Saturday, September 05, 2015

Beef and Broccoli

-1/2 tsp baking soda
-1 tsp sugar
-1 tbsp cornstarch
-1 tbsp soy sauce
-1 tbsp water
-2 tbsp vegetable oil
-1 1/2 flank steak, sliced into thin strips

Whisk all ingredients together in a large zip bad.  Add beef and toss to coat.  Marinate for at least one hour.

-1/2 cup soy sauce
-2 tbsp brown sugar
-4 cloves minced garlic
-2 tbsp flour
-1 tbsp sherry
-3 tbsp vegetable oil
-2 heads of broccoli, crowns only

In a small tupperware container, mix together soy sauce, brown sugar, garlic, flour, and sherry until smooth.  Cover and set aside.

In large wok, heat 2 tbsp oil over high heat until shimmering.  Add broccoli and saute on high 3-6 minutes.  Transfer broccoli to plate.

Reduce heat to medium-high.  Carefully add remaining tablespoon of oil.  Add meat and half of the sauce mixture and saute 3-4 minutes, stirring often until meat is cooked and no longer pink.  Stir in broccoli and remaining sauce and saute 1 additional minute.  Serve over rice.  Sometimes I add some sesame seeds or rice noodles on top before serving.

Tuesday, August 11, 2015

Baked Ravioli Casserole

-1 Bag of frozen ravioli
-1 jar of marinara sauce
-2 cups of mozzarella cheese



Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.  Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.  Cover with aluminum foil and bake 20-30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.

Sunday, June 21, 2015

Skinny Bang Bang Shrimp

  • -1 lb shrimp (about 50 shrimp), uncooked. shelled, and deveined.
  • -10 skewer sticks (optional)
  • -3 T plain greek yogurt
  • -3 T chopped green onion, plus more for garnish
  • -1½ T sweet Thai chili sauce 
  • -½-3/4 T sriracha sauce

Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. Set aside. Grill shrimp a few minutes per side.  Brush each hot skewer liberally with the sauce, on both sides and then serve immediately

Stuffed Peppers

-1/2 lb Italian Sausage
-1/2 lb ground beef
-1 can Rotel Diced Tomatoes and Green Chilies
-1 med onion, chopped
-2 cloves garlic, minced
-6 bell peppers
-1 cup rice, raw
-2 cups Mexican blend shredded cheese, divided
-olive oil
-salt & pepper


Get the rice cooking. Brown the sausage and ground beef and season to taste.

Cut the tops off of the bell peppers and use a spoon to remove seeds and veins as much as possible. Dice up the usable parts of the bell pepper tops and one medium onion.

In a clean pan, saute onions and peppers until onions are translucent and soft, about 6-8 minutes. Add garlic and continue to saute for 4-5 more minutes.

Combine Rotel Diced Tomatoes, ground beef and sausage mixture, onion and pepper mixture, and rice in a a large bowl.

Stir to combine all ingredients.  Add 1½ cups of cheese to mixture and stir to combine.

Drizzle olive oil inside the bell peppers and season with salt and pepper. Stuff peppers with mixture and place in a greased 8x8 baking dish. Sprinkle remaining ½ cup of cheese over the tops of the peppers and cover with foil.

Bake at 350 degrees for 30 minutes and then remove foil and bake for an additional 5 minutes. The cheese should be nice and bubbly!

Wednesday, June 17, 2015

Pesto Chicken

-4 boneless, skinless chicken breasts
-salt and fresh ground black pepper for seasoning chicken
-8 ounces basil pesto (I use Classico jarred pesto) 
-1/2-1 cup grated low-fat mozzarella cheese

Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9" x 12" baking dish with non-stick spray, then spread half the pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread the rest of pesto over the chicken.

Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes. Remove foil and sprinkle chicken with grated mozzarella cheese. Put dish back into the oven without foil and broil for approx 5 minutes until cheese is melted and a little browned.


Slow Cook Pulled Pork


-1 tbsp Cajun seasoning
-1 tbsp liquid smoke
-4 cloves garlic
-18 ounce bottle of barbeque sauce

Put roast in slow cooker.  Cover with seasoning, garlic, liquid smoke, and then barbeque sauce.  Put on lid and cook on low for 8 hours.  

Sausage and Cheese Crockpot Tortellini

-1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
-20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home)
-32 oz. Low Sodium Chicken Broth
-2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic, and oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings
-8 oz. Cream Cheese 
-Grated Parmesan Cheese for topping!

Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat.
Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.
Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Monday, June 08, 2015

Avocado Hummus

-30 ounces Chick Peas/Garbanzo Beans (2 cans), rinsed and drained
-1 avocado
-1/2-1 cup cilantro
-1 tsp garlic
-1/4 cup lime juice (about 2 small limes)
-1/2 cup olive oil
-3 tsp salt


Blend in blender until smooth slowly adding the lime juice and olive oil as you go.


From the kitchen of Andreia Waggoner.a

Sunday, March 22, 2015

Slower Cooker Corned Beef and Cabbage

-4 large carrots, peeled and cut into 3 inch pieces      
-3 potatoes, cut into bite-sized pieces
-1 onion, peeled and cut into bite-sized pieces     
-4 cups water
-1, 4 pound corned beef brisket with spice packet
-1/4 head of cabbage, coarsely chopped or sliced
                                         
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables.  Sprinkle on the spices from the packet, cover, and set the cooker on High.  Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.  Serve with rye bread, swiss cheese, and mustard.

Thursday, February 05, 2015

Libby's Chicken Tacos

These are Adam's absolute favorite tacos and the recipe of my friend Libby.  I tried to replicate them last night and got rave reviews.

-2 rotisserie chickens, meat shredded (or 4 large chicken breasts, cooked and shredded)
-3 poblano peppers (roasted, skins removed, and diced)
-Medium onion, chopped
-1-2 tbsp chili powder
-1-2 tbsp cumin
-can of chipotle in adobo sauce (I use the sauce only....about 1 tbsp)
-2 cans of diced tomatoes

I roast peppers right on my gas cooktop.  You can also use your grill or broil in your oven. Blacken and blister skins of peppers.  Place in a paper or plastic bag.  Seal bag and let sit for a few minutes. Pull skins off peppers and seed them.  Chop up peppers and set aside.  Cook onion in pan in a little olive oil.  Once onions are translucent, add in chicken, peppers, spices, and diced tomatoes.  I use about 1 tbsp of the adobo sauce (or as much as I can strain out of the jar) but don't add in any chipotle peppers.  You can chop some and add in if you like.  Do a small amount at a time and test...they are so spicy and add a lot of heat.  Simmer on stovetop until flavors are melded (at least 15+ mins).   Serve on tortillas with your favorite toppings.  We like these on white corn tortillas with some mexican cheese and sliced avocado.  Libby serves with a squeeze of lime.

From the kitchen of Libby Chapman.