Ramen Noodle Chicken Stir Fry

 30m 

INGREDIENTS

• 2 3.5-ounce packages instant ramen noodles, flavor packets discarded
• ⅓ cup chicken stock
• ¼ cup oyster sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon Sriracha, or more, to taste
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 ½ cups small broccoli florets
• 1 cup diced sweet onion
• 1 cup diced red bell pepper
• 1 cup sliced shiitake mushrooms
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 green onions, thinly sliced
• ½ teaspoon toasted sesame seeds

INSTRUCTIONS

• In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
• In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
• Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
• Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
• Stir in garlic and ginger until fragrant, about 1 minute.
• Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
• Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.
  
  
  https://damndelicious.net/2019/12/10/quick-chicken-ramen-noodle-stir-fry/

Swim In Butter Biscuits

 

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 2 cups buttermilk
• 1/2 cup (1 stick) butter, melted
• 4 teaspoons baking powder
• 1 1/2 tablespoons granulated sugar
• 2 teaspoons salt

PREPARATION

1. Preheat oven to 450°F.
2. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
3. Add buttermilk and mix just until a moist dough is formed.
4. Pour melted butter into an 8x8-inch baking dish and place dough on top of melted butter. Using a spatula, spread dough evenly across pan until it touches the sides.
5. Cut dough into 9 equal squares and bake until golden brown, 20-25 minutes. Enjoy!

Sheet Pan Pasta Bake with Chicken and Kale

 

35min

Ingredients

• Kosher salt
• 12 ounces penne pasta
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese divided
• 4 tablespoons olive oil divided
• 1/2 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning
• 3/4 teaspoon freshly ground black pepper divided
• 1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces
• 1 pint cherry tomatoes halved
• 1 cup sour cream or crème fraiche
• 1 tablespoon Dijon mustard
• 4 cups shredded rotisserie chicken
• 1 1/2 cups shredded mozzarella cheese divided

Instructions

• Set a rack in the top third of the oven and preheat to 450 degrees F.
• Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente.
• Meanwhile, mix the panko, 1/4 cup of the Parmesan cheese, 2 tablespoons of the olive oil, garlic powder, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a medium bowl and set aside.
• Toss the kale and tomatoes with 1/2 teaspoon salt and the remaining 2 tablespoons olive oil on a rimmed baking sheet.
• Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 teaspoon salt, 1/4 cup pasta water, and the remaining 3/4 cup Parmesan cheese and 1/2 teaspoon black pepper; stir until smooth.
• Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining 1/2 cup mozzarella cheese.
• Place the pan in the oven and roast the pasta until the cheese is melted and the the top is lightly browned, about 5 to 7 minutes. Serve warm.
  
  
  https://www.twopeasandtheirpod.com/sheet-pan-pasta-bake/

French Onion Soup Rice

 

Ingredients

• 6 tbsp. 

  butter

• 1 tbsp. 

  extra-virgin olive oil

• 2 

  large onions, divided (about 1 ½ lb.)

• 1 1/4 tsp. 

  kosher salt

• 6 

  cloves garlic, minced

• 1 tbsp. 

  fresh thyme leaves, plus more for garnish

• 1 tsp. 

  freshly ground black pepper

• 1/4 c. 

  white wine (optional)

• 2 c. 

  basmati rice, rinsed and drained

• 3 c. 

  low-sodium beef broth 

• Freshly shredded Gruyère, for serving

• Lemon wedges, for serving

Directions

1. Step 1In a large pot over medium heat, melt 3 tablespoons butter and olive oil. Add onions and salt and cook, stirring frequently, until caramelized, 35 to 40 minutes. Transfer to a bowl.
2. Step 2To pot, melt 1 more tablespoon of butter, then add garlic, thyme, and pepper and stir until fragrant, 1 minute. Add in wine and let cook until mostly evaporated.
3. Step 3Add remaining 2 tablespoons butter and let melt. Add in rice, stirring until grains are toasted, 3 to 4 minutes. Return ¾ of the caramelized onions to pot, reserving the rest for topping, and stir to combine. 
4. Step 4Stir in broth, bring to a boil, then reduce heat to low and cover. Simmer until rice is tender, about 18 minutes. 
5. Step 5Remove from heat, and let covered pot stand for 5 minutes before removing the lid. Fluff rice gently with a fork.
6. Step 6Top with remaining caramelized onions, Gruyère, more thyme, and a squeeze of lemon, if desired, before serving.
• https://www.delish.com/cooking/recipe-ideas/a33984626/french-onion-rice-recipe/

Praline Crunch

 

Ingredients:

• 8 cups Crispix cereal
• 2 cups pecan halves (I use salted)
• ½ cup brown sugar, packed
• ½ cup corn syrup
• ½ cup butter
• 1 tsp vanilla extract
• ½ tsp baking soda

Instructions:

• Preheat oven to 250ºF.
• In a large bowl, combine cereal and pecans.
• In a large saucepan over medium high heat, combine brown sugar, corn syrup and butter. Bring to a boil, stirring occasionally. Remove from heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing to coat evenly.
• Pour cereal mixture into a 9x13-inch pan. Bake for 1 hour, stirring every 20 minutes.
• Pour onto wax or parchment paper to cool. Break into pieces.

Notes:

Use a large saucepan when making the brown sugar/corn syrup mixture. The mixture will bubble up when you add the baking soda. 

Can substitute any type of Chex cereal for Crispix.

I use salted pecan halves. You can substitute unsalted if you prefer.
https://www.plainchicken.com/praline-crunch/

Garlic Butter Sheet Pan Salmon

 

Garlic Butter Sheet Pan Salmon

INGREDIENTS

• 1 lb baby potatoes
• 1 lb green beans
• 2 lbs salmon
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced and divided
• Fresh parsley, chopped
• For the garlic butter:
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. Preheat oven to 400°F and grease a rimmed baking sheet with nonstick spray.
2. Toss the potatoes with 1 tablespoon olive oil and about 2 cloves of the garlic and season with salt and pepper. Arrange on sheet pan and bake for 10 minutes.
3. Meanwhile, in a small bowl, whisk together the melted butter, 4 cloves minced garlic, oregano, thyme, rosemary, and salt and pepper.
4. Toss green beans in remaining tablespoon of oil and 2 cloves of garlic and season with salt and pepper.
5. Arrange salmon and green beans on sheet pan. Spoon the garlic butter mixture over the salmon. Bake until salmon flakes easily with a fork and potatoes are tender, about 15 minutes.
6. Serve with fresh parsley and enjoy!

https://12tomatoes.com/salmon-sheet-pan-dinner/

Pasta Fagioli Soup

 

https://saporitokitchen.com/pasta-fagioli/