All posts by spoonlicker1

Homemade Brown Sugar

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Homemade Brown Sugar

 

White Sugar

Molasses

 

For making light brown sugar

Measure 1 cup white granulated sugar and 1 tablespoon molasses into a mixing bowl

Stir with a fork until completely mixed, store in an airtight container

 

For making dark brown sugar

Measure 1 cup of white granulated sugar and 2 tablespoons of molasses into a mixing bowl

Stir with a fork until completely mixed, store in an airtight container

Strawberry Jello Parfait

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Strawberry Jello Parfait

Makes 4 Parfaits

 

1 package (3oz) Strawberry Jello

1 cup sliced fresh strawberries (optional)

1 cup thawed Cool Whip whipped topping

 

Prepare Jello according to package directions

Set aside 1/3 cup Jello

Add fruit to remaining Jello and spoon into 4 to 5 dessert or wine glasses

Set glasses to chill at an angle until Jello is set (overnight is best)

Fold whipped topping into remaining (1/3 cup) Jello

Refrigerate until ready to use

 

Spoon topping mixture into glasses of set Jello

Top with a dollop of Cool Whip

Garnish with fresh strawberries

Keep chilled until ready to serve

 

I tipped my cups in a muffin tin lined with a towel to keep the cups from moving

I then served the Jello cups right from the muffin tin

Honey Garlic Chicken Stir Fry

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Honey Garlic Chicken Stir Fry

 

1 tablespoon + 1 teaspoon vegetable oil divided use

1 cup thinly sliced peeled carrots

2 cups broccoli florets

1 lb boneless skinless chicken breast, cut into 1 inch pieces

4 cloves garlic minced

1/4 cup low sodium chicken broth or water

1/4 cup soy sauce

3 tablespoons honey

2 teaspoons cornstarch

salt and pepper to taste

 

Heat 1 teaspoon of oil in a large pan over medium heat

Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender

Remove the vegetables from the pan; place them on a plate and cover

Wipe the pan clean with a paper towel and turn the heat to high

Add the remaining tablespoon of oil

Season the chicken pieces with salt and pepper and sauté for 3-4 minutes on each side until golden brown and cooked through

Add the garlic to the pan and cook for 30 seconds

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through

In a bowl whisk together the chicken broth, honey and soy sauce

In a small bowl mix the cornstarch with a tablespoon of cold water

Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds

Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken

Serve immediately, with rice

Couscous Chicken Soup

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Couscous Chicken Soup

Makes 4 Servings

 

1 cup onions, chopped

1/2 cup carrots, sliced

1/2 cup celery, chopped

1 tablespoon minced ginger

2 cloves minced garlic

1/2 teaspoon ground turmeric

4 cups chicken stock

3 cubes chicken bouillon (optional)

3/4 pound raw chicken breasts, cut into small chunks

1 cup pearl couscous

Juice of 1 lemon (watch for seeds)

Salt and pepper

Chopped fresh parsley for garnish

 

Heat one tablespoon of the stock in a stock pot over medium heat

Add the onions, carrots, and celery

Sauté until the vegetables are soft, about 5-6 minutes

Stir in the ginger and garlic, heat until aromatic

Sprinkle the turmeric over the vegetables and stir

Add the stock with bouillon and chicken

Simmer over medium heat for 10 minutes

Add couscous, and bring to a light boil for 5 minutes

Squeeze the lemon into the soup, taste, and season with salt and pepper to your liking

Top with parsley before serving.

Vegetarian Chow Mein

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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

Cheesy Broccoli-Stuffed Chicken Breasts

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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

Tortellini Salad with Tomato Vinaigrette

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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

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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

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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