Chicken Chow Mein Casserole Ingredients: 2 large raw chicken breasts, diced 1 Tablespoon butter 1 teaspoon olive oil 1 large carrot, sliced 1 small onion, diced 1 small zucchini, sliced 2-3 celery stalks, sliced 2 teaspoons garlic, minced 1 Tablespoon Soy sauce plus 1 teaspoon *divided 4 Tablespoons Hoisin sauce 1 Tablespoon Rice Vinegar Dash toasted sesame oil Dash hot chili oil, optional** Salt & Pepper 1 can sliced water chestnuts 1 can cream of chicken soup 1/4 cup chicken broth Serve Over: Steamed Rice Topped With: LaChoy Chow Mein Noodles (I used half of a large 12oz bag) Directions: Preheat oven to 350F.
Kitchen Note: While Hoisin Sauce and Rice Vinegar are easier to find in your local supermarkets nowadays - **Hot Chili Oil may not be - you can sub with red pepper flakes, sriarcha sauce or hot sauce of your choice. (you can also omit the hot sauce) What I like about Chinese Hot Chili Oil is that it has a heat and a burn but, the burn goes away rather fast (not like say - a jalapeno!) which is why I keep the oil on hand...
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Make it how you want it!! Use your own vegetables and protein. In my recipe here I used shrimp. Enjoy! Diane
Shrimp Pasta Primavera Ingredients: 8oz dry short cut Pasta; farfalle, rigatoni 3-4 Cups finely cut Vegetables of your choice (I used carrots, bell pepper, onion, frozen peas) 1 can diced fire Roasted Tomatoes, drained 2 teaspoons Italian Spices 2 teaspoons Garlic, minced 1/2 Cup Chicken Broth Salt & Pepper Finely grated Parmesan cheese 2-3 Tbs Cream or Milk *optional (1-2 Cups Protein of choice - cooked ahead) Directions:
We've made ribs many different ways; grill, bake, slow cook and alos used many different rubs, sauces, marinades, salts and wood-smokes. I have to say, this recipe is not only mostly "hands-off" but, has to be so far - the best ribs I've ever made!!!!! It's the apple cider vinegar that helps breakdown any tought sinew. The spices bring a richness to the ribs. I hope you at least give these a try as written then make adjustments after trying these. Enjoy! Diane
My Best Crock Pot Baby Back Ribs!! Ingredients: 2 Cups Original Sweet Baby Rays BBQ Sauce 4 Tablespoons Apple Cider Vinegar 1/4 C Brown Sugar 1 Tablespoon Worcestershire 1 Tablespoon Chili Powder 2 teaspoons Dried Oregano 1/8 teaspoon Cayenne powder Salt & Pepper to taste 3-4 pounds Baby Back Ribs *one large rack Directions: Peel silver skin off back of ribs (using a paper-towel to hold the skin in one hand and pull skin down length of rib helps a lot). Cut ribs in 2 bone pieces. Salt and pepper each rib and place in crock pot. Mix together all remaining ingredients in a bowl and pour over ribs (use a large spoon or tongs to toss ribs a bit in the sauce and make sure all the rib meat is submerged in sauce.) Place crock pot on HIGH for 1 hour and then lowered to LOW for 6 hours. Remove ribs from crockpot and place on a foil lined baking sheet. Lightly brush on your favorite BBQ sauce (I used my homemade Honey BBQ sauce) and bake for 15-20 mins in a 350F preheated oven. One large rack serves: 2 Adults Mandarin Orange Upside Down Cake
*Guest Post by JD Provence Ingredients: 1 15oz classic yellow cake mix 1 11oz can mandarins 3 large eggs 1/2 cup vegetable oil 3 whole mandarin oranges 1 cup orange juice or Tang 3 Tbsp butter 1/3 cup brown sugar maraschino cherries (optional) Directions: Preheat oven to 350°F
Kitchen Notes: *Pictured is a 9” square pan, my cake was too thick, 9x13 would be better. **If you leave the peeling on the whole mandarin slices, they’re too bitter to eat. Ingredients Crust*
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