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Creamy Coleslaw

Creamy Coleslaw

Ingredients 1 cup mayonnaise 1/3 cup sugar 1/3 cup white vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1lb cored, cubed, and chopped cabbage Directions Whisk together first six ingredients until smooth.  Add in cabbage, stir and refrigerate covered for 2 hours.

One-Pot Cheesy Italian Pasta and Chicken

One-Pot Cheesy Italian Pasta and Chicken

Ingredients 8 ounces baby spinach leaves, divided 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces) 1 large yellow onion, sliced 1 pound uncooked boneless, skinless chicken breasts (cut into 1/2″ bite size pieces) 6 garlic cloves, sliced 1 pound […]

Japanese Ginger Salad Dressing

Japanese Ginger Salad Dressing

Ingredients

  • 1 cup olive oil
  • 1/4 cup soy sauce
  • 2.5 table spoons lemon juice
  • 3 cloves of garlic
  • 3 tablespoons minced ginger root
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon vinegar
  • black pepper to taste

Directions

In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, vinegar, mustard, honey, and pepper.  Once thoroughly combined, add the oil in a steady stream whisking constantly.  When everything is combined, pour the contents into a glass jar and chill until serving.

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

Ingredients 1 3/4 pound boneless, skinless chicken breasts 1 packet taco seasoning 1 packet ranch powder 14.5 ounce fire roasted diced tomatoes 12 crunchy taco shells 1 cup grated cheddar 1/4 cup diced cilantro 1/4 cup hot sauce or taco sauce Directions Place chicken, taco […]

Egg Drop Soup

Egg Drop Soup

Ingredients 2 cup chicken broth 1/2 teaspoon soy sauce 1/2 teaspoon sesame oil 2 teaspoon cornstarch 4 teaspoons water 2 egg, beaten 2 teaspoon chopped fresh chives 1/4 teaspoon salt 1/8 teaspoon ground white pepper Directions In a small saucepan, combine the chicken broth, soy […]

Longevity Noodles

Longevity Noodles

 

Ingredients

  • 12 ounces thin fresh noodles, like lo mein or tagliarini
  • 2 teaspoons toasted sesame oil
  • 12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
  • 1 tablespoon finely shredded ginger
  • 1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 1 teaspoon plus 1 tablespoon soy sauce
  •  Salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons peanut or vegetable oil
  • ¼ teaspoon red pepper flakes
  • 5 ounces (about 3 cups) thinly sliced Napa cabbage
  • 4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced
  • ½ cup finely shredded scallions

Directions

  1. Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss.
  2. Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
  3. Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
  4. Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
  5. Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.
Poor Mans Pierogi

Poor Mans Pierogi

Ingredients: 1/2 cup butter 1 large onion, diced 3 pounds sour kraut, drained an drinsed 1 table spoon caraway seed 1 table spoon dry parsley flakes 2 teaspoons Dijon mustard 5 table spoons brown sugar 2 pounds polish sausage cut up Directions: Cook noodles according […]

Tamale Pie

Tamale Pie

Ingredients Cornbread ½ cup cornmeal ⅔ cup flour 3 tablespoons sugar 1 tablespoon baking powder ¼ teaspoon salt 3-4 tablespoons oil (I used olive oil) ⅓ cup milk 1 egg 1 small can diced green chiles (4.5 ounce can) 1 can of corn or creamed […]

Lemon Garlic Chicken

Lemon Garlic Chicken

Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 1/4 cup water
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon chopped fresh parsley

Directions

  1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
  2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
  3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Broccoli Scalloped Potatoes

Broccoli Scalloped Potatoes

Ingredients 1/4 cup butter, cubed 2 tablespoons chopped onion 4 garlic cloves, minced 5 tablespoons all-purpose flour 1/4 teaspoon white pepper 1/8 teaspoon salt 2-1/2 cups whole milk 2 cups (8 ounces) shredded Swiss cheese, divided 2 pounds potatoes, peeled and thinly sliced (about 4 […]