Thai Chicken and Quinoa

 

THAI-STYLE CHICKEN AND QUINOA SALAD

YIELD:  6 SERVINGS

 

PREP TIME:  25 MINUTES

 

COOK TIME:  10 MINUTES

 

TOTAL TIME:  35 MINUTES

INGREDIENTS

SALAD:

•  1 1/2 cups uncooked quinoa, rinsed well
•  2 cups cooked chicken
•  1/2 cup chopped carrots
•  1/2 cup shelled edamame
•  1/2 cup chopped red pepper
•  4 green onions, chopped
•  1/2 cup chopped roasted peanuts
•  1/2 cup freshly chopped cilantro
•  Salt and pepper to taste

SAUCE:

•  4 tablespoons sweet chili sauce
•  2 tablespoons rice vinegar
•  2 tablespoons canned coconut milk
•  1 tablespoon packed light brown sugar
•  2 teaspoons creamy peanut butter
•  2 garlic cloves, finely minced
•  1 lime juiced, about 2 tablespoons
•  Pinch of ground ginger

INSTRUCTIONS

1. Prepare quinoa according to package directions. I usually cook quinoa in low-sodium chicken broth: 1 1/2 cup quinoa to 2 1/2 cups liquid.
2. While quinoa is cooking, combine all of the sauce ingredients together in a liquid measure and whisk to combine (or pulse in a blender). 
3. When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. 
4. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Add salt and pepper to taste. 
5. Serve warm, room temperature or chilled.

HTTPS://WWW.MELSKITCHENCAFE.COM/THAI-STYLE-CHICKEN-AND-QUINOA-SALAD/

Beef Roast

Beef Roast

~2 lb beef roast

1 large onion, cut in large chunks

2-3 stalks celery

6 large carrots

6 potatoes

1 1/4 c water mixed with

1 tsp beef bullion and 1 tsp garlic salt

parsley

bay leaf

Place half the onions and celery on the bottom of crockpot.  

Add the roast.

Place carrots, onions, more celery, and potatoes on top and around roast.  

Mix water with bullion and garlic salt.  Pour on top.

Place bay leaf on the side and sprinkle parsley on top.

Cook on high 6+ hours, low 10-12 hours

To make gravy:

Remove meat and veggies from crockpot.  

Pour liquid into gravy separator. 

After it separates add to a medium saucepan.  Add 1 cup water and 1 tsp beef bullion; bring to a boil.

Mix about 3 heaping spoonfulls of flour and enough water to make a smooth, runny paste.  Stir into the boiling broth.  Mix until thickened.  

Instant Pot Refried beans

 

•  1 tablespoon olive oil
•  1 jalapeño, cored, seeded and finely chopped
•  1 small onion, chopped (about 1/2 cup)
•  3-4 cloves garlic, finely minced
•  1 1/2 pounds dry pinto beans, rinsed
•  8 cups water
•  4 cups low-sodium chicken or vegetable broth
•  2 teaspoons salt
•  2 tablespoons white vinegar

1. In the insert of an InstantPot, heat the oil (using the Sauté function) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2. Add the rinsed and drained beans, water, broth, salt and vinegar.
3. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4. Let the pressure naturally release. Reserve two cups (3) of the liquid in a separate bowl.
5. Drain the rest of the liquid off the beans.   Spoon the beans into a blender, process/to desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6. Refrigerate for up to a week or freeze for several months.

*Can also presoak:  Soak beans the night before.  Drain.  Sauté the veggies, then add the beans and 7 c chicken broth/water, salt, vinegar.  Cook 17 min.  Naturally release (about 30 min).  Mostly drain the beans, reserve at least 2 c liquid.  Divide in two to blend, adding more liquid.  The beans will absorb, so start more runny and save extra liquid.  

How to cook frozen ground beef/sausage in the instant pot

1. Place 1 c water in IP.
2. Place frozen meat on trivet.
3. Close valve and set for 20 min.
4. Naturally release 5 min, then quick release.
5. Remove trivet with meat on it.   Discard liquid.
6. Place meat back in IP and sauté until meat is completely cooked.

Chocolate Chip Cookies- A Bountiful Kitchen

 Ingredients

• 1 cup unsalted butter, softened *see notes
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs cold
• 2 3/4 cups all-purpose flour* plus a tablespoon or two if needed
• 1 teaspoon baking soda
• 1 teaspoon salt I prefer coarse sea salt
• 2 cups or 1 12-oz. pkg. chocolate chips

Instructions

1. Preheat oven to 375° F. If using convection, preheat to 375 as well.
2. For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.

3. Cut butter into pieces (about 2 tablespoons each) and place in mixing bowl. 

4. After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.  (Don't overbeat)
5. Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.

6. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to ensure all ingredients are incorporated.

7. Add 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.

8. Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. Just PULSE the mixer. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. 

9. If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl and fold in the flour. (Only necessary if the dough is sticky).

10. Using a cookie scoop, drop onto baking sheets lined with parchment paper. Place 8-9 scoops of dough on each baking sheet.

11. Flatten slightly with the palm of your hand.
12. If using convection, bake for 7-10 minutes until golden brown.
13. If using regular (non convection) oven, bake at 375 for 10-12 minutes.

14. Cookies should be slightly golden and the cookie should not look wet on top.

15. Cool on baking sheets completely.

Recipe Notes

• The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 18-20 seconds. Start with about 12 seconds and remove butter. You want the butter to be barely soft, as in, when you push your finger into the butter it should barely leave an indentation, but it should leave an indentation. 
• There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!

Cinnamon Bun Popcorn

 Cinnamon Bun Popcorn

16 c popped popcorn (can replace 1 c chopped pecans for 1 c popcorn)

1 c brown sugar

¾ tsp cinnamon

¼ c karo syrup

½ c butter

¾ tsp baking soda

1 tsp vanilla

3 squares almond bark or about ½ c white chocolate chips

INSTRUCTIONS:

1. Preheat oven to 300 (if using oven method).

2. Pop popcorn kernels, sift through, and measure about 16 cups in extra large bowl.

3. Place brown sugar, cinnamon, karo syrup, and chunked butter in 2 qt glass bowl.  

4. Microwave 30 seconds.  Stir

5. Microwave 2 min. Stir

6. Microwave 2 min.  Stir

7. Add baking soda and vanilla, stir until foamy.

8. Pour over popcorn and mix well with rubber scraper.

9. ***Place on foil-lined jelly roll pan

10. Bake at 300 for 7 min.  Stir.  Bake 7 min more.  Stir, bake any extra time if needed (mine didn't need any extra time).

11. Spread on wax paper to cool.

12. Melt chocolate and drizzle over with fork or in a piping bag.

***OR can microwave:

• Pour popcorn in large brown grocery bag, then coat.  Fold bag over.

• Place in microwave one minute then shake. 

• Repeat 1 min and shake.  

• Microwave 30 seconds and shake.  

• Repeat 30 seconds, shake. 

• Pour out on wax paper to cool.

Hot Citrus Drink

 1 c sugar

2 qt water

2 c orange juice

3/4 c lemon juice

1 tsp vanilla

1 tsp almond extract

Pumpkin Pancakes

2 c flour (white wheat)

2 Tbs sugar

4 tsp baking powder

1 tsp salt

1 tsp cinnamon

2 c milk

4 slightly beaten egg yolks

1 c canned pumpkin

4 Tbs oil

4 stiffly beaten egg whites

Sift together flour, sugar, baking powder, salt, and cinnamon.  

Combine milk, yolks, pumpkin, and butter.  

Add to dry ingredients, stirring just until flour is moistened.  Fold in egg whites.  

*From Janeen

Cowboy Cookies

COWBOY COOKIES

 Combine in large mixing bowl:

1 1/3 c quick oats

1 1/3 c flour

1/2 c brown sugar

1/2 c white sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 c chopped pecans (opt)

Mix together and add to other ingredients:

1 stick melted butter

1 egg slightly beaten

1 tsp vanilla

1/4 c milk

Add and mix:

1 c chocolate chips or raisins

• Shape into 2 Tbs balls and place on a parchment-lined sheet.  

• Bake at 350 for 8-11 min. Until edges are lightly browned.  Cool 5 minutes on baking sheet.  Remove to racks to finish cooling.

• Makes about 2 dozen cookies

Shrimp Boil

 SHRIMP BOIL

INGREDIENTS:

Serves 12:

1 shrimp boil package (Zatarain’s or use ingredients below)

1 1/2 lbs very small red/ gold potatoes

2 lbs carrots

1 red onion (opt) cut in half then about 1/4ths

6 ears corn (frozen in slices works great)

2 whole turkey kielbasa, sliced

1 ½ lbs shrimp (thawed, peeled, deveined, raw)

1/2 stick butter

Salt 

DIRECTIONS:

1. Fill stock pot with about 4 quarts water, bring to a boil.
2. Add spices, potatoes, carrots, and onions, and cook until tender about 10-15 min.
3. Add corn and sausage and cook 7 min.
4. Add shrimp.  When shrimp turn opaque to white (1-2 min), they are cooked. (Remove shrimp quickly if not ready to eat right away).
5. Drain water and add butter, and salt
6. Can serve on foil trough with salt and pepper.

Homemade Old Bay Seasoning:

•  1 tablespoon celery salt
•  1/4 teaspoon paprika
•  1/8 teaspoon black pepper
•  1/8 teaspoon cayenne pepper
•  1 pinch ground dry mustard
•  1 pinch ground mace (may substitute a teensy pinch nutmeg)
•  1 pinch ground cinnamon
•  1 pinch ground cardamom
•  1 pinch ground allspice
•  1 pinch ground cloves
•  1 pinch ground ginger
• 1 pinch red pepper flakes

Macho Nachos

MACHO NACHOS

INGREDIENTS:

Tortilla chips (scoops are great!)

Refried black beans (refried stick to the chips better than regular beans)

Shredded chicken or pork

1 jalapeno

Corn kernels

Shredded cheese

¼ c sour cream

1 Tbs fresh lime juice (1 lime)

Diced avocados 

Diced tomatoes

Cilantro

DIRECTIONS:

1. Preheat oven to 500.

2. Spray jelly roll pan so cheese comes off easier during cleanup.

3. Arrange chips on pan.  Cover with beans, meat, jalapeno, corn, and cheese.

4. Bake until cheese is melted, and chips are lightly browned, about 5-10 min.

5. Meanwhile, stir together sour cream and lime juice in small bowl.

6. Remove nachos from oven; sprinkle with avocado, tomato, and cilantro.  Drizzle with sour cream mixture.

Caramel Popcorn

 Caramel Popcorn

16 c popped popcorn (about ½ c kernals.  Measure and sift through seeds)

1 c brown sugar

¼ c Karo syrup

½ c butter

½ tsp baking soda

1 tsp vanilla

INSTRUCTIONS:

1. Place brown sugar, karo syrup, and chunked butter in 2 qt glass bowl.  

2. Microwave 30 seconds.  Stir

3. Microwave 2 min. Stir

4. Microwave 2 min.  Stir

5. Add baking soda and vanilla, stir until foamy.

6. Pour over popcorn and mix with rubber scraper well.

7. Place on foil-lined jelly roll pan*

8. Bake at 300 for 7 min.  Stir.  Bake 7 min more.  Stir, bake any extra time if needed.

9. Spread on wax paper to cool

*Can also cook in large brown paper grocery bag:

• After popcorn is coated, pour in bag.  Fold bag over.

• Place in microwave one minute then shake. 

• Repeat 1 min and shake.  

• Microwave 30 seconds and shake.  

• Repeat 30 seconds, shake. 

• Pour out on wax paper to cool.

Bethlehem Dinner

 Fish (sticks)

Veggie plate, olives

Fruit plate

Flat bread, havarti cheese, crackers, sausage roll

Nuts, figs, dates

Swedish Meatballs

 

Grandma Johnson's Swedish Meatballs

1 lb ground beef
1/3 lb sausage
2 slices bread, crusts removed, soaked in the milk (below)
1/4 c canned milk (or regular is fine)

1 egg

1/2 onion chopped fine

2 t salt (little less)
1/2 t sage
1 t pepper (little less)
parsley

Mix all ingredients together, shape into meatballs (1/8 c size) 

Place on cookie sheets a little apart. Bake at 425 degrees for 14 minutes. Flip meatballs half way through.

Prior to serving, heat them in a pan with some beef broth on the bottom.

Mom's Stuffing

1/2 c chopped onion

3 c celery

1/2 c butter

8 c dry bread cubes or about 14 pieces of bread (half white/half wheat).

1/2 tsp salt

1/2 tsp pepper

1 tsp poultry seasoning*

1 tsp sage

1/4 c chicken broth

1. A few days before...cut bread into 1/2" cubes, place on baking sheet.  Place in 200 degree oven (turn off).  Let sit in there a few days.  Use a sticky note so you don't preheat your oven with them in there!  Or bake at 250 for 1 to 1 1/2 hours.  When completely dried and cooked, place in airtight container.
2. Cook onion and celery in butter.  
3. Add bread crumbs and seasonings and mix.
4. Toss with enough broth to moisten.

Bake at 350 for 30 minutes covered, or in crockpot on low for about 2 hours.

**Poultry seasoning (Use just 1 tsp for the recipe):

1/2 tsp sage

1/4 tsp thyme

1/4 tsp marjoram

1/8 tsp rosemary

1/8 tsp nutmeg

1/8 tsp pepper

Source:  https://www.allrecipes.com/recipe/233909/homemade-poultry-seasoning/

Thanksgiving Cranberries

1 12 oz bag cranberries 

1 c water

1 c sugar

Rinse cranberries.

Bring sugar and water to a boil.  Add berries.  Bring back to a boil and boil gently for 10 minutes.

Refrigerate until ready to serve.