the chicken and shake to coat.
    2. Spray slow cooker with cooking spray and place the flour coated chicken in the bottom.
    3. In a large bowl, combing barbecue sauce, apricot preserves, orange juice, soy sauce, brown sugar, ginger, pepper flakes, and leftover flour from the bag used to coat the chicken. Pour over the top of chicken.
    4. Cover and cook on low for 4-6 hours until chicken is tender.  Serve over rice.

    Apricot Chicken:
    5star

     

  • Ginger Scallion Noodles

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    This side dish is so simple yet so good.  We seem to always have a batch in the fridge, whether for a dinner side or just to snack on.  Sometimes the simplest dishes are the best.

    Ingredients:

    • 1 bunch of green onions, chopped
    • garlic, minced
    • 3 inch piece of ginger, minced
    • 1/3 c. grape seed oil
    • 6 TBSP vinegar (we use 3 TBSP seasoned rice vinegar and 3 TBSP ancho vinegar from a local specialty shop)
    • 2 tsp. soy sauce
    • 2 6 oz. packages of Wel-Pac Chinese Chow Mein Stir-Fry Noodles (or any egg noodle or any noodle you like)

    Directions:

    1. Combine green onions through soy sauce in a large mixing bowl.
    2. Meanwhile, boil a pot of water, add salt and then add noodles and cook according to directions.
    3. Drain and rinse noodles with cold water and then add to mixing bowl.  Toss to combine.  Serve chilled.

    Ginger Scallion Noodles:

    5star

     

  • Baked Honey Chicken

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    OMG this baked honey chicken is sooooo good!!!!!!!  Like serve to company good.  Like tastes better than takeout good.  Everyone loves it!

    Serve with hot rice or with Fried Rice.

    Recipe from The Recipe Critic.

    Ingredients:

    • 4 chicken breasts, cut up
    • 1 c. cornstarch
    • 3 eggs
    • salt and pepper
    • ¼ c. oil
    • Sauce:
    • ¾ c. honey
    • ¾ c. soy sauce
    • ½ c. ketchup
    • ½ c. brown sugar
    • ½ c. rice wine vinegar
    • 1 tsp. sesame oil
    • 1 tsp. minced garlic
    • 1 TBSP cornstarch

    Directions:

    1. Preheat oven to 325*. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
    2. In 2 separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
    3. Heat oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
    4. In a medium sized mixing bowl, combine honey, soy sauce, ketchup, brown sugar, rice wine vinegar, sesame oil, minced garlic, and cornstarch. Pour over chicken and bake for 45 minutes or until chicken is cooked through.
    5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

    Baked Honey Chicken:

    5star

  • Crockpot Honey Garlic Chicken

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    Crockpot Honey Garlic Chicken is so good.  It’s sweet but not too sweet, and my kiddos loved it…even asked for seconds, which rarely happens with the pickiest eater.  Definitely going in the Crockpot rotation for busy night dinners.

    Recipe adapted from The Recipe Critic.

    Ingredients:
    • 2 lbs chicken breast, cut into bite size pieces
    • 3/4 c. honey
    • 3/4 c. soy sauce
    • 3 TBSP ketchup
    • 1 TBSP garlic
    • 1 TBSP ginger paste
    • 1 20 oz. can pineapple drained, reserve 1/4 c. juice
    • 2 TBSP cornstarch
    • 1/4 c. reserved pineapple juice
    Directions:
    1. Add chicken to Crockpot.
    2. In a small bowl add remaining ingredients and combine, then add the sauce to the Crockpot.
    3. Cook on LOW for 4 hours or HIGH for 2 hours.
    Crockpot Honey Garlic Chicken:
    5star
  • Pineapple Chicken: Stovetop or Crockpot

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    This Pineapple Chicken I’ve made 2 ways.  The first is a stovetop version and the second is a Crockpot version.  The main difference is for the Crockpot version, I coated the chicken in cornstarch and browned the meat in a skillet prior to adding to the Crockpot.  The family loved both, but they preferred the coated version.  You can easily use the coated version of the stovetop too.

    Directions for the stovetop version and the Crockpot version below.

    Stovetop Ingredients:

      • ¼ c. Heinz 57
      • ½ c. water
      • 1 8oz. can of crushed pineapple
      • 3 TBSP brown sugar
      • Olive oil
      • 2 tsp. garlic
      • Chicken breasts, cut up
      • Crushed red pepper to taste after cooking

    Directions:

    1. In a bowl, mix the Heinz 57 through brown sugar, set aside.
    2. Heat olive oil in a skillet, add garlic, then add the chicken and cook until done; then add the sauce and simmer for 5 minutes.
    3. Individuals can add their own crushed red pepper.

    Crockpot Ingredients:

    • ¼ c. Heinz 57
    • ½ c. water
    • 1 8oz. can of crushed pineapple
    • 3 TBSP brown sugar
    • 1/3 c. cornstarch
    • 2 eggs, beaten
    • Olive oil
    • 2 tps. garlic
    • Chicken breasts, cut up
    • Crushed red pepper to taste after cooking

    Directions:

    1. In a bowl, mix the Heinz 57 through brown sugar, set aside.
    2. Put cornstarch in a shallow bowl.  In another bowl, beat eggs.
    3. Slice chicken, then dredge chicken in cornstarch and then toss chicken in egg.
    4. Heat olive oil in a skillet, add the garlic, and then add chicken and brown (chicken won’t be fully cooked).
    5. Place chicken in Crockpot and add sauce.
    6. Cook on HIGH for 2 hours.
    7. Individuals can add their own crushed red pepper.

    Pineapple Chicken:

    5star

  • Crockpot Orange Chicken

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    This Crockpot orange chicken recipe is so tasty.  I think when cooking chicken in the Crockpot it tastes better to first coat the chicken in flour and brown it in a skillet before adding to the Crockpot.  The texture of the chicken is better, and the flour acts as a thickening agent for the sauce.  A definite kid approved meal.

    Ingredients:

    • 3-4 (1.5 – 2 lbs) boneless chicken breasts, chopped into small chunks
    • 1/3 cup flour
    • olive oil
    • 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
    • 1 teaspoon balsamic vinegar
    • 3 TBSP ketchup
    • 4 TBSP (2 TBSP Splenda) brown sugar
    • 1/2 T salt
    • 1 TBSP garlic, minced
    • 2 tsp. fresh ginger, grated

    Directions:

    1. In a bowl, mix the orange juice through ginger. Set aside.
    2. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess. Over medium heat, warm up the olive oil in a skillet. Brown the flour covered chicken.
    3. Place the chicken into the Crockpot and pour sauce mixture on top. Stir to coat evenly.
    4. Cook on high for 2 hours.

    Crockpot Orange Chicken:

    5star

  • Crockpot Mongolian Beef

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    Mongolian beef in the Crockpot….so good.  Everyone loved it, and even my pickiest eater had seconds!  I love that this recipe actually calls for a long cooking time and that it actually benefits from the long cooking time.

    Ingredients:

    • 1 onion, thickly sliced
    • 2 tsp. olive oil
    • 1 1/2 lb. stew meat
    • 1 TBSP minced garlic (jarred)
    • 1 TBSP fresh ginger (paste)
    • 1/2 c. soy sauce
    • 1/2 c. water
    • 1/2 c. Hoisin sauce
    • 1/2 c. (1/4 c. Splenda) brown sugar
    • 3 TBSP cornstarch

    Directions:

    1. Mix garlic through cornstarch in a bowl.
    2. Add onions to the bottom of the Crockpot; then add the olive oil; then add the meat; and then pour the sauce over the meat.
    3. Cook on low for 6-8 hours. Serve with white rice.

    Mongolian Beef:

    5star

  • Fried Rice

    This fried rice is so good.  The original recipe is from Life as  a Lofthouse.  I added pineapple, because well, we love pineapple.

    Ingredients:

    •  3 TBSP sesame oil or olive oil
    • 1 1/2 c. frozen peas and carrots (thawed)
    • 1 small onion, chopped
    • 2 tsp. minced garlic
    • 6 oz. pineapple chunks
    • 2 eggs, slightly beaten
    • 3 c. cooked white rice (day old or leftover rice works best!)
    • 1/4 c. + 2TBSP soy sauce

    Directions:

    1. On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Then add the pineapple, and stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
    2. Serves 6

    Fried Rice:

     

     

  • Thai Chicken Salad

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    This salad is really tasty and so easy to make, especially if you use a rotisserie chicken.  It’s a perfect summer dish.  The original recipe called for warm dressing, but since I’m not a fan of wilted lettuce, I let the dressing cool after cooking before adding it to the salad.

    The dressing would also be really good over rice noodles too.
    Recipe adapted from the April 2011 issue of Cooking Light.

    Ingredients:

    • 6 c. mixed lettuce
    • 2 c. shredded boneless rotisserie chicken breast
    • 2. c. fresh bean sprouts
    • 1 c. shredded carrots
    • 2/3 c. light coconut milk
    • 1 TBSP brown sugar
    • 2 TBSP creamy peanut butter
    • 1 TBSP fresh lime juice
    • 2 TBSP soy sauce
    • 1/8 tsp. (or to taste) ground red pepper
    • 2 TBSP peanuts, coarsely chopped
    • Lime wedges

    Directions:

    1. Combine first 4 ingredients in a bowl.
    2. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil.  Reduce heat, and simmer for 5 minutes, and let cool.
    3. Pour cooled coconut milk mixture over lettuce mixture.  Sprinkle with peanuts; serve with lime wedges.

    Thai Chicken Salad:

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