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.

Fried Chicken

INGREDIENTS

Boneless, skinless, chicken thighs, cut into smaller pieces

1-2 c. Buttermilk

1 tsp. Garlic powder

2 c. Flour

1/2 c. Cornstarch

 2 tsp. Onion salt

2 tsp. Garlic powder

1 tsp. Pepper

Crisco- enough for frying

INSTRUCTIONS 

Place all the chicken into a container with a lid.  Sprinkle some garlic powder over the chicken, then pour some buttermilk over the chicken.  Stir to coat the chicken.  Cover and refrigerate overnight or up to 24 hours. 

In a large ziplock bag, mix the flour, cornstarch, onion salt, garlic powder, and pepper.  Adjust the amounts as needed.

Dip each piece of chicken in the flour mixture then set on a pan.  (You can put the chicken right into the hot oil to fry, but it makes it better when you let it sit for a bit first).

Heat the crisco in a deep pot for frying.  Place a few pieces of chicken at a time into the hot oil, careful not to over crowd the pan.  Adjust the heat as needed. 

 (When taking camping, I will set it in the fridge overnight, then freeze the chicken in the buttermilk so it stays cold if keeping it in a cooler while camping).  

Drunken Potatoes

INGREDIENTS

3 lbs. baby potatoes

1 lb. bacon, cut into 1” pieces 

1 large onion, minced

1 large bell pepper, minced

1 jalapeño, minced

1-2 c. chicken broth

1 can Sprite (7-up or ginger ale)

salt

pepper

INSTRUCTIONS

Heat a large Dutch oven type pot over medium-high heat.  Add the bacon.  Cook for a minute or two, then add all the onion and peppers.  Continue cooking until the bacon is crispy and the veggies are tender.  

Add the potatoes, 1 c. chicken broth, and Sprite.  Turn heat down to medium-low, cover, and cook until potatoes are tender.  Stirring occasionally and adding more broth as needed.  Season with salt and pepper.

Easy Cheesecake

 INGREDIENTS

16 graham crackers
1/2 c. butter, melted
1 pkg. Dream Whip*
1- 8oz. pkg. cream cheese
1/2 c. powdered sugar
1 pkg. Danish Dessert*
2-3 c. frozen raspberries or strawberries

INSTRUCTIONS

Crush the graham crackers and mix with the butter.  Gently press into a 9x13 inch pan.  Bake at 375 degrees for 8 minutes.*  Cool completely.

Make the Danish Dessert according to package directions using 1 3/4 c. water.  Mix in the berries and cool.

Make the Dream Whip according to package.  

Mix the cream cheese and the powdered sugar.  Gently mix in the prepared Dream Whip.  Pour over the cooled graham cracker crust.

When the Danish Dessert mixture has cooled, pour over the cream cheese mixture.  Best if chilled 3-4 hours before serving.

*NOTES

You can use 2 c. of cool whip in place of the Dream Whip.

You can use pie filling instead of Danish Dessert and frozen berries.

You don't have to bake the graham cracker crust, it will be more crumbly.

from Grandma Mickelsen

Instant Pot Mac & Cheese

INGREDIENTS

16 oz. elbow macaroni
4 c. chicken broth
4 Tbs. butter
1 c. cream
2 c. sharp cheddar cheese
1/2 c. mozzarella cheese
1/2 c. parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. dry mustard

INSTRUCTIONS

Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.

Cut butter into small pieces and place on top of pasta.  

Place lid on top of Instant Pot and secure in place.

Move vent to SEALING position.

Press MANUAL button and set timer for 4 minutes.

When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. 

Remove lid and add whipping cream, and all the cheese. Add in seasonings and mix together until the cheese is all smooth and melted.  Season with additional salt and pepper if needed.

NOTES

You need a total of about 3 cups of cheese. You can use all cheddar cheese if you want.  Or switch it up and try different cheeses!

from sixsistersstuff.com

Poppyseed Chicken

INGREDIENTS

 3-4 chicken breasts, cooked and cut into bit size pieces
1 can cream of chicken soup
1 c. sour cream
1 package Ritz crackers, crushed
4 Tbs. butter, melted
1 Tbs. poppyseeds

Mix the chicken soup and the sour cream.  Stir in the chicken and pour into a baking dish.  

Mix the crackers, butter, and poppyseeds.  Sprinkle on top of the chicken.

Bake, uncovered, at 350 degrees for about 30 minutes, or until crackers are browned and soup is bubbly.

Rice Pudding

6-8 servings

INGREDIENTS

2 c. cooked rice
2 c. milk
1 Tbs. cornstarch
1/4 tsp. salt
1/2 c. sugar
2 eggs
pinch of nutmeg
pinch of cinnamon
1 tsp. vanilla

DIRECTIONS

Combine milk, cornstarch, salt, sugar, egg, nutmeg, & cinnamon in a pot.  Whisk to combine.  Heat over medium heat, stirring constantly, until the mixture thickens.  Turn heat to low, stir in the rice and heat through.   Remove from heat and add vanilla.  Serve warm or cold.

NOTES
This is a great way to use up leftover rice!

Quiche

 INGREDIENTS

1 unbaked pie crust, 9" deep dish

6 eggs

3/4 c. whole milk

3/4 c. heavy cream

1/2 tsp. salt

1/4 tsp. pepper

1 c. shredded cheddar cheese*

2 c. add ins - ham, peppers, onion, mushrooms*

*feel free to mix these up!

1.  Prepare your pie crust and partially blind bake.  Preheat oven to 375.  Line the crust with parchment paper and pie weights (or beans!)  Bake for 15 minutes.  Remove from oven and remove weights and parchment paper.  Book for an additional 7 minutes.  Reduce the heat to 350.

2.  While the pie crust is cooking, prepare the filling.

3.  Dice the veggies and sauté them in some butter until tender.

4.  Mix the eggs, milk, cream, salt & pepper well.  Add the cheese and the fillings and stir to combine.

5.  Pour the filling into the pie crust.  Bake in the 350 degree oven for about 40-50 minutes.  The center should be just set.  Remove from the oven and allow to cool for at least 15 minutes before serving.  

from sallysbakingaddiction.com

Chicken With Cajun Cream Sauce & Grits

You could serve this over pasta instead of grits...but the grits are so good!   

INGREDIENTS

For the chicken:

Chicken breasts or thighs cut into 2" strips

1/4 c. flour

1/4 c. panko breadcrumbs 

1 c. breadcrumbs

1/2 c. parmesan cheese

1 tsp. salt

1/2 tsp. pepper

3 eggs

oil for pan frying

For the Cajun Cream Sauce:

2 c. heavy cream

1 c. chicken broth

1 Tbs. cornstarch

1 tsp. cajun seasoning

1/2 tsp. salt

1/4 tsp. pepper

1 c. grated parmesan cheese

Veggies for sauce:

2 Tbs. butter

1/2 c. diced red pepper

1/2 c. diced onion

1/2 c. diced mushrooms

1 tsp. minced garlic

For the Grits:

2 c. milk

2 c. chicken broth

1 tsp. salt

1 c. grits

2 Tbs. butter

2 Tbs. cream

1 c. cheddar cheese

INSTRUCTIONS:

1. Start with the veggies.  Melt the butter in a cast iron skillet over medium high heat.  Add the veggies and sauté for about 5 minutes.  Add the garlic, cook for 1 minute more.  Remove the veggies from the pan and set aside.

2.  While the veggies are cooking, mix the flour, both breadcrumbs, salt, pepper, & parmesan cheese in one bowl.  In a second bowl, whisk the eggs.

3.  After the veggies are done and set aside, add a few tablespoons of oil to the pan, enough to cover the bottom.  Dip the chicken in the breadcrumbs, then the eggs, then back into the breadcrumbs.  Add the chicken to the hot oil in the pan and cook on both sides until it is crispy and done.  3-5 minutes on each side, depending on their thickness.  You may need to do this in 2 batches, don't over crowd the pan.  Add a little more oil if needed when you flip the chicken over.  

4.  While the chicken is cooking, prepare the grits.  Heat the milk, chicken broth, and salt in a saucepan.  When it starts to boil, reduce heat to low and whisk in the grits.  Simmer until the grits are thickened, 10-15 minutes, whisking every few minutes to prevent lumps and sticking to the bottom of the pan.  Turn off the heat, add the butter, cream, and cheese.  Stir to combine.  Cover with a lid until ready to serve.  Add more cream if they are too thick.

5.  Mix all the cajun cream sauce ingredients in a bowl.  Add to the empty cast iron skillet after the chicken is finished cooking.  Add the cooked veggies.  Reduce heat to low, simmer until sauce thickens some and is heated through.

6.  Serve the chicken and sauce over the grits.

Raspberry Bread Pudding

Bread Pudding 
1 1/2 loaves white bread, cut into 1 1/2 inch cubes
4 c. cream
3 c. sugar
1 egg
1 tsp. vanilla

Fruit
5 c. raspberries, fresh or frozen (or blueberries are great!)
1 c. sugar
1/2 c. apple juice

Vanilla Cream Sauce
1 1/3 c. butter
5 Tbs. flour
3 c. cream
1/2 tsp. salt
2 tsp. vanilla
2/3 c. sugar

In a large bowl, combine cream, sugar, egg, and vanilla and beat until well combined.  Add the bread cubes and stir, coating the bread well.  Let the bread sit in the cream mixture for 30 minutes, stirring occasionally to allow cream to absorb.

In another bowl, mix the berries, sugar, and apple juice.  Stir until sugar is dissolved.

Layer in a 9x13 inch pan: 3/4 full with bread, pour fruit evenly over top, then top with remaining bread.

Bake for 40 minutes at 375.

While the pudding is baking, make the cream sauce:

Melt the butter in a medium saucepan over medium heat.  Add the flour and stir.  Cook for about 10 minutes, stirring, until it has a nutty aroma, but make sure not to brown.  Add salt, cream, and sugar and stir until mixture becomes thick.  Remove from heat and stir in vanilla.

Serve bread pudding warm topped with vanilla cream sauce.

Awesome Brownies

1 c. unsalted butter, melted & cooled
2 Tbs. vegetable oil
1 1/4 c. sugar
1 c. packed brown sugar
4 large eggs, at room temperature
1 Tbs. vanilla extract
3/4 tsp. salt
1 c. all purpose flour
1 c. unsweetened cocoa powder
1 c. roughly chopped chocolate chips

Preheat oven to 350.  Lightly grease a 8x12 baking pan and line with parchment paper.

Combine melted butter, oil, and sugars together in a medium sized bowl.  Whisk well to combine.  Add the eggs and vanilla; beat until lighter in color (another minute).  Sift together the flour, cocoa, and salt.  Gently fold the dry ingredients into the wet ingredients until just combined (do not over beat!)

Fold in 3/4 of the chocolate pieces.  Pour batter into prepared pan, smoothing out the top evenly.  Top with remaining chocolate pieces.  Bake for 25-30 minutes for just underdone brownies (fudgier texture) or until the center of the brownies no longer jiggles and is just set to the touch (toothpick will come out dirty).  OR 35-40 minutes if you like brownies more set and firm.

Brownies will continue baking and set in the hot pan out of the oven.  Allow to cool in pan for 15-20 minutes.  Carefully remove brownies from the pan and allow to cool to room temperature before slicing and serving.

You can use different size pans, you just need to adjust the cooking time up or down.

Note: Sharalen likes to bake these brownies on the top shelf of the oven...the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

from Sharalen Benson

German Apple Pound Cake

Cake:

3 eggs
1 1/2 c. oil (vegetable or canola)
2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla

3 c. flour
3 large apples, cut up small 
1 c. nuts (optional)

Sauce:

1/2 c. butter
1/2 c. brown sugar
2 Tbs. milk

Preheat oven to 325.

In a stand mixer, beat eggs for 3 minutes.  Add oil and sugar, mix.  Add the cinnamon, salt, baking soda, and vanilla.  Mix, then add flour.  Gently fold in the apples and nuts if using.

Pour batter into a well greased bundt pan (or another tube pan) for about 1 hour 20 minutes.

Cool and remove from pan.

To make the sauce:

Heat sugar, butter, and milk in a saucepan.  Bring to a boil over medium-high heat and cook for 6-8 minutes, stirring constantly, until thick.  Pour over cake and serve.

from Heather Nethercott

Red Berry Pie Tone (from Kitchen Kneads)

 This is a homemade Danish Dessert.

2 c. water
1 pkg. powdered drink mix (like red kool aid, about 1 tsp.)
1 c. sugar
9-10 tsp. ultraset
1 tsp. lemon juice

Whisk water, drink mix, & sugar until dissolved.

Gradually add ultraist to desired thickness.

Stir in lemon juice.

If making pies: add fruit, pour into pie shells & chill.

Can store up to 2 weeks in the fridge.

Apple Cider Braised Pork Shoulder

3 lb. pork shoulder roast
salt & pepper
2 Tbs. olive oil
2-4 onions, sliced
2 tsp. minced garlic
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. paprika
2 c. apple cider 
2 c. chicken broth
2 bay leaves
2 granny smith apples, peeled, cored and cut into slices

optional- carrots and potatoes 

Preheat oven to 400.

Pat pork dry and season with salt and pepper.

Heat the oil in a large oven-safe dutch oven set over medium-high heat.  Add the pork and brown on all 4 sides, about 3-4 minutes per side.  Remove the pork from the pan and set aside.

Add onions to the pot.  Cook for about 4 minutes, stirring often, until soft.  Add the garlic.  Stir and cook for about 30 seconds.

Deglaze the pot by adding 1/4 c. chicken broth to the pan, stir and scrape up all the browned bits from the bottom of the pot.  Stir in the thyme, rosemary, and paprika.

Add the pork back to the pot.  Pour in the apple cider, remaining chicken broth, and bay leaves.  

Cover the pot and place in the hot oven.  Cook for 30 minutes.

Reduce the oven temperature to 350 and cook for 2 hours.  Add the apples, replace the lid, and continue to cook for 30 minutes.  OR reduce the oven to 250 and cook for 4-5 hours, then increase oven temperature to 350, add the apples, replace the lid and cook for 30-60 minutes.  The pork should be very tender.

Serve pork with the apples, onions, and sauce...it's also delicious over mashed potatoes.

NOTE:  You can add baby carrots and quartered potatoes the last hour of cooking as well.  If the sauce cooks down too much, you can add a little more broth and or apple cider...this only happens to me when I cook it for 4-5 hours.

Honey Lime Enchiladas

1/3 c. honey
1/4 c. lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 lb. chicken or pork, cooked and shredded
8 flour tortillas
1 lb. monterey jack cheese, shredded
2 c. green enchilada sauce
1/2 c. cream

Preheat oven to 350.

Mix the honey, lime juice, chili powder, and garlic powder together then toss with the shredded meat.  Let marinade for 30 minutes or up to a few hours in the refrigerator (if you have time, if not just keep going).

Spray a 9"x13" pan with cooking spray.  Pour 1/2 c. enchilada sauce in the bottom of the pan and spread it around.  Fill each tortilla with the chicken and a handful of shredded cheese (save some to sprinkle on top).  Roll up and place seam side down in pan.

Mix the remaining enchilada sauce with the cream (sometimes I'll add little more!) and pour over the enchiladas in the pan.  Top with remaining cheese.

Bake for 30 minutes or until brown and crispy on top.  Serve with cilantro lime rice, pico de gallo, guacamole, sour cream, and black beans.

Note: You could put the rice and black beans in the tortillas before baking if you like...you'll just need more tortillas and sauce or have leftover chicken!