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Author: Cheryl

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Ingredients: 2 tablespoons toasted sesame oil or chili sesame oil 2 carrots, roughly chopped 2 stalks celery, thinly sliced 3 tablespoons finely chopped peeled fresh ginger 3 scallions, sliced Kosher salt and freshly ground pepper 1 pound thin chicken cutlets 4 cups low-sodium chicken broth […]

Chicken Francese

Chicken Francese

Ingredients 1 pound boneless skinless chicken breasts 1 large Eggland’s Best egg, beaten 3/4 cup dry bread crumbs 3 tablespoons grated Parmesan cheese 1 teaspoon dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup olive oil Lemon Sauce: 1 […]

Stir-Fried Udon with Chicken and Vegetables

Stir-Fried Udon with Chicken and Vegetables


18 to 20 ounces fresh or frozen udon noodles

1/4 cup mushroom broth

2 tablespoons sake

2 tablespoons soy sauce

1 1/2 teaspoons sugar

Kosher salt and freshly ground pepper

8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick

2 tablespoons vegetable oil

1/4 small head napa cabbage, chopped into 1 1/2-inch pieces

1 carrot, thinly sliced on an angle

3 scallions (white and green parts separated), thinly sliced

1 cup snow peas, trimmed


  1. Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
  2. Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
  3. Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
  4. Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.

Serves 4
Total time: 40 Minutes

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Slow Cooker Beef Stew with Beer

Slow Cooker Beef Stew with Beer

Prep Time 20 minutesCook Time 8 hoursTotal Time 8 hours 20 minutesServings 8 servingsCalories 685 kcal Ingredients 1 large onion diced 4 garlic cloves minced 2 tbsp chopped rosemary divided 2 tbsp chopped thyme divided 2 bay leaves 2 tbsp all-purpose flour 1-2 tsp kosher […]

Instant Pot Turkey Soup

Instant Pot Turkey Soup

Ingredients 1 cup baby carrots, sliced thin 1 medium yellow onion, chopped 2 celery stalks diced 1 tablespoon olive oil 2 cups cooked turkey, diced 1 teaspoon sea salt 1/2 teaspoon pepper 1 teaspoon herbes de Provence seasoning additional salt and pepper, to taste 4 cups turkey stock (bone broth) 1/4 cup water Instructions Hit SAUTE on Instant Pot, and when it reads, Hot, […]

Instant Pot Honey Garlic Chicken

Instant Pot Honey Garlic Chicken


  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 1/2 cup low sodium soy sauce (see notes for alternatives)
  • 1/2 cup no salt ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sesame seed oil
  • 4 to 6 bone-in, skinless chicken thighs
  • salt and fresh ground pepper, to taste
  • 1/2 tablespoon toasted sesame seeds, for garnish
  • sliced green onions, for garnish

In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.

Heat the Instant Pot in sauté mode.

Add sesame oil to the pot.

Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.

Add the prepared honey garlic sauce to the pot; cover and lock the lid.

Cook in poultry mode for 20 minutes.

Turn off the pot and allow it to release the pressure, about 5 minutes.

Transfer chicken to a serving plate and spoon the sauce over the chicken.

Garnish with toasted sesame seeds and green onions.


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Fettuccine With Creamy Pesto

Fettuccine With Creamy Pesto

Ingredients Kosher salt 12 ounces dried egg fettuccine 1 10-ounce bag spinach 2 tablespoons unsalted butter 3/4 cup heavy cream Pinch of freshly grated nutmeg Finely grated zest of 1 lemon 3/4 cup freshly grated parmesan cheese Freshly ground pepper 1/4 cup prepared pesto Directions […]

Traditional Beef Burritos

Traditional Beef Burritos

Ingredients 1 pound lean ground beef 1 cup chopped onion 2 large garlic cloves, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 cup taco sauce 16 ounce can fat free refried black beans 6 10-inch flour tortillas 3/4 cup Sour Cream 1 1/2 […]

Potato and Leek Soup

Potato and Leek Soup


8 ounces bacon, chopped
1 leek diced
1 onion, chopped
2 carrots, diced
4 cups chicken broth
3 potatoes, peeled and diced
1.5 cups chopped cabbage
1.5 teaspoons salt
.5 teaspoon caraway seeds
.5 teaspoon black pepper
1 bay leaf
.5 cup sour cream
Chopped fresh parsley (optional)


  1.  Press saute on the Instant Pot, cook bacon in pot until crisp.  Remove to paper towel-lined plate.  Drain off all but 2 tablespoons drippings.
  2. Add leek, onion and carrots to pot; cook and stir about 4 minutes or until vegetables are softened.  Stir in broth, scraping up browned bits from bottom of pot.  Stir in potatoes, cabbage, salt, caraway seeds, pepper, and bay leaf; mix well.
  3. Secure lid and move pressure release valve to sealing or locked position.  Cook at high pressure for 4 minutes.
  4. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.  Remove and discard bay leaf.
  5. Whisk .5 cup hot soup into sour cream in small bowl until blended.  Add sour cream mixture and bacon to soup; mix well.  Garnish with parsley.

Yield: 6 servings

Source: Cook Instant!

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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 […]