Tag Archives: dinner

Sweet and Sour Chicken

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I have made this twice in two weeks! My picky daughter loves this dinner and can't get enough of the peppers and pineapple 🙂 This is a fairly guilt-free take-out fake-out meal when you consider that Chinese restaurants bread and then deep fry their chicken, this is stir fried instead. Thanks for reading, enjoy! 🙂

Chinese Sweet and Sour Chicken – adapted from Steamy Kitchen via The Shiksa

  • 1 egg white
  • 2 tsp cornstarch
  • 1/2 tsp salt, divided
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1 can (8 to 10 oz) pineapple chunks in juice (reserve the juice)
  • 1 tsp fresh grated ginger
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 2-3 tbsp brown sugar
  • 1-2 pinches cayenne pepper (or more to taste– spicy!)
  • 2 tbsp high heat cooking oil, divded (ex. grapeseed, peanut oil)
  • 1 red bell pepper, seeded and cut into 1-inch chunks
  • 1 yellow bell pepper, seeded and cut into 1-inch chunks

Directions – 

    In a bowl, whisk together the egg white, cornstarch, and 1/4 tsp of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

    Meanwhile, whisk together 1/4 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, remaining 1/4 tsp of salt, and 1-2 pinches cayenne pepper (or more to taste–optional).

    Set a wok or large saute pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tbsp of the oil and swirl to coat. Add the red and yellow bell pepper chunks and cook for 2 minutes. Remove from the wok onto a plate. Wipe the wok or pan dry.

    Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tbsp of oil and swirl to coat (be sure to fully coat the pan so the meat won’t stick). Add the chicken to the pan, spreading it out in one layer.

    Let the chicken fry, untouched, for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken will still be pinkish in the middle.

    Add the cooked bell peppers, pineapple chunks, and pineapple juice mixture to the pan. Let simmer for about 2 minutes until the chicken is cooked through. Remove from heat. Let the chicken rest for a few minutes till the sauce thickens. Serve over Jasmine rice.

Crispy Fish Sandwiches

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These are scrummy! No, I didn’t make that word up 😉 These are basically this recipe and instead of using the soft wrap bread, I used ciabatta rolls 🙂 Yes, it’s not a new one but it’s a good one! You can’t go wrong with crispy fish, creamy tartar sauce and more carbs 🙂 Thanks for reading, enjoy!

Pork Carnitas

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Quick Post: My son loves taco night, and these definitely hit the spot.  I made the meat on a Friday and didn’t end up using it until a Monday. The advantage to letting it sit, is that the fat will rise to the top so you can remove it. The meat also tasted even better, and I was able to pull off even more fat off of the pieces of meat. Thanks for reading, enjoy!

Pork Carnitas – adapted from My Kitchen Escapades

  • 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 1 tsp ground cumin
  • 1 onion, peeled and halved
  • 2 bay leaves
  • 1 tsp dried Mexican oregano
  • 2 Tb fresh lime juice
  • 2 C water
  • 1 medium orange, juiced and keep the spent halves

Directions –

1.  Adjust oven rack to lower middle position and heat to 300 degrees.  Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours.
2.  Remove the pot from the oven and turn on the broiler.  Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 C of liquid remaining when it is finished.
3.  While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.  Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further.  Taste and add additional salt and pepper.
4.  Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.  Serve immediately in a tortilla with all your favorite toppings.

Spaghetti with Shrimp and Vodka Cream Sauce

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I posted this recipe over a year ago, but I wanted to share it with you all again cause it’s just that good! I made it exactly as the recipe calls for – 1 cup of heavy cream and 1/2 cup of vodka and everything 😉 No worries – I didn’t have two drunk minors stumbling around after they ate this. Thanks for reading, enjoy!

Penne and Shrimp with Vodka Cream Sauce – adapted from The Pioneer Woman

  • 3/4 pounds Penne pasta (I used a pound of spaghetti)
  • 1 pound shrimp (I used 1.5 pounds, we love shrimp)
  • 2 Tablespoons Butter
  • 2 Tablespoons olive oil
  • 1 whole onion (small), diced fine
  • 2 cloves garlic, minced
  • 1/2 cup vodka (or white wine)
  • 1 – 8 ounce can tomato sauce
  • 1 cup heavy cream
  • salt To Taste
  • pepper To Taste
  • Parmesan cheese

Directions –

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your vodka or white wine. Let the vodka or wine evaporate for a few minutes, stirring occasionally. If you would rather not use alcohol, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Finally add your cooked penne pasta and give it a good stir.

PW’s Baked Ziti

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I don’t normally make a meal for someone when I haven’t made it before, but PW has yet to steer me wrong; so I went for it. I also don’t get many chances to make meals like this, (the hubbs doesn’t like baked pasta dishes!), so when a friend from home group was scheduled for surgery, I thought that this would be a comforting meal for her and her family. This pasta is rich and filling and what you see in the picture is only half of what the recipe makes! I don’t think a 13 x 9 baking dish could have contained it all – so if you have a lasagna pan, you might want to use it!  Thanks for reading, enjoy!

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Baked Pasta – adapted from The Pioneer Woman

  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 pound Italian Sausage
  • 1 pound Ground Beef
  • 1 can (28 Ounce Can) Whole Tomatoes, With Juice
  • 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon Red Pepper Flakes
  •  Salt And Pepper, to taste
  • 16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
  • 1 tub (15 Ounce) Whole Milk Ricotta Cheese
  • 1-1/2 pound Mozzarella Cheese, Grated
  • 1/2 cup Grated Parmesan Cheese
  • 1 whole Egg
  • Fresh Minced Parsley

Directions –

Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.

Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.

Preheat oven to 375 degrees.

In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).

Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.

Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.

Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

 

Shrimp Tacos with Adobo Sauce

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These were really good and I will definitely use this recipe again. Even my picky daughter ate her serving up! Thanks for reading, enjoy!

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Shrimp Tacos with Adobo Sauce – adapted from Coupon Clipping Cook

  • 10 Corn Tortillas
  • 1 1/2 pounds large raw Shrimp, Deveined and Shelled
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Ground Black Pepper
  • ¼ teaspoon Ground Cumin
  • 3 dashes Sea Salt
  • 1 1/2 tablespoons Olive Oil
  • 3 tablespoons chopped Cilantro
  • 3 tablespoons chopped Red Onion
  • 1 cup shredded Green Cabbage
  • 1 cup shredded Purple Cabbage
  • 1 whole Lime

For the Adobo Sauce:

  • 5 teaspoons Adobo Sauce (from a can of chipotle peppers in adobo sauce; 11 ounce can)
  • ¼ cup Sour Cream
  • 1/2 of a whole Lime
  • 2 dashes Salt

Directions –

Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.

In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice, and salt. Mix and set aside.

Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp is coated with the spices.

In a medium size skillet add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the olive oil in the pan, and remove the shrimp on to a cutting board or plate.

Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.

Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro, and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm, and with a quarter piece of lime.

Oven Roasted Chicken Thighs with Carrots and Potatoes

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I love a cheap, no-brainer dinner! This meal was finished in under an hour, so that makes it even more appealing to lazy people like me. Everyone enjoyed the flavor of this, and I’m not ashamed to say it – but the skin was the highlight of this meal! Normally, I would pull it off and not indulge; but it looked way to crispy to pass up. It was like a salty, chicken flavored chip! Even my picky eater happily finished her portion, and wanted everyone else’s crispy skin. Thanks for reading, enjoy!

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Oven Roasted Chicken Thighs with Carrots and Potatoes – adapted from Epicurious

  • 3 tablespoons olive oil, divided
  • 6 large chicken thighs with skin and bones (preferably organic; about 2 1/4 pounds total)
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 2 pounds unpeeled medium Yukon Gold potatoes, scrubbed, cut into 2-inch-long, 1/2-inch-thick spears
  • 2 pounds medium carrots, peeled, cut into 2-inch-long, 1/2-inch-thick spears
  • 3 tablespoons chopped fresh chives

Directions –

Preheat oven to 450°F. Coat large rimmed baking sheet with 1 tablespoon oil. Place chicken on baking sheet. Turn to coat with oil and set skin side up. Mix salt, thyme, 1½ teaspoons pepper, and nutmeg in small bowl. Sprinkle half of mixture over chicken. Roast until chicken starts to brown and some fat has rendered, about 30 minutes. Transfer thighs to medium bowl; set aside.

Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt thyme mixture in large bowl. Transfer potato-carrot mixture to same baking sheet; turn to coat with drippings. Roast until vegetables soften, 30 minutes.

Place thighs on vegetables; pour accumulated juices from chicken over. Return sheet to oven. Roast until chicken is cooked and vegetables brown, 15 minutes longer.

Place chicken on platter; top with chives.

Lobster Macaroni and Cheese

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Just in case you didn’t think that macaroni and cheese could get any more decadent…you come across this gut busting concoction! Seriously though – it calls for four cups of cheese and four cups of heavy cream…in order to redeem this a tad, this Momma is going to use half and half instead of all cream. That’s how I roll, folks! 😉 I can’t justify it, even if it is a rare dish in this house. I learned something about myself while making this: handling lobster tails gives me the willies! This was my first time handling raw lobster and the shell grossed me out. My daughter thought the spots on the shell were its eyes! That was kind of funny, but she is always wary of trying new things. I told her lobster is like a huge shrimp, but tastes even better. She ended up eating her entire serving and proceeded to ask if she can take some leftovers to school 😉

Verdict: This came out good, but it could use some more spice. Make sure to season well and taste the sauce as you go. Thanks for reading, enjoy!

Lobster Macaroni and Cheese – adapted from The Neely’s

  • 4 tablespoons butter, plus 1 tablespoon for greasing dish
  • Kosher salt
  • 1 pound penne pasta
  • 2 small shallots, finely chopped
  • 2 cloves garlic, chopped
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 5 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 4 cups heavy cream
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 2 cups shredded sharp white Cheddar
  • 2 cups shredded Gruyere
  • 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
  • 1/4 cup panko bread crumbs
  • 1/4 cup freshly chopped parsley leaves

lobster

Directions –
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.

Tried and True Family Favorites

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I have nothing new to share…sorry! But these are some of the meals we enjoyed during these past couple of weeks. All the pictures have links to previous posts, thanks for stopping by!

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It was my son’s 10th birthday over a week ago and he requested this cake. It really is perfect 🙂

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Fish tacos with homemade tortillas and pico de gallo. This is my second time making them and the DH can’t get enough.

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The kids love these pretzel dogs almost as much as I do! 😉

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Buffalo chicken sandwiches! I have been making these for years and they’re a big hit every time!

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Sky high buttermilk biscuits and sausage gravy are my husband’s favorite for breakfast.

Spinach Artichoke Pasta

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Every once in a while I make something that isn’t worth making again, and this is a good example. It was bland and I forgot that I really don’t like the texture of wilted spinach – it grosses me out! I bet the hot spinach artichoke dip on the previous post would be amazing poured over pasta. I meant to try it; but when I make the dip, it’s meant for an appetizer and not an experiment 😉 If I ever do I’ll be sure to post about how it turned out. Thanks for reading!

Spinach Artichoke Pasta – adapted from The Pioneer Woman

  • 6 Tablespoons Butter
  • 4 cloves Garlic, Finely Minced
  • 2 bags Baby Spinach
  • 2 cans Artichoke Hearts, Drained And Halved
  • 3 Tablespoons Flour
  • 3 cups Whole Milk
  • 1/4 teaspoon Cayenne Pepper
  • Salt And Pepper, to taste
  • 1/2 cup Grated Parmesan Cheese
  • 1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
  • 1/2 cup Low Sodium Chicken Broth (less Or More)
  • 12 ounces, weight Penne, Cooked Until Al Dente
  • 1/2 cup Seasoned Panko Breadcrumbs
  • Crushed Red Pepper, To Taste

Directions –

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it’s wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it’s combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it’s overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.