Vegetarian Chow Mein

This came out so good!  It will definitely be in our menu rotation often.

 

Vegetarian Chow Mein

Serves 4

 

3 tablespoons vegetable oil

2 to 3 teaspoons fresh ginger minced

3 garlic cloves minced

 

1 cup carrots peeled and chopped

1 cup red bell pepper chopped

1/2 cup green bean chopped

1/2 cup onion chopped

8 oz mushrooms chopped

 

8 ounces fresh or dried chow mein egg noodles, cooked al dente

 

1 to 2 cups snow peas

 

1/4 cup vegetable broth

1/2 cup hoisin sauce

2 tablespoons low sodium soy sauce + more if needed

2 tablespoons honey

 

2 green onions diced for garnish

Kosher salt and freshly ground black pepper, optional

 

Using a large nonstick skillet, heat the oil over medium heat

After a minute or so, add ginger and garlic and sauté for a minute or two

 

Add carrots, red bell pepper, green bean, onion, mushrooms and cook for about 4 to 5 minutes, or until the vegetables begin to soften a bit, add more vegetable oil if needed

 

Next, add in the egg noodles and stir to combine

 

Cook for about 2 minutes and then add snow peas and cook for about 3 minutes

 

Add in the vegetable broth, hoisin sauce, soy sauce, and honey

 

Bring the mixture to a boil and stir until slightly reduced and thick, for about 2 minutes

 

Season with salt and pepper, to taste and garnish with the diced green onions before serving

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Cheesy Broccoli-Stuffed Chicken Breasts

Cheesy Broccoli-Stuffed Chicken Breasts

 

1 1/2 cups finely chopped broccoli

1/2 cup shredded cheese

1/2 cup cooked white rice

1/4 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 teaspoon all purpose seasoning

4 skinless, boneless chicken breasts

1 tablespoon poultry seasoning

 

Preheat the oven to 375 degrees

Coat an 8-inch square casserole dish with cooking spray

Combine broccoli, cheese, rice, and onion in a medium bowl

Add salt, pepper, garlic powder, and seasoning; mix well

Cut a deep pocket into each chicken breast with a sharp knife

Stuff each chicken breast with broccoli-cheese mixture, place in the prepared casserole

Sprinkle with poultry seasoning

Cover casserole with aluminum foil

Place in the preheated oven and bake for 25 minutes

Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

 

We enjoyed ours with a side of mashed potatoes and gravy

Memorial Day Cook Out

Memorial Day Cook Out

Cheeseburger

Beer Brats

Deviled Eggs

Apple Salad

Macaroni Salad

BBQ Beans

Tortellini Salad with Tomato Vinaigrette

Tortellini Salad with Tomato Vinaigrette

Makes 2 meal sized servings

 

14 ounce bag of rainbow tortellini pasta, uncooked (any tortellini will work)

 

3 sun-dried tomatoes, minced

1/2 tablespoon tomato sauce

2 clove garlic, minced

3 tablespoons balsamic vinegar

1 teaspoon Dijon-style prepared mustard

2 teaspoon honey

1/4 cup olive oil

Salt and pepper to taste

 

3/4 cup provolone cheese, cut up

3/4 salami or pepperoni, cut up

1 tomato cut into chunks

2/3 cup sliced celery

1/4 cup sliced black olives

1/2 cup red, yellow and green bell pepper, diced

3 tablespoons red onion, diced

1/4 cup chopped fresh parsley, or a few shakes of parsley flakes

1 teaspoon chopped fresh rosemary, or a few shakes of rosemary flakes

1 tablespoon fresh lemon juice

Salt and pepper to taste

 

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain

Blend together the sun-dried tomatoes, tomato sauce, garlic, balsamic vinegar, mustard, honey and olive oil.  Season with salt and pepper

In a large bowl, combine the tortellini, cheese, salami or pepperoni, tomato, celery, black olives, peppers, onion, parsley, rosemary and lemon juice.

Gently toss and drizzle with vinaigrette to coat

 

This dish is best served at room temperature

Dressing can be made ahead of time for the flavors to blend

Honey Garlic Pork Chops

Honey Garlic Pork Chops

 

1/2 cup ketchup

3 tablespoons honey

2 tablespoons low-sodium soy sauce

2 cloves garlic, crushed

6, 1-inch thick, pork chops

 

Preheat grill for medium heat and lightly oil the grate

Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze

Sear the pork chops on both sides on the preheated grill

Lightly brush glaze onto each side of the chops as they cook

Grill until no longer pink in the center, about 7 to 9 minutes per side

An instant-read thermometer inserted into the center should read 145 degrees

Apple Pie Moonshine

Apple Pie Moonshine

Makes about 15 Pint Jars

 

A 750-milliliter bottle of 190-proof Everclear or high-proof vodka if that’s all you can get

2 cups of Captain Morgan Spiced Rum

1 gallon apple cider

1 quart apple juice

3 cups brown sugar

1 cup white sugar

10 cinnamon sticks

Mason jars with lids

 

Combine the cinnamon sticks, apple cider, and apple juice in the large pot

Bring it to a mild simmer and add in the sugars

Continue to stir slowly for about 5-10 minutes until all the sugar is dissolved

Turn the heat off and allow the apple cider mixture to cool down to room temperature

Allow it several hours to reach a lower temperature. If you add in the alcohol too soon, the higher temperature will evaporate some of the alcohol content

Once the mixture is at room temperature, stir in the Everclear and the rum

Add your apple pie moonshine into the mason jars

You can also put a cinnamon stick in each of the jars

I let mine set for several weeks in the back of the fridge for all the flavors to blend

You can use any size jars you like.  I use half pint jars to make them serving size

Chicken Lettuce Wraps

Chicken Lettuce Wraps

Serves 4

 

Chicken Mixture:

1 ½ pounds skinless, boneless chicken breast, coarsely chopped

1 (8 ounce) can water chestnuts, drained and minced

1/2 cup diced shiitake mushroom caps or carrots

1/2 cup minced yellow onion

1/3 cup chopped green onion

1 tablespoon soy sauce

1 tablespoon freshly grated ginger

2 teaspoons brown sugar

 

Glaze:

1/4 cup chicken stock

1/4 cup rice wine vinegar

4 cloves garlic, minced

1 tablespoon each ketchup and soy sauce

2 teaspoons sesame oil

1 1/2 tablespoons brown sugar

1/2 teaspoon each red pepper flakes and dry mustard

2 tablespoons vegetable oil

1 1/2 tablespoons each chopped fresh cilantro, basil, and green onion, or to taste

16 leaves iceberg lettuce, or as needed

 

Cornstarch to thicken sauce

Sweet Chili Sauce as dipping

Shredded Radishes as topping

 

 

Stir chicken, water chestnuts, mushrooms or carrots, yellow onion, green onion, soy sauce, ginger, and brown sugar together in a bowl

Pat mixture down, cover the bowl with plastic wrap, and refrigerate about 2 hours

 

Whisk chicken stock, rice wine vinegar, garlic, ketchup, soy sauce, sesame oil, brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed

Heat vegetable oil in a heavy nonstick skillet over medium-high heat

Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes

 

Pour 1/2 of the glaze mixture into chicken mixture

Cook and stir over medium-high heat until chicken begins to caramelize and brown, 8 to 12 minutes

 

Reduce heat to medium-low

Pour remaining glaze into chicken mixture

Cook until heated through and slightly reduced, about 3 minutes more

 

Stir in cilantro, basil, and green onion

Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.

 

Serve with peanut pasta

Cream Cheese Fruit Dip

Cream Cheese Fruit Dip

 

8 ounces cream cheese (at room temperature)

7 ounce jar marshmallow crème (Fluff)

 

In a medium bowl, stir together the cream cheese and marshmallow creme until thoroughly combined

You can also use a hand mixer to ensure the mixture is smooth

Cover and refrigerate until ready to serve

The fruit dip can be made and stored for up to 1 week in the refrigerator; stir well before serving

 

* You can also stir in a few tablespoons of cherry juice to give it an added flavor and color

 

Enjoy dipping with….

Strawberries

Blueberries

Pineapple

Watermelon

Apple slices, toss with pineapple juice to keep from browning

Red grapes

Honeydew

Cantaloupe

 

Mini Ham and Cheese Frittatas

Mini Ham and Cheese Frittatas

1 egg will make 2 muffins

 

Cheese, finely chopped

Ham, finely chopped

Eggs

Onion powder

Garlic powder

Salt and pepper

 

Preheat oven to 375 degrees

Prepare muffin pan with cooking spray

Place about a tablespoon each of ham, cheese and any other items into each muffin tin

Beat eggs, onion powder, garlic powder, salt and pepper together with a whisk in a bowl

Pour equal amounts over ham and cheese in muffin cups

Bake in preheated oven until tops turn light golden brown, about 12-16 minutes

Remove frittata cups with a spoon

 

You can add any other items you would like in your eggs.  We had chopped onion in these

We also used cupcake wrappers to make clean up easier

Chicken Alfredo Garlic Bread

Chicken Alfredo Garlic Bread

Serves 4-6

 

Alfredo Sauce

2 tablespoons butter

3 garlic cloves, minced

1/2 cup half and half, regular or fat free

1 cup grated Parmesan cheese

Parsley flakes, salt and pepper to taste

 

Garlic Bread

1 loaf bakery style Italian bread

1/2 cup (1 stick) butter, room temperature

3 teaspoons garlic powder

1/2 teaspoon parsley flakes

1 1/2 cups cooked chicken, shredded

2 cups cooked broccoli florets

2-3 cups shredded mozzarella cheese

 

 

Directions for Alfredo Sauce

Melt butter in a medium saucepan over medium heat

Add garlic and cook for about one minute

Gradually stir in half and half, warm through

Gradually stir in Parmesan cheese and stir until creamy and sauce thickens

Remove from heat

Season with salt, pepper and parsley flakes

Mix chicken with Alfredo sauce

 

Directions for Garlic Bread

Preheat oven to 375 degrees

Line a large baking sheet with aluminum foil and set aside

Slice Italian bread lengthwise

In a medium bowl mix butter, garlic powder and parsley flakes until blended

Generously spread over bread

Spread Alfredo sauce mixture evenly over Italian bread

Top with broccoli then sprinkle with cheese

Bake for 15-18 minutes until cheese is melted

Cut into desired slices and serve