Easy Beef Ramen

Recipe here.

INGREDIENTS

• 2 Tablespoons olive oil
• 1 yellow bell pepper chopped
• 1 red bell pepper chopped
• 2 cups chopped broccoli
• 1-2 cups snap peas cut in half
• 1 cup shredded carrots
• 10 ounce flank steak sliced into bite size pieces
• S&P to taste
• 2 teaspoons minced garlic
• 1/3 cup lite or reduced-sodium soy sauce
• 1/4 cup brown sugar
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 6 ounces ramen lo mein or spaghetti noodles (you can also serve over rice instead)
• Optional toppings: sliced green onions sesame seeds, red pepper flakes

INSTRUCTIONS

• Place the olive oil in a large skillet and warm over medium heat. Add the vegetables and cook until fork tender, stirring occasionally.
• While the vegetables are cooking start the noodles according to package direction. Don't over cook (I like to cook 2 minutes less than it says, since it will cook an additional minute with sauce). Also, whisk together the soy sauce, brown sugar, sesame oil and ground ginger in a small bowl. Set aside.
• Remove to a plate or push to one side of the pan. Add the steak to the pan and sprinkle with a little salt and pepper.
• Flip meat and cook until tender and no longer pink. Add in garlic. Push the steak to one side and then pour in sauce and allow to simmer for one minute. Add the noodles and cook an additional minute. Serve while hot.

No-Knead Bread

via Carla

Ingredients:

3 cups bread flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 C warm water

You will also need a large bowl and a covered pot large enough to hold the loaf (I use a Dutch oven with a piece of Silpat cut to cover the bottom--Keeps it from sticking).


1. Mix Dough.  The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess.  Cover with plastic wrap and let sit 12-20 hours on the countertop.

2. Shape and preheat.  The dough will now be wet, sticky, and bubbly.  With a wet spatula, dump the dough onto a very well-floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape.  If you use your hands, keep them wet so the dough doesn't stick. Spray the big bowl with Pam and dump the ball of dough back into it.  Cover it and let it nap for 2 hours.  When you've got about a half hour left, slip a covered pot into the oven and preheat to 450.

3.  Bake.  Your dough should have double din size.  Remove the pot from the oven.  Dump the wobbly dough into the pot.  It doesn't matter which way it lands. Shake it to even the dough out.  Cover.  Bake for 30 minutes.  Optional, but I never do it: uncover and bake another 15-20 minutes or until the crust is beautifully golden and the middle of the loaf is 210.  Remove and let cool on a wire rack.  If not eating right away, you can re-crisp the crust in a 350 oven for 10 minutes.

Chocolate Chili

via meljoulwan.com

INGREDIENTS:

• 2 tablespoons coconut oil
• 2 medium onions, diced (about 2 cups)
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 pounds ground beef
• 1 teaspoon dried oregano leaves
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 1/2 tablespoons unsweetened cocoa
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 can (6 ounces) tomato paste
• 1 can (14.5 ounces) fire-roasted, chopped tomatoes
• 2 cups chicken or beef broth
• 1 cup water

DIRECTIONS:

1

Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2

In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3

Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

White Bean Chili

via Love Taza

white bean chili with chicken

4 15-oz cans great northern beans, rinsed
2 lbs chicken breasts
2 4 ounce cans green chilies (we use mild diced chilies)
2 tsp ground cumin
1 tsp oregano
1 1/2 tsp chili powder
1/2 tsp salt
3 cloves minced garlic
1 14 1/2 ounce can reduced sodium chicken broth
1 cup water

cut the chicken into small cubes and brown over the stove
drain the beans, and place all the ingredients into the crock pot, mix well
cook covered on low 10-12 hours or high 5-6 hours
we eat it over rice with a bit of cheese on top.  makes 6-8 servings

Filet Mignon with Goat Cheese and Balsamic Reduction

via A Hint of Honey

from our Valentine's Day feast.  Yum.

INGREDIENTS

1 1/2 cups balsamic vinegar
3 Tbsp. organic cane sugar (optional)
6 (4-6 oz.) fillet mignon steaks (about 1 inch thick)
salt and freshly ground black pepper
2 Tbsp. butter
2 oz. soft fresh goat cheese

DIRECTIONS

1. To make the balsamic reduction, combine the vinegar and sugar (optional) in a small heavy-bottomed saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer on medium-low, stirring occasionally, until thickened (about 15 minutes).

NOTE: Be sure to not cook the vinegar over too high of heat or for too long because it will cause the sugar to harden. Remove it from the heat before it has reached the consistency you desire. It will further thicken as it cools.

2. Meanwhile, preheat the broiler. Melt the butter in a large heavy skillet over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks to desired doneness (about 3 minutes on each side for medium-rare.) Transfer to a baking sheet and top with crumbled goat cheese. Place under the broiler for about a minute, until the cheese melts. Sprinkle with salt and pepper.

3. Place steaks on plates, drizzle with warm balsamic reduction, and serve.

Serves 6.

Soft Sugar Cookies

via Six Sister's Stuff

Ingredients

• 3/4 cup of butter, softened
• 3/4 cup of granulated sugar
• 2 eggs
• 3 teaspoons McCormick Vanilla Extract
• 1/2 tsp salt
• 2 1/4 teaspoons of baking powder
• 2 1/4 cups of all purpose flour

1. In a large bowl, cream together butter and granulated sugar. Mix in eggs and vanilla until combined. Then add your salt, baking powder and flour. Mix until the batter is lump free.
2. Cover and chill for at least one hour.
3. Preheat oven to 350°F.
4. Line a baking sheet with parchment paper or a silicone baking mat. Roll cookies into balls and flatten a little. Try and make your cookies all the same size. (You could use a medium size cookie scoop also.)
5. Bake for 10-11 minutes (check at 8 minutes and watch them) You want them a little golden brown on the bottom. Remove from cookie sheet about 1 minute after cooking them.

Chocolate Mousse

via Betty Crocker

For our Valentine's day feast.

Ingredients:

4

egg yolks 

1/4

cup sugar

1

cup whipping (heavy) cream

1

package (6 ounces) semisweet chocolate chips (1 cup)

1 1/2

cups whipping (heavy) cream

Instructions:

• 1 Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• 2 Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• 3 Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into serving bowls. Immediately refrigerate any remaining dessert after serving.

Chicken Pasta with Lemon Cream Sauce

via the comfort of cooking

Ingredients:

1 lb. boneless, skinless chicken breasts

8 ounces uncooked rotini

1 3/4 cups (1 1/2-inch) slices asparagus (about 1/2 pound)

1 cup frozen green peas, thawed

1 tablespoon butter

1 garlic clove, minced

1 cup chicken or vegetable broth

1 teaspoon cornstarch

1/3 cup heavy cream

3 tablespoons fresh lemon juice (about 1 lemon)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Dash of crushed red pepper flakes

DIRECTIONS:

Preheat oven to 350 degrees. Place chicken on a baking sheet and bake for 30 minutes, or until fully cooked and juices run clear. Tent with foil and set aside.

Cook pasta according to package directions, omitting salt and/or olive oil. Add asparagus during last 2 minutes of cooking time.

Place peas in a colander. Drain pasta mixture over peas; set aside.

Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper flakes. Add pasta mixture to broth mixture; toss gently to coat.

Slice chicken and serve immediately with pasta.

Enjoy!

Crock pot Honey Sesame Chicken

via 

Author: Leigh Anne Wilkes

Recipe type: Slow Cooker

Ingredients

• 6-8 boneless, skinless chicken thighs or 2 chicken breasts (about 2 lbs total)
• salt and pepper
• ½ C onion, chopped
• 2 cloves garlic, minced
• 1 C honey
• ¼ C ketchup
• ½ C soy sauce
• 2 Tbsp olive oil
• ¼ tsp red pepper flakes
• 4 tsp cornstarch
• ⅓ C water
• 1 Tbsp sesame seeds
• 3 green onions, chopped

Instructions

1. Put chicken in crock pot. Season with salt and pepper
2. In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
3. Pour over chicken
4. Cook on low for 3-4 hours or high for 2 hours
5. Remove chicken and shred.
6. In a small bowl combine cornstarch and water.
7. Pour sauce in crock pot into a sauce pan and add in the cornstarch mixture.
8. Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
9. Pour over chicken.
10. Serve over rice
11. Sprinkle with sesame seeds and green onions.

Roasted Tomato Basil Soup

via A Hint of Honey

Roasted Tomato Basil Soup

INGREDIENTS

2 1/2 lbs. fresh tomatoes (I used a mixture of Roma and beefsteak), cored and halved
6 cloves garlic, peeled
2 small yellow onions, chopped
extra virgin olive oil
kosher salt and freshly ground black pepper
2 Tbsp. butter
3 cups homemade or low-sodium chicken or vegetable stock
2 bay leaves
1/2 cup fresh basil, chopped
3/4 cup heavy cream (optional- I omitted)

DIRECTIONS

1. Preheat oven to 450 F.

2. Place tomatoes, garlic, and onion on a large rimmed baking sheet. Drizzle with olive oil (about 1/4 cup), sprinkle with salt and pepper, and toss to coat. Spread in an even layer and roast in preheated oven for 20-30 minutes, until tender and caramelized.

3. Transfer roasted vegetables to a large pot. Add the butter, bay leaves, and stock. Bring to a boil, reduce heat and simmer 15-20 minutes or until the liquid has reduced by a third.

4. Add basil to the pot. Using an immersion blender (or food processor), puree the soup until smooth. Return the soup to low heat and stir in the cream (if using). Season to taste with salt and freshly ground black pepper.

Serves 4.

Italian Stuffed Acorn Squash

Italian Stuffed Acorn Squash

by Laura Muir, freshandhappy.com

Ingredients:

For Roasted Acorn Squash

3 Acorn Squash, halved and seeds removed

1/4 C olive oil

1/2 teaspoon Italian seasoning blend

salt and pepper to taste

2 tesapoon brown sugar

For Tomato Veggie Sauce

4 Tablespoons butter

2 Tablespoons olive oil

1 cup yellow onion, diced

3 garlic cloves, minced

1 zucchini, cubed (about 1 1/2 cups)

2 medium carrots, peeled and grated

1 28-oz can crushed tomatoes

1/2 cup milk

1 1/2 tablespoons brown sugar, or more to taste

2 teaspoons low sodium soy sauce

1/4 teaspoon ground cinnamon

1 1/2 teaspoons Italian seasoning blend

1/4 teaspoon chili powder

salt and pepper to taste

For Acorn Squash filling and topping:

3 cups ground Italian sausage, browned

2 cups, jalapeno white cheddar (or pepper jack), shredded

Directions:

Preheat oven to 400 degrees.

Wash, halve and remove seeds of acorn squash.  Place rush the cut side and inside of squash with olive oil.  Season with salt, pepper, Italian seasoning blend and a light sprinkle of brown sugar.  Bake in oven for about 1 hour.  When done, squash will be fork tender.

In a large saucepan, melt butter.  Add olive oil, diced onions, minced garlic, cubed zucchini and grated carrots.  Saute over medium heat for 10 minutes or until garlic starts to brown lightly, and onions are slightly translucent. 

Add crushed tomatoes and diced tomatoes.  Bring to a slow boil.  Reduce heat to a simmer.  Add milk brown sugar soy sauce, cinnamon, Italian seasoning blend, salt , pepper, and chili powder.  (Make sure to season well with salt to taste.)  Allow to simmer for 30 minutes. 

While sauce is simmering and squash is roasting in the oven, brown the ground Italian sausage.  Drain excess grease, and set browned meat aside.

When squash is done roasting, remove from the oven.  Fill the hollow bowl of the acorn squash with 1/2 cup browned Italian sausage.  Top with 1/2 cup vegetable tomato sauce and some shredded cheese.  Return to oven and change oven temperature to broil.  Remove from oven when cheese is melted.  Serve hot.

Kielbasa, Pepper, Onion and Potato Hash

via The Two Bite Club

Ingredients

• 1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
• 1 green bell pepper, diced
• 1/2 yellow, red or orange bell pepper, diced
• 1 onion, diced
• 3 small or 2 large potatoes, peeled and diced
• olive oil
• salt and pepper

Instructions

1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat.  Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.  
2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat.  Remove the kielbasa from the pan and set aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.  
3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together.  Serve nice and hot!

Notes

• I use two skillets to make this recipe.  I used to make it in one, but something always came out wrong.  I've learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice any crispy when they're added to the other ingredients right before serving.
• Sometimes I'll add some minced garlic to the peppers and onions, but it tastes just as good without it.

Slow-Cooker Chicken Tikka Masala

via Tasty Kitchen

Good homemade Indian food did not seem like a real possibility.  This was really, really tasty.  Served with TJ's naan.  Yum.  A little involved.

Ingredients

• FOR THE CHICKEN:
• 9 whole Boneless, Skinless Chicken Thighs
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Ground Cumin
• 1 teaspoon Kosher Salt
• 1 cup Yogurt
• 4 Tablespoons Butter
• 1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times With A Sharp Knife
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 1 whole Large Onion, Peeled And Diced
• 6 cloves Garlic, Peeled And Minced
• 1 Tablespoon Kosher Salt
• 3 Tablespoons Garam Masala
• 1 piece Fresh Ginger, About 2-3 Inches, Peeled And Grated
• 4 cups Crushed Tomatoes
• 1 Tablespoon Raw Sugar (can Substitute White Granulated If Necessary)
• 2 teaspoons Cornstarch Or Cleargel
• 1-½ cup Heavy Cream
• TO SERVE:
• Hot Buttered Rice And Peas
• Chopped Fresh Cilantro

Directions:

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice and peas, topped with a generous amount of chopped cilantro.

Peach Ice Cream

via Taste of Home

To satisfy a craving.  Makes tons--could easily be halved.

Ingredients:

• 2 cups half-and-half cream (I used whole milk)
• 3-1/2 cups sugar (I cut sugar by 1/4)
• 3/4 teaspoon salt
• 6 eggs, lightly beaten
• 4 cups heavy whipping cream (I used 3.5 cups)
• 2 teaspoons vanilla extract
• 6 to 8 medium peaches, peeled and slicedor 4 cups frozen unsweetened peach slices

Directions: 

1. In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
3. Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
4. Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 3 quarts.

Cheddar Baked Chicken

via AllRecipes

• 1/4 cup butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 egg

• 1 tablespoon milk
• 1 cup shredded Cheddar cheese
• 1/2 cup Italian seasoned bread crumbs
• 1 cup crispy rice cereal
• 3 skinless, boneless chicken breast halves - cut in half
• 2 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.

1. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
2. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.