Jambalaya

I know I live in Maine and there is an abundant of seafood but I normally don't serve it in meals. My husband and son love seafood. If we are eating at a restaurant and there is fried Maine shrimp, my husband will order it every time. He says Maine shrimp is more tender. We even have clam and lobster festivals in Maine. So, I figured I would make some jambalaya with Maine shrimp. I was surprised we had a hard time finding my husband's desired shrimp so I cheated and went with cocktail shrimp. I really liked this dish since it is a one pot meal with heat. It was very popular at my house.

Jambalaya
1 tbsp olive oil
1 large onion, chopped
3 cloves of garlic, minced
1 large green bell pepper, chopped
3 celery stalks, diced
8 oz. sausage, cut into cubes
5 oz. chicken breast, cut into bite sizes
2 bay leaves
2 tsp cayenne pepper
1 (28 oz.) diced tomatoes
2 (8 oz.) tomato sauce
1 cup water
3/4 cup rice, uncooked
1 cup cooked small shrimp
salt and pepper to taste

Directions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, bell pepper, and celery. Saute for 5 minutes.
3. Add the sausage, chicken, bay leaves, and cayenne pepper. Cook for 5 minutes while stirring often.
4. Stir in the diced tomatoes, tomato sauce, and water.
5. Allow to simmer for 5 minutes.
6. Stir in the rice. Allow to boil.
7. Lower the heat and simmer covered for 20 minutes or rice is cooked.
8. Stir in the shrimp and allow to cook for 5 minutes.
9. Remove the bay leaves before serving. Season with salt and pepper.

Receipt adapted from Epicurious.

One year ago...................................I made Macaroni and Cheese.

Two years ago.................................I made Butterscotch Fondue.

Did you already know....................

-In 2014, the shrimp fishing was banned in Maine.
-The last ban on shrimp fishing in Maine occurred over 35 years ago.
-As shrimp mature, male shrimp change their sex to females.

Russian Meatballs

One day I hope to watch the Olympics live. Since I have to wait, I will blog about some foods I could encounter in Russia. Now, I will admit these may not be authentic recipes since I had to adapt them to something my family would eat. My husband loved this recipe which really did surprised me. He was the least excited about trying some Russian foods. I left out the tomatoes since I wasn't sure how it would taste with a sour cream sauce.

Russian Meatballs aka Tefteli
1 cup cooked white rice
1 lb. ground chicken
2 tsp salt
1 tsp pepper
1/2 tsp Paprika 
1/4 cup parsley
1 small onion grated
2 carrots grated
1 Tbsp olive oil
1 Tbsp butter

Directions:

1. Preheat oven to 350 degrees. 
2. In a large bowl, combine the rice, chicken, salt, pepper, paprika, parsley, grated onion, and carrot.
3. Form the meat mixture into 2 inch balls.
4. In a large skillet, melt the olive oil and butter.
5. Brown the meatballs. Remove the meatballs and place into a greased baking dish.
6. Cover the meatballs with tinfoil and bake for 30 minutes.
7. Uncover the meatballs and bake for 15 minutes or until cooked through.

Recipe adapted from Let's Make Some Russian Food.

Sour Cream Sauce
1 Tbsp olive oil
1 Tbsp butter
1/4 cup finely chopped onion
1/2 cup grated carrot
1 tsp paprika
2 Tbsp flour
1 cup chicken broth 

1/2 cup sour cream
3/4 cup milk
salt and pepper, to taste

Directions:

1. In a medium saucepan, melt the butter in the olive oil over medium heat.
2. Add the onion and carrot. Saute for 1 minute. 
3. Sprinkle the flour and paprika on top. Stir for 1 minute.  
4. Whisk in the chicken broth and allow to cook for 5 minutes.
5. Stir in the sour cream and milk. Lower the temperature to simmer. Cook the sauce until it reduces to a thicker sauce.
6. Add salt and pepper to taste.
7. Serve the sauce over the meatballs and rice.

Recipe by Jen of Sweet Morris.

One year ago........................I made Heath Bits PB Cookies.
Two years ago......................I made Chocolate Walnut Tart.

Did you already know...........
-Sochi is located on the coast of the Black Sea.
-Sochi has subtropical weather so warm summers with mild winters.
-In Sochi, the Olympic village will host about 6,000 athletes.

Baked Sweet and Sour Chicken

I love Sweet and Sour Chicken from our local Chinese restaurant. Now, I know it isn't authentic Chinese cuisine but it still is one of my favorite dishes. The kids love it. I love it and most importantly my husband loves it. When we order Sweet and Sour Chicken, it comes with this crazy looking bright pink sauce. There are pineapple chunks with cherries and lots of fried won tons. No wonder we like it so much. So, I decided to try this dish on the family. I wasn't sure how my family would react but they loved it. It is pretty easy to make and cooks for an hour so I can get other things completed before dinner. My husband told me when we have this dish again we should double the sauce. The photos reminded me of a Chinese menu.

Baked Sweet and Sour Chicken
3/4 cup sugar
4 Tbsp ketchup
1/8 cup white vinegar
1/4 cup rice vinegar
1 Tbsp Timari soy sauce
1 tsp garlic powder
1 1/2 cup cornstarch
3 eggs
1/4 cup vegetable oil
1 1/2 lbs. chicken breast, chopped into bite sizes
1 cup pineapple chunks
1 bunch green onions

Directions:

1. Preheat oven to 325 degrees F.
2. In a large bowl, combine the sugar, ketchup, white vinegar, rice vinegar, soy sauce, and garlic powder. Set aside. 
3. On one plate, spread out the cornstarch. Set aside.
4. In a small bowl, lightly beat the eggs. Set aside.
5. In a large skillet, heat the oil over medium heat. 
6. Coat the chicken in the cornstarch then in the egg.
7. Brown the chicken in the skillet on all sides.
8. Remove the chicken and coat the chicken into the vinegar sauce.
9. Add the chicken and vinegar sauce into a 9 x 13 baking dish.
10. Bake the chicken for 1 hour. Stir the chicken mixture every 15 minutes while it is cooking. 
11. Remove from the oven and allow to rest for 5 minutes before serving.
12. Top the chicken with pineapple chunks and green onions. 

Recipe adapted from Six Sisters' Stuff.

Two years ago.........................................I made American Beauty Cake.

Did you already know.............................
-Sweet and sour sauce does originate from China.
-In China, sweet and sour sauce is used for dipping seasfood.
-Since tomatoes are not native to China, the sweet and sour dipping sauces found in China are different from the ones found at the local Chinese restaurants. 

I hope you have a wonderful Chinese New Year on Friday!

Winter Savory Chicken

Have you ever heard of winter savory? I received some winter savory in my winter share from the farm. I didn't know what to do with it. I googled it and saw it was used in a lot of bean recipes. My husband will not eat beans. I figured I would make a chicken dish with it. I loved it. I really loved it. My husband loved it and probably thankful it wasn't beans.

Winter Savory Chicken
4 boneless chicken breast
2 tsp olive oil
1 tsp unsalted butter
2 springs of winter savory herb
1/4 salt
1/8 ground pepper


Directions:

1. Preheat oven to 350 degrees F. 
2. Remove any excess fat from the chicken breast.
3. Heat a large oven proof skillet over medium heat with the olive oil.
4. Add the butter to the skillet.
5. Season the chicken breast with the leaves of the winter savory, salt, and pepper on both sides.
6. Once the butter has melted, add the chicken breast.
7. Cook the chicken breast for about 5 minutes and golden brown.
8. Turn the chicken over and cook the other side about 5 minutes.
9.  Place the skillet into the oven and bake for about 10 minutes or until a meat thermometer reaches 165 degrees.
10. Remove the chicken from the pan and allow the meat to rest for 5 minutes before serving.

Recipe by Jen of Sweet Morris.

One year ago..................I made Bran Banana Muffins.
Two years ago................I made Lemon Frosted Cupcakes.

Did you already know.....
-Winter savory tends to be used for slow cooked meals like beans.
-Winter savory has a piney, peppery taste while summer savory has a milder flavor.
-Thyme is a good substitute for savory.

Buffalo Chicken Soup

It is football season. Around this time, we always make buffalo chicken dip but I wanted something that could be a meal too. My husband would disagree and say buffalo chicken dip is a meal. What do you mean that chips and dip isn't a meal?  Throw in some carrots and celery makes it a meal, right? Whether you agree with me or my husband, this soup is really good especially since it is cold outside.

Buffalo Chicken Soup
3 Tbsp unsalted butter
4 stalks celery, diced
1 medium onion, diced
3 Tbsp all purpose flour
1 cup skim milk
3 cups chicken broth
2 cups cooked chicken, cubed
1/3 cup buffalo wing sauce
1 1/2 cups shredded Cheddar cheese
salt and pepper, to taste

Directions: 

1. In a large pot, melt the butter over medium heat.
2. Add the celery and onion. Saute for about 5 minutes.
3. Sprinkle the flour on top and whisk for 1 minute.
4. Slowly, whisk in the milk and chicken broth.
5. Add the chicken, buffalo wing sauce, and cheese. Stir well.
6. Season with salt and pepper.
7. Reduce the heat to medium low.
8. Allow the soup to simmer for about 10 minutes. Stir occasionally.
9. Serve immediately with additional cheese sprinkled on top. 

Recipe adapted from Allrecipes.

One year ago.............................I made Crab Rangoon.
Two years ago...........................I made Pumpkin Whoopie Pies.

Did you already know................
-American football evolved from rugby and soccer.
-Walter Camp is known as the father of football since he helped derive the rules for the game.
-In the world, the NFL is the most lucrative sports league according to Forbes. 

King Ranch Casserole

When I was a kid, I would begin to ask my Dad a question and he would answer no. All I would have to say was Dad and he would say no. So, I learned early to ask him when he was asleep. Dad can I have some money? Yes. Dad can I take the car? Yes. Later, he would tell me not to ask him when he was asleep but it worked. Well, I didn't teach this technique to my children but they decided to try it. While my husband was asleep, my youngest daughter asked him if she could have something. In his sleep, he said, "Does Big Foot exist?" She didn't know how to respond to this question. She decided to come and ask me especially since I was awake. She did confess that he normally does say yes. I guess somethings are passed down through the generations like this recipe.

King Ranch Casserole
1/2 cup unsalted butter
1 medium yellow onion, chopped
1 red bell pepper, chopped
8 oz. button mushrooms, chopped
4 cloves garlic minced
1/2 tsp chili powder
1/4 tsp cayene pepper
1 tsp salt
1 tsp ground black pepper
1 cup all purpose flour
3 1/2 cups chicken stock
1/2 cup heavy cream
1 can of fire roasted green chilies
1 (10 oz.) can Rotel tomatoes
 3 cups cooked chicken
1 cup Monterey Jack with jalapeno cheese, shredded
1 cup Cheddar Cheese, shredded
18 corn tortillas

Directions:

1. In a large skillet, melt the butter over medium heat.
2. Add the onion, bell pepper, mushrooms, and garlic. Saute for 7 minutes.
3. Stir in the chili powder, cayenne, salt, and pepper. Cook for 1 minute.
4. Sprinkle in the flour and stir until the flour is mixed into the vegetables.
5. Whisk in 1 cup of chicken stock until smooth. 
6. Add another cup of chicken stock and whisk until smooth before whisking in one more cup of chicken stock.
7. Whisk in the heavy cream.
8. Stir in the can of green chiles and Rotel. Allow the sauce to thicken.
9. Mix in the cooked chicken and half the cheese.
10. Preheat the oven to 350 degrees F.
11. Grease a 9x13 baking dish with cooking spray. Set aside.
12. In a medium bowl, add the remaining 1/2 cup of chicken stock and soak the tortillas in the stock.
13. Line the bottom of the baking dish with six tortillas overlapping. 
14. Cover the tortillas with the chicken mixture. 
15. Sprinkle a little cheese over the chicken mixture.
16. Cover the cheese and chicken mixture with 6 more tortillas.
17. Layer the rest of the chicken mixture on top of the tortillas followed by a little cheese.
18. Top the cheese and chicken mixture with the remaining tortillas.
19. Top the tortillas with the remaining cheese.
20. Bake in the oven for 45 minutes to 1 hour. The hot casserole should be light browned on top.
21. Remove from the oven and allow to cool for 10 minutes before serving.

Recipe adapted from The Pastry Queen cookbook by Rebecca Rather. 

One year ago..........................I made Chicken Sandwich.

Did you already know............
-The King Ranch was established in 1853 by Captain Richard King and Gideon Lewis.
 -King Ranch is located in South Texas.
-The ranch is one of the largest ranches in the world. 

Double Roasted Chicken

I decided to make roast chicken this weekend and I thought I should roast two chickens at the same time. Why didn't I think to do this earlier? It saves so much time. Roasting chickens costs a lot less than chicken breast. I decided to use two different types of herbs on the chicken. One chicken had rosemary and another had oregano. My husband loves chicken salad sandwiches for lunch. He also loves buffalo chicken dip. Also, I can use the cooked chicken for supper in the next couple of days. In the future, I am definitely going to always cook two at once. I can also make a casserole and freeze it if I don't use the meat up in a the next couple of days.  For the most part, I kept the recipe simple with only subtle flavor when I decide what to make with it.

Double Roasted Chicken
2 roasting chickens
1 lemon
2 Tbsp olive oil 
2 Tbsp herbs
salt and pepper

Directions:

1. Preheat oven to 350 degrees.
2. Place the roasting chicken in a roasting pan.
3. Remove the giblets and neck from the cavity. 
4. Cut the lemon in half and place one half in each cavity of the birds.
5. Drizzle 1 Tbsp over the skin of each chicken.
6. Rub in the desired herbs over each bird.
7. Season the skin with salt and pepper.
8. Roast the chicken for 1 hour and check the chicken with a thermometer inserted into the thickest part of a thigh. The thermometer should register at 190 degrees. The chicken juices should be clear. If not, return the chicken to the oven to continue to cook. Recheck every 20 minutes until the chicken is cooked.
9. Remove the chicken from the oven and allow to cool for 10 minutes.
10. Serve immediately or remove from the bone and store in a covered container within a couple of days.

Recipe adapted from this recipe.

One year ago.......................I made Peacharine Cream Cheese Tart.

My helper

Did you already know.........
-According to the FDA, cooked chicken pieces should be eaten within 3-4 days or frozen up to 4 months.
-Fried chicken should be eaten within 3-4 days.
-Cooked chicken pieces covered in broth or gravy should be eaten within 1 to 2 days.

Chinese Chicken Salad

I don't want to brag or anything but it has been in the high 80s in Maine lately. I know the rest of the country have probably reached these temperatures months ago but it has been hot here. It has been too hot to cook. It has been so hot that some of us have even entered the ocean waters. Since it is hot in the house, I have not been cooking lately. Even the thought of standing in front of a stove makes me hot. However, the refrigerator is another story. The freezer and I are more than acquaintances. Salads are what we have been eating a lot of lately.

Chinese Chicken Salad
1 head of romaine lettuce, torn into bite size pieces
1 cup baby spinach leaves
1 cup cabbage, shredded
2 carrots, shredded
1 cup snow peas
1 cup chow mein noodles
1 cup cooked chicken
1/2 cup peanut dressing (following) 

Directions:

1. In a large bowl, toss the lettuce with the spinach, cabbage, carrots, and snow peas.
2. Top with the chow mein noodles and chicken.
3. Drizzle a little dressing on top and serve immediately.

Peanut Dressing:
1/3 cup vegetable oil
2 Tbsp lemon juice
1 Tbsp vinegar
1 Tbsp sugar
1/8 cup hoisin sauce
1/4 cup smooth peanut butter
1/8 cup water

Directions:

1. In a bowl, combine the oil, lemon juice, vinegar, sugar, hoisin sauce and peanut butter.
2. Add a little water until the desired consistency has been reached.

Recipe inspired by the package of China Boy Chow Mein Noodles.

One year ago...................I made Fresh Strawberry Jam.

Did you already know......
-Chinese Chicken Salads originated in America.
-Chinese Chicken Salads were popular as early as the 1930s.
-Early versions contained gelatine and whipping cream.

Creamy Chicken Enchiladas

When I was in high school, we were suppose to wake someone up for psychology class. Then we were suppose to ask them what they were dreaming about. So, I woke up my sister and she told me that she was dreaming about The Young Riders. Sometimes it is better not to ask any more questions. Well, I noticed my son was dreaming the other day and tried to wake him up. It isn't an easy thing to do. Eventually, he answered my question about what he was dreaming about. His reply, "I was dreaming about sleeping." It is one of his favorite things to do besides eating. Well, this recipe is one of his favorite meals. He has asked for me to make it a couple of times.

Creamy Chicken Enchiladas
1Tbsp vegetable oil
1 jalapeno pepper, chopped fine 
1 (10 oz.) can Rotel original, drained
1 (8 oz.) pkg cream cheese, cut up and softened
2 cups cooked chicken breast, chopped
8 flour tortillas
2 cups Pepper Jack cheese, shredded
1 cup chives

Directions:

1. Preheat oven to 350 degrees.
2. Spray with cooking spray a 9x13 baking dish.
3. In the skillet, heat the oil over medium heat.
4. Add the jalapeno pepper and saute for 1 minute.
5. Add the drained Rotel tomatoes and green chilies to the pan. Saute for 1 minute.
6. To the skillet, add the cream cheese and the cooked chicken. Cook until the cream cheese melts.
7. Add 1/2 cup of the Pepper Jack cheese and turn off the heat.
8. In the middle of each tortilla, spoon about 3 Tbsp of the chicken mixture.
9. Roll up the tortilla and place it seam side down into the baking dish.
10. Sprinkle the remaining Pepper Jack cheese over the top of the tortillas.
11. Bake for about 20 minutes and the cheese has melted.
12. Top with chives and salsa.

Recipe adapted from The Girl Who Ate Everything.

One year ago........................I made Mahogany Cake.

Did you already know..........
-The Young Riders was a television show that aired between 1989 to 1992.
-The Young Riders were about a group of Western Pony Express riders.
-Some noted actors who starred in the show was Stephen Baldwin and Josh Brolin.

Spicy Honey Chicken Wrap

I love meals that I can make into two meals. I made this chicken for supper and served it with rice and a vegetable. Then I was able use the left over chicken for a wrap. I will admit I love wraps. They are in their own convenient to go edible wrapper. Also, the best part is saving some money on groceries especially on meals that we like.

Spicy Honey Chicken Wrap
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder
1/2 coriander 
1/2 tsp cumin 
1/8 tsp cayenne powder
6 chicken breast
1/2 cup honey
2 tsp cider vinegar
1 cup mixed greens
1/2 cup of  tomatoes, chopped
4 tortilla wraps
Dressing, if desired

Directions:

1. In a small bowl, combine the garlic powder, chili powder, onion powder, coriander, cumin, and cayenne powder.
2. Coat the chicken with the spices.
3. Spray a grill or a inside grill pan with nonstick cooking spray.
4. Heat over medium heat.
5. In a small bowl, microwave the honey for about 30 seconds.
6. Add the cider vinegar to the honey and combine well.Remove about 1/8 cup of the mixture and reserve.
7. Add the chicken to the grill and brush on the honey mixture.
8. Cook the chicken for 5 minutes and flip it over.
9. Brush the other side with the honey mixture.
10. Cook the chicken for about 5 minutes or until the chicken is cooked through.
11. Remove and with a clean brush coat with the reserved honey mixture.
12. Serve 1/2 the chicken for supper and allow the remaining chicken to cool.
13. In the middle of the tortilla wraps, add 1/2 cup of mixed greens with a couple of tomatoes and some cooled chicken. Add dressing if desired.
14. Wrap the tortilla up like an envelope and serve.

Recipe adapted from The Girl Who Ate Everything.
 
One year ago....................I made Taco Seasoning.

Did you already know......
-In 1897, the first charcoal grill was patented in the U.S. by Ellsworth B.A. Zwoyer.
-In 1952, George Stephen began selling his Weber grill created from cutting a metal buoy in half and adding a grate. 
-In the 1960s, the gas grill was invented by William G. Wepfer with Melton Lancaster as a new way to sell natural gas. 

Chicken Cutlets

During the week, it is so crazy. I try to plan ahead for the week. Some days, I am successful. Sometimes, I try to talk my husband and oldest daughter to cook. Normally, I don't have any takers. I also try to convince the family that cereal makes a great supper but they don't believe me. Don't you think cereal makes a great supper? Well, I will say these chicken cutlets are wonderful. They are quick. They are tender and flavorful. My husband thought they tasted lemony. Oh, these are so good. 

 Chicken Cutlets with Herb Butter
1/2 cup all purpose flour
4 chicken breast
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
1 cup white wine
2 Tbsp butter, cut into pieces
3 Tbsp parsley

Directions:

1. Cut the chicken breast horizontally in half.
2. Pound the chicken to a thin even length.
3. On a plate, add the flour.
4. In a large skillet, heat half the oil over medium high heat. 
5. Season the chicken with salt and pepper.
6. Dredge the chicken in the flour and shake off the excess flour.
7. Add the chicken carefully to the skillet and brown the chicken for about 3 minutes per a side or until the chicken is cooked through. Add additional oil if needed.
8. Remove the chicken and place on a plate.
9. To the skillet, add the wine and whisk.
10. Boil the liquid for about 4 minutes of the liquid has reduced by half.
11. Add the chicken and flip to coat.
12. Remove the skillet from heat and add the butter and parsley. 
13. Season with salt and pepper to taste.

Recipe adapted from Everyday Food.

One year ago...........................I made Peanut Butter Cookies.

Did you already know..............
-Pounding the chicken will make it cook evenly.
-Pounding the chicken also tenderizes the chicken.
-Use a can, a bottom of a skillet, or the flat side of a mallet to pound the chicken.

Mardi Gras

I normally dance with my daughters. I hadn't realized I don't just dance with my son without his sisters involved. Since he will be eight years old soon, he should learn to dance with just two people. I felt like we were in a mosh pit. I may be bruised up and down my sides. I'm not sure who taught him to dance like this but I have a feeling it may have been my oldest. We need a lot more practice or he may not have a date for prom. Yes, I think it may take that long.

Chicken and Sausage Gumbo
1 cup vegetable oil
1 cup all purpose flour
1 1/2 cup yellow onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1 lb. kielbasa, cut into 1 inch chunks
1 1/2 tsp salt
1/4 tsp cayenne pepper
3 bay leaves
7 cups chicken broth
1 lb chicken breast, cut into 1 inch chunks
1 1/4 tsp smoked paprika
1/4 tsp dried oregano
1/4 tsp dried thyme
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper

Directions:

1. In a large Dutch oven, combine the oil and flour over medium heat. 
2. Stir constantly for 20 minutes or until the roux is the color of chocolate.
3. Add the onion, celery, and bell pepper. Stir for 5 minutes.
4. Add the sausage, salt, 1/4 tsp cayenne pepper, and bay leaves. Stir for 5 minutes.
5. Add the chicken broth and stir until well combined.
6. Bring the gumbo to a boil and reduce heat to medium low.
7. Cook, uncovered, for 1 hour. Stir occasionally. 
8. In a bowl, combine the paprika, oregano, thyme, salt, garlic powder, black pepper, and 1/2 tsp cayenne pepper. 
9. Season the chicken breast with the spice rub.
10. Add the seasoned chicken to the pot. Stir to combine.
11. Simmer for 2 hours. Skim off any fat that surfaces.
12. Remove the gumbo from the heat. Remove the bay leaves.
13. Serve over rice.

Recipe adapted from Emeril Lagasse.  
One year ago.......................I made Wild Mushroom Soup.

Did you already know.........
-In mosh pits, dancers slam dance normally at hard rock concerts.
-There are different types of pits to participate in moshing.
-Moshing is a form of dancing to let out energy/aggression but not to hurt others.

Enjoy Mardi Gras!

Chinese New Year

When we order take out at our local Chinese restaurant, I order chicken lo mein. It is a lot of  noodles with pieces of vegetables and chicken. I figured it couldn't be a lot of work. When I researched several recipes, they called for oyster sauce and other ingredients which wouldn't taste like the one I ordered. So, I figured I would attempt to make up a recipe. Does it taste like the one I order? No. Is it good? Yes. Does my son like it? Very much. It still gives me a nice excuse to order out once in  awhile. 

Chinese Chicken noodle dish
1/4 cup soy sauce
1 tsp rice vinegar
1 tsp sugar
1/4 cup water
1 tsp cornstarch
1 tsp vegetable oil
1 lb. chicken breast, cut into bite size pieces
1/2 lb. Chinese noodles, Soba Noodles, or spaghetti noodles
1 Tbsp vegetable oil
1 cup snow peas
1 cup shiitake mushrooms
1 cup shredded carrots
1/2 cup celery, chopped
1 cup chicken broth
1 tsp sugar
1 tsp rice vinegar

Directions:

1. In a bowl, combine the soy sauce, rice vinegar, sugar, water, cornstarch, and vegetable oil.
2. Add the chicken and coat with the soy sauce mixture.
3. Refrigerate for 1 hour.
4. In a large pot, cook the noodles according to the directions on the package. 
5. In a large skillet or wok, heat the oil over medium high heat.
6. Add the chicken and saute for about 5 minutes.
7. Add the snow peas, mushrooms, carrots, and celery.
8. Drain the noodles and add the noodles to the wok.
9. In a small bowl, combine the broth, sugar,and rice vinegar.
10. Add the broth mixture to the noodles and heat for 5 minutes. 
11. Season to taste. Serve hot or eat cold.

Recipe by Jen of Sweet Morris.
One year ago..............I made Nutella Molten Lava Cake.

Did you already know.............
-The Chinese New Year is according to the lunisolar calendar.
-It is also known as the Spring Festival.
-2013 is the Year of the Snake.

I wish you a year of wisdom, wealth, and longevity.

Penne Aglio-olio

My oldest daughter called to tell me that she was leaving work. When I hung up the phone, my youngest daughter asked, "Who was that?" So, I said, "Some girl that says she is my oldest daughter." My youngest daughter shook her head and said very seriously, "No, no that can't be true since I'm your only daughter." I said, "Oh, I didn't know that but I'll tell your older sister when she gets home." After arriving home, my oldest daughter was surprised to find out that I don't have an older daughter per her sibling. Now, I think I was more surprised my youngest daughter disowned her older sister and not her younger brother but she probably does that at school. Can you imagine her friends shock when they tell my daughter that they saw her younger brother and she tells them she doesn't have a younger brother? It is never serious at my house. 

With the holidays approaching, I have been spending more time baking. I have recently my children if I had to cook and they said yes so I went with something quick. I tried cereal for the second day in a row but no they wanted food. I am just kidding. I really liked this meal but I liked the sausage the best. My oldest daughter has been bringing the leftovers to work for lunch.

Penne Aglio-olio
1 lb. penne pasta
3 Tbsp extra virgin olive oil
4 chicken sausage, (I used spinach and feta all natural chicken sausage.)
1 tsp chili flakes
4 cloves garlic, minced
4 cups baby spinach leaves, washed
1 cup Parmesan cheese, grated

Directions:

1. Boil the pasta according to the directions on the box in salted water. Drain when cooked to al dente.
2. Cut the chicken sausage into bite size pieces. 
3. In a large skillet, heat the olive oil over medium heat. 
4. Add the sausage to the skillet and cook the sausage for about 5 minutes.
5. Add the chili flakes and the garlic to the skillet Cook for 1 minute.
6. Add the spinach leaves and cook for another minute until the leaves have wilted.
7. Add the pasta to the skillet and mix until combined with the chicken mixture about 1 minute.
8. Serve the pasta in bowls and top with the grated cheese.

Recipe adapted from Nadia G.

One year ago...............................I made Honey Butter Pork.

Did you already know.................
-The difference between Parmesan and Parmigiano is the region the cheese derives.
-Parmesan cheese did not derive form Italy like Parmigiano.
-Parmigiano will have a seal for authenticity since the cheese is regulated.

Week of Thanksgiving

Are you cooking Thanksgiving this year? Have you already started your shopping or prepping? I have already started my shopping but no real prepping yet. I try to get most of the prep work done by Tuesday night like peeling and chopping vegetables. On Wednesday, I will assemble my casseroles so they are ready for the oven the next day. I will check on the star of the meal to see if it is thawed. If not, I will be waking up early to thaw it in the sink. If it is thawed, then I will sleep a little longer since we tend to eat around 3 pm. See I need my sleep since I will be out early Friday morning with my sister. 

In preparation for Thanksgiving, I made up some chicken broth. It really is easy just time consuming. I ended up with 18 cups worth of chicken stock. If I buy chicken stock, it comes in a 4 cup container, so I decided to store the chicken stock the same way but in double lined plastic freezer bags. This way I can lay the bags down in the freezer to save space.

 Chicken Stock
1 whole stewing chicken
2 carrots, unpeeled
2 stalks celery
10 whole peppercorns
2 bay leaves
5 quarts water

Directions:

1. Chop the carrots and celery into 3 inch pieces.
2. Place the chicken, carrots, celery, and peppercorns in a large pot.
3. Add the water to the pot and bring to a boil over high heat.
4. Once it boils, lower the heat to medium low and simmer for 1 hour uncovered. 
5. Turn the heat as low as possible and simmer uncovered for at least 2 hours.
6. Remove the chicken and refrigerate it.
7. Using a large strainer, strain the chicken broth into a large container.
8. Discard the vegetables and refrigerate the stock.
9. Once the chicken has cooled, pull off the meat and store in the refrigerator for a couple of days or freeze.
10. Once the chicken broth has cooled, store in containers or double layered freezer bags in the refrigerator for a couple of days or the freezer until needed.

Recipe adapted from The Pastry Queen Cookbook by Rebecca Rather.

One year ago................... I made Chocolate-Peanut Butter Whoppie Pies.

Did you already know.....
-In 1621, the Plymouth Pilgrims invited the Wampanoag Indians to the first Thanksgiving feast.
-The feast lasted three days.
-The pilgrims used spoons, knives, and their hands to eat the feast since they did not have forks. 

My daughter showing how I double line my freezer bags with the broth:

Really Mom, really?

Fiesta Chicken Enchiladas

My brother in law has been away visiting his son who had joined the Navy. He asked me to Google Morgan Freeman. I can't believe how much information can be found out about someone in minutes. Some of it maybe true and some may not.

Before I was going to make this meal, I had the magazine open to this page on my counter. My friend saw it and commented how good this meal looked. My husband wasn't looking forward to it. He opted to make a sandwich and go to bed early. He happen to wake up just as it finished. It did smell good. I asked him if he wanted some and reluctantly agreed. He loved it. I loved it because it was so easy. He even told me later that I can make it again. My son asked if he could eat the leftovers the next day. When someone in my house wants leftovers, it is a good sign.

Fiesta Chicken Enchiladas
1 lb. chicken breast, cut into bite size pieces
1/2 red pepper, chopped finely
2 Tbsp. chili powder
3/4 cup salsa (I used mild.)
2 oz. Neufchatel Cheese, cubed (low fat cream cheese)
1 1/2 cup Mexican style cheese
8 (6 inch) tortillas
Garnish with cilantro, if desired

Directions:

1. Preheat the oven to 375 degrees F.
2. Spray a 13x9 inch baking dish with cooking spray and set aside. 
3. In a large skillet, spray with cooking spray and heat over medium heat.
4. Add the chicken and red peppers. 
5. Sprinkle the chicken and peppers with chili powder. Stir and cook for 8 minutes or until the chicken is done.
6. Stir in 1/4 cup of salsa and cream cheese. Blend well.
7. Cook for 3 to 5 minutes or until the cream cheese has melted.
8. Stir in 1/4 cup of the Mexican cheese.
9. Spoon a heaping 1/3 cup of the mixture into the center of each tortilla. 
10. Roll up and place seam side down in the baking dish.
11. Top the tortillas with the remaining Mexican cheese and remaining salsa. 
12. Cover and bake for 20 minutes or until heated through. 
13. Garnish with cilantro, if desired

Recipe found in Food & Family Fall 2012 magazine.

One year ago I made Hot Artichoke Dip. I really have to make it again since it is so good.

Did you already know...
-In 1937, Morgan Freeman was born in Tennessee.
-In 1955, he joined the Air Force and served four years as a mechanic.
-In 2005, Morgan Freeman won an Oscar in Million Dollar Baby.
-He speaks fluent French and has his pilot's license according to his Fansite.

Strange Cat

We have strange animals that live in my house. My dog loves to lick our cat. I don't mean in a friendly way. I mean our cat is receiving a regular bath. She is saturated when he is through. (I have posted a photo of our cat at the end of this post.) Occasionally, she will swipe at him but I think it is more for show since she doesn't move away. Why? Why does the cat let our dog do this to her? Why does he want to lick her in the first place?

Recently, I have changed work locations. Near my old job, I liked to order a wrap from Bay Wrap. So, I decided I would attempt to duplicate one of their wraps. My oldest daughter said I did a pretty good job. I made a chicken and rice meal the night before and made extra to make this easy to go lunch. Any Asian salad dressing is a great substitute for the sauce.

Asian chicken wrap
1/8 cup honey
1/8 cup soy sauce, low sodium works fine
1 Tbsp cup water.
1 clove garlic, minced fine
1 tsp ginger, minced fine
1 tsp olive oil
1 Tbsp lemon juice
salt and pepper to taste
2 cup chicken, cooked and cut into strips
4 tortilla wraps
2 cup lettuce
1 cup sprouts
1 cup rice, cooked
1 cup slivered almonds, toasted
1/2 cup scallions

Directions:

1. In a small bowl,combine the honey, soy sauce, water, garlic, ginger, olive oil, and lemon juice. Taste the sauce and adjust the flavors to taste. Add salt and pepper if desired. 
2. Place the chicken in the sauce and set aside.
3. Place the tortilla wraps on a plate. Cover the tortilla wraps with a damp paper towel. Microwave the wraps for about 10 seconds, just to warm them.
4. Place one wrap in the center of a large piece or aluminum foil or wax paper. 
5. Place 1/2 cup of lettuce and 1/4 cup sprouts evenly over the tortilla wrap.
6. Onto of the lettuce, evenly spread out 1/2 cup of the chicken. 
7. Over the chicken, sprinkle the cooked rice and almonds. 
8. Top the rice with the scallions and sprinkle a little of the sauce evenly over the tortilla. Do not drench or the tortilla will become too soft.
9. Fold up the sides of the tortilla and roll up the wrap tightly.
10. Wrap the chicken wrap with the aluminum foil or wax paper.
11. Store in the refrigerator until ready to eat.

Recipe by Jen of Sweet Morris.

Did you already know...
- A group of cats are called a clowder.
-Cats are the most popular pet in North America.
-A cat will clean itself 1/3 of the time its awake.

Why me?