Bang Bang Chicken Rice Bowl

 INGREDIENTS

Bang Bang Sauce:

1 1/4 c. mayonnaise

2/3 c. Thai sweet chili sauce

2 Tbs. honey

2 tsp. sriracha (or other hot sauce, or just leave out!)

Chicken:

(if you want to make this recipe really easy, just cook up some frozen crispy chicken strips)

2 lbs. boneless, skinless chicken (breasts or thighs) cut into 1" cubes

2-4 Tbs. vegetable oil

1 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1/2 tsp. pepper

1 egg

1/2-1 c. milk

1-2 c. flour

Other ingredients:

rice and/or quinoa, prepared

red cabbage, thinly sliced

carrots (matchstick, or cut very small)

cucumber

avocado

pickled veggies

cilantro

sesame seeds

INSTRUCTIONS

Cook your rice/quinoa if you haven't already

Place the cut up chicken in a large bowl.  Sprinkle the paprika, garlic powder, onion powder, salt, and pepper, then toss the chicken to coat it in the seasonings.

In a separate bowl, whisk together the egg and milk.

Place the flour in another bowl.

Dip the chicken in the egg/milk mixture then roll in the flour until well coated.

Heat the oil in a large pan over med-high heat.  Fry the chicken in batches until done and crispy.  Add more oil to the pan as needed.  Be careful not to overcrowd the pan.

Combine the mayo, chili sauce, honey, and hot sauce.

Assemble the bowls:

Place chicken over the rice/quinoa.  Layer in whatever veggies you like.  Drizzle with sauce.  Toss everything to coat with sauce, and enjoy!

adapted from emilyrecipes.net

Borscht

 INGREDIENTS

6 c. + beef broth

3 extra beef bouillon cubes (or 3 tsp.)

2 c. cooked, shredded pork or beef

2 beets, peeled & grated

2 carrots, peeled & grated (matchstick carrots work great!)

2-3 potatoes, peeled and cut into bite sized pieces

1 onion, diced

2 cloves garlic, minced

1 bay leaf

3 Tbs. tomato paste

1/2 cabbage, sliced

1 tsp. white vinegar

1 tsp. salt

1/2 tsp. pepper

sour cream- for serving

INSTRUCTIONS

Add the broth, extra bouillon, meat, beets, potatoes, bay leaf, salt, & pepper to a large pot.  Bring to a boil, then lower the heat and simmer.

Meanwhile, heat 1 Tbs. oil in a pan over medium heat.  Add the onion and carrots.  Saute for about 7 minutes, then add the garlic.  Cook for 1 minute more, then add the mixture to the large pot of soup.

To the soup pot, add the tomato paste & cabbage.  Add more beef broth if needed.  Simmer until all the veggies are tender.  15-30 minutes. 

Add the vinegar.  Add more beef bouillon, salt, & pepper as needed.  

Serve with a dollop of sour cream and hearty bread.  We love this soup with molasses brown bread.

adapted from vikalinka.com

Easy Pickled Veggies

INGREDIENTS

1/2 red bell pepper
1/2 green bell pepper

1/2 c. matchstick carrots (or 1 carrot)

1/4 red onion

1/2 c. apple cider vinegar

1/4 c. water

2 Tbs. red wine vinegar

2 Tbs. white vinegar

1/2 tsp. salt

1-2 garlic cloves, smashed

INSTRUCTIONS

Thinly slice all the vegetables and place into a mason jar.

In a small saucepan, combine the vinegars, water, salt, and garlic cloves.  Bring to a simmer then remove from heat and immediately pour into the mason jar with the vegetables.  Cover the jar with a lid.  Allow to sit for 10 minutes.  Veggies are ready to use, or place in the fridge to use later.

These are great with just about anything!  In rice bowls; on a taco or pulled pork sandwich; with scrambled eggs for breakfast...

from thewoodenskillet.com

Lemon Curd

 INGREDIENTS

1/2 c. fresh squeezed lemon juice

1 Tbs. lemon zest

4 egg yolks

3/4 c. sugar

pinch of salt

1/2 c. butter, cold and cubed

INSTRUCTIONS

In a small saucepan, whisk together the lemon juice, lemon zest, egg yolks, sugar and salt.  Cook over medium-low heat, stirring constantly until thick enough to coat the back of a spoon.  About 20 minutes.  (The mixture will bubble slightly, that's okay).  

When the mixture is thick, remove from heat and whisk in the cold butter until smooth.  Cover with plastic wrap touching the curd.  Cool in the fridge.  It is ready to use when completely cooled.  Store in the fridge, leftovers freeze well!

from saracooking.com

Lemon Thumbprint Cookies

INGREDIENTS

1 c. butter, softened
2/3 c. sugar

2 large egg yolks

1 tsp. vanilla

1/4 tsp. salt

2 c. flour

1/2 c. - 1c. lemon curd 

INSTRUCTIONS

Preheat oven to 350 degrees.

Cream the butter and sugar until light and fluffy.  Add egg yolks and vanilla, mix.  Mix in salt and flour gradually until a soft dough forms.

Roll dough into balls, 1 Tbs. at a time, and place on a baking sheet.  Use your thumb or a teaspoon to gently press an indentation in the center of each ball of dough.

Bake for about 10 minutes.  Let cool on the pan for a few minutes before transferring to a cooling rack.  Fill the center of each cookie with lemon curd.

adapted from cookwithmaya.com

Grandma Law's Sugar Cookies

INGREDIENTS

1 c. butter
1 c. sugar

2 eggs

1/2 tsp. baking powder 

1/2 tsp. baking soda 

3 c. flour

INSTRUCTIONS

Sift the flour, baking powder and baking soda.  Cut in the butter.  Whisk the sugar and eggs together, then add to the flour mixture. 

Preheat oven to 375 degrees.

Roll out dough 1/4" thick.  Cut out using your favorite cookie cutters.  

Sprinkle with colored sugar and bake, or bake then cool and frost.

Bake 8-10 minutes.  Don't overcook, if edges are browning, they are too done.