New Orleans style shrimp and rice
Quattro fettucine alfredo, broccoli
Meyer lemon salmon, asparagus
crockpot cheddar beer chicken tacos, black beans, guacamole
drunken noodles
Cajun red snapper with lime beurre blanc, green beans
braised short ribs, cheddar polenta, carrots

Monday, January 26, 2015

Sesame Chicken and Green Beans

Sesame Chicken and Green Beans
Sesame chicken and green beans may overtake Sriracha Chicken Stir Fry as my most favorite quick and easy stir fry dish, especially since it doesn't involve peeling any carrots, which I despise.  I had never made a stir fry using boneless chicken thighs before and I totally regret not trying it sooner.  It made for such a flavorful dish that wasn't dried out at all, it really was amazing.  This meal was a huge hit at our house, which meant the leftovers all got sent out for lunch.  Which made me a little bit sad that I didn't get any.  Next time, I will be sure to make more!  This dish was inspired by Tastes Lovely, but very little of the recipe stayed the same.  I really changed up most of it to better suit my tastes.
Sesame Chicken and Green Beans

2 tablespoons soy sauce
1 tablespoon oyster sauce
½ cup chicken broth
1 tablespoon corn starch
1 teaspoon Sriracha
½ teaspoon sesame seed oil
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 garlic clove, minced

2 teaspoons vegetable oil
1 pound green beans, chopped
½ yellow onion, sliced
1 pound skinless, boneless chicken thighs, cut into bite sized pieces
1 tablespoon sesame seeds
2 cups cooked white rice

In a small bowl, whisk together the soy sauce, oyster sauce, broth, corn starch, Sriracha, sesame oil, rice vinegar, ginger and garlic. Set aside.

Heat a wok or large skillet over medium-high heat the vegetable oil. Add the green beans, onion and chicken; saute for 3 to 5 minutes, until the beans are crisp tender and chicken is cooked through. Pour the sauce over the chicken and vegetables, toss well to coat. Cook for 1 to 2 minutes, until the sauce thickens. Sprinkle with the sesame seeds and serve over rice.
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Friday, January 23, 2015

Pork, Pineapple and Peppers

Pork, Pineapple and Peppers
This recipe is an adaptation of a dish my old roommate used to make. It is a comforting dish for me, I have been eating it for nearly 15 years, man am I old!  I changed up the original recipe from chicken to pork, because I had thick cut pork chops that needed to be used, but boneless skinless chicken breasts work great as well.  I had several cans of pineapple on hand from the cupcake towers for Miss F's birthday party, so this was a great way to use one of those up.  Miss F refused to eat the pineapple, the kid can eat her weight in Dole Whip, but if you get the fruit in front of her, she flat out refuses.  Drink pineapple juice?  Sure.  Try the fruit?  No way.  Silly girl. 
Pork, Pineapple and Peppers

1 tablespoon olive oil
1 onion, chopped into bite size pieces
1 pound pork loin, cut into bite size pieces
1 bell pepper (any color), chopped into bite size pieces
1 clove garlic, minced
1 teaspoon ginger, minced
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 can (8 ounces) pineapple chunks in juice
1 can (14.5 ounces) stewed tomatoes
2 cups chicken broth
2 tablespoons corn starch
3 tablespoons water
2 cups cooked brown rice

In a large skillet, heat the oil over medium-high heat. Add the onion, pork, bell pepper, garlic and ginger and saute until the pork is cooked through, about 3 to 5 minutes. Stir in the soy sauce, Worcestershire, pineapple, tomatoes and chicken broth. In a small bowl, whisk together the corn starch and water, whisk the slurry into the pan and bring to a simmer for 2 minutes more. Serve over brown rice.
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Wednesday, January 21, 2015

Giant Meatballs and Spaghetti

Giant Meatballs and Spaghetti
One of Miss F's most favorite foods is meatballs. She loves them, I don't. The nice part of meatballs is that unlike a meat sauce (which I also don't love,) I can easily leave them off my plate. These were C and Miss F approved, both battling over the leftovers for their lunches. I used ground sirloin because it was on special at the grocer, but any ground meat combination you like would work just fine in these meatballs.  These meatballs are huge and Miss F could easily have taken down five in one sitting, that is how much she loves them.  On our last visit to Chicago, the hotel served meatballs as one of the dishes for the complimentary appetizers.  My kid ate an embarrassing amount of meatballs, but still had plenty of room for daddy pasta after.
Giant Meatballs and Spaghetti

1 pound ground sirloin
¼ cup bread crumbs
2 tablespoons grated parmesan
1 large egg, lightly beaten
1 garlic clove, minced
1 teaspoon dried Italian seasoning

½ onion, chopped
1 garlic clove, minced
½ cup red wine
1 six-ounce can of tomato paste
2 14.5-ounce cans of diced tomatoes
1 tablespoon brown sugar
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

¾ pound spaghetti

In a bowl combing the sirloin, bread crumbs, egg, garlic and Italian seasoning. Mix well to combine and form meat into meatballs, about 2-inch around. Refrigerate for a half hour.

Heat oil in a large skillet over medium heat and cook meatballs until well browned, about 5 minutes. Transfer meatballs to a paper towel-lined plate. Drain all but 1 tablespoon of fat from the skillet.

Add the onion to the skillet and sauté until soft, about three minutes. Add the garlic and cook until fragrant, about 30 seconds. Deglaze the pan with the red wine, using a wooden spoon to scrape up the brown bits in the pan. Add the tomato paste and cook for two minutes more. Add tomatoes, sugar. basil, oregano, red pepper, salt and pepper and bring to a boil. Reduce heat to low and simmer for 10 minutes. Return the meatballs to the pan and simmer for 30 to 40 minutes more.

Meanwhile, prepare the spaghetti per package directions. Drain and toss the spaghetti with the meatballs and sauce. Serve.
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