Blog Archives

Gochujang Chicken & Noodles

1/31/2023

Ingredients:
3 Boneless, Skinless Chicken Breasts, diced bite-sized
1/2 Cup Crushed Peanuts
2 packages Ramen Noodles, cook and set aside *keep warm
5oz of Fresh Spinach
1 Sweet Bell Pepper, diced
1 small Onion, diced
Olive Oil for pan
2-3 green onions, diced for topping
Salt & Pepper, to taste

Gochujang Sauce:
• 1/4 Cup plus 2 Tablespoons Soy Sauce
• 1/4 Cup Gochujang Sauce
• 1/4 Cup Tomato Paste
• 1/4 Cup Peanut Butter
• 1/4 Cup Water
• 2-4 Tablespoons Brown Sugar
• 2 Tablespoons Sesame Oil
• 2 cloves Garlic, minced

• 1/2-1 cup water for thinning the sauce (do not add to sauce right away)

Directions:

Prepare the sauce above and set aside.
Have your noodles of choice cooked according to package they came in and keep warm.
In a large skillet, add some olive oil and sear the chicken; cook at high heat along with the bell pepper and onion.
Add in the sauce and spinach once the chicken is cooked. Add in the noodles and toss to coat, add 1/2-1 cup water to thin the sauce to your liking.
Serve topped with crushed peanuts and green onion *and any other toppings of choice

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One Pot Sausage & Peppers

1/16/2023

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Nothing better than a One-Pot meal. Try this simple Sausage and Peppers dish. You can serve it over cooked rice or pasta. As well, you can use any sausage your family likes; we like Sweet Italian Chicken sausage. Sweet bell peppers can be any variety/color.
Enjoy! Diane

Sausage & Peppers

Ingredients:
2 tablespoons olive oil
1 pound sweet or hot Italian sausage (4-5 sausage links), sliced
3 sweet bell peppers (green, yellow, red or orange), sliced
1 large onion, sliced
2-3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon Italian seasoning
1 (15 ounce) can of petite diced tomatoes
1 (8 ounce) can tomato sauce
1/2 Cup white wine, optional

Directions:

Heat one tablespoon of olive oil in a large pot over medium heat. Add the sliced sausage; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pot (set aside) wipe the grease out of pot, add in final tablespoon of olive oil for the vegetables.
Add in the peppers and onions cooking over medium heat until they begin to soften. Add garlic, salt, pepper and Italian seasoning and cook one more minute.
Stir in Tomatoes and tomato sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
Add sausage back to the pan and stir in the wine to combine. Cook until the sauce has thickened a bit, and the peppers and onions are soft, about 10 minutes.
Serve over cooked rice or pasta (we like rigatoni the best.)

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Homemade Copy-Cat Velveeta

1/6/2023

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Who knew - you can make your own version "Velveeta" at home! Guess what - it tastes better too! Guest blogger JD Provence whipped up a batch to test things out. This is what he's come up with - give it a try! Enjoy! Diane

Homemade Copy-Cat Velveeta

Ingredients
1 cup boiling water
1 pkt unflavored gelatin (1/4 oz)
6 Tablespoons dried milk powder
cheddar cheese, shredded (16oz)

Directions

Mix the unflavored gelatin and dried milk powder together before adding into boiling water in blender (or food processor) and puree until mixed.
Add in shredded cheese a few handfuls at a time and continue to blend until smooth. Open and scrape down the sides with a spatula a few times. Process approx 5 minutes to completely emulsify.
Pour/scoop mixture into a small loaf pan or a mold lined with plastic wrap.
Cover/wrap tightly and refrigerate for 8 hours.

Kitchen Notes: I tasted this when it was in liquid form and it tasted salty, but once set, the saltiness went away.

Thank you to JD Provence for testing out this recipe and sharing his photos and thoughts on the final result.

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Corn Casserole

1/6/2023

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There are many versions of this recipe. I had never made this before but, decided to add it to our Holiday lineup. Some add cheese, spicy peppers, onion etc. I lessened the butter and sour cream a bit but, tried to remain close to the recipes I'd read.
Enjoy! Diane

Corn Casserole

Ingredients:
1 can corn
1 can cream corn
3/4 cup sour cream
2 eggs
6 Tablespoons melted butter
1 box (8.5 oz) Jiffy cornbread mix

Directions:
Preheat oven to 350F.
Combine all the ingredients and pour into a greased 8x8 baking dish.
Bake in oven at 400 for 35 minutes. You want the center set and cooked through.

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