Sesame Chicken (better than takeout!)

Ingredients

Sesame Chicken Sauce Ingredients:

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup brown sugar
• 1 tablespoon corn starch
• 1/3 cup water
• 2 teaspoons sesame oil
• 1/2 tablespoon sesame seeds

Tempura Batter:

• 1/2 cup cornstarch
• 1/2 cup flour
• 2 egg whites
• 1/2 cup cold seltzer water

Chicken:

• 1 lb chicken thighs boneless and skinless cut into 1? chunks
• 2 teaspoons sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon minced garlic
• vegetable oil for deep frying

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. To make the sauce mix all the ingredients together and to prepare the batter, add the ingredients together until just combined.

2. Add the chicken pieces to the batter and coat while heating 3 inches of oil to 350 degrees and add the chicken to the oil in batches frying until golden brown.

3. In a large wok or skillet add the sesame oil to the frying pan and add the garlic and red pepper flakes and cook for 30 seconds.

4. Add in the sauce and the chicken and coat quickly and serve immediately, garnished with sesame seeds.

Source: https://dinnerthendessert.com/crispy-sesame-chicken/

Burgers

Ingredients

• 1 pound ground lean (7% fat) beef 
• 1 large egg 
• 1/2 cup minced onion 
• 1/4 cup fine dried bread crumbs 
• 1 tablespoon Worcestershire 
• 1 tsp mustard
• 1 or 2 cloves garlic, peeled and minced 
• About 1/2 teaspoon salt
• About 1/4 teaspoon pepper

Step 1

• In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

Step 2

• Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
• OR 
• Bake in oven at 350 for 20 mins flipping at 10 mins

Step 3

• Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

Fried Rice

INGREDIENTS:

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
• 1 1/2 cups frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)
• 3 green onions, trimmed and sliced into thin rounds
• 2 to 3 garlic cloves, finely minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
• 3 to 4 tablespoons low-sodium soy sauce
• salt and pepper, optional and to taste

DIRECTIONS:

1. To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
2. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
3. Add the garlic and cook for 1 minute, stir intermittently.
4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
5. Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Adapted from Rachel Schultz, Cooking Classy, Iowa Girl Eats
Pic and recipe: https://www.averiecooks.com/2016/02/easy-better-takeout-chicken-fried-rice.html/print

Beef Stew - Slow Cooker

2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Spaghetti Sauce with Ground Beef

1 pound ground beef 1 onion, chopped
4 cloves garlic, minced 1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper

1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

http://allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/

Slow Cooker Crack Chicken

Ingredients
2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese (Use Light)
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

Instructions

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.

Recipe+Picture:  http://cookiesandcups.com/slow-cooker-crack-chicken/

Mom's Lasagna

Here's my mom's email for her lasagna recipe:

Hi Sissy,

I don't actually use a recipe!

I just heat up Traditional Ragu and add cooked, broken up ground beef, let it simmer together. Usually add garlic powder, sprinkle in dried chopped onion, basil...

Cook lasagna noodles in salted water (9 to 12 pieces depending on whether you want 3 layers or 4). Drain in colander.

Mix in a bowl.., a container (15 oz) of non fat cottage cheese or non fat ricotta with dried parsley, an egg, a little bit of the shredded parmesan and some shredded mozzarella. Maybe some black pepper

Ladle some sauce in a 9 x 13 glass dish and spread on bottom. Lay 3 noodles. Spread ricotta mixture on top. Sprinkle on some mozzarella and parmesan. Repeat layers--sauce, noodles, mixture, cheese...till all gone. End with the sauce and cheese on top.

Bake about 20 to 30 minutes till bubbly.

Voila!

Chicken Soup

Creole Red Jambalaya with Chicken and Sausage

 

For about 6 to 8 servings, you'll need:

Ingredients
1 lb Andouille sausage, or substitute with Louisiana hot sausage or a smoked sausage of your choice, cut into 1/4-inch coins
1/2 lb Tasso or regular ham, diced
1/2 lb chicken boneless breasts or thighs, diced
2 cups uncooked rice
3 to 4 cups chicken or vegetable stock
1 large onion, diced
6 cloves garlic, minced
1 28-oz can diced or whole tomatoes or 6 fresh tomatoes, diced
2 tsp salt
1 tsp ground black pepper
1 tsp dried basil
1 tsp dried thyme
2 tsp or more Tabasco sauce

Directions

Cut and dice all vegetables and meats. Set aside.
In a large saute pan on medium-high heat, saute the sausage. As you can tell, I used Louisiana hot sausage and Italian spicy ground sausage.

When the meat is lightly browned, add diced chicken, onion, garlic, and 2 cups dry rice. Saute until the rice grains become coated in the meat juices and the onions are translucent.

Sauteing the rice is similar to my method for risotto, so that the rice can absorb more of the meat flavors.

Add a 28-oz can of diced or crushed tomatoes, including liquid, or dice 6 small fresh tomatoes. Add 2 tsp salt, 1 tsp ground black pepper, 1 tsp basil, 1 tsp thyme, and 2 tsp or more of Tabasco sauce. Stir to mix everything evenly.

Then add about 3 cups of chicken or vegetable stock, just until the rice is covered.

Cover and let simmer on medium-low heat for about 45 minutes, checking halfway through to see if more broth is needed.

Recipe + photo from: http://wanderingchopsticks.blogspot.com/2009/09/creole-red-jambalaya-with-chicken-and.html#ixzz2lr555kMS