Easy Chicken and Broccoli Lo Mein

I made this for dinner tonight and everyone seemed to like it. It was so fast and easy AND incorporated some veggies (I'll try anything to get my kids to eat healthy).
8 ounces long pasta, such as linguine
2/3 pound skinless, boneless chicken breasts
1 cup fresh button mushrooms (I didn't have any, but it would be a great addition)
1 T. peanut oil or vegetable oil
1 large onion
1 bag (16 oz.) frozen broccoli (I just used a few crowns of fresh broccoli that I steamed)
3 cloves fresh garlic
2 tsp. finely minced fresh ginger
3 T. soy sauce
1 T. rice vinegar
1 T. ketchup
1 tsp. dark sesame oil

Boil noodles until tender. Meanwhile cut chicken into bite size pieces. Heat oil in deep skillet and sauce chopped onion. Next add the chicken. Let that cook for a few minutes and then add the mushrooms, broccoli, garlic, and ginger. Cook, stirring frequently, until the mushrooms release their liquid and the chicken is no longer pink.

Add the soy sauce, vinegar, ketchup (I thought this was a really odd ingredient for this recipe-but it worked), and sesame oil to the skillet and mix well. Remove the skillet from heat and add the drained, cooked pasta. Mix all together are serve immediately.

Asian Noodle Salad

Okay, another recipe from The Pioneer Woman cooks. It was really good. However, I warn you about making this for dinner--it makes a TON!! I had a 5 friends over and we didn't finish it. I even eliminated one of the ingredients and reduced the cabbages by about half and I still have leftovers. The dressing is good and I really like the addition of noodles in the salad. Mmmmm.

Asian Noodle Salad
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage (I used regular cabbage, that's all they had)
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (this is what I left out, there just wasn't enough room)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (I didn't toast them, but wanted to)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped (I accidentally left out, but it was still good)
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

P.S. You might need some Gas-X or Beano with this meal.

Apple Dumplings

If you don't ever check out The Pioneer Woman Cooks, you should. I love her pictures and this particular recipe came out great!

Anyway, I made these apple dumplings for dessert yesterday and I was so surprised at them. They were so good!! I topped mine with cool-whip and J.D. with ice cream.

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Revel Bars

I have made these treats a few times in the past few weeks for friends, Home Teaching, and Playgroups and EVERY time the recipe is requested. So, I thought it would be a good idea to post it. This recipe involves a lot of butter and chocolate so I hope you enjoy!

Revel Bars

Crust: 1 cup butter
2 cups brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 cups flour
3 cups quick oats

Filing:
1 package chocolate chips (12 oz.)
1 can sweetened condensed milk
2 T. butter
1 tsp. vanilla

Cream together butter and sugar for crust. Add in the eggs, vanilla, soda, and salt. Add in the flour and oats and mix well. The dough is really sticky. Press 2/3 of mixture into a greased 9x13 pan. Next, melt the chocolate chips and butter together. Stir in the sweetened condensed milk and vanilla. Pour over the crust and then pat the remaining crust flat with hangs and lay over the top of filing in pieces (or you can just crumble the remaining crust on top). Bake at 350 for 30-35 minutes or until golden brown.

ENJOY!

Hershey's Perfectly Chocolate Chocolate Cake

This is the absolute best chocolate cake. One hundred times better than anything mixed up from a box. I've made this several times and it's always turned out perfectly moist and oh, so good. You can always find this on the back of Hershey's cocoa powder.

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Sweet Salsa Chicken

I actually got this recipe of one of the food blogs that I read so I can't take credit, but it is good and pretty easy so I thought I would post it.

Sweet Salsa Chicken:

1 package Taco Seasoning

4 chicken breasts

2 Tbsp. oil1 cup salsa

1/4 cup apricot jam

1/4 cup water

1 Tbsp. cilantro, chopped

1 Tbsp. lime juice

1 (15 oz.) can Black beans, drained and rinsed

Cut chicken breasts into bite size pieces. In large skillet, heat oil; add chicken and taco seasoning. Cook until juices run clear. Add salsa, apricot jam, water, cilantro and lime juice. Bring to boil. Stir in beans, reduce heat and simmer 20 minutes. Serve over rice.

Sour Cream Salsa:

I didn't actually make this because I forgot the sour cream at the store, but I am sure it would be worth it when I make it again.

1 cup sour cream

2 tsp lime zest

2 Tbsp. lime juice

1/3 cup Cilantro, chopped

4 plum tomatoes, seeded and chopped

1/2 tsp salt

Mix all ingredients together and serve over chicken and rice.

Lime Cilantro Rice:

2-4 Tbsp butter

2 green onions peeled and minced

2 cups jasmine rice or long grain rice

grated zest of 2 limes

2 Tbsp fresh cilantro washed

4 cups hot chicken stock/broth

kosher salt and pepper to taste

Saute green onion in butter then add to all other ingredients in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft. But, I was lazy and just put all the ingredients in the rice cooker. It turned out fine!~

Easy Chicken & Broccoli Alfredo

8 oz. fettuccine or spaghetti, uncooked
2 cups fresh broccoli florets ( I think it needs more like 4 cups)
1/4 C. Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 2/3 c. milk
4 oz. Cream Cheese, cubed
1/4 c. Grated Parmesan Cheese
1/2 tsp. dried basil leaves

Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.

Add chicken mixture to pasta mixture; mix lightly. (Too much mixing causes broccoli to fall apart)

Makes 4 servings, 2 cups each

Flip Flop Cobbler

Dessert, to me, means chocolate. However, this is a really easy cobbler that's really good too. It's a debate in our house which is better--topped with ice cream or cool-whip.

1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup white sugar
1/2 cup milk
1 (29 ounce) can sliced peaches, juice reserved
1/4 cup butter

In a large mixing bowl, cream butter or margarine with 1/2 cup sugar.

In another bowl, combine flour, baking powder, and salt. Alternately add these ingredients and the milk to the creamed mixture.

Spread batter in greased casserole dish or loaf pan. Top the batter with the fruit, and pour 1 cup of juice over the top of the fruit. Top the fruit with the other 1/2 cup of sugar. (Can omit sugar if the fruit is already sweet enough to your liking.)
Bake at 375 degrees F for 45 minutes.

Chicken Fiesta Soup

Finally I'm posting a recipe! I make this soup probably once or twice a month - it's easy and DELICIOUS. Here you go family and friends

Chicken Fiesta Soup

Ingredients

4 Boneless Skinless chicken Breasts, cooked and shredded
1 Can (28 oz) enchilada sauce
1 Can (14.5 oz) stewed tomatoes, drained (I usually use just plain old diced tomatoes, un-drained
– whatever I have really)
1 can (14.5 oz) chicken broth
2 can (4 oz each) chopped green chiles
1 cup finely chopped onions
1 cup frozen whole kernel corn (I usually double this because I love the corn)
1 yellow squash, diced
1 zucchini, diced
¼ cup finely chopped fresh cilantro (sometimes I put it in and sometimes I don’t)
2 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder (I usually put at least extra of both chili and cumin, but I’m a spice
freak)
1 teaspoon salt
¾ teaspoon black epper


Instructions

1. Combine all ingredients in a slow cooker and cook for 8 hours (or less, you can kind of tell
when it’s done)
2. Garnish with chips, cheese, avocado, green onions – whatever you feel like.


Notes

I kind of fudge on some things here and there. I usually add whatever vegetables I have and whichever sound good; HOWEVER the zuchhini and squash really make this soup. It’s pretty hearty because of the enchilada sauce base – it even fills Max!

Market Street Au Gratin Potatoes

Ingredients:
3 large russet or baker potatoes, peeled and sliced thin (1/8")
1 1/2 cups smoked Gouda cheese, grated
1 1/2 cups heavy whipping cream
salt and white pepper to taste (approximate 1/2 tsp. each)

Method:
Slice potatoes. Do not rinse! Mix sliced potatoes in a bowl with whpping cream, salt, pepper and cheese until everythng is incorporated.

Layer in a 9"x13" baking dish no more than 1" thick. Cover with foil and bake for one hour at 350 degrees.

Serve piping hot!

Zucchini Pasta

1 (8 ounce) package uncooked pasta shells
1 teaspoon olive oil
1/2 onion, chopped
3 cloves garlic, sliced
1 zucchini, chopped (I used two zucchinis because I like mine loaded)
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
1/4 teaspoon crushed red pepper flakes
3/4 cup chicken broth
1/2 cup chopped cooked chicken
1 ounce diced roasted red peppers
2 tablespoons light cream cheese
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.

Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Dump pasta into skillet with sauce and mix. Top with fresh basil and Parmesan cheese.

Philipine Chicken Adobo

I got this recipe out of a food network cookbook and we tried it for dinner tonight. Everyone really liked it. It is pretty simple and you can make it in under 30 minutes. I served it with rice and steamed veggies.

3 T. oil
8 skinless bone-in chicken thighs (but I used chicken breasts and it was fine)
1 tsp. salt, plus additional for seasoning
15 cloves of garlic, smashed
2 bay leaves
2 cups water
3/4 cup white vinegar
2 T. soy sauce
1 T. sugar
3/4 tsp. black pepper
1/4 tsp. crushed red pepper
1 T. cornstarch mixed with 1 T. water

Heat large skillet over medium high. Add the oil to pan. Season chicken with salt and pepper and place in skillet. Let it cook for about four minutes on that side, until it gets a little golden. Add in the garlic, bay leaves, water, vinegar, soy sauce, sugar, 1 tsp. salt, black pepper, and red pepper. Bring to a boil and then turn stove down to a simmer and cook chicken for 25 minutes, uncovered. Turn the chicken occassionaly so both sides get cooked in sauce mixture.

Transfer the chicken to plate and add in the cornstarch and water mixture to make sauce thicker. Bring to a boil and then keep on simmer until desired thickness. Once sauce is thick, almost glaze like put chicken back in pan and coat chicken with the sauce. Serve chicken with the sauce drizzled on top (I added a few green onions on top also, but those were purely for look.)

Martha Stewart's Meatloaf

I admit that I'm not such a fan of meatloaf. I shun it. But the other day I was watching TV and someone was talking about how good Martha Stewart's meatloaf recipe was. Well, that started an urge, and for the first time in my whole nine married years, I made it. I was pleasantly surprised. This was actually enjoyable--even delicious. My kids ate it! J.D. said it was pretty good for meatloaf. So, maybe you might want to try it too. I used a combination of ground pork (not sausage) and ground sirloin--adapt the recipe as you see fit. I even love how it has vegetables in it.

4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves (I used dried)
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.

Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

Chicken Chimichangas with Green Sauce

Shawn and I really like Chimichangas, so I am always looking for a good recipe. This recipe is good, although I think next time I would add a little extra spice to the chicken mixture and maybe even dump in a little of the green sauce-but in general these were good. I know that you can bake them sprayed with cooking spray, but don't skimp and go all the way and deep fry them-so much better. The green sauce has a nice little lime kick!

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 pitted green olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

Deluxe Grilled Cheese Sandwich

This is a jazzed up version of grilled cheese with tomatoes and basil. It is fun for a change. I usually serve it with soup. Also, great in the summertime when tomatoes are delicious for a lite lunch or dinner.

8 slices Italian bread (3/4 inch thich)
8 slices mozzarella cheese (or just use grated)
2 large plum tomoates, or whatever are your favorite
2 T. minced fresh basil
2 tsp. balsamic vinegar
salt and pepper to taste
1/4 cup olive oil
2 T. grated Parmesan cheese
1/4 tsp. garlic powder

On four slices of the bread layer cheese and tomatoes. Sprinkle with basil, vinegar, salt and pepper. Top with remaining bread.

In a small bowl combine the oil, Parmesan cheese and garlic powder. Brush over the outsides of each sandwich. Cook on a griddle until golden brown on each side.

Yield: 4 servings