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Author: Cheryl

Asian Chicken Thighs with Broccolini

Asian Chicken Thighs with Broccolini

Ingredients 8 skin-on, bone-in chicken thighs (about 6 ounces each) 2 teaspoons toasted sesame oil 1/4 teaspoon five-spice powder Kosher salt and freshly ground pepper 1/4 cup hoisin sauce 1 tablespoon packed light or dark brown sugar 3 cloves garlic 2 small bunches broccolini (baby […]

Pantry Pasta

Pantry Pasta

Ingredients 12 oz. spaghetti or other long pasta Kosher salt 4 garlic cloves, thinly sliced ¼ cup extra-virgin olive oil, plus more for drizzling 3 oil-packed anchovy fillets (optional) ¼ tsp. crushed red pepper flakes 1 cup finely grated Parmesan, plus more for serving 4 […]

Garlic-Miso Pork Noodle Bowl

Garlic-Miso Pork Noodle Bowl

Ingredients

  • 8 ounces uncooked brown rice noodles
  • 8 ounces ground pork
  • 3 tablespoons grated yellow onion
  • 1 (8-oz.) pkg. sliced fresh mushrooms
  • 2 tablespoons white miso
  • 1 tablespoon chili garlic sauce (such as Huy Fong)
  • 2 cups unsalted beef stock
  • 1 cup matchstick-cut carrots
  • 1 tablespoon lower-sodium soy sauce
  • 1/2 cup sliced scallions

Directions

Step 1

Cook noodles according to package directions, omitting salt and fat. Drain well, and divide evenly among 4 shallow bowls.

Step 2

Heat a large nonstick skillet over medium-high. Add pork, onion, and mushrooms; cook until pork is cooked through and mushrooms are tender, about 10 minutes. Stir in miso, chili garlic sauce, stock, and carrots; bring to a boil over high. Cook until carrots are crisp-tender, about 3 minutes.

Step 3

Top noodles with pork mixture. Drizzle servings evenly with soy sauce, and top evenly with scallions.

Servings: 4

Source – http://www.cookinglight.com

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Classic French Onion Soup

Classic French Onion Soup

Ingredients: 5 Tbsp olive oil (divided) 1 Tbsp butter 8 cups thinly sliced onions (about 3 lbs.) 3 garlic cloves, minced 1/2 cup port wine 2 cartons (32oz. each) beef broth 1/2 tsp. pepper 1/4 tsp. salt 24 sliced French bread baguette (1/2 in. thick) […]

Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings

Ingredients: 2.5 – 3lbs of chicken 2 celery stalks 2 medium carrots 8 cups water 2.5 tsp salt .5 tsp black pepper 2 cups flour .5 tsp baking soda 3 tablespoons vegetable shortening 3/4 cup buttermilk Directions: Place chicken, celery, and carrots in a Dutch […]

Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls

Ingredients:
  • 1 pound lean ground beef (90% lean)
  • 3 garlic cloves, minced
  • ¼ cup packed brown sugar
  • ¼ cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon pepper
  • 2 cups hot cooked white or brown rice
  • sliced green onions and sesame seeds for garnish
Directions:
  1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
  2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
  3. Serve over hot rice and garnish with green onions and sesame seeds.

Yield: 4 servings

Source – https://therecipecritic.com

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Creamy Turkey Noodle Casserole

Creamy Turkey Noodle Casserole

Ingredients 1 package (10 or 12 ounces) frozen peas, thawed under cool running water 2 cups diced cooked turkey (or ham) 1 1/2 cups cooked noodles 2 tablespoons butter 1/4 cup chopped onion 8 ounces sliced mushrooms 1 can (10 3/4 ounces) condensed cream of […]

Quick Chicken and Barley Stew Recipe

Quick Chicken and Barley Stew Recipe

Ingredients 3 bacon slices 1 tablespoon olive oil 1 cup chopped yellow onion (about 1 medium onion) 1 cup 1/4-inch-thick diagonally cut carrots (about 2 medium carrots) 1 cup 1/4-inch-thick diagonally cut celery (about 3 stalks) 1 tablespoon garlic cloves, minced (about 3 garlic cloves) […]

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Ingredients

  • 5 bacon slices, chopped
  • 1 cup chopped onion
  • 1 cup thinly sliced carrot
  • 1/2 cup thinly sliced celery
  • 1 tablespoon fresh thyme leaves
  • 1 (8-oz.) package presliced cremini mushrooms
  • 4 garlic cloves, minced
  • 4 cups unsalted chicken stock
  • 1 cup water
  • 4 cups lightly packed chopped curly kale
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
  • 1 (8-oz.) package precooked wild rice (such as Simply Balanced)
  • 1 cup half-and-half
  • 1 1/2 ounces all-purpose flour (about 1/3 cup)

Directions

Step 1

Heat a Dutch oven over medium-high. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving 1 tablespoon drippings. Add onion, carrot, and celery to drippings in pan; sauté 3 minutes. Add thyme, mushrooms, and garlic; sauté 5 minutes. Add stock and 1 cup water; bring to a boil. Reduce heat, and simmer 8 minutes or until vegetables are tender. Add kale, salt, and pepper; cook 3 minutes. Stir in chicken and rice.

Step 2

Combine half-and-half and flour in bowl, stirring with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon.

Yield
Serves 6 (serving size: about 1 2/3 cups)
Source – http://www.cookinglight.com
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Reuben Casserole

Reuben Casserole

Ingredients 6 slices rye bread, divided 1 pound pastrami or corned beef, thinly sliced or shaved 1 (14.5 oz.) can sauerkraut 4 cups Swiss Cheese, shredded 1 cup dill pickles, chopped 1 cup milk 1/3 cup Thousand Island dressing 1/4 cup mustard 3 large eggs […]