Tag: Vegetables

Chicken Lo Mein

Every week I am faced with the same dilemma…. What should I make for dinner? I go through a list of ideas in my head to see which one sparks enthusiasm and makes my taste buds feel excited. As many people do, I have a few good standby’s that I turn to when I just can’t think of anything else. And there are those times when I want to try something new. As was the case when I decided to make Chicken Lo Mein recently. I had come across a recipe in a magazine that I was sure I had ripped out, but, when I went to go look for it, I couldn’t find it. So, I turned to the internet to get some ideas for a recipe. After reading a few, I created my own that turned out delicious and best of all, quick and easy to make.

A few of the recipes I saw called for chicken breasts, but I opted to use boneless skinless chicken thighs instead as I find chicken thighs absorb the flavor of a dish better (especially sauces) and they do not dry out as easily as chicken breasts does when slightly overcooked.  And while I did plan on using Lo Mein noodles, they weren’t available at my local supermarket so I went with Linguine instead, you could also use spaghetti if you have a preference. One other change I made was the oil I used. Most of the recipes I saw online called for sesame oil, I used canola oil instead. Simply because I had it on hand and I knew it was a good substitute.

To make the dish I started by cooking the linguine per the package instructions. Once ready, I drained and then tossed them with a bit of oil before setting aside. Meanwhile, I cooked the chicken in a large skillet for a few minutes and then added in the vegetables. After cooking for an additional few minutes, to allow the vegetable to become tender, I added the sauce and noodles and tossed everything together. After letting it cook for a few more minutes it was ready to enjoy!

Chicken Lo Mein

Ingredients:

1 lb. boneless skinless chicken thighs, cut into bite-sized chunks

3 tablespoons canola oil

1/2 cup reduced-sodium soy sauce

2 tablespoons sweet chili sauce

1/4 cup light brown sugar

2 teaspoon corn starch

8 ounces linguine

2 garlic cloves, minced

2 teaspoons minced ginger

1 red bell pepper, sliced into strips

8 ounces white mushrooms, sliced

2 carrots, cut into matchsticks

2 cups broccoli florets

Salt & pepper

Directions:

Cook the noodles per the package instructions, then drain and toss with 1 teaspoon of canola oil. Cover to keep warm.

In a small bowl whisk together the soy sauce, sweet chili sauce, brown sugar, cornstarch and 1 of the minced garlic cloves and 1 teaspoon of the minced ginger.

Season the chicken with a teaspoon each of salt & pepper.

Heat 3 tablespoons of canola oil in a large skillet over medium heat, add the chicken and cook for 4-5 minutes, until it’s no longer pink on the outside.

Add the remaining garlic and ginger, along with the vegetables – pepper, mushrooms, carrots and broccoli – to the skillet with the chicken and cook covered, stirring occasionally, until the vegetables are tender. Add the soy sauce mixture along with the cooked linguine and stir to combine – it might be easier to use tongs to toss everything together. Cover and allow to cook for a few more minutes for the flavors to meld.

Recipe first appeared on Bead Yarn & Spatula

Mix & Match Shepherd’s Pie

I’ve had a subscription to Food Network magazine for quite a few years now. They always have a good mixture of recipes in each issue. Including snacks, appetizers, side dishes, main dishes, desserts and anything else that may be in between. One thing they have sometimes is a Mix & Match recipe option. They give you a foolproof formula for a recipe and you get to pick the mix-ins. So you can customize it for your tastes or if it’s a last minute meal for whatever you currently have in your fridge and pantry. In last month’s issue they had a Mix & Match option for Shepherd’s Pie. A delicious dish that is filling and gives you a good amount of vegetables in each serving. While there a numerous ways you can customize it I pretty much went the easy and basic route. Below are the ingredients I used, but, I have included the link to the recipe where you can get options to customize your own version of this dish. It’s the perfect dish for these days when you may rummaging through your fridge and/or pantry to use up the last of something or to be creative in making a good meal.

Mix & Match Shepherd’s Pie

Ingredients:

2 lbs. russet potatoes, peeled and cut into large chunks

1 1/2 lbs. ground beef*

1 yellow onion, chopped

1 large carrots, chopped

2 garlic cloves, minced

1 teaspoon fresh thyme, chopped

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

3/4 cup red wine**

1 cup low-sodium broth (beef, chicken or vegetable)

1 cup frozen peas

4 tablespoons salted butter

2/3 cup milk***

3/4 cup shredded cheddar cheese

 

*I used an 80/20 mix

**I used Merlot

***I used whole milk

 

Directions:

Preheat the oven to 425 F.

Place potatoes in a large pot and cover with cold water. Season with salt and then bring to a boil and then reduce the heat to a simmer and cook the potatoes until tender, about 20 minutes.

While the potatoes are cooking cook the meat. Add 2 tablespoons of olive oil to a large skillet over medium heat. Add in the onions and carrots and season with salt and pepper and cook until the vegetables are soft, about 5 to 7 minutes.

Increase the heat to medium high and add the ground beef to the skillet. Break the meat up and cook until no longer pink. Season with salt and pepper and add in the garlic cloves and fresh thyme. Cook for an additional 2 minutes. Make a space the center of the skillet and add in the tomato paste, stir until darkened and then stir into the meat along with the Worcestershire sauce. Stir in the wine and then simmer until almost dry, about 2 minutes. Add the broth and simmer until the mixture becomes saucy, 4 to 5 minutes, then add in the frozen peas. Spread the meat into a 3-quart baking dish and set aside.

Once the potatoes are ready drain them and return them to the pot. Add the butter and the milk and mash the potatoes. Season with salt and pepper and add in the shredded cheese. Spread the potatoes over the meat using the back of a spoon. Bake in the preheated oven until the top is golden, about 20 minutes. Let cool for at least 10 minutes before enjoying.

Recipe from Food Network

Slow Cooker Sunday: Spicy Mexican Chicken Stew

So, I personally think that one of the best things to make in a slow cooker is soup / stew. I consider them to be more or less one in the same. And this week I am bringing you a Spicy Mexican Chicken Stew that is the ideal Slow Cooker Meal. The only prep is some dicing, chopping and cutting. No sautéing veggies or heating the aromatics to develop the flavors. You control the level of spice with a jar of salsa. I got this recipe in the cookbook I mentioned last week… Slow Cooker Family Favorites. I’m 2 for 2 with the recipes in this book… Yay!

I began by stirring together salsa, cumin, chili powder, salt and pepper in the bowl in my slow cooker.

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I then added in diced potatoes, frozen corn, cut celery & carrots, a diced onion and minced garlic.

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I gave everything a few good stirs to make sure the vegetables were coated by the salsa mixture.

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And finally, I placed 6 boneless skinless chicken thighs on top of the vegetables and poured in a can of chicken broth.

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So, according to the directions the stew was to be cooked on high for 4 hours, or until the chicken was cooked through and the vegetable were tender. After 4 hours the chicken was cooked through, so I removed it from the slow cooker and shredded it using two forks. But, my vegetables were still a bit undercooked, so I returned the chicken to the slow cooker and cooked everything for about another 2 hours.

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Which I think was the best thing. The end result were vegetables that were perfectly tender, but, better yet, the chicken was really able to absorb the flavors of the stew. YUM!

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I packed a bowl for lunch the following day and I must say it was even better then and each subsequent day!

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Spicy Chicken Mexican Stew

Ingredients:

1 16-oz jar spicy salsa*

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds russet potatoes, peeled and diced into 1-inch cubes**

1 16 ounce package frozen corn***

2 celery stalks, cut into 1-inch pieces

2 carrots, cut into 1-inch pieces

1 onion, diced

2 garlic cloves, minced

6 boneless, skinless chicken thighs****

1 14.5-oz chicken broth (approximately 2 cups)

 

*I used Chi-Chi’s Medium Thick & Chunky Salsa

**I used 2 medium sized potatoes and 1 small one

**The package I used was 12 oz.

****About 1 3/4 pounds of chicken

 

Directions:

In the bowl of a slow cooker stir together the salsa, cumin, chili powder, salt and black pepper.

Add the potatoes, corn, celery, carrots, onion and garlic. Toss everything to coat the vegetables.

Place the chicken on top and then pour in the chicken broth.

Set to cook on high for 4-6 hours, until chicken is cooked through and the vegetables are tender. Once chicken is cooked, remove from the slow cooker and shred with two forks and return to the slow cooker. Season for taste.

Recipe from Slow Cooker Family Favorites

Slow Cooker Sunday: Pot Roast

Usually when I make pot roast I make it in the oven and top it with beef broth and an array of vegetables – potatoes, carrots, onions, & green beans. Invariably though while the gravy turns out delicious, the meat is on the dry side. Enter my slow cooker. The answer to juicy fall of the bone meat every time.

To begin, I sprinkled a 4 pound chuck roast with a generous amount of Kosher salt and freshly ground pepper. I then coated it with flour and browned it in an oil-coated skillet over medium-high heat. Next I transferred it to the inset of my slow cooker and topped it with carrots, celery, onions and mashed garlic.

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In the same skillet I used to brown the meat I made gravy using tomato paste, beef broth, red wine, bay leaves, fresh thyme, allspice, salt and pepper.

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Once the gravy had thickened slightly I poured it over the meat and vegetables and set the slow cooker to cook on low for 8 hours.

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After 8 hours I removed the roast from the slow cooker and placed it in a pan.

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And I mixed the gravy and vegetables with some chopped parsley.

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The meat was so tender that instead of slicing it it was better to shred it using two forks. Unfortunately I didn’t take any pictures as I was too eager to dig in and enjoy it. But, take my word; it was DELISH and incredibly tender.

 

Slow Cooker Pot Roast

Ingredients:

1 4lb beef chuck roast

Kosher salt and freshly ground pepper

1/3 cup flour, plus more for coating

3 tablespoons olive oil

4 medium carrots, cut into 2-inch pieces

3 stalk celery, peeled and cut into 2-inch pieces

1 medium onion, cut into 1/2 inch wedges

3 garlic cloves, mashed

3 tablespoons tomato paste

1 cup red wine

3 cups low-sodium beef broth

3 bay leaves

2 sprigs fresh thyme

1/2 teaspoon ground allspice

1/2 cup loosely packed parsley, chopped

Directions:

Sprinkle the roast with 2 1/2 teaspoons of salt and 1 1/2 teaspoons of pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat, add the roast and cook until golden brown on all sides, about 8 minutes Turning as needed. Transfer the roast to the insert of a slow cooker, along with the carrots, celery, onions and garlic.

Add the remaining tablespoon of olive oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick – there may be some lumps. Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.

Pour the gravy into the slow cooker over the roast and vegetables. Cover and cook on low for 8 hours – the roast and vegetable should be tender.

Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. If the meat is too tender you can opt to shred it using two forks. You can serve the meat and vegetables on a platter, moistening them with some of the gravy and serve the remaining gravy on the side.

Recipe from The Food Network

Portobello Mushrooms Stuffed With Caprese Salad

While browsing through my Instagram feed last week I came across a picture that made me stop and double-tap immediately! If you’re on Instagram and you’re not following Foodgawker you should definitely go check them out and start following them. They post amazing pictures of food that you can get the recipes to by visiting their website. And most of the recipes are ones that you can easily make in your home kitchen – which we can all agree is very important! If you love quick recipes, mushrooms, tomatoes and mozzarella this is the recipe for you! And if mushrooms are not your thing – I think it’s something that people either love or hate – but if you love Caprese salad, you may want to think about roasting the mozzarella and tomatoes next time you make it – it really enhances the flavors.

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I began by cleaning out the gills of the mushrooms and wiping them with a damp paper towel. To remove the gills I used a small spoon to scoop them out. Now, I know there are some people who opt not to clean out the gills, and I did a little research (a quick Google search) as to which is the proper way to eat Portobello’s and it really comes down to personal preference. For me, I prefer them gone because sand could be trapped within the gills and the sand is not going to come out when you cook them and I just think they look “cleaner” when the gills are gone.

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Next, I melted butter with two cloves of crushed garlic in the microwave and brushed the garlic butter on the bottom of each of the mushrooms.

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Once the mushrooms were prepped I sliced grape tomatoes and fresh mozzarella into thin slices and placed them inside of the mushrooms.

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With the broil set to high I placed the mushrooms in the oven and broiled them for about ten minutes, until the cheese was melted and beginning to brown.

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While the mushrooms were in the oven I made a balsamic glaze to drizzle over them. I combined balsamic vinegar and brown sugar in a small saucepan and brought it to a boil, then reduce the heat and let it simmer until it was reduced by half. Once the mushrooms were done I took them out of the oven and transferred them to a platter and top them with torn basil leaves and the balsamic glaze.

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These mushrooms were absolutely delicious!  Caprese Salad is delicious on its own, but once you roast the tomatoes and bring out some of their sweetness and the mozzarella is melted it’s just a whole other level of delectableness. And the heartiness of the mushroom to go along with it makes this a great main dish with other vegetable or as a quick side.

 

Caprese Stuffed Garlic Butter Portobellos

Ingredients:

Garlic Butter:

1 tbsp. unsalted butter

2 cloves garlic, crushed

Mushrooms:

6 large Portobello mushrooms, stems and gills removed, wiped clean with a damp paper towel

1 cup grape tomatoes, each tomato sliced into thirds

Fresh mozzarella*, thinly sliced

Fresh basil, torn into pieces

Balsamic Glaze**:

1/4 cup balsamic vinegar

2 tsps. brown sugar

 

*I used about half of a 12oz. pre-sliced log, cutting each piece into strips

**You could also use store bought

 

Directions:

1. Arrange oven rack to middle of oven and preheat the oven to broil on the high setting.

2. Combine the garlic and butter and melt the butter in the microwave or in small saucepan on medium heat until the garlic becomes fragrant. Brush the bottoms of the mushrooms and place them, buttered side down, on a rimmed cookie sheet.

3. Fill each mushroom with tomatoes and mozzarella and place them in the oven, broiling them until the cheese has melted and begun to brown (about 8 – 10 minutes.)

4. Transfer the mushrooms to a serving dish and top with the basil and drizzle with the balsamic glaze. Sprinkle with kosher salt and fresh ground pepper.

To make the Balsamic Glaze:

Combine the sugar and vinegar in a small saucepan over high heat to bring to a boil. Reduce the heat allowing the mixture to simmer until the mixture has thickened and reduced to a glaze, 5 – 8 minutes.